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Archive for January, 2011

This salad presents a new way to enjoy grapes. Roasting the grapes with balsamic vinegar creates a sweet and savoury vinaigrette to spoon over a simple salad.

2 cups grapes, halved

2 tbsp Blackberry Ginger Balsamic Vinegar

2 tbsp Lemon Extra Virgin Olive Oil

1/2 tsp freshly ground black pepper

Pinch of salt

8 cups mesclun mix or mixed baby greens

3 kiwifruit, peeled and cut into wedges

4 oz goat cheese, crumbled

1/4 cup toasted walnuts, coarsely chopped

Directions

Heat oven to 400 F.

Toss grapes with the vinegar, olive oil, black pepper and salt in an eight-inch baking dish. Roast for 30 minutes or until shriveled and juices are released; cool slightly. (Grapes can be made ahead and reheated gently before serving.)

Meanwhile, divide greens and kiwifruit between four serving plates. Sprinkle evenly with goat cheese and walnuts. Spoon the warm grape mixture, along with juices, over the salads.

Tips
Add sliced grilled chicken, pork or salmon to serve as a main-course salad. Or spoon the warm grape mixture over Brie or Camembert cheese and serve with crackers as an appetizer or as part of a cheese coarse.

~ Recipe courtesy of California Grapes and News Canada

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Yield: 4 to 6 servings

1 pound small Brussels sprouts

Sea Salt

1/4 cup pine nuts

3 tablespoons Cilantro and Roasted Onion Extra-Virgin Olive Oil

1 small onion, chopped fine

2 cloves garlic, minced

2 tablespoons Fig Balsamic Vinegar

Directions

Bring several quarts of water to a boil in a saucepan.

Meanwhile, trim and discard a layer or two of loose outer leaves from each Brussels sprout. Trim a thin slice from the stem end of each sprout. Add the trimmed sprouts and salt to taste to the boiling water. Cook until sprouts are almost tender, about 4 minutes. Plunge into a bowl of ice water. Cut the sprouts crosswise into thin strips and set aside.

Place nuts in a large skillet over medium heat. Toast, shaking the pan occasionally to turn the nuts, until they are golden brown and fragrant, about 3 minutes. Transfer the nuts to a small plate.

Briefly heat olive oil in the empty skillet. Add onion and sauté over medium heat until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add Brussels sprouts and salt to taste. Cook, stirring occasionally, until sprouts have browned slightly, 5 to 7 minutes. Add vinegar and cook just until the liquid coats the Brussels sprouts, about 1 minute. Stir in nuts and adjust seasonings. Serve immediately.

Per serving (based on 6): 75 calories; 2g fat; no saturated fat; no cholesterol; 3g protein; 12g carbohydrate; 3g sugar; 5g fiber; 35mg sodium; 35mg calcium.

Variation: Replace the pine nuts with an equal amount of pecans. Add 1 teaspoon grated orange zest with the garlic. Replace the vinegar with 1/4 cup orange juice.

Adapted from “Vegetables Every Day,” by Jack Bishop (HarperCollins, 2001)

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Clementine-Cranberry Pan Sauce
Makes about 6 servings

Four fresh clementines or small, plump tangerines, divided into segments
Defatted pan drippings in the pan in which pork tenderloin or chicken has been roasted (see note)
About ⅓ cup to ½ cup chicken broth
14- to 15-ounce can whole-berry cranberry sauce
1/8 cup Tangerine balsamic vinegar
2 to 3 teaspoons honey (preferably orange blossom)
1 to 2 tablespoons chopped crystallized ginger (optional)

Notes: If you prefer to omit the pan drippings, substitute with a 1/4 cup Blood Orange Extra Virgin Olive Oil.

Directions

Using the tip of a sharp knife, remove any seeds or pits from the clementines or tangerines; segment the fruit and set aside.

Place the pan containing defatted drippings over one or two burners on the stovetop. Add the broth and, working over medium heat, gently stir and scrape drippings to loosen any crispy bits stuck on the pan. (Or add the EVOO to a pan and bring to a simmer.) Stir in the cranberry sauce, heating just until the sauce begins to bubble. Stir in the citrus segments, balsamic vinegar and honey to taste, and cook until the fruit is heated through and takes on a translucent appearance. Remove from heat. Stir in the crystallized ginger, if desired.

Transfer mixture to a warm sauce boat. Serve over slices of roasted pork, chicken or other fowl. If prepared using butter or vegetable oil (without pan drippings), you can spoon the sauce over plain cake, ice cream or custard.

Recipe from Joe Crea, Food and Restaurants Editor, The Plain Dealer.

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Ingredients

1 to 2 small – to medium sized fennel bulbs, sliced

1 good-sized yellow onion, sliced

4 tablespoons  SOOC Blood Orange Olive Oil

1/2 cup orange juice

3/4 cup SOOC Tangerine balsamic vinegar

1 1/4 – 1 1/2 pounds arctic char fillets, cut into 4 to 6 pieces, depending on your appetite.

Citrus-pepper seasoning, or seasoning of your choice for fish or salt and pepper.

Directions

Preheat your oven to 400 degrees.

Trim and cut fish. Sprinkle flesh side with seasoning or a little salt and pepper, set aside. Add the olive oil to a saute pan. Once hot add onions and fennel to pan and sauté over medium-high heat until light brown. Remove vegetables from pan and set aside. In the same pan, add the juice and vinegar, bring to light simmer and cook liquids down, reducing by at least one-half. Set aside and save some for garnish.

Heat another saute pan with two tablespoons of oil on medium-high heat. Once hot add the fish skin side down, and cook for 4 minutes. Flip fish in pan to flesh side down, and place pan in your preheated oven to cook for another 4 to 6 minutes to finish cooking.

While fish is finishing in the oven, add the vegetables back to the first saute pan with the orange juice-vinegar reduction, toss with remaining syrup to coat till vegetables are hot. When fish is done, plate some of the vegetables and slide a piece of fish on top, drizzle plate and, or fillet with the reserved syrup and serve.

Recipe courtesy of Jane Ward, http://www.localinseason.com, 2010.

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4 servings

Ingredients:

¼ cup balsamic vinegar, such as Fig Dark Balsamic Vinegar
3 ea. ripe pears (Bosc is preferred but any nice ripe pear will work)
1 Tbsp. extra virgin olive oil, such as SOOC Organic Arbosana EVOO
To taste Kosher salt
To taste freshly ground black pepper
1-2 tsp. lemon juice
3 cups arugula or tender salad greens
3 oz. blue cheese (we prefer Maytag brand from Iowa)

Directions

In a small saucepan, reduce the balsamic vinegar over high heat until it thickens and will coat the back of a spoon (you will have a little over 1 Tbsp. left); remove from the stove and allow to cool to room temperature.

Halve the pears lengthwise and remove the core with a small scoop. Cut the pears into wedges and combine in a large mixing bowl. Drizzle pears with about 1/2 tsp. of the olive oil, a few grains of kosher salt and some black pepper.

In a small bowl, whisk together the lemon juice and the remaining olive oil, season to taste with salt and pepper. Toss the greens with a pinch of salt and just enough of the lemon vinaigrette to coat each leaf. Arrange a bouquet of the greens in the center of the plate and spread the pears around the outside.

Drizzle the pears with the balsamic glaze, sprinkle the salad with the blue cheese and serve.

Found at http://www.azfamily.com/on-tv/your-life/Pears-with-Maytag-Blue-Cheese-and-Balsamic-Glaze-104976559.html

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Ingredients:

1 ea. brisket
1 lb. salt
1/2 lb. brown sugar
1/4 cup cinnamon
2 tsp. cayenne
2 Tbsp. black pepper
2 Tbsp. mustard powder
1 tsp. cloves, ground
1 1/2 lb. onions, julienne
5 cloves garlic, sliced
1/2 bottle red wine
3 cups SOOC Espresso balsamic vinegar
about 1/4 cup SOOC Cilantro and Roasted Onion EVOO
1 can tomatoes
1/2 cup brown sugar
2 Tbsp. spice

Directions

Combine spices, separate 2 Tbsp. for the sauce. Combine the rest of the spice with the salt and brown sugar Rub the brisket with the salt, sugar and spice mixture and let sit refrigerated over night. Lightly rub the brisket with olive oil and roast in a 375 degree oven until golden brown. Heat a large pot over a medium flame. Glaze the pot with olive oil and add the onions. Season well with salt and pepper and cook until well caramelized. Add the garlic to the onions and cook until soft. Add the 2 Tbsp. of spice mix to the pot and stir in well.

Deglaze with red wine and let the wine reduce by half Add the balsamic vinegar and brown sugar and tomatoes to the pot and bring to a simmer. Season with salt and pepper to taste. Place the roasted brisket in a large stainless steel roast pan or crock pot. Cover the brisket with the sauce, adding water as necessary to cover 3/4ths of the brisket. Cover the pan with foil and place in an oven at 300 degrees. Cook for approximately 3 hrs or until tender.

Found: http://www.azfamily.com/on-tv/your-life/Balsamic-and-spice-braised-Brisket-111946749.html

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