The Southwest Voice

By: Betty Chicca

Although I enjoy cooking for family and guests, once in a while we all need a break, and it’s great to have such amazing talent here to make our lives easier. 

Southwest resident, Darci Atkinson, and friend, Kim Jessup, are partners in The Tilted Toque, a business providing catered parties and private chef services. (A toque is a tall, white, pouched hat worn by chefs.)

Darci credits her interest in cooking to her mother. The most alluring component of the cooking process was seeing the joy in her mother’s face and the result of family togetherness at mealtime.

Today, Darci is following in her mother’s footsteps. Her favorite time of day is the that spent preparing and sharing a meal with her family. The Atkinsons have a rule that they always eat as a family, no matter what time it is, and enjoy each others’ company.

In addition to her mother’s inspiration, another catalyst for Darci’s business occured five years ago when her husband gave her a gift certificate for cooking classes at The Culinary Institute of America in Greystone.

Located in the heart of Napa Valley, the institute provides training in the culinary arts, baking and pastry arts and professional wine development. 

She and Kim took a variety of courses to sharpen their skills and further develop their already established knowledge of food.

When classes were over for the day, Darci and Kim enjoyed their free time going to various wineries in Napa and educating themselves about wines.

“We were working in the kitchen with chefs from all over the world,” said Darci, who soon realized that she and Kim were also competent and well-rounded chefs.

“I said, ‘We love cooking so much, maybe we should earn money doing what we both love,’” said Darci.

Their confidence was built — and so was their business.

The Tilted Toque’s signature style of catering is that of “small plates” parties, providing foods that can be plated, eaten by hand or served over crostini.

The pair like to create eclectic, flavorful small dishes to be enjoyed as appetizers, but filling enough to be considered dinner, creating a casual dining experience. Dishes are carefully paired with wines. The evening ends with a selection of small desserts.

As much as Darci enjoys running her business, even greater is her joy in sharing her love of food and recipes. Here are a few from The Tilted Toque.


Warm chocolate cakes
4 ounces unsalted butter
4 ounces bittersweet chocolate (60 percent cocoa or more)
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon flour
 
Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar and vanilla with a mixer for about 10 minutes on high speed.

Fold melted chocolate and butter into egg mixture. Fold in flour until just combined. Butter and sugar 4- to 6-ounce ramekins, then spoon mixture into ramekins.

Bake at 450 degrees for about 9-10 minutes. The center will be quite soft but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate.

Serve with a few raspberries and a dollop of whipped cream.



Rustic goat cheese galette
Crust:
1 1⁄2 cups flour
1⁄4 teaspoon salt
9 tablespoons butter, cut into 1⁄2-inch pieces
1⁄2 cup (or less) ice water
 
Filling:
5 ounces goat cheese
4 ounces ricotta cheese
3 ounces mozzarella
1⁄4 cup creme fraiche or sour cream
3 tablespoons parmesan cheese
salt and pepper, to taste
olives and greens, optional
 
Place flour, salt and butter in mixing bowl and combine until it forms a coarse meal. Slowly add ice water, as needed, until dough just comes together.

Roll the dough on a well-floured surface into a 14- to 15-inch circle. Place on large sheet pan in the refrigerator.

Mix together goat cheese, ricotta, mozzarella, crème fraiche and parmesan. Mix well and season with salt and pepper.

Preheat oven to 350 degrees.

Remove the pastry from refrigerator. Spread cheese over the pastry, leaving a 2 1⁄2-inch border around the edge uncovered. Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit. There will be an open hole in the center.

Bake the galette in the oven for 35 to 40 minutes, until golden brown. Let cool 5 minutes, then slide the galette off the pan onto a serving plate. Serve hot, warm or at room temperature. Garnish with olives and greens, if desired. Serves 8-10.
 


Roasted butternut squash salad with maple syrup dressing
1 pound butternut squash, peeled and cubed
2 tablespoons melted butter
1 teaspoon brown sugar
salt and pepper
1/3 cup olive oil
1/4 cup pure maple syrup
2 tablespoons crème fraiche (or sour cream)
2 tablespoons white wine vinegar
1 1/2 teaspoons prepared horseradish
salt and pepper, to taste
mixed greens
1/4 cup walnuts, toasted
8 ounces bacon, sliced thin, fried crisp and drained

In a bowl, toss the squash with butter, sugar, salt and pepper. Place on baking sheet and roast, shaking the pan occasionally to prevent sticking, until the squash is tender, about 20 minutes.

In medium bowl, whisk together the maple syrup and crème fraiche. Add the vinegar, horseradish, salt and pepper and whisk until smooth. Slowly add olive oil, whisking until emulsified.

Place greens, squash and walnuts in large bowl and add enough dressing to lightly coat.

Divide lettuce among plates and top with bacon. Drizzle additional dressing and serve.