DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON
Braised Chicken with Kumquats and Green Olives
Adapted from www.saveur.com.
- This North African-inspired chicken dish is simmered in an easy sauce, with bay leaves, kumquats, and green olives lending a rich flavor. Try this served over couscous.
- 3 lbs. chicken legs, skin on
- 2 Tbs. olive oil
- 1 onion, medium, sliced into 1/4-inch half-rounds
- 4 cloves garlic, crushed
- 1 c. white wine
- 2 bay leaves
- 3 c. chicken broth
- 1 c. kumquats, rinsed
- 1 c. green olives, pitted
- salt & pepper
Directions: Rinse the chicken and pat dry with paper towels. Sprinkle with salt and pepper. Heat the olive oil over medium heat in a large saucepan. When the oil is hot, add the chicken and cook, turning occasionally, until the skin is evenly browned, about 15 minutes. Remove the chicken and place on a plate. Sauté the onion and garlic in the saucepan over medium heat until lightly golden and fragrant. Pour in the wine and add the bay leaves. Cook over high heat, stirring occasionally, until the liquid has reduced to a syrupy consistency. Transfer the chicken, skin side up, back into the saucepan. Pour enough chicken broth into the pot to cover 2/3 of the chicken. Fold the kumquats and green olives into the broth. Cover and simmer over medium-low heat for about 40 minutes, until the sauce has thickened and the chicken is tender and cooked through. Season to taste with salt and pepper, and serve. Serves 4-6.
Star Recommends: Bucci Pongelli
50% Sangiovese, 50% Montepulciano from very low yields, aged 1 year in oak, 6 months in the bottle. Rich, round, appealingly supple and fruity, has a charm and style reminiscent of Alsatian reds, yet is from two proudly Italian varieties, where the Sangiovese’s mellowness softens Montepuciano’s more aggressive tannins.
Garlic Sautéed Shiitake Mushrooms
Adapted from Florence Fabricant in The New York Times.
- Serve these deeply flavorful mushrooms over polenta or steak, or folded into risotto.
- 4 Tbs. unsalted butter
- 2 large cloves garlic, minced
- 6 oz. shiitake mushrooms, large, stems removed
- salt & pepper
- 1 Tbs. chopped fresh parsley
Directions: Melt the butter in a medium sauté pan over medium heat. Stir in the garlic and cook for 30 seconds. Add the mushrooms and sauté for 4-6 minutes, until lightly golden. Season with salt and pepper, and serve hot, sprinkled with chopped parsley. Makes 2 servings.
Star Recommends: Marietta Angeli Cuvee
This is a big, rich wine that is generous in its flavors and aromas of dark berries, graphite, briar patch, and notes of oak. The mouthfeel is lush and full with a structured and long finish.
Savory Bread Pudding
Adapted from www.spoonforkbacon.com.
- 1 baguette (not sourdough), cut into bite-sized chunks
- 2 Tbs. butter, softened
- 3 Tbs. olive oil, divided
- 1/2 lb. button or crimini mushrooms, sliced
- 1/2 lb. shiitake mushrooms, stems removed, roughly quartered
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1/2 lb. smoked ham, cubed
- 2 Tbs. fresh thyme, minced
- 8 eggs, lightly beaten
- 1 c. milk
- 3 Tbs. freshly grated Parmesan
- salt & pepper
Directions: Preheat oven to 375˚F. Place the cubed baguette into a large mixing bowl, and set aside. Grease a 9”x12” casserole dish with butter, and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, garlic, and bell pepper and sauté about 5 minutes. Transfer to the bowl with the baguette cubes. Fold in the ham and sprinkle with thyme, and toss to combine. Whisk together the eggs and milk in a medium bowl. Pour the egg mixture over the bread mixture, season with salt and pepper, and fold together to incorporate. Pour the mixture into the prepared casserole dish and allow to rest for at least 30 minutes, up to 45, to allow the egg and milk to soak into the bread. When ready to bake, top with the grated Parmesan. Bake for 40-50 minutes, until the pudding has set and the top is golden brown. Allow to cool for 5 minutes, then serve. Serves 8-12.
Star Recommends: Milbrandt Merlot
Eastern Washington is known for producing some of the best Merlot in the world. This Merlot is deep, lush and full-bodied with velvety tannins and flavors of cassis, blueberry, dusty cocoa and vanilla.
Kumquats in Spiced Syrup with Cloves, Cinnamon, and Star Anise
Adapted from Cooking Light magazine.
4 c. water
2 c. sugar
9 cloves, whole, divided
3 cinnamon sticks, divided
3 star anise, divided
2 lbs. kumquats, washed, each one pierced several times with a toothpick
1 vanilla bean, split in half lengthwise, divided
1 c. brandy
Directions: Combine water and sugar together in a large saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Gently add the kumquats, and allow to cook 18-20 minutes, until tender. Use slotted spoon to transfer kumquats to 2 1-quart jars. Add 3 cloves, 1 cinnamon stick, 1 star anise, and half of the vanilla bean to each jar. Return the sugar mixture to a boil for 4 minutes. Strain, discarding the spices. Pour 2 c. cooking liquid and 1/2 c. brandy into each jar. Seal jars; shake well. Store in refrigerator 2 weeks before using. Makes 8 cups.
Star Recommends: Roederer Estate Brut
Crisp and elegant with complex pear, spice and hazelnut flavors. It is fresh and lightly fruity with great finesse and depth of flavor.
Angel Hair Pasta with Lemon, Fingerling Potatoes, and Sunflower Greens
Adapted from Alex Guarnaschelli’s recipe on www.foodnetwork.com.
Tart lemon and fresh sunflower greens add freshness to this creamy pasta.
- 5 oz. fingerling potatoes, small, washed and dried
- 1 Tbs. olive oil
- salt & pepper
- 1/2 lb. dried angel hair pasta
- 1 c. heavy cream
- 1 c. sour cream
- 2 lemons
- Worcestershire sauce
- 1 bunch of chives, minced
- 2 c. sunflower greens, washed and gently dried
Directions: Preheat the oven to 350˚F. Arrange the potatoes on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper, and toss to coat. Bake 20-30 minutes, until tender. Remove from oven and set aside. Bring a large pot of salted water to a boil, and cook the pasta, stirring occasionally, for 3 minutes, or according to package directions, taking care not to overcook. Drain, reserving 1/2 c. of the cooking liquid. Combine the cream and sour cream in a large, deep skillet and cook, stirring, over medium heat for 3-5 minutes. Zest both of the lemons and juice one of them, reserving the 2nd one for another use. Whisk the lemon zest and lemon juice into the cream mixture and season to taste with salt and pepper. Add a dash of Worcestershire sauce. If the sauce is too thin, continue cooking over low heat for 1-2 minutes until reduced. If the sauce is too thick, add some of the pasta cooking water, a few Tbs. at a time, until it reaches your desired consistency. Fold the cooked pasta into the sauce and toss until coated with the sauce. Remove from heat. Slice the potatoes into 1/2-inch-thick rounds and fold into the pasta. Serve in bowls, topping each serving with a handful of sunflower greens. Makes 4 servings.
Star Recommends: Line 39 Sauvignon Blanc
“39” refers to 39 degrees latitude, a latitude shared by this wine line and a number of other wine growing regions of the world. The first note is an oily-smooth mild citrus note right smack in the middle of your mouth. It builds out from the center of your tongue to the sides of your cheeks. No fist-clenching acids here, but a lightly sweet citrus oil that percolates to the sides of your cheeks and hibernates there.
Bok Choy with Shiitakes and Oyster Sauce
Adapted from Mark Bittman’s recipe via www.thewednesdaychef.com.
Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take out)!
- 1/4 c. dried shiitake mushrooms
- 1 c. fresh shiitake mushrooms, cleaned, trimmed, sliced
- 1/4 c. peanut oil, divided
- 1 1/2 lbs. bok choy, trimmed, stems cut into 2-inch lengths, leaves sliced into ribbons
- 1 Tbs. minced garlic
- 1/2 c. oyster sauce
Directions: Place the dried shiitakes in a small bowl and cover with very hot water. Soak about 15 minutes, until tender. Drain and reserve liquid. Trim the mushrooms and chop. In a small skillet over medium-high heat, sauté the fresh shiitakes in 2 Tbs. of the peanut oil. Cook, stirring occasionally, until the mushrooms turn golden-brown and crisp. Transfer to a small plate or bowl. Heat the last 2 Tbs. of the peanut oil in a wok or large skillet over high heat. Add the bok choy stems, garlic, re-hydrated mushrooms, and 1/4 c. of the reserved mushroom water. Cook 3-4 minutes, stirring frequently, until the bok choy is crisp-tender. Fold in the bok choy leaves and stir in the oyster sauce. Cook 1-2 minutes, until the greens wilt. Serve immediately, topped with the reserved crispy mushrooms. Makes 4 servings.
Star Recommends: Cline Ancient Vine Carignane
Dark ruby color and luscious notes of berries and plums make this oak-aged ancient vine varietal a winemaker’s wine.
Golden Beet and Sunflower Salad
Adapted from www.epicurious.com.
Sunflower seeds and sunflower greens make this simple beet salad crunchy and snappy.
- 2 1/2 lb. golden beets, medium, scrubbed
- 1/2 c. sunflower seeds, preferably raw
- 2 1/2 Tbs. apple cider vinegar
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. sugar
- 2 Tbs. finely chopped shallot
- 3 Tbs. olive oil
- 6 oz. sunflower greens
Directions: Arrange an oven rack in the middle of oven, and preheat to 425˚F. Wrap the beets up tightly in aluminum foil or parchment packets of 2 or 3 beets, and roast in the center of the oven for 40-45 minutes, until tender. Unwrap and allow to cool. Toast the sunflower seeds in a dry skillet over medium heat, stirring occasionally, until golden and fragrant. Remove from pan and set aside. In a small bowl, whisk together the vinegar, salt, pepper, sugar, and shallot. While whisking, slowly add the olive oil and whisk until emulsified. When the beets are cool enough to handle, carefully remove the skins and discard. Cut into slices 1/4-inch-thick, and set in a medium mixing bowl. Gently toss with half of the vinaigrette. Arrange the beets on 6 plates. Combine the sunflower greens and sunflower sprouts in the mixing bowl and toss with the remaining vinaigrette. Top the beets with the dressed sprouts, and serve. Makes 6 Servings.
Star Recommends: Hexamer Quarzit Riesling
The vineyard is markedly steep (70º) with south-facing slopes composed of rocky porphyry and produces wines characterized by softer acidity and a subtle smokiness. When tasting the wines, one sees the purity of the vineyards, the intensity of minerality and remarkable clarity. Hexamer’s wines are balanced in the ultraviolet spectrum; they’re steely, acid-driven, clean and transparent.
By Kirsten Moore, Director of Cooperative Services, Adapted from her recipe published in the 2012 Wisconsin Local Foods Journal by Joan Peterson and Terese Allen
Serve over hot buttered noodles, polenta, or mashed potatoes. Can be prepared vegan or gluten-free.
- 3 Tbs. vegetable oil
- 3 chopped onions (about 3 c.)
- 3 Tbs. all purpose or brown rice flour
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 11/2 lb. cubed bison or beef stew meat, or 2 1/4 pounds freshly washed portabella mushrooms (gills removed and left slightly damp)
- 1 c. (8 oz.) stout or other dark beer
- 1/2 tsp. crumbled dried thyme (hint: crumble it in your hand while adding to release flavor)
- 1/2 tsp. dry mustard
- 1/2 lb. chopped carrots
Directions: Heat oil in a large, heavy stew pot over medium-high heat. Add onions and sauté them until lightly browned, about 8 minutes. Meanwhile, mix the flour, salt, and pepper on a plate. Dredge the meat or slightly damp mushrooms in the flour mixture and shake off excess flour. Remove onions from the oil with a slotted spoon and save in a separate bowl.
Add meat or mushrooms in batches to the oil (do not crowd them in the pot) and brown on all sides. Return onions to pot. Add beer and bring to a simmer, skimming any froth that rises. Add thyme, mustard, and carrots; bring to simmer, cover, and reduce heat to medium low. Simmer stew gently until meat and carrots are tender, 11/2-2 hours tops. Serves 4-6.
Star Recommends: Chateau St Florin Bordeaux Rouge
Beautiful deep red/purple robe. Nose of red fruits, floral tones, spices and peppers, and green plums. Intense and straightforward on the palate, with good fruit and roundness. A supple, easy to drink wine with a dry finish.