Stella Cadente’s Harvest Crew
Quick and easy dishes suited to dining al fresco are always a treat in warm summer weather, so we were very pleased when our friends at Stella Cadente Olive Oil gave us this one. Located n beautiful Mendocino, California, Stella Cadente crafts some of the world's finest artisanal oils, revered by chefs and cooking enthusiasts alike.
This recipe was developed for them by Chef/Owner Alan Kantor of MacCallum House Restaurant, also in Mendocino. We love his combination of farm fresh ingredients, fresh-caught crab, and one of the world’s premiere olive oils. We’re sure your guests will be delighted, especially if you serve it with your favorite Napa wine.
The recipe calls for our favorite artisanal oill, Stella Cadente’s L’Autunno Blend Extra Virgin Olive Oil. It all starts with the olive and Stella Cadente's harvest is accomplished the old fashioned way. They ask family and friends to join them in their hand-picking picking endeavors and have a wonderful hearty lunch with local Mendocino pinot wines. It's a time of celebration and fun!!
Ingredients for 8 Appetizers
• 1 Pound fresh-caught Dungenness crab meat
• 6 Satsuma or Honey tangerines
• 1/2 Large fennel bulb or one small bulb, with leaves if possible
• 1/4 Cup Stella Cadente extra-virgin olive oil
• Salt & fresh cracked pepper to taste
• 1 Head radicchio or 2 heads Belgian endive
Preparation
1. Peel tangerines and cut in half from top to bottom. Slice in thin half circles. Pull out any seeds from slices. Julienne the fennel bulb paper-thin.
2. Gently fold together tangerines, fennel, extra virgin olive oil and crabmeat. Adjust seasoning with salt and pepper.
3. Lay out eight plates with a whole radicchio leaf or endive leaves. Place the crab mixture on top. Garnish with fennel leaves.
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
MacCallum House Inn & Restaurant
Chef Alan Kantor’s properties in historic Mendocino include the elegant MacCallum House Inn, private and secluded, set on two beautifully landscaped acres of vibrant gardens. It was built in 1882 by town founder William Kelley as a wedding gift to his daughter Daisy on her marriage to local entrepreneur Alexander MacCallum. The popular restaurant, café and Grey Whale bar enhance the landmark Victorian estate with Executive Chef Alan Kantor wielding the whisk. Guests enjoy fine food and drink while watching the waves from the sunporch.
After a short walk from the main property, you will find the MacCallum Suites, a luxury mansion on the highest hill in Mendocino overlooking the Pacific Ocean. The collection also includes the historic Mendocino Village Inn, another stately 1882 mansion set on Main Street.
An easy stroll from any of the properties within the village brings you to beaches, art galleries, live theater, shops, restaurants and rugged ocean cliffs. All rooms include a gourmet breakfast and wine on the house. Children and pets are warmly welcomed, but you’ll be hard-pressed to find a more romantic setting for two.
McCallum House also operates Mendo Wine Tours – a stretch limousine and two Lincoln town cars – to take guests on daylong tours of the region’s outstanding boutique vineyards and wineries.
For more information Chef Alan Kantor’s lovely properties go to: MacCallum House Inn & Restaurant
Vegetable Farm in Newbury, Vermont (photo by Paul Anderson, courtesy of morguefile.com)
This is a great recipe to tackle after a shopping trip at your local farmers market. It combines the healthiness of fresh produce with the fun & great taste of grilling. We learned it at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. Chef Sarnataro made sure we got it right that first time and we’ve been enjoying it at our cookouts ever since.
Ingredients for 4 Servings
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Small Zucchini
• 1 Red Onion
• 1 Tomato
• 1 Fennel
• 4 Mushrooms
• 1 Bunch of Thyme
• Extra Virgin Olive Oil
Preparation
1. Wash the peppers, zucchini, tomato, fennel and mushrooms.
2. To prepare the vegetables, cut the tops off the peppers and remove the core and seeds.
3. Cut the peppers in half and cut out any of the whitish membrane that remains.
4. Cut each pepper lengthwise into 1 inch thick slices. Set aside.
5. Cut the ends off the zucchini.
6. Cut the zucchini into 3 inch lengths. Stand each piece up on of its flat sides and cut straight down into 1/8 to 1/4 inch slices. Set aside.
7. Remove the peel from the onion. Cut 1/4 inch round slices, keeping the rings in one piece. Set aside.
8. Cut out the core of the tomato. Slice the tomato into 1/4 inch slices. Set aside
9. Peel or remove the tough outer layer of the fennel. Cut off the branches. Slice the fennel in half. Make a v cut into the root and remove most of it.
10. Slice the fennel into 1/4 inch slices, starting at the top of the fennel and slicing down toward the root.
11. Cut off the stems of the mushrooms.
12. Remove the leaves of the thyme from the branches. Mince finely.
13. Place the vegetables on a pan and sprinkle salt and pepper over them. Mix the thyme with the olive oil. Using a pastry brush dipped in olive oil, generously coat the vegetables with the oil.
14. Heat the grill; when red hot, begin to grill the vegetables.
15. Turn each vegetable to cook both sides. As each is done, remove to a clean tray.
16. Serve hot or room temperature.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
(Image courtesy of California Avocado Commission)
Summer has arrived and our friends at the California Avocado Commission have sent us a timely recipe, just perfect for warm weather dining and entertaining. It's a healthy creation that delivers a terrific blend of citrus flavors. A single serving contains just 450 calories. The creamy avocado-citrus sauce makes grilled chicken breasts simply delicious. They suggest you serve it on a bed of rice, couscous or other cooked grains. We suggest you enjoy it with a glass of your favorite Californian white wine.
Ingredients for 6 Servings
• 3 Cloves garlic, finely chopped
• ½ Cup unsalted butter, divided
• ½ Cup whipping cream
• ½ Teaspoon finely chopped orange zest
• 2 Tablespoon orange juice
• 1 Tablespoon lime juice
• 1 Tablespoon lemon juice
• 1 *Ripe, Fresh California Avocado, peeled, seeded and pureed
• ¼ tsp salt, plus additional to taste
• 6 (about 6-oz.) Boneless, skinless chicken breast halves
• Black pepper
• 6 Each lemon, lime, and orange slices
*A large avocado is recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Sauté garlic in 1 teaspoon butter until soft but not colored, about 2 minutes.
2. Stir in cream.
3. Heat to a simmer, stirring frequently; do not boil.
4. Stir in orange zest, juices, avocado, and salt. Keep warm.
5. Melt remaining butter.
6. Brush chicken with butter.
7. Season chicken with salt and pepper.
8. Grill chicken until internal temperature reaches 165 degrees F, or bake at 450 degrees F until chicken is browned and just firm to the touch, about 15 minutes.
9. Serve each breast with 1/4 cup avocado sauce; garnish with a slice of each citrus fruit.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Fresh Cilantro (© Photographer: Richard Mcguirk | Agency: Dreamstime.com)
Grilling season is in full swing across the country and Grilled Fish Tacos are a fun treat to serve your guests or make an ordinary evening at home more fun. We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 4 servings
• 2 Pounds of Halibut, Cut into 1-inch Cubes
• 1/3 Cup Orange or Lime Juice
• 1/4 Cup Extra Virgin Olive Oil
• 3 Tablespoons Freshly Chopped Cilantro
• 1 to 2 Tablespoons Minced Jalapenos or Other Fresh Chili
• 1 Teaspoon Salt
• 1 Teaspoon Ground Black Pepper
• 12 Corn Tortillas
• 2 Cups Shredded Romaine Lettuce, Washed & Dried
• 1 Cup Thinly Sliced Radishes
• Corn, Cherry Tomato and Avocado Salsa or, Roasted Tornato-Chipotle Salsa
Preparation
1. Place the fish in a shallow dish or bowl.
2. Mix together the citrus juice, olive oil, herbs, chilies, salt and pepper and pour over the fish.
3. Cover and refrigerate for at least 1 hour, no more than 3 hours.
4. Preheat the grill.
5. Warm the tortillas by placing them 1 at a time in a skillet over medium heat, flipping them once or twice, for about 15 seconds, wrap them in a towel and keep warm in a 250 F oven. OR, place the tortillas in a steamer basket and place over simmering water for 1 minute.
6. Remove the fish from the marinade and thread on skewers.
7. Grill over the hot fire, turning once until the fish is opaque in the center, 4 to 5 minutes on each side.
8. Remove from the heat and slide onto a platter.
9. Serve immediately with the warmed tortillas, lettuce, radishes and salsa.
To have a look at the two great salsa recipes we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to:
1. Corn, Cherry Tomato & Avocado Salsa
2. Roasted Tomato-Chipolte Salsa
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Grilled Quesadillas (© photo courtesy of California Avocado Commission)
Vegetarian cooking is growing in popularity among people who are not purely vegetarian. Many Americans are looking to reap health benefits by cutting down on meats, while still enjoying delicious dishes. Below is a fun recipe for quesadillas we got from the California Avocado Commission. It's a wonderfully healthy creation that delivers a terrific blend of flavors. We’ve found this dish goes beautifully with a good California Pinot Grigio.
Ingredients for 12 Servings
• 12 California avocados, halved
• Fresh lime or lemon juice (as needed)
• Olive oil (as needed)
• Salt (as needed)
• 1 ½ Cups manchego cheese, shredded finely
• 1 Cup panela cheese, grated
• ½ Cup cotija cheese, shredded finely
• Freshly ground black pepper (as needed)
• 12 poblano chiles, roasted, peeled, cut into thin strips
• 12 Home-made flour tortillas, about 10 inches in diameter
• Unsalted butter (as needed)
• Salsa fresca (as needed)
Preparation
1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
2. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
3. Grill, turning once, until lightly browned with grill marks; reserve.
4. Thoroughly mix cheeses; reserve.
Per Order:
1. Lay 1 tortilla on a work surface.
2. Put ¼ cup cheese mixture on half the tortilla.
3. On top of cheese evenly distribute ½ ounce poblano strips (about 8).
4. Top with 4 or 5 grilled avocado slices.
5. Drizzle with 1 tablespoon salsa (optional); top with ¼ cup cheese mixture.
6. Brown quesadilla on medium heat in hot butter on both sides.
7. Cover pan for a minute or so to finish melting cheese.
8. Cut into 4 pieces. Serve with ¼ cup salsa on the side.
Copyright Courtesy of California Avocado Commission
To purchase the manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase some terrific salsa made from farm fresh ingredients grown without pesticdes go to:
1. Vinca's Sweet Salsa
2. Violet's Medium Salsa
3. Spike's Hot Salsa
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Been invited to a gathering of family and friends and asked to bring a dish to share? Our friend Gwen Kenneally has a great recipe for you to try. Gwen is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts. Here’s what Gwen had to say about the recipe she’s just provided:
This time of year is packed with events and celebrations and it seems like we are going to a potluck every week. This family friendly pasta is a great solution. Kids love it as much as adults, kind of a grown up Mac & Cheese! The portabellas are meaty in texture and appeal to vegetarians. The best part is that it travels well and is just as good luke warm. So the next time you need to feed a crowd try this quick, simple and hearty dish!
Ingredients for 8 Servings (Gwen says: "easily doubled!")
• 6 Onions
• 3 Sprigs thyme pulled from stem
• 2 Tablespoons butter
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 1 Teaspoon salt
• 2 Pounds Portobello Mushrooms
• ¼ Cup parsley
• 12 Ounces Midnight Moon goat cheese
• 3 Tablespoon freshly grated Parmesan cheese
• 1½ Pounds penne or ziti pasta
Preparation
1. Slice onions thinly. In a large skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the onions with 1/2 teaspoon of salt and cook over moderate heat, stirring frequently, until the onions are brown and caramelized. Sprinkle with thyme and transfer to a bowl. Meanwhile, stem the Portobello’s. Halve the caps and slice them crosswise 1/4-inch thick. In the same skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the mushrooms and 1/2 teaspoon of salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onions and the chopped parsley. Season with salt and pepper.
2. Cook pasta until al dente, about 13 minutes. Reserve 1 1/2 cups of the pasta water and drain the pasta.
3. In a large bowl, toss the pasta with one cup of the reserved pasta water, the mushroom mixture, crumbled goat cheese, and Parmesan and one tablespoon of olive oil. If the pasta seems dry, add more of the pasta water. Serve immediately; passing additional grated Parmesan at the table.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to order one of Cypress Grove’s most acclaimed artisanal goat cheeses go to: Midnight Moon
Fresh Artichokes (photo by Kevin Connors, courtesy of morguefile.com)
Our friend and New Orleans' native Staci Ferber came through for us again when we needed a recipe for a wonderfully extravagant appetizer. These days Staci does most of her cooking at the beautiful home she shares with her husband in the lovely Highland neighborhood of Dallas. When we asked for a classic recipe to serve at a special dinner party she gave us this one and we were able to impress a couple of guests who really know great food. Thank you Staci!
Ingredients
• 4 large young artichokes
• 3 TBS fresh white breadcrumbs
• 1 oz./1/4 cup parmesan cheese
• Grated juice of 1 lemon
• 5 TBS extra virgin olive oil
• 1/2 oz TBS butter
• 2 TBS extra virgin olive oil
• 3 slices lean bacon, chopped
• 2 sticks celery finely chopped
• 2 zucchini, finely chopped
• 1 clove garlic, crushed
• 1 TBS chopped fresh sage
• 1 TBS shopped fresh Italian parsley
• Salt and freshly ground black pepper
• Fresh Italian parsley sprigs to garnish
Preparation
1. Preheat oven to 400F.
2. Cook artichokes in a sauce pan of boiling salted water for 30 minutes
3. Remove and place upside down to drain
4. Pull away and discard outer leaves and using a teaspoon, remove central hairy choke
5. Heat butter and 2 TBS olive oil in a saucepan
6. Add bacon, onion celery, zucchini and garlic and cook gently for 5 minutes, stirring frequently, until vegetables are just soft
7. Stir in herbs
8. Puree half the mixture in a food processor or blender
9. Return to pan
10. Season with salt and freshly ground black pepper
11. Place artichokes close together in an oven proof dish
12. Fill centers of artichokes with vegetable mixture
13. In a small bowl, mix together breadcrumbs and cheese
14. Pile on top of filling
15. Sprinkle with lemon juice and remaining 3 tablespoons olive oil.
16. Cover with foil and bake in the preheated oven for 15 minutes
17. Remove foil
18. Bake for another 10 minutes until lightly browned
19. Serve garnished with Italian parsley sprigs
Serves 4 people.
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morguefile.com)
We have it on good authority from our friend, Master Mixologist Gary Regan, who wrote in the San Francisco Chronicle that, “The margarita is probably the most important drink to know intimately, since once you can make a margarita you'll also be able to make a sidecar, a kamikaze, even a cosmopolitan.” All four of those classics call for “three parts liquor, two parts orange-flavored liqueur, and one part fresh lime or lemon juice - with a splash of cranberry juice for the cosmo.”
The margarita also happens to be one of our favorite cocktails for festive summer evenings when we’re surrounded by good friends and family. Since those days are rapidly approaching we thought it would be a good idea to post Gary’s recipe for the venerable cocktail. He recommends you use white tequila, preferably 100% agave bottlings because that will allow “the pure peppery vegetal qualities of the spirit to shine through.”
Gary tends to employ Cointreau for his margaritas, but ever the adventurous type, he has been known to use Grand Marnier. Some say it must be made with Triple Sec, but as Gary says, “Recipes are not written in stone… try to look at recipes as guidelines.” He suggests adding a little extra lime juice if you are going to mix with Grand Marnier. Cointreau, Triple Sec or Grand Marnier, we’re ready to top off a warm summer day however Gary wants to make them!
Ingredients for 1 Drink
• 1 1/2 Ounces white tequila
•1 Ounce Cointreau
• 1/2 Ounce fresh lime juice
• Salt (optional)
Preparation
1. Combine all the ingredients in a shaker.
2. Add ice.
3. Shake and strain into a salt-rimmed (optional), chilled cocktail glass.
Gary Regan Himself
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
To see Gary on facebook go to: Gary Regan's facebook Page
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
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
Red azaleas, brilliant pink cherry blossoms, white dogwoods, bright yellow forsythia, Nature’s putting on her annual spring spectacle across the nation. The season is a glorious feast for the eyes, but for foodies it’s also peak season for getting a taste of fresh asparagus!
Lightly steamed, grilled or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Asparagus has a high natural sugar content. Once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe with a splendid mix of ingredients. It's sure to be a hit with ardent asparagus lovers. It has the added benefit of being fairly easy to prepare. When it is done well an asparagus dish fit for a gourmet feast will be the result. After our friends at the Stella Cadente Olive Oil Company in Mendocino modified a recipe from the book, "From Earth to Table" by John Ash, we made a couple changes ourselves to come up with this one. Get some crusty, fresh-baked bread to have with it.
Ingredients
• 1 Pound slender asparagus, diagonally cut into 3 inch pieces
• ½ Pound fusilli or other shaped dry pasta
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• ½ Cup Stella Cadente L'Autunno Extra Virgin Olive Oil
• 2 Tablespoon slivered garlic
• ½ Cup dry white wine (a Pinot Grigio or Sauvignon Blanc)
• 1 Large roasted red bell pepper and cut into ½ inch pieces
• 1 Large roasted yellow bell pepper and cut into ½ inch pieces
• 1 Cup seeded & slivered plum tomatoes
• ¼ Cup coarsely chopped fresh basil
• 2 Teaspoons chopped fresh mint O Olive Ginger Rice Wine Vinaigrette (see recipe below)
• Sea salt & freshly ground black pepper to taste
• ½ Pound smoked mozzarella cheese, sliced into thin rounds
• ¼ Pound paper-thin slices of proscuitto or hot coppa salami
• Garnish: Fresh basil sprigs
Directions:
1. In a large pot of lightly salted boiling water, blanch the asparagus until crisp-tender, about 2 to 3 minutes. Using a skimmer, remove asparagus from pot and immediately run cold water over it to stop the cooking. Drain and set aside.
2. Return the asparagus water to boil. Add the pasta to the pot and cook until just al dente. Drain the pasta and immediately run cold water over it to stop the cooking. Drain, transfer to a large bowl, and toss with 2 tablespoons of Stella Cadente L'Autunno Extra Virgin Olive Oil.
3. In a small saute pan, heat the remaining L'Autunno Extra Virgin Olive and saute the garlic over low heat until soft, but not brown. Add the wine and increase the heat to moderate. Cook 3 to 4 minutes or until most of the wine has evaporated.
4. Combine the pasta with the asparagus, roasted peppers, tomatoes, basil, and mint. Add the garlic and wine mixture. Toss to combine. Add enough of the O Olive Ginger Rice Vinaigrette to coat the ingredients thoroughly. Season with salt and pepper to taste.
5. Serve the pasta surrounded by the mozzarella and prosciutto. Garnish with the basil sprigs.
Sweet Rice Wine Vinaigrette
Ingredients
• ¼ Cup O Olive Ginger Rice Vinegar
• ½ Teaspoon sea salt
• 1 Teaspoon B.R. Cohn Stone Ground Mustard
• 2 Teaspoon light-brown sugar
• 1 Teaspoon minced garlic
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• Fresh ground pepper to taste
Preparation
1. In a medium bowl, whisk all the ingredients together.
For a fine wine pairing, the smoky mozzarella beautifully plays off a fruity California Chardonnay.
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the award-winning lemon oil called for in this recipe go to: Meyer Lemon Olive Oil
If you'd like to order the artisanal rice vinegar called for in this recipe go to: Ginger Rice Vinegar
You also want to try this one using a truly great gourmet mustard from B.R. Cohn: Stone Ground Mustard
 
Marina Marchese is passionate about the culinary delights of honey. She believes each bottle of her artisanal honey is a gourmet food and can be tasted and evaluated much like wine. Each has a unique flavor profile dictated by the terroir, the unique combination of geographic location, climate, soil and temperature which gives every honey its complex composition and individual personality.
Besides founding Red Bee, her boutique honeybee farm in Connecticut, Marina has had her designs grace the cover of WWD, appear in Victoria Magazine and on the cover of American Bee Journal. Her love of honeybees and painting has led her to the ancient technique of painting with beeswax, made popular by the Etruscans. She's also completed her first book, "Honeybee: Lessons from an Accidental Beekeeper", about beekeeping and artisanal honey, which is scheduled to be released in September of 2009.
Despite her incredibly busy life, Marina was kind enough to provide us with her recipe for Honey Almond Biscotti:
Ingredients for 36 Cookies
• 1/2 Cup butter or margarine, softened
• 3/4 Cup Red Bee Spring Clover Honey
• 2 Large eggs
• 1 Teaspoon vanilla extract
• 3 1/2 Cups of all-purpose flour
• 2 Teaspoons of aniseeds
• 2 Teaspoons ground cinnamon
• 1/2 Teaspoons baking powder
• 1/2 Teaspoons salt
• 1/4 Teaspoon baking soda
• 1/4 Teaspoon dried cranberries
• 3/4 Cup dried slivered almonds
Preparation
1. Preheat oven to 350 degrees.
2. Using electric mixture, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth. In a small bowl, combine flour, anise seeds, cinnamon, baking powder, salt, baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
3. Shape dough into two 10” x 3” x 1” logs on greased baking sheet. Bake for 20 minutes or until light golden brown. Remove from oven to wire rack, cool 5 minutes. Reduce oven to 300 degrees. Transfer logs to cutting board. Cut each log into 1/2 inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.
If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Spring Clover Liquid Honey
Clover & Creamed Honey Gift Box
Wildflower Liquid Honey
Wildflower & Comb Honey Gift Box
Chunk Honey
Comb Honey
Creamed Honey
Fresh Kale (photo by MissyRedBoots, courtesy of morguefile.com)
“The Food Shed: Cooking Local and Seasonal” was a class we attended at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local and seasonal ingredient Chef Melanie selected for the class was kale. Kale is easy to grow in cooler temperatures, where a frost will produce especially sweet leaves. It belongs to the Brassica family, a group of vegetables that includes broccoli, cabbage, collards and Brussels sprouts. They are prized for the cancer-fighting properties of a chemical produced when those vegetables are chewed and digested. Animal studies have shown that the chemical can actually stop the growth of certain cancer cells.
The kale recipe was simple to prepare and made a unique dish with the pan-seared duck breasts Chef Melanie had us prepare. (Here’s the link to her recipe for the duck: Seared Free-Range Duck Breasts with Draft Apple Cider Reduction)
As always, try and get the freshest ingredients available at your local farm stand or farmers market. Chef Melanie advised that if you buy only one thing there, make it fresh garlic, you’ll taste the difference.
Ingredients for 4 Servings
• 2 Tablespoons Stella Cadente L’Autunno Blend Extra Virgin Olive Oil
• 8 Ounces shitake mushrooms
• 4 Cloves garlic, minced
• 1 Large bunch of kale, trimmed & cleaned
Preparation
1. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until softened, about 5-6 minutes.
2. Add garlic and cook another minute. Remove from the pan and set aside.
3. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium heat, add kale and toss, cooking about 5 minutes, add in shitake and garlic mixture to reheat.
4. Serve immediately.
Chef Melanie Underwood
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Sweet Melissa Patisserie in Cobble Hill, Brooklyn 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 a terrific 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 based on a Julia Child recipe. Melissa writes, “It is the best brownie I’ve ever met.”
Ingredients for 1 Dozen Brownies
• ½ Pound (2 sticks) unsalted butter
• 4 Ounces best-quality unsweetened chocolate, coarsely chopped
• 2 Large eggs
• 1½ Cups sugar
• 1 Teaspoon pure vanilla extract
• 1 Cup all-purpose flour
• ½ Teaspoon kosher salt
• ½ Cup American Black Walnuts, coarsely chopped is optional, we like them large
Preparation
Before you start: Position a rack in the center of your oven. Preheat the oven to 350 F. Butter and flour a 9 x 9 x 2-inch square cake pan.
1. In the top of a double boiler set over simmering, not boiling, water, melt the butter and chocolate. Remove the heat but keep warm.
2. In the bowl of an electric mixer fitted with the whip attachment, beat together the eggs, sugar, and vanilla on medium speed until pale yellow in color, about 2 minutes. Add the melted chocolate and mix to combine.
3. Ina separate bowl, whisk together the flour and salt.
4. Add the flour mixture in 3 batches, mixing on low speed until just combined. Do not overmix. Scrape down the sides of the bowl. Stir in the nuts by hand.
5. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until sides begin to pull away from the pan and center is moist but not runny, and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.
6. When cool, loosen the edges of the pan with a knife and invert the brownies onto a cutting board. Cut into 12 brownies, measuring 3 inches by 2½ inches, or serve straight from the pan.
The brownies keep in an airtight container at room temperature for up to 3 days, or can be wrapped in plastic wrap and refrigerated for up to 5 days.
If you'd like to purchase some American Black Walnuts & Native Pecans go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
Pecans on the Tree (photo by Doug McAbee, courtesy of morguefile.com)
"Pecan" is from the Native American Algonquin language, covering "all nuts requiring a stone to crack". The sweet tasting Native Pecan is from the Hickory family and terrific for any number of recipes. We love Southern Pecan Pie, but recipes for it abound. For something more original we again turned to our good friend Gwen Kenneally. She’s the Founder of Back to the Kitchen, a full-service catering and party planning business based in Southern California, and her original creations have delighted her clients for years. Her terrific blog, also named Back to the Kitchen, is a fine collection of culinary nightmares & triumphs meant to inspire readers to explore their own creative approaches to cooking.
Generous Gwen just sent us her recipe for Pecan Bars and wrote:
Think of a perfect taste of heaven. That’s where I was years ago when I started working with pecan bars. I have made so many that I wonder why people love them so much. I use them as part of a little sweet bite dessert tray. Imagine bite size portions of all your favorite treats and never having to choose between something fruity or creme brulee. Being a culinary adventurer I have played with the recipe by adding two cups of melted 70% cocoa chocolate and a tablespoon of freshly grated ginger. How could they possibly be any better? Then I made them for a family event using the native pecan halves. They were so amazing. I got two marriage proposals! I am still single, but will always remember the joy that these Native Pecan Bars brought to many people.
Ingredients for Crust
• 1/2 Pound butter (2 sticks)
• 1/2 Cup sugar
• 1 Egg
• 1/4 Teaspoon salt
• 3 Cups flour
Preparation of Crust
1. Preheat oven to 350 degrees. Mix in large bowl.
2. Press the dough into a large (pre-sprayed) jelly roll pan. Remember to press the dough up the sides too.
3. Bake for 15 minutes, until slightly brown. Set aside.
Ingredients for Topping
• 1/2 Pound butter (2 sticks)
• 1/2 Cup Red Bee Chunk Honey
• 1/4 Cup sugar
• 1 Cup plus 2 tablespoons brown sugar
•1/2 Cup heavy cream
• One 12-Ounce bag of Hammons Native Pecan Halves
Preparation of Topping
1. Melt butter and honey in a saucepan then add all sugars and bring to a boil (not stirring.) Let it boil approximately 2 minutes. Remove from heat and then stir.
2. Add cream and pecans. Let sit for 5 minutes. Pour into crust and then bake at 350 degrees for 30 minutes, reducing the heat the last 10 minutes to 250 degrees. Make sure it gets real bubbly looking.
3. Let cool for an hour before trying to cut bars. Cut 4 rows x 6 rows. Then cut triangular, bite size pieces by slicing diagonally in both directions.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To purchase the Red Bee Chunk Honey from Connecticut and the Hammons Native Pecans from Missouri click on the following:
Chunk Honey
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Fresh Pears (photo by Kevin P, courtesy of morguefile.com)
Our good friend Gwen Kenneally runs Back to the Kitchen, a full-service catering and party planning business based in Southern California. Her culinary talents have delighted her clients for years as she presented them with her original creations. She publishes a terrific blog, also named Back to the Kitchen, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.
Generous Gwen just sent us a dessert tart recipe, bound to dazzle special guests, and wrote:
As we move into spring it surprised me that I found the most amazing pears at the open-air market last weekend. As I was pondering the different ways I could use them for my Sunday supper I thought that one of my favorite combinations is pears, blue cheese and cabernet. Since I was planning a special dinner I wanted something a little different. This stunning tart has hints of all of the flavors I love and since it is still technically winter perfectly seasonal as well!
Ingredients for Pear Filling
• 1 Cup O Cabernet Vinegar
• 1 Cup sugar
• 2 Cups water
• 1 Orange, halved
• 1 Lemon, halved
• 1 Inch ginger, peeled
• 3 Cinnamon sticks
• 5 Whole cloves
• 4 Pears, peeled and cored
Preparation of Pear Filling
1. In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and coo completely.
2. Refrigerate over night.
Ingredients for Pastry Cream
• 1/3 Cup sugar
• 1 Cup cups milk
• 2 ½ Tablespoons cornstarch
• 3 Egg yolks
• ¼ Cup Butter
• 2 Teaspoons vanilla
Preparation of Pastry Cream
1. In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil.
2. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.
Ingredients for Crust
• ¾ Cup all flour
• ¼ Teaspoon salt
• 5 Tablespoons butter
• ½ Cup crumbled Buttermilk Blue Affinee
• Up to 4 Tablespoons ice water
• ¼ Cup New Mexico Organic Raspberry Jam, melted
Preparation of Crust & Final Assembly
1. Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened Roll out to be 10 inches round.
2. Place in a 9-inch tart pan sprayed with bakers joy. Place in the freezer for 15 minutes. Bake in a preheated 350 oven until golden about 15 minutes.
3. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:
O Cabernet Vinegar
Buttermilk Blue Affinee
New Mexico Organic Raspberry Jam
Proscuitto Americano (Images courtesy of La Quercia)
Herb and Kathy Eckhouse founded La Quercia to create premium quality, artisan cured meats in America. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own delicacies came from a desire to take the bounty that surrounds them in Iowa to its highest expression.
All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding.
Made from 100% Berkshire Pork, La Quercia's Rossa—Heirloom Breed Prosciutto is the first and only single-breed, dry cured ham made in the U.S.A. and enjoyed the honor of being served at the 2007 Academy Awards Governor’s Ball. The response from food critics and writers has been enthusiastic: Time, the Philadelphia Inquirer, Food & Wine, Canada National Post, and the LA Times used superlatives like “amazing,” “delicious,” “fabulous,” “inarguably lovely,” and “exceptional.”
Here’s what Herb and Kathy had to say about this unique lasagne recipe:
This is a light, elegant and delicately flavored alternative to traditional Lasagne alla Bolognese. The lasagne layers would be: white sauce and tomato sauce, then pasta, then proscuitto, then ricotta filling then tomato sauce and repeat. Top with white sauce, tomato sauce and grated Parmigiano Reggiano.
Ingredients for One 9” x 13” Pan
• 3/4 Pound of La Quercia's Rossa Heirloom Prosciutto, cut into smaller pieces before layering so it’s easier to serve the squares of lasagne
• 12 Strips of lasagne noodles, cooked al dente & thoroughly drained
• Plain pureed tomato sauce (look for Italian or American “cold break” sauce if buying commercially) or use home made, warmed & ready
Ingredients for White Sauce
• 2 Cups milk
• 4 Tablespoons butter
• 3 Tablespoons flour
• 1/2 Teaspoon salt
Preparation of White Sauce
1. Bring milk to scalding point.
2. Melt butter in saucepan. Add flour, stirring constantly. Cook until all incorporated, then add milk very slowly.
3. Add salt and cook stirring over low heat until desired thickness is that of heavy cream.
Ingredients for Ricotta Filling
• 2 Pounds of fresh spinach (or one 10-ounce package of frozen spinach) or equivalent Swiss chard, cooked, with all possible moisture squeezed out and minced very fine
• 3 Cups or more of high quality ricotta
• 1 or 2 eggs
• 1 Cup Parmigiano Reggiano
Preparation of Ricotta Filling
1. Mix ingredients thoroughly, salt and pepper to taste.
Final Preparation & Cooking
1. Place a thin layer of white sauce and tomato sauce on the bottom of an oven proof baking dish then place a layer of the lasagne pasta in the dish.
2. Place a layer of proscuitto over the pasta, then a half to ¾ of an inch of the ricotta filling over the proscuitto and then tomato sauce, then proscuitto, then lasagne pasta, then proscuitto, then ricotta filling, etc. Continue till you fill the pan.
3. Top with a layer of pasta covered with a nice pattern of white sauce and red sauce and sprinkle with grated Parmigiano Reggiano.
4. Bake at 400 degrees for 45 minutes. The dish should be thoroughly hot and slightly golden on top. Enjoy!
Kathy & Herb Eckhouse, Founders of Iowa's La Quercia
If you'd like to order some of La Quercia's critically acclaimed, artisan cured meats, click on any of the following:
Rossa Heirloom Prosciutto, 100% Berkshire Pork
Green Label Organic Prosciutto
Heirloom Pancetta
Prosciutto Piccante
Speck Americano
Rhubarb Plant (© Bluestock | Dreamstime.com)
Rhubarb is a robust and prolific, cool-weather perennial. At home in northern climes, if the plant gets two months of frozen ground in winter it should have no diseases or pests. With no need for pesticides, it is an ideal plant for organic growing methods.
Grandma's strawberry-rhubarb pie was a delicious part of childhood on Long Island when I was growing up there, but what else can be prepared using the distinctive, sweet-tart flavor of rhubarb? For an answer to that question we once again turned to our friend Gwen Kenneally. Gwen runs Back to the Kitchen in, a full-service catering and party planning business based in Southern California. She publishes a terrific blog by the same name, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.
Gwen sent us the following recipe and said:
As we step into rhubarb season I get lot of questions about what the heck to do with it! Rhubarb is a relative of buckwheat and has an earthy, sour flavor. Rhubarb is considered a vegetable because it has no seeds. It is most often treated as a fruit, though rarely eaten raw.
Just like fresh cranberries, rhubarb is almost unbearably tart on its own and needs the sweetness of sugar, honey, fruit juice or agave added to balance the acidity. Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic. The other almost-spring addition is the truly amazing and vibrant fruit of blood oranges. It has an extraordinary deep red color and the sweet, sweet flavor of an orange kissed by a raspberry. When you are in the mood for a sweet/sour dish this recipe is a delicious March choice.
Ingredients
• 2 Cups diced rhubarb
• Juice of 4 blood oranges (about a cup)
• Zest of 2 blood oranges
• 1 Cup Red Bee Chunk Honey
• 1/2 Cup B.R. Cohn Stone Ground Mustard
• 4 Pounds boneless chicken breasts
• 1 Tablespoon L'Autunno Blend Extra Virgin Olive Oil
• Salt & pepper to taste
Preparation
1. Combine first 5 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.
2. Skin and lightly pound the chicken breasts. Season with freshly ground salt and pepper. Oil the grill and cook chicken until just done, about 5 minutes per side.
3. Brush chicken with rhubarb glaze during the final minutes of cooking and serve with remaining glaze.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:
Red Bee Chunk Honey
B.R. Cohn’s Stone Ground Mustard
L'Autunno Blend Extra Virgin Olive Oil
  
Red Angus Organic Rib Eye, L'Autunno Blend EVOO & Berkshire Blue
A hearty salad can be a healthy antidote to the winter blues for those of us in the colder climes. We turned to our friend Gwen Kenneally for just such a salad because she shares our passion for using the freshest, most flavorful, and healthiest ingredients available.
Gwen’s love affair with food started early in life. When she was a small child in Petaluma, California, her mother observed her enjoying her lunch, and said, ”Gwenny, you don’t eat-- you Dine!”
Gwen believes that every meal should be about savoring the pleasure of food, family and friends. She started cooking family recipes as a young child with her grandmothers and great aunts. Later, as an adult in Los Angeles, whenever she shared her culinary creations she was swamped with requests for recipes and started writing them down.
Gwen went on to write a weekly food column and today she runs Back to the Kitchen, a full-service catering and party planning business, and publishes a blog by the same name. By telling her stories of turning culinary nightmares into signature dishes, she hopes that readers will learn from her mistakes and triumphs and gain the confidence to explore their own creative approaches to recipes.
Gwen says of this recipe:
Hands down this is one of my most popular winter salads. The little hint of maple syrup gives it such a cozy flavor perfect for a chilly night. This salad also works well with grilled chicken or seared salmon. When choosing salad greens look for the heartier than usual winter varieties such as romaine, watercress, Bibb, Boston, Integrata Red, Butter head and arugula. Serve it with warm crusty bread.
Ingredients for 4-6 Servings
• 2 12-Ounce Red Angus Rib Eye steaks
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
Preparation
Generously sprinkle with salt and pepper. Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add olive oil, swirling skillet to coat bottom, and cook steaks for 5 minutes per side for medium-rare. Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes. Slice thinly on the diagonal.
Meanwhile whisk together:
• 2 Cloves garlic, finely chopped
• 3 Tablespoons Dijon mustard
• 1 Tablespoon Schoolyard Sugarbush Pure Organic Maple Syrup
• 1 Cup balsamic vinegar
• ½ Cup L'Autunno Blend Extra Virgin Olive Oil
• Fresh ground pepper
Lightly toss the following ingredients with dressing:
• 10 Cups assorted organic wintergreens
• 3 Ripe pears, cored and sliced
• 6 Ounces Berkshire Blue Cheese, crumbled
Presentation
Arrange lettuces on platter. Place pears and sliced rib eye prettily on top and sprinkle with the Berkshire Blue and fresh ground pepper.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase flavorful, premium & safe Red Angus Rib Eye from Damar Farms in Wisconsin go to: Organic Red Angus Rib Eye Steaks
To purchase a mouth-watering, award-winning blue cheese from Massachusetts go to: Berkshire Blue
To purchase some superb Schoolyard Sugarbush Organic Maple Syrup from the Weed family in Upstate New York go to: 100% Pure Organic Maple Syrup
 
With Mardi Gras only a few days away we wanted to post this classic dessert from the Big Easy. When I worked at Commander's Palace in the Garden District we prepared it at the customer's table. The recipe was originally created by a regular customer of Brennan’s, one of New Orleans most famous restaurants. The customer was named Richard Foster and his creation is often the finale of a sumptuous breakfast at Brennan’s. It also makes for a spectacular dessert at many an upscale New Orleans’ dinner. We love using the velvety custard vanilla ice cream we get from Créme Crémaillére in Banksville, N.Y. for this classic.
Ingredients for 2 Servings
• 2 Tablespoons of butter
• 4 Tablespoons of brown sugar
• 2 Ripe bananas; peeled, cut in half, and sliced lengthwise
• 1 Teaspoon of cinnamon
• 1 Ounce of banana liqueur
• 2 Ounces of white rum
• 4 Scoops of vanilla ice cream
Preparation
1. Melt butter and brown sugar together in a saute pan or chafing dish.
2. Sprinkle in cinnamon.
3. Add in bananas and toss together.
4. Add in both the banana liqueur and the rum.
5. Ignite.
6. Let the flames die out.
7. Serve over ice cream.
Jambalaya with Andouille Sausage (photo by Rick Tango)
With Mardi Gras partying well underway we thought it is was a great time to re-publish this classic recipe from the Big Easy. We prepared it for our family and friends at American Feast’s New Orleans Night Party after learning it at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan.
Chef Ann is well-schooled when it comes to preparing the Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, "the Jewel of the Garden District”. The talented Chef Ann taught us well and this deliciously rich dish was the hit of the party.
Laissez Le Bon Temps Roulet!
Ingredients for 16 Servings
• 4 Pounds of Andouille Sausage - Cut Lengthwise in Half & Then Cut Crosswise into 1/4-inch-thick slices
• 16 Ounces of Tasso Pork - Small Dice
• 8 Boneless Smoked Duck Breasts
• 8 Tablespoons of Soybean Oil
• 4 Cups of Spanish Onion - Medium Dice
• 4 Cups of Celery - Medium Dice
• 4 Cups of Green & Red Peppers - Medium Dice
• 4 Tablespoons of Garlic - Minced
• 2 Cup of Tomato Sauce
• 4 Cups of Tomatoes - Peeled & Diced
• 10 Cups of Chicken Stock
• 4 Cups of Uncooked White Rice
• 4 Pounds of Crawfish Tail Meat
Dry Ingredients
• 10 Ct Bay Leaves
• 2 Teaspoons White Pepper
• 2 Teaspoons Black Pepper
• 4 Teaspoons Dried Thyme Leaves
• 4 Teaspoons Oregano
• 4 Teaspoons Garlic Powder
• 2 Teaspoons Sea Salt
• 4 Cups of Diced Scallions for Garnish
Preparation
1. In a large heavy-bottomed pot heat oil & saute Andouille until brown.
2. Add in Tasso & continue cooking another 5 minutes.
3. Add in diced onions, celery, peppers, garlic & smoked duck breasts.
4. Cook lightly.
5. Add in dry ingredients & rice & stir until coated.
6. Add in tomato products & chicken stock.
7. Bring to a simmer & cover.
8. Cook-simmer on top of the stove or in 350-degree oven for about 20 minutes until liquid is absorbed & rice is cooked.
9. Stir & check rice consistency - add in more liquid if necessary.
10. Adjust seasoning to suit taste & stir in crawfish tail meat.
11. Let sit before serving.
12. Serve garnished with chopped scallions.
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
 
A good friend from Maine has sent us a splendid recipe for a hearty entrée to serve your guests on a wintry evening. A well-prepared loin of pork is tough to beat when it comes to succulent flavor. Our friend Pastor Chuck’s recipe combines the terrific taste of loin of pork with the unrivaled flavor of his organic apple butter.
Pastor Chuck’s organic apple butter is a big step up in flavor from what can typically be found on a store shelf. The ingredients couldn't be more wholesome; organic apples, organic apple cider, and organic spices. The all-natural apple butter is made from apples grown in Pastor Chuck’s organic orchard in Maine.
Ingredients
• 1 Pork tenderloin
• 4 Tablespoons of butter
• 2 Garlic cloves, quartered
• 1 Jar of Pastor Chuck’s Organic Apple Butter
Preparation
1. Preheat oven to 350°.
2. Split the pork tenderloin lengthwise.
3. Flatten it out.
4. Add 4 tablespoons of butter, spaced evenly, lengthwise.
5. Add two garlic cloves quartered lengthwise.
6. Spread half of an 8-ounce jar of Pastor Chuck’s Organic Apple Butter lengthwise.
7. Sew or tie it up.
8. Spread remaining Organic Apple Butter on both sides.
9. Place the tenderloin on a rack.
10. Bake 45 minutes to 1 hour per pound, turning several times.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
Highlands of Scotland (photo by Daniele Musella, courtesy of morguefile.com)
Rob Roy MacGregor was a hero or an outlaw, or a bit of both, born in Scotland in 1671. A Jacobite sympathizer, he faced deportation to Barbados on charges of High Treason until he was pardoned by King George I in 1727. Rob Roy’s exact history is debatable, but his legend has been immortalized in print and film. His name has also been given to a classic cocktail that employs one of Scotland’s great gifts to the world, the country’s famous whiskey.
Rob Roys were quite popular when I began working in restaurants and I recall them being a particular favorite of Catholic Priests way back then. More recently our friend Gary Regan, author and Founder of Ardent Spirits, dispelled a claim that the original Rob Roy recipe called for dry vermouth rather than sweet vermouth, citing "The Old Waldorf-Astoria Bar Book." Ever a creative man, when Gary makes a Rob Roy he always adds a little Peychaud's bitters. He says, “The anise notes play well off the Scotch and the bitters add complexity to the drink.”
Gary knows as much about the history of spirits as anyone I’ve ever come across, but he’s not overburdened with a sense of tradition. He’s well capable of daring the unconventional and re-imagining the makings of a classic cocktail for contemporary imbibers. With an adventurousness befitting a drink named after one of Scotland’s legendary heroes, Gary has provided us with two premium versions of the Rob Roy, employing sweet and dry vermouth in turn.
The Rob Roy
Ingredients for 1 Drink
• 2 Ounces Chivas Regal 18-year-old Scotch
• 1 Ounce Noilly Prat sweet vermouth
• 2 Dashes Peychaud's bitters
• 1 Maraschino cherry, for garnish
Preparation
1. Stir Scotch, vermouth and bitters over ice and strain into a chilled cocktail glass.
2. Add the garnish.
The Dry Rob Roy
Ingredients for 1 Drink
• 2 Ounces Johnnie Walker Gold Label Scotch
• 1 Ounce Martini & Rossi dry vermouth
• 2 Dashes Peychaud's bitters
• 1 Lemon twist, for garnish
Preparation
1. Stir Scotch, vermouth and bitters over ice and strain into a chilled cocktail glass.
2. Add the garnish.
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
Six Fresh Tomatoes (© Photographer: Oleg Zakharchenko | Agency: Dreamstime.com)
The Arizona Cardinals square off against the Pittsburgh Steelers for Super Bowl XLIII on Sunday. If you need to make something to bring to a friend's place or serve to your own guests at home you might want to try a healthy salsa with a kick. Who doesn't like great salsa?
This is one of two great salsa recipes we learned at the “Cooking of the Southwest” class we attended at the Institute for Culinary Education in Manhattan, presented by Chef-Instructor Sabrina Sexton. Chipotle Pepper in Adobo Sauce might not be easy to find this late in the game, but the recipe will work fine if you have to substitute a chipolte hot sauce. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 2 Cups
• 6 Medium, Ripe Tomatoes, Seeded & Halved
• 1 Small Onion, Finely Chopped
• 1/4 Cup Coarsely Chopped Cilantro
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Cloves Garlic, Finely Chopped
• 1 1/2 Teaspoons Finely Chopped Chipolte Peppers in Adobo
• 1 Teaspoon Ground Cumin
Preparation
1. Preheat the broiler or heat up a grill pan.
2. Place the tomatoes in the broiler or grill pan.
3. Turn the tomatoes as needed, until the skins are blackened in spots and slightly softened, about 5 minutes.
4. When cool enough to handle, remove the skins and coarsely chop the tomatoes.
5. Place the tomatoes in a medium bowl.
6. Add remaining ingredients.
7. Serve immediately.
To have a look at the other great salsa recipe we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to: Corn, Cherry Tomato & Avocado Salsa
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Fresh Guacamole (© Photographer: Graça Victoria | Agency: Dreamstime.com)
More interesting news from the California Farm Bureau Federation:
Here's an early prediction for the Super Bowl: The Hass Avocado Board says Americans will consume 49.5 million pounds of avocados on Super Bowl Sunday. Most of the consumption will come in the form of guacamole. The avocado board calculates the guacamole to be eaten that day would be enough to cover a football field 19 feet deep. Super Bowl Sunday is the top day for avocado consumption.
Below is our favorite recipe for Guacamole. We learned it and made it for the first time at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. If you want to try this recipe at its very best, get the freshest ingredients at a farm stand or your local farmers market.
Ingredients for 8 Servings
• 4 Ripe haas avocados
• 4 Ripe tomatoes
• 1 White onion
• 1/4 Cup minced cilantro
• 1/4 Cup lime juice
• 1 Teaspoon garlic
• 1 Teaspoon chopped jalapeno
• Salt & pepper to taste
Tortillas for Dipping:
• 12 corn tortillas, cut into wedges
• Frying oil
Preparation
1. Peel the avocados and remove the pit.
2. Put the avocados in a bowl.
3. Mash the avocados with the back of a wooden spoon.
4. Chop the tomato & onion.
5. Mince the garlic, cilantro and jalapeno.
6. Add these ingredients to the bowl.
7. Adjust the seasonings to taste.
To Fry the Tortillas:
1. Heat frying oil to 375 degrees in a deep frying pot.
2. When oil is ready, place the wedges in a fry basket and submerge until golden brawn.
3. Remove the basket or pick up the wedges and place on a baking sheet lined with paper towels.
4. Sprinkle salt & chili pepper.
Serves 8
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
  
We love to cook from scratch as much as anyone, but on nights when time is of the essence it’s nice to include some prime, pre-made ingredients such as a good chutney, or in this case a very high quality fruit salsa. The salsa and the recipe come from Denise and Bernie of Szarek Farms in upstate New York, the founders of Old Goat Foods.
Szarek Farms is a great example of the old maxim, "necessity is the mother of invention." A small greenhouse grower in Central New York, the husband and wife team of Denise and Bernie Szarek grows tomatoes, peppers, fruits and herbs. They do not use pesticides on their farm.
Here's what The Nibble had to say about their delicious salsas, "Like sweet fruit salsa? Like adorable pygmy goats? Here’s the salsa for you. The line has four mascots: pygmy goat triplets and their canine “brother.” Together, they dish out nice, sweet-and-spicy salsas."
Your desired level of spiciness is made easy, as Denise and Bernie’s premium salsa comes in three degrees of heat: Hot, Medium and Sweet.
Ingredient for 4 Servings
• 4 Boneless, skinless chicken breasts
• 1 Cup seasoned bread crumbs
• ½ Cup chopped green onions (scallions)
• 1 Cup your favorite Old Goat Salsa
• 1 Cup fat free shredded cheddar
Preparation
1. Coat chicken breast in bread crumbs, place in 8in square glass baking dish. Bake for 15 minutes at 400 degrees.
2. Top with Old Goat Salsa, chopped green onions and shredded cheddar cheese, bake another 15 minutes or until thoroughly cooked. Enjoy with rice!
If you’d like to purchase some delicious Old Goat Salsa from Szarek Farms go to:
Baylee's Drunk'n Raisin Sauce
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
Super Sunday is fast approaching and it’s decision time on what to serve guests or bring to a friend’s home. To get a healthy recipe that would go over well with any number of folks we turned to our friend Alison Lewis. Alison is a cooking enthusiast and quite an entrepreneur, developing recipes for food magazines, public relations companies and food companies. She also does TV work and launched a food blog this past October, Ingredients, Inc. Before striking out on her own Alison was the Food Editor for the excellent Southern Living magazine.
Here’s what Alison wrote about her recipe:
“Whether it’s a huge football game like the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This version works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.”
Ingredients for 12 Servings
• 1 Teaspoon extra virgin olive oil
• 1 Medium onion, finloves garlic
• 1 (14-ounce) Can quartered artichoke hearts, drained
• 1 (10-ounce) Package frozen chopped spinach, defrosted, excess liquid squeezed out
• 1/2 Cup reduced-fat sour cream
• 2 Tablespoons reduced-fat mayonnaise
• 1/2 Cup (about 4 ounces) reduced-fat cream cheese
• 1/2 Cup shredded 2% milk cheddar cheese
• 1/4 Cup shredded Swiss cheese
• 1/2 Teaspoon salt
• 1/4 Teaspoon fresh ground black pepper
• Pita wedges or crudites, for serving chopped (about 1 1/2 cups)
Preparation
1. Preheat oven to 350F.
2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.
Alison Herself
If you’d like to visit Alison’s terrific blog site for more of her enticing recipes go to: Ingredients, Inc.
Try this recipe with Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
A short while back we attended an event in Manhattan celebrating NAVAN, Natural Vanilla Liqueur. Cocktails were on hand as well as a sampling of delights prepared by Chef Jacqueline Lombard, a rising star on the New York culinary scene with her own catering company. We were so taken with her innovative creations, one employing quail eggs and another using Kobe beef, we had to ask her for a recipe we could share with our visitors.
It turns out Jacqueline is as nice as she is talented and she gladly gave us the recipe below. It beautifully illustrates her commitment to creativity, blending the sweet flavor of asparagus with the spiciness of green Thai chili paste and an exotic touch of Yuzu juice, a Japanese citrus that tastes like a mix of lemon and lime. It is a unique and delicious combination of flavors, an elegant hors d’oeuvre sure to impress guests. Get the freshest asparagus and garlic from a local farm stand or farmers market to serve this one at its very best.
Jacqueline tells us this dish pairs very nicely with Bodegas Godeval Vina Godeval Blanco 2007, and she knows. Ever the entrepreneur, Jacqueline has just launched a wine review site.
Ingredients
For the Aioli
• 1 Egg yolk
• ½ Clove garlic, minced (about ½ teaspoon)
• ½ Ounce Yuzu juice
• ¼ teaspoon green Thai chili paste
• ¼ Teaspoon kosher salt
• 6 Ounces extra Virgin Olive Oil
For the Asparagus
• 1 Pound green asparagus, trimmed & cut into 4” lengths
• Club soda
• Rice flour
Preparation
1. In a blender or food processor, buzz egg yolk, garlic, Yuzu juice, chili paste and salt together. Whipping at medium speed, slowly drizzle in the olive oil, drop by drop, until a thick, mousse-like emulsion forms. Taste for seasoning and store in the refrigerator until ready to use.
2. Preheat a deep fryer filled with vegetable oil to 375 degress F. Dip the asparagus in club soda and then toss gently in the rice flour. Fry for 4-5 minutes until the asparagus is light golden brown in color and crispy. Drain on paper towels, sprinkle with salt, and serve with the spicy Yuzu Aioli.
Chef Jacqueline Lombard
For more info about Jacqueline’s catering company go to: Jacqueline Lombard Events
You can check out her impressive new wine review site at: Jacqueline Lombard Wine Reviews
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil
San Francisco Sunset (photo by R. Beaty, courtesy of morguefile.com)
It seems our old friend Gary Regan, the author and master mixologist, has an artistic side which we’ve previously failed to fully appreciate. He recently quoted from "The Hour" by Bernard DeVoto, “…the violet hour, the hour of hush and wonder, when the affectations glow and valor is reborn, when the shadows deepen along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn."
The violet hour happens to be one Gary’s favorite times of day. It is the cocktail hour, when the day’s labors are done, the sun is slipping into the horizon, and the time for sipping a restorative cocktail has arrived. Gary’s come across a new potion that suits that time beautifully, the Violet Hour Cocktail. It’s the creation of Jackie Patterson, lead bartender at the elegant San Francisco eatery, Zinnia. According to our old friend, the drink played a major role in winning her a trip to France to compete in the finals of a worldwide cocktail competition.
Gary writes, “…there is a chance, albeit slight, that if you sip a Violet Hour cocktail and, with soft eyes, you look out over the San Francisco Bay, you might just catch a glimpse of DeVoto's unicorn as it canters gently over the waves. And wouldn't that be a treat?"
Ingredients for 1 Drink
Adapted from a recipe by Jackie Patterson, Zinnia, San Francisco.
• 2 Ounces Sobieska vodka
• 1/2 Ounce Marie Brizard Parfait Amour
• 1/2 Ounce Lillet Blanc
• 1 Dash anisette
• 1 Lemon twist, for garnish
Preparation
1. Fill a cocktail shaker two-thirds with ice and add vodka, Marie Brizard Parfait Amour, Lillet Blanc and anisette.
2. Stir for 15 seconds and strain into a chilled cocktail glass. Add the garnish.
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
Zinnia is located at 500 Jackson Street in S.F.'s Financial District. For reservations & further info go to: Zinnia
Fresh Brussel Sprouts (© Jale Evsen Duran | Dreamstime.com)
“The Food Shed: Cooking Local and Seasonal” was the title of a class we attended at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was seasonal Brussel sprouts. She told us that when people tell her they don’t like Brussel sprouts, she tells them they haven’t tried them with bacon. We can report that if you like Brussel sprouts, then you’re probably going to love them with bacon. They made a wonderful side dish with the pan-seared duck breasts Chef Melanie had us prepare. (Here’s the link to her recipe for the duck: Seared Free-Range Duck Breasts with Draft Apple Cider Reduction)
As always, try and get the freshest ingredients available at your local farm stand or farmers market.
Ingredients for 4 Servings
• 8 Slices bacon, cut up into 1-inch slices
• ¼ Cup Dijon mustard
• 1 Pound Brussel sprouts, cleaned, trimmed & cut in half
• 1 Tablespoon vegetable oil
• 1 Tablespoon cider vinegar
• Salt & pepper to taste
• Sprinkle of lemon juice
Preparation
1. Preheat oven to 375 degrees F
2. Cook bacon over low heat until crisp. Rmove bacon from pan; set aside to cool, then crumble.
3. Measure ¼ cup of bacon fat and mix with Dijon mustard.
4. Meanwhile, in a roasting pan combine Brussel sprouts and oil. Sprinkle with salt & pepper. Place in oven and cook, stirring occasionally until tender.
5. Remove from oven and sprinkle with lemon juice, Dijon mixture and crumbled bacon. Serve immediately.
Chef Melanie Underwood
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company just garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year and not long ago we posted a classic American recipe for pumpkin soup. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
 
This gem of a side dish is the creation of American Feast's Sue Tango, and a real treat for guests at her lovely home on Long Island. Her recipe calls for two of America'a great heirloom foods, wild rice and black walnuts.
The authentic wild rice is harvested by the Ojibwe community on the lakes of northern Minnesota. The Ojibwe have been harvesting wild rice for centuries and continue harvesting it using traditional methods. To the Ojibwe it is "the food that grows on water" and known as Manoomin. The other ingredient that makes this dish stand out is American Eastern Black Walnuts, another heirloom food from the American heartland. The native nut is gathered each fall in Missouri. To many it is "the ultimate nut."
Ingredients for 4 to 6 Servings
* 1 Cup uncooked Native Harvest Wild Rice
* 1/4 Cup butter
* 1 Cup sliced mushrooms
* 1/2 Cup chopped red pepper
* 1 Teaspoon garlic salt
* 1/2 Cup Fancy Large Premier Black Walnuts
Preparation
1. Cook the Wild Rice according to basic directions, it takes a bit longer than white or brown rice.
2. Melt the butter and sauté the Black Walnuts, mushrooms, onion & red pepper about 3 minutes or until the vegetables soften slightly.
3. Add the Wild Rice and garlic salt.
4. Continue cooking, stirring several times, until the rice is heated through.
To purchase truly unique heirloom wild rice produced by nature go to: Native Harvest Wild Rice: Sacred Manoomin
To buy premium American Black Walnuts all set for cooking go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Farmers Market Pumpkins (photo by Mary K. Baird, courtesy of morguefile.com)
The Fall Harvest is in full swing across the northern states with seasonal produce on display at markets and farm stands. This recipe is the creation of Vermont Organic Valley dairy farmer Amy Forgues and makes a classic seasonal soup. With cooler winds beginning to blow a bowl of her hearty pumpkin soup is just the thing to keep you warm and healthy.
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 seven 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.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Ingredients
• 2 Tablespoons Organic Valley Salted Butter
• 1/4 Cup green bell pepper (diced)
• 1 Small onion (peeled and chopped)
• 2 Tablespoons flour
• 1 Teaspoon sea salt
• 2 Cups canned pumpkin*
• 2 Cups Organic Valley Whole Milk
• 2 Cups chicken stock
• Dash thyme (crumbled)
• Dash nutmeg
• 1 Tablespoon parsley (chopped)
Preparation
1. In a large kettle, over medium low heat, melt butter, then add: green pepper and onion, saute until soft. Sprinkle flour and sea salt over the top to thicken.
2. Then add pumpkin, milk, chicken stock, herbs and spices to taste. Cook until slightly thickened, stirring constantly.
3. Enjoy! For thanksgiving this soup is nice served in baked jack-be-little pumpkins
Copyright by Organic Valley Family of Farms ©
*There's some question as to whether fresh pumpkin or canned pumpkin is better. Many say that either choice will produce a very different tasting soup. If you substitute fresh pumpkins for canned make sure the fresh is well drained & pureed Smaller pumpkins tend to be sweeter than the big ones. To do a little online research on this, copy & paste "canned pumpkin vs fresh pumpkin" into a search box and you'll find lots of advice.
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
7 Apples (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
A visit to the local supermarket and the farmers market made it clear that we remain in the thick of America’s apple harvest season. Both markets are bursting with a wonderful variety of fresh apples, not to mention newly-pressed, mouth-watering cider.
The continued abundance has us once again turning for apple recipe ideas to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. She writes in her book, “Apple crumbles are one of the easiest desserts to put together. Just peel and slice the apples, mix the pecan crumble ingredients together and sprinkle them over the top, and pop the crumble into the oven.”
Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile. Follow Melissa’s guidance for this recipe and everyone in your house will savor the aroma while it bakes!
Ingredients
For the Apple Orchard Filling
• 7 Large tart apples (roughly 3 pounds), peeled, cored, and cut into 1/4-inch slices (a combination of Macouns, McIntoch, Golden Delicious, and Granny Smiths is great!)
• Juice of 1 lemon
• 1 Cup sugar
• 1/2 Teaspoon ground cinnamon
• 1 Tablespoon all-purpose flour
For the Pecan Crumble
• 3/4 Cup pecan pieces
• 3/4 Cup plus 2 tablespoons all-purpose flour
• 3/4 Cup firmly packed light brown sugar
• 3/4 Cup Teaspoon salt
• Pinch freshly grated nutmeg
• 1/8 Teaspoon ground allspice
• 8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly
Preparation
Before you start, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Lightly butter a 10-inch deep-dish baking dish or 2-quart ovenproof casserole. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling
1. In a large bowl, stir together the apples and lemon juice. Sprinkle the sugar, cinnamon, and flour over the apples, and stir to combine.
2. Pour the apples into the baking dish.
To Make the Crumble
1. In a large bowl, stir together the pecans, flour, brown sugar, salt, nutmeg, and allspice. Stir in the melted butter.
2. Spread the crumble over the apples.
To Complete the Crumble
1. Place the baking dish on the prepared cookie sheet. Bake for 1 hour and 20 minutes, or until the juices are bubbling and thick.
2. Remove to a wire rack to cool before serving. Serve warm with whipped cream.
Some final words from Melissa, “Fruit crumbles are best eaten the day they are baked, but they do keep better in the refrigerator than pies (no crust!) They can last up to 2 days. Wrap with plastic wrap or aluminum foil. Unwrap to warm in the oven or microwave for 30 seconds before serving.”
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
To purchase some premium baking pecans got to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Fresh Apples (photo by Scott M. Liddel, courtesy of morguefile.com)
Apples abound in America this time of year. Red Delicious, Golden Delicious, Granny Smith, Fuji, and McIntosh are just some of the most popular of the 2,500 known varieties of apples grown in the United States. What to do when faced with such abundance? Make preserves of course.
For a little instruction on how to do that we turned to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile and it’s a wonderful place to go for a date!
Melissa likes to use the Granny Smith apple as a natural source of pectin. She writes in her book that “you can play around with the ingredients as much as you like, but use this recipe as a guide.” She also cautions about something she learned from experience, “taking on too much fruit!” Try to limit yourself to 10 pounds of fruit or less. This is a simple recipe that can be a lot of fun and leave you with delicious treats for some time to come.
Ingredients for About 1 Quart
• 8 Cups peeled & sliced fruit of your choice, e/g pears. peaches, etc. (2 dry quarts)
• 2 Cups peeled & cubed Granny Smith apples (2 to 3 apples cut into ¼ to ½–inch pieces)
• 2 Cups sugar
• ¼ Cup fresh lemon and/or orange juice
• 2 Tablespoons freshly grated citrus zest
Preparation
1. In an 8-quart heavy-bottomed saucepan over medium heat, combine the fruit, apples, sugar, juice, and zest. Cook until the mixture reaches 212 degrees F on a candy thermometer, stirring often to prevent scorching. You may mash the fruit slightly with a potato masher, if necessary. Once the preserves have reached 212 degrees F, continue to cook for 30 minutes more, stirring often, until thick. You can check the consistency by placing a dollop on a plate and setting it in the freezer until just cool. If it is runny, continue cooking; if it is thick, you’re good to go.
2. Can the fruit in clean canning jars as directed by the manufacturer, or cool to room temperature, tightly cover, and refrigerate for up to 2 weeks, or freeze up to 6 months.
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
(Image courtesy of California Avocado Commission)
The days of summer may be dwindling, but they are not over yet. So we thought we’d publish this gem of a dessert from our friends at the California Avocado Commission. It's ’s just perfect for dining outdoors. As our friends tell us, it’s “quick and easy.” It’s also one of the healthiest dessert recipes we’ve ever come across, combining avocado with strawberries yogurt. Since avocados, strawberries and yogurt aren’t just delicious, but offer terrific health benefits as well, this recipe delivers dessert without guilt. Enjoy!
Ingredients for 4 Servings
• 2 Fresh California Avocados, seeded, peeled and cubed
• 6 Large fresh or thawed frozen strawberries
• ½ Cup strawberry flavoured yogurt
• 1 Tablespoon orange juice concentrate
• 1 Teaspoon brown sugar
• Shredded coconut, optional
Preparation
1. Place strawberries in a bowl; lightly mash with fork.
2. Add avocado cubes and gently mix together.
3. Spoon strawberry/avocado mixture into four long-stemmed wine glasses.
4. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
5. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Cucumber Vine (photo by Gracey Stinson, courtesy of morguefile.com)
Coming up with delicious foods to serve vegetarian guests has gotten pretty simple these days, but if you remain challenged on that score check out the Ambrosias, Tapenades & Pickled Vegetables section of AmericanFeast.com for some very versatile alternatives. If you’re ready to cook for your vegetarian friends and family members visit the Vegetarian section of this blog and scroll down for lots of great recipes, including Apple & Zucchini Salad, Couscous-Stuffed Artichokes and Southwestern Bean & Vegetable Stew.
What cocktails would make excellent choices for the vegetarians you love? For that advice we turned to our friend, spirits expert and author Gary Regan. It happened that our favorite mixologist had already turned his talents to the challenge. Gary’s come up with a couple of cocktail recipes that employ the unique qualities of flavored organic vodkas.
Tomato-flavored Crop Vodka lit up Gary’s taste buds when it evoked memories of farm-fresh cherry tomatoes, “The ones from the farm stand that had been picked just a couple of hours before you popped them into your mouth.” He liked Square One cucumber vodka because “the fresh cucumber flavor is light and fragrant.”
Gary battle-tested his new concoctions and got rave reviews from Dylan, a vegetarian and the 23-year-old son of an old friend. Unsurprisingly, the sampling of both of the creations on the same evening led young Dylan to turn in early, but we’ll bet he dozed with a smile that night.
Cucumber Martini
Ingredients for 1 Drink
• 1 1/2 Ounces Square One cucumber vodka or 2 ounces Crop cucumber vodka
• 3/4 Ounce Noilly Prat dry vermouth
• 2 Drops (no more) balsamic vinegar
• Freshly ground black pepper
Preparation
1. Fill a mixing glass two-thirds full of ice and add vodka, vermouth and vinegar.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and sprinkle a little black pepper on top of the drink.
Red Snapper
Ingredients for 1 Drink
• 2 Ounces Crop tomato vodka
• 2 Ounces tomato juice
• 1 Pinch salt
• 1 Pinch black pepper
• 1 Dash Worcestershire sauce
• 1 Teaspoon fresh lemon juice
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients but the garnish.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the twist.
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
St. Paul’s Cathedral (photo by Carolina Jimenez-Garcia, courtesy of morguefile.com)
Our friend and spirits expert Gary Regan has proved once again that he’s willing to travel far and wide for great cocktails, whether they be newly created or venerable classics. Gary recently made a trip to London, capital of the country of his birth and boyhood. He was there for the London Bar Show and writes, “It's a good time to be there. Parties tend to spring up out of nowhere, and it's not unusual to find three or four of the world's best bartenders making drinks for the crowd at someone or other's apartment.”
During the party Gary engaged Peter Dorelli, legendary head bartender emeritus at London's famed Savoy Hotel. The topic was the Hanky-Panky Cocktail, created at the Savoy for Edwardian actor Charles Hawtrey in the early 20th Century. Gary informs that the creator was “Ada Coleman, a woman who had Peter's job at the Savoy before he was a twinkle in his father's eye.” The actor had challenged Ada to come up with a drink just for him and after a taste of the new concoction he happily declared, “"By Jove! That is the real hanky-panky!" Gary was able to win a small wager with Peter by correctly identifying Fernet Branca as a key ingredient, which just happens to be one of our friend's favorite liqueurs.
London is not known for its sunny weather, but the simple Hanky-Panky Cocktail is sure to leave you with a sunny disposition.
Ingredients for 1 Cocktail
• 1 1/2 Ounces gin
• 1 1/2 Ounces sweet vermouth
• 2 Dashes Fernet Branca
• 1 Orange twist, as garnish
Preparation
1. Fill a mixing glass two-thirds full of ice, and add gin, vermouth and Fernet Branca.
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 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
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
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
(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
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 featuring 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
• 1 Tablespoon 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.
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
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 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
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 Tablespoon fresh parsley, washed & patted dry; then chopped fine
• ½ Teaspoon dried tarragon
• Sea salt & black pepper to taste
Preparation
1. In a large heavy soup pot or Dutch oven, sauté garlic, shallots and mushrooms in butter, over medium heat, for 5 minutes. Add rinsed wild and brown rices and cook for another 3 minutes. Add carrots and herb broth, and turn up the heat to medium-high until boiling. Allow mixture to boil for 10 minutes or so, then reduce heat to low and cover the pot. Allow soup to simmer for 35 minutes.
2. While the soup is simmering, prepare the asparagus by trimming the tough ends off and cutting the spears into 1” pieces, reserving the beautiful tips in a separate bowl. Simmer the asparagus spears and seasonal greens in a bit of water until bright green and crisp-tender.
3. Place semi-cooled greens in a food processor with 2 cups of half and half, and process until smooth and creamy. Add the creamy greens to the rice mixture, the rice will still be slightly firm, along with the chopped red bell pepper, parsley and tarragon. Simmer until the rice is tender, about 20 minutes, then add the reserved asparagus tips. Allow to simmer for another 20 minutes or until the soup is of desired consistency. Add sea salt and pepper to taste.
4. Top with fresh watercress, chives or parsley. Enjoy!
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
(Image courtesy of California Asparagus Commission)
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish. For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers. Spring is the season for California’s fresh asparagus so now’s the time to get it at its most flavorful.
Since there’s no better time to enjoy fresh asparagus we wanted to provide an additional recipe for it as soon as we could. Lucky for us, the folks at the California Asparagus Commission were at the ready to give us the terrific recipe below. Once we saw it included blue cheese, shallots, and pine nuts we knew we had to give it a try.
Our adaptation of the recipe calls for some favorite ingredients we believe to be almost essential to fine living; great olive oil, artisanal vinegar, and finely crafted cheese. Enjoy!
Ingredients for 6 Servings
• 1 ½ Pound California Asparagus, trimmed
• 1 ½ Tablespoon O Cabernet Vinegar
• 1 ½ Teaspoon finely chopped shallot
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 3 Ounces Buttermilk Blue Cheese, chilled
• 3 Tablespoons pine nuts, toasted
• 1/8 Teaspoon freshly ground pepper
• Salt as needed
Preparation
1. To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in the olive oil; reserve.
2. Blanch asparagus in a frying pan large enough to hold asparagus spears in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
3. Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
4. To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of shredder. Evenly sprinkle cheese over asparagus; scatter pine nuts over cheese.
Copyright Courtesy of California Aaparagus Commission
If you'd like to order the artisanal vinegar called for in this recipe go to: O Cabernet Vinegar
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 try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
To learn more about California asparagus, its healthful benefits, and easy preparation go to: California Asparagus Commission
Fresh cucumbers and mint are a fine combination for rejuvenating body and soul; a natural match for Chopin vodka. Why use Chopin? Because each small batch of Chopin is made from 100% handpicked Polish potatoes grown naturally without herbicides or pesticides. The distillery dates to 1896, and is located in the heart of the Podlasie region, one of Europe's healthiest and most unspoiled agricultural areas. It's the premium potatoes that give Chopin its full body and smooth, clean finish; making it the perfect choice for bold flavored martinis and cocktails. When you're ready for a Chopin Spa, make a pitcher, serve in a chilled glass, and relax!
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• 1 Ounce Fresh Squeezed Lime Juice
• ¾ Ounce Simple Syrup
• 1 Ounce Fresh Cucumber Water*
• 1 Finger Pinch of Fresh Mint Leaves
Preparation
1. Pour Chopin and other ingredients into a mixing glass.
2. Add ice and shake vigorously for 7 to 8 seconds.
3. Strain into a chilled Collins glass.
4. Garnish with 3 cucumber wheels and a finger pinch of fresh mint leaves.
*Fresh cucumber water: put one large cucumber into a blender and set it on juice. Strain the juice and discard the pulp and rind. Keep refrigerted until ready to use.
Large Batch – Yields 16 Cocktails
Ingredients for Large Batch
• 1 Liter of Chopin Vodka
• 2 Cups of Fresh Squeezed Lime Juice
• 2 Cups Fresh Cucumber Water
• 12 Ounces of Simple Syrup
• 1 Bunch of Fresh Mint Leaves, Rinsed & Removed from Stalk
• 1 Large Cucumber Cut in Wheels
Preparation
1. Pour all ingredients into a large pitcher and refrigerate for 6 hours.
2. Serve over ice in a Collins glass.
 
Mom was right. Breakfast is the most important meal of the day. The recipe below will get your day off to a healthy start and may just be the most delicious of the day too. We get our Old Fashioned Buckwheat Pancake Mix from the folks at New Hope Mills in upstate New York. The Weed family mills flour the same way it has been done at New Hope Mills since 1837, powered by a water wheel that leaves the skies clear and the water clean.
Any product made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York. When the family began Schoolyard Sugarbush to make pure maple syrup they had already been making pancake mix for three generations. It seems doing things the sustainable way makes a difference in a number of ways, because their products are the best-tasting we’ve ever found.
Ingredients for 4 Servings
• 2 Cups Old Fashioned Buckwheat Pancake Mix
• 2/3 Cup Fresh Blueberries
• 1 ¾ Cup Water
• 4 Tablespoons Canola Oil
• 100% Pure Organic Maple Syrup
• 4 Tablespoons Butter
Preparation
1. Combine the Old Fashioned Buckwheat Pancake Mix with the water and 2 tablespoons of canola oil into a smooth batter.
2. Grease a well-seasoned griddle with 2 tablespoons of canola oil and remove excess oil with a paper towel.
3. Heating the griddle to the right temperature is critical for successful pancakes. It must be hot enough that water droplets dance on the skillet and a small trace of smoke rises from it, but not be any hotter. If it is too hot wipe with a wad of wet paper towels, then allow the griddle to smoke before proceeding.
4. Spoon the batter on to the griddle to make eight 3 to 4 inch pancakes.
5. Place Fresh Blueberries about one inch apart from each other and ½ inch from the edge of each pancake.
6. Allow pancakes to cook until golden brown (usually 30 to 60 seconds), then flip.
7. Serve with butter and 100% Pure Organic Maple Syrup
If you’d like to purchase some of the pancake mix called for in this recipe go to: Old Fashioned Buckwheat Pancake Mix
If you’d like to purchase some Maple Syrup fit for the finest of breakfasts go to: 100% Pure Organic Maple Syrup
Singapore at Night (photo by Schick, courtesy of morguefile.com)
If you were a well-heeled traveler visiting Singapore in the early 1900s there was a good chance your visit would include a stay at the renowned Raffles Hotel. A seat at the hotel’s bar would have provided the chance to sample the celebrated Singapore Sling, which is said to have been created at Raffles by bartender Ngiam Tong Boon.
Over the course of a century the original recipe for the Singapore Sling has suffered some less than thoughtful alterations at the hands of busy bartenders. Our friend, the expert mixologist Gary Regan, recently disclosed that in the 1970s, the bar on the east side of Manhattan where he was employed served a particularly poor version. Singapore Slings were pretty popular back then, but since there was little likelihood that a customer (or the bartender for that matter) would know the Raffles version, it was all too tempting to use cheaper ingredients than those poured by Mr. Boon.
True to his gallant nature, Gary has decided to set things right. He’s given us his modern re-imagining of the Singapore Sling. In keeping with contemporary tastes, it’s not quite as sweet as those served at Raffles a century ago, but it does call for the premium ingredients one would expect to find in one of the world’s great watering holes. Sipping one is a luxury you can enjoy even when you don’t have the time to take a seat at Singapore's most legendary bar.
Ingredients for 1 Drink
• 2 Ounces gin
• 1/2 Ounce Heering cherry liqueur
• 1/4 Ounce Cointreau
• 1/4 Ounce Benedictine
• 2 Ounces pineapple juice
• 1/2 Ounce lime juice
• 1/4 Ounce grenadine
• 1 Dash Angostura bitters
• - Soda water (optional, not used at Raffles)
• - Cherry and pineapple slice, for garnish
Preparation
1. Combine all the ingredients except the soda and garnishes in a cocktail shaker.
2. Shake and strain into a tall ice-filled Collins glass, and add a little soda if so desired.
3. Garnish with a cherry and a slice of pineapple if you have the time.
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
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
Not long ago we attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
Chef Melanie Underwood
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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 teaser of a recipe from her book that’s not too tough, but Melissa writes that it “involves making caramel, so be careful--no kids in the room. Hot sugar is a very bad burn.” At the bakery Melissa and her cohorts love to use Peanut Brittle in a variety of ways, even eating it “au natural.” To get the lowdown on some of their other uses of the crunchy candy check out page 226 of “The Sweet Melissa Baking Book.”
Ingredients for 2 Pounds of Peanut Brittle
• 1 ½ Teaspoons baking soda, sifted
• ¼ Teaspoon kosher salt
• 1 Cup light corn syrup
• 2 Cups sugar
• ½ Pound shelled roasted peanuts
• 1 Teaspoon pure vanilla extract
• 8 Tablespoons unsalted butter (1 stick), at room temperature, cut into ½-inch pieces
Preparation
Lightly butter a jelly-roll pan or rimmed cookie sheet.
1. In a small bowl, whisk together the baking soda and salt.
2. In a large saucepan over medium-high heat, stir together the corn syrup and sugar and bring it to a boil. When it is boiling, cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization).
3. Remove the cover and cook until it reaches 348 degrees Farenheit on a candy thermometer.
4. Remove from the heat and stir in the peanuts. Stir in the baking soda mixture. (Be careful! The mixture will bubble up and is really hot.) When the mixture starts to settle, stir in vanilla and butter briskly, until it disappears.
5. Pour the mixture into the prepared jelly-roll pan. Spread evenly with a buttered spatula. Let cool to room temperature.
6. When completely cool, crack the brittle into irregular chunks by banging the pan flat on the counter!
Do not refrigerate or freeze. The peanut brittle keeps in an airtight container at room temperature for up to 3 weeks.
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
Cantina (© photo by Sandra Silberstein, courtesy of Cantina)
Our old friend, spirits expert Gary Regan, recently posed a challenge to Duggan McDonnell, owner of San Francisco’s Cantina, a Sutter Street watering hole. It seems Duggan, known to friends as Hollywood, sent Gary some of California’s Meyer lemons.
The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker. Meyer lemons obviously call for special treatment, so Gary challenged Duggan to come up with a recipe that would only work if Meyer lemon juice was used.
The recipe below is testimony to Duggan being more than up to the challenge. If you find yourself near Sutter Street some evening, stop by Cantina and sample his inspired creation. You may just learn how Duggan came to be called Hollywood as you sip your “Midnight Smash.”
Ingredients for 1 Drink
• 3 Ripe blackberries
• 1 Ounce Meyer lemon juice
• 1 Ounce Averna
• 1 Ounce Cointreau
• 2 Ounces ginger beer
• 1 Orange wheel, for garnish
Preparation
1. Muddle the blackberries in the bottom of a mixing glass, add ice, lemon juice, Averna and Cointreau, and shake for approximately 10 to 15 seconds.
2. Strain into an ice-filled highball glass, add the ginger beer, stir briefly and add the garnish.
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)
We just received a message from our friends at the California Avocado Commission that it’s time to “Make way for Spring.” Naturally, they recommend delicious California avocados to brighten the season. To help, they’ve provided a recipe calling for some favorite fruits, including kiwi and pink grapefruit, to make “a beautiful salad that is sweet and tart, creamy and crispy.” Besides delivering a terrific range of fresh flavors, this is one of the healthiest recipes we’ve ever come across.
Ingredients
Dressing
• ¼ Cup olive oil
• 2 Tablespoon raspberry vinegar
• 2 Tablespoon chopped walnuts, toasted
• 1 Teaspoon grated lime peel
• 1 Tablespoon fresh lime juice
• 1 Tablespoon chopped fresh basil leaves
• ½ Teaspoon dry mustard
• ¼ Teaspoon salt
• ¼ Teaspoon ground black pepper
Salad
• 1 Package baby lettuce or spinach salad
• 3 Kiwi, peeled, cut in half lengthwise and sliced in half rounds
• 2 Red or pink grapefruit, peeled and segmented
• 2 Cups sliced strawberries
• 1 Ripe Fresh California Avocado, seeded, peeled, one-half sliced into 8 portions, remaining avocado cubed
Preparation
1. In a small bowl, whisk together ingredients, set aside.
2. In large salad bowl, combine all ingredients for salad except avocado slices.
3. Whisk dressing and pour over salad just before serving.
4. Toss salad to coat with dressing.
5. Arrange avocado slices on top and serve.
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count 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 buy premium American Black Walnuts, the “Ultimate Nut,” go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Snow Covered Leeks (© Rainer | Dreamstime.com)
When we saw that Manhattan’s Institute of Culinary Education was offering a cooking class called, “The Food Shed: Cooking Local and Seasonal” we just had to check it out. What could be better than learning a thing or two about cooking with fresh ingredients from local farms?
We weren’t disappointed. For starters, the class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. Since leaving Virginia she’s demonstrated her culinary talent during stints at the Plaza Hotel and the Four Seasons Hotel. She’s been sharing her expertise with I.C.E.’s students since 1996, and offers private cooking classes as well.
The leek is a wonderful winter vegetable, often overlooked. It’s in the same family of vegetables as onions and garlic, but with a mild flavor. (It’s also one of the national emblems of Wales, where citizens wear it on St. David's Day.) Below is a terrific recipe for combining the flavor of leeks with goat cheese, shallots, and garlic taught to us by Chef Melanie. She had us using fresh ingredients from local farms and we highly recommend you do the same. One of her tips: if you buy nothing else at your farmers market, get some fresh garlic.
Ingredients for Tart Filling (One 9-Inch Tart)
• 2 Tablespoons olive oil
• 2 Shallots, minced
• 2 Cloves garlic, minced
• 2 Large leaks, cleaned & white part only, finely chopped
• 1 (5-Ounce log goat cheese)
• 1 Cup heavy cream
• 2 Eggs
• Salt & pepper
Preparation
Preheat the oven to 375 degrees F.
1. Heat the olive oil in a large sauté pan and add the shallots, cook until lightly golden. Add the garlic and leeks and cook until very soft, about 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile, mix together the goat cheese, heavy cream, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
3. Place the leek mixture on the dough and top with goat cheese mixture. Place in the oven and bake about 45 minutes or until the filling is set and the crust is golden.
Ingredients for Dough for 1 Tart
• 1¼ Cups all purpose flour
• ¼ Cup finely crumbled, cooked bacon
• ½ Teaspoon salt
• 1 Stick butter, cut into 8 pieces, or 4 ounces solidified bacon fat
• 2 to 3 Tablespoons ice water
Preparation of Dough
1. Combine the flour, bacon and salt in a bowl. Add in the butter and using a pastry blender, work in the butter to form small pea size pieces. Stir in 2 tablespoons ice water and mix until just combined. (Do not overwork the dough.) If the mixture appears dry, add in 1 more tablespoon of water. Flatten the dough into a disk and refrigerate about ½ hour.
2. Place the dough between 2 pieces of plastic wrap and roll out until 1/8-inch thick. Place the dough into a 9-inch tart shell. Chill the dough ½ hour.
We found this tart paired beautifully with a Sauvignon Blanc from Washington State's Columbia Valley.
Chef Melanie Underwood
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 the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Green Beans (© Carolyn Thompson | Dreamstime.com)
Gathered in the Midwest and East-Central United States, the American Eastern Black Walnut is the premium nut selection among those with a discerning taste. Its superior, pungent flavor has elevated it to the status of the "Ultimate Nut" for taste-conscious foodies who place rigorous demands on their recipes. American Eastern Black Walnuts turn everyday dishes into exciting signature creations with a rich, robust, almost smoky taste. No other walnut can match the distinctive depth of its flavor. The Hammons Company of Missouri is the world’s premier supplier of the American Eastern Black Walnut. Here’s a healthy recipe from the folks at Hammons for a delicious side dish.
Ingredients
• 1 Pound green beans, trimmed, cut into 2 inch lengths
• 2 Tablespoon butter
• 1 Teaspoon grated fresh ginger
• 1/4 Cup raisins, minced
• 1/4 Cup Hammons Black Walnuts
• 2 Tablespoon lemon juice
• Salt & Pepper to taste
Preparation
1. Cook green beans in large pot of boiling, salted water until crisp-tender, about 6 minutes; drain. Rinse under cold water to cool, drain well.
2. Melt butter in heavy, large skillet over medium-high heat. Add ginger, raisins and black walnuts; cook until ginger and black walnuts are just golden brown, stirring constantly, about 2 minutes.
3. Add green beans and lemon juice and cook until beans are heated through and coated with black walnut mixture, stirring constantly, about 2 minutes. Season with salt and pepper.
If you’d like to purchase the “Ultimate Nut” go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
(© Image courtesy of California Avocado Commission)
Busy days of juggling multiple tasks and responsibilities often lead to rushed and skipped breakfasts. When there is free time on a Sunday morning it’s nice to take the opportunity to prepare a morning meal worth savoring. So we were delighted when we received this recipe for a sumptuous omelet from the California Avocado Commission.
Avocados were once a luxury food reserved for the tables of royalty, making them a fitting combination with the richness of shrimp, eggs, and butter. The additions of fresh lemon juice and parsley are a sprightly touch, and a dash of your favorite hot pepper sauce makes the omelet ideal for serving with fresh-baked bread, fluffy biscuits, sweet scones, or crusty croissants. Serve the omelet with fresh-squeezed fruit juice, melon slices, and your favorite hot beverage, and breakfast becomes an indulgent feast for beginning a well-earned day of leisure.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind.
Ingredients for 2 Servings
• 6 Eggs
• 2 Tablespoons chopped parsley
• 2 Tablespoon lemon juice, divided
• ¼ Teaspoon salt
• 1/8 Teaspoon Hot Pepper Sauce
• 1 Ripe Fresh California Avocado, diced
• 1 ½ Tablespoons butter
• 3 Ounces bay shrimp
• 3 Parsley sprigs
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Beat together eggs, parsley, ¾ of the lemon juice, salt, and hot pepper sauce; reserve.
2. Gently toss avocado with remaining lemon juice; reserve.
3. Heat butter in an omelet pan.(Use a large omelet pan for four or more servings.)
4. Pour egg mixture into pan.
5. Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top.
6. Scatter reserved avocado and shrimp over omelet.
7. Fold omelet in half; heat another minute or two.
8. Slide onto a warmed serving plate; garnish with parsley sprigs.
9. To serve, cut omelet into wedges.
Copyright Courtesy of California Avocado Commission
If you'd like to purchase award-winning hot pepper sauces 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
Almond Blossoms (photo by Derek Benjamin Lilly, courtesy of morguefile.com)
Introducing kids to the fun of cooking will lead to healthier lives later in life. This recipe comes from our friends at the Organic Valley Family of Farms and they described it as, "Simple and elegant, fun to make and bake with the kids." Well, the kids had a lot of fun, and we loved eating these yummy cookies still slightly warm from the oven.
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.
Oh, the folks from Organic Valley said these cookies, "Must be served with a glass of Organic Valley Milk!" We did and they were right.
Ingredients for 36 Cookies
• 1 ¼ almonds (can substitute walnuts)
• 1 ¼ cups quick cooking oats
• 1 cup all-purpose flour (can substitute spelt flour)
• ¼ teaspoon sea salt
• 1 stick Organic Valley Unsalted Cultured Butter
• ½ cup brown sugar
• 1 Organic Valley Grade A Extra Large Brown Egg
• ½ teaspoon almond extract
• 1 ½ teaspoons vanilla extract
• ½ cup raspberry jam
Preparation
1. Preheat the oven to 350 degrees. Lightly grease two baking sheets with Organic Valley Cultured Butter. Place the almonds (or walnuts) in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a shallow bowl and set aside. In yet another bowl, cream the butter and brown sugar together until light and creamy. With an electric mixer, beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the almond and vanilla extracts. At low speed, add the oat mixture, mixing just until blended.
2. Roll small pieces of dough into 1-inch balls. Roll one of the balls in the ground almonds, coating it completely. Place the ball on a greased baking sheet and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about ½ teaspoon of the raspberry jam into the thumbprint, filling it. (Be careful to keep young helpers from adding too much jam.) Repeat with the remaining dough balls, arranging them 1 ½ inches apart on the baking sheets. Bake the cookies, one sheet at a time, for about 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
You can order our favorite organic raspberry jams by clicking on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
If you can’t decide on one get them all:
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try this recipe using American Black Walnuts, the "Ultimate Nut", go to:
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Hibiscus Flower (photo by Elchfan, courtesy of morguefile.com)
Our friend Gary Regan, the author and spirits expert, has never been very keen on garnishes. That’s not to say he’s a curmudgeon on the subject. Far be it from Gary to deprive a martini drinker her olive or three, or fail to recognize the value of a “properly handled” twist of lemon, or a wedge of lime in a gin & tonic. And he’s written, “Some aromatic garnishes are essential to certain drinks, too. Take the Angostura bitters that are dashed on top of a pisco sour, for instance. In truth, it's the bitters that elevate this cocktail to its classic status.”
It’s just that most of the time Gary’s attitude toward garnishes is “Why bother?” So he took us by surprised when he introduced us to his Wild Hibiscus Champagne Cocktail. We were stunned to learn he had a jar containing 50 wild hibiscus flowers, preserved in hibiscus syrup at home. It turned up unexpectedly at his doorstep one day and our master mixologist found a perfect use for it with this creation. Besides making an elegant Champagne cocktail this recipe provides the pleasure of seeing the lovely flowers open when the bubbly is poured.
Ingredients for 1 Drink
• 3/4 Ounce VSOP Cognac
• 1 Dash Peychaud's bitters
• 1 Teaspoon hibiscus syrup
• 1 Wild hibiscus flower
• Chilled Champagne
Preparation
1. Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
2. Add the hibiscus flower and slowly fill the glass with chilled Champagne.
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
Dried Ancho Chili Pepper (© Photographer: Bruce Mcintosh | Agency: Dreamstime.com)
Brisk winds and chilly nights have brought thoughts of hot soups and stews to mind of late. The nice thing about soups and stews is that besides being great at warming you up they can also be some of the healthiest foods in a cook’s repertoire. This spicy southwestern stew is no exception. It’s loaded with healthy produce, delivers protein from two types of beans, and has no animal fat.
We learned to prepare this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by the talented Chef-Instructor Sabrina Sexton. Remember, it’s not just a healthy meal. It packs a spicy kick, so please heed the Chef’s advice and season to taste! We recommend using a good extra virgin olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 6 Servings
• 2 Tablespoons extra virgin olive oil
• 1 Cup green peppers
• 1 Cup red peppers
• 1 Cup chopped onion
• 2 Cloves garlic, minced
• 1 Cup diced butternut squash
• 1 Chipotle pepper in adobo sauce, minced
• 1 Teaspoon ground ancho chili pepper
• 1 Tablespoon ground cumin
• 28 Ounce can of plum tomatoes, coarsely chopped
• 1½ Cups white beans
• 1½ Cups black beans
• 1 Cup water or tomato juice
• Salt to taste
Preparation
1. In a large saucepan, over medium heat, heat the olive oil. Add the peppers, onion and garlic. Cook, stirring, until the onions are golden, about 10 to 12 minutes. Add the squash and cook 3 to 4 minutes more.
2. Add the chipotle, ancho chili powder and cumin and cook, stirring, for 2 minutes. Stir in the plum tomatoes, beans and water or juice. Bring the mixture to a boil. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more water or tomato juice as needed, about 45 minutes.
3. Taste and adjust the seasoning. Serve in bowls with southwestern polenta cakes or fresh baked semolina bread.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Butternut Squash (© Photographer: Les Sanders | Agency: Dreamstime.com)
Wintry days have our minds drifting to thoughts of warming stews and soups. Our friends at the Organic Valley Family of Farms provided this recipe to satisfy that cool weather craving with a soup that works all year round. It delivers the spiciness of curry and cayenne, along with the unique flavors and healthy aspects of squash, lentils, and easy-to-find produce.
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.
Judging by this recipe, they also seem to know quite a bit about making great soup. To serve this soup at its best, get as many ingredients as possible fresh from your local farmers market at harvest time.
Ingredients for 6 Servings
• 1 Tablespoon Organic Valley European-style Cultured Butter
• 2 Cups peeled, chopped butternut squash
• ½ Cup finely chopped shallots
• ½ Cup chopped onions
• 1 Ripe tomato, peeled & chopped
• 1 Large carrot, chopped
• 1 Stalk celery, chopped
• 6 Cups vegetable broth, or more as needed
• ½ Cup lentils, rinsed
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon curry powder
• 1/8 Teaspoon cayenne powder
• 1 Bay leaf
• Salt & pepper to taste
Preparation
Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes. Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
Snowy Creek at Dusk (photo by clconroy, courtesy of morguefile.com)
A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.
In the book Professor Corder writes, “For a quick and easy vegetable stock I use vegetable bouillon powder. A teaspoon of flaxseed oil swirled into the soup adds valuable omega-3 fats and a nutty flavor. The soup can be made a day ahead-add the parsley and flaxseed oil just before serving.”
Each bowl of soup provides two generous servings of vegetables and less tham 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.
Ingredients for 4 Servings
• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste
Preparation
1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.
2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
Crushed Pink Cocktail (photo courtesy of HG Marketing)
Special occasions call for making an extra effort to serve something special and set the mood for an exceptional evening. We attended a workshop for making luxurious cocktails led by the masterful mixologist Jerri Banks and she taught us a perfect recipe for a special occasion cocktail, the Crushed Pink. Among her many accomplishments, Jerri created the drink menu at the Indian-fusion lounge Taj in downtown Manhattan. Her Crushed Pink is an elegant mix of premium Chopin vodka, bold fruit flavor, textured garnish, and a singular salt rim.
Why use Chopin? Because most vodkas are made from grain, whereas each small batch of Chopin is made from 100% handpicked Polish potatoes grown naturally without herbicides or pesticides. The distillery dates to 1896, and is located in the heart of the Podlasie region, one of Europe's healthiest and most unspoiled agricultural areas. It's the premium potatoes that give Chopin its full body and smooth, clean finish; making it the perfect choice for bold flavored martinis and cocktails.
The Polish vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through local craftsmen and are no better displayed then in a bottle of Chopin. Here's one of Jerri Banks creations for enjoying it today.
Ingredients for 1 Cocktail
• 1 ½ Ounce Chopin Vodka
• ½ Ounce Luxardo Maraschino Liqueur
• 2 Ounces Fresh Ruby Red Grapefruit Juice
• 1 Pomelo Grapefruit
• Pink Himalayan Salt
Preparation
1. Gently tear away sections of Pomelo grapefruit and separate into individual pieces (each will fall away like a little teardrop).
2. Use small amounts of Maraschino Liqueur to moisten the outside rim of the glass. Gently coat with salt around full length of glass.
3. Place cubed ice in an ice bag; crack with muddler until medium cracked.
4. Combine all ingredients in a mixing glass. Add ice, shake well and strain over cracked ice into salt-rimmed coupe champagne glass. Garnish with Pomelo tears.
Grilled Avocados (© photo courtesy of California Avocado Commission)
There’ll be plenty of folks purchasing avocados to make guacamole for football gatherings this weekend, but there are plenty of other ways to make use of the delicious and healthy fruit. If you’re ready for some grilling in February give this simple recipe from the California Avocado Commission a try. As with other fruits, the process of grilling heightens the flavor and imparts a delightful texture. The heat from the grill concentrates the flavor by reducing the water and caramelizing the natural sugars.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life. Follow the recipe below and you’ll discover that avocados aren’t just for salads and guacamole!
Ingredients for 4 Servings
• 3 Large ripe, Fresh California Avocados
• 3 Tablespoons fresh lime or lemon juice
• 2 Tablespoon of extra virgin olive oil
• Seasoned salt to taste
• ¾ Cup fresh salsa, optional for half shell version
Preparation
For Grilled Slices:
1. Cut avocado in half, seed, peel, and slice.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place slices on grill over hot coals for 2 minutes on each side.
4. Season with salt to taste.
For Grilled Half Shells:
1. Cut avocado in half and remove seed.
2. Drizzle with fresh lime or lemon juice and brush lightly with olive oil.
3. Gently place cut side down on grill over hot coals for 2-3 minutes.
4. Season with salt to taste.
5. Optional: fill with fresh salsa or your favorite fresh ingredients.
Copyright Courtesy of California Avocado Commission
If you’d like to purchase some delicious fruit salsa from made from fresh produce grown on the Szarek family’s farm go to:
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
To purchase the finest extra virgin olive oil we've been able to find 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
 
There’s been some evidence that eating fish can help you keep a sharp eye while aging and lead to a more clever baby when consumed during pregnancy. And a Mediterranean-style diet rich in olive oil and fish is just as heart healthy as the low fat diet that's long been recommended by the American Heart Association.
In the recipe below, our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California have provided us with a smart way to enjoy olive oil and a favorite fish in a scrumptious dish that takes just three easy steps.
Our friend David is a very talented cartoonist whose skillful cooking we’ve had the pleasure of savoring at the lovely home in Brooklyn Heights he shares with his wife Ginny. The last time we went out to dinner with them David remarked, “Use great olive oil and you can cook anything.” We didn’t take “anything” too literally, but it got us thinking about all the dishes that were raised to a new level when a superb olive oil was used.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. Our friend in Brooklyn makes a good point. If you want to take the entrees, appetizers and salad dressings you serve to new heights, “Use great olive oil.” It really does make a difference.
Ingredients for 4 Servings
• 2 Pounds fresh boneless, skinless fish fillets, such as rock cod or snapper
• 1/2 Cup Mendocino Mustard or sweet-hot mustard
• 3 Cups panko bread crumbs
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• Persian Lime Extra Virgin Olive Oil (to garnish)
Preparation
1. Check fish for small bones (remove before cooking). Coat the fillets in Mendocino Mustard and then bread in panko crumbs to coat each piece of fish.
2. Heat L'Autunno oil in a non-stick pan over medium high heat until shimmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage.
3. Drizzle filet with Persian Lime oil and serve.
To purchase the premium oils from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
Persian Lime Olive Oil
To listen to a podcast interview with the people behind Stella Cadente's success go to: Speaking with Stella Cadente's Founders
Chaterhouse of Portes, France (image courtesy of Carthusian Order)
Our inimitable friend, author and master mixologist Gary Regan, has once again delivered a cocktail recipe for the ages. It’s Gary’s homage to the Carthusian monks in France, a silent order that makes Chartreuse, an herbal liqueur available in green and yellow bottlings, the yellow variety being “the kinder, gentler version”. Gary was inspired to pass this one on to us after viewing "Into Great Silence", a fine documentary about the Carthusians, which he greatly enjoyed while sipping their wares.
Along with any spiritual power the monks provide, Chartreuse is a potent liqueur with an alcohol content of 55%. That’s 110 proof. When Gary was but a lad, his parents ran a pub in Northern England. He says it was their custom to give a customer who had reached “the golden age of 21 a measure of green Chartreuse, which, for their sins, they were made to shoot back in one”. Quite a stiff shot when downed in one go. Of course, the more prudent way to enjoy the work of the Carthusians is to imbibe their liqueur by sipping it in a cocktail. Herewith, is Gary’s recommendation for doing just that, his way of giving the good monks “The Last Word”.
Ingredients for 1 Drink
• 3/4 Ounce dry gin
• 3/4 Ounce maraschino liqueur
• 3/4 Ounce green Chartreuse
• 3/4 Ounce fresh lime juice
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients.
2. Shake for approximately 15 seconds and strain into a chilled cocktail glass.
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
Here’s a hearty recipe for pork shoulder chops from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 2 Pounds (1/2 half-inch) pork shoulder chops
• ½ Teaspoon salt
• ¼ Cup all purpose flour
• 3 Tablespoons Extra Virgin Olive Oil
• ¾ Shallot, chopped (4 1/2 oz.)
• ½ Cup O Porto Vinegar
• 3 Cups water
• 1 ¾ Cups low sodium chicken broth
• 1 Teaspoon allspice
• 1 ½ Cups dried pitted prunes (11 oz.)
Preparation
1. Pre-heat oven to 350 degrees F.
2. Pat chops dry and season with salt. Dredge in flour, shaking off excess.
3. Heat oil in a 3 ½ half to 4 quart wide heavy pot such as a dutch oven over moderately high heat until hot but not smoking.
4. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to plate.
5. Add shallot to pot and sauté until golden, 2-3 minutes. Add O Porto Vinegar and boil, scraping up the brown bits, until reduced by half. Stir in water, broth and allspice and bring to a simmer.
6. Return chops to pot with prunes. Braise, covered, in the middle of oven until chops are very tender, about 45 minutes.
7. Transfer to serving platter using a slotted spoon. Boil sauce until reduced to one cup, about 20 minutes.
8. Season with salt & pepper to taste and pour over the chops. Garnish with a dab of sour cream if desired, and serve.
If you'd like to order the artisanal port vinegar called for in this recipe go to: O Porto Vinegar
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
Wheatfield at Sunset (photo by Dan Tombs, courtesy of morguefile.com)
Looking to enjoy some delicious food and do your health and the planet a favor? The recipe below calls for Seitan (wheat gluten), which is a great vegan choice for doing it all. The folks at VeganAnswers were kind enough to give us permission to reprint this recipe. They urge you to go vegan for the animals, the planet and your health. As their web site points out, “A multitude of studies have proven the health benefits of a vegetarian diet to be remarkable.”
The folks at VeganAnswers are advocates doing valuable work with the Animal Protection & Rescue League to expose the cruelty of factory farming. Since 1992, the Animal Protection & Rescue League has influenced statewide animal protection bills, conducted numerous rescues of abused factory farmed animals, reached thousands of people with innovative outreach campaigns to expose factory farm abuses, influenced policy makers to adopt humane solutions to wildlife management, and the list goes on and on!
Ingredients for 4 or 5 (use vegan versions)
• 1 Bunch fresh cilantro
• 1/4 cup Soy Sauce or Braggs
• 6 Cloves fresh garlic
• 1 Package Seitan (wheat gluten)
• 1/3 Cup peanut butter
• 1/4 Teaspoon cayenne pepper
• 2 Teaspoon ground ginger (fresh if possible)
• 1/2 Cup sesame oil
• 1 Can coconut milk
• 1 Cup water
• 1 Teaspoon Sugar
• 1 Lime
Preparation
1. It's good to marinade your seitan the night before you prepare this meal. For the marinade- Take 3 cloves of garlic, crush and mince. Finely chop cilantro. Mix garlic, liquid aminos, 1/2 chopped cilantro, water and 1 teaspoon of ginger. Cut seitan into small chunks then add to mixture and chill.
2. O.K. it's the day of the meal. Heat the sesame oil in a skillet, and add drained seitan. Fry until slightly crispy, set aside and allow to cool slightly.
3. The Sauce- Crush and mince remaining garlic. Mix peanut butter, ginger, garlic, remaining cilantro, coconut milk, cayenne pepper, sugar, juice from half a lime. Mix well and simmer. After stirring for 3 to 5 minutes, remove from heat.
4. Skewer your seitan as you will, as many as makes sense. The creator of this recipe served this dish in a restaurant, with coconut jasmine rice and a little bit of ginger. So, serve as an Entree over rice with the peanut dipping sauce or as an appetizer without the rice. Bon appetit!
To visit the very informative web site of the folks who gave us the above recipe go to: VeganAnswers
To learn more about protecting animals & how you might help go to: Animal Protection & Rescue League
Queen Victoria Statue (© Photographer: Philip Haskins | Agency: Dreamstime.com)
This time our friend, author and master mixologist Gary Regan, has provided us with a venerable cocktail recipe credited to Albert Edward, Queen Victoria's "somewhat wayward son". Gary says the Prince of Wales may well have been served at the bar by none other than Jerry Thomas, the man who wrote the first book on cocktails in 1862, "How to Mix Drinks or the Bon-Vivant's Companion."
We previously ran an item on Thomas, who reigned as the sporting king of all barmen in the latter half of the 19th century. We wrote that a friend of Gary’s, David Wondrich, has produced a terrific book on the life and times of Jerry Thomas, titled “Imbibe” (Perigee Books). Wondrich has dug up a lot of new information about Thomas, including an account of him getting pretty upset with the Prince of Wales. Even a prince can have one too many, but Gary asks, "Is it possible that The Prince of Wales forgot his royal wallet?"
Ingredients for 1 Drink
Adapted from a recipe in "Imbibe," by David Wondrich.
• 1 Teaspoon superfine sugar
• 1 Dash Angostura bitters
• 1 1/2 Ounces straight rye whiskey
• 1/4 Teaspoon maraschino liqueur
• 1 Pineapple chunk (rinse well if using canned)
• 1 Ounce chilled brut Champagne
• 1 Lemon twist, for garnish
Preparation
1. Put the sugar in the mixing glass with the bitters and 1/2 teaspoon of water. Stir briefly until it has dissolved.
2. Add the rye, the maraschino and the pineapple chunk, fill two-thirds full of cracked ice and shake brutally to crush the pineapple.
3. Strain into a chilled cocktail glass, add the cold Champagne and deploy the twist. Then smile.
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
To view a previous post on the life & times of Jerry Thomas go to: The Artistry & Showmanship of a Bartending Master
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morguefile.com)
The Rosita is a beautiful cocktail that our good friend from Ardent Spirits, the master mixologist Gary Regan, introduced in his very first book, 16 years ago. He had forgotten it, but recently got it introduced to him by a another friend. Gary thought it was damn good, but didn’t remember it was his creation. A little research and he discovered it was his re-working of a recipe he had found in an old bartenders guide.
We think Gary must have tested his Rosita recipe very thoroughly. Now, with memory restored, he has just introduced the recipe to us. The Rosita runs along Negroni lines, calling for Tequila, two styles of vermouth, Campari and one solitary dash of Angostura bitters. It makes a nice change from the everyday Margarita, but best not to consume too much in one sitting unless you are actually trying to forget!
Ingredients for 1 Drink
• 1 1/2 ounces Tequila (100 percent agave blanco or reposado Tequilas work best)
• 1 ounce Campari
• 1/2 ounce sweet vermouth
• 1/2 ounce dry vermouth
• 1 dash Angostura bitters
• 1 lemon twist, for garnish
Preparation
1. Pour all the ingredients into a large old-fashioned glass filled with crushed ice.
2. Stir briefly 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
Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
Legendary Bourbon Street (Rue Bourbon) has been the lively center of high-spirited times in New Orleans fabled French Quarter for generations. It has survived the terrible tragedy of Hurricane Katrina and we expect the merriment of its nightly revelers to continue for many generations to come. Below is an authentic New Orleans recipe named after that celebrated street. Just like the street it’s named after it has some spice to it.
We’ve presented the recipe exactly as we learned it from Chef-Instructor Ann Rossi at a class called “Taste of New Orleans” at the Institute of Culinary Education in Manhattan. Chef Rossi is well-schooled when it comes to preparing the Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, "the Jewel of the Garden District”. We’re glad we learned this recipe from her and we're pleased to share it with you.
Laissez Le Bon Temps Roulet!
Ingredients for 6 Servings
• Boston Lettuce – 1 head
• Romaine Lettuce – 1 head
• Arugula – 3 bunches
Dressing
• 1 Bunch scallions – chopped (green & white parts)
• 3 Cloves garlic – peeled
• 1 Teaspoon sugar
• 1 Tablespoon Creole mustard
• ¼ Cup red wine vinegar
• 1½ Cups salad oil
• 1 Teaspoon Tabasco
• Salt & pepper to taste
Preparation
1. Wash all lettuces. Dry and toss in salad bowl.
2. Place mustard, scallions, garlic and sugar in food processor and pulse slowly.
3. Add in oil, holding some back, and then vinegar.
4. Check consistency and continue to add oil.
5. Season.
6. Toss with salad greens.
To purchase an amazing vinegar made from red Sauvignon grapes grown in Napa go to: Cabernet Vinegar
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Mackerel Shoal (© Photographer: Wolfgang Amri | Agency: Dreamstime.com)
Here’s another healthful gem of a recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA).
In the book Professor Corder writes, “The deep red, warm salad makes for a great contrast to the intense flavor of the mackerel…It’s often said that fish is good for the brain, and this recipe is packed with nearly a week’s supply of vitamin B12, which recently has been linked with cognitive function (see page 204). It’s also high in omega3 fatty acids, and it contains protective polyphenols from the cranberries.”
Mackerel is regarded as one of the safest and healthiest varieties of fish commonly available. All the health benefits are wonderful, and the simplicity will please all the cooking enthusiasts pressed for time, but it’s the blending of deep, rich flavors that makes this recipe such a delight.
Ingredients for 4 Servings
• One 14-ounce can mixed beans, drained
• Scant 1 cup dried cranberries
• 2 Tablespoons extra virgin olive oil
• Juice of 1 lemon
• 5 Ounces cooked beets, diced
• 1 Bunch scallions chopped
• Salt & freshly ground pepper
• Four 5-ounce fresh mackerel
Preparation
1. In a small saucepan, heat the beans, cranberries, and olive oil gently to warm through, then mix in the lemon juice, beets, scallions, parsley, and salt and pepper to taste.
2. Cook the fish fillets under the broiler or on the barbecue for about 2 minutes on each side, or until cooked through. Serve hot, with the beet and cranberry salad and new potatoes in their skins.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
This recipe for a richly flavorful and hearty entrée came to us from the husband & wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of their friend Gene Robertson of Nice, California. Gene’s simple recipe adds richness to the entrée without obscuring the inherent flavor enjoyed by lovers of pork loin. A roast from the oven and a hearty burgundy always make for a cozy dinner on a cool evening.
Ingredients
• 4 to 4 ½ Pound pork loin
• ½ Cup Stella Cadente Meyer Lemon Oil
• ½ Cup Madeira wine
• 1 Tablespoon sea salt
• 1 Teaspoon fresh ground black pepper
Preparation
1. Pour Meyer lemon olive oil, Madeira, sea salt, and black pepper into a one-gallon zip lock bag. Zip the bag closed and mix ingredients completely.
2. Stuff pork loin into baggie and reseal. Rotate bag until meat is covered, marinate in refrigerator for at least four hours and not more than twelve hours. Turn the bag over a couple of times in the refrigerator.
3. Remove pork loin from bag and reserve marinate, place pork loin on spit rod and cook on a rotisserie, basting with reserve marinate every 15 minutes, for 70 to 90 minutes or until a meat thermometer reads 155 degrees F. This pork loin can also be baked in a 350 degree F. oven, be sure to baste every 15 minutes and cook fat side up. Remove from heat and let rest for 15 minutes before carving. Baked apples make a great side dish.
To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon Oil
Manhattan at Sunset (photo by Kevin Connors, courtesy of morguefile.com)
The traditional sidecar is a classic cocktail dating from the early 20th Century. The simple recipe calls for Cognac, Cointreau and fresh lemon juice and has never lost its appeal. It is believed to have originated in Paris. Our friend, author and master of mixology Gary Regan, has provided us with an elegant re-imagining of the classic; the Tuscan Sidecar.
Gary tells us it was “created by Jon Connors, the head bartender at Country restaurant in New York. Instead of using Cointreau, an orange-flavored liqueur, Jon calls for Faretti Biscotti Famosi, a new liqueur from Italy that does a great job of capturing the flavors of biscotti and offers nutty notes with hints of fennel, caramel, lemon zest and oranges.” We think it's a terrifc recipe for a cocktail before a sumptuous dinner.
Ingredients for 1 Drink
• 2 Dashes orange bitters
• 1 Orange slice
• 2 Ounces V.S. Cognac
• 1 Ounce Faretti Biscotti Famosi liqueur
• 1 Ounce fresh lemon juice
• -- Sugar, to rim glass
• -- Orange twist, for garnish
Preparation
1. Put the orange bitters and the orange slice into an empty mixing glass and grind them with a wooden muddler until all the juices have been extracted from the orange.
2. Add ice and the remaining ingredients, shake for approximately 15 seconds, and strain into a chilled, sugar-rimmed 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
Delving into a freshly baked cake when it’s warm and moist from the oven makes for a lovely break anytime, and we especially enjoy it on a wintry afternoon. Our friend Pastor Chuck has given us a recipe for that indulgence that offers all the healthful benefits of the apples he grows in his organic orchard in Maine. The ingredients in Pastor Chuck’s Organic Apple Butter couldn't be more wholesome; organic apples, organic apple cider and organic spices. We found the cake went really well with our favorite coffee.
Ingredients
• 1 Cup Pastor Chuck’s Organic Apple Butter
• 1/2 Cup Shortening
• 4 Eggs
• 1 Cup Sugar
• 2 1/2 Cups All Purpose Flour
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 Cup Lowfat Buttermilk
Preparation
1. Cream the shortening. Add sugar gradually and continue to cream until fluffy. Add well-beaten eggs and mix thoroughly.
2. Sift flour, measure, and sift again with soda, spices and salt. Add dry ingredients alternately with buttermilk. Add Pastor Chuck’s Organic Apple Butter and blend well into mixture.
3. Pour into a greased loaf pan 5 x 9 x 4 inches. Bake 50 minutes at 350 degrees.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase New Orleans' most renowned Coffee & Chickory go to: Cafe du Monde Coffee & Chicory
To purchase some of Hawaii's 100% Pure Kona Coffee go to: 100% Pure Hawaiian Kona Coffee
 
Here’s a healthy recipe from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 1 Tablespoon currants
• 2 Tablespoons Cassis Vinegar
• 1 Tablespoon Champagne Vinegar
• 3 Tablespoons Ruby Grapefruit Olive Oil
• 3 Tablespoons Extra Virgin Olive Oil
• ½ Pound day-old bread, cut into large chunks
• 1 Tablespoon toasted pine nuts
• 4 Scallions, thinly sliced cross-wise
• 3 Coves garlic, slivered
• 4 Cups baby arugula (lightly packed)
Preparation
1. Pre-heat oven to 450. In a small bowl soak currants in Cassis Vinegar and Champagne Vinegar until plump. Drain and reserve the vinegars. In the same bowl combine the vinegars with the Ruby Grapefruit Olive Oil and season with salt and pepper.
2. In a rimmed baking sheet, toss bread chunks with 2 tablespoons of Olive Oil. Bake until lightly toasted. Let cool, then tear the bread into bite-sized pieces. In a medium bowl toss the bread with three quarters of the dressing and let marinade for 30 minutes.
3. In a small skillet, heat the remaining extra virgin olive oil. Add scallions and garlic and cook over moderate heat until softened, about 2 minutes; transfer to large bowl. Add the currants, bread, pine nuts, and the remaining Cassis vinaigrette and toss well.
4. Spoon the bread salad into a shallow 1-quart baking dish. Cover loosely with foil and bake for about 15 minutes, or until heated through. Uncover and bake for a few more minutes to dry out the top and brown the bottom. Transfer bread salad to a serving platter, toss with the arugula and serve at once.
To purchase an amazing vinegar made from Napa Valley Chardonnay & Pinot Noir grapes go to: O Cassis Vinegar
If you’d like to purchase a universally praised grapefruit oil go to: O Ruby Grapefruit Olive Oil
Alaskan King Salmon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
This Wild-Caught Alaskan Salmon recipe is the creation of Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “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 1,100 family farms are members.
What could be better than combining Alaskan Wild Salmon with Organic Valley’s premium organic products? Here’s what author Terese Allen has to say about her recipe:
“A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it. For a garnish that echoes the vibrancy of the dish, sprinkle the baked fish with pomegranate seeds and surround it with fresh herb sprigs. The marinade/sauce can also be used with whole striped bass or halibut steaks.”
Ingredients for 6 Servings
• 1 Whole Wild Alaskan Salmon Fillet (2 pounds)
• 1 ½ Cups Organic Valley Orange Juice
• 1 ½ Cups Fresh Pineapple Chunks, Liquefied in a Blender
• 3-4 Tablespoons Finely Chopped Shallots
• Finely Grated Peel of 1 Lemon
• 2 Tablespoons Olive Oil
• 2 Tablespoons Organic Valley Butter, Cut into Pieces
• Salt & Pepper
For Garnish:
• Pomegranate Seeds (if available)
• Fresh Sprigs of Lemon Thyme, Rosemary, or Parsley
Preparation (about 20 minutes)
1. Place fish fillet in large glass or ceramic baking dish. Combine orange juice, pineapple puree, shallots, and lemon peel. Pour over fish, rubbing it lightly into the flesh all over. Cover and refrigerate 1-2 hours, turning the fish in the marinade occasionally. Remove from refrigerator a half hour before baking.
2. Heat oven to 350 degrees. Drain marinade into a saucepan. Use paper towels to dry the fish off. Brush olive oil over entire surface of fish. Season with salt and pepper. Bake until flesh looks nearly opaque when you check inside it with a fork, 15-25 minutes. Meanwhile, bring marinade to a strong simmer and cook, stirring occasionally, until mixture is reduced by half. Just before serving, stir in the butter. The sauce may be strained or left as is.
3. To serve, carefully transfer fillet to a large platter. Spoon some of the sauce over the fish and garnish it pomegranate seeds and herb sprigs. Transfer remaining sauce to a bowl and serve it with the fish.
Serving Suggestion: Give a slight kick to the sauce by adding a touch of cayenne pepper.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
Holiday Turkey (© Photographer: Paul Cowan | Agency: Dreamstime.com)
Does everyone enjoy having leftover Thanksgiving turkey as much as we do? There are the sandwiches in the days that follow, but we thought we’d pass on a more imaginative and very healthy use of your cooked bird from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life" (Penguin Group USA).
In the book Professor Corder writes, “This main course salad is a lovely mixture of colors, flavors and textures…The combination of beans, cranberries, and walnuts puts some protective polyphenols on your plate. Bell pepper, cucumber, and red onion give you a generous serving of vegetables. The salad is a good source of vitamin C, folate, and B-group vitamins, along with selenium, zinc and iron.” All that, and a single serving delivers plenty of protein and only about 500 calories.
Ingredients for 4 Servings
• 1 Cup adzuki beans or black beans, soaked overnight
• ½ Cup brown rice
• 2 Tablespoons extra virgin olive oil
• 2 Teaspoons white wine vinegar
• ½ Teaspoon Dijon mustard
• 1 Large green bell pepper, chopped
• ½ Cucumber, chopped
• 1 Red onion, finely chopped
• ½ Cup dried cranberries
• ½ Cup roughly chopped walnuts
• 7 Ounces cooked turkey
• Salt & freshly ground pepper
Preparation
1. Drain the soaked beans, place in saucepan, cover with cold water-do not add salt-and bring to boil for 10 minutes. Reduce the heat and simmer for 30 to 50 minutes, until tender. Drain well.
2. Cook the rice in a saucepan of lightly salted boiling water for 25 to 35 minutes, or until tender. Drain and rinse under cold water.
3. Whisk together the oil, vinegar, mustard, and salt and pepper to taste. Stir the dressing into the beans while they are still warm.
4. When the mixture has cooled, stir in remaining ingredients. Serve on a bed of lettuce leaves.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase a truly unique white wine vinegar go to: Pear Chardonnay Vinegar
Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)
This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival took place on Saturday, October 20th. If you missed it, try and get there next year. It’s a lot of healthy fun for the whole family and definitely worth the trip. This soup recipe was demonstrated at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen and Summer Cooking Camp for Kids. The web site is under construction. Plans for a cooking school & educational center are in the works. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 6 Quarts
• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste
Preparation
1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To purchase the finest extra virgin olive oil we've been able to find 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
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to: (207) 824-5282
To learn more about the sponsoring organization for the Boston Vegetarian Food Festival go to: Boston Vegetarian Society
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
Vegetarian cooking is not just for vegetarians. We can all benefit from adding more vegetarian cooking to our diets and cutting down on processed meats. There are plenty of delicious vegetarian dishes we can enjoy. Below is a delightful dessert recipe we got from the California Avocado Commission. Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are sodium- and cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life.
Ingredients
• 2 California avocados, seeded, peeled and mashed
• 1 Can sweetened condensed milk
• ½ Cup lemon juice
• 2 Cups heavy cream
• *Raspberry Sauce
• 10 Ounce package of frozen raspberries
• ½ Cup currant jelly
• 1 Tablespoon water
• 1 ½ Teaspoon cornstarch
Preparation
1. Blend avocados, milk and lemon juice in blender until smooth.
2. Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
3. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
4. Prepare Raspberry Sauce.
5. Just before serving, whip remaining 1 cup heavy cream.
6. Spoon 1/2 cup whipped cream on each plate.
7. Spread into 5-inch circle with back of spoon.
8. Drizzle a thin line of Raspberry Sauce in a circle near the center.
9. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
10. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
11. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
*Raspberry Sauce Preparation
1. Thaw raspberries; heat with jelly to boiling.
2. Combine water and cornstarch; stir into raspberry mixture.
3. Heat to boiling; continue to boil and stir 1 minute.
4. Cool sauce.
5. Press through sieve to remove seeds before serving, if desired.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Sweet Potatoes (photo by June.C.Oka, courtesy of morguefle.com)
Our good friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass this wonderful stew recipe on to you. This year the Festival took place on Saturday, October 20th. If you missed it, try and get there next year, it’s a lot of healthy fun for the whole family and definitely worth the trip. This recipe was taught at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery located next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen and Summer Cooking Camp for Kids. The web site is under construction. Plans for a cooking school & educational center are in the works. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 8 Quarts
• 3 Large onions, sliced
• 4 Tablespoons, chopped garlic
• 10 Pounds sweet potatoes, peeled & diced 1”
• ¼ Cup vegetable oil
• 1 Gallon water or mild veggie stock
• 4 Kefir lime leaves (or zest of 2 limes)
• 4 Red peppers, cut into bite sized strips
• 8 Cups zucchini cubes (or veggies of choice)
• 1 Pound extra firm tofu, pressed and cut into cubes
• 2-3 Tablesoons Thai curry paste (Maesri brand, “Chu Chee”)
• ½ Cup organic evaporated cane juice
• 4 Tablespoons grated ginger root
• 4 Tablespoons chopped lemon grass (frozen is fine!)
• 3 14-Ounce cans coconut milk (or 1 can plus 1 bar dried coconut)
• ½ Cup natural peanut butter
• 1 Bunch cilantro, cleaned & stemmed
Preparation
1. Over medium heat in large heavy-bottomed stockpot.
2. Saute onions and garlic in oil for about 5-8 minutes or until tender but not colored.
3. Add sweet potatoes and continue to cook for 15 minutes.
4. Add water or stock and lime leaves.
5. Bring to boil; simmer 20 minutes.
6. Place peanut butter and chili paste in medium sized bowl and add 1 ladle of “broth”.
7. Stir to melt and return to soup pot.
8. Add red pepper strips, cubed veggies, tofu, sugar, ginger, lemongrass, and coconut milk.
9. Simmer until all veggies are tender-about 15 min.
10. Ready to serve as is or if you prefer a thicker stew, simply ladle a few cups of the stew chunks into a blender with a small amount of broth and carefully puree till smooth.
11. Hot liquids expand when blended! Stir back into the pot.
12. Ladle into bowls and garnish with fresh cilantro.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to: (207) 824-5282
To get more info on the Boston Vegetarian Food Festival and learn more about the sponsoring organization go to: Boston Vegetarian Society
|
