I know, I know: I keep posting salad recipes that include ingredients that aren't in season. The problem is that I'm CRAVING a bunch of vegetables (and fruit), so all I can think about is making some delicious dishes that include them. This one is from the Culinary Apple, Chelan's fantastic kitchen -- and everything apple -- store. They also have some of the best fudge around. Anyway, tuck this one away for a hot summer day, or make it with what you can find at the grocery store.
Fruit Salsa Salad
Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Mary Weldy, co-owner of the Culinary Apple.
Prep time: 30 minutes
Serves 6
Fruit Salsa
1/2 cup chopped sweet onion
2 tablespoons chopped cilantro
2 medium diced Fuji apples
2 cups blueberries
1 fresh orange, peeled, sectioned and cut into small pieces
Dressing
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil
3 tablespoons apple juice
1/3 cup red wine vinegar
Garnish
1 1/4 cups mixed baby salad greens
1/2 cup crumbled Gorgonzola cheese
Gently stir all fruit salsa ingredients together.
Whisk dressing ingredients together, pour over the salad and let stand for 10 minutes.
Divide the greens onto 6 chilled plates, spoon fruit salsa over salad greens and top with cheese.
Wine Pairing Suggestions:
CR Sandidge Winery KISS Chardonnay Gewürtzraminer Blend
Karma Vineyards Methode Champenoise
Wapato Point Cellars Riesling
Showing posts with label chelan food. Show all posts
Showing posts with label chelan food. Show all posts
Tuesday, April 17, 2012
Monday, November 7, 2011
Long Beach Clam Chowder
It's about that time...time to start eating warm, filling soups that will help sustain you through the winter months. This recipe was contributed to Savoring Chelan by Jean Haskell of Antoine Creek Vineyards in Chelan and will do just that.
This is a clam chowder recipe that we made with Razor clams from the Washington Coast when we had John and Jan Little of Rio Vista Wines for dinner. It goes well with their white wines that use our grapes.
Prep time: 45 minutes
Cook time: 20 minutes
Serves 10-12
1/2 pound diced slab bacon
2 tablespoons unsalted butter
2 large onions, peeled and diced
1/4 cup flour
2 cups clam broth, or 2 jars (2 cups) clam nectar
4 pounds diced potatoes
1 1/2 teaspoons dried thyme
Ground pepper
24-32 cleaned Razor clams, coarsely chopped
2 cups milk
2 cups heavy cream or whipping cream
3 tablespoons chopped Italian parsley
Cook bacon in soup pot over low heat until wilted and slightly browned. Add butter and onions; cook until onions turn clear. Add flour and cook another 5 minutes. Add the broth, potatoes, thyme, and pepper. Simmer until potatoes can be easily pierced with fork but are still firm, adding more water as needed for preferred consistency (up to 2 cups).
Add the clams and bring the mixture back to a simmer. Add the milk and cream. Stir constantly over very low heat until the soup is hot but not boiling; if it boils the soup will curdle. Serve immediately, topped with fresh parsley.
Local wine pairing suggestions:
Rio Vista Viognier (Antoine Creek Vineyards)*
Hard Row to Hoe Primitivo
Tsillan Cellars Estate Pinot Grigio
This is a clam chowder recipe that we made with Razor clams from the Washington Coast when we had John and Jan Little of Rio Vista Wines for dinner. It goes well with their white wines that use our grapes.
Prep time: 45 minutes
Cook time: 20 minutes
Serves 10-12
1/2 pound diced slab bacon
2 tablespoons unsalted butter
2 large onions, peeled and diced
1/4 cup flour
2 cups clam broth, or 2 jars (2 cups) clam nectar
4 pounds diced potatoes
1 1/2 teaspoons dried thyme
Ground pepper
24-32 cleaned Razor clams, coarsely chopped
2 cups milk
2 cups heavy cream or whipping cream
3 tablespoons chopped Italian parsley
Cook bacon in soup pot over low heat until wilted and slightly browned. Add butter and onions; cook until onions turn clear. Add flour and cook another 5 minutes. Add the broth, potatoes, thyme, and pepper. Simmer until potatoes can be easily pierced with fork but are still firm, adding more water as needed for preferred consistency (up to 2 cups).
Add the clams and bring the mixture back to a simmer. Add the milk and cream. Stir constantly over very low heat until the soup is hot but not boiling; if it boils the soup will curdle. Serve immediately, topped with fresh parsley.
Local wine pairing suggestions:
Rio Vista Viognier (Antoine Creek Vineyards)*
Hard Row to Hoe Primitivo
Tsillan Cellars Estate Pinot Grigio
Monday, October 24, 2011
Easy Minestrone Soup
They say the first hard frost will be tonight...there's nothing like the hearty minestrone soup Jan Little from Rio Vista Wines contributed to Savoring Chelan to ward off the pending winter chill.
"This easy soup is just bursting with the flavor of fresh vegetables, which can be varied depending on what is seasonally available. If time allows, substitute fresh veggies for canned. My 11 grandchildren clamor for me to make this. What better way for them to get their vegetables?" ~ Jan Little, Rio Vista Winery
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves 12
2 pounds ground beef
1 large onion (about 1 cup), chopped
2 cloves garlic, finely chopped
1 can (28 oz.) whole tomatoes
1 can (15 oz.) kidney beans
1 can (12 oz.) whole-kernel corn
2 stalks celery (about 1 cup), sliced
2 cups shredded cabbage (about 1/4 head)
2 small zucchini (about 2 cups), sliced
1/2 cup uncooked elbow macaroni or broken spaghetti
3 cups water
1/2 cup red wine or water
2 teaspoons instant beef bouillon
1-1/2 teaspoons salt
3-1/2 teaspoons Italian seasoning
Freshly grated Parmesan cheese for topping
Cook and stir ground beef, onion and garlic in Dutch oven or skillet until beef is light brown; drain. Stir in tomatoes (with liquid), kidney beans (with liquid) and remaining ingredients; break up tomatoes with fork.
Heat to boiling; reduce to medium heat. Cover and simmer, stirring occasionally, until macaroni and vegetables are tender, about 10 minutes.
Serve in large soup bowls topped with grated Parmesan cheese with the breadstick recipe below.
Recipe Tips
After browning beef, stir in all ingredients except macaroni, cover and refrigerate. 20 minutes before serving, add macaroni and continue cooking.
Substitute any fresh or favorite vegetables that are in season, such as asparagus or carrots.
To make breadsticks to go with the soup, cut a loaf of French bread in half, then into 4-inch long pieces. Cut each piece into 3 sticks. Brush cut sides with melted butter and sprinkle with Parmesan cheese. Bake sticks on ungreased pan at 450˚F until golden brown, about 8 minutes. Makes 30 bread sticks.
"This easy soup is just bursting with the flavor of fresh vegetables, which can be varied depending on what is seasonally available. If time allows, substitute fresh veggies for canned. My 11 grandchildren clamor for me to make this. What better way for them to get their vegetables?" ~ Jan Little, Rio Vista Winery
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves 12
2 pounds ground beef
1 large onion (about 1 cup), chopped
2 cloves garlic, finely chopped
1 can (28 oz.) whole tomatoes
1 can (15 oz.) kidney beans
1 can (12 oz.) whole-kernel corn
2 stalks celery (about 1 cup), sliced
2 cups shredded cabbage (about 1/4 head)
2 small zucchini (about 2 cups), sliced
1/2 cup uncooked elbow macaroni or broken spaghetti
3 cups water
1/2 cup red wine or water
2 teaspoons instant beef bouillon
1-1/2 teaspoons salt
3-1/2 teaspoons Italian seasoning
Freshly grated Parmesan cheese for topping
Cook and stir ground beef, onion and garlic in Dutch oven or skillet until beef is light brown; drain. Stir in tomatoes (with liquid), kidney beans (with liquid) and remaining ingredients; break up tomatoes with fork.
Heat to boiling; reduce to medium heat. Cover and simmer, stirring occasionally, until macaroni and vegetables are tender, about 10 minutes.
Serve in large soup bowls topped with grated Parmesan cheese with the breadstick recipe below.
Recipe Tips
After browning beef, stir in all ingredients except macaroni, cover and refrigerate. 20 minutes before serving, add macaroni and continue cooking.
Substitute any fresh or favorite vegetables that are in season, such as asparagus or carrots.
To make breadsticks to go with the soup, cut a loaf of French bread in half, then into 4-inch long pieces. Cut each piece into 3 sticks. Brush cut sides with melted butter and sprinkle with Parmesan cheese. Bake sticks on ungreased pan at 450˚F until golden brown, about 8 minutes. Makes 30 bread sticks.
Monday, August 29, 2011
Local Myth Greek Salad
Photo by Richard Uhlhorn
I went for a walk this morning and felt the heat starting to cook me, even though it was only 9 a.m. When it's this hot, salads are the only thing that won't make you sweatier in your kitchen. This one, from the popular and delicious Local Myth Pizza in Chelan, is guaranteed to be delicious and well worth the time it takes to put it together.
Local Myth Greek Salad
Prep time: 20 minutes
Set time: 12 hours (optional)
Serves 6-8
Dressing
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon whole black peppercorns
1/4 cup mayonnaise
2 teaspoons fresh-squeezed lemon juice
1-2 cloves of garlic
3/4 cup extra virgin olive oil
Salad
8 cups romaine hearts (a family-sized bag)
1/3 cup Kalamata olives, pitted and torn into pieces, or wedges
1/3 cup red onion, cut into quarters and sliced thin
1/3 cup Feta cheese
1/2 cup Roma tomatoes, thinly sliced, or halved cherry tomatoes
1 teaspoon toasted pine nuts (see recipe tips for toasting directions)
Pepperoncini peppers for garnish
Put all dressing ingredients except for the olive oil in a blender and mix well. Slowly add the olive oil to emulsify the dressing (to make it thick and creamy.) If it comes out runny, you have ‘broken’ it. The dressing will still taste okay, but the creamy look and feel is lost.
For best results, refrigerate the dressing overnight and add more olive oil if needed.
Wash, dry, and chill the romaine hearts for 10 minutes before cutting them into large pieces. Put the cut romaine in a mixing bowl and add the dressing. Add olives, red onion, feta and tomatoes. Toss the salad until thoroughly coated with dressing. Garnish with pepperoncinis and pine nuts.
Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Art Sill, co-owner of Local Myth Pizza in Chelan.
Tuesday, August 16, 2011
Karma Vineyards Green Goddess Dressing
I just recently moved to Wenatchee, and my house is literally 3 blocks from the Columbia Street Farmer's Markets on Wednesdays and Saturdays. On those mornings, I simply throw on some flip flops, grab a bag and go wander amongst the vendors. I inevitably come back with more than I could possibly eat before the next market day, but I can't help it.
Thankfully I eat whole meals of vegetables, and my juicer and blender have been busy. As much as I eat vegetables year-round, however, I am not usually a fan of salads -- I like my veggies sauteed, mostly with just garlic, olive oil, salt and pepper. The only time this changes is in the summer, when the fresh salad greens are out. When it's fresh, I want it raw, and Karma's dressing -- packed with fresh pungent herbs -- is just the way to compliment the fresh flavors.
Prep time: 15 minutes
Serves 8
1/4 cup Greek yogurt or plain yogurt
2 cups mayonnaise
1/4 cup fresh parsley
1/4 cup fresh thyme
1/4 cup fresh tarragon
1/4 cup fresh-squeezed lemon juice
1/2 tablespoon raw sugar
2 shallots, peeled and chopped in half
2 cloves garlic, peeled and crushed
Put all ingredients in blender or food processor and blend until smooth. Serve over your favorite salad greens. The dressing will keep for up to two weeks in the refrigerator.
Recipe tip: If substituting dried herbs for fresh, use 1/3 as much.
Try pairing your salad with Karma Vineyards Estate Gewürztraminer or their Methode Champenoise.
Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Amilee Cappell Olson for Karma Kafé.
Note: Karma Kafé at Karma Vineyards is now 18 Brix Restaurant, under the direction of Executive Chef Brant Jones. You can visit Amilee Cappell Olson at the Red Apple Market in Chelan.
Saturday, May 21, 2011
My Last Meal: Caribbean Pork Tenderloin, Amongst 8 Other Courses
The news has been overtaken the last couple days with The Rapture: the idea that the world is going to end at 6 p.m. EST on today, May 21. According to the theory, the estimate is based on calculations from the Bible, and it will start with a series of earthquakes that will systematically destroy the earth. Believers will be whisked away to heaven, but non-believers will be left behind for an additional five months of torturous living before the world implodes on October 21. Or so they say.
Someone asked me what I would do differently if it WERE the last day of my existence, and honestly there's not much I would change...except what I eat.
My last meal would be so huge, I would be in a food coma by the time the first earthquakes hit. Since I love food and wine, this should not surprise you. The more I thought about it, though, the more food I realized I want to eat again if the end is nigh.
It's a long list and includes many courses. I'd start out with chipotle butternut squash soup -- a new concoction of mine I came up with last year -- followed by about 4 main courses. My mom's prime rib is definitely on the top of the list (it's smothered in kosher salt and baked until the outside is a fatty, crusty goodness that makes your mouth water and your hands swell from the sodium content) and Kaspressknödel, a fried German potato pancake-type delicacy with three different types of cheese in it. Creme brulee would also be on my list, plus some good tequila and a Piña Colada.
But since I also have room for additional main courses -- it's my last day on earth, why not? -- I have to admit I would also want some Caribbean Pork Tenderloin.
It's hard to say, but here I go: it's my favorite recipe in Savoring Chelan. There's something about the stacks of marinated pork tenderloin topped with apple and sweet potato sauteed in butter and cinnamon that makes my mouth water every time I think about it.
That's not to say I would include a couple more of the recipes from the book if I had a last week to survive before the stores were looted, (can you say Fire Pasta and Chocolate Truffles?) but since I'm coming onto the rapture party a little late in the day, this is the one that makes the cut.
Caribbean Pork Tenderloin
Contributed by Ray Sandidge, winemaker for C.R. Sandidge Wines.
Prep time: 20 minutes
Marinade time: 1-2 hours
Cook time: 10 minutes
Serves 4
Two whole pork tenderloins
Marinade
1/2 white onion, chopped
2 tablespoons minced garlic
1/2 cup fresh cilantro, chopped
2 teaspoons ginger powder
1-1/2 teaspoons dried oregano
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 tablespoons lemon juice
3 tablespoons soy sauce
6 tablespoons olive oil
1 teaspoon salt
2 tablespoons Balsamic vinegar
Sauté items
4 tablespoons butter
4 tablespoons brown sugar
2 whole apples, cored and cut into rounds (4 rounds per serving)
1 large sweet potato, peeled and cut into rounds (4 rounds per serving)
Garnish
Fresh chopped cilantro
Chopped pecans
Olive oil
Chopped green onion
Mix marinade items in a large glass or stainless steel mixing bowl. Cut pork tenderloins into 1 to 1-1/2 inch medallions and toss pork in the marinade until well coated. Refrigerate, covered, for 1 to 2 hours.
Remove pork medallions from marinade and grill 8 to 10 minutes, turning once. Sauté the apple and sweet potato slices in the butter with the brown sugar until lightly browned and softened.
Alternating sweet potato, pork, apple, sweet potato, pork and apple, make two stacks on the plate; you may need toothpicks. Garnish with cilantro, pecans, olive oil, green onion and serve with salad greens. Serve hot.
Someone asked me what I would do differently if it WERE the last day of my existence, and honestly there's not much I would change...except what I eat.
My last meal would be so huge, I would be in a food coma by the time the first earthquakes hit. Since I love food and wine, this should not surprise you. The more I thought about it, though, the more food I realized I want to eat again if the end is nigh.
It's a long list and includes many courses. I'd start out with chipotle butternut squash soup -- a new concoction of mine I came up with last year -- followed by about 4 main courses. My mom's prime rib is definitely on the top of the list (it's smothered in kosher salt and baked until the outside is a fatty, crusty goodness that makes your mouth water and your hands swell from the sodium content) and Kaspressknödel, a fried German potato pancake-type delicacy with three different types of cheese in it. Creme brulee would also be on my list, plus some good tequila and a Piña Colada.
But since I also have room for additional main courses -- it's my last day on earth, why not? -- I have to admit I would also want some Caribbean Pork Tenderloin.
It's hard to say, but here I go: it's my favorite recipe in Savoring Chelan. There's something about the stacks of marinated pork tenderloin topped with apple and sweet potato sauteed in butter and cinnamon that makes my mouth water every time I think about it.
That's not to say I would include a couple more of the recipes from the book if I had a last week to survive before the stores were looted, (can you say Fire Pasta and Chocolate Truffles?) but since I'm coming onto the rapture party a little late in the day, this is the one that makes the cut.
Caribbean Pork Tenderloin
Contributed by Ray Sandidge, winemaker for C.R. Sandidge Wines.
Prep time: 20 minutes
Marinade time: 1-2 hours
Cook time: 10 minutes
Serves 4
Two whole pork tenderloins
Marinade
1/2 white onion, chopped
2 tablespoons minced garlic
1/2 cup fresh cilantro, chopped
2 teaspoons ginger powder
1-1/2 teaspoons dried oregano
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 tablespoons lemon juice
3 tablespoons soy sauce
6 tablespoons olive oil
1 teaspoon salt
2 tablespoons Balsamic vinegar
Sauté items
4 tablespoons butter
4 tablespoons brown sugar
2 whole apples, cored and cut into rounds (4 rounds per serving)
1 large sweet potato, peeled and cut into rounds (4 rounds per serving)
Garnish
Fresh chopped cilantro
Chopped pecans
Olive oil
Chopped green onion
Mix marinade items in a large glass or stainless steel mixing bowl. Cut pork tenderloins into 1 to 1-1/2 inch medallions and toss pork in the marinade until well coated. Refrigerate, covered, for 1 to 2 hours.
Remove pork medallions from marinade and grill 8 to 10 minutes, turning once. Sauté the apple and sweet potato slices in the butter with the brown sugar until lightly browned and softened.
Alternating sweet potato, pork, apple, sweet potato, pork and apple, make two stacks on the plate; you may need toothpicks. Garnish with cilantro, pecans, olive oil, green onion and serve with salad greens. Serve hot.
Subscribe to:
Posts (Atom)