Drink Recommendations from Star Liquor,
1209 Williamson Street, 255-8041
Take 10% off recommended beverages… Just show your member card at Star Liquor!
An extremely clean and complex Pinotage. This organic red features flavors of plum and blackberry, hints of smoke and leather, and the subtle creaminess of chocolate and vanilla.
Pircas Negras Barbera
This organic wine has jammy red fruits and is refreshingly light in body, making it a great partner for vegetarian fare.
Buenaventura Sauvignon Blanc
Zesty and lively, this Chilean white exhibits herbal aromas and melon flavors with a great structure, and it’s organic!
Chateau Le Rait Bordeaux Sec
A blend of Sauvignon Blanc, Semillon, and Muscadelle, this organic French white is brimming with fresh citrus fruit and a delicate, balanced acidity.
Roasted Eggplant with Caper Sauce
Francesco Mangano, Chef at Harvest Restaurant
1 medium size eggplant
3 Tbsp. small capers
2 slices of stale country white bread
2 canned anchovy fillets (opt.)
1/2 cup extravirgin olive oil
1/4 cup red wine vinegar
1 clove of garlic
1/3 cup freshly chopped Italian parsley
1/2 cup water
salt & black pepper to taste
Preheat oven to 325ºF. Soak the bread in water for 10 minutes, then squeeze the water out and set the bread aside. Lightly grease baking pan with olive oil. Wash eggplant, cut bottom and top off, then slice crosswise into one inch-rounds. Season eggplant with salt, then set aside and wait 20 minutes for the eggplant to release its water. Brush water off eggplant with a paper towel, season it with black pepper and drizzle with olive oil. Set eggplant on baking tray (or pan) and bake in the oven for 1/2 hour or until soft. Pull the tray from the oven and cool down. Put the capers, the olive oil, the vinegar, the anchovies, the chopped parsley, the bread, and the garlic clove in a food processor and pulse to obtain a mixture with a sauce-like consistency. Add more olive oil if too thick, and season with salt and pepper. Top rounds of eggplant with caper sauce, then serve. (Appetizer, serves 3 to 4).
Star Recommends: Pircas Negras Barbera
Parsnip Carrot Cake
Served at the Slow Food Convivium booth, 2005 MACSAC Open House, Olbrich Gardens
1 1/2 cups sugar
1 cup whole wheat bread flour
1/2 cup wheat pastry flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 cup canola oil
1 tsp. vanilla
5 oz. grated carrots
6 oz grated parsnips
1/2 cup chopped hickory nuts
Cream Cheese Frosting:
4 oz. cream cheese, softened
2 oz. unsalted butter, softened
8 oz. powdered sugar, sifted
Directions for cake:
Combine dry ingredients in a bowl and mix well. Add the remaining ingredients and mix until well blended. Grease and flour two 9-inch or a 9x13 inch pan. Spoon batter into pans. Bake at 350ºF for 25-30 minutes or until cakes springs back when lightly pressed in middle. Cool. Frost.
Directions for frosting:
Cream the cheese and butter. Beat in sugar and vanilla until smooth. Spread onto cooled cake.
Star Recommends: Chateau Le Rait Bordeaux Sec
Spinach Mushroom Quiche
Casey Clark, Chef at St. Benedict’s Monastery
1 cup flour (4/5 white and 1/5 whole wheat)
1/2 cup cold butter
2-3 Tbsp. cold water or buttermilk
1/2 tsp. salt
1 1/2 cup chopped spinach or swiss chard
4 oz. sliced button mushrooms
1 diced onion
2 cloves minced garlic
1/2 tsp. each salt, pepper, thyme
1 cup shredded Swiss cheese
1 cup milk
3 Tbsp. flour
1/2 tsp. dried mustard
Directions for crust:
Blend butter and flour together, then add cold liquid a tablespoon at a time until crust holds together. Roll out and place in pie pan. Preheat over to 375ºF.
Directions for filling:
Sauté onions over medium heat until translucent. Add mushrooms and garlic, and cook till soft. Season with salt, pepper and thyme. Add spinach and wilt. Let cool. Beat eggs in bowl and add milk, flour and mustard. Now place cheese in crust, then add cooled vegetables and finally the wet ingredients. Bake on lowest rack for 40 minutes. Serves 4-6.
Star Recommends: Sonop Pinotage
Garlic Scape Spinach Soup
Casey Clark, Chef at St. Benedict’s Monastery
1 bunch scapes, diced small
1 onion, chopped
1 Tbsp. olive oil
3 medium Russet potatoes, diced small
1 1/2 lbs. fresh spinach, chopped
8 cups vegetable stock
1 12 oz. can evaporated milk
In soup pot over low heat, sweat the garlic and onions in oil—covered for 10 minutes. Next, add the stock and potatoes; boil for 10 minutes. Add spinach and wilt. Puree in blender or food processor until smooth and add the milk. Season with salt and pepper. Enjoy!
Star Recommends: Buenaventura Sauvignon Blanc