Finger Lime

One of the best parts of being able to absorb my entire life in something I love is that people around me are always teaching me something new. This week while sitting around chatting with friends, after a casual homemade dinner, I was introduced to a new citrus fruit. A classmate walked by our table with a piece of fruit he picked up from work. It was a finger lime, and it is one if the most interesting pieces of citrus I have ever seen.

Finger Lime I tried( the shell is so full of the "caviar"
it bursts open spilling out the fruit when squeezed)

Known as the caviar of fruit, its interior is a cluster of tiny perfect balls, that burst a tangy crisp lime flavor when bitten into. Their flavor is unique in the sense that they are a lot sweeter and more aromatic then an ordinary lime. They come in 7 different varietals ranging in color and flavor. Ever since I was first introduced to this lime I have not stopped thinking of ways to use it in a dish. They are common in Australia but many of the plants were wiped out and they are hard to grow. Because of this they have just recently made their way to America. My newest challenge is to find a purchasing source for this remarkable fruit.

An example of another varietal

Recipe Box

We had some extra time in class today and a few ingredients to get rid of, so what else should we have done, but make this flavorful crostini.

Oven Roasted Tomatoes with Goat Cheese and Arugula Crostini

Ingredients

1 crusty french bread sliced and toasted

1 oz sage minced

1 oz thyme minced

1 oz basil minced

1 oz  rosemary minced

2 oz garlic minced

salt and pepper to taste

olive oil

8 oz goat cheese

8 oz creme fraiche

5 oz Arugula 

1 lemon

10 Roma Tomatoes halved and seeded

Directions

Toss tomatoes in olive oil and herbs and sprinkle with salt and pepper. Place on baking sheet equipped with wire rack cut side up. Roast low and slow (225 degrees and about 2 hours) until tomatoes are dark red, wrinkled, and a quarter of the size. They should resemble a sun dried tomato. 

Mix goat cheese and creme fraiche together. Dress arugula lightly in olive oil, lemon juice, salt and pepper. 

To assemble crostini spread goat cheese mixture liberally over crostini. Then top with arugula and 1 tomato half. 

***Tip: Make a few extra tomatos and store in a jar topped with olive oil for later use in salads or served alone as a side dish. 

Out of the Kitchen

Wine tasting was put on hold this weekend and replaced with a hike through the Bothe-Napa Valley State Park. Throughout the trail are historic sites such as a Cemetery from the 1800s and a Mill. It was great to get out in nature and the hike was beautiful, but it was not one of the better trails I have hiked. Next time I would like to give hiking Mt. St. Helena a try. I prefer the reward of a breathtaking view at the end of a hike. 

Recipe Box

I found this clip on youtube of Thomas Keller ( French Laundry, Bouchon, Ad Hoc, Per Se) teaching Adam Sandler how to make a bomb late night snack for a scene in Spanglish. I made it myself and it truly is the World's Greatest Sandwich. After a long day of work it hits all your cravings.
caption

BLT Remix (Bacon, Lettuce, Tomato, Mayo, Cheese, and a runny Fried Egg all between Crusty Bread) 

Restaurant Review

Hands down the best tacos I have ever had. Parked in the perfect spot, between a cluster of wineries, is the Tacos Garcia truck in Yontville, Ca. They have every kind of taco from tender beef cheeks to the classic carnitas. 

Being the first truck I have eaten off of I was fascinated with the concept. I asked to see their kitchen, and I could not believe how clean and orderly it was. While the price of a 1.50 a tacos is enough to make me visit frequently the food is what keeps me coming back every week. 

Carnitas and Pescado Tacos

Owners/Chef Inside Truck