Recipe for Guanciale, Red Cabbage, and Wheat Berry Stew with Goat

Total Page:16

File Type:pdf, Size:1020Kb

Recipe for Guanciale, Red Cabbage, and Wheat Berry Stew with Goat Guanciale, Red Cabbage, and Wheat Berry Stew with Goat Cheese Recipe 99 of 365 The ingredients in this stew may seem a little obscure, but it’s easy to find substitutes – try pancetta or bacon for the guanciale; use kale, collards, or red cabbage for the young cabbage leaves; replace the wheat berries with brown rice or some sort of small pasta. TIME: 50 minutes (not all active) MAKES: 4 servings 1/4 pound guanciale, cut into 1/4” cubes 1 large onion, chopped 2 large cloves garlic, finely chopped 3/4 pound carrots, peeled and cut into 1/2” half moons 1/2 pound bunch young red cabbage leaves, rinsed and chopped into bite-sized pieces Salt and freshly ground pepper 1 cup dry red wine 4 cups chicken broth, preferably homemade 2 cups cooked wheat berries 1/2 packed cup basil leaves, chopped or cut into chiffonade 4 ounces goat cheese, crumbled Heat a soup pot over medium heat. When hot, add the guanciale. Cook, covered, for 5 minutes, then remove the cover and cook another few minutes, stirring, until the cubes are browned and crispy. Use a slotted spoon to transfer the meat to a paper towel-lined plate, leaving the fat in the pan. Set the meat aside. Add the onions and cook 5 minutes, stirring. Add the garlic, carrots, and cabbage leaves, and season the mixture with salt and pepper. Cook the vegetables down together for a minute or two, stirring. Increase heat to high, add the wine, and simmer until the liquid has almost evaporated, about 3 minutes. Add the broth and simmer for 15 to 20 minutes, or until the carrots are almost tender. Stir in the reserved guanciale and the wheat berries, and cook another 5 minutes to warm through. Season to taste with salt and pepper. Stir in the basil, and serve hot, garnished with goat cheese. Recipe by Jess Thomson • www.jessthomson.wordpress.com• 206.999.7499.
Recommended publications
  • Protected Food & Wine Products As a Driving Force for Creativity And
    Agricultura 15: No 1-2: 19-34(2018) https://doi.org/10.18690/agricultura.15.1-2.19-34.2018 Protected Food & Wine Products as a Driving Force for Creativity and Innovation of Gastronomy Tourism Development: Case of Slovenia and Hungary Aleš GAČNIK1*, Mihály László VÖRÖS2 1University of Primorska, Centre of Gastronomy and Wine Culture; Faculty of Tourism Studies Turistica, Department of Cultural Tourism, Obala 16a, 6320 Portorož, Slovenia 2Edutus University, Department of Economic Sciences, HELIA Research Group, HU-1114 Budapest, Villányi út. 11-13, Hungary ABSTRACT According to world tourism statistics more than third of tourist spending is devoted to food. Over and above the high quality local food &wine have been becoming a special driving force of tourism development. Tourists have growing interests to attend gastronomic food & wine events, festivals, fairs, farmers’ markets and tasting quality food products. Gastronomy tourism is being developed as a new tourism product. Previous researches proved that a number of traditional food and wine products protected by EU or national designation have not been successfully promoted and obtained recognitions in the domestic or foreign markets. This paper aims to justify that the typical, traditional local food & wine products, as relevant gastronomy tourism attractions, need to be scientifically re-examined before promotion. It suggests new ways of gastronomy tourism promotion based on improved territorial marketing portfolio, which can create evident value added for small and medium enterprises in the sector providing an advance to move from quality to excellence. Key words: gastronomy heritage, gastronomy tourism, protected agricultural products and foodstuff, gastronomy tourism attractions, cross-border development INTRODUCTION food in our pantry and in our kitchen is ultimately connected to climate change and global poverty, as well as to our health One of the most important principle and command of (Kumar, 2008).
    [Show full text]
  • Customers Love Pork, Find New Ways to Serve It ARTICLE
    ARTICLE Customers Love Pork, Find New Ways to Serve It ©iStockphoto.com/rudisill Pork is a food service mainstay. Patrons love its flavor and value. Learn new ways to feature it from appetizers to center-of-plate. Get our new recipes! There’s a saying that everything’s better with bacon, and despite recent growth in both chicken and “vegetable-driven” menu items, pork is still a food service favorite. In fact, according to a 2015 Technomic report, 66% of consumers who eat pork eat it as a center-of-plate option at least once a week (PDF), up from 64% three years earlier. Indeed, pork is the fastest-growing protein in food service—the category totaled 9.8 billion pounds in 2015, a volume increase of 2.6% over 2013, according to the 2015 Volumetric Assessment of Pork in Foodservice, conducted by Technomic, outpacing all other proteins. In addition, says Technomic, 29% of consumers surveyed would order pork more often at restaurants if it were available, including 38% of the influential 25- to 34-year-old cohort, and 30% of 35- to 44-year-olds. Pork’s variety and versatility make it particularly easy to add this well-loved protein to the menu, giving it room to grow throughout the day—from breakfast bacon to hearty sandwiches and comfort-style entrées. For more ideas and information about menuing more pork, see below. And that’s only one possibility from the wide array of pork cuts from the leg, loin, belly, and shoulder, as well as the foot and head/jowl—many of which are underutilized value cuts.
    [Show full text]
  • Menu for Week
    Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
    [Show full text]
  • Disposable Menu A3 Steeples Winter 2021
    STARTERS BURGERS OYSTERS NATURAL x8 (df,gf) 28.0 HOUSE DIPS (av) 18.0 STEEPLES BURGER 25.0 BEEF BRISKET BURGER 28.0 angus beef, cheddar, lettuce, tomato, pickled slow cooked pulled BBQ beef brisket, cheddar, OYSTERS KILPATRICK x8 (df,gf) 31.0 PAN SEARED SCALLOPS (gf) 18.0 cucumber & dijon mustard mayo w chips lettuce, tomato, jalapenos & dijon cauliflower puree, corn kernels, beetroot, mustard mayo w chips SOUP OF THE DAY 9.0 pickled radish & tapioca crisp BACONATOR BURGER 28.0 angus beef, bacon, cheddar, lettuce, tomato, THE CLASSIC VEGAN BURGER (n,vg) 25.0 GARLIC BREAD (v) 9.0 HALOUMI FRIES (v) 14.0 jalapenos & dijon mustard mayo w chips beetroot bun, vegetable patty, lettuce, add cheese +1.0 crumbed & fried haloumi fries, pickled cucumber, tomato, tasty cheese, avocado dip, mix salad & lemon SOUTHERN STYLE CHICKEN BURGER 26.0 sweet potato & roasted cashew sauce BRUSCHETTA (v) 13.0 spicy fried chicken, tomato, lettuce, cheddar & w sweet potato fries grilled ciabatta bread, diced tomato, basil, SPICY CHICKEN WINGS (df,gf) 13.0 chipotle mayo w chips red onion, feta & balsamic glaze sesame seeds, spicy mayo & Asian inspired salad MAINS CHICKEN PARMIGIANA 26.0 CHICKEN & MUSHROOM RISOTTO (gf) 27.0 SALADS / BOWLS ham, three cheese, napoli, chips & salad mushroom, spinach, peas, onion, semi dried tomatoes, tarragon butter, true oil CHICKEN SCHNITZEL 25.0 & shaved parmesan POKE BOWL (v) 24.0 MEXICAN BEEF SALAD (df,gf) 27.0 chips, salad & gravy Hawaiian style poke bowl w basmati rice, slow cooked pulled beef, corn, mixed leaves, VEGETABLE GNOCCHI
    [Show full text]
  • Sweet Finale Small Culinary Joys
    SWEET FINALE VANILLA AND PUMPKIN SEED OIL Vanilla ice cream with pumpkin seed oil, marinated strawberries, fennel cookie and butter crumble €5.80 SMALL CULINARY JOYS VEGAN HOUSE CAKE WITH ICE CREAM Vegan raw cake BEEF TONGUE AND HORSERADISH €5.00 Smoked beef tongue with horseradish ice cream, marinated pear, salad and raspberry dressing TARRAGON AND STRAWBERRY €12.00 Ljubljana cottage cheese pancakes with strawberry ice cream €5.50 ASPARAGUS AND BUCKWHEAT Buckwheat pancakes with marinated asparagus, horseradish ice cream, buckwheat popcorn, honey- CHOCOLATE AND RASPBERRY orange dressing Hot chocolate sponge with €12.00 raspberry ice cream, raspberries €5.90 DREAMY CARNIOLAN LEMON AND SPARKELS Carniolan sausage with horseradish and mustard Lemon sorbet €9.50 €7.50 FRANCI’S PANTRY Part of Jezeršek 360° trademark, Franci’s pantry offers homemade dried meat products, made by Franci Jezeršek with loving devotion to quality and tradition Budjola, smoked ham, unsmoked salami and sausage €12.00 TASTE OF MEADOWS, MOUNTAIN FLOWERS AND SLOVENIA’S HIDDEN NOOKS Slovenian cheese selection €12.00 We aim to make your culinary experience the most pleasant occasion possible. When prior notice is given, meals can be prepared in accordance with our guest’s dietary requirements. The only exception being gluten free dishes as our work environment does not permit traces of gluten to be completely eliminated. Our waiting staff will be happy to provide any additional information regarding allergens. The price list is valid from 20th May 2021 and is valid until
    [Show full text]
  • Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 1
    Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 1 CARB COUNTERAND ACCEPTABLE FOODS LISTS atkins.com © 2013 Atkins Nutritionals, Inc. (1211) Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 2 CARB COUNTER AND ACCEPTABLE FOODS LISTS 1 How to Use the 29 Fish & Shellfish Atkins Carb Counter 31 Fruit 3 Acceptable Foods Lists 34 Grains, Noodles & Pasta 6 Atkins & Other 36 Legumes Low-Carb Specialty Foods 38 Nuts & Seeds 8 Baking Ingredients 40 Oils, Fats, Vinegar & 9 Beef, Lamb, Salad Dressings Pork & Other Meats 42 Poultry 12 Beverages & Alcoholic Beverages 44 Sauces & Marinades 16 Breads, Crackers, 46 Snacks Tortillas & Wraps 49 Soups 18 Candy & Chewing Gum 51 Sweeteners, Spreads & Syrups 20 Cereals 54 Vegetables 22 Condiments & Seasonings 59 Vegetarian Products 23 Dairy, Eggs & Dairy Substitutes 61 Chain Restaurants 27 Desserts 64 Notes HOW TO USE THE ATKINS CARB COUNTER HE CARB COUNTER is an invaluable tool to help track your daily carb intake and plan meals. In concert with the Acceptable Foods Lists that precede it, the Carb TCounter also assists you in reintroducing foods as you move from one phase to the next or increase your carb intake within a phase. In fact, before you delve into the Carb Counter, check out the lists of Acceptable (and Unacceptable) Foods for each phase of the program, which start on page 3. Tuck this booklet into your purse or pocket when you go shopping to look for certain brands or compare others with the ones listed in the following pages. The Carb Counter is the perfect partner to the new free Atkins Mobile App, which includes a robust food search, daily meal planner and progress tracker, as well as an overview of each phase of the Atkins Diet.
    [Show full text]
  • Ment, Every Bite, Every Sip
    All Hail All Hail THE SNACK DRINKS ATTACK BEER BY THE KILO 50.00 € / 10 kg beer »The more the merrier!« For a party of ten to twelve beer lovers, we unlock the closely guarded dragon tap, BEER-TZEL 1.50 € release the amber brew and wave the flag to start Soft Bavarian pretzel with salt the engines. Appoint the most proficient person the bartender for the evening. Let the battle for the kilo begin! MEATY TRIP 9.00 € CIDER APPLE BANDIT BTL. 0.33L 2.30 € Meat products from different parts of Slovenia, venison pate, pickled vegetables, olives and horseradish WINE ZLATA RADGONSKA PENINA, white, dry, 0.375L 12.00 € REBULA Journey, Medot, white, dry, 0.10L/0.75L 3.50 €/25.00 € CHEESE UP 9.00 € AMBRA, Movia, orange, dry, 0.10L/0.75L 5.00 €/35.00 € – Select Slovenian cheese types with dried fruits and nuts ROSE, Batič, rose, semi-dry, 0.10L/0.75L 3.80 €/27.00 € RUBIDO, Tilia, red, dry, 0.10L/0.75L 3.50 €/25.00 € FRIES 4.00 € SPIRITS WHISKEY JAMESON 0.03L 4.00 € Herbal salt, ketchup HAILING! GIN HENDRIX 0.03L 4.00 € PELINKOVEC 0.03L 3.00 € SWEET POTATO FRIES 4.50 € VILJAMOVKA 0.03L 4.00 € BOROVNIČEVEC 0.03L 3.50 € Herbal salt, mayonnaise dip with turmeric and garlic JÄGERMEISTER 0.03L 4.00 € VODKA SLOVENIA 0.03L 4.00 € SOFT DRINKS All Hail SOLA ICE TEA PEACH PET. 0.50L 1.80 € SOLA 100% ORANGE CAN 0.33L 2.20 € THE MORE SOLA 100% APPLE CAN 0.33L 2.20 € ZALA WATER PET.
    [Show full text]
  • Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Puree Serves 4 Prep and Cook Time: 40 Minutes by Rebecca Clarke, Fairsing Vineyard Chef
    Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Puree Serves 4 Prep and cook time: 40 minutes by Rebecca Clarke, Fairsing Vineyard Chef 3-4 scallops per person (9-12 total) 6-8 slices (thin) pancetta or bacon Fresh thyme - one handful with leaves removed from stem Zest of one lemon 6 T extra virgin olive oil Juice of one lemon 2 T salted butter Salt and fresh ground black pepper 1 small head cauliflower 2 T cream cheese 2 T grated Parmesan cheese 1/2 clove garlic (substitute roasted garlic if preferred flavor) 1. Chop 3/4 of thyme leaves (mortar and pestle works well) and add to small bowl with olive oil and lemon zest. Coat scallops with lemon-thyme oil, season with with salt and pepper, and wrap each with piece of pancetta/bacon securing with toothpick. Refrigerate until cauliflower puree is complete. 2. Break cauliflower into small florets and chop stalks into small pieces. Steam all cauliflower until tender, transfer to food processor and add remaining ingredients. Add butter or cream to amend consistency. Season to taste. Keep mixture warm. 3. Heat non-stick pan to medium high. Add pancetta-wrapped scallops, cook approximately 3 minutes each side until pancetta is crisp, sprinkle with remaining 1/4 thyme leaves and allow to crisp. 4. Remove scallops from pan, squeeze in lemon juice and stir to incorporate pancetta drippings. Remove pan from heat, add butter and stir. To plate, spoon cauliflower puree in middle of dish, top with scallops and drizzle equally with pan sauce.
    [Show full text]
  • Breakfasts Breakfast Bites Breakfast Extras
    BREAKFASTS Full Maxwells (GF) £9.50 Locally sourced bacon, sausage & black pudding with beans, grilled tomato, sautéed mushrooms, hash brown, slice of toast & your choice of free range poached, fried or scrambled eggs Vegetarian Breakfast (V) (GF) £9.50 Poached eggs, grilled halloumi, avocado, tomato, mushrooms, spinach & a slice of toast Bacon or Sausage Sandwich (GF) £5.25 Served on your choice of bread Smashed Avocado on Toast (GF) £7.50 Smashed avocado, pancetta & two poached eggs on brown toast Free Range Eggs on Toast (V) (GF) £5.00 Poached, scrambled or fried Eggs Florentine (V) (GF) £6.00 Two free range eggs on a toasted English muffin, topped with spinach & hollandaise sauce Eggs Benedict (GF) £6.50 Two free range eggs on a toasted English muffin, topped with ham & hollandaise sauce Porridge (V) £3.50 Homemade to order, topped with fresh fruit & served with honey American Style Pancake Stack (V) Three Pancakes £5.50 Five Pancakes £6.50 Served with a choice of one topping: maple syrup, banana, Nutella or blueberries Add bacon for £1.50 – Add more toppings for 50p each BREAKFAST BITES BREAKFAST EXTRAS White or brown toast (per slice) (GF) £1.00 Bacon, sausage, halloumi Fruit toast (per slice) £1.25 or avocado £1.50 Toasted crumpets £2.25 Tomato, spinach, mushroom, Toasted English muffin £1.75 beans, hash brown or egg £0.75 Pain au chocolat £2.50 Jam/marmalade £0.30 Croissant & jam £2.50 SANDWICHES & SALADS All sandwiches served with a dressed salad garnish & kettle crisps Roast Ham or Cheese (V) (GF) £5.00 Served on sliced bread
    [Show full text]
  • The Royal Oak Takeaway Menu
    The Royal Oak Takeaway Menu Starter & Tapas £ Garlic Bread (v) Plain £5 with/ Mozzarella £6 with/ Tomato & Chilli £6 Beef Chilli Tacos, shredded cabbage, jalapeños, cheddar cheese 5 Sriracha Spiced Chicken Wings, garlic and herb mayonnaise 6 Cauliflower Macaroni Cheese, parmesan crumb, truffle oil (v) 6 Harissa King Prawns, red lentil dhal, cumin & coriander flatbread, crispy onions, yoghurt 7 Main £ Fish & Chips, battered haddock, proper chips, mushy peas, tartare sauce 12 Smoked Haddock, Cheddar Cheese & Pea Risotto, poached egg, mustard mayonnaise 11 Cheese & Onion Pie, proper chips, BBQ baked beans (v) 10 Steak & Kidney Pudding, proper chips, caramelised onion gravy 10 Braised Beef En Croute, proper chips, roasted carrots, red cabbage, gravy 13 12” Tomato & Mozzarella Pizza (v), choose your own toppings 9 Dirty Dog, chilli bratwurst, baked cheese, spicy ketchup, American mustard, onions, skinny fries 10 Classic Burger, beef burger, Lancashire cheddar cheese, lettuce, burger relish, brioche bun, fries 10 Big Blue Burger, beef burger, Blacksticks blue cheese, lettuce, crispy onions, brioche bun, fries 11 Smokey Burger, beef burger, smoked cheese, baconnaise, smoked pancetta, brioche bun, skinny fries 11 Chicken Burger, kentucky style fried chicken, chipotle mayo, Monterey Jack, lettuce, brioche bun, fries 10 Crispy Halloumi Burger, sweet chilli sauce, lettuce, brioche bun, skinny fries (v) 10 Braised Beef Macaroni, veal jus, parmesan crumb, crispy onions, garlic & thyme bread 12 Salt & Pepper Chicken Thighs, Thai green curried noodles
    [Show full text]
  • 51414-BELGO-Menu A3
    Our fresh, made-to-order food is inspired by the great plates of Belgium and taste fantastic with any of our 70+ beers and hop-tails. Explore our menu and find your new favourite! FLYING START STARTERS SHARERS FIND SALVATION FLIP THE MENU TO BREADS[v] 3.00 BURGERS We have so much beer to Olive breadstick, baguette, seeded cereal bread NEW DIRTY GRAZER Our burgers are topped with onion rings, choose from! So we’ve made dill pickle and frites or salad on the side it easy for you to try more, CROQUETTES 5.50 for 2 13.00 with our trinity of tipples. Choose Pulled duck with piccalilli Calamari, three mixed croquettes, Cheese + beer with apple + ale chutney [v] mussel popcorn + ‘Dirty Fries’ CHEESE BURGER 12.00 Select one of our 2 creations or Pea + broadbean with aioli [v] Classic British beef burger in a brioche bun below, or make your for 4 24.00 with Emmental cheese Double calamari, six mixed own flight from MINI MUSSELS[go] 1 pot 6.50 / 3 Pots 15.00 croquettes, double mussel popcorn, any 3 of our Choose from thai, marinere or garlic & herb black pudding bonbons + double ‘Dirty Fries’ NEW bad boy burger 14.00 draught beers. Classic British beef burger in a brioche bun See reverse. NEW CALAMARI 6.50 with sausage meatballs, Belgian tomato Crispy squid, served with aioli NEW DIRTY FRIES ASK FOR [v] sauce + Emmental cheese SAINT 6.50 for 2-3 8.00 NEW KING PRAWNs 6.50 Belgo frites with Belgian tomato Belgo Wit 5.0% sauce, baconnaise, pancetta + NEW Dirty Chick 6 grilled king prawns with mango, chilli Monterey Jack cheese sauce Zot Blonde 6.0%
    [Show full text]
  • Minestrone with Pancetta
    MINESTRONE WITH PANCETTA Prep Time: Active 17 minutes/Inactive 12 minutes Makes 6 to 8 servings This soup has the hearty, robust flavor of one that took hours to prepare, but it will be on the dinner table in much less time. Both pancetta and bacon are made from cured pork belly, but bacon is typically smoked as well, so using bacon with add a subtle touch of smoky flavor to the soup. For a vegetarian version, use 2 tablespoons of olive oil in place of the pancetta and vegetable broth in place of the chicken broth. Pair with the Mamma Mia Red Blend for dinner worth toasting to. Salute! INGREDIENTS INSTRUCTIONS 4 ounces pancetta or bacon, chopped Cook the pancetta or bacon in a medium pot over medium heat until lightly browned, about 5 minutes. If there is more than about 2 tablespoons of fat produced, spoon 2 cups finely chopped onion out the excess. Add the onion, zucchini and celery to the pot and cook until tender, stirring occasionally, 3 to 5 minutes. Add the broth and tomatoes (with their liquid) 1 medium zucchini, diced (about 2 cups) and bring just to a boil over high heat. Stir in the chickpeas and pasta, reduce the heat to medium-low and simmer until the pasta is tender, 10 to 12 minutes. Taste the soup 2 stalks celery, diced (about 1 cup) for seasoning, adding salt and pepper to taste. 1 quart chicken broth Stir together the parmigiano cheese and parsley in a small bowl. 1 can (28 ounces) diced or Ladle the minestrone into individual bowls, spoon some of the parmigiano-parsley crushed tomatoes mixture into the center of each bowl and serve.
    [Show full text]