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Written by Melissa Pellegrino and Matt Scialabba
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Friday, 02 July 2010 17:55 |
 In the summer and fall months, the local markets are ripe with extraordinarily large and vibrantly colored bell peppers, whose sweetness lends them to a host of different recipes. These sweet bell peppers spread with a pungent variation of salsa verde are a mainstay at Tra Sole e Vigne, where guests are presented a large assortment of antipasti each night.
2 red bell peppers
2 yellow bell peppers
6 tablespoons extra virgin olive oil
1/4 cup of stale italian bread, crust removed and cut into 1/4-inch cubes
3 tablespoons red wine vinegar
1 1/2 cups flat-leaf parsley
1 clove garlic
5 anchovy fillets
1 hard boiled egg + 1 hard boiled egg yolk
3 oz. Italian tuna packed in olive oil, drained
Kosher salt and freshly ground black pepper
Heat the oven to 400ºF (200ºC).
Rub peppers with 1 tablespoon of the olive oil and place on a sheet pan.
Roast in the oven until browned and tender, about 30 minutes, turning halfway through. Remove from oven and immediately place in a plastic bag or a bowl covered with plastic wrap. Let rest for 20 minutes.
Soak the bread in 2 tablespoons of red wine vinegar for 30 minutes.
Mince the parsley, anchovy fillets, garlic, hard-boiled egg and yolk, and
tuna. Mix all ingredients together in a bowl. Chop the bread very fine and
stir into the parsley mixture. Add ¼ cup olive oil, season with salt and pepper to taste, and add the remaining tablespoon of red wine vinegar.
Remove peppers from the bag or bowl, peel the skin from the peppers,
and remove the seeds. Cut the peppers into strips about 2 inches thick.
Spread 1 tablespoon of the filling over each pepper strip. Drizzle with
the remaining tablespoon of extra-virgin olive oil and serve at room temperature.
SERVES 6 |
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Written by Chef Steve Sicinski
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Sunday, 13 June 2010 01:18 |
 10 Tomatoes (stem & core removed)
¾ Peeled English Cucumber
½ Small Red Onion
½ Red Bell Pepper
½ Bunch Cilantro
6 Fresh Basil Leaves
1Tbsp Oregano
2Tbsp Red Wine Vinegar
2Tbsp Rice Wine Vinegar
Dash Salt
Dash Pepper
Rough chop all ingredients. Add everything in blender. Blend to desired consistency. Season with salt and pepper. Adjust seasoning with vinegar. |
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Written by Chef Conor Favre
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Wednesday, 02 June 2010 17:38 |
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Looking for a new way to show off seasonal fruits and vegetables (in something other than a salad)? How about using them to top off a yummy (yes, I tried it) flatbread. Here's a great recipe from the Chef de Cuisine Conor Favre at the new Frank & Albert's restaurant at the Arizona Biltmore. The restaurant was named after the resort's two great architects, Frank Lloyd Wright and Albert Chase MacArthur, and focuses on using seasonal, indigenous and (wherever possible) organic ingredients from local sources.  Serves 1
1 Flatbread
½ cup Onion Marmalade (see recipe below)
½ cup Goat Cheese (broken in pieces)
½ cup Chicken, shredded
3 Mission Figs, diced (fresh or dry)
¼ cup Watercress
6 Mandarin Orange segments
2 Tablespoons Olive Oil
Salt and Pepper to taste
Onion Marmalade
Enough marmalade for 4 flatbreads
3 onions, diced
¾ cup Port Wine
½ cup Grenadine
1/3 cup Red Wine Vinegar
½ cup sugar
Directions:
Prepare the onion marmalade first. Saute onions on low heat; add all next three liquid ingredients and cook on medium heat for approximately 30 minutes until liquid almost completely reduced. Add sugar and stir until dissolved. Remove pan from heat and cool to room temperature.
Preheat oven to 400 degrees.
Smother flatbread with onion marmalade and place chicken and goat cheese on top.
In a bowl, toss watercress, oranges and figs with olive oil and salt and pepper. Set bowl aside.
Place flatbread in oven and bake for 3 to 4 minutes. Top off with the watercress mixture, cut in small squares and serve.
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Written by Janice Stephens, Pastry Chef
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Wednesday, 12 May 2010 00:45 |
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 Located on 1,200 acres in the Okanagan Valley of British Columbia, Predator Ridge (left) is blessed with a spectacular location – and, in Janice Stephens, a pastry chef who knows how to make the most of the orchards surrounding the property. Here is her recipe (and tips) for preserving peaches in a barbecue sauce sure to come in handy as we head into the summer months.
First select peaches that are at their best. A ripe peach should separate easily from the twigs. The skin of yellow flesh varieties ripen to an orange tint and white flesh varieties change from pale yellow green to a yellow white. The fruit will always be best if allowed to fully ripen on the tree.Sterilize jars and lids in the dishwasher if it has a sterilize cycle or submerge the jars and lids in a large pot of water and bring to a boil. (For recipe, click "read more.") |
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Written by Chef Gregory Wiener
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Friday, 16 April 2010 22:19 |
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Here are two great salad recipes utilizing some of the ingredients grown in the Boulders organic garden.  Crab & Avocado Tower
Serves 4 Ingredients:
12 oz crabmeat, picked over
4 slices smoked salmon
1 avocado, finely diced
1/2 cup sour cream, light
1 tbl chopped fresh chives
4 tsp caviar
Juice of one lemon
Salt and pepper Sauce:
1 clove garlic, chopped
1 shallot, chopped
1 avocado
1 serrano chile
Handful spinach leaves
2 tbl cilantro
2 mint leaves
1 cup chicken stock
juice of one lime
salt and pepper
Directions:
Sauté garlic and shallots until softened. Place all ingredients in blender. Process until smooth. Season to taste & fill a squeeze bottle to plate.
Combine crab, sour cream and chives. Season to taste. Place a 3 oz crab meat mixture in the bottom of a ring mold. Top with a slice of smoked salmon and press down firmly. Top with the diced avocado that has been acidulated with the juice of one lemon. Garnish with caviar and cilantro leaves. Squeeze avocado sauce around plate.
Chilled Lettuce Cups with Pink Grapefruit and Avocado SalsaGinger Ponzu
1/2 cup soy sauce
1 teaspoon pink grapefruit juice
1 tablespoon minced ginger
Bring soy sauce and grapefruit juice to a boil.
Remove from heat and add ginger.
Place in refrigerator to cool.
Pink Grapefruit & Avocado Salsa
1/2 medium avocado (small dice)
1/2 small pink grapefruit segments (small dice)
1 tablespoon minced red onion
1 teaspoon agave nectar
1 teaspoon chopped cilantro
salt and pepper to taste
Toss ingredients in a glass bowl and place in refrigerator to chill, about 1/2 hour.
Lettuce Cups
3 butter lettuce Leafs (or any other type of lettuce, romaine or iceburg)
1/2 cup shredded carrots
1/2 cup shredded jicama
4 oz cooked shrimp ( large dice )
Divide carrots and jicama among 3 lettuce leafs.
Add diced shrimp and top with salsa.
Serve with 2 tablespoons of ponzu. |
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