Recently in Fabulous Side Dishes

In my home town of Mendocino, there is a well-known restaurant called Cafe Beaujolais.  For years, the owner and chef, Margaret Fox turned out some of the most wonderful dishes on the coast.  During that time she and John Bear authored two special cookbooks based upon the menu at Cafe Beaujolais.  Both books are terrific, but I really enjoy Morning Food because it brings back memories of her legendary breakfasts at the Cafe.  

Although Margaret has sinced moved on from Cafe Beaujolais... the restaurant is still in operation and continues to receive rave reviews.

Visit Margaret's Website for a Personalized Copy of Morning Food

makes 1 8-inch square pan

Ingredients

Step 1:  Soak the porcini in hot water to cover for about 30 minutes.  Drain, reserving the liquid, and chop the mushrooms fine.  Strain the liquid through a coffee filter or several layers of cheesecloth to remove any grit.  Reserve 1/2 cup.

Step 2: Beat together the eggs, half-and-half, porcini liquid, salt and pepper until well blended.  Adjust for seasoning.  Place bread cubes in a large bowl and pour the egg mixture over it.  Stir and let sit for 30 minutes.... stir occasionally.

Step 3: r Place half the bread cubes on the bottom of a lightly buttered 8-inch square pan.  Layer over this all the basil and dill, all of the artichoke hearts, half the prosciutto, half the porcini, half the fontina, and half the goat cheese.  Cover with the other half of the bread cubes, and layer on the remaining ingredients in the same sequence.  Sprinkle with the grated Parmigiano-Reggiano cheese and pour any remaining custard over the top.

Step 4: Bake at 350 degrees for 1 hour, uncovered.  If the top starts to brown too much - cover with foil.  Let rest about 10 minutes before serving.

Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs

serves 8

For the leeks

For the béchamel

For the bread crumbs

For the pasta

Step 1: To braise the leeks – Heat a large non-stick skillet over medium-high heat. Add the olive oil and leeks. Toss well and sauté for 5 to 6 minutes until leeks have wilted and just begin to take on a golden color, tossing from time to time. Add the garlic, chili pepper flakes, salt, black pepper and wine. Quickly toss, reduce heat to medium-low and cover pan. Braise leeks for 25 minutes until very tender and all the juices have evaporated (if there is still some liquid in the pan after braising the leeks for 25 minutes, sauté at high heat for 1 to 2 minutes until all juices have evaporated). Transfer to a bowl and set aside.

Step 2: To make the béchamel – Place the butter in a heavy-bottomed saucepan over medium-high heat. As soon as the butter is melted, whisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden, but not brown. Quickly whisk in the warm milk and cream. While constantly whisking, bring back to a boil. As soon as it reaches boiling point, lower the heat to medium and simmer for 6 to 8 minutes until the béchamel has slightly thickened, still whisking constantly. Add the nutmeg, salt, pepper and grated cheese. Whisk until the cheese has melted and remove from heat.

Step 3: Place the breadcrumbs and parmesan in a small bowl. Drizzle with the olive oil and mix well. Set aside.
Pre-heat oven to 375°F.

Step 4: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the pasta. Cook the pasta about 2 minutes less than the package instructions so that it’s not cooked all the way through (see picture below). Drain well and transfer to a large bowl. Add the leeks and béchamel to the pasta and stir until well blended. Transfer to the prepared baking dish. Sprinkle with the breadcrumbs and bake for 15 to 20 minutes until bubbly on the sides and golden. Remove from oven and heat the broiler on high. Place the mac & cheese under the broiler for a few seconds to brown the breadcrumbs. Remove from oven and let cool for 5 to 10 minutes before serving.

Cook’s note: The mac & cheese is best eaten as soon as it’s made. Reheating will make it stodgy. The braised leeks can be prepared up to 1 day ahead and refrigerated. The béchamel can be prepared up to 3 days ahead and refrigerated. Gently reheat it over medium-low heat and thin with a little milk before using in the recipe. Boil the pasta, assemble and bake the mac & cheese just before serving.

For step by step photos and directions, please visit Viviane's website 

Cheese Fondue with Chipotle and Tequila

Recipe and photo reprinted with permission by Viviane Banquet Farre

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.

Cranberry Chutney with Figs

makes 2 cups

For the figs
4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces
2 tablespoons Cointreau
2 tablespoons orange juice

For the chutney
1 1/4 cup apple or grape juice
1 tablespoon lemon juice
1/2 cup organic sugar
2 cinnamon sticks
1 teaspoon freshly grated ginger (use microplane grater)
1/2 teaspoon orange zest (use microplane grater)
1/8 teaspoon ground cardamom
1/8 teaspoon red, chili pepper flakes
pinch sea salt
12 oz fresh cranberries

Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes.

Step 2: Meanwhile, heat a large, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest, cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling, reduce heat to medium-high and add the cranberries. Stir well and fast simmer for 6 to 7 minutes until the cranberries start to pop. With a wooden spoon, crush the cranberries on the side of the pot until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature and serve.

Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.

Bacon Cranberry Stuffing

Recipe by The Kitchen Cafe, Boulder
www.thekitchencafe.com

• 1 quart organic or natural chicken stock or broth
• 1 loaf of good sourdough bread, with a nice crust
• 1/2 cup good-quality extra-virgin olive oil, divided
• Salt and pepper, to taste
• 1/4 pound sliced bacon
• 2 cups dried organic cranberries
• 2 cups crimini mushrooms, quartered
• 2 stalks celery, chopped into 1/4-inch dice
• 2 tablespoons fresh thyme leaves (removed from stems)
• 2 tablespoons chopped fresh rosemary

Method:

Step 1: Bring stock or broth to a boil; reduce heat and simmer until needed. Preheat oven to 250º.

Step 2: Cut bread into 1-inch cubes. (Some pieces will have crust and some will not.) Drizzle with 1/4 cup of the olive oil and season with salt and pepper. Toss to coat evenly. Spread bread cubes on a baking sheet and put them in the warm oven to dry out.

Step 3: Cut bacon strips into 1x1/4-inch pieces. In a large pot, warm remaining 1/4 cup olive oil to medium heat and add bacon. Cook until fat is released and pieces are light brown and crispy. Stir in cranberries, thyme, Rosemary mushrooms, and celery. Reduce heat to low and cook for 15 minutes, stirring occasionally.

Step 4: By now the bread cubes should have dried out nicely. Increase heat to 400º and toast until edges start to crisp and turn dark golden brown. Remove from oven and add to bacon-cranberry mixture. Roll the bread cubes through the mixture to coat evenly. Add simmering stock and stir until stock is absorbed. (The bread cubes should hold their shape but be moist all the way through.) Taste a bread cube and add salt or pepper to taste.

Step 5: Transfer to a serving bowl. Keep warm in the oven until you’re ready to serve.

Notes:
This stuffing is meant as a side dish. Stuffing the turkey cavity slows cooking and is not recommended for health reasons.

Maple–Glazed Brussels Sprouts with Chestnuts

Recipe and photo reprinted with permission by Viviane Banquet Farre

serves 8

1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a large bowl with cold water and several ice cubes.

Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.

Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.

Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.

Creamy Wild Mushroom Soup
Recipe and photos by

The Albion River Inn
Mendocino Coast, California

www.albionriverinn.com

That is the view from my favorite table at the Albion River Inn on the spectacular coast of Mendocino.  Need I say more?  I'll give you a moment to enjoy the view . . .

Whenever I return home to Mendocino, I have some rituals that I simply must do.  .  .

1. Must drink Navarro and Golden Eye wines. 
2. Must eat fresh sourdough bread. 
3. Must have seafood chowder in town. 

And, all of those items are just for lunch :-) 

And... Must have dinner at The Albion River Inn.  Those are some of my homecoming "must do's."

The Albion is located right on the ocean and is both a wonderful inn with seaside rooms as well as an outstanding restaurant.  I will say aside from the award-winning culinary delights, I have a sentimental attachment to the Inn as it's owned by a family of a very close friend of mine.  And most of my high school friends worked there at some point.  One of them, Chef Stephen Smith, is now the Executive Chef and has developed incredible menus for the Albion.

I have a few favorite dishes that are also on that "Must do" list.  This soup is one of them.  In fact, any soup they make is wonderful.  If you ever are fortunate enough to visit the Mendocino Coast - please add the Albion River Inn to your "must do's" and I promise you'll thank me for the recommendation!

Roasted Garlic Bulbs: Cut tops off garlic bulbs so cloves are exposed, place in oven proof dish and drizzle with olive oil. Roast at 400 ° for 20-25 minutes or until light brown & tender.  Set aside until cool enough to handle then remove cloves from skins by squeezing or peeling.

METHOD: 

Step 1:  Squeeze most the liquid out of the Porcini Mushrooms. Set aside and strain the liquid and reserve.

Step 2:  In a thick-bottomed soup pot heat olive oil until hot. Add the onion, leek, fennel, carrot, and Shiitake & Porcini mushrooms. Stir, reduce heat to medium-low, cover and “sweat” for 10 minutes, stirring occasionally.

Step 3:  Uncover and add sherry wine and peeled roasted garlic cloves. Increase heat to medium-high. Cook uncovered until almost dry, about 4 to 5 minutes. Add stock or water, reserved Porcini mushroom liquid, white truffle oil, and half & half, and bring to a boil. Reduce heat and simmer for 45 minutes.

Step 4:  When all ingredients are tender, add the basil. Purée with a hand-held blender until smooth. Add salt and pepper to taste. If using a food processor, or blender, add small amounts of soup, cover food processor or blender top with a thick towel, and pulse several times before turning on high so hot soup won’t splash out. 

Serve this savory and full flavored soup garnished with croutons & chopped parsley or basil, soup hot crusty bread and a fresh green salad.    

Vegetarians and artichoke lovers will love every bite of this delicious and creamy creation by Viviane Banquet Farre of www.foodandstyle.com.  Once again, she manages to combine many of my favorite ingredients in this recipe. 

Just thinking about this recipe immediately transported me to some of my favorite childhood food memories.  Artichoke soup at Duarte's in Pescadero . . .  dipping artichoke leaves in butter . . . grilled baby artichokes on the beach.... mmmm. Growing up in California, I was lucky to have access to fresh artichokes straight from the fields.  I think I could eat them every day.  I'm thrilled to add this risotto to my artichoke recipe arsenal. 

Enjoy this video of Viviane as she walks you through this recipe, step-by-step.  And please, visit her website often to see what she's making next . . .

Artichoke Risotto with Lemon-Herb Pesto - The Recipe:

serves 4

For the Pesto
1 small bunch fresh basil (about 2oz) – leaves removed from stems
6 springs fresh Italian parsley – stems removed
1 large garlic clove – skinned and left whole
1 teaspoon finely grated lemon zest (use microplane grater)
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt

For the Risotto
1 lemon – juiced
3 large artichokes
3 1/2 cups spring water
3 cups vegetable broth in cartons or homemade vegetable stock
1/4 cup extra virgin olive oil
1 medium red onion – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1 cup dry white wine
1 cup Carnaroli, Vialone or Arborio rice
1/2 teaspoon sea salt
freshly ground black pepper to taste
1 tablespoon cold, unsalted butter
1/3 cup freshly grated Reggiano Parmesan

extra virgin olive oil for drizzling
chive tips as garnish

Step 1: For the pesto – place the basil leaves, Italian parsley, garlic, lemon zest, olive oil and salt in the bowl of a food processor. Process at high speed until it forms a paste, scraping down the sides of the bowl with a rubber spatula, once or twice. Transfer to a bowl, cover and refrigerate until ready to use.

Step 2: For the artichokes – fill a medium bowl with cold water and add the lemon juice. Trim the artichokes by bending back the outer leaves until they snap off close to the base. Repeat until all the green leaves are gone, leaving the tender yellow-green inner leaves attached to the heart. Cut 2″ of the tops so that only the yellow part of the leaves are left. Cut the stalk at the base of the artichoke. Using a vegetable hand-peeler, peel any green part around the heart. Keep dipping the artichokes in the lemon-water bath as you work to prevent them from browning. Quarter the artichokes, remove the chokes and then cut in 1/4″ slices. Place in the lemon-water bath. Peel the stalks with the vegetable hand-peeler to remove all green parts. Cut in half lengthwise, then cut in 1/4″ slices and place the in the lemon-water bath. Set aside until ready to use.

Step 3: For the broth – place the spring water and vegetable broth in a medium saucepan and bring to a boil. Once boiling, turn off the heat and keep on the stove near the risotto pan.

Step 4: For the risotto – heat a wide heavy-bottomed sauté pan over high heat. Add the olive oil and red onion, stir well and sauté for 3 minutes until wilted. Drain the artichoke slices, shake any excess water and add them to the pan. Sauté for 3 to 4 minutes until the artichokes are golden, stirring only occasionally. Add the garlic and white wine and continue sautéing until the wine has reduced to a syrupy sauce, about 2 to 3 minutes. Add the rice, salt and pepper and sauté for 1 minute until the rice becomes translucent at the edges, stirring constantly.
Cook’s note: If you are making this recipe ahead of time, take the pan off the heat at this time until ready to continue the risotto. When you are ready to proceed, reheat the risotto at medium heat and proceed as below.

Step 5: Reduce heat to medium to medium-high. Add a scoop of the broth to the rice using a ladle and simmer, stirring constantly until all the liquid has been absorbed. You may have to adjust the heat from time to time so that the risotto is always at a good simmer, but doesn’t stick to the pot. Add another ladle of broth and continue stirring, repeating the process until the rice is creamy but still al dente. This will take about 20 minutes.
Cook’s note: You can use 5 to 6 cups of liquid depending on the rice you use, and whether you like a drier risotto. The more liquid you use, the wetter your risotto will be.

Step 6: Add the butter and parmesan and stir continuously to make the consistency of the risotto softer and creamier. As soon as the butter is melted, turn off the heat and stir in the pesto.

Step 7: Spoon the risotto into pasta bowls. Drizzle with a little olive oil. Garnish with chive tips and serve immediately.

Meyer Lemon Relish

Recipe Adapted from Chez Panisse Cafe Cookbook

During the summer, the markets are full of beautiful Meyer lemons.  They are so sweet and fragrant and can be used in many dishes.  This relish is so good with seafood.  The other night I served it with salmon and an heirloom tomato salad.  Wonderful.  But, considering it's a recipe by Alice Waters . . . I expect nothing less than wonderful.

Next time I make it, I will slice the shallots and lemon even finer . . . 

Ingredients:

• 1 large shallot, diced fine
• 1 TBSP white wine vinegar
• Sea salt
• 1 large Meyer lemon
• 1/2 cup extra-virgin olive oil
• 2 TBSP chopped parsley
• 1 TBSP chopped chervil or chives
• Pepper

Method:

Place diced shallot in a bowl and add the vinegar and a pinch of salt.  Let it sit for 10-15 minutes.  

Cut the lemon into 8 wedges.  Remove the seeds and core gently and but each wedge in half (lengthwise)  Slice the wedges crosswise into thin slivers.  This will make about a 1/2 cup.  

Combine the lemon slivers, shallot and another pinch of salt.  Stir in the olive oil, parsley, chives and some fresh ground pepper.  Taste and season.

Baked Baby Artichokes in Sauvignon Blanc

Adapted from The French Market Cookbook by Joanne Harris and Fran Wade

I've mentioned my Northern California roots in many of these recipes.  The farm fresh vegetables found at the local produce stands and farmer's markets are second to none.  Now that I live in Colorado, access to fresh baby artichokes at the beginning of summer is something I miss.  I could have them 100 different ways during the summer and never tire of the sweet tender flavor.  When you can find them, try this recipe for an elegant and seasonally fresh side dish.  I started with a recipe from the wonderful book, The French Market and made a few minor variations.

Ingredients:

• 12 whole small / baby artichokes
• 1/2 cup Italian parsley, chopped
• 10 sprigs of thyme, leaves removed and chopped
• 5 garlic cloves, chopped
• 6 tablespoons extra virgin olive oil
• sea salt
• freshly ground pepper
• 1 cup dry white Sauvignon or Fume Blanc (Groth or Ferrari Carrano works well)
• 1 3/4 stick unsalted butter

Preheat oven to 325 degrees.  Cut off the stalk from the base of each artichoke and pull off outer leaves.  Cut top off about 1/3 of the way down.  Scrape out the inner choke.

Stand each artichoke upright in a casserole dish.  Add equal amounts of the parsley, thyme, garlic and oil to the center of each choke and lightly season with sea salt and pepper.  Pour in the white wine and cover tightly with aluminum foil to make a seal.  Bake about 35 minutes or until tender.

Remove artichokes into 6 shallow bowls.  Place casserole dish with remaining fluid over burner on a high heat to bring to boil.  Add the butter and cook until the liquid reduces by half.  Spoon into the center of each artichoke and serve.

Heirloom Tomato Salad

During the peak of summer when heirloom tomatoes are at their best, why get complicated?  Heirlooms, olive oil and garden fresh herbs are all you need for a delicious summer salad.  The taste is incredible and the wide variety of colors from green to yellow and purple with add life to your dinner table.

Ingredients:

• 4 large heirloom tomatoes of varying colors, cored and sliced 1/4 inch thick
• 1/4 cup basil leaves, chopped
• 1/4 cup thyme leaves, chopped
• 1/4 cup olive oil
• sea salt
• freshly cracked black peppercorns
• sliced pecorino romano cheese (optional)

Core tomatoes using paring knife and slice thinly.  Remove basil and thyme leaves from herb stems and chop.  Place tomatoes in a bowl and add olive oil and sprinkle with herbs.  Add sea salt and pepper.  Serve with sliced romano cheese.

Shaved Summer Squash with Squash Blossoms

from A Platter of Figs by David Tanis.

I can't say enough about this book.  Every recipe is so fresh and simple, allowing the seasonal ingredients to shine without over seasoning or complicated sauces masking their flavors.  When I was looking for a fresh way to enjoy summer squash this recipe did the trick.  It only takes a few ingredients and minutes of your time to assemble this beautiful summery and colorful dish.

Ingredients:

• 2 pounds small yellow zucchini
• salt and pepper
• olive oil
• 1 lemon
• 12 squash blossoms
• 1/2 pound ricotta salata or mild feta

Rinsce zucchini and wipe dry.  Cut off both ends of each zucchini.  Using a mandoline or sharp thin-bladed knife, cut the squash lengthwise into very thin slices.  Put the squash into a large bowl and cover with a damp towel and until you're ready to serve.

Just before serving season the squash lightly with salt and pepper and toss gently.  Drizzle with olive oil just to coat.  Add the juice of half the lemon.  Toss again, taste and adjust the seasoning.

Mound the dressed squash on a platter.  Tear the squash blossoms (petals only) into strips and scatter them over the salad.  With a sharp vegetable peeler, shave the cheese over the platter.  Serve immediately.

Summer Squash, Yukon Gold Potato & Heirloom Tomato Gratin

Ingredients:

• 1 garlic clove, smashed
• 1 medium onion, thinly sliced
• 1 1/2 pounds yellow summer squash and zucchini, cut into 1/4-inch slices
• 1/2 teaspoon  sea salt
• 1/4 cup fresh basil leaves (use Thyme or Oregano as a variation)
• 1/4 cup fresh Italian parsley
• 2 large garlic cloves, chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup unsalted butter
• 2 cups fresh sourdough bread crumbs (see below)
• 1/2 pound yukon gold potatoes, sliced very thin (almost transparent)
• 1-1.5 pounds large Heirloom tomatoes, cored and sliced 1/4 inch thick (varying colors of tomatoes)
• 3/4 cup freshly grated Gruyere cheese, grated  (try goat cheese or feta as a nice variation)
• 1.4 cup freshly grated parmesan-reggiano

Preheat oven to 375 degrees and place a rack in the middle. Rub a 2 qt. gratin pan (or equivalent baking dish but preferably oval) with a bit of olive oil then take one garlic clove - smash it and rub over inside of pan,  and set aside.

In a  skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until transparent and slightly golden - about 15 minutes. Reduce the heat  if they're browning too quickly. Add the garlic and sauté until soft and fragrant, about 1 minute. Spread the onions and garlic evenly in the bottom of the oiled gratin dish. Let cool.

To make the sauce: puree the basil, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.

Make the breadcrumbs take approximately 1/2 loaf of bakery day old sourdough bread (you need enough to make 2 cups) and cut it into 2 inch strips.  Bake for 10 minutes in oven at 400 degrees until golden.  Grind in food processor until blended but not too fine.  Set aside.  Then melt the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is  fragrant, and has turned golden. Wait a few, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste the zucchini and add more seasoning if needed.

(Note:  Quantities are approximate on layering.  The size and slicing of layered vegetables may vary so just use your judgement as you layer - it's possible you'll be left with extra veggies)

Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Then add layer of potato.  Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full., top with the remaining crumbs and sprinkle with parmesan, and bake until well-browned all over and the juices have have reduced and have been bubbling, 60 to 70 min. If the breadcrumbs start to get a little dark, take a fork and scrape them lightly to rotate less cooked bits.  Remove from oven, and drizzle lightly with the remaining basil sauce.  Let cool for 15 to 20 minutes prior to serving.

Assaggiare Mendocino's Eggplant Salad

Recipe and photo submitted by Julia Kendrick Conway

www.assaggiare.com.

Once again, a fellow foodie read my mind.  I was saying how much I loved eggplant to a friend and suddenly... a reference to this eggplant salad pops up on Facebook!  It looked so wonderful, I just had to get the recipe!

The wine country of California offers a bounty of wonderful people who are passionate about food and wine.  Julia Kendrick Conway of Assaggiare Mendocino is no exception.  Her love of food and the art of cooking guided her to the Mendocino area where she started her own business.  Assaggiare provides unique catering services and cooking classes.

Nothing makes Julia happier than sharing her craft with others.  She believes in using nothing but the highest quality local ingredients from neighboring farmer's markets.

If you are visiting the Mendocino area, please consider Julia for catering needs or attend a class in her teaching kitchen.  For more information please visit www.assaggiare.com. Thank you Julia!

Ingredients:

• 3 small sweet peppers, Gypsy or Lipstick are recommended
• 1/2 pint home canned tomato conserva
• sea salt
• 2 garlic cloves, crushed and finely chopped
• 1/4 tsp dried aleppo pepper bits
• 1/4 tsp ground dried chipotle or spanish smoked pimenton (less spicy)
• 1/4 cup robust olive oil
• 4 fresh Italian or Asian eggplant, cut into 1'' cubes with skin on
• 1/4 tsp LaMar's Mendocino Seasoning Sand*

Cut peppers in to quarters, removing ribs and seeds, char, skin side down on the grill until skin blisters. Cool, peel and chop coarsely. Heat tomato in a saucepan (or substitute 1 whole tomato, peeled and seeded plus 3 tablespoons doppio tomato paste and thin with water) and add garlic, aleppo pepper and chipotle. Simmer about five minutes to develop and meld the flavors, taste and season with sea salt as needed or balance the sweetness of the tomato.

Heat olive oil over medium heat in a deep saucepan with a heavy bottom. Add eggplant, and stir to coat with oil. Cook until tender, 15 minutes +/-, stirring to prevent sticking. Add pepper pieces to tomato mixture and set aside. When eggplant is cooked through and translucent, add the tomato mixture and reduce temperature to low, simmering for 5 minutes. Season with LaMar's Mendocino Seasoning Sand and serve warm or at room temperature with pan-toasted flatbread or flour tortillas.

The LaMar's is a fabulous new product from our farmers' market in Mendocino that is made from their locally harvested sea salt, garlic, onion, black pepper and brown sugar. Ask for it at your local retailers or order online here

Chipotle Gouda Cornbread

Photos and Recipe Reprinted with Permission by www.evilshenanigans.com

I was on Twitter this morning and "met" a very creative and friendly foodie @bakingblog.  When I visited her website www.evilshenanigans.com , I was captivated by this recipe.  I'm a chipotle addict and this sounded incredible. There are many other recipes on this website that are worth checking out... like grilled mushroom and picatta pizza on sourdough wheat crust and baja fish tacos.

"The texture is soft and creamy, savory and sweet.... there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had."

Chipotle Gouda Cornbread  Yield 18 muffins or 1 - 9″ round loaf

5 oz all-purpose Flour 5 oz corn meal 1 1/2 oz sugar .5 oz baking powder .75 oz non-fat dry milk 4 oz Gouda cheese, shredded 1 teaspoon dry chipotle powder 1 teaspoon chili powder 1 egg, beaten 9 oz buttermilk .5 oz honey or corn syrup 6 oz butter, melted

Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.

In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined.  Add the cheese and stir to combine.

In a separate bowl mix the egg, milk, honey or corn syrup, and butter.

Make a well in the dry ingredients and pour the went into it.  Fold the mixture gently, mixing until the dry ingredients are just moist.  Do not over-mix.

Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.

Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.

Allow to cool in the pan for 3 minutes before turning out of the pan.

Mache Greens with Garlic Lemon Vinaigrette, Goat Cheese and Roasted Heirloom Cherry Tomatoes

From NPR.org:  Mache, also called lamb's lettuce, has been cultivated in France since the 17th century. But in California's Salinas Valley, the tiny, dark green plant with the sweet, nutty flavor is making its American commercial debut

I love these greens.  They are nutty and sweet and don't have any bitterness to them.  You can find them in Whole Foods and other good quality markets.

Ingredients:

• 1 bunch or container of Mache greens
• Leaves from 1 large bunch of fresh mint
• 2 scallions, thinly sliced
• 1 container heirloom cherry tomatoes
• 1/4 cup freshly chopped Italian parsley
• Locally made goat cheese (Haystack in Colorado)
• Kalmata olives
• Freshly made vinaigrette  (see recipe below)

Vinaigrette Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 5 garlic cloves, chopped
• 3 TBSP fresh oregano, chopped
• 1 TBSP fresh thyme leaves
• Juice of 1 lemon

Method:

Make vinaigrette by whisking together oil, vinegar, garlic, oregano, thyme and lemon juice in a bowl.  Season with salt and pepper.

Preheat oven to 425.  Place heirloom tomatoes in roasting pan.  Toss with parsley, salt and pepper.  Drizzle with olive oil and lightly shake tomatoes in pan to coat with olive oil.  Roast for about 20 minutes in oven.  Remove from heat and set aside.

Toss mache, mint leaves and scallions in a bowl.  Add about 4 tablespoons (approximate) of vinaigrette and toss well to coat mache.  Dress on a plate with crumbles of goat cheese, scallions, pitted kalmata olives and roasted tomatoes.

Tagliatelle With Carmelized Onions, Applewood Smoked Bacon and Cremini Mushrooms

Ingredients:

• Sea salt
• Extra virgin olive oil
• 1/4 pound good quality applesmoked bacon, cut into thin slices
• 2 small sweet onions, peeled and halved or quartered (depending upon size)
• 1 pound cremini mushrooms, sliced
• 4 garlic cloves, peeled and smashed
• Needles from 2 small fresh rosemary sprigs
• Cracked black pepper
• 1 pound tagliatelle pasta (or any wide ribbon egg pasta)
• 1/2 stick cold butter, cut into smaller pieces
• 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
• 1/2 cup chopped fresh Italian parsley

Method:

Fill a large pot with water and bring to a boil over high heat.

In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat.  Add bacon and onions and cook until carmelized (about 8 minutes)  Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes)  Season with salt and pepper and scrap mushroom mix into a serving bowl.  Cover to keep warm.  Do not wash the skillet!!  Set aside.

Place pasta in water.  Cook until al dente (approximately 8-9 minutes)  After pasta has been cooking about 4 minutes when it's about half way done-  take a cup of the pasta water and place in the same skillet used for the mushrooms.   Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)

Drain the pasta and place it in the bowl with the mushroom mixture.  Pour in the hot butter sauce.  Add the Parmigiana, cracked black pepper and parsley.  Toss lightly and serve with more cheese.

MENDOCINO SLAW

This isn't a typical cole slaw recipe slathered in mayonnaise.  It's not just delicious... but it's a colorful and beautiful addition to your table.  The quantities are approximate and really vary depending upon the size of each item of produce.  Have fun with this recipe and experiment with the dressing.  This is one of those "a little bit of this and a little dab of that" recipes... Be sure to pair this with the Ahi Tuna Wonton Crisps.

Ingredients:

Quinoa with Roasted Peppers and Carmelized Onions

Submitted by: Greg Boynton

Haute Touch Catering

303-725-2654

www.hautetouch.com

In his own words:

Here is the recipe for the quinoa dish I (Haute Touch Catering)did for a Food Network wedding 2 years ago. Take the time to do this right and you will be rewarded with a deep earthy quinoa which will stand apart from any you have had before.

Start by caramelizing one large yellow onion.

Cut into 1/2" squares, add salt and pepper to taste and lightly coat with olive oil. Sweat them in a pan for 45 minutes covered making sure not to color. Sweating is very slowl cooking while keeping covered with a tight fitting lid. The water in the onion turns to steam and the sugar turns into a sweet onion syrup. Stir occasionally to prevent coloring.

After onions are cooked, add in 1c. quinoa and 1 3/4 c. water, s&p to taste. Bring to a boil and simmer for 15 to 20 minutes depending on how you like it cooked. Add more water if you don't like it aldente.

Adjust seasoning to taste. Season prior to boiling so that the flavor cooks into the quinoa giving a deeper flavor.

Once cooked, add in roasted peppers, caramelized onions, blanched asparagus and 1/2 cup each chopped Italian parsley and whole Thai basil leaves.

Finish with a tapanade of tomato, your favorite chopped olives, shaved fresh fennel, shaved Parmesan cheese, lemon zest, lemon juice, extra virgin olive oil

Keep in mind that the olives are salty, so don't season to heavily.

This is a great summer dish which goes well on a buffet.

Quinoa Pilaf

Submitted by:

David Wells, Chef / Nutracoach

www.nutracoach.com

Here is a basic quinoa pilaff that i like to make as a base item and then add different variations depending on the crowd and venue.

I usually add at least 8 cups of chopped fresh and raw herbs and veggies to this base, veggies would depend on what i plan to serve with it etc. Adding a lot of fresh and raw veggies tomatoess, cucumbers, peppers,celery, carrot~whatever you like, even grilled and chopped one to accompany a grilled protein etc.

Quinoa Pilaf

Makes approx 4- 5 servings

Prep time: 30 minutes

cooking time: 15-20 min.

• 1 Tbs. olive oil
• 1 small carrot, peeled and diced
• 1 sticks celery, peeled and diced
• 1 Tbs. garlic, finely chopped
• 1 onion, diced
• 1 cup quinoa thoroughly rinsed.
• 2 cups H20 or seasoned vegetable stock
• Fresh herbs: basil, chives, oregano, parsley (optional)

In 4-quart sauce pot, saute garlic, onion for two minutes (med heat)

Add carrots and celery stirring for approx 5 minutes

Add quinoa, sauteeing slightly approx 3 minutes

Season with salt and pepper

Add water or stock and bring to a boil, immediately lower to a simmer

Give a final stir, and cover with tight fitting lid

Cook on low for 15 minutes.

Turn off and let stand for 10 minutes before serving

Quinoa Tabouli

Submitted by:

David Wells, Chef  - Grandma Dave

www.grandmadave.com

Some Nutritional Benefits

Excellent source of: iron, magnesium, selenium, potassium, phosphorous, zinc and other minerals. Good source of vitamin B complex and fiber. Quinoa is one of the two only grains that are complete protein.

Yield: 12 (1 cup) servings

Prep time: 40 minutes

Cooking time: 20 minutes

Ingredients

• 1 T olive oil
• 1 T garlic, finely chopped
• 1 sm. onion, diced
• 2 T Wholearth Spice blend of choice
• 2 cups quinoa, rinsed under cool water for 30 seconds
• 3 ½ cups vegetable broth or water
• 2 small cucumber, diced
• 4 small tomato, diced
• 2 bu. parsley, chopped
• 1 bu. mint, chopped
• 2 lemons, juiced
• Salt and pepper to taste

Method

Heat olive oil to smoking point.

Sauté onions and garlic until translucent.

Add rinsed quinoa and sauté until lightly coated with oil.

Add spice blend of choice.

Add vegetable broth or water and season with salt and pepper.

Bring quinoa up to boil, cover with tight fitting lid, turn down to simmer.

Cook for 15 minutes; remove from heat, let stand to cool for 30 minutes.

Add all other ingredients and let stand in refrigerator for 1 hour.

Plate and serve.

Safta (Grandma- in Hebrew!) Rima's quinoa salad:

get a big pot of water, add salt, bring to boil.

add 2 cups quinoa, and let boil for 4 mins.

strain and rinse the quinoa briefly w cold water.

take 2 cups water, bring to boil with a nice fat splash of extra virgin oilve oil, add the blanched quinoa, reduce heat to low, cover, and cook until water is absorbed, it's about 6 mins i think.. leave covered for another 6 mins, then dump into a very big bowl and fluff up w a fork. 

let cool, but not in the refrigerator!

in a separate bowl, mix:

• fresh lemon juice plus zest
• sea salt
• small amount crushed fresh garlic
• fresh black pepper
• some honey
• a spoonful or to taste, chipotle chile adobo sauce (the liquid of the chipotles which is in the tins)
• thin sliced green onions (white and light green parts only)

add this to the cooled quinoa, add a lot of olive oil, adjust seasonings to taste.

Just before serving add:

• a whole lot of toasted, coarsely crushed pecans
• a lot of fresh chopped parsley
• halved fresh cherry tomatoes

ENJOY!! ps. this is really good under grilled fish/chix. as well...

 

• 5 slices center cut bacon, chopped
• 1 yellow onion, chopped
• 5 garlic cloves, minced
• 1 jalapeno, chopped
• 1 pound, pinto or small white beans (soak overnight)
• 6 cups water
• 1/4 cup Irish Whiskey
• 1 cup BBQ sauce
• 1/2 cup, dark brown sugar
• 2 tbsp spicy brown mustard
• 2 tbsp adobe sauce from canned chipotles
• 2 tbsp smoked Tabasco sauce
• 2 tbsp good quality molasses
• splash of Guinness (optional)
• 2 tsp salt
• pepper

Wash, sort and soak beans overnight.

Preheat a Dutch oven on the stove top... brown bacon until crisp.  Add onions and jalapeno and saute until soft (about 5 minutes.)  Add garlic and saute for 1 minute.   Add beans and water and whiskey and cook covered on low/medium heat until beans are soft.  This should take about one hour.

Add your favorite BBQ sauce (homemade or purchased - I used a locally made BBQ sauce from The Rib House in Boulder - www.theribhouse.com).  Also add brown sugar, mustard, Tabasco and adobo sauce, salt and pepper, stir well.  Simmer uncovered for about another hour until sauce thickens and beans are more cooked.

I was smoking a pork shoulder in my Big Green Egg.  It had been smoking at 250 for about 2 hours when I transfered the beans to the pan I was using for the pork shoulder.  I then covered the beans with foil and punctured the foil to allow the smoke from the applewood chips I was using on the charcoal to flavor the beans.  I placed the v-rack with the shoulder over the beans and cut more holes in the foil so that the shoulder would baste the beans while smoking.  Make sure that the shoulder has been cooking long enough that the juices are just starting to run clear before adding beans.  The beans smoked like this for another 2 hours.  Check on the beans every once and awhile to make sure they aren't getting dry or burning on the bottom.  If you are concerned about this - after an hour of smoking, you can transfer them back into the Dutch oven (add ice to top) and finish (covered) in the oven at 350... After an hour, I added a little bit of Guinness Draught to the beans to make sure they had enough moisture.  Also feel free to add more spice or BBQ sauce... season to taste!

Confetti Green Chile Corn Muffins

Makes 12 regular muffins (or more bite-sized mini-muffins)

• 1/3 cup butter
• 2 eggs
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 3 tbsp chile powder (mild)
• 1 cup milk
• 1 tbsp molasses
• 1.5 tsp minced orange zest
• 2 roasted New Mexico green chiles (seeded and chopped)
• 2 roasted red peppers (seeded and chopped)
• 1 ear of roasted corn (off the cob)
• 1 tbsp minced fresh Marjoram

Preheat oven to 400 degrees.

Melt the butter on low heat in a saucepan.  Lightly beat eggs.  Blend flour, cornmeal, baking powder and chile powder in a separate bowl.  In another bowl, mix milk, melted butter, eggs and molasses then fold slowly into the dry flour mixture.  Add the orange zest and marjoram. Fold in the chiles, peppers and corn.  Let the batter sit for 30 minutes.

Pour batter into a buttered muffin pan.  Bake for 12-15 minutes until muffins have risen and are firm.

Serve with green chile stew!

Sausage, Wild Mushroom and Sourdough Stuffing

Every Thanksgiving I make this stuffing.  It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms!  It is simple and can be a bit of "chef's delight" as each batch is a little different.  I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor.    Additionally, this should always be made on Thanksgiving and not assembled in advance.  It's best if it is done just before you intend to serve it.

This recipe is more of a guideline - as you should taste as you go to perfect the flavor to your personal; tastes.  I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.  And you can enjoy this really anytime of year - it's too good to only serve during the holidays!

Ingredients:

• 1 pound sourdough bread, cubed 1/2 inch thick
• 1 pound bulk Boulder pork sausage (or good quality)
• 1/4 stick butter (possibly more)
• 1 large yellow onion, chopped
• 3-5 large celery stalks, chopped
• 3 garlic cloves, minced
• 3/4 cup, good quality chicken stock/broth (not low sodium)
• 1/4 cup dry white wine
• 1.5 pounds crimini, oyster and other wild mushrooms that chop well, chopped - not too small
• 1/2 cup (or more) chopped fresh poultry seasoning (not dried!)
• 1/2 - 3/4 cup fresh chopped parsley
• 2 eggs, beaten until blended

Instructions:

Place bread cubes on a large baking sheet... toast at 400 degrees until lightly brown (about 12 min)  Transfer the bread to an extra large bowl.

In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.)  Drain fat... transfer to the large bowl with the bread.

Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan.  Add the onion and celery and saute' for 1.5 minutes.  Add garlic at the very end until fragrant (about 1 min).  Transfer to the bowl with the bread.

In the same pan, add some butter and a splash of wine and saute' the mushrooms until juices are rendered.  Add to the bread.  Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated.  Dust with salt and pepper and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend.  Mixture should be very well blended and moist.

Butter a large, deep baking dish (at least 13 x9).  Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes.  Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer)

Happy Thanksgiving!

Mashed Potatoes With Lavender and Honey

The beauty of mashed potatoes is you can add almost any flavor to them to create a different spin on the classic recipe.  Lavender is one of my favorite scents and I believe I got this idea from an aromatherapy book about 10 years ago.  I haven't made these in a long time.  I was reminded how good they are by a blogger on Twitter who mentioned having something similar in France.

Lavender can be strong, so you should experiment with the quantity so they aren't more potent than you'd like.  Other variations could include Olive Oil, Herbs de Provence and baked or roasted apples or pears.  Just play around and have fun with trying something new while making this classic side dish.

Ingredients:

• 10 lbs of mealy potatoes (Yukon Gold or Russets)

• Culinary lavender (Provence variety works well)

• 1 stick butter (or more if needed)

• 1/2 cup - heavy cream, heated lightly over low heat (or more if needed)

• Honey (couple of teaspoons)

Cut potatoes into quarters and be sure to leave the skin on. Boil potatoes in salted water (sea salt is best) for approximately 20 minutes or until soft.  Don't boil too long or they will get watery.  Drain in a colander and then return them to the pan and lightly shake the potatoes over low heat until they are dry.  Crush the lavender in your fingers - it's better than using a spice mill.  

In a mixing bowl combine boiled potatoes, butter and lavender. Whip using a hand mixer or KitchenAid (no blenders!) After potatoes are well blended, begin adding heated heavy cream one tablespoon at time to get desired consistency.  Add small amount of honey to taste. Continue whipping with mixer.  I like them firm but whipped.  Add more cream during whipping to get desired consistency.  It's best if you serve them pipping hot as soon as they are done.  The longer they sit, the less they lose that initial freshly made flavor.

Whipped Sweet Potatoes with Brown Sugar & Pecans

This dish is another Thanksgiving tradition in our house.  It's simple and can be flavored many ways. Sometimes I will use a splash of Grand Marnier or Bailey's... other times I'll use a bit of orange zest... just depends upon what I'm serving and what is on the counter next to me when I'm cooking!

Ingredients

5-6 lbs of red-skinned sweet potatoes (sometimes called yams)

1 cup golden brown sugar

1/2 cup whipping cream

5 tablespoon butter, room temperature

1 teaspoon of ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 tablespoon of real vanilla extract

3/4 to 1 cup chopped pecans

optional:  splash of either Bailey's, Grand Marnier or Brandy - but NOT all three!!!

Preheat your oven to 325.  Pierce all the potatoes with a fork.  Place sweet potatoes on a baking sheet and bake until they are very tender when poked with a fork.  Remove from the oven and let them cool down.

Take a round baking dish (approx 2-3 qt) and butter it.  Cut the potatoes in have and spoon the inside away from the skins into a large bowl (I use my KitchenAid mixer)  Add 3/4 cup of the brown sugar, the whipping cream, butter, all spices and vanilla.  Using an an electric mixer set on medium -beat until smooth. Be careful not to turn the mixer on too high a speed or the potatoes will splatter.  You want the potatoes to be smooth.  I usually whip them until all the lumps are gone.  You may also taste as you prepare this to tweak the flavor you are trying to achieve.

Spoon the whipped mixture into the baking dish.    Smooth the top with a spatula.  Add the pecans and the remaining brown sugar to completely cover the top of the sweet potatoes.  Add more pecans or sugar if needed.

Bake in the oven at 325 until heated through (usually about 30 minutes.  Serve hot.  It tastes like dessert!!

Peggy's Sensational Gravy

To quote my mother, she is the "Queen of Concepts" not step-by-step recipes.  I asked her to please share her "concept" on how to make gravy as it is probably the best gravy I've ever tasted.... ever.

Being "conceptual" isn't a bad thing, as creative chefs have a knack of making something good from what is around. However, when you can plan to make sensational gravy for the holidays, here is the basis of her technique in her own words:

Ingredients:

Lots of turkey necks (10!!!) with a couple of wings and a drumstick (lots of bones being key to a good broth).  

8 celery whole stalks

1-2 yellow or white onions (leave skins on)

4 medium to large carrots

2 leeks, rinsed well and split

2 parsnips, rinsed and root cut off

1 bay leaf

1/2 bunch italian parsley

1 whole bulb of garlic split across, no need to peel

1 teaspoon sea salt 

1/2 teaspoon whole peppercorns.

Preparation:

Put all turkey parts in large stock pot, add other ingredients and cover with cold water and if you like a good amount of boxed chicken broth. Over high heat bring to low boil, then simmer for about 3 hours (DO NOT LET IT BOIL) skimming off foam/scum as needed.  

Remove from heat, cool (temp?? don't know, see what the experts say) and strain through colander reserving only the broth.  Strain the broth again through cheesecloth.  

At this point, I reduce it more to taste as I like it to be a rich reduction. You may tailor it to suit your audience. To suit myself, I add some mushrooms and shallots that have been sauteed and reduced.  This way they have that intense flavor.  

Then I add some turkey meat from the gelatinous boney areas i.e. neck and thigh meat (not from broth as it will not have flavor).

Once your turkey has roasted, set the pan over medium heat on the stove top. Discard all but 2 Tb of fat.  To the pan add 2 Tb of butter.  When melted add 1/2 up of white wine,  2 to 4 Tb of AP flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the finished warm stock in a steady stream while you stir to work out any lumps. Cook (simmer) until the gravy has thickened, about 10  minutes. Season to taste with salt and pepper and serve.

Submitted by: Erika Cunha (www.thesweetlifedenver.com)

Ingredients:

1 lg. Head of Cauliflower

1/4 t. salt

2 c. milk

4T. butter

1/2 c. cream

1/3 c. flour

Salt & White Pepper

Pinch of two of nutmeg

3/4 c. grated Gruyere

Trimming and Cooking Cauliflower: Turn CF upside down and cut around central stem. Remove all leaves- careful not to seperate florets. Place core side down in a heavy pot with a tight lid, add 1 in. of water. Cover and bring to a rapid boil. Cook for 8 mins. until tender. Let cool in buttered gratin dish, slice off florets and arrange rounde side up dice up stem and scatter over florets. Reserve H20 for sauce.

For sauce: Pour milk, 1/2 c. cooking liquid and cream into pan, heat slowly (DON'T BOIL). Melt butter in another saucepan, whisk in flour and make a loose paste. Cook roux for 2 min. (until light beige) Remove from heat- stir in remaining cooking liquid. Return to boil and add spices. Simmer 2-3 mins. Sprinkle salt, 1/8 t. pepper and 1/4 c. cheese on florets. Ladle on sauce and top with remaining cheese. Bake at 400 for 25 mins.

Zesty Chipotle Potato Salad

I love using chipotle chiles in just about anything.  The adobo sauce in the can has fantastic flavor and can be used to spice up any traditional meal.  This potato salad will get noticed from the plain-jane varieties at the next BBQ!

Ingredients:

• 1.5 cups mayonnaise
• 1/4 cup dijon mustard
• 3 tablespoons fresh lime juice
• 3 tablespoons chipotle / adobo puree
• 1 large ripe tomato, seeded and diced
• 1/2 cup chopped cilantro leaves
• 4 scallions, chopped, (complete both white and green parts)
• 1 medium red onion, thinly sliced
• 1/2 teaspoon cayenne pepper
• 4-6 garlic cloves, finely chopped/minced
• Salt and freshly cracked pepper
• 16-20 New or Yukon Gold potatoes (about 4 -5 lbs) well-cooked, drained and cubed 1/2 inch thick

Combine all the ingredients (except the potatoes) in a medium bowl and season with salt and pepper (to taste)  Place warm potatoes in a large bowl and pour the mixture over the potatoes.  Mix well.  Season again with salt and pepper to taste.