recipe

Carrabba’s Sausage And Lentil Soup Recipe For Father’s Day

Potatoes Picante, Grilled Prosciutto Wrapped Peaches, Charred Corn Burrata Salad…find fabulous tapas recipes on the Roanoker Magazine blog. Here’s the link:

https://theroanoker.com/blogs/behind/it%E2%80%99s-time-for-tapas/

Did someone say SOUP?!

Here’s the most delicious soup you can serve Dad on his special day.  Tastes like a yummy chili with the spicy addition of Italian sausage.  Our bubbly friends Judy and Bill served this to us for an Italian themed dinner and I loved it so much I made it for dinner the very next evening!  Bill found the recipe on Copykat.com:

Carrabba’s Sausage and Lentil Soup

Serves 8

Ingredients

  • 1 cup diced white onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 1/2 teaspoons salt
  • 2 tablespoons butter or olive oil
  • 1 pound Italian sausage
  • 1 48 ounce package low sodium chicken broth
  • 1 1/2 teaspoons Italian seasoning (I used Cavender’s Greek Seasoning)
  • 1 14.5 ounce can diced tomatoes
  • 1 cup brown lentils (I used red lentils)

Directions

In a large pot add onions, carrots, garlic, and celery and either butter or vegetable oil. Saute until the onions are transparent. Add sausage, and cook until browned. If the sausage is fairly lean drain the excess oil.

Add chicken broth, Italian seasoning, diced tomatoes and brown lentils. Cover with lid. And simmer for about 1 hour. You may want to add some additional water if too much water cooks out during the cooking process.

We found this 2016 Izadi Blanco Rioja to be an excellent pairing with the sausage and lentil soup. A blend of 80% Viura and 20% Malvasía grapes. Creamy texture with a fruit-driven freshness that balances well with the spicy flavors in the soup. Available on-line or locally at Mr. Bill’s Wine Cellar.

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Spring Fun With Champagne And Chocolate Lace Cookies!

It’s Spring…time to get out of the house and have some FUN!

Oatmeal Lace Cookies are THE BEST COOKIES!  Perfect for a Spring picnic.  The recipe is compliments of Gloria Smiley, Food Stylist Extraordinaire.  She served them for lunch when we visited her in Atlanta, Georgia and I didn’t want to look like a piglet, but I just could not stop eating them. They are so GOOD!  Thank you Gloria for sharing your recipe! 

OATMEAL LACE COOKIES

        These cookies are adapted from Nick Malgieri’s Lace Cookies.  There are many variations and substitutions, such as ground nuts instead of oatmeal; maple sugar instead of regular sugar, and sandwiched with bittersweet chocolate, yum.

8 Tablespoons unsalted butter, melted and cooled

1 cup rolled oats, finely chopped – pulse in a food processor

1 cup sugar

½ teaspoon salt

1 egg

1 teaspoon vanilla extract

1 teaspoon orange juice

  1. Preheat oven to 350 degrees.  In a bowl, stir together melted butter, oatmeal, maple sugar, salt, egg, vanilla extract and orange juice.  Stir until all ingredients are well incorporated.
  1. Using a½ teaspoon measure, drop the batter onto sheet pans either lined with Silpat or buttered foil.  The cookies will spread, so leave at least 2 inches between each cookie.
  1. Bake the cookies for about 8 to 10 minutes, or until they are brown around the edges.  Remove from oven and slide the Silpat or foil onto a cooling rack.
  1. When the cookies are cool, lift them off the Silpat or foil and store in between sheets of parchment or wax paper in a container with a tight fitting lid.
  1. To make sandwiches, melt 6 ounces of bittersweet chocolate and spread on the bottom side of half the cookies; then cover with another cookie, top side up.  Store in the same manner as above.

Chambong!

$35 on-line or locally at Wine Gourmet in Roanoke, Virginia.  What is it?!  The Chambong is used for the rapid and enhanced
experience of sparkling wine / champagne consumption.  http://www.chambong.co/about/

Here’s their story from their website…they say it’s magical!

The origins of the first Chambong came about in early 2014, during a moment preempting the Super Bowl. We had an epiphany the week prior of the big event to create a “Super…Bowl.” The resulting device of our imagination harnessed an ability to hold an extraordinary amount of cannabis, however was sadly non-functional as a smoking apparatus. Fortune would prevail several evening later, while onlookers examining the piece remarked at how it looked like a fantastic wine “shooter”.  They promptly filled it with Champagne and experienced the resulting magic…And thus was born the glory that is — The Chambong.

Pop A Ball!

https://popaball.co.uk/

These fun little balls are made in the UK. I found the peach and strawberry flavors to be delightful. I enjoyed watching the balls dance around in my glass, but the set only came with one straw which would be awkward if serving more than one flute at a time. Fun for a one time party trick if you want to spend around $15 for a pack of two. I purchased them on eBay since Popaball in the UK does not ship to the United States.

MIMI ROSÉ SPARKLING WINE 

Grenache varietal. Notes of white flowers, fleshy white fruits, and citrus too. Serve as an aperitif or with dessert.  Perfect for porch sippin’ on a warm sunny day. Available on-line and locally at Mr. Bill’s Wine Cellar in Roanoke, Virginia.

River and Rail Restaurant

Cure For Sorrow Cocktail

Coconut Infused Buffalo Trace Bourbon, Bonal QuinQuina, House Tepache, Banana-Cream Syrup, Lime, Tiki Bitters. Pineapple, Coconut, and hints of spice. Shaken and served over a large ice cube. Grated cinnamon and pineapple wedge garnish. YUM!

Pop over to the Roanoker Magazine blog to enjoy my Beets, Bacon and Blue Salad (blue cheese and blueberries) recipe. Here’s the link:

https://theroanoker.com/blogs/behind/beets-bacon-and-blue-salad-with-ingredients-from-grandin-vil/

Happy Spring!

 

 

Fire And Ice Kentucky Lemonade ~ Celebrate Derby Day!

What’s shaken’ at the River and Rail Restaurant in Roanoke, Virginia?!

Find out and enjoy some of Shane Lumpp’s fabulous cocktail recipes 

on the Roanoker Magazine’s Blog:  

 

https://theroanoker.com/blogs/behind/cocktails-with-shane/

 

This year the Kentucky Derby is on May 5, the same day as Cinco de Mayo.  So let’s make “Cinco de Mayo Kentucky Lemonade”!  with Kentucky bourbon of course!

Fire and Ice Kentucky Lemonade 

Makes 8 cups

  • cup granulated sugar
  • 1 cup water
  • 1 1/2 cups fresh lemon juice (from approximately 6 lemons ~ don’t worry about the seeds, they will be strained out later)
  • 1/2 cup fresh mint leaves + a few mint sprigs for garnish
  • 2/3 cup Bourbon
  • cups ginger ale
  • large ice cubes
  • 12 slices fresh Mandarin oranges, cut slices in half
  • Maker’s Mark Bourbon Cherries for garnish
  • 8 very thin slices (adjust the number of slices to taste ~  these are hot, so be careful!) Serrano peppers, seeds and membrane removed
  • Fine sugar for cocktail glass rim (fine sugar is available at Fresh Market)
  1. In a small saucepan, combine granulated sugar and water and heat over medium heat.  Heat until sugar dissolves into water and mixture is clear.  Simmer 1-2 minutes, then remove from heat.

  2. Add lemon juice, mint leaves, Serrano pepper slices and Bourbon, then let mixture cool.

  3. Pour mixture through a fine strainer into a pitcher to remove solid particles and mint leaves.  Rim cocktail glasses with fine sugar.  To rim glasses place fine sugar on a small plate.  Rub the edge of each cocktail glass with a lemon wedge.  Roll the edge of the glass in the fine sugar.  For each lemonade cocktail mix 1/2 cup lemonade mixture to 1/2 cup ginger ale and stir to combine.  Add 2 or more large ice cubes and 2 mandarin orange slices.  Garnish with Maker’s Mark Bourbon Cherries and a sprig of mint.

    April was a happy month of celebrations for our family.  We enjoyed a special food and wine pairing dinner at River and Rail Restaurant in Roanoke, Virginia.  My bubbly sister-in-law Kelly is pictured above with a jeroboam of Billecart-Salmon “Brut Réserve” Champagne. (Jeroboam = 4 standard bottles of champagne).  We enjoyed pairing this champagne with a spectacular seafood display…Lobster, American Sturgeon Caviar service, oysters, shrimp, smoked trout rillette. 

     

 

 

 

 

 

 

 

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Kumquat Champagne Cocktail With Candied Kumquat Garnish

Kumquats may look like miniature oranges but make no mistake they are very different…

Kumquats have an edible rind which is tender and sweet.  Oranges have inedible rinds.

Kumquat flesh is dry and very tart.  The flesh of an orange is sweet with a bit of tartness.

Kumquats are more expensive than oranges. I paid $6.99 for 12 ounces. Oranges would have costed me 99 cents for a pound.

Both kumquats and oranges are rich in vitamin C.  Both fruits have seeds.

For sweet cocktail lovers please note…this cocktail is NOT SWEET!  It has the tartness of kumquat with just a hint of sweet and lots of fun bubbles.

Kumquat Champagne Cocktail

This recipe is from Epicurious.com.

Serves 4

INGREDIENTS

1 1/4 cups thinly sliced kumquats

1/3 cup Grand Marnier or other orange liqueur

1/4 cup sugar

1 750-ml bottle brut Champagne, well chilled (I used sparkling wine for this recipe since I rarely use true champagne to make cocktails.)

PREPARATION

    1. Using back of large spoon, mash first 3 ingredients in bowl. Let stand 5 minutes. Strain mixture through fine sieve set over bowl, pressing on solids.
    2. Pour 2 tablespoons kumquat syrup into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

Garnish with candied kumquats.  (I saved the kumquats from the cocktail kumquat syrup to make the candied kumquats.)

Candied Kumquats

12 ounces sliced kumquats

1 cup sugar

1 cup water

Place water and sugar in a saucepan. Stir to combine.  Heat to boiling and then reduce heat to a simmer. Add kumquat slices and stir to coat the slices with sugar water.  Simmer over medium-low heat for 20 minutes.  Remove from heat and cool.

I also served the candied kumquats with Roasted Pork Loin finished with Oliveto Olive Wood Smoked Olive Oil…divine!   So easy, I just put a small pork loin in a baking pan, drizzled it with some of the wood smoked olive oil (gives the pork a little hint of smokey flavor)and sprinkled it with Cavender’s Greek Seasoning.  Baked in pre-heated 350 degree oven for 40 minutes.   After I took it out of the oven I drizzled it with some more of the smoked olive oil and served each portion of pork with a spoonful of the candied kumquats.

 

I always love the signs outside our local wine shop Mr. Bill’s Wine Cellar…

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A Toast To Italian Wine ~ Molto Bene! ~ A Favorite Mamma Leone Recipe

Our recent Italian wine experience with the Angelini family at the Shenandoah Club in Roanoke, Virginia brought back many “bei ricordi d’Italia” (fond memories of Italy).

I love Italian cooking so naturally one of my favorite cookbooks is  Leone’s Italian Cookbook.  The author Gene Leone dedicated his cookbook“to the memory of my beloved mother”.  He was the owner operator of Mamma Leone’s restaurant, which was founded by his mother in New York City’s theater district.  I love the simplicity of the recipes in this book ~ fresh ingredients of the best quality tossed together resulting in amazing flavors. Here’s one of my favorite Mamma Leone recipes…

Mother Leone’s Green-Bean Salad

from Leone’s Italian Cookbook printed in 1967…

1 medium size baking potato

1 1/2 pounds fresh green beans

1/4 cup olive oil

6 tablespoons wine vinegar

1 large garlic clove, mashed

2 whole green scallions, minced

1/2 teaspoon salt

1/2 teaspoon pepper

8 fresh parsley sprigs, leaves only, chopped

6 thin slices of prosciutto, diced

Boil the potatoes in its jacket. When cool enough to handle, peel and dice, but keep warm.  Trim beans and cook in boiling salted water for about 20 minutes.  Test to avoid overcooking.  Drain well. Place warm beans in a salad bowl and add potato over top.

Combine olive oil, vinegar, garlic, scallions, salt and pepper. Mix well.  Discard bits of garlic.  Pour dressing over warm  beans and potatoes.  Add chopped parsley and diced prosciutto and toss at the table. Serves 6 to 8.

“Champagne, if you are seeking the truth, is better than a lie detector. It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully.”  ~ Graham Greene

An evening with the Angelini family at the Shenandoah Club in Roanoke, Virginia. Roberto Angelini is the patriarch of the Angelini family and the founder of Enoteca Properzio, a family-owned exporter of fine food and wines located at the base of Monte Subasio in the heart of Central Italy.

At the event we were greeted with a bubbly aperitif.  Cantina Novelli Blanc de Blanc NV.  Crisp with notes of apple and citrus peel.  A classic Italian sparkler made with 100% Trebbiano Spoletino grapes.

“What I like to drink most is wine that belongs to others.” ~ Diogenes

Our Italian Dinner Adventure begins…

Poderi Morini ‘Nadel’ Ravenna Rosso IGT, Emilia-Romagna, Italy

A blend of Sangiovese, Merlot, Longanesi and Centesimino grapes.  Blackberry, cherry and currant flavors later emerge along with elegant spice notes. This lovely red wine was paired with lovely Charcuterie…prosciutto in the shape of roses, miniature ripe cantaloupe balls drizzled with olive oil and freshly cracked black pepper.

Sassicaia Bolgheri 2014

Sassicaia Bolgheri 2014

Sassicaia means “the place of many stones,” and refers to the region’s gravel soil.  This Super Tuscan is so successful it was granted its own appellation, Bolgheri Sassicaia DOC, as of 1994.

Cabernet Sauvignon 85%, Cabernet Franc 15%, aged for 24 months in French barrels before bottling.  Paired with a rich lentil vegetable soup. 

Tili 1997 Assisi Rosso

Only 1000 bottles of Tili Assisi Rosso were produced in 1997.    Red Cherry fruit with some notes of vanilla. Medium bodied with a smooth finish. Blend of Sangiovese, Canaiolo and Merlot grapes.

Paired with a creamy Pasta Carbonara with bacon and Parmigiano-Reggiano cheese…

Montefalco Sagrantino 2012 Arnaldo-Caprai

100% Sagrantino grapes.  Complex flavors with hints of blackberry jam nutmeg, pepper, pine resin to mint and cocoa.

Paired with the main course…sliced filet mignon served with oven roasted fingerling potatoes and roasted pepper strips.

Pre-dessert…Strawberry Balsamic with Parmigiano-Reggiano Cheese.  Paired with…

Kurni 2015 Red Wine

Complex and full-bodied, with notes of candied black fruits, vanilla and blackcurrant.  100% Montepulciano grapes.

And the Fioritura Finale…paired with…

Per la salute!

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Guinness Black Lager Corned Beef Hash ~ Happy St. Patrick’s Day!

I’ll be cooking my favorite Corned Beef Hash this weekend…reminiscing about sitting in my favorite pub with my guy enjoying our hearty breakfast!

Guinness Black Lager  Corned Beef Hash

Makes 6 hearty servings

Place raw corned beef brisket (approximately 2 pounds) in a slow cooker. Cover with Guinness Black Lager (2 – 3 bottles) and sprinkle with spice packet that is included in the corned beef package. Cook on high for 4 hours or until corned beef can be cut easily with a knife.  Turn off heat and allow to cool. Cut corned beef into small cubes (cut off any fat) and set aside.

1 small onion, diced

24  fingerling potatoes sliced into thin slices

4 ounces butter (+ more butter if needed)

freshly ground black pepper

12 eggs

Rye, whole wheat or French bread toast

Melt butter in a large skillet. Add onion and sauté until onions are transparent and starting to brown. Add fingerling potatoes and spread evenly across the bottom of the skillet. Allow to cook over medium heat until potatoes are soft and lightly browned. Add more butter if needed to keep the potatoes from sticking to skillet.  Sprinkle potatoes with freshly ground black pepper.  Keep potato onion mixture warm while preparing eggs.

Prepare over-easy/medium or poached eggs to serve with corned beef hash and serve with your favorite type of toast.

Somebody is looking forward to Corned Beef Hash!

We’ve had an unusually cold March in Southwest Virginia, so we often wake up to a pile of kitties cuddling on the bed.  They get in some fun poses!

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Irish Cheddar And Potato Gratin + Guinness Stout

Irish Cheddar And Potato Gratin

A hearty dish that can be served as a main dish or a side. Perfectly paired with Guinness Stout. Happy St. Patty’s Day!

Recipe compliments of Murray’s Cheese

Serves 4

Ingredients:

4 lbs. russet potatoes, washed and thinly sliced (soak in water to prevent browning)

2 1/2 cups Murray’s Irish Cheddar, grated

1/2 TBSP Murray’s Extra Virgin Olive Oil

1/2 onion, diced

1 tsp thyme, minced

1 1/2 cups heavy cream

(I added some freshly cracked black pepper to the onion mixture)

1/4 lb. bacon, diced

1 bunch scallions, chopped

(I added a little chopped fresh parsley on top)

Directions:

1.  Preheat oven to 375 degrees Fahrenheit.

2.  Butter a square baking dish.  Layer 1 lb of sliced potatoes into the pan. Next add 1/4 cup of grated Murray’s Irish Cheddar. Repeat until all potatoes and cheese are used.

3.  In a medium saucepan sauté onions and thyme in Murray’s extra virgin olive oil.  Once the onions are caramelized, add the heavy cream. When warmed, pour over the potatoes.

4. Place in oven (I put my pan on a baking sheet to catch any cream that bubbled over)  and bake for an hour until the potatoes are tender and cheese bubbly.

5. Remove from oven and top with bacon and scallions.

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