GK

Asparagus Bundles With Melted Brie

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This is a killer way to do asparagus.  I did not bother with the bundles.  Just cook the asparagus (I use the microwave) and top with the brie and bread crumbs.

Ingredients:

  • 18 spears of asparagus
  • 6 green leaves (about 6 inches long) or 6 green onions)
  • 1 tablespoon unsalted butter
  • 1/4 cup dried bread crumbs (mine were seasoned with parmasian cheese and Italian spices)
  • 2 tablespoons sesame seeds
  • 8 thin slices (about 3 ounces total) Brie cheese
  • Kosher salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 350°.
  2. Cook the asparagus in salted boiling water until crisp-tender, about 2-3 minutes.
  3. Using tongs, transfer to a colander to drain.
  4. Add the green onion leaves to the boiling water and cook 30 seconds.  Drain and rinse under cold water.
  5. In a small skillet, melt the butter over medium heat.
  6. Add the bread crumbs and sesame seeds and sauté until browned, about 2 minutes.
  7. Arrange the asparagus in 6 bundles of 3 spears each and tie each bundle together with a green onion leaf.
  8. Arrange the asparagus bundles in a shallow baking pan.
  9. Place 1 slice of Brie on top of each bundle.
  10. Sprinkle each bundle equally with the bread crumb mixture.
  11. Bake until the cheese melts, 6-8 minutes.
  12. Sprinkle with salt and pepper.

Serves:  4-5

Source: Lori Ln Narlock, Kendall-Jackson’s Small Plates Perfect Wine

Roasted Garlic Mayonnaise

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Sooo good with artichokes!  And tomatoes.  And potatoes.  And hamburgers.  And . . . . .

Ingredients:

  • 1 cup mayonnaise (yes, Mary, real mayo)
  • 12 roasted garlic cloves, room temperature or cold (not hot)
  • 1 tablespoon lemon juice
  • 4 chives finely chopped

Directions:

  1. Put everything in a food processor and pulse until blended.
  2. Refrigerate.

Makes: 1 cup

Source:  GOK

Blood Orange Gel

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Kim  Alter of Haven in Oakland made this sauce to accent her Smoked Forbidden Rice.  It can be made with any citrus and on just about anything from chicken and fish to desserts.  (4/11/15 Just had a drink called a Golden Dragon at the new dumpling restaurant Din Tai Fung in South Coast Plaza – wow! bourbon, blood orange liquor and a hint of ginger.  Sounds weird but it works.)

 Ingredients:

  • 2 blood oranges, whole
  • 1 c water
  • 1 cup sugar

Instructions:

1. Place the oranges in a pot of cold water.
2. Bring up to boil, and let the oranges simmer for about 5 minutes.
3. Strain the oranges and place them back in the pot with cold water.
4. Bring to a boil and repeat one more time.
5. On the third time, combine the sugar and water, making a simple syrup.  Bring it to a boil.
6. Add the oranges and let simmer for about 15 minutes.
7. Remove the oranges from the simple syrup.
8. Then place the whole oranges in a blender. (Yes, the whole orange – seeds and all)  and blend until smooth.
9. Add simple syrup to get the right consistency and sweetness.
10. Strain.

Source: Chefs’ Holiday 2013, Ahwahnee Hotel, Yosemite

Meatballs in a Cabernet Sauce

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In this recipe, the meatballs actually are just the carriers for the sauce.  The sauce brings out the fruit in the wine and is balanced by the bouillon and tomato to pair will with the meat.  The wine can be substituted to pair well with many styles of food needing a red wine.

Ingredients:

  • 1 3/4 cup Cabernet Sauvignon
  • 1 can (16 ounces)tomato sauce (use a good quality sauce; it makes a big difference!)
  • 3 tablespoons lemon juice
  • 3 tablespoons brown sugar
  • 2 – 3 teaspoons beef bouillon
  • 1 – 2 teaspoons honey
  • 1 teaspoon corn syrup
  • 3 loves crushed garlic
  • 1 – 2 teaspoons oregano (dried)
  • pinch of salt to taste

Instructions:

1. In a saucepan, combine all ingredients and bring to a boil over medium high heart while stirring.
2. Reduce heat and simmer, with occasional stirring, until desired thickness.  Be patient to allow the sauce to thicken.
3. Adjust the sweetness with honey or brown sugar and tartness with lemon juice.
4. Pour the sauce into a crock-pot filled with Italian style meatballs (store bought works well!) and keep hot.  Yummy!

Note:  Due to operator error, we used Marinara sauce instead of tomato sauce – delish!

Note 2:  Margie says “Reduce the wine first, then add the Marinara.  You don’t have to watch it as carefully.  Wine does not burn and tomato does.”

Source:  Orange County Wine Society February Mini Tasting 2006 – Nick Stavros’s winning recipe

Shredded Zucchini Casserole

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That giant zucchini your neighbor gave you will freeze if you shred it.  Then, in the middle of winter you can have a really easy, tasty vegetable casserole.  Also good for a potluck.  Very forgiving – holds for an hour.

Ingredients:

  • 4 c shredded zucchini (with peel on)
  • 1 Tbsp dried onion
  • 2 c cheese – any kind, grated
  • ½ can Cream of Celery soup (or 6 oz cream cheese with a little celery salt)
  • 1 egg, beaten
  • 2 Tbsp mayonnaise or miracle whip
  • 1 Tbsp sugar
  • 3 c tortilla chips – crushed (potato chips work too)

Directions:

  1. Blanch zucchini.  (Skip this if using frozen zucchini)
  2. Drain well.
  3. Mix onion, cheese, soup, egg, mayonnaise, and sugar
  4. Add zucchini
  5. Put zucchini blend in casserole.
  6. Top with crushed tortilla chips.
  7. Bake at 350° for 35-45 minutes.

Serves: 4

Source: A HUGE variation on a recipe from http://cooks.com

Carrot Salad

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This is the salad you take to the potluck that has 10 salads – no one else will have this one!

Ingredients:

Salad:
 3 lbs cooked sliced carrots (can use frozen)
1 green pepper – sliced
1 onion – sliced

Dressing:
 1 can tomato soup
1/2 c oil
3/4 c vinegar
1 Tsp Worcestershire sauce
1 c sugar

Directions:
 1. Cook carrots al dente.
2. Mix dressing ingredients.
3. Pour dressing over carrots, green pepper and onion.
4. Refrigerate overnight.

Serves: 12

Notes:
I used dried onions and added chives in place of green pepper (which I don’t like).
I made 1/3 and kept the rest of the dressing for salads – delish!!!!

Source: Children’s Home Society Las Ninos Auxillary pot luck a long time ago.  Someone named Ellen brought it.

This entry was posted in Salads and tagged .

Lazy Mary’s Lemon Tart

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OMG!!! Is this good!  Can’t wait to try it with limes or blood oranges.

Ingredients:

  • 1 unbaked (9 inch) tart shell (didn’t find tart shells so used pie shell)
  • 1 large Meyer lemon (about 6 ounces) cut into 8 pieces and seeded (I used a regular lemon about the same weight – and cut into smaller pieces)
  • 1 1/2 c super fine sugar (used regular)
  • 1/2 c (1 stick) butter (yes, real butter)
  • 1 teaspoon vanilla extract
  • 4 eggs (no change! regular chicken eggs)

Instructions:

1. Heat oven to 350°.
2. Prick the bottom of the tart shell lightly with a fork.
3. Line it with parchment paper or aluminum foil.
4. Fill it with pie weights (you can use dried beans and save them to use as weights the next time you bake).  (I used some rice and threw it away – did not fill the shell, just covered the bottom).
5. Place the tart shell on a baking sheet.  (Do this – it is very liquid and will spill as you put it in the oven)
6. Bake until the rim of the tart is dried and set, about 15 minutes (time may vary depending on the dough or brand).
7. Remove the weights and the aluminum foil and return the tart shell to the oven to bake until the crust is set but not completely baked through, about 10 minutes more.
8. Meanwhile, prepare the filling.  In a blender (not food processor) puree the lemon (yes, the whole lemon – peel and all), sugar, butter, vanilla, and eggs until smooth, 2 to 3 minutes. This makes about 3 cups filling.
9. Pour the filling into the pre-baked tart shell until the filling almost reaches the top of the rim of the crust; you may not use all of the filling.
10. Place the tart in the oven and bake until puffed and golden and the filling jiggles only slightly when tapped, about 40 minutes.  The filling will brown around edges, but should not be overly brown in the center, if it begins to brown too quickly, cover the top lightly with aluminum foil and continue baking.
11. Remove and cool on a rack.

Serves: 8

Adapted from Food52.  Published int the Los Angeles Times

Notes:
• Tastes like lemon bars.
• Might sprinkle a little powdered sugar on top to dress it up.
• Gloria wants the recipe.
⋅ Tried this with blood orange, came out an ugly color, maybe a little red food coloring would help. (3/2015)

 

Medallions of Veal with Aged White Cheddar, Wiki Mushroom Sauce served with Asparagus-Leek Compote

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Now that is a mouthful! (No pun intended!)  We made it for a gourmet group and it was really, really good.  It was from Dean Fearing cook book.  He is at The Mansion on Turtle Creek in Dallas.  

Ingredients:

Cheddar-Mushroom Sauce:

  • 1 lb veal bones, cut into small pieces
  • 2 T peanut oil
  • 10 large white mushrooms, sliced thin
  • 4 large shallots, peeled and chopped
  • 2 coves garlic, chopped
  • 5 sprigs fresh thyme
  • 4 c chicken stock
  • 2 c heavy cream
  • 1 c grated aged white cheddar
  • 2 T butter
  • 3 c assorted wild mushrooms, shiitake, chantrelles, etc.  julienned
  • salt
  • juice of 1 lemon to taste

Instructions:

1. Preheat oven to 400º
2. Ask the butcher to cut veal bones into pieced.
3. Place on baking sheet and roast in oven 12-15 minutes until brown.  Be careful not to burn or blacken.
4. Heat oil in large saucepan over medium heat.
5. Add white mushrooms and saute for 1 minute.
6. Add shallots and garlic, saute 1 minute.
7. Add browned veal bones, thyme,m chicken stock.
8. Bring to a boil, lower heat and simmer 20 minutes.  (You can do this much the day before)
9. Add cream and return to a boil.
10. Lower heat again and simmer 15 minutes or until the liquid is reduced by about 1/4 and thick enough to coat the back of a spoon.  (longer)
11. Remove bones from sauce.
12. Pour into blender or processor .  (Blender worked best)
13. Add cheese.
14. Process until smooth.
15. Strain and keep warm.
16. In a medium saute pan, melt butter.
17. Add wild mushrooms over medium heat for 2 minutes.
18. Season lightly with salt.
19. Fold cooked mushrooms into sauce.
20. Add lemon juice and salt to taste.

Asparagus-Leek Compote:

Ingredients:

  • 3/4 lb asparagus, washed and trimmed
  • 3 medium leeks, white part only
  • 3/4 lb smoked bacon
  • 3 T butter
  • 6 ripe tomatoes, peeled, seeded and 1/2″ dice
  • salt to taste

Instructions:

1. Plunge asparagus into boi9ling water and cook 3 minutes.
2.Remove and place in colander, rinse with cold water to stop cooking.
3. Cut diagonally into 3/4″ pieces.
4. Clean leek well.
5. Cut into 4 pieces lengthwise.
6. Plunge leek pieces into boiling water for 2 minutes.
7. Drain, rinse in cold water.
8. Cut bacon into 1/2″ dice.
9. Saute over medium heat until browned.
10. Drain.
11. Melt butter in small (medium) sauce pan.
12. When butter begins to foam, add asparagus, leek, tomatoes, bacon. 13. Saute 3 minutes. (Until just warm)
14. Season with salt and serve immediately.

Veal:

Ingredients:

  • Small amount of peanut oil
  • 20 2 1/2 oz veal loin fillets, about 1/2″ thick (See my notes)

Instructions:

1. Heat oil in a large saute pan over medium heat.
2. Season fillets with salt.
3. Quickly saute approximately 3 minutes on one side.
4. Turn and brown 2 minutes.  Do not crowd pan.

To serve:

1. Ladle sauce over the bottom of warmed plate.
2. Place 2 veal medallions on each plate.
3. Garnish with Asparagus-Leek compote and serve.

Serves: 10

Notes:  Veal loin only existed by order or restaurant supply (25# case) so we went with Scallopini (leg cut).  Not as nice.  I will use chicken in the future!

Source:  Dean Fearing, The Mansion on Turtle Creek

Red Roquefort Dressing

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Sounds odd, but really works.  Good.

Ingredients:

  • 1¼ c  mayonnaise
  • 5 Tab  ketchup
  • ¼ c  Minced onion
  • 2½ Tab  red wine vinegar
  • 2½ Tab sugar
  • 1½ tsp  Dijon mustard
  • ¾ tsp  paprika
  • ¾ tsp  salt
  • ½ tsp  celery salt
  • 1/8 tsp  pepper
  • 1¼ c  vegetable oil
  • ¾ c  crumbled  Roquefort

Instructions:

  1. Combine mayonnaise, ketchup, onion, vinegar, sugar, mustard, paprika, salt, celery salt, pepper.
  2. Add oil in a stream, whisking.
  3. Whisk until it is combined well.
  4. Add Roquefort, stirring gently.
  5. Chill

Serves: Makes about 3½ cups

Notes:

  • Mayonnaise or Miracle Whip – both work
  • I used dried minced onions

Source: The Jefferson Avenue Boarding House via (the now deceased) Gourmet Magazine

Curry Dressing

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A nice change from the mostly sweet dressings you find on fruit.  

Ingredients:

  • ½ c Sour cream
  • ½ c Mayonnaise
  • 2 T Lemon juice
  • ¼ t Dry mustard
  • ¼ t Garlic salt
  • ¼ t Curry powder

Instructions:

  1. Mix sour cream and mayonnaise.
  2. Add other ingredients.

Serves: Makes 1 cup dressing – 6-8 servings

Notes:

  • Serve on cantaloupe, fresh pineapple, banana.  Top with toasted almonds.
  • Mayonnaise or Miracle Whip – both good.

Source: Sunset Magazine – a long time ago.