29 January 2015 Easy Valentine’s Day Menu and Wine Pairings

Easy Valentine’s Day Menu and Wine Pairings

January 29, 2015 By

happy valentines day 2014From experience, we all know Valentine’s Day at a restaurant can be hectic and restricted to fixed menus. For those of you who prefer to stay home and cook up a romantic meal, here is some inspirational recipes with affordable wine recommendations. 

BONUS – breakfast:  Waffles with Raspberries and Nutella

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Cheers,

Veronique

Filed Under: American, Beef, Breakfast, Desserts, Entrees, French, Seafood, Starters Tagged With: ,
22 January 2015 Sugar and Spice Candied Nuts

Sugar and Spice Candied Nuts

January 22, 2015 By
Empty Jar
Empty Jar – Forgot a Photo!

This candied nuts recipe post was updated 1/4/21.

On New Year’s Eve, we met some friends for a celebratory meal and to my joy, my friend Diane had brought me a jar of homemade candied pecans. I’m not much of a cinnamon fan, so I don’t typically like these types of spiced and candied nuts, but Diane’s version is simply perfect.

These candied nuts are perfect to give to friends around the holidays and would make a great hostess gift. I like to use a combination of pecans and walnuts.

Ingredients:

  • 1/3 cup dark brown sugar
  • 2/3 cup white granulated sugar
  • 1 tsp. kosher salt
  • Generous pinch of cayenne pepper
  • 1 tsp. ground cinnamon (I skip this and it’s still awesome)
  • 1 egg white, room temperature
  • 1 Tbsp. water
  • 1 pound walnuts or pecan halves or whole peeled hazelnuts (or a combination)
  • Egg Whites
  • Coated Nuts
  • Sugar Spice Mix

Directions: 

  1. Preheat oven to 300 degrees.
  2. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
  3. Beat egg white and water until frothy but not stiff.
  4. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.
  5. Spread sugared nuts in a single layer on a cookie sheet lined with parchment paper. Bake for 30 minutes, stirring occasionally.
  6. Remove from oven, and separate nuts as they cool.
  7. When completely cool, place the nuts into a bowl, breaking up any that stick together.

Adapted from Elizabeth Karmel of Hill Country

Cheers,

Veronique

Filed Under: American, Desserts Tagged With: , ,
16 January 2015 Braised Beef Short Ribs

Braised Beef Short Ribs

January 16, 2015 By

Short Ribs

Short Ribs After 4-Hour Braise

It’s winter and on cold days like these, I crave slow braises and roasts. Today, I saw nice looking short ribs at the store so opted for this flavorful, slow and low braised dish for supper.

Serve these beauties with mashed potatoes and a couple vegetables and please your guests like there’s no tomorrow.

Ingredients:

  • ¼ cup vegetable oil
  • 1 tsp. each salt and pepper
  • 6 large short ribs, trimmed of excess fat
  • 6 Tbsp. flour, for dredging
  • 10 large cipollini onions, peeled and trimmed
  • 1 pound Cremini mushrooms, sliced
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 Tbsp. fresh thyme
  • 4 cups Cabernet Sauvignon
  • 48 ounces beef broth
  • Zest of one lime (optional)

Onions and Mushrooms

Onions and Mushrooms

Directions:

  1. Preheat oven to 325 degrees.
  2. Warm the oil in an extra-large Dutch oven over high heat.
  3. Rub the salt and pepper all over the short ribs then dust with flour.
  4. Sear the ribs in the hot oil until browned, about 3 minutes on each side. You’ll likely need to sear the beef in two batches unless you have a giant Dutch oven. Transfer the ribs to a plate.
  5. Lower the heat to medium-high and add the onions, cook for 5 minutes until slightly-charred, stirring occasionally. Add the mushrooms and continue cooking for another 5 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot. Add the beef, bay leaves and thyme. Cover tightly and place in the oven to braise for 4-6 hours.
  6. At this point, you can serve the short ribs or the pot can be cooled completely and refrigerate overnight. To reheat, an hour prior to serving, preheat oven to 350 degrees. Scrape off the fat that’s formed on the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes.
  7. Finely grate some lime zest, on the final dish before serving, if using.

Makes 10 servings.

Cheers,

Veronique

Filed Under: American, Beef, Entrees, Mushrooms, Slow Cooker Tagged With: , ,
4 January 2015 Chicken in Tarragon and Riesling Sauce

Chicken in Tarragon and Riesling Sauce

January 4, 2015 By

Chicken in Tarragon and Riesling SauceLast night, I made this dish using a combination of chicken and rabbit and received rave reviews on my pictures on social media…except for a couple people upset at the use of rabbit in the dish. I get it, it’s easy to associate rabbit with Bugs Bunny and get sensitive about it.

Me, I don’t see much of a difference between a cute rabbit and a cute chicken, so I used both in the recipe. It’s easy to use one or the other or both, it’s up to you and also how easy it is to source rabbit where you are.

Veggies and Bacon

Veggies and Bacon

This is such a delicious, easy-to-make recipe that you can make in the morning and reheat when your guests arrive. It’s also great for leftovers.

Ingredients:

  • 6 bacon strips, diced
  • 1 medium Spanish onion, sliced
  • 1 8-ounce package fresh sliced Cremini mushrooms
  • 8 boneless, skinless chicken thighs
  • 1/3 cup Dijon mustard
  • 1 Tbsp. vegetable oil
  • 2 tsp. tarragon
  • 2 bay leaves
  • ½ tsp. each salt and pepper
  • 1-750 ml bottle dry Riesling (or other dry white wine)
  • 1 tsp. flour
  • 1 tsp. softened butter
  • ½ cup heavy cream

Chicken Simmering

Chicken Simmering

Directions:

  1. In a large Dutch oven, cook bacon over medium heat until browned and crispy, about 5 minutes. Add the onions, coat in the bacon fat and cook until tender, another 4 minutes. Add the mushrooms and cook for 3 minutes. Transfer the cooked vegetables and bacon to a plate keeping some of the bacon fat in the pot.
  2. Place chicken in a bowl and coat with mustard. Add the oil to the Dutch oven and raise the heat to high. Brown chicken on all sides for about 5 minutes. Add tarragon, bay leaves, salt and pepper and cook for an additional minute. Add the wine and scrape any browns bits from the bottom of the pot, this is where all the awesome flavors come from.
  3. Return the vegetable and bacon to the pot and stir gently to combine. Reduce the heat to low, cover and cook for 45 minutes, stirring gently, occasionally.
  4. Raise the heat to high and bring to a simmer. In a small dish, combine the flour and butter to create a paste and add to the bubbling cooking liquid. Stir gently to ensure the butter paste is fully incorporated and sauce is slightly thickened. Lower the heat to low and cook for 5 minutes. Add the cream to the sauce and simmer for 2 minutes.
  5. At this point, the dish can be served over fluffy white rice or cooled and kept in the fridge for up to a day. To reheat, place the chicken and sauce in a Dutch oven, add ½ cup chicken stock and reheat for 30 minutes in the oven at 300 degrees.

4 Servings.

Filed Under: American, Chicken, Entrees, French, Mushrooms, Vegetables Tagged With: , , , , ,

5 Must Try Delectable Holiday Treats

December 20, 2014 By

Divine Squares

Divine Squares

Homemade treats are always well-received by guests at holiday parties. Even the strictest dieters indulge during the holidays and below are top treats sure to please holiday revelers.

Please share images and comments about these holiday treats if you make them!

Cheers,

Veronique

Filed Under: American, Canadian, Chocolate, Desserts Tagged With: , , , ,
20 December 2014 Christmas Morning Brunch Recipes from Spuntino Wine Bar

Christmas Morning Brunch Recipes from Spuntino Wine Bar

December 20, 2014 By

Spuntino Wine Bar & Italian Tapas Executive Chef, Josh Bernstein, wants to help us to impress friends and family with unique and delicious Christmas morning brunch recipes he serves at both the Clifton, NJ and the Westbury, NY locations.

Egg White Fritatta

Egg White Fritatta

Egg White Frittata

Serves 4

Ingredients:

  • ¼ cup Clarified Butter
  • ½ cup Spanish Onion, diced
  • ½ lb Chicken Sausage, cooked and diced
  • ½ bunch Rainbow Swiss Chard, cleaned and chopped
  • 8 cherry tomatoes, quartered
  • 2 cups Egg whites
  • Sea salt and ground black pepper to taste

Method:

  1. Heat a 10 inch, nonstick sauté pan over medium high heat. 
  2. Add the clarified butter. 
  3. After about 30 seconds, add the onions, sausage, Swiss chard and tomatoes. 
  4. Cook for 2-3 minutes. 
  5. Season to taste with the sea salt and ground black pepper. 
  6. Mix in the egg whites and stir with a rubber spatula. 
  7. Smooth the mixture out and place into a 400° oven for 5-7 minutes.  (The eggs should be fully set and slightly browned on top.) 
  8. Slide the frittata out of the pan onto a round plate.  Cut into 8 wedges.

 

Pane Francese

Pane Francese

Pane Francese alla Spuntino

Serves 4

Ingredients:

Pane Spuntino:

  • ¼ cup Clarified Butter
  • 1 each Crusty Baguette, cut into 1” bias slices
  • 2 cups Buttermilk
  • 8 eggs
  • 4 tbsp sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ¼ tsp Sea Salt
  • 2 Cups Maple Syrup
  • Powdered Sugar for dusting

Warm Berry Compote:

  • 1 lb Strawberries, de-stemmed
  • 1 ls Blueberries
  • ¼ cup Honey
  • 1 tbsp Vanilla Extract
  • 1 tsp Sea Salt
  • 1 tbsp Mint, chiffonade

Method:

Warm Berry Compote:

  1. Cut the strawberries into quarters. 
  2. Combine the strawberries, blueberries, honey, vanilla and sea salt in a sauce pan. 
  3. Slowly bring to a boil over low heat to allow the berries to release their liquid.
  4. Let the mixture cook for 30 minutes to reduce the liquid by at least half. 
  5. Fold in the mint.  Set aside for service.

Pane Spuntino:

  1. In a bowl, combine the buttermilk, eggs, sugar, vanilla extract, cinnamon and salt. 
  2. Whisk for 1 minute to combine well. 
  3. Dip the baguette slices into the egg mixture.  Allow to sit for one minute to absorb the batter.
  4. Heat the clarified butter in a large non-stick sauté pan. 
  5. Add the battered bread to the pan and cook for 2-3 minutes per side. 
  6. Remove baguettes from the pan and dip into the bowl of maple syrup.  Coat on both sides and place into a baking dish. 
  7. Put the pane spuntino into a 450° oven for 4 -5 minutes.  The pane spuntino will puff slightly.
  8. Remove from the oven.  Serve on top of the warm berry compote.  Dust the top with the powdered sugar.

Spuntino’s philosophy, which emphasizes fresh, locally sourced ingredients for their chef-driven made-from-scratch menu, is demonstrated in these dishes.

For more information, visit www.SpuntintoWineBar.com or at Facebook.

Cheers,

Veronique

Filed Under: American, Breakfast, Cheese, Chocolate, Eggs, Vegetables Tagged With: , , ,
18 December 2014 Easy Blueberry Overnight Oatmeal

Easy Blueberry Overnight Oatmeal

December 18, 2014 By

Oats PreparationI’ve been enjoying HOT overnight oatmeal for a few years now and I’d been curious about all the cold versions I’d been seeing on Pinterest (are we connected there by the way?).

I finally made cold blueberry overnight oatmeal and it’s FANTASTIC!! Couldn’t be simpler, mix everything in a canning jar, shake and store in the fridge overnight. I had blueberries on hand so I used those, but you can use just about any fruit you have and enjoy.  

I ate the cold oatmeal right out of the jar one morning and spooned in a dish with a drizzle of Quebec maple syrup the next day – both were super!

Oatmeal in a Jar

Oatmeal in a Jar

Ingredients

  • ½ cup old fashioned oats (not quick or steel cut oats)
  • ½ cup milk (I used low fat, but you could use almond or soy if you prefer)
  • 4 ounces plain Greek yogurt (you could use a flavored version also)
  • 2 drops pure vanilla extract
  • ½ tsp. chia seeds (optional)
  • ¼ cup fresh blueberries (could be frozen and thawed too)

Oatmeal in a Dish with Maple Syrup

Oatmeal in a Dish with Maple Syrup

Instructions

  1. In an 8-ounce canning jar (or other container with a tight-fitting lid) add the oats, milk, yogurt, vanilla and chia seeds. Place the lid on the jar and shake well to combine all the ingredients.
  2. Top the mixture with the blueberries, cover and refrigerate overnight or at least 4 hours.

Makes one serving.

Filed Under: American, Breakfast, Fruits, Vegetarian Tagged With: , , ,
14 December 2014 Fergalicious Holidays by Food & Wine Chickie

Fergalicious Holidays by Food & Wine Chickie

December 14, 2014 By

Ferguson CrestFerguson Crest is the pet project of Fergie Duhamel, singer of the Black Eyed Peas, and her father, grower Pat Ferguson. Ferguson Crest vineyard is located in Solvang, in Santa Ynez Valley, Santa Barbara County, California. Winemaker Joey Tensley turns the fruit grown by Pat Ferguson into wine, and Fergie and sister Dana join in at harvest every year.

Fergalicious is Ferguson Crest’s signature blend of Cabernet Sauvignon, Merlot, Syrah and Grenache. I was asked to taste the 2012 vintage, Fergie’s favorite, then pairing it with a recipe of my creation. Here’s the recipe I paired with the delicious wine.

Bacon, Mushroom Pasta with Light Tomato Sauce

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 1 cup sliced Cremini mushrooms
  • 2 cups cherry tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • 4 slices of bacon, cooked then roughly chopped
  • ¼ cup freshly-grated Parmesan cheese

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Raise the heat to medium-high and add the Cremini and cook for 3-4 until softened.
  3. Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created (alternatively, chop the tomatoes to that consistency). Pour the tomato mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.
  4. Add the cooked pasta and the basil to the sauce and gently stir to coat. Continue cooking for 1-2 minutes.
  5. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  6. Add the cooked bacon, stir and serve with a dusting of Parmesan cheese.

Makes 2 servings.

2012 Ferguson Crest Fergalicious

Dark ruby in the glass, this red blend offers ripe blackberry aromas with a bit of pumpkin pie spices. The medium-bodied wine has flavors of jammy blueberry with traces of cherry cola and notes of black pepper on the short finish.

Pairings: Pasta with meaty sauce, duck, roasted mushrooms, burgers

Style: Red Wine

Grape Type(s): 56% Syrah, 25% Merlot, 13% Grenache, 6% Cabernet Sauvignon

Region: Santa Barbara County, CA, USA

Price: $40

Cheers,

Veronique

Filed Under: American, By Country, Cabernet Sauvignon, Cheese, Entrees, Grenache, Italian, Merlot, Mushrooms, Pasta, Syrah / Shiraz, United States Tagged With: , , , , ,
23 November 2014 Easy Salted Caramel Sauce

Easy Salted Caramel Sauce

November 23, 2014 By

Caramel SauceI’ve shared caramel sauce recipes in the past but I thought the timing was perfect with the holidays around the corner, to do another.

This one doesn’t require fancy equipment, perfect temperature on a candy thermometer or fuss – it’s based on judging the right color for the caramel and acting fast.

Ingredients:

  • 1 cup granulates sugar
  • 1 tsp. light corn syrup
  • ¼ cup water
  • ½ cup heavy cream
  • 1 Tbsp. pure vanilla extract
  • ½ tsp. sea salt

Directions

  1. Add the sugar, corn syrup and water to a medium saucepan (the hot caramel will bubble violently when the cream’s added, so be sure to use a saucepan that’ll allow for that extra volume) over high heat until the mixture comes to a boil, whisking just to incorporate the sugar into the liquid.
  2. Allow the mixture to boil, swirling the pan to keep the liquid from browning in one spot (no whisking) for about 10 minutes over medium-high heat, or until the caramel is a deep golden color – watch carefully so as to not burn it.
  3. Put oven mitts on when the caramel is the desired color, turn the heat to low and add the cream. Swirl to incorporate then add vanilla and salt. Cook for an extra minute, whisking to be sure the caramel is smooth.
  4. Pour the sauce in a 2-cup glass measuring cup, let cool for 5 minutes then pour in a glass jar, cool completely then seal tightly. Caramel sauce will keep for a couple weeks in an airtight container at room temperature. I find the ideal vessel for this is a canning jar.

Makes 1 ½ cups of caramel sauce.

Filed Under: American, Desserts Tagged With: , , , ,

5 Easy Pies for Non Pumpkin Pie Eaters

November 17, 2014 By

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

I’m just not a fan of cinnamon so pumpkin pie isn’t a pie I enjoy. Since it seems fitting to bake pies for Thanksgiving, here are five, fail-proof pies to serve to your guests or bring as a hostess present for Turkey Day!

Cheers,

Veronique

Filed Under: American, Chocolate, Desserts Tagged With: , , , , , , ,
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