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Recipes Provided by Marcia
August 8, 2008
- Alexander Valley Vineyard Estate Chardonnay
Cilantro Pesto
Serves 4 From Jeff Young of Alexander Valley Vineyards
Pesto:
1 bunch cilantro, root end removed
3 cloves garlic
1 tablespoon rice wine vinegar
¼ cup almonds, slivered
½ cup olive oil
½ cup Asiago cheese, grated
Salt and pepper to taste
Prawns:
2 pounds medium prawns, (21-25 per pound), peeled and deveined
¼ cup olive oil
Salt and pepper to taste
½ cup AVV Estate Chardonnay
Pesto:
Place cilantro, garlic, rice wine vinegar and almonds in a food processor and pulse until roughly chopped. Turn food processor on and add oil in a thin stream until incorporated, then add cheese with salt and pepper. Set aside ½ cup for prawns and freeze or refrigerate the rest of pesto for future use.
Prawns:
Heat olive oil in a saute pan and add prawns. When underside turns a bright pink, turn the prawns and add the wine and pesto and cook another two minutes. Serves 4.
July 18, 2008
Bacon Roasted Salmon with Mushroom Sauce
Serves 6 From Cyndicy Coudray of DeLoach Vineyards
3 skinless salmon filets, about 1" thick (about 2 lb) cut in half lengthwise
Kosher salt & freshly ground pepper
9 slices bacon, 3 slices cut into small pieces
lb shiitake mushrooms, stemmed & quartered
c flat leaf parsley, minced
c chives, minced
2 t garlic, minced
c hot water
1-2 T Chinese oyster sauce
2 T unsalted butter, chilled, sliced
Preheat the broiler. Lightly season the salmon filets with salt & pepper. Wrap a slice of the bacon crosswise around each salmon filet. Secure with toothpicks. Place the filets in a roasting pan and broil the fish 6 inches from the heat for about 4 minutes per side until filets are just cooked through. Cook the bacon pieces in a skillet over high heat until lightly browned and crisp, about 4 minutes. Pour off all but 2 t fat and reduce heat to medium. Add mushrooms and cook until golden brown, about 3 minutes. Reduce heat to medium-high, add parsley, garlic and chives. Cook about 1 minute. Whisk the hot water with the oyster sauce in a small bowl until blended. Add to the mushrooms and cook over moderate heat, stirring until the sauce thickens slightly, about one minute. Whisk in the butter until just melted. Remove from heat. Remove the bacon from filets and reserve for another use. Transfer to plates, top with mushroom sauce and garnish with chives.
July 18, 2008
Coq Au Vin
8 servings
10 slices bacon, diced
2 chickens (2-1/2 to 3 lb each) quartered
16 small white pearl onions, peeled
6 scallions, sliced
1 head garlic, cloves separated and peeled
1 lb. mushrooms, wiped clean and quartered
3 T all purpose flour
3 cups dry red wine (Pinot Noir suggested)
1 cup chicken broth
1 t dried thyme
salt and pepper to taste
16 small new potatoes
12 oz. baby carrots, peeled
chopped fresh parsley (garnish)
1. One day beore serving, fry the bacon in a large Dutch oven until crisp. Remove the pieces from the pan, drain on paper towels and reserve. Brown the chicken piece in batches in the hot bacon fat. Set the chicken aside.
2. Add the onions, scallions, and garlic to the pan and saute over medium high heat for 5 minutes. Add the mushrooms and saute 5 more minutes.
3. Sprinkle the flour over the vegetables and cook 1 minute. Slowly pour in the wine and stock, stirring constantly. Season with the thyme and salt and pepper to taste. Heat to boiling. Remove from heat; add the bacon, chicken and potatoes, and distribute evenly. Refrigerate covered overnight.
4. The next day, let the coq au vin warm to room temperature before baking.
5. Preheat the overn to 350 degrees.
6. Bake covered in th oven for 1 hour. After 1 hour, add the carrots and stir to distribute. Bake for 50 minutes. The chicken should be almost falling off the bone and the vegetables tender.
7. Spoon the coq au vin onto large plates, serving everyone 2 potatoes, 2 onions, and plenty of carrots. Sprinkle with fresh parsley.
July 11, 2008 - Compliments of Lucas and Lewellen Vineyards
- 2005 Lucas and Lewelllen Petit Verdot
Herb Crusted Grilled Lamb with Arpicot
4 servings
1/4 c coarsely chopped oregano
2 T coarsely chopped rosemary
1-1/2 T Kosher salt
1 T black pepper
1 T minced garlic
3 T olive oil
2 (1-lb) lamb leg top roasts
FOR APRICOT RELISH:
6 apricots, cut into 1/4 inch pieces
1 bottled roasted red pepper, rinsed, patted dry, and cut inot 1/4" pieces
3 T minced shallots
3 T coarsely chopped mint
2 T red wine vinegar
2 T orange juice
2 T extra-virgin olive oil
1 t packed brown sugar
3/4 t dried hot red pepper flakes
1/2 t ground coriander
1/2 t salt
1. Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
2. Stir together all relish ingredients and season with pepper.
3. Preheat all burners on high, covered, 10 minutes.
4. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) and grill lamb, covered with lid, until hermometer inserted diagonally into center registers 135F for medium-rare, 15-20 minutes.
5. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes. Thinly slice lamb across the grain and serve with relish. Serves 4.
July 4, 2008
Baby Eggplant, Tomato, and Basil Casserole with Parmesan
8 servings
16 baby eggplants (about 4" long)
4 cloves garlic, cut into slivers
4 medium-size bunches fresh basil, stems removed
Freshly ground black pepper, to taste
1/2 cup best-quality olive oil
2 T fresh lemon juice
4 ripe large tomatoes cut into 1/4 inch slices
7 T grated Parmesan cheese
1 bunch fresh thyme, leaves chopped (or 2 T dried thyme)
2 T chopped fresh Italian parsley
1. Preheat oven to 425 degrees
2. Cut the stems from the eggplants and cut each one lengthwise in half.
3. Place the eggplants, skin side down, on a cookie sheet. Make a slit in the center of each eggplant half and insert a garlic slice and a small basil leaf. Sprinkle with pepper to taste and drizzle 1/4 cup of the oil over all the eggplant.
4. Cover the pan tightly with foil and bake 20 minutes. Remove from the oven and turn the oven down to 350 degrees.
5. Place 1 layer of eggplant, skin side down in a shallow 13X9-inch casserole. Sprinkle with 1 T lemon juice and pepper to taste. Arrange a layer of half the tomatoes over the eggplant and sprinkle with 3 T of the Parmesan. Sprinkle half the thyme evenly over the cheese and completely cover with a layer of basil. Drizzle with 2 T of the oil.
6. Repeat layers, using the remaining layer ingredients including all the Parmesan.
7. Cover the baking pan tightly with aluminum foil and bake 45 minutes. Garnish with the parsley and serve immediately.
June 27, 2008
Chicken Marengo
6 servings
3 lb. roasting chicken, cut up
1/2 cup flour
1 t salt
1/2 t pepper
1 t tarragon
1/4 c olive oil
1/4 c butter
1 cup dry white wine
2 cups of canned tomatoes
1 clove garlic, finely chopped
8 large mushrooms, sliced
chopped parsely for garnish
1. Preheat oven to 350 degrees
2. Mix together flour, salt, pepper and tarragon. Dredge the chicken in the mixture. Save the left-over flour mixture.
2. In a heavy skillet, heat olive and butter and brown the chicken on all sides. Remove the chicken to a heavy casserole.
3. Into the fat remaining in the skillet, add the left-over flour mixture and using a wire whisk, gradually stir in the wine. When the sauce is thickened and smooth, pour over the chicken and add tomatoes, garlic and mushrooms.
4. Cover the casserole with a heavy lid and bake until the chicken is tender, about 45 minutes. Before serving, sprinkle with chopped parsley.
June 20, 2008
- 2007 Brancott Marlborough Sauvignon Blanc
Salade Nicoise
6 servings
Dressing
1/4 cup red-wine vinegar
2-1/2 T minced shallot
2 t Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 t salt
Rounded 1/2 t anchovy paste
1 cup extra-virgin olive oil
1-1/2 t minced fresh thyme
1-1/2 T finely chopped fresh basil
Salt and pepper to taste
Salad
3/4 pound green beans, trimmed
1-1/2 pounds of small potatoes
1 10-oz. can albacore tuna
1/4 cup capers, drained
2 heads of Boston lettuce leaves, separated, large ones torn into pieces
1 pint cherry or grape tomatoes
6 hardboiled eggs, quartered
2/3 cup nicoise or black Greek olives
3 T finely chopped fresh parsley and/or basil
Make the Dressing
Whisk together vinegar, shallot, mustard, garlic paste and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. whisk in thyme, basil and salt ad pepper to taste.
Make the Salad
1. Cook beans, uncovered, in a pot of boiling salted water until crisp-temder, 3-4 minutes, then transfer with a slotted spoon toa bowl of ice water. Add potatoes to boiling water and simmer, uncovered, until tender, 15-20 minutes, then drain in a colander. Halve potatoes while warm, and toss with 2 T dressing in a bowl, then cool.
2. Drain and chunk tuna. Toss with 2 T dressing and salt and pepper.
3. Drain beans and pat dry. Toss beans in a bowl with 1 T dressing and salt and pepper to taste. Toss lettuce in a bowl with 2 T dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 T dressing and salt and pepper to taste.
4. Line a platter with the lettuce, and arrange tuna, potatoes and green beans on the platter. Add hard-boiled eggs, olives and tomatoes, and sprinkle with capers and parsley or basil. Spritz with more dressing if desired.
June 6, 2008
- 1999 Iron Horse Chardonnay
Jerked Pork Tenderloin
6 servings
2 1-pound pork tenderloins
1/2 cup chopped onions
2 slivered garlic
1/2 small hot chili pepper
2 T soy sauce, sodium reduced
1 T vegetable oil
1 t orange zest, grated
1 t lemon zest, grated
2 T orange juice
1 piece of ginger, about 1"
1/2 t thyme (dried)
1/4 t cinnamon
1/4 t ground allspice
1/4 t nutmeg
1/4 t curry powder
1/4 t salt
1/4 t black pepper
1. Trim pork tenderloins, place in shallow glass dish and set aside.
2. In a food processor, puree onions, garlic, hot pepper soysauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt, and pepper.
3. Pour onion mixture over pork tenderloins turning to coat all sides. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours, turning pork occasionally. Reserving marinade, transfer pork to foil-lines rimmed baking sheet
4. Broil, basting once with marinade, for about 20 minutes or until meat is browned but still has a hint of pink inside.
4. Tent with foil; let stand for 10 minutes before serving.
May 30, 2008
Halibut wrapped in Prosciutto w/Asparagus Sauce
Serves 4
5T unsalted butter
4 scallions, thinly sliced
1 lb asparagus, spears sliced 1/2 thick, tips reserved separately
1 c water
1 c packed baby spinach leaves
salt and pepper
8 THIN slices of prosciutto
4 skinless halibut fillets (about 5 oz. each)
8 small sage leaves, halved
1 T extra virgin olive oil.
1. Preheat oven to 450 degrees. In a skillet, melt 4 T of the butter. Add the scallions and cook over low heat until softened about 3 minutes. Add the asparagus spears and the water and cook until the spears are tender and the water is reduced to 1/4 cup. Add spinach and cook just until wilted. About 2 minutes. Puree the mixture ina blender until smooth, season with salt and pepper. Transfer the sauce to a small saucepan and keep warm.
2. Arrange prosciutto slices in pairs overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish.
3. In a large ovenproof skillet, melt the remaining 1 T of butter in the olive oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes. Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto wrapped halibut for 5 minutes.
4. Spoon the asparagus sauce onto plates. Arrange the halibut and asparagus tips alongside and serve imediately.
May 23, 2008
Mexican Double Chocolate Chocolate Chip Cookies
36 cookies
COPIA’S BEST DARN CHOCOLATE CHIP COOKIE CONTEST
Announced at Death by Chocolate, February 18, 2006
FIRST PLACE
Mexican Double Chocolate Chocolate Chip Cookies
By Chaim B. Potter of Napa, California
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/8 teaspoon finely ground black pepper
1/4 pound coarsely chopped good quality dark chocolate
1/2 cup (one stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 325°F.
Whisk together the flour, cocoa powder, cinnamon, baking soda, salt, and black pepper. Set aside.
In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.
In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips.
Line a 17-by-12-inch cookie sheet with parchment paper. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the parchment paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days.
May 16, 2008
Flaming Madeira Quail
6 servings
6 quail
salt and ground black pepper
1-1/2 c Madeira wine
1/2 cup raisins
3 cloves
1 cup cooked white rice
1/4 t powdered ginger
1 t grated orange peel
1 T butter, melted
2/3 c chopped pecans
1/2 cup butter, melted
juice of one orange
1/2 cup cognac, heated
1. Preheat oven to 450 degrees
2. Wash and dry the quail. Sprinkle inside and out with salt and pepper.
3. In a aucepan combine the Madeira, raisins and cloves. Bring to a boil, reduce the heat and simmer five minutes, Strain the mixture, discarding the cloves and reserving the wine and raisins.
4. In a mixing bowl combine the raisins, rice, ginger, orange peel, tablespoon of melted butter and the nuts. Mix well and use the mixture to stuf the quail.
5. Place the quail on a rack in a shallow open roasting pan and brush with part of the butter. Bake five minutes. Reduce the oven trmperature to 300 degrees and bake twenty-five minutes longer, basting frequently with a mixture of the remaining butter, the reserved Madeira and orange juice.
6. Place the quail in a chafing dish. Season the liquid in the roasting pan with salt and pepper to taste and pour over the quail. When steam rises from the chafing dish, pour the warmed cognac over the quail, ignite and serve at once.
May 9, 2008
Shrimp Curry
6 servings
1/4 lb butter
4 large onions, chopped
3 cloves garlic, chopped
3 c water or coconut milk
3 large tomatoes, peeled and chopped
2 large apples, peeled and chopped
1 cup chopped celery
1 T shredded coconut
1 piece fresh ginger root, or 3/4 t powdered ginger
1 T sugar
1-1/2 T curry powder (or more)
1-1/2 T flour
1-1/2 t salt
1/4 t pepper
3 pounds raw shrimp, shelled and deveined
1. In a large skillet heat the butter, add the onions and garlic and cook until lightly browned. Add the water and bring to a boil.
2. Add the tomatoes, apples, celery, coconut, and fresh ginger.
3. Blend the sugar, curry powder, flour, salt and pepper. Add enough cold water to make a paste and add gradually, stirring, to the boiling mixture. simmer, partially covered, stirring occaisonally, until the vegetables are very tender, about 40 minutes.
4. Add the shrimp and cook for 5 minutes longer. Serve on rice.
May 2, 2008
Luau Pork Tenderloin
4-6 servings
1/2 cup honey
2 t prepared mustard
1/4 c brown sugar
2 T vinegar
1/4 c soy sauce
1-1/2 to 2 lb pork tenderloin(s)
1. Mix all ingredients in a shallow pan. Roll pork tenderloin in the mixture.
2. Marinate 2 - 4 hours turning once or twice.
3. Roast 1 hour at 350 degrees, basting frequently. Slice thin diagonal slices and serve.
April 25, 2008
Basque Chicken Breasts
2 servings
2 boneless skinless chicken breasts (about 7 oz each)
1/2 t salt
pepper to taste
1 T butter
2 T olive oil, divided
2 oz pancetta, cut into 1/4 in. pieces
2 T shallots minced
1 clove crushed garlic
1/2 c dry white wine like Pinot Grigio
1/2 c chicken broth
3 sprigs thyme
1/2 c diced tomato, cut into 3/4 in. dice
1/4 c nicoise olives
1. Place each chicken breast between two large pieces of plastic and flatten using rolling pin or heavy skillet. Pound until 1/4 inch thick. Season each with 1/4t salt and a pinch of pepper. In a large skillet, heat the butter and 1 T of the olive oil over medium high heat until hot Add the chicken one piece at a time and saute until golden brown, about 2-1/2 minutes on the first side and 30 seconds on the other. Remove the chicken to a plate. Set aside in a warm place.
2. Drain the excess fat from the pan and add the remaining tablespoon of olive oil over medium heat. Add the pancetta and saute until browned, about 2 minutes. Add the shallot and saute for 1 minute, until tender, then add the garlic and saute just until aromatic (a few seconds, do not brown).
3. Add the wine stirring to scrape up the browned bits at the bottom of the pan. Stir in the chicken broth, thyme, tomatoes. Allow sauce to come to a simmer and cook for 5 minutes so that the flavors develop. Stir in the olives.
4. Add the chicken back to the pan, spooning the sauce over it. Cook for 1 minute, then remove the chicken to a plate and spoon the sauce evenly over each piece and serve immediately.
April 18, 2008
Halibut in Foil Packets
4 servings
4 1/4 lb cuts of Halibut
4 pices of aluminum foil 12"X18"
1 lb asparagus, cut into 1" lengths
2 large red bell peppers, stemmed, cored and cut into 1/4" strips
1/2 pound of snow peas
Lemon Dill Sauce
1/4 c extra virgin olive oil
4 large cloves garlic, minced
4 large green onions, thinly sliced
1/4 cup chopped fresh dill
1 t lemon zest
1 t each of salt and pepper
1. Preheat oven to 500 degrees. Set racks at lowest level
2. In a bowl, blend together olive oil, garlic cloves, green onions, dill, lemon zest, and salt and pepper.
3. Add the halibut and vegetables to the mixture and coat on all sides.
4. Divide mixture into 4 and place each serving onto the foil, arranging the fish atop the vegetables.
5. For each packet, bring long sides of foil together and fold over about 1/2 inch; crimp to seal. Repeat folding and crimping, lengthwise, twice more. Fold ends twice to seal.
6. Bake packets in hot oven for 8-10 minutes. Let packets stand 3 minutes before serving.
April 11, 2008
Baked Butter Herbed Orange Roughy
4 servings
1/2 cup butter or margarine
2/3 cup crushed saltines
1/4 cup grated Parmesan cheese
1/2 t each: basil, oregano, salt
1/4 t garlic powder
1 lb. Orange Roughy or any other firm white fish
1. In a 13x9x2 baking pan, melt butter in preheated 350 degree oven.
2. Combine crackers, cheese, basil, oregano, salt and garlic powder. dip fish in melted butter then in crumb mixture.
3. Bake at 350 degrees 20 to 30 minutes, or until fish is tender and flakes with a fork.
March 28, 2008
Duck Breasts with Plum Sauce
4 servings
4 duck breasts, cleaned and rinsed
garlic salt
1/4 c butter or margarine
1 medium onion, chopped
1 - 17 ounce can purple plums
1/2 cup packed light brown sugar
1/2 cup chili sauce
1/4 cup lemon juice
1/4 cup soy sauce
1 t ground ginger
2 t prepared mustard
1 t worchestershire
1. Prick the duck breasts with a fork and sprinkle with garlic salt. Place in a roaster pan with a lid. Roast in 350 degreee oven for 2 hours or until tender.
2. Meanwhile in a saucepan over medium heat, melt butter or margarine. Cook onion until tender.
3. Into a blender, place liquid from the plums. Pit the plums and add them to the liquid. Add onion mixture, brown sugar, and remaining ingredients. Cover and blend at high speed until smooth.
4. Pour plum mixture into saucepan. Over medium heat simmer 25 minutes, stirring occasionally.
5. When duck is done, remove from oven; turn oven up to 400 degrees. Remove duck breasts from pan, discard any drippings.
6. Return breasts to roaster, brush with plum sauce. Roast breasts 15 minutes longer, brushing occasionally with sauce. Serve duck with remaining sauce on the side.
March 21, 2008
Shrimp and Broccoli Stir Fry
4 servings
1/4 cup chicken broth
2 T rice vinegar
2 T soy sauce
2 t cornstarch
1/2 t dark sesame oil
1/4 t crushed red pepper flakes
1 T canola oil (divided)
1 T minced peeled fresh ginger
1 T bottled minced garlic
1 lb. peeled, deveined shrimp
1/4 t salt
4 cups small broccoli florets
1 cup vertically sliced onion
1. Combine the first 6 ingredients in a small bowl and whisk.
2. Heat 2 t canola oil in a large non-stick skillet over medium high heat. Add ginger and garlic to pan; stir fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan and stir-fry 3 minutes, or until done. Remove shrimp mixture from pan.
3. Add remaining 1 t canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes, or until broccoli is crisp tender. Add shrimp mix and broth to pan. Cook 1 minute until thickened, stirring constantly.
March 14, 2008
Cheese Popover Appetizers
Makes about 36
Walnut oil
6 eggs
1-1/2 c flour
1 t salt
1/2 t pepper
1 t dried thyme
Pinch of nutmeg
2 c milk
1/2 c heavy or whipping cream
4 oz brie OR herbed chevre (goat cheese)
1. Preheat the oven to 400 degrees. Brush 36 miniature muffin cups with walnut oil
2. Place the eggs, flour, salt, pepper, thyme, and nutmeg in a blender. Blend until well combined, about 10 seconds Scrape down the sides of the container.
3. With the blender running, slowly pour in the milk and cream and blend until smooth.
4. Place the prepared muffin tins in the oven to warm slightly Remove the warmed tins and fill each halfway with batter. Place a piece of the cheese in the center of each cup. Pour in the remaining batter to fill each cup two-thirds full.
5. Bake the popovers until puffed and golden, 25 - 30 minutes. Serve immediately.
March 7, 2008
- Chianti Classico (and a red checkered tablecloth)
Chicken Puttanesca
Serves 6 - 8
3 T olive oil
8 chicken legs (or whatever parts you like)
1 medium size onion, cut into thin rings
12 large cloves of garlic, halved
1 can (35 oz) plum tomatoes
1 can (2 oz) anchovies, drained and chopped
1/2 c pitted Nicoise olives
1/3 c capers, drained
3 T coarsely chopped sun-dried tomatoes (packed in oil)
1 T mixed Italian herbs
1 T balsamic vinegar
pinch of red pepper flakes
Salt and freshly gound black pepper to taste
1. Heat the oil in a large skillet. Add the chicken and brown on both sides. Remove from the pan and set aside.
2. Add the onion and garlic to the same pan and saute until the onion is soft and translucent, 5 - 7 minutes.
3. Stir in the plum tomatoes and their liquid and then the remaining ingredients, one at a time. Return the chicken to the pan and coat well with sauce.
4. Cover pan and simmer until the chicken is tender, about 45 minutes. Serve immediately
February 29, 2008
- Chianti Classico (for extroverts)
- Pinot Noir (for a classic)
Lamb Medallions with Hazelnut Holandaise
Serves 6
1/2 up hazelnuts, toasted and skinned
1 T unsalted butter, room temp
3 egg yolk
1-1/2 T fresh lemon juice
Pinch of cayenne pepper
1 cup (2 sticks) plus 3 T unsalted butter
salt and pepper to taste
12 lamb medallions (3 - 4 oz. each)
1. Process the hazelnuts and 1 T butter in a food processor fitted with a steel blade until ground.
2. Mix the egg yolks, lemon, and cayenne in a blender for 30 second.
3. Melt 1 cup butter in a small saucepan until bubbly. With the blender running, pour in the hot butter in a thin steady stream to make a thick and creamy sauce. Season to taste with salt and pepper. Add the hazelnuts and process just until combined. Remove the sauce to a double boiler and keep warm while sauteing the lamb.
4. Sprinkle the lamb on both sides with salt and pepper.
5. Melt 3 T butter in a cast-iron skillet over medium-high heat. Add the lamb medallions and saute 3 - 4 minutes on eash side.
6. Place 2 medallions on each warmed individual serving plate and top each medallion with a tablespoon or so of the hazelnut hollandaise.
February 15, 2008
- 2006 Peltier Station Viognier
Creamy Butternut Squash Soup
Serves 4
2 pounds of butternut squash
4 cups chicken stock
1-1/4 cups sour cream, creme fraiche or heavy cream
2 T butter
Salt and freshly ground black pepper
1/4 t cayenne
1 T sugar
sauteed or grilled shrimp or mushrooms (optional)
several chives cut into 1 inch pieces as garnish
1. Cut squash in half, place in a microwave safe dish with 1" of water. Cover with plastic wrap and microwave on high for 9 minutes. Cool until safe to handle. Scrape squash into a blender and blend until smooth.
2. Combine in a saucepan on high heat the squash, butter, stock, salt and pepper and cayenne. Cook, stirring until heated through. Lower the heat to medium-low so that the soup is no longer boiling, then stir in the sour cream, creme fraiche, or heavy cream being careful not to boil. Keep warm over low heat.
3. Serve the soup with a few cooked shrimp or mushrooms if you like, and garnish with chives.
February 8, 2008
Filet Mignon with rich Balsamic Glaze
Serves 2
2 4-6ounce filet mignons
1/2 t freshly gound black pepper
salt to taste
1/4 c balsamic vinegar
1/4 c dry red wine
1. Sprinkle freshly ground pepper over both sides of each filet, then salt to taste.
2. Heat a nonstick skillet over medium-high heat. Place the steaks in the pan and cook for 1 minute on each side, or until browned. Reduce heat to medium-low and add balsamic vinegar and wine. Cover, and cook for 4 minutes on each side basting with sauce when you turn the meat over.
3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each filet and serve immediately.
February 1, 2008
Chicken Marbella
Serves 10-12
4 Chickens, 2-1/2 lbs. each, quartered
1 head garlic, peeled and finely pureed
1/4 c dried oregano
salt and pepper to taste
1/2 c red wine vinegar
1/2 c olive oil
1 c pitted prunes
1/2 c pitted Spanish olives sliced
1/2 c capers with a bit of juice
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c Italian parsley or cilantro finely chopped
1. In a large bowl, combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice, bay leaves. Cover and marinate overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large shallow baking dishes and spoon marinade over it evenly. Sprinkle chicken with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour basting frequently.
5. Transfer chicken and prunes, olives, capers to a serving plate. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining sauce in sauceboat.
January 25, 2008
Super Bowl Red Chili
Serves 8 to 10
3 T bacon drippings
3 pounds round steak, coarsely chopped
6T chili powder
1T ground oregano
1T crushed cumin seed
1T salt
1/2 - 1t cayenne pepper
2 large cloves garlic, minced
1-1/2 qt. water
1 cup white cornmeal or 3 T masa harina
In a heavy skillet or Dutch oven, heat bacon drippings and brown the steak cubes on all sides. Add seasonings, garlic, and 1-1/2 quarts water. Bring to a boil, cover, reduce heat, and simmer for 1-1/2 hours. Skin off fat. Stir in cornmeal or masa harina and simmer, uncovered, for 30 minutes, stirring occasionally. Adjust seasonings. Serve with cooked pinto beans, warm tortillas, and beer.
January 18, 2008
- '05 A. Rafanelli Zinfandel
Meatloaf Stuffed with Proscuitto, Spinach, Carrots, and Cheese
Serves 8
 2 large carrots, each cut lengthwise into 6 slices
4 cups spinach (3 ounces), thick stems discarded
2 pounds lean ground beef
2 pounds ground pork
2 1/2 cups fresh bread crumbs
2 cups freshly grated pecorino cheese (6 ounces)
6 large eggs, lightly beaten
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
12 thin slices of prosciutto (4 ounces)
1/2 pound caciocavallo or provolone cheese, cut into twelve 1/8-inch- thick slices
1/4 cup extra-virgin olive oil
4 sprigs of rosemary
2 cups dry red wine
1 cup water
1. Preheat the oven to 400. In a saucepan of boiling salted water, cook the carrots until tender, 7 minutes. Using a slotted spoon, transfer to a plate. Add the spinachto the boiling water and cook just until wilted; drain well and add to the carrots.
2. In a large bowl, combine the beef with the pork, 2 cups of the bread crumbs, the pecorino, eggs, 1 teaspoon of salt and 1/2 teaspoon of pepper; mix well with your hands.
3. Line a work surface with a 15-inch-long sheet of plastic wrap. In a bowl, mix the flour with the remaining 1/2 cup of bread crumbs. Sprinkle half of the crumb mixture all over the plastic wrap. Transfer half of the meat loaf mixture to the plastic and press it into a 12-by-10-inch rectangle, about 1/2 inch thick. Lay half of the spinach leaves over the meat, leaving a 1-inch border on the short sides. Arrange half of the carrots over the spinach, and top with half the prosciutto and sliced cheese. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you; discard the plastic. Repeat with another 15-inch sheet of plastic and the remaining bread crumbs, meat mixture, spinach, carrots, prosciutto and cheese. Drizzle each meat loaf with 2 tablespoons of oil.
4. Put the rosemary sprigs in the bottom of a broiler pan and pour in the red wine. Cover with the broiler pan grate. Set the meat loaves about 2 inches apart on the grate. Bake in the center of the oven for 40 minutes. Turn the broiler pan around and pour the water through the grate. Continue baking for about 35 minutes longer, or until an instant-read thermometer inserted in the center of each meat loaf registers 165.
5. Transfer the meat loaves to a carving board and cover loosely with foil. Discard any cheese from the bottom of the pan and strain the pan juices into a small saucepan. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Pour into a serving bowl and season with salt and pepper.
6. Using a serrated knife, slice the meat loaves 1 inch thick and serve, passing the pan juices at the table.
January 11, 2008
- Foppiano Petite Sirah (if served with prime rib)
Gruyere and Custard Baked Potatoes
(compliments of Susan Foppiano)
Serves 4
1 tablespoon unsalted butter, at room temperature
4 large Idaho potatoes, peeled and sliced into 1/4 -inch-thick rounds
2 cups (8 ounces) shredded Gruyre cheese
8 large eggs
2 cups heavy (whipping) cream
1 teaspoon chicken bouillon granules
1 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
Preheat the oven to 350F. Coat large oval or 9-by-13-inch baking pan with the butter.
Arrange a layer of potato slices, slightly overlapping, in the bottom of the prepared dish. Top with a layer of the cheese. Repeat the layers twice, finishing with a light layer of cheese. In a bowl, whisk the eggs until well beaten. Add the cream, bouillon granules, salt, pepper, and nutmeg and whisk until well blended. Carefully pour the egg mixture over the layered potatoes and cheese. Cover with aluminum foil, sealing the edges well. Serves 8.
Bake the gratin until the center is soft and just beginning to set up, 45 to 60 minutes. Remove the foil and continue to bake until the center is firmly set and the potatoes are nicely browned, 20 to 30 minutes longer. Let rest for 5 minutes before serving.
Cook's Note: The potatoes can be served immediately, or they can be cooled in the dish and reheated. To reheat the gratin, cut the potatoes into serving-sized squares or triangles, arrange 2 inches apart on a buttered, rimmed baking sheet, and then brush the tops with a little melted butter. Baike n a 400F oven until heated through and nicely browned, 12 to 15 minutes. Serve immediately
January 4, 2008
Hungarian Porkchops with Baby Spinach
Serves 4
4 (1/4 lb) boneless pork loin chops, trimmed
1/2 t salt
1/4 t pepper
3/4 cup reduced sodium chicken broth
1t onion powder
1 (5-6 ounce) bag baby spinach
2T fat-free sour cream
2T paprika
1. Place the pork chops between 2 sheets of wax paper. Pound to 1/4 inch thickness using th smooth side of a meat mallet or bottom of a heavy saucepan. Season the chops with salt and pepper.
2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add pork chops and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate; keep warm.
3. Add the broth to skillet, scraping up any browned bits from the bottom of the pan. Stir in the onion powder and spinach. Reduce the heat and simmer covered, about 1 minute.
4. Stir in sour cream and paprika; cook until heated through, about 30 seconds, DO NOT BOIL. Add pork chops and any accumulated juices into the sauce, stirring well until blended.
December 21, 2007
Compliments of Chef Chris Manning at Domaine Chandon
- Chandon Reserve Chardonnay Brut
Grilled Potato and Arugula Salad
Serves 4
½ lb. baby red or fingerling potatoes sliced into ¼-inch thick slices
1 onion sliced ½-inch thick
1 red bell pepper, cut into 2-inch wide pieces
1 yellow bell pepper cut into 2-inch wide pieces
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