Author: Heidi Lee (Page 43 of 96)

This is my new favorite recipe (the ‘Heather-modified’ version you see below). Cool and creamy, it is a little like yogurt, a little like pudding… a LOT of delizioso (that’s Italian for ‘delicious’!!)!

Yogurt Panna Cotta with Agave and Almonds

Serves 4-6

Ingredients:

• 1 tablespoon water
• 1 1/2 teaspoons unflavored gelatin
• 1 cup milk
• 1/3 cup sugar
• 1 cup  buttermilk
• 1 cup  plain Greek yogurt
• 2 tablespoons agave (light or dark)*
• Sliced almonds, toasted, if desired (for serving)
• Fresh fruit, if desired (for serving)

1. In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes.  Bring the milk to a simmer in a small saucepan. Add the sugar and stir until the sugar is dissolved, ~1 minute.  Remove from the heat and stir in the softened gelatin until completely dissolved. Set aside.
2. Whisk the buttermilk with the yogurt in a medium bowl.  Whisk in the warm milk mixture until smooth.  Pour the panna cotta into individual ramekins (4-6 oz each) or one large container (one that can hold 3-4 cups) and refrigerate until set, about 3-6 hours.
3. To serve, drizzle the panna cotta(s) with the agave and garnish with the almonds and/or fruit.  

Notes: You can substitute honey or maple syrup for the agave. The panna cotta(s) can be made and refrigerated 1-2 days before serving (store in covered container(s)).

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This is just one of the amazing recipes that will be prepared for Sunset’s Savor the Central Coast’s Main Event. Chef Kevin Hyland of the Paso Robles Inn plans to use Hearst ranch beef, Santa Maria Valley Pinquito Beans and salsa made with all local ingredients to highlight the bounty of the Central Coast and tempt the tastebuds. If you can’t make it to the Main Event for the ‘real deal’ made by Chef Kevin, try this recipe!

Garlic Sourdough Crostini

Ingredients:

• 1 Loaf San Luis Sourdough Bread
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup fresh chopped garlic, minced fine

1. Cut Sourdough in half long ways. Cut halves into 1/2 inch thick slices and brush with olive oil. Sprinkle with garlic.
2. Bake at 350 degrees about 12 minutes, or until firm, but not totally hard. Set aside to cool

Tri Tip

Ingredients:

• 3 lbs Trimmed Hearst Ranch Tri Tip Steak
• 1 teaspoon, kosher salt
• 1 teaspoon granulated garlic
• 1 teaspoon ground black pepper,
• 1 teaspoon smoked paprika

1. Mix salt, garlic, pepper and paprika in a small bowl.
2. Rub Tri Tip Steak evenly on both sides with spice mixture.
3. Cook Tri Tip on a BBQ pit over oak wood (charcoal or gas BBQ may be substituted if oak is not available) for about 25 minutes, turning every 3-4 minutes. Set aside to cool

Smoked Chipotle Salsa

Ingredients:

• 7 ripe roma tomatoes
• 1/2 yellow onion, diced small
• 1/2 teaspoon smoked Chipotle peppers, or pepper paste
• 1 tablespoon fresh garlic, finely diced
• 1/2 bunch fresh cilantro, washed and lightly chopped
• 1/2 cup cut green onions
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• juice of 1 lime

 Combine all ingredients, mix well and refrigerate

Pinquito bean compote

Ingredients:

• 1 lb Santa Maria Valley Pinquito beans, washed and any rocks removed
• 1 yellow onion, small diced
• 1 quart hot water
• 1 teaspoon fresh chopped garlic
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 4 strips smoked bacon

1. Dice bacon into small pieces. Saute bacon until crisp; do not remove bacon fat.
2. Add onion and all spices, saute 5 minutes on medium heat.
3. Add water and beans, bring to a boil, then turn down to a light simmer.Cook beans for about 2-1/2 hours, or until completely soft. During this process the water may reduce; add water as needed until the beans are done.
4. Check to see if the beans need more salt.
5. With a wire whisk light crush beans to break down by 1/2. Set aside

Final Assembly (at serving time):

1. Slice Tri Tip into sections the size of the Crostini, but twice as long, 1/4 inch thick.
2. Set Crostinis on serving tray, put 1/2 teaspoon of bean mixture on top of Crostini.
3. Fold sliced Tri Tip in half and lay on top of beans. Top Tri Tip with 1/2 teaspoon salsa. Top salsa with 1/2 teaspoon beans.
4. Garnish with a small sprig of fresh washed cilantro. Enjoy!

 Note: Do not assemble before serving time or Crostini will get soggy.

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Cookies are a great way to usher in the first day, week, or month of school. Everyone LOVES a good cookie and how can you say no to butter, tart dried cherries and creamy white chocolate. Cookies bring out the kid in all of us so grab a glass of milk and savor!

White Chocolate-Cherry Shortbread Cookies

Makes about 3 dozen

Ingredients:

• 9 oz (1 cup + 2 Tbsp) butter, at room temperature
• 3/4 cup confectioners sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup dried cherries, coarsely chopped*
• 4 oz white chocolate, finely chopped OR 2/3 cup good quality white chocolate chips

*Feel free to use your favorite dried fruit—dried blueberries, cranberries, dried apricots (chopped) or even coconut.

1. Preheat oven to 325°F. Line 2 cookie sheets with parchment paper.
2. Use an electric mixer to beat the butter, sugar and vanilla in a bowl until very pale and creamy.
3. Stir in the flour, cherries and chocolate. Turn onto a lightly floured surface and form the dough into a large mass (light knead, very light knead).
4. Roll tablespoonfuls of the dough into balls. Place cookie balls about 2 inches apart on the prepared baking sheets. Use a fork to flatten slightly. Place in the fridge for 15 minutes to chill.
5. Bake, swapping trays halfway through cooking (if baking at the same time), for 15-18 minutes or until golden. Leave cookies on baking sheets to cool for 5 minutes before transferring to a wire rack to cool completely.
6. Store in an airtight container.

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