Tuesday, December 18, 2007
Tuesday, November 20, 2007
Holiday Entertaining
Whenever I get a chance on cold Sunday mornings, I grab a blanket and a cup of coffee and tune into the food network for some cooking inspiration. A couple weeks ago Giada made a "Thanksgiving for Two" on Everyday Italian that I cannot stop thinking about (yes, I have THAT kind of obsession with food!) and am looking forward to making for friends during the holidays. The main course and side dish are portioned for two people (great date night recipes!) but it would be easy enough to double or triple the recipe for guests.If you have a holiday recipe that is "tried and true" or that you are hoping to try this season, pass it on!
Main Dish: Turkey Cranberry Ravioli
Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.
Side Dish: Cornbread Panzanella Salad
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil 1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
Dessert: Apple Walnut Torta
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup dried cranberries
1 teaspoon ground cinnamon
1/2 orange, zested
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
8 tablespoons butter, melted
1/3 cup sugar
1 teaspoon vanilla extract
2 cups diced peeled apples (about 2 apples)
1/2 cup chopped walnuts, toasted Ice cream, for serving
Preheat the oven to 350 degrees F.
In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside.
In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside.
In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
To serve, while still warm cut into squares or wedges and serve with ice cream.
Main Dish: Turkey Cranberry Ravioli
Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.
Side Dish: Cornbread Panzanella Salad
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil 1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
Dessert: Apple Walnut Torta
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup dried cranberries
1 teaspoon ground cinnamon
1/2 orange, zested
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
8 tablespoons butter, melted
1/3 cup sugar
1 teaspoon vanilla extract
2 cups diced peeled apples (about 2 apples)
1/2 cup chopped walnuts, toasted Ice cream, for serving
Preheat the oven to 350 degrees F.
In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside.
In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside.
In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
To serve, while still warm cut into squares or wedges and serve with ice cream.
Sunday, November 11, 2007
Crock Pot Chili!
It was a cold, dreary Saturday so I pulled out the crock pot yet again. I mixed and matched some crock pot chili recipes I found to come up with a rich, hearty (but healthy) chili! We had it for dinner last night and paired it with an inexpensive Bordeaux (Chateau Malbat 2005 Bordeaux - $10.00/bottle) which we purchased at a wine tasting at Grapes & Grain in Milwaukee. It was a great pairing! Below is the recipe - I used Laura's Lean Beef (all natural, 92% lean ground beef) from Super Target - I use this brand whenever a recipe calls for ground beef. Add some macaroni to your leftovers to change it up!
Crockpot Chili
2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped sweet yellow onion
1-2 jalapenos, seeds removed, diced
1 tablespoon chili powder
2 to 3 teaspoons ground cumin
2 lbs. lean ground beef
1 teaspoon dried leaf oregano
2 bay leaves
2 (14 oz) cans diced tomatoes in juice (note: I prefer fire roasted tomatoes)
1 tablespoon soy sauce
1 1/2 cups water
1 can (6 oz.) tomato paste
1 tablespoon red wine vinegar
1 can (16 ounces each) black beans, drained and rinsed
1 can (16 ounces each) garbanzo beans (or other favorite bean), drained and rinsed
grated cheese, sour cream, chopped parsley, diced avocado, green onion, or other garnishes
PREPARATION:
Heat the oil in a large, non-stick skillet and saute the onions, garlic and jalapeno. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the crockpot. Brown the beef in the same skillet, drain and add to crock pot.
Add all remaining ingredients except canned beans and garnishes to the crock pot, stir well.
Cook on low for 6-8 hours. Add beans 1 hour or so before serving. Serve with garnishes. (And I personally recommend Jiffy cornbread muffins on the side, as well!) :)
Note: If you prefer vegetarian chili, add two additional cans of beans in place of the beef.
Crockpot Chili
2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped sweet yellow onion
1-2 jalapenos, seeds removed, diced
1 tablespoon chili powder
2 to 3 teaspoons ground cumin
2 lbs. lean ground beef
1 teaspoon dried leaf oregano
2 bay leaves
2 (14 oz) cans diced tomatoes in juice (note: I prefer fire roasted tomatoes)
1 tablespoon soy sauce
1 1/2 cups water
1 can (6 oz.) tomato paste
1 tablespoon red wine vinegar
1 can (16 ounces each) black beans, drained and rinsed
1 can (16 ounces each) garbanzo beans (or other favorite bean), drained and rinsed
grated cheese, sour cream, chopped parsley, diced avocado, green onion, or other garnishes
PREPARATION:
Heat the oil in a large, non-stick skillet and saute the onions, garlic and jalapeno. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the crockpot. Brown the beef in the same skillet, drain and add to crock pot.
Add all remaining ingredients except canned beans and garnishes to the crock pot, stir well.
Cook on low for 6-8 hours. Add beans 1 hour or so before serving. Serve with garnishes. (And I personally recommend Jiffy cornbread muffins on the side, as well!) :)
Note: If you prefer vegetarian chili, add two additional cans of beans in place of the beef.
Tuesday, November 6, 2007
Great Appetizer to Try!
Hello, thought I would share a great appetizer recipe with you. It's perfect for Thanksgiving and Christmas dinners. Your friends and family are sure to be impressed with your culinary skills!
Spinach Balls
2 pkgs frozen spinach (10 oz each)
2 C seasoned croutons
1 C grated Parmesan cheese
½ C melted butter
Minced green onions to taste (3-5)
3 eggs
Nutmeg to taste or ½ tsp five spice powder
Cook spinach according to package directions, drain and press out moisture. Beat eggs; add crushed croutons (I use my food processor), cheese, onions, nutmeg and butter. Add spinach and mix thoroughly, mold into 1-inch balls. Arrange balls on a flat cookie sheet, cover and freeze or chill if being served same day. Bake 10-15 minutes at 350 degrees; 5-10 minutes longer if frozen. Bake until edges start to brown.
Serve with: Ginger Mustard Dipping Sauce
2 1-inch pieces peeled fresh gingerroot
2 garlic cloves
¼ C sugar
3 Tbsp soy sauce
2 Tbsp distilled white vinegar
2 Tbsp catsup
2 tbsp water
1 tsp dry mustard
½ tsp sesame oil
Use blender or food processor to mince ginger and garlic. Add remaining ingredients and blend for 30 seconds. Cover tightly and refrigerate. Keeps at least one month.
Spinach Balls
2 pkgs frozen spinach (10 oz each)
2 C seasoned croutons
1 C grated Parmesan cheese
½ C melted butter
Minced green onions to taste (3-5)
3 eggs
Nutmeg to taste or ½ tsp five spice powder
Cook spinach according to package directions, drain and press out moisture. Beat eggs; add crushed croutons (I use my food processor), cheese, onions, nutmeg and butter. Add spinach and mix thoroughly, mold into 1-inch balls. Arrange balls on a flat cookie sheet, cover and freeze or chill if being served same day. Bake 10-15 minutes at 350 degrees; 5-10 minutes longer if frozen. Bake until edges start to brown.
Serve with: Ginger Mustard Dipping Sauce
2 1-inch pieces peeled fresh gingerroot
2 garlic cloves
¼ C sugar
3 Tbsp soy sauce
2 Tbsp distilled white vinegar
2 Tbsp catsup
2 tbsp water
1 tsp dry mustard
½ tsp sesame oil
Use blender or food processor to mince ginger and garlic. Add remaining ingredients and blend for 30 seconds. Cover tightly and refrigerate. Keeps at least one month.
Thursday, October 25, 2007
Pimpin for Broders Pasta Bar
I know this is supposed to be a blog for recipes and home cookin' (or drinkin'), I can't help but throw out a little love for one of my favorite Minnesota restaurants, Broders Pasta Bar.
Dara from City Pages just did a nice review of how awesome this place continues to be, and I couldn't agree more!
If you ever have an evening (or three) where cooking for yourself is entirely unappealing, consider heading to Broders for some delicious pasta and a lovely glass of wine. There may be a wait, but I think it's worth it.
Dara from City Pages just did a nice review of how awesome this place continues to be, and I couldn't agree more!
If you ever have an evening (or three) where cooking for yourself is entirely unappealing, consider heading to Broders for some delicious pasta and a lovely glass of wine. There may be a wait, but I think it's worth it.
Sunday, October 21, 2007
Slow Cooker Recipe: Brunswick Stew
Andrew and I just tried this recipe out today. It is not meant to be a slow cooker recipe but I prepared it in the early afternoon and let it simmer on low in my crock pot for about 5 hours and it turned out great! I think it could have continued to simmer for a couple more hours and would have still turned out. You can serve this stew with garlic bread per the recipe, but Andrew and I ladled it over noodles drizzled with garlic infused olive oil which was yummy too. It would be good served over rice, as well! My other substitutions are below.
If you are serving wine with this meal, try it with Peterson Winery's Zero Manipulation Red Table Wine (recommended in a previous post)!
Brunswick Stew
Cooking spray
1 cup chopped red bell pepper
1 cup chopped red bell pepper
3/4 cup chopped yellow onion
1/2 cup chopped celery
1 tablespoon peanut oil (**I used olive oil here)
1 tablespoon all-purpose flour
1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces (**I used 1 lb. boneless skinless chicken breasts)
2 cups fat-free, less-sodium chicken broth
2 tablespoons no-salt-added tomato paste
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 (10-ounce) package frozen whole-kernel corn, thawed
1 (10-ounce) package frozen baby lima beans, thawed (**I used green peas)
6 (1-ounce) slices Italian bread, toasted
2 garlic cloves, halved
(**Or, serve over noodles or rice)
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray (I just added some olive oil to the pan). Add bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans (or green peas)) to pan.
This is when I put the stew into the crock pot on low for about 5 hours. Or you can continue with directions below for a quick and easy dinner!
Cover, reduce heat, and simmer 30 minutes. Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.
Yield: 6 servings (serving size: 1 cup stew and 1 slice bread)
Cooking Light, OCTOBER 2007
Tuesday, October 16, 2007
Any good slow cooker recipes?
Does anyone have a good slow cooker recipe they'd like to share? With the cold, dreary weather that's been with us, I'm feeling the need for warm comfort food.
I pulled out our crock pot the other night and threw together an impromptu beef stew with the following ingredients. I'd like to tweak the recipe a bit (and write down some measurements), but overall, it was pretty tasty!
- beef stew meat from Byerly's, coated with flour, salt and pepper
- carrots
- potatoes
- shitake mushrooms
- beef broth
- montreal steak seasoning
- worchestshire sauce
- red wine
- garlic
- onions
I love being able to just throw things in the crock pot and having something tasty pop out later in the day. Looking forward to seeing/hearing about your slow cooker recipes.
I pulled out our crock pot the other night and threw together an impromptu beef stew with the following ingredients. I'd like to tweak the recipe a bit (and write down some measurements), but overall, it was pretty tasty!
- beef stew meat from Byerly's, coated with flour, salt and pepper
- carrots
- potatoes
- shitake mushrooms
- beef broth
- montreal steak seasoning
- worchestshire sauce
- red wine
- garlic
- onions
I love being able to just throw things in the crock pot and having something tasty pop out later in the day. Looking forward to seeing/hearing about your slow cooker recipes.
Friday, October 12, 2007
Zero Manipulation
A weekend wine recommendation! I tried a bottle of Peterson Winery's Zero Manipulation a couple of weeks ago and was very impressed! This is a great red table wine (a blend of Carignane 78%, Syrah 14%, Mourvedre 8%) with a lot of complex aromas and a fruit-filled finish. I recommend you try a bottle of Zero Manipulation with pizza, pasta, or any simple meal that you would pair with a red. As one review states, "Peterson Winery’s Zero Manipulation is an annual concoction of Rhone red varietals with the primary grape being the maladroit Carignane. The Zero Manipulation references their philosophy to let the grapes speak for themselves without excessive human or political intervention." At $11.99/bottle during the Surdyk's wine sale (regular retail $14.99), this is what I would call an "in between" wine - definitely complex, but not too fancy - great for entertaining! Your guests who are on the fence about red wine will probably like it too. Pick up a bottle and let me know what you think!
Friday, October 5, 2007
Solo Vino Sale
Just got an email from Solo Vino announcing their 6th birthday sale which runs from
October 25-31. All wines are 15% off! I don't often hear of discounts at Solo Vino so I will definitely be looking to make some purchases. If you haven't yet visited the store, I recommend giving it a try. Great shop, cute neighborhood, St. Paul, what more can you ask for?
Solo Vino
517 Selby Avenue
Saint Paul, Minnesota 55102
651-602-9515
info@solovinowines.com
http://www.solovinowines.com
October 25-31. All wines are 15% off! I don't often hear of discounts at Solo Vino so I will definitely be looking to make some purchases. If you haven't yet visited the store, I recommend giving it a try. Great shop, cute neighborhood, St. Paul, what more can you ask for?
Solo Vino
517 Selby Avenue
Saint Paul, Minnesota 55102
651-602-9515
info@solovinowines.com
http://www.solovinowines.com
Thursday, October 4, 2007
Wine Sale
The Surdyk's fall wine sale is happening right now! I indulged yesterday and picked up a case of wine there - this is how I buy the majority of my wine (at their seasonal sales) and I highly recommend going to any wine shop during a sale and stocking up rather than buying a bottle here and there. You can save a lot of money and time this way! I purchased wine that retails between $10-$15 per bottle and saved $35.00 on 12 bottles! Almost everything in the store is on sale. I bought some of our favorites but I always pick up a couple of bottles that we have not tried before (this time, I picked up two Italian reds and a bottle of Pinot Grigio that was recommended to me) and I try not to duplicate so that we have a great variety to choose from on our wine rack.
I will review some of the new bottles I purchased at a later time!
If you get to the Surdyk's sale, be sure to check out some of the great shops, bars and restaurants in that neighborhood (St. Anthony Main area) - it has definitely grown and changed a lot in the last few years!
I will review some of the new bottles I purchased at a later time!
If you get to the Surdyk's sale, be sure to check out some of the great shops, bars and restaurants in that neighborhood (St. Anthony Main area) - it has definitely grown and changed a lot in the last few years!
Thursday, September 20, 2007
Fall is here!
It is a rainy night in the Twin Cities and you can just feel fall in the air - as I drove home from work, I noticed that trees in my neighborhood are changing from dark green to yellow, orange and red. Although I love the summer, I always embrace the fall - the season is too short not to! I have been reading through my newest issue of Everyday with Rachael Ray - lots of great fall recipes and entertaining ideas. The "Centerpiece of the Month" really caught my eye. (See photo above). If you are having people over to celebrate something special (or just to celebrate this quick season), this is a great added touch. Click here for directions to make this centerpiece and from there you can link to the centerpiece ideas from each month prior!
(Photo courtesy of Everyday with Rachael Ray magazine, October 2007)
Saturday, September 8, 2007
An "Italian" Tribute to the Farmer's Market
Last night was one of the rare Friday evenings we have to spend at home, making dinner and relaxing. With summer coming to an end, I decided to give tribute to the farmer's market with a fresh orzo pasta dish. Although I did not follow a recipe, I will try to convert it into one below, but you can play with it to make it your own. It turned out to be very tasty!
Creamy Tomato Basil Orzo with Chicken
1 lb boneless, skinless chicken breast
1 tbsp. dried basil
1 tsp. dried oregano
3 tbsp. olive oil
1 1/2 cups orzo pasta
4 1/2 cups low-sodium chicken stock
8 roma tomatoes (mine were a mix of small to medium size)
3 large handfuls of fresh basil, chopped
3 large cloves of garlic, minced
3 lemons, juiced through a strainer
3/4 cup of half-and-half (a little less than half of a one pint carton)
1/4-1/2 cup grated parmesan cheese (preferably freshly grated)
Salt and Pepper
Pre-heat oven to 400 degrees.
Bring a pot of water to a boil, add the tomatoes for about 30 seconds (this makes it easy to peel the skin off of the tomatoes!). Strain and cool. Peel off skin, dice the tomatoes and set aside.
Drizzle 2 tbsp. olive oil over chicken, sprinkle with salt, pepper, dried basil and dried oregano. Bake for 20-25 minutes. Let the chicken cool and cut into bite-sized pieces.
Meanwhile, bring the chicken stock to a boil, add the orzo. Boil for about one minute, then bring it down to medium heat and cover, stirring frequently, for about 7 minutes. (The orzo will absorb quite a bit of the stock). Drain and transfer to a large bowl. Add the chicken to the orzo. (Note: you can also boil the orzo in water just like you would normal pasta, but I find the chicken stock adds a lot of flavor!)
In a large frying pan, add 1 tbsp olive oil, heat it up, then add tomatoes. Soon after, add lemon juice and garlic. Bring to a simmer. Once tomatoes are slightly softened and heated through, add the basil and half-and-half. Simmer until the sauce reduces a bit. Add parmesan cheese to thicken the sauce.
Add the sauce to the chicken and orzo. Toss together, and serve. 4 (generous!) servings as a main dish, omit the chicken and it can easily serve 6 as a side dish.
I bought the tomatoes and basil from the farmer's market - you can really tell the difference (especially the fresh MN-grown tomatoes). This would be a great, inexpensive dish to entertain with. You could also omit the chicken and place grilled, seasoned white fish filets (halibut, etc.) over the pasta on a big plate for a great presentation.
To pair with this dish, we tried the Marques de Caceres 2006 Rioja. This Spanish white wine (made from the Viura grape) was on sale at World Market for $6.99. A great value! It was dry and crisp with notes of citrus - a great complement to the creamy, lemony tomato sauce.
I'd love to hear about your favorite farmer's market recipe!
Creamy Tomato Basil Orzo with Chicken
1 lb boneless, skinless chicken breast
1 tbsp. dried basil
1 tsp. dried oregano
3 tbsp. olive oil
1 1/2 cups orzo pasta
4 1/2 cups low-sodium chicken stock
8 roma tomatoes (mine were a mix of small to medium size)
3 large handfuls of fresh basil, chopped
3 large cloves of garlic, minced
3 lemons, juiced through a strainer
3/4 cup of half-and-half (a little less than half of a one pint carton)
1/4-1/2 cup grated parmesan cheese (preferably freshly grated)
Salt and Pepper
Pre-heat oven to 400 degrees.
Bring a pot of water to a boil, add the tomatoes for about 30 seconds (this makes it easy to peel the skin off of the tomatoes!). Strain and cool. Peel off skin, dice the tomatoes and set aside.
Drizzle 2 tbsp. olive oil over chicken, sprinkle with salt, pepper, dried basil and dried oregano. Bake for 20-25 minutes. Let the chicken cool and cut into bite-sized pieces.
Meanwhile, bring the chicken stock to a boil, add the orzo. Boil for about one minute, then bring it down to medium heat and cover, stirring frequently, for about 7 minutes. (The orzo will absorb quite a bit of the stock). Drain and transfer to a large bowl. Add the chicken to the orzo. (Note: you can also boil the orzo in water just like you would normal pasta, but I find the chicken stock adds a lot of flavor!)
In a large frying pan, add 1 tbsp olive oil, heat it up, then add tomatoes. Soon after, add lemon juice and garlic. Bring to a simmer. Once tomatoes are slightly softened and heated through, add the basil and half-and-half. Simmer until the sauce reduces a bit. Add parmesan cheese to thicken the sauce.
Add the sauce to the chicken and orzo. Toss together, and serve. 4 (generous!) servings as a main dish, omit the chicken and it can easily serve 6 as a side dish.
I bought the tomatoes and basil from the farmer's market - you can really tell the difference (especially the fresh MN-grown tomatoes). This would be a great, inexpensive dish to entertain with. You could also omit the chicken and place grilled, seasoned white fish filets (halibut, etc.) over the pasta on a big plate for a great presentation.
To pair with this dish, we tried the Marques de Caceres 2006 Rioja. This Spanish white wine (made from the Viura grape) was on sale at World Market for $6.99. A great value! It was dry and crisp with notes of citrus - a great complement to the creamy, lemony tomato sauce.
I'd love to hear about your favorite farmer's market recipe!
Thursday, September 6, 2007
Epicurious - What to Drink in September
Epicurious.com has this article posted on their website:
http://www.epicurious.com/articlesguides/drinking/wine/drinknow_september2007
Some good, decently-priced recommendations. If anyone has tried any of these, or will try them, please post a review.
Enjoy!
http://www.epicurious.com/articlesguides/drinking/wine/drinknow_september2007
Some good, decently-priced recommendations. If anyone has tried any of these, or will try them, please post a review.
Enjoy!
Thursday, August 30, 2007
Up to the Cabin!
Andrew and I are heading up north for a weekend of rest and relaxation - and of course some good eating and drinking! What's a weekend up north without some great grilling food and wine to sip on?! This week, I have gathered some of our favorite everyday wines - and a few special picks - to pair with food (and some to enjoy on their own). If you are heading to a cabin or entertaining friends at home, here are some great ideas for the last hurrah of the summer!
Our favorite "go-to" white wine this summer is the J. Lohr Riverstone Arroyo Seco Chardonnay. You can find it at World Market right now for $9.99/bottle and it is a steal - great, buttery undertones with fresh citrus notes on the finish (we don't like our Chardonnays too oaky). It is great for sipping on its own or to pair with a bruschetta and fresh mozzarella appetizer, fresh baked bread with red pepper and white bean spread (recipe below) or chicken and fish dishes.
When it comes to red wine, Andrew and I have been really into Zins and Cabs- they are also fun to drink on their own or with grilled steak/burgers/lamb. I am willing to spend a little more for reds, but I always try to buy them on sale. This weekend, we are trying out a 2003 Chateau Sauverain Cabernet Sauvignon (19.99/bottle - but I purchased it during the Surdyk's wine sale for around $16.99). I'll let you know if it's worth a special purchase. Two other favorite Cabs are the 2005 Coppola Claret ($13.99-$16.99)** and the 2004 or 2005 J. Lohr Seven Oaks Cabernet Sauvignon ($12.99-$14.99). This Cab is worth every penny! (I'll touch on Zinfandels at another time!)
On our way of of town, we plan to stop by Von Hanson's - our favorite meat market in the Twin Cities - for some grill steaks (very affordable, tender, juicy and great if you are entertaining a crowd of steak lovers- you can get them as-is or seasoned). Their free range chicken breasts (also plain or pre-marinated), are fantastic as well. If you are a beer can chicken fan, you can get whole free-range chickens there too, and nothing compares if you like entertaining with this main course. We keep the sides easy with grilled veggies, baked potatoes, pasta salads, etc.
I'd love to hear about your Labor Day weekend entertaining plans (recipes, grilling tips, party tips etc.), favorite meat markets, or about your go-to beer and "picnic" wines that you have been enjoying this summer! Have a great long weekend!
**I give price ranges to indicate the best price I have found the bottle for up to the regular retail price
Our favorite "go-to" white wine this summer is the J. Lohr Riverstone Arroyo Seco Chardonnay. You can find it at World Market right now for $9.99/bottle and it is a steal - great, buttery undertones with fresh citrus notes on the finish (we don't like our Chardonnays too oaky). It is great for sipping on its own or to pair with a bruschetta and fresh mozzarella appetizer, fresh baked bread with red pepper and white bean spread (recipe below) or chicken and fish dishes.
When it comes to red wine, Andrew and I have been really into Zins and Cabs- they are also fun to drink on their own or with grilled steak/burgers/lamb. I am willing to spend a little more for reds, but I always try to buy them on sale. This weekend, we are trying out a 2003 Chateau Sauverain Cabernet Sauvignon (19.99/bottle - but I purchased it during the Surdyk's wine sale for around $16.99). I'll let you know if it's worth a special purchase. Two other favorite Cabs are the 2005 Coppola Claret ($13.99-$16.99)** and the 2004 or 2005 J. Lohr Seven Oaks Cabernet Sauvignon ($12.99-$14.99). This Cab is worth every penny! (I'll touch on Zinfandels at another time!)
On our way of of town, we plan to stop by Von Hanson's - our favorite meat market in the Twin Cities - for some grill steaks (very affordable, tender, juicy and great if you are entertaining a crowd of steak lovers- you can get them as-is or seasoned). Their free range chicken breasts (also plain or pre-marinated), are fantastic as well. If you are a beer can chicken fan, you can get whole free-range chickens there too, and nothing compares if you like entertaining with this main course. We keep the sides easy with grilled veggies, baked potatoes, pasta salads, etc.
I'd love to hear about your Labor Day weekend entertaining plans (recipes, grilling tips, party tips etc.), favorite meat markets, or about your go-to beer and "picnic" wines that you have been enjoying this summer! Have a great long weekend!
**I give price ranges to indicate the best price I have found the bottle for up to the regular retail price
Monday, August 27, 2007
Wine Tasting Events at Solo Vino
Solo Vino is one of my favorite little shops in St. Paul. Great selection of interesting/less common wines and such a cute location in the Cathedral Hill neighborhood. I just got this email regarding upcoming events at their store. If anyone wants to go to one of these, let me know!
Solo Vino Autumn Events
We have some great events coming up this fall. First, Susan Ridley, co-owner of Hendry Ranch, is back intown for an in-store tasting. Second, Vincent Garnier fromthe European Wine Group will be hosting a wine dinnerwith W.A. Frost. In October we will have five wine makers from Portugal in town.
Hendry Ranch In-store Tasting
Please join us for an in-store tasting and bottle signing with Susan Ridley, co-owner of Hendry Ranch. We will taste through the current relaease wines from Hendry Ranch. They will be...
In-store tastings are open to the public and free of charge.
Hendry Ranch
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Vincent Garnier Wine Dinner at W.A. Frost
We are pleased to announce that W.A. Frost & Solo Vino will co-host a five course wine dinner on Thursday, September 13th with one of our favorite importers Vincent Garnier. Vincent has over 12 years of experience importing French and Spanish wines. He works closely with small producers who make wine with character and show a sense of place. Cost is $95. per person (tax & tip included).This event will be prepaid.
Please contact W.A. Frost at 651-224-5715 to RSVP with a Manager for your reservation.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Portugal Winemaker Showcase
We will have an in-store tasting on Friday, October 19th. Also, that Saturday we will partner with Zipp's Liquor of Minneapolis for a larger tasting from 1:00 to 4:00 at the new Red Stag Supper Club in Minneapolis. The following wineries will berepresented...
More details to follow!
Grape Moments
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Solo Vino
517 Selby Avenue
Saint Paul, Minnesota 55102
651-602-9515
info@solovinowines.com
http://www.solovinowines.com/
Solo Vino Autumn Events
We have some great events coming up this fall. First, Susan Ridley, co-owner of Hendry Ranch, is back intown for an in-store tasting. Second, Vincent Garnier fromthe European Wine Group will be hosting a wine dinnerwith W.A. Frost. In October we will have five wine makers from Portugal in town.
Hendry Ranch In-store Tasting
Please join us for an in-store tasting and bottle signing with Susan Ridley, co-owner of Hendry Ranch. We will taste through the current relaease wines from Hendry Ranch. They will be...
- 2004 Block 8 Cabernet Sauvignon
- 2003 Block 28 Zinfandel
- 2005 Block 7 Zinfandel
- 2005 Pinot Noir
- 2006 Primitivo Rose
- 2006 Unoaked Chardonnay
- 2006 Pinot Gris
In-store tastings are open to the public and free of charge.
Hendry Ranch
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Vincent Garnier Wine Dinner at W.A. Frost
We are pleased to announce that W.A. Frost & Solo Vino will co-host a five course wine dinner on Thursday, September 13th with one of our favorite importers Vincent Garnier. Vincent has over 12 years of experience importing French and Spanish wines. He works closely with small producers who make wine with character and show a sense of place. Cost is $95. per person (tax & tip included).This event will be prepaid.
Please contact W.A. Frost at 651-224-5715 to RSVP with a Manager for your reservation.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Portugal Winemaker Showcase
We will have an in-store tasting on Friday, October 19th. Also, that Saturday we will partner with Zipp's Liquor of Minneapolis for a larger tasting from 1:00 to 4:00 at the new Red Stag Supper Club in Minneapolis. The following wineries will berepresented...
- Quinta da Alorna
- CastelloD'Alba
- Quinta do Coa
- Carm
- CasaBurmester
- Casa de Santa Vitoria
- Dona Maria
More details to follow!
Grape Moments
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Solo Vino
517 Selby Avenue
Saint Paul, Minnesota 55102
651-602-9515
info@solovinowines.com
http://www.solovinowines.com/
Sunday, August 26, 2007
Rosé Wine Tasting
Last night our wine club got together to taste some yummy rosé wines and I made some snacks to go with them. Everyone agreed that the roasted pepper and white bean spread was a stand-out. I have made this many times and it is always a hit, but I always put a different twist on it depending on what I have in my fridge. That is what makes this spread a great go-to recipe.
Roasted Red Pepper and White Bean Spread
1 cup drained bottled roasted red peppers (8 oz), rinsed
1 cup drained canned garbanzo beans (aka chick peas) (6 oz), rinsed
1/2 cup coarse fresh white bread crumbs
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Add all ingredients to a blender or food processor EXCEPT the olive oil, begin blending and slowly add the olive oil until it has a smooth, creamy consistency. Can be stored in a sealed container overnight.
Last night I added fresh basil and 2 tablespoons of sun dried tomatoes (I buy them jarred, in olive oil). You could also add garlic (raw or roasted), thyme, rosemary, etc. You could also use white cannelini beans instead of chick peas for a little different texture/flavor. This is a great dip/spread for crackers, bread, or veggies.
To start the evening, we each had a glass of 2004 MacRostie Chardonnay (Carneros) that we all loved - it had a great balance between buttery oak and acidic citrus flavors.
Then we tasted some great rosé wines. The three favorites were:
Cline 2006 Contra Costa County Mouvedre Rosé (slightly sweet, smooth)
Yalumba 2006 South Australia Sangiovese Rosé (berry aromas, a little more dry/acidic compared to the others tasted)
Niebaum Coppola Sofia Rose 2006 (sweetest of the three, lots of berries, floral, we agreed that we loved the unique bottle shape - see the photo above! :) )
As a side note, Rosés pair really well with light foods - vegetable dishes, chicken, white fish, etc.
Welcome!
Hey everyone!
So, after a great evening with friends last night (and some time to spare today!) I decided to start a blog to share favorite recipes and wine (and fun entertaining tips). After discussing it with a few people this week, we agreed that it would be easier to have a reference point like this when you want to pull up a recipe or find a good wine recommendation rather than emailing a friend for the same recipe/wine recommendation or entertaining ideas over and over again. I would be happy to add other friends and family to this blog so that they can post, as well - the more, the merrier! Just email me with the email address of those interested in joining.
So, after a great evening with friends last night (and some time to spare today!) I decided to start a blog to share favorite recipes and wine (and fun entertaining tips). After discussing it with a few people this week, we agreed that it would be easier to have a reference point like this when you want to pull up a recipe or find a good wine recommendation rather than emailing a friend for the same recipe/wine recommendation or entertaining ideas over and over again. I would be happy to add other friends and family to this blog so that they can post, as well - the more, the merrier! Just email me with the email address of those interested in joining.
Hopefully we can get a great collection going!
Happy Entertaining!
Happy Entertaining!
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