Posts Tagged ‘Wine

22
Nov
08

Week-long Recipe Hiatus

Well, we’re off to visit family and friends for the next week, so I won’t be posting any new recipes for a little while.  However, I will be putting up some posts about getting ready for Thanksgiving, setting the table, making the right amount of food for holiday parties, strange vegetables, anti-snob wine appreciation methods and a few other topics.  So, happy Thanksgiving week, everyone!

18
Nov
08

Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables

turkeyravioli
Turkey and Cranberry Ravioli

Turkey and cranberries sounded so good I just couldn’t wait until Thanksgiving.  This Italian twist on the classic comes from Giada de Laurentiis via the Food Network.

ravioliraw1

It was good, a very stick-to-your-ribs meal, but I wish I’d used more cranberries.  The cranberry flavor wasn’t that noticeable.  The gravy makes this a very creamy dish.  The parsley stood out as a fresh note and I would say using fresh parsley is important or you could risk an overly creamy, somewhat bland dish.  I grated a little Romano cheese on top when this was ready to serve.  Also, I was worried about making sure the turkey cooked, so I boiled the ravioli for 5 minutes instead of the 3 in the recipe.

ravioligravy

Roasted Root Vegetables

This is an Emeril recipe also from the Food Network, originally meant to go with roasted chicken.  It’s an easy fall side dish and I make it frequently.  I left out the beets this time and added red onions.

roastedvegetables

We opened a bottle of La Crema Chardonnay with this meal.  It seemed to be a good match for the turkey and the creaminess of the sauce.

lacrema1

16
Nov
08

Tapas: Garlicky Shrimp with Olive Oil (Gambas al Ajillo)

gambascooking1

Garlicky Shrimp with Olive Oil (Gambas al Ajillo)

This recipe comes from La Casa del Abuelo, a nearly century-old taberna in Madrid, via Food and Wine.  Gambas al Ajillo is a classic tapas dish, and very quick and easy.  This took me all of 15 minutes to make, including food prep.  I reduced the quantities used in the recipe by about 2/3, but otherwise followed the directions exactly.  I served this with Herb and Antipasti Salad with Lemon-Garlic Vinaigrette and lots of crusty bread to soak up the garlic oil.

Most wine pairings I checked out for Gambas al Ajillo suggested white or sparkling wine, but oh the horror, I felt like drinking red.  At least it was from the right country.  I opened a Jumilla, 1999 Mature Reserva Monastrell-Tempranillo 1999, from Bodegas San Dionisio in the Castilla-La Mancha region of Spain (yes, the home of Don Quijote).  And this probably was a quixotic choice to go with shrimp.  The best way to describe this wine was very ripe and plummy.  It really might be a better match for meats, but I enjoyed it anyway.  Just don’t call me Sancho Panza.

jumilla

02
Nov
08

Fromage Fort

Fromage Fort

This is a Jacques Pepin recipe from Food and Wine.  Great way to use up the little bits of cheese you have left over.  I used cave-aged cheddar and Amablu Gorgonzola, both from Minnesota’s Faribault Cheese Caves, asiago, Parmesan, and Parrano cheeses.  The extra sharp cheddar and Amablu made for a pretty strong mixture, but after all, that’s what “fromage fort” means – “strong cheese.”

This can be served cold or spread on bread and broiled.  Pics of each option are included – cold with crackers and a little extra freshly ground pepper, and hot, broiled on top of crusty Italian peasant bread.  This is a great appetizer, especially with a nice glass of wine.

23
Sep
08

Steak Frites with Shallot Pan Reduction and Sautéed Spinach

Steak Frites with Shallot Pan Reduction

This recipe came from Cooking Light.  I normally would have grilled the steak, but a huge rainstorm came through and I didn’t want to go out to the grill.  Perfect opportunity to try out this recipe.

I cooked the steak according to the recipe and it came out fine.  I substituted Cabernet Sauvignon for the brandy because that’s what I had on hand.  The steak would have been just as good if not better without the shallot pan reduction.  It really didn’t add much.

For the frites, I misted them with olive oil instead of cooking spray.  They came out pretty well, but stuck to the bottom of the pan somewhat.  They needed considerably more salt than the recipe called for. These are a great healthier version of fries since they’re oven-baked.

Sautéed Spinach

This recipe is from the Food Network. Since it also contains shallots, it’s a nice complement to the Steak Frites and is also a good way to be efficient with your ingredient list.

Wine

As mentioned in the notes accompanying the Cooking Light recipe, Cabernet Sauvignon is a great match for Steak Frites.  We went with Chateau St. Michelle Cabernet Sauvignon 2004.

08
Sep
08

Chicken Piccata with Capers, Fresh Fettuccine and Green Beans with Lemon

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