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Cookbook Archives


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December 27, 2007 - A Toast for All

Instead of a menu for this week, I decided a toast was in order seeing as how it's New Year's Eve upcoming.  One of my favorite regulars is Val who loves Champagne just as much as my Mom.  One of their favorite toasts is one Val offered up over a glass of bubbly.  I think it's a fitting toast for anyone this New Year's Eve!

'To lying, cheating, stealing and drinking!  If you lie, lie for a friend.  If you cheat, cheat death.  If you steal, steal a heart.  And if you drink, drink with me!'

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December 20, 2007 - Standing Rib Roast with Horseradish Cream and Cabernet Sauce

I miss my Mom and I miss seeing all my friends.  I don't like this time of year when I'm home alone all day with instructions of 'find some holiday menu ideas'.  While I'm done leafing through cookbooks, I did manage to find a recipe for this week which I hope you might like.  I'm on to leafing through Wine Dogs now, a book about dogs who work at wineries (thank you Uncle Bruce for my Christmas present).  I think it was an oversight that I wasn't included in the book...maybe in the next edition I'll make the cut.  Here's hoping you like my recipe and may all of your culinary expeditions over the holidays be yummy!  From Seriously Simple Holidays, a classic:

Standing Rib Roast with Horseradish Cream and Cabernet Sauce

Serves 8

Horseradish Cream

1/3 cup prepared cream-style horseradish

1 cup sour cream

1 tsp fresh lemon juice

Salt and freshly ground white pepper

 

Seasoning Paste

Salt

¼ tsp freshly ground black pepper

1 tsp dry mustard

2 tbsp all purpose flour

1 tbsp olive oil

 

One 3-rib standing rib roast, 6 to 8 lbs, chine bone removed

1-1/2 cups water

1 cup Cabernet Sauvignon

1 cup veal stock or beef broth

Salt and freshly ground black pepper

Make the horseradish cream - in a small bowl, stir together all of the ingredients until well blended.  Taste and adjust any seasonings.  Transfer to a serving bowl, cover and refrigerate.  

Preheat oven to 450 degrees.  Make the seasoning paste - in a small bowl, stir together all of the ingredients until well blended.  Place a roasting rack in a large roasting pan.  Set up the rib roast on the rack fat-side up.  Using your hands, carefully pat a thin coating of seasoning paste on the top and sides of the roast.  Let stand for 30 minutes.  Pour ½ cup of the water in the bottom of the pan to help keep the pan from burning.

Place in the oven and roast for 20 minutes.  Reduce the oven temperature to 350 degrees and roast for 1 to 1-1/2 hours or until an instant read thermometer reads 125 degrees for medium rare.  After 30 minutes, add another ½ cup of water to keep the pan from burning and add the remaining ½ cup water after another 30 minutes.  Start checking for doneness after the roast has cook for an hour to make sure you don't overcook it.

Transfer the roast to a carving board.  Loosely cover with aluminum foil and let rest for at least 20 minutes.  Remove the rack from the roasting pan.

Using pot holders, place the roasting pan on top of the stove.  Skim off most of the fat and add the wine.  Turn on the heat to medium high and reduce the wine until it has thickened, scraping up any brown bits.  Add the stock and cook until the sauce is slightly thickened.  Season with salt and pepper.  Taste and adjust the seasonings as necessary.  Pour into a gravy boat.

Carve the roast and serve the horseradish cream and Cabernet sauce on the side.

Wine Pairing Suggestions

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December 13, 2007 - Chardonnay Sausages

I told my Mom this morning that I thought I've been a very, very good dog this year.  Logically, I argued, I should get a stocking full of lamb bones and cheese wedges for Christmas.  After shooting a scowl my way, she told me to keep working and come up with recipes for the winE-Letter.  Ok, I'll play along but if you see my Mom, tell her I really do deserve lamb and cheese!  Here's a recipe which you could use for breakfast, dinner or as an appetizer.  And in finding the recipe, I learned why sausages are called 'bangers'!  From Cooking with the Wines of Oregon:

 

Chardonnay Sausages

Serves 6

 

2 lb sausages

2 Tbsp butter

1 Tbsp all-purpose flour

2-1/2 cups Chardonnay

1 bay leaf

2 shallots, finely chopped

½ tsp dried Marjoram

Salt and freshly ground black pepper to taste

2 Tbsp chopped fresh flat leaf Parsley

 

Price the sausages so they don't burst while cooking (this is why the English refer to sausages as bangers!).   Brown the sausages in a large non-stick frying pan over medium high heat.  This should take 4-5 minutes.  Remove the sausages and drain the fat from the pan.

 

Add the butter to the pan and melt it over medium heat.  Add the flour and stir well to form a roux, about 2-3 minutes.  Add the wine slowly, stirring constantly.  Add the bay leaf, shallots and Marjoram and bring the sauce to a boil.  Allow to simmer for about 15 minutes.

 

Put the sausages back in the pan and allow them to cook through, about 15-20 minutes.  The sauce should be thickened.  Season with salt and pepper.  Garnish with the Parsley.

 

This dish is absolutely fantastic served over creamed potatoes.  It also goes well with crusty bread and an omelet or you could cut up the sausages into bite sized pieces and put out with toothpicks as an appetizer.

 

Wine Pairing Suggestions

 

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December 6, 2007 - Duck Risotto with Wilted Spinach

When it gets this cold outside, there's nothing like smelling something cooking on top of or inside of the stove for a period of time to fill the air with wonderful smells.  This gets my tail wagging!  Risotto is always a wonderfully aromatic dish to cook and filling to boot.  Here's a recipe with a fall twist on it and would pair wonderfully with the wine my Mom loves so much, Pinot Noir.  From the cookbook, Risotto with Vegetables, Seafood, Meat and More by Maxine Clark.

Duck Risotto with Wilted Spinach
Serves 4

About 6 cups hot Game Broth with duck bones or Light Chicken Broth

3 duck breasts with fat

1 stick unsalted butter or the skin from the duck breasts

1 onion, finely chopped

2 garlic cloves, finely chopped

½ cup chopped Pancetta or Prosciutto

1 tbsp chopped fresh Sage

1 tbsp chopped fresh Rosemary

Finely grated zest and juice of 1 unwaxed lemon

4 anchovies, rinsed and chopped (optional)

2/3 cup dry white wine (optional)

2 tbsp balsamic vinegar

2 cups risotto rice

2 cups firmly packed fresh spinach, washed

Sea salt and freshly ground black pepper

¼ cup freshly grated Parmesan cheese, to serve

Put the broth in a saucepan and keep at a gentle simmer.  Pull the fat off of the duck breasts and chop it.  Chop the duck meat into small pieces.  Melt half the butter (or use the duck fat and skin and slowly sauté it in the pan for 5-10 minutes until it releases the fat and then remove the solids) in a large, heavy saucepan and add the onion and garlic.  Cook for 10 minutes over medium heat until soft and beginning to caramelize.

Add the duck, pancetta or prosciutto, sage, rosemary, lemon zest and anchovies and cook for 2-3 minutes until changing color but not browning.  Pour in the wine and balsamic vinegar and boil hard for a 1 minutes to boil off the alcohol.  Add 2 ladles of the broth, cover and simmer very gently for 20 minutes or until the duck is tender.  Stir in the rice, then begin adding the broth, a large ladle at a time, stirring gently until each ladle has almost been absorbed by the rice.  The risotto should be kept at a bare simmer throughout the cooking so don't let the rice dry out - add more broth if necessary.  Continue until the rice is tender and creamy but the grains are still firm.

Taste and season well with salt, pepper and lemon juice and beat in the remaining butter, then stir in the spinach.  Cover and let rest for a couple of minutes so the risotto can relax and the spinach can wilt, then serve immediately.  You may like to add a little more hot broth to the risotto just before you serve to loosen it but don't let it wait around too long or the rice will turn mushy.  Serve with freshly grated Parmesan cheese.

Wine Pairing Suggestions

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November 29, 2007 - Roast Loin of Pork with Mustard Crust

My marching orders for December are to come up with tasty recipes which are perfect for the holidays.  If I had my way, lamb and eggs for breakfast, lamb appetizers for snacks, lamb burgers for lunch and a leg 'o lamb for dinner.  Talk about scowling, my Mom scowled at me for having that train of food thought and lamb has been banished from the menu - at least for most of the upcoming weeks!  So, I've settled on pork.  From the Seriously Simple Holidays cookbook, which I drool over all the pictures profusely because all of the recipes look so good, here it goes!

Roast Loin of Pork with Mustard Crust

Serves 6 to 8
 

Mustard Applesauce

2 cups of your favorite applesauce

2 tsp Dijon Mustard 
 

Mustard Coating

½ cup Dijon Mustard

2 tbsp mustard seeds

1 tsp dried thyme

1 tsp salt

Freshly ground black pepper

2 tbsp olive oil

One 3-1/2 lb pork loin roast, tied
 

Cognac Sauce

½ cup Cognac

1 cup chicken broth

3 tbsp crème fraiche

1 tbsp Dijon Mustard

Pinch coarsely ground white pepper

2 tbsp finely chopped fresh Parsley for garnish
 

Make the mustard applesauce by stirring together the applesauce and mustard and cover and refrigerate until serving.

Make the mustard coating by mixing all the ingredients together until well blended.

Preheat oven to 375 degrees.  Place the roast on a rack in a shallow roasting pan.  Spread the mustard coating evenly over the roast.  Roast the pork for 1-1/4 hours to 1-1/2 hours or until an instant read thermometer inserted into the center of the pork reads 140 degrees.  Transfer the roast to a carving board and cover with aluminum foil and let rest for 10 minutes.  Place the roasting pan on top of the stove.

While the roast is resting, make the Cognac sauce.  Add the Cognac and chicken broth to the roasting pan and turn on the heat to high.  Bring to a boil and deglaze the pan by scraping up the brown bits.  Boil for about 3 minutes or until the alcohol has evaporated and the liquid is slightly reduced.  Whisk in the crème fraiche and mustard and bring to a boil and cook for about 2 minutes or until slightly thickened.  Season with pepper and whisk well.  Taste and adjust any seasonings as necessary.  Just before serving, strain the sauce into a gravy boat or serving bowl.

Remove the aluminum foil from the roast and cut off the string and slice the pork.  Arrange slices on a platter and spoon some of the Cognac sauce on top.  Garnish with Parsley.  Serve with remaining Cognac sauce and the applesauce on the side. 

Wine Pairing Suggestions

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November 22, 2007 - Cranberry Goat Cheese Spread

In case you are in desperate need of one easy appetizer recipe, here's one that one of my Mom's best friends sent to her last week.  It's fast, easy, colorful and perfect for the holidays.

Cranberry Goat Cheese Spread

4 ounces chevre (goat cheese)

1/4 lightly toasted pine nuts

1/4 dried cranberries

3 tablespoons balsamic vinaigrette dressing or less to taste.

Salt and freshly ground pepper to taste

In a food processor combine all ingredients.  Process until mostly smooth.  You may need to stop and scrape down the sides of the processor bowl several times during processing.  Serve immediately or refrigerate.  Spread will thicken when refrigerated.

Wine Pairing Suggestions

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November 15, 2007 - Gougeres

My Thanksgiving recipe homework continues and since I originated in France and I am Cheese Hound, I am picking a recipe which utilizes both of these aspects.  These will blow everyone's socks off they are so tasty (it's the cheese that's the secret ingredient!) and I know after eating a couple dozen of these tasty pastries (ok, my Mom doesn't know about this so don't tell her!), I'm ready to sleep on the sofa for hours.  From Saveur Cooks Authentic French, here is the classic French Cheese Puff recipe perfect for a big group of humans or one cheese lovin' Basset Hound:

Gougeres

Makes 3 dozen

8 tbsp butter cut into pieces

¾ cup milk

Salt and ground white pepper

1 cup flour

4 large eggs at room temperature

1-1/2 cups grated Comte or Gruyere cheese

Preheat oven to 400 degrees Farenheit.  Combine butter, ½ cup of the milk and ½ cup water in a medium saucepan over high heat.  Season generously with salt and pepper.  Bring to a boil and when butter has melted, remove pan from heat.  Add flour all at once and stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from the sides of the pan, 1 to 2 minutes.  Return pan to heat for 1 minute, stirring constantly.  Remove from heat.

Let dough cool to room temperature then beat in eggs, one at a time, making sure each egg is completely incorporated into the mixture and dough is smooth after each addition.  Dough should be thick, shiny and smooth.  Add 1 cup of the cheese and beat in until well combined.  

Spoon tablespoon-size mounds of dough onto nonstick baking sheet, leaving about 1 inch between each.  Brush tops with remaining ¼ cup milk, then sprinkle with remaining ½ cup cheese.  Bake one tray at a time in lower third of the oven until gougeres have double in size and are golden in color, approximately 20-25 minutes.  Serve warm or at room temperature.


Wine Pairing Suggestions

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November 8, 2007 - Herbed Buttermilk Biscuits

Boy, did I get a homework assignment this week (and probably next week too!). Mom told me 'look for Thanksgiving recipes'. So, here's my first pick and I hope someone (hint, hint) makes it for me to try. After all, there's no better picture of a basset than one with a big biscuit stuffed into its mouth after swiping it off the counter!! From The Thanksgiving Table:

Herbed Buttermilk Biscuits
Makes about 15 biscuits


2 cups all purpose flour

¾ tsp salt

1 tsp baking soda

1 tbsp baking powder

¼ tsp freshly ground pepper

4 tbsp ice cold unsalted butter cut into small pieces

2 tbsp minced fresh parsley

1 tbsp fresh thyme

1 tbsp fresh sage

¾ cup plus 2 tbsp buttermilk

1-1/2 tbsp olive oil for brushing


Preheat the oven to 425 degrees F. In a large bowl, combine the flour, salt, baking soda, baking powder and pepper. Scatter the butter over the top. Using a pastry cutter or your fingertips, work the butter into the flour until the butter pieces are no larger than peas. Add the herbs and the buttermilk, stirring just to blend well. Turn the dough out onto a lightly floured work surface; then, using your fingertips, press the dough into a circle about ½ inch thick. Cut 2 inch rounds with a biscuit cutter or use the rim of a drinking glass. Reshape any remaining dough and cut more biscuits. Place the rounds on an ungreased baking sheet. Brush the biscuits with olive oil. Bake until golden brown, about 18 to 20 minutes. Serve warm or rewarm just before serving.


Wine Pairing Suggestions

Why, any of our Thanksgiving picks!

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November 1, 2007 - Slow-Cooker Sausage and Vegetable Risotto

This recipe came from Nancy and Dan, who shared some of their culinary finesse with me last evening!  Ok, my Mom let me finish up the remaining amounts in the bowl, I didn't get a whole dish, but it sure was yummy!  I think my Mom should now make this for me.  Have I ever mentioned how much I like sausage?! Look out lamb!!!

Slow-Cooker Sausage and Vegetable Risotto

Serves 6

Risotto usually requires endless stirring, but slow cookers can do a lot of the work, with surprisingly good results.

4 1/2 cups low-sodium chicken broth

3/4 pound sweet Italian sausages, casings removed

3 tablespoons water

5 tablespoons unsalted butter

1 small onion, cut into 1/4-inch dice

1/2 cup dry white wine

2 cups arborio rice (14 ounces)

1 medium zucchini, cut into 1/2-inch dice

1 tablespoon kosher salt

5 cups baby spinach (5 ounces)

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Freshly ground pepper

Turn a 6- to 7-quart slow cooker to high. In a saucepan, bring the broth to a simmer. In a skillet, cook the sausage with the water over moderately high heat, breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker.

In the same skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the wine and cook, scraping up any browned bits until the wine is reduced by half, 2 minutes. Stir in the rice and cook until all of the wine has been absorbed. Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. Cook for 1 hour, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Turn off the slow cooker.

Stir the spinach into the risotto until just wilted. Stir in the remaining 2 tablespoons of butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.

Wine Pairing Suggestions

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October 25, 2007 - Crispy Bacon-Wrapped Stuffed Dates

It's time to start thumbing in the holiday cookbooks or in my case, 'pawing' through them.  I've got my marching orders from the head chef of the house (my Mom) so I've come up with an appetizer recipe this week which is perfect for fall and you may even want to make and serve for Turkey Day.  From Seriously Simple Holidays:

Crispy Bacon-Wrapped Stuffed Dates

Makes 6 to 8 servings

18 large Medjool dates (or other dates)

18 pieces Parmesan Cheese, each about 1 inch by ¼ inch

6 slices apple cured bacon, each cut into thirds

1 bunch Parsley, stems removed, for garnish

Preheat the oven to 450 degrees.  Slit each date along one side and carefully remove the pit.  Insert a piece of Parmesan into each slit.  Wrap a piece of bacon around each stuffed date and secure with a toothpick which has been soaked in water.  Place the dates on a baking sheet.

Bake for about 5 minutes or until the bacon on top is crisp.  Using tongs, turn the dates and bake for another 5 minutes or until the bacon on the other side is crisp.  Transfer the dates to a double layer of paper towels to drain.

 

Place the Parsley bunch in the center of a round serving platter and arrange the dates around the Parsley.  Serve immediately.

Wine Pairing Suggestions

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October 18, 2007 - Cheddar Ale Spread

If you don't know by know, I am The Original Cheese Hound.  I love cheese.  I live for cheese.  I beg (endlessly) for cheese.  And I vote for a cheese recipe this week!  Here's one from Kathy Casey's Northwest Table which makes for a tasty and easy appetizer.

Cheddar Ale Spread

Mades 6 to 8 servings

8 oz cream cheese

2 tsp Dijon mustard

2-1/2 cups (10 ozs) shredded extra sharp Cheddar cheese

2 tbsp half and half

¼ tsp Tabasco sauce

¼ tsp salt

¼ cup flavorful Northwest (or other) beer

2 tbsp chopped fresh parsley

½ cup hazelnuts, lightly toasted, skinned and coarsely chopped (optional)

Fresh Rosemary sprigs for garnishing

 

Combine the cream cheese, mustard, Cheddar, half and half, Tabasco and salt in a food processor.  Process for about 30 seconds, add the beer, and continue processing until very smooth.  Pulse in the parsley and hazelnuts until just dispersed. 

 

Serve in a container with flat bread or crackers broken up around the dish and garnish with fresh Rosemary.

Wine Pairing Suggestions

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October 11, 2007 - Scallops with Wine and Brie

Scallops with Wine and Brie

Serves 4

½ lb scallops

Salt and freshly ground black pepper to taste

2 tsp olive oil

3 cloves garlic, crushed

1/3 cup Pinot Gris

3 oz Brie

Preheat the oven to 450 degrees.  If the scallops are exceptionally large, you may have to halve or quarter them.

Give the scallops a very light sprinkle with salt and pepper, then combine in a bowl with the olive oil and garlic.  Divide the scallops evenly between 4 ramekins and pour the wine over the scallops.  The wine should only come about halfway up the scallops.

Cut the cheese into slivers and place on top of the scallops.  Bake for 15 minutes.  Serve with some crusty bread to mop up the juice.

 Wine Pairing Suggestions

  • Bodega Lurton Mendoza Pinot Gris 2006 - $8.99
  • Evesham Wood Willamette Valley Pinot Noir 2006 – $21.99
  • Lapis Luna Monterey Chardonnay 2005 - $10.99

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October 4, 2007 - Winter Chopped Salad

My Mom had a big party this Sunday and made a whole bunch of cool salads.  I, or course, did get to try all the dishes (including the tenderloin and horseradish mini sandwiches!) but one of the big hits was a chicken salad for which everyone asked the recipe.  So, even though I was exiled during the party, here’s the recipe everybody was clamoring after!  From Seriously Simple Holidays, here’s my recipe pick for this week…and it’s really easy to make! 

Winter Chopped Salad

Serve 8 as a first course and 6 as a main course

Dressing

1 tbsp Dijon mustard

3 tbsp apple cider vinegar

1 tbsp honey

½ cup olive oil

Salt and freshly ground pepper

Salad

1 head Radicchio, cored and finely chopped

2 heads Romaine, light green and white leaves only, finely chopped

1-1/4 lbs cooked chicken breasts, skin and bones removed and cut into 1” dice (about 3 cups)

1 Fuji, Gala or Pink Lady apple, peeled, cored and cut into ¼” dice

1 cup dried cranberries

1 cup candied pecans or walnutsm, coarsely chopped (my Mom substituted Pepitas instead which worked really well)

1 cup crumbled blue or fresh goat cheese (my Mom used goat cheese)

Freshly ground black pepper

 

Make the dressing by combining all the ingredients and whisking together.  Taste and adjust the seasonings as necessary.

Place the radicchio, romaine, chicken, apple cranberries, nuts and cheese in a large salad bowl.  Pour the dressing over the salad and toss to coat.  Sprinkle with salt and pepper and serve.  You can combine all the ingredients except for the cheese and apple in advance and then add the cheese and apple and coat with the dressing at the last minute if you want to make the salad ahead of time.

Wine Pairing Suggestions

·       Jab Sauvignon Blanc 2006 - $9.99

·       Cono Sur Pinot Noir 2006 - $9.99

·       Terrazzo Verdicchio/Trebbiano 2006 - $7.99

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September 27, 2007 - Fresh Ribbon Pasta with Braised Radicchio, Pancetta and Parmesan

I love Fall.  There is no time of year for better sniffing than this season.  I love to go for long walks and power sniff which drives my Mom out of her mind.  She likes to walk.  How can I walk with a nose like mine?!  Then, we come back to the house, there’s nothing the smell of a long simmering dish finishing up on the stove.  Sometimes when I’m lucky, I get some of whatever it is my Mom is cooking on top of my dogfood.  Yes, believe it or not, most of the time I do eat dogfood, despite my reputation.  Here’s a good Fall pasta recipe which I wouldn’t mind seeing in my dish sometime soon.  From Four Seasons Pasta:

Fresh Ribbon Pasta with Braised Radicchio, Pancetta and Parmesan

Serve 4 to 6

¼ pound pancetta, minced (you can get this at Whole Foods or if you’re ever out in Leesburg, at Galetta’s, a family run Italian deli)

3 tbsp extra virgin olive oil

1 large yellow onion, minced

1 lb radicchio, quartered, cored and thinly sliced

½ cup dry white wine

Salt and freshly ground black pepper

1 lb fresh egg pasta cut as fettucine (you can also find this at Galetta’s…they make it from scratch!)

2 tbsp minced fresh Italian (flat leaf) Parsley

4 tbsp unsalted butter, cut into 8 pieces

1/3 cup freshly grated Parmesan cheese

Put the pancetta and olive oil in a large skillet and cook over moderately low heat until the pancetta begins to crisp, about 10 mins.  Add the onion and cook, stirring often, until soft and golden, about 10 mins.  Add the radicchio, wine and salt and pepper to taste.  Raise the heat to moderate, bring to a simmer and cook, stirring for about 3 mins to soften the radcchio and allow the wine to evaporate.  Cover and adjust the heat sot he radicchio cooks gently.  Cook, stirring occasionally until the radicchio is meltingly tender, about 30 mins.

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente.  White the pasta cooks, stir the parsley into the radicchio and add a few tbsp of the pasta water to loose the sauce.

Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over low heat.  Add the butter and toss well, moistening with a little of the reserved pasta water.  Add the sauce and the cheese and toss again, moistening with more pasta water as needed.  Serve immediately in warm bowls.

Wine Pairing Suggestions

  • Crivelli Barbera d’Asti 2005 - $13.99
  • Orsolani 'La Rustia' Erbaluce di Caluso 2006 - $15.99
  • Terrazzo Verdicchio/Trebbiano 2006 - $7.99
  • Chianti Colli Senesi 2005 - $7.99

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September 22, 2007 - Beet, Orange & Feta Salad

My Mom’s been holding out on me.  I just discovered a whole new “stash"area for cookbooks.  One of them caught my Basset eye….The Black Dog Cookbook:  Summer on the Vineyard.  Obviously, I was intrigued.  There are all sorts of good recipes in here.  Now, why can’t my owner own a restaurant?  I could be the manager!  There would be lamb specials daily!!  Allright…I’ll stay on script.  Back to this week’s recipe which said it would be good with lamb.  I vote my Mom eats the salad and I’ll eat the lamb!

Beet, Orange & Feta Salad


Serves 4

¼ cup extra virgin olive oil

2 tbsp balsamic vinegar

1 sprig fresh Rosemary

8 oz feta cheese, cut into ½"cubes

3 medium size beets (could be all red or red and golden)

2 seedless oranges

8 oz mixed salad greens

Chill four salad plates.

 

Place olive oil, vinegar, the leaves of the rosemary and feta cubes in a small bowl.  Toss together and set aside, covered.

Boil beets covered in water for a half hour.  Drain and cool.  Peel and cut into ¼"slices.

Peel and segment the oranges, removing all the white membranes.

To assemble the salad, take the four chilled salad plates and cover each with the mixed salad greens.

Top the greens with beets, orange segments and finish with seasoned feta dressing.


Wine Pairing Suggestions

  • Monte Schiavo Verdicchio dei Castelli di Jesi 2006 - $9.99
  • Delaunay "TYDY" Vin de Pays du Jardin de la France Sauvignon Blanc 2006 -  $9.99

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September 19, 2007 - Citrus Marinated Seafood

My Mom is going to make this recipe for a party at the end of the month.  I’m not sure I can wait that long to try it, the picture of it looks so good!  From the cookbook, Seriously Simple Holidays.

Citrus Marinated Seafood

Serves 12 to 16 as a first course appetizer

Marinade

¾ cup fresh lemon juice

1-1/4 cups olive oil

2 garlic cloves, minced

1 tbsp Dijon mustard

Pinch red pepper flakes

Salt and freshly ground pepper to taste

2 cups water

2 cups dry white wine (Sauv Blanc or Pinot Gris)

1 bay leaf

1-1/2 lbs medium shrimp (approx 30 shrimp per pound), peeled and devined

1-1/2 lbs bay scallops

1 red bell pepper seeded and thinly sliced, cut into 2" lengths

1 yellow bell pepper seeded and thinly sliced, cut into 2" lengths

1 red onion, halved and thinly sliced

½ cup Kalamata olives, pitted and coarsely chopped

1 lemon (Meyer, if possible) halved and thinly sliced

¼ cup finely chopped Parsley

Red leaf lettuce for serving

Make the marinade.  Place all of the ingredients in a medium non-aluminum bowl.  Whisk together until combined.  Taste and adjust seasonings as necessary.

In a large saucepan, combine the water, wine and bay leaf over medium high heat.  Bring to a boil.  Add the shrimp, cover and cook, stirring occasionally for about 3 to 4 mins or until the shrimp are pink on the outside and just cooked in the center.  Using a slotted spoon, remove the shrimp to a large bowl.  Return the cooking liquid to a boil and add the scallops, cooking for 2 to 3 mins or until the center of each scallop is opaque.  Remove with the slotted spoon and add to the shrimp.

Add the red and yellow bell peppers, onion, olives, lemon and parsley to the seafood.  Pour in the marinade and stir well to combine the ingredients and coat the seafood.  Refrigerator for at least 4 hours or up to overnight, stirring occasionally to marinate evenly.

To serve, arrange the lettuce on a large platter and using a slotted spoon, top with the seafood mixture.  Drizzle a little of the marinade over the seafood.

Wine Pairing Suggestions

  • Moncaro “Verde Ca’Ruptae" Verdicchio dei Castelli di Jesi Classico Superiore 2006 - $12.99

  • Terrazzo Esino Blanco 2006 - $7.99

  • J. Lohr “Wildflower" Monterey Valdiguie 2006 - $11.59

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September 6, 2007 - Hazelnut Crusted Halibut with Apple Vinaigrette

I am so ready for Fall.  I get energized by the cooler weather and love to go to the park and take big, long power sniffs.  I think my Mom gets a bit annoyed with me and wishes I’d actually walk more but my sniffer just can’t help it.  It’s my sniffer which makes me such an excellent food critic and recipe picker.  I bow my nose only to the Bloodhounds of the world who have a better sniffer than I.  I’m really liking this cookbook my Mom has with recipes from the Pacific Northwest and if I could eat fish, the picture of this recipe made me salivate and I would be wanting it for dinner.  It looks fantastic!  From Kathy Casey’s Northwest Table comes this week’s recipe…

Hazelnut Crusted Halibut with Apple Vinaigrette

Serves 4

Vinaigrette

1 unpeeled red apple, halved and cored

3 tbsp hazelnut oil

2 tsp minced shallot

2 tsp sugar

¼ cup fresh lemon juice

2 tsp Dijon mustard

½ cup olive oil

1-1/2 teaspoons minced fresh lemon thyme or regular thyme

¼ tsp salt

Pinch of cayenne pepper

1 tbsp water

Crust

1-1/2 cups (8 oz) hazelnuts lightly toasted and skinned

(after toasting the hazelnuts and once they are cool enough to handle, place them in a clean, non fuzzy dishtowel and rub as much of the skins off as you can)

Pinch of dry mustard

1-1/4 tsp salt

¼ tsp cayenne pepper

1 tsp grated lemon zest

1 tsp dried thyme leaves

4 skinless ½” thick halibut fillet portions, 4 to 6 oz each

4 tbsp butter, melted

Fresh lemon thyme or regular thyme sprigs for garnishing

To make the vinaigrette, chop up half of the apple and reserve the other half.  In a small skillet, heat the hazelnut oil over medium low heat and add the chopped apple.  Cook for 1 minute and add the shallot and sugar.  Continue cooking until the apple is soft, about 1 minute.  Add the lemon juice and remove from the heat.

Let cool, then puree in a blender until smooth.  Pour the pureed mixture into a medium bowl, add the mustard, then slowly whisk in the olive oil.  Add the thyme and season with the salt and cayenne pepper.  If the vinaigrette is too thick, thin it slightly with water.  Cut the remaining ½ apple into ¼” dice.  Toss into the dressing.  Refrigerate until needed.

To make the crust, combine the crust ingredients in a food processor and pulse until finely chopped but not so fine as a meal.  Set aside in a shallow dish.

Preheat an oven to 425 degrees Fahrenheit.  Dip each piece of fish in the melted butter, coating well, and immediately press each piece firmly into the crust mixture, turning to coat all sides well.  Place the coated halibut pieces on a baking sheet and bake for about 6 minutes or until the fish is just cooked through.  Carefully transfer the fish to individual plates and drizzle some of the vinaigrette over each piece of fish.  Garnish with thyme sprigs and pass the extra vinaigrette!

Wine Pairing Suggestions

  • St. Hallett “Poacher’s Blend” Barossa Semillon/Sauvignon Blanc 2006 - $11.99
  • Moncaro “Verde Ca’Ruptae” Verdicchio dei Castelli di Jesi Classico Superiore 2006 - $12.99
  • Cono Sur Pinot Noir 2007 - $9.99

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 August 30, 2007 - Citrus Wine Marinade

Since this weekend always seems to be the “unofficial” end of summer, I thought a couple of marinades for meats and fishies on the grill were in order. These recipes are both from Cooking with the Wines of Oregon. Boy, after flipping through the cookbook and reading the recipes, I’m beginning understand why my Mom gets so giddy about Oregon wines. The recipes are fabulous in here! I’ve already got some picked out to share with you this fall. It’s gonna be a fabulous weekend so get out there and grill and enjoy!

Citrus Wine Marinade

Perfect for fish or chicken on the grill.  The lime and lemon juice give it some zing and the wine and thyme add depth of flavor.

¼ cup olive oil

2 Tbsp fresh lemon juice

2 Tbsp fresh lime juice

2 Tbsp brown sugar

¼ cup white wine (dry)

1 Tbsp fresh Thyme

2 cloves garlic, minced

2 tsp grated lemon rind

Mix all of the ingredients together in a non-reacitve container. Chicken should marinade about 3 hours and fish for 30 minutes.

Honey Mustard Marinade

Perfect for chicken, pork or salmon. 

1 cup white wine (dry)

½ cup Dijon mustard

¾ cup olive oil

¼ cup honey

2 cloves garlic, crushed

2 Tbsp soy sauce

 Combine all the ingredients in a bowl.

Place the marinade and meat or fish in a sealed, non-reactive container.  Refrigerate at least 3 hours for pork or chicken and 30 minutes for fish. 

Be careful not to marinade fish for longer than 30 minutes or the fish can get mushy. You can base the fish with the leftover marinade as you’re cooking.

Wine Paring Suggestions

  • For the citrus marinade, any white wine with good acidity would be a perfect match, particularly any Sauvignon Blanc from New Zealand or South Africa.  Chenin Blanc would be another option as would many Alsatian whites.  For red, a more fruit driven Pinot Noir would work as would a soft red from Spain.

  • For the Honey Mustard Marinade, a weightier white would work well such as a rich Pinot Gris from Alsace or a Rhone white blend or a not overly oaked Chardonnay.  For a red wine, Rhone reds would work as would a classic but too alcoholic Zinfandel.

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August 23, 2007 - Grilled Salmon with Herbed Walla Walls Sweet Onions

Makes 6 servings

 

Onions

1 large Walla Walla Sweet onion, cut into ½” thick rings

¼ cup white wine vinegar

3 tbsp sugar

½ tsp kosher salt

¼ tsp red pepper flakes

2 tbsp olive oil

2 tbsp coarsely chopped fresh basil or cilantro

1 tbsp coarsely chopped fresh tarragon

1 tbsp ½” long pieces fresh chives

2 tbsp coarsely chopped fresh flat leaf parsely

 

Salmon

2 tbsp olive oil

6 skinless salmon fillet portions (about 4 to 6 oz each)

Kosher salt

Freshly ground black pepper

Garnish

Lots of fresh herb sprigs 

Carefully separate the rings of the onion and place in a resealable plastic bag.  In a small bowl, whisk the vinegar, sugar, salt, pepper flakes and oil.  Pour the marinade over the onion and close the bag, expelling excess air.  Turn the bag to coat the onion evenly and then refrigerate for at least 30 minutes or up to 4 hours, turning the bag occasionally.  Just before grilling the salmon, gently toss the onion and marinade in a large bowl with the chopped herbs.

Prepare a hot fire in a charcoal grill or preheat a gas grill to high.  Meanwhile, pour the olive oil onto a large plate.  Swipe each side of the salmon fillets through the oil, then season with salt and pepper.  Grill the fish for about 1 to 4 mins per side or to the desired doneness, moving the fillets to create crisscross marks.  Differnet sized fillets will cook differently – just use good judgment and try not to overcook your salmon.

Place the grilled salmon on plates and divide the onion evenly among them, piling high and spooning the marinade over all.  Garnish with herb sprigs and serve immediately.

Wine Pairing Suggestions

  • Red Rover Central Coast Chardonnay 2005 - $8.69 per bottle

  • Moncaro “Verde Ca’Ruptae” Verdicchio dei Castelli di Jesi Classico Superiore 2006 - $12.99 per bottle

  • Cono Sur Pinot Noir 2007 - $9.99 per bottle

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August 16, 2007 - Grilled Veal Chops with Thyme & Balsamic Glaze

The picture of this dish made me start to drool.  My Mom doesn’t make veal chops that often but when she does, I come and flop down in the kitchen and stare her down until she gives in and I get a bite.  Granted, this doesn’t happen until she’s finished with her meal and then, she makes me eat at my place (on the floor) but the kitchen smells so good when veal chops are cooking, I don’t mind getting off the sofa and coming in to get all the good whiffs in the air.  From Seriously Simple Holidays, here’s a perfect splurge to celebrate summer which you could cook inside or out on the grill.

Grilled Veal Chops with Thyme & Balsamic Glaze

Serves 4

Marinade

¼ cup olive oil

2 tbsp balsamic vinegar

1 shallot, finely chopped

2 garlic cloves, minced

1 tbsp chopped fresh thyme or 1 tsp dried thyme

Salt

Freshly ground black pepper

4 12 oz Veal Rib Chops

Olive oil spray

Salt

Freshly ground black pepper

Glaze

1 cup veal stock or beef broth or ½ cup veal demi-glace

1 tbsp balsamic glaze (see recipe below)

2 tbsp crème fraiche

Salt

Freshly ground black pepper

Thyme sprigs for garnish

Make the marinade by stirring together all of the ingredients.  Taste and adjust as necessary.

Place the veal chops in a locktop plastic bag and pour in the marinade.  Turn the chops in the bag to coat them evenly.  Seal the bag and refrigerate for 2 to 4 hours.

Coat a large grill pan with olive oil spray.  Heat the pan to high heat.  Season the veal chops with salt and pepper.  Place in hot pan and cook for 5 mins.  Turn and cook for 5 to 7 mins on the other side.  Quickly sear the edges all around, about 2 mins.  If the veal is still too raw, keep turning the chops every minute until the veal is very pink inside.  Remove from grill and cover with aluminum foil. 

Combine the stock, balsamic glaze and crème fraiche.  Deglaze the pan you cooked the chops in by adding this mixture to that pan and scrape up the brown bits.  Season with salt and pepper and cook for about 2 mins or until the sauce has a glazelike consistency.  Immediately pour over the veal chops.

Serve immediately and garnish with thyme sprigs.

To make Balsamic Glaze:  Take 2 cups of Balsamic Vinegar and put in a small, heavy non-aluminum saucepan over high heat.  Cook the vinegar for 12 to 14 mins or until it has reduced and become syrupy.  Bubbles will begin to form.  Be careful not to reduce the vinegar too much as it will become burnt and stringy.  Let cool.  You can use this glaze for up to 3 months and keep in the refrigerator.

Wine Pairing Suggestions

  • St. Hallett Barossa “Poacher’s Blend” 2006 - $11.99

  • Chateau de Roquefort Cotes de Provence Rose 2006 - $14.99

  • Bodega Lurton Mendoza Pinot Gris 2006 - $8.99

  • River Road Russian River Pinot Noir 2005 - $19.99

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