Plank Roasted Pears

I realize I haven't blogged in a while and people have been asking me to post something ... anything! I wanted to be sure it was post worthy and OMG .... this is! Thanks to my gal pal Lara Barnum for testing this recipe with me and being such good company all the time.

This recipe will feed four as a nice side (to grilled pizza). Or four lunching ladies as the main dish.

2 cedar (or your choice) grilling planks, soaked in water for at least 1 hour before using.
4 large Anjou or Bartlett pears
2 TBSP unsalted butter, melted
2 TBSP honey
1/2 cup Gorgonzola, crumbled
4 cups mixed green salad

1/4 cup Lemon Caesar Vinaigrette (optional)

Lemon Caesar Vinaigrette

2/3 c EVOO
3 TBSP fresh lemon juice
2 TBSP anchovy paste
1 TBSP white balsamic (or whatever vinegar you like)
1 TBSP lemon zest
1 clove garlic minced

Prepare fire in grill. Let it get super hot. You can prepare Lemon Caesar Vinaigrette while your grill gets hot. Cut pears in half length wise (leaving stems in tact for presentation). Remove core. On baking sheet, place pears core side up. (I cut a flat surface on the bottom to create a level canvass). In bowl, mix melted butter w/honey. Brush pears with this mix. Sprinkle pears w/cheese.

Place planks on the hot grill grate and close lid. When planks start to smoke and pop (and smell heavenly) about 3-5 mins, open lid and turn planks over. Place pear halves on planks core side up. Cover and roast for 12-15 mins until pears are scorched around the edges and the cheese has melted (OMG YUM!!). Serve over mixed green w/Lemon Caesar Vinaigrette.

The photo shows the plank on fire, but don't worry the pears were delicious and I plan on making this again and again!

Tina's Tipsy Today - Spa Water!

This isn't REALLY a recipe, and a lot of you already know this yummy alternative to water. I try to drink around 60+ ounces each day, and that can get ... well ... boring! Slice lemon and cucumber (I like the English cukes) into a pitcher and sip on it all day. It also helps me to hold off the afternoon "snack attacks". If you have any other "get more water tips" feel free to share below! I'm always looking for ideas.
* Just a note, this really doesn't keep well overnight and can get bitter tasting on the 2nd day, so only make what you will drink in a 24 hour period.

WINE TIME - Cupcake Prosecco

This will be my first wine review. Not that anyone cares what I think or drink ... or maybe you do! It seemed only appropriate with my love of Prosecco that the first review be about this unoffensive little drink.

For those that don't know what Prosecco is, it is an Italian sparkling wine made in the northern Veneto region. It is not too sweet and not to dry. It has a lower alcohol content than most wines, but higher than beer. Usually around the 10-11% range. A lot of people who don't like sparkling wine, really do like Prosecco.

While living in Italy I had the unique opportunity to travel the Prosecco Road and stop into countless wineries, sample and buy direct. I could get an outstanding bottle for around 4 Euro (in those days that was about $7, now the exchange rate is even better and it would be around $5.50 - $6) I miss those days! This first photo was taken in August shortly before harvest:

The following photo is of the Prosecco grape from which my little darling is made!

Enough about me ... on to the review!

I've sampled different wines from the Cupcake winery and all seem to be well done, mass produced, mainstream, and reasonably priced. For more info on Cupcake, I've provided a link:

http://www.cupcakevineyard.com

When I saw Wegman's had Cupcake Prosecco priced at $8.99 a bottle, I thought "well, that ain't too bad sister". So I picked up a bottle and am now sipping my first taste. Here is how Cupcake describes this wine in snooty wine language:

This Prosecco offers a lively fruity nose of peaches and nectarines which persist to the palate with soft, creamy citrus accents that finish with a gratifying burst (OH MY!!!).

OK, whatever ... in Tina language .... There is nothing bitter or offensive about this Prosecco. Sure, I taste the peaches and nectarines, but what stays with me is the freshness of the drink entirely and zero bitter after taste. At $8.99 a bottle, you really can't go wrong and it is a guaranteed crowd pleaser. I've never known anyone who has tried Prosecco and hasn't loved it. If you are serving this to wine snobs (please snobbersons, get real,  I see you hiding in the corner drinking The Cube anyway), I would pour in a separate room and serve on a tray. The only turn off may be the generic perception of the Cupcake Vineyard name. They don't seem to do anything outstanding, but they also don't do anything bad! And the price is always right.

Thank you for reading, I consider it my obligation to you, the reader, to sample wine and report on it. And I do it with abundant joy! Until the next WINE TIME! Cin cin!

Mexican Corn Soup

Unlike my previous post of Guy Fieri's soup that only needed a few tweaks. This one was tweaked so much, I really can't give credit to Ingrid Hoffmann, except to say I used her base, which was so bland and boring I fell asleep while stirring. Seriously Ingrid, I love ya honey, but don't be afraid of  little flavor and a dash of spice. Also, the original recipe called for flat leaf parsley instead of cilantro. I can only assume Ingrid, or someone near and dear to Ingrid does not like cilantro, b/c I tried the soup both ways, and cilantro was clearly the right choice. But if you are one of those who has a strong dislike for coriander seed's leafy product, then flat leaf parsley will do. Sorry, all was consumed at cooking club before I could snap a photo!

Serves 4 hungry people as a meal, or as many as 10 as a starter course.

Ingredients

• 4 ears fresh or 3 cups frozen, thawed corn kernels
• 2 medium tomatoes, roughly chopped
• 2 cups chicken broth (I actually used vegetable stock, you can use either)
• 1/2 teaspoon dried oregano
• 4 slices thick cut bacon
• 1/2 onion, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• Coarse salt and freshly ground black pepper
• 1 package of baby red, yellow, orange peppers (or one large red pepper) roasted (see Tina's Tipsy, Roasting Peppers)
• 1/2 teaspoon roasted ground cumin (See Tina's Tipsy Roasted/Toasted)
• 1/2 teaspoon ground Chipotle chili pepper
• 1/2 teaspoon toasted cumin seed (See Tina's Tipsy Roasted/Toasted)
• 1/2 cup sour cream, optional
• 3 tablespoons chopped fresh cilantro
• 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or any shredded cheese, optional
• Tortilla chips (optional)
• 3-4 chopped fresh jalapenos (optional)

Directions

If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 1 cup of broth, and oregano. Puree until smooth. Set aside.

In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.

Add tomato-corn puree to saucepan with remaining 1 cup of broth. Bring to a low boil and add remaining whole corn kernels, peppers and spices. Simmer over medium-low heat until thickened, about 20 minutes.  Season with salt and pepper.

Mix in half of the cilantro and sour cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining cilantro, crumbled cheese, tortilla chips and jalapenos.

Ginger-Carrot Soup

Guy Fieri's recipe w/just a few little Tina tweaks. No offense meant to the dude who wears more jewelry and has twice as much hair dye on his scalp than me! It just needed a Tina touch.

Serves as many as 10 as a first course, but I would not count on this to fill manly men's belley as a main course option.  

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped sweet onion
• Kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled ginger
• 1/2 teaspoon toasted coriander seed (see Tina's Tipsy - Roasted/Toasted)
• 2 pounds carrots, peeled and chopped
• 1 medium russet potato, peeled and chopped
• 6 cups low-sodium chicken or vegetable stock
• 1/2 teaspoon roasted ground ginger (see Tina's Tipsy - Roasted/Toasted)
• 1/4 cup pine nuts
• 1 1/3 cups plain low-fat Greek yogurt
• 1 teaspoon honey
• 1 teaspoon minced fresh thyme
• Freshly ground pepper

Directions

Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and toasted coriander cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato, roasted ground ginger and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.

Meanwhile, in a small saute pan (you can use the same pan which you toasted the coriander) over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.

I made this today for cooking club and left the "toppings" at home. Tried it just now w/toppings and they are a wonderful compliment! So, don't be like me and forget the toppings!

Tina's Tipsy Today - Roasted/Toasted!

Here's a quick tip b/c I am about to post two new recipes that both use this line of spice I have found. "What's the big deal you say? McCormick has been making spices for years!?!" Here's the big deal, this line I've found of ROASTED spices brings a unique new depth of flavor to your usual dishes. They really perk up your old standards. Here are just three that I have fallen in love with, I'm sure there are more to be investigated:

Roasted Ground Ginger
Roasted Saigon Cinnamon
Roasted Ground Cumin

I can find these in my commissary, so you shouldn't have to go to a specialty store. Look for the yellow label on the normal McCormick bottle.

Also, the two recipes I am adding call for toasted seeds (cumin and coriander). This also brings out oils and intensity and worth the spin in the pan ... careful not to burn!

Tina's Tipsy Today - Roasted Peppers

Yes, I am feeling tipsy again, but this time it is roasted peppers. All colors and varieties can be roasted. I'm going to concentrate on red, yellow and orange for this post to simplify. If you haven't roasted peppers, it is so easy and even people who don't like peppers end up liking the roasted option.

Also, these puppies are full of vitamin C ... something we all need more of in these winter months.

Quick how to:
Either on outdoor grill, under the oven broiler, or gas cook-top on the stove ... blacken the skin to blistered and almost burnt looking ... don't worry it will still taste good. Wrap peppers in a damp, cold towell until cooled. Skins will peel right off. Discard skins, stem, seeds and overly stringy inner veins (these just have a not so good bitter taste). Now you're left with a product you can do all sorts of things with. I put them in a pretty glass jar in my fridge w/ a little EVOO and they keep for up to a week. Here are just a few of my favorite things (remember this is only red, yellow, and orange varieties).

* Puree and add to any Italian red sauce for a unique depth of flavor.
* Use as an unexpected layer on a sandwich or wrap in place of a tomato.
* Buy the adorable baby ones, keep them whole, but discard the stems (they have very few seeds) fill w/herbed goat cheese or cream cheese and you have the incredible disappearing appetizer!
* My secret sauce: puree 3 roasted reds w/fresh basil, balsamic and EVOO (eyeball  measurements to your taste) cook on stove top for about 5-10 mins to let the flavors meld. Serve warm over grilled pork tenderloin.
* Chop and add to most any soup.
* Enhance the flavors of regional cuisine from Asian, to Mexican and Italian by chopping, or making pretty colorful strips.
* Chop and add to your favorite meatloaf or meatballs
* Add to a basic hummus recipe like this one: http://www.foodnetwork.com/recipes/dave-lieberman/hummus-dip-recipe/index.html
* Finely chop or puree and add to a stick of softened butter w/your other favorite ingredients to make a compote (very trendy right now) these compotes freeze nicely and can be used in many different ways.

Really the ideas are endless and I like keeping them on hand for lots of low-cal/fat uses. If you don't want to go through the process of roasting your own, you CAN buy them in a jar at all grocery stores (look in the olive/pickle section) but you'll sacrifice nutrition b/c they may be packed in oil and contain more sodium than you care for. Feel free to add your ideas and comments!

FUN FOOD FACT!!! Peppers are NOT vegetables! They are technically a fruit. Anything with a seed is considered a fruit! Chew on that for a while!

Until the next time I am feeling tipsy! Your Cucina Regina!