VPWL

Zesty French Bread

by // // No Comments

When I was a little girl (150 years ago) you bought Kraft Cheese Spread (Cheddar, American Pimento,, etc)  in little glass containers that became juice glasses for breakfast.  Every home had a set of 47 because it was the only soft cheese you could buy.  They are still available (even on Amazon) but now we have many choices. Use a plain one for this recipe.

Ingredients:

  • 1 jar American or Cheddar cheese spread (5oz )
  • ¼ c sherry
  • 2 Tab mayonnaise
  • ½ tsp mustard
  • ½ tsp Worcestershire sauce
  • 1 long loaf French bread

Directions:

  1. Combine cheese spread and sherry in a bowl, blend thoroughly.
  2. Add mayonnaise, mustard and Worcestershire sauce – mix well.
  3. Cut bread in half, lengthwise; slice crosswise, not quite all the way through.
  4. Spread the cheese mixture over cut surfaces of bread.
  5. Broil slowly until delicate brown.
  6. Serve hot.

Serves:  Depends on how long the bread is.  Plan on 1 – 2 inches per person.

Source: Favorite Recipes of California Winemakers, Edward R Oberlander, Woodbridge Vineyard Assn., Lodi.

Villa Park Women’s League – GOURMET – May 17, 2014

World Famous Twice Baked Potatoes With Bacon

by // // No Comments

Everyone has a favorite twice baked potato recipe but this one is mighty good!

Ingredients:

  • 10 small baking potatoes
  • olive oil
  • coarse salt
  • 10 slices bacon, chopped
  • 1/4 c red wine
  • 1 tsp garlic, minced
  • 1 c butter (2 cubes)
  • 1 c sour cream
  • 2 c shredded cheddar cheese
  • 1 Tab onion powder
  • 2 Tab fresh chives ( or 2 tsp dried)
  • 2 tsp dried parsley
  • 1/2 tsp black pepper
  • 1 tsp salt
  • paprika

Directions:

  1. Preheat oven to 400°.
  2. Rinse the potatoes and vent them with a fork 6-8 times.
  3. Lightly brush potatoes with olive oil and sprinkle with sea salt.
  4. Bake in the oven 45-60 minutes, until outside is crispy and inside feels soft.
  5. Cook up bacon on medium heat until lightly crispy.
  6. Add wine and garlic. Leave on very low heat.
  7. After removing potatoes from the oven, cut in half lengthwise.
  8. Scoop out potato and put into large bowl. You should now have 20 potato shells.
  9. Combine potato and butter. Blend with a mixer on low speed until butter melts.
  10. Add sour cream, seasoning, 1 ½ cups of the cheese and the bacon mixture.
  11. Beat on high speed until smooth. Add more seasoning if necessary to taste.
  12. Place potatoes on a baking sheet or dish
  13. Spoon mixture into shells.
  14. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
  15. Bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.

Serves: 10

Source: By Bakabeth on April 10, 2007

 

Santa Maria Rub

by // // No Comments

Santa Maria is a small town on California’s central coast near Hearst Castle, and it is famous for its great barbecued tri tip. Very competitive barbecuing in Santa Maria.  Its tri-tip barbecue is a cult thing!

Ingredients:

  • 2 tsp salt
  • 1 Tab garlic salt
  • 1 tsp celery salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp dried dill
  • ½ tsp dried sage
  • ½ tsp crushed dried rosemary

Directions:

Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.

Serves:  Makes about 1/4 cup.

Source: Just a Pinch Recipes, Real Recipes From Real Home Cooks – added by Bonnie D

Gourmet May 2014

by // // No Comments

VPWL GOURMET 2013-2014
May 2014

Hors d’oeuvre
National Hamburger Month
Mini Big Fat Bacon Sliders
National Asparagus Month
Crispy Prosciutto Wrapped Asparagus
Shrimp Day – April 10th
National Salsa Month
Grilled Shrimp with Salsa Verde

First Course
Salad Month
Strawberry Month
Vinegar Month
Balsamic Strawberries with Arugula

Entreʹe
National Barbecue Month
National Beef Month
Oven roasted Tri-Tip
Sweet Vidalia Onion Month
Green Beans with Caramelized Onions
National Potatoes Month
World Famous Twice Baked Potatoes with Bacon

Dessert
National Cherry Cobbler Month
Cherry Lime Cobbler with Vanilla Créme Fraîche Biscuits

Wine Suggestions
Santome Extra Dry Prosecco
Three Saints Sixty Seven 2007 Central Coast Blend from  Happy Canyon

Mother’s Day is May 11, 2014
May 17 is National Cherry Cobbler Day
May 17 is National Walnut Day
May 17 is National Pizza Party Day
National Artisan Gelato Month
National Barbecue Month
National Chocolate Custard Month
National Egg Month
National Hamburger Month
National Mediterranean Diet Month
National Salad Month
National Salsa Month
National Strawberry Month
National Vinegar Month
National Beef Month
Potatoes and Limes Month
Sweet Vidalia Onion Month
Grapefruit and Kiwi Month
Carrots and Cauliflower Month
Tavern Month
National Asparagus Month
National Luau Month
National Gazpacho Aficionado Month
Food Allergy Awareness Week (May 11-17, 2014)
American Craft Beer Week (May 12-18, 2014)
International Pickles Week (3rd Week)
National Women’s Health Week (May 11-17) [begins on Mother’s Day]
UK: National Bread Week
UK: National Doughnut Week (May 10-17, 2014)

This entry was posted in Menus and tagged .

Green Beans with Caramelized Sweet Onions

by // // No Comments

Pretty simple, but a nice variation on  theme.

Ingredients:

  • 4 Tab butter (½ stick)
  • 2 large sweet onions, quartered and thin sliced
  • 2 lbs fresh green or frozen green beans
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  1. Melt butter in a large nonstick skillet.
  2. Add onions and cook over medium heat 15 minutes, stirring occasionally, until golden and tender.
  3. Meanwhile, cook green beans in lightly salted boiling water to cover until crisp-tender.
  4. Drain green beans. Return to pot.
  5. Reserve some of the sautéed onions to use as a garnish
  6. Add remaining onions to pot.
  7. Add salt and pepper and toss to coat.
  8. After serving, scatter reserved sautéed onions over top.

Serves: 10

Source: By Woman’s Day Kitchen

Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits

by // // No Comments

Real creme fraiche is delicious.  but, in a pinch you can substitute sour cream or yogurt.

Ingredients for Filling:

  • ½ c golden brown sugar (packed)
  • 4 tsp cornstarch
  • Pinch of salt
  • ½ c water
  • 40 oz frozen tart cherries
  • 1 Tab fresh lime juice
  • 1 tsp finely grated lime peel

 

Directions for Filling:

  1. Stir brown sugar, cornstarch, and salt in large sauce pan.
  2. Stir in 1/2 cup water.
  3. Stir over medium heat until sugar and cornstarch dissolve.
  4. Add cherries; bring to boil, scraping sides of skillet and stirring frequently.
  5. Reduce heat to medium-low; simmer until mixture thickens, about 2 – 4 minutes.
  6. Remove from heat.
  7. Stir in lime juice and lime peel.
  8. Transfer filling to 9 x 13 x 2-inch glass baking dish.

Ingredients for Biscuits:

  • 1 ¾ c flour
  • ¾ c sugar
  • 1 Tab baking powder
  • ¼ tsp salt
  • 2 c crème fraîche or sour cream (divided use)
  • 2 tsp vanilla extract
  • ¼ tsp finely grated lime peel
  • 1 Tab milk (about)
  • 1 Tab suga

Directions for Biscuits:

  1. Whisk flour, ¾ cup sugar, baking powder, and salt in medium bowl.
  2. Whisk 1 cup crème fraîche, vanilla, and lime peel in small bowl.
  3. Add crème fraîche mixture to dry ingredients.
  4. Stir with fork just until dough begins to come together.
  5. Turn dough out onto well floured surface and knead just until dough holds together.
  6. Gather dough into round; pat out to 1/2-inch thickness.
  7. Using 2-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds.
  8. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 10.
  9. Transfer rounds to another rimmed baking sheet;
  10. Brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.

Directions for Baking:

  1. Position 1 rack in top third and 1 rack in bottom third of oven.
  2. Preheat to 450°F.
  3. Place cherries in bottom third of oven and biscuits in top third of oven.
  4. Bake until cherries are bubbling and biscuits are golden, about 10 minutes.
  5. Warm cherries in 300° oven for 15 minutes.
  6. Divide warm cherries among 10 bowls; top each with 1 biscuit and spoonful ofremaining crème fraîche

Serves: Makes 10 servings

Source: Bon Appétit | June 2008 by Lori Longbotham

Oven Roasted Tri-Tip

by // // No Comments

Yes, you really can do tri-tip in the oven – and it tastes pretty darn good!

Ingredients:

  • 4 – 4 ½ lbs tri-tip
  • Santa Maria Rub
  • 1 c beef stock
  • ½ c red wine
  • 2 tsp minced garlic
  • 1 Tab Dijon mustard
  • salt and freshly ground black pepper

Directions:

  1. Prepare the Santa Maria Rub.
  2. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub on both sides.
  3. Place in ziploc bag.
  4. Refrigerate overnight, for the flavors to fully come together.
  5. Pre-heat the oven to 450°.
  6. Place tri-tip in a roasting pan with a rack, fat side up, and place in hot oven.
  7. Roast for 30 minutes.
  8. Flip the roast over and roast for an additional 15 – 30 minutes until it reaches 130°.
  9. Remove roast from oven and place on carving board.Tent with foil and allow the meat to stand for 15 minutes before carving.
  10. Carve by slicing the meat into thin slices across the grain.
  11. Place the pan you roasted the meat in over a stove burner, add the garlic, stir for 1 minute.
  12. Add beef stock and wine.
  13. Bring to a boil, scraping up any browned bits from the bottom of the pan.
  14. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper.
  15. Place a tbs of sauce over meat on each plate and serve the rest in a bowl.

NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients.

Serves: 10

Source:  GOK

Santa Maria Rub 

Ingredients:

  • 2 tsp salt
  • 1 Tab garlic salt
  • 1 tsp celery salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp dried dill
  • ½ tsp dried sage
  • ½ tsp crushed dried rosemary

Directions:

Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.

Serves:  Makes about 1/4 cup.

Source: Just a Pinch Recipes, Real Recipes From Real Home Cooks – added by Bonnie D

 

Balsamic Strawberries with Arugula

by // // No Comments

Unlike most salads with strawberries, this is a savory, not sweet,dressing.

Ingredients:

  • 2 # strawberries, hulled and halved or quartered
  • ¼ c balsamic vinegar, or more to taste
  • Freshly ground black pepper
  • 10 c arugula leaves or mixed spring lettuce
  • Salt
  • ½ c extra virgin olive oil
  • 2 c crumbled goat cheese (10 oz)

Directions:

  1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes.
  2. Add the arugula.
  3. Sprinkle with salt, and toss again.
  4. Drizzle with olive oil and toss gently one last time.
  5. Taste, adjust the seasoning
  6. Serve on salad plates
  7. Top with crumbled got cheese.

Serves: 10

Source: How to Cook Everything Vegetarian, Mark Bitten

This entry was posted in Salads and tagged .

Salsa Verde

by // // No Comments

Dip it, just dip it!  Chips, shrimp, chicken bits, veggies.  Also, serve over eggs, chicken, fish, etc.  This sauce goes everywhere!

Ingredients:

  • ½ c parsley, leaves only
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Grilled Shrimp with Salsa Verde

by // // No Comments

Another good thing to do with shrimp.

Ingredients:

  • 1 lb peeled raw shrimp – 31 – 40 size
  • 1 Tab olive oil
  • Salsa Verde
  • toothpicks

Directions:

  1. Make the Salsa Verde.
  2. Remove the tails from the shrimp.
  3. Toss the shrimp and 1/4 cup of the Salsa Verde into a Ziploc bag.
  4. Marinate a few hours or overnight.
  5. Bake shrimp 400° for 3 – 5 minutes. Do not over cook.
  6. Serve warm with toothpicks and a bowl of Salsa Verde on tray.

Salsa Verde

Ingredients:

  • ½ c parsley, leaves removed
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry