Tag Archives: cafe zupas

Recipe // manchego, almond salad

January 17, 2013

So, let me guess.  One of your resolutions this New Year is to eat healthier?  Am I right?  I think we can all do a little better, especially after the holidays!
This is one of my new favorite salads, the combination of manchego cheese (a favorite) with macron almonds, and roasted red peppers really is taste bud heaven!  And, it’s perfect as a light lunch or dinner!
Mixed Greens Salad with Manchego Cheese, Marcona Almonds, and Roasted Red Peppers with a Mustard Vinaigrette
Mixed Greens
Manchego Cheese shavings
Marcona Almonds (I get mine at costco!)
Roasted  Red Peppers
Mix together to the portions you prefer
Mustard Vinaigrette
1/4 cup white wine vinegar
1 teaspoon agave nectar
1 pinch of salt
1 pinch of fresh ground pepper
1 tablespoon good quality dijon mustard
2/3 cup extra virgin olive oil
Whisk together all ingredients except for the oil.  Drizzle in oil at the end very slowly as you whisk.
Serve over the salad.
{photo by me}

Recipe // strawberry basil jam

September 27, 2012

I have been wanting to make strawberry basil jam for a while, ever since I was gifted a jar at a holiday social over at Alice Lane Home.  My basil is growing like crazy now, so I thought I would use some of it up before the first frost hits and it all dies.
The combination of strawberries and basil is really a mouth pleaser.  Such a unique taste, and perfect on your morning toast, or over some goat cheese with crackers!
The recipe is simple, basically off the box of pectin, but you just add some minced basil!  
{Strawberry Basil Jam}

adapted from the MCP brand strawberry jam recipe

5 3/4 cups mashed strawberries, that is about 6 pints (12 cups) fully ripe strawberries, washed with stems removed
1/4 cup fresh lemon juice (about 2 lemons)
1 cup fresh basil leaves, chopped small
8 1/2 cups sugar* (in a separate bowl)
1/2 tsp butter
1 box MCP brand pectin (2 oz box)

BRING water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEM and crush strawberries thoroughly, one layer at a time with a potato masher (you want to keep it chunky, do not puree!). Measure exactly 5-3/4 cups prepared mashed strawberries into 6- or 8-qt. saucepot. Stir in lemon juice, and minced basil.
STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min*. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Let cool, and sit at room temperature for 24 hours.  Store unopened jars in a cool dry place for up to a year.
Do not try to reduce the amount of sugar for this recipe.  You have to have the exact amounts of each ingredient, or the jam will not set up.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.

{Photo by Caroline Armelle Drake}

beets …

August 17, 2012

I’ll admit, I was hesitant to try beets for years.  I am not really sure why, perhaps it is because I didn’t eat them a lot growing up.  I recently have taken a liking to beets, and while at the farmers market the other day, I spotted some fresh homegrown beets.  I decided to give them another try, and I brought them home and decided to make a nice beet salad completed with a light vinaigrette, chives and goat cheese.  This salad was very tasty, and it would also be amazing on top of a nice bead of greens!
{Beet Salad with Goat Cheese Chives and Vinaigrette}
Serves 4
4 medium to large roasted beets, peeled and cubed
1/2 cup of crumbled goat cheese
1 tablespoon of fresh chives, chopped
Place all ingredients in a medium bowl.
1/4 cup apple cider vinegar
1/4 tsp dijon mustard
a few shakes sea salt
a few shakes fresh ground pepper
3/4 cup olive oil
To Roast beets, heat oven to 350 degrees.  Cut the tops and roots off of the beets.  Pierce it with a fork several times, and place them in a baking dish with the skins on.  Roast in the oven for about 1 hour and a half, or until the beets are soft all the way through when you pierce it with a fork.
Remove from the oven and allow to cool.  Peel/cut the skins off the the beets and slice.  Store in the fridge for up to a week.
In a small bowl, whisk vinegar, mustart, salt, and pepper.  Slowly drizzle in oil while wisking.
Add vinaigrette to the beets, just until coated (there may be extra vinaigrette)