Books for Cooks

Barbara Burke

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"Annie and Margrit" by Annie Roberts, Margrit Biever Mondavi and Victoria Wise (Ten Speed Press, 2003, hardcover, $35)

Create fine Napa Valley
cuisine at home

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If you haven't had the opportunity to go wine tasting and dine in California's Napa Valley, you can experience the pairing of exquisite cuisine and quality wines right in your own home.

"Annie and Margrit" brings wine country to you with recipes and stories from the Robert Mondavi kitchen.

Annie Roberts is executive chef at the Robert Mondavi Winery. Margrit Biever Mondavi is vice president for art and culture. Together, this mother-daughter team evokes the tastes and sights of this renowned establishment.

Beautifully illustrated, the more than 130 recipes in "Annie and Margrit" are easy to read and understand. You'll be tempted by items such as Grilled Flat Bread Pizza, Skirt Steak with Roasted Pepper-Shiitake Mushroom Salsa, and Peach and Blackberry Crisp. Most of the ingredients are readily available in Hawaii, but a few such as rabbit and white truffle oil may take a little detective work to find.

You need not worry what libation to serve with dinner, as wine suggestions are given for almost every recipe. Menus are provided for special occasions, such as a Fourth of July family barbeque or wedding rehearsal dinner. Personal anecdotes and professional tips round out the cookbook.

Salad is a theme that plays throughout Annie and Margrit's cuisine.

You can vary the following Asian salad by using peanuts instead of almonds or garlic instead of shallot. If you are pressed for time or simply wish to reduce fat and calories, use four chicken breast halves poached in chicken stock for 10 minutes in place of the roasted chicken. Serve with a sauvignon blanc or fumé blanc.

Slightly Asian Roasted Chicken Salad

1 (3-1/2 to 4-pound) chicken
1/2 cup white sesame seeds
1/2 cup slivered almonds
2 ripe avocados
1 large tomato, peeled and cut into 1/2-inch dice
6 cups torn romaine or other lettuce leaves
6 sprigs cilantro, for garnish
>> Dressing:
1 teaspoon finely chopped fresh ginger
1 shallot, finely chopped
2 teaspoons finely chopped or slivered lemon zest
3 tablespoons freshly squeezed lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
1/4 cup light olive or peanut oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Put chicken in roasting pan and roast until thigh meat is no longer pink and skin is crackly and golden, 45 minutes to 1 hour, depending on size. Set aside until cool enough to handle.

While chicken roasts, spread sesame seeds on a baking sheet and toast in oven until golden, about 5 minutes. Separately toast almonds on a baking sheet until they begin to turn golden, about 3 minutes.

To make dressing, place dressing ingredients in a small bowl. Whisk to mix.

To assemble salad, peel, seed and cut the avocado into 1-inch cubes. Cut chicken meat off the bones and slice or tear into bite-sized strips. Toss with sesame seeds. Add avocado, tomato and dressing; gently toss.

Arrange lettuce on a platter or 6 plates. Mound chicken mixture over leaves, sprinkle almonds over top, garnish with cilantro sprig. Serves 6.

Approximate nutritional information, per serving (using 4 boneless chicken breast halves): 490 calories, 39 g total fat, 6 g saturated fat, 55 mg cholesterol, 27 g protein, 12 g carbohydrate, 460 mg sodium.

Rating Scale: Best in its class / Highly recommended / Recommended / Not recommended

Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com