14 December 2014 Fergalicious Holidays by Food & Wine Chickie

Fergalicious Holidays by Food & Wine Chickie

December 14, 2014 By

Ferguson CrestFerguson Crest is the pet project of Fergie Duhamel, singer of the Black Eyed Peas, and her father, grower Pat Ferguson. Ferguson Crest vineyard is located in Solvang, in Santa Ynez Valley, Santa Barbara County, California. Winemaker Joey Tensley turns the fruit grown by Pat Ferguson into wine, and Fergie and sister Dana join in at harvest every year.

Fergalicious is Ferguson Crest’s signature blend of Cabernet Sauvignon, Merlot, Syrah and Grenache. I was asked to taste the 2012 vintage, Fergie’s favorite, then pairing it with a recipe of my creation. Here’s the recipe I paired with the delicious wine.

Bacon, Mushroom Pasta with Light Tomato Sauce

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 1 cup sliced Cremini mushrooms
  • 2 cups cherry tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • 4 slices of bacon, cooked then roughly chopped
  • ¼ cup freshly-grated Parmesan cheese

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Raise the heat to medium-high and add the Cremini and cook for 3-4 until softened.
  3. Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created (alternatively, chop the tomatoes to that consistency). Pour the tomato mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.
  4. Add the cooked pasta and the basil to the sauce and gently stir to coat. Continue cooking for 1-2 minutes.
  5. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  6. Add the cooked bacon, stir and serve with a dusting of Parmesan cheese.

Makes 2 servings.

2012 Ferguson Crest Fergalicious

Dark ruby in the glass, this red blend offers ripe blackberry aromas with a bit of pumpkin pie spices. The medium-bodied wine has flavors of jammy blueberry with traces of cherry cola and notes of black pepper on the short finish.

Pairings: Pasta with meaty sauce, duck, roasted mushrooms, burgers

Style: Red Wine

Grape Type(s): 56% Syrah, 25% Merlot, 13% Grenache, 6% Cabernet Sauvignon

Region: Santa Barbara County, CA, USA

Price: $40

Cheers,

Veronique

Filed Under: American, By Country, Cabernet Sauvignon, Cheese, Entrees, Grenache, Italian, Merlot, Mushrooms, Pasta, Syrah / Shiraz, United States Tagged With: , , , , ,
23 November 2014 Easy Salted Caramel Sauce

Easy Salted Caramel Sauce

November 23, 2014 By

Caramel SauceI’ve shared caramel sauce recipes in the past but I thought the timing was perfect with the holidays around the corner, to do another.

This one doesn’t require fancy equipment, perfect temperature on a candy thermometer or fuss – it’s based on judging the right color for the caramel and acting fast.

Ingredients:

  • 1 cup granulates sugar
  • 1 tsp. light corn syrup
  • ¼ cup water
  • ½ cup heavy cream
  • 1 Tbsp. pure vanilla extract
  • ½ tsp. sea salt

Directions

  1. Add the sugar, corn syrup and water to a medium saucepan (the hot caramel will bubble violently when the cream’s added, so be sure to use a saucepan that’ll allow for that extra volume) over high heat until the mixture comes to a boil, whisking just to incorporate the sugar into the liquid.
  2. Allow the mixture to boil, swirling the pan to keep the liquid from browning in one spot (no whisking) for about 10 minutes over medium-high heat, or until the caramel is a deep golden color – watch carefully so as to not burn it.
  3. Put oven mitts on when the caramel is the desired color, turn the heat to low and add the cream. Swirl to incorporate then add vanilla and salt. Cook for an extra minute, whisking to be sure the caramel is smooth.
  4. Pour the sauce in a 2-cup glass measuring cup, let cool for 5 minutes then pour in a glass jar, cool completely then seal tightly. Caramel sauce will keep for a couple weeks in an airtight container at room temperature. I find the ideal vessel for this is a canning jar.

Makes 1 ½ cups of caramel sauce.

Filed Under: American, Desserts Tagged With: , , , ,

5 Easy Pies for Non Pumpkin Pie Eaters

November 17, 2014 By
Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

I’m just not a fan of cinnamon so pumpkin pie isn’t a pie I enjoy. Since it seems fitting to bake pies for Thanksgiving, here are five, fail-proof pies to serve to your guests or bring as a hostess present for Turkey Day!

Cheers,

Veronique

Filed Under: American, Chocolate, Desserts Tagged With: , , , , , , ,

10 Easy Thanksgiving Sides and Starters

November 15, 2014 By
Yorkshire Puddings

Yorkshire Puddings

Okay, there are so many “lists” out there of yummy-sounding Thanksgiving recipes that it’s difficult to pick which are best for your holiday table.

Below are 10 easy yet delicious, tested recipes that are sure to enhance your traditional turkey day table.

  1. Cheesy and Garlicky Pull Apart Bread
  2. Corn and Lima Bean Succotash
  3. Duck Fat and Bacon Fingerling Potatoes
  4. Easy Pimento Cheese Dip
  5. Easy Roasted Brussels Sprouts
  6. Fail-Proof Yorkshire Puddings
  7. Green Goddess Dip
  8. Hasselback Potatoes
  9. Pork Belly Deviled Eggs
  10. Sweet Potato Gnocchi in Sage Brown Butter

Cheers,

Veronique

Filed Under: American, Cheese, Eggs, Potatoes, Sides, Starters, Vegetables Tagged With: , ,
11 November 2014 Easy Shrimp Etouffee

Easy Shrimp Etouffee

November 11, 2014 By

Shrimp EtouffeeIt’s fall and that means time for comfort food at our home. One of our favorite comforting meals is etouffée, the rich, spicy dish that originated in Louisiana. While it looks a bit complicated, this dish is quite simple: Start with a deeply-colored roux (butter and flour mixture) then add the ‘holy trinity’ – celery, onion and bell pepper, and you’re almost all the way there! While we’ve enjoyed etouffée with crawfish and Andouille sausage, this version with easy-to-find shrimp is sensational. Ingredients:

  • 4 Tbsp. plus 1 Tbsp. butter, divided
  • 4 Tbsp. all-purpose flour
  • ½ cup diced celery
  • ½ cup diced bell pepper
  • 1 cup diced onion
  • 3 garlic cloves, chopped
  • 1 cup bottled clam juice
  • 1 cup chicken broth
  • 1 cup chopped tomatoes
  • ½ tsp. each salt and pepper
  • 1 Tbsp. Pork Mafia Memphis Mud or Cajun seasoning
  • 1 pound medium shrimps, shelled, deveined and cooked
  • 4 Tbsp. chopped scallions

Pork Mafia SpiceDirections:

  1. Over medium heat, melt four tablespoons of butter in a large cast iron pan then add the flour. Whisk the flour mixture, known as a roux, frequently until it is the color of peanut butter, about 10 minutes.
  2. Add the celery, bell pepper and onion to the roux and cook, stirring frequently, until the vegetables are softened, about 15 minutes. Add the garlic and cook an additional minute.
  3. Add the clam juice and broth to the vegetable mixture and scrape the bottom of the pan with a wooden spoon to loosen up all the brown bits. Add the tomatoes and seasonings and simmer for about 30 minutes.
  4. Add the shrimp to the pan and cook for about 5 minutes. Melt the remaining tablespoon of butter and stir.
  5. Serve the etouffée over white rice and garnish with scallions.

Makes 4 servings.

Filed Under: American, Entrees, Seafood, Starters, Vegetables Tagged With: , , ,
9 November 2014 Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

November 9, 2014 By

Creamy Chicken SoupI fell in love with creamy chicken soup at our local St Hubert restaurant in Quebec while I was growing up. It was pure comfort in a bowl and since then, I often order creamy chicken soup when I see it on a menu.

While on Pinterest last week, I saw Cooking Classy’s gorgeous photos for her Creamy Chicken and Wild Rice Soup and knew I’d need to make it someday. That day’s today and I love how it turned out with my modifications!

Creamy, velvety texture, slightly crunchy wild rice, moist chicken and hearty veggies – heaven in a bowl!

Ingredients

  • 5-ounce package of Carolina Long Grain & Wild Rice, cooked according to package directions
  • 7 Tbsp. butter, divided
  • 1 cup chopped yellow onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 garlic clove, minced
  • 6 cups low-sodium chicken broth
  • 1/2 tsp. each dried thyme, sage, rosemary, salt and pepper
  • 2 cups diced roasted chicken
  • ½ cup flour
  • 1 cup milk
  • 1 cup heavy cream, divided

Directions

  1. In a large pot, melt 1 tablespoon butter over medium heat. Add onion, carrot and celery and sauté until tender, about 10 minutes. Add garlic and cook an additional minute.
  2. Add chicken broth, thyme, sage, rosemary, salt and black pepper.
  3. Add chicken and cooked rice and cook for 10 more minutes.
  4. In a separate medium saucepan over medium heat, melt remaining 6 tablespoon butter. Add flour and cook for 2 minutes, whisking constantly. Add the milk and ½ cup of cream to the butter/flour mixture, whisking vigorously. Cook mixture, whisking constantly until thickened. Add the milk mixture to the soup and cook for about 10 minutes.
  5. Stir in remaining ½ cup heavy cream and serve warm.

Serves 6 generously.

Filed Under: American, Chicken, Soups Tagged With: , , ,
12 October 2014 Bloody Caesar

Bloody Caesar

October 12, 2014 By

Bloody CaesarsLast week, while I was away on business in Toronto, a friend I had lunch with talked me into a Bloody Caesar. I hadn’t had this drink in ages and now I’m puzzled as to why not – it’s delish!

For those who’ve not had a Caesar, it’s basically a Bloody Mary with Clamato instead of tomato juice. What’s Clamato you might ask? A blend of tomato juice and clam broth sold in Canada. Sounds gross? I guess I could see that UNTIL you’ve had the pleasure of enjoying one.

The cocktail was invented in 1969 in Calgary by Walter Chell, a restaurateur looking to create a new cocktail for the opening of a new Italian restaurant.

The cocktail is so popular within Canada that it’s estimated over 350 million Caesars are drunk every year.

Here’s a basic recipe I’ve adapted from one of my Bloody Mary recipes.

Ingredients:

  • 1 ounce good quality Vodka
  • 6 ounces Clamato Juice
  • 4 dashes Worcestershire sauce
  • 2 dashes hot sauce
  • Lime wedge
  • Celery salt
  • 1 crisp celery stalk
  • Freshly ground pepper

Directions:

  1. In a mixing container or shaker, add the Vodka, Clamato, Worcestershire and hot sauce and mix vigorously.
  2. Rim the edge of a highball glass with the lime then coat the rim in celery salt.
  3. Add ice cubes to the glass to fill halfway then pour the tomato/Vodka liquid over the ice.
  4. Add a celery stalk to the glass and sprinkle with pepper.

Makes 1 drink.

Filed Under: Cocktails Tagged With: ,
3 October 2014 National Taco Day – Villalobos Carne Asada Taco

National Taco Day – Villalobos Carne Asada Taco

October 3, 2014 By
Chef Adam Rose

Chef Adam Rose

Villalobos Chef/Owner Adam Rose shares his tasty recipe for the already-popular Carne Asada Tacos in celebration of October 4th National Taco Day.

Carne Asada Taco

  • 1 lb. cleaned outer skirt steak
  • 4 oz. chopped cilantro
  • 8 cloves garlic, chopped
  • 4 tablespoons olive oil
  • 1 tablespoon ground chipotle morita
  • salt & pepper to taste
  • 8 tortillas
  • 1 Spanish onion, chopped for garnish
  • 3 limes quartered

Instructions:

  1. Take cleaned skirt steak, place in shallow pan. Season with cilantro, olive oil, morita, salt & pepper to create a marinade. Cover and let rest for two hours.
  2. Remove skirt steak and grill each side for 5 minutes. Remove from grill and let rest 2 minutes.
  3. While meat is resting, place tortillas on the grill to heat.
  4. Chop steak, assemble on tortillas, and top with the garnish of chopped onion and limes.

Makes 8 tacos.

Best,

Veronique

Filed Under: Beef, Entrees, Mexican, Sandwiches Tagged With: ,
25 September 2014 Joyce Farms – Poultry Heaven

Joyce Farms – Poultry Heaven

September 25, 2014 By

Joyce Farms ChickensWhen Ron Joyce contacted me a few weeks back to comment about a recent chicken recipe I’d posted and to say it would have been better if I had his Poulet Rouge Fermier on hand, I admit, I was curious. Chicken just isn’t at the top of my list of proteins so I thought “how good could his chicken really be?”. The answer – fantastic.

Chicken on RotisserieRon, of Joyce Farms in Winston-Salem, N.C., is a second-generation producer who raises heritage chickens lauded in France. The breed of chicken is called cou nu – “naked neck”, considered by many top chefs to be the best tasting chicken in the world.

At Joyce Farms, the chickens live for 80 days, almost double as long as “commercial” chickens, in a spacious indoor-outdoor environment that lets them exercise their muscles, break down their fat, resulting in succulent, almost gamey meat.

I decided to make a butterflied Poulet Rouge on the grill with a bit of spice and cooked another on the rotisserie after marinating it in my ginger concoction. This was by far the juiciest, most flavorful chicken I’ve ever made and perhaps tasted. The skin was paper-thin and crispy, almost like a crackling, and the meat with moist and succulent. I’m thrilled I have two others in the freezer.

Grilled ChickenJoyce Farms’ prices start at $16 for a fresh, 2 ½ – 3-pound broiler and products are available at www.Joyce-Farms.com.

Give them a try and replace that dry, flavorless turkey with a couple of these amazing chickens for Thanksgiving, I know I plan to.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees Tagged With: , , , ,
6 September 2014 Roasted Eggplant with Garlic Cumin Yogurt Dressing

Roasted Eggplant with Garlic Cumin Yogurt Dressing

September 6, 2014 By
Scored Eggplants

Scored Eggplants

I love this Roasted Eggplant with Garlic Cumin Yogurt Dressing recipe so much…especially for #MeatlessMonday when I need inspiration.

Last week, my Bracco Farms CSA was beautifully filled with various eggplants. I love eggplants but don’t cook many meals with them besides the old eggplant Parmesan favorite.

While looking at delicious-looking photos of eggplants on Pinterest (are we connected there?), I found this uber simple yet delicious recipe that will now become part of my repertoire.

Ingredients:

  • 1 medium eggplant
  • 2 Tbsp. olive oil for brushing
  • Salt and pepper to taste
  • ¼ cup Greek yogurt
  • 1 Tbsp. Extra virgin olive oil
  • 1 garlic clove, finely minced
  • ¼ tsp. ground cumin
  • ½ tsp. each salt and pepper

Eggplants with Yogurt DipDirections:

  1. Preheat oven to 375 degrees.
  2. Slice the eggplant lengthways. Using a sharp paring knife, score the cut side of the eggplant in a diagonal crisscross pattern – don’t cut though skin.
  3. Place the eggplant halves, skin side down, on a baking sheet and brush the scored sides with olive oil. Sprinkle with salt and pepper and roast for 35 minutes or until nicely browned.
  4. While the eggplant is roasting, combine the remaining ingredients in a small bowl, adjusting the seasonings to taste. Refrigerate until ready to use.
  5. Plate the roasted eggplant halves and spoon dipping sauce on them. A drizzle of extra virgin olive oil can also be added, but is optional.

Makes 2 starters or 1 entrée.

(Inspired by this recipe).

Filed Under: American, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
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