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The delicious food and wine and gorgeous scenery make it a favorite destination for epicureans everywhere!

Check out the posts on Irrive’s blog:

J Vineyards - Amazing sparkling wine.  The Brut Rose is my favorite.

Ridge Vineyards – Amazing zinfandel!

The Girl & The Fig – Great spot in downtown Sonoma!

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Like my favorite slow cooker recipes, this one requires little prep work — only a bit of chopping.

A few notes: I used fresh andouille but I’d recommend smoked.  It will be easier to slice and will stay together through the cooking process better than fresh.  Serve the stew with some rice or quinoa as a side.  Don’t forget the okra like I did (oops!).  The dish was still tasty without the okra but I’m sure it would have been a nice add.

Enjoy!

Slow-Cooker Cajun Stew
Everyday Food

• ⅔ pound andouille or kielbasa, sliced into ½-inch-thick rounds
• 1 red onion, sliced into wedges
• 2 garlic cloves, minced
• 2 celery stalks, coarsely chopped
• 1 red or green bell pepper, coarsely chopped
• 2 tablespoons all-purpose flour
• 1 can (28 ounces) diced tomatoes
• 1/2 cup water
• ¼ teaspoon cayenne pepper
• Coarse salt
• ½ pound large shrimp, peeled and deveined
• 2 cups frozen sliced okra, thawed
• Cooked rice for serving

In a 5- to 6-quart slow cooker, place sausage, onion, garlic, celery and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, ½ cup water and cayenne; season with salt.

Cover and cook until vegetables are tender, 3 ½ hours on high or 7 hours on low. Add shrimp and okra, then cover and cook until shrimp are opaque throughout, 30 minutes on high or 1 hour on low.

To serve, scoop spoonful of rice into individual serving bowls and place stew on top.

Serves 4.

The latest Everyday Food magazine greeted me upon our return and I couldn’t resist the cover recipe, Rigatoni with Sausage and Broccoli.

The recipe is super easy and has great flavor from the sausage and the lemon-anchovy-garlic oil.  I know some people shy away from anchovies but they provide a great salty flavor.

The dish was a hit!  I plan to make it again.

Rigatoni with Broccoli & Sausage
Everyday Food

• 1 lb rigatoni
• 2 heads broccoli, cut into florets (about 4 cups)
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
• 4 anchovy fillets, minced
• 1 lb sweet Italian sausage, casings removed
• Grated parmesan

Cook pasta in a large pot of boiling salted water until tender but still firm to bite, adding broccoli the last 2 minutes of cooking time. Drain, reserving 1 cup cooking liquid.

Meanwhile, in a small bowl, combine the oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Cook sausage in a pan over medium heat, breaking up with a wooden spoon, until cooked through. Add broccoli and pasta plus oil mixture. Toss well, adding enough pasta cooking liquid to make a thin sauce.

Serve sprinkled with Parmesan.

The meatballs were super hearty and the quick tomato sauce was very tasty!  1 to 2 meatballs per person depending on your sides should suffice.  I served the meatballs with sauteed spinach.  So delicious!

Sicilian Meatballs with Fresh Basil Marinara
Fine Cooking

• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 3/4 cup grated Parmigiano-Reggiano, more for sprinkling
• 1/4 cup ketchup
• 2 Tbs. chopped parsley
• 1 tsp. finely chopped fresh oregano
• 1 tsp. finely chopped fresh thyme
• 1 small onion, finely chopped
• 4 large cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1-1/2 pounds ground beef
• 3 Tbs. extra-virgin olive oil
• 1 (28-ounce) can crushed tomatoes
• Sugar, as needed
• 2 Tbs. chopped fresh basil

Put a rack in the center of the oven and heat to 375°F. Line a large rimmed baking pan with parchment or a nonstick liner and set aside.

Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and set aside for 5 minutes. With your hands, squeeze and mash the breadcrumbs so that they make a smooth paste. Add the egg and whisk, then add the Parmigiano, ketchup, parsley, oregano, thyme, half the onion, half the garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir to blend.

With your hands, break the beef into small chunks and add to the bowl. Mix gently but thoroughly; overmixing will make the meatballs tough and dry. When all the ingredients are evenly combined, shape the mixture into 6 balls and arrange on the baking sheet.

Bake until an instant-read thermometer reads 165°F at the center of a meatball, 40 to 45 minutes.

While the meatballs are baking, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the remaining half onion and 1 teaspoon salt and increase the heat to medium-high. Cook, stirring frequently, until translucent, about 3 minutes. Add the remaining half garlic and cook until aromatic, about 1 minute. Add the tomatoes, bring to a boil, and lower the heat to maintain a vigorous simmer.

Cook, stirring occasionally, until reduced to a thick sauce, 
10 to 15 minutes. Taste the sauce and add a pinch or two of sugar if it seems too tangy, and season with more salt if necessary. Stir in the basil and keep warm until the meatballs come out of the oven.

Spoon the sauce generously over the meatballs and bake for another 5 to 10 minutes to blend the flavors. Garnish with a sprinkling of Parmigiano.

This recipe, as its title implies, basically tastes like lasagna.  It is a tomato, sausage and pasta soup but has something the recipe author calls “cheesy yum” on the bottom of the bowl which is a mixture of ricotta, parmesan, and shredded mozzarella.  When you mix the soup with the cheesy yum it looks and tastes like lasagna filling.  Delish!

You can lighten the dish up a bit with turkey sausage, whole wheat pasta, and part-skim ricotta.

I will definitely be making this again!

Lasagna Soup
A Farm Girl’s Dabbles

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

Source:  adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine

You make a tomato-based sauce with taco seasoning that is similar to an enchilada sauce.  Whole wheat tortillas are layered with a beef mixture tossed in the enchilada sauce and then topped with pepper jack cheese.  YUM!  You can tone down the heat by using Monterey Jack cheese instead of pepper jack.

To lighten the dish, try using ground turkey instead of the sirloin.

I served the dish with avocado and some simply prepared black beans.  Judging by the leftovers (or lack thereof) I would say this recipe was a hit.

Enchilada Casserole
Cooking Light

• 1 pound ground sirloin
• 1 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 tablespoons all-purpose flour
• 1 cup fat-free, lower-sodium beef broth
• 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
• 1 (8-ounce) can no-salt-added tomato sauce
• 4 (8-inch) whole-wheat flour tortillas
• 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.

Preheat oven to 400°.

Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.

Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Fine Cooking suggests an alternative recipe with broccoli and red peppers instead of the cauliflower and carrots.  Can’t wait to try that variation!

Cavatappi with Cilantro-Pistachio Pesto
Fine Cooking

• Kosher salt
• 1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
• 3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
• 7 Tbs. extra-virgin olive oil
• 1 cup lightly packed fresh cilantro leaves
• 1/2 cup unsalted shelled pistachios
• 3 medium cloves garlic, peeled
• 1 Tbs. fresh lemon juice
• 3/4 lb. cavatappi
• Freshly ground black pepper
• 2 large scallions, thinly sliced

Position a rack in the center of the oven and heat the oven to 475°F. Bring a large pot of well-salted water to a boil over high heat.

Put the cauliflower and carrots on a heavy-duty rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and 1/2 tsp. salt and toss to coat. Roast for 10 minutes, stir, and continue roasting until tender and golden in spots, about 10 minutes more.

Meanwhile, pulse the cilantro, pistachios, and garlic in a food processor until finely chopped. With the machine running, add the remaining 5 Tbs. oil and purée until the sauce is very smooth. Add the lemon juice and 3/4 tsp. salt and pulse to mix.

Boil the pasta according to package directions until al dente. Drain well and return the pasta to the pot. Toss the warm pasta with the roasted vegetables and pesto. Season to taste with salt and pepper and transfer to a serving bowl. Sprinkle with the scallions and serve.

The soup has so much flavor from the roasted jalapeños, roasted red peppers, and chipotle peppers in adobo sauce.

Just a few notes: I used frozen corn I defrosted and then roasted.  I had some leftover Yukon gold potatoes so I used those rather than red-skinned potatoes.  Lastly, I used chicken stock which I think added some richness to the broth.  If you want to lighten the recipe, try ground dark turkey meat.

The soup was great the next day — I added a little more chicken stock to get a couple more bowls out of the leftovers.

The soup definitely is spicy so it is perfect for keeping you warm on frigid day like today!

Tortilla Meatball Soup
Cooking Light

• 2 jalapeño peppers
• 1 red bell pepper
• 2 ears corn on the cob
• 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
• Cooking spray
• 3/4 teaspoon kosher salt, divided
• 6 garlic cloves, minced and divided
• 1/3 cup panko (Japanese breadcrumbs)
• 1 pound ground sirloin
• 1 large egg, lightly beaten
• 1 chipotle chile, canned in adobo sauce, minced
• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 cups (3/4-inch) cubed red potatoes
• 1 cup (1/2-inch-thick) slices carrot
• 3 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
• 1/2 cup chopped fresh cilantro

Preheat broiler.

Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.

Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.

Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

The description leading up to the Caramelized Garlic Tart states, “I think this is the most delicious recipe in the world!”.  That’s quite an expectation to set but I must say the tart was amazing!  So different and absolutely delicious.

For the tart I used Dufour frozen puff pastry which is so flaky and buttery.  For the cheeses, I used a chevre for the soft goat cheese and goat gouda for the hard goat cheese.

I served the tart with an interesting salad, featuring capers, sundried tomatoes, a few kinds of lettuce, radishes, and a nice lemon vinaigrette, also from Plenty.  Enjoy this as a vegetarian dinner or a delicious brunch!

Caramelized Garlic Tart
Plenty, Yotam Ottolenghi

• 13 oz puff pastry
• 3 medium heads of garlic, cloves separated and peeled
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 cup water
• 3/4 tbsp sugar
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 4.5 oz soft goat cheese (such as chèvre)
• 4.5 oz hard goat cheese (such as goat gouda)
• 2 eggs
• 6 1/2 tbsp heavy cream
• 6 1/2 tbsp crème fraîche

Equipment: 11 inch fluted tart pan with removable bottom

Preheat the oven to 350 degrees.

Roll our the puff pastry and line the tart pan with it. Refrigerate for 10 minutes.

Cover the pastry with waxed paper and pie weights or dried beans.  This is important because you don’t want the puff pastry to puff up so much that there isn’t any room for the filling. Bake for 20 minutes. Remove the beans and then cook for an additional 5 to 10 minutes until golden. Once done, set aside to cool.  Leave oven on.

For the caramelized garlic – put the garlic cloves in a small saucepan and add enough water to  cover it entirely. Let it simmer for 3-4 minutes, then drain completely. Heat the pan again, add the olive oil and fry the garlic cloves in it on a high heat for a couple of minutes. Add the balsamic vinegar and the water and bring it to a boil. Turn down the heat, and let it simmer for 10 minutes.  Add the sugar, rosemary, thyme, and 1/4 teaspoon of salt.  Continue simmering on a medium flame for 10 minutes, or until all the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup.  Set aside.

For the custard – Whisk together the eggs, cream, crème fraîche, salt and pepper in a bowl.

To assemble the caramelized garlic tart – scatter whatever cheese you’re using and the garlic on the bottom of the tart. Pour the custard over.  Reduce oven temperature to 325.  Bake for 35 to 45 minutes, or until the tart filling is set and the top is golden brown.  Remove from oven and let cool a little.  Take tart out of the pan and garnish with a few sprigs of thyme.