Category Archives: Recipe By: Robin Young

Massaged Kale Salad

28 Saturday Aug 2010

Posted by in Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do, Vegetables, What's For Dinner?

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Actually this was an awesome dinner that Robin made.

Braised Scallops in Garlic

Massaged Kale Salad
(Mango and Oil)

Cous Cous
(Tomato and Herbs)

Sautéed Chard
(Baby Onions and Lemon)

So how good was that? I’d say, “Awesome and full of surprise flavors.” Look at the recipe for the Massaged Kale Salad. That is a real surprise for being a raw salad. The kale is not tough or sharp or bitter. It is very good. We served the entire dinner with a 2008 Root:1 Chardonnay. A Chilean wine from the Cassablanca Valley, that is outstanding. Look for the “… melon, honey and toasted hazelnut” flavors. A powerful, but not overpowering, Chardonnay. Even at this age! Good balance of acid and alcohol – 13.8%. Cheers!

What’s For Dinner?

25 Wednesday Aug 2010

Posted by in Appetizers, Cooking Styles, Main Dish, Photos, Photos By: Bob Young, Recipe By: Robin Young, What's For Dinner?

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OK, so we probably missed our Meatless Monday, so lets make it today. No problem! Lets look at what we have here starting in the upper left corner.

A great appetizer called Sicilian Eggplant Caponata. A great use of the eggplant that is coming into season now. Eat this hot, warm or cold. It makes not real difference. Serve it on some Baguette Rounds.

And for a main dish, try Potato-Leek Soup. What? Another Potato/Leek Soup? Yes! But this one has no bacon, ham or other meat in it. It is thick and rich with no cream! Eat it hot or cold.

And finally, that green “stuff”. A great vegetable that is usually overlooked. Too bad! Really it is good. Try this really easy to prepare Chard. Really a wonderful compliment to the rest of the dinner. Full of vitamins and other good stuff and much like spinach, but I actually like it better. But, you be the judge. Let us know how you liked these. Cheers!

Icebox Lox

21 Saturday Aug 2010

Posted by in Lox, Main Dish, Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do

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Robin made this awesome Icebox Lox. Not hard to do, just takes about 48 hours. Use only the freshest of salmon. Lay 1 whole side of rinsed fresh salmon – skin side down – in a rectangular glass dish large enough to hold the entire piece. If you need to cut the slab in half to have it fit the dish, that will work. Cover the meat with Kosher salt and sugar. Lay some fresh dill on the slabs. Either fold the slab in half so that the fleshy surfaces are facing, or lay the 1/2 cut piece on top. Cover with foil and weigh down with cans. Place in refrigerator for 24 hours. Remove from refrigerator and drain liquid. At this point, if you need to add more salt and sugar, do so. Flip the slabs over and return the curing lox to the refrigerator, covered and weighted. After the second 24 hours, rinse the lox, cut the flesh off the skin in thin slices. Small bits can be used later in cream cheese as a spread or in pasta dishes.

To Serve: Slice about 6 garlic/onion bagels in thin rounds [cut the rounds in half-moon shapes]. Lightly butter or rub with olive oil. Place on a baking sheet and toast in an oven until lightly browned. (We like to toast our own bagels compared to the “store bought” bagel toasts.) Cool. On each slice of bagel, spread with cream cheese, a thin slice of fresh ripe tomato, a half ring or two of red onion that has been sliced thinly, soaked in cold water while toasting the bagels, and the slice of salmon and capers. You can use either size caper, small or large. Just remember to thoroughly rinse the capers to remove the vinegar and salt. The lox has enough salt in it.

Wines For The Silver City Party

22 Thursday Jul 2010

Posted by in Appetizers, Recipe By: Robin Young, Silver City, What's For Dinner?, Wine and Food

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Just thought I’d let you know that we hit the cellar and came up with three delightful wines to take to Silver City.

  1. 2002 Ridge Vineyard Dynamite Hill, Petite Syrah – AP: $42.00
  2. 2003 Ridge Vineyard Santa Cruz Mountains Chardonnay – AP: $51.00
  3. 2004 Ridge Vineyard Stone Ranch Zinfandel – AP: $69.00. This is a blend of 88% Zinfandel, 12% Carignane

So there you go. This should really be a nice selection and especially for those of you who have never had a Ridge Vineyard wine. They are awesome.

To go along with this wonderful wine, Robin is, as I enter this news, preparing Oenophyle, Tyrophyle Bread Twists for the party. These little twists of bread are so very good, cheesy and spicy. Great with wine. Cheers!

Lapin à la Crème de Moutarde (Rabbit With Mustard Cream Sauce)

13 Tuesday Jul 2010

Posted by in Photos, Photos By: Bob Young, Rabbit, Recipe By: Robin Young, Recipes

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The photo to the left is the completed, and braised, Lapin à la Crème de Moutarde. Please understand that there are as as many variations to this classic dish as there are people who make it. Therefore, if you come up with something different or you want to add something else, do so. This recipe is not “set in stone”. That’s what makes it so interesting. If you braise the dish, think white wine. Just some ideas.

Lapin à la Crème de Moutarde
(Rabbit With Mustard Cream Sauce)

Ingredients:
3 lb Rabbit, cut into serving pieces
1/4 c Butter
3 T Plochman’s Stone Ground Mustard
1 c Cream
7 sm Red Potatoes, quartered
1 med White Onion, sliced
6 sm Shallots, sliced
2 lg Carrots, cut to bite size
4 slices Fennel, fresh and thin sliced

Preparation Time: 10 mins Cooking Time: 1 hour 30 mins Oven Temp: 350°F

Directions:
Combine the mustard and the cream. Set aside.

Butter an oven proof casserole dish. Add the vegetables. Place the rabbit in pan. Roast until vegetables are tender and rabbit is browned – not pink or bleeding. Coat the rabbit with the mustard/cream sauce. Serve with the roasted vegetables and any extra mustard/cream sauce that may be left. The photo to the right is an oven roasted version.

Discussion:
This is a French country classic, and there are endless variations. All are good. Some recipes bake the rabbit, others braise it. We like it either way. The keys are mustard—good grainy mustard, not the bright yellow stuff you get at the ballpark—shallots, and something creamy. We use heavy cream, but some people use Crème Fraîche, others sour cream.

Rabbit has a mild flavor that is all its own. Think chicken breast, but with a slightly different flavor. Rabbits usually come whole, and if you don’t know how to break them down yourself, ask the supermarket butcher to do it for you. The photo to the left is the plated oven roasted version. Serve with a Greek wine, Apelia Dry Red Wine. Cheers!

Fourth of July and Bistro At The Buzz!

05 Monday Jul 2010

Posted by in Party Time, Photos By: Bob Young, Recipe By: Robin Young, Recipes

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Yup! A Fourth of July Pot Luck at the Buzz! Then on 5 July, starts their Bistro Menu. We will probably go to the Opening Night. Fireworks for sure!

Oh yes! Smoked Salmon and Fresh Garden Vegetable Plate. Just one of the many entrees that were brought for the potluck dinner. Such fun and originality. Yum-O!

And how about Black-Bottom Cupcakes that Robin made and adapted!

Black-Bottom Cupcakes
The Great Book of Chocolate,
David Lebovitz

Yield: 12 full-size or approximately 30 mini cupcakes

For the filling:
Optional: 6 fresh Dark Sweet Cherries, pitted and cut in half
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped
For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Option – place 1/2 Cherry in center. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Two notes:* If you choose to go mini for these, keep the filling at a tablespoon or less, lest you run out, as, ahem, someone else may have.
** Though I’ve only made this recipe once, and therefore don’t think you should take my input as absolute authority, I’ve got to advise against actually letting these guys fill up. Not an issue if you’re going full-size, but if you go mini, aim for 90 percent full.

And here is a plate full of dinner. Salmon, brat, noodles and rolls.

And of course, there is always one Special Delight at every party. Here we have ours. On the right and trying not to look at the camera, is Bailey. A delightful young lady that loves to smile and tease, especially her brother.

Robin’s Quinoa Salad Listed

01 Tuesday Jun 2010

Posted by in Food, Photos By: Bob Young, Recipe By: Robin Young, Salad, Things To Do

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We went to a family reunion on Memorial Day and had many requests for the recipe for Robin’s Quinoa Salad. You can get a copy of the recipe by Clicking Here. Do enjoy this salad …. It is quite good! You can also use it as a type of salsa for a dip. Cheers!

Robin’s Quinoa Salad

31 Monday May 2010

Posted by in Food, Party Time, Photos By: Bob Young, Recipe By: Robin Young, Salad

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Don’t wrinkle up your nose! Think of it like a macaroni salad. This is really an excellent salad. Enjoy!!

Robin’s Quinoa Salad

Source: Robin Young
Serves: 12
Tip: This salad can be made up to 2 days in advance. Cover and refrigerate. Serve chilled.

Ingredients:
1 c Quinoa
2 c Water
½ c Orange Juice, fresh
¼ c Cilantro
¼ c Parsley
1 c Celery, chopped
1 t Turmeric
1 t Cumin, ground
4 T Rice Vinegar
1 T Toasted Sesame Oil
1 T Ginger, fresh and minced
Sea Salt to taste
Pinch Red Pepper Flakes
1 Mango, diced
1 Jalapeno, seeds removed and diced
2 cans Black Beans, drained
1 Sweet Red Pepper, roasted and diced
¼ c Red Onion, diced
¼ c Sweet Yellow Onion, diced
½ pint Grape Tomatoes, cut lengthwise

Directions:
1). Toast the quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return quinoa to pan and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.

2). Whisk the orange juice, vinegar, oil, ginger, salt and pepper flakes in a medium bowl. Add mango, jalapeno, grape tomatoes, celery, cilantro, parsley, roasted red pepper, beans and onions. Add the spices. Toss to coat.

3). When the quinoa is finished cooking, add to the vegetable mixture and toss to combine.

Asparagus Pesto

16 Sunday May 2010

Posted by in Appetizers, Asparagus, Photos By: Bob Young, Recipe By: Robin Young, Recipes

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A couple of days ago, Robin came upon this recipe in the New York Times. Guy Hand, from Northwest News and NPR, has also posted the recipe. It must be good! Yes indeed it is! We sampled it on some Ritz Crackers, but then, anything is good on a Ritz. Enjoy the recipe. Cheers!

Asparagus Pesto

Time: 20 minutes
Yield: 4 to 6 servings (about 1½ cups)

Ingredients:
Salt
1 lbs Asparagus, trimmed and cut into 2-inch segments
2 lg Garlic cloves, or more to taste
¼ c Pine Nuts
¼ c Olive Oil, or more as desired
¾ c Parmesan cheese, freshly grated
Freshly ground black pepper
Juice of ½ lemon, or to taste.

Directions:
1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 Tablespoons of the oil, Parmesan, a pinch of salt and a couple of Tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Try this with a Halibut fillet – baked in ¼ inch water, 2 Tbsp butter, Salt and Pepper. Bake about 12 min at 350ºF. Enjoy!!

Artichoke and Potato Salad

19 Monday Apr 2010

Posted by in Food, Recipe By: Robin Young, Salad, Things To Do

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Here is a recipe that Robin found and then we have altered it, somewhat. It is really a good variation on the standard potato salad. Give it a try. Cheers!

Artichoke and Potato Salad

Servings: 8

Ingredients:
1 lbs New Red Potatoes
¾ c Artichoke hearts in oil and course chopped
¼ c Ham, diced
3 cloves Garlic, crushed
½ c Sunflower sprouts
¼ c Pine nuts, dry roasted
dash Cayenne pepper
1 T Tarragon leaves, crushed
3 T Stone Ground Mustard, Plochman’s
¼ c Oil from artichokes
¼ c White Wine vinegar
3 T Sun Dried Tomatoes in oil, diced

Directions:
Cook the whole potatoes until just done, you don’t want them soft. Cool.

Place the ham, artichoke hearts, cayenne, pine nuts, sunflower sprouts and tarragon in a bowl. Gently mix. Quarter cut the potatoes and place in the bowl. Gently mix.

Place the artichoke oil, garlic from the potatoes, mustard, sun dried tomatoes and white wine vinegar in a bowl. Using a submersible blender, emulsify. Taste and add salt and pepper as needed.

Pour the dressing over the bowl of potatoes and toss gently.

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That’s it! It is really that easy to do. I also would dice maybe 2 hard cooked eggs and put them in with this. Have fun.