doors to amazing possibilities when it comes to pairing it with food. All you
have to do is considering some things about the wine before you dive in.
First, you must diagnose the type of Viognier wine that you will be serving
with dinner. If it is from France, you may make a reasonable assumption
that it will be a very dry wine, but still the nose will be full of spicy and floral
aromas. If it comes from California, it may be a little heavier in the mouth
and the flavors will be very rich and strong. If you know this ahead of time,
it can make your Viognier and food pairings a much smoother success.
The French style has seafood written all over it. Whether it is a seared
scallop, broiled halibut or even gourmet lobster dish, Viognier makes a
wonderful companion with seafood. If you are going to branch out in other
areas, game, chicken, etc… the sky is also the limit! A dry white wine is
unobtrusive to the many flavors, creams and spices of a wide variety of
dishes, so you may serve your French Viognier with most of the food items
on the Viognier Food Pairing page. The French style may also be another
wine in a very short list that stands up to salads and their crazy, wine-killing
dressings very well. Just another way Viognier is unique in its ability to
pair with food.
Our California, or new world style Viognier has some things working for it
as well. It’s creamy richness allows it to complement your creamier or
buttery styled dishes because it will mirror the texture in the likes of a
seafood bisque or a clam chowder. The wild fruit flavors in a new world
style Viognier will really bring out the verve in honey barbecue wings or a
selection of tropical fruits. Don’t get too carried away with the overly spicy
or flavored dishes with this Viognier style though or you will find the wine
competing for space in your palate with the food you have prepared.
Whether you are drinking a wild and fruity styled or a very dry version of
Viognier, there is some interesting food combos that are available to you
that aren’t necessarily great options for wine drinkers with other styles of
wines. Asian, especially Chinese, and Eastern Indian food come to mind
quickly. Outside of a fruity Riesling or Champagne, Chinese food with all
of its rich and full-flavored sauces make pairing wines with the cuisine very
difficult. However, Viognier is more than up for the challenge. Try it with
some Orange Chicken and let me know what you think! Because Viognier
is itself very spicy and fragrant, it proves to be quite a match for the very
strong and spicy flavors found in most Indian cuisine. Lookout Tandoori
chicken, here comes Viognier!
There are a lot of fun food options to try out with Viognier, for instance,
strong blue-veined cheeses like Gorgonzola that normally knock out a wine
can be tamed by a savvy Viognier wine. Anything that may have peaches
or apricots in it will be a perfect match for Viognier as well. You should not,
however, make the mistake of thinking that this would make a great
dessert wine. The aromas of Viognier wines can be very misleading in that
regard and you will be surprised to find out that Viognier wines are not a
sweet as the nose & aromas may imply. They are really quite dry and will
leave your sweet tooth a little flat.
Now if you really want to impress a date. One that you are cooking for or
maybe having dinner at a nice restaurant with, serve a bottle of Viognier
with your meal. There is a great chance that they will have never tried one
before and the experience is sure to be memorable! If you’re a little
concerned about what to prepare or order off of the menu, I have three
words for you. “Lobster, lobster, lobster!”
Bon a petit!
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Recipes
Greek-Inspired Peach and Honey Bread Pudding
· 6 thick pieces of firm white bread, crust removed, cut into thick rounds or squares
· 1-1/2 cups milk, depending upon thickness of bread
· 1 teaspoon almond extract (or 1 tablespoon orange flower water)
· 1 cup dry bread crumbs
· 1 teaspoon ground cinnamon
· 2 tablespoons sugar
· 2 eggs
· 8 tablespoons clarified butter* (1/2 cup)
· 1-1/2 cups honey
· 4 peaches, sliced
· thickened cream or drained thickened yogurt (optional)
Also Required:
· Frying Pan
In a large bowl, soak the bread in the milk and almond extract until the bread has absorbed all the liquid.
In a separate bowl, combine the bread crumbs with cinnamon and sugar. In a small bowl, lightly beat the eggs.
Dip the bread into the egg, then dip into the bread crumbs.
Heat the clarified butter in a large frying pan over medium-high heat and fry the bread until golden on both
sides. Warm the honey in a small pan and add the sliced peaches. When the peaches are warmed through,
spoon them over the bread. Serve at once with a dollop of thickened cream or drained thickened yogurt, if
desired.
*To make clarified butter: Melt 1 pound of butter in the top of a double boiler or over very low heat. When it
is completely melted, set aside in a warm place for 15 minutes. Skim off all the foam from the top. Then spoon
off the clear yellow liquid (the clarified butter) and reserve it. Discard the milky liquid.
Servings: 6
Medium-Hot Chicken Curry
· 1 tablespoon vegetable oil
· 1 medium onion, chopped
· 2 boneless, skinless chicken breasts, cut into 2-inch chunks
· 2 tablespoons butter or margarine
· 1-2 tablespoons curry powder
· 1/4 teaspoon ground cardamom
· 1/4 teaspoon ground coriander
· 1 clove garlic, crushed
· 1/2 teaspoon dried red pepper flakes
· 1 cup canned coconut milk (unsweetened)
· 3/4 cup peeled, chopped apple
Also Required:
· frying pan
Heat the vegetable oil in a large frying pan over medium. Add the chopped onion and cook for 5-8 minutes,
stirring regularly until onion is soft and golden brown. Remove onion to a bowl, increase heat and brown
chicken on all sides. Discard any remaining oil.
Melt the butter in the frying pan over low heat. Add the spices and garlic and cook, stirring, for 2-3 minutes.
Stir in the coconut milk, raisins and chopped apple. Return the chicken and onions to the pan, cover, and
simmer for 25 minutes. Serve over rice.
Servings: 4
Hot and Sour Soup
· 6 dried Chinese mushrooms
· 4 ounces boneless raw pork or chicken
· 8 ounce package fresh tofu
· 1/3 cup sliced bamboo shoots, drained
· 2-1/2 cups chicken stock
· 1 tablespoon Chinese rice wine or dry sherry
· 1 tablespoon soy sauce
· 1 tablespoon rice wine vinegar
· salt and ground white pepper
· 1 teaspoon cornstarch dissolved in 2 teaspoons water
Also Required:
· wok or heavy skillet
Soak the mushrooms in warm water for 30 minutes. Squeeze them dry and discard any hard stems. Thinly
shred the mushrooms, meat, tofu and bamboo shoots. In a wok or large heavy skillet, boil the stock and add
the shredded meat and vegetables; bring back to a boil and simmer for 1 minute. Add the wine or sherry, soy
sauce, vinegar, salt and pepper. Bring back to a boil, mix the cornstarch with 1-2 tablespoons of water and
add to the wok. It will thicken immediately. Serve hot.
Servings: 4
Spicy Orange Chicken
· 1 tablespoon cornstarch
· 2 tablespoons dry vermouth or white wine
· 1 pound boneless chicken breast
· 1 tablespoon minced ginger
· 1 tablespoon minced garlic
· 2 green onions, minced
· 1 teaspoon ground Sichuan peppercorns
· 2 tablespoons dry white wine
· 1/4 cup soy sauce
· 2 tablespoons hot bean sauce
· 1/4 cup dried orange peel, soaked in hot water for 1/2 hour and shredded (can be bought at Asian
grocery shops)
· 1 tablespoon sugar or honey
· 1 teaspoon sesame oil
· 1/4 cup peanut oil
· 12 small dried hot red chiles, such as Japones or de Arbol (find at Mexican or Asian groceries)
Also Required:
· wok
Cut chicken breasts in 1/2 inch pieces and marinate with the cornstarch and white wine for 30 minutes.
Combine the rest of the ingredients except for the peanut oil and chiles and set aside. Heat the peanut oil in a
wok over high heat. When is hot enough to start to smoke, stir-fry the chiles and marinated chicken for about
1 minute. Add sauce mixture and continue stirring for an additional 30 seconds. Serve hot with steamed rice.
(Remove chiles before serving.)
Servings: 4
Seafood with Curry/Coconut Milk
· 1-1/2 cups coconut milk
· 1-1/4 pounds fresh cod or monkfish
· 1-1/4 pounds fresh mussels, scrubbed & debearded
· 1-1/4 pounds tiger prawns, shelled & deveined
· cooked Thai (jasmine) rice or fresh pasta noodles (about 2-3oz per person)
· 1 red Thai Chili, deseeded & sliced
· 1 green Thai chili, deseeded & sliced
· 3 stalks lemon grass
· 2 tablespoons chopped cilantro (fresh coriander)
Also Required:
· wok or deep pot
Cut the lemon grass in half lengthways and then into 3 inch pieces; bruise it by smashing with the back of a
heavy knife. Bring the coconut milk to the boil in a wok or deep pot and add chilis. Add the mussels to the
wok and cover. Steam the mussels and remove as soon as they open. Reduce the coconut milk to a simmer
and add the fish & prawns. When fish is opaque and the prawns are bright pink, remove them from the wok
and set aside with the mussels.
Return sauce to the boil and reduce quantity by half. Return all seafood to the wok and heat through Serve
with fragrant Thai rice or Tagliatelle pasta - garnished with coriander Seafood should be barely cooked to
keep it tender.
Tandoori Chicken #2
· 6 chicken thighs
· 3 tablespoons plain yogurt
· inch crushed fresh ginger
· 2 teaspoons garlic, minced
· 3 fresh chilis, ground or minced
· 1/2 teaspoon cardamom
· 1-1/2 teaspoons ground cumin
· 1/2 teaspoon coriander
· 1/2 teaspoon ground cloves
· 1/2 teaspoon cinnamon
· 1/4 teaspoon black pepper
· 1/2 teaspoon paprika
Mix all the seasonings together in a medium bowl. Add the chicken thighs and turn to coat all parts of the
meat. Marinate at least 3 hours or overnight. Heat a barbecue grill to medium and grill chicken for 30 to 35
minutes, turning and basting with oil as necessary. (This can also be prepared in a roasting pan in a
conventional oven, though it will lack the true smoky tandoori flavor which is imitated better on the barbecue
grill.)
Fettucine Alfredo #2
· 2 tablespoons butter or margarine
· 1 cup (8 ounces) heavy whipping cream
· salt to taste
· 1 pinch ground nutmeg
· 1/2 teaspoon minced garlic (optional)
· 1/4 cup grated Parmesan cheese
· 1/4 cup grated Romano cheese
· 1 egg yolk
· 2 tablespoons grated Parmesan cheese
· hot cooked fettucine (4 ounces dry)
Also Required:
· saucepan
Melt butter or margarine in a saucepan over medium heat. Add the heavy cream, stirring constantly. Stir in
the salt, nutmeg, garlic, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted,
then whisk in egg yolk. Simmer over medium-low heat for 3 to 5 minutes until slightly thickened. Dress pasta
with sauce and garnish with remaining 2 tablespoons grated Parmesan cheese.
Servings: 2
Spinach Ravioli with Seafood Sauce
· 1/2 pound very lean ground beef
· 1/2 pound ground pork
· 2 small packages frozen chopped spinach
· 1 small onion, chopped
· 1-2 stalks celery, chopped
· 2 cloves garlic, minced
· 3/4 teaspoon rosemary
· 1/2 teaspoon sage
· 1/4 teaspoon ground allspice
· 1/4 teaspoon oregano, or to taste
· 2 slices dry bread
· salt and pepper to taste
· 1-2 eggs
· 1/4 cup grated Parmesan cheese
· Pasta
· 2 2 recipes Seafood Sauce
Also Required:
· saute pan
· large pot
For ravioli filling, cook the spinach with a minimum amount of water until tender. Drain and cool. Brown the
ground meat lightly over medium-high heat. Add the onion, celery and garlic and sauté until tender. Stir in the
herbs and cook for another 5 minutes. Cool thoroughly. Break up the dry bread with your hands and add
along with the cooked spinach, eggs and cheese. Mix well for a very even consistency. (You may chill
overnight at this point.)
To fill the ravioli, cut dough into 8 pieces. On a floured surface with floured rolling pin, roll 1 piece into a
rectangle about 12" by 8". With the dull edge of a knife, lightly mark dough into 24 2-inch squares. Place a
scant teaspoon of ravioli filling in the center of each square. Roll out the second piece of dough into 12" by
8" rectangle and lay over the filling. Carefully press around filling and along edges, avoiding sealing in air as
much as possible. Cut into 24 ravioli with a pasta wheel or sharp knife. Place in a single layer on clean,
floured dish towel. Repeat with remaining dough and filling. You should end up with about 150 pieces total.
Refrigerate and let ravioli rest at least 30 minutes before cooking. (Or you may cover lightly and keep
refrigerated for 2-3 days. Freeze for longer storage.)
Prepare the Seafood Sauce, doubling the recipe.
In a large (at least 8 quart) pot over high heat, heat 6 quarts water and 2 teaspoons salt to boiling (you will
need 2 pots to boil all the ravioli at once). Add the ravioli, stirring gently to keep them from sticking together.
Bring back to a boil, reduce heat to medium, and cook until tender but firm, about 5 minutes. Carefully drain
ravioli.
Add the hot ravioli to sauce and toss to combine. Transfer to a large serving bowl and garnish with remaining
4 tablespoons parsley.
Servings: 8 to 12
Poularde au Champagne
· 1 free range roasting chicken, approximately 4 1/2 lb.s
· 1-1/2 cups Brut champagne
· 1 cup heavy cream
· 3 egg yolks
· 1 tablespoon oil
· 2 shallots, minced
· salt & pepper
· 1/4 pound (about 1 cup) French type green beans (such as Blue Lake)
· 2 stalks celery
· 2 medium-size carrots
Also Required:
· heavy frying pan
Tip and tail the green beans. If they are long, cut them into about 2 inch lengths. Peel the carrots. Cut carrots
and celery into fine julienne strips about 2 inches long. Rinse chicken well and dry with paper towels. Cut into
8 pieces and season well with salt and pepper.
Heat the butter and oil in a heavy frying pan over medium heat. Brown chicken pieces on all sides for about
10 minutes, remove from pan and set aside. Pour out all but 1 tablespoon of oil and add the minced shallots.
Cook slowly and stir for several minutes without coloring. Return chicken pieces to the pan and add
champagne. Cover and cook gently for 20-25 minutes. While meat cooks, cook vegetables separately in
boiling salted water until barely tender. Drain them, cool with ice water, and drain again.
When chicken is cooked, remove it to a serving dish and keep warm. Boil and reduce cooking juices until
sauce starts to look syrupy. Add the heavy cream and vegetables and simmer 5 minutes. Remove the
vegetables from the sauce and lay them around the chicken. In the top of a double boiler, whisk egg yolks
together with 3 spoonfuls of the cooking juices. Place over simmering water and continue whisking
energetically. As the sauce becomes light and fluffy, gradually incorporate the rest of the cooking juices.
Remove from heat, taste and correct seasoning with salt and pepper. Pour sauce over chicken and vegetables
and serve immediately.
Servings: 8
Chicken Satay
· 1 pound boneless, skinless chicken breasts
· 1/2 cup coconut milk
· 1 tablespoon fish sauce (nam pla)
· 2 teaspoons red curry paste
· 1 teaspoon palm sugar or brown sugar
· 1 tablespoon chopped cilantro
· 1/2 teaspoon ground turmeric
· salt and freshly ground black pepper
· cilantro sprigs
· Peanut Sauce
Also Required:
· Bamboo skewers
Soak bamboo skewers in cold water. In a bowl, combine all ingredients except chicken. Slice the chicken into
long, thin strips and pound gently to flatten it. Add the chicken to marinade and turn to coat both sides. Cover
and refrigerate at least one hour. Prepare a medium-hot barbecue fire and thread each chicken strip onto a
skewer. Grill for 3-4 minutes or until done, turning once. Serve with peanut sauce. Garnish plates with sprigs
of cilantro.
Servings: 4
Teriyaki chicken
· 6-8 chicken thighs, bones removed
· 1 green onion, finely sliced
· 4 cups hot cooked Japanese rice
· Basic Teriyaki
Marinate the chicken thighs for 1-4 hours in the basic teriyaki sauce. Cover and chill, turning several times
so that sauce will penetrate the meat evenly. Light a medium-hot barbecue fire. When hot, oil grill lightly and
cook the thighs until juices run clear when pierced with a fork, turning several times, about 10-15 minutes
total. Meanwhile prepare the rice. In a small saucepan, bring the marinade to a boil and reduce to a thick
glaze. Brush over chicken during the last few minutes of cooking. Remove to a platter and garnish with the
green onions.
Servings: 6
Chinese Chicken Salad
· 6 tablespoons seasoned rice vinegar
· 4 tablespoons white sugar
· 1 teaspoon salt
· 1/2 cup peanut oil
· 3 boneless chicken breast halves, cooked and diced
· 1 head lettuce, torn into small pieces
· 4 green onions, sliced
· 4 stalks celery, sliced thin
· 1/2 cup walnuts, chopped
· 2 tablespoons sesame seeds, toasted
· 6 ounces Chinese noodles, heated briefly to crisp
For dressing, combine the first 3 ingredients in a small bowl and stir to dissolve. Add the oil and shake or
blend well.
Combine remaining ingredients in a large salad bowl and mix well together. Add the dressing and toss to coat.
Serve immediately.
Servings: 4
Baked Snapper with Vegetables
· 1 tablespoon olive oil
· 2 fillets (about 1 pound) red snapper or rock cod
· 1/2 cup onion, minced
· 1/2 cup green pepper, chopped
· 1/2 cup yellow squash, chopped
· 1/2 cup cherry tomatoes
· kosher salt and fresh ground pepper
· 1 lemon
· 2 tablespoons minced parsley
Also Required:
· gratin or casserole dish
Preheat oven to 375 degrees F.
Grate 1 teaspoon of the lemon zest and juice the lemon. Season the chopped vegetables with the lemon zest,
salt and pepper and distribute evenly in a gratin or casserole dish. Drizzle olive oil over the top.
Season the snapper with salt and pepper and lay it over the vegetables. Sprinkle the fish with lemon juice and
minced parsley. Cover with foil and bake until fish is done and vegetables are tender, 20-30 minutes.
Servings: 2
Sole Amandine
· 4 sole fillets (about 1 pound)
· 5 tablespoons butter
· 1 tablespoon olive oil
· flour
· 2 eggs, beaten
· 1/4 cup slivered almonds
· 1/4 cup dry white wine
· 2 tablespoons fresh lemon juice
Also Required:
· large skillet
Melt half of the butter with the olive oil in a large skillet over medium-high heat. Dip the fillets in flour, then
in the beaten eggs. Lay the fillets in the hot skillet and cook until browned and just cooked through, about 2-3
minutes per side. Transfer cooked fillets to a serving platter and keep warm. Melt the rest of the butter in
the same skillet, scraping up remaining browned bits of flour mixture. Add the almonds and toast them lightly,
stirring, for about 1 minute. Add the white wine and lemon juice and let bubble for a minute to thicken slightly,
stirring constantly. Pour over the sole fillets and serve immediately.
Trout Sautéed in Butter
· salt and pepper
· 4 fresh trout, dressed
· 1/2 cup all-purpose flour
· 6-10 tablespoon unsalted butter
· parsley sprigs
· 2 lemons, cut in wedges
· 1 lemon, juiced (optional)
Also Required:
· big iron skillet
Salt, pepper and roll the trout in the flour. Melt 6 tablespoons of the butter in a big iron skillet over medium
heat. Before it has browned, lay in the trout and down turn heat to medium-low. When the flour coating has
set on the bottom, carefully loosen trout from the skillet. Shake the skillet occasionally to keep them from
sticking. After 10 minutes of slow browning, turn each trout carefully and repeat the above process, for a total
cooking time of about 15-20 minutes.
Pour a bit of the butter over each fish and garnish with a sprig of parsley and a wedge of lemon, OR after the
trout has been removed, add remaining butter to the skillet and bubble it without browning. Squeeze in a
couple of tablespoons of lemon juice and a sprinkle of salt. Turn up the heat, and stir briefly. Pour the lemon
butter over each trout and serve.
Servings: 4
Boiled Crabs
· 1 cup salt
· 1/2 cup cayenne pepper
· 1/2 cup ground white pepper
· 1/2 cup ground black pepper
· 2 lemons, quartered
· 8 new red potatoes
· 4 small ears fresh corn
· 4 small yellow onions
· 12 live blue crabs
Also Required:
· large stockpot
Fill a large stockpot one-third full of water. Add the salt, peppers, lemons, potatoes, corn and onions. Cover
and bring to a boil. Cook over high heat for 10 minutes. Add the crabs, (if blue crabs are not available,
substitute other small to medium crabs), cover, and return to boil. When steam starts to escape from under
the cover, time to cook for 15 minutes more. Turn off the heat and let sit, covered, for 10 minutes more.
Servings: 4
Oysters Poached in White Wine
· 3/4 cup (6 oz) dry white wine
· 1/4 cup (2 oz) olive oil
· 1/4 cup (2 oz) fresh lemon juice
· 1/4 teaspoon salt
· 1/4 teaspoon white pepper
· 1/4 teaspoon dried thyme
· 1 teaspoon minced chervil
· 1 teaspoon chopped fresh parsley
· 1 garlic clove, crushed
· 16 freshly shucked oysters
· French bread
· unsalted butter
Also Required:
· nonreactive (enamel or stainless steel) pot
Place all ingredients except oysters in a nonreactive (enamel or stainless steel) pot. Bring to a boil over
moderate heat. Add oysters and barely return to a boil. Remove from heat and allow to cool to room
temperature.
To serve, remove the garlic and portion into small clear bowls or stemmed glasses. Accompany with French
bread and sweet butter to enjoy the wonderful cooking juices.
Servings: 2 to 4
Scallops Sauté with Garlic, Parsley and Lemon
· 1 pound bay scallops or sea scallops
· 1/2 cup all-purpose flour
· salt and freshly ground pepper to taste
· 2 tablespoons extra-virgin olive oil for searing scallops
· 2 teaspoons minced garlic
· 1 lemon, grated and juiced
· 2 tablespoons white wine
· 12 ounces spaghetti or angel hair pasta
· 1/3 cup chopped fresh Italian parsley
· 2 tablespoons extra-virgin or lemon-flavored olive oil for drizzling
Also Required:
· large pot
· cast-iron skillet
Bring a large pot of salted water to a boil. If using sea scallops, cut into quarters (leave bay scallops whole).
In a medium bowl, combine the flour, salt and pepper.
Heat a cast-iron skillet over high heat for 1 minute. Add 2 tablespoons olive oil and heat for 30 seconds. Dust
the scallops with the seasoned flour, shaking off excess. Sear the scallops in the hot pan, turning as
necessary, for about 1 minute. Add the garlic and stir for the last 20-30 seconds. Add the lemon juice and
white wine to the pan and stir. Remove scallops to a bowl and cover to keep warm.
Boil the spaghetti or angel hair pasta in the water just until al dente, 8 to 10 minutes. Drain, transferring
about 1/4 cup of the pasta water to the scallops. Transfer the pasta to a warmed serving bowl. Add the
scallops and toss well. Mix the minced parsley and lemon zest together and sprinkle over the pasta. Drizzle
the remaining 2 tablespoons extra-virgin or lemon-flavored olive oil over all. Serve at once.
Servings: 4 to 6
Oyster Stew
· 3 tablespoons butter
· 1-1/2 cups whole milk
· 1/2 cup cream
· 1/2 teaspoon salt
· 1/8 teaspoon freshly ground pepper, preferbly white
· 3 cups freshly shucked oysters and their liquor
· 2 tablespoons chopped parsley
· 1/4 cup dry white wine
· optional:1/2 chopped celery (simmered until tender in a small amount of water, and drained
Also Required:
· saucepan
Melt the butter in a saucepan over medium heat. Add the milk, cream, seasonings and oysters. Being very
careful not to overcook the oysters, heat just to the simmer. When oysters begin to float, adjust seasonings,
add wine and chopped parsley and serve immediately.
Servings: 4
Vichyssoise
· 2 large leeks
· 3 large potatoes
· 1 tablespoon butter
· 6 cups chicken stock
· salt, black pepper
· pinch cayenne
· 1/4 cup cream
· chopped chives
Also Required:
· colander
· heavy-bottomed pan
Remove most of the green part of the leeks and halve them lengthwise. Dice and rinse very thoroughly in a
bowl of water to remove all sand; drain well in a colander. Melt the butter in a heavy-bottomed pan and cook
the leeks over low heat for 5 minutes or more, until they just start to show signs of turning color. Add the
potatoes and cook another minute, then add chicken stock, salt and pepper and bring to a boil. Simmer gently
for 30 minutes, stirring occasionally to prevent sticking or burning. Add the cream and taste for seasoning.
Chill at least two hours. Just before serving, thin with more stock or milk to correct consistency as needed.
Serve cold, sprinkled with chopped chives.
Servings: 4
Avocado and Crab-Meat Sushi
· 1 cup white short-grain rice (Calrose type)
· 2 tablespoons rice vinegar
· 1 teaspoon sugar
· 1 teaspoon dry sherry
· 1/2 teaspoon salt
· 1/2 avocado
· juice of 1/2 lemon
· three 8- by 7-inch pieces of toasted nori (dried laver)*
· 1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, seeds removed
· about 1/4 pound fresh King or Dungeness crab meat, thawed if frozen, picked over, and drained
· 1-2 teaspoons wasabi (Japanese horseradish) paste*
· soy sauce
· pickled ginger*
Also Required:
· sieve
· large heavy saucepan
· jelly-roll pan
*available at Oriental markets and some specialty foods shops
Rinse the rice in a fine sieve under running cold water. Rub between your fingers until the water runs clear
with no milky residue; drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring
the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until water is absorbed and rice is
tender. Remove pan from heat and let the rice stand, covered tightly, for 10 minutes.
While rice is cooking, mix the vinegar, sugar, sherry, and salt in a saucepan. Simmer until sugar dissolves
and let cool. Transfer the rice to a jelly-roll pan, spreading it in an even layer. While it is still warm, sprinkle
the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully with a
wooden paddle or spoon to distribute evenly. Cover with a dampened cloth if not using immediately. (The rice
may be made 3 hours in advance and kept at room temperature, but do not chill.)
Peel and pit the avocado. Rub it with the lemon juice and cut into 1/4-inch-thick strips. Heat the nori in a
preheated 350°F. oven for 10 minutes, or until it is softened slightly, and keep it warm. Lay the nori on a
moistened bamboo mat, and working with one sheet of nori at a time (the long side facing you), spread about
3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides.
Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the
cucumber strips and the crab meat on top of the avocado. Lightly dab the crab meat with the wasabi paste.
Beginning with a long side, roll up the nori tightly jelly-roll fashion with the mat. With a sharp knife, cut each
roll into 3/4-inch-thick slices and position on serving plate with cut side up to show the crab and avocado
filling. Serve the rolls with individual dishes for soy sauce and additional wasabi. Garnish with the pink
pickled ginger.
Cilantro-Lime Crab Salad in Avocado
· 2/3 cup finely chopped red onion
· 6 tablespoons mayonnaise
· 1/4 cup chopped fresh cilantro
· 2 tablespoons fresh lime juice
· 1 teaspoon ground cumin
· 1 teaspoon grated lime peel
· pinch cayenne pepper
· 1 pound crabmeat
· 2 large ripe avocados, halved, pitted, and peeled
· 8 butter lettuce leaves
· lime wedges for garnish
Stir together the red onion, mayonnaise, cilantro, 1 tablespoon lime juice, cumin, lime peel and cayenne in
medium bowl to blend. Gently stir in crabmeat and season with salt and pepper to taste.
Arrange butter lettuce leaves on 4 plates. Brush avocado halves with remaining tablespoon of lime juice and
arrange cut side up on the lettuce, one per plate. Mound crab salad on each avocado half. Garnish with lime
wedges and serve immediately.
Servings: 4
Glazed Carrots (Vegan)
A classic way of cooking carrots, especially good in summer using fresh baby carrots and parsley from the
garden.
· ½ pound carrots, trimmed and diagonally sliced about ¼ inch thick
· 2 Tablespoons unsalted butter, vegan margarine or oil
· 2/3 cup vegetable stock
· ½ teaspoon sugar
· salt and pepper
· 1 teaspoon minced parsley
Also Required:
· frying pan
Cook the carrots, covered, in boiling salted water for 5 minutes, or until they are just tender. Drain them in a
colander, and refresh under running cold water. (You may prepare several hours ahead of time up to this
point, if desired.) Heat a frying pan over moderate heat and toss the carrots in the butter until they are well
coated. Add the stock, sugar, and salt and pepper to taste, and cook the mixture over a moderately high heat,
tossing the carrots, until the liquid is reduced to a glaze. Serve hot.
Servings: 2
Bourbon-Spiced Sweet Potatoes
· 6 medium-sized sweet potatoes
· 1 cup unsalted butter
· 4 eggs, lightly beaten
· 1 cup heavy cream
· 2/3 cup brown sugar
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 1/2 cup bourbon
· 1 cup fresh bread crumbs
Also Required:
· casserole dish
Preheat the oven to 400°F.
Rinse the sweet potatoes, pierce with fork and bake in the oven until tender, about 45 minutes to 1 hour.
Peel away the skin and scoop the pulp into a stainless-steel mixing bowl. Mash the potatoes; then add the
butter, eggs, cream and sugar and continue mixing until well blended. Gradually add the cinnamon, nutmeg,
salt, and bourbon and continue mixing until well blended.
Lower the oven to 350°F. Spoon the mashed potatoes into a well-buttered casserole dish and bake in the oven
for 15 minutes or until warmed through. The potatoes can be made to this point and refrigerated.
When you are ready to serve, preheat the broiler. Sprinkle the bread crumbs on top of the casserole and broil
until golden brown.
Servings: 6
Slow-Roasted Pork Shoulder with Applesauce
· 1 tablespoon cooking salt
· 3 cloves garlic
· 1-1/2 tablespoons fennel seeds
· oil
· 8 1/2-9 pounds pork shoulder, with rind attached if possible (or use a fresh ham)
· 1 cup apple juice
· 2 Granny Smith apples
· 1/2 cup white wine
· 1 teaspoon sugar
· 1/2 cup mayonnaise (optional)
· tablespoon horseradish, or to taste
Also Required:
· mortar and pestle
· food processor
· roasting dish
· saucepan
Place salt, garlic and fennel seeds in a mortar and grind with a pestle to a coarse paste. Moisten the paste
with a little olive oil. Score the pork rind with a sharp knife at 1 inch (or ask your butcher to do it) and rub
with the paste mixture. Place the pork shoulder on a rack, rind-side up, in a roasting dish with a little apple
juice in the bottom. Place in a pre-heated 225°F oven for approximately 4 to 5 hours. Baste the meat
occasionally with the pan juices as it cooks.
Peel, core and quarter the apples. In a medium saucepan, simmer them with the wine and sugar for
approximately 10 minutes or until tender. Place apples in a food processor or food mill and blend to a fine
paste. Allow to cool. When cool, fold in the mayonnaise, if used, and horseradish to taste (it should be just a
suggestion). Season with salt and pepper.
After 4 hours of roasting, pierce the pork deeply with a skewer. The juices should run clear; if not, continue to
cook until they do. Remove the pork from the oven and keep warm. Remove the crisp rind and discard any
extra fat from the crackling; return to a hot oven to roast a little more until crisp. Keep the pork in a warm
place for about 15 minutes before carving. Carve the pork and serve with applesauce and crackling.
Servings: 4