THE READER
March 2004

Newsletter Home

<< Prev   Next >>

Cover

Readers’ Write!

GM Report

Board Report

A Brief History of Irish Cuisine

Farmer Appreciation Dinner Wrap-up

Book & General Merchandise News

Juice Bar News

Cinematic Cuisine

Specials Information

Producer Profile: The Igl Family

Ask the Midwife: Starting Your Baby on Solid Food

Herbal Corner: Spring Equinox Bloomers

For the Vegetable Less Traveled... Buy Local!

Community Calendar

 


Recipes & Drink Recommendations

Drinks recommended by:
Star Liquor, 1209 Williamson Street, 255-8041
Take 10% off Recommended Beverages… Just show your member card at Star Liquor!


 

Yorkville Eleanor of Aquitaine
Lively lime and citrus aromas with a hint of fig follow through on a medium-bodied palate with bright, citrusy flavors and a clean finish, and it’s organic!
Guigal Cotes du Rhone Blanc
This fantastic white is flashy with bright fruit and a crisp, clean mouthfeel. Year to year, this wine is a steal!
Amberley Chenin Blanc
Intense tropical fruit aromas of pineapple and lychees combine elegantly with red apple and cinnamon musk-like spice. Delicious!
Bonny Doon California Viognier
The wine is rich and unctuous as proper viognier should be. The mouthfeel is lively and fresh with a lovely acidity on the backbone.
McDowell Reserve Syrah
Full of berry fruit, bright cherry flavors and subtle aromas of chocolate and toasty oak spice. Perfect for a full-bodied stew such as this.
Lazy Creek Pinot Noir
This non-vintage Pinot is a great match for the richness of this recipe, with dark berry flavors on a fairly earthy body, and a nice, long finish!
Columbia Winery Merlot
A new Star Liquor fave, this Merlot is a dead ringer for a French Margaux. Deep berry flavors lead you into a medium body with slight hints of eucalyptus.
Manicor Terlaner
This is an incredibly aromatic white wine, with rustic apple aromas and flavors with just a touch of toffee on the palate. Excellent wine!


Caramelized Onion and Roasted Red Pepper Linguine
Bon Appétit

1 1/2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/2 pounds onions, halved, thinly sliced
1 16-ounce jar roasted red peppers, drained, cut into thin strips
1 cup canned low-salt chicken broth
1 tablespoon balsamic vinegar
1/2 tablespoon fennel seeds
12 ounces linguine
1/2 cup freshly grated Parmesan cheese


Directions:
Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in remaining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.

Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.

Makes 4 side-dish servings.

Star Recommends: Columbia Winery Merlot


Curried Butternut Squash And Garbanzo Bean Stew
Meshel Lewinski & Kate Gewehr Graves, WSGC Members

Olive oil
1 1/3 cups chopped onion
8 garlic cloves, minced
1 1/2 teaspoons sweet curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon hot curry powder
1 teaspoon garam masala
2 Tablespoons grated fresh ginger
4 cups 1-inch pieces peeled butternut squash(1 large)
2 cups 1-inch pieces peeled sweet potatoes(2 large)
1 can of garbanzo beans
1 cup canned low-salt chicken or vegetable broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
6 oz bag of fresh spinach
2 tablespoons chopped fresh cilantro

Directions:
Heat olive oil in pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add both curry powders, cumin, cinnamon, garam masala, ginger; stir 1 minute. Add squash, potatoes, broth, garbanzo beans, and tomatoes. Cover and simmer 15 minutes. Uncover and add spinach, simmer until potatoes are cooked through and liquid is absorbed, about 8 minutes. Sprinkle with cilantro. Serves 4.

Star Recommends: McDowell Reserve Syrah


Not Chicken Soup
Ellen Christensen, WSGC Member


Seasoning Mix:
4 c. yeast flakes
1/2 c. italian seasoning
3/4 c. onion powder
1/4 c. brown sugar
3 T. garlic powder
1/2 c. dried parsley
1/2 c. plus 2 T. salt

Directions: In a cuisinart blend yeast flakes for several seconds. Add next 5 ingredients and blend well. Stir in parsley. Store in a jar until ready to use. This makes enough for about several batches of soup.

Soup:
3 Tbs. olive oil
3-4 carrots, diced
3 stalks celery, diced
1 large onion, diced
2-3 cloves garlic, finely chopped
1 gallon water
1 1/2 - 2 cups seasoning mix (above)
soy sauce or tamari
1/2 lb. rotini or other pasta
1 lb. extra firm tofu, cubed

Directions: Heat 2 Tbs. olive oil in a large soup pot for a minute or so. Add carrots, celery, onion and garlic. Saute over medium heat for 10 minutes, stirring occasionally. Add water and seasoning mix. Add tamari to taste. Cover and simmer for 30 minutes. In the meantime, cook the noodles until al dente. Drain and reserve. Heat 1 Tbs. olive oil in a skillet. Add tofu and saute for 15 min. or until it starts to color, turning once or twice and sprinkling with tamari in the last few min. of cooking. Add the tofu and noodles to the soup, simmer 5-10 more min. and serve.


Star Recommends: Guigal Cotes du Rhone Blanc


Sweet Potato Tian
Meshel Lewinski & Kate Gewehr Graves, WSGC Members


2-3 Sweet Potatoes (cut into 1-inch cubes)
1/2 Butternut Squash (cut into 1-inch cubes)
1 Onion (red or vidalia), cut up
1 Green Pepper, cut up
6 oz portobello mushrooms, cut up
4 parsnips, cut up
4 carrots, cut up
1 large tomato, cut up
Fresh Rosemary...as much as you like
6-10 cloves of garlic...as much as you like

Directions: Put all ingredients in a large long pyrex glass dish, drizzle olive oil over top and mix well. Cover with foil. 350 oven for about an hour. Sometimes I stop here and other times I take the foil off and break up some bread and drizzle olive oil on it and crumble it on top and cook uncovered for about 15 min. We always serve this with fresh bread bought at a local bakery and smeared with roasted garlic that I cook in the oven with the tian for about 45 min-1 hour.

Star Recommends: Yorkville Eleanor of Aquitaine


Artichoke, Olive & Roasted Pepper Antipasto
Gourmet


3 red bell peppers
3 yellow bell peppers
2 garlic cloves
two 14-ounce cans whole artichoke hearts
2/3 cup packed fresh flat-leafed parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
2/3 cup brine-cured black olives
Accompaniment: crusty Italian bread

Directions: Quick-roast and peel bell peppers. Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.

In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined. Serve antipasto at room temperature with bread. Serves 6.

Star Recommends: Manicor Terlaner


Mixed Vegetable Gratin
Bon Appétit


2 1/2 pounds russet potatoes, scrubbed, cut into 1/2-inch pieces
3 large celery stalks, cut into 1/2-inch pieces
3 large carrots, peeled, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 tablespoons minced garlic
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1/4 cup (1/2 stick) butter, melted
1 1/2 cups grated Monterey Jack or Fontina cheese (optional)

Directions:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Pour butter over mixture and toss to coat. Season with salt and pepper. Transfer vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum foil and bake 40 minutes. Remove foil and bake until vegetables are tender and beginning to brown, stirring occasionally, about 30 minutes longer. Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes. Serves 8.


Star Recommends: Amberley Chenin Blanc


Gorgonzola Cheese Spread
Jennie, WSGC Member

1 8oz. pkg. of soft cream cheese
1/3 cup crumbled gorgonzola cheese
cream or half-and-half, as needed
1 clove garlic, minced
2 tbsp. Chopped cilantro
1/4 cup chopped roasted pecans

Directions: Mix cream cheese and gorgonzola together, adding as much cream as necessary to give the mixture a spreadable consistency. Mix in the remaining ingredients. Serve with crackers or thinly sliced baguette.

Star Recommends: Bonny Doon California Viognier


Chicken Sausage Medley
Alain Roy, WSGC Member

2 yummy organic chicken sausages
1 onion
1 can small white beans
1 can stewed tomatoes
cooked rice

Directions: Slice onion. Cut sausage into small pieces. Saute onion until it begins to soften. Add sausage, and cook for several minutes. Add tomatoes and beans, then simmer for ten minutes until flavors blend. Serve over cooked rice. If you choose sausage with fennel, the fennel flavor comes out nicely in the dish.

Star Recommends: Lazy Creek Pinot Noir