All posts for the month July, 2012

Greens and Prosciutto

It’s the season of greens. Our local farms are growing a very diverse variety,  and confronted by so many beautiful choices in the produce department, I opted to make a meal of them.

Greens and Prosciutto Atop Pumpkin Gnocchi

extra virgin olive oil
1 package prosciutto
1 bunch dandelion greens, coarsely chopped, stems removed
1 bunch red chard, coarsely chopped, stems removed
1 bunch dino kale, coarsely chopped, stems removed
3 cloves of garlic, chopped
1 TB pine nuts
1 package pre-made gnocchi (I used a pumpkin gnocchi found in the refrigerated section of the grocery store.)
grated Parmesan for garnish

Fill a large pot with water and set to boil.

Add enough extra virgin olive oil to coat the bottom of a large skillet. Warm up over medium heat. Add prosciutto and cook until golden brown.

Add all of the greens and stir until everything is coated in oil and prosciutto has been turned to the top. Add garlic and cover, cooking about five minutes or until greens are wilted. Remove cover and stir in pine nuts.

Meanwhile, throw gnocchi into the boiling water. Cook to package directions. Drain.

Layer greens over gnocchi on a plate and garnish with Parmesan. We paired dinner with a wonderful Pinot Grigio.

by Mellisa on July 28, 2012  •  Permalink
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Posted by Mellisa on July 28, 2012

https://sapidcellardoor.com/2012/07/28/greens-and-prosciutt/

Peachy Keen Sandwich

Oh, summer! While I’m not a fan of the intense heat, I am a very definite fan of the sweet flavors that the heat produces. Peaches are an obvious example of the glories of hot temperatures. Tomatoes are another.

When the mercury rises, I tend to get on caprese sandwich kicks, and I’ve made quite a few already this season. To change things up a bit, I decided to grill some peaches as a substitute for tomatoes. The result was heavenly.

I have a few of notes about this sandwich. One is that I always use a griddle when preparing my bread. Creating a toasted garlic bread brings me back to nights spent at my grandma and grandpa’s house. Grandma would make me garlic bread, toasted face-down on the griddle as a just-before-bed snack. The second is that I mistakenly purchased a tarter sauce jar when I meant to pick up mayonnaise. It was quite the happy accident, as a thin smear of the sauce has brought my sandwiches to a new level of flavor. And of course, if you don’t have a griddle/grill reversible pan, griddle the bread in a regular pan, and if you have a real grill, enjoy the outdoors while cooking those peaches.

Grilled Peach, Basil, and Mozzarella Sandwich

One peach, sliced

Two sprigs lemon basil, leaves removed from stem

sandwich roll

sliced mozzarella

drizzle of fig balsamic vinegar

tarter sauce with jalapeno and horseradish

tsp butter

garlic powder, salt, and pepper to taste

Warm up grill side of grill pan on medium-high heat. Place peach slices on grill. Drizzle with vinegar and sprinkle with salt and pepper. After two minutes, turn over slices and repeat process. After two more minutes, remove from grill and set on a plate to cool.

Scrub down grill and flip to griddle side. Warm griddle on medium-low heat.

Cut roll in half. Butter each half and dust with garlic powder. Place halves butter-side-down on griddle and heat until golden. Remove from heat.

Spread sauce thinly over each slice of bread. On one half, add the basil leaves and sliced mozzarella. On the other half, add the grilled peaches. Drizzle leftover peach and vinegar liquid that has pooled on the plate over mozzarella. Fold halves together and enjoy with a sparkling moscato.

 

by Mellisa on July 21, 2012  •  Permalink
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Posted by Mellisa on July 21, 2012

https://sapidcellardoor.com/2012/07/21/peachy-keen-sandwich/

Poached Eggs and Dill Sauce

While chatting with a customer on my work Facebook page this week, the conversation struck upon the topic of my favorite condiment of all time — Larrupin’ Mustard Dill Sauce.

Having lived in Humboldt County for a decade, this splendid sauce was almost taken for granted. When I — sadly — moved away, bringing it back into our lives was of utmost importance. Luckily, my Charles is the Grocery, Wine & Beer Manager of the store, so when he found a vendor, in it came. Our pantry hasn’t been without it since.

Anyway, this lovely customer Melinda, said that she makes an altered Eggs Benedict with the sauce. It was my dinner the last two nights, and it couldn’t be easier.

Saucy Dill Benedict

2 eggs

1 English Muffin

lox

butter

Larrupin’ Mustard Dill Sauce

Poach the eggs to desired consistency. I like a runny yolk.

While eggs poach, toast the muffin. Spread butter on the toasted bread.

Cover the muffin with lox, whatever thickness you choose. Slide the poached egg on top. Drizzle with a healthy amount of Dill Sauce.

I love Larrupin’ Sauce on salmon. Before going on my Benedict bender, I had drizzled it on a small filet that I had grilled, and it was, of course, terrific.

by Mellisa on July 14, 2012  •  Permalink
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Posted by Mellisa on July 14, 2012

https://sapidcellardoor.com/2012/07/14/poached-eggs-and-dill-sauce/

Citrus-y Tempeh

When the warm weather hits, stir-fry reigns supreme. It doesn’t overheat the house, it’s light on the palate and light in the belly.

While looking for ways to cook up a quick tempeh for dinner, I stumbled across 101 Cookbooks and read her wonderful description of Orange Pan-glazed Tempeh. I had to try it, and of course, I tweaked it a tad.

Her version called for maple syrup as a sweetener, but I found that created too much sweetness when coupled with the flavors of the tempeh and the wild rice with kale that I made for the dish’s foundation. The original also called for cilantro leaves to garnish the top. I’d recommend that. I didn’t end up doing it, as I chose to use the last bit from my garden inside the dish and didn’t have any left for garnish. (My cilantro has now bolted, which means it’s time to dig it up and plant some kale.)

Here’s my altered recipe:

1 cup orange juice (Since citrus isn’t in season, I used a high quality, pre-made juice)
1 tablespoon freshly grated ginger
2 teaspoons tamari
1 1/2 tablespoons mirin
1 tablespoon chopped cilantro
3 garlic cloves, chopped
6 ounces of tempeh
1 tablespoon olive oil

Warm up a large skillet over medium heat.
Put the orange juice in a small bowl. Add the ginger, tamari, mirin, cilantro, and garlic. Mix together and set aside.
Cut the tempeh into small pieces.
Drizzle olive oil in skillet. Add the tempeh and sautee until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a thick glaze.  Stir once or twice while cooking to allow tempeh to absorb as much citrusy flavor as possible.
Serve the tempeh with the sauce.

by Mellisa on July 7, 2012  •  Permalink
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Posted by Mellisa on July 7, 2012

https://sapidcellardoor.com/2012/07/07/citrus-y-tempeh/

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