8 February 2015 Sauce au Cassis

Sauce au Cassis

February 8, 2015 By

SauceThis reduction is what I typically serve over duck but it could be great over other poultry, over lamb or even beef.

Sauce:

  • ½ cup beef broth
  • ½ cup red wine
  • ¼ cup crème de cassis
  • 1 Tbsp. cassis jam (or mixed berries)
  • 2 Tbsp. butter
  • 2 generous pinches of salt

Directions:

  1. In a small saucepan over high heat, add all the ingredients except the butter, bring to a boil and reduce the liquids by half, about 5 minutes. Can be made up to this point until ready to serve, just reheat over medium heat and go to step 2.
  2. Lower heat to medium-low and add the butter and the salt. Don’t allow the mixture to boil again. Swirl the pan to ensure the butter is getting gently incorporating into the sauce.

Makes about 1 cup.

Filed Under: American, French, Sauce Tagged With: ,
1 February 2015 Fluffy Quinoa 101

Fluffy Quinoa 101

February 1, 2015 By

Fluffy QuinoaMy bestie, Gloriann, has been a fan of Quinoa for a long time and kept telling me what a fab kitchen staple is it. Once I tried it, I was hooked. It’s great as a simply side dish served like one would serve rice but is versatile enough for a salad or other mainstays like stuffing for a squash or eggplant.

Quinoa provides all nine essential amino acids and is a gluten-free protein source, so good for you!

Success in making Quinoa is to be sure you rinse it very well for about 3 minutes under cool running water to remove the saponin, a bitter-tasting coating that some people might be sensitive to.

I typically cook my Quinoa in a cup of chicken broth and a cup of water but if you prefer a completely vegetarian version, just use two cups of water.

Makes about two cups of cooked Quinoa.

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 2 cups of chicken (or vegetable) broth or water (or one cup of each)
  • ½ tsp. each garlic powder, salt and pepper
Cooked Quinoa

Cooked Quinoa

Instructions

  1. In a small saucepan over high heat, combine the broth/water, garlic powder, salt and pepper and bring to a boil.
  2. Lower the heat to medium-low and add the rinsed quinoa, cover and simmer for 20 minutes, or until water has evaporated.
  3. Leaving the cover on the pan, let the Quinoa stand for five minutes.
  4. Uncover, fluff the Quinoa with a fork and either use right away or cool completely and store in an airtight container for up to a week.

 

Filed Under: American, Sides, Vegetarian Tagged With: , , ,
30 January 2015 Talenti Sea Salt Caramel Gelato Sandwich

Talenti Sea Salt Caramel Gelato Sandwich

January 30, 2015 By

Ice Cream SandwichI know this isn’t much of a “recipe” since the gelato is store-bought, BUT, this is by far the BEST commercial gelato I’ve had, so I thought I’d share the wealth (no, I’m not being compensated by Talenti, it’s just a great product).

Ingredients:

Filling Ice Cream Sandwich

 

Directions:

  1. 15 minutes before assembling, take the gelato out of the freezer and place on a counter to soften slightly.
  2. Using a small ice cream scoop, place two gelato balls on the flat side of a cookie. Top with a second cookie, so the flat side is on the gelato side. Smoosh, technical baking term, the cookies slightly so the gelato spreads across the cookie for a guaranteed bite of cookie/gelato throughout the whole sandwich.
  3. Repeat with the other 3 sandwiches. Place the sandwiches in the freezer in an air-tight container until ready to serve.

Makes 4 sandwiches.

Filed Under: American, Desserts Tagged With: , , ,
29 January 2015 Easy Valentine’s Day Menu and Wine Pairings

Easy Valentine’s Day Menu and Wine Pairings

January 29, 2015 By

happy valentines day 2014From experience, we all know Valentine’s Day at a restaurant can be hectic and restricted to fixed menus. For those of you who prefer to stay home and cook up a romantic meal, here is some inspirational recipes with affordable wine recommendations. 

BONUS – breakfast:  Waffles with Raspberries and Nutella

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Cheers,

Veronique

Filed Under: American, Beef, Breakfast, Desserts, Entrees, French, Seafood, Starters Tagged With: ,
22 January 2015 Sugar and Spice Candied Nuts

Sugar and Spice Candied Nuts

January 22, 2015 By
Empty Jar
Empty Jar – Forgot a Photo!

This candied nuts recipe post was updated 1/4/21.

On New Year’s Eve, we met some friends for a celebratory meal and to my joy, my friend Diane had brought me a jar of homemade candied pecans. I’m not much of a cinnamon fan, so I don’t typically like these types of spiced and candied nuts, but Diane’s version is simply perfect.

These candied nuts are perfect to give to friends around the holidays and would make a great hostess gift. I like to use a combination of pecans and walnuts.

Ingredients:

  • 1/3 cup dark brown sugar
  • 2/3 cup white granulated sugar
  • 1 tsp. kosher salt
  • Generous pinch of cayenne pepper
  • 1 tsp. ground cinnamon (I skip this and it’s still awesome)
  • 1 egg white, room temperature
  • 1 Tbsp. water
  • 1 pound walnuts or pecan halves or whole peeled hazelnuts (or a combination)
  • Egg Whites
  • Coated Nuts
  • Sugar Spice Mix

Directions: 

  1. Preheat oven to 300 degrees.
  2. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
  3. Beat egg white and water until frothy but not stiff.
  4. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.
  5. Spread sugared nuts in a single layer on a cookie sheet lined with parchment paper. Bake for 30 minutes, stirring occasionally.
  6. Remove from oven, and separate nuts as they cool.
  7. When completely cool, place the nuts into a bowl, breaking up any that stick together.

Adapted from Elizabeth Karmel of Hill Country

Cheers,

Veronique

Filed Under: American, Desserts Tagged With: , ,
16 January 2015 Braised Beef Short Ribs

Braised Beef Short Ribs

January 16, 2015 By

Short Ribs

Short Ribs After 4-Hour Braise

It’s winter and on cold days like these, I crave slow braises and roasts. Today, I saw nice looking short ribs at the store so opted for this flavorful, slow and low braised dish for supper.

Serve these beauties with mashed potatoes and a couple vegetables and please your guests like there’s no tomorrow.

Ingredients:

  • ¼ cup vegetable oil
  • 1 tsp. each salt and pepper
  • 6 large short ribs, trimmed of excess fat
  • 6 Tbsp. flour, for dredging
  • 10 large cipollini onions, peeled and trimmed
  • 1 pound Cremini mushrooms, sliced
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 Tbsp. fresh thyme
  • 4 cups Cabernet Sauvignon
  • 48 ounces beef broth
  • Zest of one lime (optional)

Onions and Mushrooms

Onions and Mushrooms

Directions:

  1. Preheat oven to 325 degrees.
  2. Warm the oil in an extra-large Dutch oven over high heat.
  3. Rub the salt and pepper all over the short ribs then dust with flour.
  4. Sear the ribs in the hot oil until browned, about 3 minutes on each side. You’ll likely need to sear the beef in two batches unless you have a giant Dutch oven. Transfer the ribs to a plate.
  5. Lower the heat to medium-high and add the onions, cook for 5 minutes until slightly-charred, stirring occasionally. Add the mushrooms and continue cooking for another 5 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot. Add the beef, bay leaves and thyme. Cover tightly and place in the oven to braise for 4-6 hours.
  6. At this point, you can serve the short ribs or the pot can be cooled completely and refrigerate overnight. To reheat, an hour prior to serving, preheat oven to 350 degrees. Scrape off the fat that’s formed on the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes.
  7. Finely grate some lime zest, on the final dish before serving, if using.

Makes 10 servings.

Cheers,

Veronique

Filed Under: American, Beef, Entrees, Mushrooms, Slow Cooker Tagged With: , ,
4 January 2015 Chicken in Tarragon and Riesling Sauce

Chicken in Tarragon and Riesling Sauce

January 4, 2015 By

Chicken in Tarragon and Riesling SauceLast night, I made this dish using a combination of chicken and rabbit and received rave reviews on my pictures on social media…except for a couple people upset at the use of rabbit in the dish. I get it, it’s easy to associate rabbit with Bugs Bunny and get sensitive about it.

Me, I don’t see much of a difference between a cute rabbit and a cute chicken, so I used both in the recipe. It’s easy to use one or the other or both, it’s up to you and also how easy it is to source rabbit where you are.

Veggies and Bacon

Veggies and Bacon

This is such a delicious, easy-to-make recipe that you can make in the morning and reheat when your guests arrive. It’s also great for leftovers.

Ingredients:

  • 6 bacon strips, diced
  • 1 medium Spanish onion, sliced
  • 1 8-ounce package fresh sliced Cremini mushrooms
  • 8 boneless, skinless chicken thighs
  • 1/3 cup Dijon mustard
  • 1 Tbsp. vegetable oil
  • 2 tsp. tarragon
  • 2 bay leaves
  • ½ tsp. each salt and pepper
  • 1-750 ml bottle dry Riesling (or other dry white wine)
  • 1 tsp. flour
  • 1 tsp. softened butter
  • ½ cup heavy cream

Chicken Simmering

Chicken Simmering

Directions:

  1. In a large Dutch oven, cook bacon over medium heat until browned and crispy, about 5 minutes. Add the onions, coat in the bacon fat and cook until tender, another 4 minutes. Add the mushrooms and cook for 3 minutes. Transfer the cooked vegetables and bacon to a plate keeping some of the bacon fat in the pot.
  2. Place chicken in a bowl and coat with mustard. Add the oil to the Dutch oven and raise the heat to high. Brown chicken on all sides for about 5 minutes. Add tarragon, bay leaves, salt and pepper and cook for an additional minute. Add the wine and scrape any browns bits from the bottom of the pot, this is where all the awesome flavors come from.
  3. Return the vegetable and bacon to the pot and stir gently to combine. Reduce the heat to low, cover and cook for 45 minutes, stirring gently, occasionally.
  4. Raise the heat to high and bring to a simmer. In a small dish, combine the flour and butter to create a paste and add to the bubbling cooking liquid. Stir gently to ensure the butter paste is fully incorporated and sauce is slightly thickened. Lower the heat to low and cook for 5 minutes. Add the cream to the sauce and simmer for 2 minutes.
  5. At this point, the dish can be served over fluffy white rice or cooled and kept in the fridge for up to a day. To reheat, place the chicken and sauce in a Dutch oven, add ½ cup chicken stock and reheat for 30 minutes in the oven at 300 degrees.

4 Servings.

Filed Under: American, Chicken, Entrees, French, Mushrooms, Vegetables Tagged With: , , , , ,

5 Must Try Delectable Holiday Treats

December 20, 2014 By

Divine Squares

Divine Squares

Homemade treats are always well-received by guests at holiday parties. Even the strictest dieters indulge during the holidays and below are top treats sure to please holiday revelers.

Please share images and comments about these holiday treats if you make them!

Cheers,

Veronique

Filed Under: American, Canadian, Chocolate, Desserts Tagged With: , , , ,
20 December 2014 Christmas Morning Brunch Recipes from Spuntino Wine Bar

Christmas Morning Brunch Recipes from Spuntino Wine Bar

December 20, 2014 By

Spuntino Wine Bar & Italian Tapas Executive Chef, Josh Bernstein, wants to help us to impress friends and family with unique and delicious Christmas morning brunch recipes he serves at both the Clifton, NJ and the Westbury, NY locations.

Egg White Fritatta

Egg White Fritatta

Egg White Frittata

Serves 4

Ingredients:

  • ¼ cup Clarified Butter
  • ½ cup Spanish Onion, diced
  • ½ lb Chicken Sausage, cooked and diced
  • ½ bunch Rainbow Swiss Chard, cleaned and chopped
  • 8 cherry tomatoes, quartered
  • 2 cups Egg whites
  • Sea salt and ground black pepper to taste

Method:

  1. Heat a 10 inch, nonstick sauté pan over medium high heat. 
  2. Add the clarified butter. 
  3. After about 30 seconds, add the onions, sausage, Swiss chard and tomatoes. 
  4. Cook for 2-3 minutes. 
  5. Season to taste with the sea salt and ground black pepper. 
  6. Mix in the egg whites and stir with a rubber spatula. 
  7. Smooth the mixture out and place into a 400° oven for 5-7 minutes.  (The eggs should be fully set and slightly browned on top.) 
  8. Slide the frittata out of the pan onto a round plate.  Cut into 8 wedges.

 

Pane Francese

Pane Francese

Pane Francese alla Spuntino

Serves 4

Ingredients:

Pane Spuntino:

  • ¼ cup Clarified Butter
  • 1 each Crusty Baguette, cut into 1” bias slices
  • 2 cups Buttermilk
  • 8 eggs
  • 4 tbsp sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ¼ tsp Sea Salt
  • 2 Cups Maple Syrup
  • Powdered Sugar for dusting

Warm Berry Compote:

  • 1 lb Strawberries, de-stemmed
  • 1 ls Blueberries
  • ¼ cup Honey
  • 1 tbsp Vanilla Extract
  • 1 tsp Sea Salt
  • 1 tbsp Mint, chiffonade

Method:

Warm Berry Compote:

  1. Cut the strawberries into quarters. 
  2. Combine the strawberries, blueberries, honey, vanilla and sea salt in a sauce pan. 
  3. Slowly bring to a boil over low heat to allow the berries to release their liquid.
  4. Let the mixture cook for 30 minutes to reduce the liquid by at least half. 
  5. Fold in the mint.  Set aside for service.

Pane Spuntino:

  1. In a bowl, combine the buttermilk, eggs, sugar, vanilla extract, cinnamon and salt. 
  2. Whisk for 1 minute to combine well. 
  3. Dip the baguette slices into the egg mixture.  Allow to sit for one minute to absorb the batter.
  4. Heat the clarified butter in a large non-stick sauté pan. 
  5. Add the battered bread to the pan and cook for 2-3 minutes per side. 
  6. Remove baguettes from the pan and dip into the bowl of maple syrup.  Coat on both sides and place into a baking dish. 
  7. Put the pane spuntino into a 450° oven for 4 -5 minutes.  The pane spuntino will puff slightly.
  8. Remove from the oven.  Serve on top of the warm berry compote.  Dust the top with the powdered sugar.

Spuntino’s philosophy, which emphasizes fresh, locally sourced ingredients for their chef-driven made-from-scratch menu, is demonstrated in these dishes.

For more information, visit www.SpuntintoWineBar.com or at Facebook.

Cheers,

Veronique

Filed Under: American, Breakfast, Cheese, Chocolate, Eggs, Vegetables Tagged With: , , ,
18 December 2014 Easy Blueberry Overnight Oatmeal

Easy Blueberry Overnight Oatmeal

December 18, 2014 By

Oats PreparationI’ve been enjoying HOT overnight oatmeal for a few years now and I’d been curious about all the cold versions I’d been seeing on Pinterest (are we connected there by the way?).

I finally made cold blueberry overnight oatmeal and it’s FANTASTIC!! Couldn’t be simpler, mix everything in a canning jar, shake and store in the fridge overnight. I had blueberries on hand so I used those, but you can use just about any fruit you have and enjoy.  

I ate the cold oatmeal right out of the jar one morning and spooned in a dish with a drizzle of Quebec maple syrup the next day – both were super!

Oatmeal in a Jar

Oatmeal in a Jar

Ingredients

  • ½ cup old fashioned oats (not quick or steel cut oats)
  • ½ cup milk (I used low fat, but you could use almond or soy if you prefer)
  • 4 ounces plain Greek yogurt (you could use a flavored version also)
  • 2 drops pure vanilla extract
  • ½ tsp. chia seeds (optional)
  • ¼ cup fresh blueberries (could be frozen and thawed too)

Oatmeal in a Dish with Maple Syrup

Oatmeal in a Dish with Maple Syrup

Instructions

  1. In an 8-ounce canning jar (or other container with a tight-fitting lid) add the oats, milk, yogurt, vanilla and chia seeds. Place the lid on the jar and shake well to combine all the ingredients.
  2. Top the mixture with the blueberries, cover and refrigerate overnight or at least 4 hours.

Makes one serving.

Filed Under: American, Breakfast, Fruits, Vegetarian Tagged With: , , ,
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