Summer Green Goddess

Created by Sheana Davis
Inspired by MFK Fisher

Yields 4 cups

8-12 Anchovy Fillets, chopped fine
1/2 cup sweet summer red onion, grated
1/4 cup fresh Parsley leaves, chopped fine
2 tablespoons fresh Tarragon leaves, chopped fine
2 cups Mayonnaise (fresh or prepared)
2 tablespoons Tarragon Vinegar
1/4 cup fresh Chives, chopped fine
2 cloves garlic, crushed and chopped fine
1/2 teaspoons each salt and fresh ground black pepper

Place all prepared ingredients in small bowl and whisk together.  Taste, adjust seasoning.  Place in Mason Jar and refrigerate for minimum 4 hours.
Serve with fresh Summer Greens & Heirloom Tomatoes or a medley of grilled zucchini, onions.
Prepare a day ahead to allow flavors to blend.
Store for up to two weeks.
Enjoy!

Black Eyed Peas with Collard Greens

Created by Sheana Davis The Epicurean Connection

1 pound dry black-eyed peas
1 cup chopped cooked ham (Optional)
2 tablespoons fresh garlic, chopped
1 cup white onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cups can or fresh tomato puree
6 cups stock, vegetable, chicken, beef or water
2 tablespoons dried oregano
1 teaspoon sea salt and black pepper to taste
1/2 teaspoon chili flakes
2 cups collard greens, cut into 1 inch strips

In a heavy bottom soup pot, place ham, garlic, onions, celery and carrots in the pot over medium flame and saute for 5 minutes.  Season with salt, pepper, chili flakes and oregano.  Add in black eyed peas, continuing to saute for 5 minutes.  Add in tomato puree, stock, reduce flame and simmer for approximately 90 minutes or until beans are tender.  When beans are tender, add in collard greens, cook until greens are tender and serve~ Enjoy!
Optional to remove ham from recipe to make a vegetarian recipe.
Serve with fresh baked cornbread and an ale~  Happy New Year!~

 

Davis Family Ginger Snaps

December 21, 2010, “Press Democrate Bite Club” by Heather Irwin

Sheana Davis is a ringer…as a professional caterer, I knew these would be amazing, but hands down, these are the best ginger snaps I’ve made to date. The mix of butter and shortening makes for a rich, soft cookie. The fresh ginger adds a special zing you just can’t get in powdered ginger.

Davis Family Ginger Snaps
Submitted by Sheana Davis

1/2 c. Sonoma County  butter, room temperature
1/2 c. shortening
1 1/2 c. granulated sugar
1/2 c. dark molasses
2 whole farm fresh eggs
3 1/2 to 4 c. flour, sifter
2 1/4 t. baking soda, sifted
1/2 t. salt
2 t. fresh ginger, grated fine
1 1/2 t. cinnamon
1/2 t. cloves

Preheat oven to 350 degrees.
In a large mixing bowl with a hand mixer cream butter, shortening and sugar.  Add in molasses and eggs, thoroughly mixing.  Fold and them mix the dry ingredients a cup at a time, mixing as you go. Roll dough into 1″ balls and then roll balls in a bowl of sugar.  Bake on a non stick pan or parchment paper Place balls two inches apart on a cookie sheet. Bake for 8- 10 minutes, careful not to  over-bake. Enjoy fresh an hot out of the oven! Store cookies by storing them in an air tight container.
Yields approximately 3-4 dozen cookies.
*Dough may be made up to 24 hours in advance, formed into balls and then baked off when ready to enjoy!~

Albarino Peach Salad

Created by Sheana Davis, The Epicurean Connection

1 cup fresh ripe peach, peeled and pits removed
1 cup fresh apricots, peeled and pits removed
1/2 cup Eric Ross Albarino
1/2 teaspoon tangarine zest
Place ingredients in a small heavy bottom pot and simmer for 15 minutes or until fruit is soft and wine is reduced to syrup.  Remove from heat, allow to cool.
Serve with a fresh chevre, peaches and a glass of Eric Ross Albarino!

 

Wine Pairing of the week:
Eric Ross 2010 Albarino

A fine bottle of wine perfect to share with a friend on a hot Summer evening.
Eric stopped by the Tuesday night market with a bottle of Albarino, which we enjoyed with fresh peaches and fine friends!
I love the hint of fruit, crisp and bright flavors with a hint of citrus.
www.ericross.com

Basil Spinach Pesto

Created by Sheana Davis, The Epicurean Connection
Yields 3 cups

2 whole cloves garlic, chopped fine
1 1/2 cups spinach leaves, stems removed
1 cup fresh basil leaves, stems removed
1/2 cup toasted pine nuts
1/2 cup Ig Vella Dry Jack
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon lemon zest
1 cup Sonoma Valley olive oil

Place garlic, spinach and basil in a food processor and blend until nearly smooth. Add in pine nuts, Dry Jack, salt, pepper, lemon juice, zest and olive oil.  Blend, taste, adjust flavors, adding more olive oil if needed. Scrape down the sides with a spatula as needed.  Store in air tight jars.  Serve over fresh pasta, grilled summer vegetables or Heirloom tomatoes.  Enjoy!