Lunch with Cathy Thomas {signed Cookbook Giveaway} - Coconut Rum Sabayon

 Written by Chef Louise Mellor

Lunch with Cathy Thomas

~menu~

tuna nicoise with baby potatoes, asparagus, heirloom tomato, and french vinaigrette

apricot chicken and  wild rice orzo salad with red wine vinaigrette

baby mixed greens topped with citrus, beets, and goat cheese with orange vinaigrette

fresh fruit with coconut rum sabayon and grand marnier chocolate sauce

ginger cookies



Chef Renee, Chef Louise, Cathy Thomas, Chef Debbi
Photo by Priscilla - She' sCookin.com



I consider myself to be a lucky girl.  A career in food has it's definite perks.   At any typical event I could be in the company of "foodies", food writers, food growers,  or chefs - not a bad gig for a girl like me who  is borderline neurotic, obsessive, passionate  about everything from drippy egg yolks to sabayon.  All things considered of course,  being a chef does include working  long hours, sore feet, hauling makeshift kitchens from here-to- there (in the rain), and let's not forget the nasty burns on your forearms (we like to refer to them as badges of honor).  It all seems to balance out in the end.  

 Last Saturday,  I had the unique opportunity to host an event with  OC Bites (my latest edible adventure) -  in partnership with two of my dear friends, Chef Renee Fontes and Chef Debbi Dubbs. 

Our guest of honor was the lovely, award winning, author, chef,  and successful food editor for the Orange County Register - Cathy Thomas.  It was the first event for the OC Bites group and we couldn't have been more delighted to host Cathy and have her share about her life, career in food, and her latest cookbook -  Everyday Cooking with Organic Produce, sponsored by Melissa's Produce.   Her gentle humor and  comedic stories of insatiable hunger were contagious, and she had the room both inspired and in tears of laughter. The guests included  home cooks, Cathy's readers, food bloggers, Robert Schueller of Melissa's Produce, and professional chefs.  Cathy's delicious 30 year career in food has clearly seasoned her with the gift of speaking to her readers inner hunger. Like a woman in love, showing you her wedding album, Cathy flipped through the pages of her newest book, lovingly remembering each recipe like it was a photo of herself cutting the wedding cake. 

Thank you again Cathy for sharing your life with us.

Tuna Nicoise



Apricot Chicken and Wild Rice Orzo Salad



 A special thank you to the beautiful Spaghettini Italian Grill & Lounge for allowing us to host our event in their wine room, and to  Melissa's Produce for sponsoring the bounty of fresh fruits and vegetables that Debbi, Renee, and I were able to use in preparing our fabulous lunch, dessert, and the treats for our swag bags.  Most importantly, thank you to all our "OC Bite friends" who came out to "lunch" with us, we hope to see you again at our next event.   

Giveaway - Closed

and the Winner is Joan
Joan please email me your contact information to
Chef Louise Mellor
theartofcuisine@sbcglobal.net

Signed Copy of

Everyday Cooking with Organic Produce - by Cathy Thomas



Here is how you can enter to win - Winner will be chosen on February 26th - check back here.
Each comment or tweet gives you 1 chance to win.

Winner will be chosen at random by random.org

Coconut Rum Sabayon
Inspired by Chef Renee Fontes

6 large egg yolks (room temperature)
3/4 cup of white granulated sugar
1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/2 cup light or dark rum

8 oz coconut milk (not coconut cream)

2 teaspoons pure vanilla extract

1 teaspoon coconut extract

1 cup heavy whipping cream
Fresh Fruit

Fresh fruit

In a medium bowl whisk together the egg yolks, sugar, salt, and cinnamon.
In a medium heavy bottomed sauce pot, bring rum and coconut milk to a gentle simmer.
Remove from the stove and slowly begin to whisk the hot liquid into the egg yolks and sugar in a thin stream.
Once combined (tempered), return to the stove over low/medium heat and stir (scraping the bottom) with a wooden spoon  continuously for 15-20 minutes or until the custard reaches 180 degrees.  The mixture will slowly begin to thicken until it resembles melted pudding or thin pancake batter. Be patient
Remove from heat and pour through a fine mesh strainer into a clean bowl. (to remove any pieces of egg that may have cooked)
Stir in vanilla and coconut extract- cover with plastic wrap- leaving one edge open to allow steam to escape and chill completely.
Whip cream with a hand mixer until stiff peaks form.
Gently fold in thirds into the sabayon.
Serve over fruit and brulee with a torch just slightly.
Sabayon may be served without brulee as a dip for the fruit.