Sliced Steak with Arugula
Adapted from Gourmet
1/3c. olive oil
2cloves garlic (large, smashed)
1sprig rosemary (large)
1lb. boneless top loin steak (or sirloin, 1-inch thick)
1tsp. salt (divided)
3/4tsp. pepper (divided)
1shallot (large, thinly sliced crosswise)
1 1/2Tbs. balsamic vinegar
1 1/2Tbs. red wine vinegar
Place the arugula on a large serving platter and set aside.
Heat the olive oil in a large skillet over high heat. Add the garlic and rosemary, and heat, turning occasionally, for 4 minutes. Remove garlic and rosemary and discard.
Slice the steak crosswise into 1/8-inch-thick slices. Toss with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Add the steak to the skillet and cook in olive oil over high heat, tossing with tongs to color evenly. Cook for 1 minute total for medium-rare. Use the tongs to arrange the steak over the arugula. Add the shallot to the hot oil in the skillet, stir in the balsamic and red wine vinegars, and sprinkle with remaining 1/4 teaspoons of salt and pepper. Cook the shallots for 2 minutes, then pour the contents of the skillet over the steak and arugula. Serve immediately. Makes 4 servings.
Rabble Cabernet Sauvignon:
Fresh boysenberry aromas are lifted by dried dill, black pepper and black olive on the spice-driven nose of this bottling. Tangy plum and underripe berry flavors pop on the tense palate, where anise, oregano and marjoram round out the experience.
Crispy Peanut Tofu Stir-Fry over Cauliflower Rice
Adapted from http://www.minimalistbaker.com(link is external)
This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer—so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.
12oz. tofu (extra-firm, drained )
2 1/2Tbs. sesame oil (divided)
1 small head of cauliflower
2cloves garlic (minced)
1c. soy sauce (or tamari)
4Tbs. light brown sugar
1tsp. chili garlic sauce
2 1/2Tbs. peanut butter
Wrap the tofu in a dishtowel or paper towels, place on a cutting board, and top with a heavy weight. Allow to sit for at least 15 minutes, and up to 45.
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Cube the tofu, and arrange on the parchment-lined baking sheet in a single layer. Bake for 25 minutes. Remove from oven and set aside to cool. In a large bowl, whisk together 1 1/2 tablespoons of sesame oil, soy sauce, brown sugar, chili garlic sauce, and peanut butter. Taste and adjust the seasoning as needed. Add the tofu, once cooled, to the bowl of sauce. Toss to coat in the sauce, and let sit for at least 15 minutes.
Use a large box grater or a food processor to shred the cauliflower. If using a food processor, don’t over-shred it, just shred it to the texture of rice.
Heat a large skillet over medium heat. Use a slotted spoon to spoon tofu into the skillet, and add a little sauce on top to coat. Cook, stirring frequently, for 3-4 minutes, until browned (don’t worry if some sticks to the pan). Transfer to a dish and set aside.
Rinse the skillet under hot water and scrape to remove any residue. Heat over a medium flame and add a drizzle of sesame oil to the pan. Add garlic and cauliflower rice and stir. Cover the pan and cook, stirring occasionally, until slightly browned and tender, 5-8 minutes. Stir in a few spoonfuls of the peanut sauce.
Serve the cauliflower rice topped with the peanut tofu. Makes 2 servings.
Brash Higgins Riesling/Semillon:
Only 3 cases to the entire state of Wisconsin. Star bright in color with a clear straw/green tinge. The nose is like a sea breeze, thanks to the sandy, marine fossil laden soils, with hints of lime blossom, and oyster liquor. A refreshing rush of minerality keeps things taut on the palate; textured layers of salinity and citrus intermingle followed by a laser beam of tangy, margarita pucker. This field blend has all the emerald exuberance of Riesling cut with the lemony flesh of Semillon.
Quinoa and Mango Salad
Adapted from food52.com
1c. regular, red or black quinoa, rinsed well in a strainer
2 c. water
1 large red onion, halved stem to root and slivered
1 can black beans, rinsed and drained
2 c. micro greens—if not available, mesclun, spring or baby greens are fine, rinsed and dried
3 Tbs. chopped cilantro
1-2avocados, halved, pitted and sliced
1 Tbs. olive oil
Salt and pepper, to taste
3-4 tsp. lemon juice
3-4 Tbs. olive oil
1/2 tsp. freshly grated ginger (or 1 tsp. ground ginger)
Salt and pepper, to taste
Preheat oven to 400ºF. Cook the quinoa: In a saucepan, bring quinoa and water to a boil. Reduce the heat to a simmer, cover, and cook until most or all of the water is absorbed, about 12-15 minutes. Strain the quinoa. Rinse it under cold water. Fluff it every so often while preparing the other ingredients.
Toss onion slivers with 1 tablespoon olive oil, salt and pepper. Roast for about 30 minutes. Remove when they are soft and nicely colored. Let cool. Pit and dice mangoes.
Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and add salt and pepper to taste.
Assemble the salad: Mix the quinoa, mango (and juices), black beans, and cilantro together. Spread the micro greens on a large plate and layer the quinoa mixture over the greens. Top with the roasted onions and the avocado slices. Drizzle the dressing over the salad and serve.
This wine is both exotic and bright, a blend of Chardonnay, Sauvignon Blanc, Semillon, Muscat Canelli and Viognier. It lures you in with scents of apricot, pear and honeysuckle, and if you’re paying attention, orange and lemon meringue pie. Initial sweetness is balanced by natural acidity, and we love the hint of oak that plays with flavors of peach, apple and citrus.
Mango Chicken Curry
Adapted from http://www.simplyrecipes.com
2 Tbs. vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 Tbs. fresh minced ginger
2 Tbs. yellow curry powder
1/2 tsp. ground cumin
2 mangos, peeled and diced
2 Tbs. cider vinegar or white vinegar
1 13.5 ounce can coconut milk*
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins (optional)
Salt and pepper
Cilantro for garnish
Cook onions, bell pepper, garlic, ginger, spices: Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, cook for a few more minutes. Add a little more oil if anything begins to stick.
Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
Purée sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
Add remaining chopped mango to the pan. Stir in the cream, if using. Cook at a very low temperature for another minute or two, uncovered. Do not let boil.
Serve over rice. Garnish with cilantro.
Roche de Bellene Bourgonge Chardonnay Vieilles Vignes
This white Burgundy comes from old-vine parcels in the Côte de Beaune and Côte Chalonnaise. The vines have an average age of 48 years and, as with all the wines, harvesting is done by hand. For this cuvée, about half is vinified in stainless steel and half in used oak barrels. This gives a nice balance of fresh fruit with a light touch of oak.
Arugula and Roasted Chickpea Salad with Feta
Adapted from Bon Appetit
1 12-oz. can chickpeas, rinsed, drained, divided
5 Tbs. olive oil, divided
Kosher salt and freshly ground black pepper
1 Tbs. (or more) fresh lemon juice
2 tsp. dried mint
1 tsp. red wine vinegar
5 oz. arugula (about 7 cups)
1/4 c. fresh mint leaves
1/4 c. thinly sliced red onion
3 oz. feta cheese, crumbled
Preheat oven to 400°F. Place half of chickpeas on a rimmed baking sheet, drizzle with 2 Tbs. oil, and toss to coat. Season with salt and pepper. Roast until chickpeas are golden brown and crispy, 20–23 minutes. Let cool; set aside.
Whisk remaining 3 Tbs. oil, 1 Tbs. lemon juice, dried mint, and vinegar in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.
Combine remaining chickpeas, arugula, fresh mint, and onion in a large bowl. Drizzle vinaigrette over and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with reserved roasted chickpeas and feta.
Montefresco Pinot Grigio
A wine of acidity and depth, Montefresco delivers far beyond your standard Pinot Grigio—a distinctly stony, mineral-driven personality and overall sense of structure. White stone fruits, slate, crushed rocks and flowers meld into the tense finish.
Herb-crusted Cauliflower Steaks with Beans and Tomatoes
Adapted from Epicurious
1 large head of cauliflower (about 2 pounds)
1/2 c. olive oil, divided
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
8 oz. green beans, trimmed
3 garlic cloves, finely chopped
3/4 tsp. finely grated lemon zest
1/3 c. chopped parsley, plus more for serving
1/3 c. panko (Japanese-style breadcrumbs)
1/4 c. freshly grated Parmesan
1 15-oz. can white beans, rinsed, drained
1 c. golden or red cherry tomatoes (about 6 ounces), halved
3 Tbs. mayonnaise
1 tsp. Dijon mustard
Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1”) “steaks;” reserve remaining cauliflower for another use.
Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbs.. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5–7 minutes more.
Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.
Note: In order to cut large, 1” “steaks” from a head of cauliflower, the center root must remain intact. To serve 4, use 2 large heads of cauliflower.
La Playa Sauvignon Blanc
A delicate pale gold. On the nose, aromas of lemon, fresh pineapple with hints of lavender. It is a bright well balanced wine with a clean minerality on the finish.
Cauliflower-Crust Pizza with Tomatoes And Mozzarella
Adapted from Epicurious
1 small head of cauliflower (about 1 pound), coarsely chopped
1 large egg, lightly beaten
1 c. grated Parmesan (about 3 ounces)
3/4 c. finely ground almond meal or almond flour
1 garlic clove, finely chopped
1/2 tsp. dried Italian seasoning
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 c. shredded part-skim mozzarella (about 5 ounces), divided
Vegetable oil (for brushing)
1/2 c. marinara sauce
1/4 c. basil leaves, torn
1/2 tsp. red pepper flakes (optional)
Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
Pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12” circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20–22 minutes. Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5–7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6–8 wedges.
Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.
Montauto Maremma Toscana
Elegant violet and cherry aromas and a ruby red color. Dry and fresh on the palate, with firm acidity. A wine with balanced tannin content and a well-balanced structure on the whole.
Tres Leches Cake Recipe with Mango Cream
Adapted from aspicyperspective.com
For the Tres Leches Cake Recipe:
1 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. sea salt
1/2 c. unsalted butter, softened (4 ounces)
1 c. sugar
2 tsp. vanilla extract
5 large eggs
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
1/3 c. heavy cream
For the Mango Cream:
2 1/2 c. heavy cream
2 ripe mangoes
2/3 c. sugar
pinch of salt
For the tres leches cake recipe: Preheat the oven to 350 degrees F. Grease and flour two8-9 inch cake pansand set aside.
Mix the flour, baking powder and salt together in a small bowl. Using anelectric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then add the vanilla.
Crack the eggs into a measuring pitcher. Then with the mixer running, alternate adding the eggs and flour mixture until just combined. Scrape the bowl and mix again for 30 seconds.
Divide the cake batter evenly between the two pans and bake for 20 minutes, until golden on top.Remove the cakes from pans and cool for 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk and cream together. Set aside.
Once the cakes are cool, place one on a cake platter and the other on a sheet of foil with the edges turned up to form a shallow bowl. Poke both cakes with a fork thoroughly, to help the milks absorb. Slowly pour half the tres leches mixture over each cake and allow them to sit and soak it all up while you make the Mango Cream.
For the Mango Cream: Peel both mangoes. slice one into thin strips and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Purée until smooth.
Pour the puree into a small sauce pan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool.
Using a clean bowl and electric mixer, whip the heavy cream until firm peaks form. Then gently fold in the chilled mango puree.
To assemble: Scoop about half the Mango Cream on the cake that’s on the platter. Spread the Mango Cream evenly, then carefully flip the second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices.
Lustau East India Solera Sherry
East India is an appealing deep tawny brown, and offers a complex, mature nose of burnt sugar, spices, raisins, chocolate, walnuts and orange peel. It is sweet and full-bodied, with a smooth, almost treacle-like consistency, but good balancing acidity. There is a faint rancio character that adds complexity, and a fresh, everlasting finish.