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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!

Merkelbach Urziger
Wurzgarten Riesling Spatlese

Rich and sweet with tremendous body and wonderful structure with aromas and flavors of honeysuckle, green apple, and slight hints of peaches.
Hirsch Gruner Veltliner
This green tinted Austrian is wonderfully dry and crisp with a nice acidic backbone and soft notes of grapefruit. A perfect match for the cucumber aspect of this dish.
Claiborne and Churchill Dry Gerwurztraminer
This California white is incredibly rich on the palate, with smooth ripe apricot and kumquat flavors that are enhanced by a balanced acidity.
Selbach “Fish Label” Riesling Kabinett
Don’t be scared, this is not your classic sweet German white wine. Leaning more to the dry side than the sweet, the crisp texture of this wine and the focused fruit will compliment this rich dish perfectly.
Las Rocas Garnacha
“Deep ruby/purple-colored, with a gorgeous nose of kirsch liqueur intermixed with melted licorice and white flowers, this deep, medium to full-bodied, fruit-driven, sumptuously-textured 2002 is loaded.”-91pts. Robert Parker, Jr.
Domaine St. Antoine Rose
A deliciously fruity rose that offers up strawberry and raspberry notes on the nose and the palate, and finishes dry. A great way to offset the spiciness of this dish.
Anselmi San Vincenzo
A gorgeously refreshing, light-bodied effort exhibiting notes of citrus and honeyed grapefruit, wonderful texture, and amazing flavor for such a light, crispy, tangy wine.





Potato, Beet & Cucumber Salad
Bon Appétit
3 medium beets, stems removed
1 3/4 pounds red potatoes, cut into 3/4-inch cubes
2 tablespoons plus 2 teaspoons white wine vinegar
1 English hothouse cucumber, cut into 3/4- inch cubes
1 tablespoon plus 1 teaspoon Dijon mustard
2 teaspoons sugar
6 tablespoons olive oil
2 tablespoons minced fresh dill
1 1/2 teaspoons caraway seeds, crushed in mortar with pestle
Boston lettuce leaves
Fresh dill sprigs

Directions: Preheat oven to 375°F. Wrap beets in foil. Bake until tender, about 1 hour 15 minutes. Unwrap and cool slightly. Peel beets and cut into 3/4-inch cubes. Place in small bowl. Cook potatoes in large pot of boiling water until tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar; stir gently with rubber spatula. Cool. Add cucumber to potatoes. Mix 2 teaspoons vinegar, mustard and sugar in small bowl. Gradually whisk in oil. Add minced dill and caraway. Toss beets with just enough dressing to coat. Mix remaining dressing into potatoes. Season mixture with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Just before serving, gently mix beets into potato salad. Line platter with lettuce; top with salad. Garnish with dill. Serves 4.

Star Recommends: Hirsch Gruner Veltliner

Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas
Bon Appétit
3 tablespoons vegetable oil
2 teaspoons minced fresh ginger
1/4 teaspoon dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deveined
3 tablespoons fresh lime juice
2 tablespoons soy sauce
3 cups cooked short-grain brown rice
1 mango, peeled, pitted, chopped
4 green onions, thinly sliced
8 ounces sugar snap peas
1 teaspoon Asian sesame oil
1 teaspoon sesame seeds
4 10- to 12-inch metal skewers

Directions: Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours. Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature. Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds. Prepare barbecue. Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side. Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve. Makes 4 servings.

Star Recommends: Claiborne and Churchill Dry Gerwurztraminer
Goat Cheese Pizzas with Indian-Spiced Tomatoes & Mustard Greens
Bon Appétit
3 tablespoons vegetable oil
5 large shallots, finely chopped
3 1/2 tablespoons minced fresh ginger
4 garlic cloves, minced
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes with added puree
2 cups chopped mustard greens
2 cups semolina flour (pasta flour)
1 cup all purpose flour
1 teaspoon salt
1teaspoon dry mustard
1 1/4 cups water, room temperature
3 tablespoons chopped fresh cilantro
8 ounces soft fresh goat cheese, crumbled

Directions: For topping: Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper.
For flatbreads: Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round. Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough. Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes. Makes 4 servings.

Star Recommends: Las Rocas Garnacha
Pasta with Asparagus-Lemon Sauce
Jeanne Raffetto Tentis
WSGC Member

1lb fresh asparagus (tough ends trimmed)
2 T sea salt
1 t finely grated fresh lemon zest
1/4 c extra-virgin olive oil
1 lb penne pasta
1/2 c grated Parmigiano-Reggiano

Directions: Cut asparagus into 1 inch pieces, reserving tips. Cook asparagus stems in 5-6 quarts boiling water with 2 T sea salt, until very tender, 6-8 minutes. Transfer to colander, reserving water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3-5 minutes. Transfer to colander, reserving water in pot. Rinse tips in cold water and drain well. Set aside. Puree asparagus stems with zest, oil, and 1/2 c asparagus cooking water. Set aside. Cook pasta in boiling asparagus water until it still offers considerable resistance to the tooth. Reserve 2 c cooking water and drain pasta. Put pasta back in pan, add 1/2 c reserved water to asparagus sauce and stir into pasta. Cook over medium high heat stirring 3-5 minutes or until pasta is almost al dente and sauce coats evenly. Add asparagus tips and cooking water 1/4 c at a time until sauce coats pasta but is a little loose. Stir in Parmigano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately. Serves 4

Star Recommends: Anselmi San Vincenzo

Rhubarb Custard Bars
Lisa Kivirist and John Ivanko
WSGC Members & owners of Inn Serendipity

2 c. flour
1/4 c. sugar
1 c. cold butter or margarine
2 c. sugar
7 T. flour
1 c. whipping cream
3 eggs, beaten
5 c. finely chopped fresh or frozen rhubarb, thawed and drained
2 packages cream cheese, softened
1/2 c. sugar
1/2 t. vanilla extract
1 c. whipping cream, whipped

Directions: In a bowl, combine the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into a greased 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350 degrees for 40 to 45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars.

Star Recommends: Merkelbach Urziger Wurzgarten Riiesling Spatlese

Moroccan Cold Tomato Soup
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fl oz)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices

Directions: Cook onion in oil with spices in a heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 T parsley, and 1 T cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro. Makes 4 servings.

Star Recommends:
Domaine St. Antoine Rose

Speedy Spinach Quiche
Bon Appétit
1 tablespoon butter
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed, drained well
1 9-inch refrigerated ready piecrust
1 teaspoon all purpose flour
1/2 cup grated Monterey Jack
1/2 cup grated Parmesan
4 eggs
1/2 cup lowfat cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dillweed

Directions: Melt butter in heavy medium skillet. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly. Preheat oven to 375°F. Dust 1 side of crust with flour. Transfer to 9-inch-diameter pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Serves 6.

Star Recommends:
Selbach "Fish Label" Riesling Kabinett


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