The Wines of Summer
Ingredients
Salad Ingredients
Beets - (boiled until a fork easily goes in it -- about an hour), peeled, sliced
into strips
Fresh arugula - rinsed -- patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Dressing ingredients
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper
Directions
The amount of ingredients depends on how many people you are serving and how
much salad you intend to serve them. The important thing is that this is a good
blend of flavors. I didn't try tossing this salad; each plate was composed
individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon,
1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to
taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves,
a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts.
Use a vinaigrette salad dressing or what I've described above.
Ingredients
1/3 cup strained fresh orange juice
1 hard-cooked large egg yolk
1 tablespoon rice vinegar
1/2 teaspoon Dijon mustard
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup canola oil
1/4 cup capers -- preferably nonpareil, rinsed and patted dry
1 medium pink grapefruit
1 tablespoon ground coriander
1 tablespoon ground cumin
16 large sea scallops (about 1 1/4 pounds)
Mint leaves and tarragon leaves -- for garnish
Directions
In a small skillet, simmer the orange juice over moderate heat until reduced to
2 tablespoons, 6 to 7 minutes. Transfer to a blender. Add the cooked egg yolk,
rice vinegar and mustard and process until smooth. With the machine on, add 1/3
cup of the olive oil in a thin stream and process until emulsified. Season with
salt and pepper and transfer to a small heatproof bowl. Set the bowl over a
small saucepan of barely simmering water and keep the sauce warm; do not boil.
Wipe out the skillet. Add the canola oil and heat until shimmering. Add the
capers and cook over moderately high heat until they open slightly and begin to
brown, about 4 minutes. Using a slotted spoon, transfer the capers to paper
towels to drain.
Using a sharp knife, peel the grapefruit, removing all the bitter white pith.
Working over a bowl, cut in between the membranes to release the segments into
the bowl.
In a small bowl, combine the ground coriander and cumin. Season the scallops
with salt and pepper and dip half of each scallop into the spice mixture to coat
it. In a large skillet, heat the remaining 2 tablespoons of olive oil until
almost smoking. Add the scallops in a single layer and cook over high heat until
golden, about 3 minutes. Turn the scallops and cook for 1 minute longer. Remove
from the heat.
Spoon 2 tablespoons of the warm sauce onto each of 4 plates. Arrange the
scallops on the sauce and place the grapefruit segments around them. Scatter the
capers and herbs over the scallops and serve right away.
Ingredients
1/2 cup drained sliced pimientos (two 4-ounce jars)
1 teaspoon wine vinegar
3 tablespoons olive oil
4 large onions (about 4 pounds in all) -- cut into thin slices
1/2 teaspoon salt
2 12 inch store-bought pizza shells -- such as Boboli
6 ounces fontina -- sliced thin
6 ounces Roquefort or other blue cheese -- crumbled (about 1 1/2 cups)
2 tablespoons grated Parmesan
Directions
Heat the oven to 425°. In a small glass or stainless-steel bowl, combine the
pimientos with the vinegar and set aside.
In a large nonstick frying pan, heat the oil over moderate heat. Add the onions
and salt and cook, stirring frequently, until golden, about 20 minutes. Remove
from the heat and stir in the pimiento mixture.
Divide the onion mixture between the 2 pizza shells. Top each with half of the
fontina, Roquefort, and Parmesan.
Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking
sheets until the cheese melts, about 15 minutes.
Ingredients
2 tablespoons cooking oil
1 pound sirloin steak -- cut into 1-inch cubes
1 1/2 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1/2 pound Portobello mushrooms -- stems removed, caps cut in half and then
sliced crosswise
1 shallot or 2 scallions including green tops -- minced
3/4 cup canned low-sodium chicken broth or homemade stock
1/4 teaspoon Worcestershire sauce
3 ounces Gorgonzola or other blue cheese
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
3/4 pound rigatoni
Directions
In a large frying pan, heat 1 tablespoon of the oil over moderate heat. Season
the steak with 1/4 teaspoon each of the salt and pepper and add it to the pan.
Brown on all sides, about 4 minutes, and remove. The meat should be medium rare.
Add the remaining 1 tablespoon oil to the hot pan, along with the mushrooms and
1/4 teaspoon of the salt. Cook for about 2 minutes. Remove the mushrooms from
the pan and add to the steak.
Add the shallot, broth, and Worcestershire sauce to the hot pan. Cook, stirring,
to dislodge any browned bits that cling to the bottom of the pan. Simmer until
the liquid is reduced to about 1/3 cup, approximately 5 minutes.
Add the cheese and the cream to the pan along with the steak and mushrooms and
any accumulated juices, the remaining 1 teaspoon salt and 1/2 teaspoon pepper,
and the parsley. Simmer to heat through, about 1 minute.
Meanwhile, in a large pot of boiling, salted water, cook the rigatoni until just
done, about 14 minutes. Drain the pasta and toss it with the sauce.
Ingredients
Rib Ingredients
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon dry mustard
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 pounds baby back ribs
1/2 cup medium-dry sherry
Guava Barbecue Sauce Ingredients
8 ounces canned guava paste - cut into 1/2-inch pieces (1 cup)
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons tomato paste
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh ginger
1 scallion -- white part only, minced
1 garlic clove -- minced
1/4 cup water
Salt and freshly ground pepper
Directions
Light a grill. When the coals are covered with a light gray ash, push them to
opposite sides of the grill and set a disposable drip pan in the center. If
using a gas grill, turn off the center burners.
In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder,
pepper, cinnamon and cloves. Sprinkle the mixture over the ribs. Pour the sherry
into a spray bottle.
Place the ribs on the hot grate above the drip pan and away from the coals, bony
side down. Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and
grill for another 30 minutes. Shift the ribs around (but keep them bony side
down) and spray once more with sherry. Cover and grill for about 30 minutes
longer, until the meat is tender. Replenish the coals as necessary throughout
grilling.
Take the ribs off the grill and spread the coals out evenly. Brush the Guava
Barbecue Sauce on both sides of the ribs and grill directly over the fire for
about 1 minute per side, until glazed and bubbling. Transfer the ribs to a
platter and let rest for 5 minutes. Cut down between the bones and arrange the
ribs on a platter. Pass the remaining sauce at the table.
Guava Barbecue Sauce
In a small saucepan, combine the guava paste with the vinegar, rum, tomato
paste, lime juice, soy sauce, Worcestershire sauce, ginger, scallion, garlic and
water and bring to a boil. Simmer over low heat, stirring occasionally, until
reduced to 1 1/4 cups, about 15 minutes. Season the sauce with salt and pepper.
MAKE AHEAD The barbecue sauce can be refrigerated for up to 5 days.
Ingredients
Roulade
2 ounces bittersweet chocolate -- melted and cooled to room temperature
2 large egg yolks
1/4 teaspoon salt
3/4 cup granulated sugar
7 large egg whites
1/4 cup cake flour, sifted
Cream filling
2 cups heavy cream
1/3 cup unsweetened coca powder
3 tablespoons granulated or superfine sugar
Powdered sugar for finishing Strawberries, raspberries, or chocolate curls for
finishing
Directions
Preheat the oven to 425 degrees F and position a rack in the lower third of the
oven. Line a 17-by-12-inch rimmed baking sheet or jelly-roll pan with parchment
paper.
To prepare the cake: Whisk together the chocolate, egg yolks, salt, and 2
tablespoons warm water in a large bowl. Set aside. Stir the granulated sugar and
1/4 cup water in a small saucepan over medium heat to dissolve the sugar. Remove
from heat and let cool slightly.
Whip the egg whites at high speed until they are very foamy and just beginning
to form soft peaks. Slowly drizzle in the warm sugar syrup as you continue to
whip until the whites form medium peaks that hold their shape but are not at all
stiff or dry.
Use a spatula or handheld whisk to gently stir one-third of the egg whites
into the chocolate mixture. Gently fold in the flour and then the remaining egg
whites. Immediately spread the batter evenly into the prepared pan. Bake until
the cake springs back when you press it lightly in the center, about 15 minutes.
Do not be concerned if the cake puffs in places; it will settle as it cools.
Transfer the pan to a rack and let the cake cool completely.
To prepare the filling:
In a medium bowl, combine the cream, cocoa powder, and granulated or superfine
sugar. Whip the filling to firm peaks, starting at slow speed and increasing to
medium-high as it thickens.
Run a sharp knife around the edge of the cooled cake, then invert the cake onto
a piece of parchment paper on a flat surface. Carefully peel the parchment paper
from the bottom of the cake. Spread the filling evenly over the cake, making
sure to go all the way to the edges.
With a short side of the cake facing you, tuck 1/2 inch of the cake's edge
tightly over the filling, then begin to roll, using the parchment to help form a
tight roll. Pull away the parchment as you roll to prevent rolling it into the
cake. Trim the ends of the roll, cutting at a slight angle. (The cake can be
tightly wrapped and refrigerated for up to 4 days or frozen for up to 2 weeks;
leave wrapped while thawing in the refrigerator.)
Transfer the cake to a serving platter. Just before serving, sift powdered sugar
over the top. Cut the cake into slices about 1 inch thick on a slight angle
using a thin, sharp or serrated knife. Garnish with berries or chocolate curls.
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