Tag Archives: Strawberries

Matt Jones of Eleven Lakes Winery .::. Healthy Cooking with your Friendly Italians #48

Matt Jones of Eleven Lakes Winery in Canoga is in-studio to talk about the varieties of wine produced at his 6-year-old business and helps Jim and Marilyn pair the wines with three great summer recipes.


Recipes discussed in this week’s episode:

BRAISED SAVOY CABBAGE WITH WHITE WINE AND NUTMEG

INGREDIENTS:
2 TABLESPOONS UNSALTED BUTTER OR OLIVE OIL, 11/4 POUNDS SAVOY CABBAGE CORRED AND SHREDDED
1/2 CUP DRY WHITE WINE, 1 TEASPOON BROWN SUGAR, 1/4 TEASPOON NUTMEG

IN A LARGE DEEP SKILLET HEAT BUTTER OR OIL. ADD CABBAGE AND SAUTE OVER MEDIUM HEAT FOR 5 MINUTES
ADD SALT AND PEPPER, WINE STIR AND COOK FOR 5 MINUTES, ADD SUGAR AND NUTMEG, COVER AND SIMMER FOR 15 MINUTES

CHICKEN THIGHS WITH OLIVES, LEMON, ROSEMARY AND WINE

INGREDIENTS:
2 TABLESPOONS OF BUTTER, 1/4 CUP DICED PANCETTA, 8 CHICKEN THIGHS, 1/2 CUP SLICED GREEN OLIVES,
4 SLICED LEMONS, 2 ROSEMARY SPRIGS, 1/2 CUP DRY WINE, 1/2 CUP FLOUR, SALT AND PEPPER TO TASTE

IN A LARGE SKILLET SAUTE IN BUTTER THE PANCETTA FOR 4 MINUTES, TRANSFER TO A DISH , PAT CHICKEN THIGHS DRY
SEASON WITH SALT PEPPER, DUST WITH FLOUR , SAUTE IN BUTTER SKIN SIDE DOWN OVER MEDIUM HEAT FOR 4 MINUTES,
TURN OVER, SAUTE 4 MINUTES ADD OLIVES , LEMON SLICES, ROSEMARY, WHITE WINE WINE
ROAST AT 400 DEGREES 20 MINUTES AND SERVE

STRAWBERRIES WITH RED WINE AND BLACK CURRENT LIQUOR

INGREDIENTS:,
2 CUPS OF HULLED AND QUARTERED STRAWBERRIES, 3 TABLESPOONS SUGAR, 3 TABLESPOONS BLACK CURRANT LIQUOR (CASSIS)
3/4 CUP DRY FRUITY RED WINE, 1 TABLESPOON MINCED FRESH MINT, SOUR CREAM OR PLAIN YOGURT

MIX STRAWBERRIES, SUGAR LIQUOR, RED WINE AND MINT
STIR AND SERVE IN WINE GOBLETS
GARNISH WITH A DOLLOP OF SOUR CREAM OR PLAIN YOGURT

Shaved Zucchini & Scate Pesto ..::.. Episode 33

Summer is here and that means fresh zucchini! Try this awesome, zucchini with pesto over toast with ricotta for a fresh, light summertime lunch. Also, a review of the new movie “Chef” and a discussion on Food Trucks. Then, French Onion Soup ala The Sequestered Tavern in Seneca Falls. Join Jim and Marilyn Bero for a half hour of food and fun.

CROSTINI WITH SWEET AND SOUR ONIONS

Ingredients:
1/3 cup pine nuts
1/4 cup olive oil
2 thinly sliced onions
to taste salt and pepper
16 chopped sage leaves
1/4 cup red wine or balsamic vinegar
1/4 cup sugar
Toast pine nuts in 350 degree oven
Saute onions in oil till lightly golden
Season with salt and pepper
Add: sage, vinegar and sugar, cook until caramelized
Add pine nuts
Serve toasted bread, rub with garlic and brush with olive oil

SCATE OR PARSLEY PESTO

In a food processor puree 3 cups of parsley or scate, 1 tablespoon of roasted garlic or raw
2 tablespoons of pistachio nuts or roasted almonds, 2 tablespoons of parmesan, zest of 1 lemon and 1/4 cup of extra virgin olive oil

SHAVED ZUCCHINI WITH RICOTTA ON GARLIC TOAST

2 zucchini shaved to 1/8 thick pieces ( preferably on a Mandolin)
Blanch in boiling salted water for 1 minute
Drain, mix with 2 tablespoons pesto of your choice ( basil, parsley,etc)
Toast or grill slices of Italian bread
Rub with garlic, brush with extra virgin olive oil
Cover with a layer of part skim ricotta, top with zucchini, garnish with grated parmesan and serve

FRENCH ONION SOUP
by SEQUESTERED TAVERN

6 thinly sliced vadallia onions
Saute in 2 tablespoons of butter and 2 tablespoons of olive oil, cover and cook for 5 minutes over medium heat
Add finely chopped 1 tablespoon each of fresh sage, thyme, rosemary until light brown
Add 1 cup of whiskey ( Jack Daniel’s) cook until caramelized
Add 2 cups wate and 3 cups stock
Cook 30 minutes, taste, season with salt and pepper
Add more fresh herbs if needed
Grill slices of dense Italian Bread, rub with garlic, brush with olive oil
To Heat and Serve
In an oven proof individual soup crock,place a slice of grilled bread
Ladle soup over the bread
Place a thin slice of mozzarella cheese (Sauder’s) over the soup
Broil and serve
You can also fry bread slice if you desire, Sequester does
Broil

COLD ZABAGLIONE over STRAWBERRIES

2 egg yolks,2 teaspoon sugar, beat for 1 minute
Add 1/4 cup marsala wine, place in a large metal bowl, heat over simmering water
Whisk until mixture thickens
Let cool in refrigerator
Fold in 1 cup of whipped cream
Pour over fresh sliced strawberries
Garnish with a sprig of mint