Serves 4

1 qt. chicken broth
1 Tbsp. finely chopped garlic
1 Tbsp. finely chopped ginger
4 Tbsp. soy sauce, divided
3 Tbsp. Asian sweet chili sauce, divided
1 pkg. (14 oz.) extra firm tofu, drained and patted dry
1 Tbsp. vegetable oil
12 oz. fresh ramen noodles
1 cup shredded carrots
1 medium baby boc choy, sliced, use all but top 3 inches of leaves

1. Combine broth, 2 cups water, ginger, garlic and 3 Tbsp. soy sauce in a medium saucepan. Bring to a simmer over medium head; cook 10 minutes.
2. Mix the remaining 1 Tbsp. soy sauce and 2 Tbsp. chili sauce in a small bowl; set aside.
3. Cut tofu crosswise into 8 slabs, each 1/2 inch thick. Heat oil in a large nonstick frying pan over medium heat. Cook tofu, turning once, until lightly browned, about 4-5 minutes each side. Remove from heat; pour soy-chili mixture over tofu and turn gently to coat.
4. Add baby bok choy whites to broth, let simmer for 1 minute then add noodles, carrots and bok choy leafs. Simmer for 3-4 minutes.
5. Ladle noodles, vegetables and broth into a bowl and top with 2 slabs of tofu.
6. 1 Tbsp. remaining chili sauce should be divided and garnish the top of tofu.

This dish was made with fresh pappardelle purchased from Casa di Trevi at the Stockton Farmers Market. The beet sauce is so rich in flavor and color it will infuse itself into the pasta, making it seem as if the papperdelle were made from beets.

16 ounces fresh pappardelle
3 Tbsp. butter
1/2 onion, finely diced
1/2 cup white wine
12 ounces fresh, skinned, diced and cooked beets
1 Tbsp. lemon juice
6 Tbsp. light cream
salt
2 Tbsp. grated Parmesan
black pepper
10 fresh basil leaves

1. Melt half the butter in a skillet, add the diced onion and fry for 3 minutes.
2. Add the white wine and cook for a further 3 minutes, then add the skinned and diced beets. Cook for 5 minutes.
3. Put the beets, lemon juice and cream into a cuisinart and blend to a smooth puree.
4. Cook the pasta in boiling water until al dente, and drain.
5. Pour the beet puree into a large skillet, add the remaining butter and cook for 3 minutes. Pour the pappardelle into the skillet and blend.
6. Sprinkle with grated Parmesan and freshly ground pepper and stir over high heat for 2 minutes.
7. Serve immediately garnished with freshly grated Parmesan and chopped basil.

Wine served: 2003 Camillo Montori Montepulciano d’Abruzzo

Serves 2

3/4 pound flounder
1 Tbsp. herbs de provence
1/2 Tsp. salt
1/4 Tsp. freshly ground black pepper
1/2 cup flour

Prosecco Herb Sauce

1 1/2 cups prosecco
1/2 Tbsp. oyster sauce
1 Tsp. dark sesame oil
1/8 Tsp. sugar
1 Tsp. cornstarch

Finish to dish

1 clove garlic, minced
1/2 bell pepper cut into 1 inch x 1/16 inch slices
1/8 pound baby bell mushrooms, de-stemmed; tops sliced into 1/8 inch pieces
1/8 cup pine nuts, browned in pan
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh cilantro
1/3 cup cooking oil

In a small saucepan, combine the prosecco, oyster sauce, sesame oil, sugar and cornstarch and cook over high heat. Bring sauce to a boil and reduce by 1/3. Set aside and cool.
In a small bowl combine herbs de provence, salt and pepper.
Place the flounder on a piece of wax paper and sprinkle with herb mixture on both sides then dust both sides with flour. Shake off any extra flour.
Place a saute pan on burner over high heat and add 2 Tbsp. oil. Roll oil around pan to cover then add flounder. Cook about 1 minute on each side or until fish is golden and flakey. Remove fish to a heated dish and cover tightly with foil.
In same pan, add remaing oil, garlic, bell pepper and mushrooms. Saute 20 seconds then add prosecco sauce. Bring sauce to rapid boil and cook until mushrooms soften, about 25 seconds. Stir in the basil, cilantro and pine nuts.
Spoon over the flounder and serve immediately.
Serve with arugula, avocado and grapefruit salad.

Wine Served: Leftover Mionetto Prosecco….of course!

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What do you do with your Thanksgiving leftovers?

This is Sandy’s Mother’s recipe. This recipe is for a 9 inch round pie. If you want to make the tart as shown here, make 2/3 of the recipe. Mother’s pie is usually made with Crisco pie crust (see Crisco can for recipe).
This pecan tart has the pie crust listed in our recipe section. For this tart, do not pre-bake the crust. Bake for about 45 minutes or until the knife comes out clean when tested.

1 stick butter (room temperature)
1 cup sugar
3 eggs (slightly beaten)
1 Tsp. vanilla
dash salt
1 cup dark Karo syrup
1 1/2 cups pecans

Add sugar to beaten eggs. Add butter, vanilla, salt, syrup and mix well with electric mixer. Add pecans, mix with spoon.
Pour in unbaked pie shell. Bake at 350 for 45 minutes or until knife comes out clean when tested.

Great with freshly whipped cream or vanilla ice cream!

From Sunset Magazine

Use half of Pie Dough Recipe ( dough recipe listed seperately)

2 cups pumpkin puree’, homemade or canned
2 large eggs
3 large egg yolks
1 1/2 cups half-and-half
3/4 cup sugar, plus more for caramelizing top
3/4 Tsp. kosher salt
1 Tsp. each ground ginger and cloves
1 1/2 Tsp. ground cinnamon

1. Cut dough in half and shape piece into a rectangle. Roll each out on a lightly floured surface into a rectangle measuring about 7×16 inches.
2. Preheat oven to 375. Lay each dough rectangle over a 4×13 inch tart pan with removable bottom. Lift and lower dough into pan (pushing can cause cracking). Trim edges flush with rim of pan, using your thumb or a metal spatula.
3. Cut pieces of parchment paper to fit into tart shells with about 1 inch overhang on all sides. Fill shells with pie weights. Set pans on a rimmed baking sheet.
4. Bake until dough is starting to brown, 25-30 minutes. Let cool on sheet until only slightly warm, then carefully pour out pie weights and remove parchment.
5. Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into prepared tart shells, dividing evenly.
6. Reduce heat to 325. Bake tarts until custard is set and is slightly puffed at edges, about 30 minutes. Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.
7. Remove tarts from pans and set on a serving platter. Sprinkle tops of tarts generously with sugar. Pass flame of a blowtorch over tops until sugar melts and turns golden brown. Let sugar cool until hard, then cut each tart into pieces.