The Art of the Good Life

The Art of the Good Life

Sculpterra Wine

A Touch of Greece
POTATO LEEK SOUP

Go Greek with us and make a warming winter Greek soup. Serve with our Sculpterra Chardonnay.

2 Tablespoons Butter
4 Cups Chicken Broth
1 ½ cup Cream
3 Whole Leeks – finely chopped
1 pinch pepper or to taste
Medium Potatoes - peeled and thinly sliced
1 Pinch salt
1 Medium yellow onion – finely chopped

Directions:

-Sauté leeks and onion for 3 minutes in the butter.
-Add chicken broth.
-Simmer for 15 minutes or until tender.
-Blend until smooth.
-Stir in cream.
-Salt and pepper to taste.

From eatgreektonight.com

JANUARY IS OLIVE OIL MONTH AT SCULPTERRA

In tribute to our local olive oil growers and producers, we are proud to share a few easy, healthy and tasty ideas for using olive oil.

EASY Roasted Italian Chicken and Vegetables

1 lb boneless, skinned chicken breasts
6-8 Red potatoes
1 cup coarsely chopped tomatoes
½ teaspoon black pepper
1 teaspoon dried oregano or basil leaves
¼ cup extra-virgin olive oil
6 large Italian or brown mushrooms

Preheat oven to 350° F. Place chicken in a baking casserole dish. Add next six ingredients and bake uncovered for one hour. Mix the vegetable every 20 minutes. That’s it! Serve with garlic bread and a green salad. Pair with ANY red Sculpterra wine. Salud! Makes 4 servings.

Roasted Garlic: Cut the top (pointed end) off a large head of garlic. Place the head of garlic on a piece of foil large enough to wrap the garlic in. Drizzle good quality extra-virgin olive oil over the garlic. . Bake in a preheated oven at 350 for about 40 minutes, until garlic is soft. Spread on toasted baguettes or sliced crusty Italian bread or mix into mashed potatoes.

Marinated Broiled Salmon

1 lb salmon fillets
½ cup extra-virgin olive oil
¼ cup orange juice
1 tablespoon wine vinegar
1/3 cup minced onion
1 teaspoon dried tarragon leaves
¼ teaspoon black pepper
1 teaspoon of orange zest

Place salmon fillets in a shallow bowl. Whisk together in another bowl the olive oil, orange juice, vinegar, onion, tarragon, black pepper and orange zest. Pour over salmon and marinate for 30 minutes, turn and then marinate for another 30 minutes. Place salmon, skin side down, on oiled broiler pan. Baste with marinade and broil for 7 – 9 minutes. Serve with remaining marinade. Serve with rice and steamed asparagus. Makes 4 servings.

FUN HOUSEHOLD USES FOR OLIVE OIL
There are many culinary uses for olive oil, but did you know there are many household uses as well?

Care for wood chopping boards. Rub chopping boards with a few drops of Olive Oil to keep them from cracking;
Grill easier. Brush barbecue grill with Olive Oil to prevent food from sticking.
Shine stainless steel. Olive oil is a safe and effective shining agent.
Prevent wax from sticking to a candle holder. Rub a thin coat on the base of the holder before inserting a candle. Dripped wax should peel away easily.
Dust wood furniture. Apply a bit of oil to a dust cloth and wipe.
Silence squeaky doors. Apply a small amount to the top of the hinges so that the oil runs down the sides and wipe.
Shine stainless steel and brass. Olive oil is a safe and effective shining agent.

PISTACHIOS ROASTED OVER AN OPEN FIRE

Well maybe not, but Frankel Ranch pistachios harvested from our own estate 40 acre pistachio grove make a great holiday stocking stuffer. Most people snack on Pistachios fresh out of the shell, but they are fun to cook with and great to have on hand for holiday entertaining. Try setting out a bowl of these spiced pistachio nuts and see how long they last!

SPICED PISTACHIOS

Active time: 15 min Start to finish: 15 min

1/4 cup sugar
1/2 teaspoon salt
1 tablespoon curry powder
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon ground ginger
2 cups unsalted shelled pistachios
2 tablespoons olive oil

Line a shallow baking pan with parchment paper.
Stir sugar, salt, and spices together in a small bowl.
Cook pistachios in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until a shade darker, about 5 minutes. Stir sugar mixture into nuts and cook over moderate heat and stir constantly until the sugar begins to melt and coat nuts evenly, 2 to 3 minutes. Immediately transfer nuts to baking pan and cool.