3 Potato Salad

Ingredients

3 medium sweet potatoes, peeled, chopped
8 small new potatoes
6 small Yukon gold potatoes
1 lb sugar snap peas
1 cup red onion, chopped
1/2 cup celery, sliced
2/3 cup Dijon vinaigrette
2 tbsp parsley, snipped

Preparation

Simmer the sweet potatoes in a large pot of water until tender; drain. Simmer the new potatoes and Yukon gold potatoes in a large pot of water until tender; drain.

Let potatoes stand until cool.

Chop the new potatoes and Yukon gold potatoes.

Bring enough water to cover the peas to a boil in a saucepan. Add the peas and cook for 1 minute; drain.

Combine the potatoes, sweet potatoes, peas, onion, celery, vinaigrette and parsley in a large serving bowl and toss to combine.

Chill, covered, until ready to serve.

3 Potato Salad

Ingredients

3 medium sweet potatoes, peeled, chopped
8 small new potatoes
6 small Yukon gold potatoes
1 lb sugar snap peas
1 cup red onion, chopped
1/2 cup celery, sliced
2/3 cup Dijon vinaigrette
2 tbsp parsley, snipped

Preparation

Simmer the sweet potatoes in a large pot of water until tender; drain. Simmer the new potatoes and Yukon gold potatoes in a large pot of water until tender; drain.

Let potatoes stand until cool.

Chop the new potatoes and Yukon gold potatoes.

Bring enough water to cover the peas to a boil in a saucepan. Add the peas and cook for 1 minute; drain.

Combine the potatoes, sweet potatoes, peas, onion, celery, vinaigrette and parsley in a large serving bowl and toss to combine.

Chill, covered, until ready to serve.

Charlito’s Cocina: Hand-crafted Charcuterie

Starting off, he took his cured meats to New York farmers markets. He'd sell 25 lbs. Then 50. Now he's ditched the office work and devotes his time to making 6,000 lbs. of salami a month.

He and six employees do a little bit of everything needed to produce the traditional air-dried meat that you will find on Central Market shelves in the Deli.  

Charles explains that to make an amazing salami, the meat and the salt you use are extremely important. And he prides himself on using clean, sustainably produced ingredients from folks who take their work as seriously as he does. So he uses Heritage Breed pork, including Berkshire and Cheshire White, that are never given antibiotics and fed a vegetarian diet. And the sea salt is hand-raked in the sun with nothing else added or stripped out to interfere with the pure flavor of the salami.  

Their best selling salami is Trufa Seca, the Dry Truffle Sausage. The pasture-raised pork is seasoned with black truffles  from the famous Abruzzo region of Italy, in addition to the pure, hand-raked sea salt. "This one likes to be the star of the show," explains Charles, suggesting Burrata cheese and Riesling or a sparkling wine like Cava or Prosecco as a perfect date night trio.

These artisan cured meats will also make great additions to cheeseboards for football parties this winter. Look for Charlito's Cocina meats in the Deli and see how few, pure ingredients really make a difference in the robust flavoring of cured meats. 

Charlito’s Cocina: Hand-crafted Charcuterie

Starting off, he took his cured meats to New York farmers markets. He'd sell 25 lbs. Then 50. Now he's ditched the office work and devotes his time to making 6,000 lbs. of salami a month.

He and six employees do a little bit of everything needed to produce the traditional air-dried meat that you will find on Central Market shelves in the Deli.  

Charles explains that to make an amazing salami, the meat and the salt you use are extremely important. And he prides himself on using clean, sustainably produced ingredients from folks who take their work as seriously as he does. So he uses Heritage Breed pork, including Berkshire and Cheshire White, that are never given antibiotics and fed a vegetarian diet. And the sea salt is hand-raked in the sun with nothing else added or stripped out to interfere with the pure flavor of the salami.  

Their best selling salami is Trufa Seca, the Dry Truffle Sausage. The pasture-raised pork is seasoned with black truffles  from the famous Abruzzo region of Italy, in addition to the pure, hand-raked sea salt. "This one likes to be the star of the show," explains Charles, suggesting Burrata cheese and Riesling or a sparkling wine like Cava or Prosecco as a perfect date night trio.

These artisan cured meats will also make great additions to cheeseboards for football parties this winter. Look for Charlito's Cocina meats in the Deli and see how few, pure ingredients really make a difference in the robust flavoring of cured meats. 

Ham and Cheese Breakfast Casserole

Ham and Cheese Breakfast Casserole 
Food Network Kitchen      
  

Total Time: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
Yield: 8 servings
Level: Easy


 Ingredients 

6 tablespoons butter, plus more for greasing dish
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
4 cups 1/2-inch bread cubes (crusts removed)
8 ounces cremini mushrooms, sliced
8 large eggs
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
Pinch cayenne
4 ounces ham, diced
1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
2 small plum tomatoes, sliced very thinly
2 tablespoons grated Parmesan
2 tablespoons chopped parsley, for garnish

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.

Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.

Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere.

Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)

Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.

Ham and Cheese Breakfast Casserole

Ham and Cheese Breakfast Casserole 
Food Network Kitchen      
  

Total Time: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
Yield: 8 servings
Level: Easy


 Ingredients 

6 tablespoons butter, plus more for greasing dish
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
4 cups 1/2-inch bread cubes (crusts removed)
8 ounces cremini mushrooms, sliced
8 large eggs
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
Pinch cayenne
4 ounces ham, diced
1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
2 small plum tomatoes, sliced very thinly
2 tablespoons grated Parmesan
2 tablespoons chopped parsley, for garnish

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.

Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.

Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere.

Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)

Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.

Tangerine Scones

Tangerine Scones
 
Servings: 12
Prep Time: 10 Min
Cook Time: 20 Min
 
INGREDIENTS
 
2 cups all-purpose flour, spooned and leveled, plus more for pan
2 tsp baking powder
1 tsp ground cardmom
1/2 tsp baking soda
1/2 tsp salt
2 tbsp granulated sugar
2 egg whites, beaten
1/4 cup butter, chilled cut into slices
4 tangerines
1/2 cup non-fat vanilla yogurt
1/3 cup confectioner's sugar
2 tsp grated lemon peel
 
PREPARATION
 
Preheat oven to 350. In bowl, combine flour, sugar, baking powder, cardamom, baking soda, and salt. Stir to combine. Add butter or margarine and mix in using pastry blender or two knives until crumbly; set aside.
 
Peel tangerines. Cut into 1/2-inch pieces, removing seeds; drain well. Stir into dry mixture.
 
In small bowl, combine yogurt and eggs whites. Blend into dry ingredients; dough will be soft. Flour a cutting board and place dough on board. Sprinkle top with additional flour and pat out into a 9-inch round. Cut into 12 wedges.
 
Spray a cookie sheet with nonstick cooking spray. Using a spatula, place scone wedges on cookie sheet and bake for 18-22 minutes until golden brown. Cool slightly.
 
In small bowl, mix confectioner's sugar, lemon peel and juice. Brush glaze on each scone and serve.

Tangerine Scones

Tangerine Scones
 
Servings: 12
Prep Time: 10 Min
Cook Time: 20 Min
 
INGREDIENTS
 
2 cups all-purpose flour, spooned and leveled, plus more for pan
2 tsp baking powder
1 tsp ground cardmom
1/2 tsp baking soda
1/2 tsp salt
2 tbsp granulated sugar
2 egg whites, beaten
1/4 cup butter, chilled cut into slices
4 tangerines
1/2 cup non-fat vanilla yogurt
1/3 cup confectioner's sugar
2 tsp grated lemon peel
 
PREPARATION
 
Preheat oven to 350. In bowl, combine flour, sugar, baking powder, cardamom, baking soda, and salt. Stir to combine. Add butter or margarine and mix in using pastry blender or two knives until crumbly; set aside.
 
Peel tangerines. Cut into 1/2-inch pieces, removing seeds; drain well. Stir into dry mixture.
 
In small bowl, combine yogurt and eggs whites. Blend into dry ingredients; dough will be soft. Flour a cutting board and place dough on board. Sprinkle top with additional flour and pat out into a 9-inch round. Cut into 12 wedges.
 
Spray a cookie sheet with nonstick cooking spray. Using a spatula, place scone wedges on cookie sheet and bake for 18-22 minutes until golden brown. Cool slightly.
 
In small bowl, mix confectioner's sugar, lemon peel and juice. Brush glaze on each scone and serve.

Sage and Juniper IPA Surprises and Pleases

Sagefight is an Imperial IPA brewed with juniper berries and sage. At first mention, I was skeptical. juniper and sage? (I’m not even a real fan of sage, to be honest.) Then, my never-ending love of Deschutes won out, and I popped the crown, poured the beer into my trusty Dogfish Head tulip glass and got to work.
 
Sagefight pours a deep copper, similar to the color of an old penny you keeps reappearing in the console of your car… (Stop that, penny!) A light, billowy head ensues with a light pour and drifts away into nothing in under a minute. A light lacing of creme brûlée reminiscent head sticks to the sides of the glass. 
 
Upon first sniff, the juniper and sage jump out, tangoing with a bready malt character and underlying grassy hop tones. I’m pretty sure I smell some Amarillo hops in there, and maybe Centennial, but without checking with my Pal Kyle, the best darn Deschutes rep 
a guy could ask for, I can’t say for certain. 
 
With a sip, my tongue is taken away to a rustic meadow, filled with herbs growing like wildfire. 
The sage is right up front, with the juniper adding a clean, almost astringent quality, with the hops riding shotgun next to the pair.
 
The malt is clean and apparent without detracting from the starring herbs and hops, yet adding a delicate balance to this unique libation.
 
To boot, the level of carbonation is just right here, serving to push the flavors across the palate, without overwhelming or stripping the tongue.
 
The 8% ABV is fairly well hidden, but becomes more apparent as the beer warms, which is pretty neat, too. 
 
Although I was a little wary of the herbal portion of this beer at first, I’ve found, once again, that one’s intuition is not always correct. This lovely libation would be right at home with a bowl of Ratatouille, a steaming plate of Chicken Francese, or even used as the beer in Beer-Can Chicken.
(Let’s be honest, you probably have an empty beer can somewhere, or could create one, right?)
 
This is an excellent, albeit unorthodox, take on the IPA style, and I, for one, can’t wait to have it readily available, to drink, AND cook with.
 
Swing by your local Central Market and pick some up, and if you see Kyle from Deschutes out and about in the market, give him a hearty “Hi Kyle!” for me!
 
Cheers, folks!

Saut�ed Brussels Sprouts with Pancetta

If you're looking for an easy and fun side dish to add to your Christmas dinner, we sell Brussels sprouts bagged and ready for cooking. We also sell them still on the stalk, which is quite a visual treat. You can roast the whole stalk and serve as a pick-your-own buffet for a striking and unique dinner adventure.
 
Or you can simply sauté them, as in this recipe from our 20th Anniversary Cookbook. However you choose to prepare them, Brussels sprouts offer a lot of flavor and a nice departure from your typical greens. 

INGREDIENTS
 
1 lb fresh Brussels sprouts
2 tbsp extra virgin olive oil
1/4 lb pancetta, chopped
1 tbsp minced garlic
1/3 cup diced onion
2 tbsp balsamic vinegar
2 tbsp brown sugar
 
PREPARATION
 
Trim loose leaves and stem ends from Brussels sprouts. Place in a heavy skillet with enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until tender. Drain and set aside. When sprouts are cool enough to handle, cut them in half.
 
Heat olive oil in the skillet over medium heat. Add pancetta and cook for 5 minutes, or until cooked through. Add garlic and onion. Sauté for 3 to 4 minutes, or until tender.
 
Add sprouts, vinegar, and brown sugar and cook until heated through, stirring frequently. Season with salt and pepper.