Wine for Breakfast?

Chefs and magicians are a lot alike. We get credit and applause for simply making easy things look difficult. Sunday morning I opened up my fridge, saw I had a little of Don’s Essence du Nord, a couple eggs, a few pieces of bacon, some crusty bread and asparagus. Looked at condiments side in the fridge and ten minutes later, magic appeared.

I use the word "magic" sarcastically because food should be simple and fresh. Anyone can toast some bread, poach an egg, fry some bacon and cook some asparagus. Why pay top dollar for a brunch when you can stay at home and create one with what you already have in the fridge? I say we all slow down this summer and enjoy the little things.

Keep it Simple, Keep it Fresh and Keep it Local

Richard

Easy Essence du Hollandaise
Most French chefs will scoff at this version of Hollandaise. This is not made for them; it is intended for the typical cook at home.

2 egg yolks
1 T. stone ground mustard
1 T. fresh-squeezed lemon juice
Pinch white pepper
Drop of Worcestershire sauce
1 T. Crofut Essence Du Nord
2 sticks butter (Melted)
Salt to season

Fill the bottom of a double boiler halfway with water. If you do not have a double boiler, fill a sauce pan half way with water and use a mixing bowl that covers the sauce pan. Just make sure that the water does not touch the pan. Bring water to a simmer. In the top of the double boiler, whip together egg yolks, lemon juice, white pepper, Worcestershire sauce, and wine.

Add the melted butter to egg yolk mixture slowly while whipping the eggs. If hollandaise begins to get too thick you can always add a little hot water to thin it out. Continue to whisk until all the butter is incorporated into the eggs. Take off heat, cover and wait until serving.

Fun w/ Food & Wine 6/27/2010

Thanks again for all those that came out to the vineyard this past weekend. It was fun to not only see some familiar faces, but it was great to see new faces coming out enjoying the food, wine, scenery and most of all supporting local crowers!

As promised, I will post some of the recipes that were featured though please bear with me as like the Fun w/ Food & Wine events, the recipes are more spontaneous than rehearsed. Controlled chaos at its best!

Any Comments, Suggestions or questions please send us a note to funfoodwine@gmail.com.

Ginger-Teriyaki Shrimp & Miso Cabbage Slaw, Served w/ River Valley White
“What could be better than orange, ginger and teriyaki over grilled shrimp on a summer day? As stated over and over again, Molly and I like to keep these Fun w/ Food & Wine recipes simple so anyone can do at home. Fun w/ Food & Wine is not about the complexity of a recipe, but simplicity as the easier the recipe, the more time to spend enjoying friends, family and great local wine during our short Minnesota summers.”

Shrimp Marinade
8 shrimp
1 orange (sliced wedge style)
1/2 cup teriyaki sauce
1T Fresh Ginger (Pureed in food processor)
1t. Garlic (Chopped)

Soak wooden skewers in water for about an hour. Stir teriyaki, ginger and garlic together and pout over shrimp. Let sit for hour in the fridge. Skewer shrimp and orange wedges. Grill for 2 minutes per side and serve over miso slaw.

Slaw Dressing:
1/2 cup Mayo
1/4 cup Rice Wine Vinegar
1 T. Honey
1 T. White Miso

Tossed w/ Shredded Cabbage


Ahi Steak Sandwich and Cilantro Pumpkin Seed Pesto, Served w/ Frontenac Gris

“This recipe comes from the beginning of my career in early '90s. This recipe was a popular lunch at the original Pickled Parrot in Minneapolis. Chef Steve Meyer came up with this recipe. I owe my culinary career to Steve for having faith in a long haired kid that brought nothing to the table but drive and passion.”

2 5 oz Ahi steaks
1 bunch cilantro
1 clove garlic
1/4 cup toasted pumpkin seeds
1 cup olive oil
Salt & Pepper Taste
1 T. Cajun seasoning
1 Roma tomato (sliced)
Whole Wheat or Wild Rice bun

(For this recipe we used Paul Prudhomme’s “Poultry Magic” as the Cajun seasoning. Odd I know, but it just works...)

Cilantro Pesto
In blender or food processor toss in Cilantro, Garlic, Pumpkin seeds and pulse while slowly pouring in olive oil. Set aside.

Pour a little olive oil over ahi and dredge in Cajun seasoning. Grill until desired temperature. I like it about 3 minutes on each side, so that the ahi has some pink in the middle. Serve on bun, Dollop pesto on top. A little red leaf lettuce and sliced Roma tomato and suddenly your back at the original Pickled Parrot. Only thing missing is one of Sharky’s Bloody Mary’s.


\m/ Richard

It’s Summer! ....Now what?

One of the biggest dilemmas of summer time is the get together. Let’s face when most are invited to a gathering at the lake, a picnic or even simple “let’s just get together”, we always ask ourselves what should we bring? If it’s Aunt Anne’s Tater Salad, Claire’s Tuna Noodle or even Dennis’ Doritos Slaw (Yes I’m afraid that is a true salad) the first thing to take into consideration is Food Safety.

Summer Safety Tips: Time & temperature is key to providing a safe summer meal and with the heat increasing as the days get longer time provides an even bigger role. When serving outside, following these three simple rules can help ensure a safe summer get together!

1. Keep hot foods hot and cold food cold, though on a 90+ degree day sometimes a potato salad can quickly wear out its welcome.

2. Try to keep waste down by keeping a back-up in a tight iced cooler and refill as necessary.

3. Never let food sit out for more than an hour and once it has been served, be sure to throw away any remaining leftovers!

Here are a few composed salad recipes from back in the day that still work great for the summer outings!

Keep it Simple, Keep it Fresh and Keep it Local!

\m/ Richard


Salad w/ Buttermilk dressing
(an old Martha Stewart recipe that holds its own to this day)

The What
8 slices bacon
half baguette, sliced into 3/4 inch cubes (about 4 cups)
2 tablespoons olive oil salt and pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 green onion, trimmed and thinly sliced BLT
1 pound romaine hearts, coarsely chopped
1 pint grape tomatoes, halved

The How
Preheat oven to 375°. Arrange bacon in a single layer on 1/2 of a rimmed baking sheet. On the other side of the baking sheet, add the bread cubes and toss with the olive oil. Bake for 15 minutes, tossing the bread cubes halfway through. The bacon should be crisp and the bread cubes are toasted. Crumble the bacon into large pieces.

In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Add in lettuce, tomatoes bacon and croutons; toss to coat with dressing. Serve immediately.


Easy Three Bean Salad

The What:
1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

The How:
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.

Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.


Simple Grilled Vegetable Salad

Dressing
3 tablespoons red wine vinegar1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil

Veggies
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 roma tomatoes, halved lengthwise

Dressing: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper.

Veggie: Heat Grill to Medium. Arrange all vegetables on baking sheet or cutting board. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, All Veggies will be done at different times so cook until desired temp. Place veggies back on baking sheet or cutting board.

Grill endive and radicchio until lightly charred, turning often, this should take about 5 minutes. Place with other veggies. Place tomatoes, skin side down, on grill and cook until just charred. Turn tomatoes; grill until just beginning to soften.

Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Let stand at room temperature. Mix dressing into vegetables. S& P to taste!

Keep It Local - Rhubarb Strawberry Cream Pie

Recently Molly and I decided to head to Minneapolis and roam around the Minneapolis Farmers Market. We got in the car and drove the 52 miles only to wonder where all the pineapple farms in Minnesota are? Also, when looking at the signs above each vendor I wondered what “licensed re-seller” meant? Could go to the grocery store, buy a case of avocados and sell them at a farmers market? I’m not bagging on the Minneapolis Farmers Market as local farmers DO get a chance to get up each morning to sell their passions and goods, I am simply wondering... how can we truly support the local farmers and growers within reach of our own community?

I found it. The Minnesota Department of Agriculture has its own website with a search engine that lists all the local & CSA Farms (Community support Agriculture), retailers and pretty much anything food stuff by simply typing in your zip code!
www.minnesotagrown.com

I had no idea that I have 95 options of supporting my local farmers and retailers within 20 miles from my house. I knew New Prague and Prior Lake had great farmers markets, though I had no idea Lakeville, Apple Valley and even Burnsville have local farmers markets too.

It is all in the website. Check it out and keep it Local!!

Speaking of keeping it local... Working in a professional kitchen I am fortunate to work with some pretty amazing people and even better cooks. This recipe was given to me by a friend who has a passion for baking and keeping it simple.

I can not pretend that this is my recipe as I have stated many times in the past that I do not & can not bake! Give me a grill, a sauté pan or a broiler and I can do some cool things, but give me a measuring cup and an oven and I will wreck what ever I try though even I can make this dessert! Top it with some Vanilla Bean Ice Cream!

Rhubarb Strawberry Cream Pie
That’s Right... I said Cream Pie. As soon as you try this, you will see what I mean! Yum!

The What
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon ground nutmeg
3 eggs, beaten 4 cups chopped rhubarb
3 cups halved fresh strawberries
2 Pillsbury 9 inch pie crust
1 egg white

The How
1. Set oven to 400
2. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb and strawberries making sure to coat well. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
3. Bake roughly 50 to 60 minutes or until rhubarb is tender and crust is golden.

\m/ Richard

Fresh Herbs

In the past year or two, patio herb gardening has become all the rage. It’s easy, it’s fresh and it gives home cooks spontaneity. Instead of searching through the stores looking for expensive small portioned herbs, we now have them freshly growing throughout spring and summer right outside our kitchen windows. Whether we want to snip chives for a garnish or add fresh basil to diced tomatoes for quick Bruschetta, gardening fresh herbs are as easy to grow as they are wonderful to use. I do not have a green thumb by any means yet I have been successful at growing fresh herbs by doing something I do best… Forget about them!

Get a flower box, a little soil, some of your favorite herbs, plant, water and let them do all the work! Thyme, Chives, Rosemary, Basil, Tarragon, Parsley and even Lemon Grass have all found its way to my patio. Nothing is more fun for me than having opportunity to improvise in my cooking by being able to walk three steps from the grill and have all these fresh herbs available. Besides, we eat with our eyes first and what better way to serve food in our homes than adding a little garnish!

Here's a recipe to give you a simple taste of spring using your fresh herbs. I tried this one the other day and it was great!

See you at the winery,
\m/ Richard


Grilled Chicken Salad w/ Tarragon Pesto

The what:
1/4 cup (packed) fresh tarragon leaves
1/4 cup (packed) fresh Italian parsley leaves
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons olive oil, divided, plus additional for brushing
4 tablespoons pine nuts, divided
4 boneless chicken breast halves with skin
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes
1 cup thinly sliced cucumbers

The How:
Place 1/4 cup tarragon leaves parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in blender; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season w/ Salt & Pepper.

Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl.

Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, roughly 8-10 minutes.

Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper.

Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Drizzle pesto over chicken. Garnish with toasted pine nuts

Time to Ramp up Spring!

Ramps, other wise know as wild leeks or wild onions are the true sign that spring is here and we can now speak of winter in past tense! Each spring I wait for my produce guy to give me a call, letting me know that they here! Their onion appeal and garlic like taste amplify any recipe!
\m/ Richard

Below is a recipe that was past on to me from another chef. I tried it and LOVED IT!

Seared Salmon w/ Pasta & Ramp Pesto

Ingredients

• 2 tablespoons plus 1/2 cup olive oil, divided


• 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops


• 1 cup freshly grated Parmesan


• 1/3 cup almonds


• 2 tablespoons chopped fresh tarragon


• 12 ounces fettuccini


• 6 salmon steaks

Preparation

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor. Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.


• Cook pasta in large pot el dente


• Heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.


• Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Northwoods Red Roast Beef Au Jus Sandwiches

Who said great food can’t be easy?
When Minnesota weather starts to get nice we all want to enjoy it and not have to spend hours in the kitchen. Here is a quick crock pot recipe we did the other day. Throw in the pot and forget!

Northwoods Red Roast Beef Au Jus Sandwiches
1-4 lb rump roast
1 can beer
1 pouch French onion soup mix
1 cup Northwoods Red
1 (8 ounce) can beef broth

Put all ingredients in a Crock Pot and cook on low 7 - 8 hours. Shred with a fork.

Onions
1 T butter
1 sliced Vidalia or Sweet Yellow onion
1 splash of Northwoods Red Crofut wine

In skillet, melt butter over medium high heat. Add onions and stir. Turn heat down to medium and stir until onions caramelize. Turn heat on high and deglaze with wine.

Serve Roast beef on toasted dinner roll, onions on top and side of Au Jus. Yum!!!