Pasta with Spinach & Prosciutto In A Cream Sauce

By: The Food Hunter

Sometimes simple is best, specially when it comes to pasta, all you need is a few key ingredients and you have an amazing meal that didn't require much effort.

The recipe below combines spinach, prosciutto and cream to make a heavenly sauce that evenly coats the pasta strands. It's a versatile dish that is light enough to be served as a first course, yet can easily be served as an entree.



Pasta with Spinach & Prosciutto In A Cream Sauce
(printable recipe)
1 lb dried dried pasta
1 package frozen chopped spinach, thawed and drained
1/2 c heavy cream or half and half
1 large clove garlic, minced
1 shallot, minced
1/2 lb prosciutto, thinly sliced & cut into ribbons
Olive oil
1/4 c dry white wine

Bring large pot of salted water to boil. Cook pasta until al dente.

Meanwhile, heat olive oil in a pan over medium heat. Saute prosciutto until beginning to crisp, then add garlic and shallot. Saute until fragrant. Add spinach and saute all ingredients together until dry. Add wine to deglaze pan, simmer until almost all moisture has evaporated. Add cream, salt and pepper and chili flake and bring to a low simmer.

Drain pasta, reserving a 1/4 cup of cooking water. Add pasta and water to saucepan with spinach-prosciutto-cream mixture and toss. Season with salt and pepper and simmer until mixture begins to thicken.

Arizona Biltmore Wine Maker's Dinner Series

By: The Food Hunter

 
The Arizona Biltmore’s "Wine Maker’s" dinner series is back for it's 25th season and will be showcasing ten California wineries. Guests will experience an innovative 4-6 course menu crafted by Biltmore Executive Chef Gordon Maybury and Chef de Cuisine Colin Rupp which will be expertly paired with an appropriate wine from the evenings featured winery.

Winemakers or a representative will be present at the dinners to talk about the wine and answer questions. The evenings start with a short outdoor reception where you can mingle & enjoy some wine, before going inside for a more formal meal.

The first event of the season featured Heitz Wine Cellars, a family owned producer of premium Napa Valley wines. Heitz has played a significant role in the history of Napa Valley winemaking since 1961, specializing in single-vineyard Cabernets, including the Martha's Vineyard Cabernet Sauvignon which was introduced in 1966.

Our meal, began with a crispy skin steel head trout delicately placed atop pickled carrots, caramelized fennel and corn pomegranate salad. This was paired with the Heitz Cellar Chardonnay, a very non-traditional Chardonnay with a nice balance of fruit acidity and leanness, making it perfect for seafood.



Next up was a Pan Seared Squab served with a leek-chanterelle ragout and the most amazing toasted, yet creamy, polenta cake. A glass of the Heitz Cellar Cabernet, Napa Valley 2009, which is a blend of fruit from Rutherford, Oakville, St. Helena, and the Howell Mountain appellation that is aged 4 years, accompanied this course.



Our third course featured Roasted Wagyu strip-loin, cooked sous vid and served with a white bean puree and seasonal vegetables. My favorite wine of the evening, the Heitz Cellar Trailside Vineyard Cabernet Sauvignon, from the Rutherford Appellation organically certified property named Trailside, paired excellently with the beef.



The last course featured a Humbolt Fog cheese, a goat cheese that had a texture more like brie, paired with port onion preserves and candied pepper pecans. It was perfectly complimented by the Heitz Cellar Ink Grade Port.



The evening was elegantly wrapped up with drinks and cigars on the outdoor terrace.

Upcoming vineyards in this series include:

October 2, 2014: Justin, Paso Robles, California
November 6, 2014: Stag's Leap, Napa Valley
December 4, 2014: Domaine Carneros Winery by Taittinger, Napa Valley
January 8, 2015: ZD Winery, Napa Valley
February 4, 2015: Cakebread Cellars, Napa Valley
February 5, 2015 Cakebread Cellars, Napa Valley
March 5, 2015: Truchard Vineyards, Napa Valley
April 2, 2015: Robert Mondavi Winery, Napa Valley

5 Tips For Navigating Your Way Through The Grocery Store

By: The Food Hunter

You can work out as hard as you want at the gym, but if you don't buy the right foods at the grocery store your fitness gains will most certainly come up short. Shopping for food can be a daunting task as you try to navigate your way through aisles of products that claim to be healthy and usually aren't.

Here are my top 5 tips that will help you make more nutritious choices when food shopping.

1. Make a list and don't deviate from it. This will also help you with meal planning.

2. Use a cart.  Fill the large area of your cart with nutrient dense products like fruits and vegetables, lean meats and whole grains.  Reserve the small top section for a treat or two.

3. Always shop the produce section first and stock up on as much as you can. Be sure to include vegetables of every color to get a bigger variety of nutrients.

4. Shop the perimeter of the store. This is where you will usually find your healthiest foods, such as meat, eggs, grains and dairy.

5. Avoid the inner aisles as much as possible.  If you have to buy from these prepared food aisles be sure to read the labels and look for those with the fewest ingredients.

Do you have tips you'd like to add to this list?  Leave them in the comments section below.

HAPPY HEALTHY SHOPPING!

Penne With Fresh Tomatoes & Artichoke Hearts

By: The Food Hunter

There's no excuse for not eating healthy and homemade when there's recipes like this one around. Penne with Fresh Tomatoes & Artichoke Hearts is big on flavor and short on time, taking less than 30 minutes to put together. Your weeknight dinner options will never be the same!

Penne With Fresh Tomatoes & Artichoke Hearts
(printable recipe)
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
2 cans artichoke hearts, quartered
2 cups cherry tomatoes, halved
1 pound penne pasta
1 tablespoon fresh basil, chopped
Parmesan cheese for serving

Bring a large pot of salted water to a boil. Stir the penne into the boiling water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but firm. This usually takes about 12 minutes.

In a large skillet, heat olive oil, crushed red pepper and garlic over medium heat. Cook until garlic becomes fragrant. Add artichoke hearts. Continue to cook, stirring occasionally about 5 minutes. Add 1/4 cup of pasta water and tomatoes; cook 2 minutes. Remove from heat until pasta is ready.

When ready drain pasta and add to skillet with vegetables. Return skillet to low heat and basil; toss to coat. Season with salt and a splash of olive oil.

Sprinkle with Parmesan cheese and serve immediately.

Prep For The Holidays With Appliances From Best Buy

The holiday season is fast approaching; that time of year that should be spent enjoying family and friends but more often than not is filled with stress about cooking & entertaining. Hosting large holiday meals or even intimate dinner parties can be hectic but a little forward thinking and the latest appliance technology can make it much easier.

What impressed me about the appliances available at Best Buy was how much more efficient they make the home cook. The Frigidaire FGIF3061NF range has induction cooking which allows you to boil water in less than two minutes and reduces your clean up time since spills don’t burn. This same range also features a convection oven which circulates the air in the oven for quicker baking time.

Another great innovation within cooking that makes more efficient use of your time is the double oven. During the busy holiday season a double oven can really help by allowing you to coordinate your meal so that everything is done at the same time. Allowing you to bring the entire meal to the table piping hot. With the WhirlPool WGG555S0BS you can cook two different dishes at two different temperatures all in one oven that is no bigger than your standard sized range.

All of this technology means you will spend less time in the kitchen and more time with the ones you love, while still turning out an amazing meal. Sounds like my #holidayprep just got a little easier.

 The reviewer has been compensated in the form of a Best Buy Gift Card and/or received the product/service at a reduced price or for free.

Living The Standard A Scottsdale Restaurant Review

By: Davinia Perrin

I recently had the opportunity to check out The Standard, a new restaurant in Scottsdale described as “a friendly place with a focus on healthy, simple food in a comfy lounge atmosphere.” A unique concept that serves breakfast, lunch and dinner and also has a market side for folks who need to grab a quick bite to eat. A great place to meet for drinks; they have an inviting spacious outside patio with a full bar in addition to the bar inside. They also have a private dining space and offer full off-site service catering services (they pretty much do it all!).



We started our dinner with a few of their signature cocktails. Due to having the market side with fresh squeezed juices they can incorporate these into a fun selection of specialty drinks. We started with the Standard Bloody which included fresh carrot juice and the Sonora; a twist on your traditional margarita with hibiscus. Both very interesting combinations. They didn’t allow us to try just one. We also had the disco lemonade, with green tea and mixed berries and the shakermaker, similar to your traditional mojito. Very refreshing beverages!

After exploring the dinner menu and a few suggestions by the owner and our wonderful server, we started with the Tuna Crudo. A beautifully presented appetizer with layers of wasabi infused guacamole, fresh tuna and edamame, topped with daikon, carrot and watercress. A delicious and impressive start to our meal.



Next up, the Soy Glazed Beef with Soba Noodles. A nice serving of grilled hanger-steak atop buckwheat noodles with bokchoy, onions, peppers, cilantro and tossed with a lemon vinaigrette. A nice, light Asian-inspired dish.



To give us a sampling of something that can be ordered from the market side we tried the Brick Chicken Club Sandwich. Stuffed with chicken, turkey bacon, black forest ham, caramelized onions, melted Brie cheese on the softest ciabatta bread I’ve ever had. Not to mention the heaping pile of shoestring frites sprinkled with garlic, herb and Parmesan. What is not to like?!



Then we had to try the Tri Tip Sirloin Enchiladas. Corn tortillas filled with shredded top sirloin, smothered with green chile and butternut squash puree, and topped with cotija cheese and a fried egg. The butternut squash gave it a slightly sweet and spicy flavor. Um…YUM!



We couldn’t leave without trying desert, baked by their in-house baker who makes yummy treats you can also pick up in the market. We shared the chocolate beet cake topped with fresh whipped cream and a sweetened beet chip and an orange shortbread cookie served with their caramel gelato. They were both delectable and finished off our meal perfectly.



The Standard offers something for everyone at nearly any time of day. Stop in the market for breakfast or lunch on-the-go and enjoy made-to-order food, fresh juices, smoothies, and an espresso bar. If you have time to relax, sit down and enjoy a drink and one of their staple salads, sandwiches, burgers, or try one of their Asian or Southwestern inspired dishes. Indeed this is a comfortable, friendly place that feels just like home and is sure to please any palate!



Don’t miss it tucked behind the California Pizza Kitchen off Scottsdale Road and Gold Dust Avenue.

The Standard
10050 N Scottsdale Blvd
Ste 127
Scottsdale, AZ 85253

This meal was provided complimentary. However, all opinions and comments are my own.

Peach Salad with Strawberry Pepper Jelly Vinaigrette

By: The Food Hunter

Last month I had a chance to spend some time in Baton Rouge with my "Foodie Fam." and one of our many food adventures led us to the Red Stick Spice Company. Being a family owned specialty shop Red Stick captures the delicious and unique flavors of the region by sourcing only the best local ingredients they can find. The store's collection includes everything from: spices, rubs, olive oils, various flavored balsamic vinegars and high quality loose tea.

During our visit we were able to sample a lovely salad which used a local pepper jelly as the base of its refreshing vinaigrette. It was the perfect combination of sweet and spicy that will definitely remind you of summer, way into the winter months.



Peach Salad with Strawberry Pepper Jelly Vinaigrette
(courtesy of Red Stick Spice)
4 cups baby greens
1 large peach, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup pecan pieces
Strawberry Pepper Jelly Vinaigrette--recipe below
Salt and Pepper

Gently toss the baby greens in the vinaigrette. Use just enough dressing to coat the leaves. There should not be dressing pooling in the bottom of the bowl. Sprinkle the greens with a little salt and pepper. Garnish the salad with the peaches, feta and pecans. Enjoy!

Ingredients for the Vinaigrette:
1/2 cup Arbequina Extra Virgin Olive Oil
2 Tbl Champagne Pear White Balsamic
1/4 cup Strawberry Pepper Jelly

Combine the Champagne Pear White Balsamic with the Strawberry Pepper Jelly. Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking constantly. Refrigerate any unused portion of dressing and use within seven days.

T.Cooks Boasts A Fresh New Look & Menu

By: The Food Hunter

After being closed last summer for renovations, T.Cooks at the Royal Palms Hotel is back, this time boasting a Mediterranean inspired look designed by Bar Napkin Productions and a fresh new menu created by Chef Paul McCabe.



The interior of the main dining room has been updated to include: high back chairs, vaulted ceilings and iron chandeliers. There are two private dining rooms available for executive dining or parties of 12 or less and an outdoor patio perfect for creating a memorable event. Not to be over-looked is the new Mix Up Bar, a spacious & inviting lounge showcasing fresh cocktails in conjunction with Chef McCabe's seasonal dinner menu.

I chuckle when I tell people that we ate crab, octopus, lamb and antelope all in one meal....but it's true. For those wanting something a bit on the wild side there are a few options on the menu specifically for you. Rest assured there are also enough traditional items to please even the most finicky eater.

We started our meal with the grilled octopus, which was boldly and successfully paired with BBQ black eyed peas, crispy pork belly and cornbread croutons; a palate pleaser for the adventurous.



Up next was the tasty king crab appetizer, the delicate sweet flavored crab was plated with thinly sliced radish, battered avocado pieces and orange slices. Though I thought both appetizers were delicious the crab was my favorite of the two.



The antelope dish included meat from both the shoulder and the loin, accompanied by smoked potato croquettes, fresh peas, a small serving or risotto and a dollop of pure honeycomb.



The lamb was tender and full of flavor, it was served with an eggplant puree, green onions & faro.



To complement our entrées we ordered a side of the charred white corn which was soaking in melted Parmesan & topped with crispy onions. This was by far one of the most delicious corn dishes I've ever eaten. The best way I can describe it is as a creamy indulgence I would easily do again and again.



Our dessert was a simple chocolate tart served with a scoop of decadent house made chocolate covered pretzel ice cream. The only downside to the dessert was...I wanted more.



T.Cooks has a beautiful new look and a Chef with passion for food that shines through in every dish. But don't take my word for it....try it yourself.

T.Cooks
5200 E Camelback Rd, 
Phoenix, AZ 85018

Cuisine Type: Mediterranean
Price Range: Entrees range from $29 for the mushroom Ravioli to $46 for the Dry Aged NY Strip
Atmosphere: Vibrant and colorful.

This meal was provided complimentary. However, all opinions and comments are my own.

Featured Mixologist Stephanie Teslar & The Baker's Dozen Cocktail

By: The Food Hunter

Stephanie Teslar, Head Bartender, Blue Hound Kitchen & Cocktails and LUSTRE Rooftop Garden Kimpton’s Hotel Palomar Phoenix, got her start as a barback in her hometown of Harrisburg, Pennsylvania, when she was just 17. Eventually graduating to the role of bartender at the upscale and old-fashioned steakhouse, she began mixing up classics cocktails.

She later moved to Flagstaff, Ariz. to attend Northern Arizona University and it was there that she discovered her interest in wine and studied to obtain her introductory sommelier and certified specialist of wine (CSW) certifications while working in several wine bars. She helped open and run Criollo Latin Kitchen, a tequila and mezcal bar where she fell in love with spirits and cocktails.

With this new interest in the creation of flavors, Teslar came to Phoenix to head up the cocktail program and bar at Blue Hound Kitchen & Cocktails and LUSTRE Rooftop Garden at Kimpton’s Hotel Palomar Phoenix in September 2012. She immediately began experimenting with flavor and accessibility in craft cocktails.


Teslar loves using bold, bright local citrus, herbs from local farmers markets and has recently found a love of developing her own cocktail ingredients in the kitchen, experimenting with flavors that pair well with Blue Hound’s menu. Her use of local ingredients are highlighted in components like a McClendon’s Select blood orange syrup, homemade berry gastrique and her in-house infused gin, which features local white sage, sorrel, creosote, verbena and juniper. While curating a stand-out cocktail menu at Blue Hound and LUSTRE, Teslar has created countless memorable recipes, like the Baker's Dozen.

Inspired by the classic southern dish, Bananas Foster, but with the addition of a nutty olorosso sherry is how the Baker's Dozen came about. Teslar says the flavors come together in a somewhat confectionary way, so she thought it would be fun to use a baking reference. Also, using Yamazaki 12 year brought about the “dozen”

What she likes about it is that because all the flavors are somewhat approachable, you get the experience of the wonderful olorosso sherry and banana liqueur thrown into a summery “fizz” of sorts with the soda and egg white. You can expect a surprisingly light, confectionary, complex summer sipper!

Baker’s Dozen

1 oz olorosso sherry

¾ oz yamazaki 12

¼ oz orgeat

½ oz banana liqueur

¾ lemon

Egg white

Mix ingredients together

Shake

Pour into a Collins glass

top with soda

Executive Chef Schneider Shares Salsa Recipe & Tips

Guest Blogger: Executive Chef Deborah Schneider, SOL Mexican Cocina

What makes a great salsa: “A great salsa gets in your face with a bold balance of heat and sweetness, crunch and creaminess, salt and tartness. Since you use salsa to bring out the flavors of other foods, the salsa has to carry whatever you serve it on, so don't be afraid to go a little overboard when you season.”

Below are 5 tips to help you make delicious salsa every time and a recipe for Sol Cocina's famous Chipolte-Tomatillo Salsa. This is one of the table salsas served with every meal at SOL. It has a pleasant smoky-spicy combination from the roasted tomatillos and chipotle chiles. It’s a great dipping salsa for tostadas (SOL’s version of corn chips), or your favorite tortilla chip. Aside from a good dipping salsa, it’s suitable for adding to almost any dish. The charring process is an important step in this recipe; don’t be afraid to let the vegetables blacken in spots and start to melt.


5 Tips for Salsa Success
1) Use firm, ripe tomatoes. Farmers markets will have the best ones. Shop with your nose: they should smell great.

2) Don’t refrigerate tomatoes.

3) Always remove the seeds before making your salsa. Place the diced tomatoes in a colander to drain for a few minutes before combining with other ingredients.

4) Bring out the sweetness of ripe tomatoes by contrasting with spicy chiles, a good dose of salt and fresh-squeezed limes.

5) Add another textural and flavor element: diced red onion is classic but if onion isn’t your thing, try diced cucumbers, or even a bit of pineapple or mango.

Chipotle-Tomatillo Salsa
(recipe courtesy of SOL Cocina)
Makes about 3 cups

4 firm Roma tomatoes
5 medium tomatillos, husked and washed
6 unpeeled garlic cloves
1/4 cup canned chipotles in adobo (or more or less to taste)
2 teaspoons kosher salt, or to taste
1/2 small white onion, cut into 1-inch pieces
1/2 bunch cilantro, rough-chopped
1-cup water, or more as needed
Splash of blanco tequila (optional)

Heat a heavy cast-iron pan or griddle over medium heat. Line it with a sheet of aluminum foil and set the tomatoes, tomatillos and garlic directly on the foil. Leave the vegetables until they are well charred on one side, then turn and char on the other sides or until the vegetables begin to soften. The garlic will be done first; remove from pan, cool and peel. When the tomatoes and tomatillos are done, remove from the pan.

Place roasted tomatoes, tomatillos, garlic and the remaining ingredients, except the water, in a food processor. Pulse until the salsa consistency is smooth, with some texture. Add water to thin if necessary. Taste for salt and chipotles. The salsa should be highly seasoned and medium-spicy. For added flavor, add a dash or two of blanco tequila to salsa once blended.

***Looking for a different salsa recipe? Check out Phoenix Bites.com***