Celebrity & Chef Recipes

Recipes Excerpted from

By Jose Garces

HEIRLOOM TOMATO GAZPACHO

Yields 4 cups

4 large red heirloom tomatoes

2/3 English cucumber, seeded

3 cloves garlic

1/3 cup sherry vinegar

3 tablespoons diced day-old baguette, crust removed

1⁄3 cup extra-virgin olive oil

2 tablespoons granulated sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

To make gazpacho: Core tomatoes. Dip tomatoes into boiling water for about 15 seconds then shock in ice water. Peel tomatoes.

Smooth, creamy and reminiscent of the old-fashioned summer ice-cream confection we all loved!

6 ounces orange juice

2 ounces triple sec

2 ounces vanilla vodka

2 ounces half-and-half

Combine the ingredients in a large martini shaker with ice. Shake

for 1 minute to blend the ingredients and create froth.

Serve in chilled glasses.

Makes 2 Martinis

Last night we had a chance to see a pre-screening of “Julie & Julia” And we loved it! What a wonderful story and history “in film” of the great Julia Child! Meryl Streep’s perfect performance and Amy Adams likable and very real approach to cooking captures food lovers hearts. The movie is delightful and fabulously delicious; Don’t miss it! Julia's classic recipe, Beef Bourguignon, plays a prominent role in the movie. It's a wonderful classic French dish and actually very simple to make; always remember to use a good red wine, one that you would drink. As the beef is combined with braised onions and sautéed mushrooms, all that is needed to finish the meal is good bread. . . buttered of course.

MANGALORE FRIED SHRIMP (Jhinga Mangaloree)

From Suvir Saran’s Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter/Publishers)

To Order Suvir’s Beautiful American Masala Products click here

TURKEY with CRANBERRY SWEET & SOUR WILD RICE STUFFING

Serves 4

1 turkey breast, brined overnight in sweet sea water*

1 pound spicy sausage (or sweet, if you prefer), casings removed

2 carrots, peeled, cut into 1/4-inch dice

5 ribs celery, cut into 1/4-inch dice

2 medium onions, cut into 1/4-inch dice

1 bulb fennel, cut into 1/4-inch dice, fronds reserved

1 1/2 cups Cranberry Sweet & Sour Sauce**

5 cups cooked wild rice, drained and chilled

Kosher salt and freshly ground black pepper

Canola oil for cooking

Crinella Winery Russian River Valley Sauvignon Blanc and Pinot Noir are two of my favorite Summer Wine Picks!

Visit www.crinellawinery.com

Wine Custard with Roasted Fruit