TRA VIGNE GREEN BEANS
The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.-Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings., In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half., Add green beans and bacon, cook until heated through. Sprinkle with chives.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.
TRA VIGNE UNSCOTTI COURTESY OF MICHAEL CHIARELLO
I have not made these yet, but how can you go wrong...I love biscotti and anise flavor...so I can't wait to try these! ***UPDATE*** This is one great cookie!!
Provided by katie in the UP
Categories Dessert
Time 3h35m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Sift together the flour, baking powder and salt. Set aside.
- In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
- Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
- Add the almonds and mix just until distributed.
- Do not overwork.
- On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
- Preheat the oven to 325 degrees F.
- Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
- Using your hands, roll each portion into a log about 3 inches in diameter.
- Top generously with crystal sugar.
- Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
- Bake until firm and light brown, about 1 hour or more.
- When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
- Remove from the oven.
- Let the logs cool completely.
Nutrition Facts : Calories 113.3, Fat 5, SaturatedFat 1.8, Cholesterol 32.5, Sodium 81.9, Carbohydrate 14.8, Fiber 0.9, Sugar 5.3, Protein 2.9
TRA VIGNE BISCOTTI
An anise cookie from Michael Chiarello. Time does not include chilling time or cooling time after the first bake.
Provided by DrGaellon
Categories Dessert
Time 2h20m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, turbinado sugar, and brown sugar until light and fluffy. Add the eggs, flour mixture, and aniseed. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a ball, flatten, put in a bowl, and chill for 2 hours to allow the dough to relax.
- Preheat the oven to 325°F Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Roll the logs in turbinado sugar to coat well. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. (For more delicate cookies, divide in thirds and roll into logs 2 inches in diameter.).
- Bake until firm and light brown, about 1 hour. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches Remove from the oven, then lower the oven temperature to 300°F.
- Let the logs cool completely. Carefully move them, still on the parchment, to a cutting board, then peel off the parchment. Cut the logs with a sharp serrated knife into 1/3- to 1/2-inch-thick slices. Lay the slices down on a baking sheet and return to the oven. Bake until toasted to a golden brown on both sides, about 50 minutes. Turn the cookies during toasting, as needed, to brown evenly on both sides. Let cool completely, then store in an airtight container.
Nutrition Facts : Calories 200.8, Fat 10, SaturatedFat 3.6, Cholesterol 65.1, Sodium 163.9, Carbohydrate 22.9, Fiber 1.7, Sugar 4, Protein 5.8
TRA VIGNE'S UNSCOTTI (ONCE BAKED)
Provided by Michael Chiarello : Food Network
Categories dessert
Time 3h35m
Yield about 40 cookies
Number Of Ingredients 9
Steps:
- Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They'll add a subtle chocolate flavor.
TRA VIGNE RESTAURANT BRAISED BEEF SHORT RIBS RECIPE
Provided by á-403
Number Of Ingredients 16
Steps:
- BRINE 1. Make the brine by combining water, sugar, salt, bay leaf and juniper berries in a pot and simmer over medium heat until the sugar and salt are dissolved. Cool the mixutre to room temperature. RIBS 1. Add the short ribs to the brine and chill covered in the refrigerator for at least four and up to twenty-four hours (longer is better). 2. After brining, remove short ribs from the brine and pat dry with paper towels. Discard the brine. 3. Preheat the oven to 325 degrees. 4. Heat vegetable oil in a heavy ovenproof pot with a tight fitting lid over medium high heat on top of stove with the lid off. 5. Saute the ribs in the heated vegetable oil in batches until browned on all sides 6. Set aside on a platter. 7. Add the onions, carrot and garlic to the pot and cook over moderate heat stirring occasionally until vegetables are golden, about eight minutes. 8. Stir in stock, wine, vinegar and tomatoes, scrapping up any brown bits on the bottom of the pan. 9. Add the ribs and any juices on the platter to the pot and bring to a simmer. 10. cover the pot with the lid and transfer to the preheated oven. 11. Braise in the oven until meat is tender about two and a half to three hours. 12. Remove ribs from sauce and discard garlic skin, which should have separated from the cloves of garlic. 13. Serve the ribs with the sauce on the side. This dish is even better if cooked a day ahead, chilled overnight leaving the ribs in the sauce and reheated the next day. Remove solidified fat before reheating.
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