Posted in Recipes/Cooking, Wine & Food on Dec 15th, 2010
Easy, quick and healthy.
- Linguine pasta for 2 people
- 1 can Snow’s Minced Clams
- 2 tbs quality olive oil
- 3 tbs white onion (chopped)
- 1/2 cup sliced brown mushrooms
- 3 cloves garlic
- 1 cup Sauvignon Blanc
- 1 tbs fresh squeezed lemon juice
- 2 tsp tarragon
- 1/4 cup fresh parsley (chopped)
- shake of red pepper flakes
- salt and pepper
Prepare the linguine in boiling, well-salted water until al dente.
Open the clams and discard the liquid. Heat oil on medium high in a non-stick pan. Saute onion and mushrooms. When mushrooms are sweating (well-cooked), reduce heat to medium. Add garlic, 1/2 of the wine, lemon juice and tarragon. When wine is almost gone, the mushrooms and onions will be infused with flavor. Add clams, rest of wine, and parsley. Stir in red pepper flakes and salt and pepper to taste. Add drained pasta to the pan, mix well and serve hot.
You can use fresh clams but the idea for this recipe is quick and easy–thus using canned. I also purposefully omit clam juice unlike most recipes because I think it’s better just to use wine. The clams are not the star in this version, all the flavors melted together makes this dish special. Btw, Snow’s didn’t sponsor this post, it just happens to be my favorite brand.
It doesn’t have to be a Sauvignon Blanc: any unoaked or lightly French-oaked white wine with a hint of lemon will work. If the wine has a lot of lemon or citrus, it overwhelms the dish. The earthiness is more important (parsley, mushrooms, red pepper flakes). A well-balanced light-bodied earthy red is another option.
Serve with petite whole grain rolls and a Caesar salad.
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Posted in Recipes/Cooking on Dec 15th, 2010
Every night when it’s time to prepare dinner, I take a quick inventory of what’s in my refrigerator and cupboards, then I power up my kitchen laptop. Sometimes I find the perfect recipe but more often than not, I use other people’s recipes to find inspiration on herbs and other flavors, then I make my own version.
Here’s a tasty salad that was scrumptious as a main meal.
Brussels Sprouts Bacon Salad (serves 2)
- 1/4 cup halved walnuts, toasted
- 10 Brussels sprouts
- 3 slices bacon
- 1/4 cup white wine vinegar
- 1 tbsp maple syrup
- 1 1/2 tsp Dijon mustard
- salt & freshly ground black pepper
- 1 cup sliced iceberg lettuce
Heat toaster oven to 350, place walnuts on foil and toast while preparing salad.
Wash sprouts. Slice off the ends, then slice in half. Place in microwave bowl with water, cover with plastic wrap and stem in microwave for 3 minutes.
Slice bacon into 1 inch chunks and sauté in non-stick pan until slightly crispy. Place bacon on paper towel and set aside. Remove bacon grease from pan and return pan to stove. Add vinegar, syrup and mustard to pan. Add sprouts and sauté for a few minutes. Salt & pepper to taste. Mix in lettuce, bacon and walnuts. Serve warm.
A medium-bodied earthy red (Dijon, bacon, maple and walnuts).
Where do I find inspiration? Epicurious, BHG, Food Network, Elana’s Pantry, The Heritage Cook, Kim’s Easy French Food.
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Posted in Recipes/Cooking, Wine & Food on Mar 6th, 2010
This is a very simple gourmet dinner that takes about 30 minutes. It’s best to open the wine & set the table before starting to prepare this meal. Make the salad first & set aside.
Gourmet Greens, Chickpeas & Shaved Parmesan Salad
- 1 cup cooked farfelle (small bowtie) pasta
- 2 cups gourmet mixed greens that include radicchio, Belgian Endive & Arugula*
- 1/3 cup chickpeas (garbanzo beans)
- 3 tbsp balsamic vinegar
- 3 tbsp chicken broth
- 2 tbsp olive oil
- 1 ounce shaved fresh Parmesan cheese
- 1 tbs parsley
Cooked the pasta in salted water. Set aside and let cool while you make the dressing. Put the dressing ingredient in a tight jar and shake vigorously to mix. Place the greens in a big salad bowl, add the drained pasta & chickpeas. Right before serving, toss with dressing, then add Parmesan & parsley.
*It’s fun to buy the three lettuces separately but I think it’s more economical to purchase a bag of mixed greens. If you buy the greens separately, trim the arugula and tear pieces to make 2/3 cup; thinly slice the endive & radicchio (2/3 cup ea). I also use condensed chicken broth in a jar so I don’t have open boxes or cans that go bad. Put a tsp of condensed broth & a cup of water in a tightly shut jar & keep it in the fridge for a week.
- 2 garlic cloves, minced
- 1 tbsp white wine
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 (5 oz each) salmon fillets
- 1/2 tbsp fresh oregano, chopped (or dried)
- Olive oil & butter for frying the Salmon
- Salt & pepper to taste
Cook garlic in small sauce pan for 3 minutes then add wine, honey, vinegar & mustard. Simmer, uncovered for about 3 minutes & remove from heat & cover to keep warm.
Heat the olive oil & butter (for flavor if you desire) to a hot skillet. Add the salmon. Add salt & pepper to taste (both sides). Cook on one side for 3 minute. Turn over. Return the sauce to the stove and bring to a simmer. Cook the salmon for 4 minutes. Put the salmon on individual plates and top with hot glaze.
Finish dressing the salad and serve immediately.
Serve with Cline Sonoma County Zinfandel, 2007 ($26). This wine is awesome with the balsamic vinegar, honey & mustard. It has a flavor that reminds me of BBQ sauce.
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Valentine’s Dinner Menu 2010
The trick to dining in courses is to keep it simple and time everything. Set the table and decant the wine before you start cooking. Read the complete menu and recipes and have the timing set in your mind.
Hint: Keep the BBQ at a medium temperature. Put the Filet Mignon on about 10 minutes before dinner. Turn it over right before you sit down and let it cook slowly while you eat your first course.
Another Hint: Serve a wine with a sexy name.
- Poached Lobster Tails
- Lemon Butter
- Cristalino Cava
Lobster should never be boiled, it should be poached. Boiling causes it to cook too quickly on the outside and toughens the meat. Put the lobster in cold water in a large pot and add high quality salt–salt it like the Mediterranean. Once the water gets hot enough to create tiny bubbles, retain the temperature and poach for 20 minutes per pound. Microwave the butter in individual bowls, add fresh lemon juice before serving. Serve the lobster tails on individual plates with lemon wedges. Serve with your favorite chilled bubbly.
- Petite Filet Mignon
- Porcino Mushroom Risotto
- O’Brien Estate 2006 Seduction
Prime USDA Filet Mignon is wonderful with just salt & pepper. Sauces are a good idea with Choice cuts (hint–Costco doesn’t carry Prime Filet Mignon.) It’s worth paying a few more bucks per pound every once in awhile. Risotto is fun to make and should be part of every good cook’s repertoire, but frankly, if you can get a good risotto from a local gourmet grocery store (Paradise Foods for me), it makes the 2nd course so much easier.
This was a fun pairing. The bananas and ice cream are wonderful with my new favorite dessert wine. Bobby bought the mini cupcakes as a gift to me & I bought the cookies as a gift to him.
The best occasions are fun because we don’t take ourselves too seriously. We enjoy our favorite foods and wines and we share in the preparation of the meal. Bon Appetit!
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When I lived in San Francisco years ago, French restaurants were popular with the guys I dated. I found the food to be strange and fattening. One place only had souffles on the menu, one was ubër-elegant with an overload of waiters fluttering about, and another was way too romantic for a first date. Frankly, I preferred Italian food at the time…I lived in North Beach & loved all the neighborhood restaurants. (I still know more about Italian wine than French.)
When I moved to Marin and starting cooking (for the first time in my life), I put a laptop in my kitchen to find recipes and inspiration. One of my favorite sites is Kim’s Easy French Food all the elegance…none of the fuss. I learn little tidbits about the French way of eating & discover new recipes. Her monthly emails remind me to check it out, which I appreciate!
PS: The picture is Kim’s logo. And..she just told me that she lived in North Beach at one time too! Such a small world…
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Finally I brought my camera in to the kitchen. What fun! I hope you enjoy these pictures. Setting up a video camera soon!
- Preheat oven to 400° for bread.
- Heat toaster oven to 400° for roasting potatoes.
- Prepare the potatoes & onions and start roasting them (20 minutes total).
- Start the chicken.
- Open the wine to breathe.
- Put the frozen bread in the oven.
- Place the plates on top of the toaster oven (my plate warmer!)
- Finish the chicken.
- Ask Hubby to set the table including lighting a candle and pouring the wine.
- Everything will be done about the same time!
Chicken in Wine for 2
- 3 strips chopped bacon
- 1 boneless chicken breast cut into 2 pieces
- 3/4 cups Merlot or similar red wine
- 1/2 cup chicken broth
- 1/4 cup chopped white onion
- 1/4 cup sliced mushrooms
- 1 tbls thyme
- salt and pepper to taste
- 2 tbls butter
Fry the chopped bacon until it begins to crisp. Remove bacon. Pour out excess fat and add chicken to remaining hot drippings. Brown chicken 3-4 minutes and remove. Add onions and mushrooms and stir until slightly brown. Add wine, broth, thyme and bacon bits. Simmer until slightly reduced. (Sauce will not be thick.) Put chicken back in, cover and cook 4-5 minutes. Put chicken on warm plates. Finish the sauce by stirring in butter and adding salt and pepper to taste. Pour the sauce over the chicken.
Roasted Potatoes & Onions
Cut 5 small potatoes (white or new) in halves or quarters. Chop a thick slice of white onion into good size chunks. Place everything in a bowl and mix with olive oil. Add thyme & salt & pepper to taste.
Roast at 400° for 10 minutes, turn and roast for another 10 minutes.
Freshly Baked Bread
Buy small sourdough bread from the frozen isle at the grocery store. Place directly on oven rack for 10 minutes. When it’s done, let sit for 5 minutes. Gently slice (don’t squish it and don’t slice all the way through it). I use a small paté knife (pictured) to place butter into the slices. I always serve bread in a basket wrapped in a cloth napkin to keep it warm.
Add parsley to the chicken and potatoes for a touch of elegance before serving.
Lots of rustic wine will go with this dish. I served it with Kunde Merlot, 2005 Sonoma Valley
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Posted in Recipes/Cooking, Wine & Food on Dec 11th, 2009
New Year’s resolution: I’ll take pictures of my cooking! Until then, I paired this meal with a fine wine from Kunde, one of the Pick’s in my book. Here’s a picture of the VIP Pass that you get when you purchase the book. Cheers!
Absolutely love this recipe. I served it at a dinner party and it was a huge hit. You can also cut it into little squares and serve as fancy appetizers.
Lamb & Goat Cheese Phyllo
- 1 lb lamb sirloin (you can use ground lamb, but sirloin is a bit more gourmet)
- 1/2 cup chopped white onion
- 1 clove garlic
- 2 5 oz packages of goat cheese
- 2 tbls milk or 1/2 & 1/2
- 2 tsp shredded lemon peel
- 2 tsp each salt & ground nutmeg
- 10 oz of fresh chopped spinach
- more salt & pepper to taste
- 10 sheets thawed phyllo
- 1 stick butter melted
- Preheat oven to 400. Chop the onion & garlic, medium. I like the onion to be noticeable, not too finely chopped. Chop the sirloin into small pieces like you were giving it to a toddler. In a non-stick pan, saute the first three ingredients on medium heat until the lamb is medium rare.
- Remove from heat and pour into a mixing bowl. Mix in the cheese. Add enough milk to make it a bit creamier. Add lemon peel. Set aside.
- Melt the cube of butter in the microwave and arrange the phyllo on a clean work surface. Take one sheet of phyllo and using a basting brush, generously cover it with melted butter. Be sure and go all the way to the edges. Continue adding layers one on top of the other, basting each one. Stop at 5 layers.
- Put the lamb mixture back on the stove in the frying pan, turn on low-medium heat. Stir in the salt and nutmeg. Place the fresh spinach on top and add a little more salt & pepper to bring out the flavor. Cover for a few minutes until the spinach wilts. Return to the mixing bowl and stir.
- Put the filling on top of the phyllo evenly. Layer the last 5 sheets of phyllo over the filling, basting with butter in between each sheet. Finally, cut into 4 equal pieces. close the edges by pinching them together and using butter if necessary. Move the strudels to a non-stick cookie sheet and bake for 15-20 minutes , depending on your oven. They should be golden brown on top and not burned on the bottom. Let sit for 5 minutes before serving.
*Note: the lemon peel creates a nice little surprise. I don’t recommend skipping it. You can also add wild mushrooms to this dish.
Wild Rice with Dates & Dried Apricots
- Trader Joe’s wild Rice Medley
- Chicken broth
- Fresh dates (Dromendory’s in the bag are great.)
- Dried Apricots
Fix 2 cups of rice according to instructions using chicken broth rather then water. Chop the dates and apricots and stir in after the rice is down.
Serve a Mediterranean Salad on the side.
I served a 2006 Kunde Barbera, Block 3BB04, Sonoma Valley and it was wonderful. It’s a hearty, earthy yet fruity variety. Kunde’s is beautifully rich, not too light. You might try any Italian wine that has some depth to it. I also tried it with a Hawley Viogner just for fun.
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I love dates but I prefer them in meals as opposed to desserts.
Here’s some ideas & tips:
- Buy the pitted ones in a bag. They’re still moist, not dried.
- Three little dates make a quick snack & for me, a great breakfast!
- Make a small slit, push in a sliver of dried Parmesan and a walnut piece. Serve alongside a pork dish or as an appetizer.
- Add to wild rice (chop in half & add dried apricots)
- Make a cheese plate for lunch. Contrast the sweetness with Gorgonzola or a similar cheese. Add crisp apple slices.
- Your choice of wine depends on the other flavors you are serving with the dates. If you are using them in a wild rice dish, try a Merlot or something similarly earthy with kicky fruit. If you are involving blue cheese, try a Dry Riesling or Viogner.
- Keep your dates in the refrigerator after opening. They’ll be fresh for a bout 2 weeks.
*Picture: It’s not a date tree, wish it was!
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Posted in Recipes/Cooking, Wine & Food on Oct 13th, 2009
Wonderful & easy recipe to go with any white wine with “pineapple” flavor such as Pinot Grigio, Chardonnay & occasionally Sauvignon Blanc. Look on the label for descriptors or get this fab book.
Squeeze a fresh lemon and salt & pepper on a salmon fillet on both sides. (I only put lemon on fish when I’m serving it with a citrusy white. I never use it when I pair Salmon with Pinot Noir.) Place fillet directly on hot grill and BBQ until pale pink in the middle.
- 1/2 small red onion (chopped)
- 3 tbls honey balsamic vinegar
- 1/2 cup crushed pineapple
- 1 tsp Cilantro
- 1 tsp fresh oregano
- 1/2 lime
Using a small saucepan, saute red onion with honey balsamic vinegar. When the onions are translucent, stir in the pineapple. Add cilantro and oregano and fresh lime juice.
Notes: You can add honey to regular balsamic. Trader Joe’s has frozen cilantro pods that are easy to use off-season. Oregano grows almost year-round in my neighborhood.
Serve with large artichokes and melted butter with garlic. Add a toasty baguette topped with salted butter and Basil/Toasted Garlic Chavrie Goat Cheese.
Lynmar Russian River Chardonnay 2004
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Posted in Recipes/Cooking, Wine & Food on Sep 2nd, 2009
I wouldn’t have thought to use spreadable cheese in an entree if I wasn’t asked to pair cheese for the Alouette & Chavrie brands. The first thing I learned is that Alouette, (spreadable cheeses in the deli case) is All Natural, very cool!
This took only a few minutes to pull together. I love the fresh crispness of the iceberg with scallops. Hubby and I thought this was a dynamite salad.
Scallop Salad with Sundried Tomato Basil Cheese
- Fresh iceberg lettuce leaves for two
- thinly sliced purple onion
- 2 tbsp grated carrots
- 1 small tomato
- 6-7 small scallops
- olive oil
- 2 tsp fresh lemon juice
- Dressing: 3 tbsp good olive oil, 1 small lemon (squeezed), salt & pepper & parsley
- 1/4 cup Sundried Tomato Basil Alouette spreadable cheese
- 5 basil leaves*
Arrange the crisp lettuce leaves on two plates. Top with sliced purple onion and grated carrots. Make the dressing and pour it (lightly) over the lettuce.
Heat regular olive oil on medium in a small frying pan. Add scallops. Squeeze a bit of lemon and salt and pepper to taste. Cook for 2-4 minutes depending on size. Don’t over cook!
Remove scallops and place on top of the lettuce. Top each scallop with a generous dollop of spreadable cheese. Arrange the chopped tomato in between the scallops.
Chop the fresh basil and sprinkle on each salad.
*I used purple “Chef’s Basil” for color and in the picture I arranged them around the plate (before I thought to chop some for the topping).
Serve with Lobster Bisque (my favorite) and bread.
I thought a Lynmar Rosé (2008 Russian Rover Valley $20) would be nice with the salad and a La Crema Pinot Noir (2007 Sonoma Coast $24) would be better with the soup. Ends up the Rosé was too tart for this pairing but the Pinot Noir was fantastic!
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