Tuesday, August 21, 2012

Vidalia Onion & Bacon Warm Vinaigrette

Now that summer is winding down, we have to savor the bounty we have been given.  Maybe 3 or 4 tomatoes still ripening on the vine and delicious Vidalia onions.

This is a warm vinaigrette that can be used on a fresh spinach salad, a warm potato salad or just a fresh garden tomato salad.

  • 1 large Vidalia onion
  • 6 slices Applewood Smoked Bacon
  • 2 cloves garlic
  • 1 Tbsp. dry mustard
  • 1/4 cup olive oil
  • 3 Tbsp. Red Wine vinegar
  • 1 Tbsp. sugar 
  • Salt and pepper to taste
  • 1 tsp. Poppyseeds (optional)
  • Parsely for garnish
Add onions to food processor and chop until very fine.  Set aside.
Dice bacon into 1-inch pieces and fry until crisp and brown.  Reserve drippings.  Drain on paper towel.
Into reserved bacon drippings, saute onions until just tender; add garlic and cook until fragrant.  Add vinegar, dry mustard, sugar and salt and pepper to taste.  Saute for 1 minute.  Add olive oil and poppy seeds and combine well.  Remove from heat and add bacon pieces.  Sprinkle with fresh parsley.

Cook's Note:  If you feel that you have too much bacon fat (really?) you can remove some and add additional oil.

Sunday, August 19, 2012

Roasted Sausages with Grapes perfectly paired with @schlossiwines #SundaySupper

In many cultures, wine has had a long history of being a staple at the dinner table.  I couldn't imagine a plate of fresh pasta without a nice glass of red wine.  Wine doesn't have to be expensive.  Drink what you like!

This Sunday Supper, we welcome you to the Schlossadler Family of Wine and look forward to breaking bread with you!   We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines.  Since 1979, Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep.  I love the fact that Schlossadler International Wines imports from small family vineyards.

What a beautiful selection of wines chosen by Schlossadler International Wines for their Labor Day Wine Club Shipment.

  1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen,
  2. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough.
  3. 2010  Ernst Holler, Blaufrankisch, Burgenland,
ENOFYLZ paired my dish with 2010  Ernst Holler, Blaufrankisch, Burgenland.

Roasted Sausages and Grapes

2 lbs. Italian sausage (hot or sweet or a mixture of both)  
I used the hot sausage
3 tbsp. unsalted butter
4 cloves garlic, sliced
4 cups red or green seedless grapes, stems removed
2 to 4 Tbsp. dry red or white wine
I used Pinot Grigio and all green grapes
3 Tbsp. balsamic vinegar

Preheat oven to 475 degrees F.
Parboil the sausages in water to cover for 6 to 8 minutes to rid them of excess fat.
Melt the butter in a large heatproof roasting pan.  Add the garlic.  When the garlic starts to sizzle, add the grapes and toss to coat.  Over medium-high heat add the wine.  Stir with a wooden spoon for a few minutes until the wine has reduced by half.

Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly.  Roast in the oven, turning the sausages once, until the grapes are soft and sausages have browned, 25 to 30 minutes.

Place the roasting plan on top of the stove over a medium-high heat and add the balsamic vinegar. Allow the vinegar and juices to reduce until they are thick and syrupy.

Serve with fresh Foccaccia or Ciabatta bread.
This was such a delicious combination with the hot sausage.

We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.  We will be sharing these amazing recipes with you all day!

But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:
Wine Pairings by  ENOFYLZ
Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.
Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.
Follow Schlossadler Wines:

~Adapted from J. Killeen

Wednesday, August 15, 2012

Slow-Cooker Hot & Sour Soup

  • 12 fresh shitake mushrooms
  • 1/2 ounce dried porcini mushrooms (or black Chinese mushrooms if you can find them)
  • 2 carrots, cut into 1/2 by 2 inch sticks
  • 2 8-ounce cans bamboo shoots rinsed
  • 2 14-ounce packages extra-firm water-packed tofu, drained
  • 1 tsp. black pepper
  • 4 cups thinly sliced green cabbage
  • 4 cups low-sodium beef broth
  • 4 cups mushroom or vegetable broth
  • 1/4 cup white vinegar or rice vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup low-sodium soy sauce, plus more to taste
  • 1 Tbsp. chile-garlic sauce
  • 1 Tbsp. minced fresh ginger
  • 3 Tbsp. cornstarch
  • 1/2 tsp. sesame oil (or to your liking)
  • 3 cups lo mein noodles (optional)
  • 1 cup sliced scallions
Discard mushroom stems and cut the caps into 1/2 inch slices.  Spread mushroom pieces in a 6-quart slow cooker.  Add carrots and bamboo shoots.  Cut tofu into 1/2 inch pieces and add to slow cooker.  Sprinkle with pepper.  Top with cabbage.

Combine broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to slow cooker.

Cover and cook 4 hours on High or 7 to 8 hours on Low.

Whisk 1/3 cup of water, cornstarch and sesame oil in a bowl.  Stir into soup.  Cover and cook on High for 20 minutes.  Stir in noodles (if using) and heat through for 10 minutes.  Top with scallions.

To Make Ahead:  Prep mushrooms and veggies;  combine the liquids and ginger and refrigerate separately.

~Adapted from Eating Well

Sunday, August 12, 2012

Easy Back to School Recipes | The Mom 100 Cookbook #Sunday Supper

It's that time again!  Gearing up to get back to school!  My boys are grown and their school days are over.  No more backpacks, lunch boxes and trying to wake them up in the morning! Still when I see the little ones waiting for the school bus, it sure brings back wonderful memories.  Always taking a picture on the first day of school.

For those moms who still have school age children, Katie Workman The Mom 100 Cookbook is joining us again this Sunday for some great suggestions and recipes to start out the school year smoothly. 

Breakfast - the most important meal of the day.

Scrambled Eggs with Herb Croutons

2 slices of multi-grain bread cut into 1/2 inch cubes
2 Tbsp. extra virgin olive oil
1 clove garlic, lightly smashed
1 sprig fresh thyme
1 tsp. fresh rosemary, minced
Salt and Pepper
1 Tbsp. unsalted butter
5 large eggs, beaten
1 Tbsp. snipped fresh chives

In a medium bowl, toss the bread cubes with the olive oil, garlic and herbs.  Transfer to a large nonstick skillet and cook over medium heat, stirring, until the bread is crisp and browned, about 10 minutes.  Transfer the croutons to a plate and discard the garlic.  Season with salt and pepper.

Wipe out the skillet and melt the butter in it.  Season the eggs with salt and pepper and add them to the skillet.  Cook over moderate heat, stirring gently until the eggs are partially set, about 2 minutes.  Add the croutons and chives and gently fold them in, cooking the eggs about 1 minute longer.  Serve immediately.

Of course, if you follow Katie's rules.....their are no rules.  Add fresh tomatoes, cheese, or salsa to this delicious breakfast.  No need for toast!  Switch out the herbs to whatever you and your children like!  

  Join us this Sunday for #SundaySupper Around the Family Table with Katie Workman at 7pm ET.  Katie is so much fun and will be sharing her Easy Back to School Recipes during our chat.   We love for you to join us and share your tips and inspiration.

Here are more fabulous recipes from our #Sunday Supper Team!

Easy Breakfast ideas:
Lunchbox Wraps:
Easy Weekday Suppers:

After School Snacks:
We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman.   Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
The Mom 100 Cookbook 

~Recipe courtesty of Grace Parisi
Sharing with The Country Cook - Weekend Potluck

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