The Wine & Food Society of Oregon, Inc.
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The Wine & Food Society of Oregon, Inc.
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Favorite Recipes for Wine Enthusiasts
Jim Galbraith, Membership Chair The Wine and Food Society of Oregon’s mission is “to
enjoy, heighten appreciation and increase knowledge of superior wines
and foods.”
Since cooking with wine and pairing the perfect wines with great
meals are enjoyed by many of our members, what better venue to share our
favorite wine recipes than in our own WFSO Newsletter? For those members who have recipes or cooking tips to share, please forward no more than one each month to our Newsletter Editor, Dawn Foster for inclusion in the next issue. Depending on the quantity received, your recipe may appear in a subsequent issue. You can submit recipes you’ve created yourself, ones you’ve obtained from another source and enhanced with your own culinary twist, or recipes from published sources (please note to cite the source to avoid potential copyright infractions). With each submission, include a brief description of how you came about the recipe and what food and wine pairings you enjoy. Recipe Index (in last submitted order) (Click to Read): Himalayan Pink Salt Slab Ideas Mint Julep (official Kentucky Derby) Crab & Shrimp Stuffed Salmon Wellington Hazelnut Chicken Breasts with Dijon Yogurt Sauce Super Bowl White Chicken Chili
For future
recipe submissions
Favorite Recipes for Wine Enthusiasts
Recipe Title Submitted by
[Member Name]
[Intro paragraph provided by member regarding the
recipe.]
[Recipe]
By Nora Berwick Here is a lovely recipe submitted by Nora to
celebrate the Dungeness Crab season, which is upon us! 1 stick butter,
softened ½ lb Dungeness
crab meat 1½ tsp
mayonnaise ½ tsp garlic
salt 1 jar Old
English cheese (Kraft) Splash of Lea
& Perrins 1 pkg Thomas
English Muffins
Cayenne pepper
1.
Soften butter in bowl. Beat in mayonnaise, garlic
salt, cheese & a splash of Lea & Perrins.
2.
Mix in crabmeat with fork.
3.
Cut muffins in half and spread crab mixture on
muffins. Sprinkle with
cayenne pepper
4.
Cut muffins into quarters.
Freeze 10 minutes.
5.
Bake on an ungreased baking sheet (or, line baking
sheet with Silpat) at 350º for 12-14 minutes.
6.
Store unused muffin quarters in plastic bags and
freeze until ready to bake.
Note:
Dungeness Crabbies make a
fabulous hot appetizer!
Besides being a cinch to assemble, the ‘crabbies’ can be made ahead,
then frozen, and baked once your guests arrive.
If you are looking for a unique
hor d’oeuvre that takes almost
no time to put together and will be the hit of your party, here it is!
Don’t be surprised if these Dungeness Crabbies disappear in
milliseconds flat!
Suggested
‘wine pairing’: A
chilled White Loire Sauvignon Blanc 2007, or, a White Burgundy such as
Meursault Les Gruyaches 2006 or Saint-Aubin Cru “En Remilly” 2007.
Himalayan Pink Salt Slab Ideas
By Pat
Kimmer This is more of a little foodie blog than a recipe
but I was excited about discovering the nuances of my new Himalayan Pink
Salt block disk and had to share.
This was a gift we received from fellow WFSO friends this
Christmas. Since receiving
it I have been reading all about these salt blocks and have learned that
this salt is mined in Pakistan in the Himalayan Mountains and was formed
from an ancient dried up inland sea some 200 –600 million years ago (the
numbers vary depending what source you read) with some 80-84 beneficial
trace minerals. It’s
apparently all these minerals that make this salt more flavorful,
healthy and pure. But the
best part of this new culinary toy is all the ways you can play with it:
·
Heat it in the oven
at 400 degrees for 30-45 minutes, take it out and place it on a heat
safe surface and cook any of the following:
o
Scallops or shrimp
marinated in butter or flavored oils and choice of herbs (my current
favorite shrimp is brushed with lime infused oil with a tiny Kafir lime
leaf placed on top)
o
Ahi Tuna brushed with
sesame oil followed by a sprinkling of black sesame seeds
o
Vegetables such as
mushrooms, asparagus, sliced eggplant or zucchini brushed with olive oil
or grape seed oil and/or a good balsamic vinegar
·
Freeze it and serve
the following on it:
o
Chocolate, Caramel or
Butter Pecan Ice Cream Scoops
o
Watermelon, Grapefruit
or Melon Sorbet Mini Scoops
·
Cool block and
serve the following on top:
o
Beef or Tuna Carpaccio
o
Sashimi
o
Sushi rolls and
vinegared cucumber slices
o
Endive leaves with crab
salad filling or a diced beets and goat cheese filling
·
Leave at room
temperature and use to serve:
o
Assorted cheeses
o
Picked ginger
o
Tomato and mozzarella
slices topped with basil You can type into your favorite search engine and get
many more ideas and where to find them but just wanted to give you an
introduction in case you haven’t experimented with this yet.
In the event your block breaks or dwindles down to the point you
can’t cook on it any more, you can use the pieces to grate for a
finishing salt, throw some into your bath water for a mineral bath or
the most original suggestion I found “nibble jewelry” forming the small
stones into jewelry pieces where you can break a little piece off if
your desperate for salting.
I am anxious to serve something up on my new salt “plate” at the next
WFSO home event for you.
Submitted by:
Jim Galbraith Vichyssoise soup was one of the great courses we
enjoyed at this year’s Oregon
Gold Medal Wine Dinner at Portland City Grill on October 17th,
graciously hosted by the Kingsett’s.
It was paired perfectly with a
Zerba Cellars 2007 Columbia
Valley Viognier. Although I
was unable to obtain the chef’s recipe—which
uniquely utilized roasted cauliflower as an alternate ingredient—there
are fairly standard recipes available to present to our members as the
one below, which has been modified slightly and includes a key optional
garnish added by our chef that our table believed made the soup even
more incredible. Vichyssoise is a classic French cold creamy leek and
potato soup. Its origin is a
subject of debate amongst culinary historians; however
Gourmet magazine may hold the
more definitive source. They
hold that Vichyssoise was invented by the French chef Louis Diat, who
joined the New York Ritz-Carlton as chef de cuisine in 1910.
In 1947 he became the in-house chef at
Gourmet—hence the connection.
Ingredients
Directions Wash leeks in a bowl of cold water and drain.
Melt butter in a 6- to 8-quart soup pot over low heat.
Add leeks and onion, cover and cook low, stirring occasionally
until softened (about 10 minutes), but do not brown.
Add potatoes, stock and salt to taste.
Bring to a boil, then simmer very gently for 30 minutes. Puree the mixture in batches in a blender and force
through a fine-mesh sieve into a large bowl, pressing hard on the
solids. Stir in half-and-half and
white pepper to taste. Place bowl in a larger bowl of ice and cold water and
stir until soup is cold.
Refrigerate covered until soup is very cold. When serving, add to each bowl a drizzle of truffle
oil and sprinkle with thinly sliced chives. Submitted by Dana Miller It's the time of year to enjoy
Pumpkins. I was having a Ladies Luncheon recently and wanted to serve
individual desserts in mini-pumpkins. I tried several recipes.
None of which tasted very good. So I experimented and made up a
recipe. Everyone at the
luncheon raved about it, so I'm happy to share it with our Members. I
served it with 1970 Ch. d'Yquem.. . A.
Cut the lids off washed Mini-Pumpkins and scrape out all seeds
and pulp with a spoon.
8
Mini-Pumpkins (usually sold in grocery stores as decorations). B.
Roast the Mini-Pumpkins (and lids) in a roasting dish with an
inch of water in it in 425 degree
oven for about 45 minutes or until soft. C.
Combine the following ingredients in a mixing bowl:
1
Cup Heavy Whipping Cream
½
Cup Pumpkin Pie Mix (not plain canned pumpkin)
½
100% Pure Maple Syrup (sold at Costco)
¼
Tsp. Ground Cinnamon D.
Blend the above with mixer to the consistency of soft pudding. E.
After Mini-Pumpkins have cooled to room temperature, spoon in
filling. F.
Garnish plate as you please. I use the following:
Dried Cranberries (also sold at Costco)
Dried Apricots (also sold at Costco)
Plain Whipped Cream (sold in cans at
Costco)
Lid from the same Mini-Pumpkin
Sprinkled Ground Cinnamon
Serves 8. Submitted by Jim Atwood Many of you may recall the Trianon restaurant located at SW 92nd and Allen Blvd. It's been closed for about 10 years. I used to go there in the 80's and 90's and enjoy Chef Otto Fennerl's Dill Pickle Soup. The recipe was eventually published nationally in Bon Appétit magazine. This soup goes well with well chilled dark beer or a spicy Gewurtztraminer. (We know that Pat Kimmer, Jim Galbraith, and myself aren't the only "chefs" in the WFSO, so dig into your favorite recipes that pair up great with wines or are made with wine and share them with our members!)A. Heat the following in a saucepan over medium heat until onions are translucent. 3 Tablespoons Butter ½ Medium Onion B. Stir in the following and let simmer uncovered until almost all liquid evaporates. ½ Cups Dry White Wine C. Reduce heat and stir in flour; do not brown. ½ Cups All Purpose Flour D. Combine water and pickle juice and whisk into mixture all at once. 4 Cups Water 1 ½ Cups Juice from Pickles E. Increase heat and bring to a boil, stirring constantly, until soup thickens and then add: 4 Large Dill Pickles cut Julienne 2 Teaspoons Fresh or Dried Dill ½ Cup Heavy Cream (Add additional cream if you want a lighter color) F. Salt and Ground White Pepper to Taste and Garnish with: 4 Croutons 1 Slice of Dill Pickle Dried Dill Weed Serves 6 - 8. Submitted by Jim Atwood End of Summer is a good time of year to enjoy chilled
soups. Reza Rafati served a soup very similar to this at his last
Winemaker Dinner. It reminded me that we share recipes in the Wine and
Food Society newsletter. I
originally got the recipe from the September 16, 1983 edition of
The Wine Spectator. I would
like to share it with the entire W&FSO. We like it on warm evenings with
well-chilled medium dry German Kabinett Gewurtztraminer or Reisling.
(We know that Pat Kimmer, Jim Galbraith, and myself aren't the only
"chefs" in the WFSO, so dig into your favorite recipes that pair up
great with wines or are made with wine and share them with our members!) A. Heat the following in a
saucepan over low heat 5 to 6 minutes or until veggies are transparent.
½
Cube Butter
1
Medium Onion Chopped
2
Large Cucumbers, Peeled, Seeded and Diced B. Stir in the following and
let simmer uncovered for about 15 to 20 more minutes.
1
Medium Potato, Peeled and Diced
2
Cups Chicken Broth
2
Cups Dry White Wine
1
Salt, Pepper, and Minced Dill to Your Taste C. Take off heat and cool. D. Puree until smooth (may
need transfer to blender or food processor) and pour into a bowl. E. Stir in the following
until well blended:
1
Cup Heavy Cream (do not compromise or substitute for this
ingredient) F. If mixture is too
thick you can add additional cream. G.
Cover, Refrigerate until Well
Chilled, the Garnish with:
4
Tablespoons finely Minced Chives. H.
Ladle into Bowls and add 1 Tablespoon of Wine (same as you are
drinking) to each.
Serves 4 - 6.
By Pat
Kimmer
This wonderful meat entrée was made for the Italian Wine Tasting on June 20th by John Hansen, wine steward for Strohecker’s Thriftway in Note: For pairing suggestions, refer to the wine notes from the Italian Wine Tasting Event under Recent Events or go see John!
Submitted by Judy Erdman
I am constantly reading cookbooks and magazine,
looking for new ideas - when I found this one, I knew it was a winner! Easier than it looks, this rolled meatloaf packs a
lot of flavor. Enjoy it with a hearty red wine. Leftovers
are great -- if you have any!
1 ¼ lb. Extra-lean ground beef
¼ c.
Italian Style Bread Crumbs ¾ lb.
Bulk Italian Sausage
¼ tsp. Pepper
1
Egg
2c. Shredded 6-cheese Italian cheese blend 8oz.
Canned Pizza Sauce
2c. Loosely packed fresh spinach leaves 1) Heat oven to 350*F.
In a large bowl mix ground beef, sausage, egg, ½ c. of pizza
sauce, bread crumbs and pepper. 2) On foil, pat mixture to 12x8 rectangle. Sprinkle
evenly with cheese; gently press into meat.
Top with spinach.
Starting at short end, roll up tightly, using foil to start roll and
tucking in spinach leaves; seal ends.
Place seam side down in ungreased 12x8 glass baking dish. 3) Bake 1 hr.
Spread remaining pizza sauce over top.
Bake 15 min. longer or until thermometer inserted in meat loaf
reads 160*F. Let stand 5 to 10
minutes before serving.
Submitted by Fred and
2 cups sugar 2 cups water Sprigs of fresh mint Crushed ice Make a simple syrup by boiling sugar and water
together for five minutes.
Cool and place in a covered contained with six or eight sprigs of fresh
mint, then refrigerate overnight.
Make one julep at a time by filling a julep cup with crushed ice,
adding one tablespoon mint syrup and two ounces Kentucky Whisky.
Stir rapidly with a spoon to frost the outside of the cup.
Garnish with a sprig of fresh mint. Submitted by Roger Wooley I actually learned to cook bread pudding from Creole Chef Kevin Belton at the New Orleans School of Cooking in New Orleans LA. Jim Atwood, Mike Thomas and other friends made several trips to New Orleans in the mid-90's, usually during Jazz Festival time so we could hear some good music along with the eating, drinking and bar hopping. We also went to the cooking school so we could claim some wholesome value amongst the debauchery. (I finally got my diploma in April 1996) Our first trip was in April of 1993. We arrived on a Thursday and managed to do a lot of entertaining things that first day, culminating in my purchase of a 64 ounce margarita from a sidewalk, to-go smoothie/drink shop. The cooking school started at 10:00 am the next morning and, needless to say, I was not my usual attentive self. At that time I vowed to never again order a drink larger than my head. By that evening we were all feeling better and we went to Emeril's and had Degustation Menu at the Chef's Bar where we could watch the cooking going on. This was an 8+ course meal with Emeril actually working in the kitchen. That was certainly some of the finest food I have ever had. Anyway, a few weeks later, back in Portland, several of us got together and made a wonderful dinner consisting of the items we had learned to cook at the school. I cooked the bread pudding and it was so popular that I have made it many times since then. It usually comes out pretty good. Here is the recipe. INGREDIENTS: 1 12 oz loaf stale french bread, crumbled (or 6-8 C any type bread) 4 C milk (you can substitute 1 C Pina' Colada Mix) 2 C sugar 8 T butter, melted 3 eggs (big eggs) 2 T vanilla OPTIONAL: 1 C raisins (or dried cranberries) 1 C coconut, shredded 1 C chopped pecans 1 T cinnamon 1 T nutmeg PROCEDURE: Combine all ingredients; mixture should be very moist but not soupy. Consistency of cooked oatmeal is good. Pour into buttered 9"X12" or larger baking dish. You can use a disposable turkey cooking pan for easy clean-up. Place into non-preheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve with sauce. (See below) WHISKY SAUCE (although I prefer rum sauce): INGREDIENTS: 1/2 C butter (1 stick, 1/4 lb) 1 1/2 C powdered sugar 2 egg yolks 1/2 cup bourbon (to taste) (I prefer rum) PROCEDURE: (I like to double the above sauce ingredients because I like lots of sauce on the bread pudding.) Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon (or rum) gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding .NOTE: You can make many different sauces, just by substituting a fruit juice or liqueur for the whiskey. Serves 16-20 (moderate size servings) Hazelnut Chicken Breasts with Dijon Yogurt Sauce Submitted by Jim Galbraith This month's recipe comes from "For Cooks Who Love Wine," a collection of great recipes created by John Sarich, Culinary Director of Chateau Ste. Michelle (Sasquatch Books, ©1997).Although I have not yet personally tried this recipe, it's in my queue. Chef Sarich remarks about his recipe, "Matching mustard with Chardonnay may sound a bit odd, but it's actually a classic wine and food combination that I first sampled in Dijon, France, where some of the greatest White Burgundies are produced. The zesty spice of the Dijon mustard and nutty flavor of the toasted hazelnuts in this dish blend deliciously into the rich tropical fruit and butterscotch flavors of an oak-aged Chardonnay." 4 boneless, skinless chicken breast halves1 cup toasted hazelnuts*, finely chopped 2 Tbls unsalted butter, softened2 large shallots, minced 2 Tbls plain yogurt1 Tbls finely chopped fresh tarragon 1 Tbls Dijon mustard Salt & white pepper to taste Preheat oven to 350 degrees. Place chicken breasts in an oiled baking pan. Mix together the hazelnuts, butter, shallots, yogurt, tarragon, mustard, salt and pepper. Spread this mixture evenly over the tops of the chicken breasts. Bake for 20 minutes, or until golden brown. Serve in a pool of Dijon Yogurt Sauce. Dijon Yogurt Sauce 2 cups plain yogurt 1 Tbls Dijon mustard 1 tsp sugar 1/8 tsp grated lemon zest Pinch of salt Whisk together all ingredients, mixing well. Spoon onto serving plates and top with Hazelnut Chicken Breasts. *To toast hazelnuts (and others): Preheat oven to 350 degrees. Distribute shelled nuts evenly over a baking pan in a single layer. Roast in oven, stirring occasionally, until the nuts are golden brown and fragrant. Most should toast in about 10 minutes, depending on their size and variety. To remove the papery skins from toasted hazelnuts, gather them in a dish towel and rub briskly between layers of the towel. Crab and Shrimp Stuffed Salmon Wellington Submitted by Cami Bunnell Greg and I enjoyed a Salmon Wellington at a local restaurant some time ago, and I decided to re-create a version of it at home. It’s a surprisingly easy, yet delicious and elegant entrée. We like to serve it with a tangy Lime Butter Sauce, although a basic Buerre Blanc sauce goes nicely as well. We recently served this dish at the September ’08 White Wine and Seafood Progressive dinner, accompanied by grilled green beans, risotto, and 3 wonderful Chardonnays: a ’03 Patz & Hall Durell, a ’03 Shaffer Red Shoulder Ranch (the majority favorite), and a ’00 Brewer & Clifton Mount Carmel. Stuffed Salmon Fresh salmon filet, cut into 3” squares 8 ounces fresh lump crab meat* 6 ounces cocktail shrimp or other cooked shrimp* 8 ounces Brie cheese, rind removed and cut into small squares* 3 T. Mayonnaise (optional) 1 T. fresh chopped dill (more or less depending on your taste) Pinch of salt Pinch of pepper 2 sheets of Puff Pasty Egg wash (1-2 eggs, beaten) Flour for dusting cutting board *Crab, shrimp and brie amounts can be adjusted according to your taste. Defrost Puff Pasty according to package directions. Chop shrimp in food processor. Add brie, crab, mayo, dill, salt and pepper, and pulse processor until ingredients are combined. The brie will still remain in small chunks, but should be equally distributed throughout the mixture. Roll each sheet of puff pastry out to about a 12” square. Divide each sheet into 4 equal, smaller squares. Place 1 piece of salmon diagonally onto each square, and top with ½” or more of crab/shrimp mixture. Pull the 4 corners of pastry together at the top, using egg wash as the ‘glue’ to hold the seams together. Brush all exposed pastry with egg wash. You can use a cookie cutter to cut a decorative piece out of puff pastry, and add it to the top of the Wellington. Brush this with the egg wash as well. (May be made early in the day, and stored, chilled and covered). Bake on greased cookie sheet at 350° for 25 minutes, or until center of salmon reaches 145°. Top with a spoonful of Lime Butter Sauce.Depending on how much crab/mixture you use on each filet, this recipe should serve 6-8 guests. Any leftover crab mixture is wonderful when heated and served on crackers. Lime Butter Sauce (Taken from Epicurious.com) ¼ c. freshly squeezed lime juice 1 large garlic clove 1 t. salt (omit if using salted butter) ½ t. black pepper 1 stick butter, melted Puree garlic with lime juice, salt, and pepper in a blender or food processor until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. The sauce may be made 1 day ahead, and chilled. Reheat and whisk before serving. Submitted by Jim Atwood and Dana Miller It's the time of year to enjoy Pumpkins. Jim likes warm Pumpkin Pie but doesn't really care for crust. So he invented the recipe below. Every time we serve it, guests inevitably ask for the recipe. So we would like to share it with the entire W&FSO. We like it on a cold evening with well-chilled Chardonnay or Gewurtztraminer. (We know that Pat Kimmer, Jim Galbraith, and us aren't the only "chefs" in the WFSO, so dig into your favorite recipes that pair up great with wines or are made with wine and share them with our members!)A. Heat the following in a medium saucepan over medium heat stirring constantly until soft. ½ Cube Butter ½ Medium Onion Minced 2 Shallots Minced 1 Celery Stalk Minced 1 Carrot Peeled and Minced B. Stir in the following and let simmer uncovered for about 10 more minutes. 1 30 oz Can of Pumpkin Pie Mix 1 Cup Chicken Broth C. Puree until smooth (may need transfer to blender or food processor and back into a bigger pan). D. Add the following and heat to just under boiling, reduce heat and simmer for 10 more minutes. 1 Cup Half & Half (do not compromise or substitute for this ingredient) ½ Cup Heavy Cream (do not compromise or substitute for this ingredient) 1 Cup Chardonnay 1/4 Cup Orange Juice Concentrate E. Season to taste with such things as: Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Brown Sugar, Cloves and White Pepper or Tabasco. F. To Garnish: combine Sour Cream and Zest with Chives on top. Serves 8. 1 Cup Sour Cream 2 Teaspoons Grated Orange Zest 1/4 Cup Chives
By Jim Galbraith This recipe works best with salmon from the Pacific
region (Sockeye, Copper River, etc.) rather than
2 Pacific salmon fillets 2 Tbls butter 1 cup Chardonnay 1/2 cup chopped green onions 1 cup fresh mushrooms, thinly sliced 1/4 cup fresh parsley, chopped 2 Tbls small capers, drained salt & pepper to taste
Salt and pepper filets. On a
cookie sheet, place fish skin side down on a sheet of heavy aluminum
foil, large enough to fold over and completely cover filets. Partially sauté mushrooms, parsley
and onions in 1 Tbls butter and sprinkle mixture over salmon, followed
by capers. Pour wine over filets and then fold foil over salmon
and seal tightly. Bake at 350-degrees for 25-30 minutes or until
fish flakes. Garnish with fresh dill weed and lemon wedges, if
desired.
Caramelized
Submitted by Pat Kimmer
Every summer
we look forward to when the Walla Walla Sweet onions are in season.
Last week Bill brought home a big bag of
Caramelized
3 large or 4
medium sized Walla Walla Onions
2 tablespoons
olive oil
2 tablespoons
butter
fresh thyme if
available
4 eggs
1 1/2 cups
heavy whipping cream
1/2 tsp nutmeg
Sea salt and
freshly ground pepper
1 - 9" ready
made or previously prepared pie or tart shell
Preheat oven
to 350 degrees. Slice the onion in half and then slice thin crosswise.
Sauté the onions in the olive oil and butter until caramelized (golden
brown in color). Mix in some fresh thyme leaves stripped from the
stem if available. Cool to room temperature. Mix together the
cream, eggs, nutmeg, salt and pepper. Layer the caramelized onions
in the pie shell and then pour the cream/egg mixture over the onions.
Bake for 35 to 40 minutes or until the center is set (cake tester or
knife comes out clean). Garnish with more fresh thyme or other
herbs and serve. It slices easier if you let it cool 10-15 minutes
after coming out of the oven.
Submitted by Jim Atwood and Dana Miller
We have taken
a few cooking classes from a great little Mexican restaurant located at
2135 SE Division. It’s run by a husband and wife team and is called
Nuestra Cocina, telephone (503)232-2135.
One of the easiest, most tasty dishes we have learned to make is
Cerviche Summer Salad (Salad of Fresh Fish Strips in Fresh Limejuice and
Chili with a Jicama, Cucumber, and Mango Salad).
It’s a little spicy. We like it on a hot evening with
well-chilled 1½ lbs. Very
Fresh Patrale Sole or other rockfish (we usually use Red Snapper) ½ Cup Fresh
Squeezed Limejuice 2 Tbls. Chili
Arbol toasted and ground 1 ea. Jicama 2 ea.
Cucumbers 2 ea. Mangos Salad:
In a mixing bowl dress Jicama, Cucumber and Mango with a little
lime and salt. Cerviche:
Slice 2 oz. – 4oz. per person of fish into strips about ¼” thick.
Salt
and cure fish strips in limejuice for a couple of minutes (until
translucent).
Season with the Chili. To Plate:
Mound the salad in the middle of the plate and surround with the
fish slices.
Serve as-is or with chips on the side.
Terrific cool treat on hot summer evenings.
Submitted by
Jim Galbraith
I can't recall the name of the restaurant, but their
special of the evening was a flatiron steak served with bleu cheese
sauce and au gratin potatoes. I always enjoyed a salad with bleu
cheese or Roquefort dressing when ordering a steak, so I thought the
combination would be great and the flavor combination was
incredible! When
paired with a great Cabernet Sauvignon, my mouth was in Heaven.
Over the next few months I had difficulty locating a comparable recipe
but a just happened to have a recipe for bleu cheese sauce used when
barbequing flank steak. I later tried it with a flatiron
steak paired with steamed broccolini, twice-baked potatoes and a 2003
Rodney Strong Cabernet from Alexander Valley and...wow! If you've
never had this with steak and enjoy the tart flavor of a great bleu
cheese, I highly recommend trying this! (I know that Pat Kimmer
and I aren't the only "chefs" in the WFSO, so dig into your favorite
recipes that pare great with wines or are made with wine and share them
with our members!) 1/4 pound bleu cheese (solid or crumbled) 4 Tbls softened butter 1 clove garlic 2 Tbls brandy Blend first four ingredients together with a fork and
then blend in the brandy. During the last four to five minutes of
barbequing, spread bleu cheese mixture over the top of the meat.
Place the cover over the grill and allow the sauce to melt into the
meat. Remove from the grill and let sit for 5 minutes prior to
carving or serving to help seal in the juices. This sauce is best
used with flank or flatiron steak, beef tenderloin, filet mignon or rib
eye. (Note recipe makes enough to cover one large flank steak.
This recipe can also be used as a spread for French bread toasted under
the broiler.) Submitted by Pat Kimmer I thought it was only fitting to include in this
newsletter a recipe for Canneles (kah-nuh-les) as they were a sweet
little highlight of our trip to Ingredients: 2 cups whole milk
2 large whole eggs 2 additional large egg yolks
1 vanilla bean or 1 tsp vanilla paste
1-3 tablespoons dark rum (your pref.)
3 cups confectioners’ sugar (or 1 cup regular sugar) 1 cup all-purpose sifted flour
½ stick of butter
Lemon zest (optional)
Combine the milk, butter and vanilla in a saucepan.
If you are using a vanilla bean, scrape the seeds into the milk
and throw in the bean.
Bring to a boil and then remove immediately.
Cover and let cool (20-60 minutes).
If you used the vanilla bean, strain the mixture before
continuing. Beat the eggs
and yolks (not foamy) and then the sifted sugar and flour and cooled
milk and then the rum. Whisk until you have a smooth (crepe-like)
mixture. Cover and put in
the refrigerator for 24 hours (48 hours maximum).
When you are ready to bake the cakes, preheat the oven to 400
degrees. Spray molds with
cooking oil or brush heavily with clarified butter and if desired
sprinkle a coating of sugar. The traditional recipe actually uses
edible beeswax to coat the molds first.
I decided to skip that option and go with the butter and sugar
but I also read the beeswax lined tasted best so if you can find the
beeswax go for it. If
you are using silicone molds place on a baking sheet before filling and
don’t butter. Whisk the
refrigerated batter a little and then fill molds ¾ full with the batter.
For metal molds I would place them on a lined rimmed baking sheet
in case the butter spills over.
Bake until puffy and dark brown about 40-45 minutes depending on
your oven. Remove from oven
and invert and carefully unmold the cakes.
They are best eaten fresh as the outside should be crisp but the
inside moist. Waiting will
cause the crust to become less crisp.
I read several recipes before combining to make my
own – trying to add all the tips I read. They sound like they can be
tricky so may involve some experimentation with your own oven
temperatures and timing and flavor and texture preferences.
To start things off, I’m providing one of my favorite
Pinot Noir sauce recipes that goes very well served over grilled beef
tenderloin or filet mignon.
I had found a basic “red wine sauce” recipe in Bon Appétit, chose
to use Pinot Noir, and added
mushrooms and Tarragon.
Enjoy!
Submitted by Jim Galbraith ¼ cup butter
¼ cup Pinot Noir ¼ cup minced green onions
1 ¼ cups beef stock or canned broth ½ lb fresh mushrooms, sliced
1 ½ Tbls cornstarch 1 Tbls minced fresh Tarragon (or 1 tsp dried)
salt to taste Melt butter in skillet over medium-low heat.
Add onions and sauté 1 minute.
Add mushrooms, tarragon, and salt.
Increase heat to medium, cover and cook until mushrooms release
juices, stirring occasionally, about 6 minutes.
Add wine and bring to a boil.
Reduce to medium-high and continue cooking until liquid is
reduced by 2/3rds, stirring occasionally, about 4-5 minutes or less.
Mix in 1 cup of beef stock. Stir cornstarch with remaining ¼ cup beef stock in a
small bowl. Stir mixture
into mushroom sauce and bring to a boil, stirring constantly.
Boil until thickened, about 2-3 minutes.
Note that sauce will thicken as it stops cooking and begins to
cool. Spoon sauce over beef
and serve, or provide as a side.
This should provide enough sauce for 2 lbs of beef, serving 4. Paired with your favorite side dish and a nice Pinot
Noir, and you’re ready to go! Submitted by Mara Kershaw We had a fantastic time at the Cajun Cooking Event and all the dishes were incredible. A favorite was the Gumbo! This recipe came from The New Orleans School of Cooking in New Orleans. We paired the gumbo with a variety of white wines. I thought the McCrae Viogner and an Alexandria Nicole Sauvignon Blanc brought out the flavors best. Gumbo (15-20 Servings) ½ c butter or oil 1 Chicken cut up or boned 1 ½ lbs andouille 4 c chopped onion 2 c chopped celery 2c chopped green pepper 1 Tbsp. chopped garlic 8 c stock or flavored water Joe’s stuff seasoning to taste (or any all -purpose seasoning or Cajun seasoning) 2 c chopped green onion Cooked rice (optional) ¼ - ½ t File’* per serving (optional) Sherry (optional) Directions: Season and brown chicken over medium high heat. Add sausage to pot and sauté with chicken. Remove both from pot. Make a roux with oil (must be free of food particles to avoid burning) and flour in a saucepan to desired color. Add onions, celery, green pepper to roux. Stir. Add garlic to roux, and stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce to simmer and cook for an hour or more. Season to taste. Approximately 10 minutes before serving, add green onions. Gumbo can be served by itself or over rice. At the table some like to add a little sherry, as an option. File’ may be placed on the table to be added to gumbo, as desired. ¼ to ½ tsp per serving is recommended. *File’ –Dried young and ground sassafras leaves made to a fine green powder used in gumbo for flavor and thickening. The word file’ means to twist or make threads. Chocolate Ganache Cake with Raspberry Sauce Submitted by Pat Kimmer At a recent event someone mentioned that we should have something with chocolate for February as the Valentine Season approaches and thoughts of indulging our sweethearts enters our minds. So I thought I would oblige with the following recipe for an outrageous flourless chocolate cake. I looked at several flourless chocolate cake recipes and came up with my own that was still decadent without quite as much butter, sugar and work. For Cake: 1/2 cup (1 cube) butter 1 cup Good Semi-sweet Chocolate Chips (or mix ½ semi-sweet & 1/2 bittersweet chocolate; you can also use any fine quality chocolate and chop it in small pieces) 4 eggs ¼ cup sugar (1/4 cup more if you are using all bittersweet chocolate) ½ cup unsweetened cocoa powder (sifted) Preheat oven to 375 degrees. Prepare an 8” cake pan or spring pan by cutting a circle of parchment or wax paper and putting it in the bottom of a buttered pan, butter the paper as well. Put a pan or metal bowl over a pan of boiling water and melt the butter and chocolate chips stirring until smooth. Add the sugar, take off the stove and whisk in the eggs until incorporated. Add the cocoa and mix until just mixed. Pour into prepared pan and bake for 25 minutes. Remove from oven and cool on baking rack. Invert on a plate. For Ganache: ½ cup heavy whipping cream 1 cup Semi-Sweet Chocolate Chips or 8 oz any fine quality chocolate chopped Using the pan over the boiling water melt the chocolate and cream stirring until smooth. Pour over cooled cake and let sit. For Raspberry Sauce: Thaw a box of frozen raspberries with syrup, put into a food processor and puree the berries. Pour through a strainer to remove seeds. Tip: if you don’t have time for this buy Raspberry Sorbet and let it melt. To serve puddle some raspberry sauce on a plate and place a small slice (very rich so you don’t need much) of the cake on top of the sauce. Add a few fresh raspberries if available and a small dollop of whipped cream, if desired. This is great with a big, lush Cabernet, Zinfandel or Port.
Bill’s Super Bowl
White Bean Chicken Chili
Submitted by Bill Kimmer For the third year in a row I have won the informal
chili cook-off at Jim Atwood's Super Bowl party with my world famous
white chili. My daughter first introduced me to the recipe which she
found in a Rachael Ray Cookbook. The original recipe used ground turkey
and only one type of white bean. Enjoy.
1 Tbs Olive oil 2 lbs small chicken chunks 1 lg onion chopped 1 Serrano or jalapeno seeded & chopped 2 cloves garlic 2 tbs cumin palm full cilantro Crushed red pepper flakes and cayenne sauce to taste 2 cans 14oz chicken broth 1 can 15 oz Great Northern Beans 1 can 15 oz White Kidney Beans 1 can 15 oz White Navy Beans Crushed Tortillas Sauté chopped onion, jalapeno and garlic in large pan
with 1 tbs olive oil until soft; add chunks of chicken and cook until
opaque. Add cumin, pepper
flakes ,cayenne sauce and then chicken broth and beans.
Bring to a boil, add handful of cilantro and crushed tortillas
simmer for a few minutes.
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