She's Cookin' | from the heart » comfort food

Classic Pairing for Gruner Veltliner

Priscilla — Tue, 27 Sep 2011 18:12:21 +0000

With the heat of summer behind us, we welcome the balmy days and cool nights of autumn and harvest season! And, what better theme for September’s 5 Star Makeover Challenge and this beautiful time of year than cooking with wine!

But, I cannot tell a lie – somehow, over the past month, I got it in my head that the theme was a wine pairing dinner – don’t know exactly how that happened – maybe it was the wine tasting we did in Paso Robles on the way back from dropping College Girl off in Santa Cruz or the Girls Day Out in Temecula wine country that has been in the works for the past month, but it happened and I never thought to refer back to Lazaro’s email (or Facebook) to double check.

hosted by 5 Star Foodie & Lazaro Cooks!

So allow me to introduce you to my new favorite wine: Grüner Veltliner [GROO-ner Felt-lih-ner] is a white-wine grape grown principally in Austria and is their most widely planted variety. This grape produces pale, crisp, light to medium-bodied, slightly spicy wines of good to very good quality. It can be fresh and lively to concentrated and intense and typically shows nuances of grapefruit and citrus, with a touch of fresh cracked pepper.

In my online reading, Grüner Veltliner was referred to as THE hip wine (a blog post from 2007) and my Total Wine Guide to Wine and Spirits noted that Austrian white wines have become the darling of sommelier’s across the country. Years ago a few sommeliers thought to offer it as a creative pairing with Asian cuisine – it’s now considered a classic pairing. Dr. Vinny at Wine Spectator says, “Grüner Veltliner’s bright acidity and appealing spicy quality pair it very well with all types of food. The most eye-popping match is how well it goes with Asian food—anything from Vietnamese to Thai to spicy Chinese flavors. Next, try it with seafood. Grüners also go very well with bitter greens and salads. Then have your favorite pork tenderloin dish. And finally, enjoy how that acidity can cut through salt and fat, like in a smoked ham.”

While there are many expert tips on pairing food with wine, a good basic rule that I’ve learned in various wine classes is that the wine of a particular region pairs well with the foods of the region. Sure there are other pairings that are more inspired and exciting because they bring together more unusual tastes, but if you’re a bit tenuous and still learning about the characteristics of wine, then there is absolutely nothing wrong with sticking to the classics.

As Ray Isles states in An Expert’s Pairing Advice: “there’s a kind of default logic at work here: The wines of a certain region go well with the foods of a certain region because they’ re both from the region and everyone has always eaten and drunk them together. That said, climate and culture do seem to work together to create felicitous food-and-wine combinations; the rosé wines of Provence do taste awfully good with bouillabaisse, and Tuscany’s arista di maiale(pork loin roasted with rosemary and garlic) is a natural with Chianti Classico—the wine’s firm tannins and slightly herbal character just seem to go naturally with the herby roasted meat.

In part this is because these are regions that have hundreds of years of culinary and viticultural history, where the cuisine and the wine have grown up together, in a sense. Saying that the wines of Napa Valley are particularly suited to the cuisine of the Bay Area is, on the other hand, probably a bit more of a reach. But in general, it’s hard to go too wrong matching the wines of a region to the cuisine of that region.

Although, I’ve been enjoying Gruner Veltliner since tasting several in the Wines of the World Class I took at UCI last winter, I decided to cook a classic Austrian dinner of Wiener Schnitzel to pair with a bottle of Heidel 2009 Grüner Veltliner which was included in a wine tasting of German Rieslings at Wine Lab Newport. For the makeover I served classic Wiener Schnitzel with a warm potato salad and a fresh, seasonal (apples) take on sauerkraut which added a bright acidity and lovely crisp freshness to each bite

Crispy Wiener Schnitzel
(Wolfgang Puck recipe at Food & Wine)

1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups plain dry bread crumbs*
4 thinly pounded veal cutlets, about 4 ounces each
Salt and freshly ground white pepper*

Canola oil, for frying

Ligonberry preserves for serving*

1. Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.
2. In a very large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the Wiener schnitzel with lingonberry preserves.

* Note: I adapted this to serve 2 and used panko in lieu of bread crumbs and a combination of dried cranberries, currants, cherries, and pomegranate seeds steeped in hot water (to plump) as garnish and a condiment since I didn’t have ligonberry preserves. Also, as always I don’t add salt due to Don’s sodium restriction and used mixed peppercorns instead of white pepper. With very little saturated fat (canola oil and olive oil are both monounsaturated fats) in the two sides and a lean protein, our wine pairing dinner was heart healthy, as well as low-sodium.

Potato Salad with Champagne Vinegar

1 pound fingerling or Dutch yellow potatoes
2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons canola oil
1 tablespoon chopped fresh flat-leaf parlsey
1 shallot, minced
Salt and freshly ground pepper

1. In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 15 minutes. Drain and peel the potatoes, then cut them into 1/4-inch coins.
2. In a bowl, whisk the Champagne vinegar with the mustard. Gradually add the oil, whisking until smooth. Add the scallions and the shallot and season the dressing with salt and white pepper. Add the potatoes and toss to coat. Let stand at room temperature for 10 minutes before serving.

Make Ahead: The potato salad can be refrigerated overnight.

Apples and Cabbage Slaw with Caraway

2 tablespoons olive oil
1 tablespoon fresh thyme
½ teaspoon caraway seeds
half red onion, thinly sliced
1 cup red cabbage, thinly sliced
1 cup green cabbage, thinly sliced
2 small Gravenstein, (or Pink Lady or Granny Smith) apples, thinly sliced
1 tablespoon apple cider vinegar
Salt and pepper to taste

Place cabbage and apples in a glass bowl. Toast caraway seeds in a skillet over medium heat until fragrant. Whisk oil, salt and pepper, thyme, and apple cider vinegar together in a glass bowl. Pour the oil and vinegar mixture over the cabbage and apples and toss to coat, add caraway seeds and toss again.

Enjoy Thank you for visiting and don’t forget to check out all of the other cooking with wine creations done by the group by clicking the 5 Star Makeover link above.

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The Ultimate Grilled Cheese Sammich

Priscilla — Sun, 10 Apr 2011 03:18:20 +0000

This week’s obsession is that all-American comfort food favorite: the Grilled Cheese. In case you didn’t know it, April is National Grilled Cheese Month and if you’re planning on making a grilled cheese this weekend, grab your iPhone or video camera and take a short video of you preparing your amazing grilled cheese recipe and send it to Tillamook Cheese for a chance to win two tickets to the Grilled Cheese Invitational in LA on April 23rd. Nothing fancy, just you making your grilled cheese – no editing necessary according to the official rules.

Two weekends ago I caught the Tillamook Loaf Love Tour at TeWinkle Park in Costa Mesa and became a official Master Melter by concocting a yummy, gooey, grilled cheese filled with veggie goodness! Tillamook invited a number of Orange County bloggers to join in the fun and I’ve got to say that the OC bloggers rocked that contest!

Bringing home the Best Overall with his “So Cal Delight” was Mark Howerton, the daddy behind the scenes at Rage Against the Minivan;

Best Teamwork: Shelby Barone,who runs a business and blog at GlitterfulFelt Stories, and her little guy with his “Trees of Love” ; and

Most Creative: yours truly with my “Spring Fever” (a slathering of pesto, with grilled asparagus and sundried tomatoes layered with Tillamook’s award-winning medium cheddar inside and crunchy strips of red bell pepper on top for a bright bit of crunch with every bite

Last year I joined Tillamook’s Loaf Love Tour at at Haven Gastropub in Orange where the always innovative Chef Greg Daniels prepared an amazing four-course dinner inspired by Tillamook cheeses expertly paired with one of their signature cocktails or a selection from their extensive craft beer and wine list. I reread that post and my feelings haven’t changed about Tillamook – they’re still the kind of company that I can get behind and that I wish the U.S. had more of:

Tillamook is the sort of “grass roots” company with core values that I can get behind. Tillamook was founded nearly a century ago and has earned a reputation for producing the best tasting, premium-quality dairy products. They are nationally recognized for their firm commitment to quality and over the years have distinguished themselves as great supporters of local and state dairy organizations and as committed stewards of the environment. Unlike most national brands, Tillamook cheese is made with milk from cows not treated with artificial growth hormones - all their suppliers, whether farmer-owners or contract milk suppliers are in compliance certifying that the milk they supply is from cows not supplemented with rBST.

SO, if you think you’ve got the Ultimate Grilled Cheese Sammich in ya – give it a shot and enter one of the four categories! Join in the fun with tens of thousands of fellow grill cheese lovers, hopeful master melters, and Grilled Cheese Truck followers – I might see you there

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Mi Amore, Sausage with Peppers and Onions

Priscilla — Wed, 09 Feb 2011 18:51:20 +0000

Sausage and Peppers is a comfort food dish that I return to again and again – it’s hearty and satisfying for those days when you crave warmth and robust flavors. And, it’s quick and easy to make, requiring only a pepper, onion, and tomatoes – canned or fresh will do, and the purchase of quality Italian sausage from the store, or preferably, a favorite meat counter or sausage maker. We love sausage in our house and for a meatless dish have even made Sausage and Peppers Vegan Style, using a vegan sausage that passed the meat-lovers taste test.

If you’re like many mom cooks, sometimes you get bored making the same thing the same way every time and you know if you change it you’ll have to deal with the deluge of objections, questions, and comments from the loving critcis around the table that have grown accustomed to how you’ve made it for upteen years. But let me tell you that, at some point, it’s worth it. Throw caution to the wind! Say to yourself: “I’m sick to death of making it this way and by golly I’m going to change it up!”, then prepare yourself for the deluge…. which, in this case, nary an objection was uttered.

One of the benefits of reading lots of food blogs is the inspiration and ideas I gain from just seeing different approaches to even the most well-loved classics, like mac & cheese for instance; an answer to my culinary boredom, if you will. Inspired by the Sausage, Peppers, and Onions recipe that Bunkycooks shared in her article about two sausage makers in Warwick, GA, all I did differently to my normal Sausage and Peppers was cut my vegetables in chunks rather than strips and serve it with saffron rice rather than atop an Italian roll or pasta. Violá – boredom be gone

Sausage with Peppers and Onions

Serves 4 | Inspired by Bunkycooks

For the rice:

1 cup Basmati rice
2 cups low-sodium organic vegetable broth
1 pinch saffron, crumbled
1 pound fresh, Italian sausage, sliced into 1/2 inch to 3/4 inch slices (leave casings on to hold sausage together)

1 tablespoon extra-virgin olive oil (plus more if needed)

1 medium onion, cut into 1/2 inch pieces
1 red pepper, cut into 1/2 inch pieces
8 oz. yellow teardrop tomatoes, sliced in half

To make saffron rice:

Rinse the rice well and drain. In a medium sized saucepan, add the rice, vegetable broth and sprinkle in the saffron, stir to incorporate the saffron. Bring to a boil. Cover, and reduce heat. Simmer for 20 minutes until stock is absorbed and rice is tender. Fluff with a fork. Set aside.

To make the sausage mixture:

Heat olive oil in a medium saucepan over medium-high heat. When the oil is barely smoking, add the sausage slices and brown on both sides. This should take between two to three minutes per side. Remove the sausage from the pan and set aside.

Retain the sausage fat for sautéeing the peppers and onions. Add olive oil if there’s not enough fat. Reduce heat to medium, then, add the onions and peppers. Cook the vegetables until they are tender, stirring occasionally, about eight minutes. Add the tomatoes, cover and simmer a few more minutes allowing the flavors to meld and the tomatoes to soften.

Serve immediately over the saffron rice. Enjoy

Variations: Traditional Italian style with a side of pasta and marinara sauce.

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Cowboy Chili

Priscilla — Sat, 15 Jan 2011 18:19:09 +0000

Get ready to rumble! The NFL playoffs have begun and if you are, or reside with, a football fan, the TV will not be silent for the next two weekends, then there’s a weekend off for the Pro Bowl in Hawaii before the Super Bowl XLV on February 6 in the gleaming new Dallas Cowboy’s stadium in Arlington, TX. So, if you haven’t already, its time to make a beer run and break out the chips and guacamole, hot wings, and the mother of all football food: chili!

There are few foods that are as all-American as a hearty bowl of chili. Versatile and popular, this American classic is easy to make and lends itself to artistic interpretation and endless variations. From Texas to Cincinnati, from New England (Goooo Patriots) to California there are as many styles of chili as there are cooks. Cincinnati chili is a regional style characterized by the use of unusual spices such as cinnamon, cloves, allspice, and chocolate, and the absence of chili peppers or chili powder. There are white chilis and the traditional red, tomato based chili. Then, the question is beans or no beans, this is a hotly debateed chili issue and according to the International Chili Society, beans have no place in a pot of chili. Finally, you must decide on the type of meat; chicken (white chili), ground beef, ground turkey, a combination or, no meat at all for a vegetarian version.

While you’re deciding on what kind of chili you want to make (football is not a requirement, chili can warm your tummies on the coldest of winter days), here’s my family’s favorite and a super simple crockpot variation.

Cowboy Chili

1 ¼ lb. ground turkey

2 15 oz. organic pinto beans

1 15 oz. organic black beans

1½ cup coffee*

3 T. chili powder

1 can tomato paste

1 28 oz. can organic diced tomatoes

¼ c. Pace Picante sauce or salsa

1. Brown the ground turkey in a skillet, breaking up the meat into bite size pieces as it cooks. Drain off liquid or use a slotted spoon to transfer the ground beef to your slow cooker. Sprinkle with red pepper flakes or add a few dashes of hot pepper sauce if you like your chili to have some heat.

2. Add the remaining ingredients. Stir to combine. Because of the sodium in canned beans, I don’t add salt and, especially where kids and special diets are concerned, I prefer to let diners add their own salt, pepper, and hot sauce.

3. Cook on low for at least 6-8 hours or longer. That’s it! Serve with your favorite chili condiments: shredded cheese, chopped onions, tortilla chips, crackers, and hot sauce.

Notes: Buy organic if you can. I find that canned organic beans have less sodium than other brands – don’t know why, but for example a can of a common grocery brand of pinto beans has 530 mg of sodium per ½ serving while the TJs brand organic pinto beans have 270 mg. of sodium per ½ cup serving.

* Coffee: After all these years, I’m finally giving up my secret ingredient! The idea of using coffee as part of the liquid probably came from an article on the different styles and origins of chili and what stuck with me all these years was that, back in the day of cattle drives, wranglers would spend weeks on the range; the camp cook whipped up hearty food from dried and salt-cured provisions and nothing went to waste, so coffee leftover from the wrangler’s breakfast was often thrown into the pot of beans. I swear it makes for the most full-flavored, robust chili ever.

Enjoy

Come join Soup-a-Palooza at TidyMom and Dine and Dish

sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers

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Super Kale and Sausage Lasagna

Priscilla — Tue, 21 Dec 2010 06:11:43 +0000

Not everyone knows that kale is a super food. I’ve known it for years, but its taken me awhile to come around to its hearty, earthiness and look beyond my undying love for spinach long enough to make room for this nutrient rich leafy green. From WHFoods: kale has cholesterol lowering benefits, contains anti-cancer nutrients (glucosinolates) that can lower your risk for five different types of cancer (bladder, breast, colon, ovary and prostate), and provides comprehensive support for the body’s detoxification system.

So I figured that after the glorious excesses of holiday celebrations and resolving to eat healthier, drink less, and exercise more in 2011, that this recipe might be worth bookmarking If none of this pertains to you, then never mind, you’re already the picture of health!

For now, I just had a craving for lasagna and a desire to make it a little healthier with the addition of kale and substituting feta cheese, which is lower in fat than traditional ricotta and mozzarella.

Kale and Sausage Lasagna

(Serves 6)

2 tablespoons canola oil

2 cloves garlic, minced

1 bunch kale, chopped

1 cup water

sea salt and pepper

1 pkg. oven ready lasagna

2-4 Italian sausage links* (depending on how much meat you like – I used 2)

1 jar prepared pasta sauce

6 oz. crumbled Feta cheese

1 teaspoon dried oregano

½ cup Parmesan cheese, grated

Bechamel sauce:

2 tablespoons butter

1½ tablespoon Wondra flour

1½ cup milk

¼ teaspoon ground nutmeg

Preheat oven to 350 degrees.

1. Prepare the kale: first remove the thick center stem, rinse leaves and coarsely chop. Heat canola oil in skillet over med-high heat, add garlic and cook for 30 seconds, stir in one cup water. Add kale, ½ teaspoon salt and few grinds of pepper, cover and cook 10-15 minutes, stirring occasionally, until softened. Transfer to a strainer to drain.

2. Meanwhile, remove the casing from the Italian sausage links and break into small pieces. Using the same pan, brown the crumbled sausage over med-high heat. Combine the feta and oregano in a bowl, use a fork to break up the bigger pieces of feta.

3. For the Bechamel sauce: In a saucepan, melt 2 tablespoons butter over med-high heat. Be careful not to scorch the butter. Sprinkle flour into the butter and whisk until a golden brown roux is formed. Add milk slowly, constantly whisking. Cook 5 minutes or so until thickened. Stir in nutmeg. Remove sauce from heat.

4. Grease baking dish. Spread bottom of dish with pasta sauce. Place a layer of overlapping lasagna on top of the sauce. Spread half of the kale mixture on top of the lasagna, sprinkle with half of the Italian sausage and half of the feta cheese, spoon bechamel sauce on top, dot with more pasta sauce. Repeat with a second layer of lasagna, kale, feta, sausage, and bechamel. Sprinkle with parmesan cheese.

5. Cover with aluminum foil sprayed with oil so the cheese doesn’t stick. Bake for 50 minutes. Uncover and bake 10 minutes more until cheese is browned.

* Eliminate the sausage for a vegetarian version. I used Lou’s Famous Sun Dried Tomato chicken sausage from Whole Foods and Classico Caramelized Onion and Roasted Garlic pasta sauce. Culinary Circle is an organic line of pastas from Italy that includes the oven-ready lasagna used here.

Serve with extra sauce on the side and a fresh mixed green salad. Enjoy

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Tamales: A Mexican Holiday Tradition

Priscilla — Thu, 16 Dec 2010 16:56:36 +0000

If you live in southern California you know that tamales are a Christmas tradition, and being of Hispanic origin is not a prerequisite. During the holidays, homemade tamales are highly coveted; you’ll find families ordering tamales from Mexican restaurants (we ordered ours from Las Barcas, a local neighborhood family-owned restaurant) or from some other inside connection established through a friend or co-worker who knows a family that makes tamales to sell during the holidays.

Naturally, including the art of tamale-making had to be part of my series on preserving traditions through cooking and thanks to Aracely, aka Daytripping Mom, I was able to experience it first-hand.

The tradition of tamales dates back to Meso-American times when, long before the Spaniards arrived, Mesoamericans believed that God crafted humans from corn. “Quite literally, corn was their substance of life.” An excerpt from a Seattle PI article states:

Because corn was so important, preciously wrapped tamales became a part of ritual offerings, a human stand-in, of sorts. “When the conquistadors came, and human sacrifice was no longer acceptable, they used tamales as a substitute, placing little bundles of corn as offerings,” says Alarcón.

To this day, the most sacred occasions in Mexico — baptisms, first communions, and special wedding anniversaries — are still marked with the ritual of tamale making.

Enter Josefina Vega, Aracely’s mom, who makes 200-300 tamales every Christmas. She carries on the tradition of beginning at midnight on Christmas eve and working until 4 or 5 a.m. making the masa, slow-cooking the meat, soaking the corn husks, and assembling the tamales. Aracely added that, besides making tamales, the other tradition is having a tired and cranky mother on Christmas Day Nonetheless, she is learning to make tamales and other Latin dishes so her family can appreciate the foods of their heritage.

The best tamales are made from fresh unprepared masa and corn husks purchased at Latin markets. Traditionally masa is mixed with lard, but Josefina uses soybean oil and olive oil rather than animal fat because its a healthier alternative and she is diabetic. The substitution can result in the masa being a little drier and less fluffy. Garlic, onion, and water from the cooked meat is added to the masa for flavor. Josefina doesn’t have a recipe but if you would like try your hand at making tamales, here is one. Perfecting a dough (masa) that will be fluffy, not leaden, when it is steamed is the trickiest part of tamale making and, just like anything else, takes practice.

Tamale fillings vary by region (as do the wrappers and masa); savory fillings from shrimp to a rich, dark mole to sweet fillings of fruit such as pineapple and raisins. Josefina is from Sinaloa in northern Mexico where they use more vegetables such as carrots and potatoes. Probably the most common filling is pork with pasilla chiles. Today, Josefina was making spicy pork tamales, with jalapeno peppers adding the heat – I don’t know about you, but I love spicy! Not hot, just a little kick that fills your mouth and is soothed by a gulp of icy cold beverage.

But I digress… The meat mixed with pasilla chiles, cumin, oregano, garlic and onion and is slow-cooked in the oven for several hours. While the meat is cooking, prepare the masa and soak the corn husks in water until they are soft.

Organization is the other key to tamale success. Before starting the actual assembly, the fillings should be ready to go, leaf wrappers and ties (if you use them) should be soaked and cleaned, and a steamer should be prepared. Steam the tamales for 30 – 45 minutes depending on size and thickness.

Enjoy them as they are or I like them topped with a mango salsa alongside a green salad for a fresh twist.

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Beef Bourguignon with the Sippers

Dana — Mon, 11 Oct 2010 18:47:34 +0000

Seldom do we start off a weekend without any plans and, with owning a busy photography business, these weekends are few and far between! Our weekend began with a relaxing Friday evening on the sofa in front of the TV. Yes, sometimes you just have to chill and partake in some channel surfing! We came across the movie Julie & Julia and since Jeff and I both love cooking…. and eating, and we missed the movie while it was showing on the big screen, we decided to watch it. We were both fascinated by all the fabulous meals that were prepared and loved Julia’s accent! “Butter” everything is better with butter and lots of it!

The next day we headed to Barnes and Noble to buy a copy of her culinary classic, “Mastering the Art of French Cooking”. Thumbing through the index, I zoned in on Beef Bourguignon otherwise known as Beef Stew with red wine, bacon, onions and mushrooms. I had Jeff at “Bacon” and we decided to test our mad cooking skills in the kitchen that evening! We were so proud of ourselves – it was nothing short of sensational, especially paired with a Mouton Cadet Bordeaux…AMAZING!!!! I have to say that it was fun to cook together. I just love when you can combine your passions: for us food, wine and photography; and cooking is another art form that inspires us to be greater!

The Sipper’s Beef Bourguignon

from Julia Child’s recipe

Ingredients:

6 ounces of chunk bacon

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion , sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Preparation:

Remove bacon rind and cut into lardons (sticks one quarter-inch thick and one and a half inches long). Simmer rind and lardons for ten minutes in one and a half quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in one tablespoon of the olive oil in a flameproof casserole pan over moderate heat for two to three minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with one half teaspoon of salt and one quarter teaspoon of pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for four minutes.

Toss the meat again and return to oven for four minutes (this browns the flour and covers the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and two to three cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat one and a half tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about ten minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add one half cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for four to five minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about two and a half cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer two to three minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. Enjoy

I was intrigued by this book before I saw the movie and now I know why!!

Cheers, Dana & Jeff
Sipper Photography

Simple + Modern+ Casual

Sipper Photography is an award-winning husband and wife team specializing in wedding, family, and event photography. Recently featured in Glamour magazine and included in MyFoxLA’s HotList of top five wedding photographers.

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Roasted Tomato Soup with Manchego Crisps

Priscilla — Tue, 28 Sep 2010 00:35:03 +0000

I know, I know – we’re having a genuine heat wave in SoCal, so bookmark this for after the October Santa Ana’s my friends Meanwhile, fall is in the air in the rest of the Northern Hemisphere and this rustic, comfort food favorite is beckoning you to the table.

Roasting the tomatoes to concentrate their essence is what sets this tomato soup apart. Not to mention the silkiness from a touch of cream, sweetness of roasted garlic, and salty goodness of the lacy wafer as it softens and mingles within.

Roasted Tomato Soup with Manchego Wafers

(Adapted* from Gourmet Today, edited by Ruth Reichl)

4 pounds tomatoes, halved lengthwise

6 garlic cloves, left unpeeled

3 tablespoons olive oil

Salt and freshly ground pepper

1 tablespoon unsalted butter

½ medium onion, finely chopped

½ teaspoon dried oregano

1 teaspoon sugar

3 cups organic vegetable stock

½ cup heavy cream

Garnish: fresh oregano sprigs

Shown served with Crispy Manchego Wafers (recipe follows)

Heat oven to 350 degrees.

Arrange tomatoes, cut side up in one layer on a large baking sheet. Scatter garlic around tomatoes. Drizzle tomatoes with oil and sprinkle with ½ teaspoon of salt and a few grinds of pepper.

Roast until tomatoes are browned around the edges but still juicy, about 1 hour. Allow to cool, then peel garlic. Leave the oven on and bake the Crispy Manchego Wafers, recipe below.

Melt butter in a heavy 6-8 quart saucepan over medium heat. Add onion, oregano, and sugar and cook, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock, bring to a simmer, and simmer, covered for 20 minutes to allow flavors to blend.

Remove from heat and use an immersion blender to puree the soup. Return to low heat, stir in cream and salt and pepper to taste. Simmer for 2 minutes. Divide among bowls and serve immediately.

*I substituted vegetable broth for chicken for a vegetarian soup, also used fresh red and yellow tomatoes from the garden and cut the amount of onion, sugar and butter in half. Yellow tomatoes tend to be sweeter and less acidic, so the combination gave the soup more of an orange color and rich, mellow flavor.

For the Crispy Manchego Wafers I used 1 ½ cups of grated manchego and asiago cheese with chopped hazelnuts left over from the Cabernet-crusted Chile Rellenos mixed with 1 tablespoon organic all-purpose flour. The recipe in Gourmet called for grated parmesan cheese. These delicate savory crisps are a perfect embellishment to the soup, but also make a wonderful snack or appetizer on their own.

Heated oven to 350 degrees.

Line a large baking sheet with nonstick liner such as parchment paper.

Stir together the cheese and flour in a bowl. Make 5 mounds of cheese mixture (about 2 tablespoons each) about 4 inches apart and spread each mound into a 3-4 minch round.

Bake until melted and golden brown, about 10 minutes. Cool for 2 minutes. Using a spatula, carefully remove each wafer from the baking sheet and float on top of the soup.

Enjoy

Cook’s Notes: The soup can be made up to 1 day ahead. Cool, uncovered, then refrigerate, covered. The wafers can be made up to 2 days ahead and kept, layered between sheets of wax paper, in an airtight container.

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Post tags: cheese crisps, cheese wafers, Gourmet Today, manchego cheese, roasted tomato soup, Ruth Reichl, tomato soup, tomatoes

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Almond Herb Biscuits

Priscilla — Mon, 30 Aug 2010 13:30:17 +0000

Filled with layers of texture and flavor, the outside is crunchy, the inside soft and savory. This toothsome biscuit is from The Cornbread Gospels, a cookbook filled with wisdom and downright delicious recipes compiled by the passionate author Crescent Dragonwagon. Schooled in Southern cornbread for 33 years, Ms. Dragonwagon delighted travelers from near and far at the Dairy Hollow House in my home town of Eureka Springs, Arkansas.

Savory Almond Herb Biscuits

from The Cornbread Gospels, by Crescent Dragonwagon

½ cup sliced or slivered almonds

1 tablespoon plus1/3 cup cold butter

1 small onion, finely chopped

2 garlic cloves, pressed or finely chopped

1 cup unbleached white flour

½ cup stone-ground yellow cornmeal

½ cup whole wheat flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1¼ cups buttermilk

2 tablespoons finely minced fresh parsley

1 tablespoon assorted fresh finely minced herbs

(I used thyme, rosemary & parsley from my kitchen garden)

Makes 12 large biscuits.

Preheat the oven to 450 degrees F. Spray a baking sheet with oil.

Heat a heavy skillet over medium-high heat. Lower the heat to medium and add the almonds, stirring constantly, toast until golden brown and fragrant. Transfer almonds to a cutting board to cool, then coarsely chop.

Add one tablespoon butter to the skillet, when the butter melts, add the onions and sauté, stirring frequently, until onions are golden brown – about 5 minutes. Remove from heat and stir in the garlic.

While the onion and garlic mixture cools, combine the dry ingredients in a large mixing bowl. Cut in the remaining 1/3 cup butter using a pastry blender or two knives until the mixture has the consistency of fine crumbs.

Pour the buttermilk into the skillet, stir gently, scraping up any flavorsome bits of onion or garlic that may be stuck to the bottom of the pan. Pour this into the cornmeal and flour mixture, stirring with as few strokes as possible to blend the wet and dry ingredients, stopping while there are still some dry clumps. Add the reserved almonds and the herbs and stir a few more times.

Drop the batter by rounded tablespoonfuls onto the prepared baking sheet. Bake until golden, 10-15 minutes. Serve with additional butter if desired.

Enjoy

You’ll be tempted to eat them all, but save a few for breakfast!

Not to mention, delicious alongside a cool gazpacho on a warm summer’s eve or a tummy-warming minestrone for a cozy autumn supper.

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Post tags: almond drop biscuits, Baking, biscuits, Crescent Dragonwagon, drop biscuits, easy, The Cornbread Gospels

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For the love of eggplant

Priscilla — Wed, 12 May 2010 15:02:24 +0000

She’s Cookin’s recipe for Eggplant Parmesan was chosen as a finalist in Zov’s (of Zov’s Bistro fame) eggplant recipe contest and the judging is today; so I’m busy making Eggplant Parmesan “My Way” just as soon as I finish this cup of java Over the years, I fine-tuned the preparation of this dish to make it less heavy and lower in calories without sacrificing the robust flavor and cheesy deliciousness.

Wish me luck If it wins, you’ll see Eggplant Parmesan “My Way” featured as a daily special at Zov’s Bistro in Tustin!

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Post tags: eggplant parmesan, Meatless Monday, vegetarian, Zov's Bistro

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