Spinach and Green Garlic Soufflé
Adapted from www.epicurious.com.
This green-flecked soufflé makes a great brunch or lunch dish.
- 5 heads green garlic, minced
- 1 cup cream or half-and-half
- 1 sprig fresh thyme
- 4 Tbs. unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 bunch spinach, stems removed, washed, not dried (or 14 oz. baby spinach leaves)
- 4 Tbs. all-purpose flour
- 1 1/3 cup milk
- 4 oz. mild goat cheese
- 4 egg yolks
- 6 egg whites
Directions: Preheat oven to 375˚F. Butter a 6-cup soufflé dish or gratin dish and lightly dust with Parmesan cheese.
Stir together the garlic, cream, and thyme in a small saucepan over low heat. Bring to a boil, then turn off the heat, cover tightly, and allow to steep for 15 minutes.
Place the still wet spinach in a large hot skillet and wilt. Transfer to a colander and press out any moisture, then finely chop.
Melt 4 Tbs. of the butter in a saucepan. Stir in the flour and cook for 1 minute, stirring. Stir in the milk and whisk continuously until it thickens. Add 1 teaspoon of salt, the goat cheese, and Parmesan. Remove from heat, then stir in the egg yolks, chopped spinach, the garlic-thyme mixture, and a generous pinch of black pepper.
In a large bowl, whisk the egg whites and a pinch of salt until they form soft, slightly stiff peaks. Very gently fold the warm cheese and spinach mixture into the bowl of egg whites until incorporated. Scrape the batter into the prepared soufflé dish or gratin dish and bake until set and golden brown, roughly 30 minutes in a soufflé dish, or 25 minutes in a gratin dish. Serve immediately.
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This extra dry prosecco offers lovely balance in a perfumed, crisp style defined by green apples, flowers and sweet spices. The long finish should make this wine contrast nicely with a soufflé.
BLTs with Green Garlic Aioli
Adapted from www.epicurious.com.
These are BLTs with a twist: pancetta, mizuna or arugula, and a light and fresh aioli made with green garlic.
- 1/4 cup olive oil
- 2 Tbs. green garlic, chopped
- 1/4 tsp. coarse salt
- 3/4 cup mayonnaise, divided
- 2 tsp. lemon juice
- 6 oz. thinly sliced pancetta
- 12 slices bread, preferably brioche, lightly toasted
- 1 bunch mizuna or arugula, washed, torn
- 3 large tomatoes, sliced into 1/4-inch rounds
Directions: Preheat oven to 450˚F. In a food processor, blend the olive oil, green garlic, and salt. Add 2 tablespoons of the mayonnaise and blend well. Transfer to a small bowl and whisk in the rest of the mayonnaise and the lemon juice.
Arrange the pancetta on two rimmed baking sheets in a single layer. Bake about 10 minutes, until crisp. Transfer to paper towels to drain.
Place toasted bread on a work surface and spread each slice with aioli. Arrange the mizuna on 6 of the slices of toast, then top with tomatoes, then pancetta. Top with the remaining slices of toast, aioli side down. Cut each sandwich in half and serve.
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Glazed Bunched Turnips
Adapted from www.bonappetit.com.
Bunched turnips are the small delicately flavored turnips that appear in Produce in spring. They are delicious raw, or gently glazed as in this recipe.
- 3 bunches turnips, about 2 lbs, trimmed, greens reserved
- 1/4 cup unsalted butter
- 3 Tbs. sugar
Directions: Place turnips in a large skillet, then cover them halfway with water. Add the butter, sugar, and a generous pinch of salt. Bring to a boil over medium high heat. Cook, stirring occasionally, until the turnips are tender and the liquid has thickened, about 15 minutes. (If the turnips become tender before the liquid has reduced, transfer the turnips to a dish using a slotted spoon, then continue cooking the liquid to allow it to thicken. Return the turnips to the pan and gently stir them to coat well.)
Place the turnip greens in the skillet over medium heat and cook, stirring occasionally, until wilted, 2-3 minutes. Season to taste with salt, and serve.
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Fresh and floral bouquet with a hint of pears, apricots and bananas. Fresh and inviting with bright fruit and an easy drinking style with a pleasing hint of almonds on the finish.
Orange-Rhubarb Snack Bread
Adapted from www.thenaptimechef.com.
- 1/2 cup orange juice
- 1/2 tsp. vanilla extract
- 1 Tbs. orange zest
- 1/2 cup granulated sugar
- 1/2 cup butter, room temperature
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. ground nutmeg
- 1 cup rhubarb, chopped into 1/2 inch pieces
- 1 Tbs. turbinado sugar
Directions: Preheat oven to 350˚F. Butter a 5x5-inch loaf pan and set aside.
In a small bowl, stir together the orange juice, vanilla extract, and orange zest, and set aside.
In a large mixing bowl, beat together the granulated sugar and butter until smooth and creamy. One at a time, stir in the eggs until just combined. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry mixture to the egg mixture and stir until moistened. A few lumps are fine. Add the orange juice mixture. Don’t over-mix. Gently fold in the rhubarb until just incorporated. Spread the batter into the prepared loaf pan, and sprinkle the top with the turbinado sugar.
Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes, then turn onto a wire rack and allow to cool completely.
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Penne with Roasted Green Garlic, Pancetta, and Arugula
Adapted from www.nytimes.com.
- 6 large bulbs green garlic, ends trimmed
- 3 Tbs. extra virgin olive oil
- 1 lb. penne rigate pasta
- 1/2 lb. pancetta, chopped
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. lemon juice
- 2 bunches arugula, coarsely chopped, about 5 cups
- 2 Tbs. Parmesan cheese
Directions: Preheat oven to 375˚F. Place green garlic in a small shallow baking dish and drizzle lightly with olive oil. Cover with aluminum foil, and roast until golden brown, 35-45 minutes. If the dish starts to burn before garlic is roasted, add a tablespoon of water. Transfer to a wire rack to cool.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water.
While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the pancetta and crushed red pepper, and sauté until pancetta is crisp and golden, about 5 minutes.
Peel and discard the outside layer of the green garlic. Chop the roasted garlic, then add it to the skillet of pancetta. Stir in the lemon juice and a generous pinch of salt and black pepper. Sauté for 2 minutes. Lower the heat, then add the pasta and arugula to the skillet. Toss gently until arugula wilts. Add a little of the reserved cooking water, a tablespoon at a time, so that you can scrape up any bits from the bottom of the pan. Taste and adjust the seasoning if needed, and serve topped with grated Parmesan.
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Strawberry Rhubarb Pie
Adapted from Cooks Illustrated.
- 2 1/4 cups all-purpose flour
- 1 tsp. salt
- 3/4 cup plus 2 Tbs. sugar, divided
- 13 Tbs. butter, cut into 1/4-inch cubes, chilled, divided
- 7 Tbs. vegetable shortening, chilled
- 1/3 cup ice water
- 3 cups strawberries, hulled and sliced
- 3 cups rhubarb, trimmed and cut into 1-inch pieces
- 1 Tbs. orange zest
- 2 tsp. lemon juice
- 1/4 tsp. vanilla extract
- 4 Tbs. instant tapioca
Directions: Place the flour, salt, and 2 Tbs. of the sugar in the bowl of a food processor and pulse to combine. Add 11 Tbs. of the butter and cut it into the flour mixture, pulsing about 5 times. Add the shortening and pulse again, until it resembles cornmeal, with pea-sized pieces of butter.
Transfer dough to a large mixing bowl. Add all but 1 Tbs. of the ice water. Use a spatula or hands to incorporate until the dough sticks together. Add the last Tbs. of ice water if the dough is still crumbly. Divide into two balls, one slightly smaller than the other. Wrap each dough ball separately in plastic wrap and flatten into disks. Place in the refrigerator for at least a half hour.
Toss strawberries and rhubarb with sugar. Stir in orange juice, lemon juice, vanilla extract, and tapioca. Let stand at room temp for 15 minutes.
Remove the dough from the refrigerator. On a lightly floured surface, roll out the larger disk of dough into a 12-inch circle, about 1/8-inch thick. Transfer the dough to a 9-inch pie plate, gently pressing it down into the dish. Leave the overhanging dough in place. Pour the strawberry rhubarb mixture into the pie plate and dot with the remaining 2 Tbs. of butter. Place in the refrigerator while you roll out the rest of the dough.
Roll the second disk of dough into a 10-inch circle. Place over the fruit, pressing down gently, and then trim over-hanging dough, leaving a 1/2 –inch rim beyond the edge of the pie plate. Tuck the dough underneath itself so that it’s flush with the top edge of the pie plate. Press with your fingers or with a fork to seal. Cut four of five slits in the top of the pie to allow steam to escape. Place in the freezer for 10 minutes before baking.
Preheat the oven to 400˚F. Place the pie on a rimmed baking sheet, and bake until lightly golden, 20-25 minutes. Reduce heat to 350˚F and continue to bake until the juices are bubbling and the crust is golden brown, 30-40 more minutes. If the crust is in danger of becoming too dark, cover the rim with aluminum foil while it finishes baking. Place on a wire rack to cool for at least 2 hours, allowing the juices to thicken before serving.
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