The 82nd Annual Oscar Awards aired on Sunday.  I usually don’t watch the TV ceremony, I just order the list of nominated movies that interest me from Netflix. I also love looking at the dresses in USA Today the next day.  This year though, I was folding laundry at 5:00 pm and turned on the TV.  When Steve Martin & Alec Baldwin, the hosts, started to rift, I was hooked.

I watched from the kitchen as I made an old favorite recipe and a pear salad*.

As everything was finishing up, I went in search of a rich, balanced Merlot.  Because I was distracted by the Oscars, I forgot to pull out a wine and decant it before starting to cook.  When I chose a wine that was sent to me to sample, I was worried that I might not be giving it a fair try since it was straight out of the wine refrigerator.

I quickly opened it and let it breathe a moment then poured a little in my glass, swirled and sipped.  Wow!  I loved it.  I could taste the Merlot and the blends of Cabernet Sauvignon & Cabernet Franc.  For me, a good Merlot is a real stand out.  I easily tolerate a so-so Merlot but when I taste a really enjoyable Merlot, it’s memorable.

It’s limited (1,100 cases) but if you can visit the winery or get a bottle online, I recommend it.  Merriam Vineyards 2005 Windacre Russian River Merlot (14.2% alcohol).  I found it to be rich, fruit forward yet nice and earthy, like wine should be (I don’t want fruit juice!) I also tasted blueberry on the long finish.  I appreciated that the back label describes where the grapes are grown, the soil and the exact percentages in the blend.

My pairing was okay; although I was pleased that the wine worked with the pear salad as well as the chicken/bacon dish. I will probably serve it with lamb next time.

It wasn’t my intention to drink the wine while watching the Oscars but it was a wonderful memory!

Pear Arugula Salad

• 1 1/2 cup Arugula
• 2 tbls Briana’s Champagne Caper Dressing
• 1/2 Danjou Pear (sliced)
• Trader Joe’s Poppy Seed Dressing

Tear the Arugula and place in bowl.  Drizzle Champagne Caper Dressing on the lettuce and toss.  Place lettuce on individual plates.  Place pears slices in a fan shape on the lettuce.  Drizzle with Poppy Seed Dressing.

*Both dressings are slightly sweet but mostly earthy with a very slight tanginess.  I find that they pair nicely with wine because there’s a balance between sugar and acid.

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)

Dressing

• 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.

Honey-Glazed Salmon

• 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.

Serves 2.

Pairing

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.

I first heard about the last Saturday in February being Open That Bottle Night in 2009. Of course, I believe any night is the perfect time to open a special bottle–you have the right guests, great food, or a reason to celebrate–open a great bottle of wine–I’ve never had regrets.

This year I opened a 2007 Ravenswood Russian River, Belloni Vineyard Zinfandel that I picked up when I hosted a corporate group for a Ravenswood Blending Seminar.

I paired this vineyard-designate wine with an easy, yet luscious meal.

Brie & Strawberry Salad

• 1 1/2 cups pre-mixed greens salad (I like the herb mix & spinach is fine too)
• 1/3 cup sliced ripe strawberries
• 2 chopped scallions
• 1/4 cup chopped Brie
• 1/8 cup halved walnuts
• 3 – 4 tbsp Ken’s Raspberry Walnut Vinegar Dressing (or similar)

Combine greens, scallions & strawberries in bowl.  Mix well with dressing.  Add Brie & walnuts & toss lightly.  Serve on individual salad plates.

Lamb Shanks & Dark Cherry Sauce

• 4 large lamb shanks
• 1/2 cup Dark Pitted Cherries in juice (Whole Foods deli or jarred)
• 1 clove chopped garlic
• 1/4 cup chopped sweet onion
• 1/4 cup red wine (Merlot or Zin)
• 1/4 cup balsamic vinegar
• salt & pepper to taste
• 1 tbsp butter

Grill the chops for about 4 minutes per side, wrap in foil and let sit.

In a sauce pan, combine all ingredients except butter.  Simmer for 5 minutes to reduce.  Stir in butter.  Put chops in a hot skillet, pour sauce over them & stir it around for 3 minutes.  This creates a glaze/sauce.  Serve immediately.

Baby Asparagus

I found some lovely, thin asparagus so I just steamed a handful, sprinkled a bit of balsamic vinegar over them, and violá!

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