Perfect Pairings

Paleo Pairing: Seared Scallops & Sancerre

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Day 3 on Paleo and I already feel my energy levels exploding.  I am keeping it simple this Friday with a nice plate of seared sea scallops with a side of roasted asparagus.  My perfect Paleo Pairing for this is a Sancerre from the Loire Valley of France.  Sancerre is a region within the Loire and the wines are made from the Sauvignon Blanc grape.  These wines are dry, bright and acidic with lots of minerality and notes of citrus and fresh cut grass. I recently had the Domaine Vincent Delaporte Sancerre and it was a terrific pairing with asparagus soup. Christian Salmon is also another solid producer of Sancerre that’s available at many wine shops.

Seared Scallops & Roasted Asparagus

INGREDIENTS

Scallops
Asparagus
3 tbsp Olive Oil
Sea salt & pepper
Herbs de Provence
Garlic Powder

DIRECTIONS

For the roasted asparagus, preheat the oven to 375 degrees. Cut about a quarter an inch off the ends of the asparagus. Toss asparagus in one tbsp. of olive oil, sea salt, pepper, garlic powder and Herbs de Provence. Roast for 12-15 minutes for thick asparagus.

Pat dry scallops, the drier they are the better the sear.  Sprinkle with salt, pepper, garlic powder & Herbs de Provcnce. Pre-heat a cast iron skillet over medium-high heat, then add olive oil and sear the scallops for about 2 – 2  1/2  minutes per side until a nice golden crust forms. The scallops should be translucent in the center. Serve immediately. Delicious and simple!

Paleo Pairing: Eggplant Ratatouille & Chianti Classico

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Day 2 of my Paleo plan started off with a baked omelette with the ingredients leftover from last night’s dinner. (Flap steak, roasted veggies & caramelized onions). Delicious!

As I mentioned yesterday, I am putting myself to the Paleo challenge for the month of January and I will be sharing a daily recipe and perfect Paleo Pairing. I received some interesting comments yesterday about alcohol consumption while on Paleo and wine is indeed allowed in moderation on the plan.

Some believe you should only drink red wine on Paleo because it contains more antioxidants and resveratrol.  However, many dry white wines are actually lower in sugars and alcohol than red wine.   Many other forms of alcohol and beer are a no-go on Paleo because they are made from grains, but as we all know wine is made from grapes. Our stone age ancestors may have not been exposed to wine as we know it, but they probably  had fermented grapes at some point.

Some purists may disagree especially when weight loss is the number one objective.   I am by no means a nutritionist, but I have done my research on Paleo and my main objective is get a little healthier in 2014 and provide you with some great recipes and ideas for wine pairings on the nights you do want to have a glass.

Today’s perfect Paleo Pairing and recipe features eggplant ratatoiulle & baked chicken paired with a Chianti Classico. Marchese Antinori, Banfi & Tenuta are nice Chianti options. A Barbera would also be a great choice. Bon Appetit!

Crystal

Day 2 Recipe: Eggplant Ratatouille & Baked Chicken 

Ingredients

¼ cup olive oil
½ cup dry red wine (Chianti)
1 medium yellow onion diced or julienned
4 cloves minced garlic
1 large eggplant diced or julienned
1 green bell pepper diced or julienned
1 red bell pepper diced or julienned
1 medium zucchini diced or julliened
1 28 oz can of San Marzano crushed tomatoes
1 tbsp Italian Seasoning
2 tsp Sea Salt
1 tsp pepper
1 tsp crushed red pepper
¼ cup chopped basil (more for garnish)

Directions

Caramelize onions in the olive oil in a large saute pan for about 10-12 minutes, stirring occasionally until lightly golden. Add the eggplant to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5-7 minutes. Add peppers and zucchini and cook for 5 minutes. Add salt, pepper, Italian Seasoning, minced garlic and crushed red pepper and cook for 1 minute to release aromatics.  Add wine and tomatoes and cook for about 10-15 minutes until flavors are well integrated. Stir in ¼ cup chopped basil before serving. Garnish with basil leaves.  Serve with grilled or baked chicken or even roasted shrimp for a protein boost! Bon Appetit!

Flap Steak & Rioja

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Sirloin Flap Steak is perhaps one of the most economical cuts of meat out there. It’s not only easy to cook, but it tastes great especially if you take the time to marinate it for at least a couple of hours. It’s similar to skirt steak, very flavorful, fatty and a little on the chewy side. Drizzle a little chimichurri sauce and dinner is served. Chimichurri sauce is a classic topping in Argentina for an assortment of grilled meats. While a Malbec would be delicious with this cut of meat, a robust Rioja is also a fantastic pairing. Rioja is a region in Spain that produces mostly red wines from the Tempranillo grape. This region is known for world class reds at a great value.

Recommended Producers:

Recipe: Marinated Flap Steak

Ingredients

Marinate 1 1/2 lb flap steak for 4-8 hours in the following marinade:

1/4 cup olive oil
Juice from one lime
4 garlic cloves minced
1/4 cup chopped parsley
1 tablespoon sea salt
1 tablespoon pepper

Directions

Preheat oven 425 degrees. Roast steak for 10-12 minutes for medium rare. Turning once. Let rest for at least 10 minutes and slice against the grain.

 

 

Bubbles Beyond the Holidays

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Break out the holiday bubbles! This is the time of year everyone dusts off their flutes and pops open a cork or two to celebrate the season.While sparkling wine should certainly be a staple at any holiday party, I would encourage you to keep the corks popping all year long and discover some amazing pairings that will leave you wondering why you didn’t always have a bottle of bubbly on hand.

I was inspired to write this post after reading an article in today’s Wall Street Journal where Champagne Expert Seth Box discusses some of his favorite Bubbly Pairings that Make Food Flavors Pop.

VeuveRose“Champagne loves two things in food: salt and fat,” he says. “These are true foundations for a lot of the food that we really enjoy … and a sparkling wine tends not to overwhelm that because of its delicate suppleness and bubbles.” One of his favorite pairings: fried chicken and sparkling wine. “You have the richness and texture of the fried chicken then the crispness and acidity of the Champagne—it’s magic.”

I couldn’t agree more! I love to add a little bit of class to bar food. Everything from wings to chips to charcuterie has a perfect sparkling pairing. I love the way a great glass of bubbles acts like a squeeqee and cleanses the palate in between bites. It’s an amazing experience.

One of my favorite things about sparkling wine is how versatile it is with a wide range of foods which makes it the ultimate wine to have on hand for your next gathering.

Here you will find a few tips and a shopping guide to help take the mystery out of selecting that perfect bottle for your celebration.

Let’s begin with the dryness scale for sparkling wine. I often here people say I don’t care for sparkling because it’s too sweet or it’s too dry.  This will help you make a more educated decision and pick something that’s best suited for your palate.
Extra Brut/Grand Brut/Brut Zero – This label is going to be the driest end of the spectrum.  Typically these bone dry sparklings are best paired with food because of the bright acidity.  The following go in order from the next driest to the very sweetest:
  • Brut
  • Extra Dry
  • Dry
  • Sec
  • Demi-Sec
  • Doux
If you are new to sparkling wines, go for an extra dry. If you like your wines a little sweeter, go with a Demi-Sec. For a great Demi-Sec pairing, grab a baguette, slice it about 1/4 inch thick, add gorgonzola, prosciutto and fig spread and voila you have an instant crowd pleaser!
Here are some of my favorite producers:
Inexpensive: (Under $20)
  • Domaine du Margalleau Vouvray, Demi-Sec, Loire Valley, France – $15
  • Mionetto Prosecco, DOC, Treviso, Italy – $15
  • Gruet Demi-Sec, Albuquerque, New Mexico – $16
  • Rosa Regale Brachetto d’Acqui, Piedmont, Italy – $20 (Perfect w/chocolate) 
  • Segura Viudas Cava, Brut Reserva Heredad, Spain – $20
  • Thibaut-Jannison, Blanc de Chardonnay, Charlottesville, Virginia – $20
Mid-Price: ($21-$40)
  • Trump Blanc de Blanc, Monticello, Virginia – $25 
  •  Schramsberg Blanc de Noirs, Napa, California – $32
  • J Brut Rose, Sonoma, California – $32
  • Perrier Jouet, Grand Brut, Champagne, France  – $38
Premium: ($41-$60)
  • Veuve Cliquot, NV, Champagne France – $42 (Yellow Label)
  • Schramsberg Brut Rose, Napa, California – $42
  • Moet & Chandon Rose Imperial $48 
Veuve RoseSplurge ($60-100)
  • Bollinger Brut, Special Cuvee, Champagne, France $58
  • Veuve Clicquot “Ponsardin” Brut Rose $65
  • Pommery Brut, NV, Champagne, France – $70
Grand Dame: When you’re looking for the something over the top! ($100 & Over)
  • 1998, Veuve Cliquot, Le Grand Dame -$130
  • Dom Perignon, NV, Champagne, France – $135
  • 2005, Roederer Cristal, Champagne, France – $200

 

 

Crystal Palate: Through the Lens

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I always like to say that food and wine pairings are a lot like a marriage.  They can bring out the best or worst in each other, so you better choose wisely!
My passion for wine and food just so happens to bring out the best in my husband Tom Schaad. He is a news anchor by trade and has an amazing eye when it comes to photography. Most of the amazing photos featured on this website were captured by his camera. He does a monthly series on The Hampton Roads Show featuring interesting sights and hidden gems of the region all ” ” of his Canon camera.  In his latest edition, the wine & food from our kitchen received top billing. WATCH VIDEO!

 

 

 

Thanksgiving Wine Pairings: Uncorked

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Selecting the perfect Thanksgiving wine  pairings can leave you with a serious case of heartburn, but it doesn’t have to be so difficult. Whether you are hosting the holiday meal or simply in charge of bringing the wine, let me help ease that holiday stress by taking the guesswork out of Thanksgiving wine pairings.

I always like to start with a glass of sparkling for the appetizer course as a nice way to wake up your palate. I also like to serve a white and red option with the main course.

My favorite varietals for Thanksgiving include the white aromatic grapes (Riesling, Gewurtztraminer and Viognier), Chenin Blanc and of course Chardonnay.

I had the opportunity to attend the Virginia Wine Summit last month at the Jefferson Hotel in Richmond. We sampled Viogniers from around the world and the Virginia Viogniers really made quite an impression. At its best, Viognier has the creamy viscosity of Chardonnay, the floral, fruit and spice notes of a Riesling or Gewurtraminer and the refreshing acidity of a Sauvignon Blanc, making it a very attractive partner for your Thanksgiving feast.

When it comes to red, think about wines that boast bright fruit and good acidity. I gravitate to Pinot Noir, Pinot Meunier, Gamay (Beaujolais) and Cabernet Franc. A little wine trivia – did you know that Cabernet Franc and Sauvignon Blanc are the parents of Cabernet Sauvignon? I also wouldn’t rule out a great rosé especially from Provence. Many people only drink rosé in the summer, but you are really missing out. This is perhaps one of the most versatile Thanksgiving wine pairings with its bright red fruit and vibrant acidity. This is a wine that should be served chilled and is bound to please both red and white drinkers. If you are looking for one wine to get you through the entire meal, reach for a sparkling rosé.  I love the J Brut Rosé as a nice mid-price option or if you want to splurge reach for the Veuve Clicquot Rosé Brut.

Pinot Meunier is a clone of Pinot Noir and is one of the grapes used in Champagne. The best examples boast fruit notes of raspberry and cranberry in addition to nice herbal and floral notes which make it a lovely match with that homemade cranberry sauce and stuffing.  I am going to make a sweet sausage and sage stuffing with cranberries, this is sure to be a match made in heaven!

Keep in mind that turkey has a pretty neutral flavor, so you really want to keep your side dishes in mind when choosing your wines. Most sides tend to have lots of cream and butter, so I really try to choose wines that have a crisp refreshing acidity that will cut through that fat and cleanse your palate in between bites.

If you are serving ham instead of turkey, a Cabernet Franc or Gewurztraminer will be your best choice. With so many options, why not try drink outside the box and try something new this year?  Now, “Go eat your food with gladness and drink your wine with a joyful heart for it is now that God favors what you do.”  ~Ecclesiastes 9:7

Happy Thanksgiving!

Note: Most of the vintages listed below are current releases. Sparkling wines listed without a vintage are non-vintage or NV.

Sparkling Wine

Inexpensive (Under $15)

Mid-Price ($15-$30)

Premium ($30-$50)

Splurge ($50 & Over)

White Wine

Inexpensive (Under $15)

Mid-Price ($15-$30)

Premium ($30-$50)

Splurge ($50 & Over)

Red Wine

Inexpensive (Under $15)

Mid-Price ($15-$30)

Premium ($30-$50)

Splurge ($50 & Over)

 

 

 

 

Filet Mignon & Cabernet Sauvignon

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It’s time for a little steakhouse in your house! GorgonzolaFilet_CPOne of the classic steakhouse pairings of a filet mignon and Cabernet Sauvignon gets even better when the steak is topped off with a decadent gorgonzola cream sauce (recipe below).  Throw in some rosemary and truffle potato wedges on the side and you’ll bring the steakhouse experience to your house at a fraction of the price. With all the money you saved, why not splurge on an excellent bottle of wine and treat your loved one to a romantic night in.

My husband and I recently enjoyed a 2007 Stags Leap Artemis Cabernet with this dish. It made for an outstanding pairing!  There are several other wines that work well with this dish including Malbec, Merlot and Rioja. Here are a few other options from everyday value wines to some premium selections.

Recipe: Filet Mignon w/Gorgonzola Cream Sauce & Rosemary Truffle Potato Wedges

Ingredients

(4)  1 & 1/2 inch thick Filet Mignon, season with salt & pepper

4 cups half & half
6 oz gorgonzola
1/2 tsp. salt
1/2 tsp. blk. pepper
2 tablespoons fresh cut rosemary (fine chop)

4 Yukon gold potatoes (sliced into wedges – 8 per potato)
1/4 cup truffle oil
1 tablespoon salt
1 tsp. pepper
1 tsp. garlic powder
4 tablespoons fresh cut rosemary (fine chop)

Directions

Preheat oven to 450 degrees.

Cut potatoes into wedges and place in medium saucepan covered in water and par-boil for 15 minutes. While potatoes are boiling, place cookie sheet in oven to preheat. The hot surface will help the potatoes crisp up. Drain potatoes and pat dry. Toss potatoes in truffle oil, salt, pepper, garlic powder & rosemary. Put in oven for about 30-40 minutes until golden on both sides. Flip half-way through.

When you place potatoes in the oven, place a cast iron skillet on the other rack and let pre-heat for 20 minutes. Take skillet out of oven and place over medium-high flame.
Place seasoned filet in the skillet, let brown for 2 minutes and sear on the other side for 2 minutes. Place skillet back in oven for 4-5 minutes for medium rare.
Let rest for 10 minutes.

Once the potatoes are in the oven, you can start the gorgonzola sauce. Bring half & half to a boil over a medium-high flame and let boil for 30 minutes stirring occasionally until sauce becomes thick. Remove from heat and add gorgonzola, salt, pepper & rosemary. Keep warm until ready to spoon over filet!
Dean and DeLuca

Chesapeake Chowder & Montrachet

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Chesapeake Chowder is my Mid-Atlantic spin on crab & corn chowder. A big bowl of this creamy comfort soup paired with a Montrachet (100% Chardonnay from Burgundy) is sure to please your palate and warm your soul on a cool rainy night.
The minerality of Burgundian Chardonnay’s are a lovely pairing with the briny, crabmeat. I like to pair this dish with a coastal Chardonnay to bring in a touch of salinity and minerality to the pairing. If you want to keep it local, I highly recommend a bottle of Chatham Vineyards “Steel” Chardonnay from Virginia’s Eastern Shore. After all, if it grows together, it generally goes together.

Recommended Producers

 

Recipe: Chesapeake Chowder 

Ingredients

6 strips Smithfield bacon (diced)
1 small yellow onion (fine dice)
4 red potatoes unpeeled (small dice)
2 tbsp. salt (only use 1 tblsp. if you use regular chicken stock)
1 tbsp. pepper
2 tbsp. flour
¼ cup dry white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc)
8 oz bottled clam juice (you can find this in most grocery stores in the seafood section)
8 oz low sodium chicken stock
2 cups half & half
½ cup fresh chopped parsley
2 tbsp. Herbs de Provence
1 16 oz bag frozen white corn (white corn is sweeter)
1 can creamed corn
1 lb lump crabmeat (Chesapeake Bay preferred)
2 tbsp. butter

Directions

  1. Dice bacon and brown over medium heat in large stock pot (8-10 minutes)
  2. Remove from pan, set aside.
  3. Add diced onion and potatoes to bacon fat and cook for 15 minutes until potatoes are tender. Add salt, pepper and herbs de provence.
  4. Add 2 tablespoons flour and mix. Add ¼ cup white wine and deglaze pan. Add clam juice, chicken stock and half & half.
  5. Gently fold in crab meat and corn, then add parsley and butter. Let simmer on low heat for 20 minutes and serve.

Roast Beef Crostinis & Cabernet Sauvignon

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Looking for a simple elegant appetizer that’s sure to please any palate? Roast beef crostinis are always a crowd pleaser and oh so easy to put together. For this quick version, I used the Whole Foods Rosemary Garlic Roast Beef from the deli section. They roast their meats daily and it’s definitely a big step up from your typical deli meat and only a couple more dollars per pound. For a gourmet version, you can use slices of roasted beef tenderloin.  I recently made these delectable treats for an Opus One tasting event and they were the perfect partner with the 2006 Opus. Since that was quite a splurge, here are some other wine pairing ideas at every price point. These crostinis work best with Cabernet, Merlot, Bordeaux Style Blends, Syrah and Zinfandel. Grab your favorite bottle or try out one of these great selections below.

Recommended Producers

Recipe: Roast Beef Crostinis 

Ingredients (Makes 40 Crostinis)

1 lb Rare Roast Beef (thinly sliced) – Whole Foods Rosemary Garlic Roast Beef  or Boar’s Head 
8 oz Point Reyes Blue Cheese or Stilton
2 tablespoons Mayo
2 tablespoons Sour Cream
Baby Arugula (small bag)
White Truffle Oil
Chives
Baguette

Directions

Pre-heat oven to 400 degrees. Slice bread into 1/4 inch slices on the diagonal.
Drizzle w/olive oil and toast for about 5-7 minutes (turning once)

While the bread is toasting, mix the blue cheese, mayo and sour cream in a bowl. Set aside.

Once bread is toasted, spread blue cheese mixture on each crostini, top with arugula, roast beef, drizzle
with truffle oil and garnish with chopped chives. For a gourmet version, use beef tenderloin in place of the
roast beef.

 

 

Short Rib Sliders & Syrah

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While short rib sliders make an amazing meal any time of year, they are a fall staple and a fantastic tailgate snack. This is a fairly simple yet time intensive recipe, but so worth every second. Every bite drips with decadence and the savory bacon blue slaw washed down with a bold Zinfandel or meaty, spicy Syrah is like a symphony on your palate.

You can pair a few different varietals quite well with this dish. I prefer a Zinfandel or Syrah, but a Napa Cab works quite well too!  Grab your favorite bottle or try one of these selections to pair with this feast.

Recipe: Short Rib Sliders w/Bacon Blue Slaw

Prep Time: 45 minutes
Cooking time: 4 hours
Makes 12-16 sliders

Ingredients: Short Ribs (Can be made one day ahead of time)

 8 short ribs (trimmed of excess fat)
½ cup brown sugar
Salt  & Pepper
2 tbls. olive oil

4 carrots
4 stalks of celery
1 large yellow onion
1/2 medium fennel bulb
4 sprigs rosemary & thyme
2 tbsp. tomato paste
1 bottle dry red wine (Bordeaux, Cotes du Rhone, Chianti)
1 qt. low sodium chicken or beef stock
1 tbsp. juniper berries
1 bayleaf
1 tsp. Worcestershire sauce 

Ingredients: Bacon Blue Slaw

1 head of red cabbage (shredded)
½ medium fennel bulb (shredded)
4 scallions
¼ cup mayo
8 oz. stilton
1 tbsp. honey
8 strips of thick-cut bacon (cooked & chopped)
¼ cup red wine vinegar
1 tsp. salt
1tsp. pepper

Directions

Pre-heat oven to 350°

In a large dutch oven, drizzle a thin layer of oil over medium heat. Generously coat short ribs with salt, pepper and brown sugar.  The sugar will help caramelize the beef.   Once the oil has a slight shimmer place the short ribs in pan and let brown on all sides – about 4-5 minutes per side. Patience is key here. This is where all the flavor develops.

While the beef is caramelizing, place carrots, celery, onion, garlic and ½ the fennel bulb in food processor and pulse until coarsely chopped.

Once beef is browned on all sides, remove from pan.  Add chopped veggies to the beef rendering and caramelize for 10-12 minutes.  Once veggies are caramelized, add tomato paste and let cook 2 minutes.  Add red wine and deglaze pan. Let reduce for 10 minutes.  Add 1 quart low sodium chicken or beef stock, rosemary & thyme bundle, juniper berries and bay leaf and stir.  Gently place short ribs in dutch oven. Make sure there’s enough liquid covering all the ribs. You can add extra stock if needed.

Cover dutch oven and place in oven at 350° for 4 hours. Check halfway through the cooking process and turn the meat and ensure it’s fully covered.

While the short ribs are braising in the oven, you can prepare the slaw.  Take the mayo, red wine vinegar, honey, salt & pepper and whisk in a small bowl. Set aside.

In a large bowl combine shredded cabbage, fennel, scallions ,stilton, bacon and pour mayo mixture over top and fold in all of the ingredients.  Set aside.

Now that the short ribs are done, take the ribs out of the pan and let cool for about 30 minutes.  Shred the meat.  Add ¼ cup of pan sauce to beef mixture. Add Worcestershire sauce, salt & pepper to taste.  If you like a little heat, you can add ½ tsp. of Siracha.

Assembling the sliders

Take dinner rolls (White House Rolls or King’s Hawaiian Rolls), split, butter and lightly toast.

Place short rib mixture on bottom roll and top with slaw. Bon Appetit!

 

Bolognese & Brunello

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Nothing says comfort like a hearty plate of bolognese paired with a Brunello. I am convinced that I was Italian in a former life.  Italian wine and food have always been a big passion of mine. My husband was never a big red wine fan until I introduced him to a 1997 Brunello di Montalcino on our third date. He has been hooked ever since! Brunello di Montalcino is one of Italy’s most revered wines. It hails from Tuscany and is made exclusively with the Sangiovese grape. Brunello’s are elegant age-worthy wines that are beaming with aromas and flavors of red fruit, violet and earth, leather with a hint of anise and mushroom.  These wines have high levels of tannins and acidity that make it a great partner with food and also give it tremendous aging potential. The Italian law mandates that wine makers age Brunello for a minimum of 5 years before its release. As for the bolognese, this is a great dish to make on a Sunday afternoon or whenever you have a few hours to let the sauce fully develop. This is my spin on the classic recipe. Bon Appetito!
Recipe: Bolognese (Serves 4-6)
Ingredients 

2 tbsp. olive oil
1 medium yellow onion
3 ribs celery
3 medium carrots
1 cup Portobello mushrooms
6 cloves of garlic
2 tsp. truffle salt or sea salt
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. Italian seasoning
½ tsp. nutmeg
2 bay leaves
Few sprigs of fresh thyme & rosemary (tie w/kitchen string)
1 ½ pound ground sirloin
1 ½ pound sweet Italian sausage
2 tablespoons tomato paste
1 tablespoon sugar
2 cups red wine (Chianti, Montelpulciano d’ Abruzzo or Centine from Banfi are nice options)
1 cup milk
1 – 28 oz can crushed tomatoes (preferably San Marzano)
¼ cup heavy cream
1 cup shredded Parmigiano Reggiano
8 oz ricotta (for garnish)
½ cup julienned basil (for garnish)

Directions
Combine large diced onion, carrot, celery, mushroom and garlic and put in food processer for about 10-15 seconds until the vegetables are a finely grated.
Add 2 tbsp. of oil to a dutch oven over a medium heat and sauté vegetables for 10-15 minutes until translucent and slightly golden.  Make sure all the liquid is evaporated.
Once the vegetables reach the desired color and consistency add the salt, pepper, crushed red pepper, Italian seasoning, nutmeg & bay leaves.
Add ground sirloin and sausage and let brown for 20-25 minutes, stirring frequently.  Make sure you get a nice deep brown color. Practice patience, this is where all of the flavor comes from.
Add tomato paste and cook 2-3 minutes.
Add rosemary & thyme sprigs, sugar followed by red wine. Scrape up all the bits and deglaze pan.  Let reduce about 5 minutes.
Add 1 cup milk and let reduce about 5 minutes.
Add crushed tomatoes and simmer for 2 hours.
Before serving remove fresh herb sprigs & bay leaves
Add ¼ cup heavy cream and 1 cup grated Parmigiano Reggiano and stir until combined.
Serve over your favorite pasta.  I recommend pappardelle or tagliatelle pasta.
Add a tbsp. of fresh ricotta, Parmigiano Reggiano, basil and a drizzle of good quality Extra Virgin Olive Oil.

Roast Chicken & Chardonnay

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There is nothing like the aroma of chicken roasting in the oven on a cool autumn day. Serve a delicious full-bodied Chardonnay with a tender oven-roasted juicy chicken and your guests will be swooning. I prefer a buttery, creamy, light to moderately oaked Chardonnay with this dish. The richness of this meal requires a fuller bodied wine. Grab your favorite Chardonnay or try one of these great producers! Bon Appetit.

 

 

Recommended Producers

Recipe: Roast Chicken (This recipe was inspired from Barefoot Contessa’s Engagement Chicken) 

5 lb chicken
1 lemon (quartered)
1 head of garlic (cut in half)
1/2 spanish onion
handful thyme sprigs or rosemary
1/4 stick butter
1 tbs Herbs de Provence
Salt & Pepper
Olive Oil

Pre-heat oven to 425 degrees. Remove giblets from chicken cavity and generously salt & pepper cavity.  Stuff the bird with lemon, onion, garlic & thyme.

Place chicken in small roasting pan and truss the legs.  Gently separate the skin from the chicken breast and smear the butter & herbs de provence mixture underneath the skin. This is a great trick that keeps the chicken super juicy! Drizzle olive oil on top of the skin and season with salt & pepper.  Roast chicken for about 1 hr and 15 min or until juices run clear and meat thermometer reads 165 degrees.   A good rule of thumb is about 15 minutes per pound at 425 degrees. If the chicken is getting too brown on the outside, cover with aluminum foil half way through roasting and remove at the end to ensure you have nice crispy skin.

Serve with garlic yukon gold mashed potatoes and broccolini for an elegant meal.

 

Chesapeake Baja Burger & Riesling

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Chesapeake Baja BurgerBelieve it or not, you can pair a juicy burger with a Riesling! My Chesapeake Baja Burger calls for caramelized jalapenos, avocado, jumbo lump crab meat and cilantro lime mayo on top of an 8 oz burger. The Riesling cools off the heat of the peppers, the tropical and peach flavors in the wine add harmony to the avocado and cilantro while the bright citrus notes provide a beautiful backdrop for the crab meat and make the lime notes pop!

Grab your favorite off-dry Riesling or give one of these budget-friendly wines a try!

Recommended Producers

Charles Smith Kung Fu Girl Riesling, Washington State (SRP: $12)
Doctor Loosen “Doctor L” Riesling  (SRP: $12)
Fox Run Vineyards Semi-Dry Riesling, Finger Lakes, New York (SRP: $14)

Sweet Pea Bruschetta & Gavi

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Looking for a fast, refreshing appetizer that will please a hungry crowd? These sweet pea, ricotta & herb bruschetta do not disappoint (recipe below). Many types of wine will work with these creamy, crunchy treats including Prosecco, Pinot Grigio and Soave. But why not mix things up a little and check out a Gavi di Gavi? This white wine is made from the Cortese grape in the Piedmont area of Italy. It’s a light to medium-bodied white wine with floral aromas of honeysuckle and fruit notes of lemon and pear. The refreshing acidity of the Gavi gently wipes the palate clean in between bites and the bright citrus notes bring out the sweetness of peas. I recommend the following producers:
Recommended Producers
Recipe: Sweet Pea, Ricotta & Herb Bruschetta

Ingredients

16 oz bag of frozen sweet peas (defrost)
2 cups part skim ricotta
1/2 cup parmigiano reggiano
2 cloves of garlic
1/2 cup fresh chopped parsley
1/2 cup fresh chopped basil
1 lemon (zest & juice)
1/4 cup olive oil
salt & pepper to taste
Baguette – 1/4 inch slices
Diced tomatoes (for garnish)

Directions

Put all ingredients in food processor and pulse until well combined.  Add more olive oil if needed to reach desired consistency. Should be thick enough to spread on crostini.

Slice baguette into 1/4 inch slices, brush with olive oil and grill on grill pan or outdoor grill. Spread generously with topping and garnish with diced tomatoes for a pop of color and enjoy!