Ingredients
Directions
Defrost frozen puff pastry in refrigerator for a minimum of three hours.
Preheat oven to 400°F.
Boil asparagus until tender (about 4 minutes) and cool in an ice water bath. Pat dry.
Roll out thawed puff pastry into a 10-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick with a fork. Bake for about 12 minutes until lightly browned.
Mix cheese, shallot, egg yolks, milk, nutmeg, salt, and pepper. Spread onto baked pastry, leaving a 1/2-inch border.
Toss asparagus in olive oil, salt, and pepper. Arrange on top of the cheese mixture.
Bake for an additional 15-20 minutes.
Sprinkle with lemon zest and serve warm or at room temperature. Cut into small pieces to serve as an appetizer.
In a large pot over medium high heat, begin by sautéing the diced celery, onions, and bell peppers in olive oil until the vegetables are tender but not browned. Add tomato paste and sauté until aromatic. Add the chopped tomatoes, salt, oregano, basil, pepper, garlic, pepper flakes, wine, and water. Bring to a boil and then simmer for 30 minutes. If the mixture becomes too thick, add water as needed.
Prepare one large crab by cleaning it, removing the legs and claws, and dividing the body into quarters. Scrub the clams with a stiff brush under cold running water to remove any sand. Rinse deveined shrimp under cold running water.
Simmer the shellfish and fish chunks in the sauce for ten to fifteen minutes or until the shrimp turns pink and the clam shells open. Taste Cioppino for seasoning and add additional salt and/or pepper if needed.
Serve in a tureen or a large serving bowl. When presenting this dish, it is advisable to use fingers as utensils, given that the crab, prawns, and clams remain in their shells. Guests will benefit from having a dish towel or extra cloth napkin for convenience. Accompany the Cioppino with a mixed green salad, additional Barbera wine, and an ample amount of French bread to complete the meal. This recipe serves between two to six individuals, depending on their appetite.
Preheat the oven to 400 degrees Fahrenheit.
Trim the green tops off the carrots, leaving about 1 inch. In a bowl, combine all ingredients to create the glaze. Toss the carrots in the prepared glaze until evenly coated.
Place the glazed carrots on a foil-lined cookie sheet that has been sprayed with non-stick cooking spray. Bake for 15 minutes, then turn the carrots. Continue baking for an additional 20 minutes, or until the carrots are fork tender. Taste for salt and pepper – adjust as needed.
Remove the carrots from the oven and transfer them to a serving tray. Optionally, top with chopped fresh parsley before serving.
Roasted glazed carrots have a natural sweetness enchanced by the glaze.
These glazed carrots possess a natural sweetness that is enhanced by the glaze. Roasting the carrots also brings out earthy and smoky notes. Wines that balance this sweetness with sufficient acidity to cleanse the palate and complement the flavors. Our Reserved Chardonnay and The Winemaker Remembrance Reserve Superior Barbara would both pair nicely with this dish.
Heat olive oil in saute pan over medium-high heat. Add onions and saute until soft. Add diced garlic, red pepper flakes, Italian seasoning, Chinese Five Spice Powder, salt, pepper and honey. Continue sauteing for one additional minute.
In blender, add both cans of diced tomatoes, fresh basil and sauteed onion mixture. Blend until smooth.
Add soup back to saute pan and heat.
Serve soup topped with Parmesan cheese and a couple whole basil leaves. Drizzle with Balsamic olive oil.
*Notes: For chunkier soup, add the two cans of tomatoes directly to onion mixture and heat. Chinese Five Spice Powder adds hints of warm cinnamon, fennel, ginger and star anise. If the spice mixture is not available, simply add a dash ground cinnamon and fennel seeds.
Blend cubed cantaloupe until smooth. Add 1 cup cantaloupe syrup and 1 bottle Aleatico Rosé, then blend.
Pour into two gallon-size zip top bags. Freeze for about 8 hours until it is slushy.
Serve in glasses with strawberries and mint garnish.
You can make this recipe ahead and keep it in the freezer for hot days.
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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy. Various versions have evolved over the years, sometimes by accident, sometimes on purpose (injected humour and the like).
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