Some call it the "highlight of the social season." Susan Lyons, Development Director of LivingWell, came into our ABC7 studio to talk about the organization and the event. The festival includes a public auction, and viewers can bid on that now.
Also, festival partners, Chef Serena Perdue and Sommelier Vince Balistreri of Niche Restaurant, were in our kitchen to show how to make a healthy dish and how to select the perfect wine to go with it.
- LivingWell Cancer Resource Center
- 442 Williamsburg Ave.
- Geneva, IL 60134
- (630) 262-1111
- info@livingwellcrc.org
- livingwellcrc.org
- LivingWell's 8th Annual Winter Wine Festival Fundraiser
- Saturday, February 16, 2013
- 6 p.m.
- Home of Ed and Karen French
- 5 North 484 Dearpond Rd.
- St. Charles, IL
- Tickets: $250 per person
- lwwinterwinefestival.com
Chef Serena's Recipes:
Magic Mineral Broth
MAKES 6 QUARTS
Ingredients:
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled garnet yam, Quartered
5 unpeeled cloves garlic, halved
½ bunch fresh flat-leaf parsley
1 8-inch strip of kombu
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt
Preparation:
Rinse all of the vegetables well, including the kombu.
In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and by leaves.
Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours.
As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
Let cool to room temperature before refrigerating or freezing.
Tip: Like fine wine, this broth gets better with age. The longer the simmer time, the better tasting and more nutrient dense the broth will be. You can also cut the recipe in half and make it in a slow cooker.
PREP TIME: 10 minutes
COOK TIME: 2 to 4 hours
STORAGE: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
PER SERVING: Calories: 45; Total Fat: 0 g (0 G saturated, 0 g monounsaturated); Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 140 mg
Kale with Sweet Potatoes and Pecans
Ingredients:
2 tablespoons extra-virgin olive oil or unrefined virgin coconut oil
1 teaspoon minced fresh ginger
1 cup peeled and finely diced sweet potato or garnet yam
1/8 teaspoon ground cinnamon
¼ cup Magic Mineral Broth or water
3 cups cleaned, stemmed, and chopped dinosaur kale, in bit-size pieces
¼ teaspoon sea salt
2 tablespoons golden raisins
½ teaspoon maple syrup
2 tablespoons ground pecans, for garnish
Preparation:
Heat the oil in a large sauté pan over medium heat, then add the ginger and sauté for 30 seconds, just until aromatic.
Add the sweet potato, cinnamon, and broth and sauté for about 1 minute.
Add the kale, salt, and raisins and sauté until the kale is a darker shade of green and the sweet potatoes are tender, about 5 minutes.
Stir in the maple syrup.
Season to taste.
Serve garnished with the ground pecans.
Variation:
The ground pecans have the same texture as a sprinkling of finely grated cheese.
If you'd like something more crunchy, place ¼ cup of pecans on a baking sheet and toast at 350°F for 7 to 10 minutes, until aromatic and slightly browned.
Chop coarsely before sprinkling on this beautiful dish.
PREP TIME: 15 minutes
COOK TIME: 10 minutes
STORAGE: Store in a covered container in the refrigerator for 5 days.
PER SERVING: Calories: 160; Total Fat: 10.1g (1.3g saturated, 6.6g mono-unsaturated); Carbohydrates: 17g; Protein: 3g; Fiber: 3g; Sodium: 200mg
