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This jewel-toned salsa recipe can be used on more than just crackers. For those who are more omnivorous, try as a condiment alongside roasted pork or beef.
- 1 small shallot, finely chopped
- 2 tablespoons Champagne vinegar
- ¼ teaspoon kosher salt, plus more
- 2 cups purple grapes, sliced into rounds
- 1 serrano chile, seeds removed if desired, finely chopped
- 1 tablespoon finely chopped tarragon
- Freshly ground black pepper
Mix shallot, vinegar, and ¼ tsp. salt in a small bowl. Let sit 10 minutes (soaking the shallot takes out the bite, giving you a more mellow, less raw flavor). Drain, reserving soaking liquid; rinse shallot under cold water.
Toss shallot, soaking liquid, grapes, chile, tarragon, and 1 tsp. water to combine in another small bowl; season with salt and pepper. Taste and add a little more vinegar or water to adjust acidity if needed.
Grilled Grapes with Burrata and Tarragon
It’s been a minute since I talked about my lovely friends new cookbook. Camp and Cabin Cookbook (affiliate link) is a gorgeous collection of easy and approachable recipes for outdoor or indoor dutch oven cooking or basically anything associated with fire!
I’ve been friends with Laura since the beginning of my blogging life and I am so thrilled for her gorgeous cookbook. It is the perfect camping companion and unlike other camping cookbooks, this one has doable recipes with out a lot of pre-made, ‘need to prep-ahead’, but instead has elegant and easy to throw together staples.
The recipes in The Camp and Cabin Cookbook are also not limited to outdoor camping, but has instructions and suggestions for cooking in your dutch oven or at home grill as well.
There were a handful of recipes I was eager to make when I first flipped through, such as her green hatch chile verde chicken, that we actually made on our camping trip over the summer.
But it was this grilled grapes with burrata and tarragon that ultimately won me over. I couldn’t wait for the sweet, smoky and earthy concoction and the best part, was that it was a breeze to whip up.
Summer Spa Recipes from Cal-a-Vie
Hot summer days and nights are the perfect time to try new salads with cool lettuce and fresh fruit with light, crisp flavors. Cal-a-Vie’s Chef Steve Pernetti brings us the perfect vegetarian rice and seitan salad with bursts of juicy grapes that will be sure to refresh guests at summer picnics and barbeques! Enjoy Pina Colada Sorbet as a post-summer meal treat!
Roasted Seitan, Wehani Rice and Chilean Grape Salad with Tarragon Vinaigrette & Pina Colada Sorbet
1 teaspoon low-sodium soy-sauce
¼ cup sherry vinegar or tarragon vinegar
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh tarragon
Salad: (12 Servings)
3 cups roasted seitan, cut into thin strips
3 cups cooked wehani rice
3 cups Chilean grapes, cut into halves
¼ cup toasted walnuts, chopped
9 cups shredded butter lettuce
12 large butter lettuce leaves
For the vinaigrette: Combine the shallots, garlic, Dijon mustard, soy sauce, water vinegar and xanthan gum in a blender prcess until pureed. Add the olive oil, salt and pepper gradually, processing constantly until smooth. Combine with the tarragon in a bowl and mix well.
For the salad: Combine the seitan, wehani rice, grapes celery, parsley and chives in a bowl. Add the shredded lettuce and vinaigrette and toss to coat evenly. Add the walnuts. Spoon the mixture onto a bed of the butter lettuce leaves.
Pina Colada Sorbet: (6 Servings)
2 tablespoons rum
Toasted shredded coconut, for garnish
1) Combine the sugar, Splenda, orange juice, and water in a saucepan and mix well. Bring to a boil and remove from heat.
2) Process the pineapple with the coconut milk in a blender until pureed. Add the rum and orange juice mixture and process until smooth. Spoon into a freezer-safe container and freeze until firm.
3) Scrape the frozen mixture with an ice cream scoop and place in serving bowls. Garnish with toasted shredded coconut.
Chicken Supreme with a grape and tarragon sauce.
Getting ahead in this recipe is key. Apologies about the photo it looked a lot more elegant than the above.
Ingredients: 2 Chicken Supremes( brined for 5 hours in 8% brine)/ 100g white grapes/ 100ml creme fraiche/ 1 shallot/ 225ml white wine / 150ml chicken stock/ large waxy potatoes/ carrots/ petit pois.
1) Prepare chicken, use 500ml water and 40g to make the brine. Set aside for appropriate time in fridge.
2) Set oven to 90c. Allow chicken to come to room temperature for at least 30mins.Place chicken in oven for about 45-50mins until it is 60c.
3) Once chicken is in oven, cut carrots into batons, toss in oil or butter, season and place in oven at 180c for about 45 mins. In the recipe above I tosssed them with caraway seeds but use what you like. Garlic and herbs or just salt and pepper. Don’t worry about timings not matching as the chicken needs 10mins resting time at the end.
4) Prepare fondant potatoes. Peel and cut them into inch think rounds. With veg peeler just take the sharp edge off the top of the potatoes for ease of handling. Heat a good knob of butter in a pan with same quantity of oil. Flavour this oil with whatever you fancy. I tend to throw garlic/herbs and saffron to flavour oil. Then remove and add the potatoes. On a medium high heat brown the bottom of the potatoes. 5 mins. Then turn over, pour over chicken stock to reach the top of the highest potato. Now put a lid on. Boil until water has all but gone. It will take 25-30mins to cook them. If it boils dry add a bit more water, if after 30 mins there’s still too much water, remove lid and evaporate most of the liquid off.
5) Begin sauce. Half grapes. Dice shallot then add it and grapes-reserve a handful-to a pan and soften. Then turn up the heat add wine and reduce by half, add chicken stock and simmer for 5 mins squeezing the cooked grapes. To be an absolute purist, I would now blend the sauce and pass through sieve. Just blending in the pan will surface though. Now add creme fraiche and tarragon plus reserved grapes. Season with salt and white pepper. Set aside until ready.
6) Cook petit pois in micro for 2 mins with a knob of butter and splash of chicken stick. Put in a food processor and blitz until smooth. Again put through a sieve if you want extra brownie points but there’s probably enough to do at the moment.
7) When chicken is ready, let it rest for 10 mins. While its resting plate up remaining dinner items. After slow cooking chicken the skin will look anaemic. It is going to be covered in sauce so you don’t need to have crispy chicken skin. If you do however, either a very hot grill or blow torch are your best tools. As putting it back in a pan will heat the chicken to a much higher than 60c temperature which defeats the object in the first place. Tlives slice breast in half diagonally, place side by side on plate and cover with sauce. Et voilá.
Just a delicious combination all round. The brined chicken tastes like chicken should, but not salty. It remains so moist even for a thick breast that I was served. It doesn’t even need the delicious but refreshing sauce to accompany it. The potatoes are melt in the mouth with a lovely buttery taste. Could have eaten two plates full.
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Chilled Cucumber Soup with Grape and Watermelon Salsa recipe
1 large English cucumber, skin on, deseeded and roughly chopped
3 cups (750ml) Greek yoghurt
3 spring onions, diced
1 clove garlic, minced
a handful fresh mint
2 teaspoons chopped chives
1 teaspoon fresh tarragon, chopped
juice of ½ lemon (about 2 tablespoons)
2 tablespoons olive oil
sea salt flakes and freshly ground black pepper
¾ cup chilled water
For the grape and watermelon salsa:
½ cup black grapes, thinly sliced into rounds
4 radishes, finely sliced
a wedge of watermelon, deseeded and cut into 5mm cubes (to make about ⅓ cup)
2 tablespoons toasted pistachio nuts, roughly chopped
chopped chives, for finishing
extra virgin olive oil, for drizzling
micro herbs, optional
Grate the cucumber on a large grate. Season lightly with sea salt flakes and set aside for 10 minutes.
Press together lightly to remove excess water from cucumber.
Place the cucumber and all the remaining soup ingredients, except the water, in a processor and blitz until smooth.
Taste and adjust the seasoning either by adding a little more salt or lemon juice to brighten the flavours.
Add about ¾ or up to 1 cup cold water to the soup to thin it out slightly. It should be the consistency of cream but not too runny.
Chill the soup for several hours.
To make the salsa, combine the grapes, radishes and watermelon in a bowl.
When ready to serve, whisk the soup briefly with a balloon whisk Pour into glass tumblers or shallow soup bowls.
Arrange the grape and watermelon salsa on top, scatter with chives and pistachio nuts.
Grape Tomatoes or Cherry Tomatoes in Caprese?
As far as the tomatoes go, I used grape tomatoes in my Caprese Salad but you can use cherry tomatoes as well.
Cutting them in half is usually best. Although the classic Caprese Salad uses stunning vine-ripened red tomatoes, you shouldn’t feel limited to these alone.
- While red tomatoes have a rich and robust flavor to them, other colors of tomato have totally different flavors. While pinks are much like reds, orange tomatoes are sweet tasting nearly like eating fruit! The sweet flavor is lovely beside the creamy mozzarella and the balsamic vinegar.
- Yellow tomatoes are less tangy than their red counterparts, partially because they are a lower-acid tomato variety.
- Personally I always use grape or cherry tomatoes in this recipe. While you can use them interchangeably, cherry tomatoes tend to be sweeter and more watery than grape tomatoes, but grape tomatoes tend to last longer in the fridge and are easier for growers to get to the grocery store safely.
MAKE HONEY BALSAMIC DRESSING: a small bowl, add the balsamic and honey to make a sweet vinaigrette. Whisk well.
ADD TOMATOES: Add grape or cherry tomatoes to the dish.
ADD CHEESE: If desired, you can cut the cheese into halves or even quarter them. I left them whole because it looks prettier/more contrast of large and small and white. I do like to cut them smaller so that I can easily eat the combination of the three delicious ingredients!
COMBINE- Combine your drizzle and salad together, mix well until tomatoes and cheese are covered with vinaigrette and then sprinkle with fresh basil.
Baked chicken in verjuice with grape salsa
Wash and dry the chicken. Season and place in an oiled roasting pan. Pour over the verjuice. Drizzle with olive oil and bake, one shelf above the middle, for 30 minutes or until nicely browned and tender.
To serve, moisten the chicken with pan juices and spoon over the salsa. Serve with salad leaves to catch the juices.
Cook’s tip: As an alternative, serve with risotto rice, cooked the same way as regular rice.
Per serving: 2520kJ, 59.7g protein, 34g fat, 2.4g carbs
This is a perfect summer main course – simple to make, but enhanced by the fruity salsa.Recipe by: Phillippa Cheifitz View all recipes
Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.
Pork Tenderloin Au Poivre with Black Grape, Tarragon and Red Wine Compote
Au poivre is a French term that simply means with Pepper. Traditionally filet mignon is used and the meat is smothered in cracked black pepper prior to cooking. Tonight I used Pork filet instead. I created this dish last November when I was left with black grapes after a French Party I chaired for our French Victorian Christmas theme. Soirèe Française Èlègante left me with Grapes galore. The au poivre just enhanced the flavor of the rich grapes and the elegance of the french inspired dish. When I made this before, I used a Bordeaux. This time I used a Cabernet Sauvignon that my step daughter made, I thought it was rather good when it peaked.
Pork Tenderloin au Poivre
1 pork tenderloin
1 ½ Tbs coarse crushed black peppercorns
1 Tbs olive oil
2 tsp kosher salt
Clean the tenderloin of the white connective tissue that is attached to the one side. Using a sharp knife, make an incision at the narrow part of the connective tissue and lift slightly. Sliding the knife under incision and holding parallel to connective tissue cut tissue away using the tissue as your guide, (this may take one or two runs). Season pork tenderloin liberally with salt and crushed peppercorns. Heat skillet on medium high add olive oil. Place tenderloin in skillet and cook tenderloin turning a quarter turn every 3 to minutes for about 20 minutes. This will ensure pork cooks evenly while leaving the inside a perfect medium. After cooking remove tenderloin from pan and allow to rest for 10 minutes.
Black Grape, Tarragon & Red Wine Compote
2 Tbs butter
1 lg onion diced
3 cloves of garlic chopped
2 1/2 cups black grapes whole
1 Tbs fresh squeezed lemon juice
1 Tbs fresh parsley chopped
1 Tbs fresh tarragon chopped
1/2 cup Cabernet Sauvignon
In a separate skillet, melt butter on medium heat and sauté onion and garlic until tender. Add grapes and cook for about 10 minutes.
Next add red wine, lemon juice and fresh herbs. Cook an additional 10 minutes and serve with sliced pork.
- Nutritional Sample Size based on three servings
- Calories (kcal) : 410
- Fat Calories (kcal): 210
- Fat (g): 24
- Saturated Fat (g): 9
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 12
- Cholesterol (mg): 115
- Sodium (mg): 560
- Carbohydrates (g): 6
- Fiber (g): 0
- Protein (g): 31
- Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces season generously with salt and pepper.
- In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer to a plate repeat with the remaining chicken. Cover with foil to keep warm.
A zingy-crisp white wine with herbal notes will match the tarragon in this dish. A Sauvignon Blanc from New Zealand would be delicious. —Tim Gaiser
Grape Iced Tea Recipe / Grape Tea Recipe
I love making iced tea when it is hot here. I have already shared a mango iced tea recipe in this blog. I will be sharing many more version soon.
Seedless Grapes – 2 cups
Water – 2 cups
Green Tea / Black Tea – 1 tblspn
Lemon Juice – as needed
Ice Cubes as needed
Lemon Slices for garnishing
For Simple Syrup :
Sugar – 1/2 cup
Water – 1/2 cup
Start by washing grapes, soak grapes in water along with some salt for 30 mins. This removes the dirt from it. Drain it and set aside.
Now make the tea, bring 2 cups of water to a boil. add in tea and turn off the heat, let it steep for 10 mins. Drain and put this in fridge or freezer till it is cold.
Now take grapes in a blender and puree till smooth. Strain and chill till cold.