Recipes

il primo pasta salad (from our April, 2010 newsletter)
This great cold salad has penne tossed with roasted traditional Mediterranean vegetables and dressed with our own sun dried tomato vinaigrette.

Dry ingredients:
1 # penne pasta, cooked al dente
1 med eggplant....cut into approx, 1/2" by 2 " strips
1 zucchini......cut in half lengthwise then in half round thick slices....about 1/4 " thick
1 red pepper......cut in thick julienned slices
1 jar marinated artichoke hearts
pitted kalamata olives....about 1/2 c.
olive oil, salt and pepper
     toss eggplant, zucchini, and red pepper with 1/2 c. olive oil and about 1 tsp. ea salt and pepper.
turn onto a baking sheet and roast in a 400 degree oven, 12-15 minutes, until softened and lightly browned...let cool and toss in bowl with cooked pasta, olives, artichokes and about 1/2-3/4 cup of the sun dried tomato vinaigrette. see below.
Lastly, always check for salt and pepper.

sun-dried tomato vinaigrette (makes extra and can be stored refrigerated and used on salads, etc.)
     1/4 c. sun-dried tomatoes packed in oil......pureed in food processor
     2 Tbl. chopped fresh rosemary
     2 tsp. salt, 2 tsp. black pepper
     2Tbl. Dijon mustard
     3/4 cup. maple syrup
     1 cup. red wine vinegar
     3 cup. vegetable oil

blend all inredients in food processor except oil...with motor running gradually add oil and dressing will blend nicely.

Linzer Cookies (from December newsletter)
yields approx 60 cookies
ingredients:
2 cups ground almonds
1 cups sugar
4 cups all purpose flour
1 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each nutmeg, cloves, ginger
2 tsp vanilla
1 tsp almond extract
2 egg yolks
1 lb softened butter (unsalted)

Instructions:

In mixer, cream together the butter and sugar. Add egg yolks and vanilla and almond extracts. Beat until combined.
Add dry ingredients and mix until combined.

Form the dough by hand into 1 ¼ inch balls. Place cookie balls on a greased baking sheet. Using your thumb, press down on to each ball creating an indentation. Bake cookies for 10 minutes at 350 degrees. Remove from oven. Do NOT let cool.

While still hot, using the end of a wooden spoon or something similar, re-press the indentation as it has puffed up from baking.
(We suggest using a tool so you don't burn your thumb!) Put about 1 tsp of raspberry jam into the indentation and put cookies back in the oven, for approx. 10 minutes or until lightly golden brown. Enjoy!

Chimichurri Sauce (from August newsletter)
This zesty sauce with its roots in Argentina, makes a great topping for grilled meats, fish or shellfish.
You can adjust the stronger flavors to satisfy your own palate. You will see this sauce on a Black Forest
menu in the near future.

Ingredients: 1 bunch Italian Flat parsley, stemmed

1 head garlic, peeled, about 8-10 cloves

1 medium carrot, peeled and grated

1 small red bell pepper-diced

1/3 cup red wine vinegar

1/2 cup extra virgin olive oil

1/4 cup water

1 tsp dried oregano

1/2 tsp red pepper flakes

1 tsp salt, 1/2 tsp black pepper

Instructions: Add all ingredients to food processor. Process until finely chopped and well incorporated.
Check for seasoning and add more red pepper flakes to taste. This will keep for several days in the refrigerator.

Strawberry Balsamic Vinaigrette Dressing (from 5/6 newsletter)

We use this great dressing seasonally on a spinach salad. We add a strong cheese-blue or feta, some nuts, a little onion and top with fresh berries. You can also top it with grilled chicken or fish for a complete meal. Enjoy!

Ingredients:

1 pt strawberries, sliced

2 cups vegetable oil

(any mild oil will do. Extra virgin olive oil is not recommended

because its flavor is too strong and will overpower the strawberries)

1/2 cup Balsamic vinegar

2 Tbl granulated sugar

2 tsp salt

1 tsp black pepper

a pinch of dried tarragon

Instructions:

In a food processor or blender process strawberries, vinegar, sugar and seasonings. When smooth, gradually add the oil while the blender or processor is mixing. Dressing should be kept refrigerated, and will last about 2 weeks.
Recipe yields about 3 cups.

Carrot Dill Soup (from 4/6 newsletter)

        1lb carrots, peeled and chopped
      1 medium yellow onion, chopped
      1 Tbl vegetable oil
      ¼ cup chopped fresh dill
      6 cups chicken or vegetable stock or water
      2 tsp salt
       ½ tsp black pepper
      2 TBL butter
      2 TBL flour
      ½ cup heavy cream

Instructions:

In medium pot, saute onion in oil until soft but not colored. Add carrot, stock, salt and pepper, bring to boil.
Reduce heat to simmer, for about 30 minutes until carrot is soft. Strain solids from soup, save broth.
Puree solids in food processor or blender adding enough of the liquid to make pureeing easier.

Mix solids and liquids back together in soup pot. Return to heat and bring up to boil. At the same time, melt butter and stir into flour. Remove boiling soup from heat, stir in flour butter mixture and bring back to boil. Take off the heat, stir in cream and dill, and check for salt and pepper. Serves 4-6.

Irish Soda Bread (from 3/6 newsletter)
In honor of St. Patrick's Day this traditional quick bread makes a brief seasonal appearance at The Black Forest.
Try your hand at this recipe.

4 cups flour
1/2 cup sugar

2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. caraway seed
1 cup raisins
1 cup sour cream
1 1/4 cup milk
2 eggs

Instructions: Preheat oven to 350 degrees.
Butter or oil two 8" cake pans. Line pans with baking paper if you have it.

1.Mix dry ingredients
2. Mix wet ingredients
3. Mix wet and dry together, but don't over mix.
Divide batter evenly between the 2 pans. Bake 25-30 min. until golden and middle of bread springs back when touched. Yields 2 loaves.