Wine and Food Pairing Dinner at Dano’s Heuriger – 4/20

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Dano’s Heuriger on Seneca Spring Wine and Food Pairing Dinner
Celebrating New York Wine Month

 

Join Dano’s and David Pohl and Jason Wentworth
our guest Someliers from North Side Licquors in Ithaca for a themed dinner
” Austria and the Fingerlakes Meet on the Plate and In the Glass”
Sunday April 20 4:00
75.00 not including tax and gratuity

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Banana Bourbon Bread Pudding with Fudge Sauce

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Banana Bourbon Bread Pudding with fudge sauce:  serves 8-10 people 

This is a great recipe that uses those really ripe bananas that are beginning to perfume the whole house. Next time you are on the verge of throwing out those brown bananas… don’t!  This is a really quick and easy recipe which can be adjusted easily to suit your wishes

 

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FOOD ART

     

 Carrot Rat

CARROT RAT 

    This is the site where you can send me links or pictures of art      creations.  I’m starting with this carrot that grew just as it is in this  picture.  I added the ears (parsnips) and the body (quince).  I also have a wonderful link to a site called:  “What Chefs do when they’re bored.”  Click on the link, scroll down and check out all the whimsical chef creations. 

JAPANESE NOODLE SOUP

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Japanese Noodle Soup:  Serves 6   This soup is the ultimate comfort food.  If any of the ingredients are not on your “favorite food list”, you can omit them.  Once you have all the ingredients, this soup comes together easily and you only need a salad to have a wonderful meal.  It also has many healthy ingredients and can be entirely vegetarian if you use vegetable broth and omit the dashi.        

                                                                            Jpanese Noodle Soup

Ingredients                

 

   The dashi is in the center and the shichimi togarashi is to the right. *  Note about ingredients:  Dashi, wakame, napa cabbage, shichimi togarashi and edaname can all be purchased at Wegmans and other grocery stores with good Asian sections.  I have posted a picture of all these ingredients so you know what you’re looking for.  The edaname are often found in the frozen section in their pods.  But at the Asian grocers you can find them frozen and already out of the pods which is much more convenient.  The noodles are found fresh in the refrigerator section of the Asian grocery store but you can use any noodle that you’d like including dry noodles such as soba or even spaghetti.  FOR MORE INFORMATION ABOUT THESE INGREDIENTS CLICK ON THE LINK AT THE LEFT SIDE OF THIS PAGE:  "FOOD THESAURUS"

Japanese Noodle Soup:  Serves 6

 

Ingredients: 

8 cups( 2-  32 ounce cartons) chicken or vegetable broth

3 tsp. instant dashi *

1 heaping Tbs. dried wakame (seaweed)*

5 dried shitake mushrooms

1 14 ounce block extra firm tofu, cut into one inch by one inch strips

1 small head napa cabbage, cut into slices*

5 scallions, chopped

1 16 oz. bag Pan fried noodle Hong Kong style or any dried noodle*

1 cup shelled edaname (soy beans)

1 Tbs. fresh ginger, grated or finely chopped

2 Tbs. miso

Shichimi Togarashi (red pepper and sesame seed spice blend)*

 Cooking Instructions

1.     Heat the broth to boiling in a large pot and add the dashi.

2.     Meanwhile, soak the mushrooms for 15 minutes in a bowl of ½ cup hot water placing a smaller bowl on top of the mushrooms, to make sure they are immersed.

3.     Soak the wakame also in a bowl of 1 cup hot water for 15 minutes. It will expand to about 1 cup.

4.     When the broth has come to a boil add the ginger, tofu,edamame and cabbage and simmer for 10-15 minutes until cabbage is just cooked.

5.     Once the mushrooms have soaked, slice them and add them to the broth along with the soaking liquid which has been strained of particles.  Also, add the reconstituted wakame which has been rinsed and coarsely chopped. Discard soaking liquid.

6.     Meanwhile, as the soup is cooking, either cook the noodles according to directions or, if you are using the pan fried noodles, fry them in a little oil and add ½ cup water and cover to allow them to steam for 5 minutes.  Then remove the lid and continue frying until lightly brown and crispy, stirring frequently. I do this in two batches.

7.     Mix the miso with a little hot broth until free of lumps and add to soup for the last 2 minutes of cooking.  Miso should not be boiled.

8.     To serve:  Ladle soup in a large bowls, sprinkle each serving with scallion and serve the noodles, and shichimi togarashi separately for people to serve themselves.

 

Feel free to use your culinary expression to add or omit any ingredients.  This is a very free form dish which you can tailor make to your taste.

 

 Note about ingredients:  Dashi, wakame, napa cabbage, shichimi togarashi and edaname can all be purchased at Wegmans and other grocery stores with good Asian sections.  I have posted a picture of all these ingredients so you know what you’re looking for.  The edaname are often found in the frozen section in their pods.  But at the Asian grocers you can find them frozen and already out of the pods which is much more convenient.  The noodles are found fresh in the refrigerator section of the Asian grocery store but you can use any noodle that you’d like including dry noodles such as soba or even spaghetti.  FOR MORE INFORMATION ABOUT THESE INGREDIENTS CLICK ON THE LINK AT THE LEFT SIDE OF THIS PAGE:  "FOOD THESAURUS"

 

 

 

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A Great Gingerbread Recipe

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Gingerbread has a homey and wonderful smell as it’s baking.  This recipe is from Bon Appetit May 2004 and it was passed on to me by my friend Meggin who loves to cook and share recipes as much as I do.  It’s called: 

RICH AND STICKY GINGERBREAD WITH MARMALADE and that describes it pretty well except for the crystallized ginger and raisins that add some great flavor and texture.  This is a must try recipe if you love gingerbread.  Meggin likes it with applesauce the way her mother served it.  I love it plain and my family prefers it with whipped cream.  If you’re interested in trying it, click on the link and you’ll find the epicurious.com recipe. Let me know how you like it.  This recipe takes self-rising flour but I use regular all purpose flour and add 1 Tablespoon baking soda and a little salt.

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Turback’s Curried Pumpkin Mushroom Soup

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Years ago when Turbacks was the first restaurant that served locally produced foods, I managed to get their signature Curried Pumpkin Mushroom Soup recipe. It’s been a favorite with all of us and friends ask for it when they come to visit from out of town. This fall my share from Full Plate CSA included some beautiful and delicious cooking pumpkins. These pumpkins are just the right size to function as serving bowls for this great soup.

½ lb. sliced mushrooms½ cup chopped onions

2 Tbs. butter or oil 1 Tbs. curry powder or to taste

3 cups vegetarian or chicken broth

1 lb. canned pumpkin (or fresh: cooked and pureed)

½-1 Tbs. honey

1 cup evaporated milk

Dash of nutmeg, and salt and pepper to taste.

If you decide to use fresh pumpkin, cut off the top first. Then bake for 30-45 minutes until soft (with seeds still inside). When cool enough peel off skin and discard seeds. If you decide to use the shell as a container, then scrape out the seeds and discard (or roast) and scrape out some of the pulp to use in the soup leaving enough to make a sturdy bowl for the soup.

  1. Sauté onions until translucent.
  2. Add mushrooms and cook for a few minutes until just cooked.
  3. Add curry powder and cook for 2 more minutes stirring.
  4. Add broth, bring to bowl and add pumpkin, honey and seasoning.
  5. Cook, stirring occasionally for 10-15 minutes.
  6. Add evaporated milk and heat without boiling.
  7. Adjust for seasoning adding more salt or honey or pepper as you like.
  8. It’s ready to serve.

 

 

 

 

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Raspberry Upside Down Cake

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We are fortunate enough to have a bumper crop of ripe raspberries. This long fall means the crop keeps producing and we keep eating. Finding good recipes is always fun and today I came up with this terrific and easy cake recipe.

 

Raspberry Upside Down Cake

Preheat oven to 350 degrees F

Raspberry topping:

1/2 cup light brown sugar

1/4 cup (1/2 stick) butter

3 cups raspberries

Lemon-Almond Cake

 1  8 oz. can almond paste (I use Solo)  minus a couple spoonfuls that you need to taste.

1/4 cup sugar

3 TBS grated lemon peel

1 TBS vanilla

1/2 cup room temperature butter (or melted)

3 large eggs

1 cup cake flour

1 tsp baking powder

For topping:

1.  Melt the butter in an 8 inch ovenproof skillet.  I use my cast iron skillet.

2. Add brown sugar and mix together for a few minutes while slowly frying.

3.  Remove from heat and let cool.

Cake batter:

1.  In food processor mix together sugar and almond paste.

2.  Add butter and mix together.

3.  Add eggs one at a time, incorporating each one before adding the next.

4.  Add the lemon peel and vanilla and process for few more seconds.

5. Sift together flour and baking powder and with a spatula mix into the batter so that is   doesn’t get over beaten. 

 

To assemble:

 Once the butter brown sugar mixture has cooled, add 3 cups of raspberries and spread evenly over the butter mixture.  Spoon the batter over the raspberries spreading it evenly with a spatula.

Bake for 35-40 minutes or until tester inserted into top of cake (not through raspberries)  comes out clean.  Let sit for a couple minutes and then carefully invert unto platter.  Serve warm or at room temperature with ice cream or whipped cream.

 

 

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Cooking with Tomatoes: Filo Pizza

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What a great year for tomatoes.  I haven't heard any complaints about tomato production this year.  Some of us are using our own or borrowing someone else's dehydrator to dry all the billions and billions of cherry tomatoes.  I don't seed them because I like them chewy and sweet.  They taste like candy and I just snack on them but some people like to throw them in stews or sauces or salads.

Other than making gallons of sauce that I freeze for the winter, my other favorite tomato recipe is Filo pizza.  This was a magazine recipe find years ago and now is the favorite of all three of my children plus their cousins.

It goes together quickly once you have ripe plum tomatoes, slices of mozzarella cheese or asiago or a combination, a sliced onion and filo dough.  Filo dough is found in the freezer section, usually with the desserts and pies.  Follow the directions which tell you to put it in the fridge 24 hours before you use it, or on the counter 1 hour before using.  

 

 

    FILO PIZZA

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Chirashizushi

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I love to serve Chirashizushi which means, “Scattered sushi” as an elegant and simple summer meal.  It takes a lot of chopping and preparing ahead of time but no last minute work is necessary and it is a cool and refreshing meal.  The other great thing about this beautiful dish is that you can serve it as a vegetarian meal, use raw fish or cooked fish:  whatever suits your taste.

Chirashizushi

Chirashizushi or Scattered Sushi

  • First you make a pot of sushi rice and season it as you like with seasoned rice vinager.
  • I make dashi which is a staple Japanese broth using dried bonito.  You can buy instant dashi powder at any Asian grocer and at grocery stores with international sections.  It comes in a little jar that you can keep in the fridge.  It also goes in Miso soup and has a wonderful salty, rich flavor that you’ll associate with Japanese food.
  • Your imagination is the limit to what you scatter on the platter of rice.  I use: smoked salmon cut in strips, shrimp that I have cooked beforehand, dried shitake mushrooms that have been soaked and then boiled in dashi, soy and sugar.  Tobiko (flying fish roe) is a great addition and can comes frozen fromthe Asian food store (Ithaca Soy has it), edaname (soy beans) which you can buy out of the pod at the Asian soy store as well, or buy them in the pods frozen at Wegmans and take them out of the pods after cooking as directed on the package. 
  • Egg is a necessary ingredient and you can either make a paper thin rolled omelette and then slice it into shreds or, an easy variation is to hard boil a couple of eggs and grate them.  Another necessary ingredient is seaweed and you can either slice sushi seaweed wrappers into think strips or buy a wonderful seaweed blend I found at Ithaca soy called roasted laver and it comes in a package for $3.99.  You can crisp it up briefly in a toaster over and then break it up a little.
  • You can cook up shredded carrots and to make it easier you can buy them already shredded.  Chopped scallions are important and any sushi grade raw fish. Tofu Kan ( that you can buy anywhere in Ithaca) is a great addition as well.
  • Though not classic, I make a little side sauce to pour on if people wish.  I make a mixture of dashi, ginger, wasabi, and ponzu which is a citrus soy sauce.

 

 

 

  

 

 

 

 

 

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