Garlicky Greens and Beans with Sausage
On a recent trip up to Rochester, I had the pleasure of discovering a lovely little Italian place called the Mona Lisa Café. My mother and I stopped in there on a whim one afternoon for a cappuccino, but after entering the café and seeing all the delicious pastries and gelato and enticing smells of amazing food, we decided to stay for lunch instead.
We sat at a table by a large window and enjoyed a glass of wine while perusing the menu. At first we thought we would just split an appetizer, but there were just too many tasty choices on the menu to settle for just one item. We opted for a delicious Italian Panini and their amazing Greens and Beans appetizer made with escarole and cannelloni beans sautéed with heaps of garlic, savory Italian sausage, white wine, olive oil and bread crumbs topped with Parmesan cheese. WOW. Best thing I’ve ever tasted! I loved this dish so much I was inspired to recreate it at home, and my own version of Garlicky Greens and Beans with Sausage I now present to you. Delicioso!
Ingredients
- 2 cups Fingerling potatoes, peeled and cut into quarters or chunks
- 1 1/4 pound sweet Italian sausage (may use chicken or turkey sausage if you prefer)
- 4 tablespoons extra-virgin olive oil, divided
- 6 garlic cloves, sliced or chopped fine
- 1 teaspoon dried red pepper flakes
- 1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard/turnip greens)
- 1 can white cannellini beans, drained and rinsed
- 2 1/2 cups chicken broth
- 1/2 cup water
- 1 tablespoon dried minced onion
- 2 tablespoons white wine vinegar
- Sea salt and freshly ground pepper, to taste
- 1/2 cup shredded Parmigiano-Reggiano cheese, plus extra for garnish
- Crusty bread or garlic bread, for dipping
Instructions
- Rinse and drain potatoes, cut into quarters or chunks, depending on the size.
- Bring a large pot of water to a boil and cook potatoes for about 10-12 minutes until tender. Drain and set aside.
- At the same time, add 1/2 inch of water to a large saute pan over medium heat. Add sausages to and cover with a lid, simmering for 10 minutes (without turning). Remove the lid, turn sausages over, and cook for another 5 minutes until almost cooked through.
- Meanwhile, measure out your liquids and dry seasonings and set aside.
- Chop the garlic.
- Wash the greens well and drain. Remove and discard the veins and stems, cutting leafy green parts off on either side into 1-inch strips.
- Remove sausages from pan and cut into coin-sized chunks. Drain fat from pan and wipe down.
- Add 1 tablespoon of oil into the same pan and return to medium heat. Add garlic and red pepper flakes, and saute while stirring often, for about 1 minute being careful not to burn garlic.
- Add additional 3 tablespoons of oil and start sauteing greens by the handful until they are just starting to wilt.
- Add cannellini beans, sausage, potatoes, broth, water and minced onion; bring ingredients to a boil. Reduce heat, cover and let simmer on low for 10-15 minutes to let the flavors meld.
- Remove lid, add 2 tablespoons of white wine vinegar, and let simmer for another 5 minutes or so until the liquid reduces a little (you can simmer it down longer if you like a thicker stew or add more broth/water if you like a thinner stew).
- Season with salt and pepper to taste.
- Serve the Greens and Beans in large bowls topped with shredded Parmigiano-Reggiano cheese and crusty bread for dipping in the broth.
- Delicioso!
Notes
Substitute sweet Italian sausage with chicken or turkey sausage or omit all together and adjust water/broth down to 2 cups if you prefer a vegetarian dish.
Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of white wine vinegar which gives it a nice tangy flavor to the broth. Feel free to experiment by topping it with toasted breadcrumbs and using some wine in place of the water in my recipe, but you'll need to adjust the amount of liquids down if you omit the potatoes from the dish so it's not too watery/brothy. The consistency should be of a nice light stew with a balance between the meat and vegetables and the broth.
Serve with a dry white Italian wine such as Pinot Grigio and crusty bread for dipping up the broth.
Other recipes you might enjoy:
White Bean and Escarole Soup with Meatballs
Sausage and Bean Soup with Pasta
All photographs, copy and content on this post and website are copyright © 2010-2013 Kristen Hess Styling & Photography and The Artful Gourmet. Please do not use, share or distribute in any way without my expressed permission granted. Thanks!
Read MoreSpiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita
If you haven’t tried Moroccan Harissa before, listen up. It’s a lovely pepper sauce blend made with chili peppers, bell peppers, garlic, extra virgin olive oil, vinegar, salt. That’s it. And it’s totally delicious.
Harissa is a staple of Tunisian and Moroccan cuisine, and it is the central condiment in kitchens in North Africa used as a spread, a dip or drizzled on top of nearly any dish. Versatile as it is, you can pair it with lamb or pork, fish, chicken or beef as a marinade or base for a Moroccan tagine dish. Drizzle some over couscous and grilled vegetables, or use it as a dressing for potatoes or dip some grilled flatbread or pita in it.
I first tried Mina Harissa Pepper Sauce last year when I met owner and creator Mina from Casablanca Foods at the Just Food Conference, and fell in love. They were giving away samples of their red pepper Harissa sauce that came in three different styles (Mild, Medium and Spicy). It had just the right amount of heat, and tons of flavor from the chilies, bell peppers and garlic.
They now have a new flavor made with green chilies and green peppers that is equally delicious with a medium spicy heat and tangy flavor. I was lucky enough to sample some of this new green goodness sauce and created a tasty, fun recipe to go with it – Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita. The burgers are mildly spiced with cumin, ancho chile, onion, garlic and mint, then served over grilled pita and topped with the green harissa sauce, crumbly fresh feta, chopped fresh mint and sun dried tomatoes. They’re super easy to make, and super flavorful with the delicious blend of spices, fresh herbs and ingredients. Enjoy!
Learn more about Mina Harissa
Shop for Mina Harissa products online at Abe’s Market or Amazon.com
Ingredients
- SPICED MOROCCAN BURGERS
- 1 pound ground beef or lamb
- 3/4 cup seasoned bread crumbs
- 1 large egg, beaten
- 1/4 cup mint, chopped
- Sea salt and freshly ground black pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ancho chile powder
- 1 tablespoon dried minced onion
- 3 garlic cloves, minced
- 2 tablespoons garlic herb infused oil, for basting
- 1/2 cup Mina Harissa Green Harissa Pepper Sauce
- 2-4 sun dried tomatoes, for garnish
- 1/2 cup crumbled feta cheese, for garnish
- 1/4 cup fresh mint, chopped for garnish
- Dash of smoked paprika, for garnish
- GRILLED PITA BREAD
- 2-4 pieces of pita or flatbread
- 1-2 tablespoon garlic herb infused oil
- Sea Salt, for garnish
- Smoked paprika, for garnish
Instructions
- Preheat a grill pan over medium high heat.
- In a large mixing bowl, combine ground beef or lamb with the next 8 ingredients (through minced garlic).
- Gently knead the meat mixture together until ingredients are combined, and make 4-6 burger patties in the shape of an oval, brush burger patties with herb infused oil and set aside.
- To make the grilled pita bread: drizzle a tablespoon of herb infused oil on to both sides of the pitas and grill for a few minutes on each side until lightly browned and grill marks appear. Cook each pita separately (depending on the size of your grill pan).
- Remove pita from pan and sprinkle with sea salt and smoked paprika, cover with foil to keep warm while burgers are cooking.
- Add the burger patties to the heated grill pan, and cook approximately 4 minutes on each side (for medium) until grill marks appear and they are cooked according to your liking.
- To serve, place a piece of pita bread on each plate (either whole or broken into two pieces) and place burgers on top of the pita (or in the pita if you prefer).
- Top burgers with sun dried tomatoes, feta cheese, green harissa sauce, fresh chopped mint, a dash of smoked paprika, additional salt and pepper if desired, to taste.
All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2013 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first. I received a bottle of Mina Harissa Green Harissa Sauce for product sampling. All opinions expressed are my own and this is not a paid advertisement.
Read MoreTequila, Sunsets and a Mexican Feast in San Diego (Story + Recipes)
San Diego Sunset
I recently got back from an amazing trip to San Diego – one so lovely and rejuvenating that the sunsets are burned into my brain, leaving me wishing for more of the bright colorful skies, fresh air, palm trees swaying in the wind and cool sand between my toes.
The San Diego Crew
This is a fun trip that started last year with an amazing group of friends and has now turned into a yearly tradition.
Beach House
Seven of my friends and I rented a gorgeous beach house on Mission Beach in San Diego -
Beach House Room
Our house had two levels, two kitchens, five bedrooms, a beach front patio, two grills, plus another two patios outside,
Upstairs
all with stunning views of the ocean from every angle and every room.
Windows
It all started as a birthday celebration trip for my friend Suzanne last year and now with another birthday girl, my dear friend Linda. Plus five other cool cats I’m proud to be friends with: Paula, Cris, Jackie, Janis and Andrew. What a crew.
Kristen and Paula
great friends..
Janis-Paula-Suzanne
great times…
Andrew-Cris
enjoying each other’s company with a Corona or two…
Mission Beach
taking in the stunning views..
Mission Beach Boardwalk
people watching on the boardwalk..
Seagull at Dusk
and making new friends.
Kristen-Paula-Linda
There’s something about California that makes me feel relaxed, happy, and in a totally different world than the one I live in New York City.
San Diego
No crazy traffic or cars honking, just beautiful beaches and cool, relaxed people up early for morning jogs and bike rides, swaying palm trees,
Magenta Sunsets
hazy blue and pink sunrises, and breathtaking bright magenta and orange sunsets that will blow you away.
Beach Houses
The boardwalk is lined with colorful pastel houses and bungalows that look like Jordan almonds lined up in the sand.
Sand Volleyball players
We took daily walks down the beach, watching the surfers and volleyball players,
Surf’s Up
catching some rays down by Crystal Pier while gazing out into the turquoise blue water.
Foodie Excursions
To satisfy our foodie fix, we grabbed a fish taco and a Bloody Mary (or two) at the little beach side cafes and food stands on the boardwalk while soaking in the sunshine.
Patio Surfing
We took advantage of our gorgeous views and drank plenty of tequila and margaritas out on our beach front patio playing penny can, laughing and telling stories,
Frolicking on the beach
and frolicking on the beach at sunset like fools.
The Bar
With a large group of eight people that all love to eat and drink, we spent over $1500 on our grocery bill and stocking our bar so we could take advantage of our two kitchens and grills and had massive amounts of cooking and eating (and drinking) going on each day. I swore after this trip I would never eat again – but that didn’t last long.
Jackie’s Famous Eggs
Jackie made her Famous Eggs with Sausage, Mushrooms and Cheese, served with my Spicy Fried Potatoes, toasted bagels and plenty of bacon and mimosas to go around and feed the masses. Best Breakfast EVER.
Sunset Grilled Feast
Cris was our designated grill master, who made us a delicious feast at sunset with heaps of tender grilled steak, shrimp and veggies – love those baby peppers on the grill!
Cooking up a storm
Paula made us a yummy Chicken dish stuffed with Prosciutto, Sage and Provolone which I gladly assisted with while multi-tasking by drinking my Sauv Blanc with a HUGE mitt (just in case that wine glass gets too hot – LOL).
She also made us a Flaky Egg Bake for Suzanne’s birthday breakfast – with layers of buttery phyllo dough filled with sausage, eggs, cheese, peppers, mushrooms, onions and baked into a yummy casserole fit for a Queen (ahem, Suzanne..)
Andrew’s Chicken Marsala
Janice and Andrew made their delicious Italian lunch of Caprese Salad made with fresh tomatoes, garlic, basil, olive oil and balsamic vinegar with prosciutto, olives and fresh Italian bread, accompanied by a few bottles of great wine. They also made a delicious Italian meal of Chicken Marsala over pasta with fresh parmesan cheese, parsley and Sauteed Asparagus and Brussels Sprouts for our last night in town – totally delicious and gone in five seconds FLAT.
Mexican Feast
My designated meal was to make a feast for Mexican night – when i say feast, i mean FEAST – we had enough food to feed the entire Mission Beach strip and enough leftovers that we seriously thought about donating it to a homeless person so we didn’t have to throw it out if we didn’t finish it all up the next day!
Guacamole
My Mexican menu included fresh Pico de Gallo, fresh Guacamole with lots of cilantro and lime and some jalapeno,
Tequila Lime Shrimp
Grilled Marinated Steak with Lemon and Herbs and Sauteed Lime and Tequila Shrimp to go with the tortillas for tacos and burritos,
Chicken Enchilada Casserole
I also made a cheesy baked Chicken Enchilada Casserole,
Mexican Sides
Red Mexican Rice, Tortillas, Sour Cream, Warm Queso Cheese Dip, Hot Sauce and PLENTY of Margaritas to go around for at least three more days.
Pool sharks
I think we all fell into a serious food coma by Night #3 and decided to kick it up a notch and wake ourselves up with some music and a few games of pool after dinner.
Stunningly Spooky Sunset
After all the eating and feasting, a breathtakingly spooky view appeared when the sun went down. We missed the Green Flash though – which apparently happens for a split second as soon as the sun goes over the horizon line and sinks into the abyss.
Night Out on the Town
Jackie, Cris and I headed out to the bars for some debauchery and drinking activities at the local bars, involving Cinnamon Whiskey shots (ordered by Cris)..FIRE IN THE HOLE! 
Breathtaking bask in the glow
My favorite moment of the entire trip was basking in the glow of that big orange fireball in the sky one evening, dreaming of the day I can return to this lovely, lovely place. Until then, I’ve had my fill of tequila and Mexican feasts to last me another year. The sunsets? I never get tired of those – especially when they look like this.
Ingredients
- 6 avocados
- Juice from 2 limes
- 2 cloves garlic, minced
- 1/2 purple onion, minced
- 4 Roma tomatoes, chopped
- 1/4 cup cilantro leaves, chopped
- 2 jalapeno peppers, minced fine, stems and seeds removed
- 1 teaspoon cumin
- Kosher Salt and fresh ground black pepper to taste
- Dash of hot sauce
Instructions
- Cut avocados in half and remove the pit. Scoop out the flesh into a large mixing bowl and squeeze lime juice on immediately (to prevent the avocado from oxidation and browning). Mash avocado well with a fork until slightly smooth but still a little bit chunky.
- Add garlic, onion, tomatoes, jalapenos, cumin, salt and pepper, and hot sauce. Adjust seasonings to taste.
- Cover with plastic wrap tightly and let sit in the refrigerator for at least 30 minutes or more to let the flavors meld.
- Serve with tortillas, chips, veggies or crackers with fresh made salsa (tomatoes, onion, cilantro, jalapeno, salt and pepper) and plenty of margaritas to go around.
Ingredients
- 2 pounds of shrimp, peeled and deveined
- 1 cup tequila, divided in half
- Juice from 2 fresh limes (about 1/2 cup)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red chile flakes
- 1 tablespoon chili powder
- 1 jalapeno pepper, deveined and seeded, minced
- 1/4 cup olive oil for marinade, plus 1 tablespoon for cooking
- 2 tablespoons butter
- 1 cup fresh cilantro leaves, chopped
- Kosher salt and freshly ground pepper to taste
Instructions
- Wash and drain shrimp, and place in a medium bowl.
- Mix together 1/2 cup of tequila, lime juice, cayenne pepper, chile flakes, chili powder, jalapeno pepper, and olive oil in a separate bowl and pour over the shrimp. Cover with plastic wrap and let marinate for at least 30 minutes to 1 hour. Drain and discard marinade off shrimp in a colander or with a slotted spoon and set shrimp aside.
- Heat a large saute pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and heat for a minute or so. Add additional 1/2 cup of tequila to the saute pan (with pan removed off the burner to avoid flames!).
- Add 1/2 of the marinated shrimp to the heated saute pan and cook for about 2 minutes. Remove shrimp from the pan and set aside. Add the rest of the shrimp to the pan and cook for another 2 minutes until pink.
- Add two tablespoons of butter to the saute pan and return first batch of shrimp, adding it to the shrimp in the pan and saute while tossing the pan for another 2 minutes or so. Sprinkle salt and pepper into the shrimp to taste and mix through for another 30 seconds to 1 minute.
- Serve the shrimp on a platter with the tequila-lime-butter sauce on top with a side of tortillas and all the dressings: guacamole, cilantro, hot sauce, sour cream, rice to make tacos or burritos.
Notes
Recipe inspired by Oprah.com
Ingredients
- 1 tablespoon olive oil
- 1/2 large sweet onion, diced
- 1 teaspoon cayenne pepper
- 1 tablespoon hot pepper sauce
- 2 garlic cloves, minced
- Kosher salt and fresh ground pepper, to taste
- 8 boneless skinless chicken breasts (about 1 1/2 pounds), poached and shredded
- 1 32-ounce container of chicken stock (for poaching chicken)
- 2 cans of red enchilada sauce
- 9 flour tortillas (large burrito size)
- 2 cups of shredded Mexican-blend cheese
- 1 14-ounce can of crushed tomatoes
- Fresh cilantro, chopped for garnish
- Sour cream, for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large saute pan, heat olive oil over medium heat. Add onion, cayenne, salt and pepper and hot sauce. Saute for about 5 minutes until onion is soft and golden. Add minced garlic and saute for another 2 minutes. Remove onion-garlic mixture from heat and set aside in a large mixing bowl.
- To poach chicken breasts, heat chicken stock in a large Dutch oven or high-sided saute pan and cook chicken breasts in the stock, covered, for approximately 10-15 minutes. Turn off the heat and let chicken sit in the pot (still covered) for another 10-15 minutes.
- Remove chicken breasts from the stock on to a platter and let cool for a few minutes. Shred the chicken with 2 forks and add to the onion-garlic mixture in to the mixing bowl.
- Spread 1/2 of the enchilada sauce from one can on the bottom of a rectangular glass casserole dish. Place three tortillas over the sauce, overlapping.
- Top the layer of tortillas with 1/4 of the chicken-onion mixture, spreading evenly over the casserole dish. Top with 1/4 of the crushed tomatoes and 1/4 cup of shredded cheese.
- Repeat 3 times until you have four layers and have used up all the enchilada sauce, tortillas, chicken-onion mixture, crushed tomatoes and shredded cheese. (Like making a Mexican Lasagna!)
- Place casserole dish in the preheated oven and bake for 30 minutes until the cheese on top is bubbly and golden brown.
- Remove from the oven and let cool for about 5-10 minutes. Cut into squares and serve with chopped cilantro and sour cream.
Notes
Can also make casserole with ground beef or steak, and it can be made in a circular or oval casserole baking dish rather than rectangular if preferred.
Recipe inspired by Williams-Sonoma.
Ingredients
- 2 tablespoons olive oil
- 2 jalapeno peppers, seeded, deveined and minced
- 3 cloves garlic, minced
- 1/2 sweet yellow onion, diced
- 2 cups of long grain rice
- 1/2 cup water
- 1/2 cup chicken stock
- 1 15-ounce can of crushed tomatoes
- Kosher salt and pepper, to taste
- Cilantro, for garnish
Instructions
- Heat olive oil over medium-high heat and saute jalapenos, garlic and onion about 5 minutes in a large saute pan.
- Add the rice to the saute pan and cook, stirring often, until rice is browned slightly another 5 minutes.
- Pour water, chicken stock and crushed tomatoes into the pan and season with salt and pepper.
- Cover and cook for about 15-20 minutes until rice has absorbed all the liquid and is cooked through.
- Remove rice from heat, uncover and fluff with a fork. Add rice to a large serving bowl and garnish with fresh cilantro for serving.
Notes
Feel free to add some fresh cooked corn, red or green peppers or peas to the rice for additional flavors.
Recipe inspired by Saveur.
All photographs, copy and recipes are copyrighted by Kristen Hess/The Artful Gourmet © 2010-2013. Please do not share, use or distribute this content without granted permission from me. Thanks!
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Good Irish Food for a Good Cause: Good Food Ireland makes a U.S. Debut with Authentic Irish Food Products
Good Food Ireland, the first-ever, all industry network driving food tourism in Ireland, kicks off its international debut in the U.S.. Seeking to promote innovations in contemporary Irish cuisine and the country’s commitment to sustainable, authentic products, the organization also hopes to inspire Americans to travel to Ireland to experience and engage with its citizens and culture.
Good Food Ireland was established by Margaret Jeffares to link the agri/food sector with the hospitality industry. It was her philosophy that by supporting Irish farmers and producers, she could establish a healthy business environment where commercial opportunities for agriculture could be promoted through tourism and visa-versa.
“It is my mission to grow Ireland as a food tourism destination and to establish the ‘Good Food Ireland’ brand as the brand of choice for good food lovers everywhere,” says Jeffares. “One of Ireland’s greatest secrets is its locally produced ingredients and Good Food Ireland aims to set the standard for quality across a variety of industries – agriculture, food, manufacturing, tourism and hospitality.”
The premise is that by creating trusted and authentic Irish food experiences, Good Food Ireland will drive business to the hospitality sector and that, in turn,
inspires consumer purchase of more Irish food from farmers and purveyors,
contributing greatly to the local Irish economy.
Good Food Ireland’s U.S. launch includes:
They have kicked off the debut of Good Food Ireland Approved Provider foods at Dean and DeLuca’s flagship store in NYC, featuring the highest quality food the island has to offer. The foods available for sale in the Dean and DeLuca Store include:
Good Food Ireland’s Kilbeggan Organic Porridge,
Seymour’s Traditional Irish Shortbread and more. For those living outside the NYC area, there is the opportunity to purchase products from Good Food Ireland’s online shop.
In addition to bringing both providers and products to New York City, Good Food Ireland seeks to increase awareness for its hub at www.goodfoodireland.ie.
Here consumers can book a food journey via “My Food Trip,” a feature that is supported by a host of information including locations and details about Irish tours and holidays, farmers and producers, cooking schools, restaurants and cafes, food shops, festivals, markets, and Irish bars and pubs, as well as an ongoing calendar of events.
In addition, there’s the opportunity to meet the people behind the products. Special offers and recipes are also available online, and I’ve included a few below.
Salmon Fishcakes
Ingredients
2 shallots finely chopped
1 lb salmon, filleted and skinned
1 Tablespoon Kerrygold butter
5 fl oz dry white wine
1 tablespoon chopped parsley
Mashed Potatoes – no cream no butter
For the Coating:
2 tablespoons plain flour
2 eggs
2 oz soft white breadcrumbs
Method
Pre-heat oven to 200c/400fgas 6
Butter and season a tray. Sprinkle with the shallots and sit the salmon on top. Drizzle with white wine and season with salt and pepper. Cover with foil and bake in the oven for 8- 10 minutes – the salmon should be firm to touch but still pink in the middle .
Sit the salmon in a colander over a pan to collect all the juices.
When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.
Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.
To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.
To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.
Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.
—–
Irish Porridge
Ingredients
2 oz Porridge Oats
7 fl oz Milk
Heat the milk, add porridge oats and cook for 1 min serve with honey or salt.
—–
Bircher Muesli made with Irish Porridge Oats
5 oz porridge oats
1 oz Irish honey
20 fl oz milk
14 oz natural yogurt
4 oz sultanas (raisins)
1 whole Banana, chopped
1 apple, grated
4 oz blueberries
Combine ingredients and devour!!
—–
Good Food Ireland sets strict criteria for Approved Provider status based on a core commitment to using local Irish ingredients and operating at a standard that is “best in class” and its branding on packaging of authentic Irish products is already recognized as the standard bearer of the industry. Beyond food products, the Good Food Ireland brand can also be used by hotels, restaurants & cafes, cookery schools and markets that meet Good Food Ireland standards. To date there are 450 Approved Providers that ensure consumers that all products and services bearing the brand meet the strictest “best in class” standards. All products and service standards are independently assessed.
Since Good Food Ireland was founded approximately five years ago, almost 70% of its Approved Providers have increased their business profile or heightened their awareness of local food. As a result, 92% have increased their purchasing of Irish food over the last 3 years, directly contributing close to 50 million euro to the local economy. (Source: Grant Thornton Survey – April 2012).
VOTE IN THE GOOD FOOD IRELAND FOOD LOVERS’ CHOICE AWARD 2012!
The Good Food Ireland Food Experience Awards celebrates excellence in food experience, the Food Lovers’ Choice Award lets you have your say. Simply vote for your favourite shortlisted GFI Approved Provider from the list below. The provider that gets the most votes will be announced on November 20th in the Shelbourne Hotel and presented with an award from An Taoiseach Enda Kenny T.D.
About Good Food Ireland:
Good Food Ireland is a grassroots industry network aimed at promoting innovations in Irish food, the country’s commitment to sustainable, authentic products across food, hospitality and travel industries – incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. and to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/manufacturing and tourism industries seek to grow and sustain the Irish economy.
Visit Good Food Ireland on Facebook
Follow Good Food Ireland on Twitter
Visit Dean and Deluca on Facebook
Follow Dean and Deluca on Twitter
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Potato Latkes with Sauteed Caramelized Apples with Honey and Cinnamon Sour Cream
Potato Latkes with Caramelized Honey Apples & Cinnamon Sour Cream
In the spirit of the Jewish New Year holiday Rosh Hashana, I created a delicious dish for my client miditto, to pair with some of their late Summer and early Fall wine selections for our September photo shoot. Apples and honey are often eaten together to celebrate the New Year, and are typical symbols of hope for sweet and healthy new beginnings. What better way to serve them than with classic Potato Latkes? I used a traditional latke recipe with shredded onions and potatoes mixed with flour and egg and seasonings, then fried in oil into crispy potato cakes. Rather than serving them with traditional applesauce, I thought it would be a tasty variation to caramelize the apples in butter and brown sugar and top the latkes with the apples and a drizzle of honey and cinnamon sour cream. Delicious, heartwarming, and definitely something to celebrate! Shanah Tova. Happy New Year!
Potato Latkes with Cinnamon Sour Cream
3 1/2 cups shredded peeled baking potato (about 1 ½ pounds)
1 1/4 cups grated onion
6 tablespoons all-purpose flour
1 teaspoon chopped fresh parsley
1/2 teaspoon onion sea salt
1/4 teaspoon freshly ground black pepper
1 large egg
1/4 cup olive oil, divided
Sour cream (for serving)
1 teaspoon cinnamon
Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat to form 6 latkes. Cook in batches by sautéing them 3-4 minutes on each side or until golden brown. Remove latkes from pan, and keep warm in an oven on low heat.
Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine sour cream and cinnamon in a bowl. Serve with Sauteed Caramelized Apples over the latkes. (recipe follows)
Makes 6 servings.
Recipe adapted from myrecipes.com
—–
Sauteed Caramelized Apples with Honey
4 tablespoons unsalted butter
4 large red or green apples
3/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon fresh thyme leaves or fresh chopped parsley
2 tablespoons honey
Preparation
Peel and core apples and cut into thin wedges.
Melt butter over medium-high heat in a large nonstick skillet.
Add apples, brown sugar and cinnamon to pan and sauté apples about 10 minutes until lightly caramelized.
Sprinkle with chopped fresh thyme or parsley leaves and let cool. Serve over latkes with a drizzle of honey and a side of sour cream mixed with cinnamon and additional parsley or chives.
Serves 4-6.
Pair the Latkes and Caramelized Apples with a full-bodied Pinot Noir or smooth Cabernet Sauvignon. See Miditto.com for more great organic and vegan wine recommendations and selections!
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About Me
Kristen Hess is a NYC-based food stylist and photographer, writer.
Her professional background is in advertising, design and creative direction, marketing and social media for many well-known food and beverage brands.
She is passionate about food and travel, art and design, photography, theatre and film and all things creative.
Food Styling & Photography Portfolio: http://www.kristenhess.com Search
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