Hello

I will help again this Friday for this event

I hope to see you

You don't really have to register but it is allways nice to know who is coming

You can come anytime between 5 and 7

Rene

Join us this Friday for dinner and a "Italian Summer" Theme!
Get 5 plates of food and 5 wine pairings for $5! Explore tasty new dishes, wines and dessert as you make your way around the store! On your first visit, you’ll get a Whole Foods Market wine glass with your meal. On any future visit, bring your wine glass with you and pay $4 instead of $5!!

  Here are the wines and food that we will serve

1.      Pratsch Gruner Veltliner Austria

2.      Fontezoppa Marche Blanco

3.      Columbia Winery Merlot

4.      Piccolo Fiore Italy Sicilia

5.      Hogue Late Harvest Riesling

Italian Summer

1. Zucchini Ribbons with Mint and Olive Vinaigrette

http://www.finecooking.com/recipes/two-color-zucchini-ribbons-salad.aspx?nterms=50146,53280

8 oz. zucchini, preferably small (about 2)

8 oz. yellow zucchini or summer squash, preferably small (about 2)

2 cups frisée, preferably the tender heart portion, torn into 2-inch pieces

3 Tbs. extra-virgin olive oil

3 Tbs. minced mild green olives, such as Cerignola

1 Tbs. fresh lemon juice plus 1 tsp. finely grated lemon zest

2 tsp. finely chopped fresh mint leaves

Kosher salt and freshly ground black pepper

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave each zucchini and squash lengthwise into very thin, wide strips, about 1/16 inch thick, until you reach the seed core. Discard the core. Put the squash ribbons and frisée in a serving bowl.

In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.

1. Summer Vegetable Strata

http://www.finecooking.com/recipes/summer-vegetable-strata.aspx?nterms=50146,53280

About a dozen 1/2-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted

1 clove garlic, lightly crushed

Kosher salt and freshly ground black pepper

2 cups milk or a mixture of milk and cream

5 large eggs

1/2 cup freshly grated Parmigiano-Reggiano, divided

Pinch dried red pepper flakes

1 loosely packed cup basil leaves, chopped

2 Tbs. olive oil

1 small onion, finely chopped

2 medium summer squash or zucchini, or 1 of each

2 ripe tomatoes

Heat the oven to 350°F. Lightly butter an 8x8-inch baking dish. Rub the top of each slice of bread with the garlic clove. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.

Measure the milk in a 1-qt. measure, preferably one with a spout. (Or measure it and transfer it to a bowl.) Add the eggs, half of the cheese, the red pepper flakes, and a generous amount of salt and pepper. Whisk vigorously to beat the eggs and to combine. Add the basil and stir gently. Set aside.

In a large sauté pan, heat the oil over medium high. Add the onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding the quarters together, slice them into pieces about 1/3 inch thick. Stir the squash into the onion, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning; check before you turn them.

Meanwhile, halve and seed the tomatoes and chop the flesh coarsely. When the squash is lightly browned on both sides and crisp-tender, add the tomatoes, stir to toss, and take the vegetables off the heat.

With a slotted spoon, transfer the vegetables to the dish, spreading them evenly over the bread. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until the milk and egg mixture sets, 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces.

1. Bistecca All Fiorentina (Steak with Spinach) 

http://australian.food.com/recipe/bistecca-all-fiorentina-136215

    4 beef t-bone steaks or any steak you like

    olive oil

    salt, to taste

    fresh ground black pepper, to taste

    1 1/2 lemons

    2 garlic cloves, halved

    1 1/2 tablespoons softened butter

    1 1/2 tablespoons freshly chopped parsley

Directions:

  Sprinkle the steaks with a little oil, pepper and a squeeze of lemon juice. Oil the BBQ or grill and seal one side of the steaks, then turn the steaks over and sprinkle them with salt and a little more oil and lemon juice.

   Vigorously rub the cut side of the garlic along the bone and cook the steaks on a high heat, covered, for about 7-8 minutes (for rare to medium-rare; longer for well-done), turning the steaks a couple of times.

    Mix together the butter, the juice of the 1/2 lemon and the parsley, and serve the steaks with a dollop of the butter mixture on top and steamed spinach or your choice of vegetables on the side.

1. Farfalle with Zucchini and Parsley-Almond pesto   *SERVED AS A COLD PASTA SALAD*

http://www.foodandwine.com/slideshows/fast-italian-summer-recipes/13

    1 pound farfalle

    1 garlic clove

    1/3 cup unsalted roasted almonds

    1 1/2 cups flat-leaf parsley leaves

    1/2 cup plus 1 tablespoon extra-virgin olive oil

    1/4 cup freshly grated Parmigiano-Reggiano cheese

    Kosher salt and freshly ground pepper

    1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick

    Pinch of crushed red pepper

Bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Drain the farfalle.

    Meanwhile, in a food processor, pulse the garlic clove until it is finely chopped. Add the almonds and pulse until they are coarsely chopped. Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped. Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a large, shallow serving bowl.

    In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Transfer the zucchini to the bowl with the pesto. Add the farfalle, toss well and serve.

Desert

Cappuccino cake