divine dining

Divine Dining Redux #5 – Blueberry Lavender Ice Cream

November 29, 2008 by greg 1 Comment

I have an on-line friend from California who contributes regularly to the recipes and cooking forums over at Gardenbuddies.com. This year she has started her own fantastic blog where she shares her little piece of heaven in California. If you haven’t seen Jain’s Once in a Blue Moon, you MUST. Last year on Gardenbuddies she shared a recipe for ice cream made from fresh lavender and blueberries. Can I say, this recipe is truly divine? The perfect ending for my Divine Dining dinner. Another Gardenbuddies contributor, Mary, has posted her recipe on her outstanding blog, Once Upon a Plate. You can find all the recipe details there. I only made slight changes.

It starts with 1 cup of blueberries. I used frozen blueberries. Fresh or frozen, it doesn’t really matter. They are both excellent. These are cooked with sugar and just a bit of water until the blueberries begin to pop open.

Once the blueberries have broken down I pureed them in a blender and strained it using a fine sieve. The blueberry liquid was returned to the sauce pan. Recipes call for just the flowers but I didn’t have enough flowers in my garden so I just chucked in lavender leaves as well. This was cooked gently for a few minutes ton infuse the lavender flavor into the blueberry syrup. This was strained once again and vanilla and cinnamon were added.

Once the blueberry syrup was well chilled, half and half was added and the mixture was frozen in the ice cream maker.

Filed Under: dessert Tagged With: blueberry, divine dining, ice cream, lavender

Divine Dining Redux #4 – Meatballs in a Creamy Mushroom Sauce

November 28, 2008 by greg 2 Comments

It’s been two months since my Divine Dining dinner and I have yet to post all the details of that wonderful meal. I can’t believe I’ve let this lag so long. I have another dinner to tell you about too so let me finish this up so I can move on. Let’s talk about the main course we enjoyed back in September. I served a homemade meatball on top of a bed of garlic rutabaga and potato mash with a rather simple sage-infused creamy mushroom sauce. They were excellent if I do say so myself and really not hard to make.

The meatballs were made from a mixture of ground beef and ground pork. I used 2 pounds of beef and 1 pound of pork. To this I added 2.5 cups of bread crumbs, 4 cloves of chopped garlic, 8 chopped sage leaves, 1 cup loosely packed fresh parsley, salt, pepper and Italian herb seasoning to taste. I also accentuated the flavors with a dash of worschester sauce, a dash of nuoc mam Vietnames fish sauce. This sauce smells really strong but you don’t notice it in the dish. It just ads a dimension to the overall flavor that is almost imperceptible. Don’t be afraid of nuoc mam. Finally I added a dash of hot sauce. I used a homemade habanero sauce I had on hand.

It couldn’t be simpler. I just mixed all these ingredients together well in my KitchenAid and formed good good-sized meatballs by hand. They were placed on a baking sheet and cooked in a hot (425 °F) oven until browned. Be careful not to overcook them as they could get dried out.

The sauce was made by first sautéing chopped mushrooms, onions and garlic. You can use as much or little as you like of these ingredients. I don’t recall exactly my proportions but I guess I used one small package of white mushrooms, one small onion and 3-4 cloves of garlic. Season with salt and pepper as these are cooking down. Once the mushrooms and onions were softened, I added a healthy branch of sage to the pan and added heavy cream to cover the mushrooms. This was cooked for just a few minutes until the sauce thickened a little bit. You could added white wine to this dish also. That would be good.

I was fortunate this year to have a bumper crop of rutabagas in my garden. I love the combination of this hearty root vegetable with potatoes. I just diced up both the rutabas and potatoes and boiled them until tender. To that was added a healthy dose of roasted garlic, milk and cream, salt, pepper and butter. Mash just like you would do to the potatoes.

Filed Under: beef Tagged With: divine dining, meatballs, pork

Divine Dining Redux #3 – Creamy smooth gazpacho

October 15, 2008 by greg 1 Comment

When most people here in the US think of gazpacho, they think of a chunky, tomatoey, thin cold substance that reminds me of bland salsa. However, the authentic dish in Spain is nothing like that. It is creamy, and rich, and delicious. What makes it so? Two things that have been neglected here: bread and olive oil. Let me tell you how gazpacho should be.

First, let me give credit where credit is due. I got this recipe from Lynne Rossetto Kasper’s America Public Media radio show, The Splendid Table. It was passed to her by David Rosengarten who was a guest on her show recently. David’s recipe can be found here in its entirety. I doubled his recipe and it was more than enough!

I started with about 4 oz of day old French bread. This was ripped into pieces and soaked with cold water for a couple of minutes. The water was squeezed out. The bread is important as it helps to thicken the soup.

Next I chopped up about a pound of ripe garden fresh tomatoes, a medium sized sweet onion, about a cup and a half of cucumber (peeled and seeded), a large green bell pepper and a large red bell pepper.

Everything was placed in the blender and 2 tsp of sherry vinegar was added. The mixture was puréed while pouring in 1/2 cup of good extra virgin olive oil. That makes it rich and creamy.

Once puréed, the mixture was seasoned with salt and pepper and then strained through a seive. The soup was chilled well before serving. I garnished it with more of the basil oil I described in my last post.

Filed Under: Spanish Tagged With: divine dining, gazpacho, soup

Divine Dining Redux #2 – Linguini a la Carbonara

October 2, 2008 by greg 1 Comment

Thanks everyone for being so patient as I navigate my busy life. I promised to be back with details about my dinner so here you go.

My second course was a pasta dish. I was inspired to make a carbonara based on a post over at Peter Minakis’ Kalofagas Greek food blog. If you haven’t been there before, you are missing out.

I followed his recipe pretty much as written except I doubled it. Instead of Romano cheese I used parmigiano reggiano. I did use pancetta. Worth the extra cost, definitely.

Ingredients (four small portions)

Linguini (I used a good artisan dried linguini from the market ~4 oz)
4 egg yolks
1/3 cup grated parmigiano reggiano
4 cloves garlic
1/2 cup diced onion
1/4 cup diced pancetta
splash of white wine
pasta water
black pepper
chopped parsley

The pasta was placed in a large pot of salted boiling water to cook. In a large pan was added the pancetta. It was cooked until rendered and crispy – but not darkened. The onions and garlic were added to the pan and cooked down until softened. While the onions were cooking the egg yolks were beaten and the cheese was whisked in. A splash of wine was added to the onions. When the pasta was cooked it was added to the onion/pancetta mixture along with a bit of the pasta water. The water contains some of the starch and helps thicken the sauce. You can always add more later if you don’t have enough to loosen the sauce. The heat was turned off and the egg/cheese mixture was mixed with the pasta. Finally the chopped parsley and cracked black pepper were added.

That’s it! Easy as pie and oh, so tasty.

Filed Under: pasta Tagged With: carbonara, divine dining, linguini

Divine Dining Redux #1 – Roasted Beet Salad with Basil Oil

September 25, 2008 by greg 1 Comment

As promised I will be posting details of the dishes I prepared for a five course dinner last weekend. So, let’s start with the first course, shall we? Inspired by a classic caprese salad I created a roasted beet salad with fresh chèvre, balsamic vinegar and basil oil. I was dying to use some of the plethora of beets I have maturing in my garden right now. This turned out better than I anticipated.

The beet preparation could not be simpler. I love roasted beets and they are so easy to do. I just take them from the garden, trim the roots and stalks, and tightly wrap them individually in foil. No need to skin them. They were placed on a sheet and roasted in a 425 °F oven for about an hour. Once cooled the skins will slip right off. I used three kinds of beets. One is a yellow beet called ‘Touchstone Gold’. I also have a ‘Chiogga’ beet which has red and white stripes inside. These two beets are tasy and the colors hardly bleed. Unlike the purple beet, ‘Red Ace’, which will stain anything it touches. Personally I like the sweetness of the yellow beets the best but the purple ones have the most classic beet flavor. On top of the beets was placed some fresh goat cheese. A bit of balsamic vinegar was poured in the middle and the plate was garnished basil oil.

Basil oil is so easy to make. I took about a half cup of tightly packed basil leaves and 1 cup of good olive oil in a food processer and processed it briefly to chop up the basil. This was placed in a pan and heated for about 5 minute to infuse the oil with the flavor. Careful not to cook it. I heated it until the traces of water started sizzling and bubbling.

The oil was poured through a strainer and cooled. The result is a deep green colored oil with tons of basil flavor.

Next up – linguini carbonara. Stay tuned.

Filed Under: appetizer Tagged With: basil oil, beets, divine dining, salad

Divine Dining Redux #5 – Blueberry Lavender Ice Cream

Divine Dining Redux #4 – Meatballs in a Creamy Mushroom Sauce

Divine Dining Redux #3 – Creamy smooth gazpacho

Divine Dining Redux #2 – Linguini a la Carbonara

Divine Dining Redux #1 – Roasted Beet Salad with Basil Oil

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