Grapefruit and Kiwi Salad
Adapted from Nicole Routhier’s Fruit Cookbook.
Baby spinach or butter lettuce would also go great in this unexpected salad.
- 2 large grapefruits
- 1/4 cup walnut oil (any neutral oil would also work)
- 2 tsp. Dijon mustard
- 1 tsp. minced garlic
- 1 bunch watercress, washed and patted dry
- 3 kiwis, peeled and thinly sliced
- 1/4 cup Pecorino Romano, thinly shaved with a peeler
Directions: Supreme each grapefruit by slicing off the top and bottom ends. With a sharp knife, slice off the entire peel. Carefully cut each grapefruit segment free by slicing between the segment and the membrane on each side. Do this over a bowl to catch any juices.
Whisk 1/4 cup of the collected juices with the walnut oil, mustard, garlic, and salt and pepper to taste until well-combined.
Place the watercress in a large bowl, and toss with half of the dressing. Transfer to a serving dish, and top with the grapefruit segments and kiwi slices. Drizzle with remaining dressing. Garnish with Pecorino, and serve. Makes 4 servings.
Star Recommends: Trimbach Gewürztraminer
This wine from Trimbach is dry and restrained but without any loss of the grapes’ exotic and spicy characteristics. Perfume and lychee dominate the palate and a clean finish leaves the mouth refreshed.
Fiery Kale with Garlic and Olive Oil
Adapted from www.thekitchn.com.
This would be great served instead of a salad with pizza or pasta or other Italian meals. Omit the skinny strips of salami for a vegetarian dish.
- 1 1/2 lbs. kale, any variety, washed and patted dry, ends and any thick, tough stems trimmed(2 medium bunches)
- 2 Tbs. olive oil
- 4 garlic cloves,peeled, thinly sliced
- 2 oz. hard salami, quartered and cut into 1/4-inch strips
- 1/2 tsp. crushed red pepper
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Directions: Slice the kale into 1/2-inch thick strips across the leaves.
Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, salami, and crushed red pepper. Sauté, stirring frequently, for 1 minute. Increase the heat to medium-high and add the kale. Cook 7-9 minutes, stirring often, until the leaves shrink and turn dark green and tender. Season with salt and pepper, and serve immediately. Serves 4.
Star Recommends: Alfred Merkelbach Urzinger Wurtzgarten Kabinett Riesling
The clearest imaginable look into pure Mosel. Vivid, toe-curling clarity of fruit and terroir make this my most beloved Mosel agency. These are just some of the keenest, spiciest, most helplessly beautiful wines you can ever drink.
Kiwi, Ginger, and Banana Smoothie
Adapted from www.jamieoliver.com.
The addition of rolled oats makes this an excellent smoothie for breakfast-time, and will keep your stomach from rumbling until lunch.
- 3 kiwi, halved, insides scooped out
- 4 Tbs. rolled oats
- 1 banana, cut into chunks
- 8 ice cubes
- 3/4 cup milk
- 1 cup plain yogurt
- 1/4-inch piece fresh ginger, finely grated
- 2-3 Tbs. honey, optional
Directions: Place the kiwi, oats, banana, ice cubes, milk, yogurt, and ginger in a blender and whiz until smooth, about 30 seconds. Pour into 4 glasses, and sweeten with honey if you’d like. Enjoy! Makes 4 servings.
Star Recommends: Don Rodolfo Torrontes
A pale yellow color with green flashes. The aroma is elegant, fruity with notes of apricots and peaches. On the palate it is a dry, crisp, and floral wine, with medium structure, and bright acidity.
Roasted Broccoli with Almonds, Roasted Garlic, and Mustard Vinaigrette
Adapted from www.food52.com.
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish won’t let you down.
- 6 cups broccoli (stems, florets, and leaves)
- 2 heads garlic, tops sliced off
- olive oil
- 2 tsp. Dijon mustard
- 1 Tbs. whole grain mustard
- 1/2 cup peeled blanched whole almonds
- 2 Tbs. lemon juice
Directions: Preheat oven to 350˚F. Place the garlic sliced sides up in a small oven-safe dish. Drizzle with olive oil, and sprinkle with salt and pepper. Cover with aluminum foil and bake for 1 hour 15 minutes. Remove from oven and allow to cool. Turn the oven up to 425˚F.
Place the broccoli in a large mixing bowl and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, and transfer to a large baking sheet—use 2 if needed to avoid over-crowding. Roast in the oven for 35 minutes, tossing occasionally. Add the almonds to the baking sheet and continue to cook another 10-12 minutes, until the broccoli is tender and the almonds begin to turn golden. Transfer to a large bowl, and set aside.
Squeeze each clove of garlic from one of the heads into a medium bowl. Add the mustards, lemon juice, and a pinch of salt and pepper, and stir to combine. While whisking, pour in 5 tablespoons of olive oil. Taste and adjust seasoning if needed. Pour the dressing over the roasted broccoli and almonds, and toss well to coat. Squeeze the cloves of garlic from the remaining head of garlic, trying to keep them whole, and use them to garnish the roasted broccoli. Serve immediately. Makes 4 servings.
Star Recommends: Lamborghini Trescone
This red IGT Umbria was named for a traditional dance performed during the harvest. It is a youthful wine and is produced in Umbria, in the Trasimeno Lake area, from Sangiovese, Ciliegiolo and Merlot grapes. Spicy with hints of red jam, licorice and chocolate.
Ginger Grapefruit Curd
Adapted from www.1010cookbooks.com.
Initially reducing the grapefruit juice by half will concentrate its flavor and give the curd’s citrus taste more of a punch and a deeper color. You can use regular sugar or honey here, but avoid brown sugar or maple syrup or the curd will look muddy. In a pretty jar, this would make an excellent gift (if you can bear to part with it!)
- 1 cup grapefruit juice, freshly squeezed, strained
- 5 Tbs. unsalted butter, at room temperature
- 1/2 cup granulated sugar (OR 1/4 cup honey)
- 2 large eggs, plus 2 large egg yolks, at room temperature
- 1/8 tsp. salt
- 1 Tbs. lemon juice, freshly squeezed, strained
- 1 Tbs. ginger juice (grate a chunk of ginger, then press it through a fine-mesh strainer)
Directions: In a small saucepan, simmer the grapefruit juice over medium-high heat, reducing it to 1/2 cup. Allow to cool.
In a medium stainless steel bowl, cream the butter, then beat in the sugar until fluffy and light. Add the egg yolks and beat to incorporate. Add the eggs one at a time, beating well after each one. Stir in the salt, then while continuing to stir, slowly pour in the grapefruit juice, lemon juice, and ginger juice, pouring in just a bit at a time.
Rinse out the small saucepan from the grapefruit juice and fill it 1/3 full of water. Bring to a boil, and use the stainless bowl as a double boiler, placing it on top of the boiling water. Heat, stirring constantly, while the sugar or honey dissolves. Stir until the curd is 166˚F, or is thick enough to coat your spoon, about 10 minutes. Remove from heat and allow to cool. It will thicken considerably while it cools.
Transfer to a lidded container, and keep refrigerated for 1 week, or 1 month in the freezer. Serve cool or warmed up. Make 2 cups.
Star Recommends: Domaine Carneros by Tatittenger
Festive and vibrant, but rich and complex, with bright aromas of fresh cherry and lemon that lead to luscious flavors of raspberry, yeasty pear and crisp mineral.
Adapted from The French Menu Cookbook by Richard Olney.
Creamy and full-bodied, this soup is perfect ladled over chunks of day-old bread and drizzled with olive oil.
- 4 cups water
- 1 bay leaf
- 2 sage leaves
- 3/4 tsp. fresh thyme
- 12 medium cloves garlic, peeled and chopped
- 1 tsp. salt
- 2 eggs
- 1 1/2 oz. Parmesan cheese, grated
- black pepper
- 1/4 cup olive oil, plus more for drizzling
- 4 slices day-old bread, torn into chunks
Directions: In a medium saucepan over high heat, bring the water to a boil. Add the bay leaf, sage, thyme, garlic, and salt. Simmer gently for 40 minutes. Use a slotted spoon to remove the bay and sage leaves, and discard. Taste the broth and add more salt if needed. Remove from heat.
Separate the yolk from one of the eggs, reserving the white for another use. In a medium bowl, whisk the yolk with the other egg, Parmesan cheese, and pepper until creamy. While whisking, slowly drizzle in the olive oil. While continuing to whisk, slowly (slowly!) add a large ladleful of broth. Pour the contents of the bowl into the garlic broth and whisk continuously until it thickens to the consistency of cream.
Serve in bowls, ladled over the torn bread and drizzled with olive oil. Makes 4 servings.
Star Recommends: Layer Cake Primitivo
A balance of elegance and power; inky black fruit, spice and white pepper, jammy black cherries, plums, blackberry fruit, truffles, tar, and espresso. Warm and rich in the mouth with a creamy texture; the ripe fruit is well supported by the deep structure of the wine.
Yucatan-Style Chicken, Citrus, and Onion Stew
Adapted from www.saveur.com.
This stewed chicken is cooked in a delicately spiced and tangy sauce, and is well worth the extra planning you’ll need to do to marinate the chicken ahead of time.
- 1 Tbs. ground coriander
- 1 Tbs. dried oregano
- 1 Tbs. coarse salt
- 1 Tbs. black pepper
- 1 1/2 tsp. ground cumin
- 1/4 tsp. ground cloves
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- 1 cup fresh orange juice
- 1 cup fresh grapefruit juice
- 3/4 cup fresh lime juice
- 4 cloves minced garlic, plus 20 whole cloves, peeled
- 2 chickens (3-4 lbs. each), cut into 8 pieces each
- 4 chiles, stems removed, preferably Anaheims
- 2 Tbs. canola oil
- 5 white onions, medium, halved and cut into 1/2-inch-thick slices
- 2 cups chicken stock, reduced sodium
- warm tortillas, for serving
Directions: Combine the coriander, oregano, salt, pepper, cumin, cloves, allspice, and cinnamon. In a large bowl, whisk together 1/2 of the spice mix with the orange, grapefruit, and lime juices, and minced garlic. Add the chicken pieces and toss well to coat. Cover in plastic wrap, and refrigerate for at least 4 hours.
Heat a cast-iron skillet or grill over medium-high heat. Place the whole cloves of garlic and the chiles in the skillet. Cook, turning occasionally, until lightly charred on all sides, about 10 minutes for the garlic, and 25 minutes for the chiles. Transfer to a dish and set aside to cool.
Remove chicken from the marinade and reserve marinade. Working in batches, place in the hot skillet. Cook over medium-high heat for 8-10 minutes, turning once, until lightly charred on both sides. Transfer to a plate and set aside.
Heat the canola oil in a large stock pot over medium heat. Add the onions and the remaining spice mixture. Cook, about 15 minutes, stirring occasionally, until soft. Add the chiles and garlic, and the chicken. Pour in the reserved marinade and the chicken stock. Bring to a boil, then cover and reduce heat to medium-low. Cook about 20 minutes, until the chicken is cooked through. Uncover and cook another 15 minutes, until the liquid has slightly reduced. Serve hot, with warm tortillas. Makes 8 servings.
Star Recommends: Clos Mont Olivet Varene Cotes du Rhone
Seldom will you find a Côtes du Rhône with such a high percentage of Syrah as this one. For us it’s a spicy, delicious cross-section of the northern and southern Rhone, in one perfect bottle. Peppery cherry notes mix with plums and bitter chocolate.