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La Cocina que Canta, Rancho La Puerta, Walnut and Fig Muffins

Saturday, May 19th, 2012

Dining Room at Rancho LaPuerta Photo: Maralyn D. Hill

Maralyn and I will be meeting again at Rancho La Puerta in July to present our writing workshop and take a few cooking lessons. I can hardly wait. The Ranch has so much to offer so many men and women of all ages from all over the world. Rancho La Puerta and the Golden Door have brought wellness into the lives of over 500,000 Americans in the past 72 years. The Hill team believes in making our health one of our top travel priorities.

During the week of our presentations we will have a choice of many mindful activities such as Herbs for the Body and Soul, Kung Fu for Fitness, Exploring the Night Sky, Love Cycles and so much more. My personal favorites are the early morning hikes, yoga, art classes, African dance, swimming, massages and cooking lessons at La Cocina que Canta. This is the hands on “kitchen that sings” built at the edge of their organic farm. It is here that we meet many talented chefs.

This recipe is from the La Cocina staff led by Executive Chef, Denise Rosa.

Gluten-free Walnut and Fig Muffins

Ingredients for 12 muffins

Dry

3 cups flour mix (see recipe below)

1/2 teaspoon baking soda

1/4 teaspoon baling powder

1 cup brown sugar (packed)

1 teaspoon Kosher salt

Wet

2 eggs

11/4 cup buttermilk

1/2 cup grape seed oil

1/2 cup fresh or dried figs, chopped

La Concina Canta - Cooking Demo Kitchen - Rancho La Puerta Photo: Maralyn D. Hill

1/2 cup walnuts, chopped

1/2 teaspoon vanilla

Method

Preheat oven to 350F.

In large bowl, mix all dry ingredients.

In a separate bowl, lightly beat eggs and other “wet” ingredients together. Pour wet into dry and mix with a spoon by hand until some dry flour is still evident (do not over-beat).

Use ice cream scoop to dollop muffin mixture into olive-oil-misted muffin pan (preferably one that makes small cork shaped muffins).

Bake approximately 20 minutes or until wooden pick comes out clean.

Gluten-Free Flour Mixture

Ranch La Puerta uses all Bob Mill’s ingredients which are commonly available in health food grocery stores. For precision, this mixture is by weight: Combine equal parts of corn, quin and sweet brown rice flours until weight is 700 grams. Combine equal parts potato starch and tapioca flour until weight is 300 grams. Mix all together. store excess in air tight container to use soon for any baked-goods recipe. Experiment with amounts to accentuate certain flavors you might like best.

Look for more recipes from the teaching kitchen and garden this summer. Or find them by contacting www.rancholapuerta.com. Phone 877-440-7772.

Rancho La Puerta is a short, easy, and beautiful drive from San Diego in the charming village of Tecate, Mexico, Baja California, P.O. Box 69, Tecate, California 91980.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Tags: brenda c hill, Chef Denise Rosa, gluten free muffins, gluten free recipe, La Cocina, Rancho La Puerta, Where and What in the World
Posted in Bread Recipes, Cooking Schools, Culinary Travel, Culinary Travel, Spas, food, luxury travel, recipes, travel | No Comments »

Chef Kevin Walsh of Earth and Wood Oven Fired Margarita Pizza

Friday, April 27th, 2012

Wood Oven Fired Margarita Pizza

When Norm and I attend the Kennepunkport Festival, June 5-9, we will be staying at Hidden Pond. We’re happy to say we will have the opportunity to visit Earth and experience Executive Chef Kevin Walsh’s cooking first hand. Kevin will be cookin at An Evening at Earth – Saturday, June 9^{th. There will be so much talent that weekend, it will be fantastic.}

My interview with Keving was published on CityRoom on April 17, 2012. He had some great comments. If you are only interested in the recipe, you can click here.

Naturally, I’ll want to check out The Tree Sp;a. The entire atmosphere appears so serene and relaxing, it will provide a great contrast to our full afternoons and evening of art galleries, dining, and wine.

Executive Chef Kevin Walsh

If any of you who read my posts are attending this great festival, let me know. We’d enjoy meeting you.

This event is produced and presented by Maine Magazinein cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

NoraLyn Ltd.

Member: Society of Professional Journalists

Kennepunkport Festival 2012

Tags: Chef Kevin Walsh, Earth, Hidden Pond, Kennebunkport Festival, maralyn d hill, Margarita Pizza, The Epicurean Explorer, Where and What in the World
Posted in Destinations, Events & Activities, Lodging, Resorts, Spas, chef interview, chef profile, chefs, recipes, travel | No Comments »

Vanilla Chai Martini from the Four Seasons Resort Scottsdale at Troon North

Tuesday, November 29th, 2011

Vanilla Chai Martini

ENJOY FALL-INSPIRED SPA & SALON “TAPAS” AT

FOUR SEASONS RESORT SCOTTSDALE

Happy Hour Tasting Menu Offers Mini Services Inspired by the Season

Take a time-out from the frantic pace of the workweek with the new Tapas Tasting Menu at the Spa and Salon at Four Seasons Resort Scottsdale at Troon North. The Tapas Tasting Menu will be offered in the Spa from 3 to 8 p.m. and in the Salon from 3 to 6 p.m., Sunday through Thursday.

Vanilla Chai Martini

Ingredients:

1.5 oz. Stoli Vanilla Vodka

1 oz. Godiva White Chocolate Liquor

1 oz. Chai Syrup 1 oz. Half & Half

Method:

Fill a martini shaker with ice, pour vodka, white chocolate liquor, chai syrup and half & half over ice. Shake well. Pour only the liquid mixture into a martini glass. Cheers!

“Everyone loves the concept of happy hour, and unwinding after a stressful day,” says Spa Director Lia Rowland. “Our new services allow guests to relax in a way that is good for both the body and the mind, and at an affordable price point.”

Spa guests can select two specialty 25-minute “tapas” treatments inspired by the season for the special rate of $99. This represents a savings of more than $90 off the regular rate. This fall, indulge in the scent of Sweet Vanilla Citrus and the following options:

Sole Satisfaction

Scalp Massage
Swedish Massage
Smoothing Body Polish
Herbal Wrap

The Salon will be featuring a “Vanilla Spice” Martini and Manicure experience for the special price of $75, normally $95. Guests also can select the “Margarita and Makeup” option for $75, regularly $95, to get ready for fall parties and a big night on the town.

All services will be offered until December 31, 2011, and are not inclusive of tax or gratuity. For more information about fall offerings at the Spa at Four Seasons Resort Scottsdale, please call (480) 513-5145.

To extend the relaxation, catch the sunset in Onyx Bar & Lounge and enjoy the seasonal Vanilla Spice cocktail for only $12, normally $16. Guests also can savor nightly happy hour from 3 to 7 p.m., Sunday to Thursday, and from 3 to 6 p.m., Friday and Saturday. Featured specials include a selection of beers, wines by the glass, sangria, margaritas, and sliders and tacos to indulge in alongside.

Designed to blend flawlessly with the surrounding environment, Four Seasons Resort Scottsdale at Troon North’s 12,000-square-foot, full-service Spa features 14 treatment rooms, including two private spa suites. The Spa offers an extensive array of seasonal, indigenous and innovative skin and body treatments, scrubs, clay wraps, facials and massages.