Grilled Asparagus with Camembert Crostini
Pairings with Andrea : Episode FLPWA-306L 


Yield: Serves 4 as an appetizer 

Ingredients: 
1 lb. fresh asparagus 
2 Tbs. olive oil 
2 Tbs. Balsamic vinegar, plus more for drizzling 
1 Tbs. fresh lemon juice 
3 (3/4" thick) slices of bread from a large, round, crusty loaf 
1/2 lb. camembert cheese, cut into thin slices 
salt and pepper to taste 

Instructions: 
1. Preheat grill or broiler oven. 
2. Snap off woody ends of each asparagus stalk and place asparagus into a large ziptop bag. 
3. Add in oil, vinegar and some salt and pepper. 
4. Seal bag and shake contents to coat asparagus well. 
5. Slice camembert and top bread slices with it. 
6. Place asparagus and cheese bread onto the grill. 
7. Grill asparagus about 4 minutes per side and toast bread until crisp and cheese has melted. 
8. Transfer bread onto a cutting board and top with five or six asparagus spears. 
9. With a large knife, cut bread into three or four smaller pieces and transfer to a serving platter. 
10. Drizzle bread with more balsamic vinegar. Serve immediately.

Broccoli with Cambozola Sauce
NapaStyle : Episode FLNST-109 

Find featured products and host Michael Chiarello's hand-selected kitchen essentials and home decor.

Serves 4 

Ingredients: 
1/2-loaf good, crusty bread 
2 Tbs. unsalted butter 
salt and freshly ground pepper 
2 Tbs. extra-virgin olive oil 
1/2-cup water 
1-1/2 lbs. broccoli 
1/4 lb. cambozola cheese 
1/2-cup heavy cream 
1 tsp. finely chopped thyme 
2 Tbs. pine nuts, toasted 

Directions: 
Preheat the oven to 375 degrees F. 
Cut the bread into thick slices, about 1-1/2 inches wide and 5 inches long. You will need at least one slice per person. 
Melt the butter in an ovenproof skillet, add the bread, and toss to coat well. 
Season with salt and pepper. 
Toss again and bake until browned and crisp outside but still soft within (about 15 minutes). 
Drain on paper towels and keep warm. 
Combine the olive oil, water, salt and pepper to taste in a large sauté pan and bring to a boil. 
Cut the broccoli florets from the stems, leaving about 2 inches of stem attached to the florets. 
Save the stems for another use. Add the florets to the sauté pan, cover, and cook for 5 minutes. 
Uncover and raise the heat to boil off any remaining water. 
Sauté the broccoli in the olive oil remaining in the pan until cooked through and light brown, about 5 minutes longer. 
While the broccoli is cooking, slowly melt the Cambozola with the cream in a saucepan. 
Add the thyme and season well with pepper. 
Place 1 or more slices of bread on each of 4 warm plates. 
Arrange the broccoli on the bread and pour the sauce over the top. 
Sprinkle each serving with pine nuts. Serve immediately.


Cornbread Stuffing with Fruit and Polenta Bread
Specials : Episode FLNSH-SP01 

Ingredients: 
Serves 4 
4 oz. dried golden raisins 
4 oz. dried cranberries 
4 oz. dried sour cherries 
1 recipe polenta bread (recipe follows) 
1 stick butter 
3 sticks celery, chopped 
1 large onion, chopped 
Gray salt 
freshly ground black pepper 
1 oz. fresh sage leaves, chopped 
2 eggs, beaten 
3 cups chicken broth 

Directions: 
Pre-heat oven to 375 degrees F. 
Re-hydrate raisins, cranberries and cherries in hot water for 15 minutes. Drain and set aside. 
Cut polenta bread into 3/4-inch cubes. Spread polenta cubes on a baking sheet and set aside.
Melt butter in a large sauté pan and cook until butter begins to brown. 
Add onions and celery to pan and cook for 3-4 minutes. Season with salt and pepper, add sage and stir to combine. 
Pour over polenta cubes and toss slightly. 
Place in oven and toast for 10-12 minutes. 
Put toasted cubes in a large bowl and add raisins, cranberries, eggs and broth. Toss well.Taste and season with salt and pepper. 
Spoon mixture into a buttered casserole dish. 
Bake for about 30 minutes, or until top is lightly browned.

Polenta Bread 
Ingredients: 
4 extra-large eggs, whisked 
1-1/2 cups buttermilk 
1/4-lb. unsalted butter, melted 
1/3-cup finely sliced scallion greens 
1-1/2 tsp. Gray salt 
2 cups all-purpose flour 
1-1/2 cups fine grind polenta 
2 Tbs. baking powder 
2 tsp. baking soda 
1 cup grated Asiago cheese 

Directions: 
Preheat the oven to 350 degrees F. 
Lightly butter a 9 x 13-inch baking dish. 
In a medium bowl, whisk together the eggs, buttermilk, butter, scallions and salt. Set aside. 
In a large bowl, combine the flour, polenta, baking powder, baking soda and cheese. 
Make a well in the center and pour in egg mixture, stirring until there are no more large lumps. Don't overwork. 
Spread the batter in the baking dish. 
Bake in the middle of the oven for about 30-35 minutes, or until the bread is golden brown and gives some resistance when touched at the center. Cool on a rack.

 
DESSERT

Pumpkin-Pear Mini Soufflés
Simply Wine With Andrea Immer : Episode FLSWN-110 

These adorable soufflés can be prepared in advance except for the final baking. They are also light, and low in fat. For a cunning presentation, bake them in espresso cups rather than ramekins. At that size, they bake in 5 minutes. The extra pumpkin-pear butter is a wonderful spread for morning toast or biscuits. 

Ingredients: 
Serves 8 
1-3/4 cup canned solid pack pumpkin 
1 cup pear nectar 
1 large pear, peeled, cored, and grated 
1/2-cup packed light brown sugar 
1/2-tsp. ground cloves 
1/4-tsp. ground allspice 
1 Tbs. butter 
1/2-cup sugar 
5 egg whites 
1/8-tsp. cream of tartar 
Confectioner's sugar for dusting (optional) 

Directions: 
To make pumpkin-pear butter, combine pumpkin, nectar, pear, brown sugar, cloves, and allspice in a heavy saucepan and bring to a boil. 
Reduce heat and simmer, stirring occasionally, until thick and very reduced, about 1-1/2 hours. 
Pour into a bowl and cool completely. You should have about 1 1/2 cups. 
Preheat the oven to 450 degrees F. 
Butter and sugar 8 1-cup soufflé molds or straight-sided coffee cups, knocking out any excess sugar. 
Measure 1-1/2 cups pumpkin-pear butter into a large bowl, reserving the remainder for another use. 
In another large bowl, beat the egg whites with the cream of tartar until stiff peaks form. 
With a whisk, incorporate 1/3 of the egg white mixture into the pumpkin-pear butter. 
With a clean rubber spatula, gently fold the remaining whites into the mixture until smooth. 
Scoop the soufflé batter into the prepared molds and level the surfaces with a spatula.
Run your finger around the top edge of each mold to create a "moat" at the mold's rim (this cleans off excess batter and helps the soufflés rise). 
Place the molds on a cookie sheet, put the sheet on the lowest rack of the oven, and bake 5 minutes. 
Lower the oven temperature to 425 degrees F, and continue baking until the soufflés have risen about 2 inches above the mold, about 2 minutes. Serve immediately.
Chef's Notes: Fill the molds and freeze, lightly covered, up to 3 days ahead. Bake as above without thawing. Try these, too, with a dried fruit purée of 1/2-cup dried fruits (such as apricots, pears, or prunes) puréed in a blender with 3/4-cup hot water, 1/4-cup plus 1 tablespoon granulated sugar, and 2 tablespoons Grand Marnier liqueur until smooth. Cool completely and use in place of the pumpkin-pear butter. 

Recommended wine: Veuve Clicquot Ponsardin Demi-Sec - At Pond Point we have a wide array of Demi-Sec's from around the World - ask us about them !!!! 

Leftovers

Cranberry Turkey Pizza
Ming's Quest : Episode FLMNG-112 

Ingredients: 
Yield: 2 servings 
2 small ready-made pizza crusts 
2 Tbs. extra-virgin olive oil 
3 sliced shallots 
1 cup fresh cranberries 
zest and juice of one orange 
1 Tbs. fresh minced ginger 
salt and black pepper to taste 
1 spicy Italian turkey sausage 
1/2-cup grated Parmesan cheese 
1/2-cup grated Monterey jack cheese 
chili flake to taste 

Directions: 
In a small saute pan, saute shallots in olive oil. 
Add cranberries, orange zest and ginger. 
Reduce by 50 percent and check for seasoning. 
Place cooled cranberry sauce on pizza crust; add turkey sausage, Parmesan cheese, Monterey jack cheese and chili flake. 
Bake for 15 to 20 minutes, and be sure the sausage is cooked through. 

from fineliving.com

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