Blogs, Recipes

DELICIOUS RATATOUILLE

It’s ratatouille season! 

Ratatouille is a classic summer French style stew, it’s fun to say and even has an adorable Disney movie named after it!

Ratatouille is packed with summer vegetables: tomatoes, eggplant, zucchini and bell peppers and it’s pretty easy to make!

With a little imagination, there are endless ways to serve ratatouille. For Sunday dinner, toss it with pasta or alongside grilled chicken or fish. Or for an easy weeknight dinner, serve with a dollop of goat cheese or with a fried egg on top. It’s even tasty straight from the fridge as a snack (it’s delicious cold)! Seriously the possibilities are limitless! 

For the tomatoes, I love the brand Pomi! They only have one ingredient: TOMATOES! You can find Pomi chopped tomatoes in the canned vegetable aisle. Pomi is usually on the top shelf. 

Looking for wine to pair with Ratatouille? Scout & Cellar 2018 VEINTE MALBEC, Lush and fruit-forward with blueberry, black plum and wildberry jam balanced by mocha on a fresh, well-structured frame with round tannins and a lingering finish. DELICIOUS!

INGREDIENTS

  • 26.46 oz Pomi Chopped Tomatoes
  • 14.5 oz Diced Tomatoes, drained
  • 1 medium eggplant, diced into cubes
  • 1 large red, orange, or yellow bell pepper, cut into ¾ squares
  • 2 medium zucchini , diced into ½-inch cubes
  • 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • ¾ teaspoon fine sea salt, divided, more to taste
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, pressed or minced
  • ¼ cup chopped fresh basil
  • ¼ teaspoon red pepper flakes, more or less to taste
  • ¼ teaspoon dried oregano
  • Freshly ground black pepper, to taste

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit 

Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.

On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.

On the other baking sheet, toss the bell pepper, and zucchini 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. 

Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.

Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. 

Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.

Add the garlic, stir, and cook until fragrant, about 30 seconds. 

Add the tomatoes, and use a wooden spoon to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.

Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.

Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.

Let the zucchini and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to combine.

Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, dried orengo and red pepper flakes. 

Season to taste with additional salt and black pepper.

Serve in bowls, with additional chopped basil, or black pepper on top (all optional). 

Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.

http://www.scoutandcellar.com/whiskawaykitchen

Blogs, Recipes

Blue Cheese Burgers with Red Wine-Onion Jam and Crispy Beer Battered Onion Rings

Are you looking for a delicious Memorial Day recipe? Look no more!

Burgers are one of summer’s classic dishes and an ever-popular pick at backyard barbecues everywhere! Not only are these burgers a cinch to make but they are the tastiest burgers you will ever eat! 

I love using Italian sausage in my burgers! It is a  smart shortcut, because the meat is already seasoned. Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into the most delicious jam ever. And it is a perfect addition to these Blue Cheese Burgers!

Brian and I love to top these burgers with homemade Beer Battered Onion Rings! I included our recipe below. It’s delicious! Not a beer fan? Sub in any other carbonated beverage, including ginger ale, club soda or your favorite soft drink.

INGREDIENTS

  • 1 pound ground sirloin
  • ½  pound ground Italian sausage
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces blue cheese, crumbled
  • 6 tablespoons unsalted butter, softened
  • 4 hamburger buns, split

Red Wine-Onion Jam Ingredients

  • 2 tablespoons olive oil
  • 2 medium red onions, halved and thinly sliced
  • 1 cup red wine
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper

INSTRUCTIONS

Heat your grill to high heat.

Mix the meat and blue cheese in a large bowl until combined. 

Shape the meat into four burgers, each about 1 inch thick.

Brush with oil and season with salt and pepper on both sides.

Place the burgers on the grill and grill until golden brown, three to four minutes. 

Turn the burgers over and continue grilling to medium, about three minutes longer. 

Remove the burgers to a plate and let rest while you grill the buns.

Butter the cut sides of the buns and season with salt and pepper. Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.

Place the burgers on top of the bun and spoon some onion jam on each burger. Top with the buns and serve immediately.

Red Wine-Onion Jam

– makes 3/4 cup –

Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat.

Add the onion and cook until soft, stirring occasionally, about 10 minutes.

Add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid has evaporated, five to seven minutes. Season with salt and pepper.

Remove from the heat and let cool to room temperature. 

The jam can be made two days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.

Crispy Beer Battered Onion Rings Ingredients

  • 2 cups all-purpose flour, divided
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups (12 ounces) pale ale beer 
  • 2 large yellow onions
  • Vegetable oil, for frying

INSTRUCTIONS

In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.

While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.

Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.

Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate.

Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.

TIPS: 

When measuring beer, don’t include the foamy head in your measurement. 

Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.

Blogs, Recipes

Ropa Vieja

One of the things I love about cooking is how the flavors can take you back to a specific time or memory. This recipe reminds me of my family whether it was dinner at La Teresita or the smells of my grandmother’s house. La Teresita is a Spanish restaurant in Tampa. My family have shared many meals together here. Every time we would go to dinner at Le Teresita, my dad would order Ropa Vieja, which means “old clothes” in Spanish. We would laugh as he made a joke that he liked the taste of old clothes then he would shake the bread basket, and ask “Más pan!” It became a family joke!

You’ll love this dish if you’re into big, bold flavors! It is delicious served with black beans, white rice, and sweet plantains. Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but you can also use chuck roast. 

Brian and I love to use our Le Creuset braiser. So naturally, I used the braiser for this recipe. However you can also make this in a slow cooker. I included instructions for both below. 

I can not think of a better wine to pair with this dish other than Scout and Cellar’s 2018 OSO PARDO TEMPRANILLO. This wine is deep purple-red in color with notes of cherry, blood orange and leather lifted by a hint of violets on a textured frame with a bright finish. I love the story of where this wine comes from, La Mancha, Spain. The winery was founded over 30 years ago, when 28 wine growing families decided to join and work together, creating something larger than any of them could have done on their own. To this day, the estate operates as a cooperative, with over 6,000 acres of vineyard with about 60 viticulturists and vintners. Click the link to learn more and order a bottle.

INGREDIENTS

  • 3 pounds flank steak
  • 1/4 cup white vinegar
  • 1/2 cup red wine vinegar
  • 1 red bell pepper, sliced
  • 1 poblano pepper, sliced
  • 1/2 large onion, sliced
  • 6 cloves garlic minced
  • 2 Bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt or more to taste
  • 15 ounces can crushed tomatoes
  • ½ cup Spanish green olives, pitted (optional)
  • 2 teaspoons tomato paste
  • white rice steamed
  • 1 lime quartered
  • Chopped cilantro for garnish

INSTRUCTIONS

Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.

Place a rack in the lower third of the oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. 

Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. 

Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. 

Add tomatoes and stir. 

Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Nestle the meat into the tomato mixture and tuck in bay leaves on either side. Cover and transfer to the oven. Braise until meat is very tender and shreds easily, 2½–3 hours. Let cool for 15 minutes.

Skim excess fat from sauce; discard bay leaves. Using 2 forks, tear and smash beef into sauce until it’s shredded and covered with sauce. 

Stir in olives and vinegar.

Top with cilantro. Serve with white rice, black beans and sweet plantains.

SLOW COOKER INSTRUCTIONS

Add the wine, vinegar, crushed tomatoes, tomato paste and spices to the slow cooker and stir. Add the flank steak and flip it around in the sauce.

Add on top of the meat the onion, bell peppers, olives, and garlic cloves.

Place the lid on the slow cooker and cook on low for 9 hours or high for 5 hours.