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FEATURED RECIPES
Each month, the San Francisco Chronicle's Food and Wine staff carefully considers the food and wine pairings for our wine club to give members a complete culinary experience. Take a look at a selection of our recipes:
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Pictured: Pulled-Pork Sandwiches with Kalamata Coleslaw |
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GREEN GARLIC AND SPINACH RISOTTO
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Serves: 4
Ingredients:
2 tablespoons olive oil
1 cup diced yellow onion
2 to 2 1/2 cups thinly sliced green garlic, white and pale green part only, tough outer layer removed
4 ounces baby spinach leaves, thick stems removed
2 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/2 cup dry white wine
Approximately 4 cups chicken broth, hot but not simmering
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Instructions:
Heat the olive oil in a 4-quart saucepan over moderate heat. Add the onions and garlic, stir to coat with oil, cover and reduce heat to low. Cook until the onions and garlic are softened, about 15 minutes. Uncover and continue to cook for 2 to 3 minutes, stirring occasionally to make sure nothing is sticking.
While the onions and garlic cook, put the spinach in a food processor with 1 tablespoon of the butter. Process until finely chopped.
Add the rice to the saucepan, increase heat to moderate and cook until hot throughout, about 2 minutes. Add the wine and simmer until it evaporates. Begin adding the hot broth, 1/2 cup at a time. Stir often, adding more broth only when previous addition has been absorbed. It should take 20 to 22 minutes for the rice to become al dente and absorb all or most of the broth. When it is, in your judgment, a minute away from doneness, stir in the spinach-butter mixture. Cook, stirring, for about 1 minute, then remove from heat and stir in the remaining 1 tablespoon butter and the Parmesan. Taste and adjust seasoning. Serve in warm bowls.
NOTE: If green garlic isn't available, you can substitute leeks and add ½-1 clove thinly sliced garlic to the initial saute.
PER SERVING: 450 calories, 12 g protein, 62 g carbohydrate, 15 g fat (6 g saturated), 21 mg cholesterol, 124 mg sodium, 3 g fiber.
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PULLED-PORK SANDWICHES WITH
KALAMATA COLESLAW
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Coleslaw is an integral part of a North Carolina-style pulled-pork sandwich, adding crunch and texture. This version is less acidic, pungent and spicy than some, so it can better pair with wine. You can always add more vinegar, some cayenne and a touch of sugar if desired.
Serves: 4-6
Ingredients:
For the pork:
1 teaspoon dried thyme
1 teaspoon ground fennel seed
1 teaspoon ground cumin
1 teaspoon smoked paprika
3/4 teaspoon freshly ground pepper
2 1/2 pound bone-in pork butt or 2 pounds boneless
Olive oil
Kosher salt
1 medium yellow onion, halved and thinly sliced
3 medium cloves garlic, peeled and smashed
1/2 cup white vinegar
1 cup beef stock + more as needed
For the sauce:
3 tablespoons tomato paste
1/2 cup water as needed
2-3 tablespoons ketchup
3 tablespoons white distilled vinegar
1-2 teaspoons Worcestershire sauce
1 teaspoon garlic salt or to taste
6 buns
Kalamata Coleslaw (see recipe, to right)
Instructions:
For the pork:
Rub thyme in between your fingers to release oils. Combine the thyme, fennel seed, cumin, smoked paprika and 1/2 teaspoon of the pepper. Spread evenly over pork; cover with plastic wrap and refrigerate 4-6 hours or overnight.
Preheat oven to 275º. Select a lidded pan just large enough to hold the pork. With the pan over medium to medium-high heat, add 1-2 tablespoons olive oil. Season pork with salt then brown all sides; remove from pan and set aside. Discard any burned bits in the pan then add the onions, a sprinkle of salt and more oil if needed. Reduce heat to medium-low and cook onions until soft and translucent, adding the garlic cloves toward the end of the cooking. Add the vinegar and stock to deglaze the pan. Stir in tomato paste then bring mixture to a boil.
Place pork in the pan. Add water or more stock as needed to bring the liquid level to about half way up the pork. Cover pan and place in the oven. Cook for 2 1/2 -3 hours; check the liquid level and turn the pork every 45 minutes or so until the meat is falling off the bone and a knife inserted into the thickest part meets no resistance.
For the sauce:
Remove meat from pan and cool for at least 10 minutes before shredding it. Discard garlic cloves and skim any fat from the liquid and onions in the pan. If a lot of liquid remains, bring to a boil and reduce to about 1 1/2-2 cups before stirring in the ketchup, vinegar, Worcestershire sauce, remaining 1/4 teaspoon pepper and garlic salt. Add the pulled pork back into the pan, mix with the onion and sauce. Taste and adjust seasonings. Keep warm until ready to serve or cool and refrigerate. Reheat in a 325° oven or in a pan over medium-low heat, stirring occasionally. Add water or broth as needed to keep moist. Serve on buns with a generous spoonful of Kalamata Coleslaw on top.
Per Serving: 570 calories, 30 g protein, 40 g carbohydrate, 33 g fat (9 g saturated), 93 mg cholesterol, 1,060 mg sodium, 3 g fiber.
For the Kalamata Coleslaw
Ingredients:
1/4 head green cabbage, cored and thinly sliced
1 large carrot, peeled and grated
1 1/2-2 tablespoons cider vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon whole celery seed
3 ounces pitted kalamata, chopped
Kosher salt and freshly ground pepper to taste
Pinch of sugar as needed
Instructions:
Mix the cabbage and carrot together in a bowl.
Just before serving, dress with vinegar and oil, sprinkle with celery seed and toss with the chopped olives.
Season the coleslaw taste with kosher salt (the olives will add some saltiness) and pepper. If it seems too tart and vinegary, add a pinch of sugar.
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MEAT LOAF WITH MUSHROOM
& TOMATO SAUCE
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This egg-filled version has roots in both Italian and Sephardic cooking from the Middle East. Paired with a rich tomato sauce and Cru Beaujolais, it brings together the rustic and refined. The tomato sauce echoes the fruit in the wine and balances the dish.
Serves: 4-6
Ingredients:
For the meatloaf:
1½ pounds ground beef, not too lean
2-3 slices bread (for about 1 cup fresh breadcrumbs)
1 small to medium onion
3 cloves garlic, minced
4 tablespoons chopped flat-leaf parsley
2 teaspoons chopped fresh thyme
2 eggs, lightly beaten
2 teaspoons salt + more to taste
1 teaspoon freshly ground black pepper + more to taste
3 hard-boiled eggs (optional)
1½ cups Quick Tomato Sauce (see recipe)
3 tablespoons olive oil
½ pound cremini mushrooms,
sliced ¼-inch thick
½ cup beef broth
Truffle salt, optional
For the sauce:
1 can (28 ounces) whole plum tomatoes, with their juices
1/2 cup canned tomato puree
Salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces, or 2 tablespoons extra virgin olive oil (optional)
Sugar or honey to taste.
Instructions:
For the meatloaf:
Preheat oven to 350°.
Put the meat in a mixing bowl. Tear up two or three slices of bread and pulse in the food processor to get soft crumbs. Measure 1 cup for the recipe, but keep the rest on hand. Cut up the onion and put it in the bowl of the food processor. Pulse it until it is very finely chopped. Add the garlic, parsley and thyme and pulse one or two times. Add the beaten eggs and pulse until combined. Now add the breadcrumbs and pulse once. The mixture should be moist, not wet. (If it is too wet add a bit more breadcrumbs.) Add this mixture to the beef. Add 2 teaspoons salt and 1 teaspoon pepper and mix well with your hands to integrate the onion and bread mixture into the meat.
(Alternatively, if you do not want to use a food processor grate the onion with the fine holes of a box grater. Soak the bread in water and then squeeze it dry. In a bowl, combine the beef, parsley, thyme, garlic, and onion and bread. Mix in 2 eggs and season all with 2 teaspoons salt and 1 teaspoon pepper. Mix well with your hands until all of the ingredients are well integrated.)
Fry up a tiny patty of the mixture in a small saute pan, taste and adjust seasoning if necessary.
Oil a baking sheet. Form half of the meat mixture into a rectangle and place in the center of the pan. Make an indentation lengthwise down the center, and place the hard-boiled eggs, if using, in a row in the indentation. Cover the eggs with the remaining ground meat mixture, covering them fully. Pushing on the meat with the tines of a fork, form the mixture into a rectangular loaf and smooth the top and sides. Spread just enough of the Quick Tomato Sauce on top to cover the loaf, spreading it with the fork. Place the baking pan in the oven. Bake until cooked through, about 1 hour to 1 hour and 15 minutes. Your nose will tell you when it is done. The loaf will be crusty, browned and firm, and your house will smell wonderful.
While the meat loaf bakes, heat the olive oil in a saute pan and saute the mushrooms over medium heat until tender. Add beef broth and remaining Quick Tomato Sauce and simmer for a few minutes.
Remove the meat loaf from the oven, slide a wide spatula underneath, and transfer to cutting board. Let rest 10 minutes and then slice with a serrated knife.
Heat the mushroom tomato sauce. Add truffle salt to taste. Spoon this over the sliced meat loaf.
Per serving: 390 calories, 28 g protein, 12 g carbohydrate, 25 g fat (8 g saturated), 247 mg cholesterol, 1,002 mg sodium, 2 g fiber.
For the sauce:
Place the tomatoes and their juices in a food processor and process until finely chopped but not liquefied. Transfer to a heavy saucepan. Stir in the tomato puree and place over low heat. Bring to a simmer and cook, stirring often, until the sauce is slightly thickened, about 20 minutes. Season with salt and pepper. If desired, stir in the butter or olive oil, and the sugar to balance the flavors. The sauce will keep for up to 4 days in the refrigerator.
Per 1/4 cup: 15 calories, 1 g protein, 4 g carbohydrate, 0 fat (0
saturated), 0 cholesterol, 101 mg sodium, 1 g fiber.
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CASHEW-CRUSTED CHICKEN PAILLARDS AND
CREAMY LENTILS & POTATOES
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This dish needs a moderate to full-bodied white wine with a touch of richness to complement the toasted cashews; almonds or pistachios are other options for the crust.
For a comforting side dish to pair with these wines and the chicken, cook yellow lentils and potatoes. The crunch of the crust contrasts with the soft texture of the lentils and potatoes.
Serves: 4
Ingredients:
6 ounces roasted, salted cashews
3 8-ounce boneless, skinless chicken breasts (see Note)
Kosher salt and pepper
3 teaspoons stone-ground or Dijon mustard
1 tablespoon olive oil, or as needed
Instructions:
Finely and evenly chop the cashews and place in a shallow dish; set aside.
Slice each breast on the diagonal into four even pieces (to increase surface area). Place each piece between two pieces of heavy plastic wrap; use a small skillet or a mallet to flatten each piece until itÕs about 1/4- to 3/8-inch thick. Season both sides with salt and pepper. Thinly coat one side of each paillard with mustard, about 1/4 teaspoon. Place the paillards -- mustard-side down -- in the cashews, pressing the nuts into the mustard.
Cook in a nonstick saute pan with a little oil over medium to medium-low heat, placing the nut-side down first. Turn the piece as soon as the edges of the chicken begin to turn opaque. Finish cooking, about 1 1/2 -2 minutes total per piece. Cook in batches as needed, wiping the pan between batches so the loose bits donÕt burn. Serve immediately.
Note: If pounding the paillards in advance, keep the pieces separated with plastic wrap.
Per Serving: 460 calories, 42 g protein, 13 g carbohydrate, 28 g fat (6 g saturated), 94 mg cholesterol, 443 mg sodium, 2 g fiber.
Creamy Lentils & Potatoes
This dish is a good side dish for fish, chicken or pork, but also makes a great vegetarian option. Yellow split peas can be used if yellow lentils are hard to find.
Serves: 6
Ingredients:
2 tablespoons olive oil
1 cup finely diced onions
1 teaspoon minced garlic
3-4 tablespoons coconut cream (see Note)
1/4 teaspoon ground cumin
1 bay leaf
1 3-inch cinnamon stick
1 pinch saffron in 1/2 teaspoon lemon juice + more juice as needed
1 large carrot, finely diced (about 3/4 cup)
1 cup yellow lentils, picked through and rinsed
1 cup chicken or vegetable broth
1 cup water
1 large Yukon Gold potato, in small dice (about 1 cup)
Kosher salt and pepper
Chopped parsley for optional garnish
Instructions:
Heat the oil in a medium saucepan over medium heat. Add onions and cook until translucent, then add the garlic. Continue to cook until garlic is aromatic. Add 3 tablespoons of the coconut cream, cumin, bay leaf and cinnamon stick; cook until coconut cream starts to separate and spices are incorporated. Add the saffron and lemon juice, carrots, lentils, broth and water. Bring to a simmer and cover partially with lid. Simmer, stirring occasionally, until lentils are slightly al dente -- about 20-30 minutes.
Add the potatoes, season with salt and pepper; continue to cook until potatoes and lentils are cooked through, stirring occasionally, about 10-15 minutes more. Add more water or broth as needed so mixture is just covered. Remove cinnamon stick, which may need to be removed sooner, if the flavor becomes too strong. If needed, uncover and simmer further for desired consistency. Taste and adjust seasoning, adding more lemon juice if needed to brighten the flavors and the remaining coconut cream for richness, if desired. Garnish and serve.
Note: Coconut cream is the thick portion of coconut milk that rises to the top before the can is shaken. Chaokoh and Mae Ploy are good brands; save the leftover coconut milk for another use.
PER SERVING: 210 calories, 11 g protein, 29 g carbohydrate, 7 g fat (2 g saturated), 1mg cholesterol, 34 mg sodium, 11 g fiber.
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for $39.95 per month.
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