Sunday, February 22, 2015

Gift Box Idea by Jesse Bluma at Pointe Viven



Gift Box Idea





I created gift boxes this past Christmas season.  This gift idea can be made with your favorite treats and tailored for a birthday, holiday, or celebration.  Many hands make light work.  Divvy up the items, make an assembly line, and put a smile on someone’s face when they receive your gift. 


Basic Materials

box/container
red ribbon
tissue paper
clear dry glue
scissors
ruler or measuring tape
clear mailing tape

Medaglia D`Oro Instant Espresso
La Tortilla Factory Handmade Style Yellow Corn Tortilla

gift card
envelope




Directions

Measure and cut the red ribbon to cross the top of the lid lengthwise.  
Glue each end of the ribbon to the underside of the lid. 
Measure and cut the red ribbon to cross the top of the lid’s width.
Glue each end of the ribbon to the underside of the lid. 
Place tissue paper at the bottom of the box.
Neatly place the gift items in the box.
Close the lid.
Secure two ends of the gift box shut with mailing tape.
Tape the card in the envelope to the top of the lid.








Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

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Thursday, February 19, 2015

Take a Tour with Me at My California Home: February by Jesse Bluma



Take a Tour with Me at My California Home:  February





The Pointe is a quaint, seaside community.  It is nestled in the Orange Coast of California.  The town is situated beachside along the pristine Pacific Ocean, between magnificent cliffs and headlands.  Residents have nicknamed it the “California Riviera”.  The town was established during the 1920s along state route 1, between Los Angeles and San Diego.  Kite-flying, boat races, golf, and surfing drew crowds and residents to the promontory.  Actor James Cagney was drawn here to open a movie theater.  The Pointe is bold, panoramic, and truly alluring.  

 Cooking and entertaining is an opportunity to share with family and friends.  Growing up I learned the basics of good cooking, baking, entertaining, gardening, and entrepreneurship.  The Pointe in the location and Viven is Spanish for living life.  And living in this fabled locale serves as a delicious bakery and idea-factory.


...


See photos from my home in January.

“Seen in the streets of cities, how great they are!  If the stars should appear one night in a thousand years, how would men believe and adore; and preserve for many generations the remembrance of the city of God which had been shown!  But every night come out these envoys of beauty, and light the universe with their admonishing smile.”

--Ralph Waldo Emerson, “Nature”






Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

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Saturday, February 14, 2015

Double Chocolate Espresso Cookies by Jesse Bluma




Double Chocolate Espresso Cookies





These double chocolate cookies are taken a step further with espresso.  Heart palpitating yet?  Enjoy the pleasure of deep, intense chocolate, walnuts, accented by espresso.  Order several dozen cookies to make a sophisticated tablescape for your next event.







Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

Sign-up for email updates.


Saturday, February 7, 2015

Sandra Lee: "Two Shots of Vodka"



Sandra Lee:  "Two Shots of Vodka"







Vodka is one of the most popular of distilled drinks.  It is produced with water, grains, and sometimes potatoes.  It can be "neat", on its own with no other mixes or ice, or used in cocktails such as raspberry-mint martinis.

Sandra Lee would make one great bartender, as this video clip demonstrates.  Although for the record a shot is 1.5 fluid ounces or 44 fluid milliliters.    




"Sandra Lee has a passion for simple solutions that create dramatic results in all areas of home life. She is editor-in-chief of Sandra Lee Semi-Homemade magazine, the host of two highly rated television shows on Food Network (the multi-Emmy-nominated Semi-Homemade Cooking With Sandra Lee and Sandra’s Money Saving Meals) and the host of Sandra Lee Celebrates, a series of holiday primetime specials on HGTV.  Her trademark 70/30 philosophy combines 70% ready-made products with 30% fresh ingredients.  Everyone can create delicious dishes and meals in an inspiring warm home environment, all of which, can be affordable and attainable with Sandra's shortcuts. "





Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

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Credits:  wikipedia.org, http://www.semihomemade.com/



Thursday, February 5, 2015

Molletes Recipe by Jesse Bluma



Molletes Recipe by Jesse Bluma





Your taste buds will thank you before you ever take a bite.  These open faced sandwiches called molletes [moy et ays] originated in Spain.  These toasted bread sandwiches are often topped with black beans, cheese, and salsa, winter green vegetables, or other flavorful combinations and textures.  My version is perfect for game day and entertaining.

*Cooking Tip:  Read a recipe several times before preparation.  Highlight or underline key steps.  Then double check you have the correct ingredients.


Ingredients

Butter (Smart Balance)
Baby bella mushrooms
Linzano Sauce (If unavailable substitute with a blend of onion, carrot, cauliflower, cucumber, spices, pepper, mustard, turmeric, water, and honey.  Process until smooth.) 

Ingredients for the Chipotle-Tomato Marmalade
2 Tablespoons organic honey
3 1/2 cups organic cherry tomatoes
1 teaspoon coarse sea salt
2 sprigs fresh, organic basil
1 can of chipotle in adobe sauce


Directions

Prior to preparing the molletes remove the butter from the refrigerator to soften.
Also, place the cheese in the freezer.

For the Mushrooms
Pre-heat oven to 450 degrees Fahrenheit (232 degrees Celsius).
Wash and dry the mushrooms.
Dice the mushrooms.
Place the diced mushrooms on a baking sheet in a single layer.
Season the mushrooms with salt.
Then season the mushrooms with pepper.
Drizzle the mushrooms with 1 teaspoon olive oil.
Roast the mushrooms for approximately 20 minutes, stirring occasionally, until browned. 
Remove from the oven using oven mitts.


For the Bread Rounds
Pre-heat oven to 450 degrees Fahrenheit (232 degrees Celsius).
Use a 2” round cutter to cut the wheat sourdough bread into rounds. Start on the edges of the bread next to the crust to yield the most amount of rounds.
Lightly spread the softened butter on the tops of each bread round.  
Place the bread rounds on a baking sheet in a single layer.
Lightly sprinkle the bread rounds with pepper.
Bake the bread rounds for approximately 8 minutes, until golden brown and crisp.
Remove from the oven using oven mitts.

For the Chipotle-Tomato Marmalade


For the Avocados
Wash and juice the lemon into a bowl.
Peel and dice the avocado.
Place the diced avocado into the bowl of lemon juice.


Dice the orange.


Remove the cheese from the freezer.
Grate the cheese.


To Assemble

Assembling sandwiches can be a messy process.  Prepare the sandwiches on a plate or cutting board before placing onto a serving platter.
Spoon a layer of roasted mushrooms on top of each bread round.
Place a piece of diced orange on top of the mushroom layer.
Add a small spoonful of chipotle-tomato marmalade.
Place a few dices of avocado on top of the marmalade.
Dash with a small amount of Linzano Sauce.
Sprinkle with cheese.  
Place the molletes on to a serving platter.
Enjoy!








Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

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Wednesday, February 4, 2015

Chipotle-Tomato Marmalade by Jesse Bluma



Chipotle-Tomato Marmalade





This is a versatile recipe.  I enjoy the marmalade with toasted wheat sourdough bread rounds, pasta, fish, pizza, in lettuce wraps, and more.  The chipotle adds a slight heat and kick, which can be increased or decreased to your taste.  

*Cooking Tip:  Read a recipe several times before preparation.  Highlight or underline key steps.  Then double check you have the correct ingredients.


Ingredients

2 Tablespoons organic honey
1/4 cup balsamic vinegar 
3 1/2 cups organic cherry tomatoes
1 teaspoon coarse sea salt
2 sprigs fresh, organic basil
1 can of chipotle in adobe sauce


Directions

Wash and dry the cherry tomatoes.  
Place several cherry tomatoes between two food container lids or small plates.  Carefully slice through the tomatoes to cut the tomatoes all together in a quicker manner, rather than cutting each tomato individually.

Wash the lid and open the can of chipotle in adobe sauce.  
Wear gloves or carefully remove the chipotle peppers from the adobe sauce.
Thoroughly rinse the adobo sauce from the peppers.
Carefully slice open the chipotle peppers, removing the seeds, and thoroughly rinse with water.  Do not touch your eyes.
Dice 3 of the rinsed chipotle peppers. 

Heat a large skillet with a heavy-bottom to medium temperature.

Add in 1/2 cup of the 3/4 cup extra virgin olive oil, reserve the remaining 1/4 extra virgin olive oil.
Heat the 1/2 cup extra virgin olive oil for approximately 1 minute.

Add in the 2 Tablespoons organic honey and stir to combine.

Then add in the 1/4 cup balsamic vinegar, stirring until well combined.

Mash half of the cherry tomatoes with a fork.

Add in the halved cherry tomatoes.

Sprinkle in the 1 teaspoon coarse sea salt.

Place the 2 sprigs of fresh, organic basil in the skillet.

Then pour in the remaining 1/4 cup extra virgin olive oil.

Turn the heat down to medium-low.

Cook the tomatoes for approximately 5 minutes, until the ingredients in the skillet turn a bright red.

Use a spoon to remove the basil.

Stir in the 3 diced chipotle peppers.

Cool the mixture in a bowl.

Cover the mixture after it has cooled, then place in a refrigerator to chill.

The marmalade may remain in an airtight container for one week.






Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

Sign-up for email updates.


Saturday, January 31, 2015

Take a Tour with Me at My California Home: January by Jesse Bluma



Take a Tour with Me at My California Home:  January





The Pointe is a quaint, seaside community.  It is nestled in the Orange Coast of California.  The town is situated beachside along the pristine Pacific Ocean, between magnificent cliffs and headlands.  Residents have nicknamed it the “California Riviera”.  The town was established during the 1920s along state route 1, between Los Angeles and San Diego.  Kite-flying, boat races, golf, and surfing drew crowds and residents to the promontory.  Actor James Cagney was drawn here to open a movie theater.  The Pointe is bold, panoramic, and truly alluring.  

Cooking and entertaining is an opportunity to share with family and friends.  Growing up I learned the basics of good cooking, baking, entertaining, gardening, and entrepreneurship.  The Pointe in the location and Viven is Spanish for living life.  And living in this fabled locale serves as a delicious bakery and idea-factory.


...

“To go into solitude, a man needs to retire as much from his chamber as from society. I am not solitary whilst I read and write, though nobody is with me. But if a man would be alone, let him look at the stars. The rays that come from those heavenly worlds, will separate between him and what he touches.  One might think the atmosphere was made transparent with this design, to give man, in the heavenly bodies, the perpetual presence of the sublime.”  

--Ralph Waldo Emerson, “Nature”






Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

Sign-up for email updates.


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