Free State Studios:

JAYNI'S SIDEWAYS ADVENTURE Food & Wine from the Rhone Zone

Mixed Salad Greens with Warm Pistachio-Encrusted Goat Cheese and Orange Dressing

Ingredients: Orange Dressing

1 cup fresh-squeezed orange juice
1/3 cup shallots, thinly sliced
cup white balsamic vinegar
salt & black pepper, to taste
cup grapeseed oil

Ingredients

1 4-ounce package goat cheese
cup finely chopped pistachio nuts
5 to 6 cups mixed salad greens, rinsed and drained
1 orange, sectioned
2 dozen whole pistachio nuts, shelled

Orange Dressing: Place the orange juice in a small saucepan and simmer over medium heat until reduced by half, about 8 minutes. Cool to room temperature; then pour it into a small bowl. Add the sliced shallot, vinegar, salt and pepper. Whisk in the grapeseed oil and let stand at room temperature for about 20 minutes.

Cut the goat cheese into 4 pieces and form into rounds. Place the chopped pistachio nuts on a plate and press one side of each round into the nuts to coat. Place the rounds on a baking sheet and bake in a 350 degree oven for 5 to 7 minutes, until warm. Let the goat cheese rounds sit on the baking sheet for a few minutes before removing.

To section the orange, use a thin, sharp paring knife. Cut slices from the top and bottom of the orange to expose the flesh. Remove the peel in strips, cutting down to the flesh. Remove the orange sections by cutting towards the core, close to the membrane, and carefully removing each section.

Place the salad greens in a bowl. Pour the Orange Dressing over the salad greens and toss to coat. Arrange the greens on four salad plates. Using a metal spatula, carefully remove the pistachio-encrusted goat cheese rounds from the baking sheet and place one on top of each salad. Garnish the salads with orange sections and whole pistachios. Serves 4.

Grilled Swordfish with Lemon Beurre Blanc

Ingredients: Lemon Beurre Blanc

2 tablespoons shallot, very finely chopped
cup plus 2 tablespoons dry white wine
2 tablespoons fresh-squeezed lemon juice
2 tablespoons heavy whipping cream
cup chilled unsalted butter, cubed
salt & white pepper, to taste

Ingredients

4 6-ounce swordfish steaks, to -inch thick, skin removed
salt
olive oil

Lemon Buerre Blanc: Combine the chopped shallot, white wine and lemon juice in a small saucepan over medium-high heat. Simmer until the mixture is reduced to a glaze, 4 to 5 minutes. Stir in the heavy cream and again reduce to a glaze. Remove the pan from heat. Whisk in the chilled butter cubes, one or two at a time, until all of the butter is incorporated. Season with salt and white pepper. Keep the sauce warm over a pan of warm water (heat turned off) while grilling the fish. If the water is too hot, it may cause the sauce to break. Makes about cup.

Sprinkle the swordfish steaks with salt and brush or drizzle lightly with olive oil. Grill the fish, covered, over high heat on a gas grill, or over hot charcoals for 3 to 5 minutes. Turn the fish over and grill over indirect heat for 2 to 4 minute more. (Overcooked fish will be dry.) Transfer the swordfish steaks to a platter, cover and let rest for 5 minutes before serving. To serve, spoon some of the Lemon Beurre Blanc over the swordfish steaks. Serves 4.

Pizza with Grill-Smoked Duck Breast and Caramelized Onion

Ingredients: Pizza Sauce

2 tablespoons olive oil
3 garlic cloves, finely chopped
1 cup chicken broth
1 tablespoon butter
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 28-ounce can tomatoes, small dice
1 teaspoon sugar
1/8 teaspoon salt

Ingredients: Pizza Dough

1 package rapid rise yeast
pinch of sugar
1/3 cup warm water
1 cups unbleached white flour
1/2 teaspoon sea salt
2 tablespoons olive oil
1/4 to 1/3 cup ice water

Ingredients

1 pound (2 medium) yellow onions
1 tablespoon butter
1 tablespoon olive oil
8 ounces Monterey Jack cheese, shredded
2 cups hickory or cherry wood smoking chips
1 whole boneless duck breast, about 1 pound total
salt & black pepper

Pizza Sauce: (May be prepare ahead.) Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, stirring frequently. Add the chicken broth, butter, basil, oregano and red pepper flakes. Simmer the liquid until it is reduced by half. Stir in the tomatoes, sugar and salt. Simmer until the sauce is reduced by about one-third. The sauce should be slightly thickened, but still moist. Remove the skillet from the heat and cool slightly before using.

Pizza Dough: In a measuring cup, dissolve the yeast and sugar in 1/3 cup of warm water. Place the dough blade in the food processor bowl. Add the flour, salt, the dissolved yeast mixture and 2 tablespoons of olive oil. Close the lid and turn on the food processor. While the processor is running, very slowly add the ice water through the feed tube until the dough forms a ball. Do not let the dough become too wet. Let the processor knead the dough for about 10 seconds. Stop, turn the dough over and knead for 10 seconds more. (If the dough should become excessively warm during this process, stop the processor and allow it to cool down before continuing.) The dough should be smooth and elastic. Place the dough in a lightly greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, 45 minutes to 1 hour. While the dough is rising, prepare the toppings.

Toppings: Slice the onions in half. Place the halves cut side down on a cutting surface and cut into thin slices. Heat the butter and oil over medium heat in a large braising pan or skillet. Add the sliced onions and cook, turning frequently until they begin to soften and brown, 5 to 8 minutes. Reduce the heat to medium-low and continue cooking, turning occasionally, until the onions become golden brown and tender, about 20 minutes. If the onions begin to brown too quickly, reduce the heat to low and turn often to prevent burning.

Shred the cheese and set aside. Place the wood chips in a container, cover with water and soak for 30 minutes before using.

Cut the duck breast in half between the two lobes and rinse them under cold running water. Pat dry with paper towels. Remove the skin from the duck breast halves and discard. Brush the breasts halves with olive oil and sprinkle with salt and pepper.

To grill-smoke the duck breasts: Drain the soaked wood chips. If using a gas grill, add the chips to the smoker box as the grill is heating up. If using charcoal, wrap the chips in aluminum foil, poke a few holes in the foil and place the packet directly on the hot coals.

When the grill is hot and the wood chips begin to smoke, place the duck breasts over high heat on a gas grill, or over hot charcoals. Cover and cook for about 3 minutes. Turn the breasts over and grill over indirect heat for 2 to 3 minutes more, until rare to medium-rare. (The duck will continue to cook on the pizza.) Place the duck breasts on a platter, cover with aluminum foil and let rest for 5 to 10 minutes. Slice the duck breasts into thin slices.

To assemble the pizza: When the dough has risen, punch it down, divide it in half and form into two balls. Cover the dough with a towel and let rest for 5 minutes. Oil a 12-inch pizza pan and sprinkle with cornmeal. Stretch one ball of pizza dough by hand; then roll it out to fit the pizza pan. Spread half of the pizza sauce evenly over the dough. Top with half of the caramelized onions. Arrange duck breast slices on top. Sprinkle half of the shredded cheese over the pizza and drizzle olive oil over the top. Bake the pizza on the lowest rack in a 500 degree oven for about 10 minutes, until the cheese is bubbly and the crust is lightly browned. Make a second pizza with the remaining ingredients. Makes 2 pizzas.