Toscana Zuppa di Fagioli Bianchi

Rain .. Rain .. Go Away and I swear I saw "Noah" rowing down the street today. Much of the country, except for southern California, is experiencing so much wet, cool weather you'd think it's October as opposed the end of June! With this in mind, I decided to put an early fall favorite, my "Tuscan White Bean Soup", on the menu today! The white (cannellini) beans are available year round in either the dry or canned versions. Supplement these beans with local carrots, celery and onions and you get a semi-local dish that will please everyone in the family!

A dietary staple in northern Italian cuisine, cannellini beans bring tremendous flavor and texture to this extremely simple, yet hearty soup. You can make it a day ahead of time, it will taste even better when you're ready to eat it. This, along with other exciting recipes comes from my upcoming cookbook “Tales From Mia Piccola Cucina".

Looking for a wine pairing? A Tuscan Sangiovese or Chianti Classico are the perfectly balanced wines for this dish. These are quite prevalent at your local grocer or wine shop. White wine enthusiasts should look for Gavi or a heartier Vermentino (Pigato) wine.

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Mangia Bene!

#thebaldchefcooks

Traditional Sangria

It's another "Summer of Sangria" Saturday! The last few weeks we've taken you to your favorite produce market in search of that perfect summertime treat .. Sangria! This week we're sticking to tradition .. traditional "Sangria" that is!

The beauty of the traditional or classic sangria recipe is that it is as delicious as it is easy, and it only gets better as you spice it up with your own flair and flavors. Start with our base recipe and add anything you want!

Ingredients for the traditional Sangria!

1 750 ml bottle Rioja, or any dry red wine

½ cup Brandy

½ cup Orange Liqueur

¼ cup Honey

2 cups Sparkling Water

½ cup sliced Oranges

½ cup sliced Lemons 

½ cup sliced Limes

Instructions

1. Pour wine in the pitcher and add honey, orange liqueur and brandy. Stir to dissolve the honey. Squeeze the juice wedges from the lime, lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible). Chill overnight. Add sparkling water just before serving.

Learning the “Classic Sangria” recipe opens the door for crafting any flavor combinations you choose. Add peaches, strawberries, blueberries, pretty much any fruit you like to this recipe and make it your own!

¡Salud

Recipe by Jeffrey Snyder

‪#‎summerofsangria

‬

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Spaghetti con le Vongole

 Pasta with Clams! Wandering through the local markets, I try to look for and find things that are local first, or if I can't find that, products that have just been shipped in. Such the case yesterday when I watched a load of "Little Neck Clams" being rolled into the market. I immediately went up to the fishmonger and said .. "Load 'em up"!

One of my absolute favorite Italian dishes is the simple, yet tasty pasta with clams. Succulent little morsels steamed in white wine, garlic, olive oil, peperoncino and a squeeze of lemon. What could be easier that that?

Utilizing my "Mia Piccola Cucina" pasta and house grown golden oregano and parsley, the dish found the flavors fresh, bright and simply incredible. There is nothing in the world better than growing your own organic herbs.

Wine pairing for the dish was just as easy .. 2011 Altadonna Vermentino Toscana IGT .. The wine featured a straw yellow appearance with a delicate greenish color. On the nose, you'll find clean mineral notes with the aroma of ripe green apple, lime and a mild hint of pepper. Mild acidity meets the palate along with very smooth finish. It is perfect with shellfish, which is why I chose this Tuscan Vermentino!

A nice piece of toasted Tuscan Bread and you have a dish the entire family will enjoy! Look for this recipe in my upcoming cookbook!

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Mangia Bene!

Penne di Pollo al Sugo Bianco

"Penne di Pollo al Sugo Bianco" .. This American version of pasta with chicken in a white cream sauce has been around for quite a few years. I have always enjoyed it but, wanted to update the recipe and "tweak" it a bit by building flavors in not only the sauce but the protein as well. So for starters, I smoked the chicken with a subtle cherry smoke. Pulled and sliced it, then incorporated into my take on this rich and tasty pasta dish.

Stars of the ingredient list included onion, garlic, pancetta, cream, asiago, smoked chicken and my Mia Piccola Cucina housemade penne rigate.

The richness of the white sauce married nicely with the lightly smoked chicken. It's a dance of sorts, too much smoke and it kills the sauce, too much cheese or pancetta and it kills the chicken. This is where the cook needs to rely on his/her experience and taste each and every step of the process. I knew I didn't want a strong smoky flavor for the bird, but I also knew I wanted that background hint of it. This is where experience will tell you the right wood to choose and the right smoking time.

The sauce, star of most Italian recipes, is my riff on classic Alfredo by steaming heavy cream before adding asiago and seasonings. The key when combining the ingredients together, is to constantly taste .. especially in recipe development .. This way you will know to add more as you go because you can never add less!

Pairing wine with this dish was near perfect by choosing 2010 Cristina Ascheri Gavi DOCG. The wine is a pale gold color with brassy highlights. The nose is fairly rich, with honeydew melon and delicate floral accents. I'd say quite pleasant. On the palate, it's full with that honeydew melon supported by clean acidity that flows into nice finish. It's not as acidic as some Gavis and drank very well with my Penne di Pollo al Sugo Bianco.

It's fun for me to update classic Italian/American dishes and this one was no exception! Look for the recipe in my upcoming cookbook. It will be a hit with you and yours.

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Buon Appetito!

Black Bean & Chorizo Mini Taco

As our "Mini Taco Adventure" continues, I thought I would forge through the "Realm of Beandom" with my take on a "TexMex" original .. beans & meat tacos.

One of most popular bean recipes I developed is my take on "Frijoles Negros Refritos" (refried black beans), so I whipped up several batches on these dark and decadent delights to incorporate into my minis. These beans are smoky, spicy and creamy all in one. My pick over pinto beans any day of the week!

I served these delicious gems on a hand-cut flour tortilla topped with my housemade chorizo. I have experimented over the years to get just the right amount of "zing" in my chorizo recipe .. spicy and porky with that little sumpin' sumpin' that just hits the right note each and every time. Time to fry some up again!

For my toppings, I went with queso oaxaca and cheddar cheese, homegrown organic cilantro, along with lightly pickled carrots and cabbage. The pièce de résistance is my signature avocado crema. The cool, creamy avocado crema is near perfect contrast to the spiciness of the proteins and the tang of the pickled vegetables. It brings the entire morsel into harmony.

Pairing the tacos with beverages was simple and obvious .. my "Cucumber Melon Basil Sangria" hit all the thirst quenching notes. (See the recipe below)

I hope you're enjoying our "Mini Taco Adventures" .. I know I am and I have a few more up my sleeve in the coming weeks!

Stay Tuned!

¡Salud

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Cucumber Melon Basil Sangria

It's "Sangria Saturday" and time for another one of my signature recipes!

If you're looking for complete refreshment this "Summer of Sangria", how about trying my "Cucumber Melon Basil" recipe.

The subtle sweetness of the honeydew melon coupled with the fresh and bright flavor of cucumber, the grassiness of the basil and the acidity of both the wine and lime makes for what possibly could be the most refreshing sangria of the summer season.

It's an easy mix and here's what you need and how to do it.

Ingredients

1 small Honeydew Melon

1 English Cucumber, thinly sliced

1 Lime, thinly sliced

12 fresh Basil Leaves

¼ cup Lime Juice

¼ cup Honey

1 750 ml bottle Sauvignon Blanc, chilled

1 bottle Sparkling Water, chilled

Fresh Basil Leaves for garnish

Lime, sliced for garnish

Instructions

1. Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 Basil leaves.

2. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.

3. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint, basil and lime slice.

Chef Jeff's Notes: To really brighten up this drink, add ½ cup Hendricks Gin!

Cheers to a great "Summer of Sangria"!

Recipe By: Jeffrey Snyder

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