November 2005

Newsletter Home

<< Prev    Next >>


Customer Comments

General Manager's Report

Board Report: The October Board Meeting

Deli News

Produce News

Book News

Health & Wellness News

Operations News

Specials Information

2005 Donations

Eastside Farmers Market News

This Year's Turkey Selections

Thanksgiving Shopping List

Producer Profile: Vermont Valley Community Farm

Alternative Thankgiving Celebrations

Recipes & Drink Recommendations


Community Calendar


Take 10% off recommended beverages… Just show your member card at Star Liquor!


Beef Stew with Prunes
by Mark Bittman, New York Times
Serves 4
3 Tbs. extra virgin olive oil
2 pounds lean boneless beef, preferably chuck, in 2-inch cubes
Salt and pepper to taste
1 onion, chopped
3 plum tomatoes, chopped (canned are fine)
1 tsp. sweet paprika, more to taste
1 cinnamon stick
1 bay leaf
1 cup chicken stock
1 cup dry red wine
2 Tbs. sugar
1 cup pitted prunes
1 Tbs. sherry vinegar or other
vinegar, or to taste
Chopped parsley leaves to garnish
Directions: Place a deep skillet that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon. In same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When soft, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock. Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30-45 minutes. When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnish with parsley.

Star Recommends: Scott Harvey Barbera
The wine has firm structure and was produced with an “acidic hard tannin” in the mid palate that softens into a long full finish and great black and red fruit. The wine is reminiscent of good Italian Barbera.

Butternut Squash Apple Cider Soup
by John Johnson, Chef Instructor, MATC Culinary Arts School
Serves 6
2 medium size (2 1/2 lbs.) Butternut squash, flesh only
2 Tbs. vegetable oil
1 cup onion, chopped
1 cup leeks, chopped
2/3 cup carrots, chopped
2/3 cup celery, chopped
1 tsp. ginger, ground
1/4 tsp. allspice, ground
1/2 tsp. nutmeg, ground
1/2 tsp. cumin, ground
1 tsp. salt
2/3 cup dry white wine
1 1/2 pints apple cider
2 quarts chicken stock
Sachet d’Epices (wrapped in cheesecloth and tied with string to remove when ready): Star anise, 4 each; Parsley stems, 5 each; whole black peppercorns, 10 each; thyme sprigs, 2 each; salt and pepper to taste
Directions: Cut squash in half, set on baking sheet sliced side down. Roast in 425ºF oven until soft. Remove flesh (discard seeds) and reserve. Heat oil in large stock pot and sweat onions, leeks, carrots and celery with ground spices until soft. Deglaze with wine and cider. Add squash, stock and sachet, simmer until all ingredients are tender. Remove sachet. Puree the soup with a hand blender and pass through a fine mesh sieve or food mill. You will be left with a silky, smooth consistency. Adjust consistency with additional cider or stock. Add salt and pepper to taste.

Star Recommends: Dragonstone Riesling

The Dragonstone is rippling with crisp grapefruit and current aromas with a slight hint of spice. A rich white, this is one of the greatest values in the world of Riesling.

Grilled Shrimp with Prosciutto and Basil
by John Johnson, Chef Instructor, MATC Culinary Arts School
Yields 12 pieces
16-20 count shrimp, peeled and deveined
1/2 cup dry white wine
1/4 cup rice wine vinegar
2 tsp. dried thyme
1/4 cup onion, minced
1 Tbs. cumin, ground
Salt and pepper to taste
2/3 cup vegetable oil
2 tsp. dried basil
2 cloves of garlic, chopped
3 slices of prosciutto
6 fresh basil leaves
Directions: Combine all the ingredients except the proscuitto and fresh basil in a stainless steel bowl. Marinate for 30 minutes. Remove the shrimp from the marinade and drain them well. Cut each slice of proscuitto into quarters. Wrap each shrimp first with the half a basil leaf, then with a piece of proscuitto, secure with a toothpick. Grill until done, remove the toothpick and serve hot or cold.

Star Recommends: Mas Carlot
This exceptional white wine offers up a floral nose of fresh summer flower fields, honeydew melons, peach, pineapple and apricots. Great fruit with a soft, bracing acidity.

Sheep’s Milk Cheese Gnocchi with Hickory Nuts, Garlic and Sage Butter Sauce
by Brian Garthwaite, Madison. First Place winner in the Pasta category at the 2005 Food for Thought Festival
Serves 2.
1/2 cup fresh sheep’s milk brebis cheese
1 egg
1 Tbs. grated Parmesan
Pinch of freshly grated nutmeg
Pinch of salt
1 cup white or whole wheat flour (or use a combination)
2 Tbs. butter, unsalted
1/3 cup hickory nuts
1 clove garlic, minced
Small handful fresh sage, sliced into very fine ribbons
Freshly grated Parmesan
Freshly grated black pepper
Directions: To make the
gnocchi, bring a large pot of salted water to boil. Meanwhile, mix brebis, egg, Parmesan, nutmeg, and salt in small bowl until smooth. Stir in the flour and mix until combined. Turn mixture out onto a floured surface and knead the mixture until it comes together and there are no more loose pockets of flour. Use your hands to roll out the dough into a series of long, skinny ‘ropes’ that are 1/2 to 3/4 inch in diameter. They should still be fragile enough to break apart at points. Cut into 1-inch lengths. Then, using the back of fork, flick each piece along the tines and make a divot in the back of each with thumb.
Cook the gnocchi in the boiling water until they float to the top. Give them another 30 seconds, then drain.
To make the sauce: melt the butter in a large sauté pan over medium-high heat. When it stops bubbling, add the hickory nuts and garlic and cook about 1 minute. Add the gnocchi and allow it to get a little crispy and brown on both sides. Shortly before it’s done, sprinkle sage over the top. Serve immediately with freshly grated Parmesan and black pepper.

Star Recommends: Brander Vineyards, Sauvignon Blanc
A well fashioned Sauvignon Blanc from Santa Ynez Valley California. Vibrant and fresh-tasting this wine is unmasked of any heavy oak and a slight core of acid runs throughout the experience.
A great selection for this rich styled dish.