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PASTA INGREDIENTS

  • 1 lb penne, rigatoni or your favorite shaped pasta
  • 6 qts water boiled with 2 T salt
  • 1.5 T Italian black truffle oil – or 3 T Oregon truffle oil
  • 2 T evoo – use the best finishing oil you can get your hands on
  • 2 cloves garlic – smash with the flat side of a chef’s knife on your cutting board, add a big pinch of salt, chop and smash until it’s become a paste
  • 1 T fresh chopped thyme
  • .5 t The Meadow’s truffle salt
  • .25 t cayenne pepper

PASTA METHOD

1. Boil pasta in salted water to the al dente stage,1 to 2 mins less than mfg recommendation

2. Drain pasta fully and immerse immediately into a bowl of ice water to stop the cooking process, drain again

3. Toss cooled pasta with truffle oil, evoo, garlic, thyme, salt and pepper – adjust seasonings

CHEESE SAUCE INGREDIENTS 

  • 4 T salted butter
  • 5 T white flour
  • 3 c whole milk separated, 1 c, 2 c
  • 1.5  lbs grated Tillamook Vintage White cheddar cheese – or any extra sharp cheddar
  • .5 lb grated Parmesan Reggiano – separated into 2 equal amounts
  • 2 t Dijon mustard
  • .25 t grated nutmeg
  • .5 t cayenne or white pepper
  • salt to taste

CHEESE SAUCE METHOD

1. Melt butter on med heat for 4 mins or until fully melted in a 1 qt pot

2. Whisk in flour

3. Cook butter/flour (roux) on med heat for 2 mins, stirring occasionally – if the roux gets a little color don’t worry, it won’t change the flavor of the cheese sauce unless it gets really dark

4. After 2 mins, vigorously whisk in 1 c whole milk until it’s become a smooth paste and you see no lumps, add more milk if it’s too thick to whisk easily

5. When it’s smooth whisk in the additional 2 c whole milk

6. Turn up heat to med/high and bring to a boil stirring constantly so that it doesn’t stick to the bottom of the pot – if it does DON’T scrape it off with your whisk, you don’t want to incorporate burnt milk into your smooth, velvety béchamel

7. Remove béchamel from the heat and whisk in handfuls of grated cheese – all of the cheddar and .5 of the parmesan – fully incorporate each handful of cheese before adding the next

8. If the sauce cools down while your adding the cheeses and they aren’t fully melting in, place the pot back on med heat for a minute or two, stirring constantly

9. When all cheese is incorporated add mustard, nutmeg, pepper and salt

COMPOSING AND PLATING

1. Preheat oven to 400°

2. Toss cooled pasta with 1.5 to 2 c of warm cheese sauce – the actual amount of sauce you’ll need depends on the shape of the pasta and how saucy you like your mac

3. Pour sauced pasta into an oven proof casserole (or individual ramekins) and top with the remaining grated parmesan and a little crouton dust

4. Bake at 375º for about 20 mins or until nicely browned on top and hot in the center

5. Removed mac from the oven and finish with chopped parsley and crushed Zupan’s garlic croutons.

ENJOY!

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Olympic Provisions Frank and BeansLocal salumeria Olympic Provisions shared this perfect Super Bowl Sunday recipe. Easy to make ahead of time or double to feed an entire crowd of hungry fans.


 

 

Olympic Provisions Frank and Beans

Serves 4-6

INGREDIENTS:

1 pound dry Great Northern Beans (or any white bean)
1 pound hunk of bacon
1 tablespoon brown sugar
½ cup molasses
2 tablespoons honey
2 teaspoons dry mustard
½ cup ketchup
1 medium yellow onion, diced small
1 medium green bell pepper, diced small
2 ½ teaspoon kosher salt
½ teaspoon ground black pepper
2 Olympic Provisions Frankfurters
1 scallion, thinly sliced
Fried eggs (optional)

DIRECTIONS:

Sort then soak beans overnight. Drain and rinse. In a medium heavy-bottom pot, add beans and bacon. Cover with water by 3 inches. Bring to a simmer over medium-low heat and cook until tender, about 2 ½ to 3 hours. Salt to taste.

Preheat oven to 325°.

Remove the bacon and roughly dice. To the cooked beans, add back the diced bacon and the brown sugar, molasses, honey, dry mustard, ketchup, onion, bell pepper, salt and pepper. Bring just to a simmer, cover with a lid or aluminum foil, then transfer to the oven. Bake about 3 hours, stirring occasionally. When done, the cooking liquid will be thick like syrup.

In a large heavy-bottom sauté pan on medium heat, gently sear frankfurters. They are done once nicely browned. Slice frankfurters and serve atop baked beans. Garnish with sliced scallion and if desired, fried eggs.

*Canned cooked beans can be used in lieu of starting with dried beans.

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Cinco de Mayo is coming and to celebrate, we’re sharing a new pork carnitas recipe featured in our newest issue of Indulge, which is out on store shelves now!

Pork Carnitas
Serves 6

Ingredients:

4 cloves garlic, minced
1 t. Mexican oregano
2 T ground cumin
1 dried Ancho chile, or 1 t. chili powder
2 t. salt, plus more to taste
2 1/2 – 3 lbs. boneless Carlton Farms pork shoulder or pork butt
Juice from one orange
1 medium yellow onion, quartered
2 bay leaves
Water to cover
1-2 T canola oil

1.  Combine the garlic, oregano, cumin, chile or chili powder, and salt in a bowl. Cut the pork into sizeable chunks.  Toss pork pieces with spices. 

2. Brown pork pieces in batches in a Dutch oven or heavy enameled pot, about 15-20 minutes, then remove to a plate. Deglaze the pan’s bottom with orange juice, stirring to break up the brown bits.  Put all the meat back into the pan with the onion, then add bay leaves and enough water to cover the meat.

3.   Bring to a boil, then cover and simmer. Cook about 2 hours, flipping the pieces once during cooking, until meat is soft and fork-tender.  When the pork is tender, remove from pot and set on a plate.  Discard the onion and bay leaves. Boil the remaining braising liquid, until it begins to reduce significantly; set aside about 1/2 C.

4.  Preheat boiler on high heat. Move pork pieces with a slotted spoon to a lightly oiled roasting pan.  Shred meat with 2 forks.  Toss the meat with the reduced braising liquid, adjust seasoning to taste, and broil meat until it begins to brown and caramelize.   Serve on warm tortillas with Grilled Corn Salsa and other fixings as desired.

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Whether you are gathering with your special someone, a group of friends or simply treating yourself, we have five suggestions, to make your February 14th a beautifully delicious one.

Fresh-Flower Bouquet  There is something distinctly special about getting flowers delivered to you. Make a big splash with a dozen long stemmed roses or simply say “Im thinking of you” with a bouquet of tulips. Zupan’s wide variety of fresh flowers are available for in-store pickup or delivery.

Moonstruck Chocolate  A treat for your sweet or your sweet tooth? Choose from locally handcrafted truffles in a variety of flavors including Pink Champagne, Mayan and Italia Espresso. There are even truffles shaped as bears and hearts too!

Delmonico Steaks  They say the way to the heart is through the stomach. Impress your Valentine with a mouth-watering, home cooked meal featuring the Delmonico Rib Eye with Harris Ranch All-Natural Beef. Simply grill or broil with salt, pepper and garlic to bring out the phenomenal flavor. Pair al dente asparagus, green beans or roasted red potatoes for added pizzazz.

Ken Wright Cellars 2010 Nysa Vineyard Pinot Noir, Willamette Valley  Awaken your palette with this lush and seductive pinot noir. With a nose of dark cherry, spice and sweet earth, this wine offers a perfect match to grilled meats.

JaCiva 7th Heaven Torte  Dessert? Yes, please. This decadent creation includes rich chocolate cake with fudge filling, white chocolate mousse with chocolate flakes, iced and topped with a white chocolate pouring ganache embellished with chocolate decorations and sprinkles. Need we say more.

Love your food. Happy Valentine’s Day.

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If you’re looking for a way to wow the guests at your Superbowl party this weekend, we have the answer: fresh, handmade sausages from our meat counter.  We have so many amazing options, you might just have to get some of each. 

We’ve picked some of our top favorites to highlight:

– Chicken Sundried Tomato and Basil: Try it on a homemade pizza!
– Pork Beer Bratwurst: Grill ’em up & serve with your favorite bun!
– Chicken Apple: Grill ’em then top with a Dijon sauce!

So whether your game day consists of a big party or just you and a buddy hanging out, we’re sure these sausages are touchdown-worthy.

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Fresh apple slices and Fresh Express coleslaw are perfect partners.  With a freshly-whisked dressing, this hearty coleslaw will leave you craving more. 

Apple Coleslaw

Serves 6

Ingredients:
1 pkg Fresh Express Angel Hair Coleslaw
1 C green apples, chopped
1 stalk celery, chopped
1 carrot, grated
1 medium red onion, thinly sliced
1/2 C sour cream
1/4 C mayonnaise
3/4 t. celery salt

To make the dressing, combine sour cream, mayonnaise, and salt.  Whisk until smooth, let sit for 10 minutes.  Place coleslaw, apples, and veggies in a large salad bowl.  Toss with dressing and serve.

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A prime rib, or standing rib roast, is the ultimate holiday main dish.  Rich and satisfying to eat, it doesn’t take special skills or ingredients to prepare, just close attention.

One key is to season liberally with salt and pepper. 
You can do this even a full day in advance to let the flavors blend in.

Don’t skimp on fresh & hearty herbs. 
Make sure they’re strong in flavor to hold up to the bold, assertive flavors in the roast.  Dried herbs will work too, but the meat will benefit from a few hours of contact with the rub.

The critical step is making sure that the roast isn’t overcooked.
After about 2 hours in the oven, begin checking the meat’s internal temperature every 10 minutes.  And remember to ask your guests how they like their meat cooked.  You can always carve off a chunk and give it extra time.  Outer pieces tend to be cooked more as well. 

Prime Rib Roast
1 9 lb. Harris Ranch all-natural standing rib roast
3 T sea salt
2 T freshly ground pepper
3 T Dijon mustard
2 T garlic, minced
2 T fresh rosemary, minced
2 T fresh sage, minced

1.  Preheat oven to 425 degrees.  Place beef, fat side up, in shallow, heavy roasting pan.  Sprinkle beef with salt and pepper, then rub in with hands.  Mix mustard, garlic, and herbs in small bowl.  Brush mustard mixture over all sides of the roast.

2. Roast for 15 minutes, then reduce heat to 325 degrees.  Roast until meat thermometer inserted into center of beef registers 125 degrees for medium-rare, about 2 hours 45 minutes, covering with a layer of foil, if crust gets too dark.

3.  Transfer beef to platter.  Cover with foil to keep warm.  Allow to rest at least 10 minutes before carving.

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