Posted
June 21, 2020
WINE: Fattoria le Poggette Grechetto with Lemon Caper Cod, roasted potatoes and cauliflower
Lemon Caper Cod
1 # frozen Cod, whole, uncut
1 Red Onion, cut in slices
1/2 c Kalamata Olives
1 T Capers
1 washed/sliced lemon
2 T Olive oil to coat all above
Dash red peppers
Salt & Pepper
Mix all above in a bowl. Heat a large fry pan, coated with olive oil, over medium heat. Add all bowl ingredients to hot pan EXCEPT cod. Cook for 10 minutes, then add cod and cook for 10-15 minutes (depending on thickness of cod).
Roasted Potatoes and Cauliflower
Wash Cauliflower / scrub Yams under cold water
Cut florets of cauliflower and same size slabs of yams
Place on foil lined baking sheet, sprinkle with olive oil,
Salt and pepper
Roast cauliflower and potatoes at 375 degree for 35-40 minutes
Posted
June 19, 2020
WINE: Chateau du Chatelard Cremant served with anchovy & shallot toast points on sourdough
Anchovy & Shallot Toast Points
2 T minced anchovies
1 T minced shallots
1 T extra virgin olive oil
Try to purchase white anchovies, however, dark anchovies also are fine! Remove anchovies from tin, rinse under cold water multiple times, dry with paper towel. Mix finely minced anchovies and shallots, blend in olive oil and set aside.
Thinly slice a sourdough crusty loaf – store purchased or home made! Cut slices on a diagonal 1 ½” wide.
Brush slices with olive oil and broil to lightly toast. Top warm toasts with anchovy and shallot mixture.
NOTE: Anchovies are salty, even when rinsed, so none was added.
Posted
June 13, 2020
WINE: Bregancon Cotes de Provence Rose with Turkey burgers, grilled zucchini, sweet potato fries
Turkey Burgers
1 # ground turkey
2 T minced jalapeno
2 T mined onion
1 minced clove of garlic
1 egg
Add preferred seasoning: Salt, Pepper, Italian spices, Tarragon, Thyme
Mix together and form patties. Grill to 165 degrees at thickest center. If preferred, add cheese and melt while still on grill.
Grilled Zucchini
Wash and slice zucchini – either halves if small zucchini or in quarters, if larger size.
Brush with olive oil, salt and pepper – Grill until almost tender
Top with grated parmesan cheese to taste.
Sweet potato fries were store purchased in freezer case and we followed package directions!
Posted
June 12, 2020
WINE: Bregancon Cotes de Provence Rose
Look closely at the glasses with the Bregancon label on center glass showing Jazz Night from August 2019!
Posted
June 9, 2020
WINE: Poggio Nicchiaia VERMENTINO – with French double cream Brie, Dubliner Irish Cheddar, Wisconsin Colby-Jack, Keebler Club crackers and Gluten Free Rosemary Sea Salt Crackers
Gluten Free Rosemary Sea Salt Crackers
1 3/4 cup Almond Flour
1 egg
1/2 t salt
1/2 t pepper
Mix the 4 ingredients well and when combined transfer dough to parchment paper (Use sheet large enough to cover 12” x 17” jelly roll pan). Cover dough with a second sheet of parchment cut to the same size. Roll dough very thin (between 1/16” – 3/32”) – the thinner it is rolled, the more crisp the cracker. Peel off the top parchment and cut crackers either in diamonds, squares or rectangles using a knife or pastry cutter. Leave crackers on the bottom parchment and move to the jelly roll pan. Press crushed rosemary and Maldon sea salt flakes into the dough. Bake at 350 degrees for 12-14 minutes. Watch the edges if thin, they may turn dark before the center crackers are baked. Once light brown over all the crackers, remove from oven and move to cooling rack. Break crackers when cool on the lines cut. Experiment with other seasonings like dill, onion, garlic, or even Everything Bagel spices.
Posted
June 2, 2020
WINE: Chateau Le Gontrie BLANC SEC – Salad with romaine lettuce, fresh spinach, slices of avocado, egg, tomato & Red Onion, grated carrots, chopped celery, kalamata olives, walnuts topped with Ritrovo Selections organic balsamic vinegar (from Italy) and olive oil.
This balsamic vinegar is thick, rich and one of the best full flavored vinegar that we’ve found!!
Posted
June 1, 2020
WINE: Alice bel Colle MOSCATO D’ASTI – Rhubarb Crisp and Rhubarb Cobbler
Rhubarb Crisp
Individual dish 2 Quart baking dish
1 1/2 c washed/chopped rhubarb 6 c washed/chopped rhubarb
1 t cornstarch 1 T cornstarch
1 T sugar 1/4 c sugar
Bare pinch of salt 1/8 t salt
Toss above and add to the baking dish – if desired – spray with non-stick spray or light oil.
Topping
2 T all-purpose flour 1/2 c flour
2 T quick cooking oats 1/2 c quick cooking oats
1 T light brown sugar, packed 1/4 c light brown sugar, packed
1/8 t cinnamon 1/2 t cinnamon
1/8 t fresh grated nutmeg 1/2 t fresh grated nutmeg
2 T chopped pecans (optional) 1/2 c chopped pecans (optional)
2 T room temp. unsalted butter 1/2 c room temp. unsalted butter
Mix together all topping ingredients above – blending in butter by pinching into the mixture until crumbly. Top the rhubarb with the crumb mixture.
Place on a baking sheet with foil and BAKE at 375 degrees F. for 25 mins individual/ 40 mins for baking dish. Remove from oven when lightly browned and fruit is bubbling. Serve with Ice cream or Whipped cream or PLAIN!
Rhubarb Cobbler
Individual dish 2 Quart baking dish
1 1/2 c washed/chopped rhubarb 6 c washed/chopped rhubarb
1 t cornstarch 1 T cornstarch
1 T sugar 1/4 c sugar
Bare pinch of salt 1/8 t salt
Toss above and add to the baking dish – if desired – spray with non-stick spray or light oil.
Topping
1/4 c + 1 T all-purpose flour 1 1/4 C all-purpose flour
Pinch of salt 1/4 t salt
2 1/2 T cold, unsalted butter 10 T cold, unsalted butter
1 T (scant) cold water 2-4 T cold water
In food processor pulse ingredients flour, sale and butter to blend. Alternative is to use a pastry blender and cut butter into flour/sale mixture. Add just enough cold water for dough to come together and should be moist – but not wet. Gather Dough into a ball and cover tightly with plastic wrap and refrigerate for 30 minutes to 1 hour. Roll dough on lightly floured surface OR parchment paper. Cut shapes or form to fit 2 quart dish.
BAKE at 375 degrees for 25 mins (individual) or 45 minutes (2 quart) until dough is brown on top of bubbling fruit.
Posted
June 1, 2020
WINE: Alice bel Colle MOSCATO D’ASTI – Spicy Pork Tenderloin Stir Fry
Leftover Pork Tenderloin Stir Fry
Individual portion Family portion
1 1/2 c cooked pork tenderloin 1 # cooked pork tenderloin
1/4 c cashews halves 1 c cashew halves
1/4 c grated carrots 1 c grated carrots
1/4 c chopped green onions 1 c chopped green onions
Sauce
2 T hoisin sauce 1/2 c hoisin sauce
1 T Thai chili sauce 1/4 c Thai chili Sauce
1 t toasted sesame oil 1 T toasted sesame oil
1 T rice wine vinegar 1/4 c rice wine vinegar
3 T soy sauce 2/3 c soy sauce
1/2 T vinegar 2 T vinegar
1/2 clove of garlic chopped 2 cloves garlic chopped
Small piece grated ginger Large piece grated ginger
Saute carrots in 2 T oil in large fry pan, add pork to heat. Mix in all sauce ingredients and cashews in the fry pan and heat to temperature. Add Stir fry over cooked rice – top with green onion and ENJOY!
Posted
May 31, 2020
Chateau Beard La Chapelle – SAINT EMILION GRAND CRU – Grilled Teriyaki Pork Tenderloin, grated parmesan topped zucchini, roasted beets.
Grilled Teriyaki Pork Tenderloin
1/4 c soy sauce
1/4 c orange juice
1 clove garlic finely chopped
1 T packed brown sugar
1/4 t ground ginger or fresh ginger
Mix all ingredients and pour over pork tenderloin in a ziploc bag – Marinate for 1-2 hours. (If you don’t have 1-2 hours – marinade for as long as possible!!) Remove Tenderloin from marinade and grill pork to 145 degrees – remove from grill onto platter and cover with foil – pork will continue to cook during time under foil.
Roasted Beets
Clean, peel and cut beets into sections. Place on parchment lined baking sheet. Coat beets with olive oil and salt. Roast at 400 degrees for 40-45 mins until tender.
Parmesan Zucchini
Wash and slice zucchini in half – rub with olive oil all over. Grill with salt and pepper – and 5 minutes before removing from the grill – sprinkle parmesan over the slices of zucchini.
Posted
May 31, 2020
Poggio Nicchiaia CHIANTI SUPERIOR – Homemade Pizza!!!
Pizza Dough
1 package of yeast
1 c water at 110 degrees (use instant read thermometer)
1 t sugar
Mix yeast, water and sugar in 1 cup measure and allow to stand to ‘proof’
In a large bowl mix:
2 1/2 c – 3 c all-purpose flour
1/2 t salt
Yeast/water mixture after allowing to stand for 10 minutes
2 T olive oil
Mix and turn out onto flour coated board – Knead for a 4-6 minutes and place in a greased bowl to raise for 30 – 45 minutes. Punch down dough – CUT IN TWO PARTS – either make 2 pizzas OR Freeze ½ the dough for another meal (wrap in plastic wrap and place in Ziploc in freezer) – pat dough into a greased or non-stick sprayed pan, coat with olive oil and sprinkle with Italian seasonings and salt. Top with below toppings in order listed (each are optional – and pepperoni can be added) – BAKE AT 400 degrees for 20-30 minutes – until crust is browned.
Sliced tomatoes à Mozzarella cheese (or buffalo mozzarella) à canned artichokes à canned mushrooms à kalamata olives à sliced red onion à minced garlic à then BAKE
Gluten Free pizza crust
½ c warm water at 110 degrees
1 ½ t sugar
1 t yeast
Mix and allow to PROOF
6 T Millet flour
4 T Tapioca starch/flour
1T Zanthum gum
2 T Almond flour
½ T baking powder
1 T olive oil
Mix dough using hand mixer and ‘knead’ by mixing for extra 4 minutes.
Turn out into greased bowl and allow to rise 45 minutes. Turn out onto parchment paper and using olive oiled fingers press into flat area on large baking sheet. Follow above directions to coal with olive oil and spices – then top with toppings. Bake at 400 degress for 20 – 25 minutes until golden brown.
Posted
May 29, 2020
WINE: Chateau du Chatelard CREMANT DU BOURGOGNE – Mixture of Olives and Aged Gouda
Variety of olives including Kalamata, Picholine & Nicoise served with chunks of Aged Gouda.
Posted
May 28, 2020
WINE: Poggio Nicchiaia Vermentino – Roasted Salmon, Mango chutney, roasted cauliflower and roasted yams
Roasted Salmon Roasted Cauliflower and Yams
Wash Salmon filet, dry with paper towel Wash Cauliflower / scrub Yams Sprinkle fillets with olive oil, salt and pepper under cold water. Cut florets of Place on a sheet of foil. cauliflower and yams same size, place on foil lined sheet and salt and pepper.
Begin roasting cauliflower and yams at 375 degree for 20 minutes. Add foil sheet with salmon to sheet with veggies and continue roasting with the veggies for additional 20 minutes.
Mango Chutney
1 C finely diced mango (either fresh or frozen chunks)
1/4 c finely diced jicama
1 minced jalapeno pepper (or pepper of choice!)
1 T cilantro
1 T mint
2 T lime juice
Salt
Mix all ingredients and marinate in refrigerator for 1-2 hours.
Posted
May 27, 2020
WINE: Le Sepe Entre Deux Mer – Grilled chicken with roasted brussels sprouts (balsamic glaze) mango chutney and rice
Grilled Chicken
Wash and pat dry chicken breasts, legs, thighs – if desired, remove the skin
Salt and pepper – place on hot grill until reaching 165 at thickest part of chicken
Remove from grill to platter, place foil tent over chicken to keep warm until serving.
Roasted Brussels Sprouts
Clean and trim outside leaves of brussels sprouts – remove any outside leaves that are damaged/brown.
Cut each in half and place on a foil lined baking sheet, brush with olive oil, salt and pepper.
Roast at 375 degree oven for 30-40 minutes
Mango Chutney
1 C finely diced mango (either fresh or frozen chunks)
1/4 c finely diced jicama
1 minced jalapeno pepper (or pepper of choice!)
1 T cilantro
1 T mint
2 T lime juice
Salt
Mix all ingredients and marinate in refrigerator for 1-2 hours.