Monday, September 8, 2014

{recipes} Recipe Roundup: Tailgating

Football season is officially here and 'tis the season for tailgates and game-day food. Wonderbag is a perfect too to prepare your favorite dips and appetizers. Here are a few of our favorites.

{Game Day Hot Wings}





{Ham & Cheese Dip - photo credit}










{Spinach Artichoke Dip}

Monday, September 1, 2014

{recipe} Wonderbag Garden Party Recipe Round-Up



In August we shared four beautiful summer recipes prepared in the Wonderbag with your fresh garden bounty. Here is a quick round up of the recipes, we hope you will entertain your friends with these delicious recipes before summer winds down completely.

Appetizer Course: Garden Fresh Ratatouille
Soup Course: Fresh Tomato Gazpacho with Garlic Croutons
Main Course: Chicken Marbella with Parsley Rice with Pine Nuts
Dessert: Blackberry Peach Cobbler

Tuesday, August 26, 2014

{recipe} Wonderbag Summer: Blackberry Peach Cobbler



Recipe credit: Jerilyn Brusseau

This farmhouse style Blackberry Peach Cobbler filling topped with almond crumble is an amazing Wonderbag success! This recipe is the perfect finale to your garden party.

Serves: 8

Ingredients:                                                 
  • 3-4 fresh peaches, sliced ½” thick to make 3 cups
  • 3 cups fresh or frozen blackberries
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • Zest of one half lemon
  • 1 cup apple juice
  • Reserved peach juice + additional apple juice to make 1 cup
  • Almond crumb topping
    • 2 cups finely ground almonds, or almond flour, ground extra fine in food processor
    • 4 tablespoons butter
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • 1 tablespoon honey

Method:

Cobbler
  • Rinse blackberries, place in bowl. Sprinkle with 1/4 cup of the sugar and let stand one hour, reserving the accumulated juice. 
  • Peel and slice peaches into ½” thick slices. Sprinkle with remaining ¼ cup sugar and let stand one hour, reserving the accumulated juice. 
  • Place cornstarch and honey in 4-5 quart Dutch oven.
  • Slowly whisk mixture to make a thick paste. Add one cup apple juice plus accumulated blackberry juice, plus peach juice and additional apple juice to measure one cup.
  • Cook over medium heat, stirring constantly until the mixture is thick and clear. 
  • Stir in blackberries, cook three minutes.
  • Fold in sliced peaches, lemon juice, lemon zest, plus additional cinnamon to taste.  Continue cooking over medium heat until mixture is bubbling lightly.
  • Reduce heat to medium low and continue to cook slowly 10 minutes until 180°.
  • Top with Almond Cinnamon Crumb Topping (recipe follows) and place immediately in Wonderbag for 3-4 hours.
  • Remove and place under broiler for 10-30 seconds to brown lightly.
  • Serve warm with whipped cream, whole cream poured over or vanilla ice cream on the side.

Topping
  • Grind almonds extra fine in food processor for best texture.
  • Place in small bowl and work in cold butter with finger tips.
  • Add vanilla, cinnamon and honey.
  • Using two forks, toss mixture lightly to mix thoroughly and retain light texture.
  • Sprinkle lightly over surface of hot blackberry peach mixture and place in Wonderbag immediately.

Suggestion: Add 4 tablespoons toasted almonds, coarsely chopped, to topping.  

Thursday, August 21, 2014

{recipe} Wonderbag Summer: Chicken Marbella

Recipe Credit: Jerilyn Brusseau, adapted from Silver Palate Cookbook


This recipe is tasty and tender, the perfect dinner course following the Garden Fresh Ratatouille and Tomato Gazbacho courses. You are sure to impress your friends. Pairs perfectly with a pinot noir.
 

Servings:  8-10

Difficulty Rating: 1

Prep Time:  5-10 minutes (plus overnight marinating)

Stove Top: 15 minutes

Wonderbag Time: 3-4 hours



Ingredients:



  • 4 chickens, 2 ½ lbs each, quartered (6-7 lbs boneless thighs/breasts)
  •  1 head of garlic, peeled and finely pureed
  • ¼ cup dried oregano
  • coarse sea salt and freshly ground black pepper to taste
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 1 cup pitted prunes
  • ½ cup pitted Spanish green olives
  • ½ cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • ¼ cup Italian parsley or cilantro, finely chopped



Method:



  • In a large bowl, combine chicken pieces, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate, refrigerated over night.
  • Place chicken with marinade in large pot over medium heat. Pour in white wine and sprinkle with brown sugar.
  • Slowly bring to soft boil for 10-15 minutes.
  • Place in Wonderbag 3-4 hours. Remove, check temperature and be sure chicken is cooked through.
  • Transfer chicken, prunes, olives and capers to a serving platter.
  • Moisten with a few spoonfuls of pan juice and sprinkle generously with parsley or cilantro. Pass remaining pan sauce in a sauceboat.
  • To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to serving platter. If chicken has been chilled, allow it to return to room temperature before serving. Spoon juice over chicken. 
  • Serve over Parsley Rice with Pine Nuts

{recipe} Wonderbag Summer: Parsley Rice with Pine Nuts



Recipe Credit: Jerilyn Brusseau, adapted from Silver Palate Cookbook



Servings:  6-8

Difficulty Rating: 1

Prep Time:  5 minutes

Stove Top: 10 minutes

Wonderbag Time: 2-3 hours



Ingredients:

  • 2 cups uncooked long grain rice
  • 4 cups water or Chicken Stock (Wonderbag)
  • 1 tablespoon sea salt
  • 8 tablespoons (one stick) butter, cut into 8 pieces
  • 1 ½ cups finely chopped Italian parsley
  • 3 tablespoons pine nuts



Method:

  1. Bring the water or stock to a boil in a heavy lidded pot. Stir in the rice and salt, return to a soft boil for 5 minutes, covered.
  2. Remove from heat and place in Wonderbag for 2-3 hours.
  3. Uncover the pot, add the butter and parsley (do not stir) and cover. Let stand 5 minutes in Wonderbag.
  4. Uncover pot, add pine nuts, toss rice with fork to mix in the butter, parsley and pine nuts. Serve immediately.

Sunday, August 17, 2014

{recipe} Wonderbag Summer: Fresh Tomato Gazpacho with Garlic Croutons


This wonderfully bright summer gazpacho recipe is a great way to use your Wonderbag for both cold and hot applications.  The chicken stock is prepared using the heat retention of the bag and the final gazpacho is served in the bag chilled to keep cold.  

Serves: 8-10



Gazpacho

  
Ingredients: 

  • 2 cups dry white wine
  • 1 teaspoons coriander seeds, bruised
  • ½ teaspoons black peppercorns, bruised
  • 1 tablespoons fresh sweet basil, chopped 
  • 2 bay leaves, large
  • 1 large garlic clove, finely chopped
  • 6 cups chicken stock, freshly made in Wonderbag (click here for recipe) or canned
  • 2 teaspoons lemon juice
  • 2 pounds ripe tomatoes, peeled, seeded and cut into strips
  • 2 cucumbers, small, peeled, seeded and diced (1½ cups)
  • 1/3 cup celery, finely chopped (hearts or inside stock)
  • 2 yellow peppers, small, chopped
  • 4 tablespoons scallions, finely chopped
  • 2 tablespoons Italian parsley, finely chopped
  • 2 tablespoons fresh fennel tops, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • Salt and freshly ground black pepper



Method:

  • In a medium saucepan, combine 2 cups wine with bruised coriander, peppercorns, bay leaves, basil and garlic.
  • Heat over medium heat until boiling. Stir and lower heat.
  • Simmer slowly until wine is reduced to about 1 cup. Cool and strain.
  • Remove every trace of fat from 6 cups chicken stock. Pour into 4 quart pot.
  • Stir in reduced wine, lemon juice and prepared vegetables.
  • Season with salt and few grindings of black peppercorns.
  • Place lid onto pot and chill soup for 2 hours in refrigerator.  Place chilled pot in Wonderbag lined with flexible ice packs.
  • Stir in olive oil up to ½ hour before serving.
  • Stir soup thoroughly before serving.  Serve in chilled cups.
  • Pass garlic croutons or float on surface of each cup.
  • Note: When stored in the refrigerator, left over soup will congeal from olive oil; merely let soup rest in cool place 15-20 minutes so oil can dissolve.



Garlic Croutons



Ingredients:

  • 2 cups ½ inch bread cubes
  • ½ cup olive oil
  • 1 large clove, finely chopped garlic



Method:

  • Preheat oven to 300°.
  • Heat oil in skillet over medium heat.  Stir in finely chopped garlic.
  • Add bread cubes to skillet and toss lightly.
  • Pour bread cubes onto baking sheet; heat in oven until bread cubes are crisp 10-15 minutes.
  • Cool on paper towels.




{recipe} Wonderbag Summer: Overnight Chicken Stock

Overnight Wonderbag Basic Chicken Stock

Recipe credit: Jerilyn Brusseau, adapted from 100 Days of Real Food Blog



Ingredients:

  • 1 leftover roast chicken carcass or chicken bones equivalent to one small or medium sized chicken, (purchased or cooked at home)
  • 1 onion, peeled and loosely chopped
  • 1 rib celery, roughly chopped
  • 1 carrot, roughly chopped (no need to peel)
  • 1 bay leaf
  • 1 sprig fresh parsley
  • 1 sprig fresh thyme
  • 2½ teaspoons sea salt
  • 1 teaspoon fresh thyme, or ½ teaspoon dried
  • 5 quarts water
  • Fresh ground black pepper



Method:

  • After removing all edible meat from the chicken, put the bones, skin, cooking juices into a large pot with tight fitting lid.
  • Add onion, celery, carrot and spices on top of the bones plus 5 quarts tap water.
  • Bring to boil over high heat, reduce heat to medium and continue at medium boil for 20 minutes until temperature reaches 200°
  • Check temperature frequently during boiling stage to be certain temperature is maintained.  Place lid on pot during last 2-3 minutes of cooking to heat lid thoroughly.
  • Place pot in Wonderbag.  Close Wonderbag tightly, and let stand 7-8 hours (overnight is a great option).
  • At end of cooking time, open bag, check temperature immediately to be certain stock measures 140° or higher.
  • Remove pot from Wonderbag, ladle or pour stock through a fine sieve to remove all herbs and bones. Use back of large spoon to press as much liquid as possible from meat and bones, for maximum flavor.
  • Taste, add additional salt and pepper to taste.
  • Refrigerate or freeze the stock for future use.