Posts tagged: recipe
Bridge Press Cellars owner Melody Padrta shared this recipe for steak that pairs perfectly with the winery's 2009 Walla Walla Valley Merlot.
Look for a question and answer with owners Melody and Brian Padrta in the Food section on Wednesday (July 31). They have a new winemaking and tasting room facility at 39 W. Pacific Ave. in Spokane.
Rib-eye Steak with Poblano Chilies, Crimini Mushrooms and Caramelized Onions
From Bridge Press Cellars
2 ribeye steaks, about 1 to 11/2 inches thick
2 cloves garlic, mashed
1/4 cup extra virgin olive oil
3 poblano chilies
1 onion, sliced
8 ounces crimini mushrooms, sliced
2 tablespoons olive oil
1/4 ounce dried porcini mushrooms
1/2 pound tomatillos, husks removed
3 cloves garlic, paper left on
1/2 teaspoon dried oregano
1/2 cup chicken stock
2 tablespoons cream
Salt and black pepper
A couple hours before you plan to cook the steaks, rub them with the garlic and olive oil, and season well with salt and pepper. Cover and refrigerate.
Meanwhile, char the poblanos over an open flame or under the broiler until blackened on all sides. Set aside in a small bowl until cool enough to handle. Using a small paring knife, scrape off all the blackened skin. Remove the seeds and cut into thin strips. Heat a small skillet over high heat, add the onions and olive oil. Toss to coat and saute until onions start to caramelize. Add the crimini mushrooms and two of the sliced poblanos. Cook until onion and mushrooms are soft. Season with salt and pepper. Preheat oven to 400 degrees.
To make the sauce, soak porcini mushrooms in warm water and allow to soak for 20 minutes. Strain broth through fine mesh strainer and discard mushrooms. Toast the tomatillos and garlic cloves in a dry skillet until charred on all sides and beginning to soften. Remove and when cooled, peel the garlic cloves. Place in a blender with the oregano and remining poblano chili. Process to a rough paste. Pour into a small saucepan. Add the porcini broth and chicken stock and reduce over medium heat to thicken. Add the cream and bring to a boil. Season with salt and pepper and set aside.
Heat a large ovenproof skillet over high heat, and when hot add steaks. Sear both sides until well caramelized. Transfer pan to oven and continue cooking until desired doneness, 3-5 minutes for medium rare. To serve, spoon sauce over the steaks and top with caramelized onions and mushrooms.
Yield: 4 servings
Here's the link storm from the Fresh Sheet in Wednesday's food section.
All of the details for the national contests at this year's Spokane Interstate Fair can be found in the exhibitors guide on the fair website. The Spokane Interstate Fair will be held Sept. 7 through 16.
Ghirardelli Rocky Road Cupcakes
From Ghirardelli, www.ghirardelli.com
2 cups Ghirardelli 60 percent bittersweet chocolate chips, divided
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons all purpose flour
1/4 teaspoon baking powder
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup mini marshmallows
Preheat the oven to 350 degrees with a rack in the lower third. Prepare muffin pan by placing paper liners in cups and greasing or spraying top surface. Grease or spray the top surface of the pan with nonstick spray and line the cups with paper liners. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt 1 1/4 cups of the chocolate chips with the butter, stirring frequently until melted and smooth. Remove the chocolate from the heat and let it cool to lukewarm.
Meanwhile, in a small bowl, whisk the flour and baking powder together thoroughly. In a large bowl, beat the eggs, sugar, and salt with an electric mixer on high speed for 2 to 3 minutes until the mixture is very pale and thick.
Scrape the warm chocolate over the egg mixture and fold it in with a large rubber spatula. Sprinkle the flour into the bowl with half of the remaining chocolate chips and half of the walnuts. Fold just until the ingredients are blended.
Divide the batter evenly among the lined cups. Sprinkle the tops with marshmallows followed by the remaining walnuts and the remaining chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden brown.
Set the pan on a rack to cool for 5 minutes. Run the tip of a table knife around the top of each cupcake to detach any melted marshmallow or chocolate from the pan. Let the cupcakes cool until firm enough to remove from the pan. Serve warm or at room temperature.
Yield: 12 cupcakes
The Pacific Northwest Barbecue Association will host the Jackass Kickin’ BBQ Cook-off on June 29 and 30 at the Sunnyside Elementary School, 790 Bunker Ave., Kellogg, Idaho. The competition is a Kansas City BBQ Society sanctioned event and Idaho state championship with a $5,000 purse. Entry details are online here.
Barbecue eaters can get a taste of the action on Saturday, June 30 at the public barbecue dinner from 3 to 6 p.m. More details about those activities are online.
And yes, I lost my mind and typed in the wrong recipe from “Pops! Icy Treats for Everyone.”
Here's the recipe for the Caramel Latte Pops … really.
Caramel Latte Pops
6 to 8 shots freshly brewed espresso or more if desired
4 1/2 cups milk
1/4 cup caramel sauce
1/4 cup finely diced soft caramel candies
Put the espresso in a bowl.
Stir in the milk, caramel sauce and caramel candies.
Pour the mixture into the pop molds. Insert the sticks. Freeze for at least 6 hours.
Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds. Serve.
Yield: 6 (8-ounce) pops