Posts Tagged food and wine pairing
Serve with Morovino dry Pinot Grigio or Barbera.
Super easy and super delicious. Also a great multi tasker. You can use fresh roasted pumpkin, but I actually like the texture better when you use canned!
2 T. Tahini (sesame seed paste-find it in the Asian Food Isle)
2 T. fresh lemon juice
1 t. ground cumin
1 t. olive oil
3/4 t. salt or to taste
1/8 teaspoon Cayenne pepper
1 15-ounce can pumpkin (NOT pie filling)
2 cloves of garlic, chopped
2 T. fresh parsley, chopped
Add these ingredients (except Parsley) to your food processor and whirl around until smooth. Then add parsley and pulse a couple of times to incorporate. I put this in a pretty fall bowl and sprinkle toasted pumpkin seeds on top of it. If you bought the roasted pumpkin seed oil for the Stilton and Pear Bruscetta, drizzle a bit on the top of this, too. Serve with Pita chips.
I usually double this recipe! It’s Second Chance Cuisine option is to use it to finish a risotto. Just make your risotto as you normally do (recipes on this site). Then, instead of finishing with parmesan cheese, just before serving the risotto, add the 1/4 c. of pumpkin hummus and stir until incorporated. Top the risotto with toasted pumpkin seeds. This dish has a Third Chance Cuisine Option, too. Use your favorite premade cheese ravioli and use the pumpkin hummus as a sauce. Just heat the hummus in a saucepan with a little milk or chicken broth to thin it. Add a little fresh or dried sage for extra credit. It’s kind of like an inside-out pumpkin ravioli. De. Lish. Us.
Many of you know that cooking wasn’t my mother’s passion. But my father came from a long line of wonderful cooks. In fact, it’s impossible for me to remember my father without thinking of food. Because he was a typical 50′s dad, he didn’t end up in the kitchen much when we were kids, but he was the ultimate hunter/gatherer. He loved his vegetable garden – he grew the largest zucchini in town (I was 21 before I realized zucchini were only supposed to be 4-5″ long, not the 24-36″ size he loved). He was an avid fisherman. He introduced to clamming in Pismo Beach at a very early age!
Dad always told my mother that he was going to take over all cooking duties when he retired – something my mother completely supported. And he started collecting recipes from many different sources. He always told me he was going to write a cookbook for my brother, my sisters and me. Dad was absolutely in love with bizarre ingredients. Today, he’d rival Andrew Zimmern and have his own show on the cooking or travel channels.
Unfortunately, Dad never made it to retirement. A few months after his passing, when we were putting away some of his belongings, I found his file of recipes. I laughed and cried my way through his folder of “Hot recipes from Sumatra” and his folder on “Tripe and other organ meats.” That year, I compiled the cookbook he was never able to complete and gave it to my family. “Rich’s Recipes” was a huge hit, although I don’t think my siblings actually prepared many of the recipes in there. Me? I take after my dad. I worked my way through most of “Tripe and other organ meats,” but I did put my foot down on the Sumatran recipes.
Here is one of my favorites from his cookbook: Eggplant Caponata. Miss you, Dad.
RICH’S CAPONATA Pair with Morovino Barbera or Dolcetto
2 medium eggplant, stems trimmed
2 medium zucchini, ends trimmed
2 large red, yellow or green bell peppers
1 large onion
2 large ripe plum tomatoes, seeded
½ c. red wine vinegar
2 t. sugar
1 bay leaf
½ c. green olives stuffed with sundried tomatoes (or other green or black olive-stuffed is better)
¼ c. olive oil
1 ½ t. salt
1 bulb garlic, cloves peeled, but whole
1 large bulb fennel (optional, but it really adds to the dish)
Fire up the oven to 400 degrees and let it preheat. Cut eggplant into 1” cubes. Place in a colander with 1 ½ t. salt. Let stand for 20 minutes to draw off the liquid, rinse lightly, drain and pat dry with paper towels. Cut zucchini into 1” cubes. Cut red pepper into 1” cubes (notice a trend here?). Cut the fennel into (say it with me) 1” dice. Cut the onion into large dice. Place all cut veggies into an 11 x 17” roasting pan. In a blender, food processor or big measuring cup with your stick blender, whirl the tomatoes, vinegar and sugar until smooth. Add the tomato mixture, the olives, the garlic and the bay leaf to the veggies. Drizzle on the olive oil and stir well to coat.
Put the roasting pan with the veggies et. al. Into the oven. Pop your favorite movie into the DVD player, cuz these guys are gonna roast for 90 minutes to 2 hours. Stir every half an hour or so – when you get up to get a glass of wine! The caponata is ready when the veggies are very soft and most of the liquid is evaporated. Add a bit of salt and pepper to taste.
You can make this dish ahead – cover and chill it for up to a week. How to use it?? As an appetizer with garlic toast (ummmmm). As a vegetable, either warm, chilled or room temperature. Or, in my classic family tradition, spread a big dollop between two pieces of rye bread, top with Asiago cheese and eat it as a sandwich!
Make and serve with a bold dry red like Morovino Red Sun.
2 4-ounce pieces of Chorizo (dry Spanish Chorizo works best)
1 bottle dry red wine (like Morovino Red Sun)
7 garlic cloves
4 bay leaves
¼ t. red pepper flakes
Combine all the ingredients in a deep skillet and bring to a boil. Reduce heat to medium low, cover and simmer for 15 minutes. Transfer Chorizo to a cutting board and slice diagonally to ½” thick. Place slices in a shallow serving bowl and cover with 1 cup of hot poaching liquid. NOTE, this holds really well on a buffet if you put it in a small crock pot to keep warm.
This is the easiest, most delicious recipe Mrs. Vino has for an appetizer!
Serve with a dry Morovino Pinot Grigio or other crisp wine.
1 bag butter flavored microwave popcorn
3T truffle oil (white or black)
½ t. truffle salt
Additional melted butter – if desired
Pop popcorn. While it is warm, drizzle with additional melted butter, truffle oil and truffle salt. Great with crisp white wines or sparkling wines.
Serve with Sangiovese or Barbera
2 14-ounce bags frozen pearl onions
4 T butter, diced into small cubes
½ cup chopped Basil leaves (or your favorite premade pesto)
½ cup parmesan cheese
½ cup diced sundried tomatoes
Salt & Pepper to taste
Place all ingredients except parmesan and salt and pepper in a microwave safe shallow bowl. Microwave on high until onions are hot, stirring once or twice (total of 10-12 minutes). Remove from microwave and sprinkle with parmesan cheese. Serve with cocktail picks. OR, warm up some pocket bread in the microwave, quarter it and let guests put 3 or so onions in a quarter of pocket bread.
Serve with Morovino Barbera.
This is a great 10 minute main course salad for those days when you DON’T have 30 minutes to prepare a meal, but you DO have leftover steak. This is one of Mrs. Vino’s favorite uses for left over flank steak.
1 large head of butter lettuce (or 1 bag of your favorite salad mix-Mrs. Vino is a practical woman!)
2 ripe tomatoes
2 green onions
2 ribs celery
1 can hearts of palm (if you like them)
8 baby portabella mushrooms, sliced (button mushrooms OK, too)
8 thin slices of left over grilled steak (Flank Steak, New York or whatever you have)
¼ c. (1 small can) sliced black or green olives
¼ c. crumbled bleu cheese
Your favorite Italian Salad Dressing (I like Newman’s Light Italian)
Next time you grill steak, put an extra one on the barbecue! Then refrigerate or freeze until you need a quick, hearty meal. Wash the lettuce and tear into small pieces (or, if you have been working all day, dump the bag of lettuce in a bowl). Chop the tomatoes, slice the onions, mushrooms, celery and hearts of palm and dump them into the bowl. Add the olives and the cheese. Warm the steak up in the microwave for about 45 seconds (thaw it in the fridge first). Slice the steak thinly. Toss the salad with the dressing and put the sliced steak on top. Top with a bit more cheese if you like. Serve with ranch rolls or interesting artisan bread
Pairs perfectly with Morovino Barbera (yes, I know that’s a red wine–rules are meant to be broken).
For those of you who have visited the tasting room – this is the salad that Mr. Vino talks about that demonstrated the power of the perfect food and wine pairing!
1 lb. Of the largest shrimp you can find (is that an oxymoron??). Mrs. Vino uses at least 15/20 count—and buys them pre-cleaned and flash frozen. As we’ve said before, Mrs. Vino appreciates a good shortcut. If using frozen shrimp, please thaw first (I know you already knew that).
¼ C. White wine vinegar (red wine vinegar is JUST as delicious)
3T. Soy Sauce
¼ C. (about one small handful) cilantro (wash it first, my dears)
3 cloves garlic, or 2 medium size spoonsfull of the crushed, jarred stuff
1 Jalapeno pepper, seeded, membranes removed, quartered (like really spicy food—feel free to use 2!)
1T sugar (no fake stuff)
1 red onion
5ish leaves of romaine lettuce, thinly sliced (yes, Mrs. Vino knows you aren’t supposed to cut lettuce—so sue her!)
¼ head of small red cabbage, thinly sliced
Your olive oil mister (Don’t have one? You should. Great cool tool.)
Preheat your broiler on high. Quick trick to clean the Jalapenos: cut them in half lengthwise. Use a spoon to scrape out the seeds and the membranes. Do NOT scratch your nose or touch anything sensitive after handling Jalapenos—Learn from Mrs. Vino’s mistakes. Roughly chop the Jalapeno and put the Jalapeno, vinegar, soy sauce, cilantro, garlic, and sugar in a food processor—it actually fits in my mini-chopper, if you don’t want to get the big processor dirty. Process until finely chopped/smooth.
Place shrimp on a broiler pan and mist with olive oil. Grill until they turn pink and are just cooked through—turning them once—this will take about 4-6 minutes. While shrimp are grilling, slice lettuce and cabbage and dice onion. In a medium bowl, combine veggies and toss with about ¾ of the salad dressing. In a small bowl, toss shrimp with the remaining dressing. Pile the salad on your plate, pile the shrimp atop the salad. Pile forkfulls of this into your mouth—Absolutely delicious and sooooooo good for you. Serve with a nice whole wheat roll. And, a nice glass of Morovino Barbera.
Serve with Morovino 2009 or 2011 Pinot Grigio.
Mrs. Vino loves soup. Does that mean I’m getting old? It’s just so comforting and warm and light and easy to prepare. This is one of our favorites. Enjoy!
1 package shitake mushrooms—these are usually about 3-4 ounces.
9 C. fat free chicken or vegetable broth
1 5” piece of fresh ginger—peeled (no substitutions, this makes the dish)
1 whole head (yes I said head) of garlic, peeled and smashed with the flat of your knife
3T yellow miso paste (or red or white–whatever miso you can find. You should be able to find this in the refrigerator/deli section of your grocery store. If Central Coast grocery stores carry it – EVERYONE carries it)
1 14-ounce package of extra firm tofu drained and cubed
1 T dark sesame oil
1 T olive or vegetable oil
¼ t crushed red pepper flake
12 ounces buckwheat Soba noodles or 1 package whole wheat thin spaghetti or vermicelli or angel hair pasta (optional—if you are serious dieting, this soup doesn’t need them)
1 ½ C (about ½ head) of shredded napa cabbage
½ C shredded carrot (I get the bags, I’m waaaayyyy to busy to shred carrots)
½ C finely sliced green onions
Remove the icky woody stems from the mushrooms. Set them aside. Slice the mushroom caps into ¼” strips. Then set them aside. In a large pot, combine the broth, shitake stems (ONLY the stems), ginger and garlic. Bring to a boil, then simmer for 15 minutes. Drain the soup through a strainer into another pot—sorry, it’s a bit of a pain. Add Miso to strained broth and give it a good whisk in. Keep miso broth warm over low heat.
Back to the Shitake caps: heat the olive oil in a large non-stick skillet over medium-high heat. Add sliced mushroom caps and red pepper flakes and sauté for 3-4 minutes or until browned. Add the mushroom mixture and the sesame oil to strained broth (they should simmer with the broth for at least 5 minutes. More is better. )
While the broth is simmering, chop the cabbage, open the bag of carrots, chop the green onions and dice the tofu. Boil some water and cook the noodles according to package directions.
Now, assemble: In cool little asian bowls (or big soup bowls, depending on how hungry you are), put a small handful of noodles (like 2/3 cup). I twirl noodles on a fork to make a little nest-looking pile. Pour 1 and ½ C of broth over the noodles (that’s about 3 ladles full). Top each bowl with a handful of cabbage, a couple of tablespoons of carrot, tofu and green onions—all to taste. Drizzle with a tiny bit of toasted sesame oil. HEAVEN. Makes great left overs. Just put the left over veggies and tofu into a little baggy. Take the soup to work in a Tupperware. Heat soup up. Add veggies and slurp away.
Serve matched with 2009 Pinot Grigio (or a crisp white like a no-oak Chardonnay)
This is one of Mrs. Vino’s go-to dishes. It’s basically a pantry/freezer meal–I always have most of these ingredients in the pantry freezer. It’s very easy to make. It’s filling and it’s healthy. What more can you ask.
6 slices of turkey bacon, cut into small pieces (I always keep turkey bacon in the freezer in 3-6 strip packages. Just defrost in the microwave)
1 medium onion, chopped
2 cloves garlic, finely chopped
½ t. paprika. Mrs. Vino likes smoked paprika—if you can find a pipe small enough (just kidding!!)
¼ t. crushed red pepper flakes (or more to taste—but not too much more)
2 10-ounce bags frozen corn
4 C. low fat, low sodium chicken broth
Kosher salt and black pepper
4 green onions, trimmed and sliced
¼ bunch flat leaf parsley leaves, chopped
Olive oil cooking spray, or your olive oil mister
Mist the bottom of a heavy skillet or pot with your olive oil mister (that’s Mr. Mister to you). Add the chopped bacon and cook over medium heat until browned—in Mrs. Vino’s kitchen, it’s about 7-8 minutes. Transfer the cooked bacon to a small bowl and set aside. Mist the bottom of your skillet or pot again. Add the chopped onion and cook, stirring occasionally, until soft—5-7 minutes. The goal is to soften the onion, not brown it, so use medium heat. Add the garlic, paprika and red pepper flakes and sauté for another 2 minutes. Stir in the corn (nope, you don’t even need to defrost it—how easy is that??) and broth and bring to a boil. Reduce heat and simmer, just barely bubbling for 15 minutes. Add half the soup to a blender and puree until smooth. Pour the blended soup back into the pot. Add the cooked bacon and chopped parsley and stir. The blending is what gives the great, thick, creamy, yummy chowder consistency. If you don’t want to get out your blender, you can use your immersion (stick) blender to smooth it out a bit.
Put into serving bowls and top with a sprinkle of sliced green onions. Serve with toasty warm artisan bread! It’s a soup. It’s a vegetable. It’s a great meal!!!
NOTE: Vegetarians, leave out the bacon and use Veggie broth (recipe on this site) instead of chicken and it is still absolutely delicious.
Pair with Morovino 2009 Pinot Grigio (or other slightly fruity white wine)
1 lb. Golden beets with tops on (you may need an extra bunch of beet greens, depending on how leafy your beets are)
3 mangos, cubed (OR, use the yummy packages of presliced mangos from Costco and just cube them). Mangos are stinkers to peel and cut up.
½ C. rice wine vinegar (unseasoned)
6 T. Truffle Oil (Is great in this dish, but if you don’t have it the salad is still awesome)
3 green onions
¼ t. red pepper flakes
4T goat cheese
Remove the tops and the long spindly root from the beets. Place beets in boiling water. You will want to let them cook for about 40 minutes if they are big or about 10 minutes if they are baby beets—they are done when you can insert a fork almost half way into the beet. While the beets are cooking, wash the beet tops thoroughly. Mrs. Vino means REALLY thoroughly. Beet green are usually really muddy and gritty. Cut or break the stems of the leaves off and discard—leaving only the leafy tops that are filled with yummy antioxidants.
In a small bowl, whisk to combine the vinegar, truffle oil and pepper flake. Slice the green onions. Cube the mangos. Remove the beets from the water with a slotted spoon or tongs. Place the leafy beet tops in the boiling water for about 2 minutes. Then pull them out too, rinse and let them drain. Give them a rough chop to break them into manageable bites. Toss the greens with about ¼ of the dressing. Put on salad plates.
Peel the beets by rubbing the skins off with paper towels. Golden beets don’t stain as badly as red ones. Then cut in cubes about the same size as the mango pieces. Toss the remainder of the dressing with the beets, mangos, and green onions. Spoon beets on top of greens, then top with 1T of crumbled goat cheese. This recipe actually made Mr. Vino LOVE beets. Serves 4 as a salad. Add cooked chicken or shrimp and it serves 2 as a main course.