Zucchini Pancakes Serves 4 – 16 Pancakes (this is never enough so we make a double
batch)
2 cups finely shredded fresh zucchini
(size 2x8) – drain ½ hr (this can be done ahead of time and frozen)
4 Lg eggs beaten
¼ C finely chopped onion
1Tbsp parsley
1tsp. oregano
½ C Feta or grated Swiss
¾ C all purpose flour
½ tsp. granulated sugar
½ tsp salt
3 Tbsp extra virgin olive oil
(plus extra for the pan)
4 tsp baking powder
¼ C melted butter (to coat finished pancakes)
Preheat griddle to 425-450 F or
heavy duty frying pan to medium high heat and Preheat oven to 250 F – to keep pancakes warm
Wash and shred unpeeled zucchini
on a fine shredder. Let the pile of shredded zucchini drain in a colander for ½ hr until just moist.
If the squash is too wet the pancakes will be soupy.
In a
large mixing bowl beat eggs. Add zucchini, onion, parsley, oregano, cheese and mix well using a fork.
Add flour, sugar, salt and olive oil and stir well to blend.
Finally, add baking powder and
mix using a spoon (batter consistency should be like heavy whipping cream)
Rub the griddle or frying pan with oil
before cooking each batch of pancakes. Spoon batter (2 tbsp per pancake)Cook until bubbles on the top of the pancake
almost stop (90 sec) then flip for another 90 sec
When cooked rub pancakes with melted butter and place
in preheated oven until ready to serve. Excellent with a tangy dollup of greek yogurt
Recipe: Chicken Salad with Cranberries Apples and Pecans with
Toad Hollow Sonoma Rose of Pinot Noir
The
cranberries and nuts add a touch of sweetness to this dish. The Rose is deeply colored pink. Medium plus
aromatics of strawberries and rose petals. A subtle hint of rosemary adds a sweet herbal note to the
nose. This completely dry wine works well with this dish because it is full bodied with medium plus acidity
to cut through the impact of the mayonnaise on the palate. This wine works best if the salad is served on
a bed of baby greens minimizing bitterness with a drizzle of off dry strawberry vinegrette or in a neutral flavored whole
wheat wrap.
Prepare the chicken breasts:
4 Boneless skinless chicken breasts halves
4 cups of Chicken Broth
1 carrot, peeled and cut into chunks
1 celery stalk, cut into chunks
1 medium onion
5-6 sprigs of fresh parsley
¼ teaspoon thyme
Pinch of salt
Dash of pepper
To prepare the salad:
¼ cup finely
chopped celery
¼ cup finely chopped onion
¾ cup dried sweetened cranberries
½ cup chopped
pecans
1 Granny Smith apple, chopped
¼ cup mayonnaise - if you are making ahead of time you can add more
just before serving
1 tablespoon lemon juice
Salt and pepper to taste
Place the chicken, carrot, celery,
onion, parsley, salt and pepper in a small pot. Add chicken broth to just cover everything. Over medium heat,
cook the chicken until cooked through (simmer for about 20 minutes).You can make this in the morning and leave it in the pot
during the day - just remember to shut off the stove! When cooked, remove the chicken allow to cool enough to handle.
I have found that it is best to cut the chicken and make the salad right away so that the chicken does not dry out.
Dice the chicken into small cubes and place in a large bowl. Add the chopped celery,
chopped onion, dried cranberries, diced apples and pecans. Mix well.
In a small bowl combine the mayonnaise and
lemon juice. Add salt and pepper to taste.
Add the mayonnaise mixture to the chicken and toss until the salad is
well coated. Tastes best when the salad is allowed to marry for 1-3 hours.
BEEF STROGANOFF - CHATEAU THIEULEY BORDEAUX
Wine:This simple dish is perfect for a Merlot dominant
Bordeaux with "just" ripe fruit, ample tannin, and an undercurrant of earth and green bell pepper paring well
with chewy steak, sweet earthen flavors and cream sauce. The fresh fruit on the salad seals the deal. - Chateau Thieuley
Bordeaux AC $17.99 http://thieuley.com/PDF-Mise-a-jour/PDF-wines/ROU.eng.pdf
1 1/2 pounds cubed round steak, cut into
thin strips 2 tbsp flour 2 tablespoons olive oil 2 tablespoons butter (I use sparingly) 1 medium onion, sliced 8
ounces fresh mushrooms, sliced 1 cup beef broth
1 can cream of mushroom soup Salt and black pepper 1 cup sour cream (I use the whole 16oz carton) Cooked egg noodles or fettucciniI slice the steak while still slightly frozen. Season the steak strips with salt and
pepper, then dust with flour. In a large skillet melt butter in warm olive oil until froth disappears. (Very)
Quickly brown strips of meat on both sides in the olive oil and butter. (I tend to leave them rare b/c they will continue
to cook in sauce) Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few
minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms.
Add the mushroom soup and beef broth. Cook over very low heat for about 30 minutes, covered. Adjust seasoning to taste, adding
salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
NB: Mom trick: always throw in a few extra
veggies since most veggie haters will eat veg in cream sauce. Just before you add the sour cream throw in some par boiled
broccoli or chopped asparagus. For a little smoky flavor, crumble some crispy bacon on the service. A healthy option
is steamed broccoli on the side but diners can't help but dip it in the tasty cream sauce. A crusty piece of bread is
the indulgent alternative!
Serve with a simple
green salad. But since stroganoff can be gray and dreary on the plate I like to serve with a green
salad topped with fresh fruit (strawberries, blueberries and kiwi).
