Glögg

December 31, 2015

From Nordstjernan

  • Half cup (4 oz) vodka or whiskey or brandy
  • 5 cinnamon sticks
  • 1 tsp crushed cardamom kernels
  • 1 orange peel
  • Mix vodka & spices in covered jar in refrigerator overnight, filter. Then add to wine and sugar, heat.
  • 1 bottle wine (burgundy/cab sav/merlot)
  • 1 cup sugar
  • vanilla bean (or tsp vanilla extract)

Serve with

  • blanched almond slivers
  • raisins

Sloe Gin cocktails

December 30, 2015

combine & mix in glass/shaker full of ice, strain.

Hermione

  • 1.5 oz sloe gin (high end .. Plymouth / Sipsmith)
  • 1 oz gin (0.5-1 oz)
  • .75 oz Pama pomegranate liquer
  • .5 oz red grapefruit juice
  • 1.5 oz brut champagne

Sloe Gin Fizz

  • 2 oz high end sloe gin
  • 1 tsp simple syrup
  • club soda
  • ice
  • lemon juice/wedge lemon

Sunset 2015. pair with crisp rosé – pinot noir vin gris

Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)

Dressing Ingredients  – mix together in order:

  • ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
  •  ¼ Cup each: chopped chives, chopped flat leaf parsley.
  • 1 TB sherry vinegar
  • 1 tsp each: kosher salt, light brown sugar, garlic clove,
  • ¼ tsp red chili pepper flakes
  • Whisk in 1 C olive oil
  • Add 1 C chopped roasted pistachios

keeps up to 3 days, tight seal

 

Collard greens salad Freekeh

December 23, 2015

Sunset 2015, serves 4. Pair with bubbly sparkling Chardonnay (Iron Horse 2010 Ocean reserve, Blanc de Blancs

Ingredients

  • ½ C sliced almonds roasted (350º 8 min)
  • 1 Cup cracked Freekeh or medium bulgar wheat
  • 4 garlic cloves
  • ¼ tsp red chili flakes
  • ¾ LBs collard greens  1or 2 bunches
  • 2 -3 TBs sherry vinegar
  • ¼ C olive oil
  • ½ tsp pepper
  • 1 large firm Bosc pear, thinly sliced lengthwise spears.
  • ½ C thinly sliced green onions

Directions

  1. In medium saucepan, bring 2½ Cups salted water to boil.  Add 1 C Freekeh, garlic and chili flakes. Reduce heat, cover, simmer 20 min. Let stand 5 min. Drain and cool Freekeh on baking sheet.
  2. Cut ribs & stems from collard greens, roll lengthwise and slice into thin strips. Toss with ¾ tsp salt. Then add vinegar, oil & pepper, toss to blend. Add cooled Freekeh, toss again. Then add almonds, pear & green onions, toss gently.

Sunset 2015, serves 4, 1 hr prep. Pair with buttery bright chardonnay – Rodney Strong Chalk Hill Estate Chardonnay

Ingredients:

  • 1½ Cups Farro
  • 1 small whole onion, peeled
  • 1 Bay leaf
  • 1 small Kobocha squash 2- 2½ LBs halved lengthwise, seeded but leave peel on, slice lengthwise 1″ wide strips.
  • 3 TBs red wine vinegar
  • 2 TBS honey
  • ¼ C olive oil
  • ¾ tsp kosher salt & ¼ tsp pepper
  • 2 Qts loosely packed baby mustard greens or regular but removed from stems.
  • ¼ LB ricotta salata or feta cheese, shaved with vegetable peeler.

Directions:

  1. Preheat oven to 400º Roast squash. Mix squash with 2 Tbs olive oil, 1 tsp ras el hanout, ½ tsp kosher salt. Arrange flat on baking sheet, turn once, roast 25-30 min . Let sit until cool to handle.
  2. Cook Farro in med saucepan.. Bring Farro, 1 Qt water, 1 tsp salt, onion and bay leaf to boil. Reduce  heat, cover, simmer 20 min until tender but chewy. Drain farrow, discard bay leaf & onion. Spread on baking sheet until cool.
  3. Dressing: in large bowl whisk 3TB red wine vinegar & 2 TBs honey. Add ¼ C oil gradually while whisking. Season with Salt & pepper. Set aside one third of dressing into another large bowl.
  4. Add & toss  Farro and mustard greens to first bowl with two-thirds dressing.  Then arrange on large platter.Cut squash pieces in half – don’t peel edible skin, toss gently with remaining dressing.
  5. Arrange squash over greens. scatter cheese on top, gently toss ingredients.

Kasha Kale Pancetta

December 23, 2015

2015 Sunset, serves 4, 30 min prep

Pair with dry riesling (Trisaetum 2013 dry riesling-Willamette Valley)

Ingredients:

  • Chicken broth- 2 Cups
  • 4 TBS olive oil
  • 1 Cup Kasha (roasted buckwheat)
  • 3 oz diced pancetta
  • 1 bunch kale (Tuscan/dinosaur/Lacinato or curly) trimmed from stem, sliced ½ in thick crosswise
  • ¼ tsp red chili flakes
  • 1 TBS lemon zest plus wedges
  • ¼ tsp pepper
  • top with poached/sunnyside eggs

Directions

  1. Broth, salt & 1 TBS oil – bring to a boil. Add kasha, cover & simmer 10-15 min. Let stand 5 min, then fluff with fork.
  2. Sauté pancetta in 12 inch fry pan, med heat until golden and starting to crisp 5-6 min. Transfer from pan to plate.
  3. Add kale and chili flakes to fat in pan, cook, stir often until kale turns bright green, about 2 min. Add lemon zest, salt & pepper, add water if pan starts to dry out. Stir in kasha & pancetta , add 2-3 TBS olive oil to moisten.
  4. Serve warm/at room temperature. Top with egg (optional) and lemon wedges on side.

Escarole Soup

December 3, 2015

Farmer’s market & Giada 2015, serves 4-6

  • (onion optional) Slice sweet onion & sauté, add and Saute 2 garlic cloves in 2 Tb olive oil in large pot, med heat 15 seconds.
  • Add 1 LB chopped escarole (about 1 head) & statue until wilted, 2-4 minutes.
  • Add 4 cups chicken broth
  • Add 2 cups cannellini beans
  • Cover and simmer until beans heated, about 5 mins.
  • Season with Salt & Pepper. Ladle into soup bowls, sprinkle parmesan cheese & drizzle olive oil in each bowl.