Rosie. She's a crazy little girl! Love her!Her kennel name is Cracklin' Rosie for a reason! Look up the song.
Lucy is next. Our big sweet almond eye girl! xoxo
Sunday, February 14, 2010
the girl and the fig
If you are ever in Somoma County, California... GO!!!
RECIPES
GARNET YAM DUMPLINGS WITH ROASTED DUNGENESS CRAB
Serves 6
1½ pounds garnet yams, washed & lightly scrubbed
2 tablespoons olive oil
salt
pepper
2 whole eggs
1 egg yolk
1 cup flour
½ teaspoon salt
pinch nutmeg
2 tablespoons olive oil
3 shallots, sliced
3 ounces butter
1 apple sliced into 1/8” slices
3 cloves garlic
1 cup chicken stock
1 tablespoon chopped sage
1 teaspoon butter
2 pounds Dungeness crabmeat
¼ cup toasted pistachios
salt
pepper
Preheat oven to 375.
Toss the yams in 2 tablespoons of olive oil and season with salt & pepper.
Roast the yams on a baking sheet until soft (about 45-60 minutes).
Remove the yams from the oven and cool just enough to handle.
Peel the yams and run them through a ricer into a bowl.
Place the yams into mixer and add the eggs, flour, salt & nutmeg.
Just work until mixed, do not over work!
Place the yam mixture into pastry bag with a ½ round tip.
Pipe the mixture onto a baking sheet in long strips and place into freezer.
When the dumplings strips harden, cut them into 1 inch pieces.
Bring a pot of salted water to a rolling boil.
Drop the dumplings into the pot and cook at least 30 seconds after they begin to float.
Remove the dumplings from the pot, drain and set aside.
In a sauté pan, sauté the shallots in 2 tablespoons of olive oil over medium heat until caramelized.
In another large sauté pan, heat 3 ounces of butter over medium heat until butter has just begun to brown.
Add the apples and garlic and sauté until translucent.
Add the shallots and dumplings and season lightly.
Toss ingredients to coat well.
Add the chicken stock and the sage, reduce the sauce until slightly thickened.
Divide the dumpling and apple mixture between 6 plates.
Toss crab in warm pan (with 1 teaspoon of butter if needed) and season with salt and pepper.
Divide equally amongst the plates. Garnish with toasted pistachio nuts.
Wine Pairing: Marsanne
Al Forno Restaurant ~ Rhode Island
Grilled Pizza
Smoky and delicious grilled pizzas are featured on the menu of Al Forno restaurant in Providence, Rhode Island. According to owners George Germon and Johanne Killeen, the key to a successful grilled pizza is to work quickly. don't let the crust sit long enough to burn, and keep the toppings light. The crust is so flavorful, you won't want to mask the taste with too much sauce or cheese.
Ingredients
Serving: Makes 2 fourteen-inch pizzas
Pizza Dough, divided in half
Olive oil, for brushing
Pizza Sauce
Fontina cheese
Sliced fresh tomatoes
Fresh basil leaves
Fresh flat-leaf parsley, leaves
Julienned scallions
Julienned pea pods
Fresh corn, kernels, blanched
Fresh mint leaves
Cooked and crumbled sausage
Directions
For best results, use a charcoal grill. Create two sections on the grill—a very hot back section and a cooler preparation section in the front—by putting extra charcoal in the back and less in the front. Place fire bricks on the grill’s surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.
Smoky and delicious grilled pizzas are featured on the menu of Al Forno restaurant in Providence, Rhode Island. According to owners George Germon and Johanne Killeen, the key to a successful grilled pizza is to work quickly. don't let the crust sit long enough to burn, and keep the toppings light. The crust is so flavorful, you won't want to mask the taste with too much sauce or cheese.
Ingredients
Serving: Makes 2 fourteen-inch pizzas
Pizza Dough, divided in half
Olive oil, for brushing
Pizza Sauce
Fontina cheese
Sliced fresh tomatoes
Fresh basil leaves
Fresh flat-leaf parsley, leaves
Julienned scallions
Julienned pea pods
Fresh corn, kernels, blanched
Fresh mint leaves
Cooked and crumbled sausage
Directions
For best results, use a charcoal grill. Create two sections on the grill—a very hot back section and a cooler preparation section in the front—by putting extra charcoal in the back and less in the front. Place fire bricks on the grill’s surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.
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