The Cooking SF gals recently decided to flee the fog and take our humble operation to Geyserville, CA for the weekend. The booming metropolis of Geyserville is about an hour and a half north of San Francisco and the downtown area consists of about 2 blocks filled with a few wine tasting rooms (including the Meeker Vineyard), a couple of art galleries/boutiques, and one very fine pizzeria and salumeria, Diavola. The Pizza Sonja (click here for the recipe) rivals any pizza at A16 and is not to be missed. The local Francis Ford Coppola and Pedroncelli wineries also provide an excellent diversion (we momentarily toyed with the idea of blowing off the cooking altogether in favor of a day of sipping the likes of Director's Cut Zinfandel and poking around the barrels trying to catch a glimpse of FFC himself. Our love of cooking and blogging won out in the end.)
Before leaving San Francisco, we poured over our cookbooks and notes to find recipes that reflected the kind of weekend we envisioned: fresh, sunny and uncomplicated. Right off the bat, we knew that peaches had to be involved and we decided to let them star in a salty/sweet appetizer rather than dessert. To produce our pasta course, we let the intense Sonoma sunshine do all the work for us. A simple, aromatic recipe for grilled lamb was the hearty main course. We ended with crowd-pleasing, tangy, frozen fruit pops. Here's the complete dinner menu:
- Grilled Peaches with Pecorino Cheese and Prosciutto
- Sun-cooked Tomato Sauce
- Grilled Leg of Lamb, Marinated in Red Wine, Mint and Rosemary
- Strawberry and Brown Sugar Yogurt Pops
Check back for our next post to view the recipe and photographs for Grilled Peaches with Pecorino and Prosciutto. Better yet, add your e-mail to our distribution list and you will be automatically notified each time we add a new recipe!
