Asparagus Wine Pairing.

Asparagus Wine Pairing

To choose a wine to serve with asparagus, the best choice would be to select a Riesling, probably one with just a hint of sweetness and a good acid backbone. Other options might include a Sauvignon Blanc, Grüner Veltliner, Pinot Gris or a Sparkler: stellar cool climate wines. 

The choice of a white wine will then dictate the elements in the rest of the meal.

 

To begin, prepare a salad of mixed greens, goat cheese, toasted walnuts and a very light vinaigrette. (Riesling is often wine of choice by chefs looking for something that works with salad greens, so it works well here too.)

 

Then for the entrée, chicken is something that is complemented by Ohio's most widely grown vinifera.  A baked herb-roasted or grilled chicken breast with garlic and garnished with fresh thyme will be both attractive on your plate and very enjoyable to taste.

Side dishes might include some creamy Parmesan risotto (the acid backbone in the Riesling will cut both the starch and creaminess). Either grill or roast the asparagus, drizzle a bit of olive oil, gently sprinkle some sea salt and squeeze just a bit of lemon juice on the top.

Add some warm, crusted sour dough bread with fresh herbed butter.

Asparagus Salad With Snap Peas And Strawberries

                                       

            Asparagus Salad with Snap Peas and Strawberries     This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.
Ingredients:
For the vinaigrette
1 small shallot
1/4 cup apple cider vinegar
2 teaspoons raw honey
1 teaspoon stoneground mustard
1/2 teaspoon salt
1 lemon, juice and zest
4 to 6 ounces EVOO

For the Salad:
2 cups torn croutons
2 cups asparagus
1 cup snap peas
6 cups salad greens
1/2 cup fresh torn mint leaves
1 cup fresh strawberries
1/2 cup feta or goat cheese

Directions:

For the Dressing:  Mix all salad dressing ingredients except the olive oil in a blender and mix until well blended.  With the blender working slowly stream the EVOO.  Place dressing in container and refrigerate.

For the Salad:  Cut the asparagus into 1 inch lengths.  Can use raw or blanched one minute then an ice bath to stop the cooking but preserve the crispness and color,  Mix ingredients, adding cheese and garnish with sliced strawberries.

Lentil Salad With Roasted Red Peppers

Lentil Salad With Roasted Red Peppers

This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.  This salad can be served warm, cold, or room temperature.

Ingredients:
2 1/2 cups chicken stock
1 cup dried French lentils, rinsed
1 tablespoon kosher salt, divided
3 tablespoons lemon juice
1 tablespoon minced shallot
1/8 teaspoon black pepper
5 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon mustard seeds
1 bunch lacinato kale, stemmed and chopped (about 6 cups)
2/3 cup drained jarred roasted red bell peppers, coarsely chopped
4 ounces goat cheese, crumbled

Directions:

1. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.

2. Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl. Slowly whisk in olive oil until thickened and well combined. Whisk in parsley and dill. Set vinaigrette aside.

3. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes. Stir seeds into lentil mixture. Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes. Pour lentil mixture through a fine wire-mesh strainer; discard liquid.
   

4. Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.  Serves 4

Traditional Colcannon

Traditional Colcannon

Traditional Irish colcannon is made by adding sautéed cabbage to mashed potatoes. But no one told us we couldn’t add kale and leeks. And if we decided it was a good idea to stir in a dollop of goat cheese, everyone at the table would get a little happier about having their veg and eating it, too.
Ingredients:
2 pounds red or gold new potatoes, washed, with skin on
¼ cup salted butter
3 cups lacinato kale, rib removed and chopped into ribbons
1 large leek, white only, thinly chopped into half moons
¼ cup goat cheese

1 cup heavy cream
Salt to taste
Pepper to taste
Directions:
Place potatoes in a large saucepan and cover with cold water by at least an inch.  Bring to a boil and add scant 2 tablespoons of salt . Cook the potatoes until they are fork tender, about 20 minutes. Drain and set aside in a bowl.

In the same saucepan, melt butter and add kale and leek to the pan. Cook the greens until they have wilted and released some of their water, about 3–4 minutes.

Return potatoes to the saucepan, mash, and stir until the kale and leek are well incorporated.

Add the goat cheese, heavy cream, salt, and pepper. Serve hot—and don’t hesitate to add another dollop of butter or goat cheese for good measure. Serves 4 - 6

Celery And Caramelized Date Salad With Goat Cheese And Toasted Walnuts

Celery and Caramelized Date Salad 

                        With Goat Cheese and Toasted Walnuts
This recipe combines crisp celery, sweet caramelized dates, tart goat cheese and crunchy walnuts with a simple dressing to create a flavor packed salad that is sure to satisfy your taste buds. This plant-powered dish comes packed with nutritional benefits. To name a few, walnuts are a good source of heart-healthy fats including omega-3s as well as plant-based protein, vitamins and minerals. Dates are a quality source of fiber and contain nutrients such as potassium, folate and magnesium. Celery is not only a hydrating vegetable, thanks to its high water content, but also serves as another source of fiber in this recipe, as well as vitamin K.
Ingredients:
6 celery stalks, thinly sliced (leaves included)
1 cup pitted Medjool dates, halved
3 ounces goat cheese, crumbled
½ cup walnuts
2 tablespoons olive oil, divided
½ lemon
Salt and pepper
Directions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the halved dates, cut side down, in the skillet, ensuring they are spaced apart for even caramelization. Without moving them, cook for 2 to 3 minutes, until the cut sides are golden and caramelized.

Flip the dates to the rounded side, season with salt and cook for about 1 minute. Remove the dates from the skillet and let them cool slightly before quartering.

Wipe the skillet clean with a paper towel and return it to medium heat. Add the walnuts to the same pan and toast them for 3 to 4 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat, let them cool and roughly chop.

In a large bowl, combine the thinly sliced celery and its leaves with the juice from ½ a lemon, the remaining tablespoon of olive oil and a pinch of salt and pepper. Toss gently to coat.

Add the quartered dates and roughly chopped toasted walnuts to the bowl with the celery. Gently toss to combine, ensuring the ingredients are evenly distributed.

Transfer the salad to a serving dish and top with crumbled goat cheese. Garnish with extra celery leaves if desired and serve immediately to maintain the salad’s crisp texture. Serves 4.

No-Cook Beet and Labneh Dip

No-Cook Beet and Labneh Dip

Get all the flavour of fresh, earthy beets without all the work with this delightful, layered dip that comes together quickly, thanks to precooked beets. Look for them in the produce section of your local grocery store. Contrast their flavour with creamy labneh and tangy goat cheese before sprinkling everything with a good dose of olive oil and fresh herbs. Makes 10 to 12 servings as an appetizer

Ingredients:

1 cup (250 mL) labneh

5 oz (140 g) goat cheese

4 small or medium precooked beets

3 tbsp (45 mL) good-quality olive oil plus 1 to 2 tbsp (15 to 30 mL) 

    more for drizzling 

2 tbsp (30 mL) freshly squeezed lemon juice

1/4 tsp (1 mL) kosher or fine sea salt plus a pinch or two more for  

    finishing

2 tbsp (30 mL) coarsely chopped shelled pistachios

1 to 2 tbsp (15 to 30 mL) chopped dill                                                 Directions: 

In a food processor, whirl labneh with goat cheese until mixed. Scrape into a rimmed serving dish or wide serving bowl. Spread to edges. Add beets to processor (there’s no need to wash the food processor bowl; just scrape out as much of the labneh mixture as possible).

Whirl beets with 3 tbsp (45 mL) olive oil, 2 tbsp (30 mL) lemon juice and 1/4 tsp (1 mL) salt until fairly smooth. Scrape into a mound in centre of labneh mixture. Drizzle with olive oil and sprinkle with a pinch or two of salt, then pistachios and dill. Serve with pretzel crackers or pita chips.

Makes 2 1/2 cups (625 mL) dip for 10 to 12 appetizer servings

                                             

Marinated Fig and Goat Cheese Crostini

Ingredients
8 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
2 tablespoons minced fresh tarragon
2 tablespoons minced shallots
Zest and juice of 1 lemon, divided
Kosher salt and freshly cracked black pepper
8 fresh figs, diced or sliced in rings
1 teaspoon saba vinegar (see Cook's Note)
8 toasted crostini
Directions:
In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.

In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.

Spread the goat cheese mixture on the crostini, then top with the figs. 

Cooks Note  If you don't have saba vinegar, substitute a balsamic reduction or aged balsamic vinegar.

Roasted Beet Salad With Oranges, Walnuts And Whipped Goat Cheese

Roasted Beet Salad With Oranges, 

Walnuts, And Whipped Goat Cheese

Earthy beets, sweet oranges and peppery arugula are served atop a rich, creamy goat cheese spread for a sensational salad. If you don’t want to use all the spread, hold some back to smear on toasts. Everything can be prepped the day before, and then the salad can be quickly assembled right before serving.

Ingredients:
Whipped Goat Cheese
5 oz (140 g) goat cheese
1/2 cup (125 mL) full-fat sour cream (14%)
1/4 cup (60 mL) heavy cream (35%)
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
Dressing
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Salt to taste
Salad
1 lb (455 g) beets, about 3 medium-size
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper to taste
2 large navel oranges
3 cups (750 mL) packed baby arugula
1/4 cup (60 mL) roughly chopped toasted walnuts
1/4 cup (60 mL) loosely packed basil leaves

Directions:
For the whipped goat cheese, place ingredients in a large bowl. Using a hand mixer, blend on high until smooth, light and fluffy, 1 to 2 minutes. Cover and refrigerate until ready to use.

For the dressing, whisk ingredients in a small bowl until emulsified. Set aside.

For the salad, preheat oven to 425°F (218°C).

Place beets on a large piece of foil, drizzle with olive oil and season with salt. Fold foil around beets tightly and create a tight seal. Place on baking pan and bake until tender when pierced with a knife, 45 to 60 minutes.

When cool enough to handle, trim, peel and cut into wedges. Place in a large bowl. Season with salt and pepper. Add half the dressing. Mix to combine.

To segment oranges, cut off a slice from the tops and bottoms. Using a sharp knife, cut off rinds and any white membrane. Cut between inner membranes to release orange segments.

To assemble salad, spread whipped goat cheese over a serving platter. Place arugula in a large mixing bowl and toss with remaining half of dressing. Arrange over goat cheese. Scatter beets and orange segments over arugula. Top with toasted walnuts and basil leaves. Drizzle with any extra dressing left in bowls.
Serves 4 to 6

Garden Greens Goddess Pizza

 

Garden Greens Goddess Pizza

Ingredients:
1/2 pound pizza dough, homemade or store-bought
1/2 cup basil pesto (homemade below)
2 cups chopped or shredded kale
2 tablespoons extra virgin olive oil
kosher salt
crushed red pepper flakes
6 ounces creamy goat cheese, crumbled
1/2 cup shredded fontina cheese
1 medium zucchini or summer squash, shaved into ribbons
1/2 cup fresh basil leaves, roughly torn

Goddess Basil pesto

2 cups fresh basil
1/2 cup fresh dill or mint

1 jalapeño, seeded if desired
1/4 cup extra virgin olive oil
3 tablespoons roasted shelled pistachios
1/4 cup shredded pecorino or parmesan cheese
juice of 1 lemon (about 2 tablespoons)

Directions:

• Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

  Make the pesto, if using homemade. In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

  On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

  Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese, drizzle lightly with olive oil and season with salt. 

  Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes. ENJOY! 

Fruit And Cheese Plates

Fruit And Cheese Plates

Use what you have on hand or purchase but with your imagination arrange a beautiful appetizer plate.

New Lettuce, Beet And Granola Salad

New Lettuce, Beet & Granola Salad

Growers are always finding new ways to entice us to eat our greens. Two relatively recent additions to the produce aisle, soil-planted living lettuce and packages of whole heads of assorted mini lettuces, stay fresher longer than tubs of mixed greens. And like tubs of mixed greens, the lettuces are complementary to each other, often containing both sweet and slightly bitter leaves. In both cases, the lettuces aren’t the same-old, same-old. Look for tubs containing four small heads of lettuce from California or, better yet, living lettuces in biodegradable pots from Ontario.

3 medium-size beets, about  12 oz (340 g) total weight
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper

SAVOURY GRANOLA
1/2 cup (125 mL) roughly chopped shelled raw pistachios
1/4 cup (60 mL) roughly chopped skinned hazelnuts
2 tbsp (30 mL) sesame seeds
2 tsp (10 mL) za’atar
1 cup (250 mL) old-fashioned rolled oats
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 1/4 tsp (6 mL) salt
1 egg white
1 large red grapefruit, including 2 tbsp (30 mL) of its juice
1 tsp (5 mL) agave syrup or honey
1/4 tsp (1 mL) salt
1 1/2 tsp (7 mL) red wine vinegar
1/3 cup (80 mL) extra virgin olive oil
Freshly ground black pepper to taste
8 cups (2 L) torn soil-planted living lettuces (about 2) or mixed mini lettuces
2 oz (55 g) crumbled, unripened goat cheese

Directions:

1 Preheat oven to 425°F (220°C).

2 Place beets on a piece of foil large enough to enclose; drizzle with olive oil and season with salt and pepper. Wrap snugly and roast in preheated oven for 60 minutes or until tender. When cool enough to handle, peel beets and cut each into 8 wedges; set aside.

3 Reduce oven to 350°F (180°C).

4 Combine all granola ingredients in a large bowl; stir to thoroughly coat dry ingredients with the wet. Turn out onto a large parchment-lined baking sheet and cook in preheated oven for 30 to 35 minutes or until darkly toasted. Let cool.

5 Using a sharp knife, peel grapefruit and cut into segments, leaving the membranes behind. Cut each segment into 3 pieces and set aside in a small bowl. Squeeze remains of grapefruit over a small bowl and measure out 2 tbsp (30 mL) juice; discard membranes and any excess juice.

6 Whisk in agave, salt, red wine vinegar, then extra virgin olive oil. Season to taste with pepper.

7 Add greens to a large bowl; dress with half the dressing. Toss beets with remaining dressing and top greens with beets, grapefruit segments, then cheese. Sprinkle with about half the granola (save the rest for another use) and serve immediately.

Serves 4 to 6 

Fig And Cheese Toasts

Fig and Cheese Toasts

Ingredients:

1 (1 pound loaf country bread, halved and sliced crosswise 3/8 inch thick

1 8.5 ounce jar good fig spread, like Dalmatia

8 oz. cramy cheese i.e. goat cheese or cream cheese

Kosher salt and freshly ground black pepper

2 ripe figs, halved and thinly sliced lengthwise

Microgreens

Syrupy balsamic vinegar

Directions:

Toast the bread in a toaster and while still warm, spread the fig spread on each slice to cover it entirely.  Place the cheese in the microwave for 30 to 45 seconds until it is creamy and spreadable.  Spread a layer of cheese on the fig spread, leaving the edges of the fig spread visible.  Sprinkle lightly with salt and pepper.  Cut the toast crosswise to make appetizers that will be easy to eat.  Lightly drizzle each piece with a drizzle of balsamic vinegar, and top with a few micro greens.  Serve at room temperature. 

 

White Asparagus Stuffed Chicken Breast

White Asparagus Stuffed Chicken Breast

Leaving the skin on the chicken helps keep it moist and succulent. Ask the butcher to keep the wing bone attached for an elegant presentation.

Filling

1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 clove garlic, minced
1 bunch asparagus, trimmed and cut in half
   crosswise
½ cup (125 mL) crumbled goat cheese
1 tbsp (15 mL) fresh chopped flat-leaf parsley
2 tsp (10 mL) grated lemon zest
½ tsp (2 mL) each sea salt and freshly cracked
  pepper

Chicken
4 boneless, skin-on chicken breasts
1 tbsp (15 mL) olive oil
1 tsp (5 mL) each sea salt and freshly cracked
   pepper
1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 cup (250 mL) white wine
1 cup (250 mL) chicken broth
2 egg yolks
1 tbsp (15 mL) roughly chopped flat-leaf parsley
1 tsp (5 mL) finely chopped tarragon

1. In a skillet, melt butter over medium heat. Add shallots and sauté until tender and translucent but not browned, about 6 minutes. Stir in garlic and asparagus and cook 2 minutes. Transfer to bowl and let cool. Mix in goat cheese, parsley, lemon zest, salt and pepper.

2. With knife held horizontally, slice through chicken breasts, starting at the thinner side, about two-thirds of the way through, so chicken breasts can open like a book. Spread one-quarter of the filling over the inside of each breast leaving a ½-inch (1-cm) border uncovered. Close each breast to enclose filling, securing with a toothpick if desired.

3. Heat oven to 400°F (200°C).

4. In a large ovenproof nonstick skillet, heat oil over medium-high heat. Sprinkle the chicken breasts with half of the salt and pepper. Arrange chicken, skin-side down, and cook until golden brown, about 3 minutes. Gently turn chicken over and cook 3 minutes more.

5. Remove skillet from burner.  Open chicken breast and place two or the asparagus stalks in each breast.  Transfer skillet to oven and bake until chicken is cooked through, about 15 to 20 minutes. Transfer chicken to a platter to keep warm.

6. In same skillet, melt butter over medium-high heat. Add shallots and cook until tender but not browned, about 6 minutes. Stir in wine and chicken broth. Bring to a boil. Reduce heat to maintain a simmer for 3 minutes. Whisk yolks and remaining salt and pepper in a small bowl. Pour about ¼ cup (50 mL) of the sauce into the yolks and whisk to combine. Whisk yolk mixture back into skillet and continue whisking, without letting it boil, until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon and serve over chicken.

Makes 4 servings

Maple Roasted Carrot And Dried Cranberry Arugula Salad

MAPLE ROASTED CARROT AND DRIED CRANBERRY ARUGULA SALAD

2 lbs. slender carrots
7 T. extra-virgin olive oil, divided use
Flaky salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges) 
3 T. sherry wine vinegar
2 garlic cloves, minced
6 oz. baby arugula
6 oz. goat cheese, coarsely crumbled

Serves 4 to 6.

1. Preheat the oven to 425 degrees. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long--they will shrink when they roast.

2. Place carrots in a medium bowl with 1/4 cup olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Toss well and transfer to two parchment-lined baking sheets. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

4. Dressing
 In a small bowl, 
combine  
3 tablespoons vinegar
2 garlic cloves  
1/2 tsp. salt. 
Whisk in 3 tablespoons of olive oil. 
Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, and the vinaigrette. Toss well and season with salt and pepper to taste.

Phillis Carey’s Recipe of the Week 3/3/18 -- page 1

Pepper Glazed Goat Cheese Gratin

Pepper Glazed Goat Cheese Gratin Ingredients 1 pound creamy fresh goat cheese, softened 6 tablespoons apricot preserves 4 Peppadew peppers, finely chopped 1 pickled jalapeño, seeded and finely chopped 2 tablespoons minced cocktail onions 2 teaspoons Dijon mustard 1 1/2 teaspoons dry sherry Pita chips and toasted baguette slices, for serving Directions: Preheat the oven to 400°.  Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry.  Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with pita chips and toasted baguette slices. Suggested Pairing: Tart apple-scented sparkling wine: NV Roederer Estate Anderson Valley Brut.

Fried Goat Cheese Stuffed Squash Blossoms

Fried Goat Cheese Stuffed Squash Blossoms

This is a recipe from a cooking class at Great News with Katherine Emmenegger.  My friend Ann and I take these classes for learning, entertainment, and also the great food we sample.  This recipe serves 4

*

 Ingredients:

Filling:

1 cup goat cheese

1 teaspoon finely sliced chives

salt and pepper to taste

*

In a bowl combine all ingredients.  Divide and shape into 12 teaspoon-size balls.  Place in the freezer for 20 minutes until firm.

*

Batter:

1 cup all purpose flour

1 cup soda water

1 tablespoon vodka, your favorite

1 teaspoon salt

*

In a bowl, conbine all ingredients until well bladed.

*

Assembly:

Vegetable oil for frying.
12 squash blossoms, cleaned of stamens

*

In a Dutch oven, preheat the oil to 365^F.

*

Dip the blossoms in the tempura batter and fry in batched until crispy on all sides, without browning.

*

Transfer the blossoms to a paper towel lined sheet tray.  Serve