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Posts Tagged ‘dinner’

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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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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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Love meat? Love the outdoors? Why not combine the two for dinner tonight?

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If you’re not making sushi at home, you’re missing out on a delicious and extremely diet-friendly meal.  It’s easy to make, fast, nutritious, and the raw fish you may be afraid of is totally optional.  It’s easy to include sushi into a healthy diet.  Think of the ingredients: fish, rice, and vegetables.  Not exactly a heart attack in the making — just the opposite in fact! 

 


California Roll

Ingredients:
Bamboo rolling mat
Sushi rice (short or medium grain)
Nori (squares of roasted seaweed)
Salt
Rice vinegar
Crab meat
Avocado
Cucumber
Wasabi
Soy sauce

1)  Prepare rice according to the directions on the package. You will need about 3/4 C rice for each sushi roll, and most people will be full after eating 1 or 2 rolls.   In a small pan, place a T of vinegar and 1/3 T of sugar and salt for each 3/4 C of rice you’re cooking.  Heat the resulting mixture briefly and stir until the sugar dissolves.  When the rice is almost done cooking, start cutting the vegetables. 

2)  Peel the cucumber and cut into long, thin strips, about 1/4″ around.  Do the same for the avocado.  If you bought powdered wasabi, prepare it also (just mix in tiny amounts of water until you get a thick paste).

3)  Once the rice is done, remove it from heat and slowly fold in the vinegar mixture.  Then lay the rice out on a sheet of foil or baking sheet and allow to cool.   Traditionally, this is done by fanning the rice while slowly stirring it.  The rice should be slightly damp & sticky, but not wet and mushy.  Getting the rice right is the most difficult part of making sushi, but a little practice is all it takes.

4)  Once the vinegar rice has cooled, you’re ready to put it all together.  Lay your bamboo rolling mat in front of you horizontally.  A sheet of plastic wrap is usually recommended for placement on top of the bamboo mat before adding the nori.

5)  Take a sheet of nori & lay it on the plastic wrap over the rolling mat.  Spread a layer of rice on the nori, covering about 3/4 of it.   The part of the nori not covered in rice will hold the roll closed. 

6)  Place a strip of avocado and a strip of cucumber on the rice & top with crab meat.  Carefully roll the sushi using the mat, starting with the rice side and rolling it up.  Take the resulting roll and cut into bite sized slices, usually 6 per roll.  To cut the roll without damaging it, dip your knife into water between each cut.   Lay the pieces flat and they will look like little colorful discs. 

Take up a healthy and nutritious sushi addiction today!  It may take you a bit to get the rice and rolling right, but once you’ve got it down, you’ll be able to whip out several rolls in five minutes flat!

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If you’re a meat lover, a well-cooked steak will likely bring you to a whole new state of happiness.  If us just mentioning the word “steak” makes your mouth water, maybe it’s time to stop in to your local Zupan’s and pick up some t-bones, which are on special for through February 1 at only $9.99lb! 

We talked to Bruce, the meat guru at our Burnside store to get his thoughts on these t-bone beauties.   When we asked him to explain what makes these steaks the best, he simply replied with, “They’re Harris Ranch!”  Harris Ranch beef is USDA-choice and tender, so when you’re eating Harris Ranch, you know it’s the best. 

What’s the best way to cook a t-bone?  Bruce suggests that customers buy the Papa Jake’s Seasoning (found in our stores) and use that to flavor the steak.  If you get thicker steaks (2-3 inches), he says pan-searing the outside, then baking it for the remainder is an amazing way to enjoy it.  Or, if you want to brave the cold, yucky weather, grilling t-bones is always a good way to go.

Thanks for your tips, Bruce!   If you want to know anything about the beef you see at Zupan’s, ask one of the experts in the meat department — they’ll be happy to share what they know with you.

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Spice it up!

Let’s face it.  You can’t have fajitas without peppers.  We think that the peppers are what makes a fajita truly sensational.  Right now in all of our stores, we have some amazing selections of red and yellow peppers. This week’s blog is going to focus on the peppers that make fajitas awesome, but we also love them in homemade pico de gallo, in pesto fettucini, or stuffed for a tasty appetizer. 

We ran across this recipe for chicken fajitas that looks perfect!  So tonight if you’re looking for an easy dinner, this is the one to try! Enjoy!

2 chicken breasts, sliced
1 red pepper
1 yellow pepper
1 red onion
1 chili, finely chopped – more if you like it spicier
1 t oregano
1/2 t chili powder
1/2 t smoked paprika
1/2 t cumin
1 clove garlic, finely chopped
Juice of half a lime

Place the sliced chicken into a bowl, add the spices, chili, garlic, and lime juice and mix well. Marinate for 1 hr. Meanwhile, slice the peppers and onions thickly and set aside.   Heat oil and fry the onions and peppers for 5 minutes until browned. Remove from the pan and set aside. 

Add more oil, allow the pan to heat up once more and fry the chicken for 5 minutes or until almost cooked. Return the vegetables to the pan and fry for a couple more minutes to heat them through and finish cooking the chicken. Serve with tortillas, sour cream, grated mature cheddar, salsa, and jalapeños.

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Growing up, I remember having my mom cut off the crust of my sandwiches because I thought it changed the taste of the sandwich too much.  Oh, was I wrong!

Zupan’s has an amazing selection of handmade sandwiches that are made fresh every day.  And I have to say, these sandwiches are among some of the best ones I’ve ever tasted.  Sometimes during the day, I sit and dream about tasting one again and when the next time I’m planning a trip into the store is so I can buy one. Yesterday, I wolfed one down in the car while driving down the road.  Admitedly probably not the safest driving standard to uphold, but I just couldn’t wait to sink my teeth into it.

So all this got me thinking…what makes the ultimate sandwich?  I think the below 3 things are the necessary ingredients for the title of Ultimate Sandwich.

*Fresh baked bread:  There’s nothing like the smell (and the taste) of a fresh baked loaf of bread.  Zupan’s uses the freshest bread on each and every sandwich.  I have to say, this makes all the difference. 

*Loads of fresh “insides”:  The bread is important, but the real flavor comes from the combination of fresh meats, veggies, and cheeses.  Zupan’s raids the produce section each day for fresh, handpicked veggies that grace all of the sandwiches.  And the meats? Well, they’re simply amazing. 

*Grilled until hot:  Cold sandwiches are wonderful.  But to me, nothing beats a warm sandwich that is crispy on the outside and melting with warm and gooey goodness on the inside.

So, hello?  Have you tasted one of these yet?  If you’re following us on Twitter (twitter.com/zupans), make sure to look for our sandwich of the week giveaways in coming weeks. What are you waiting for?  These sandwiches, dare I say, are a great example of what the ultimate sandwich should be.

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