Another recipe that might show up on the Halloween party buffet table…
Parmesan Spirals
Makes 24.
From Martha Stewart’s Everyday Food.
½ cup grated Parmesan cheese
1 teaspoon paprika
Kosher salt and freshly ground pepper
All-purpose flour
1 sheet puff pastry, thawed
1 large egg, beaten
In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with egg mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refigerate until firm, about 25 minutes.
Preheat oven to 400 degrees.
Cut roll into 3/8 inch slices. Place on a baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes; transfer to a rack to cool completely.
Wednesday, October 24, 2007
Sunday, October 14, 2007
Parmesan...How Do I Love Thee?
I like to keep a hunk around...a hunk of Parmigiano Reggiano, that is. Sometimes I'll have a nibble with my evening cocktail. And, of course, I love to grate a bit onto salads, pastas, even roast chicken. Here are a couple of other ideas though:
- Toss some grated Parmesan into hot popcorn.
- Blend one part Parmesan with one part butter. Dollop a bit on some toasted bread or steamed veggies.
- Stick a small piece into a date. Maybe a pecan also. An easy and elegant appetizer.
It's an ingredient that you'll discover you can't live without...
Tuesday, October 09, 2007
Blue Cheese and Caramelized-Onion Squares
Starting to look at the menu for our Halloween party in a couple of weeks...these are fancy-looking and delicious, but easy to make. (It's even easier when you use refrigerated roll-out pie crusts.) Might be an option.
Blue Cheese and Caramelized-Onion Squares
From Bon Appetit magazine.
Makes 42 squares.
Crust:
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
1/4 cup olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
Topping
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3 large onions (about 2 pounds), halved, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 teaspoon sugar1/2 teaspoon salt
1 1/2 cups (about 6 ounces) crumbled blue cheese
For crust:Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth.
Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
For topping:Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.
Blue Cheese and Caramelized-Onion Squares
From Bon Appetit magazine.
Makes 42 squares.
Crust:
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
1/4 cup olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
Topping
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3 large onions (about 2 pounds), halved, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 teaspoon sugar1/2 teaspoon salt
1 1/2 cups (about 6 ounces) crumbled blue cheese
For crust:Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth.
Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
For topping:Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.
Sunday, September 30, 2007
Back on Track...the Elvis Smoothie
So haven't been around the blogosphere much recently. A new job and travel schedule have gotten in the way. I've felt guilty though, knowing there are two or three of you who check this silly thing out pretty regularly. Motivated by a conversation with a reader and good friend yesterday, I'm going to try and do better.
And blogging more regularly is not the only thing I'm trying to do better. The above-mentioned job and travel have also gotten in the way of eating more healthily and losing a few pounds. But I'm back on track with that also. Six small meals/snacks during the day. Lots of fruits and vegetables. No alcohol. (At least for a week...we'll see.)
So when I wanted something sweet the other night before bed, I couldn't reach for a piece of pecan toffee. Made a smoothie inspired by a decadent favorite of Elvis Presley's. Threw a banana, a spoonful of peanut butter, a scoop of chocolate protein powder and some ice into the blender and voila...a yummy smoothie that was a perfect substitute for a more guilt-inducing dessert. Try it and see what you think...
And blogging more regularly is not the only thing I'm trying to do better. The above-mentioned job and travel have also gotten in the way of eating more healthily and losing a few pounds. But I'm back on track with that also. Six small meals/snacks during the day. Lots of fruits and vegetables. No alcohol. (At least for a week...we'll see.)
So when I wanted something sweet the other night before bed, I couldn't reach for a piece of pecan toffee. Made a smoothie inspired by a decadent favorite of Elvis Presley's. Threw a banana, a spoonful of peanut butter, a scoop of chocolate protein powder and some ice into the blender and voila...a yummy smoothie that was a perfect substitute for a more guilt-inducing dessert. Try it and see what you think...
Tuesday, September 11, 2007
Baked Ricotta with Herbs
I've probably mentioned before that the cocktail hour is an important time at our house. Not so much because it involves alcohol (although that can be nice), but because it's a time to relax and come down from the stresses of the day. I always like to have a nibble and a glass of something. Helps fortify one for dinner preparation, an evening at the computer, or worse...a night of doing laundry.
Most of the time, the food is nothing more than some olives or nuts or maybe some cheese. Here's a recipe that kicks things up a notch. Pop open some bubbly or a fruity red wine and you might never even get to dinner...
Baked Ricotta with Herbs
1 tablespoon extra-virgin olive oil, plus more to coat ramekin
1 pound fresh soft ricotta cheese
alt and freshly ground black pepper
1 tablespoon fresh herbs, chopped (rosemary, thyme, sage, basil, whatever you like)
Grilled or toasted bread or crackers
Preheat the oven to 300 degrees. Lightly oil a 4-cup ceramic crock or souffle dish.
In a medium bowl, stir the cheese with a fork and add salt and pepper to taste. Stir in the herbs. Pack the cheese into the crock and drizzle with the 1 tablespoon of olive oil. Bake until warm and slightly quivery, about 15 minutes. Serve with bread or crackers.
Most of the time, the food is nothing more than some olives or nuts or maybe some cheese. Here's a recipe that kicks things up a notch. Pop open some bubbly or a fruity red wine and you might never even get to dinner...
Baked Ricotta with Herbs
1 tablespoon extra-virgin olive oil, plus more to coat ramekin
1 pound fresh soft ricotta cheese
alt and freshly ground black pepper
1 tablespoon fresh herbs, chopped (rosemary, thyme, sage, basil, whatever you like)
Grilled or toasted bread or crackers
Preheat the oven to 300 degrees. Lightly oil a 4-cup ceramic crock or souffle dish.
In a medium bowl, stir the cheese with a fork and add salt and pepper to taste. Stir in the herbs. Pack the cheese into the crock and drizzle with the 1 tablespoon of olive oil. Bake until warm and slightly quivery, about 15 minutes. Serve with bread or crackers.
Sunday, September 09, 2007
Fennel-Crusted Pork Tenderloin
It's not quite time to retire the grill for the summer. Why not try this simple, wine-friendly recipe for pork tenderloin? With a little wild rice and a green salad on the side, you've got a meal fit for a king...a grill king.
Fennel-Crusted Pork Tenderloin
Serves 3-4
1 1/4 pound pork tenderloin
2 tablespoons olive oil
Salt and pepper
1/2 teaspoon garlic powder
2 tablespoons fennel seeds, crushed (I use a mortar and pestle.)
Heat grill to medium-high. Coat the pork tenderloin with the olive oil, then sprinkle with salt and pepper, garlic powder and crushed fennel seeds. Make sure tenderloin is coated all over.
Cook on the hottest part of the grill, turning to brown all sides. Move to coolest part of grill (or reduce heat) and continue cooking until meat thermometer inserted in tenderloin registers 145 degrees. Remove from gill and let rest 10 minutes before slicing. (You can also brown tenderloin in a skillet and then finish by baking in a 400 degree oven.)
Wine Pairing: This cries out for a earthy "dirty" wine. Try a South African Syrah or a Italian Sangiovese and see what you think...
Fennel-Crusted Pork Tenderloin
Serves 3-4
1 1/4 pound pork tenderloin
2 tablespoons olive oil
Salt and pepper
1/2 teaspoon garlic powder
2 tablespoons fennel seeds, crushed (I use a mortar and pestle.)
Heat grill to medium-high. Coat the pork tenderloin with the olive oil, then sprinkle with salt and pepper, garlic powder and crushed fennel seeds. Make sure tenderloin is coated all over.
Cook on the hottest part of the grill, turning to brown all sides. Move to coolest part of grill (or reduce heat) and continue cooking until meat thermometer inserted in tenderloin registers 145 degrees. Remove from gill and let rest 10 minutes before slicing. (You can also brown tenderloin in a skillet and then finish by baking in a 400 degree oven.)
Wine Pairing: This cries out for a earthy "dirty" wine. Try a South African Syrah or a Italian Sangiovese and see what you think...
Wednesday, September 05, 2007
More Environmental Tips
I've missed a couple of Wednesdays, but wanted to give you some more easy ideas on ways you could help the environment.
- Use the microwave. Next time you bake a potato, nuke it. It takes less time and takes less energy than if you're using an electric stove at 400 degrees for an hour or so.
- Wash with cold water if you can. Not all clothes need to be washed in hot water. As a matter of fact, it can be bad for them-wears them out sooner. So use the coolest settings you can on your washing machine. And never wash less than a full load...you'll conserve water that way.
- Let your computer sleep. Or better yet, turn it off. I know you leave it on so you can check this blog on an hourly basis, but, if you turn your computer off overnight or while you're out during the day, you'll save an enormous amount of electricity.
- Fill your freezer. Your deep freeze works best full. So hit the warehouse store and stock up on things you can freeze. But make sure you leave space between items in the fridge. It lets air circulate more efficiently.
Those are easy, huh? Adopt one or two and you'll be doing your part. Stay tuned for more next week...
Tuesday, September 04, 2007
Honey-Roasted Pear Salad
Autumn is fast-approaching. (Or at least we can pretend it is as we endure a few more days in the 90's.) So how about a salad that incorporates roasted fruit? And the dressing uses verjus, a tart grape juice made from unripe wine grapes. It's more wine-friendly than dressings made with vinegar. That makes this recipe the perfect pairing with a Pinot Noir. Try it and see if I'm not right....
Honey-Roasted Pear Salad with Thyme Verjus Dressing
Makes 8 servings.
From Bon Appetit magazine
Dressing
1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
1/3 cup grapeseed oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Pears and salad
3 bunches fresh thyme sprigs
4 ripe, but firm Bartlett pears (about 2 1/2 pounds), halved, cored
1/4 cup honey
1 head of butter lettuce, coarsely torn
4 ounces baby arugula
6 ounces blue cheese, sliced or coarsely crumbled
1/2 cup hazelnuts, toasted, coarsely chopped
To make dressing, whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
To prepare pears and salad, preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.
Honey-Roasted Pear Salad with Thyme Verjus Dressing
Makes 8 servings.
From Bon Appetit magazine
Dressing
1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
1/3 cup grapeseed oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Pears and salad
3 bunches fresh thyme sprigs
4 ripe, but firm Bartlett pears (about 2 1/2 pounds), halved, cored
1/4 cup honey
1 head of butter lettuce, coarsely torn
4 ounces baby arugula
6 ounces blue cheese, sliced or coarsely crumbled
1/2 cup hazelnuts, toasted, coarsely chopped
To make dressing, whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
To prepare pears and salad, preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.
Monday, September 03, 2007
Not Your Mom's Fried Chicken
Fried chicken is not easy to make. It takes a good cook with great instinct to keep the oil at just the right temperature. A mistake can lead to a burned crust, undercooked chicken, or both. Over the years, I've learned how to do it, but sometimes I want fried chicken without all the effort. Here's a recipe that accomplishes just that. It's so good I served it at the wine dinner I hosted in August. I used breast tenderloins and cut into bite-sized pieces. Just reduced the cooking time some. It was a wonderful nibble to enjoy with a glass of sparkling wine.
Spicy Oven-Fried Chicken
Makes 6 servings.
1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, sliced
12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons butter, melted
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
Spicy Oven-Fried Chicken
Makes 6 servings.
1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, sliced
12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons butter, melted
Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.
Tuesday, August 21, 2007
Strawberries with Balsamic Vinegar and Black Pepper
It's hot. And after a long stressful day at the office, I sometimes just don't want to cook. But also don't want to order unhealthy Chinese take-out. So it's great to find a way to prepare a simple, but quite wonderfully tasty meal. And of course, pairing it with a great wine is a bonus.
Here's an example. Strawberries macerated in balsamic vinegar with flavor boosts of fresh basil and black pepper.
Strawberries with Balsamic Vinegar and Black Pepper
Slice fresh strawberries and drizzle on a good aged balsamic vinegar. Let macerate (a fancy way to say "sit and stew") for about 20 minutes, then season with freshly ground black pepper and stir in finely chopped fresh basil. It's fine by itself, but I like to serve it spooned onto a couple of slices of fresh mozzarella (Thank you, Paula Lambert, for making the wonderful smoked mozzarella available here in north Texas!) with a piece of crusty bread.
Wine Pairing
This one's easy. A crisp dry rosé will serve as your strawberries in a glass. There are many bottles out there to try, but two of my favorites are the Miner Sangiovese Rosato or the Marques de Caceres from Spain. The Miner, served with these strawberries, was a hit at our recent wine dinner.
Here's an example. Strawberries macerated in balsamic vinegar with flavor boosts of fresh basil and black pepper.
Strawberries with Balsamic Vinegar and Black Pepper
Slice fresh strawberries and drizzle on a good aged balsamic vinegar. Let macerate (a fancy way to say "sit and stew") for about 20 minutes, then season with freshly ground black pepper and stir in finely chopped fresh basil. It's fine by itself, but I like to serve it spooned onto a couple of slices of fresh mozzarella (Thank you, Paula Lambert, for making the wonderful smoked mozzarella available here in north Texas!) with a piece of crusty bread.
Wine Pairing
This one's easy. A crisp dry rosé will serve as your strawberries in a glass. There are many bottles out there to try, but two of my favorites are the Miner Sangiovese Rosato or the Marques de Caceres from Spain. The Miner, served with these strawberries, was a hit at our recent wine dinner.
Sunday, August 19, 2007
Nectarines in Red Wine Sauce
How about this for dessert? Deliciously ripe summer fruit in a decadently spicy red wine reduction. On a scoop of vanilla ice cream, you can't go wrong...
Nectarines in Red Wine Sauce
From Bon Appetit magazine.
Makes 4 cups.
Serve six.
1 cup dry red wine
1 cup sugar
1/2 cup water
1 3-inch cinnamon stick
1 3x1/2-inch strip lemon peel
1 3x1/2-inch strip orange peel3
1/2 cups 1/2-inch cubes nectarines with peel (from 4 to 5 medium)
Stir first 6 ingredients in medium saucepan over medium heat until sugar dissolves. Increase heat and boil syrup 1 minute. Reduce heat. Add nectarines. Simmer until nectarines are tender but still hold shape, about 10 minutes. Transfer sauce to bowl; cool.
Nectarines in Red Wine Sauce
From Bon Appetit magazine.
Makes 4 cups.
Serve six.
1 cup dry red wine
1 cup sugar
1/2 cup water
1 3-inch cinnamon stick
1 3x1/2-inch strip lemon peel
1 3x1/2-inch strip orange peel3
1/2 cups 1/2-inch cubes nectarines with peel (from 4 to 5 medium)
Stir first 6 ingredients in medium saucepan over medium heat until sugar dissolves. Increase heat and boil syrup 1 minute. Reduce heat. Add nectarines. Simmer until nectarines are tender but still hold shape, about 10 minutes. Transfer sauce to bowl; cool.
Sunday, August 12, 2007
Baked Halibut with Orzo, Spinach and Cherry Tomatoes
I know I've been remiss in my postings. A change in my professional life got in the way last week. Hopefully, I'm back on track.
Here's a recipe that is so easy and delicious that it should provide redemption...
Baked Halibut with Orzo, Spinach and Cherry Tomatoes
2 servings.
Adapted from Bon Appetit magazine.
4 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
2 6- to 7-ounce halibut fillets
1 cup orzo (rice-shaped pasta)
1 garlic clove, minced
1/4 cup chopped onion
4 cups (packed) baby spinach
1 cup halved cherry tomatoes
Preheat oven to 425°F.
Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.
Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain.
Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add chopped onion and sauté for another 2 minutes. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat.
Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.
Here's a recipe that is so easy and delicious that it should provide redemption...
Baked Halibut with Orzo, Spinach and Cherry Tomatoes
2 servings.
Adapted from Bon Appetit magazine.
4 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
2 6- to 7-ounce halibut fillets
1 cup orzo (rice-shaped pasta)
1 garlic clove, minced
1/4 cup chopped onion
4 cups (packed) baby spinach
1 cup halved cherry tomatoes
Preheat oven to 425°F.
Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.
Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain.
Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add chopped onion and sauté for another 2 minutes. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat.
Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.
Monday, August 06, 2007
Sangria Ice
It's too hot here in Dallas today to even think about cooking. So here's a chilly recipe from last week's wine dinner. A delicious granita with the flavors of pitcher of sangria in sunny Spain. It was a perfect palate cleanser after our rich lamb stew. But it would be a perfect end to any summer meal. Or even an unusual addition to your cocktail hour. Think adult Sno-cone!
Sangria Ice
From Cooking Light magazine.
Serves 6 to 8.
1 cup cabernet sauvignon or other dry red wine
1 cup water
1 (16-ounce) package frozen mixed berries
1 orange, thinly sliced
2/3 cup fresh orange juice (about 3 oranges)
1/4 cup sugar
6 orange slices
Combine first 4 ingredients in a large bowl. Cover and chill 8 hours.
Remove orange; discard. Press berry mixture through a sieve over a bowl; discard solids.
Combine berry mixture, juice, and sugar in an 8-inch dish, stirring until sugar dissolves. Cover and freeze 45 minutes.
Stir berry mixture with a fork every 45 minutes until completely frozen and slushy (about 4 hours).
Remove berry mixture from freezer; scrape mixture with a fork until fluffy. Garnish with orange slices.
Sangria Ice
From Cooking Light magazine.
Serves 6 to 8.
1 cup cabernet sauvignon or other dry red wine
1 cup water
1 (16-ounce) package frozen mixed berries
1 orange, thinly sliced
2/3 cup fresh orange juice (about 3 oranges)
1/4 cup sugar
6 orange slices
Combine first 4 ingredients in a large bowl. Cover and chill 8 hours.
Remove orange; discard. Press berry mixture through a sieve over a bowl; discard solids.
Combine berry mixture, juice, and sugar in an 8-inch dish, stirring until sugar dissolves. Cover and freeze 45 minutes.
Stir berry mixture with a fork every 45 minutes until completely frozen and slushy (about 4 hours).
Remove berry mixture from freezer; scrape mixture with a fork until fluffy. Garnish with orange slices.
Thursday, August 02, 2007
Wine Dinner Report
Last Saturday was my annual wine dinner with my family. A multi-course feast with wines to match. We had a great time. Too good a time maybe...no worries, there was an offsite designated driver who arrived to ferry people home.
I think I am recovered enough to give a quick glimpse of what we had. I'll be providing more details, including recipes, in the days and weeks to come.
First Course:
I always like starting a multi-wine meal off with something sparkling. For this one, we opened an interesting (and inexpensive) wine from New Mexico, Gruet. Paired it with several nibbles: a nice baked ricotta on toast, a pan-seared sesame and panko-crusted oyster, and a little bite of spicy oven-fried chicken.
Second Course:
Working from lightest to richest on the wine front, next up was the Kenwood Sauvignon Blanc. To complement it, we had the melon soup with crab I have posted before. Even if you're not serving many courses, it would be a great light way to start a summer meal.
Third Course:
I've noticed lots of chefs serving single ingredients in several ways on the same plate these days. So I took their lead and served four very small portions for this course. Strawberries two ways and salmon two ways. One strawberry recipe is a warm "salsa" with shallots and jalapenos that is perfect with a simply-grilled shrimp. The other was simply strawberries drizzled with a little balsamic vinegar with a little basil stirred in. I put a spoonful on top a slice of mozzarella cheese.
The other mini-plate was salmon prepared two ways. The first I previewed last week. Apple and Horseradish-Glazed Salmon. The second was salmon crusted with crushed wasabi peas and then sauteed. The wine to go with them is one of the most versatile...dry rosé. This one from California, the Miner Sangiovese Rosato.
Tempted your taste buds yet? Then stay tuned for the rest of the preview tomorrow and then the recipes themselves soon...
I think I am recovered enough to give a quick glimpse of what we had. I'll be providing more details, including recipes, in the days and weeks to come.
First Course:
I always like starting a multi-wine meal off with something sparkling. For this one, we opened an interesting (and inexpensive) wine from New Mexico, Gruet. Paired it with several nibbles: a nice baked ricotta on toast, a pan-seared sesame and panko-crusted oyster, and a little bite of spicy oven-fried chicken.
Second Course:
Working from lightest to richest on the wine front, next up was the Kenwood Sauvignon Blanc. To complement it, we had the melon soup with crab I have posted before. Even if you're not serving many courses, it would be a great light way to start a summer meal.
Third Course:
I've noticed lots of chefs serving single ingredients in several ways on the same plate these days. So I took their lead and served four very small portions for this course. Strawberries two ways and salmon two ways. One strawberry recipe is a warm "salsa" with shallots and jalapenos that is perfect with a simply-grilled shrimp. The other was simply strawberries drizzled with a little balsamic vinegar with a little basil stirred in. I put a spoonful on top a slice of mozzarella cheese.
The other mini-plate was salmon prepared two ways. The first I previewed last week. Apple and Horseradish-Glazed Salmon. The second was salmon crusted with crushed wasabi peas and then sauteed. The wine to go with them is one of the most versatile...dry rosé. This one from California, the Miner Sangiovese Rosato.
Tempted your taste buds yet? Then stay tuned for the rest of the preview tomorrow and then the recipes themselves soon...
Tuesday, July 31, 2007
Summer is Sherry Time...
I had tapas with a friend last night at Sangria's--a new tapas place here in Dallas. (For those of you in the area, it's worth a visit. Well-prepared traditional tapas in a great setting. Don't miss the wonderful scalloped potato concoction layered with Serrano ham and Manchego cheese. Decadent...)
Knowing it was a tapas evening, I had my heart (and palate) set on a bracing glass of Spanish sherry. I was unimpressed with the list though, so we had some of their quite tasty red sangria. My craving has not been fulfilled though, so I am eyeing a couple of bottles I have in my bar. Sherry will be my drink of choice soon.
I won't be drinking my favorite though. Hidalgo's La Gitana Manzanlla. It comes in a 375 ml bottle with a painting of a gypsy (gitana) on the label. Unfortunately, I can't find a wine store in the area that stocks it. I'm forced to resort to mail-order. And will be doing that soon. A well-chilled glass of that with almonds, Manchego and some Serrano ham is all I need to imagine that I'm on the Spanish shore. It is so tangily delicious that you can almost taste the salty seaside air in each sip.
I have a couple of good alternatives standing by though. Both were recently featured in Wine Spectator.
Emilio Lustau Manzanilla Jerez Papirusa Solera Reserva NV. At $14 dollars a bottle and 90 points from WS, it should be a good one. The tasting notes include aromas and flavors of olive, apple and ocean brine. If it delivers, I'll be happy. Maybe it will be an easier-to-get alternative to the La Gitana.
Bodegas Osborne Fino Jerez Pale Dry NV (87 WS, $10) I must admit I've not always been a fan of Osborne sherries; I like them tangier and drier than what they usually produce. I'm going to try this one though: notes say that it will "leave a tingling around the gums."
If you haven't had sherry in a while, try a glass soon. Well-chilled and with salty snacks, its the perfect summer sip.
Knowing it was a tapas evening, I had my heart (and palate) set on a bracing glass of Spanish sherry. I was unimpressed with the list though, so we had some of their quite tasty red sangria. My craving has not been fulfilled though, so I am eyeing a couple of bottles I have in my bar. Sherry will be my drink of choice soon.
I won't be drinking my favorite though. Hidalgo's La Gitana Manzanlla. It comes in a 375 ml bottle with a painting of a gypsy (gitana) on the label. Unfortunately, I can't find a wine store in the area that stocks it. I'm forced to resort to mail-order. And will be doing that soon. A well-chilled glass of that with almonds, Manchego and some Serrano ham is all I need to imagine that I'm on the Spanish shore. It is so tangily delicious that you can almost taste the salty seaside air in each sip.
I have a couple of good alternatives standing by though. Both were recently featured in Wine Spectator.
Emilio Lustau Manzanilla Jerez Papirusa Solera Reserva NV. At $14 dollars a bottle and 90 points from WS, it should be a good one. The tasting notes include aromas and flavors of olive, apple and ocean brine. If it delivers, I'll be happy. Maybe it will be an easier-to-get alternative to the La Gitana.
Bodegas Osborne Fino Jerez Pale Dry NV (87 WS, $10) I must admit I've not always been a fan of Osborne sherries; I like them tangier and drier than what they usually produce. I'm going to try this one though: notes say that it will "leave a tingling around the gums."
If you haven't had sherry in a while, try a glass soon. Well-chilled and with salty snacks, its the perfect summer sip.
Sunday, July 29, 2007
Mussels with Roasted Red Pepper Sauce
If you're family is into seafood, here is a wonderfully simple dinner. Just keep two pantry ingredients on hand: a jar of roasted red peppers and a can of tomatoes. Then stop in and pick up mussels and crusty bread at the grocery store on the way home. After quick assembly, you have a wonderfully hearty meal on the table.
Mussels with Roasted Red Pepper Sauce
Adapted from Every Day with Rachael Ray
Makes four servings.
One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
2 pounds mussels, debearded
Using a food processor, puree the roasted peppers.
In a deep skillet, heat the olive oil over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently.
Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper.
Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top.
Serve over pasta or with slices of crusty bread to soak up the sauce.
Wine Pairing:This is a dish that pairs well with several wines: a tangy Sauvignon Blanc, a crisp rosé, or even a soft Pinot Noir. Try your own favorite and see what you think.
Mussels with Roasted Red Pepper Sauce
Adapted from Every Day with Rachael Ray
Makes four servings.
One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
2 pounds mussels, debearded
Using a food processor, puree the roasted peppers.
In a deep skillet, heat the olive oil over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently.
Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper.
Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top.
Serve over pasta or with slices of crusty bread to soak up the sauce.
Wine Pairing:This is a dish that pairs well with several wines: a tangy Sauvignon Blanc, a crisp rosé, or even a soft Pinot Noir. Try your own favorite and see what you think.
Thursday, July 26, 2007
Wine Dinner Preview
My brother is coming in town this weekend, so, since all my family will be gathered here in the Dallas area, it's time for a "Wine Dinner." A multi-course dinner pairing wines with food. I've been planning for a month or so now, and I think I have things under control. We'll be having a variety of courses: pork, seafood, lamb and accompaniments. All paired with everything from a rich South African Syrah to an interesting (I hope) sparkling wine from New Mexico.
I'll be reporting on it all (and sharing recipes) in the next several weeks. But, here's a preview. A deliciously tangy and spicy salmon dish paired with a medium-bodied tangy California rosé.
Apple and Horseradish-Glazed Salmon
From Cooking Light magazine.
Serves four.
1/3 cup apple jelly (I found a great apple-fennel chutney at my local gourmet store that worked perfectly.)
1 tablespoon finely chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon champagne vinegar
1/2 teaspoon kosher salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Preheat oven to 350°.
Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture. Wrap handle of skillet with foil; bake at 350° for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.
Food/Wine Pairing: I'm serving this with a tangy (but dry) rosé. The Miner Sangiovese Rosato. It has a strawberry component that brings out the sweetness of the fish and glaze, but enough acidity to counter the fattiness of the salmon. Try it, and see if you don't agree that it's a great pairing. (Hint: Any dry rosé would accomplish the same...)
I'll be reporting on it all (and sharing recipes) in the next several weeks. But, here's a preview. A deliciously tangy and spicy salmon dish paired with a medium-bodied tangy California rosé.
Apple and Horseradish-Glazed Salmon
From Cooking Light magazine.
Serves four.
1/3 cup apple jelly (I found a great apple-fennel chutney at my local gourmet store that worked perfectly.)
1 tablespoon finely chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon champagne vinegar
1/2 teaspoon kosher salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Preheat oven to 350°.
Combine apple jelly, chives, horseradish, vinegar, and 1/4 teaspoon salt, stirring well with a whisk.
Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture. Wrap handle of skillet with foil; bake at 350° for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture.
Food/Wine Pairing: I'm serving this with a tangy (but dry) rosé. The Miner Sangiovese Rosato. It has a strawberry component that brings out the sweetness of the fish and glaze, but enough acidity to counter the fattiness of the salmon. Try it, and see if you don't agree that it's a great pairing. (Hint: Any dry rosé would accomplish the same...)
Wednesday, July 25, 2007
More Environmentally-Friendly Tips
As promised last week, here is another installment in the ongoing Wednesday series of simple ways to help keep the planet healthy.
- Stop drinking bottled water. I saw a great commentary on bottled water recently. The writer said that it was a perfect example of brilliant marketers creating a need. And it's true. Most of us can't really tell the difference between what comes out of the tap versus the bottle. And if you look at the bottles closely, you'll see that most bottled waters are actually nothing more than filtered water from "municipal sources." So, don't be afraid to tell your waiter that tap water is just fine. And if your palate is so sophisticated that you really can tell the difference, buy a filter for your faucet and use a reusable bottle. You're helping to eliminate the plastic used to create all those bottles, and also the pollution put into the air by the trucks delivering them around the world.
- Keep your tires properly inflated. If all Americans would heed the guidelines clearly printed on the outside of their tires and make sure that they stayed properly inflated, we'd use four million fewer gallons of gas and have 30 percent fewer tires in our landfills every year.
- Turn your thermostats up by two degrees in the summer and down by two degrees in the winter. Go right now to your thermostat and turn it up a couple of degrees. You're not likely to feel the difference, but will see the difference in your energy bills. And try and get in the habit of turning up several more degrees at night and when you're not home. No sense in spending the money on A/C when you're not truly using it.
- Use fans. You'll notice the thermostat difference even less if you install a ceiling fan or two or put a couple of standing fans around your house. The moving air makes your body think it's actually cooler than it is. Just make sure and turn off when you're not in the room; they're useless unless your skin is there to feel the breeze.
- Visit a store like this. If you're an advanced student, and REALLY want to make a difference, check out a store like Current Energy here in Dallas. You're likely to have something similar in your hometown where you can get fluorescent light bulbs, books filled with energy-saving tips, or even items like flashlights that are powered by giving them a good shake.
Won't you do your part and commit to adopting one of these this week and beyond?
Monday, July 23, 2007
Slow Cooker Red Beans and Rice
It's hot. So rather than spending time over a scalding stovetop or sweat-inducing grill, why not call on your slow cooker? Plug in the ol' Crock Pot and whip up a hearty Cajun meal that's easy and inexpensive.
Slow Cooker Red Beans and Rice
Adapted from Cooking Light magazine.
Serves 4 to 6.
3 cups water
2 cups dried red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
3 cups hot cooked long-grain rice
1/4 cup chopped green onions
Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.
Wine Pairing:This hearty dish screams out for a bold rustic red. Since Louisiana is not exactly Wine Country, I pour a Spanish red to accompany this dish. For a wine pairing dinner in 2006, I opened bottled of Palacios Remondo's La Vendimia Rioja. Plenty of fruit, but also enough oaky backbone to stand up to the spice of the dish. How do you say "Let the good times roll" in Spanish?
Slow Cooker Red Beans and Rice
Adapted from Cooking Light magazine.
Serves 4 to 6.
3 cups water
2 cups dried red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
3 cups hot cooked long-grain rice
1/4 cup chopped green onions
Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.
Wine Pairing:This hearty dish screams out for a bold rustic red. Since Louisiana is not exactly Wine Country, I pour a Spanish red to accompany this dish. For a wine pairing dinner in 2006, I opened bottled of Palacios Remondo's La Vendimia Rioja. Plenty of fruit, but also enough oaky backbone to stand up to the spice of the dish. How do you say "Let the good times roll" in Spanish?
Thursday, July 19, 2007
Eggplant "Lasagna"
Combine my desire to lose a few pounds with the bounty of vegetables out there and it leads to me trying to have a couple of "vegetarian" days a week. Fruit smoothie for breakfast, big salad for lunch and a yummy vegetarian main course for dinner. This recipe definitely fits with the dinner plan. The eggplant stands in for pasta in a typical lasagna preparation. If you're a fan of eggplant parmigiana, you'll love it. While there's a good amount of cheese in it, use low-fat versions to keep things on the skinny side and South Beach friendly.
Eggplant "Lasagna" with Mushrooms and Red Pepper
Serves 6-8.
Olive oil
1 large eggplant, cut into 1/2 inch slices
1 red bell pepper, sliced into 1/4 inch rings
4 ounces sliced mushrooms
1-15 ounce container low-fat ricotta cheese
3 eggs
3/4 cup grated Parmesan cheese
(A grating of nutmeg if you have it.)
4 tablespoons finely chopped fresh basil
4 tablespoons finely chopped fresh parsley
1/2 medium onion, diced
1 1/2 cups pasta sauce (I used an organic jarred version.)
2 tablespoons Italian herb seasoning (or to taste)
Pinch of red pepper flakes
4 ounces low-fat mozzarella cheese, grated
Preheat the oven to 400 degrees. Lightly grease an 8 inch by 11 inch glass baking dish with olive oil.
Arrange the eggplant slices on a baking sheet, season with kosher salt and lightly brush the tops with olive oil. Bake until the eggplant is soft and golden, about 20 minutes. Transfer the eggplant to a plate and set aside to cool.
Reduce the oven temperature to 350 degrees.
Toss the peppers with a few dashes of olive oil and spread on baking sheet. Toss mushrooms with olive oil and spread on same baking sheet. Bake for 10 minutes.
Meanwhile, in a large bowl, mix the ricotta, eggs, 1/2 cup of the Parmesan, basil, parsley, nutmeg and a dash of salt until well-combined.
In a large saute pan drizzled with olive oil, saute the diced onion over medium-low heat until just translucent, about 4 minutes. Pour in the pasta sauce and stir. Bring sauce to a simmer and add Italian herb seasoning and crushed red pepper. Stir and simmer until well-incorporated, about 10 minutes.
To assemble lasagna, layer half of the eggplant slices in the prepared baking dish. Top with half of the ricotta mixture and half of the tomato sauce. Layer red pepper rings and mushrooms on top. Spread remaining ricotta mixture over and layer with remaining eggplant slices. Top with mozzarella cheese and remaining 1/4 cup of grated Parmesan.
Bake at 350 degrees until all the layers are heated through and the cheese is melted, about 45 minutes.
Eggplant "Lasagna" with Mushrooms and Red Pepper
Serves 6-8.
Olive oil
1 large eggplant, cut into 1/2 inch slices
1 red bell pepper, sliced into 1/4 inch rings
4 ounces sliced mushrooms
1-15 ounce container low-fat ricotta cheese
3 eggs
3/4 cup grated Parmesan cheese
(A grating of nutmeg if you have it.)
4 tablespoons finely chopped fresh basil
4 tablespoons finely chopped fresh parsley
1/2 medium onion, diced
1 1/2 cups pasta sauce (I used an organic jarred version.)
2 tablespoons Italian herb seasoning (or to taste)
Pinch of red pepper flakes
4 ounces low-fat mozzarella cheese, grated
Preheat the oven to 400 degrees. Lightly grease an 8 inch by 11 inch glass baking dish with olive oil.
Arrange the eggplant slices on a baking sheet, season with kosher salt and lightly brush the tops with olive oil. Bake until the eggplant is soft and golden, about 20 minutes. Transfer the eggplant to a plate and set aside to cool.
Reduce the oven temperature to 350 degrees.
Toss the peppers with a few dashes of olive oil and spread on baking sheet. Toss mushrooms with olive oil and spread on same baking sheet. Bake for 10 minutes.
Meanwhile, in a large bowl, mix the ricotta, eggs, 1/2 cup of the Parmesan, basil, parsley, nutmeg and a dash of salt until well-combined.
In a large saute pan drizzled with olive oil, saute the diced onion over medium-low heat until just translucent, about 4 minutes. Pour in the pasta sauce and stir. Bring sauce to a simmer and add Italian herb seasoning and crushed red pepper. Stir and simmer until well-incorporated, about 10 minutes.
To assemble lasagna, layer half of the eggplant slices in the prepared baking dish. Top with half of the ricotta mixture and half of the tomato sauce. Layer red pepper rings and mushrooms on top. Spread remaining ricotta mixture over and layer with remaining eggplant slices. Top with mozzarella cheese and remaining 1/4 cup of grated Parmesan.
Bake at 350 degrees until all the layers are heated through and the cheese is melted, about 45 minutes.
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