Drink recommendations from Star Liquor, 1209 Williamson Street, 255-8041
Asparagus & Morel Tart
(Adapted from original recipe by the Willy Street Co-op)
- 1/2 c. whole-wheat flour
- 1/2 c. white flour
- 1/4 tsp. ground coriander
- 4 Tbs. unsalted butter
- 1 egg white
- 4 oz. chopped morels PLUS 7 whole morels (about 1 c. total)
- 1 tsp. fresh lemon juice
- 1 Tbs. unsalted butter, divided
- 1 lb. asparagus, trimmed and peeled
- 8 oz. mild Swiss cheese
- 1 egg yolk
- 1 Tbs. cornmeal
- 1 tsp. dry mustard
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 3 cloves chopped garlic
Directions: Preheat oven to 400ºF. Make the dough, press into pie tin and bake for 15 minutes. In a saucepan, mix the lemon juice, Dijon mustard and 1/2 of the butter, and sauté the chopped morels. Cook over medium low heat for 15 minutes, stirring constantly. Stem the whole morels and prepared asparagus. Boil the reserved asparagus trimmings in water at the same time. In a blender, puree the boiled asparagus trimmings until smooth, then sieve. Blend in the yolk, corn meal, dry mustard, salt and pepper. Stir in the sautéed morels. Pour the whole mix into the crust and bake for 15 minutes. Remove the tart from the oven and arrange the whole morels on top. Cover with foil and bake another 20 minutes, or until set. Makes 1 10-inch tart.
Star Recommends: O:TU Sauvignon Blanc
O:TU is a classic New Zealand Sauvignon Blanc which makes it a perfect compliment to asparagus and morels. The nose is full of flowers, limes, and cut grass while the palate reveals grapefruit and limes. With a great mineral finish this wine is a wonderful example of what is right in Marlborough, New Zealand.
Spaghetti with Ramps
(Adapted from Harmony Valley Farm)
- 2 bunches (1/2 lb) ramps
- 1 tsp. finely grated lemon zest
- 1/4 c. extra virgin olive oil
- 1 lb. spaghetti
- 2 Tbs. freshly grated Parmesan
Directions: Blanch whole ramps in boiling, salted water for 2-3 seconds. Coarsely chop and put into blender with the lemon zest. Cook pasta on the side until al dente. Retain water. Ladle 1/2 c. pasta water into blender and puree the ramps until smooth. Season with salt as you like. Place pasta in pot with ramp puree and toss with Parmesan over moderate heat for 1-2 minutes. Thin sauce with extra pasta water as needed to coat pasta.
Star Recommends: Casa Emma Chianti Classico
This traditional Chianti has a complex bouquet of wild fruits, and a subtle, structured palate of red plum, raspberry and cedar. Composed of 90% Sangiovese, 5% Canaiolo, and 5% Malvasia Nera. Elegant, yet rustic. This wine will make you think you are sitting in the rolling hills of Tuscany enjoying this simple yet delicious dish.
(Adapted from Gourmet Magazine, June 1996)
- 3/4 c. warm water (105-115ºF)
- a 1/4 oz. package (2 1/2 tsp) fast-acting yeast
- 1/2 tsp. sugar
- 2 c. all-purpose flour
- 1 tsp. salt
- 1 Tbs. freshly grated Parmesan
- 2 tsp. chopped fresh rosemary leaves
- coarse salt to taste
Directions: Lightly grease 13X9X2 inch baking sheet. Stir together water, yeast and sugar. Let stand until foamy, about 5 minutes. In small bowl, combine flour and table salt and gradually stir into yeast mixture until it becomes a soft dough. On a lightly floured work surface with floured hands, knead dough 5 minutes or until smooth and elastic. Shape into a sphere and invert bowl over dough. Let dough rest 10 minutes. On a lightly floured surface, roll out the dough into a 13X9 inch rectangle and transfer to a baking pan, pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place for 30 minutes, or until doubled in size.
Preheat oven to 400ºF. Sprinkle dough with Parmesan, rosemary, coarse salt and pepper. Press indentations about 1/4 inch deep and 1 inch apart across surface of the dough with lightly oiled fingertips. Bake in middle of oven 20 minutes, or until golden. Cool in pan on rack. Serves 4.
Penne with Sugar Snap Peas and Arugula Pesto
(Adapted from Gourmet Magazine, July 1993)
- 1/2 lb. sugar snap peas, trimmed
- 3/4–1 c. arugula pesto
- 1 lb penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
Directions: In a large saucepan of boiling water, blanch the peas for about 45 seconds, until they are crisp-tender. Toss with 1/2 c. of pesto. Add pasta to the recently vacated boiling water and cook until al dente, reserving 1/2 c. of the pasta water when finished. Toss pasta with the sugar snap peas, reserved 1/2 c. of the pasta water, 1/4 c. of the remaining pesto (or to taste). Salt and pepper to taste.
Star Recommends: Wagtail Shiraz
An enticing bouquet of berries, spice, licorice, hints of chocolate and toasty oak leads into a well structured palate displaying fine, supple tannins and excellent length. The flavors in this wine match well with the peppery flavor of the arugula while not overwhelming the sweet freshness of the peas.
Simple Slaw with Flaxseed Oil, Honey & Chilies
(From Jenny at www.NourishedKitchen.com)
- Small head cabbage
- 1/2 small onion
- 1/4 c. flax seed oil
- 2 Tbs. raw cider vinegar
- 1 Tbs. raw honey
- 1 small dried chili pepper
Directions: Trim the cabbage of any wilted or scarred exterior leaves and core it. Now cut it in half or quarters depending on its size and slice it very, very thinly. Think paper thin. Now take the half onion and slice it thinly too. Translucent if you can manage. We’re going for wisps of flavor here. Mix the flaxseed oil (yummy Omega-3s!), raw cider vinegar, raw honey and crushed red pepper together. Whisk together thoroughly until you no longer see any clumps of honey. Pour the dressing over the cabbage and mix it thoroughly. Allow the cabbage to sit unrefrigerated while the dressing soaks in a little bit. Salt it if you like.
- 2 bunches of arugula, leaves only (about 6 c.)
- 1 1/2 c. walnuts
- 3/4 c. freshly grated Parmesan or Sardo
- 1 tsp. salt
- 1 lg. clove garlic
- 1/3 c. olive oil
Directions: Combine all of the ingredients except for the olive oil in a food processor. Pulse until the walnuts are finely chopped. With the motor running, add the oil and blend until desired consistency is reached. The pesto keeps, chilled and covered, for 2 weeks. Makes about 2 cups.
Rhubarb Tiramisu by Chef Jordan Lichman
(Adapted from Harmony Valley Farm)
- 1 lb. rhubarb, roughly chopped
- 1 c. sugar
- 2 each of eggs and yolks, separated
- 4 oz. cream cheese or mascarpone, cut into chunks
- 1 c. heavy whipping cream, cold
- 2 egg whites
- 1 package (32) ladyfingers
- 1 c. semi-sweet white wine (Riesling)
- 1/2 tsp each: black pepper (finely ground) and cinnamon (optional)
Directions: Combine rhubarb and the first 1/2 c. sugar in non-stick skillet over medium high heat. Cook until the rhubarb is very soft and the syrup has thickened slightly. Turn off heat. In medium bowl, combine remaining 1/2 c. sugar and 2 egg yolks. Beat until smooth, then add cream cheese. Once again, beat until smooth. In second bowl, combine whipping cream and beat until peaks form. Carefully rinse the mixing blades of mixer. In third bowl, beat 2 egg whites to stiff peaks. Fold yolks into the whipped cream. Then fold in the 1 remaining white. Place the wine into a shallow bowl or plate and dip sets of 8 ladyfingers into it. Then place ladyfingers into the bottom of a small loaf pan. Top with 1/2 of the cream mix, followed by 1/4 of rhubarb mix. Repeat until all ladyfingers are used. Refrigerate for at least 30 min. Sprinkle with cinnamon and black pepper before serving.
Star Recommends: Fess Parker Riesling
This Riesling is well balanced, off dry in style and is sure to delight the senses for a refreshing experience. On the nose, floral hints of honeysuckle abound with notes of orange peel, all-spice and lychee nut. With its refreshing acidity, peaches, honey, apricot and pineapple shine through on the palate.