Type of Cuisine: August 2011 Archives

Submitted by Korbel Champagne Cellars, Chef Robin Lehnhoff

Fall is approaching and the grape harvest is beginning.Try this wonderful harvest salad with our Korbel Brut California Champagne.

Harvest Couscous Salad

Ingredients

• 2 cups Couscous
• 2 cups boiling water
• pinch Kosher salt

• 6 Naval oranges (zested and juiced)
• 1 bunch scallions, chopped
• 1 tsp chopped fresh garlic
• 3-4 Gravenstein apples, diced small
• 1 cup toasted chopped pecans
• ½ cup toasted pumpkin seeds
• ½ cup dried cranberries
• 1 cup chopped dry apricots
• 4 T fresh chopped mint
• ½ cup extra virgin olive oil
• salt and pepper to taste
  

Submitted by: The Inn on First

Here is a delicious, Summer meal that can be made ahead of time and served at room temperature or warmed in the oven. It is great for picnics, afternoon pool parties, or even for breakfast with a poached egg on top!

Submitted by: Inn on First

Use dough for Mediterranean Stuffed Focaccia w/ Spinach, Onion, Tomato, and Mozerella Recipe!

Yield: 6 servings

Ingredients:

• 1 Tablespoon Yeast
• 1 cup plus 2 Tablespoons Water, warm
• 1 Tablespoon Molasses
• 4 cups Flour, Bread
• 1 teaspoon    Salt
• 2 Tablespoons Olive Oil
• 1 Tablespoon Oregano

Instructions:
In a mixing bowl combine the year, warm water, and molasses.  Let rest for 5 minutes to activate the yeast.  Add the flour, salt, olive oil, and oregano and mix together until a single mass of dough forms.  Knead for 5 to 7 minutes.  

Place the dough into a lightly oiled bowl, leaving room for it to double, and cover with plastic wrap.  If you are going to use this the same day, set it on the counter-top for approximately 1 hour and allow it to double. If you are going to prepare this the night before, place the dough into the refrigerator until you are ready to form the focaccia.