Anchovy Lemon Dip with Green Beans
January 29, 2010 by Maria · Leave a Comment
1 cup plus two tablespoons sour cream, divided 2 tablespoons water 1 (2 ounce) can flat anchovy fillets in oil, rinsed and drained 2 garlic cloves, finely chopped 1/3 cup mayonaise 1 to 2 tablespoons fresh lemon juice 1 and 1/2 pounds green or wax beans, trimmed 1. Stir together 2 tablespoons sour cream with
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Roasted Salmon & Beet Salad with Spinach & Orange Vinaigrette
January 29, 2010 by Maria · Leave a Comment
I made this the other night, just for Rob and me. It was outstanding with our Pinot Gris and now I can’t wait to serve it to friends. Serves 4 1 pound beets, peeled and cut into small wedges 2 teaspoons extra virgin olive oil Coarse salt and fresh black pepper 1 pound salmon fillets,
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Pan Seared Shrimp with Chipotle Lime Glaze
January 29, 2010 by Maria · Leave a Comment
Serves 4 Each week I get new recipes delivered to my e-mail in-box from Lynne Rossetto Kasper and The Splendid Table. This is a new favorite — I serve it with that Latin American staple, rice and beans. It is delicious with chilled Big Fire Pinot Gris. 1 chipotle chile in adobo, minced 2 teaspoons
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Provencal Lemon Chicken with Olives & Garlic
January 29, 2010 by Maria · Leave a Comment
Serves 4 to 6 — the flavors of this dish mellow beautifully if reheated the next day. 1/4 pound large green olives 1/4 pound Kalamata olives 1 (3 and a half to 4 pound) chicken 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper 2 teaspoons herbes de Provence 2 tablespoons olive oil 1 and 1/2
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Baked Fish with Roasted Potatoes, Tomatoes & Salmoriglio Sauce
January 29, 2010 by Maria · Leave a Comment
6 cups peeled red potatoes, cut into 1/8 inch slices (about 2 pounds) 4 cups thinly sliced fennel bulb (about 2 small bulbs) 1 tablespoon olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 teaspoon fennel seeds 3 garlic cloves, minced 3/4 cup dry white wine 6 tablespoons chopped flat
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Crab Salad with Wonton Crisps & Lime
January 29, 2010 by Maria · Leave a Comment
Makes 8 servings Ingredients for wonton crisps: 8 square wonton wrappers, thawed if frozen About 6 cups vegetable oil Ingredients for crab salad: 1 teaspoon finely grated fresh lime zest 1 and 1/2 tablespoon fresh lime juice 1/4 teaspoon hot sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 2 and 1/2 tablespoons olive oil 1
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Seafood Stew with Saffron Aioli
January 29, 2010 by Maria · Leave a Comment
I love this big Seafood Stew for a party. It never fails to please. It is lovely with Pinot gris and, like many dishes, equally scrumptious with Pinot noir. I serve it in wide flat bowls and float a crostini which has a good sized dollop of the Saffron Aioli on it, in the middle.
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Grilled Goat Cheese Tortilla Sandwiches with Mango Lime Salsa
January 29, 2010 by Maria · Leave a Comment
1 ½ cups crumbled goat cheese 1 tablespoon minced garlic ¼ cup roughly chopped fresh cilantro or parsley 2 tablespoon minced canned chipotles 1 tablespoon ground cumin salt and freshly cracked pepper to taste 8 (6 inch) flour tortillas Mango Lime Salsa (recipe follows) 1. In a small bowl, combine the goat cheese, garlic, cilantro,
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Roast Lamb with White Beans
January 29, 2010 by Maria · 2 Comments
Serves 6 to 8 If you’re a fan of Ina Garten, as I am, you’ll recognize this as her recipe from Barefoot in Paris. It is, like many of her dishes, perfect in its simplicity. I have made it several times and always with great success. 14 ounces drief Great Northern beans, soaked overnight 1
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Butterflied Chicken with Lemon & Rosemary
January 29, 2010 by Maria · Leave a Comment
Serves 4, more if there are lots of sides This version of roast chicken — one of the most sublime foods on earth, if you ask me — comes from Nigella Lawson’s Forever Summer. It’s so simple it almost doesn’t need a recipe. 1 butterflied chicken (organic, or at least free range if you can
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in our downtown McMinnville 
