Sunday, December 28, 2014

Christmas Eve Tapas menu, 2014

Claire, Mike and I had so much fun celebrating Christmas with Jan and Mike Pitzo!

Some old favorites made it to the menu again:
  • Hot Spiced Meatballs
  • Blue Cheese Stuffed Bacon Wrapped Dates
  • Shrimp-Cilantro Lime
  • Veggies with herb dip
Some new winners:
  • Crab Cakes via chef Patrick (Thanks Pat for sharing your recipe and coaching me from afar. I hope you are with us next Christmas.) served with corn relish.
  • Fig Empanadas (Thanks Katie, for the recipe. Love, love love these)
  • Caprese skewers
  • Manchengo cheese slice topped with a doplup of Dianne's pepper jelly and an almond
  • Jan's corn and bean relish served with chips
For dessert we had my mom's  Pecan Lazers with fresh raspberries.  Absolutely delicious with White Port from Prager.

We started the night with bubbles, of course.  Mike started with Miner Wild Yeast Chardonnay.  We also served Miner Grenache and Biale Black Chicken Zin. Yum.



Christmas Potpourri


1/2 cup dried apples slices cut into small pieces
1/2 cup whole cranberries
4 cinnamon sticks
1 whole nutmeg broken into smaller pieces
2 Tablespoons whole cloves
2 Tablespoons whole allspice

Allow the apples and cranberries to air dry for several days.
Mix all ingredients together. Place 1/2 cup mixture and 2 cups water in a small sauce pans. Place over low heat and simmer for several hours.  As more water as needed.

I allowed to simmer while Claire and I watched movies, sipped wine and knitted.   Ahhh the magic of Christams.

Fig Empanadas

Mike's sister Katie made these for The Dailey family Christmas celebration, December 2014 at her home in Oregon, WI. The theme was Mediterranean.  I added these to our Christmas Eve tapas menu and will keep them as a regular.

This recipe makes 36 - 48 empanadas or 4 large meat pies.  I cut the recipe in half and had more than enough.

iNGREDENTs
2 Tablespoons olive oil
2 pounds ground turkey
2 Tablespoons paprika
2 teaspoons cumin
Salt and pepper
5 ounces chopped dried figs (about 3/4 cup)
4 tablespoons chopped pickled peppers. (I used corn relish based on Katie's rec. perfect!!!!)
1 cup flat leaf parsley chopped
pie dough ( about 4-6 crusts)
Egg wash ( 2 eggs whisked with salt and a Tablespoon of water)

DRECTiONs
NOTE: If you are making the pie crust, this can be done in advance and kept in refrigerator)

In a medium pot, heat the olive oil over medium high heat.  Add ground turkey and cook. Stir in the paprika and cumin, season with salt and pepper.

Remove from heat and add the figs, corn relish, and parsley. Transfer to a separate bowl and allow to cool to room temperature.

After the filling has cooled, preheat the over to 350 - 450 degrees F. Roll out your pie dough until it is 1/8 inch think. Use a 4 1/2 inch round cutter or similar size bowl, cut our circles of pastry.

Fill the circles with about 2 heaping Tablespoons of the filling on half of the dough leaving about a 3/8 inch border from the edge of the pastry. Egg wash that border and fold over the pastry to create a half moon shaped empanada. Press gently along the edge to seal using the egg wash as glue.  Use a fork and make tiny indentations (crimp) around the edges. Repeat until all the filling is used up or you run out of pie crust.  Reroll the pie dough scraps, being careful not to overwork the pie dough.  NOTE:  this is a long tedious process. Enlist helpers whenever possible..

Bring empanadas to a sheet pan lined with parchment paper and place 3 thin slits on the top with a knife to allow steam to vent during baking.  Egg wash the empanadas and bake for 15 - 20 minutes or until the empanadas are golden.

Serve as an appetizer or as an entree along side fresh chunky tomato salsa.

These can be made ahead of time and frozen.

You can also make large empanadas using the same approach as above.


Pork Empanadas with Corn Relish





Pecan Lazers

This recipe is from my mom's recipe box. She made these at Christmas time. You will need small muffin pans.

First the Crust
1/2# butter
6 oz cream cheese
2 cups flour

Mix above ingredients like a pie crust. I use one of those pie crust utensils. Then add a few Tablespoons of water until you can shape the mixture into small balls.  Don;t get it too wet. Put balls into small muffin pans and press on the bottom and side until you get a nice indentation.

Second the Filling
2 1/4 brown sugar
3 eggs
1 teaspoon salt
3 Tablespoons melted butter
1/2 teaspoon vanilla
1 1/2 cup pecans, chopped (Save 1/4 cup to sprinkle on top)

Beat eggs slightly, add other ingredients and nuts. Pour into crust shells ( I use a teaspoon.), sprinkle with a few chopped pecans on top. Bake at 350 degrees F for 20 minutes.




Saturday, December 27, 2014

Stir Fry Vegetables

This recipes comes via my Aunt Jayne
I think you can use any combination of vegetables.  This is what Aunt Jayne recommends.

4 oz broccoli
1/2 # cauliflower
1 med. carrot, sliced on a diagonal

1 can bamboo shoots
20 fresh mushrooms
1/2 cup celery, sliced on diagonal
4 oz snow peas
4 T oil

1/2 cup chicken stock
1 T rice wine (any white wine will do)
1 t. salt
1/2 t. sugar

1 T cornstarch
2 T water

Heat 4 T oil in a wok or large fry pan. Stir fry sliced carrots, broccoli, cauliflower, bamboo shoots, celery, fresh mushrooms and pea pods.  Add chicken stock, white wine, salt and sugar. Cover for 2 minutes and add cornstarch and water mixture and stir until thickened.

Serve with cooked rice or noodles.

Sweet-Sour Sauce

I love this sauce with egg rolls.

Ingredients
1 cup sugar
1/2 cup white vinegar
1/2 cup water
1 T  chopped green pepper (optional)
1 T chopped canned pimento (optional)
1/2 t salt
2 t. cornstarch
1 T water
1 t paprika

Directions
In a sauce pan, mix 1 cup sugar. 1/2 cup each white vinegar and water, I T chopped green pepper and chopped canned pimento, and 1/2 teaspoon salt.. (You can skip the green pepper and pimento.)

Simmer for 5 minutes,

Combine 2 teaspoons cornstarch and 1 T cold water. Add the hot mixture. Cook and stir until sauce thickens and bubbles.

Cool. (This is makes the next step work more smoothly.)

Add 1 teaspoon paprika.

Makes 1/12/cup.
Keeps well in refigerator

Saturday, December 13, 2014

Carmelized Upside Down Pear Tart

I received a bag of organic pears from the whole food store in my weekly share and set out to find
a cool recipe to try.  Thank you Ruth Reichl for this amazingly delicious and simple recipe from your book "The Gourmet Cookbook"  2004, pg 782. Apparently this is a spin off from a French recipe which used apples.

INGREDIENTS
1/2 stick butter (4 Tablespoons) unsalted butter
1/2 cup sugar
4 firm but ripe Bocs pears ( 2 pounds total), peeled halved and cored ( I use whatever type of pears I have on hand on that come with the share :)
1/2 teaspoon ground cinnamon
Basic Pastry dough for a tart shell. ( use a pie crust recipe)

Accompaniment:whipped cream or vanilla ice cream
Special Equipment: 9 or 10 inch ovenproof nonstick skillet or well seasoned cast iron skillet

DIRECTIONS
Heat butter in skillet over moderate heat until foam subsides. Stir in sugar (sugar will not dissolve yet). Arrange pears cut side up in skillet, with wider ends out. Sprinkle cinnamon over the pears and cook without stirring, until sugar mixture becomes a deep golden caramel, 15 to 25 minutes (depending on the skillet and stove.) Remove from heat and cool pears completely in skillet.

Put a rack in middle of oven and preheat oven to 425 degrees F.

Roll out dough on lightly floured surface with a lightly floured rolling pin into a 91/2 to 101/2 inch round. (I actually take the time to cut this to size.  It makes the next step even easier.) Lay over pears in skillet and tuck edges in around pears.

Bake until pastry is golden brown, 30 - 35 minutes. Remove tart from the oven and let stand for 5 minutes.

Wearing oven mitts, invert a rimmed serving plate slightly larger than the skillet over tart, keeping plate and skillet firmly pressed together, invert tart onto plat Serve warm or at room temperature with whipped cream or ice cream.  Enjoy!!!!!

Thursday, December 11, 2014

Mediterranean Salad

Here's one of my faves:      From Kyle Gruening (dec 2014)                                                                  Mediterranean Salad

2 (15 oz.) cans Garbanzo beans, rinsed
1 lg. can black olives, sliced or halved
2 cucumbers, halved, seeded and sliced
12 cherry tomatoes, halved or quartered
½ red onion, chopped
2 cloves garlic, minced
½ c. Italian dressing
2 T. fresh lemon juice
½ tsp. garlic salt
½ tsp. black pepper
1 oz. Feta cheese

Combine all ingredients, except Feta, and marinate.  Sprinkle Feta on top prior to serving, or stir in just prior to serving.

1 cup = 214 calories

Friday, November 28, 2014

Thanksgiving Tapas menu, 2014

On this occasion I servd a variety of wines not so much wine pairings. The exception to that was the White Port from Prager. It was absolutely outstanding with the Pumkin Gratin. I am hoping Claire will help me with pairings for our Christmas Eve tapas event.

  • Pumpkin Gratin (thank you Ruth Reichl ;)) This will definitely be on the menu each Thanksgiving.
  • Hot Spiced Meatballs (mom's recipe) 
  • Blue Cheese Fig Wraps - I tried figs this year but am going back to dates.  I think the dates are sweeter and I love that sweet and salty combo)
  • Shrimp-Cilantro Lime (another Ruth Reichl recipe) I am going to capture this one. My new favorite way to make shrimp.  I love the sweet and spicy marinate/dip).  Excellent with a Rose. Served Revolver.
  • Guacamole with chips
  • Cheese and crackers
  • Kim brought deer sticks - a fan favorite 
  • Vanilla curd in mini fillo shells topped with whipped cream, also great with the Prager White Port. 
  • Bruschetta, French bread with basil pesto spread, a tomato slice and fresh mozzarella cheese
  • Veggies
  • Cashews 
  • We made vodka spiked cherry tomatoes and I forgot to serve them, they were great sliced in a veggie omelet. 

  A huge thank you to my friend Dianne who came over at 2:00 PM.  We had fun talking, preparing food and sampling wine.

Some items that didn't make the list but I would like to try: Candied walnuts, popcorn (suppose to be great with a Chardonnay), my brother Pat's crab cakes, pear brie and caramelized onions,  3 cheese walnut spread served with salted apple slices.


Cilantro Lime Shrimp

This recipe is from Ruth Reichl, "The Gourmet Cook Book"  Makes 24.  I made for the 1st time on 11/25/14. They are my new favorite way to cook shrimp!!!!

Ingredients
 3 large garlic cloves
1 1/8 t. salt
1/2 cup fresh lime juice
1/4 cup sweet orange marmalade
1/4 cup chopped fresh cilantro
4 T olive oil
1 T soy sauce
1/2 t. red pepper flakes
1/2 t. fresh ground pepper
1 # large shrimp in shells (21-25 per pound), peeled, tail and first segment of tail intact, and deveined.

Optional garnish: fresh cilantro springs

Directions
Using a large knife, mince and mash the garlic to a paste with 1 teaspoon salt. Whisk garlic pasts, lime juice, marmalade, cilantro, 3 tablespoons olive oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in a small bowl. Transfer 1/3 cup of mixture to another small bowl or ramekin and reserve for dipping sauce. Combine shrimp with remaining mixture in a sealable plastic bag and seal the bag pressing out all the air. Marinate the shrimp, refrigerated, turning the bag once, 15 minutes.

Drain shrimp and gentle pat dry. Heat 1 1/8 teaspoons oil in a 12 inch non-stick skillet over moderately high heat. Add half the shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes total. Transfer shrimp to a platter, and cook remaining shrimp in 1 1/2 teaspoon oil in same manner.

Garnish with cilantro if desired and serve with dipping sauce.

Thursday, November 27, 2014

Gulliver's Corn

I was first introduced to this recipr by Anne Hughson Hale.  She would make it for the Thanksgiving celebrations held at my Dad and Mary's home. This dish is super rich, super delicious, and easy to make. The recipe below is a combination of Anne's recipe and a few recipes of the same name found online.

Ingredients:
6 T. unsalted butter, melted
2/3 cup fresh grated parmesan cheese
1 1/2 cup heavy cream (other recipes call for 8 oz of heavy cream and 8 oz milk)
(2) 16 oz bags of frozen white corn (other recipes call for 20 oz of corn)
2 t. salt
1 t. sugar
3 T flour

Directions:
Brush 13X9 inch pan with some of the melted butter.
Sprinkle 1/3 cup parmesan cheese evenly over the bottom of the dish.
Combine the heavy cream/milk, corn, salt and sugar in pot and bring to boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with remaining Parmesan cheese and place under broiler until browned. 

Monday, November 17, 2014

Apple Dumplings via The Pioneer Women

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

I was looking for an apple dumpling recipes and stumbled upon this one. It is not how my mom made apple dumplings. The use of crescent rolls made it super simple. I am not sure what the purpose of the Mt Dew was but the result was delicious. Oh and one more thing, there is  ridiculous amount of butter.

Ingredients

  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-1/2 cup Sugar
  • 1 teaspoon Vanilla
  •  Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 
350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Friday, October 3, 2014

Raw Broccoli Salad

This recipe is from the Moosewood Restaurant Cooking for Health cook book (2009). I know there are numerous ways to make broccoli salad.  This is one of my favorites,

INGREDIENTS
1 large head broccoli (about 1#)
1/2 cup mayonnaise
2 t. maple syrup or other sweetner
4 t. cider vinegar
1/4 t. salt
1/4 t. ground black pepper
1/4 cup currants or raisins
1 medium tomato, diced
2 T. diced red onion or scallion (optional)

DIRECTIONS

  1. Slice off the tough bottom of the broccoli and peel any tough skin from the stem. Finely chop the florets and small stems. Cut large stems lengthwise into halves or quarters and thinly slice. You should have about 4 cups of chopped broccoli. Set aside.
  2. In a serving bowl,whisk together the mayonnaise, maple syrup, vinegar, salt and pepper. Fold in the broccoli, currants, and tomatoes. Set aside for the flavors to meld, at least 30 minutes, or even better, for a day in the refrigerator.

Lemon Pear Bread With Pecans

Lemon Pear Bread With Pecans
 (NOTE: I think this is a little too lemony.  Maybe I over did the zest)

Recipe from The Garden of Eating blog http://www.thegardenofeating.org/2010/02/lemon-pear-bread-with-pecans.html
Makes One Loaf

Ingredients

* 1 3/4 cup all purpose flour
* 3/4 cup sugar
* 1 tsp baking soda
* 1/4 tsp baking powder
* 1/2 tsp salt
* 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 1 1/2 cups grated peeled ripe pears, with juice (you'll need 2-4 pears, depending on their size)
* 1 stick butter, softened or melted (you can also substitute 1/2 cup vegetable oil if you prefer)
* 1 tsp grated ginger (optional)
* 1 large egg
* 1 tsp vanilla
* 1 tsp grated lemon zest
* 1 Tbsp fresh lemon juice
* 1/2 cup coarsely chopped pecans (optional)

Directions

1. Preheat the oven to 350. Grease a 9 x 5-inch loaf pan and set aside.

2.Whisk the first seven ingredients (all the dry stuff) together well in a medium sized bowl. Then whisk the rest of the ingredients, minus the pecans together in a larger bowl. Fold the flour mixture into the wet ingredients in the larger bowl just until the dry ingredients are moistened thoroughly, then stir in the chopped pecans.

3. Scrape the batter into the loaf pan and spread it evenly. Bake for one hour to one hour and 15 minutes (this will depend on your oven -- mine only took an hour but the Joy of Cooking recipe says 1:15 - 1:20) until a toothpick inserted in the center comes out clean.

4. Let cool in the pan on a rack for 10 minutes before removing the bread from the loaf pan and then let cool completely on the rack.

Saturday, September 13, 2014

Spaghetti Squash with Moroccan Spices

Recipe from The Gourmet Cookbook by Ruth Reichl

INGREDIENTS
1 (3.5 - 4 pound) spaghetti squash
1/2 stick (4 T) unsalted butter, cut into pieces
2garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 T chopped fresh cilantro

DIRECTIONS
Pierce squash all over with a small sharp knife. Cook in an 800 watt microwave oven on high power for 6-7 minutes. Turn squash over and microwave until the squash feels slightly soft when pressed, 8-10 minutes more.Cool squash for 5 minutes.

Meanwhile, melt butter in a small heavy sauce pan over moderately high heat. Add garlic and cook, stirring until golden, about 1 minute. Stir in spices and salt and remove from heat.

Carefully halve the squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating the strands as you remove it from the skin. Toss with spice butter and cilantro.

Wednesday, September 10, 2014

Stir-Fried Bok Choy with Ginger and Garlic

Stir-Fried Bok Choy with Ginger and Garlic

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Read more at: http://www.foodnetwork.com/recipes/robin-miller/stir-fried-bok-choy-with-ginger-and-garlic-recipe.html?oc=linkback

Tuesday, September 9, 2014

ZUCCHINI FRITTERS

ZUCCHINI FRITTERS

Recipe from Barb Cummings, 9/2014

2 medium zucchini, trimmed – about 8 ounces each

1 medium onion
1/2 cup grated pecorino Romano Cheese
1/3 cup flour
1/2 cups finely chopped fresh parsley
1 teaspoon finely chopped fresh oregano
1 teaspoon of minced garlic
Coarse salt and ground pepper
Dash of cayenne pepper
2 large eggs, lightly beaten

Extra-virgin olive oil or canola oil for frying
Plain yogurt and apricot jam for serving (or sour cream & salsa)

Grate zucchini on the large holes of box grater, then squeeze dry in a clean kitchen towel or press in a ricer.  Repeat with onion.

Mix together zucchini, onion, cheese, flour and herbs.  Season with 1 teaspoon salt and pepper. Stir in eggs just before frying.

Heat a medium skillet over medium-high heat.  Working batches, coat skillet with 1-2 tablespoons of oil.  Scoop mounds (about 2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula.  Cook until golden brown and cooked through, 2-3 minutes per side.


Transfer fritter to paper-towel lined plates to drain.  Serve with dollops of plain yogurt and apricot jam or sour cream and salsa.

Wednesday, July 30, 2014

Citrus Tahini Dressing

Citrus Tahini Dressing from Let Them Eat Vegan
This healthy homemade dressing is slightly thick, thanks to the inclusion of tahini. The oil is optional, and the dressing tastes full bodied and flavorful with or without! The flavors are kid friendly, and so it makes eating salad a little more interesting for the little ones. Another one from my “Saucy and Dippy” chapter in LTEV!
3 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 tbsp apple cider vinegar or coconut vinegar
2 – 2 ½ tbsp agave nectar or pure maple syrup (adjust based on tartness of orange juice
1 1/2 – 2 tsp dijon mustard
½ – 1 tsp fresh ginger, roughly chopped
1 very small clove garlic (optional)
½ sea salt
1 tbsp hemp, walnut, or olive oil (completely optional, omit for oil-free)
Freshly ground black pepper
Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 2 tablespoons of the agave nectar/maple syrup, until fully smooth and creamy. Add additional sweetener to taste, if desired. Makes a little over 1/2 cup.
Kid-Friendly: When I omit the garlic and use the lesser amount of ginger, my kids really like this dressing.
Serving Suggestions: Try this on finely julienned greens. It is especially great with kale, as it helps mellow the flavor of the leaves. Chop your kale, then toss the dressing onto the leaves. Let sit for 10 or more minutes to allow the dressing to soften the greens. Add other salad fixings you might like, such as cherry tomatoes, grated carrot, chopped apple, or dried cranberries.

Thursday, July 24, 2014

BEETS N’ BLUEBERRY SALAD

Recipes from Barb Cummings 7/24/14
BEETS N’ BLUEBERRY SALAD

2 lbs fresh beets
2 lbs fresh or frozen blueberries (We picked ours!)
¼ cup sugar (I used a little less and I'm not sure any would be needed.)
1/3 cup sunflower oil ( I used olive oil… all I could find here!)
¼ cup white wine vinegar (I used a combination of cider vinegar & white wine.)
½ tsp salt
1 tsp freshly grated ginger (Surprisingly these folks had grated fresh ginger in their freezer!)
Grated zest of one orange

Scrub beets.  Roast in tightly covered dish for 1 ½ hrs until knife inserted comes out clean.  (I put some water in with the beets.  My pan was a mess, but it cleaned up okay.)
Cool.  Slip off skins.  Cut into half-inch cubes and place in large bowl.  Add blueberries.
Mix together sugar, white wine vinegar, oil, salt, ginger and orange zest .    Let set for at least an hour.  Could serve with additional zest as a garnish.  (I did not have more zest.) 
This will keep – and even improve – for a week.  (So it’s okay that it makes a large batch!)

I serve it on a bed of greens and sprinkle a few blue cheese crumbles on it..

Enjoy,

Shirley Senarighi

Saturday, July 5, 2014

AMAZING TOMATO BASIL PASTA

http://myfridgefood.com/ViewRecipe.aspx?recipe=21011

Details

Cooking Time:15 Minutes
Recipes Makes:4 Servings
Calories:371
Carbs:53 Grams
Fat:11 Grams
Protein:16 Grams

Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
Read more at http://myfridgefood.com/ViewRecipe.aspx?recipe=21011#5DF7uY3BTQGb4oK6.99

Wednesday, June 25, 2014

Smoked Wild Turkey Chili

This recipe was developed for the 1st Annual Miner Family Winery Chili Cook-Off. The recipe was a collaborative effort involving input from family: Patrick J. Moran, Claire Dailey, and Michael Dailey

INGREDIENTS

1/2 canned chipotle chile in adobe sauce
(NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water) (2nd NOTE: if you want more heat  then add 1 or even 2 chipotle chilis)
1 # fresh tomatillos, husked and rinsed well or (1) 18-ounce can whole tomatillos, drained. (NOTE: use fresh if you can get them)
2 tablespoons vegetable oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
1/2 cup finely "chippy chopped" celery
2 tablespoons minced garlic
1 tablespoon ground cumin (roast whole seeds for a few minutes in a saucepan then grind)
1 pound ground turkey (not lean)
2 cups chicken or turkey stock
2 cups Miner Wild Yeast Napa Valley Chardonnay
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 teaspoon salt, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can garbanzo beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro
smoked Gouda cheese, shreaded

GARNISH:  fresh chopped cilantro and shreaded smoked Gouda cheese


ACCOMPANIMENT:
  • Miner Wild Yeast Napa Valley Chardonnay
  • Sour Cream, diced avocado
DIRECTIONS
If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.

If using fresh tomatillos, blanch them in a large saucepan of boiling water for 5 minutes; drain. Puree fresh or canned tomatillos in blender.

Roast the whole cumin seeds and then grind.

Heat the vegetable oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions, celery, and 1 tablespoon minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds. Add turkey and cook, stirring and breaking up the lumps.  You want a fine consistency. Cook until no longer pink, about 8 minutes.

Add chipotle puree, tomatilos puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.

Add green chiles, corn and cornmeal. Simmer, stirring occasionally, for 30 minutes.

Stir in garbanzo beans, 1 tablespoon minced garlic and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leaf and add cilantro.

Garnish chili with cilantro and shreaded smoked Gouda. Optional: serve with sour cream and chopped avocado.

NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Reheat, and stir in cilantro before serving.

Rosella's 777 Chicken Chipotle Chili

This recipe was developed for the 1st Annual Miner Family Winery Chili Cook-Off. The recipe was a collaborative effort involving input from family and friends: Patrick J. Moran, Claire Dailey, Michael Dailey,......

INGREDIENTS
1 canned chipotle chile in adobe sauce
   (NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water)
1 32 oz can of whole tomatoes
3 tablespoons olive oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
2 minced cloves of garlic
1 tablespoon ground cumin (whole seeds, roasted, then ground)
2 boneless chicken breasts
2 cups chicken or turkey stock
2 cups Miner Rosella's 777 Santa Lucia Highlands Pinot Noir
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano
1 teaspoon sale, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can white beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro

GARNISH:  fresh chopped cilantro
ACCOMPANIMENT:

  • Miner Stagecoach Vineyard Napa Valley Syrah
  • Sour Cream
DIRECTIONS
If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.

Pound the chicken breasts so that they are thin and even. Saute in a skillet with olive oil until cooked through, no pink. Cool and then thinly slice and cube.

Blend the whole tomatoes.

Roast the whole cumin seeds and then grind.

Heat the olive oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions and minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds.

Add chipotle puree, tomatoe puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.

Add green chiles and cornmeal. Simmer, stirring occasionally, for 30 minutes.

Stir in white beans and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leave and add cilantro.

Garnish chili with cilantro and serve with sour cream.

NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Rehear, and stir in cilantro before serving.





Monday, June 2, 2014

Check out @EmergingEdTech's Tweet: https://twitter.com/EmergingEdTech/status/473450220999942144

Saturday, March 29, 2014

Parmesan Crisps

This link takes you to the Parmesan Crisp recipe from Ina Garten on the Food Network site
https://docs.google.com/forms/d/15tSfqshMV9I512fhbTWr3hvzi-KDOZ1eiMF1FvN9dGE/viewform


This recipe came to me from Maggie via The Food Network.  Looks like a fun way to jazz up a salad.  Maggie created a cool Caesar salad with salmon and the Parmesan Crisp on top.
Picture by Maggie Szostak 3/28/14

Sunday, March 23, 2014

Cracker Jack Popcorn

1/4 c maple syrup
1 stick butter
1 c brown sugar
salt

Cook above until melts then cook 5 min.  Can then add peanuts.

Pop 4 quarts of popcorn. Place the popcorn in a large baking pan. Pour the above mixture over the popcorn and bake at 200 degrees for 1 hour.

Wines to try & New Wines I like

Wines to Try

2012 Domaine Richou Chauvigné Anjou 
"Domain Richou is a family who has been growing grapes and producing wine for three generations in Anjou located in the Loire Valley in France. The vineyards are composed of black schist soils from ancient volcanic activity. This 100% Chenin Blanc is expressive of the land with elegance and mineral filled freshness. A rich mouthfeel of lemon citrus and a touch of honeysuckle give way to a long, lingering, pleasant finish. Absolutely delicious!"~(Monica McCall)


Mas Que Vinos Ercavio Tempranillo Roble 2011

Wines I Like

Col Des Vents 2010 by Corbieres.  Red wine from the South of France

Sea Smoke We have had Ten and Southing.  Both are fantastic.

Domaine Terlato & Chapoutier Shiraz -Voigner
We served this on Christmas Eve 2016. 

Saumur Blanc, 2015 - great French white

Ben Marco Malbec, Argentina

2016 PreChristmas Eve Wines. The Biale Basic Black magnum was amazing



Saturday, March 15, 2014

Baked Rigatoni with Broccoli, Green Olives and Pancetta

Recipe from a Food and Wine Twitter post 3/15/14

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes.
Slideshow: Baked Pasta Dishes

INGREDIENTS

  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 1/2 pounds plum tomatoes, halved lengthwise
  • 3 garlic cloves, crushed
  • 2 thyme sprigs
  • 1/2 cup torn basil leaves, plus 1 basil sprig
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
    • 1 1/2 pounds broccoli, cut into small florets and stems reserved for another use
    • One 4-ounce slice of pancetta, finely diced
    • 1 large onion, very finely chopped
    • 1 cup pitted green olives, such as Castelvetrano, halved
    • 1 pound rigatoni
    • 2 cups fresh ricotta cheese
    • 3/4 cup freshly grated Parmigiano-Reggiano cheese

    DIRECTIONS

    1. Preheat the oven to 425° and butter a 9-by-13-inch ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
    2. Meanwhile, on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.
    3. Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter; keep warm.
    4. In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil and 1/2 cup of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
      Make Ahead
      The baked pasta can be refrigerated overnight.

Saturday, February 15, 2014

Linguine with Shrimp Scampi

Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Read more at: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3.html?oc=linkback

Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3.html?oc=linkback

Thursday, January 23, 2014

Yooper Pasties

A Recipe for Yooper Pasties

From What in the World is a Yooper? By Aine MacDermot Thu Aug 10, 2006 6:30 PM

 Da Crust :
  • 2 cups all-purpose flour
  • 2/3 cup Crisco
  • 1/2 teaspoon salt
  • 6 tablespoons ice cold water (or enough to make a good pie crust dough; varies due to humidity and other factors)

Cut shortening into flour and salt, slowly add water a little at a time.
Mix with fork until well blended.
Form into 4 balls and chill in the refrigerator for about an hour.
Roll each ball out, just as you would do for pie crust. Use plenty of flour while rolling out.
Use a plate as a template and cut around it to make about an 8 inch circle of dough.
Da Filling : 
  • 1 pound of ground chuck or ground round (1 & 1/2 pounds if you like more meat in it)
  • 1/2 cup chopped onion
  • 1/2 cup of grated rutabaga (optional only if you can't find rutabagas locally)
  • 1/4 cup very finely cubed carrots
  • 4-5 cups of diced potatoes
  • salt & pepper to taste (guesstimate)
  • Mix the filling together in a large bowl, making sure the meat is thoroughly mixed in.
    Roll out the dough, and brush the edges with ice water.
    Put about 3/4 cup of filling onto one side of each crust and fold over.
    Seal the edge by folding over and fluting, or by pressing with a fork.
    Put on an ungreased cookie sheet, poke a fork into each for steam to escape.
    Bake at 375F oven on middle shelf for 45-50 minutes. Crust should be lightly golden brown.
    Serve hot (or even cold). Most Yoopers like to put catsup on them, too.
    Makes 4-6 pasties, depending on how thin your dough is and how much filling you actually put in each one.
    ***Cheat : If you can't make good pie crust, or are in a hurry, get Jiffy™ brand boxed Pie Crust (one box for every two pasties). It's cheap, quick, and easy, and it tastes really good. Besides, the company that makes Jiffy comes from the same town that Jeff Daniels grew up in, and he was smart enough to make the independent film "Escanaba in Da Moonlight" which is a satirical look at what a Yooper's Deer Camp is all about... much exaggerated, of course.
    Variation : Some people take all the Filling ingredients and grind them up together, then they make mini pasties about three inches wide with this. Also good, but time consuming.
    Variation 2 : Some people also make this like an actual 2-crust pie in a pie pan, but individual pasties are more portable.

Monday, January 6, 2014

Pulled BBQ Chicken (Recipes to try)

Pulled BBQ Chicken
Who says you can only enjoy BBQ in the summer? This delicious recipe combines protein with winter veggies and tops it all off with an incredibly tasty chipotle raspberry BBQ sauce (that only sounds complicated to make) for a meal the whole family will love!
Serves: 6
Ingredients:
2 tablespoons olive oil (use more if necessary)
4 to 5 pounds skinless chicken thighs (bone-in is fine)
1 large Walla Walla or Vidalia onion, thinly sliced
3 ribs celery, thinly sliced thin
3 medium carrots, diced
2 large cloves garlic, finely chopped
3/4 cup dry rose wine (or dry chardonnay)
1 can (14 ounces) chicken stock
1 can (14 ounces) fire-roasted diced tomatoes
2 tablespoons tomato paste
2 chipotle peppers (diced is fine, or you can use fresh or canned chipotle chilies in Adobo Sauce)
2 tablespoons brown sugar
For Chipotle Raspberry BBQ Sauce:
1/2 cup ketchup
1/2 cup cider vinegar
3 tablespoons brown sugar
1/2 tablespoon yellow mustard
1 tablespoon worcestershire sauce
1 tablespoon adobo sauce (from a can of chipotle chilies in adobo sauce)
2/3 cup raspberry preserves
Directions:
1. Add oil to a large sauté pan over medium-high heat. Once oil is hot, add as many chicken thighs as will fit with the bone facing up. Brown for 2 to 3 minutes on each side. Once both sides are browned, add thighs to the crock pot and continue browning remaining thighs.
2. Add onions, celery, carrots, and garlic to the pan and cook until vegetables are lightly browned and onions are starting to turn translucent (if necessary, add 1 more tablespoon of olive oil to pan). Add to the crock pot, and turn it on to high heat.
3. In the pan, add wine, chicken stock, tomatoes, tomato paste, chipotle peppers, and brown sugar, and stir to combine. Cook until sugar is melted, and then pour mixture over chicken and vegetables in the crock pot. Mix contents of the crock pot so ingredients get evenly distributed, cover, and cook for 3 to 4 hours.When done cooking, remove chicken and separate meat from the bones.
4. To make BBQ sauce, add all ingredients in a small saucepan and stir over medium heat. Stir thoroughly and simmer over medium heat for 20 minutes. (If raspberry preserves have a lot of seeds, strain sauce before serving. Makes 1 1/2 cups.)
Recipe courtesy of Pamela Braun of MyMansBelly.com