There was a time when you had instructions on what wine to serve with every dish. About 20 years ago, attitudes changed. It is now more about eating and drinking what you like. Kind of hedonistic don’t you think? There are however, certain traits in wine that when paired with complimentary ingredients, heighten the unique characteristics of that wine. This is the goal of this commentary. Enjoy!
FRIED BABY TOMATO ARTICHOKES
20 Baby artichokes
Extra virgin olive oil for frying
Salt & pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped parsley
Cut off the artichoke stems. Snap off the leaves until you reach the inner leaves. Cut the top third of the artichokes and trim any tough parts. Quarter the artichokes lengthwise.
Heat 2” oil in a medium saucepan to about 300º. Fry the artichokes in small batches until browned and crisp, about 2 minutes per batch.
Drain on paper towels and season with salt and pepper. Transfer to serving plates and sprinkle with cheese and parsley.
STEWED TOMATO BRUSCHETTA
1/2 Cup extra-virgin olive oil
3 large garlic cloves, thinly slice lengthwise
1 to 2 bay leaves
2 whole cloves
1 celery rib finely chopped
1 medium onion, finely chopped
1/2 Italian frying pepper finely chopped
1 tsp curry powder
1/2 tsp salt
1/2 teaspoon black pepper
2 lb tomatoes, cored & cut into 1” wedges
2 to 3 tsp packed dark brown sugar
slices of sourdough to serve on
Heat oil in a 12 inch heavy skillet over moderate heat until hot but not smoking then cook garlic, bay leaves and cloves stirring until garlic is golden (35-40 seconds).
Reserve all but 2T oil in a bowl, then add celery onion, pepper, curry powder, salt, pepper stirring occasionally until vegetables are softened.
Add tomatoes and 1tsp brown sugar stirring occasionally until tomatoes just begin to break down, about 20 minutes. Remove from heat and add rest of brown sugar.
Brush bread slices with reserved oil and grill. Spoon mixture on the toast and eat up!
ROASTED GARLIC HERB DIP
2 heads garlic
1/2 cup extra virgin olive oil
6 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 425º.
Cut off and discard 1/2" from tops of garlic heads exposing the cloves.
Put garlic in a pie plate with oil, herbs, salt and pepper and cover plate tightly with a double layer of foil.
Roast until garlic is golden and tender (1 to 1-1/2 hours).
When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine mesh sieve onto the garlic. Mash well with a fork and season with salt.
POLENTA CASSEROLE
1-1/2 cups polenta cornmeal
8 ounces ground beef
8 ounces sausage, casings removed
2 tablespoons olive oil with salt and pepper to taste
1 cup onion, minced
4 tablespoons tomato paste mixed with 4 tablespoons water
Salt and pepper to taste
4 tablespoons butter
2 cups Parmesan cheese, freshly grated
In a large pot, heat 7 cups of water on medium heat with a pinch of salt. Just as water starts to boil, gradually stir in the polenta. Reduce heat and let polenta simmer for 30 minutes. Stir 3 to 4 times during cooking. Pour the polenta into a 9 x 5-inch cake pan lined with wax paper or parchment paper. Set aside to cool or refrigerate overnight.
Preheat oven to 300°F. In a large skillet, combine ground beef, sausage, olive oil and onion. Cook on medium high for 6 to 7 minutes or until meat is browned. Stir in tomato paste and water and add salt and pepper to taste. Cook on low for 5 to 6 minutes. In a bowl, melt butter in microwave.
Brush 2 tablespoons on bottom and sides of a 8 x 8 inch baking dish. Cut the cold polenta into 1/2-inch thick slices.
Place a layer of polenta slices on bottom of dish. Spoon a layer of meat mixture, a drizzle of butter and a layer of Parmesan. Repeat until finished. Top off with extra cheese on top, if desired. Bake for 30 minutes. Remove and serve.
Bruschetta With Olive Paste, Peppers and Goat Cheese
To make this easy appetizer even easier, substitute store-bought roasted red bell peppers for the home-roasted ones.
2 small red bell peppers
8 4x2x1/2 inch slices country-style bread
10 teaspoons olivada*
4 ounces soft fresh goat cheese (such as Montrachet), crumbled Pepper
Chopped fresh parsley
Char red bell peppers over gas flame or in broiler until blackened on all sides. Seal roasted bell peppers in paper bag and let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into 2 inch-wide strips.
Prepare barbecue (medium heat) or preheat broiler. Grill bread until golden brown, watching closely so that bread does not bum, about 2 minutes per side. Spread 1 side of each bread slice with 1generous teaspoon olivada. Top with bell peppers, then cheese. Season with pepper. Sprinkle with chopped fresh parsley.
*An olive spread, sometimes called black olive paste or cream, available at Italian markets and specialty foodsmstores. If unavailable, use pureed pitted brine cured black olives.
Salsiccia can Peperoni
SAUSAGE WITH PEPPERS
3 tablespoons olive oil
2 garlic cloves, diced
1 pound Italian sausages
1 pound mixed red and green bell peppers
1 medium onion, thinly sliced
Salt and pepper to taste
In a large skillet combine the olive oil and garlic and cook for 4 minutes on low heat. Add the sausages, peppers and onions and cook on medium low for about 1 hour, covered. Season with salt and pepper.
CROCK POT ITALIAN CHICKEN
I wanted a chicken Parmesan-like dish that could be prepared ahead of time and cooked in a slow cooker to accommodate my busy schedule. I make this ahead of time, assemble it in the cooker and refrigerate until I'm ready to cook it.
2 eggs, whisked with 2 tablespoons water or milk
2 cups Italian-style bread crumbs with
2 tablespoons flour and 1/2 teaspoon salt mixed in
7 to 8 boneless, skinless chicken breasts, cut into bite-size pieces
1 to 2 tablespoons virgin olive oil
2 (a-Oz.) cans crushed tomatoes
2 to 4 garlic cloves, crushed
1 teaspoon fresh oregano, chopped
1 teaspoon fresh Italian parsley, chopped
2 tablespoons Parmesan cheese, grated
pound cooked spaghetti (al dente)
Prepare egg mixture in a medium bowl. In another bowl, blend the bread crumb mixture. First, dip chicken in egg (drain with slotted spoon), then dredge in bread crumb mixture. Put prepared chicken into a heated pan coated with some of the olive oil. Brown evenly. Set aside cooked chicken pieces.
Meanwhile, put 1 can of crushed tomatoes in bottom of slow cooker. Layer chicken and garlic on top of tomatoes. Sprinkle oregano and parsley on top of chicken, then top with the other can of tomatoes. Turn cooker to low setting and begin cooking, or place in refrigerator for later preparation. Taste test chicken after I ~ hours of cooking time and gently stir to incorporate flavors. Sprinkle Parmesan cheese on top of chicken and serve with toothpicks for your guests to enjoy as the event progresses. If served as a meal, it is delicious served with crusty bread and a big tossed salad!
Scott's Pork Brochettes and Shaved Fennel Salad
A BIG Thank You goes out to our friend Scott Kendig, Executive Chef at Bing Crosby's Restaurant and Piano Lounge in Rancho Mirage for the beautifully paired recipe for these exotic wines.
Make sure to visit their website at www.Bingcrosbysrestaurant.com, and the address is 71-743 A Highway 111, Rancho Mirage, CA 92270.
It really is the buzz of the Desert Area so be sure to call ahead to reserve your seats.
And by the way - the recipe is so simple that anyone really could do it... thanks again Scott!
1 or 2 pork Loins
Cumin Coriander
Brown Sugar Mace
Fennel Spinach
Red onion 1 minced garlic clove
Salt Pepper
Vinegar 2 minced shallots (small)
Oil Lime juice
Sugar
Cut the pork loin into strips. You can either use a dry rub or add a little Olive Oil for Marinade
Combine 1/2 cup Cumin, 1/2 cup Coriander, 1/2 cup Brown Sugar, and one pinch of Mace. Either rub on pork strips or Add a 1/2 cup of oil and slather the strips.
Let sit over night.
Put Pork on skewers, BBQ and serve with the beautiful fennel salad.
Chopped Fennel Salad:
(Amounts used are dependant upon how many guests. (use your best judgment)
Shave or chop the fennel. Julienne the Spinach. Shave Red Onion. Mix in a bowl and toss with the simple vinagrette and you've got a goumet salad!
Simple Vinaigrette:
1 part lime juice
3 parts oil
1 clove minced garlic
2 minced shallots (small)
Salt and Sugar to taste
Mix together well and pour over salad.
Don't forget to visit Bing Crosby's Restaurant and Piano Lounge in Rancho Mirage next time you're in the Palm Springs area and say hello to Scott... tell him how much you loved his recipe as seen in the Wino Club newsletter!
