Potato and Asiago Soup

The subtle flavors of Asiago cheese with some red and green bits to liven the eye appeal. Substitute vegetable broth if you wish.

 

INGREDIENTS

2          tablespoons olive oil
1          small white onion, diced (about 1 cup)
4-5       cloves garlic, minced
1          small gold or Yukon potato, peeled and diced (about ½ cup)
1          can chicken broth (about 14 ounces)
½         cup low fat or whole milk or half and half
½         cup diced red bell pepper
½         cup diced green onions (green and white portions)
1          cup finely grated Asiago cheese
            Salt and pepper to taste if you insist

METHOD

In a large saucepan, add the olive oil over medium heat, add the onions and garlic and saute until the onions are translucent. Do not let them brown. Add the broth and potatoes; simmer until the potatoes are tender. Remove to a blender or food processor; add the milk and tarragon and puree. Rinse out the original sauce pan and pour the potato onion puree into it from the blender.

Add the red pepper and green onion, stirring them in, and simmer over medium heat until the red pepper is tender, about 8 to 10 minutes. Working with a whisk, slowly add the cheese and stir it into the soup mix. Continue stirring until all the cheese is melted and combined. Remove from the heat and season to your taste. Serve immediately. Makes 2 large to 4 small servings.

Spicy Quiche

A nice wake-me-up in the morning with a cup of coffee or a spicy brunch dish with a glass of TRE Chardonnay; you control how spicy this dish gets.

 

 

 

INGREDIENTS

¾         cup Elki Chili Cracker crumbs (one 4.5 ounce package, crushed)
4          tablespoons butter or butter substitute (1/2 stick)
1 ¾      cup whole milk or 2% milk
1          cup Hot Pepper Jack cheese, grated
3          eggs
¼         teaspoon salt
½         cup spinach, chopped
¼         cup chopped green onions, green part only
1          cup chopped mushrooms, about 2 medium
2          tablespoons Garlic Survival Garlic Salsa (optional)
¼         cup ground Molinari Salami or Italian Sausage (optional)
¼         cup chopped cilantro
½         teaspoon onion powder
½         teaspoon garlic powder
½         teaspoon paprika
3          shakes cayenne (optional)

METHOD

Preheat the oven to 325 degrees. Melt the butter and combine with the cracker crumbs in a small bowl. Mix well to completely coat the cracker crumbs. Place this mixture into a 9 inch pie pan and form a crust by pressing down with your hands to smooth the mixture out and up the sides of the pan. Place into the oven on a middle rack for 10 minutes to set the crust. Remove and reserve.

In a medium sauce pan, scald the milk until tiny bubbles begin to show around the edges of the pan. Remove from the heat, add the cheese and stir until the cheese completely melts. In a separate bowl, add the salt to the three eggs and beat with a fork for 70 times to thoroughly fluff the eggs. Stir the eggs into the milk and cheese.

Swiss Anchovy Toasts

Don’t let the anchovies fool you – these are really tasty appetizers that are simple to make and look much more difficult to make than they are

 

 

 

 

INGREDIENTS

1   cup grated Emmenthaler cheese ( 2-3 ounces)
1   small can anchovies (2 ounces)
1   tablespoon chopped chives or green part of green onions
½  teaspoon dried dill
2   tablespoons low fat yogurt
½  teaspoon lemon juice
1   pinch of ground pepper (optional)
     paprika for dusting
12-14   baguette slices, ¼ inch thick

 METHOD

Preheat the broiler with the oven rack in the top position. When grating the cheese, use the large grating side. On a bread board or cutting board, mix the cheese and anchovies by chopping them together with a large knife until thoroughly mixed. Remove to a medium bowl and add the chives, dill, yogurt, pepper and lemon juice. Mix well.

Spread the mixture evenly on the 12 to 14 baguette slices (about one teaspoon per slice) and place on a baking sheet. Sprinkle a bit of paprika on top of each slice and broil for 3 to 4 minutes until cheese is completely melted. Do not let them burn (a bit of burn on the bread won’t hurt.) Serve immediately.

Spread the mixture evenly on the baguette slices (about one teaspoon per slice) and place them on a baking sheet. Sprinkle a bit of paprika on top of each and broil for 3 to 4 minutes until the cheese is completely melted. DO NOT let them burn (a bit of burn on the edges of the bread won't hurt a thing.) Serve immediately.

Portobello Chili

A hearty vegetarian chili that just happens to be very good and quite filling.

INGREDIENTS
2    tablespoons olive oil
2    portobello mushrooms 5 to 6 inches wide
1    medium white onion, chopped small (1 cup)
5    cloves garlic, minced
2    cups low sodium chicken broth
2    cans (14 ounce) canneloni (white kidney) beans, rinsed and drained
1   medium red bell pepper, cleaned and diced small (1/4 inch)
4   teaspoons dried cumin powder
3   teaspoons dried thyme
1/8 teaspoon red pepper flakes
3-4 shakes cayenne pepper

METHOD
Remove the dark underside gills of the portobello mushrooms, rinse, remove the stems, and dice into 1/4 to 1/2 inch cubes. In a large sauce pan, add the olive oil over medium heat. Add the mushrooms and simmer for 4 to 5 minutes. Add the onion and garlic and saute until the onions are translucent, about 5 to 6 more minutes. Do not let the garlic brown.

Add the chicken broth, the two cans of beans and the diced red bell pepper. Bring to a boil then reduce the heat to medium-low. Add the spices, mix well, cover and simmer for 12 to 15 minutes, stirring every 4 to 5 minutes to prevent burning. When the mushrooms become tender, remove from the heat, season and serve. Makes 2 to 4 servings. Enjoy this with a TRE Cabernet or TRE Merlot.

Pasta with Corn Pesto

Add a touch of fresh corn to the standard pesto sauce for a different taste.
 

INGREDIENTS

8          ounces Linguini or Whole Wheat Fettuccini
4          tablespoons olive oil
4          cups fresh corn kernels or, frozen and thawed
3          large garlic cloves, minced
1/3       cup pine nuts
½         cup freshly torn basil leaves
2/3       cup freshly grated Parmesan cheese, divided
1/3       cup olive oil

METHOD

In a large skillet over medium-high heat, add the 4 tablespoons of olive oil and the corn and garlic. Sauté, stirring occasionally, until the corn is tender, about 4 to 5 minutes. Do not let the corn brown. Reserve 1 cup of the corn mixture and place the rest into a food processor. (I tried this in a blender – it just didn’t work.) Add the pine nuts, basil leaves, 1/3 cup of the parmesan and 1/3 cup of olive oil. Blend until smooth. If the mixture is too stiff to blend, add water one tablespoon at a time. Reserve.

Cook pasta to package directions in a large sauce pan. Drain and return to the sauce pan over medium heat. Add the reserved corn kernels and the pesto, stirring to mix thoroughly while it reheats. Transfer to a shallow serving bowl and serve, passing the remaining Parmesan cheese.

Corn and Red Pepper Soup

An easy soup to warm a cool fall day, made in the Italian crema method for a richer base.

 

 

 

 

INGREDIENTS

Base
1   small Yukon or golden potato, peeled and diced (less than 1 cup)
1   small white onion, chopped
1   cup corn kernels, fresh or frozen and thawed
½  cup chopped celery
1   can (12 ounces) low sodium chicken broth
1   cup dry white table wine
1   strip bacon
Soup
1   red bell pepper, diced to ½ inch pieces
1 ½ cups corn kernels, fresh or frozen and thawed
2   tablespoons chopped flat leaf parsley

METHOD

In a large sauce pan, add all the Base ingredients down to the bacon strip, heat over medium-high heat to a boil, reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Working in batches if necessary, place the soup base into a blender or food processor and puree until smooth. Rinse the original sauce pan and return the base mixture to it.

Add the remaining ingredients and heat over medium heat to cook the peppers, stirring occasionally to prevent burning, about 6 to 7 minutes. When the peppers are tender, remove from the heat and serve.

Mushrom Bisque

INGREDIENTS

2 tablespoons dried porcini mushrooms, chopped

1/2 cup dry red table wine

2 tablespoons olive oil

1 cup white onion, chopped

4 cloves garlic, minced

2 cups diced Crimini mushrooms (4-5 medium sized)

1 cup dry white table wine

1 can (14 ounce) low sodium beef broth

1/2 cup half and half

METHOD

Warm the red wine in a small sauce pan and add the porcini pieces. Simmer until half the wine has been absorbed and remove from the heat. Reserve.

Using a large skillet on medium-high heat, add the olive oil and onion and simmer until the onions are translucent, about 3 to 4 minutes. Add the chopped Crimini mushrooms and garlic and continue to simmer until the mushrooms are softened, about 6 to 7 minutes. Add the white wine and the porcini mushrooms with liquid. Bring to a boil and simmer for 3 to 4 minutes to remove the alcohol. Remove from the heat and reserve.

Working in batches if necessary, puree the soup in a blender ot food processor. If it will not puree completely, add some of the beef broth. After cleaning the original sauce pan, return the soup to it and add the remaining beef broth and half and half. Stir well and simmer to reheat the soup. Serve warm with a Reserve Zinfandel or Merlot.

This is a rich soup and should be served in 4 ounce portions.

Polenta with Teleme Cheese

Create a smooth and tasty polenta by adding Teleme cheese. Serves 8.

INGREDIENTS

6        cups water
1 ½    cups polenta
1        teaspoon salt
4        tablespoons unsalted butter (1/2 stick)
8        ounces Teleme cheese, separated into small pieces

METHOD

In a large sauce pan, bring the water to a boil, add the salt, and slowly add the polenta, constantly stirring with a wooden spoon. Reduce heat to a simmer and continue stirring until the polenta is smooth and creamy, about 20 minutes. Remove from the heat and stir in the butter. Add pieces of the cheese and stir them in until they melt. Continue until all the cheese has been added and incorporated.

The polenta can be served hot as a side dish, with or without a sauce, or chilled for use later. One method is to pour the polenta into individual ramekins to obtain round polenta for another dish or to pour the polenta into a baking pan (9 by 13 inches with sides on it works well) and then, when chilled, cut into strips for other dishes and uses. It is very good fried for breakfast with a little Parmesan and a few scrambled eggs.

Blue Cheese Dip

A great dip to use with vegetables or on crackers.

INGREDIENTS
3/4 cup Ricotta cheese
3/4 cup low fat yogurt
6 ounces Blue Jack Cheese (1 package)
2 tablespoons aged balsamic vinegar
1 teaspoon dried tarragon leaves, crushed
1 tablespoon chopped flat leaf parsley
3 green onions, chopped fine, white and part green
1 dash fresh ground black pepper

METHOD
Place the Ricotta, Blue Jack, yogurt and vinegar into a blender or food processor and blend until smooth. Remove into a serving dish and add the remaining ingredients, mixing well. Refrigerate for 20 to 30 minutes to allow the flavors to blend. Serve cold with crackers or vegetables.

Smoked Salmon Horseradish Spread

INGREDIENTS
1          can wild Alaska smoked salmon  (6.5 ounces)
1/3       cup Horseradish spread
1/3       cup Non Fat Yogurt

METHOD

Remove the salmon from the can and, using a fork, flake it into small bits. In a medium bowl, mix the Horseradish dip and the yogurt. Fold in the salmon and mix well. Spread on crackers and garnish with a bit of chopped flat leaf parsley or put it out as an appetizer tray and allow your guests to do it themselves.

Emmenthaler Swiss Cheese Bread

A quick and easy appetizer that will have everyone asking for more

INGREDIENTS
2 cups Emmenthaler Swiss cheese, finely grated (4 ounces)
1 tablespoon cream or half and half
1 medium egg
1 pinch paprika
1 twelve inch long baguette

METHOD
Preheat the oven to 350 degrees and place an oven rack in the middle of the oven. Cut the baguette in half crosswise and then each piece length wise, yielding four 6 inch long pieces.

 In a medium bowl, beat the egg with a fork for 70 times to fully fluff it up, add the cream, the cheese and paprika, mixing well. Spread the mixture evenly over the four baguette portions, place them on a baking sheet and place on the rack in the middle of the oven.

Bake them for 5 to 6 minutes until the cheese has melted and is just beginning to brown. Remove from the oven, cool and cut into serving size pieces. Serve immediately.

Turkey Spinach Meatloaf with Pesto

A healthy and tasty substitute for beef meatloaf. Makes 4 to 6 servings.

 INGREDIENTS 

1          pound ground  turkey,
                white and dark meat mixed if possible
1          cup stemmed and chopped fresh spinach
1          cup bran flake crumbs
½         cup diced white onion (1/2 of a medium onion)
¼         cup ground Molinari salami or Italian sausage (optional)
2          cloves garlic, minced
2          eggs, beaten
½         cup chopped fresh basil

¼         cup pine nuts, whole

¼         cup chopped sun dried tomatoes

1          cup dry white table wine

½         cup dry bread crumbs

            olive oil

METHOD

Warm the wine in a small sauce pan and add the sun dried tomato pieces. Simmer until half of the liquid has been absorbed and remove from the heat. Reserve.

Preheat the oven to 325 degrees. Oil the sides and bottom of a 9 by 5 inch loaf pan. In a large bowl, combine the turkey and spinach. Mix in the bran flake crumbs, onion, salami, garlic, basil, bread crumbs and pine nuts. In a separate bowl, beat the eggs 70 times with a fork and then add them to the mixture. Add the sun dried tomato mix and blend well. Transfer to the prepared loaf pan, press down and smooth the top, and bake for 45 to 50 minutes. Remove from the oven and cool for 5 to 7 minutes until cutting into serving slices. Serve warm.

Portobello Stuffing

Portobello mushrooms are, of course, only oversized Crimini mushrooms. Another marketing marvel.There is, however, a difference in taste and in preparation methods.

INGREDIENTS
2      tablespoons butter
1      tablespoon olive oil
1/3   cup diced white onion
1/2   cup diced celery
1 1/2 cup chopped Portobello mushrooms (1 medium, stem removed)
4     cloves garlic minced
1/4  cup chopped flat leaf parsley
1     tablespoon fresh sage leaves, chopped fine
1/2  cup dry bread crumbs

METHOD
Warm a medium skillet over medium-high heat and add the butter and olive oil. When the butter melts, stir in the onion and celery and simmer until the onion is translucent, about 4 to 5 minutes. Add the mushroom pieces and garlic and continue to simmer for another 4-5 minutes, until the mushrooms have softened. Remove from the heat and add the parsley and sage, mixing well. Let cool to room temperature and add the bread crumbs and mix well. Prepare the meat that is to be stuffed and follow those directions for stuffing.