Laura's Best Recipes

Stuffed Bacon Wrapped Grilled Jalapenos

2010-02-05T18:12:13Z

Stuffed Bacon Wrapped Grilled Jalapenos

Ingredients:

12 large Jalapenos
2-3 oz of cream cheese, softened
1/4 cup Machego or jack cheese, shredded
1/2 cup very sharp cheddar cheese, shredded
16 slices of bacon

*you could also use goat cheese or feta as a variation*

Step 1: After washing peppers, cut off the tops and carefully clean out the seeds and ribs. Rinse with water again and dry. Normally when working with chiles I would never recommending rinsing or washing in water as they lose their oils - but in this case, you don't want these to be too hot.

Step 2: Cut bacon strips in half. Over low heat render the bacon lightly until just soft and some of the fat has rendered. Set aside all bacon except four slices. Raise heat and cook four of the slices until crispy... dry and crumble.

Step 3: In a small bowl, combine the cream cheese with other cheeses. Add the crumbled bacon. Place filling in piping bag w/ larger round or star tip.

Step 4: Fill each jalapeno with the cheese mixture until the filling just reaches the top without over filling.

Step 5: Wrap the peppers with the remaining bacon. Be sure to wrap bacon ends around the top of the jalapeno and secure with toothpicks. This will keep the cheese from running out.

Step 6: Grill at medium temperature for about 40 minutes. Bacon should be cooked and slightly crispy and peppers should be wrinkly and soft.

Quaker - Create Your Day Charity Drive for Share Your Strength

2010-02-01T15:13:57Z

Quaker and Goodbite.com Team Up to Raise Money for Share Your Strength

As you probably know, I recently won a contest with Quaker Oats. The prize was the best part... $10,000 was donated to Food For The Poor for the children of Haiti. This was before the earthquake that devastated that region. So, when Quaker and Good Bite asked if I would participate in another contest for charity - I jumped at the chance. And this time those who benefit from this one live a little closer to home.... right here in the United States.

Share Your Strength is not just a charity organization.... it's a movement to stomp out childhood hunger in the United States. We live in the land of dreams. America offers more opportunity than any other country in the world. Yet, we have kids who are hungry. It's just not right. It's even worse today in this bad economy. Not only are families struggling more, but good charities are having a harder time raising money to help them.

Good Bite and Quaker came up with a fun way to raise funds for Share Your Strength. Quaker created a fun website QuakerOats.com/CreateYourDay where you can create your own oatmeal creation. For every bowl of oatmeal created on this site, GoodBite.com & Quaker will donate $1.00 to “Share Our Strength”, a charity dedicated to ending childhood hunger, up to $25,000. This goal is no small feat, but with your help we can do it. $25,000 will go a long way to helping Share Our Strength continue their important work.

Several of the nation's top food bloggers were asked to participate in this very worthy cause. You can watch my video below and see David Lawrence introducing me to a new oatmeal creation to help "Create My Day".

I encourage all of you to visit QuakerOats.com/CreateYourDay and make your own oatmeal creation. And please... share with your family and friends!! It only takes a couple of minutes.... It's fun.... you'll be supporting a great cause.... and it won't cost you a cent!!

So, please go "Create Your Day" and let's help Good Bite and Quaker reach their goal of raising $25,000 for Share Your Strength.

Quinoa Salad With Pecans, Green Herbs, and Grilled Salmon

2010-01-19T18:23:34Z

Quinoa Salad With Pecans, Green Herbs and Grilled Salmon

by Chef Rima Olvera of "Duet"

www.rimaolvera.com

My good friend Rima Olvera was kind enough to share one of her recipes with me. She continues to surprise me with her ability to make her food unique and complex with flavors by combining simple and fresh ingredients. For all of us who indulged a little too much over the holidays . . . this dish is an ideal addition to a healthy menu in the new year.

A Note from Rima:

Let's face it . . . I love to eat. And once in a while, it catches up to me, and I am forced to diet. However, I hate to suffer. So even when I must watch what I eat, I make tasty and healthy things, so I don't get hungry and resentful and go looking for a kilo of chocolate to shovel up in protest..

Quinoa is one of the healthiest grains that you can eat. Not only is it full of fiber, but your body metabolizes it like pure protein, unlike carbohydrates. This makes quinoa a great thing to substitute for rice or wheat, etc, when you are watching your weight.

By the way, it is very important to blanch the Quinoa first as described in the recipe, as it has a natural coating of a bitter enzyme which is the plant's own deterrent to birds eating it. This must be removed before using it or it will be slimy and bitter.

The Recipe

Ingredients:

1 cup quinoa
juice from 1-2 lemons (about 1/4+ cup - preferably Meyer lemons)
4 TBSP olive oil
1 small clove garlic, grated
sea salt and pepper to taste
Chopped Chipotles, to taste
1/2 bunch green onions, thinly sliced, white and light green parts only
1/3 cup pecans, toasted and coarsely chopped
1/3 bunch cilantro, coarsely chopped
1 TBSP honey
4 thin fresh Salmon paillards (thin slices of skinless fresh Salmon fillet)

Method:

Step 1: First-in big pot of boiling water with big pinch salt, add the quinoa, and let boil for 4 minutes. Strain and rinse.*

Step 2: Mix the lemon juice, olive oil, garlic, salt, pepper, chipotles, and honey in a bowl.

Step 3: In another pot, add 1 cup water, a pinch of salt, and a little olive oil.

When it comes to the boil, add the blanched Quinoa, cover, and turn down heat to LOW. Let cook, as for rice, for about 6 mins or so, or until all the water is absorbed.

Keep cover on for additional 5 mins.

Step 4: Grind black pepper over salmon paillards, sprinkle with sea salt.

Get a Grill pan extremely hot, then briefly sear each side of the salmon for about 1 minute each side, depending on thickness.

Step 5: Fluff up Quinoa witha fork, turn it out into a bowl.

Mix the chopped Green onions and Cilantro, and the dressing, with the quinoa, then mix in the pecans. Top the Quinoa mix with the Salmon, and squeeze more fresh lemon juice over the salmon.

Mini Twice-Baked Potato Appetizers

2010-01-16T18:49:31Z

Mini Twice Baked Potato Appetizers

Makes 2 dozen

Ingredients:

24 baby Yukon Gold or red potatoes (small russets work too - but they are usually too big)
2-3 TBSP extra virgin olive oil
2 tsp freshly chopped Thyme
4 oz. pancetta or applewood smoked bacon, cooked-crispy and crumbled
5 TBSP chives, finely chopped
1/2 cup creem fraiche or sour cream
1/2 cup Parmigiano-Reggiano, coarsely grated
Sea salt and pepper

Preheat oven to 425 degrees.

Step 1: Wash, dry potatoes and place on a large baking sheet. Toss with olive oil to lightly coat potatoes. Sprinkle with half of the fresh Thyme, sead salt and pepper. Toss. Bake potatoes until they are very tender when pierced with a skewer or tooth pick... approximately 20-25 minutes. Remove from the oven and allow to completely cool.

Increase oven temperature to 450 degrees.

Step 2: Make sure potatoes are cool enough to handle. Cut the top 1/4 of the potato off. Discard tops. Use a small spoon to gently hollow out the inside. Scoop the potato flesh out and transfer it to a large bowl. Mash the potato flesh with a fork or masher. Combine it with bacon or pancetta, chives and creme fraiche and the remaining Thyme. Season to taste with sea salt and pepper.

Step 3: Again, carefully using a small spoon, gently fill each hollowed potato with the filling. Use your fingers to ensure it's all the way inside and it should be slightly mounded at the top. Sprinkle with Parmigiano-Reggiano.

Step 4: Make sure all potatoes are facing up on the baking sheet and return to the oven. Bake an additional 8-10 minutes until filling is completely heated. Sprinkle with the remaining chives. Serve immediately while warm.

Swiss Cheese Fondue

2010-01-16T16:32:49Z

Swiss Cheese Fondue

Ingredients:

1 lb Gruyere cheese, shredded
3/4 lb Emmenthaler cheese, shredded
1/4 lb Appenzeller cheese, cubed
1 1/2 TBSP cornstarch
2 large garlic cloves, crushed
1 1/2 cups dry white wine
2 tsp fresh meyer lemon juice
2 TBSP Kirsch (eauz-de-vie) cherry liquor
Pinch of freshly grated nutmeg
Pinch of cayenne pepper

Method:

Step 1: Toss and coat all cheeses with cornstarch in a large bowl.

Step 2: Carefully smash the two garlic cloves with the flat side of a knife. Rub the inside of a medium sauce pan on the stove with the garlic.... then discard. Pour the white wine and lemon juice into the pot and heat on medium high heat until hot and steaming, but not boiling. Reduce heat to low and gradually stir in cheese mixture. Do this in batches so each batch of cheese is allowed to completely melt before adding more. Stir in the kirsch and cook for an additional 2-3 minutes. Season with the nutmeg and cayenne - a little goes a long way.

Step 3: Transfer the fondue to a fondue pot and serve immediately. Make sure your heat keeps the fondue warm, but not hot or boiling.

Bittersweet Chocolate Brownies

2010-01-12T15:49:33Z

Bittersweet Chocolate Brownies

Recipe by Tee and Cakes Bakery

www.teeandcakes.com

1932 14th Street • Boulder • Colorado • 720-406-7548

Downtown Boulder has become known for great little eateries, bookstores and coffee houses. And considering the town is usually named one of America’s fittest cities by various media publications, many of these local boutique shops and restaurants are organic or health-conscious. Along comes Tee and Cakes, a refreshing and decadent change to compliment the earthy cuisine in Boulder. This shop is for the most sophisticated sweet tooth who has no fear of trying the most unique gourmet desserts. The atmosphere is cheery and as the name suggests, one can even buy a cupcake themed t-shirt while sipping coffee and enjoying cake. One of the owners is a graphic artist who has designed a great selection of “sweet” apparel.

Since their opening, Tee and Cakes has received rave reviews both locally and on a national level. In 2009, Food Network featured their now infamous Bacon Chocolate Cupcakes on their show Unwrapped.

Last week I picked up a birthday cake for my son. He turned five and we were having a little birthday party for him at a local ice skating rink. I always get my cakes from Kim, the owner of Tee and Cakes. Her cakes are so charming and stunning to look at and deliciously moist and flavorful to eat. Every cake is unique and special. And I always go to Kim.... for every occasion . . .

While I was waiting for it I made the mistake of looking in the glass case containing these sinful looking brownies. I had to have one... then I had to have the recipe! The brownie was so chocolaty.... fudgey (is that a word?) and moist. Everything they make is outstanding - and if you live anywhere near Denver or Boulder, please stop and pay them a visit.

Thank you to Kim and Brian of Tee and Cakes for sharing another wonderful recipe with us!

Bittersweet Chocolate Brownie Recipe

Ingredients:

2 1/2 cups bittersweet chocolate, chopped
1/2 pound unsalted butter
1 cup granulated sugar
4 eggs
1 tsp vanilla
1/2 tsp salt
1/2 cup all-purpose flour
1 tsp baking powder

Melt bittersweet chocolate and butter in a double boiler until smooth. Meanwhile, beat together sugar, eggs, vanilla and salt. Pour in the melted chocolate and butter mixture. Add the flour and baking powder.

Pour into a greased 9x9 square pan and bake at 350 degrees for about 20 minutes - or until no longer "jiggly" in the center. Allow to cool and cut into squares.

Chicken Chile Tortilla Soup

2010-01-10T18:06:23Z

Chicken Chile Tortilla Soup

Ingredients:

3 large ripe tomatoes
6 cups chicken broth (homemade or Organic boxed - not low sodium)
5-6 TBSP Olive oil
1 white onion, chopped
6 garlic cloves
2 cascabel chiles, wiped then stemmed & seeded - toasted
2 large pasilla chiles, wiped then stemmed & seeded - toasted
1 chipotle chile w/ TBSP adobe sauce
1 tsp cumin seeds, toasted
6 6 inch fresh corn tortillas (preferably homemade or fresh locally made store-bought)
1 medium Haas avocado, ripe but still firm
1 cup queso fresco, shredded or cut into small cubes
3 cups shredded cooked chicken ( or organic deli chicken)
roasted corn - removed from the cob (optional - I do this on the grill)
4 jalapenos, roasted and sliced. (optional)
1 lime, sliced into wedges for garnish
cilantro leaves, for garnish
1 ripe tomato, chopped for garnish
sea salt
pepper

Method:

Preheat oven to broil.

Remove cores from the tomatoes and lightly score the skin. Place on broil pan and broil (rotating often) until the tomatoes are nicely roasted - as evidenced by blackened skins (approximately 15-20 minutes) Remove from the oven and allow to cool.

Turn oven temperature to 350.

Heat the chicken broth in a medium sauce pan to a simmer. Place chiles in a bowl, cover and pour some of the heated chicken broth over the chiles to allow them to reconstitute... approximately 15-20 minutes. After they are soft, tomatoes should now be cool.

Cut tomatoes into quarters. Place them along with the chiles, cumin seeds and the broth used for soaking and the garlic in a blender and blend until just coarsely chopped. If necessary, add a touch more broth and continue to blend until smooth. If you like it hot, add another pepper and allow to simmer - remove before straining.

Using a strainer, strain tomato mixture into the sauce pan or pot with broth. Season with salt and pepper and allow to simmer (never boil) for about 20 minutes. Taste for seasoning and heat.

Make tortilla strips. Place tortillas in a stack and slice into triangles.. Cut each remaining stack of triangles into 1/4 inch strips. Place all strips in a baking sheet and lightly drizzle with olive oil and dust with salt. Gently toss strips until they are covered lightly with oil. Spread the strips on the baking sheet so they are not over lapping and bake until crispy and golden - about 10-15 minutes. Stir lightly during baking to ensure even baking on all strips.

Assembly:

Slice avocados into equal slices. Place 2-3 slices in the bottom of a soup bowl. Place equal parts chicken, queso fresco, corn and tomato (optional) and tortilla chips in the bowl then gently ladle the broth into the bowls and serve. Optional: roast jalapenos until soft and skin is slightly blackened.. slice and serve a few slices into each bowl. Garnish with fresh cilantro.

Yellow Watermelon Margarita with Chipotle Rim

2010-01-08T17:26:47Z

Yellow Watermelon Margarita with Chipotle Rim

Recipe and photo reprinted with permission by Viviane Banquet Farre
www.foodandstyle.wordpress.com

Thoughts From Viviane:

I had other plans for the fragrant watermelon I’d bought at the farmers’ market last Sunday, but Kate Bush’s song “Eat the music” inspired me to make a sinfully delicious cocktail, one that is sure to make your taste buds sing…

I also thought the watermelon would be its usual seductive pink color, but it turned out to be deep-yellow — and, I might add, super-sweet!

The idea of garnishing the rim with more than just salt happened as I was making my first trial — it was a fluke! I found myself stirring into my sugar-salt mixture a bit of smoky chipotle powder. The result? As you put your nose in the glass to take your first sip you get a whiff of smokiness — an unbelievable counterpoint to the sweet aroma of the watermelon!

As for the drink itself, the Reposado tequila rounds off the flavor of the watermelon beautifully, the elderflower liqueur accentuates its lovely floral notes, and the fresh lime juice keeps everything in check. In a word: Heaven in a glass…

Cheers… And this time… Drink the music!

Yellow Watermelon Margarita with Chipotle Rim

serves 1

For the rim
1 tablespoon organic sugar
1 teaspoon fine sea salt
1/4 teaspoon ground chipotle
lime wedge

For the cocktail
2 oz Reposado Tequila
1 1/2 oz watermelon juice (see cook’s note)
3/4 oz elderflower liqueur (St. Germain)
3/4 oz fresh lime juice

Step 1: Place the sugar, salt and chipotle powder in a small bowl and mix well. Spread on a small plate. Moisten the rim of a cocktail glass with the lime wedge and dip the glass rim in the sugar/salt/chipotle mixture. Set aside.

Step 2: For the cocktail – Shake all ingredients with ice cubes until a thin layer of frost appears on the outside of the shaker. Pour in the prepared glass and serve immediately!

Cook’s note: To make the watermelon juice – remove rind and seeds of watermelon and cut flesh in 2” chunks. Place in a food processor and pulse until coarsely chopped. Then process until smooth and liquidy. Strain through a fine sieve. Transfer juice into large squeeze bottle and refrigerate until ready to use. Refrigerate up to 3 days (after 3 days the juice starts losing its flavor).

Cheese Fondue with Chipotle and Tequila

2010-01-08T15:39:21Z

Cheese Fondue with Chipotle and Tequila

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

Thoughts From Viviane:

When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it - its unusual flavor pairs beautifully with so many foods!

Here I've created a new-world version of the classic Swiss fondue. The tequila adds a wonderful dimension to this truly scrumptious fondue and the chipotle lends a hint of smokiness to it. It's so addictive that when I first tested the recipe, Marc (my best taster and hubby!) ate the whole thing so fast I thought he'd inhaled it!

I recommend either a Reposado Tequila or Mezcal for this recipe, because their deep, powerful flavor stands up nicely to the cheese and actually cuts through the richness of the fondue.

Bread cubes are the traditional dipping bits for fondues, but don't stop there - try serving this fondue with chunks of grilled meats, blanched-but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!

For a head-spinning selection of tequilas, visit Doug's website. (And no, he hasn't paid me to say this and hasn't given me freebies either - this is just my own honest-to-goodness opinion!)

Say cheese and take a bite!

makes approximately 2 cups (4 servings)

1 1/2 tablespoons cornstarch
1/4 cup Reposado Tequila or Mezcal
1 cup dry white wine
8 oz Monterey Jack cheese - coarsely grated
12 oz aged Fontina cheese - coarsely grated
2 to 3 teaspoons chipotle in spicy adobo sauce, to taste - puréed
1/4 teaspoon sea salt

1 sourdough or whole wheat baguette - cut in 1/2" cubes

Step 1: Place the cornstarch and the Tequila in a small bowl. Set aside.

Step 2: Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.

Step 3: : Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.

Smoky Red Chili . . . Ode to All-Clad

2010-01-07T20:54:52Z

Whenever it snows in Colorado, I get the craving to make chili. Doesn't matter whether it's a traditional red chile, Texas style... New Mexico pork green chile - it's all good. Last night we received 10 inches of new fresh powder... so I broke out my new All-Clad slow cooker and made this variation of red chili. The inclusion of peanut butter was recommended by my friend and incredible chef, David Wells. I know... it sounded strange to me too. But, it adds a wonderful woodsy flavor to the chili. You can use canola oil if you're concerned about the fat content in the bacon. However, the bacon adds a really nice flavor. Use good quality, nitrate-free bacon.

All-Clad . . . All the Time!

Recently, All-Clad graciously sent me one piece of their new d5 stainless pans to test drive. They encouraged me to use the pan and provide honest feedback. I agreed. Odds were in their favor that I would write a nice review.... Disclaimer: I am a card-carrying All-Clad fanatic. Their products are terrific and I've been using their stainless steel pans for about 17 years. Let's face it, there are less expensive pots and pans on the market... but they just don't work as well and I find you end up replacing them. So, when I got serious about cooking . . . I invested in serious pans that will last a lifetime.

I doubted they could really improve upon the performance of their classic stainless line. It conducts heat nicely, is dishwasher friendly and always sparkles after easy clean-up. Boy, was I surprised by the improvement from the 3-ply design I have to the new redesigned 5-ply stainless line (hence the name d5).

They graciously sent me a 6-quart saute pan that is absolutely the best pan I've ever had!! The pan has a very prominent place in the kitchen as I've used it almost every day since it arrived. The new d5 technology conducts heat so evenly across the bottom of the pan, even cubes of meat that are pushed off to the side -away from the burner brown evenly! In fact, it's probably as close as you can get to the heat performance of copper without paying the high price tag of copper. Newly redesigned handles are much easier to maneuver the pan - especially one so large and heavy.

The 6-quart size is absolutely ideal for so many meals. It has such a large surface area. I used it throughout the holidays . . . breakfast . . . lunch . . . and dinner.

All-Clad is very clever . . . they know that once you have a piece of this cookware in your home . . . the full fledged addiction will set in. Now, I can't wait to add more pieces of this line to my ever growing All-Clad collection. Bottom line... they've done it again.....

I. Heart. All-Clad.

If you are interested in checking All-Clad's d5 line, it is available exclusively at Williams-Sonoma.

Smoky Red Chili - Ingredients:

5 slices of bacon (chopped and crispy)
4 pounds beef chuck roast (trimmed of fat and cut into 3/4 inch cubes)
1.5 onions (chopped)
3 green jalapeno chiles (seeded, stemmed and minced)
1 red jalapeno chile (seeded, stemmed and minced)
2 tablespoons dark red (hot) chile powder (I order mine online from New Mexico)
2 tablespoons cumin (warmed in a pan, milled fresh from whole cumin seeds)
6 garlic cloves, minced
1 (28 oz) can of crushed tomatoes
6 (small) corn tortillas, torn into small squares
4 cups Organic chicken broth
4 chipotle chiles in adobo sauce, chopped
2 teaspoons sugar
2 cans pinto beans
3 tablespoons fresh oregano, chopped
1 cinnamon stick
1 dried red chile pod (warmed then milled)
1 tablespoon creamy peanut butter
1 tablespoon Mexican chocolate
1/4 cup fresh cilantro, minced
fresh lime juice
grated queso fresco
sour cream, for garnish

Cook the bacon in a large skillet until crisp. Chop and add to the bottom of the slow cooker. Drain bacon fat/oil from the skillet and set aside.

Pat beef dry with paper towels, then season with salt and pepper. Add 2 tablespoons of the bacon oil to the skillet and heat over med-high heat until just smoking. Brown half of the beef, then add to the slow cooker. Repeat this process with the remainder of the beef. You want that nice slightly burned brown bits at the bottom of the pan... not too burnt but just enough to add a nice rich flavor to the chili base. And it's VERY IMPORTANT that you don't crowd too much of the beef into the pan or it won't brown... it will steam... so make sure there is plenty of room between beef chunks.

Add 2 more tablespoons of the bacon oil or butter to the same skillet and add onion, jalapenos, chili powders, cumin and salt. Cook until they soften (about 5 minutes) Stir in the garlic and cook for 30 seconds... Then add the tomatoes. Blend well and simmer, scraping up any brown bits from the bottom of the skillet. Pour into slow cooker. Add milled chile pod.

Place tortillas and chicken broth in a pan and heat until mushy. Place in blender or food processor and blend until pureed. Stir into slow cooker. This will thicken the chili and add a nice corn flavor.

Add chipotle, peanut butter, chocolate and cinnamon to the chili... blend well. Cover and cook until the meat is tender (this may vary depending upon your slow cooker) I cook on low for about 8-9 hours. During the last 2 hours, stir in the beans and fresh oregano. To serve, stir in some fresh cilantro and lime juice. Garnish with freshly grated cheese and or sour cream. For an extra kick, swirl a little adobo sauce from the chipotles in with the sour cream.

Phyllo Mushroom Spanakopita Triangles

2010-01-02T02:37:02Z

Phyllo Mushroom Spanakopita Triangles

Adapted from recipe in Martha Stewart's Entertaining

Makes approximately 50 hors d'oeuvres. If you don't need that many, just freeze excess triangles in freezer

bags and keep them on hand for future entertaining!

Ingredients:

5 TBSP extra virgin olive oil
1 bunch green onions, chopped
3 TBSP shallots
3 lbs organic baby spinach, washed or pre-washed in containers
1 bunch dill
1 bunch Italian parsley
3 packages fresh chives
2 eggs, beaten well
1 1/4 lb feta cheese, large crumbles
1 lb mixed exotic mushrooms (oyster, chantrelle, etc), chopped
2 packages of Athens phyllo dough
2 TBSP butter, melted and cooled

Place phyllo dough in the refrigerator overnight to completely thaw.

Preheat the oven to 400 degrees

In your largest saute pan, heat the oil. Saute the green onions and shallots until just soft and then add the

spinach. Cook until just wilted. Don't overcook. Press spinach mixture into colander over a bowl to

remove all excess liquid. You can also use your hands to press liquid from spinach.

Take liquid and boil until reduced to a few tablespoons.

In the same pan, saute the mushrooms until tender.

Mix the spinach, liquid and all other remaining ingredients including mushrooms until blended.

Cool this filling mixture completely.

Salt and pepper to taste.

Assembling the triangles:

Make sure you have a damp clean cloth to place over phyllo dough when you remove it from the packaging.

You don't want it to dry up.

Place a single sheet of phyllo on a flat, clean surface. Lightly brush with butter using a delicate pastry

brush or better yet, a silicone baster.. do not use too much butter. Add 1 or 2 more phyllo sheets

(your preference depending on how many pasty layer you like)

buttering each layer.

Cut each sheet in half, lengthwise. The cut each half crosswise into 6 equal strips.

Spoon a teaspoon of filling onto the end of each strip.

Make sure each spoonful includes enough feta cheese.

Begin folding into a triangle shape by folding right-hand corner to the opposite side (similar to a flag)

Continue until the entire strip is folded.

At this point, you may either refrigerate these up to 2 days before baking....

or they freeze beautifully.

Place triangles on a baking sheet and lightly brush with melted butter.

Bake until golden brown - about 10 minutes if thawed, 20 min if frozen.

California Coq au Vin

2010-01-02T00:14:01Z

California Coq au Vin

Savory Braised Chicken in White Wine, Wild Mushrooms and Pancetta

1/2 cup all-purpose flour
1 1/2 tsp. salt
1/4 tsp. kosher salt
1/4 tsp freshly ground pepper
1 whole organic chicken, cut into 8 pieces
5 oz. chunk of pancetta (slice into 1 inch strips)
1 TBSP. butter
1/4 cup sliced leeks (1/2 inch slices)
8 whole Cipollini onions, trimmed and peeled
4 garlic cloves, peeled and sliced
1/2 cup celery, rough chopped
1 cup carrot, chopped
1 cup Crimini mushrooms, sliced - 1/2 inch - not too thin
1 cup Morel mushrooms, sliced (you may use any wild mushroom available)
1 cup homemade, organic chicken broth or Campbell's
1 cup dry white wine (California Sauv Blanc)
5 thyme sprigs
1 bay leaf
1/4 cup chopped italian parsley
1/2 tsp cracked black peppercorns
Steamed, roasted or mashed potatoes (of your choice)

Combine flour, 1 teaspoon salt and 1/2 tsp of freshly ground pepper in a bowl. Clean chicken and thoroughly pat dry with paper towels. Make sure the chicken pieces are very dry so they brown more easily. Coat each piece of chicken on all sides with the flour. Set aside. In a large Dutch oven, melt 1 TBSP butter. Place pancetta strips in butter and cook on med. high until they are crisp - but be careful not to burn. Transfer pancetta to a plate with a paper towel.

Keeping heat at medium high, brown all sides of each piece of chicken. Be sure not to crowd the chicken and get each side nice and honey colored but not too brown. Once all chicken is brown, remove from the Dutch oven and set aside. Place onions, leeks, celery, and carrot in pan and lightly saute until the onions are just translucent. Add the garlic to the pan. Place chicken and crumble pancetta in the pan. Add Campbell's chicken broth, white wine, 1/2 tsp salt, Bay leaf, thyme sprigs, parsley and cracked peppercorns*. Reduce heat to low, cover and simmer for 40 minutes. After 40 minutes, in a separate small pan saute the mushrooms until just brown in TBSP of butter. Be sure not to crowd the mushrooms so they lightly brown instead of steam. Once they are lightly brown, add them to the chicken. Continue to simmer until chicken is very tender. Check seasoning and add salt and pepper to taste. Remove the bay leaf and thyme sprigs before serving. Serve with your potatoes and a tossed baby green salad.

*For best flavor, use cracked not whole peppercorns - place in a dry fry pan and lightly heat for 30 seconds... this enhances the flavor of peppercorns

Mendocino Chicken Pot Pie

2010-01-01T18:55:37Z

Recipe and photo submitted by Julia Kendrick Conway

www.assaggiare.com

Crust:

2 cups all purpose flour
1 stick chilled unsalted butter, cut in chunks
¼ cup chilled duck fat
1 teaspoon granulated sugar
1 egg

In the bowl of a food processor, combine flour, butter, duck fat, sugar until crumbly. Beat egg in a small bowl and, with processor running, add in a slow stream until dough comes together. Add ice cold water, if needed, to bring dough together, depending on flour hydration. Wrap pastry and chill until firm (crust is very tender due to the low melting point of the duck fat).

Filling:

2 pounds boneless, skinless chicken thigh meat (free range is most flavorful)
2 cups chicken broth (homemade preferred)
Shiitake mushroom trimmings or stems
Duck fat
Olive oil
½ pound fresh chanterelles or other mushrooms, sliced thick
10-12 cipolline onions or pearl onions, peeled
10-12 fingerling potatoes, or cut up Yukon gold potatoes
3 carrots, peeled and sliced
3 sticks celery, sliced
1 cup fava beans (cooked and peeled), can substitute fresh or frozen peas
Salt and pepper to taste
½ cup all purpose flour
1 stick unsalted butter
1 cup heavy cream or whole milk
1 teaspoon fresh thyme leaves
2 tablespoons brandy or sherry
½ cup chopped Italian parsley
White truffle oil

Place chicken, mushrooms/stems and broth in a large saucepan over medium heat. Cover, bring to a boil, and simmer 5 minutes or until chicken has cooked through. Let chicken cool in broth, remove. Strain broth, discarding mushrooms and chill.

Preheat oven to 400F. Melt 2-4 tablespoons duck fat and toss with potatoes and onions. Roast in oven until lightly caramelized and softened. Heat olive oil in a sauté pan and sauté celery and carrots until tender, about 5 minutes, season to taste with salt and pepper. Heat olive oil in clean sauté pan over medium high heat and sear mushrooms until golden and fragrant. Deglaze the pan with a dash of brandy or sherry, adding salt and pepper to taste.

Shred chicken into bite sized pieces and combine in a bowl with vegetables, tossing gently to combine, set aside.

Make a roux with butter and flour, stirring constantly and cooking until golden and aromatic (like biscuits). Whisk in cream and reserved chicken broth, along with any accumulated juices from the chicken. Add thyme and remaining brandy or sherry and simmer until thickened. Season to taste with salt and pepper and cool slightly. Pour sauce over chicken and vegetable mixture, tossing gently to combine. Add fava beans (or peas) and parsley, stirring again gently. Mixture can be chilled and held up to two days at this point.

Divide dough into four balls, rolling each one out to a circle slightly larger than the rim of your ramekins (I use 14oz). Divide the filling between the four ramekins (oil each one lightly with olive oil or pan spray). Drizzle a little truffle oil over the filling in each ramekin. Carefully place a top crust on each pot pie and crimp around the inside edge of the ramekins. Chill until crust is firm again, and then cut the vent. Brush crust with egg wash and bake in a 400F oven until crust is golden and filling bubbles out of the vent hole. Serve hot.

Roasted Red Pepper and Chipotle Bean Dip

2009-12-16T17:16:25Z

Roasted Red Pepper and Chipotle Bean Dip:

Adapted from a recipe by Bobby Flay

Ingredients:

2 red bell peppers, roasted-peeled-seeded-chopped

2 cans white beans, drained and rinsed

4 garlic cloves, minced (never use a garlic press!!)

2 TBSP chipotle puree (to make puree: blend 1 chipotle pepper and adobo sauce in processor)

3 TBSP red wine vinegar

Honey to taste (about 1 TBSP)

1 tsp ancho powder

Sea salt and freshly cracked pepper (to taste)

Step 1: Put the roasted red peppers, red wine vinegar and chipotle puree in a food processor and blend.

Step 2: Add the white beans and garlic and continue to blend until just smooth.

Step 3: Add honey, ancho powder, salt and pepper to taste.

Step 4: Serve immediately with tortilla chips and sliced red, yellow and orange peppers.

Beer and Swiss-Cheddar Fondue

2009-12-06T17:41:45Z

Beer and Swiss-Cheddar Fondue

Ingredients:

1 TBSP - unsalted butter
1/2 small yellow sweet onion
2 large cloves garlic, minced
3/4 lb Emmentaler cheese, coarsely grated
1/2 lb extra-sharp white Cheddar, coarsely grated
1/4 lb Gruyere, coarsely grated
2 TBS cornstarch
1 tsp dry mustard
12 oz. of lager-style beer
3 TBSP Amontillado Sherry
Sea salt and pepper

Step 1: Melt the butter in a medium-sized sauce pan over medium low heat. Add the onion and minced garlic and cook until just beginning to caramelize.

Step 2: In a large bowl toss cheeses with the cornstarch until well coated.

Step 3: Add the beer to the saucepan and increase the heat to high until it's boiling. Then reduce heat to medium low and simmer about 3-5 minutes.

Step 4: Gradually add cheese mixture a handful at a time. Stir each batch well so that cheese is completely melted before adding another batch. Stir in the Sherry and season to taste with salt and pepper.

Transfer fondue to a fondue pot and serve immediately, keeping it warm but not hot. Serve with sourdough bread cubes, apple slices and/or grilled and sliced sausages