22 November 2013
19 November 2013
Rice Stuffing for poultry or squash
l started making this rice about 4 years ago and we absolutely love it for stuffing of poultry,especially Cornish game hens and roasting chickens. l also use it to stuff Winter squash. l think it tastes best in squash with thinner skin and drier flesh. It's also so much easier to serve & eat a thinner skin. Delicata, Acorn, Buttercup and pumpkins are my favorites. You can use any type of rice you like as well as other whole grains like quinoa, barley, farrow or wheat berries. Savoy cabbage does taste best, My next choice is Napa, Followed by regular green cabbage. Regular cabbage tends to have a stronger flavor, So l usually cut down the amout called for, by a third.
The really great thing about this dish is that it can be made at least 2 days in advance and re-heated with fantastic results. When planning a large dinner party or holiday gathering,it's easy to roast Squash, stuff and refrigerate until 30 minutes before serving time. Reheat With a foil covering @ 350 degrees for 30 minutes.
The next time you make whole grains, try making a double batch and freezing half of it, I was quite surprised there was no noticeable difference in texture or flavor.
l hope this finds you anticipating Thanksgiving and a new side dish for the autumn & winter!
Btw l created this post with a new "app" and writing with a Stylus, So I think the handwriting recognition has done a pretty darn good job.... considering the user!
4 cups whole grain rice or other grain, Cooked
6 Tablespoons Butter
l pound Savory cabbage, sliced thin
8 ounces mushrooms, shitake, Button, Chanterelle
2 cloves minced garlic
3 cups day old bread cut into 1/2 inch pieces ( Sourdough, farm bread, Italian is best)
1/2 to l cup chicken or Vegetable Stock
2 Tablespoons each fresh rosemary, thyme & parsley, finely chopped
Salt & Pepper to taste
In a large skillet over medium heat, melt better & saute Cabbage about 8 minutes until soft. Add Mushrooms & cook additional 5 minutes. Add bread cubes & cook a couple minutes until lightly browned. Add rice & stock & stir until well combined, Season to taste . Feel free to use any vegetables or even fruit that you like. We have found apple or pear cubes to be fantastic as well as roasted chestnuts & prunes or raisins.
The really great thing about this dish is that it can be made at least 2 days in advance and re-heated with fantastic results. When planning a large dinner party or holiday gathering,it's easy to roast Squash, stuff and refrigerate until 30 minutes before serving time. Reheat With a foil covering @ 350 degrees for 30 minutes.
The next time you make whole grains, try making a double batch and freezing half of it, I was quite surprised there was no noticeable difference in texture or flavor.
l hope this finds you anticipating Thanksgiving and a new side dish for the autumn & winter!
Btw l created this post with a new "app" and writing with a Stylus, So I think the handwriting recognition has done a pretty darn good job.... considering the user!
4 cups whole grain rice or other grain, Cooked
6 Tablespoons Butter
l pound Savory cabbage, sliced thin
8 ounces mushrooms, shitake, Button, Chanterelle
2 cloves minced garlic
3 cups day old bread cut into 1/2 inch pieces ( Sourdough, farm bread, Italian is best)
1/2 to l cup chicken or Vegetable Stock
2 Tablespoons each fresh rosemary, thyme & parsley, finely chopped
Salt & Pepper to taste
In a large skillet over medium heat, melt better & saute Cabbage about 8 minutes until soft. Add Mushrooms & cook additional 5 minutes. Add bread cubes & cook a couple minutes until lightly browned. Add rice & stock & stir until well combined, Season to taste . Feel free to use any vegetables or even fruit that you like. We have found apple or pear cubes to be fantastic as well as roasted chestnuts & prunes or raisins.
18 November 2013
Chestnut Soup
If you happened to stop at The Market's wine tasting last week, we paired up Le Grand Noir Cabernet/Shiraz wine with the Chestnut Soup. I love chestnuts and can't wait for them to arrive every autumn. I always seem to eat all of the freshly roasted, so I rely on canned chestnuts for my recipes! I've made several chestnut soups and this BY FAR is my favorite. The earthy-ness of the chestnuts is tempered by the wine and the sweetness of the wine really brings the chestnut flavor to life! I served the soup at The Market sans heavy cream, but if you'd like to lighten the flavors a bit, by all means add the cream.
CHESTNUT SOUP
4 tablespoons butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
2 cups cooked chestnuts or 1 can approx. 15 ounces
1 cup Banyuls fortified wine or Ruby Port ( I have also used Pedro Ximenez Sherry successfully!)
1 fresh thyme sprig
3 cups chicken or vegetable stock
1/2 cup heavy cream
Salt and freshly ground pepper to taste
2 slices Proscuitto, sliced into ribbons and fried until crispy
In a large saucepan over medium heat, melt butter and add carrot, celery and onion. Cook until softened about 10 minutes. Add chestnuts and cook another 5 minutes. Turn heat to high and add wine and thyme. Cook until wine has reduced by half and then add stock and bring to a boil. Reduce heat to a low simmer, cover pan and allow to cook about 30 minutes. Remove from heat, add heavy cream and puree using an immersion or traditional blender. Warm through if necessary and season to taste.
Garnish with strip of proscuitto.
CHESTNUT SOUP
4 tablespoons butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
2 cups cooked chestnuts or 1 can approx. 15 ounces
1 cup Banyuls fortified wine or Ruby Port ( I have also used Pedro Ximenez Sherry successfully!)
1 fresh thyme sprig
3 cups chicken or vegetable stock
1/2 cup heavy cream
Salt and freshly ground pepper to taste
2 slices Proscuitto, sliced into ribbons and fried until crispy
In a large saucepan over medium heat, melt butter and add carrot, celery and onion. Cook until softened about 10 minutes. Add chestnuts and cook another 5 minutes. Turn heat to high and add wine and thyme. Cook until wine has reduced by half and then add stock and bring to a boil. Reduce heat to a low simmer, cover pan and allow to cook about 30 minutes. Remove from heat, add heavy cream and puree using an immersion or traditional blender. Warm through if necessary and season to taste.
Garnish with strip of proscuitto.
04 October 2013
Apple Cider Sangria
well...I can't forget to post this :)
APPLE CIDER SANGRIA
1 bottle Pinot Grigio
2 1/2 cups Fresh Apple Cider
1 cup Club Soda or plain water
1/2 cup of Cinnamon Simply Syrup (recipe below) OR 1/2 cup Cointreau, Triple Sec or Grand Marnier
2 apples, cored and chopped~other fruit would be tasty as well
Stir all to combine and allow to mellow in fridge for an hour before serving.
CINNAMON SIMPLE SYRUP
1 cup sugar
1 cup water
1 cinnamon stick 3 inches long
6 or so whole allspice
2 inch piece of fresh ginger
a pinch of freshly grated nutmeg
In a small saucepan bring all ingredients to a boil, reduce heat and keep at a rolling boil for 5 minutes. I only used 1/2 of the quantity for the sangria, but feel free to add to taste. I put the cinnamon stick and allspice into the sangria as well.
APPLE CIDER SANGRIA
1 bottle Pinot Grigio
2 1/2 cups Fresh Apple Cider
1 cup Club Soda or plain water
1/2 cup of Cinnamon Simply Syrup (recipe below) OR 1/2 cup Cointreau, Triple Sec or Grand Marnier
2 apples, cored and chopped~other fruit would be tasty as well
Stir all to combine and allow to mellow in fridge for an hour before serving.
CINNAMON SIMPLE SYRUP
1 cup sugar
1 cup water
1 cinnamon stick 3 inches long
6 or so whole allspice
2 inch piece of fresh ginger
a pinch of freshly grated nutmeg
In a small saucepan bring all ingredients to a boil, reduce heat and keep at a rolling boil for 5 minutes. I only used 1/2 of the quantity for the sangria, but feel free to add to taste. I put the cinnamon stick and allspice into the sangria as well.
Chocolate Loaf Cake & Pumpkin Sage Beer Bread Recipes
Good Morning! Thanks to all that came ove to The Boulevard market last night for our tasting! As promised, here are the recipes for the Chocolate Loaf and Pumpkin Beer Sage Bread. You can find the Pumpkin Fondue recipe HERE. Enjoy and happy weekend!
CHOCOLATE LOAF
1 1/2 cups flour
1 cup NATURAL cocoa powder (I used Valrhona that we sell at the market. This is not the same as "Dutched" and you won't get the same results substituting)
3/4 cup packed brown sugar
3/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon baking powder
3/4 cup + 2 Tablespoons Buttermilk
1/2 cup + 2 Tablespoons Vegetable Oil
2 eggs
1 egg yolk
1 teaspoon vanilla
1 cup bittersweet chocolate chunks (I used Callebaut 66%)
Preheat oven to 350 degrees. Grease a 10 loaf pan or use 3 disposable pans.
In a large bowl, combine all dry ingredients.
In a separate bowl, whisk together all liquid ingredients including eggs and egg yolk. Pour wet ingredients into dry and stir until well combined. Add chocolate chunks. Pour into prepared pan(s).
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. I baked the small pans 1 hour and 10 minutes and thought it was a little too long, I should have taken them out at an hour. They were just a bit too dry and crumbly for my preference. Cool in pan for 20 minutes and gently tap out to remove.
PUMPKIN BEER SAGE BREAD
2 cups flour
3/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup hearty dark beer
1 cup pumpkin puree
2 eggs
1/4 cup melted butter, slightly cooled
3 Tablespoons fresh Sage, sliced thinly
1 cup toasted, chopped walnuts
Preheat oven to 350 degrees. Grease and flour 9 inch loaf pan.
Melt butter and set aside. In a large mixing bowl, combine dry ingredients. In a large mixing bowl, whisk together eggs and pumpkin adding the beer carefully to prevent a foam over, then stir in the butter. Pour wet ingredients into dry and fold gently until just combined. Stir in sage and walnuts and pour into prepared pan. Bake for 50-55 minutes until toothpick comes out clean. Cool 20 minutes and remove from pan.
CHOCOLATE LOAF
1 1/2 cups flour
1 cup NATURAL cocoa powder (I used Valrhona that we sell at the market. This is not the same as "Dutched" and you won't get the same results substituting)
3/4 cup packed brown sugar
3/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon baking powder
3/4 cup + 2 Tablespoons Buttermilk
1/2 cup + 2 Tablespoons Vegetable Oil
2 eggs
1 egg yolk
1 teaspoon vanilla
1 cup bittersweet chocolate chunks (I used Callebaut 66%)
Preheat oven to 350 degrees. Grease a 10 loaf pan or use 3 disposable pans.
In a large bowl, combine all dry ingredients.
In a separate bowl, whisk together all liquid ingredients including eggs and egg yolk. Pour wet ingredients into dry and stir until well combined. Add chocolate chunks. Pour into prepared pan(s).
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. I baked the small pans 1 hour and 10 minutes and thought it was a little too long, I should have taken them out at an hour. They were just a bit too dry and crumbly for my preference. Cool in pan for 20 minutes and gently tap out to remove.
PUMPKIN BEER SAGE BREAD
2 cups flour
3/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup hearty dark beer
1 cup pumpkin puree
2 eggs
1/4 cup melted butter, slightly cooled
3 Tablespoons fresh Sage, sliced thinly
1 cup toasted, chopped walnuts
Preheat oven to 350 degrees. Grease and flour 9 inch loaf pan.
Melt butter and set aside. In a large mixing bowl, combine dry ingredients. In a large mixing bowl, whisk together eggs and pumpkin adding the beer carefully to prevent a foam over, then stir in the butter. Pour wet ingredients into dry and fold gently until just combined. Stir in sage and walnuts and pour into prepared pan. Bake for 50-55 minutes until toothpick comes out clean. Cool 20 minutes and remove from pan.
07 September 2013
Ridiculous Fudgy Brownies
8 oz. (1 cup) unsalted butter; more softened butter for the pan
3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt
Preheat oven to 350 degrees. Line a 8 or 9 inch square pan with tinfoil.
Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute.
Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes
3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt
Preheat oven to 350 degrees. Line a 8 or 9 inch square pan with tinfoil.
Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute.
Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes
13 August 2013
Domaine Huet Vouvray Demi Sec
I asked a friend to talk about Dm. Huet Vouvray Demi Sec a bit since she knows the wine makers and I thought you might like to see the photos she has taken of the vineyard and winemakers! Enjoy!
1095: the vineyard
1102: Me with Hugo and Sarah Hwang, the Managing Director and President of the estate
0894: Le Haut Lieu
0889: Le Haut Lieu
Domaine Huet is known as one of, if not the, finest vineyard of Vouvray, producing extraordinary chenin blanc. The vineyard was first established by Victor Huet in 1928 after he returned from WWI and he and his wife fell in love with the house and the land. He decided to try his hand at winemaking, and the rest is history. His son, Gaston, became winemaker in 1937 and really built the Huet legacy. Le Haut Lieu was their first parcel, and produces much of their grand cru wines. They now have two others, Le Mont and Clos du Bourg, both of which also produce outstanding wines. Today the vineyard is owned by Anthony Hwang and run by two of his children, Hugo and Sarah. They are wonderful, energetic, and hard-working young people who are passionate about the estate and its wines. We've had the pleasure of getting to know them over the last several years, and see them whenever we're in Amboise (which is about 20 minutes outside of Vouvray). Visiting the vineyard is always a joy, and we always walk (or usually ride since we go on our bikes) away with wine. The photo of me with Sarah and Hugo is at their "Portes Ouvertes" or Open Doors, which is always held in May. They present and serve about 25 or 30 of a variety of their wines and vintages, served with local treats that complement them, and often have an art display. It's truly a treat! One of our favorites is the 2007 demi-sec, a beautifully smooth wine that is neither too sweet nor too dry. Sometimes the label "demi-sec" scares us off, but it shouldn't…and this is not just dessert wine. It's beautiful with goat cheese or appetizers with cheese in them (although the French would never have a cheese plate as an appetizer). It's also lovely with chicken with a cream or other sauce. It can also offset the heat of Thai or other spicy food. We did a Mexican dinner in France for about 20 friends, including Sarah and Hugo, and served this with it, with rave reviews from our French friends. It's also fabulous after dinner, with a strawberry shortcake, an almond cake, or a crème brûlée. So buy some and enjoy…I can't wait to tell Sarah and Hugo that we were actually able to buy some and hope to get more.
Thanks Sandra!!
1095: the vineyard
1102: Me with Hugo and Sarah Hwang, the Managing Director and President of the estate
0894: Le Haut Lieu
0889: Le Haut Lieu
Domaine Huet is known as one of, if not the, finest vineyard of Vouvray, producing extraordinary chenin blanc. The vineyard was first established by Victor Huet in 1928 after he returned from WWI and he and his wife fell in love with the house and the land. He decided to try his hand at winemaking, and the rest is history. His son, Gaston, became winemaker in 1937 and really built the Huet legacy. Le Haut Lieu was their first parcel, and produces much of their grand cru wines. They now have two others, Le Mont and Clos du Bourg, both of which also produce outstanding wines. Today the vineyard is owned by Anthony Hwang and run by two of his children, Hugo and Sarah. They are wonderful, energetic, and hard-working young people who are passionate about the estate and its wines. We've had the pleasure of getting to know them over the last several years, and see them whenever we're in Amboise (which is about 20 minutes outside of Vouvray). Visiting the vineyard is always a joy, and we always walk (or usually ride since we go on our bikes) away with wine. The photo of me with Sarah and Hugo is at their "Portes Ouvertes" or Open Doors, which is always held in May. They present and serve about 25 or 30 of a variety of their wines and vintages, served with local treats that complement them, and often have an art display. It's truly a treat! One of our favorites is the 2007 demi-sec, a beautifully smooth wine that is neither too sweet nor too dry. Sometimes the label "demi-sec" scares us off, but it shouldn't…and this is not just dessert wine. It's beautiful with goat cheese or appetizers with cheese in them (although the French would never have a cheese plate as an appetizer). It's also lovely with chicken with a cream or other sauce. It can also offset the heat of Thai or other spicy food. We did a Mexican dinner in France for about 20 friends, including Sarah and Hugo, and served this with it, with rave reviews from our French friends. It's also fabulous after dinner, with a strawberry shortcake, an almond cake, or a crème brûlée. So buy some and enjoy…I can't wait to tell Sarah and Hugo that we were actually able to buy some and hope to get more.
Thanks Sandra!!
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