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New! Food and Wine Affair Recipe
By Dan Berman, Culinary Director, Fiesta Market in Sebastopol, Santa Rosa, Rohnert Park
Artichoke, Leek and Potato Soup
Serves 8
Ingredients
- Nalle Chardonnay, 1/2 cup
- 1 lb potatoes, peeled and sliced thin
- 1/2 lb yellow onions, sliced thin
- 1/4 lb leeks, white part only, sliced thin
- 1 bay leaf
- 3-4 black peppercorns, crushed
- 3 cups chicken stock (or vegetable stock)
- 3 cups cream
- 4oz. plus 2oz. marinated articoke hearts, chopped (fresh can be substitued)
- Juice of 1/2 lemon
- 2 tbl extra virgin olive oil
- 1/4 lb unsalted butter
- Small handful of chives
- Salt to taste
Preparation
Melt butter in a heavy sauce or soup pot and add potatoes, onions, leeks bay leaf,
peppercorns, and chicken stock. Add Nalle Chardonnay. Bring to a boil and turn down
to a simmer. Simmer covered until thoroughly cooked, stirring frequently. Add cream and 4oz.
articokes, olive oil, and bring back to a boil and then simmer fro 5 minutes. Remove from
heat and roughly puree so there is still texture in the soup. Add chives, finely chopped
articokes, juice of 1/2 lemon, whisk together, adjust seasoning and serve with Nalle
Chardonnay.
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The following recipes were used by Barbara Hom of Night Owl Catering (nightowl2@earthlink.net or 579-7801) at our Passport events. You'll love them just as much as the attendees did.
Cinnamon Cure for Pork
For 1 whole pork loin or 1 pork shoulder or butt.
- 2 cups water
- 1 cup pinot noir
- 1 cup sugar
- 1 cup salt
- 5 tbs chopped garlic
- 1 tbs cumin
- 2 sticks cinnamon (or 1 tbs ground cinnamon)
- 3 five star anise kernels
- 3 chipotle peppers
- Mix above ingredients in deep pan.
- Place pork in pan and marinade for a least 3-5 days.
- Drain pork and set on rack and roast in 350 oven for 45 min-1 hour for pork loin.
- Roast butt or shoulder in 300 oven for 2 1/2 hours.
Barbara's Asian Cole Slaw
Mix in bowl:
- 1/2 head shredded red cabbage
- 1/2 head shredded green cabbage
- 4 green onions chopped fine
- 2 tbs toasted sesame seeds
- 1/2 cup toasted slivered almonds
- 1 pkg Top Ramen noodles crumbled into tiny pieces (uncooked)
Toss w/ dressing:
- 2 tbs sugar
- 1/2 tsp pepper
- 4 tbs rice vinegar
- 1 tsp salt
- 1/2 cup peanut oil
- 1 flavor packet from Top Ramen
Three Berry Sauce for Nalle Pinot
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup blackberries
- 4 tbs chopped shallots
- 1 tbs chopped ginger
- 2 tbs butter
- 1 cup Nalle Pinot Noir
- 2 cups beef stock
- 1 tps 5 spice powder (available in the spice section of most markets)
- 1 tbs honey
- 4 tbs soft butter
- Wash berries and place in blender. Puree and set aside.
- In saute pan, heat butter and add shallots and ginger.
- Saute until golden-about 2 min.
- Add pinot and deglaze pan- Cook until reduced by half.
- Add beef stock, honey and 5 spice powder and cook until reduced by half. You should have about 2 cups sauce.
- Add the berry puree and cook for another 5 minutes.
- Whip in the soft butter. Sauce should be shiny.
- Serve w/ pork, chicken, or duck.
Braised & BBQ'd Shortribs Korean Style
Serves 4
- 2# boneless beef shortribs dipped in flour
- 1 carrot peeled and cut into 6 pieces
- 1 onion peeled an cut into 1/8ths
- 6 cloves garlic
- 2 stalks celery cut into 2" pieces
- 1/4 cup corn oil
- S and P to taste
- Enough stock, wine or water to cover- about 1-2 qts depending on size of pan
- In a dutch oven or other thick oven proof pan, heat oil on medium heat.
- Add garlic, onion, carrots, celery and brown until caramelized- about 15 minutes. Remove from pan and set aside.
- In same pan, add shortribs and brown on all sides for about 10 minutes total. Add back the vegies, cover with broth.
- Bring to boil.
- Cover pan with foil and bake in slow oven 225 degrees for 5 hours. This is important as it is what makes the meat so tender.
- Remove from oven and strain off juices and reserve. Discard vegies.
- Put meat into BBque sauce and marinate a couple of hours.
- In the meantime, reduce pan liquid until you have 1 cup.
- Barbeque shortribs until hot on inside and a nice glaze on outside-about 5-10 minutes. Place on platter.
- Mix reserve stock with 1/2 cup marinade and heat. Pour over short ribs.
Korean style BBQ Sauce
- 1/4 cup Ko chu Jang (a soybean paste w/ red peppers) available in Asian markets
- 4 garlic cloves chopped
- 2 T rice wine vinegar
- 2 T soy sauce
- 1 T sesame oil
- 1 T sesame seeds toasted
- 2 green onions - chopped
- 4 tsp sugar
Mix all ingredients well. Will keep in fridge for months.
Poke
- 1# grade no. 1 ahi - cut inot 1/2" cubes
- 2 roma tomatoes - peeled, seeded and cut into 1/2" cubes
- 3 green onions - chopped
- 1 T cilantro chopped
- 4 Tsps soy sauce
- 1 T sesame oil
- 1 T toasted sesame seeds
- 1 Teaspoon cinnamon
- 1 tsp chili flakes
- Salt and pepper to taste
- Have all ingredients ready. Cut ahi last.
- Toss everything into a bowl and serve immediately in a fried won ton skin.
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