In The Kitchen with Susan
Many of you have enjoyed Susan Foppiano Valera's recipes in the newsletter, so we thought it was time to tell you more about Susan herself!
Born and raised in Sonoma County, Susan is the Director of Hospitality at Foppiano Vineyards. As the sister of Louis M. Foppiano, she is a member of the fourth generation of Foppianos to grow up enjoying the outdoor lifestyle that is so much a part of Northern California's wine country. Susan was influenced at an early age by her mother’s and aunt's cooking and learned many of the recipes she uses today to match food with the wines of Foppiano.
After graduating from Ursuline High School and attending Santa Rosa Junior College, Susan attended California State University in Sacramento, graduating with a Bachelor’s Degree in Early Childhood Education. An avid horsewoman, Susan has been around horses her entire life and is a Board Member of the Russian River Riders and the Sonoma County Horse Council. She was also instrumental in helping open multi-use trails on public land and open space in Sonoma County. Married to Anthony, Susan has two sons, Joe and James.
Featured Recipes of the Month:
Gruyère and Custard Baked Potatoes
Gruyère cheese is named after the valley of the
same name in Switzerland. This sweet, nutty cheese
is formed into 100-pound wheels and aged for up to
a year. Gruyère
is the cheese that most often tops French onion soup.
Make this gratin instead of mashed potatoes the next
time you serve steaks, lamb, or prime rib. Do not
worry if there are leftovers; they can be reheated
easily (see Cook's Note below).
• 1 tablespoon unsalted butter, at room temperature
• 4 large Idaho potatoes, peeled and sliced into
1/4 -inch-thick rounds
• 2 cups (8 ounces) shredded Gruyère cheese
• 8 large eggs
• 2 cups heavy (whipping) cream
• 1 teaspoon
chicken bouillon granules
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground white pepper
• 1/8
teaspoon freshly grated nutmeg
Preheat the oven to 350°F. Coat large oval or 9-by-13-inch
baking pan with the butter.
Arrange a layer of potato slices, slightly overlapping,
in the bottom of the prepared dish. Top with a layer
of the cheese. Repeat the layers twice, finishing with
a light layer of cheese. In a bowl, whisk the eggs until
well beaten. Add the cream, bouillon granules, salt, pepper,
and nutmeg and whisk until well blended. Carefully pour
the egg mixture over the layered potatoes and cheese.
Cover with aluminum foil, sealing the edges well. Serves
8.
Bake the gratin until the center is soft and just beginning
to set up, 45 to 60 minutes. Remove the foil and continue
to bake until the center is firmly set and the potatoes
are nicely browned, 20 to 30 minutes longer. Let rest
for 5 minutes before serving.
Cook's Note: The potatoes can be
served immediately, or they can be cooled in the dish
and reheated. To reheat the gratin, cut the potatoes into
serving-sized squares or triangles, arrange 2 inches apart
on a buttered, rimmed baking sheet, and then brush the
tops with a little melted butter. Bake in a 400°F
oven until heated through and nicely browned, 12 to 15
minutes.
Serve immediately.
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