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Tag Archives | Winter 2010-2011 Recipes

Grilled Corn and Black Bean Salad with Basil-Lime Vinaigrette

Recipe courtesy of Victoria Haveman and John Beatty, Victoria’s Espresso and Wine Bar

This is a great winter salad that’s colorful, has bright herbaceous flavors and utilizes the corn that we froze in the summer. You won’t find onion in our salad at the café—we don’t want to scare off anyone’s lunch date, plus this salad is sooo flavorful that it isn’t necessary.

The bonus: the carb content is good, it contains 50% of daily dietary fibers and a full serving of protein.

For the salad:

3 ears corn, fresh grilled or 1 cup frozen corn, thawed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded and cut into small cubes
1 yellow or orange bell pepper, cored, seeded and cut into small cubes
2 celery stalks finely chopped
1 red onion (optional)
1 mango (optional), peeled, seeded and cut into
1⁄2-inch pieces (you won’t find mango in our café version due to its sensitivity to air and quick aging)

In a medium bowl, mix together the corn, beans, peppers and celery. Add onion and mango if desired.

For the vinaigrette:

2 limes, zested and juiced
1⁄4 … Read More

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Celeriac and Jerusalem Artichoke Soup with Beet Purée

These vegetables need a really, really good wash to remove soils. While this white soup might seem delicate, the melding of these unique vegetables creates a rich smooth flavor. Deglazing the pan after caramelizing the veggies is key for flavor development.

For the soup:
3–4 tablespoons organic butter
1–2 celeriac (about 1–2 pounds), peeled and roughly chopped
10 Jerusalem artichokes (about 1 pound), roughly chopped
3 smallish potatoes, diced
2 large leeks, sliced (white and pale green parts only)
1 large onion, peeled and chopped
Salt and pepper
Verjuice, light port or bourbon
3 cups chicken or vegetable stock
1⁄2 teaspoon fresh ground ginger
3 fresh sprigs savory (or 1⁄2 teaspoon dried)
5 fresh sprigs marjoram (or 1⁄2 teaspoon dried)
1⁄2 cup Big B’s Ginger Apple juice
3 1⁄2 ounces heavy whipping cream
1⁄2 cup sour cream

In a heavy saucepan, melt the butter over medium-low heat. Add the celeriac, Jerusalem artichokes, potatoes, leeks, onion and a pinch of salt and pepper. Cook the vegetables gently
until they caramelize, about 15–25 minutes. Remove veggies from the pan and deglaze the pan with a nice verjuice (juice of unripe grapes), light port or bourbon of your choice. Put
everything back in … Read More

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Stewed Rabbit Fricassee with Creamed Polenta

FOR THE RABBIT :
2 whole rabbits
3 ounces pure olive oil or other cooking oil
6 garlic cloves, sliced
1 onion, small dice
2 ribs celery, small dice
1 carrot, small dice
1 cup red wine
25 ounces chicken stock
1 pint tomatoes, medium dice
2 slices thick bacon, small dice
1 1⁄2 cups Shiitake mushrooms, cut stems to 1-inch, then cut in half lengthwise
12 Castelvetrano olives or any other large, buttery green olive, pitted and quartered
2 1⁄2 tablespoons sliced sage (sliced crosswise)
1 tablespoon chopped tarragon
2 tablespoons butter
Salt and pepper

FOR THE POLENTA :
2 1⁄2 cups water
1⁄2 tablespoon salt
1 cup polenta
1⁄2 cup heavy whipping cream
1⁄4 cup mascarpone

Remove whole hindquarters from rabbits and, along with the body meat, cut into 1-inch pieces. In a hot cast-iron pan, sear rabbit hindquarters, then remainder of meat until browned; reserve.

Heat oil in a large pan (that has a lid), over low-medium heat. Sauté the garlic, onion, celery and carrot in the oil. Once cooked, add the red wine and reduce to a thin syrup, approximately
10 minutes. Add the chicken stock and tomatoes and bring to a simmer. Once simmering, add … Read More

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Winter Squash Risotto

1 winter squash (Butternut, Buttercup, Acorn or small pie pumpkin)
Salt and pepper
4 tablespoons butter
1 ounce extra-virgin olive oil
1 medium onion, small dice
2 garlic cloves, sliced thin
5 sage leaves, sliced thin
1⁄8 teaspoon nutmeg
1 1⁄2 cups Arborio rice
5 cups stock (chicken or vegetable)
1 1⁄2 cups heavy cream
Juice of half a lemon
Pecorino Romano or Parmesan cheese for shaving

Peel the skin off of entire squash and cut the squash in half. Cut one of the squash halves into a small dice. Bring lightly salted water to a boil and blanch diced squash until al dente. Take other half of squash and rough chop, cook in lightly salted water until cooked through and purée in blender until smooth. Season with salt and pepper. Place a heavy-bottomed pan on medium-high heat, add butter and oil; cook until butter begins to brown slightly. Add onion, garlic, sage and nutmeg; cook on medium heat until onions are translucent. Stir in Arborio rice and cook on medium heat while slowly stirring until rice begins to slightly stick to the bottom of the pan. Add squash purée and half of the stock, continue to stir. Once the … Read More

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