Crystal Wise
The owner and maker of delectable sandwiches at Bodega South Main shares four dishes for cold-weather dining.
Crystal Wise
Cream of Cremini Soup
(Serves 4 to 6)
Ingredients:
2 cups sliced shallots
6 cups sliced cremini mushrooms
6 sprigs of fresh thyme taken off stem
8 cups beef stock or broth
2 cups cream
salt
pepper
white wine
Directions:
- Sautee mushrooms, shallots, and fresh thyme for 7 to 10 minutes on medium high heat.
- Add 1/2 cup white wine and continue to cook additional 5 minutes (if you would like thicker soup, you may add 3 tablespoons of flour at this point).
- Add beef stock or broth, salt and pepper to taste and simmer for 10 minutes.
- Finish with 2 cups of cream. Stir until incorporated and warm. Serve.
Crystal Wise
Arugula Salad with Roasted Beets and Pecans
(Serves 4 to 6)
Ingredients:
1/2 pound quality arugula
3 cups roasted pecans
2 cups crumbled goat cheese
3 cups roasted beets cubed
Directions:
- Combine arugula, pecans, goat cheese in a bowl tossing with pomegranate vinaigrette.
- Divide into 4 to 6 portions and then sprinkle evenly with cubed roasted beets.
(Pomegranate Vinaigrette)
Ingredients:
1/2 cup pomegranate molasses
1/2 cup olive oil
Juice of 1 orange
Juice of 1 lemon
1/4 cup rice vinegar
3 tablespoons honey
Salt and pepper to taste
Crystal Wise
Roasted Tenderloin
Ingredients:
4- to 6-pound tenderloin, pat dry with paper towel
1 stick room temperature unsalted butter
6 tablespoons Dijon mustard
2 cups chopped Italian parsley
Kosher salt
Pepper
Directions:
- Preheat oven to 500 F.
- Rub and coat tenderloin evenly with softened butter, the Dijon mustard, and salt and pepper on both sides. Finish with parsley.
- Roast tenderloin 25 minutes or until temperature is 125 degrees for medium rare.
- Remove from oven and let rest for 30 minutes before slicing
(Creamy Polenta)
Ingredients:
3 tablespoon olive oil
1 white onion diced
1 red bell pepper diced
3 cups dry polenta
6 cups chicken stock
4 teaspoons kosher salt
Ground black pepper
8 cups whole milk
2 cups Parmesan cheese
4 tablespoons unsalted butter
Directions:
- Add olive oil, onion, red pepper, and polenta to large stock pot.
- Brown for 5 to 7 minutes, stirring occasionally.
- Add hot chicken stock, salt and pepper, and stir cooking at medium high temperature.
- When the polenta appears to thicken and lose liquid, begin adding whole milk a cup at a time, stirring and adding liquid while cooking for approximately 30 minutes.
- Test polenta to make sure it is soft and not al dente after 30 minutes of cooking and stirring.
- Add Parmesan and butter at end. Serve warm.
(Balsamic Roasted Zucchini)
Ingredients:
3 large zucchinis rough chopped or cut into thick strips
Olive oil
Kosher salt
Pepper
Balsamic vinegar
Directions:
Roast in 400-F oven for 20 minutes.
Crystal Wise
Molten Chocolate Pie
Ingredients:
1 homemade pie crust pre-baked (recipe below)
4 large eggs
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons instant coffee granules
1/2 teaspoons kosher salt
10 tablespoons salted butter melted
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
Directions:
- Preheat oven to 350 degrees
- Whisk eggs and sugar together, add cocoa powder instant coffee and salt
- Whisk in melted butter, fold in chocolate chips
- Pour into pre baked crust and bake 45-55 minutes until top is puffed up but still wiggly in center
- Let cool 15 minutes and serve warm or chill and serve later with whipped cream
(Pie crust)
Ingredients:
2 1/2 cup flour
1/2 teaspoon kosher salt
1 cup salted butter cut into small pieces
1/2 cup cold water
Directions:
- Mix flour and salt
- Cut butter into flour mixture and use pastry blender to form pea size mixture
- Add cold water one tablespoon at a time
- Form into a ball and divide into two equal parts, rolling one part into a pie crust and the other to form a braided crust if desired
- Prick the bottom of the pie pan with a fork and bake at 375 degrees for 10-15 minutes until set.
Crystal Wise
