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Tuna Tartare

by Team Cook

Cooking with Kevin & Connie!

Kevin & Connie made this wonderful dish from the cook book "Wine & Food Pairings" by the Editors of Wine Enthusiast Magazine!

Tuna "alla Napoletana" with Osetra Caviar

This tuna tartare-style starter, courtesy of Chef Chris Manning of Etoile at Domaine Chandon in Yountville, California, calls for the freshest, grade-A ahi tuna possible.

Tuna Tartare

4 ounces tuna - diced
1 tablespoon chopped chives
3 tablespoons extra virgin olive oil
Sea salt
White pepper
4 ounces Roma tomato, peeled, seeded, and diced
1 1/4 teaspoons fresh lemon juice
1/4 Cup Zucchini, rinsed and diced very Small
***In lieu of zucchini you may use 2 avocados chopped and diced

Preparation:

Combine the tuna, chives and 1 tablespoon of the olive oil, and salt and pepper to taste in a bowl and mix well.

In another bowl, combine the tomato, 1 teaspoon of the lemon juice, 1 tablespoon of the olive oil and salt and pepper to taste; mix well.

Combine the zucchini (***or avocado), the remaining 1/4 teaspoon lemon juice and 1 table spoon olive oil, and salt and pepper to taste in a small bowl and mix well.

To make the lemon cream: In a stainless steel bowl, whisk the cream until stiff, fold in the lemon juice, and season with salt.

Assemble:

Place a 5-inch circular mold in the center of a serving plate. Fill the mold with half of the tomato salad; top with half of the zucchini salad ( or Avocado), and then half of the tuna tartare. Remove the ring mold, dollop with lemon cream, and top with caviar. Repeat this process with remaining half of ingredients to make one more. Sprinkle the plates with lemon zest and garnish them with whole chives, if you desire. Serve at once.

Pairing:
The elegant but upfront flavors of this dish call for a wine that is both delicate and assertive, like a Sangiovese-based rose; recommended producers include Solo Rosa and Iron Horse from California,  Barnard Griffin from Washington, and Castello di Ama from Italy.

Breakfast Smoothies

by Team Cook

Kevin and Connie made these delightful smoothies for Easter Morning. The entire family including the kids were asking for more!

Breakfast Smoothies

1/2 cup crushed ice
1 tbsp. lime juice
1 tbsp. honey
4 oz. cranberry juice
1/2 cup blueberries
4 ripe strawberries - stemmed
6 oz. low fat vanilla yogurt

Combine all of the above ingredients in a blender and puree until it is smooth. Serve & Enjoy!

 

Heart Healthy Recipe for Valentine's Day!

by Team Cook

Famous Swiss Cheese Dip

by Team Cook

This dish is a "MUST HAVE" for any gathering!

Famous Swiss Cheese Dip

Ingredients:

2 cups Shredded Swiss Cheese
2 cups Best Foods Mayo
2 blocks of Cream Cheese
2 packages of real bacon bit pieces
1 box ritz crackers

Directions:

Preheat oven to 350 degrees.  Soften cream cheese in microwave. In a large bowl, combine Swiss Cheese, Mayo, & Cream Cheese - mix well.  Scoop mixture into a greased 9 X 13 pan. Sprinkle bacon bits on the top to cover.  Bake in oven for 15 to 20 minutes or until cheese starts to bubble on the sides. Remove from oven & enjoy with ritz crackers!

Team Cook partner Kim Yordt prepared this dish for the holiday celebration and it was a huge success!

Baked Potstickers

by Team Cook

Looking for appetizer ideas to help ring in the New Year?

Team Cook partner Kim Yordt makes this fantastic side for family & friends during the holidays.

The Pampered Chef ®
Baked Potstickers with Sweet Asian Dipping Sauce

Potstickers

1 can (8 ounces) water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with tops
1/4 cup grated carrot
1 teaspoon peeled and finely grated fresh gingerroot
1 can (10 ounces) chunk white chicken, drained and flaked
1 tablespoon reduced-sodium soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil

Dipping Sauce

1/2 cup red jalapeño jelly
1/4 cup rice vinegar
2 tablespoons reduced-sodium soy sauce

Preheat oven to 425°F. For potstickers, finely chop water chestnuts using Food Chopper. Thinly slice green onions using Chef's Knife. Grate carrot using Deluxe Cheese Grater. Finely grate gingerroot using Microplane® Adjustable Grater. In Stainless (2-qt.) Mixing Bowl, combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg white, mayonnaise and garlic pressed with Garlic Press; mix well using Classic Scraper.

To assemble potstickers, place 12 wonton wrappers onto smooth side of Large Grooved Cutting Board. Lightly brush edges of each wonton with water using Pastry Brush (see Wonton Shapes). Using Small Scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Place potstickers on Large Round Stone; lightly spray with basil oil using Kitchen Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven to Stackable Cooling Rack.

Dipping Sauce

Place jelly in Small Batter Bowl. Microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended using Stainless Mini Whisk. Transfer potstickers to Simple Additions® Rectangle Platter using Chef's Tongs; serve with dipping sauce.

Yield: 24 potstickers

Note: The easiest fold is the Envelope: Brush all four edges of wonton. Fold one point over filling and overlap with the opposite point. Repeat with remaining two points. 

 

Bruschetta di Pomodori - Fresh tomato toasts

by Team Cook

A colorful dish for the Holidays!

Bruschetta di Pomodori - Fresh tomato toasts

Bruschetta can be made with different toppings, the simplest being a rub of garlic and a drizzle of extra-virgin olive oil. A bit of balsamic vinegar brings out the sweetness of the tomatoes. You can also add some chopped garlic, if you like. A thin slice of ricotta salata laid on top of the tomatoes is a nice addition and can turn this antipasto into a light lunch.

Ingredients:

2 tomatoes, chopped
6 fresh basil leaves, torn into small pieces
1/4 cup (2 fl. oz/ 60 ml) extra-virgin olive oil
1 teaspoon balsamic vinegar 
coarse salt to taste
8 slices course country bread , each about 1/2 inch thick
2 large cloves garlic

Directions:

Preheat a broiler

In a bowl, combine the tomatoes, basil, olive oil, vinegar, & salt. Toss well.

Place the bread on a baking sheet, or grill rack & broil, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub one side of each slice with the garlic cloves.

Arrange the grilled bread, garlic side up, on a serving platter ans spoon on the tomatoes, dividing evenly. Serve at once.

 

Recipe from "Savoring Italy" by Michele Scicolone

Fagottini di Asparagi al Forno - Baked asparagus bundles

by Team Cook

Cookin' with Kevin & Connie!

Fagottini di Asparagi al Forno - Baked asparagus bundles

This dish is one of my favorite preparations - topped with creamy mozzarella cheese & sweet prosciutto. You can also transform this dish into a light meal by serving the bundles along side a couple of fried eggs or a few slices of frittata.

Ingredients:

16-24 asparagus spears
4 thin prosciutto slices
4 fresh mozzarella cheese slices
1 tablespoon unsalted butter, cut into bits
salt to taste

Directions:

Preheat oven to 375 degrees. Butter a 9-inch square baking dish.

Trim off any tough ends from the asparagus, cutting at the point at which they begin to turn white. Thicker spears benefit from a light peeling to within about 3 inches of the tips.

Bring a large saucepan three-fourths full of water to a boil. Add the asparagus and salt, reduce the heat to medium, and simmer until the spears are just beginning to bend when they are lifted by the stem end, 4-8 minutes; the timing will depend on the thickness of the asparagus. Using tongs, transfer to a platter and pat dry with paper towels.

Divide the asparagus evenly among the prosciutto slices, centering the spears across the end of each slice. Roll up the prosciutto, encasing the asparagus inside, to form 4 neat bundles.

Place the bundles in the prepared dish. Lay a mozzarella slice on top of each bundle. Dot the ends and tips of asparagus with butter.

Bake until the cheese is melted, about 10 minutes. Transfer to warmed individual plates and serve hot.

Chili Relleno Casserole

by Team Cook

Chili Relleno Casserole

What you will need:

1 can (26 oz.) whole green chili

1 lb. monterey jack cheese cut into strips

1/2 lb. grated cheddar cheese

5 lg. eggs

1 1/2 c. milk

1/2 tsp. salt

1/4 c. flour

Preparation:

Clean Chili; rinse, dry. Place monterey jack cheese strips in chilies and place in greased 9X13 inch pan. Sprinkle cheddar cheese over chili. Next, Beat eggs. Gradually add flour and beat until smooth. Add remaining ingredients & blend thoroughly.  Spread egg mixture over chili. Bake at 350 degrees for 45 minutes or until knife comes out clean.

Enjoy! 

 

SEASONAL WILD MUSHROOMS & ASPARAGUS TART

by Team Cook

Cookin' with Kevin & Connie!

"This is one of my all-time favorites to make- A good wine pairing is an Iron Horse "Q" Pinot Noir from California"

SEASONAL WILD MUSHROOMS & ASPARAGUS TART

Asparagus Tart

6 stalks Asparagus

1 tbs butter

1 1/2 tsp minced shallots

12 ounces chopped wild mushrooms

1/2 cup white wine

1/2 cup heavy cream

Salt & pepper to taste

1 teaspoon chopped fresh parsley

4 4-5 inch tart shells

 

Marsala Sauce

1 tbs minced  shallots

1 sprig fresh thyme

1 bay leaf

6 cracked peppercorns

1/2 cup burgundy wine

1 cup demi-glaze

salt & pepper to taste

1 tbs unsalted butter

Preparation

1. Asparagus Tart. Preheat oven to 350 degrees. Remove asparagus tips and set aside. Chop asparagus stems. Heat butter in saute pan, add shallots, and cook over medium to medium-low heat until translucent. Add mushrooms and chopped asparagus and cook until all moisture has evaporated. Add wine, stirring to dissolve browned particles in bottom of pan; cook until liquid is reduced by three fourths. Add cream and cook until thickened. Season with salt & pepper & stir in parsley. Fill tart shells with mushroom mixture, place on baking sheets, and bake until shells are browned and centers are warm, approximately 20-25 minutes.

2. Marsala Sauce. Combine shallots, thyme bay leaf, peppercorns and burgandy in saucepan and bring to a boil. Reduce heat to medium and cook until reduced to 1/4 cup. Add Marsala and cook until reduced to 1/4 cup. Stir in demi-glaze, reduced to desired consistency, and season to taste with salt and pepper. Stir in butter.

3 Serving. Blanch asparagus tips in boiling water for 1-2 minutes, then cut in fourths. Cut tarts in half, place two halves on each plate, and cover with approximately 1-1 1/2 tablespoons sauce. Garnish with asparagus tips and serve immediately.

*The pastery shells can be found locally at Schmidt's Bakery in Loveland, Colorado

Recipe from Cooking with Colorado's Greatest Chefs

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Team Cook Real Estate Services
The Cottage Realty Ltd.
908 Mountain Avenue
Berthoud CO 80513
970-532-2695
Fax: 970-532-2699

"I have truly heard and seen first-hand that Cottage Realty is wonderful, exemplary, and a real asset to the economy of Northern Colorado. I will definitely keep Cottage Realty in mind as my first choice if and when I have real estate needs in the future. Again, thank you so much. I will also refer you to friends and family who need your services. Sincerely...Stacy"