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© WARNER HANSON TELEVISION / CHEFS A' FIELD.

I've been milking cows for 50 years... and my father and

grandfather before me where doing it to...

When you are a dairy family, you are in it 24 hours a day,

seven days a week ‐ and not just for now, but for generations...

I can't imagine doing anything else.

‐ Bob Giacomini of Robert Giacomini Dairy ‐ Point Reyes, California



California is home to more milking cows than any other state in the nation ‐ More than 1.5 Million of them.

One in Five dairy cows in America resides in California.

There are more than 1700 dairy families in the State.

California is the biggest producer of milk in the US.



Chef Craig Stoll ~ Delfina in San Francisco Summer Peach Ice Cream

INGREDIENTS:

4 cups whole milk 10ea Egg yolks ¾ cup Cup sugar 1/2 Vanilla bean 1/4tsp Salt 2‐3 cups Peach puree ( recipe follows) 2‐3 cups Roasted peaches ( recipe follows)

METHOD:

Set a fine mesh strainer over a 2 quart nonreactive container. Prepare an ice bath into which the 2 quart container can fit. Combine the milk and salt in a medium sized, heavy bottomed pot. Scrape the seeds out of the halved vanilla bean with a paring knife. Add the seeds and the scraped pod to the pot of milk. Bring to a boil over medium heat. While waiting, combine yolks and sugar in a medium sized bowl and whisk together for a couple of minutes. When the milk comes to a boil, pour half a cup into egg yolks, whisking. Add a little more, whisking constantly, and then more until about 2/3 of the milk is in the bowl. Then pour the entire contents of the bowl back into the pot. Cook the custard over medium heat, stirring constantly with a wooden spoon. Cook until the mixture thickens slightly and coats the back of a spoon (180 degrees). Remove the pot from the heat and pour the contents through the strainer into the 2 quart container. Place the container in the ice bath. Stir often until completely cool. When the custard is chilled add the peach puree, stirring until completely incorporated. Store in the refrigerator until ready to spin. Spin mixture according to the ice cream manufacture’s instructions, when mixture is well frozen, swirl‐in the roasted peaches. Extract from machine and freeze until ready to serve. The texture is best if eaten soon after making.



Chef Craig Stoll ~ Delfina in San Francisco Peach Puree INGREDIENTS

4 Large ripe yellow peaches

1/4‐1/2 cup Sugar (depending on how sweet your peaches are)

½ teaspoon Lemon juice

METHOD

Cut the peaches in ½, take out the pit and cut into big chunks. Put peaches, sugar and lemon juice in a

blender and blend until smooth. Strain through a fine strainer, and chill if not using right away.

Roasted Peaches INGREDIENTS

4 Large ripe yellow peaches

½ cup Sugar

½ teaspoon Lemon juice

METHOD

Preheat oven to 375 degrees F.

Cut the peaches in ½ and chop very fine. Combine the chopped peaches in a bowl with the sugar and

lemon juice. Toss together and pour onto a sheetpan (the kind that has an edge‐ so the juices don’t spill

over).

Roast in the oven until very tender and juices are reduced approximately 25 minutes.

Allow to cool and then refrigerate until well chilled.



Summer Peach Ice Cream

Recipes by Chef Craig Stoll of Delfina ‐ San Francisco



The cows are kind of like our pets, you know, part of the family.

Everything we do, pretty much, every day of our lives, has to do with them...

So, we like to keep them happy...

‐ Jim O'Neil of O'Neil Dairy ‐ Loleta, California



I am so lucky to be a chef in California...

We are surrounded by incredible product and genuine producers

who want to give you the best product they can.

From just down the road and all across the state ‐ we are

surrounded by great California products.

‐ Chef Craig Stoll of Delfina ‐ San Francisco



Panna Pizza with FIgs, Blue Cheese & California Cream




Chef Craig Stoll ~ Delfina in San Francisco Panna Pizza with FIgs, Blue Cheese & California Cream Panna means “cream” in Italian. Although somewhat out of the ordinary, were inspired to use cream on

some of our pizzas after witnessing its use at a favorite pizzeria in Naples, Italy.

Making pizza in a home oven is always better if you line the bottom of the oven with pizza stones which

are typically available from upscale kitchenware stores.

INGREDIENTS:

1 Pizza dough‐scaled to 7 ounces

1‐2 Ripe figs, sliced

2 slices Pancetta, thinly sliced

1.5 ounces Point Reyes Farmstead Blue Cheese

2.5 ounces Heavy Cream

1 sprig Fresh thyme, chopped

Kosher salt

METHOD:

Line the bottom of the oven with pizza stones and preheat to 500 degrees. Dust a pizza peel with flour

and stretch the dough. Lay the dough on the peel. Scatter the dough with the figs and crumbled blue

cheese, leaving the dough bare around the edges.

Chop the pancetta coarsely and scatter over dough as well. Season with salt and thyme. Drizzle cream

over the top of the pizza and slide it into the oven, directly on top of the pizza stones.

Move the pizza as needed during cooking‐the frequency and locations will vary depending on your oven.

Try to move the pie as infrequently as possible, however, to avoid heat loss from opening the oven door.

The quicker the pizza cooks the better. It should take five minutes or less.

The pizza is done when the edges are puffy and browned and the bottom is crisp. Remove from oven

and drizzle with extra virgin olive oil if desired.

SOURCING NOTE: You can order Point Reyes Original Farmstead Blue Cheese online at pointreyescheese.com



That's the milk from the cows we milked... It's really delicious....

‐ Craig & Lucy Stoll in Delfina ‐ San Francisco



Part of being a dairyman is looking after the cows...

but it's also about watching over this land...

And I mean watching over it for generations...

‐ Bob Giacomini of Robert Giacomini Dairy ‐ Point Reyes, California



California all the way...

I love that song...

‐ Craig & Lucy Stoll in Delfina ‐ San Francisco



Chef Craig Stoll ~ Delfina in San Francisco Delfina's California Pizza Margherita What many people mean when they want a “cheese pizza”. This is the original pizza named after Queen

Margherita Use the best mozzarella, preferably from California, and the best tomatoes you can find.

INGREDIENTS:

Pizza Dough 1/4 cup tomato sauce 1/3 Cup Mozzarella cut in large chunks drizzle of good quality olive oil 2 Fresh Basil leaves salt

METHOD:

Line the bottom of the oven with pizza stones and preheat to 500 degrees.

Open the can of tomatoes and dump the contents into a wide shallow bowl. Remove a tomato and tear

it open. Scrape out the seeds and juice and allow them to fall back into the bowl. Toss the cleaned

tomato back into the can. Repeat until all of the tomatoes have been cleaned. Dump the tomatoes

onto a cutting board and chop coarsely. Put the chopped tomatoes into another bowl. Place a strainer

over the bowl of chopped tomatoes. Strain about half of the juice from the bowl of juice and seeds into

the bowl with the chopped tomatoes. Reserve the rest of the juice for something else. Season the

chopped tomatoes well with salt.

Dust a pizza peel with flour and stretch the dough. Lay the dough on the peel. Ladle‐on about 2‐3

ounces of sauce, leaving the edges bare. Blot the mozzarella dry on a kitchen towel, tear the cheese

into smaller pieces (or precut with a knife) and scatter across the dough. Season with salt. Tear the

basil leaves and scatter them across the surface of the pizza.

Slide the pie into the oven, directly on top of the pizza stones. Move the pizza as needed during

cooking‐the frequency and locations will vary depending on your oven. Try to move the pie as

infrequently as possible, however, to avoid heat loss from opening the oven door. The quicker the pizza

cooks the better. It should take five minutes or less. The pizza is done when the edges are puffy and

browned and the bottom is crisp. Remove from oven and drizzle with extra virgin olive oil if desired.



Delfina's California Pizza Margherita




We like to use products that are made by people we know and trust...

It just tastes better and its better for us and our community ‐

It's that simple.

– Chef Craig Stoll of Delfina ~ San Francisco



learn more about dairy in California...

Learn what these symbols mean...

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learn more about the episode's featured cheese‐makers...

learn more about our featured chef...

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chef craig stoll ~ delfina in san francisco - chefs a · pdf filechef craig stoll ~ delfina in...

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