Oven Beef Stew

INGREDIENTS
2    slices hickory smoked bacon, cut to ½ inch
1    pound beef sirloin (London broil) cut to 1 inch cubes
2    medium white potatoes, cut to ½ inch cubes
1    cup pearl onions (frozen or fresh, peeled)
1    can (15 ounces) diced tomatoes
1 ½   cup chopped celery, leaves and all
1    cup dry red table wine
1    teaspoons dried thyme
1    teaspoon dried marjoram
1    tablespoon dried parsley

METHOD

Preheat the oven to 375 F. In a large skillet, cook the bacon over medium heat until well crisped. Place the bacon into a large baking dish (3 quart.) Add the meat to the skillet and brown on all sides, stirring often. Add to the baking dish.

Add all of the remaining ingredients including the bacon to the baking dish and stir to m ix them well. Place into the oven and cook for 30 minutes uncovered. Check one of the potato pieces to see if the dish is cooked through and, if not, cook for another 5 to 10 minutes. Remove from the oven and serve. This recipe will serve 2 to 4 people.

Curried Yam Soup

A slightly spicy soup served hot on a cold day, or served cold on a warm day.

INGREDIENTS
1          pound yams or sweet potatoes
3 ½      cups chicken broth
3          cloves garlic, chopped
1          teaspoon curry powder
½         teaspoon ground cardamom
½         cup roasted red peppers
½         cup light cream or half –and-half

METHOD

Peel the yams and cut into 1 inch cubes. Place the yams into a large sauce pan and add the broth, garlic, curry and cardamom. Bring to a boil and reduce the heat to simmer; cook, covered, for 8 to 10 minutes until the yams are soft. Add the roasted red peppers and cook for another 2 to 3 minutes.

Remove from the heat and, working in batches if necessary, place into a blender or food processor and process until pureed. Return to a clean sauce pan, add the cream, stirring it in, and serve. If serving cold, chill in the refrigerator for at least one hour before serving.

North African Hummus

INGREDIENTS
1    can (15 ounces) garbanzo beans
1    clove garlic, minced
2    tablespoons olive oil
3    tablespoons sesame seed paste
2    tablespoons preserved lemon, seeded, rinsed, drained
     or 1 tablespoon lemon juice
1   teaspoon ground cumin
1   teaspoon ground coriander
1   teaspoon ground cinnamon

METHOD

Place all ingredients into a food processor and blend until smooth. Add small amounts of water or chicken broth to thin during the blending process, even to a thin consistency. Refrigerate for at least 1 hour during which the hummus will thicken. Serve with vegetable sticks and/or crackers.

NOTE:  The three spices can be reduced to ½ teaspoon each for a less-spicy hummus.

Algerian Fish Soup

INGREDIENTS
2    tablespoons olive oil
1    large onion, chopped
2    cloves garlic, minced
1    can (15 ounces) diced tomatoes w juice
1    teaspoon paprika
½   teaspoon turmeric powder
2    medium potatoes, peeled, diced (2 cups)
3    stalks celery, diced
1    pound + firm white fish (cod, Pollack, flounder)

METHOD

Heat the olive oil over medium-high and add the onions. Cook for 5 to 6 minutes and add the garlic, stirring occasionally. Cook 1 minute and add the tomatoes. Simmer for 6 to 8 minutes until most of the liquid is gone and add the paprika, turmeric, potatoes and celery. Reduce the heat to a simmer, cover and cook for 10 minutes.

Working in batches if necessary, add to a food processor or blender and process to a puree, pouring in to a large skillet when done. Cut the fish into 2 inch squares and add to the soup in the skillet. Simmer the soup, covered, over low heat for 12 minutes, stirring once or twice to prevent burning. Serve in individual bowls garnished with chopped parsley or cilantro leaves.

Based on a recipe from  Algeria.com

Chickpea Date Tagine

INGREDIENTS
1    tablespoon olive oil
1    large onion, diced (about 2 cups)
4    cloves garlic, minced
1    teaspoon ground cumin
1    teaspoon ground coriander
1    teaspoon powdered ginger
½   teaspoon ground cinnamon
1    can (15 ounces) diced tomatoes
2    cans (15 ounces) chickpeas, rinsed, drained
1    cup whole wheat couscous
1    cup pitted dates, quartered
¼   cup lemon juice or ½ preserved lemon, rinsed, seeded, minced
½   cup chopped fresh cilantro

 METHOD

Heat the oil in a alrge sauce pan over medium heat and add the onion. Cook for 10 minutes, stirring often, or until beginning to brown. Add the garlic, cumin, coriander, ginger and cinnamon, stirring them in and cooking for 30 seconds. Add the tomatoes, chickpeas and ¼ cup of water. Reduce heat to a simmer and cook for 10 minutes.

Meanwhile, toast the couscous in a medium skillet until it begins to brown and add 1 ¾ cups of water. Bring to a boil, remove from the heat, cover and let it steep for 5 minutes.

Stir the dates and lemon or juice into the tagine and continue to cook for 2 to 3 minutes to soften the dates. Remove from the heat and serve over couscous, sprinkled with chopped cilantro. Will serve 6 to 8 people.

Adapted from a recipe found at Food.com

 

Barley Fennel "Risotto"

INGREDIENTS
2    cups water
1   cup pearl barley
2   tablespoons olive oil
3   large shallots, finely chopped
4   cloves garlic, minced
½  cup dry white table wine
2   cups reduced-sodium chicken broth
2   teaspoons fennel seeds, ground
1   medium fennel bulb, cored and finely diced
1   tablespoon butter
1   cup pitted black or Kalamata olives, sliced
1   tablespoon lemon juice

METHOD

In a large sauce pan, bring the 2 cups of water to a boil, add the barley, bring back to a boil, cover and take off the heat and steep for about 15 minutes.

In a large skillet, heat the olive oil over medium-high heat and add the shallots. Cook for 5 to 6 minutes until they are translucent and add the garlic, Cook for 1 minute and add the barley.and its soaking liquid Cook the barley, stirring for about 3 to 4 minutes, and add the white wine.

In a small sauce pan heat the broth and keep it warm. Add 1/4 cup to the skillet and stir the barley until the liquid is absorbed. Continue to add small quantities of broth to the barley for 10 minutes, continuously stirring, and then add the fennel seeds and fennel.

Continue adding liquid and stirring until the barley is al dente (soft and slightly chewy) and the fennel is tender, about another 19 minutes. Remove from the heat and add the butter, olives and lemon juice. Stir to combine, allow the “risotto” to rest for a few minutes and serve.

Spicy Tilapia Stew

By spicy, I mean like Taco Bell Hot Sauce spicy. To lower the temperature, cut down on the red pepper sauce. It won’t burn your mouth either way; it’s just spicy, not hot.

INGREDIENTS

3          tablespoons lime juice
1          tablespoon ground cumin
1          tablespoon paprika
2          teaspoons minced garlic
1          tablespoon red pepper sauce
1 ½      pounds tilapia fillets, cut into chunks
            (or other mild fish)
 
2          tablespoons olive oil
1          medium white onion, chopped (1 cup)
1          large red bell pepper, diced (2 cups)
2          cups POMI chopped tomatoes or 1 can (15 ounces) diced
1          medium Yukon potato, diced (about 1 cup)
1          cup low sodium chicken broth
½         cup chopped fresh cilantro

METHOD

Stir together the lime juice, cumin, paprika, garlic, and pepper sauce in a large bowl or plastic bag. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Heat the olive oil in a large sauce pan over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia with its marinade, potato, and diced tomatoes. Pour the chicken broth over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia and the potatoes are completely cooked through, another 5 to 10 minutes.

Orange Flavored Brownies

This recipe is based on a Fudgey Brownie recipe given to me by Lynn O., one of our favorite customers at Guglielmo Winery
 
INGREDIENTS
¾    cup cocoa powder (Hershey, Ghirardelli, etc.)
½    teaspoon baking soda
2/3  cup oil (Canola or Olive), divided
¾    cup Cointreau
2     cups granulated sugar
2     eggs, beaten
1 1/3    cups un-sifted all-purpose flour
1     teaspoon orange extract
1     teaspoon grated orange peel
¼    teaspoon salt

METHOD

Preheat the oven to 350 F degrees and grease the sides and bottom of a 13 inch by 9 inch baking dish or two 8 inch square baking dishes.

In a large mixing bowl, combine and stir the cocoa and baking powder. Blend in 1/3 cup of the oil. Heat the Cointreau in the microwave and add to the mixing bowl, stirring until the mixture thickens. Add the sugar, eggs and the other 1/3 cup of oil and stir until smooth. Blend in the flour, orange extract, orange peel and salt and mix until thoroughly blended.

Pour the mixture in to the prepared baking dish(s) and bake for 28 to 30 minutes The brownies are done when a toothpick inserted into them comes out clean. If not completely done, cook for another 4 to 5 minutes. Cool, frost if desired and cut into squares. Enjoy

Christmas Bean Stew

INGREDIENTS
2    tablespoons olive oil
6    stalks of celery, sliced into ½ inch chunks
3    green onions, green parts included, cut to ¼ inch
3    garlic cloves, minced
½   teaspoon caraway seeds, lightly crushed
1    can (15 ounces) diced tomatoes
¼   cup chopped celery leaves
½   cup chicken broth
1    can (15 ounces) Cannellini beans, rinsed, drained
½   cup chopped black olives for garnish

METHOD

Heat the olive oil in a large sauce pan over medium-high heat. When the oil is hot, add the celery, and stir until coated with olive oil. Cook the celery, stirring occasionally, for 10 minutes. Add the scallions, the garlic, caraway, and a pinch of salt. Cook for another 5 to 6 minutes, or until everything softens.  Add the tomatoes, the broth and  2 teaspoons of the celery leaves. Cook for another few minutes to blend the flavors.

Add the beans, bring to a simmer, taste, and season if needed. Let it sit for a couple minutes and serve each bowl topped with a spoonful of chopped olives and a sprinkle of celery leaves

Cannelini with Shrimp

INGREDIENTS
2     tablespoons olive oil
½    medium white onion, diced
2     garlic cloves, minced
1     bay leaf
½    teaspoon dried thyme
½    teaspoon lemon juice
1     cup diced tomatoes
1     cup low sodium chicken broth
¼    cup Emile’s dry Sherry or Marsala
½    pound shrimp (1 ½ inches long), precooked, cleaned
2     cans (15 ounces) Cannellini beans, rinsed, drained

METHOD

In a large skillet, warm the olive oil on medium heat. Add the onion and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Add the bay leaf, thyme, lemon juice and tomatoes and cook for 3 to 4 minutes. Pour in the chicken broth and dry sherry. Cook over high heat until slightly reduced, about 5 minutes. Add the shrimp and drained beans; cook for 2 to 3 minutes, stirring often until shrimp are heated through. Remove the bay leaf and serve immediately.