Archive | Recipes

Roasted Butternut Squash Salad

butternutsalad1

Recipe by Kirstin Jackson

Forgo the brown sugar and let the sweetness of winter squash speak for itself this holiday in a salad with fresh Greek manouri cheese, arugula and frisée, roasted pecans, and tarragon. The sweetness of the buttery and floral cheese and squash make a nice contrast to the lemony vinaigrette, lightening up the often-heavy fall flavors considerably.

2 pounds butternut squash, peeled and diced into ¾-inch cubes

1 tablespoon olive oil

⅛ teaspoon freshly ground nutmeg

½ teaspoon salt

2 ½ ounces pecans

1 head frisée, trimmed and washed

2 handfuls arugula, washed

4 sprigs tarragon, picked

1 medium-sized shallot, chopped fine

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

4 ounces manouri cheese, crumbled

Salt and pepper to taste

Preheat oven to 350º

Spread butternut squash cubes in a single layer over a sheet baking pan and drizzle the olive oil. Sprinkle with nutmeg and salt, and roast in oven for 20 to 25 minutes or until squash is tender. Set aside to cool. While squash is cooking, roast pecans on a pan in oven for 10 to 12 minutes. Let cool.

Place frisée, arugula, and tarragon leaves in a large mixing bowl along with roasted butternut squash.… Read More

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Pork Loin Stuffed with Turkey Sausage, Chard, and Sage

porkloin3

Recipe by Kirstin Jackson

When scalloped potatoes, yams, and pies are all supposed to be on the table in four hours, you may not want to bother with a bird that demands a lot of time and more oven space than the extra square footage a Hummer requires on the road. That’s where a juicy roasted pork loin stuffed with the requisite turkey fits the bill. Please don’t toss the cheese bits that leak from the center of the loin, they’re the ultimate comfort food and will sauce up the mashed potatoes or polenta on which you’ll rest the pork. There’s a good photo essay on how to “unroll” (or slice open) a pork loin at edibleeastbay.com. To find it, choose “explore” and “seasonal recipes,” then look at the Winter 2008 recipes for Bay Wolf Fennel Crusted and Stuffed Pork Rib Roast.

½ pound Italian turkey sausage, uncased

2 tablespoons canola oil

½ yellow onion, medium diced

1 bunch chard, washed, stems removed, and chopped finely

1½ tablespoon chopped sage

1 teaspoon lemon juice

3-pound boneless pork loin

2 teaspoons salt

Freshly ground pepper

3 ounces grated Havarti

Preheat oven to 350º

Bring a sauté pan to medium heat with 1 tablespoon canola oil.… Read More

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Pear, Daikon, and Shiso Salad

daikons

This salad is a great way to use the hard Asian pears you find in the market this season. It was invented out of my sister’s late summer garden, where she had a bumper crop of daikon, a large Asian radish that, like all radishes, is a member of the large brassica family and thus kin to cabbage. Daikon is grown as both a spring and a fall crop, but if you can’t find it in the market, try substituting shredded cabbage. My sister also grows perilla, an Asian herb in the mint family better known to sushi-eaters by its Japanese name, shiso, which sometimes is translated on menus as “beefsteak leaf.” You could omit it and experiment with adding other fresh herbs, such as mint. Red shiso adds a distinctive pink tint and a flavor reminiscent of cinnamon, anise, and basil. We decided that the salad serves 8, but I could easily eat 2 portions and still go back for more.          —Cheryl Angelina Koehler

2 cups daikon, grated (or shredded cabbage)

½ teaspoon salt

1 clove garlic

2 cups pear, grated (choose hard but sweet, like Asian pears)

2 tablespoons lemon juice

40 red shiso leaves, cut in chiffonade (or mint)

1 tablespoon brown rice vinegar

1 tablespoon fresh ginger, grated

Grate daikon into a large bowl, then press it to squeeze out some of the liquid and drain.… Read More

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CHOUCROUTE AND DUCK BREAST

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Choucroute

Courtesy of Arthur Wall, executive chef for The Restaurant at Wente Vineyards in Livermore

2 ounces duck fat

2 onions, thinly sliced

2 ounces bacon, thinly sliced

1 medium white cabbage, thinly sliced

12 juniper berries, chopped

20 black peppercorns, ground

1 sprig of thyme, chopped

1 bottle white wine

Heat duck fat in a sauté pan and cook onions and bacon over medium heat until onions are soft. Add spices. Meanwhile, bring a pot of water to boil and plunge the cabbage into it, removing and draining right away. Add it to onions and cook for 2 minutes. Add wine and stir. Cover pot and simmer for 1½ hours. Season with salt and serve. Serves 4.

Duck Breast

Courtesy of Arthur Wall, executive chef for The Restaurant at Wente Vineyards in Livermore

Take a sharp knife and score the skin of the duck breast with three cuts each way across, creating a criss-cross pattern. Be sure to not go all the way through the skin to the meat. The purpose of the scoring is to expose the fat to help with rendering. Season with salt and pepper.

Render the duck breast skin side down in a sauté pan on medium heat, draining off excess fat into a receptacle every 5 minutes to discard later.… Read More

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Recipes

FALL/WINTER 2010

Blueberry Pickled Fish

Molly’s Chèvre

Mostaccioli con Mandorle

Black Futsu in Green Curry Sauce

Potimarron Jeune in Tomato Sauce

Potimarron with Almonds, Garlic, and Aleppo Pepper

Grilled Potimarron with Salsa Verde

HARVEST 2010

Warm Shelling Bean Salad with Grilled Shrimp

Blackberry Vinegar

Pomegranate-Jalapeño Jelly

Brown Turkey Fig Jam with Sherry & Fennel

Gulf Shrimp Sauté

Zucchini with Onions

SUMMER 2010

Local Halibut in Albariño Crazy Water

Weedy Green Lemonade

Five-Minute Mexican Weed Wrap

Nettle Tea

Iced summer berry pudding

Sautéed Chicken Breast With Lillet Blackberry And Raspberry Sauce

Mâche salad with blueberries and toasted almonds

SPRING 2010

Porcini-braised rabbit

Clay Pot Lemongrass-Steamed Fish (Pla Nueng Morh Din)

Stir-Fried Beef with Mustard Greens

Properly Cooked Brown Rice

Yuba Rolls with Koda Kokuho Rose Rice

Festive Dumplings

A Bowl of steaming Juk

HARVEST 2009

Purple Tree Collards with Pasta and Feta

Roasted Tomato Egg Tart

Tomato and Black-Eyed Pea Succotash

Pickled Tomato Relish

Bayoubaisse

California Summer Jambalaya

Stuffed Summer Squash

SUMMER 2009

Raw Artichoke Appetizer

Baked Stuffed Artichokes

Marinated Artichokes

Fried Artichoke Hearts

Red Quinoa Salad

Roasted Cauliflower and Garlic Soup

Grilled Peaches with White Chocolate

Ginger Peach Martinis

Grilled Pork Chops

Baguette Sandwich

Plum Clafoutis

Cherry Financier

SautÉed Mushrooms with Yam Noodles

Chèvre Chaud

SPRING 2009

Pennsyltucky Blueberry Buttermilk Scones

Braised Kale with Cranberries and Almonds

Rainbow Chard Braised in a Red Curry Broth with White Beans

Matt’s Spanish Chorizo Soup with Fried Bread and Poached Egg

Tangerine Crème Brûlée

Pickled Ginger

 

FALL / WINTER 2008

Orange Salad with Dates

Oysters on the Half Shell

Wild Rice & Roasted Squash Stuffing

Old-Fashioned Stovetop Popcorn

Johnny Cakes

Spiced Corn Cookies

A Holiday Feast from Rockridge Market Hall

Crab Blini with American Sturgeon Caviar
Mixed Lettuces, Arugula, Duck Confit, and Fuji Apples dressed with Lemon Thyme Vinaigrette
Cranberry Relish with Tangerines and Crystallized Ginger
Brined and Roasted Turkey with
Porcini-Madeira Gravy
Classic Stuffing with Sage and Thyme Sausage
Mashed Potatoes with Goat Cheese and Parsley
Brussels Sprouts with Almonds and Honey Dijon Dressing
Market Hall Pumpkin Pie
Peaberry’s Hot ChocCoffee
Peaberry’s Tea Toddy

Lebna Bil Shwandr (Drained Yogurt with Beets )

Roasted Moroccan Spiced Carrots , Rutabagas, and Parsnips

Lentil Soup with Turnips, Leeks , and Lemon

HARVEST 2008

Green, Diverse, and Tasty Summer Dinner

Moyra Barsotti’s Locally Grown Ratatouile

Pizza Dough

Nibblers’ Black Forest Hash

Nibblers’ Pink Lady Apple Mostardo

Nibblers’ Roast Chicken and Apple Gyoza with Pecan Brown Butter

Trace’s Tarta de Manzana

Canned Tomato Juice

Bloody Mary Mix

Rum-Poached Plums with Grapes

Mint and Loquat Jelly

SPRING 2008

Marbled Duck Eggs

Duck Egg Chocolate – Espresso Pot De Crème

Wheat Berry Spring Salad

Savory Whole-Wheat Crêpes

Whole-Wheat Orange Lavender Shortbread

Pea Shoots Salad with Hobb’s Speck Prosciutto, Ricotta Salata, Dates, and Tarragon Dressing

Spring Rolls with Miso Seared Beef and Pea Shoots

Breakfast Miso Soup For 10

WINTER 2008

Wild Green Saag

Citrus Braised Fennel

Tian of Fennel and Kabocha

Shaved Fennel, Artichoke and Mushroom Salad with Reggiano

Bay Wolf Fennel Crusted and Stuffed Pork Rib Roast

Chiles en Nogada

Roasted Brussels Sprouts with Walnuts and Grapes

Persian Chicken with Pomegranate and Walnut Sauce

Bourbon Glüg

The Hot Vegan Pancake

California Julep

Spaghetti Col Tonno

FALL 2007

Involtini Di Pepperoni (Rolled, Roasted Yellow Sweet Peppers)

Debbe Holeman’s Chard Tart

Bagna Cauda

Oil-Cured Fish

Pear Quesadilla

Roasted Pears with Almonds and Wine

Grilled Pear, Ham and Cheese Sandwich

Pear, Blue Cheese & Endive Nibbles

Simple Roast Chicken

Solar Sirloin Tips

Solar Chicken Breasts

Alameda Island Iced Tea

The Dragon Killer

The Naval Gazer

Gran’ma Lillie Simple Sweet Potato Pie Filling

SUMMER 2007

Anisa’s Tajeen Spices

Sautéed Zucchini with Caramelized Fennel and Onions

Jicama in a Minted Salad Dressing

Tajeen of Artichokes

Chicken Marinated in Charmula with Mango/Papaya Salsa

Mango and Papaya Salsa

Flan with Cardamom, Honey, and Pistachios

Moroccan Ghreyba (Shortbread) with Lavender or Anise

The “Shehabi” Burrito

Horchata (Rice Milk) or Haleeb Min Lawz (Almond Milk) with Rosewater

Fresh Pita

Sea Palm Fettuccine with Pumpkin Seed Pesto

Pesto

Green Bean and Potato Salad4

Frittata Di Zucchine

Pasta with Cherry Tomatoes and Ricotta Salata or Manouri

Squash Blossom ‘Poppers’

Squash Blossom Risotto

Spiced Chocolate Zucchini Cupcakes

Candied Zucchini Slices

Mikan Tilapia

SPRING 2007

Grilled Jumbo Asparagus with Roasted Garlic, Red Bell Pepper, and Kalamata Olives

Strawberry Shortcake with Cornmeal Biscuit and Whipped Crème Fraîche

WINTER 2007

Aunt Babette’s Apple Charlotte

Chocolate Shortbread

Perfumed Matsutake Rice

Chicken Alla Marengo

Esin’s Lemon Meringue Tart with Gingersnap Crust

Café Esin’s Grilled Salmon with Winter Citrus Salad

Brined Pork Chops with Kumquatcherry Chutney from Cafe Esin

Wild Mushroom Stew with Polenta for a Ski-Touring Dinner

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