OK... this sparkling wine was just so divine I ended up drinking the whole bottle... sorry :). Wonderful notes of pear and apple with a slight bit of residual sugar. It has a bit of a dry finish, which is quite nice given the sugar content. This pairs extremely well with spicier foods... totally takes the heat out. It is from LongSword Vineyards in Applegate Valley in Southern Oregon, so the only way to get it is directly from the winery. The winemakers are just this lovely couple who really care about making wine that is designed for everyday drinking - wine that is not designed for perfection of the varietal, but for fun, friendly, accessible drinking. Highly recommended!
Thursday, April 9, 2009
Wine Tasting: LongSword Accolade Sparkling Chardonnay
OK... this sparkling wine was just so divine I ended up drinking the whole bottle... sorry :). Wonderful notes of pear and apple with a slight bit of residual sugar. It has a bit of a dry finish, which is quite nice given the sugar content. This pairs extremely well with spicier foods... totally takes the heat out. It is from LongSword Vineyards in Applegate Valley in Southern Oregon, so the only way to get it is directly from the winery. The winemakers are just this lovely couple who really care about making wine that is designed for everyday drinking - wine that is not designed for perfection of the varietal, but for fun, friendly, accessible drinking. Highly recommended!
Friday, April 3, 2009
Recipe: Petrale Sole with Ginger-Soy-Garlic-Scallion Sauce
Ingredients:
1/2 cup(s) panko
1 1/4 pound(s) petrale sole fillet(s)
1 egg
1/2 cup(s) soy sauce
1 cup(s) scallion(s), finely chopped
1 tbsp minced garlic
2 tbsp ginger root, minced
2 tsp kosher salt
1 tsp black pepper
1 tbsp miso paste
Cooking spray
Directions:
Preheat oven to 450. Line the bottom of a baking sheet with tin foil. Coat the tin foil lightly with cooking spray.
In a small saucepan, heat the soy sauce, scallions, garlic, ginger, and miso paste together over low heat, stirring occasionally.
Coat the fish with the salt and pepper. Whisk the egg thoroughly in one bowl to make an egg wash. In another bowl, put in the panko. Coat thoroughly first in the egg wash then coat with the panko. Fish does not need to be fully covered with the panko - just a light crusting. Place the coated fish onto the baking sheet. Spray the top of the filets with a bit of the cooking spray. Bake in the oven about 6 minutes until the fish is cooked through.
Plate the fish and top with the sauce.
Makes 4 servings.
1/2 cup(s) panko
1 1/4 pound(s) petrale sole fillet(s)
1 egg
1/2 cup(s) soy sauce
1 cup(s) scallion(s), finely chopped
1 tbsp minced garlic
2 tbsp ginger root, minced
2 tsp kosher salt
1 tsp black pepper
1 tbsp miso paste
Cooking spray
Directions:
Preheat oven to 450. Line the bottom of a baking sheet with tin foil. Coat the tin foil lightly with cooking spray.
In a small saucepan, heat the soy sauce, scallions, garlic, ginger, and miso paste together over low heat, stirring occasionally.
Coat the fish with the salt and pepper. Whisk the egg thoroughly in one bowl to make an egg wash. In another bowl, put in the panko. Coat thoroughly first in the egg wash then coat with the panko. Fish does not need to be fully covered with the panko - just a light crusting. Place the coated fish onto the baking sheet. Spray the top of the filets with a bit of the cooking spray. Bake in the oven about 6 minutes until the fish is cooked through.
Plate the fish and top with the sauce.
Makes 4 servings.
Sunday, March 29, 2009
Recipe: Watermelon and Goat Cheese Salad with Poached Chicken and Hazelnut Vinaigrette
Ingredients:
4 cups of mixed salad greens (European/Spinach mix)
1 lb. boneless, skinless chicken breast
1 lb. watermelon, cut into 1/4 inch cubes
4 oz. crumbled goat cheese
1/4 cup shelled hazelnuts
1/4 cup dried cranberries
2 tsp salt
3 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground sage
1 1/2 tbsp hazelnut oil
3 tbsp balsamic vinegar
1 tsp of Dijon mustard
Directions:
If chicken breast is not already cut into fillets, cut into two smaller portions. Place in the bottom of a medium pot. Coat with the salt, 2 tsp of the black pepper, the paprika, garlic powder, onion powder, and sage. Fill with enough water to submerge the chicken fillets plus 1/4 inch. Place pot on stove and turn heat up to high. Once boiling, reduce heat to medium-low and cover the pot. Continue cooking the chicken for another 15 minutes. Remove the chicken from the water and shred with a fork.
In a large bowl, combine salad greens, watermelon, goat cheese, hazelnuts, dried cranberries, and the remaining 1 tsp of black pepper. Toss together lightly with tongs. In a small bowl, whisk the hazelnut oil, balsamic vinegar, and mustard together. Put the shredded chicken into the bowl. Top with the vinaigrette and toss together until fully combined. Serve immediately.
Makes 4 servings.
4 cups of mixed salad greens (European/Spinach mix)
1 lb. boneless, skinless chicken breast
1 lb. watermelon, cut into 1/4 inch cubes
4 oz. crumbled goat cheese
1/4 cup shelled hazelnuts
1/4 cup dried cranberries
2 tsp salt
3 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground sage
1 1/2 tbsp hazelnut oil
3 tbsp balsamic vinegar
1 tsp of Dijon mustard
Directions:
If chicken breast is not already cut into fillets, cut into two smaller portions. Place in the bottom of a medium pot. Coat with the salt, 2 tsp of the black pepper, the paprika, garlic powder, onion powder, and sage. Fill with enough water to submerge the chicken fillets plus 1/4 inch. Place pot on stove and turn heat up to high. Once boiling, reduce heat to medium-low and cover the pot. Continue cooking the chicken for another 15 minutes. Remove the chicken from the water and shred with a fork.
In a large bowl, combine salad greens, watermelon, goat cheese, hazelnuts, dried cranberries, and the remaining 1 tsp of black pepper. Toss together lightly with tongs. In a small bowl, whisk the hazelnut oil, balsamic vinegar, and mustard together. Put the shredded chicken into the bowl. Top with the vinaigrette and toss together until fully combined. Serve immediately.
Makes 4 servings.
Recipe: Moussaka My Way
For those of you who have Greek heritage, please don't stone me for making this without a true bechamel sauce - I happen to be watching my waistline, so I chose to make a savory tomato sauce instead. Since I've had a tomato-based version in Greek restaurants before, I figure I can't be THAT far off ;)
Ingredients:
3/4 lb. lamb loin
1/2 lb. boneless, skinless chicken breast
1 1/2 cup(s) canned tomatoes
1 cup(s) canned tomato paste
2 tbsp unsalted butter
1 cup red wine
1 tbsp olive oil
2/3 cup(s) grated Parmesan cheese
1/2 cup of panko
1 large eggplant, peeled and sliced into 1/4 inch slices
2 large potatoes, sliced into 1/4 inch slices
1/2 cup fresh chives, chopped
1 cup fresh basil, chopped
1 tsp ground oregano
1 tsp dried thyme
2 tsp dried tarragon
1 tsp black pepper
1 tsp dried mint
1 tsp onion powder
1/2 tsp ground nutmeg
Salt
Directions:
Preheat oven to 350. Coat a 9x13 casserole dish with cooking spray.
Place peeled and sliced eggplant into a colander and coat with salt, allow to drain for 30 mins. to 1 hour.
Cut the lamb loin and chicken breast into 1/4 inch cubes. Melt the butter in a large saucepan. Place the lamb pieces into the saucepan and cook until cooked through, stirring frequently, about 10 minutes. Add the chicken and continue cooking for about 5 - 6 minutes. Add the red wine to deglaze the pan. Add in the chives, basil, oregano, thyme, tarragon, pepper, mint, and onion powder. Stir in the tomatoes and tomato paste. Lower heat to low to keep warm. Sauce should be the consistency of a thick pasta sauce.
In a non-stick skillet, heat the olive oil over medium-high heat. Saute the eggplant slices for about 1 minute on each side. Line the bottom of the casserole dish with the eggplant. Top with 1/2 of the tomato sauce mixture and 1/2 of the parmesan cheese. Use the sliced potatoes to make the next layer, top with the remaining tomato sauce mixture and parmesan cheese and sprinkle the panko over the top. Place in the oven and bake for 45 minutes.
Makes 6 servings.
Ingredients:
3/4 lb. lamb loin
1/2 lb. boneless, skinless chicken breast
1 1/2 cup(s) canned tomatoes
1 cup(s) canned tomato paste
2 tbsp unsalted butter
1 cup red wine
1 tbsp olive oil
2/3 cup(s) grated Parmesan cheese
1/2 cup of panko
1 large eggplant, peeled and sliced into 1/4 inch slices
2 large potatoes, sliced into 1/4 inch slices
1/2 cup fresh chives, chopped
1 cup fresh basil, chopped
1 tsp ground oregano
1 tsp dried thyme
2 tsp dried tarragon
1 tsp black pepper
1 tsp dried mint
1 tsp onion powder
1/2 tsp ground nutmeg
Salt
Directions:
Preheat oven to 350. Coat a 9x13 casserole dish with cooking spray.
Place peeled and sliced eggplant into a colander and coat with salt, allow to drain for 30 mins. to 1 hour.
Cut the lamb loin and chicken breast into 1/4 inch cubes. Melt the butter in a large saucepan. Place the lamb pieces into the saucepan and cook until cooked through, stirring frequently, about 10 minutes. Add the chicken and continue cooking for about 5 - 6 minutes. Add the red wine to deglaze the pan. Add in the chives, basil, oregano, thyme, tarragon, pepper, mint, and onion powder. Stir in the tomatoes and tomato paste. Lower heat to low to keep warm. Sauce should be the consistency of a thick pasta sauce.
In a non-stick skillet, heat the olive oil over medium-high heat. Saute the eggplant slices for about 1 minute on each side. Line the bottom of the casserole dish with the eggplant. Top with 1/2 of the tomato sauce mixture and 1/2 of the parmesan cheese. Use the sliced potatoes to make the next layer, top with the remaining tomato sauce mixture and parmesan cheese and sprinkle the panko over the top. Place in the oven and bake for 45 minutes.
Makes 6 servings.
Tuesday, March 24, 2009
Recipe: Pepper Steak over Rice Noodles
Ingredients:
1 3/4 lb. of lean flank steak, cut into 6 equal portions
8 oz. of uncooked rice noodles
1 cup chopped scallions, green and white parts
2 red jalapenos, thinly sliced
1 cup low-sodium soy sauce
1 cup mirin (Japanese cooking sake)
1/2 cup fresh lime juice
3 tbsp. rice vinegar
4 tbsp. minced garlic
1 tbsp. wasabi paste
1 tsp. salt
3 tsp. black pepper
1 tbsp. canola oil
Directions:
Whisk soy sauce, mirin, lime juice, rice vinegar, 3 tbsp. of the garlic, wasabi, salt, and pepper together into a large bowl. Submerge steak filets into the mixture, cover, and allow to marinate overnight.
Oil and then heat the grill to medium-high heat. Remove steaks from marinade and place on the grill and grill for about 6 - 8 minutes on each side for medium rare. Reserve 2 tbsp. of the marinade. Once done, thinly slice the steak and set aside.
Cook the rice noodles according to package directions. Heat the canola oil over medium high heat in a large wok. Add the scallions, the remaining garlic, and the red jalapenos to the wok, moving them about quickly to prevent sticking. Cook until the oil becomes fragrant, about 1 1/2 to 2 minutes. Add the steak, the rice noodles, and the reserved marinade to the wok. Continue cooking for another minute or two and then remove. Serve immediately.
Makes 6 servings.
1 3/4 lb. of lean flank steak, cut into 6 equal portions
8 oz. of uncooked rice noodles
1 cup chopped scallions, green and white parts
2 red jalapenos, thinly sliced
1 cup low-sodium soy sauce
1 cup mirin (Japanese cooking sake)
1/2 cup fresh lime juice
3 tbsp. rice vinegar
4 tbsp. minced garlic
1 tbsp. wasabi paste
1 tsp. salt
3 tsp. black pepper
1 tbsp. canola oil
Directions:
Whisk soy sauce, mirin, lime juice, rice vinegar, 3 tbsp. of the garlic, wasabi, salt, and pepper together into a large bowl. Submerge steak filets into the mixture, cover, and allow to marinate overnight.
Oil and then heat the grill to medium-high heat. Remove steaks from marinade and place on the grill and grill for about 6 - 8 minutes on each side for medium rare. Reserve 2 tbsp. of the marinade. Once done, thinly slice the steak and set aside.
Cook the rice noodles according to package directions. Heat the canola oil over medium high heat in a large wok. Add the scallions, the remaining garlic, and the red jalapenos to the wok, moving them about quickly to prevent sticking. Cook until the oil becomes fragrant, about 1 1/2 to 2 minutes. Add the steak, the rice noodles, and the reserved marinade to the wok. Continue cooking for another minute or two and then remove. Serve immediately.
Makes 6 servings.
Friday, March 13, 2009
Recipe: It Ain't Your Mama's Chicken Katsu!
OK... so it ain't my mama's either (she's from Georgia like me!), but if your mama is Japanese, it ain't like hers either ;) But it's GOOD!!! Serve with katsu sauce, of course!
1 cup of panko (Japanese bread crumbs)
1/4 cup flour
1 egg
1/8 cup of milk
3 tsp. garlic powder
3 tsp. onion powder
2 tsp. paprika
1 tsp. white pepper
1 tsp. salt
2 tbsp. grated parmesan cheese
1 1/2 lbs. boneless/skinless chicken breast filets
2 cups canola oil (for frying)
Directions
Cut breast filets into approximately 3 oz. portions (can usually be accomplished by cutting filets from the grocery store in half).
Heat canola oil in a large frying pan over medium-high to high heat.
Combine panko, flour, spices, salt, and parmesan cheese together in one bowl. In another, whisk the egg and milk together. Dip the breast filets into the egg wash first, then into the panko mixture, coating the filet thoroughly and as thickly as possible with the mixture. Working in batches, place into the hot oil frying for approximately 3 minutes on each side. Have a large paper bag (Whole Foods bags work well ;)) or line a baking sheet at least 4 paper towel layers thick ready to place the fried filets on to drain oil. Serve immediately!
Serves 4.
Ingredients
1 cup of panko (Japanese bread crumbs)
1/4 cup flour
1 egg
1/8 cup of milk
3 tsp. garlic powder
3 tsp. onion powder
2 tsp. paprika
1 tsp. white pepper
1 tsp. salt
2 tbsp. grated parmesan cheese
1 1/2 lbs. boneless/skinless chicken breast filets
2 cups canola oil (for frying)
Directions
Cut breast filets into approximately 3 oz. portions (can usually be accomplished by cutting filets from the grocery store in half).
Heat canola oil in a large frying pan over medium-high to high heat.
Combine panko, flour, spices, salt, and parmesan cheese together in one bowl. In another, whisk the egg and milk together. Dip the breast filets into the egg wash first, then into the panko mixture, coating the filet thoroughly and as thickly as possible with the mixture. Working in batches, place into the hot oil frying for approximately 3 minutes on each side. Have a large paper bag (Whole Foods bags work well ;)) or line a baking sheet at least 4 paper towel layers thick ready to place the fried filets on to drain oil. Serve immediately!
Serves 4.
Wednesday, November 19, 2008
Recipe: Thai Spiced Tri-Tip
Ingredients:
2 lbs. of beef tri-tip roast
3 tbsp. of minced garlic
1 cup of soy sauce
1 cup of dry sherry
3 tbsp. of olive oil
4 Thai chili peppers, diced (yes - them really hot little red things - wear gloves!!!)
1 bunch of scallions, coarsely chopped
1/2 bunch of parsley, coarsely chopped
Directions:
Mix all ingredients together and put into a large plastic bag. Put the tri-tip roast into the bag, seal, and refrigerate overnight to allow to marinate.
Heat the grill to high heat. Put the tri-tip on the grill and sear for about 90 seconds on each side. Reduce the heat to medium, close the grill lid, and continue cooking for about 12 - 14 more minutes for medium-rare to medium, turning every couple of minutes. Once done, cover in foil for about 2 - 3 minutes to allow it to rest. Cut across the grain into one inch pieces. Serve!
Makes about 4 servings.
2 lbs. of beef tri-tip roast
3 tbsp. of minced garlic
1 cup of soy sauce
1 cup of dry sherry
3 tbsp. of olive oil
4 Thai chili peppers, diced (yes - them really hot little red things - wear gloves!!!)
1 bunch of scallions, coarsely chopped
1/2 bunch of parsley, coarsely chopped
Directions:
Mix all ingredients together and put into a large plastic bag. Put the tri-tip roast into the bag, seal, and refrigerate overnight to allow to marinate.
Heat the grill to high heat. Put the tri-tip on the grill and sear for about 90 seconds on each side. Reduce the heat to medium, close the grill lid, and continue cooking for about 12 - 14 more minutes for medium-rare to medium, turning every couple of minutes. Once done, cover in foil for about 2 - 3 minutes to allow it to rest. Cut across the grain into one inch pieces. Serve!
Makes about 4 servings.
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