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- 1 tablespoon white wine vinegar
- Additional fresh grapefruit juice
- 1 teaspoon minced fresh tarragon
- 6 tablespoon walnut oil or olive oil
- 8 cups (packed) mixed baby greens (about 5 ounces)
- 4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips
Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.
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Spring Greens with Soppressata and Grapefruit - Recipes
Rabbit Ragù with Soppressata
Adapted from Food & Wine, September 2009 serves 4-6
time commitment: 2 1/2 hours (more like 1 hour active)
2 3/4 pounds plum tomatoes (or 3 14.5 oz cans diced tomatoes)
2 T extra-virgin olive oil
1 whole 2-3 lb rabbit*
salt & pepper
1 onion, medium dice
2 stalks of celery, medium dice
2 carrots, medium dice
2 garlic cloves, minced
1/2 c hefty red wine (I used a 2004 Syrah)
4 c low-sodium chicken broth
1/4 c red wine vinegar
1 T finely chopped rosemary
4 oz soppressata, finely diced
3/4 lb tagliatelle
1/4 c Parmigiano-Regianno cheese, grated
1 T chopped parsley, for garnish (optional)
*Rabbit is pretty difficult to locate since the demand is relatively low in most places. For those in San Francisco, I found mine at Bi-Rite, but Drewes Bros usually carries a few frozen rabbits and I know the meat shop at the Ferry Bldg carries it. Many butcher shops can order one for you at your request. D'artagnan is an online meat market and they sell it too for reasonable prices. If you buy it locally, you can probably have the butcher butcher it for you.
Butcher your rabbit if the market didn't do it for you. I cut mine into 8 pieces, sorta following these instructions.
If using fresh tomatoes, you'll get the best results if you peel your tomatoes. You can leave them peeled and loaded with seeds if you want, though, to save time. If you're using canned tomatoes, you can obviously skip this step. Bring a medium saucepan of water to a boil and fill a bowl with ice water. Score the bottom of each tomato with a shallow X. Plunge the tomatoes into the boiling water for 30 seconds. Transfer the tomatoes to the ice water bath to cool. Peel the tomatoes and cut them in half crosswise. Scoop the seeds and pulp into a strainer set over a bowl. Press the pulp and juice through the strainer and discard the seeds. Coarsely chop the tomatoes and add them to the strained pulp and juice.
Heat the olive oil in a Dutch oven. Season the rabbit pieces with salt and pepper. Add them to the Dutch oven and cook over moderately high heat, turning once, until lightly browned all over, about 6 minutes. Transfer the rabbit to a plate.
Toss the onions, celery, and carrots into the Dutch oven and cook over moderate-high heat for about 5 minutes, until softened. Add garlic and cook another minute or two. Add red wine and bring to boil to deglaze (removed browned bits).
Once most of the wine has evaporated, add the chicken stock and bring to a boil. Add the tomatoes, red wine vinegar, rosemary and the browned rabbit and season lightly with salt and pepper. Cover partially and cook over moderately low heat, stirring occasionally, until the rabbit is tender, about 1 hour and 10 minutes. Transfer the rabbit to a plate. Boil the sauce until thickened, about 20 minutes.
Pull the rabbit meat from the bones and shred it. Return the rabbit meat to the Dutch oven, add the diced soppressata and simmer for 10 minutes.
Meanwhile, cook the pasta until al dente. Drain the pasta well and divide among shallow bowls. Spoon the rabbit ragù over the pasta, top with cheese and parsley, and serve hot.
PINOT NOIR, Matt Taylor Wines, 'Komorebi Vineyard', Sonoma Coast 2016
PINOT NOIR, Domaine de la Côte, ‘Bloom’s Field’, Sta. Rita Hills 2018
CARIGNAN+, LIOCO, ‘Indica’, Mendocino 2019
SYRAH, Lillian, ‘Gold Series #3’, California 2013
PRIMITIVO, Lady of the Sunshine, ‘Narrow Gate Vineyards’, El Dorado 2020
CABERNET SAUVIGNON+, Le P’tit Paysan, Central Coast 2019
CABERNET SAUVIGNON+, Cardano Estate, Napa Valley 2018
ZINFANDEL, Turley Wine Cellars, ‘Kirschenmann Vineyard’, Lodi 2019
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Authentic handcrafted Neapolitan Pizza cooked in wood fire ovens
THE STORY - As a lover of all things Italian - the language, the country, the food, the culture, the people, and particularly her Italian hometown of Castiglione del Lago on Lake Trasimene – owner Sabine Langer decided at the beginning of 2020 to take over the empty space, which was formerly occupied by a pizzeria.
THE NAME - Pizzeria Trasimeno, pronounced [Pee-zeh-ree-ya Trah-zee-mayh-no], aka “PT”. Trasimeno means Trasimene, which is an area located in central Italy, in the State of Umbria, only a few minutes from the Tuscan border, between Florence and Rome. The shores of Trasimene lake are the site of the famous Battle of Lake Trasimene, which took place in 217 BC. Hannibal and his army defeated the Romans in the largest ambush in military history.
THE MENU – We started with a limited menu and have been slowly adding items after carefully perfecting recipes. We make our own dough every day and let it proof overnight. We use only fresh ingredients, we roast our mushrooms and garlic in house, we only use the freshest vegetables. Note that we do not pre-slice our pizzas. They transport better that way and it cuts down on liquids pooling in the middle and creating potential sogginess. Authentic Neapolitan pizza is thin crusted and light. Typically, people eat a pizza by themselves. In the unlikely event you do not finish your pizza, you can safely refrigerate it and then reheat it at 400 degrees for 5 minutes.
feta, pickled red onion, mixed greens, yellow pepper vinaigrette
anchovy vinaigrette, garlic bread crumbs
fennel, grapes, radish, blue cheese, creamy lemon dressing
bacon, red onion, avocado, egg, blue cheese, house ranch
with chicken $ 23
with shrimp $ 28
with salmon $ 32
with hanger $ 34
American cheese, red onion, dill pickles, special sauce, brioche bun, french fries
marinated eggplant, avocado, smoked mozzarella, french fries
provolone, horseradish, giardiniera, sourdough, french fries
rosemary potatoes, red wine demi-glace
sautéed spinach, lemon-almond butter
panko, parmesan, tomato, mozzarella
November 28, 2008
Beautiful Breads - Spicy White Pepper Jack Bread
The last four months have somewhat erased any "regular routine" I thought I had. After a few weeks restabilizing after India I took a 3-week trip to Boston to tend to family concerns. Now I'm back and although I started this post a few days ago I stopped when I heard the devasting news from Mumbai. The new friends I made in Mumbai during my stay just a few weeks past are all safe. Needless to say it's left me a little tweaked and unsettled given that I sat in the lobby of the Taj--a maginficient old lady--just people watching and think how special Mumbai and its people really are.
A few days ago anticipating leftovers I decided to try my hand once again with making filled breads. I have had pretty good success over the years perfecting technique while making chocolate babka. This is only made at the holidays elevating it's unique and special status to those that receive the tasty holiday gift. Bread making, as much as everyone looks for a quick homemade route is time intensive.
However, my first attempt, about six months ago, with Cinnamon-Raisin Bread from Margaux Sky's Beautiful Breads & Fabulous Fillings left my little cottage smoky and me fuming angry to the point of tossing the whole lot--bread and pan out the door and into the bin followed by some cruse words. You see, these breads are not for the meek. I've been making bread for years. I go through cycles were I am experimenting with egg breads, sourdough starters and no-knead breads. They are a serious but rewarding endeavor. This particular cookbook has such strong components: a creamy Viognier and pineapple sauce coffee liqueur mushroom sauce and a quick honey-mustard-curry sauce. Unfortunately it is just a tad weak on technique and the recipes are written loosely so this is not for anyone on their maiden voyage. With these filled breads you need to prepare the fillings in advance of the bread. The rising and kneading are relatively quick requiring two rises.
Long before Oprah's name became synonymous with Ms. Sky's Curried Chicken Sandwich she ran a popular San Luis Obispo sandwich shop. and that sandwich is now called the "O Special." The chicken-based filling is sandwiched between Spicy White Pepper-Jack Bread. This, I thought, would be an excellent compliment to a post-Thanksgiving turkey salad.
The entire effort probably took about 4 hours. The curry sauce is really just a honey-mustard with a ration of 2:1. Next time I would decrease the amount of honey as it was a tad too sweet for me. Also I might do a blend of Monterey jack and its zippy cousin--pepper Jack. I also used a yellow curry powder which I felt guilty about doing as my masala dabba sat there begging to be used from my travels to India. Old habits die hard. Also, what I can't figure out is Ms. Sky's portions there's no way the amount of curry sauce and jack cheese could be accommodated in this bread so I just did what I could.
The taste is good, especially when toasted and with the turkey salad and cranberry-quince chutney piled on top. Also you would think Ms. Skye is a stock holder in Lawry's Lemon Pepper--it's used everywhere. I forgot how tasty this blend actually is so it's back in the cupboard.
Next on the horizon is Peanut-Butter Fudge Bread. The basic white bread is made and tucked in the fridge. This weekend we'll see what lessons bloom from that effort.
Spicy White Pepper-Jack Bread
Makes 1 loaf - Adapted recipe from Beautiful Breads by Margaux Sky
Basic White Bread Dough (1/4 portion-see below)
1 1/2 cups curry sauce (see below)
1 1/2 tblspns cayenne, 1 tblspn Lawry's lemon pepper, 1/4 tspn salt - Mix together
2 cups shreded Montery Jack cheese
Prepare the Basic White Dough.
Generously butter a 9-inch loaf pan.
Roll out 1/4 of the risen basic white dough into a 9" x 11" rectangle so that the long side is near you.
Spread the olive oil over the dough followed by the curry sauce. Sprinkle the cayene-lemon pepper-salt blend over the curry sauce. Sprinkle the cheese over the spcies.
Tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in most of the filling, fold the outer edges of the dough in as you roll. When finished, pinch the seam together firmly.
Place the dough into the prepared loaf pan seam side down . Loosely cover with plastic wrap, place the pan in a warm, dry place and allow the dough to rise for 60 minutes.
Preheat over to 400 degrees. After rise bake for about 1 hour. During the last 10 minutes of baking time sprinkle wome of the filing over the top of the loaf for color and taste. Cool for 30 minutes before slicing.
Basic White Dough
Ingredients: Makes 4 loaves (but I cut the portions below in half and had success)
· 4 cups half-and-half (I used whole milk instead)
· 1/2 cup (1 stick) butter, melted
· 16 cups all-purpose flour, plus extra for dusting
In a large bowl, dissolve the yeast in the milk and half-and-half. Let stand for 5 minutes, until the yeast is foamy. Add the butter and mix with a whisk. Add the powdered sugar and mix well to break up any clumps.
In a large bowl (or stand mixer bowl), combine the flour and salt. Slowly add the liquid mixture to the flour mixture and knead well. If you’re using a stand mixer, knead for 3 to 4 minutes. If you’re kneading by hand, knead for 4 to 7 minutes. Keep the dough moist for a soft, tender bread.
Place the kneaded dough in a generously buttered bowl, cover with a towel or loosely with plastic wrap, and let rise in a warm, dry place for 1 hour.
Punch down the dough with your fist, and divide into 4 portions, one for each loaf.
1 tblspn Lawry's lemon pepper
In a large bowl combine all ingredients and mix well. Makes 2 cups--you only need 1 1/2 cups for the bread--there's extra if you want to warm it up and blend with your chicken or turkey.
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