Drink of the Month
Summer Sangria
Summer is almost HERE - enjoy it!
INGREDIENTS:
- 2 – 750 ml bottles Tres Picos Garnacha
- ¾ cup Presidente Spanish Brandy
- ½ cup Grand Marnier
- 1 cup strained fresh orange juice
- 1 large orange, slice into wheels
- 1 lemon, sliced into wheels
- 1 quart strawberries, hulled and halved
- 1 – 750 ml San Pellegrino Water
INSTRUCTIONS
Combine everything except the San Pellegrino in a large pitcher and stir. Cover and refrigerate 12 -24 hours prior to serving
Mix the Sangria. Fill rocks glasses with ice. Pour about ½ – ¾ full. Add some of the fruit from the pitcher.
Top off with San Pellegrino and enjoy.
Appetizer of the Month
Split Pea Soup with Bacon and Beer
Ingredients
6 ounces bacon, diced
1 medium onion, chopped
1 large carrot, chopped
Kosher salt and freshly ground black pepper
One 16-ounce bag (about 2 cups) green split peas, rinsed
One 12-ounce can Miller High Life or any pale lager
Extra-virgin olive oil
2 cups cubed sourdough
1 to 2 tablespoons sherry vinegar (optional)
Directions
1. In a large Dutch oven or heavy-bottom pot over medium heat, cook the bacon until the fat starts to render, 8 to 10 minutes. Add the onion and carrot and cook until soft, about 5 minutes more. Season with salt and pepper.
2. Add the split peas and enough water to cover completely (about 3 cups); add the beer. Bring the soup to a simmer, then cover and cook gently until the lentils are falling apart, stirring periodically and adding water as needed, 1½ to 2 hours.
3. Meanwhile, in a large skillet, heat a few tablespoons of olive oil over medium heat. Add the cubed bread and cook until golden brown and toasted, tossing frequently, 5 to 8 minutes.
4. Taste the soup and adjust the seasoning as needed. Stir in the sherry vinegar, if using. Serve topped with croutons and more freshly ground black pepper.
Meal of the Month
Pan Fried Gnocchi
Classy and EASY!
Olive oil: You can use standard refined olive oil or extra virgin olive oil.
Gnocchi: You’ll just use shelf stable gnocchi in the vacuum sealed package for this recipe. Trader Joes, De Cecco or Delallo are good options.
Salt and pepper: Season to taste.
Optional seasonings: In the recipe I’ve also included garlic, parmesan, parlsey and lemon for a flavor upgrade. Though you can use this method without these added seasonings.
Let's Make It!
Directions
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add gnocchi, season with salt and pepper to taste and cook, tossing occasionally until golden brown in spots and tender, about 5 minutes.
- Add garlic, toss and let cook just briefly. Remove from heat, pour into a dish and toss with parmesan, parsley and lemon zest. Serve with lemon wedges for spritzing over.
Helpful Tips for Pan Fried Gnocchi
Preheat skillet: Heat the skillet and oil first before adding the gnocchi so they end up nicely browned but not overcooked and overly softened.
Using other fats: If preferred gnocchi can be sautéed in butter or another type of oil in place of olive oil. Avocado oil would be a good alternative as well.
Seasonings: The sky is the limit with the seasonings you choose to add. Try others like pesto, red pepper flakes, pancetta, bacon, other herbs such as chives, dill or an Italian seasoning blend.
Garlic tip: Wait to add the garlic until near the end of cooking or it will burn and taste bitter.
Sauce: For a rich dish try finishing with a sauce such as a vodka sauce or plate over a generous spoonful of Alfredo sauce.