Summer Sauvignon Blanc White Wine Party
This is a sponsored post written by me on behalf of Sonoma-Cutrer Vineyards for IZEA. All opinions are 100% mine. I am fortunate to have a small, tight-knit circle of girlfriends. Our friendship has…
Summer Sauvignon Blanc White Wine Party
This is a sponsored post written by me on behalf of Sonoma-Cutrer Vineyards for IZEA. All opinions are 100% mine. I am fortunate to have a small, tight-knit circle of…
Ingredients
- 2 large plum tomatoes, coarsely grated on a box grater
- 2 garlic cloves, minced
- 1/2 cup pure olive oil
- 1/2 cup chopped cilantro
- 4 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
- Vegetable oil, for brushing
- Salt and freshly ground pepper
Instructions
In a large bowl, combine the grated tomatoes, garlic, olive oil and cilantro.
Add the chicken and coat thoroughly with the marinade.
Cover and refrigerate overnight.
Light a grill.
Thread the chicken onto 8 metal skewers, leaving a small space between each piece.
Brush the chicken with vegetable oil and season with salt and pepper.
Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 15 minutes.
Garden Tomato Tart
Ingredients
Filling
8 oz sliced mozzarella
2 large, very rip tomatoes, cored and cut into thin slices
salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil
Tart Dough
1/3 cup fresh basil leaves
1 medium garlic clove
1 and 1/4 cups all purpose flour
1/2 teaspoon kosher salt
8 Tablespoons (1 stick) unsalted butter, cold and cut into cubes
4-5 Tablespoons ice water
Instructions
Place the basil and garlic in the work bowl of a food processor.
Process, scraping down the sides of the bowl as needed, until finely chopped.
Add flour and salt; pulse to combine.
Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
Add water, 1 tablespoon at a time, pulsing several times after each addition.
After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water.
Process until dough forms into a ball.
Remove dough from processor.
Flatten the dough into a 5-inch disk.
Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
Roll out the dough on a lightly floured surface into a 12-inch circle.
Lay the dough over the tart pan, and press it into a 10-inch tart pan with a removable bottom.
Trim the edges of the dough.
Preheat the oven to 375 degrees F.
Line the bottom of the tart shell with mozzarella.
Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center.
Sprinkle with salt and pepper.
Drizzle with olive oil.
Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing.(The tart may be covered and kept at room temperature for 6 hours.)
Spinach and Gruyere Quiche
Ingredients
1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh spinach, chopped
4 extra large eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 store-bought frozen pie crust (or make your own!)
Instructions
Heat oven to 375° F.
In a large skillet, over medium-low heat, heat the oil.
Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Cover and cook until the onions are softened, 5 to 7 minutes.
Add the spinach and cook, covered, for 2 minutes more.
Meanwhile, whisk together the eggs and half-and-half.
Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
Place the pie crust on a foil-lined baking sheet.
Scrape the egg mixture into the pie crust; it will be very full.
Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes.
Let rest for 5 minutes.
Cut into wedges and serve.
Want more from Sonoma-Cutrer?
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