Lipari Spicy Bread Salad by ert634


									                Lipari Spicy Bread Salad
                  2009 President’s Reserve Classic

   This delicious semolina bread salad, called pane a caponata, is from the
                              Aeolian island of Lipari.

½ loaf crusty peasant-style Italian bread, crust removed cut in to ½ inch cubes
(1 ½ cups)

2 red-ripe tomatoes, peeled and cubed (1-cup)

¼ cup extra-virgin olive oil (preferably Sicilian or Fresno State)

6 scallions (white part only), sliced thin

2 tablespoons chopped French cornichon

2 teaspoons minced fresh oregano of ½ teaspoon dried, crumbled

1 ½ tablespoons minced flat-leaf parsley

½ teaspoon salt

¾ teaspoon fine-minced green pickled peppers of hot Italian pepperoncini,
seeds and membranes removed or to taste

Preheat the oven to 300˚ degrees F. Spread the bread cubes on a baking
sheet. Bake for 10 minutes to toast them lightly. Transfer the bread to a
medium bowl. Add all the remaining ingredients and toss. Let salad stand for
30 minutes before serving.
         Cheese and Walnut “Terrines”
                2006 Fresno State Duarte Vineyard

  Roquefort and Laguiole are two of the great cheeses of the French South-
 West. Put them together, as in this recipe, and you will have something truly
3 ounces Roquefort cheese

10 tablespoons grated walnuts

2 egg yolks

2 tablespoons Frangelico

Freshly ground white pepper

¼ cup heavy whipping cream, chilled

3 egg whites

1 once Laguiole cheese or Monterey Jack (Fresno State)

Preheat the oven to 450˚ F.
Combine the Roquefort, walnuts, egg yolks, and walnut liqueur in the work
bowl of a food processor fitted with the metal blade. Process until very
smooth. Transfer to a mixing bowl. Butter 4 ¾-cup or 6 ½-cup ramekins, and
set aside.
In a separate cold metal bowl, using chilled beaters beat the heavy cream
until stiff. Gradually fold in the cheese-walnut mix. Carefully mix in the
remaining egg whites. Spoon a small portion of the mixture into each.
  Fresh Orange Slices with Moroccan spices
                 2009 Fresno State Muscat Canelli

This famous spice mixture ras el hanout. The name means “top of the shop”
in Arabic, and refers to a mixture of the best spices a seller has to offer.
Includes any spice the cook wishes to add, so long as the final blend is
harmonious. There no one standard mixture; the blend below is for sweets.
This particular sweet blend works well with fresh sautéed fruits of even apple

10 seedless oranges                    6 sprigs fresh mint
2 tablespoons orange flower water      ½ pound pitted dates
8 tablespoons granulated sugar         To taste ras el hanout
2 limes                                Confectioner’s’ sugar
1 lemon

1. Pare the oranges until free of all membrane and separate them into
    segments. Squeeze the juice from the pairings of the oranges over the
    sections to keep them juicy. Put them into a serving bowl. Add the
    orange flower water and a tablespoon of the sugar and refrigerate the
    oranges for an hour or longer.
2. Meanwhile, using a vegetable peeler, remove the zest from the limes
    and lemon. Cut into very thin strips. Blanch the strip in bowling water for
    1 minute, drain and run them under cold water. Place the remaining
    sugar and 1 cup of water in a small sauce pan. Heat, stirring until the
    sugar dissolves. Continue to boil ½ minute, and then add the zest.
    Lower the heat, stir once, and simmer very slowly until the zest is very
    soft, about five minutes. The syrup must not caramelize. Spread the
    strips over an oiled cookie rack to dry. Use a fork to separate any
    tangled strips.
3. Just before serving, shred the mint leaves and chop the dates. Scatter
    mint, dates, and pinches or ras el hanout over the oranges. Decorate
    with the candied zest and a dusting of confectioners’ sugar.
                           Ras el Hanout
¾ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 ¾ teaspoon ground cinnamon
2 teaspoons cayenne pepper

Combine all ingredients in a spice mill and grind until fine. Press through a
sieve. Bottle the mixture tightly to preserve the freshness.
  2011 Fresno State
 Food and Wine Pairing
Workshop with Executive
  Chef Fred Clabaugh


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