DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON
Recipe adapted from The Essential Eating Well Cookbook
1 cup fresh whole-wheat coarse breadcrumbs
2 Tbs. olive oil
1 large onion, finely chopped
2 carrots, chopped
2 cloves garlic, minced
1/4 lb. turkey kielbasa or Tofurky kielbasa, thinly sliced
1 14.5 oz. can diced tomatoes
1 cup chicken or vegetable broth
1/2 cup dry white wine
2 15 oz. cans great northern or cannellini beans, rinsed
1 1/2 cups diced cooked chicken or turkey or chicken-style seitan
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
2 Tbs. fresh parsley, chopped, optional
Directions: Preheat oven to 350°F. In a small bowl, combine breadcrumbs with 1-Tbs. olive oil and set aside. Heat the remaining oil in a large Dutch oven over medium heat. Add onion, and carrots and cook about 5 minutes or until onion begins to soften. Stir in garlic and cook a minute more. Add kielbasa and cook until it begins to brown. Stir in remaining ingredients and heat to a low boil. Sprinkle the top with the reserved breadcrumbs and bake the cassoulet 25-35 minutes, or until brown and bubbly.
Note: If you do not have a Dutch oven, prepare in a large skillet and transfer to a casserole dish before adding breadcrumbs.
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Lentils and Rice
with Fried Onions (Mujadarrah)
Recipe reprinted with permission from Vegetarian Cooking for Everyone by Deborah Madison
6 Tbs. olive oil
1 very large onion, sliced into rounds 1/4-inch thick
1 1/4 cups green or brown lentils, sorted and rinsed
Salt and freshly ground black pepper
3/4 cup white or brown long grain rice
Directions: Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it is a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1-quart of water and 1-teaspoon salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and if needed, additional water to cover. Cover and cook over low heat until the rice is done, about 15 minutes more. Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto a platter or individual plates and cover with the remaining onions.
Note: if using brown rice, add it to the pan when first starting to cook the lentils. Some versions of this recipe suggest passing plain yogurt as a topping for the dish.
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Spring Quiche with Ramp Filling
Recipe reprinted with permission from Simply in Season
3 cups coarsely grated raw potatoes
3 Tbs. oil
1 cup evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups ramps (wild leeks), chopped, or substitute leeks
1 cup shredded cheese
Directions: Preheat oven to 425°. Mix together the potatoes and oil and press into the bottom and sides of a 9-inch pie pan. Bake in preheated oven until the crust just starts to brown, about 15 minutes. While crust is baking, combine eggs, milk, salt and pepper and blend well. Remove crust from oven and layer in the ramps and cheese. Pour the egg mixture over the vegetables and return to 425° oven and bake 15 minutes. Reduce heat to 350° and bake until browned on top and set in the middle, about 25 to 30 minutes. Let cool 10-15 minutes before serving.
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Cauliflower Tomato Cheese Gratin
Recipe adapted from Vegetarian Fast Food by Rose Elliot
1 Tbs. olive oil
1 small onion, diced
2 cloves garlic, minced
1 15 oz can diced tomatoes
1 medium cauliflower, washed and broken into florets
Salt and pepper
1 cup grated Gruyere or sharp Cheddar cheese
Directions: Sauté the onion in the olive oil in a medium skillet until it begins to soften. Add the garlic and cook another minute. Stir in the tomatoes and bring to a boil. Reduce heat and simmer, uncovered, until the sauce thickens, about 15 minutes. Meanwhile, steam the cauliflower until just tender. Add the cauliflower to the thickened sauce and season to taste with salt and pepper. Preheat the broiler. Turn the vegetable mixture into a shallow baking dish and sprinkle evenly with the cheese. Place under the broiler for a few minutes until the cheese is melted and golden brown.
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Chipotle Chicken Tacos
Recipe adapted from Culinate.com
2 Tbs. canola or olive oil
1 small onion, finely chopped
2 cloves of garlic, crushed
3/4 tsp. dried oregano, freshly crumbled
1 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1 cup chicken broth
1 (14 1/2 oz.) can whole tomatoes, chopped, with juice
1 lb. boneless, skinless chicken thighs (or breasts if you prefer)
1 to 2 chipotle peppers canned in adobo sauce, finely chopped
1 cup cooked black beans (rinse and drain if using canned)
Salt to taste
8 to 12 corn tortillas
1 cup grated jack cheese
1 cup fresh cilantro, washed, dried and stemmed
1 cup romaine lettuce, washed, dried and cut into shreds
Sour cream (optional)
Directions: Heat the oil in a large saucepan. Add the onion and cook until it has softened and is just beginning to turn golden. Stir in the garlic, oregano, cumin and pepper and cook a minute more. Add the broth, tomatoes, chipotles, and chicken and bring to a simmer. Cover the pan and simmer until the chicken is thoroughly cooked, 12-15 minutes. Remove chicken from the broth and set aside to cool. Add the beans to the broth and continue cooking, uncovered, until the broth has reduced and thickened into a sauce, about 15 minutes. Meanwhile, shred the chicken into bite-size strips. When the sauce is ready, return the chicken to the pan a few minutes until heated through. Warm the tortillas by steaming or frying lightly. Fill each with a scoop of the chicken mixture, some of the cheese, cilantro and lettuce.
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Recipe adapted from Epicurious.com
4 large apples, Granny Smith or any tart apple, cored and sliced
1/2 cup light brown sugar
1/4 cup orange juice
8 plain matzohs
1 tsp. salt
1 tsp. ground cinnamon
1 cup sugar (or more or less to taste)
6 Tbs. butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
2 Tbs. butter or margarine, cut into small pieces, for casserole topping
Directions: Preheat the oven to 350°F and lightly grease a 3-quart casserole dish or 9x13-inch baking pan. In a medium bowl, combine apples, brown sugar and orange juice and set aside. Break up the matzohs into pieces about 2-3 inches. Place in a bowl and pour over 1-cup warm water. Set aside to soak until softened, but not mushy. Meanwhile, beat the eggs until foamy, then add the salt, white sugar, cinnamon, melted butter, and dried fruit. Squeeze the excess moisture from the matzoh and add the matzoh to the egg mixture. Stir in the apples and mix all together well. Pour into the prepared baking pan. Sprinkle the cut-up butter evenly over the top. Bake in preheated oven for one hour. Cover loosely with foil if kugel browns too quickly. Remove from oven and cool to room temperature before serving.
Note: If you prefer, substitute dried cherries or cranberries for some or all of the dried fruit. The kugel can be made up to 2 days ahead and refrigerated. Return to room temperature before serving.
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