Recipes & Drink Recommendations
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- Frey Biodynamic Chardonnay
Delicate melon and tropical fruit overtones, balanced nicely with light
- Le Bousquet Merlot
This organic French red has nice, round red fruit that wraps wonderfully
around a medium bodied frame!
- “Il” Moscato
Soft and sweet, with pretty apricot and honeysuckle notes. Slight frizzante
makes this not only friendly, but fun as well.
- Yorkville Cellars Cabernet
Cherry and brown spice aromas lead to a medium-weight palate with forward fruit and a long finish. And it’s certified organic!
- Can Vendrell Chardonnay
Refreshingly tangy fruit is prevalent on the palate and rounded out by
the nice richness from the Chardonnay grape. And it’s vegan!
- Yorkville Cellars Eleanor of
Lively lime and citrus aromas with hints of fig qualities follow through
on a medium-bodied palate with bright citrus flavors and a clean finish.
- Coturri Albarello Red Wine
The wine has a deep garnet color and floral nose, a fruity middle, and it’s certified organic!
- Coturri Zinfandel Sonoma
Very dark in color, with blackberries and apple pie aromas, a black fruit
mid palate, and supple, balancing acidity on the lengthy finish. 100%
- Sanford Pinot Noir
Wonderful intensity and vibrancy of flavor, with a core of dusty blackberry
and blueberry fruit. A consistently good wine, and the vineyard was recently
Basque Chard and Bean Stew
Safe Home Farm
1 cup dried beans
3 Tbs olive oil
4 large cloves garlic, minced
2 large onions, finely chopped
6 carrots, sliced 1/2 inch thick
2 stalks celery, chopped
4 cups vegetable stock
1 bay leaf
1/4 cup chopped parsley
1-1/2 Tbs fresh thyme
2 tsp chopped fresh oregano
1 tsp chopped fresh sage
1 large bunch chard (about 1 pound) cut into 1/2-inch strips, stems chopped
Salt and pepper to taste
Grated Parmesan or Asiago cheese
Directions: In a large Dutch oven, heat olive oil, add garlic and onions
and sauté over low heat, stirring occasionally until onions are
soft. Add drained beans, stock and bay leaf. Bring to a boil, then reduce
heat and simmer covered for about 1 hour or until beans are almost tender.
Remove bay leaf. Add carrots, celery, parsley, thyme, oregano and sage.
Mix in chard and cook for an additional 15 minutes. Taste again for seasoning,
adding salt and pepper to taste. Serve in soup bowls and garnish with
Parmesan cheese. Serves 6 to 8
Star Recommends: Coturri Zinfandel Sonoma County
Black Bean and Pumpkin Soup
Safe Home Farm
3 15-oz.cans (or 4 cups cooked ) of black beans
2 15 oz cans (or 4 cups cooked) pumpkin (NOT pumpkin pie filling--just
1 15 oz can chopped tomatoes
6 cups veggie broth
1 GIANT (or 2 medium-large) yellow onions, diced
4-6 cloves garlic, minced
2 Tbs ground cumin
1/2 cup olive oil
1/2 lb. soy bacon, cut into little pieces
salt and pepper to taste
1/2 cup apple cider vinegar
Directions: Puree together coarsely the beans and tomatoes (in a blender
or food processor). If you have neither, use a potato masher to smush
it all up. Set aside.
Put diced onion, garlic and bacon pieces in a soup kettle or Dutch oven
with oil. Cook over medium heat, stirring, until onions are browned.
Add puree, pumpkin, broth, spices and vinegar to onions. Cook over low
heat at a simmer, for at least 1/2 hour or as long as you like.
Serve garnished with a spoonful of sour cream and salted pumpkin seeds
sprinkled over the top.
Star Recommends: Coturri Albarello Red Wine
Cranberry Salad with Maple
Ellen Rulseh, WSGC Member
Pear (one per serving)
Dried Cranberries (as you like them)
Maple Syrup (a light drizzle)
Directions: The ingredients in the title is all that is needed.
Well, except for a knife to cut the pear and a plate to put it on.
Cut the pear (ripe, but not soft) in quarters and then in long strips.
Stack pear strips on a small plate.
Sprinkle dried cranberries (just enough for color contrast and texture)
drizzle maple syrup overall. Serve & eat immediately!
Star Recommends: “Il”
and Mixed Vegetable Stew
2 tablespoons vegetables oil
1 4-pound chicken, cut into 8 pieces
3 tablespoons butter
4 parsnips, peeled, sliced
3 large carrots, peeled, thinly sliced
3 medium leeks (white and pale green parts only), halved lengthwise, sliced
1 pound baby new potatoes, thickly sliced
3 tablespoons all purpose flour
3 cups canned chicken broth
2 tablespoons minced fresh tarragon or 2 teaspoons dried
1 bay leaf
1/4 cup whipping cream
Directions: Heat vegetable oil in heavy large Dutch oven over medium heat.
Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches
and cook until light brown, about 5 minutes per side. Transfer chicken to
bowl. Pour off fat from pot and discard.
Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots,
leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally.
Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat
and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon
and bay leaf. Reduce heat, cover and simmer until chicken and vegetables
are cooked through, turning chicken occasionally, about 30 minutes.
Using tongs, transfer chicken pieces to large shallow bowl and tent with
foil. Add whipping cream to pot; increase heat and simmer until liquids
thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in
remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper.
Spoon sauce and vegetables over chicken and serve. Serves 4.
Star Recommends: Can Vendrell Chardonnay
and Black Bean Burritos
2 tablespoons olive oil
2 medium onions, sliced
2 red bell peppers, cut into strips
3 garlic cloves, minced
10 ounces crimini mushrooms, sliced
10 ounces button mushrooms, sliced
1 tablespoon chili powder
1 15-ounce can black beans, drained
3/4 cup purchased tomatillo salsa
1/2 cup chopped fresh cilantro
6 9- to 10-inch-diameter flour tortillas
6 tablespoons crumbled goat cheese
Directions: Heat 1 tablespoon oil in large nonstick skillet over medium-high
heat. Add next 3 ingredients; sauté until onions are brown, about
20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes.
Stir in chili powder. Sauté until juices evaporate, about 5 minutes.
Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with
salt and pepper. Meanwhile, preheat oven to 350°F. Wrap tortillas in
foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon
mushroom mixture down center of each tortilla, dividing equally. Sprinkle
each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling.
Roll up, enclosing filling. Makes 6 servings.
Star Recommends: Yorkville Cellars Cabernet Franc
Tomato Stew with Moroccan Flavors
1 pound dried chick-peas (about 2 1/3 cups), picked over
2 cinnamon sticks, broken in half
1 teaspoon cumin seeds
1/4 cup olive oil
3 large onions, sliced thin (about 7 cups)
two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped
1 cup raisins
1/3 cup chopped peel of preserved lemons
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and drained
(about 10 cups packed)
1/2 to 1 pound dried beans, picked over
Accompaniment: couscous and crusty bread
Directions: In a bowl soak chick-peas in water in cover by 2 inches overnight
or quick-soak and drain. In a 3-quart saucepan combine chick-peas, cinnamon,
cumin seeds, and water to cover, by 2 inches and simmer, covered partially,
adding more water if necessary, 1 to 1 1/4 hours, or until chick-peas are
just tender. Discard cinnamon. Chick-peas may be made 1 day ahead, cooled
completely, and chilled in their cooking liquid, covered.
In a large heavy kettle heat oil over moderate heat and cook onions, stirring
occasionally, until deep golden brown, about 15 minutes. Stir in tomatoes
with reserved juice, chick-peas with cooking liquid, raisins, preserved
lemon peel, ground cumin, and coriander and bring to a simmer. Cook stew
about 45 minutes, or until chick-peas are tender and liquid is thickened
slightly. Stir in spinach, a heaping handful at a time, and cook until wilted
and just tender.
Season stew with salt and pepper and serve with couscous and bread.
To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored
ones. In a kettle combine the beans with enough cold water to cover them
by 2 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
Star Recommends: Yorkville Cellars Eleanor of Aquitaine
2 medium carrots (1c.), finely chopped
2 stalks celery (1c.), finely chopped
1 large onion (3/4c.), finely chopped
14 1/2oz. can stewed tomatoes
8oz. can tomato sauce
2T. chopped fresh basil leaves or 2t. dried
15 1/2oz. can dark kidney beans, rinsed and drained
15 1/2oz. can Great Northern beans, rinsed and drained
15oz. can black beans, rinsed and drained
1/4c. chopped fresh parsley
Directions: Spray 4qt. saucepan or dutch oven with no-stick cooking spray;
add carrots, celery and onion. Cook over medium-high heat, stirring occasionally,
until vegetables are crisp-tender (about 6 minutes). Add tomatoes, tomato
sauce and basil. Continue cooking, stirring occasionally, until mixture
just comes to a boil (2-3 minutes). Reduce heat to low; add beans and parsley.
Cook, stirring gently, until mixture is heated through (6-8 minutes). This
stew is delicious with fresh crusty bread and a garden salad! Serves 4.
Star Recommends: Sanford Pinot Noir
Squash and Spicy Beans
Safe Home Farm
Any variety of dry beans will suit this recipe. Black-eyed peas add a subtle
sweetness that really makes this dish special.
Winter squash: acorn, delicata, butternut, Hubbard, or pie-pumpkin
2 cups dry beans: Vermont cranberry, Brown Dutch, calypso, Peregion, or
2 cloves garlic, minced
2 Bay leaves
1-2 Tbsp Old Bay Seasoning
1cup brown rice
Directions: Cut squash in half and remove seeds. Place cut side down in
a baking dish with an inch of water. Bake at 350† for 20 to 30 minutes,
until soft. Scrape the flesh and put it into a serving dish.
While squash is cooking, rinse beans with cold water to remove dust and
grit. In a large saucepan, cover beans with cold water. Add garlic, bay
leaves and Old Bay. Bring to a boil and simmer for 30 minutes (black-eyed
peas simmer for 20 minutes). Add 1 cup of water and return to a boil. Add
rice. Again bring to a boil and then simmer for 20 to 30 minutes, until
rice is cooked.
Serve bean and rice mixture with the squash and a green salad.
You may also stuff the squash. To do this, cut off the top of the squash,
as if you were carving a pumpkin. Scrape out the seeds. Replace the top
and bake squash until just tender, 20 to 30 minutes, depending on the size.
Remove from oven and fill with the bean/rice mixture.
Star Recommends: Frey Biodynamic Chardonnay
Pancakes with Chunky Vegetable Stew
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 1/2 teaspoons grated orange peel
1 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
12 ounces 1/2-inch cubes zucchini
1 28-ounce can diced tomatoes
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
12 Kalamata olives, pitted, chopped
2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel
1/3 cup grated onion
2 tablespoons all purpose flour
Nonstick vegetable oil spray
4 teaspoons olive oil
Directions: For vegetable stew: Heat oil in heavy large saucepan over medium-high
heat. Add onion; sauté until tender, about 5 minutes. Add next 4
ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring
to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally,
about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
For potato pancakes: Preheat oven to 300°F. Mix first 3 ingredients
in bowl. Season with salt and pepper. Working in batches, spray large nonstick
skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat.
Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook
until pancakes are brown, about 5 minutes per side. Transfer to baking sheet;
keep warm in oven. Place 3 pancakes on each of 4 plates. Spoon stew over
and serve. Makes 4 servings.
Star Recommends: Le Bousquet Merlot