An Apple A Day

Cover art by Karla Nolan
Showing posts with label vegetarian recipies. Show all posts
Showing posts with label vegetarian recipies. Show all posts

November 8, 2009

A Beautiful Cookbook


If you love good food and wine, here is an impressive cookbook that brings both together beautifully.

The Bryant Family Vineyard Cookbook: Recipes From Great Chefs and Friends (Andrews McMeel Publishing; September 1, 2009; $50.00, jacketed hardcover) is a collection of more than 80 recipes from culinary masters celebrating the Bryant Family Vineyard. Barbara Bryant tells the story of the vineyard and award-winning travel photographer Robert Holmes captures the beauty of Pritchard Hill in exclusive photographs throughout the book.

This cookbook features recipes from such celebrated chefs as Thomas Keller, Eric Ripert, Jean-Georges Vongerichten, Lidia Bastianich, Daniel Boulud, Charlie Trotter, Terrence Brennan, and Patricia Wells. Recipes range from such classics as Le Cirque’s famous Pasta Primavera and Eric Ripert’s Smoked Salmon Croque Monsieur to Barbara Bryant’s own original recipe for Cheddar Wafers as well as her recipe for Baked Wild Rice with Onion and Pecans and her Almond Biscotti. There is also Daphne Araujo’s Mushroom Lasagna and Daniel Boulud’s Roasted Turkey Breast with Endive, Apples, and Walnuts and Narsai David’s Chocolate Decadence .

Turning to the wine, the Bryant Family Vineyard Cabernet Sauvignon, first produced in 1992, has the reputation of a “cult favorite” among wine connoisseurs and has a waiting list of more than 6,000. As Park B. Smith of Veritas Restaurant noted in the foreword: “All of the chefs who have contributed to this book are artisans of their vocation. Their culinary delights are best appreciated, however, when teamed with the art of a winemaker. Food and wine are natural complements to one another.”

A beautiful cookbook makes a very nice gift and what is especially nice this time of year, or at any time, is that a portion of the proceeds from this book will be donated to The Bowery Mission, http://www.bowery.org an organization whose roots go back some 130 years with a goal “to be the most effective provider of compassionate care and lfe transformation for hurting people in New York City.” As stated on their website: Last year, The Bowery Mission & Kids With A Promise provided homeless men and women with more than 362,500 meals, 78,500 nights of shelter and 50,000 articles of clothing, as well as showers, haircuts, 550 professional doctor’s appointments and 69 eye examinations.”

An elegant cookbook with wine pairings and benefits to a worthy cause. Sounds like a very nice choice.


November 3, 2009

Pasta with an Unexpected Zing






We usually don’t post recipes here, but for this we had to make an exception—which we will be doing from time to time as we lead up to the holidays. This recipe for Autumn Harvest Fettuccine takes advantage of Autumn’s freshest produce and the unexpected fillip of Tabasco. The result is colorful, surprising, and delicious.


Autumn Harvest Fettuccine

1 small butternut squash, peeled, seeded and cut into 1-inch pieces,
about 4 cups
1 leek, sliced
1 red bell pepper, cored, seeded and cut into 1-inch pieces
1/4 pound green beans, cut into 2-inch pieces
3 tablespoons olive oil, divided
1 1/2 teaspoons original Tabasco® brand pepper sauce, divided
1 teaspoon salt, divided
8 ounces fettuccine pasta
1/4 cup fresh chopped parsley or basil
1/4 cup grated Parmesan cheese

Preheat oven to 450ยบ F.

Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon Tabasco sauce and 1/2 teaspoon salt in large roasting pan. Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally.

Meanwhile, cook fettuccine as package directs.

Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, 1/2 teaspoon Tabasco sauce, 1/2 teaspoon salt, and parsley in large bowl.

Serve with grated Parmesan cheese.

Makes 4 servings.


Buon appetito!