fruit and cheese platter
 
May 2012
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June 2012
Look for upcoming Food and Wine pairing classes in our next issue

In This Issue
Featured Recipe with Wine Pairing
What's in Season
Tips - Techniques - Fun Facts

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Variety of Food & Wine Pairing Events
 
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Greetings!

 

Welcome to our first newsletter! This is meant to inspire the foodie in you to learn a new tip, try a new recipe, or get adventurous and taste something you've never tasted before. Our goal is to give you quick information on what is happening in Northern California that relates to food and or wine. We'd also like to tell you what we've been up to.

 

And we'd love to hear from you. We as true epicureans are continuously learning and hungry for more information about anything relating to food, eating, cooking, and wine.

 

So please write to us with your thoughts, questions, ideas, information about a festival, shows, books, a new favorite restaurant, or anything you'd like to share with this foodie club. We'll do our best to incorporate it into our upcoming issues.

 

This newsletter is for novices and connoisseurs , so sometimes you may find the information too elementary, and sometimes you may find it above your comfort level, but there is always something to learn.

 

So enjoy! We hope you stay a while.

 

Elham S. 

Executive Chef, Blue Sage 

 

Michele Snock

Sommelier, Wine Events Connection

 

 

Shredded Brussels Sprouts Salad with Pistachios & Prosciutto

Dressing

  • 1 garlic clove, minced
  • � teaspoons Dijon mustard
  • 1 teaspoon lemon zest
  • 3 Tablespoons lemon juice
  • � teaspoon sea salt
  • � teaspoon fresh ground black pepper
  • 5 Tablespoons good olive oil

Salad

  • � teaspoon olive oil
  • 4 thin slices of prosciutto
  • 4 cups shredded fresh Brussels sprouts, about � pound*
  • � cup roasted, unsalted, and shelled pistachios, roughly chopped
  • � cup plus 1 Tablespoon chopped mint leaves

 

For the dressing: combine garlic, Dijon mustard, lemon zest, lemon juice, salt, and pepper in a small bowl. Whisk continuously while slowing drizzling in the olive oil to emulsify. Set aside.

 

For the salad: Heat a medium fry pan on medium-high heat. Add � teaspoon olive oil and the prosciutto slices to the pan. Let them crisp on one side, about 2 minutes, and turn to crisp the other side. Drain on paper towels. Note that they will get crispier as they cool.

 

Combine the Brussels sprouts, mint leaves, and chopped pistachios in a medium bowl. Pour � of the dressing and toss. Taste and add more dressing if needed.

 

Place on platter or individual plates. Top with crispy prosciutto - either whole, as shown in picture, or crumbled.

 

*If you have a food processor with a shredder disk, it makes shredding the Brussels Sprouts a breeze. If you don't, you can use a mandolline. And if you don't' have one of those, no worries. You can always cut them in quarters or slice them by hand. Whatever method you use, just make sure to trim the bottom.

 

Serves 4

 

Wine Pairing:  Kim Crawford Sauvignon Blanc - New Zealand

 

 

Variations:

Make it a meal by adding a poached egg on top.

   

For a warm salad, or side dish, omit the dressing, heat 3 Tablespoons olive oil in a non-stick pan. Toss in the Brussels sprouts and stir to coat with the oil. Cook on Medium-high heat until slightly browned, about 5 minutes. Take off the heat and toss in the mint leaves and chopped pistachios. Season with salt and pepper. You can also add about 1 Tablespoon of lemon juice right before serving.

 

 

What's in Season in Northern California

 

Purchasing local foods in-season, not only tastes better, but will help eliminate the environmental damage caused by shipping foods thousands of miles. Also local food dollar goes directly to the farmer.

 

Apricots, Artichokes, Asparagus, Avocados, Blueberries, Bok Choy, Cherries, Cucumbers, Nectarines, Okra, Peaches, Plums, Raspberries, Rhubarb, Scallions, Strawberries, Summer Squash

 

Tips - Tequniques - Fun Facts

 

 

Poaching multiple eggs simultaneously

 

When poaching eggs, it is important to get all the eggs into the pan at the same time so they will cook evenly. The best way to do this is by cracking each egg into a small cup with a handle (measuring cups work great!)

 

When the water is ready, hold 2 cups in each hand by the handle and lower the lips of each cup into the water at the same time and then tip the eggs into the pan.

 

 

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