Napa Valley Stuffed Grape Leaves With Six Pepper Spamr Fruit Relish And Pine Nuts Recipes

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DOLMADES (STUFFED GRAPE LEAVES WITH CURRANTS AND PISTACHIO)



Dolmades (Stuffed Grape Leaves with Currants and Pistachio) image

Provided by Bobby Flay

Categories     appetizer

Time 1h40m

Yield about 30

Number Of Ingredients 13

Kosher salt
One 8-ounce jar grape leaves, drained, rinsed and drained again
1/2 cup high-quality Greek olive oil
1 medium Spanish onion, finely diced
Freshly ground black pepper
1 cup long-grain rice
1 cup chicken stock, vegetable stock or water
1/4 cup currants, plumped in hot stock or water
Finely grated zest of 2 lemons plus 6 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped green onions
1/4 cup coarsely chopped toasted pistachios or pine nuts

Steps:

  • Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
  • Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
  • Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
  • When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
  • Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put the rice filling near the stem end of the leaf, fold the stem end over the filling, then fold both sides toward the middle and roll up into a cigar. Continue with the remaining leaves and filling.
  • Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
  • Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
  • Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.

SUMMER FRUIT RELISH



Summer Fruit Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 1 cup each diced nectarines and papaya, 1/4 cup diced red onion, 1 1/2 tablespoons each lime juice and chopped cilantro and 1 teaspoon minced Serrano chile. Season with salt.

GRAPE LEAVES STUFFED WITH RICE, RAISINS, AND PINE NUTS



Grape Leaves Stuffed with Rice, Raisins, and Pine Nuts image

Categories     Nut     Rice     Side     Fry     Raisin     Pine Nut     Brine     Raw     Grape     Simmer

Yield serves 8 or more

Number Of Ingredients 14

1/2 pound grape leaves
2 large onions, finely chopped
2/3 cup extra virgin olive oil
2 tablespoons pine nuts
1 1/2 teaspoons tomato paste
1 cup short-grain or risotto rice
2 tablespoons currants or tiny black raisins
Salt and black pepper
1 teaspoon ground allspice
2 to 3 tablespoons chopped mint
2 to 3 tablespoons chopped dill
2 tomatoes, sliced
1 teaspoon sugar
Juice of 1 lemon, or to taste

Steps:

  • If using grape leaves preserved in brine, remove the salt by putting them in a bowl and pouring boiling water over them. Make sure that the water penetrates well between the layers. Leave them to soak for 20 minutes, then rinse in fresh, cold water and drain. If using fresh leaves, plunge a few at a time in boiling water for a couple of seconds only, until they become limp, then lift them out. Cut off and discard the stalks.
  • For the filling, fry the onions in 3 tablespoons of the oil until soft. Add the pine nuts and stir until they are golden. Stir in the tomato paste, then add all the rest of the ingredients down to and including the chopped dill. Mix well.
  • On a plate, place the first leaf, vein side up, with the stem end facing you. Put one heaped teaspoonful of filling in the center of the leaf near the stem end. Fold that end up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze the filled roll lightly in the palm of your hand. Fill the rest of the leaves in the same way. This process will become very easy after you have rolled a few.
  • Line the bottom of a large, heavy-bottomed pan with tomato slices and any leftover, torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top.
  • Mix the remaining olive oil with 2/3 cup water, add the sugar and lemon juice, and pour over the stuffed leaves. Put a small plate on top of the leaves to prevent them from unrolling, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding more water occasionally, a small coffee cupful at a time, as the liquid in the pan becomes absorbed. Let the stuffed grape leaves cool in the pan before turning them out.

PUKKOLLA



Pukkolla image

Pukkolla is my name for this outrageously scrumptious concoction. It?s one of the best things you can have for breakfast as it?s got everything you need to kickstart your day. Basically it?s a bastardized, personally composed, museli.

Provided by Jamie Oliver

Categories     dessert

Time 8h45m

Yield 1 serving

Number Of Ingredients 9

Composed cereal (recipe follows)
Milk to cover
1 Granny Smith apple, washed, unpeeled, cut in half
8 large handfuls organic Scottish porridge oats
2 large handfuls ground bran
1 large handfuls chopped dried apricots
1 handful chopped dried dates
1 handful crumbled walnuts
1 handful smashed or chopped almonds, hazelnuts or Brazil nuts

Steps:

  • I would definitely try to make this the night or day before you want to eat it, although it can be made at the time (although you won?t get the smooth silky scrumptious texture that the milk gives it overnight). I normally place double the amount of composed cereal I need (ie. 4 portions for 2 people) into a bowl. Doubling up like this gives you enough to eat for the next couple of days. Cover with milk, grate in half an apple per person and stir immediately to stop the apple discoloring. Place in the refrigerator.;
  • Add porridge oats and bran to a large plastic container with apricots and dates. Crumble in walnuts and add chosen nuts (I usually bash them in a tea towel). At this point feel free to improvise, adding any other preferred dried fruits like raisins, sultanas, strawberries or figs, but personally I think the above combination works pretty well. This will keep for a good couple of months very happily in an airtight container, but you?ll have eaten it by then, I guarantee. The great thing about it is that you can adjust it to your own preference, but I would suggest you stick to the basic dried ingredients that I use as they work so well together. It?s very handy to have a large plastic airtight container to store your composed Pukkolla in, so try and get a hold of one.;

DOLMADES: STUFFED GRAPE LEAVES



Dolmades: Stuffed Grape Leaves image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 36 dolmades; 6 to 12 servings

Number Of Ingredients 27

1/4 cup plus 1 cup olive oil
2 medium yellow onions, finely chopped
3 cloves garlic, minced
1/2 cup pine nuts
1 cup long-grain rice
1 teaspoon salt
1/2 cup golden raisins
1 tablespoon minced mint
2 lemons, juiced
1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves
Kicked Up Tzatziki, recipe follows
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
  • Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
  • To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
  • Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
  • Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

NAPA VALLEY BASIL-SMOKED BURGERS



Napa Valley Basil-Smoked Burgers image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17

2/3 cup mayonnaise
2 tablespoons prepared basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
Vegetable oil, for brushing on the grill rack
8 large fresh basil sprigs, moistened with water, for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs, for serving

Steps:

  • • Pairs well with Sutter Home Zinfandel.
  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
  • To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
  • When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.
  • To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.

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