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Posts Tagged ‘dinner’

Here is the recipe for the sangria from the demo today, Salute!

Seven Daughters Red Sangria
1 bottle  seven daughters pinot noir

2 c  TFM sparkling Italian Mineral Water

½ c  sugar

½ c  TFM peach lemon European soda

1  orange, sliced

1  lemon, sliced

1  green apple, sliced
Combine all ingredients in a large pitcher and stir to combine. Chill sangria at least one hour or overnight before serving.
TIp: For a delicious white sangria, use seven daughters Moscato.

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Here’s a bonus, two recipes for one post. A Chef of Your Own made these Cheesy Au Gratin Potatoes for a guest last week and they were a BIG hit. Make them tonight to go with burgers off the grill. The second recipe was the surprise of the evening. At a dinner party the other night, I had four people ask for the recipe, I call it Island rice. The inspiration was a pina colada, hope you enjoy!

Creamy, Cheesy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices

1 onion, chopped

3 Tbls butter

3 Tbls all-purpose flour

1 tsp salt

2 cups milk

1 cup shredded Colby jack cheese

4 ounces american cheese

Preheat oven to 400 degrees.

Saute onions in butter until translucent. Add flour and combine well. Add milk and bring to a boil, stirring occasionally until thickened. Stir in cheese and add potatos slices.

Pour into greased baking dish and cover with foil.  Bake, covered, for 1 hour. Uncover and bake an additional 1/2 hour until golden and potatoes are tender.

Makes about 4 servings.

 

Island rice

2 cup Basmatti Rice

2 Cup coconut water

2 cup water

1 tsp salt

1/2 cup large flake coconut

1 sm can crushed pineapple

Combine coconut water, water, salt and flake coconut in small pan. Bring to a boil. Add rice and reduce heat. Cover and simmer until all liquid is absorbed. Stir in crushed pineapple. Serve and enjoy.

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“You were the best part of my vacation” was told to A Chef of Your Own chef, Linda after cooking for a vacationing family this week. Great food and company, the guests are returning home this weekend, but asked me to share two recipes from the side dishes eaten this week.

Creamed Spinach

4 Tbls butter, plus more for pan

1/2 onion, chopped

salt and black pepper

2 garlic cloves

2 tsp red chili flakes

1 3/4 cups heavy cream

1 cup parmesan

1/2 cup sour cream

1 lb organic spinach

Preheat oven to 375 degrees. Butter 8×8 baking dish. Melt the butter in a large skillet over medium heat. Add onion and a pinch of salt. Saute for 3 minutes, add garlic and red chili flakes and saute for 2 additional minutes. Add  cream and parmesan. Heat until just beginning to bubble. Stir in sour cream and spinach. Adjust seasoning with salt and pepper. Pour into prepared baking dish and bake 15-20 minutes until bubbly.

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Here’s a recipe for a good friend in honor of the green.

Irish Soda Bread

5 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup sugar

1 Tbls caraway seeds

1 cup raisins

1 tsp salt

1 1/2 cup buttermilk

2 whole eggs

1/2 cup melted butter

Mix together first 7 ingredients (I omit caraway seeds, because I don’t like them). Beat together wet ingredients and add to dry. Kneed 1 minutes. Dough will be sticky. Place in greased cast iron pan (10inch) (I have also baked this on a cookie sheet, the crust doesn’t get as thick) Cut a cross in dough before baking. Bake in 350 degree oven for 35-35 minutes until straw inserted comes out clean.

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A Chef of Your Own is always looking for fun recipes to share with their villa guests. I found one in the newest magazine from America’s Test Kitchen, Home made Tater tots. Here is the link to the test kitchen site. http://www.cookscountry.com/videos/detail/41127 I will be making these again.

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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips, Orlando today from 1-4. Would love for you to stop by if you are in the area, just to say hi.

Warm Indian Spiced lentil Soup

Ingredients:
3  tablespoons TFM Extra Virgin Olive Oil, divided
1    onion, diced
3    carrots, diced
3    celery stalks, diced
1  package  tofu, drained and cubed optional
1/3 cup   Blackstone Chardonnay
1  package  Jaali Bean Lentil Soup Kit
1 1/2 cups TFM Vegetable Stock
1  can  coconut milk
dollop  Greek yogurt, for serving (optional)
1  package  Stonefire Naan Bread, for dipping
Preparation:
Heat a large soup pot over medium high heat for 2 minutes. Add 2 tbsp of the olive oil and swirl to coat. Add vegetables and cook until they begin to soften and onions become translucent, about 5 minutes. If using, add cubed tofu and cook until browned, about 5 minutes. Remove pot from heat and add wine, scraping up any browned bits from the bottom of the pan.Return pot to heat and cook until liquid evaporates, about 2-3 minutes. Add 1 tbsp olive oil and the spice packet contained in the soup kit and cook for 40-50 seconds, stirring continuously until fragrant. Add vegetable stock, package of lentils, and coconut milk and bring mixture to a boil. Lower heat to medium low, cover and cook for 25 minutes. Serve immediately with Greek yogurt on top and naan bread

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layer cakeThis recipe comes from the December issue of Food and Wine. A Chef of Your Own has reworked the recipe to resemble a childhood favorite. Named a Seven-Layer Dobos Torte, we just called it a seven layer cake. It actually has 14 layers, but I think they only count the cake layers. This is pretty easy, but takes a little time and effort, but the over the top results are worth it. (having it at a holiday party this past weekend, my mom said it was better than the original from Katz’ bakery, What a compliment!) this is my adapted recipe.

Seven Layer Cake

Cake

8 large eggs, separated plus 3 large egg yolks

1 pound confectioners’ sugar (4 cups)

1 tsp vanilla

1/2 tsp salt

1 cup all purpose flour

2 Tbls milk

Butter cream

5 ounces semi sweet chocolate

3 large egg yolks

1/4 cup sugar

1 cup half and half

2 Tbls unsweetened cocoa powder

5 sticks butter (1 1/4 pound) unsalted butter, softened

Ganash

1/2 cup heavy cream

1 cup semi sweet  chocolate chips

1/8 cup sweetened coconut + drop green food color (optional)

To make the cake: Preheat the oven. Spray two 12×17 inch baking pans with vegetable spray and line with parchment paper. Spray paper. Put the e whites in the bowl of a mixer, with 2 cups of confectioners’ sugar, vanilla, and salt. Beat with a whisk at medium high speed until the whites are stiff and glossy, about 5 minutes. Scrape out and set aside. Add the 11 yolks along with the remaining 2 cups of sugar in the bowl and with a whisk, whip until pale yellow. Fold in flour and milk. Then fold in whites in three parts until no streaks remain. Spread the batter evenly in the prepared pans and bake 12-15 minutes until golden and set.

To make the buttercream: Put the chocolate chips in large bowl. In another bowl, whisk the 3 egg yolks with the sugar until pale, about 2 minutes. In a  medium saucepan, heat the half and half with the cocoa powder until hot. Whisk the hot liquid into the yolks, then scrape the mixture back into the saucepan. Cook over moderate heat, whisking constantly, until slightly thickened and a thermometer registers 160 degrees, about 4 minutes. Pour over chocolate and whisk until smooth and melts. Let cool completely. Beat butter in a bowl until creamy. Scrape chocolate mixture into butter and beat until smooth and creamy. Cut each cake layer crosswise into 4, 12 X 4 1/2 inch strips. Layer cake and icing until you have used 7 of the cake layers, ending with buttercream.

To make the Ganash: Heat heavy cream to boiling, pour over chocolate chips and stir until melted. Place cake over cooling rack and pour slightly cooled ganash over cake. Combine food coloring and coconut and use as a garnish if desired.

 

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