Zucchini Plant (photo by Christina Dreesen, courtesy of morguefile.com)
We’ve been urging folks to shop local for some time now, so whenever we are able we like to offer recipes for preparing the seasonal foods found at local farm stands and farmers markets. Our friends at American Farmland Trust have just helped in this regard by sending us a local flavor-filled recipe calling for fresh apples and zucchinis.
The recipe’s creator is Chef Tim of Bloomfield of Connecticut. As our friends at AFT put it, Chef Tim “brings more than just fresh and local foods to the kids in his schools—he also gets them involved. Through teaching kids about different kinds of food and by preparing foods them in exciting new ways, he has transformed lunchtime into a fun-time. He generously shares his scrumptious recipe for a back-to-school salad.”
We’re pleased to share this recipe from Chef Tim for making use of some of the little helping hands in your home.
Ingredients
• 1/3 Cup olive oil
• 2 Tablespoon rice wine vinegar
• 1 Tablespoon lemon juice
• 1/2 Teaspoon maple syrup
• 1 Teaspoon basil, fresh chopped
• 1/2 Teaspoon kosher salt
• 6 Apples, small dice
• 1/2 Green & red peppers, seeded & julienne
• 1/2 Red onion, julienne
• 3 Zucchini, diced
Preparation
1. In a large bowl mix first the olive oil, rice wine vinegar, lemon juice, maple syrup, basil and kosher salt.
2. Add apples and toss well to coat. Add remaining ingredients, toss well.
3. Chill for 4 hours in refrigerator.
4. Serve in a large bowl with grilled grass-fed beef burgers or veggie burgers on brioche rolls. Yummy!
To learn more about the fine work of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To order an atrisanal rice wine vinegar from San Rafael, California go to: Yuzu Rice Vinegar
To order an outstanding maple syrup from Upstate New York go to: 100% Pure Organic Maple Syrup
(Image courtesy of California Avocado Commission)
Our friends at the California Avocado Commission have come through one more time with a fitting recipe for America’s outdoor grills. They describe it as “is a must-have addition to your summer menu.”
Their sandwich recipe combines the hearty flavor of grilled steak with tomatoes and thyme leaves, ingredients common to many backyard gardens. The richness of fresh avocados and blue cheese will have you savoring every bite. Added to those elements are extra virgin olive oil and balsamic vinegar, which are among California’s most delicious specialty foods. The tasty mix includes a dash of spiciness, and gets served on a toasted baguette, making an unforgettable sandwich meant to be munched outdoors. Enjoy!
Ingredients for 4 Sandwiches
• 2 Skirt steaks (8 to 10 ounces each)
• 1 Medium, sweet yellow onion, cut in 1/4-inch slices
• 2 Small tomatoes, cut in 1/4-inch slices
• 2 Tablespoons canola oil
• Salt & freshly ground black pepper, to taste
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 2 Teaspoons chopped fresh thyme leaves
• 4 Pieces of baguette (6-inches in length), sliced in half lengthwise & lightly toasted
• *California Avocado Blue Cheese Spread (see make-ahead recipe below)
• ½ Ripe fresh California avocado, thinly sliced, for garnish
• 4 Fresh thyme sprigs, for garnish
• Cracked black pepper, for garnish
Preparation
1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
2. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
3. Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 minutes per side for rare. Allow steak to rest several minutes on a cutting board.
4. Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
5. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
6. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
7. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
8. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
California Avocado Blue Cheese Spread
Ingredients
• 2 Ripe fresh California Avocados, halved, seeded and peeled
• 4 Ounces Roquefort or similar blue cheese, room temperature
• 2 Tablespoons freshly squeezed lemon juice
• 4 Dashes hot sauce
• 1 Teaspoon freshly ground black pepper
• Salt, to taste
Preparation
1. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.
2. Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread, or other sandwiches.
Copyright Courtesy of California Avocado Commission
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
If you’d like to try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
If you'd like to purchase the award-winning hot sauces from Dave's Goumet go to: Great American Hot Sauce Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
(image courtesy of New Asian Cuisine)
Grilling fresh fish in Summer is a healthy way to keep the cooking outdoors in warm weather. It can also make for a delicious and attractive meal to present to your guests you’ve got a recipe like the one that just arrived from our friends Wendy Chan & Grace Niwa of New Asian Cuisine. They’ve always got interesting news for us in their online newsletter, but this recipe from Chef Jet Tila inspired us to hurry to the fish store to purchase some striped bass for weekend grilling.
Chef Jet Tila is a nationally renowned chef of Asian cuisine. He is known across the country for his skill, enthusiasm, expertise, and knowledge of Asian regional food, with main emphasis on Thailand, China, Japan, Vietnam, Singapore, Korea and India. He can be heard regularly on KCRW's (NPR) "Good Food" program with Evan Kleiman and will be hosting his own Television show starting in late 2008 called "Chasing the Yum" on the Veria Network.
We think you’ll find this recipe fairly simple to prepare, yet full of spicy Asian flavors and quite healthy too!
Ingredients for 6 Servings
• 2 Pounds grilled striped bass
• Salt and pepper
• 1 Tablespoon tamarind paste
• 1 Tablespoon vegetable oil
• 3 to 4 Garlic cloves, minced
• 1 Large shallot, sliced
• ½ Red onion, thin sliced
• ½ Cup mint leaf
• 1 to 2 Teaspoon Thai chili powder
• 4 Tablespoon fresh lime juice
• 4 Tablespoon fish sauce
• 1-2 Tablespoon palm sugar or granulated sugar
• 3 to 4 Green onions, chopped
• 2 Tablespoons roasted rice powder
• Boston lettuce
Preparation
1. Season fish inside and out. Bake at 350 until cooked through or Grill until cooked through. Flake fish meat off the bone into a bowl.
2. Add tamarind paste to fish meat and let stand for 15 minutes.
3. Heat a small pan to medium an add oil. Sauté garlic and shallot until translucent.
4. Add the fish to the pan, stir-fry until for 30 seconds. Add fish sauce, lime, palm sugar, and chili powder. Cook for an additional 30 seconds.
5. Add mint, onion, and roasted rice powder. Cook until mint is wilted.
6. Serve by spooning 3 to 4 tablespoons onto a small lettuce leaf.
If you’d like to subscribe to the New Asian Cuisine eNewsletter go to: The NAC Newsletter
If you like to visit the web site of the creator of the recipe above go to: Chef Jet Tila
Gin (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
The Tom Collins is a classic summer cocktail, “Ideal for hot weather” and “a pretty good, refreshing quaff” in the words of our friend and spirits expert Gary Regan. The drink has quite a lineage, dating back to the middle part of the 19th century.
Gary says the name of the classic punch drink was derived from John Collins, “the headwaiter at Limmer's, a tavern in London.” The name morphed into Tom Collins when a similar drink employed the use of Old Tom, a sweetened gin. Author David Wondrich, found reference to it in a magazine from 1904, where it said the “world-renowned beverage…was compounded of gin, soda water, ice, lemon and sugar."
Gary’s an avid reader of Wondrich, which is how he learned that other gin punches of the 19th century often contained maraschino liqueur. So informed, our intrepid mixologist couldn’t resist trying his hand at a modern re-imagining of the venerable classic. We think Gary’s come up with a wonderfully flavored punch, though we humbly suggest he consider a name that rolls more easily off the tongue, rather than, "A Sparkling Gin Refresher Named for No One & Prepared Somewhat in the Style of the 19th Century," especially after sipping a couple of thm. Still, “a rose by any other name would smell as sweet." So as Gary says, “Try this version of the Tom Collins if you will. Oh, how it will make you smile . . .”
Ingredients for 1 Drink
• 1 1/2 Ounces gin
• 1/2 Ounce maraschino liqueur
• 1/2 Ounce simple syrup
• 1/2 Ounce fresh lemon juice
• 1 Dash orange bitters
• Club soda
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients save the club soda and garnish. Shake for approximately 15 seconds and strain into an ice-filled collins glass.
2. Add the club soda, stir briefly, add the garnish and serve.
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
(Image courtesy of California Avocado Commission)
Grlling season is at its height and our friends at the California Avocado Commission have sent us a recipe for a grilled appetizer that’s simple, stylish and a flavorful delight for you and your guests. Here’s what they had to say about their recipe:
An elegant appetizer or first course that's ready in minutes. Kids or guests can help with the preparation and assembly. You can serve this recipe many ways. Serve two rolls per person as suggested for a large appetizer or first course, or serve just one roll per person for a small appetizer. Or place on serving on top of a bed of baby lettuce or greens topped with your favorite vinaigrette and serve as a warm entrée salad.
Avocados aren’t just delicious, they offer terrific health benefits as well.
Ingredients
• 2 Tablespoon fresh lemon juice
• 1 Ripe Fresh California Avocado, halved, pitted, peeled & sliced into 2 strips per serving
• 12 Thin slices of prosciutto
• 12 Small fresh basil leaves
• 12 (25-30 size) Medium shrimp, peeled, deveined and cut in half lengthwise
• 1 Tablespoon extra virgin olive oil
Instructions
1. Dip each avocado slice in lemon juice; set aside.
2. To prepare, lay a piece of prosciutto flat on cutting board. Top with 1 basil leaf, 1 slice of avocado and 2 shrimp halves. Roll until compact and brush with olive oil. Repeat for each roll.
3. Grill over coals covered with grey ash. Cook each side for 3 minutes.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright Courtesy of California Avocado Commission
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
“The Sustainable Kitchen” is one of the recipe books we highly recommend. It’s the work of Stu Stein and Mary Hinds, the executive chefs and founders of Peerless in Ashland, Oregon, a restaurant known for exceptional Pacific Northwest Cuisine and a Wine Spectator Award winning wine list. Their book focuses on using local ingredients, offering a chef's insights into how and why to combine several together for optimum flavor. The sumptuous recipes are offered as a basis for inspiration, not as absolutes, to allow readers to substitute their local ingredients and add a dash of spontaneity.
The book offers a tremendous selection of recipes of all types and of varying degrees of complexity. Pacific Halibut a la Nage is particularly easy prepare and full of flavors to delight the taste buds.
Here’s what the authors had to say about their recipe:
A chef’s trick that you can easily accomplish at home is a traditional French technique for poaching fish in the oven and using the liquid as the sauce – a la nage. Ina skillet, we place a piece of halibut, or any fish, on top of a layer of vegetables, add a flavorful liquid and cover with parchment paper. The whole dish is contained in a single pan, th method of cooking is quick and flavorful, and as a bonus there is no added fat.
The chefs suggest you pair this dish with a fine Pinot Gris from Southern Oregon or the Willamette Valley.
Ingredients for 4 Servings
• 1 Carrot, cut into matchsticks
• 1 Parsnip, cut into matchsticks
• 1 Turnip, cut into matchsticks
• 1 Stalk celery, cut into matchsticks
• 1 Leek, cut into matchsticks
• 1 Medium onion, thinly sliced
• ½ Pound fingerling potatoes, red potatoes or yellow creamer potatoes, thinly sliced
• 4 5-Ounce Pacific halibut filets
• Kosher salt & white pepper, to taste
• 1½ Cups fruity white wine such as Pinot Gris
• Juice of 1 lemon
• 2 Cups fish stock, chicken broth or water
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon fresh chives, chopped
Preparation
1. Preheat oven to 425 degrees F.
2. In a skillet large enough to hold all of the fish, spread the carrots, parsnips, turnips, celery, leek, onion and potatoes in a thin layer on the bottom. Season the fish with salt and pepper. Place the halibut on top of the vegetables, making sure the halibut fillets do not touch each other.
3. In a small bowl, combine the wine, lemon juice and stock and pour the liquid over the fish. Make sure the liquid reaches halfway up the sides of the fish. Cover the pan with a piece of parchment paper. Place the skillet over high heat until the liquid begins to simmer. Transfer the skillet to the oven and cook until the fish is cooked to the desired doneness. Fillets that are 1½ to 2 inches thick take approximately 8 to 10 minutes to reach medium – just slightly opaque in the center, but still moist. Keep warm.
4. Discard the parchment. Carefully remove the halibut from the skillet. Place the vegetables on a serving plate and place the halibut on top of the vegetables.
5. Bring the cooking liquid to a boil on high heat and cook until the liquid thickens and just coats the back of a spoon. Add the chopped parsley and chives. Adjust seasoning and pour liquid over the fish.
If you’d like to purchase a copy of Stu Stein and Mary Hinds excellent book go to: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans
Lamb Chops (photo by Rick Tango)
We were thinking about what we might grill this coming weekend when this recipe arrived from our friends Wendy Chan & Grace Niwa of New Asian Cuisine. They’ve always got interesting news for us in their online newsletter, but this recipe from Chef Hari Nayak caught our eye for its enticing blend of Asian flavors and straightforward preparation.
Hari Nayak is an internationally renowned chef & food writer with several successful ventures as a restaurateur, author, and consultant. He has pioneered the next generation of Indian Cooking with his latest cookbook, “Modern Indian Cooking,” a book distinctly features his signature style of cooking. Hari believes in creating classic Indian dishes by using simplistic techniques along with a delicious juxtaposition of global flavors.
Ingredients for 6 Servings
• 1Tablespoon black peppercorns
• 1 Teaspoon cloves
• 7 Cardamom pods
• 1 Tablespoon ground coriander
• 1 Teaspoon ground cumin
• ½ Teaspoon ground cinnamon
• ¼ Teaspoon ground nutmeg
• 1 Cup sour cream
• 1 Tablespoon ginger, minced
• 1 Tablespoon garlic, minced
• Salt to taste
• ¼ Cup finely chopped fresh mint
• 2 Tablespoons lime juice
• 2 Tablespoons vegetable oil
• 2 Pounds lamb chops with bone trimmed of visible fat
• 2 Sprigs of mint
• Lime wedges for garnish
Preparation
1. In a spice grinder, grind together the peppercorns, cloves and cardamom. In a small nonstick skillet over medium heat, roast the ground spices, coriander, cumin, cinnamon and nutmeg constantly stirring the pan, over medium heat until the spices are a fragrant, about 2 minutes.
2. In a large bowl, mix together the roasted spices, sour cream, ginger, garlic, salt, mint, lime juice and oil. Add the lamb chops to the mixture and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 to 6 hours.
3. Remove the lamb chops from the marinade. Preheat the grill or a broiler 10 minutes to 375º F. Grill the lamb chops, turning over once for about 3 to 5 minutes on each side and set aside.
4. Serve hot garnished with mint and lime.
To order American Natural Lamb Chops raised on the lush pastures of the nation’s heartland go to: Lamb Loin Chops
If you’d like to subscribe to the New Asian Cuisine eNewsletter go to: The NAC Newsletter
Punch & Judy on the Beach (© Mrloz | Dreamstime.com)
We’ve received a reminder from spirits expert Gary Regan that the annual Tales of the Cocktail extravaganza is coming up in New Orleans. It will run from July 16th to 20th. We surmise that Gary’s been there before and knows of what he speaks, “Five days of cocktailian fun in the Big Easy. It's worth the trip.”
Readers may recall that our friend Gary hails from the United Kingdom, so it’s with some pride that he informs that the winner of the contest to create the 2008 official cocktail of Tales of the Cocktail is Charlotte Voisey, originally of Essex, England, now of the Big Apple.
Gary recalls, “It used to cost me sixpence to watch a Punch and Judy show on the beach in Cleveleys, the seaside resort on the northwest coast of England, where I was raised.” He’s betting that Charlotte also watched Punch and Judy shows on the beach, but that would have been some years after the passing of Gary’s boyhood, and at a cost somewhat higher than sixpence.
We’re betting those happy days on the beach provided some inspiration for the drink below. It will certainly bring a smile to those who sip it.
Ingredients for 1 Drink
• 1 Ounce Cognac
• 1/4 Ounce white rum
• 1/2 Ounce gin
• 1/2 Ounce orange curacao
• 2 Ounces pineapple juice
• 1/2 Ounce fresh lime juice
• 1/2 Ounce fresh orange juice
• 1/2 Ounce agave nectar
• 2 Dashes angostura bitters
• 4 Mint leaves
• 1 Lime wheel, for garnish
• Freshly grated nutmeg, for garnish
Preparation
1. Assemble all the ingredients except garnishes in a mixing glass with as much love and interest as is healthy (that is to say not in a obsessive fashion, but certainly passionate and perhaps as if you were preparing the drink for someone you respect, admire and love in a platonic fashion).
2. No need to muddle the mint, just throw it in.
3. Shake properly (hard) and strain over fresh ice in a highball glass.
4. Place the lime wheel on top of the Punch and Judy; add a hearty sprinkle of ground nutmeg on the lime.
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Stuffed Artichokes (image courtesy of California Artichoke Advisory Board)
Serving an appetizer that is flavorful, healthy and seldom seen outside good restaurants is a great way to show your dinner guests that you want to make their evening with you a special one. Our friends at the California Artichoke Advisory Board have provided us with a recipe for Couscous-Stuffed Artichokes that will deliver that message with gusto.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s Napa Valley.
Ingredients for 4 Servings
• 4 Large California artichokes
• 1½ Cups chicken broth
• 1 Teaspoon curry powder
• ¾ Teaspoon ground cumin
• ½ Teaspoon garlic salt
• 1 Cup instant couscous
• ¼ Cup currants
• ½ Cup sliced green onion
• ½ Cup toasted slivered almonds, chopped
• ½ Teaspoon grated lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons vegetable oil
• Plain lowfat yogurt, optional
Preparation
1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
2. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
3. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
(Image courtesy of California Avocado Commission)
Our friends at the California Avocado Commission have come through for us once again, sending us another simple and tasty recipe. Their recipe for avocado wraps is a healthy dish for a family picnic, or warm weather dining and entertaining.
Here’s what they had to say about their recipe, “Roll 'em up and hit the road. You've got a moveable feast filled with delectable flavors and kid-pleasing crunch. Who knew eating on the run could be so fun?”
Avocados aren’t just delicious, they offer terrific health benefits as well.
Ingredients for 4 Servings
• 1 Cup ranch salad dressing
• 8 Ounces cream cheese, softened
• 4 (10-inch) flour tortillas, warmed
• 10 Ounces turkey breast slices
• 10 Ounces Monterey Jack cheese and/or Cheddar cheese slices
• 2 Ripe Fresh California Avocados, peeled, thinly sliced*
• 2 Medium tomatoes, thinly sliced
• Alfalfa sprouts (optional)
Preparation
1. Blend together dressing and cream cheese. Spread evenly on tortillas.
2. Evenly layer turkey, cheese, avocados, tomatoes and sprouts on tortillas, leaving a 1-inch border around the edges.
3. Fold the bottom edge toward the center and firmly roll away from you until completely wrapped.
4. Place seam side down on a platter and slice.
5. Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Free-Roaming Lamb (photo by Scott Liddell, courtesy of morguefile.com)
Next time you want to serve a special appetizer for a gathering of friends and family try the recipe below, a savory fusion of traditional Asian won tons and American Natural Lamb.
Ben Caulkins, Founder of Ohio’s Great Midwest Lamb Company, gave us this recipe for enjoying his American Natural Lamb. Ben and a select group of family farmers raise their lambs slowly, allowing them to freely roam, graze, and exercise. Additives are not allowed in Ben’s natural lamb; no artificial flavor, coloring, chemical preservative, or any other artificial or synthetic ingredient. True to Ben’s vision for a natural product, they are kept hormone free.
The delicious result is lamb that is unique in its full flavor and texture. Just as wines differ in taste according to the soil in which the grapes are grown, distinctive meat flavors come from the food on which the animals have been raised. The finest flavors come from lambs raised on the lush pastures of America's heartland.
Ingredients for 4 Servings
• 1 Jar (10 ounces) apricot preserves
• 1 Cup water, divided
• 2 Tablespoons soy sauce
• 1 Tablespoon white vinegar
• 1/4 Teaspoon finely chopped fresh ginger
• 2 Cups (about 8 ounces) finely chopped cooked lamb leg
• 1/4 Cup finely chopped carrot
• 1/4 Cup finely chopped Daikon radish
• 1/2 Cup finely chopped cashews
• 1 Package (16 ounces) won ton skins
• Vegetable oil for deep-frying
Preparation
Glaze:
1. In a 2-quart saucepan, combine preserves, 1/2 cup water, soy sauce, vinegar and ginger.
2. Bring to boil, reduce heat and simmer uncovered 3 to 4 minutes or until slightly thickened, stirring constantly.
Won Tons:
1. Combine lamb, carrot, radish, cashews and 1/2 cup of glaze; add 1/2 cup water to remaining glaze and set aside to use as a dipping sauce.
2. Place 1 teaspoon of lamb mixture in center of each won ton skin.
3. Fold one corner over the filing to meet opposite corner and moisten edges with water to seal. Keep won ton skins and filled won tons covered in damp towels while you work so they do not dry out.
4. In 3-quart heavy saucepan, heat vegetable oil to 360 degrees F.
5. Fry 3 to 4 won tons at a time, 1 to 2 minutes or until golden brown; turn over once.
6. Remove and drain on paper towels.
7. Serve with dipping sauce.
Note: Fried won tons may be frozen and reheated later. To reheat, place single layer of frozen won tons on baking sheet. Bake in 350 degrees F oven for 10 to 12 minutes or until thoroughly heated.
To view a good recipe for dipping sauce go to: Asian Dipping Sauce
If you’d like to order some free-range lamb raised on the lush pastures of the American Midwest go to: American Natural Lamb
San Francisco Skyline (photo by John Olsen, courtesy of morguefile.com)
San Francisco Cocktail Week concluded recently and our friend, the author and spirits expert Gary Regan, has provided us with the recipe for the Week’s official drink. It’s the combined creation of 3 talented bartenders from the Bay Area. Each of the 3 holds sway at one of the City by the Bay’s most esteemed watering holes; Duggan McDonnell at Cantina, H. Ehrmann at Elixir and Jeff Hollinger at Absinthe Brasserie and Bar.
This one is no simple matter since it requires the mixer to prepare a Cinnamon-Chile Tincture as one of the ingredients. Complex it may be, but Gary assures us that those willing to make the effort will find the results quite rewarding. Of course, you can always visit a bar tended by one of the talented trio of creators, let them do it right, and simply handle the sipping.
The Soiree
Ingredients for 1 Cocktail
• 1½ Ounces Partida Blanco Tequila
• ½ Ounce St. Germain elderflower liqueur
• ½ Ounce green Chartreuse
• ½ Ounce lemon juice
• 2 Dashes cinnamon-chile tincture (see Recipe below)
• 1 Jalapeno slice, for garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add Tequila, elderflower liqueur, Chartreuse, lemon juice and cinnamon-chile tincture.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the garnish.
Cinnamon-Chile Tincture
Ingredients
• 5 Cinnamon sticks, broken into 2-inch pieces
• 1 Cup cacao nibs
• 1 Red bell pepper, finely diced
• 3 Small sweet peppers, finely diced
• 2 Fresno chiles, finely diced
• 1½ Dried Thai Dragon chiles, finely diced
• One 750 Milliliter bottle Partida Blanco tequila
Preparation
1. Place all the ingredients into a large jar with a tight-fitting lid.
2. Shake the jar twice daily for four days then strain the mixture through a double layer of dampened cheesecloth, and bottle the tincture. The tincture should last at room temperature for at least one year.
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Peach Tree (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has written a terrific new book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a recipe from her book that was inspired by her family’s purchases from the farm stand at Briermere Farm on the North Fork of Long Island. On the way home from their summer house the family would “stop to stretch and pick up fresh vegetables and a couple of their homemade pies.” Melissa writes, ‘Their peach raspberry pie alone made the entire trip worthwhile.” This recipe is Melissa’s take on that old family favorite.
Ingredients for One 10-Inch Pie
For the Piecrust see the Flaky Pie Dough recipe on page 137 of Melissa’s book or use your own recipe.
For Peach Raspberry Pie Filling
• ¾ Cup sugar, plus 2 teaspoons for sprinkling
• 2 Tablespoons cornstarch
• 2 Tablespoons tapioca pearls, ground to flour in a spice grinder
• 1/8 Teaspoon of salt
• 6 Cups peeled & sliced ripe peaches (about 3¼ pounds)
• 1 Dry pint fresh raspberries
• Finely grated zest of 1 lemon
For the Egg Wash
• 1 Large egg
• 2 Tablespoons heavy cream
• 1 Pinch of kosher salt
Preparation
1. Roll out the pie dough into two rounds, 14 inches wide and ¼ inch thick. Gently fit onto a 10-inch pie plate, and lay the other flat on a cookie sheet lined with parchment paper or aluminum foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
2. Before you make the filling, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling:
1. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
2. In a large bowl, stir together the peaches, raspberries, and zest. Sprinkle the sugar mixture over the fruit and stir gently to combine.
3. Pour the fruit mixture into the unbaked pie shell.
4. Place the second dough layer over the filled pie shell. Fold under the edge and crimp.
To Complete the Pie:
1. For the egg wash: Using a fork, combine the egg with the heavy cream and salt.
2. Brush the top crust with the egg wash and sprinkle with the 2 teaspoons of sugar. Cut 4 steam vents in the top crust.
3. Place pie plate on the prepared cookie sheet. Bake for 1 hour and 45 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool to room temperature before serving.
Melissa says, “Fresh fruit pies are best eaten the day they are baked. This pie tastes great with freshly whipped cream (page 131).”
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
With grilling season in full swing, the recipe below provides a terrific way to enjoy loin chops cut from American Natural Lamb and make any occasion to grill truly special. It was created for the Great Midwest Lamb Company by Steve Parris, the Executive Chef of Marigold Café and Catering in Cleveland.
Ohio’s Great Midwest Lamb Company was founded by Ben Caulkins. Ben and a select group of family farmers raise the lambs slowly, allowing them to freely roam, graze, and exercise. Additives are not allowed in Ben’s natural lamb; no artificial flavor, coloring, chemical preservative, or any other artificial or synthetic ingredient. True to Ben’s vision for a natural product, they are kept hormone free.
The delicious result is lamb that is unique in its taste, flavor, and texture. Just as wines differ in flavor according to the soil in which the grapes are grown, distinctive meat flavors come from the food on which the animals have been raised. The finest flavors come from lambs raised on the rich pastures of the heartland.
Ingredients for 2 Servings
• 4 Loin Lamb chops
Marinade:
• 750 Millileters Extra Virgin Olive Oil
• 4 Cloves garlic, peeled
• 2 Whole, dried ancho* peppers
• 1 Stalk lemongrass, cut into ½ inch lengths
Ancho Lemon Rub:
• ¼ Tablespoon ground ancho chili powder
• 2 Tablespoons chopped or grated lemon zest
• 1 Teaspoon sea salt
Preparation
1. Place all ingredients into an oven proof pan and cover with lid or foil.
2. Marinate at least 6 hours in the fridge….remove from the fridge and place into the oven…now turn the heat to 300 degrees…poach the lamb in the oil marinade until the oven reaches 300 degrees…turn the oven off, remove the lamb from the oven and then take it out of the marinade.
3. Preheat the grill or a grill pan until hot and cook the chops until the desired doneness is achieved…..note that the lamb will cook faster because of the poaching and flavor infusing process…..the lamb may be returned to a 400 degree oven to finish if you like.
4. While grilling, sprinkle with the ancho lemon rub.
5. The marinated process is enhanced by the slow warming in the oven, or poaching.
Note: *Ancho means "wide" in Spanish and is actually a dried poblano pepper. The ancho is part of the "holy trinity" of chiles used in mole sauces.
To order American Natural Lamb Chops raised on the lush pastures of the nation’s heartland go to: Lamb Loin Chops
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
(Image courtesy of California Avocado Commission)
Warm days have arrived in most of America and our friends at the California Avocado Commission have sent us a timely recipe, just perfect for warm weather dining and entertaining.
Here’s what they had to say about their recipe, “Impress company with this colorful main-dish salad. It's a medley of fresh flavors and textures that's ready in minutes...leaving you plenty of time to relax and enjoy being with your guests.”
Avocados aren’t just delicious, they offer terrific health benefits as well!
Ingredients
• 1 Package (6 ounces) Fresh Express® 5-Lettuce Mix™
• ¼ Cup red onion, finely chopped
• ½ Cup celery, sliced
• 2/3 Cup fresh mango, diced
• ¼ Cup red bell pepper, julienne sliced
• 8 Ounces small cooked shrimp and/or lump crab meat
• 2 Ripe Fresh California Avocados, diced
• 5 Ounces Litehouse® Ranch Dressing
Preparation
1. In a large salad bowl toss together Fresh Express® 5-Lettuce Mix™, red onion, celery, mango and red bell pepper.
2. Top with shrimp or crab and ripe Fresh California Avocado.
3. Toss with Litehouse® Ranch Dressing just prior to serving.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
Even if you missed the fun at the 49th Annual Castroville Artichoke Festival this past weekend you can still enjoy the season for California’s fresh artichokes. Our friends at the California Artichoke Advisory Board were kind enough to provide us with some suggestions for dips to accompany the delicacy.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s scenic Napa Valley.
Ingredients
• 4 Large Artichokes
• Selection of Dips (recipes follow)
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.
2. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)
3. Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes.
Creamy Thai Dip
Ingredients
• ¼ Cup creamy peanut butter
• ¼ Cup firmly packed brown sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 1 Teaspoon sesame oil
• 1/8 Teaspoon ground ginger
Preparation
1. Combine all ingredients; mix well. Makes ¾ cup.
2. Variation: For "Oriental Dip," omit peanut butter.
Honey Mustard Dip
Ingredients
• ¼ Cup prepared mustard
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 2 Tablespoons honey
Preparation
1. Combine all ingredients; mix well. Makes about 3/4 cup.
“Ship Ahoy!” Dip
Ingredients
• 1 Can (6 ½ ounces) minced clams
• 2 Tablespoons reserved clam juice
• 3 Ounces cream cheese softened
• 1 Teaspoon lemon juice
• ¼ Teaspoon garlic sauce
Preparation
1. Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice.
2. Refrigerate until ready to serve. Makes about 3/4 cup.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
Dallas at Sunset (Stephen Finn | Dreamstime.com)
Hailing from England and living in New York, author and spirits expert Gary Regan remains an adventurous traveler when it comes to the quest for better cocktails. On a trip to Dallas he emerged from a favorite watering hole proclaiming. “The Windmill, for my money at least, is the best little cocktail house in Texas.”
The bar at the Windmill is tended by one "Cowboy" Dave Wright, who earned Gary’s praise as a barman of distinction with a new twist on an old favorite, the Manhattan. During his visit Gary had the pleasure of sipping “a couple of very special Manhattans.” The story goes that Dave fashioned the recipe especially for a valued customer “who goes by the name of Bookie Bob.”
It seems Bookie Bob's Manhattans bring "a perfumed elegance" to the cocktail that Gary had never before encountered. The source of this wonder is the secret ingredient: black cherries marinated in Luxardo maraschino liqueur. Just one of the cherries will produce the desired effect. As long as they haven’t been packed in syrup, even frozen black cherries will do. Since it features bourbon and sweet and dry vermouths, Gary cautions that Bookie Bob's Manhattans are not “for the faint of heart.” So be careful that liquid courage doesn’t lead to the laying of a fool's bet!
Ingredients for 1 Drink
• 1 1/2 Ounces Booker's bourbon
• 1/2 Ounce sweet vermouth
• 1/2 Ounce dry vermouth
• 1 Dash Angostura bitters
• 1 or 3 (not 2) Black cherries that have been marinated in Luxardo maraschino liqueur for a minimum of 2 days, for garnish
Preparation
1. Fill a mixing glass two-thirds full of ice and add the bourbon, sweet and dry vermouths and bitters.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and add the garnish.
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Young Girl in Artichoke Field (© Noam Armonn | Dreamstime.com)
Spring vegetables have arrived in force and there’s no better time than now to get some fresh California artichokes. Our friends at the California Artichoke Advisory Board were kind enough to provide us with the recipe below for enjoying the delectable delicacy.
The Advisory Board reminds us that, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Virtually 100 percent of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street. For almost 50 years the annual Castroville Artichoke Festival has offered three days of family fun on the third weekend in May.
We suggest you try pairing this dish with a Sauvignon Blanc from California’s scenic Napa Valley.
Ingredients for 4 Servings
• 16 California baby artichokes
• ¼ Cup extra virgin olive oil
• 4 half chicken breasts, skinned, boned & cut into chunks
• 2 Red or yellow onions, sliced thick
• 4 Cloves garlic minced
• 1 Tablespoon fresh basil
• 1 Tablespoon rosemary
• ½ Cup chicken broth
• 1 Pound fettuccine, cooked & drained
Preparation
1. Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender.
2. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes.
3. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
For more info on the Castroville Artichoke Festival go to: Castroville Artichoke Festival
Bok Choy (photo by Dawn M. Turner, courtesy of morguefile.com)
Spring is in full force and delivering a growing abundance of fresh produce to delight home chefs and those lucky friends and family members who get to enjoy their concoctions. With the recipe below, our friends at Organic Valley Family of Farms have provided us with a delicious way to celebrate spring with “a rich and creamy combination of asparagus, wild rice, and everything else!”
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
We highly recommend you try this recipe using Native Harvest Wild Rice, which grows naturally in the lakes of Northern Minnesota and is hand-harvested by indigenous Ojibwe communities using traditional methods. Unlike the genetically manipulated "wild rice" grown in paddies, this truly wild rice is an important American heirloom crop and a central part of Ojibwe culture and tradition. One taste of the distinctive flavor of authentic wild rice and its mass-produced cousin will dull by comparison.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Ingredients for 10 Servings
• 2 Tablespoons Organic Valley Salted Butter
• 2 Tablespoons fresh garlic, peeled & minced
• 2 Tablespoons shallots, peeled & minced
• 1 Cup mushrooms (your seasonal choice: shitakes, criminis, etc.), wiped clean & sliced thin
• ¾ Cup Native Harvest Wild Rice, rinsed
• ¾ Cup long-grain brown rice, rinsed
• 4 Medium carrots, cut lengthwise & diagonally sliced
• 2 Quarts veggie broth
• 2 Bunches asparagus, trimmed & cut into 1” pieces
• 2 Cups seasonal & regional greens (beet greens, baby spinach, bok choy, etc.)
• 2 Cups Organic Valley Half & Half
• 1 Medium red bell pepper, seeded & chopped
• 1 Table |
