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Winery Recipe: Lamb Kebabs with Tzatziki
Sep 17, 7:02PM
Lamb Kebabs with Tzatziki
Serves 4 to 6
Note: Pairs well with pinot noir or a Rhone blend.
Tzatziki:
2 cloves garlic, minced finely
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup Greek yogurt
1/2 cup sour cream
1 cucumber, peeled, seeded and finely diced
1 teaspoon each chopped fresh dill and parsley
1/2 teaspoon chopped fresh mint
Spice mixture:
1 tablespoon dry mustard
2 teaspoons fresh ground black pepper
1 teaspoon each granulated garlic, granulated onion, ground coriander, smoked paprika (pimenton) and Hungarian paprika
1/2 teaspoon each white pepper, ground cumin and cinnamon
1/8 teaspoon ground allspice
Meat:
1 1/2 pounds ground lamb
Salt, to taste
1. In a bowl, combine the tzatziki ingredients; chill.
2. Combine the spice mixture. Divide in half and reserve half for later, or double the amount of lamb. Gently incorporate the spice mixture into the lamb, being careful not to overwork the meat.
3. Separate the lamb into 12 equal portions (2 ounces each) and form them into a sausage shape around the ends of bamboo or stainless-steel skewers. Add salt to taste. Grill to desired doneness. Serve with tzatziki and a classic Greek salad.
-- Dyon Foster, executive chef, Hahn Estates Winery
Winery Recipe: Kale Salad with Warm Bacon Dressing
Sep 17, 7:02PM
Kale Salad with Warm Bacon Dressing
Serves 4
Note: Pair this with a robust red wine and steak.
6 strips thick-cut bacon, 1/4-inch dice
1/4 cup raw pine nuts or pecans
1/4 cup finely diced shallot
1/4 cup fig balsamic vinegar
2 tablespoons extra-virgin olive oil
6 ounces baby kale or 1 bunch sturdy greens, chopped
1. In a skillet over medium heat, cook bacon until most of the fat has rendered and pieces start to become crispy. Let bacon drain on paper towels. Pour off fat, leaving about 1/4 cup in pan.
2. Add pine nuts to the pan. As soon as they begin to brown -- which will be quickly -- add shallots. Turn off heat. Let shallots soften in the pan for 2 minutes.
3. Return pan to high heat, making sure your exhaust fan is on high. Add vinegar, keeping your face away from the pan. Turn heat off; add olive oil, kale and bacon. Toss thoroughly. Divide between salad plates and serve.·
-- Dyon Foster, executive chef, Hahn Estates Winery
Evette Rios makes over classic recipes in Recipe Rehab for CBS
Sep 17, 6:41PM
Smallscreen News
By April Neale Sep 17, 2013, 18:36 GMT
Tune in to see Evette on CBS Saturdays
Tune in alert for CBS on Saturday, September 28th - as Puerto Rican TV host, lifestyle expert, writer and native New Yorker, Evette Rios, is the new host of the television program Recipe Rehab!
With the series targeting teens and part of the brand new CBS Saturday morning programming block, Evette Rios will be helping the network educate and engage the audience on healthy eating!
From CBS
Families will submit recipes and Evette will present well-known chefs with the challenge of creating healthier, lower-calorie version of the same dishes, while at the same time making it easy enough for anyone to cook at home. "I am looking forward to the thrill of helping teenagers understand that eating better can be fun and easy. Recipe Rehab is the kind of show that can really impact the future of these kids! What an honor" explains Rios.
Named "The Mobile Martha Stewart" by Latina Magazine. You might already know Evette from ABC's THE CHEW, The Rachael Ray Show, Univision, Mamiverse, Parade.com, XO Jane or her many other appearances on tv, in print, online and more!
Most recently named host of CBS' Recipe Rehab, Evette was also one of the stars of ABC's The CHEW, serving as field correspondent and roving reporter, bringing viewers the latest news from around the country, covering events, dishing on new design trends and almost anything DIY. She is also RACHAEL RAY'S Design Expert and Buddy on her Emmy Award-winning show, wowing Rachael and the audience with budget-friendly projects of all types that look top notch! Additionally, Evette has just accepted a spot as a Home & Design Contributor for the iconic Parade Magazine.
Feel free to check out Evette and some of her past crafts on her headlining blog on rachaelray.com and her weekly blogs on her own site, evetterios.com.
Bonus recipe from Evette: Grilled Cheese Chimichurri Published on June 12th, 2013
What is not to love about a grilled cheese? The warm toasty bread, the oozy- gooey cheese, so I figured, why not add a Latin flare to one of my American favorites! So I decided to add some zing with chimichurri sauce, it is one of my favorite sauces around! I first learned about it while living in Miami Beach and since then I can't touch an Empanada with out it! It's traditionally served with grilled stead and is an essential part of the Argentinian parilla but it goes great with everything! Chimichurri works well as a marinade, and is also delicious on vegetables. Grilled Cheese + Chimmichurri = YUM
Chimichurri Sauce
1 cup flat leaf parsley,
chopped 1 cup cilantro,
chopped ½ medium shallot,
small diced 1 tbsp red wine vinegar
1 tbsp dried oregano
1 tsp salt (or to taste)
3-4 cloves garlic, minced
¼ cup extra virgin olive oil oil 1 tbsp water
½ tsp red pepper flakes
Bread, Cheese
Jalapenos, sliced thin
To make sauce:
Place ingredients in a bowl. Mix with olive oil.*Best if made early and set aside to marinate.
1. Grate cheese on bread slices. Add jalapenos. Toast in Panini grill. Garnish with chimichurri sauce.
Or
2. Grate cheese on bread slices. Add jalapenos. Add sauce inside sandwich. Toast in Panini grill.
Recipe flashback: The Copy Desk Salad Bowl, a 'man-tailored ...
Sep 17, 6:39PM
Here at Foodday, we have file cabinets with recipes dating back to the 1930s. For the most part, they're a charming look back at the way Oregonians used to eat -- and a reminder of how much better food is now compared with decades past.
Recipe included with this story: The Copy Desk Salad Bowl.
The April 11, 1937, Mary Cullen Department section of The Oregon Journal, featuring "Man-Tailored Salads."One recipe carried this introduction:
"While he relaxed from writing headlines for news of world-wide importance, a newspaper man tossed around in his head -- and later in his wife's least-expensive salad bowl -- the ingredients for the salad we have named 'Copy Desk Salad Bowl.' "
It's unclear if the recipe actually came from a copy editor at The Oregon Journal, but we'd like to think it did. (The Oregon Journal, which was Portland's afternoon newspaper, was purchased by The Oregonian in the 1960s and ceased publication in 1982.)
The Copy Desk Salad Bowl is a surprisingly modern recipe, calling for an interesting mix of greens and a dressing incorporating cayenne pepper, olive oil and fresh lemon juice. We decided to try the old recipe out to see how it holds up, making a few of our own tweaks. For instance, the dressing called for a mere 1/20 of a teaspoon of cayenne, and we upped it to 1/8 teaspoon -- still a small amount by our spice-loving standards. We also reduced the dressing's salt, and substituted baby arugula for endive, since arugula is easier to find in today's supermarkets.
Turn's out the Copy Desk Salad Bowl is terrific. It's flavors are bright and refreshing. And yes, it's so easy even a man could make it.
-- Grant Butler
Candy Popcorn Casserole Recipe from temp-tations | temp-tations ...
Sep 17, 6:35PM
Cart>
Recipes>
4 Quart>
Candy Popcorn Casserole
Candy Popcorn Casserole! Come movie night, your family and friends will go gaga over this guilty pleasure. -Tara
Ingredients
- 4 cups mini pretzels
- 8 cups buttered popcorn
- 12 caramel squares, unwrapped
- 1 teaspoon water
- 1 cup chocolate chips
- 1/2 cup of your favorite movie theater candy, such as M&Ms, SnoCaps, Goobers etc.
Directions
- Spread the pretzels over the bottom of a 4 quart temp-tations® dish.
- Put the popcorn in a large temp-tations® bowl and set aside. Place caramels and water in a small temp-tations® bowl, and microwave on high for 1 minute. Stir until smooth. Drizzle 1 spoonful of caramel over the pretzels, and drizzle the rest of the caramel over the popcorn, stirring to coat. Pour the popcorn mixture over the pretzels and gently press with damp hands to even out.
- Place the chocolate chips in another small temp-tations® bowl, and microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Drizzle the melted chocolate over the popcorn and sprinkle with candy pieces over all.
- Refrigerate casserole until the chocolate is set, about 15 minutes. Keep at room temperature until ready to serve.
Tara's Tidbits™: Experiment with lots of different kinds of candies! Try leaving out the popcorn for a terrific chocolate-covered pretzel casserole, perfect for serving over ice cream.
© 2013 Temp-tations LLC. temp-tations® is a registered trademark of Temp-tations LLC. All rights reserved. View our Privacy Policy.
Recipe: Garden Green Pizza, Mushroom Pizza
Sep 17, 6:34PM
How about cooking your own pizza at home? Imagine a homemade crust topped with garden fresh veggies, some meat if you please, and not to mention, a layer of creamy cheese. If the idea tempts you already, it's perfect time to get started with these basic but interesting recipes, and surprise your friends when they drop by for a late night movie.
Here are three easy-to-make, absolutely irresistible pizza recipes shared by executive chef Paul Kinny of InterContinental Marine Drive, Mumbai.
Garden Green Pizza
Ingredients:
05 grams Dry yeast
05 grams Sugar
30 ml Lukewarm water
150 grams Refined flour
Salt to taste
125 grams Mozzarella cheese
100 grams Tomato sauce
20 grams Broccoli
20 grams Zucchini
20 grams Mixed peppers
20 grams Onions
Method:
- Combine dry yeast, sugar and lukewarm water in a bowl and mix a little and let sit for 6-8 minutes.
- Pre-boil the broccoli and saute the zucchini, mixed peppers and onions.
- Combine flour with salt in a bowl.
- Pour the water combination into the bowl and knead it into a dough.
- Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
- Roll out using your hands for an 8 inch base.
- Apply tomato sauce, mozzarella cheese and the garden vegetable topping.
- Cook in a pre-heated oven (500F) for 8-12 minutes.
- Remove from oven, slice it and serve hot.
Forest Mushroom and Jerusalem Artichoke Pizza
Ingredients:
For pizza dough
150 grams Refined flour
5 grams Yeast
5 grams Olive oil
5 grams Sugar
20 ml Milk
20 ml Water
For tomato sauce
50 grams Peeled tomato pulp
20 grams Onion
5 grams Garlic
1 bay Leaf
For topping
40 grams Mushroom
30 grams Pickled artichoke
45 grams Mozzarella cheese
15 grams Sun dried tomatoes
Method:
- Mix the yeast and sugar in 10 ml of warm water and let it rest for 10 minutes.
- Mix the other ingredients for the dough and the yeast mixture to make a stiff dough. Let the dough rest for 10 minutes.
- Roll the pizza dough into round shape, spread tomato sauce over pizza base leaving a one inch border.
- Top it with sliced mushrooms, artichokes and sun dried tomatoes, sprinkle some mozzarella cheese.
- Bake it into pre-heat oven, at 200 degrees centigrade or until the cheese is melted and crust is lightly browned.
Honey Roasted Ham, Rucola and Green Olive
Ingredients:
For pizza dough
150 grams Refined flour
5 grams Yeast
5 grams Olive Oil
20 ml Milk
20 ml Water
5 grams Sugar
For tomato sauce
50 grams Peeled tomato pulp
1 Bay leaf
20 grams Onion
5 grams Garlic
For topping
40 grams Honey roasted ham
20 grams Fuji apple
45 grams Mozzarella cheese
10 grams Black olives
20 grams Rocket leaves
5 grams Oregano
Method:
- Mix the yeast and sugar in 10 ml of warm water and let it rest for 10 minutes.
- Mix the other ingredients for the dough and the yeast mixture to make a stiff dough. Let the dough rest for 10 minutes.
- Roll the pizza dough into round shape, spread tomato sauce over pizza base leaving a one inch border.
- Top it with sliced black olives, and sprinkle some mozzarella cheese.
- Then bake it into pre-heat oven until cheese is melted and crust is lightly browned.
- Once the pizza is baked, top it with roasted honey ham, fuji apple and rocket leaves.
- Serve hot garnished with oregano.
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