Mustard Beef with Vegetables

INGREDIENTS
1    pound beef sirloin, cut to 1 inch cubes
2    tablespoons coarse ground mustard or other mustard
1    tablespoon onion powder
1    tablespoon garlic powder
1    cup medium chopped fennel
1    cup thinly sliced celery (2 to 3 stalks)
1    cup peeled and diced 1/2 inch sweet potato

1 1/4 cup fresh tomato sauce or 1/2 cup canned sauce and 1/2 cup water

If fennel is not to your liking, thinly slice two leeks, white and light green parts (1 cup)

METHOD
Preheat the oven to 350 F degrees. Mix the beef, mustard, onion powder and garlic powder in a bowl and set aside. In a 2 inch deep, 9 by 9 inch baking dish, mix the fennel/leek, the celery and sweet potato. Add the mustard beef and spread it evenly over the vegetables. Press the meat down into the vegetables and pour the tomato sauce over the entire dish.

Cover the dish and bake on a middle rack for 30 minutes. Remove the cover and continue to bake for 15 more minutes. Take it out of the oven and allow it to cool for 5 to 7 minutes before serving. This recipe will produce four medium servings or two large servings.

Mini Spinach Souffles

A wonderful vegetable side dish that will get you raves .










INGREDIENTS
2    tablespoons butter
3    tablespoons flour
2    cups whole milk
2    tablespoons olive oil
2    pounds baby spinach, stems removed
1    cup grated Parmigiamo-Reggiano cheese
4    eggs
1    pinch nutmeg.
1    quart boiling water

METHOD
Preheat the oven to 325 F degrees. Butter the sides and bottoms of six ramekins and set aside. In a small sauce pan over low-medium heat, melt the butter and slowly add the flour, stirring it in. Slowly add the milk and whisk it to a smooth, creamy sauce (bechemel.)  Remove from the heat and set aside.

In a large skillet, add the olive oil and heat over medium-high heat. Add the spinach in batches and cook until it breaks down and is very tender. Squeeze any water out of the spinach and set aside. Add the cheese and eggs to the bechemel sauce and mix well. Add the spinach and mix in. Transfer to a blender or food processor and process to a puree. Add the nutmeg and season with salt and pepper.

Evenly divide the souffle base to the six ramekins and place them onto a high-sided baking pan. Pour boiling water into the baking pan to 1/2 up the sides of the ramekins. Carefully place the baking dish into the oven and bake for 35 to 45 minutes until a toothpick inserted into the souffles comes out clean. Invert the completed souffles onto serving plates, drizzle with a little olive oil and serve.

Pork, Pecan and Portobello

INGREDIENTS
2    strips thick-cut bacon
2    pound pork loin roast (1 1/2 to 2 pounds)
1    5 to 6  inch portobello mushroom
1    cup whole pecan halves
2    cloves garlic, minced
1    cup Guglielmo Marsala wine

METHOD
Preheat the oven to 350 F degrees and place an oven rack in the middle position. Cut the bacon in half lengthwise and crosswise into 1/2 inch pieces. In a large skillet over medium-high heat, cook the bacon until nearly crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon to paper towels to drain and reserve.

In the same skillet over medium-high heat, brown the pork loin on all sides and place it into a 9 by 9 inch or similar baking dish. Remove the stem from the portobello mushroom and discard. Cut the mushroom into 1 inch cubes and place around the pork loin in the baking dish. Add the bacon pieces, the pecan halves and the garlic. Pour in the Marsala wine and put the baking dish into the oven. Bake for 40 to 45 minutes until the pork is thoroughly cooked.

Remove from the oven and remove the pork from the vegetables to a cutting board and slice into 1/2 inch slices. Put 2 to 3 slices onto each individual serving plate, add some of the vegetables, pour some of the sauce over both pork and vegetables and serve. This recipe will serve 3 to 4 people.

Corn and Cheddar Soup

INGREDIENTS
2    slices of thick-cut bacon
1    medium white on ion, chopped (about 1 cup)
1    tablespoon butter or butter substitute
1    pinch salt
3    cups low sodium chicken broth
2    medium Yukon Gold or white potatoes, peeled and diced (1 to 1 1/4 cups)
2   cups frozen corn kernels, divided
2   ounces extra sharp cheddar cheese, grated

METHOD
Slice the bacon in  half lengthwise and then crosswise into 1/2 inch pieces. Using a medium sauce pan  over medium-high heat, cook the bacon pieces until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon to a paper towel to drain and discard all but 1 ounce of the bacon fat (do not dump it into the sink but into the garbage.) Reduce the heat to medium and add the onions and butter to the sauce pan. Cook for 4 to 5 minutes until softened.

Add the potatoes, chicken broth and 1/2 cup of the corn to the skillet and cook uncovered for 12 to 14 minutes until the potatoes are tender.Working in batches if necessary, transfer the soup to a blender or food processor and process to a puree. Rinse out the sauce pan and return the puree to the pan. Add the 1 1/2 cups of corn and the grated cheddar cheese, stirring well. Cook until the cheese is melted and the soup is well heated. Chop the bacon pieces to small bits and serve the soup hot with a sprinkle of bacon bits. This recipe will serve two to three persons.

Sardine Chowder

INGREDIENTS          
2          medium Yukon gold potatoes,
                peeled and cut into ½ inch cubes (2 cups)
4          cups water
4          slices bacon
½         tablespoon butter or butter substitute
½         tablespoon olive oil
1          medium white onion, chopped (1 cup)
3          cloves garlic, minced
2          ribs celery, chopped (1 cup)
1          cup red bell pepper, finely chopped
½         cup carrots, finely chopped
2          cup low sodium chicken broth
1          box POMI strained tomatoes (26 ounces)
1          teaspoon fresh thyme or ½ teaspoon dried
½         teaspoon dried oregano
2          bay leaves
2          cans (4.5 ounce) sardines in oil or water, drained, backbones removed, chopped
1          tablespoon chopped flat leaf parsley

METHOD

In a medium sauce pan, combine the potato chunks and water and bring to a boil. Lower heat to medium-low and simmer for about 10 minutes until the potatoes are almost soft. Remove from the heat, remove the potatoes from the liquid and reserve both.

In a medium skillet, add the bacon over medium heat and cook until the bacon is golden and crisp, about 5 to 7 minutes. Remove the bacon to paper towels to drain and retain 1 tablespoon of the fat (dispose of the rest in the garbage, not down the sink.)  Add the butter and olive oil along with the onions, garlic, celery, bell pepper and carrots.

Simmer for 4 minutes, stirring occasionally, until the vegetables become somewhat tender. Add the chicken broth, tomatoes, spices, bay leaves and bacon, Cook the soup at a simmer, stirring occasionally, over medium heat for 10 minutes. Remove from the heat and remove the bacon and bay leaves.  Add the sardine pieces, potatoes, potato liquid and parsley.. Stir well and let the soup sit for a few minutes before serving.

Based upon a recipe in Food and Wine Magazine, November 2010 and many others from Internet sites.

 

Green Tomatoes

Well, it is that time of the year. The summer was slow and so all the tomatoes haven't quite ripened and it is time to put in the winter crops, so out the tomatoes come. But, what to do with green tomatoes? Look down around the blog for a few ideas - in fact, I am still working on two more recipes. There are many recipes on the web for relish and pickles so I won't travel there.
Fried Green Tomatoes are a different story. At first, you can either dip them or not dip them in one egg beaten with 2 tablespoons of water.Then there are generally three coatings to try: flour, bread crumbs or corn meal. "Bread crumbs" covers a ,lot of territory also. I tried all six methods and, unfortunately, did not like any of them. The best of the lot was egg dip and bread crumbs, but perhaps my slices were too thick because they hardly got cooked before the bread crumbs were, literally, burned toast. Perhaps I can find an "expert" fried green tomato chef somewhere.......

Green Tomato Fritters

IINGREDIENTS
1    can (15 ounce) butter beans
1    cup chopped green tomatoes (2 medium)
1/2 cup polenta mix or fine cornmeal
1    tablespoon granulated brown sugar
2    tablespoons olive oil, divided
1    teaspoon dried thyme
1/4 cup flour
1    egg, beaten

METHOD
Rinse and drain the butter beans. Mash them to a paste in a large bowl or use a food processor to process them and remove them to a large bowl. Retain. In a medium sauce pan, place the chopped green tomatoes into 1 cup of boiling water and cook for 3 minutes. Drain and retain both the tomatoes and the water. Return the cooking water to the medium sauce pan and add the polenta. Cook, stirring, until the polenta is thick and creamy, about 10 to 12 minutes. Remove from the heat.

Add the tomatoes to the mashed beans in the large bowl. Add the cooked polenta, brown sugar, 1 tablespoon olive oil, thyme and flour. Mix thoroughly and stir in the beaten egg. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Scoop up about 1/3 cup of the fritter batter and drop into the skillet. Press down with the scoop and flatten the fritter to about 3/8 inches thick. Repeat for 2 more fritters.

Cook the fritters for 4 to 5 minutes before turning them over and cooking another 4 to 5 minutes. They should be golden to dark brown - not burned. Remove to a platter covered with paper towels to drain and continue cooking fritters until all the batter has been cooked. Serve immediately. This recipe should make 7 to 8 fritters.

Green Tomato Risotto

Rice with green tomatoes made the way the Italians might cook it if they every had green tomatoes.

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped
1/3 cup Arborio or Carniroli rice
1/4 cup dry white table wine
1/4 cup chicken broth
1    cup hot water
1/2 teaspoon dried thyme
1    pinch red pepper flakes (optional)
1    cup chopped green tomatoes (2 medium)
1    tablespoon butter

METHOD
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring, until it becomes translucent, about 4 to 5 minutes. Add the rice and cook until it begins to sizzle, about 3 to 4 minutes. Add the white wine.and continue to cook until it is absorbed. In a small sauce pan, add the broth to the 1 cup of hot water and place on the stove at low heat. Add 1/4 cup of this mixture to the skillet and continue to stir until absorbed.

Continue adding small amounts of broth/water and stirring for 10 minutes. Add the thyme and red pepper flakes. Continue adding water and stirring until the rice is almost al dente and add the tomatoes. Cook for3 more minutes, remove from the heat, add the butter, stir it in and let the risotto set for a few minutes before serving.This recipe will make about 2 to 4 servings as a side dish.

Green Tomato Lasagna

This recipe is for a 4 by 9 baking dish but can be doubled for a larger (8x9) baking dish

INGREDIENTS
4    lasagna noodles
1    recipe bechemel sauce (look in this blog)
1    medium green tomato, chopped finely
1/2 teaspoon dried thyme
5    to 6 medium green tomatoes
1/4 cup grated white cheese (eg., Parmesan)

METHOD
In a large sauce pan, put the lasagna noodles in hot water to cover and set aside. Make the bechemel sauce and set aside. Place the chopped green tomato in 1/2 cup of water and bring to a boil. Boil for 3 minutes and drain. When cooled, add to the bechemel sauce, add the thyme and stir to mix well.

Remove the stem and hard white portion of all the tomatoes. Using a mandolin or similar slicer, set to position 2, slice off the top skin (stem side) of the tomatoes and discard. Slice the tomatoes until only the smallest bottom piece of each is left and discard that. Divide the slices into three portions.

Assemble the lasagna by adding a few tablespoons of sauce to the bottom of the 4x9 baking dish. On top of than place one of the noodles. A few more tablespoons of sauce and one of the three piles of tomato slices, evenly spaced, go in next. Repeat two more layers and add the last noodle on top of the third layer. Add whatever sauce is left, evenly cover with the cheese and bake for 20 to 25 minutes, until the cheese is just beginning to brown. Remove, let it cool for a few minutes, and serve. Will make 2 servings.

Bechemel Sauce

A simple way to make a really great white sauce. Now, why didn't I think of that ?

INGREDIENTS
2    tablespoons butter
2    tablespoons flour
1    and 1/4 cups milk, heated
1    pinch of salt

METHOD
Melt the butter over medium-low heat in a heavy-duty sauce pan. Ad the flour and cook, stirring constantly, until the paste begins to bubble a bit, about 2 minutes. Do not let it brown. Add the salt and warm milk and continue to stir as the sauce thickens. Bring to a boil then lower the heat. Continue to cook, stirring, for 2 to 3 minutes more. Remove from the heat and use immediately.

Green Tomatoes and Chicken

INGREDIENTS
2    medium green tomatoes
2    tablespoons olive oil
1    medium white onion
1    medium Yukon Gold or white potato
1/4 cup chicken broth
1/2 teaspoon died sage

METHOD
Cut the end skin off the tomatoes, remove the stem portion and slice the tomatoes crosswise 1/8 inch thick. Cut the slices into eighths. In a medium skillet, warn the olive oil over medium heat and add the tomatoes. Peel and cut the onion in half and cut the halve into thin slices crosswise and add them to the skillet. Cook, covered, over low heat stirring occasionally.

Peel the potato and cut into 1/4 inch cubes. Place in to a small sauce pan and add water to just cover the potatoes. Bring to a boil and reduce heat to a simmer. Cook for 4 minutes, drain and reserve. 

Cut he chicken breast in to 1/2 inch cubes and place into a small sauce pan. Add the chicken broth and bring to a boil. Reduce the heat and continue cooking until the chicken is well seared on all sides. Add to the skillet.

Add the potatoes and the sage to the skillet and continue to simmer for 4 to 5 minutes to mix all the flavors. Remove from the heat and serve immediately. Will serve 2 to 3 persons.

Lentils and Sausage Italian

INGREDIENTS2    ounces olive oil
1    pound turkey sausage
2    stalks celery, chopped
2    carrots, sliced thinly
1    cup fresh fennel stems, chopped
1    medium white onion, chopped
5    cloves garlic, minced
1    cup whole grape tomatoes
2    cans (15 ounce) or 1 pkg POMI (26 oz) diced tomatoes   
4    cups chicken broth
2    cups dry white table wine
1    cup dry red table wine
1    pound dry lentils
1    tablespoon dry oregano
1   tablespoon dry basil

METHOD
In a large skillet or sauce pan, add the olive oil over medium heat. If the sausage is encased, remove it from the casings. Add the sausage meat to the olive oil and cook it while you break it up into small bits using a fork or other implement, about 5 to 6 minutes. Add the celery, carrots and fennel stems to the pan and continue to cook for another 5 to 6 minutes. Add the onion and garlic and cook for 2 to 3 minutes.

Add the whole and diced tomatoes,broth, wine, lentils and spices to the pan, stir well, lower the heat to a simmer and cook, covered, for 1 hour. Season with salt if so desired and serve hot. This recipe will make 6 to 8 large servings or 10 to 12 medium servings.

Tomato Braised Chicken and Shallots

INGREDIENTS
1    large, skinless, boneless chicken breast
1    tablespoon olive oil
3    medium shallots, sliced
2    cups fresh tomato sauce (see recipe in this blog)
1/2 teaspoon dried, crushed rosemary

METHOD
Cut the chicken breast into 1 inch cubes, set aside. In a medium skillet over medium-high heat, warm the olive oil. Add the chicken cubes and sear on all sides, turning often. Add the shallots, tomato sauce and rosemary, lower the heat to medium-low and cook for about 10 to 12 minutes, stirring occasionally.

With a slotted spoon, remove the chicken to a serving bowl, increase the heat to high and cook the sauce until it becomes very thick, about 10 minutes. Pour the sauce over the chicken in the serving bowl and serve immediately. Will make two medium servings and pairs well with Reserve Sangiovese, Barbera or Charbono.

Tomato and Roasted Garlic Risotto

INGREDIENTS
5    medium cloves of garlic, unpeeled
1/4  cup water
1    tablespoon olive oil
1/2 cup Arborio rice
3    cups fresh tomato sauce (see recipe below)
1/2 teaspoon salt
1    tablespoon butter or butter substitute
1   tablespoon freshly grated hard Italian cheese

METHOD
Preheat the oven to 400 F degrees. Cut the stem ends off of the garlic cloves and place into a glass or pottery baking dish. Bake for 18 minutes. remove from the oven and allow to cool. When cool, remove the outside skins from the garlic, transfer to a blender or food processor, add 1/4 cup of water and puree. Set aside. (If the puree looks real thick, add a bit of water and re-process.)

In a large skillet, heat the olive oil over medium-high heat. Add the rice. Cook until the rice begins to sizzle a bit, about 5 to 6 minutes, and add 1/2 cup of the tomato sauce. Stirring constantly, wait until each batch of liquid is almost absorbed before adding another 1/4 cup of tomato sauce. After about 15 minutes, pour in the garlic puree and stir. Continue adding tomato sauce until the rice is al dente, about 20 minutes total. Remove from the heat, stir in the salt, butter and cheese. Serve immediately. This recipe will serve about two people and pairs well with Reserve Sangiovese, Barbera or Charbono.

Fresh Tomato Sauce

INGREDIENTS
10-12  medium sized tomatoes, garden grown or farmers market
6          cups boiling water
6-8       cups cold water

METHOD
Place the tomatoes into the boiling water, in batches if necessary, and boil them for 4 to 5 minutes. Be sure all parts of the tomato are under water for the majority of the cooking time. Remove the tomatoes with a slotted spoon to the cold water and let them cool.

Peel the skins off the tomatoes and remove the hard stem portion. Cut the tomatoes in half and place them into a large sauce pan. Add 6 cups of boiling water and cook, covered, over medium-high heat for 25 to 30 minutes. Transfer to a blender or food processor, working in batches if necessary, and process to a puree. Strain through a sieve to remove any seeds and set aside to cool. If you need the sauce in another dish immediately, set the required portion into a sauce pan and either set on low heat or set aside to cool also.

NOTE: Do NOT use supermarket tomatoes for this sauce. They generally are too hard and do not have enough flavor to make a good sauce.

Roasted Zucchini

INGREDIENTS
4       medium zucchini (about 1 pound)
1       tablespoon olive oil
1/2    teaspoon salt
1/2    teaspoon fennel seeds
1/2    teaspoon ground cumin seeds
1       tablespoon freshly grated Parmesan cheese

METHOD
Preheat the oven to 425 F degrees. Cut the zucchini into two parts lengthwise and then  slice crosswise into 1 1/2 to 2 inch pieces. Place into a large bowl, drizzle with the olive oil and sprinkle with the salt. Toss to coat all pieces as evenly as possible and transfer to a sided baking dish making sure the pieces are skin-side down. Roast for 18 minutes or until the zucchini begins to brown on the edges. Remove to the original bowl.

Change the oven setting to broil. Grind the fennel seeds to a powder, mix with the cumin  and sprinkle over the zucchini, evenly coating all pieces. Place back on the sided baking dish, skin side down, and broil for 3 to 4 minutes. Remove from the oven, transfer to a serving dish, sprinkle with the freshly ground Parmesan and serve immediately. Provides 2 to 3 servings.

Roast Pork And Vegetables

INGREDIENTS

2    tablespoons whole grain mustard
2    tablespoons Dijon style mustard
1    tablespoon dried thyme
1    tablespoon ground fennel seeds
4    cloves garlic, minced
1/4 cup olive oil
1    3-4 pound pork loin roast
3-4  carrots,peeled
14   small red or Yukon potatoes
1-2  large bulbs fennel
12   cloves garlic, unpeeled

METHOD
Prepare the marinade in a medium bowl by combining the two mustards, the thyme and fennel, garlic and olive oil. Whisk well to mix. Place the pork roast on a large sheet of plastic wrap and coat the top with the marinade. Roll the roast over and coat the other side. Wrap the roast with the plastic wrap, place into a plastic bag and refrigerate overnight.

The next day, preheat the oven to 350 degrees. Cut the carrots into 3 inch lengths and cut the larger parts lengthwise into halves or quarters so all the pieces are equivalent in size. Par boil the carrots for 4 minutes, remove from the boiling water with a slotted spoon and set aside. Wash and cut the small potatoes in half and par boil them for 4 to 5 minutes and set aside.

Remove the outer part of the fennel and cut it into 1/2 inch slices lengthwise, making sure part of the base bulb is included in each slice. Working is batches if necessary, fry the fennel slices in  olive oil until beginning to brown, turn them over and brown the other side. Prepare the garlic cloves by snipping off the hard part where they were attached to the base. DO NOT PEEL.

Remove the pork roast from the bag and plastic wrap and brown it on all sides over medium heat. Place it into a large baking dish, arrange the vegetables around the pork and roast it for 40 to 45 minutes. When done, remove the roast from the baking dish and slice it, transferring it to a serving platter. Arrange the roasted vegetables around the pork and serve. Pair this dish with a green salad, and a light red wine like Sangiovese, TRE Merlot or Cabernet, or the Rosatella Rose.

(The roasted garlic can be easily removed by rolling a fork or spoon over the bulb towards the open end, discarding the skin.)

Roasted Eggplant Soup

Two soups in a row. Oh well. I have been working on this for quite a while. I finally got it right and thought I should post it. If you do not like eggplant, don't try this. If you love eggplant like I do, go for it. It is different but delicious.

INGREDIENTS
2    large Italian eggplants
4    tablespoons olive oil, divided
1    medium white onion, chopped
4    cloves garlic
3 1/4  cups low salt chicken broth, divided
1/2  jar (7 ounce) roasted red peppers, drained and chopped

METHOD
Preheat the oven to 325 F degrees. Peel the eggplants and cut into 1/2 inch slices lengthwise. Brush both sides liberally with olive oil, season with salt, place on a roasting pan and roast in the top of the oven for 30 to 40 minutes. Check for done-ness every 10 minutes - when they are golden brown, turn them over and roast for another 10 minutes. Remove from the oven, chop into 1 inch cubes and set aside.

In a large sauce pan, heat 2 tablespoons olive oil over medium heat. Add the onion and simmer until it becomes translucent, about 5 to 6 minutes. Add the garlic and simmer for 1 minute. Add 3 cups of the chicken broth and the eggplant pieces and simmer for 8 to 10 minutes to blend the flavors. Working in batches if necessary, transfer the eggplant soup to a blender or food processor and process to a puree. Strain into a clean sauce pan and season to taste.

Meanwhile, add the roasted red peppers and 1/4 cup of chicken broth to blender of food processor. Process to a puree, Reheat the eggplant soup as necessary and transfer to individual bowls. Spoon the red pepper puree into the center of each bowl and serve immediately.

Loosely based on an idea found at www.cooks.com

Cool Tomato Soup

A wonderful cool soup great for a hot afternoon or a cool morning brunch.

INGREDIENTS
1 1/4 cups fresh tomatoes, diced to 1/4 inch, divided
2       cups chopped or whole canned tomatoes with sauce
3       green onions, white and green parts, chopped
1/4    cup chopped fresh cilantro leaves
2       tablespoons tomato-based salsa
1       tablespoon lemon juice
1       pinch salt to taste

METHOD
Into a blender or food processor, place 3/4 cup chopped fresh tomatoes. Add the 2 cups of canned tomatoes (from 1 can of San Marzano tomatoes, 1/2 can Di Napoli tomatoes or 1/2 package POMI chopped tomatoes.) Add the green onions, cilantro, salsa, and lemon juice and process to a lumpy puree. Add the remainder 1/2 cup of diced fresh tomatoes and chill in the refrigerator for 1to 2 hours. Serve with a garnish of fresh cilantro leaves.

Apricot Balsamic Dressing

This is it, finally. This is the dressing that was added to the chicken served at the Olive Oil and Balsamic tasting. You weren't there ?? Well, you can try it anyhow, and add it to a salad festooned with cooked chicken strips.
INGREDIENTS
1    tablespoon olive oil
2    medium shallots, chopped finely
1/4 cup B & R Farms Apricot and Red Pepper sauce
1/8 cup dry white table wine (TRE Chardonnay was used)
1/4 cup well aged balsamic vinegar (must listed first in the ingredients)

METHOD
In a medium sauce pan over low-medium heat, add the olive oil and chopped shallots.Simmer for 4 to 5 minutes to soften the shallots. Add the B & R Apricot sauce and bring to a roiling boil.  Add the wine and balsamic vinegar, bring back to a boil, and reduce the heat. Simmer until the sauce has been reduced to a syrupy consistency. Remove from the heat and serve once partially cooled.

From the kitchen of my friend and excellenr cook, Kimarie Manfre

Balsamic and Wine Dressings

These also were served at the Balsamic Tasting at Guglielmo Winery.
One
INGREDIENTS
2    tablespoons Emile's Port Wine
2    tablespoons aged balsamic vinegar

METHOD
Mix the to ingredients together, whisk well and serve on a salad with a preponderance of Arugula or Royal Rose radicchio or other peppery (can't call them bitter) greens.

Two
INGREDIENTS
2    tablespoons Chaucer's Raspberry wine
1    tablespoon aged balsamic vinegar.

METHOD
Whisk these two ingredients together and dress a mixed green salad that would benefit from raspberry vinaigrette dressing.

NOTE: As pointed out to the class, the best part of these dressings is that if you should prepare too much, they are very drinkable. No, I'm not kidding.

Roasted Halibut

This recipe will work with almost any fish fillet that isn't too thick (less than one inch). For thicker fillets, either butterfly them or fillet them further to get down to one inch.

INGREDIENTS
2    tablespoons olive oil, divided
2-3 shallots, minced (1/2 cup)
1    tablespoon minced garlic
1    fillet halibut or striped bass (1 to 1 1/2 pounds)
1    tablespoon dry white table wine
      salt
1    teaspoon lemon juice
1/2 teaspoon dried dill weed

METHOD
Preheat the oven to 350 F degrees. In a small skillet, add 1 tablespoon olive oil over medium heat. Add the shallots and garlic and simmer them for 4 to 5 minutes to soften them. Place the shallot mixture in a baking dish and shape to the size of the fish fillet. Pour the wine over the shallot mix.

Place the fillet onto the bed of shallots and sprinkle with the lemon juice. Oil the top side of the fillet with the remaining olive oil. Add a bit of salt and sprinkle with the dried dill. Roast the fish on the top shelf in  the oven for about 12 minutes until the fish flakes easily. Remove from the oven and carefully transfer to a serving plate with the shallots and any juices. Will serve two people. Pairs well with the Balsamic Glaze found elsewhere in this b log and with Private Reserve Chardonnay.

Based upon a recipe in Food and Wine magazine, April 2011

Patty Pan Squash and Orange

Why did I mix squash and orange. Because I had both around and didn't know what else to do with them. It sounded like a good idea. It was - they are quite tasty.Quite a surprise, really.

INGREDIENTS
1    medium orange, peeled and sectioned
4-5 patty pan or summer squash
1/4 cup dry white table wine
1    tablespoon aged balsamic vinegar
1    teaspoon granulated brown sugar
1    tablespoon butter or butter substitute

METHOD
Cut the orange sections into several pieces each and place into a small bowl. Mash the orange sections and strain, reserving both the liquid and pulp. Cut the squash into 1/8 slices or smaller and steam them for 5 to 6 minutes until crisp tender. Transfer to a bowl and add the orange pulp, stirring t in. Cover to retain the heat.

Place the orange juice, white wine, and balsamic vinegar into a small sauce pan and bring to a boil. Continue to boil until the liquid has been reduced to half, 10 to 12 minutes. Add the brown sugar and butter and stir until the butter is completely melted. Remove from the heat and drizzle over the squash before serving. If any sauce is left over, serve it alongside the squash. Will serve 2 to 3 people.

Balsamic Glaze

A simple recipe for a great glaze to serve over or with fish, chicken or other meats. Yes - another balsamic recipe. It just is so good and so versatile

INGREDIENTS
2    teaspoons olive oil
2-3 shallots, minced (1/4 cup)
1/2 cup aged balsamic vinegar
2    teaspoons granulated brown sugar
2    teaspoons tomato paste

METHOD
In a small skillet, heat he olive oil over medium heat and add the shallots. Cook, stirring occasionally, for about 5 to 6 minutes until tender. Transfer to a food processor or blender, add the balsamic vinegar and brown sugar and process to a puree. Return to the skillet and increase the heat to medium-high. Boil the liquid until the amount has been reduced by half and is syrupy, about 5 to 6 minutes. Remove from the heat and whisk in the tomato paste. Serve immediately.

Port and Apricot Sauce

Here is a great mixture of sweet, spicy and fruity flavors that will complement meat, poultry and fish dishes or even roasted vegetables.

INGREDIENTS
1    cup low sodium chicken broth
1    medium shallot, chopped
1/3 cup dried apricots, chopped
1    pinch red pepper flakes
1/4 cup Eredita port wine
1/2 cup dry red table wine
1/4 cup aged balsamic vinegar

METHOD
In a medium sauce pan, add the broth, shallots, apricots and red pepper flakes. Bring to a boil and then reduce heat to a simmer. Cook for about 10 minutes. Remove from the heat to a blender or food processor, add the port, red wine and balsamic vinegar.

Process to a puree and return to a clean sauce pan. Continue to simmer until the liquid is reduced to about half and the sauce becomes very thick. Remove from the heat and serve as needed.

This began as a recipe from the website About.com but has evolved greatly

Potato Crusted Fish Filets

Not only does this dish look really cool (I need a better drizzling device than what I used here) it also tastes great. The mixed flavors of potatoes and fish, fish and polenta, with or without sauce, and polenta with sauce are all very good. This dish will amaze everyone at the table when it is served. I was amazed myself. (You may want to double the sauce recipe - it is that good)

INGREDIENTS
Fish
3-4 fish fillets (6-8 ounce each) halibut, tilapia, flounder, etc.
2    tablespoons olive oil, divided
      egg wash - 1 egg beaten with 1/4 cup of water
2-3 small diameter Yukon Gold or white potatoes

Sauce
1/2 cup dry white table wine
1/4 cup white wine vinegar
1    medium shallot, chopped
1    dash ground white pepper
1/4 pound butter or butter substitute
1    tablespoon Dijon style mustard

1    recipe Creamy Polenta (elsewhere in this blog)
2    tablespoons chopped flat leaf parsley

METHOD
Preheat the oven to 375 F degrees. Brush one side of the fish fillets with olive oil and place them oil-side down on a baking sheet. Brush the upper side with the egg wash. Using a mandolin, thinly slice the potatoes into round slices. Dip them or brush them with olive oil and place them on top of the fish fillets, overlapping each other to resemble fish scales. Bake for 10 to 15 minutes until the potato slices are beginning to brown.

Meanwhile, in a shallow skillet over medium heat, add the white wine, wine vinegar, shallots and white pepper. Cook for 6 to 8 minutes until the liquid has been reduced to 1/4 cup. Whisk in the butter 1 teaspoon at a time until an emulsion has formed. Whisk in the mustard, strain through a sieve into a serving bowl and retain.

To serve on individual serving dishes, make a bed of polenta in the center of the dish that is just slightly larger than the fish fillet. Sprinkle with chopped parsley and carefully lay the fish on top of the polenta. Drizzle with some of the sauce and serve, passing the sauce.

Based upon a recipe from Robert Rothschild Farms

Creamy Polenta

I really feel sorry for those out there who think polenta is just cornmeal mush. They will never try a recipe like this and they may never get to enjoy the wonderful tastes and textures possible with polenta. But, we will.

INGREDIENTS
4    cups boiling water
1    cup polenta mix
1/2 cup whole milk (not reduced fat or non-fat)
1/2 cup half-and-half
1    tablespoon butter or butter substitute
1    cup grated Pecorino, Grana Padana or other hard Italian cheese

METHOD
In a medium sauce pan, bring the 4 cups of water to a boil and add the polenta mix, stirring constantly. Continue cooking and stirring over medium-high heat for 10 minutes. Gradually pour in the milk and half-and-half. Bring back to a boil and cook, stirring, for 10 more minutes over medium-high heat. Stir in the butter and cheese, remove from the heat, and let it rest for 4 to 5 minutes before serving. Leftovers may be refrigerated for 1 to 2 days.

Based on a recipe in Food and Wine magazine, April 2011

Tangerine Beef and Mushrooms

INGREDIENTS
1    pound flank steak
1    tablespoon tangerine peel
1/4 cup tangerine juice
1    teaspoon ground cumin
2    tablespoons olive oil, divided
1    medium white onion, chopped
4    cloves garlic, minced
1/2 pound mushrooms, sliced (about 2 cups)
1    tablespoon aged balsamic vinegar

METHOD
Slice the flank steak across the grain into 2 inch by 1/2 inch wide strips. Place them in to a re-seal able plastic bag and add the tangerine peel, tangerine juice and 1 tablespoon of olive oil. Squeeze and mash the bag to evenly distribute the marinade and coat all the beef slices. Refrigerate for 1 hour.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat and add the onions. Simmer for 5 to 6 minutes until the onions are translucent. Add the garlic and simmer for 1 minute. Add the beef slices and marinade and cook, stirring occasionally, until the beef is browned on all sides and thoroughly cooked, about 7 to 10 minutes.

Add the mushrooms and balsamic vinegar and continue to simmer, stirring, until the mushrooms are softened, about 5 to 6 minutes.Remove from the heat and serve over brown or white rice, noodles or polenta.

NOTE: If tangerines are not in season, use equal parts of lemon and orange peel and juice instead of the tangerine peel and juice.

Based on ideas from the FoodNetwork.com

Carrots in Apricot Sauce

This sauce is so good I can see it being used on other foods, like roast pork, leg of lamb, turkey breast, chicken, sweet potatoes, or....well enough. I'll try some of these ideas and let you all know later.  OK ??

INGREDIENTS
1    package (12 ounces) baby peeled carrots
1    cup low sodium chicken broth
1/2 cup dried apricots, chopped small
1    teaspoon honey
1    teaspoon aged balsamic vinegar
1/4 teaspoon ground cinnamon

METHOD
Steam the carrots in the microwave or on top of the stove for 4 minutes so they remain crunchy-tender. Set aside. In a medium sauce pan, combine the broth, apricots, honey, balsamic vinegar and cinnamon. Bring to a boil and reduce the heat to low. Cook for 6 to 7 minutes until the apricot pieces have absorbed enough liquid to be soft and tender. Transfer to a blender or food processor and process to a slightly lumpy puree.

Return to the sauce pan and add the carrots. Cook over low for 1 to 2 minutes to reheat the carrots, remove from the heat and serve.

Based upon ideas from www.about.com Home Cooking

Steak with Roasted Red Bell Pepper Pesto

Try a little something different to put on your flank or sirloin steak. Simple to make and great to eat. Can serve as an appetizer also.

INGREDIENTS
1   pound flank or sirloin steak
1   teaspoon dried basil
1   tablespoon olive oil
1   jar (7 ounce) roasted red bell peppers
2   tablespoons roughly chopped fresh basil
2-3 tablespoons beef broth

METHOD
Cut the steak across the grain into 2 inch by 1/2 inch strips and place them into a re-seal able plastic bag. Put the dried basil leaves into a coffee grinder and pulverize them. Add them and the olive oil to the plastic bag. Seal the bag and mix it well to coat all the steak strips with oil and basil. Refrigerate for 1 hour.

Place the roasted red bell peppers into a blender or food processor and puree. If they will not puree completely, add beef broth by tablespoons and continue to process until a smooth puree is obtained. Add the chopped basil leaves and process until they are chopped to 1/4 inch pieces.

In a large skillet over medium heat, add the beef slices from the plastic bag with any liquid and cook, turning as needed, until thoroughly browned. Remove from the skillet to a serving dish and cover to keep warm. Add the pesto to the skillet  and cook for 2 to 3 minutes to  heat. Remove from the stove, pour over the steak strips and serve.

Caribe Black Bean Chili

A different meatless chili with flavors from the Caribbean forming a slightly sweet chili that also includes some typical chili flavors. Shown here with added red bell peppers.

INGREDIENTS
1   cup shredded coconut
1   cup chicken broth
1   cup water
2   tablespoons olive oil
1   medium white onion, chopped
4   cloves garlic, minced
1/2 package POMI chopped tomatoes (13 ounces)
2   tablespoons lime juice
1   tablespoon white wine vinegar
1   teaspoon ground cumin
1   teaspoon dried thyme
1   teaspoon smoked paprika
1   pinch crushed red pepper flakes
1   can (15 ounces) black beans, rinsed and drained

METHOD
In a medium sauce pan, combine the coconut, broth and water. Bring to a boil, reduce heat to medium and cook for 6 to 7 minutes until the liquid is reduced by half. Remove to a blender or food processor and process on low for 1 to 2 minutes. Drain, reserving the liquid and discarding the coconut. If the liquid left is under 1 cup, add broth to bring it back to 1 cup. Set aside.

In a large sauce pan, heat the olive oil over medium heat and add the onion. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent. Add the garlic and cook for 1 minute. Add the reserved broth-coconut liquid, the tomatoes, lime juice, vinegar and all four spices ( but not the beans.)  Simmer for 5 to 6 minutes to blend the flavors, then add the beans. Cover and cook for 5 to 6 minutes to heat and add flavor to the beans. Remove from the heat and serve to 4 to 6 of your family or friends.

Based on ideas from Cooks.com

Grilled Pepper and Leek Salad

So, you used up the white portions of several leeks and only have the pale green to green parts left. So, you used half of a can of cannelini beans (or garbanzos) and don't know what to do with the rest. Make a salad. Better than that, make a GOOD salad.

INGREDIENTS
2    red bell peppers
1/2 can (15 ounce) white kidney (Cannelini) beans
4    medium leeks, pale green and green parts only
3    tablespoons olive oil, divided
1    tablespoon Sherry vinegar
1    teaspoon Dijon style mustard

METHOD
Place the two red bell peppers on a baking sheet and broil on the highest position in the oven. When each side blackens, turn 1/4 turn. When all four sides are blackened, remove from the oven and place into a paper bag and close the bag. Leave them there until they cool enough to handle, about 10 minutes.

Meanwhile, slice the leeks crosswise into 1/4 inch rounds, about 2 cups. Break the disks into single slices. Heat 2 tablespoons of olive oil in a large skillet and add the leek rounds. Simmer, turning occasionally, until some of the leeks begin to brown. Remove from the heat and set aside.

Remove the red bell peppers from the paper bag and remove the skins from them. De-stem them, remove all the seeds and cut into 1 inch squares. Place into a serving dish. Rinse and drain the beans and add them to the salad bowl. Add the leeks to the salad and mix well.

In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon Sherry vinegar and the mustard. Whisk to mix the dressing and pour over the salad. Either chill slightly or serve immediately.

Moroccan Carrots

A tasty side dish to spice up any meal. What do you mean - "No one eats carrots!" They will now.

INGREDIENTS
6    medium carrots, peeled and sliced thin
1    cup fresh orange juice
1    teaspoon ground coriander
1    teaspoon ground cumin
1/2 teaspoon ground cinnamon
1    tablespoon butter or butter substitute

METHOD
In a medium sauce pan, cover the carrots with water and bring to a boil. Boil for 3 to 4 minutes, remove from the heat and drain. In a large skillet, combine the carrots, orange juice, coriander, cumin and cinnamon . Simmer over medium heat, stirring occasionally, until the carrots are very tender, 10 to 12 minutes.
 Remove from the heat and drain, reserving the cooking liquid. Run the carrots through a food mill or food processor to pulverize them. Set aside.

Return the cooking liquid to the sauce pan and simmer over medium heat until it is reduced to 1/4 cup. Combine the pulverized carrots with the liquid, stir and reheat. When heated, remove from the sauce pan to a serving dish and serve.

Based on a recipe from Food and Wine magazine, May 011

Spicy Sweet Potato Soup

This is a thick, rich soup with wonderful undertones of peanuts and lemon. It should be served in small portions. Contains 6 to 8 servings. Pair with Guglielmo Estate Rosatello or Reserve Pinot Noir

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped (1/2 to 3/4 cup)
2    cloves garlic, minced
1    teaspoon dry powdered ginger
1/2 teaspoon dry cumin
1    pinch cayenne pepper
1    sweet potato, peeled and cubed to 1/2 inch (about 2 1/4 cups)
2    cups chicken or vegetable broth
1    cup dry white table wine
3    tablespoons plain, unsweetened peanut butter
1    tablespoon butter or butter substitute
2    tablespoons lemon juice

METHOD
In a large sauce pan over medium heat, add the olive oil and onion. Simmer for 5 to 6 minutes until translucent and add the garlic. Simmer 1 minute and add the ginger, cumin, cayenne pepper, sweet potato, broth and wine. Bring to a boil, reduce heat to medium-low, cover and co0ok for about 15 minutes until the sweet peppers are tender.

Remove from the heat and, using batches if necessary, place into a blender or food processor and process until pureed. Return to a clean sauce pan and stir in the peanut butter and lemon juice. Stir over low heat until the peanut butter is completely melted and combined. Serve in 3 to 4 ounce portions.


From ideas in a recipe at Food.com