Wednesday, October 31, 2007
Tuesday, October 30, 2007
BLACK BEAN SOUP
~ perfect for a scary night
(featured in Diary of a Ho-Hum Housewife)
extra-virgin olive oil
1 bunch well-washed and chopped of leeks
4 cloves minced garlic
6 carrots, scraped and sliced diagonally
4 ribs celery (include leaves)
3 chopped jalapeno peppers
1 chopped red pepper
1 chopped yellow pepper
1/4 cup ground cumin
1/4 cup dried oregano
1 pound black turtle beans, soaked overnight in cold water
4 quarts organic chicken stock
1/2 cup fresh lime juice
1/2 cup sherry
1 bottle Corona beer
coarse salt & cracked pepper
1/2 Tbsp. McCormick's garlic pepper
1/2 cup fresh cilantro (1/4 cup dried)
chopped green onions
- Saute leeks, garlic, carrots, celery and peppers in olive oil, stirring occasionally until wilted. Add cumin and oregano.
- Rinse and drain beans and add to pot. Cover with chicken stock. Bring to boil then gently simmer, uncovered, until beans are tender (about 2 hours).
- Add additional stock if too thick. Stir in lime juice, sherry and beer. Season to taste with salt & pepper (for those who like it hotter, add 1 tsp. crushed red pepper flakes).
- Add cilantro before serving. Garnish with sour cream, salsa, and chopped green onions
Monday, October 29, 2007
Sunday, October 28, 2007
~ Sunday neighborhood tour
- In large, deep skillet, melt 4 Tbsp. of butter. Add 1/3 of the minced garlic and all of the scallions. Cook over moderately high heat for 1 minute. Add shittakes and cook until slightly softened, about 2 minutes. Add rosemary, thyme and 1 tsp. of pepper. Cook over moderate heat, stirring occasionally until shiitakes begin to brown, about 5 minutes. Add stock, wine and soy sauce. Bring to boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir cornstarch mixture and whisk into liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
- Preheat broiler. Cut baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way thorough.
- In small saucepan, melt remaining butter. Add remaining minced garlic and cook over low heat about 4 minutes. Brush garlic butter on baguettes and sprinkle lightly with salt. Broil bread, cut side up for about 1 minute, until golden.
- Preheat grill. Brush tenderloin slices with oil; season with salt & pepper. Grill meat until medium-rare, about 5 minutes. Dip meat in mushroom sauce and arrange on baguettes. Spoon mushroom sauce on top, close sandwiches and serve with good red wine. (6 servings)
Saturday, October 27, 2007
Friday, October 26, 2007
16 large sea scallops, side muscles removed
5 Tbsp. unsalted butter, divided
1 12 Tbsp. minced shallots
2/3 cup Champagne grapes (about 4 oz.) or black grapes, halved
1 1/2 Tbsp fresh lemon juice
1/3 cup toasted sliced almonds
1 1/2 Tbsp. chopped fresh Italian parsley
- Sprinkle scallops with salt & pepper.
- Melt 3 Tbsp. butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add Scallops; cook 2 minutes per side.
- Transfer scallops to plate; tent with foil.
- Melt remaining butter in same skillet over medium-high heat. Add shallot and grapes; saute until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt & pepper. Stir in almonds and parsley.
- Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
(4 appetizer servings)
Note: Pair with a a crisp, ripe Sauvignon Blanc.
Thursday, October 18, 2007
Wednesday, October 17, 2007
"The AuSable River is without question Michigan's most famous trout stream. The four branches--the East, Middle, North and South--draw fly-fishers from around the world. After the confluence of the East and Middle branches just west of the City of Grayling, the Mainstream, as it is called, is joined by the South Branch and then the North Branch before it flows over 200 miles to Lake Huron at the City of Oscoda.
Indian tribes of the region had known the importance of the AuSable's waterway for years before French trappers began exploring the area over 300 years ago. Although Michigan's northern interior remained uncharted until the 1830's, early explorers used the AuSable as a mid peninsula route from Lake Huron to Lake Michigan by following the river upstream, portaging through Lake Margrethe and then downstream on the Manistee River.
Rube Babbit, the first Conservation Officer in Crawford County, who has been credited with first planting brook trout in the AuSable River and significantly contributing to the evolutionary design of the traditional AuSable Riverboat. After Michigan was granted statehood in 1837, railroads opened the region to logging and numerous dams were constructed on the AuSable to support the log drives. The railroad and lumber boom gave rise to many northern Michigan cities and brought many sportsmen to the banks of the AuSable. By the 1890's the reputation of the AuSable's fishery was drawing fishermen from around the world.
Along with many towns of the logging boom of the 1800's, the grayling, a formerly abundant native fish on the AuSable and the City of Grayling's namesake, has all but disappeared and is now a protected species. Now the trout, originally non-indigenous to the AuSable, holds top billing. Many areas of the prime trout habitat of the AuSable are now designated as fly fishing only and "catch and release" fishing only."
- Preheat a heavy saute pan. Add 1 Tbsp. butter, and when it starts to brown place trout in pan, flesh side down, and brown briefly (2-3 minutes). Repeat for all trout.
- Place all trout on oiled cookie sheet and bake at 400-degrees until flesh is firm, about 15 minutes.
- Meanwhile, saute shallots and mushrooms in butter, add lemon juice and brandy )use care in case the brandy flames). Season with salt & pepper and pour over plated trout. (Serves 4)
- (The Inn's David Beir says, "It is essential that the trout be fresh. By the time an Idaho trout makes it to Northern Michigan, it's too late. Fresh trout have a slimy touch to their skin.")
Tuesday, October 16, 2007
- Cream butter with sugars, blend in egg, vanilla and almond extract. Fold i salt, baking soda and flour. Fold in cherries, chocolates, and nuts. Batter should be soft.
- Drop generous spoonful on baking sheet. Bake until lightly browned around edges 12-14 minutes. (2 1/2 dozen)
Monday, October 15, 2007
Sunday, October 14, 2007
Friday, October 12, 2007
~ Leelanau Cellars new tasting room
(Grand Traverse Bay)
( http://www.leelanaucellars.com/ )
MUSHROOMS AU GRATIN
~ Serve this creamy appetizer (Gunflint Lodge Cookbook) with crusty bread
1 cup fresh white bread crumbs
1/4 cup shredded Swiss or Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1 Tbsp. chopped parsley
1 lb. fresh mushrooms (halved or quartered if large)
4 tsp. clarified butter
3 Tbsp. finely chopped shallots, green onions (white part only), or onions
1 tsp. minced garlic
Pinch of dried thyme
1/4 cup dry sherry
1 cup heavy cream
salt, pepper, and cayenne pepper to taste
1 Tbsp. butter
- In medium bow, combine bread crumbs, cheeses, and parsley. Set aside.
- In large skillet over medium heat, saute mushrooms in clarified butter with shallots, garlic, and thyme until mushrooms are softened and lightly browned. Deglaze with sherry. Bring mixture to boil. Add cream; reduce until thickened to a saucelike consistency. Season to taste with salt, pepper, and cayenne. Spoon into shallow gratin dish and top with crumb-cheese mixture. May be make to this point up to a day ahead, covered, and refrigerated.
- To serve, dot the crumbs with butter. Bake in preheated 375-degree oven until crumbs are lightly browned and gratin is bubbling around the edges. ( Serves 6-8)
Note: For a true taste of Michigan, pair with a bottle of Leelanau Cellars signature
Tall Ship Chardonnay .
Thursday, October 11, 2007
LELAND SMOKED WHITEFISH with NORWEGIAN DILL-HORSERADISH SAUCE
~ Compliments of THE BLUEBIRD RESTAURANT & BAR
(The Connoisseur Up North)
2 lbs. smoked whitefish
1 tsp. sugar
1/2 tsp. fresh ground pepper
1 cup sour cream
1/4 cup drained horseradish
1/4 tsp. lemon juice
2 tsp. dry dill weed
Mix sauce ingredients well and spoon over fish, or serve n the side i a bowl. Garnish plates with lemon slices.
Note: Why not sample this with a fun bottle of the local wine ...
Good Harbor Fishtown White
BROILED WALLEYE with BASIL & PISTACHIO PESTO
~ Compliments of Stubb's Sweetwater Grill in Northport, Michigan
(The Connoisseur Up North)
1/4 lb. fresh basil
1 oz. roasted garlic
1 Tbsp. balsamic vinegar
2 oz. extra-virgin olive oil
2 oz. pistachio nuts
1 tsp. fresh garlic
1 oz. Parmesan cheese
1/8 tsp. cayenne pepper
salt & freshly cracked black pepper to taste
4 6-oz. walleye filets
1/4 cup Parmesan cheese
6 oz. chicken stock
1/2 cup fresh bread crumbs
4 oz. white wine
- Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified.
- Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid.
- Scale walleye filets and remove all pinbones. Place filets, skin side down, in large, lightly buttered, broiling pan. Avoid any overlap. Spread pesto liberally and evenly over filets, then sprinkle with bread crumbs and Parmesan. Carefully add wine-stock mixture to pan, using just enough to cover the bottom of pan and the sides of the fish, but not the tops.
- Place pan in 400-degree oven for about 8 minutes, then place under ow-broil flame until coating is golden and fish is full cooked. (Serves 4)
Note: Don't forget to uncork a fine bottle of wine from Gill's Pier!
Wednesday, October 10, 2007
~ L. Mawby Vineyard
CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS
~ A rich blend of autumn flavors from a treasured (November 2006)
SOUTHERN LIVING clipping
2 (5-oz.) bags gourmet mixed salad greens
1/3 cup dried cranberries
Pear-Goat Cheese Tarts
- Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown.
- Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days.
- Unfold pie crusts and cut each in half; ct each half into 3 pieces. Place 1 piece into lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
- Bake at 375-degrees for 8 minutes or until edges of pastries are lightly browned. Remove pan to wire rack.
- Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
- Bake at 375-degrees 8-10 minutes or until thoroughly heated. Remove to wire rack, and let cool 2 minutes.
1/4 cup extra-virgin olive oil
1/4 cup Champagne vinegar
2 Tbsp. Dijon mustard
2 tsp. honey
3/4 tsp. salt
1/4 tsp. freshly ground pepper
Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.
Note: Pop open a delightful bottle from the many award-winning sparking wines from L. Mawby. You won't be disappointed!
Tuesday, October 09, 2007
- Prep ingredients and heat a large wok over a high flame.
- Add oil and swirl to coat pan. Add shallot/scallion mix and saute. Add wine & mussels. Steam until they have opened slightly. Add more wine if needed (chicken stock works, too).
- Add black bean garlic sauce & garlic confit. Cook until liquid has been reduced by half. Stir in tomatoes & butter.
- Correct seasoning and serve immediately.
~ The Village at Grand Traverse Commons
Monday, October 08, 2007
"The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools."
- Beat sugar and oil in mixing bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla.
- Stir flour, cinnamon, baking soda, mace and salt together in bowl. Gradually add to egg mixture, beating constantly.
- Place apples n a bowl and sprinkle wit lemon juice. fold apples into batter. Add walnuts (the batter will be very thick). Spoon into well greased and floured bundt pan.
- Bake at 325-degrees for 1 1/4 hours.
- Remove from oven and cool on wire rack for 15 minutes. Invert onto serving plate and cool. Spoon Caramel Glaze over cooled cake. (16 servings)
6 Tbsp. butter
6 Tbsp. brown sugar
1/4 cup heavy cream
1 tsp. vanilla extract
Melt butter in small saucepan. Add Brown sugar, cream & vanilla. Bring to rolling boil for 3 to 4 minutes or until mixture sheets off a spoon. Cool slightly.
Sunday, October 07, 2007
FRESH TOMATO & BASIL BRUSCHETTA
~ Before frost hits the basil, once again treat yourself to this memorable appetizer
Italian bread or french baguette
1 cup loosely packed chopped parsley
1/2 cup room temperature unsalted butter
1/2 tsp. coarse salt
freshly cracked pepper to taste
1/2 -3/4 cup grated Parmesan cheese
3 1/2 cups chopped & seeded ripe plum tomatoes
3 cloves minced garlic
3/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
pinch of coarse salt
freshly ground pepper to taste
- Combine chopped tomatoes, garlic, basil, olive oil and salt & pepper. Let stand at room temperature.
- Preheat oven to 400-degrees. Blend butter, parsley, salt & pepper. Spread on bread. Dip bread in grated Parmesan cheese to cover surface. Bake 4-5 minutes or until golden brown.
- Slice bread in serving size pieces and top with tomato mixture.
Saturday, October 06, 2007
- For Dressing: Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt & pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
- For Salad: Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Friday, October 05, 2007
- Drizzle olive oil over salmon and massage into surface. Sprinkle with herbs, salt & pepper. Set aside.
- For glaze, place vermouth, horseradish, thyme and rosemary in saucepan. Bring to boil. Sir in apple jelly and simmer until melted. Remove from heat and add chives or green onion. Let cool slightly and brush over salmon, reserving remaining sauce for serving.
- Grill salmon on hot coals until opaque or until oil breaks through surface, about 10-12 minutes. While salmon is cooking, heat remaining glaze.
- Serve warm glaze over salmon garnished with fresh thyme and rosemary sprigs. Delicious with brown sugar-glazed baked peppered acorn squash. (4 servings)
Thursday, October 04, 2007
~ Autumn chrysanthemums
~ Delicious treat adapted from an old SUNSET MAGAZINE clipping. As cut onions bake, they soften and open like flowers.)
4-6 (6-8 oz.) red or yellow onions
1/4 cup extra-virgin olive oil
coarse salt, freshly ground cracked pepper, and cayenne
1/4 cup balsamic vinegar (dark or white)
1/2 cup toasted pine nuts, walnuts or pecans
chopped fresh rosemary, thyme, and chives
- Peel onions; trim tops and root ends if needed to sit flat.
- Set onion on root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat 10-12 cuts (1/2 to 3/4 inches apart).
- Place onion, cut side up in 9x13-inch pan. Drizzle evenly with oil. Sprinkle with salt, pepper and cayenne to taste.
- Bake, covered, in 400-degree oven until onions are very tender when pierced in center, about 1 hour.
- Uncover. Sprinkle evenly with vinegar, toasted nuts and herbs to taste. Bake until onion tips are lightly browned, 10-15 minutes longer. Spoon pan juices over onions before serving. Delicious with grilled steak. (4-6 servings)