Network Site: Sparrow Lane

Autumn Pear Salad

Ingredients

1 shallot
1 T Sparrow Lane Cabernet Wine Vinegar
3 T Sparrow Lane Extra Virgin Olive Oil
1/3 cup crumbled point reyes bleu cheese (optional)
1 warren pear, halved, cored, and cut into thin slices
2 handfuls mixed bitter greens, such as arugula, dandelion and radicchio, cut into thin strips
1/2 cup roasted walnuts
sea salt and fresh cracked pepper

Instructions

1. Mince shallot and submerge in vinegar in a salad bowl. Sprinkle shallot and vinegar with a little salt. Set aside. After five minutes or so, whisk in olive oil until well integrated. Season to taste with more vinegar or oil, if needed. If using cheese, whisk cheese into vinaigrette until smooth.

2. Add pear, greens, and walnuts to the bowl and toss well. Season with salt and pepper to taste, and serve immediately.

Serves 2

Pear Ricotta Ravioli with Gorgonzola Sauce

Ingredients

Sauce
1 ripe pear, chopped into small cubes, approx 1/3 cup
1 small onion, finely chopped
1/3 cup chopped and cubed pancetta or bacon
1/4 pint fresh cream
3/4 c gorgonzola picante (look for a stronger, firmer gorgonzola, instead of the very soft gorgonzola dolce), chopped into medium size hunks.
1 T butter

Instructions

Chop the pear into small cubes and place into bowl with D’Anjou Pear Vinegar (toss to coat). Finely chop the onion and set aside. Same with the pancetta.
Put the salted pasta water on to boil.
When the water is just about ready, using a saucepan that is big enough to hold the ravioli, melt the butter and add the onion. You want to soften the onions, not brown them.

Using a whisk, slowly add the cream and allow it to heat up.
Drain the pear cubes and pat dry.
In another pan, sauté the pancetta/lardon/bacon. My pancetta is very lean so I need to add a few drops of olive oil to keep the pan from scorching.

When the cream/onion mixture is warm and almost at the boil point, add the gorgonzola and start to gently whisk it around. You want the gorgonzola to melt, but be careful not to let it boil too much.
Add your ravioli to the boiling water. If its fresh ravioli, your cooking time is only about 2 minutes, or until the water returns to a boil and everyone is happily floating and dancing in the boiling water.
Add the pears to the pancetta and stir them to brown evenly.
Drain the ravioli and place them in the gorgonzola sauce to thoroughly coat. After about 30 seconds, remove and plate the ravioli. Using a fork or slotted spoon, remove the pancetta and pear bits and scatter on top of the ravioli. Serve immediately.
It looks like too much sauce, but we licked our plates clean. If you think it’s too ‘saucy’ cut back a bit on the cream. But, don’t say I didn’t warn you.

Pear Quinoa Salad with Maple Vinaigrette

Ingredients

1 cup organic quinoa
2 handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
2 T fresh chopped parsley
sea salt and fresh ground pepper, to taste
a handful of almonds or walnuts, pan toasted and salted to taste
cranberries (optional)

Maple Vinaigrette Dressing

4 T Sparrow Lane Extra Virgin Olive Oil
3 T Sparrow Lane D’Anjou Pear or Golden Balsamic Vinegar
2 T pure maple syrup

Instructions

1. Rinse the quinoa thoroughly in a fine sieve. Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

2. Add the baby spinach, pear, cranberries, and chopped parsley to the quinoa and fluff.

3. Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper. Just before serving, add the toasted pecans and lightly combine.

Makes four main course servings, six side dish servings.

Peach Brined Pork Tenderloin

Ingredients

2.5 lb pork tenderloin, cleaned and trimmed
1 T crush black pepper
2 cloves of garlic, crushed and roughly chopped
1 T italian spices
2 T Sparrow Lane Extra Virgin Olive Oil
1/2 cup Sparrow Lane California Peach Vinegar
sea salt

Instructions

1. Preheat oven to 350 degrees.

2. Mixed garlic, pepper and herbs together and roll tenderloin until coated. Press with hands to make sure pressed into meat.
Preheat oven safe skillet on stovetop, add olive oil. Carefully place tenderloin in skillet. Turn tenderloin to brown completely around, lower heat so not to burn garlic. Once browned completely, take off stove top, add vinegar. Cover with foil and place in preheated oven for 15 minutes. Check internal temperature, cook to 150 degrees. Once reaches temperature, leave to rest covered for 5 minutes.

3. Take out and slice into medallions and serve. Sprinkle with sea salt lightly over the top to finish. You can strain pan juice and reduce down as a finishing sauce.

Pan Seared Herb Salmon with Tarragon Vinegar

Ingredients

2-3 lb (approx half side) fresh salmon fillet, skin off
1 yellow lemon, cut into rounds or wedges
1 medium shallot
4 sprigs fresh thyme, clean leaves from stem (optional)
2 sprigs fresh sage, clean leaves from stem (optional)
1 sprig fresh marjoram, clean leaves from stem (optional)
Spice Lab’s Himalayan Pink Sea Salt
ground fresh white pepper (optional)
Sparrow Lane Extra Virgin Olive Oil
Sparrow Lane Tarragon Champagne Vinegar

Instructions

1. Preheat oven to 350 degrees.

2. Using large knife gently cut through herbs until roughly chopped.

3. Place salmon on a plate lightly salt and pepper.  Take a large nonstick skillet preheated to med high. Add just enough olive oil to cover the bottom, oil will begin to smoke so hold pan off the burner. CAREFULLY lay the salmon fillet in the pan, away from you, flesh side down. Place back on the burner and gently move pan to ensure the salmon does not stick. Cook for about 5 minutes, this is to develop a nice golden color, check by using tongs or a fork to gently lift and look at the color. When to desired color, a little light is ok because it will get a little darker in the oven, use a fish spatula or large flat slotted spatula, gently turn the salmon over. Turn off the burner.

4. Add to the pan the chopped/shaved shallots, chopped herbs and about 2 Tablespoons of Sparrow Lane Tarragon Champagne Vinegar (this will smoke and pop so keep your face back). Place in the pre-heated oven and bake until desired doneness. I like mine a little rare so about 8-10 minutes is good. Cooked all the way through is about 15 minutes. You will feel the flesh becoming firmer the more it cooks.

5. When done, carefully take out of the oven. BE Careful, the vinegar will come out of the oven rather strong so don’t go in head first. Leave it to rest in the pan for a couple minutes, then place on serving platter and decorate with lemons and herbs. I like to add any pan juice over the top and even just a light splash of vinegar to bring out the aromatics. Serve the salt alongside so each can add to their taste.

Can be served hot or cold or rewarm it for as needed. Serve on bed of greens, rice or quinoa is yummy too and so healthy.

Serves 2 – 4

Pan Peaches and Cream

Ingredients

4 not-too-ripe peaches, washed, peeled and sliced
1/2 cup Sparrow Lane California Peach Vinegar
1 T honey
whipped cream
sliced shortcake or ice cream

Instructions

1. Toss peaches with vinegar and honey in a bowl until fruit is well coated (can marinate for about an hour prior, if time permits, but flavor is delicious either way).

2. Preheat a medium nonstick pan on medium heat.

3. Add peaches to hot pan. The mixture will start to reduce and caramelize so make sure to keep stirring so not to burn. Turn heat down to low.

4. Arrange slice of short on plate, spoon warm peaches and juice over cake. Top with fresh whipped cream or ice cream. Enjoy!!

Serves 4

Orange Pecan Cake

Ingredients

1 & 1/2 cups chopped pecans
1 cup all purpose flour
1 T baking powder
4 large eggs
1 & 1/2 cup sugar
1/2 cup fresh orange juice
1 tsp grated orange zest
1/2 cup Sparrow Lane Extra Virgin Olive Oil
powdered sugar

Whipped Cream:
1 cup chilled heavy whipping cream
2 T of powdered sugar
1 T finely grated orange zest
2 tsp fresh orange juice

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.

2. Grind pecans in processor using pulse button until finely ground – but not powdery.

3. Combine pecans, flour and baking powder in medium bowl – set aside.

4. Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar beating until light, thick and a pale yellow color (4 minutes).

5. Gradually add pecan flour mixture, and then add orange juice, orange zest and olive oil – beating until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheets and bake until tester inserted into center comes out clean – about 1 hour. Cool cake completely in pan on rack.

6. Release pan side, carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar on top of cake and serve with fresh orange whipped cream on top or on side.

Whipped Cream:
Combine all ingredients in medium bowl. With electric mixer beat to soft peaks. Whipped Cream can be made 3 hours ahead. Cover and chill. Whisk before using.

Homemade Mayonnaise

Ingredients

1 large egg yolk
1 & 1/2 tsp fresh lemon juice
1 tsp Sparrow Lane Tarragon Champagne Vinegar
1/4 tsp dijon mustard
1/2 tsp salt plus more to taste
3/4 cup canola oil, divided

Instructions

1. Combine egg yolk, lemon juice, tarragon vinegar, mustard and 1/2 tsp salt in blender. Blend until bright yellow in color. Slowly, pour in 1/4 cup oil to yolk mixture, a few drops at a time.*

2. Keep the blender going at all times. Gradually add remaining ½ cup oil in a slow, steady stream, until mayonnaise is thick. Mayonnaise should be light in color. Add more salt if needed. Cover and chill. Mayonnaise can be made up to two days ahead. Keep chilled.

*Adding oil must be done very slowly, drop by drop. This is a slow process and will take some time — approximately 12 – 15 minutes.

 

Golden Turkey Brine

Ingredients

12 lb turkey, thawed completely if frozen (fresh is always best)
1 cup sea salt
1/2 cup brown sugar
4 cups boiling water
1 cup Sparrow Lane Golden Balsamic Vinegar
1 T worcestershire sauce
1 head garlic, finely chopped ( 1 tablespoon garlic granules) to taste
1 medium onions, finely chopped ( 2 teaspoons onion powder) to taste
1 T black peppercorns
1 tsp dried thyme, lightly crushed
2 tsp whole allspice
1 tsp dried basil, lightly crushed
1 tsp dried oregano, lightly crushed
1 tsp ground ginger
1/2 tsp ground cardamom
1 tsp crushed red pepper flakes, to taste
1 cup Sparrow Lane Extra Virgin Olive Oil
2 (7 lb) bags ice cubes (or equivalent from your freezer)
ice chest just large enough to hold the bird, (not too big, bird must be submerged) brine, ice and 1 brine injector with large diameter needle.

Instructions

1. Stir salt and sugar into boiling water until completely dissolved.

2. Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.  Taste; brine will be very salty; that’s why it is called ‘brine’.  Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.

3. Thoroughly blend everything in a food processor or blender.  Blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.  Remove and reserve the neck and innards for gravy making.  Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.

4. Use a 2 oz brining injector to inject the bird with the strained brine.  Inject in at least 3 – 4 sites on each side of the breast, 2 – 3 in each thigh, and 2 – 3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.  Pour over any remaining brine over the top

5. Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.  Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.  Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.  Close the ice chest, and set in a cool place to marinate.  After about 7 – 8 hours, turn the turkey over, top to bottom, and do it again after another 7 – 8 hours.  Add more ice only if everything melts.

6. After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.  Just be sure to drain the turkey well and pat it dry before cooking by your desired method.  Throw away all of the brine, remaining ice, etc.  Be certain to thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your turkey dinner.

Garlicky Greens Stuffed Mushrooms

Ingredients

6-8 medium to small portabello mushrooms or white stuffing mushrooms
4 cloves garlic, peeled and finely chopped
4 cups of sauteing greens, kale, chard; coarsely chopped into 1/2 inch strips
1 bunch italian parsley, chopped
8 oz chevre (soft goat cheese)
Sparrow Lane Champagne Vinegar
Sparrow Lane Golden Balsamic Vinegar
Sparrow Lane Extra Virgin Olive Oil

Instructions

1. Preheat oven to 400 degrees.

2. Destem the mushrooms, careful not to break the mushroom cap. Place into a large bowl. Add 1/2 chopped garlic and chopped parsley. Splash with Golden Balsamic Vinegar, evenly coat with Basil Garlic Olive Oil, gently toss to mix well. (If you get a good coating of balsamic you wont have to use salt) Lightly oil a cookie sheet pan and place mushrooms on pan, cup side up. Use a spoon to scrape any remaining liquid into the cups, add fresh ground pepper. Place in oven for about 20 mins or just until start to soften. Remove and set aside.

3. Heat a large saute pan and add Basil Garlic Olive Oil, remaining 1/2 of chopped garlic and cut greens. Careful as you place into pan as they have a tendency to pop and splatter. You only want to wilt the greens and make sure to coat leaves with oil. When they begin to wilt, splash with about 3 tablespoons of Champagne Vinegar, toss and take off heat. Taste and adjust seasoning with kosher salt and pepper.

4. Divide and evenly mound the greens between the mushrooms, top with goat cheese. Place back into the oven until cheese starts to melt. Take out of oven and let cool for a minute before serving. VERY HOT! Can be served hot or warm. Add just a bit more of fresh cheese, drizzle with Basil Garlic Olive Oil.

Be sure to keep your hands out of the way as you serve them.