Broccoli Cheddar Quiche
Crust: 3 tablespoons ice water, plus extra as needed 4 tsp sour cream 1 1/4 cups all-purpose flour 1 1/2 tsp sugar 1/2 tsp salt 8 tbsp unsalted butter, cut into 1/4 inch pieces and frozen for 10 to 15 minutes Filling: 5 large eggs 2 cups half-and-half 1/4 tsp each salt and pepper 4 cups chopped broccoli florets 1 cup cheddar cheese, shredded For the crust: Whisk ice water and sour cream together in bowl. Process flour, sugar, and salt in food processor until combined, about 3 seconds. Scatter frozen butter over top and pulse mixture until butter is size of large peas, about 10 pulses. Pour half of sour cream mixture over flour mixture and pulse until incorporated, about 3 pulses. Repeat with remaining sour cream mixture. Pinch dough with your fingers; if dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses. Turn dough onto sheet of plastic wrap and flatten into 4 inch disk. Wrap tightly and refrigerate for at least 1 hour or up to 2 days. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. Roll dough between 2 large sheets parchment paper to 12 inch circle. (If dough is soft or sticky, refrigerate until firm.) Remove parchment on top of dough round and flip into 9 inch pie plate; peel off second sheet of parchment. Lift dough and press into pie plate. Cover loosely with plastic and refrigerate until firm, about 30 minutes. Trim all but 1/2 inch of dough overhanging edge of pie plate. Tuck dough underneath to form tidy, even edge that sits on lip of pie plate. Crimp dough evenly around edge of pie plate using your fingers. Wrap dough-lined pie plate loosely in plastic and refrigerate until firm, about 15 minutes. Adjust oven rack to middle position and heat oven to 400 F. Line chilled crust with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights or pennies. Bake until dough looks dry and is pale in color, 25 to 30 minutes. The shell will be partially baked for the quiche. Transfer to rimmed baking sheet and remove weights and foil. For the filling: Bring the broccoli, 1/2 cup water and 1/4 tsp salt to boil in a covered skillet and cook until the broccoli is bright green, about 3 minutes. Uncover and continue to cook till the water has evaporated and broccoli is tender, about 3 minutes. Transfer to a plate lined with a paper towel. Evenly distribute over the warm pie shell before adding the egg mixture. Whisk eggs, half-and-half, 1/4 teaspoon salt, and pepper, cheese together in large bowl. Pour egg mixture into warm shell until it reaches 1/2 inch from top of crust (you may have extra egg mixture). Bake quiche until top is lightly browned, center is set but soft, and knife inserted about 1 inch from edge comes out clean, 40 to 50 minutes. Let quiche cool for at least 1 hour or up to 3 hours. Serve slightly warm or at room temperature. (Cooled quiche can be refrigerated wrapped in plastic wrap for up to 6 hours. Reheat in 350 F oven for 10 to 15 minutes.) Grab a wedge of quiche and pour a glass of full bodied Chardonnay, Grechetto or mineral crisp Chablis.
Sylvain Morey & Bastide du Claux
Luberon AOC is a sub appellation in the south east of France on the foothills of the Luberon National Park, wedged in between the Rhône and Provence. The wines are also stylistically and varietal wise are caught between these two regions. The Luberon AOC was officialized in 1988 but it’s history dates back to Roman times for winemaking. You will find red, white and rose wines made in this appellation. Syrah, Grenache Noir, Mourvèdre, Carignan and Cinsault are the main grape varieties used in the production of reds and rosés. The Grenache Blanc, Clairette Blanche, Vermentino, Bourboulenc, Roussanne, Marsanne, Ugni Blanc and Viognier grape varieties are used in the white blends. The region has Mediterranean costal influences, and benefit from gentle, south-facing slopes that run from the Mont Ventoux foothills to the sea. The winemakers are duty-bound to respect the land and their natural resources. Reds from Luberon are smooth, fruity and delicious – think of small ripe berries (blackcurrants, blackberries, raspberries, etc.) with a spice, minerality elegance and freshness that are distinctive features of this AOC. Let’s meet the winemaker – Sylvain Morey. Does the name ring a bell? He is the son of Jean-Marc Morey, a much adored vigneron in Chassagne-Montrachet, Bourgogne. Jean-Marc has a very personal style that reflects a deep commitment to the concept of terroir, traditional winemaking while staying in harmony with nature. Sylvain was determined to make his own name and create his own mark. He ventured to Luberon in 2002 to establish Bastide du Claux in the heart of Luberon. Here he acquired 17 hectares of various parcels of 14 varietals. The region’s high altitudes of 400-450m and cooler temperatures compared to the neighboring regions produce racy whites and reds that are still fresh yet have a bite to them. The estate produces a range of 7 cuvées – red, white and rosé. This is a winemaker with Burgunidan traditions, history and knowledge all lovingly being applied to varietals and terroir of Southern France. Can you say magical? Sylvain returned to Burgundy due to his father’s impending retirement to establish his own Domaine in Chassagne-Montrachet. As if he doesn’t already have enough on his plate. He hops back and forth from Bourgogne and Luberon. Bastide du Claux, “Malacare” Luberon Rouge, 2018 Luberon, Vallee de Rhone, France It’s a blend of old vines- 50% Syrah (average 30 years), 30% Grenache (average 35 years) and 20% Carignan ( average over 65 years old). The wine is then fermented for 12 months in wood foudres and concrete eggs. All wines undergo spontaneous fermentation as well as gentle extraction for reds with minimal human intervention. This pretty medium ruby colored wine just calls your name to pour a glass immediately. Fresh aromas of ripe strawberry, blackberries, red plums, bramble, mulberry, pepper, leather and lilac. Palate is dry, medium + acid, tannin and body, high alcohol but really well balanced; Medium+ intensity aromas of ripe strawberry, blackberries, mulberry, red plums, bramble, pepper, leather, lilac, herbes de Provence, mint savory black olives It’s a red wine that has a soul – it’s fresh, elegant and structured. It has everything that you would want in a well made wine. For under $20 it’s a no brainer. You want this wine on your table for your next grilled Herbes de Provence & Aleppo Pepper Spiced Bone-In Pork Chops, Blue Cheese topped Petit Sirloin with Wild Mushrooms or Sautéed Chicken Breast Stuffed with Black Olive Tapenade.
Springtime Cava Rosado
The “chicks” really dig Cava Rosé Brut 🐣 Mas Fi Cava Brut Rose Cava NV from Cava DO in Penedes This refreshing Rosé sparkler underwent a second fermentation in this bottle, aged for 11 months. Made from 100% Trepat. Pretty spring salmon pink color. Aromas of wild strawberry, cherry, pink grapefruit, violets and cream. Lovely bright bubbles with flavors of fresh strawberry, pink grapefruit, cherry, lemon, yeasty dough, violets, fennel, cream and grass.
Iconic Stag’s Leap Fay
Stag’s Leap needs no introduction- it’s royalty in Napa Valley. It’s the be all and end all of big wines in Napa. But, let’s talk about a little bit a history ➡️ The 1976 Judgment of Paris was a wine competition organized by late Steven Spurrier, a British wine merchant and his colleague, Patricia Gallagher, in which French judges carried out two blind tasting comparisons between French and California wines, in particular the reds…. Stags Leap was one of the award winning wines that beat out its French Bordeaux competitors which caused a huge scandal as you can imagine…. Fast forward to now – Stags Leap is a pioneer of the Napa Wine industry and still holds true today. Stags Leap Fay Vineyards 2009 Cabernet Sauvignon Deep ruby color with garnet tinge – remember this wine is 12 years old ! Pronounced prune tobacco dried cherry cedar smoke raspberry dill violet cigar bramble blackberry bell pepper leather licorice. This wine is just so supple yet generous. The tannins are so soft and gentle, as is the acid. The body is full, silky and velvety. Pronounced flavors of prune, raisin, tobacco, dried cherry and blueberry, cedar, minerals , dill , dried violet, cigar, bramble, blackberry, vanilla, cocoa mocha, bell pepper, leather, licorice that just radiated in my mouth. It’s so polished, just striking and complex. WOW is all I can say….. The perfect wine to share family and friends on a beautiful Easter Sunday paired with Turkish Aleppo Pepper and Chili Rubbed Rib Eye Steaks destined for the charcoal grill.
Heidi Schröch Biscaya Rosé 2019
When you were a kid, did you have a cousin who let you hang out in their room and listen to John Cougar Mellencamp and Bryan Adams or watch Magnum PI together? That’s who Heidi Schrock is – she’s the cool cousin/older sister/ aunt who introduced you to awesome rock music or bought you your first beer. She is a rockstar in her own right – her accolades will astound you. She’s the 8th matriarch of the family’s 10 hectares estate as well as a champion of her culture and traditions. She is also the founding member and long-time leader of Cercle Ruster Ausbruch, a sweet wine similar to Hungary’s Tokaji that was whipped out by phylloxera. She revived “historic varietals such as muscat-lunel and furmint from Hungary while continuing to work with more classic Austrian varietals such as Grauburgunder, Weissburgunder, and Welschriesling.” Let’s not forget in 2003 Heidi was awarded “Falstaff Vintner of the Year”, making her one of only a handful of women to obtain this distinction. All this aside, she is a down to earth wine producer that creates unique, expressive wines that have become a cult following. Her “less is more equals better quality approach” in winemaking style is what sets her apart, period. The family estate is located in Rust, Burgenland region, in the appellation of Neusiedlersee. The vineyards have well drained slopes of sand, gravel, clay and limestone. near Lake Neusiedl provides warm and cooling influences as well as the famed botrytis cinerea, the noble rot that creates the most complex of sweet wines. Bingo! Ideal conditions to make the unctuous, prized wines. The wines range from classic to modern cuvées broad mix of varieties – Furmint, Welschrielsing, Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc), Furmint, Gelber Muskateller, Sauvignon Blanc, Chardonnay, Blaufränkisch and Zweigelt. She makes dry wines but the superstars are the sweet whites, the iconic Ruster Ausbruch. Heidi Schröck & Söhne Biscaya Rosé 2019 is a blend of Lagrein, Teroldego, Petit Verdot, Syrah, Pinot Noir, Merlot, Cabernet Sauvignon, Zweigelt and Blaufränkisch. The sustainably made wine is fermented in acacia, oak and stainless steel, then racked, blended and left on the lees for 4 months. Brilliant pink color. Vibrant aromas of red currant, strawberry, cherry, melon, hay, forest floor, wet stone, rose, blood orange. Medium bodied with a creamy texture, vibrant acidity with zesty flavors of strawberry, cherry, watermelon, melon, hay, lime, rose, lavender, sage, forest floor, wet stone, blood orange, cream, saline that just lingers every so delicately. This wine is feminine in quality but has the balls to hold up to a grilled Tuna Niçoise salad, lamb and sweet potato tagine or crusty bread with rustic pâtés. Chill this zesty wine and enter your happy place as I did. Be forewarned, you won’t be able to have just one glass, it’s that good.
Cod in Coconut Broth With Lemongrass and Ginger
1 tbsp canola oil 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly Salt and pepper 4 garlic cloves, minced 1 tbsp grated fresh ginger 1 cup water 3 carrots, peeled and cut into 2-inch-long matchsticks 1 10-inch stalk lemon grass, tough outer leaves removed and bruised with back of knife 4 (4- to 6-ounce) skinless cod fillets, 1 to 1½ inches thick 1/3 cup canned coconut milk 1 tbsp lime juice, plus lime wedges for serving 1 tsp fish sauce 2 tbsp chopped dry-roasted peanuts 2 tbsp fresh cilantro leaves 1 serrano chile, stemmed and sliced thin Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add leek and ½ teaspoon salt and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in garlic and ginger and cook uncovered until fragrant, about 30 seconds. Stir in water, carrots, and lemon grass and bring to simmer. Pat cod dry with paper towels and season with salt and pepper. Nestle fish into skillet and bring to simmer. Cover, reduce heat to low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8 to 12 minutes. Carefully transfer fish to individual shallow bowls. Discard lemon grass. Using slotted spoon, divide leeks and carrots evenly among bowls. Off heat, whisk coconut milk, lime juice, and fish sauce into broth and season with salt and pepper to taste. Ladle broth over fish. Sprinkle with peanuts, cilantro, and chile. Serve with lime wedges. Thai inspired dish can be paired an off dry Riesling, Pinot Gris, Grüner Veltliner, Gewürztraminer. I paired with Elena Walch Gewürztraminer. It was elegance with elegance – the flavors and aromatics of the Elena Walch Gewürztraminer 2019 Alto Adige DOC, Italy 🇮🇹 I am a huge fan of this producer. Her wines are elegant, feminine and oh so expressive. Beautiful, silky flavors of lychee, peach, melon, rose petal, honey, minerals, vanilla and ginger. A creamy texture, just the right amount of acid and a lingering finish.
Château La Chapelle-Despagnet 2015
Bordeaux is home to blends, be it red or white. The Right bank of Bordeaux is where Merlot and Cabernet Franc (my lover) equally shine together. The wines from this region are of greatness, elegance and complexity. Merlot gives red fruits (cherry), roundness (flesh) and supple quality where Cabernet Franc gives aromatic intensity, notes of violets, spice and herbaceous. Only red wines are made in this region St. Émilion is located on the right side of the Gironde estuary. The vineyards are smaller than estates on the left side. It’s a stunning medieval town UNESCO heritage site . Gentle rolling hills with a variety of soils due to geological twists and turns over centuries (limestone, gravel, chalk, clay and sand). FUN FACT: the Jurade, an 10th century was founded by the King John of England, to govern the region, protect and promote the quality of St Emilion wines, which is still done to this day. The classification of the region was established in 1954. They are revised every 10 years, is as follows from top to bottom: Premiers Grands Crus Classés, levels A & B, then Grands Grands Crus Classés. The Saint-Emilion Grand Cru appellation spreads on 9 communes. Château La Chapelle-Despagnet is a tiny family-run property created in the early 20th century. It is run by the very passionate Gagnaire brothers. Their wine production is almost a St. Emilion secret, until now. They put so much love, care and devotion into their vineyards as they do in their wines. The manual harvest the 20 year old vines. Maceration for 25 days with an ageing of 12 months in oak barrels, of which 33% of the barrels are new. Château La Chapelle-Despagnet 2015 Saint Emilion Grand Cru Pretty ruby color. Attractive intensity of ripe plum, cherry, graphite, violets and toasty tobacco The palate is pleasant, smooth and medium + body and acidity with slightly woody tannins, flavors of plum, blackberry, cherry, graphite, toasty tobacco, cocoa, violet, bell pepper and finishes on thyme anise and mint. Delicious Duck fat rosemary roasted potatoes with coriander aioli? Yes! Manchego stuffed pork loin? Yes! Filet mignon with cracked pepper sauce and sautéed Cremona mushrooms? Yes to all the above! The grippy tannins are smoothed out by the dishes fat content. The wine will sing you a French love song with these combos 😆l’amour toujours 🎶 🎶
Champagne Phillipponat
“Too much of anything is bad, but too much Champagne is just right.” – Mark Twain Champagne Phillipponnat, a 5 generation grower champagne producer winemaking family stand for 3 things – family, legacy and terroir. This family has a long lineage of winemakers, cellar masters and growers dating back nearly 600 years. Located in in Vallée de la Marne region of Champagne, their vineyards are found in the Grand Cru villages of Ay, Mareuil-Sur-Ay and Avenay and stored in the 18th century cellars in Chateau de Mareuil. They take conservation of the land seriously, for instance hoeing the soils by hand- can you imagine how long that would take, as well as horse ploughing as to not disrupt the centuries old soils too much and preserve the terroir true character. Charles, the current head of the family business, was born to make champagne – it’s in his blood and in his soul. Philipponnat’s wines are not only intense, they are fresher (due to using only first-pressings of Chardonnay). To add more depth and complexity, they use a type of Solera System for their reserve wines. They include a portion in the NV blends and then use that blend as a reserve wine for the following blend. To maximize their character of the wine even further, they age NV for 3 years on the lees and vintage cuvées spend 5 to 10 years on the lees. The iconic Clos des Goisses put Philipponnat on the map in the 1930s which became the region’s first important single-vineyard Champagne. Their portfolio ranges from the Clos des Goisses to the incredible Royale Réserve Brut NV (featured here today), a Non-Dosé, and Rosé. The Philipponnat Royale Réserve Brut Champagne is a blend of 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. The wine was aged on the lees for 3 years ( minimum requirement is 15 months). First press juice of mainly Grand and Premier Crus grapes from the heart of the Champagne wine-growing area. They use between 20-30% solera-aged reserve wines in this blend. Fun Fact: “The name of Royal Réserve goes back to the ancestors of the Philipponnat family, vineyard owners, wine-merchants and winemakers, suppliers to Louis XIV, magistrates and Royal Mayors of Ay.” This Brut champagne has a fine lively mousse, crisp refreshing acidity that’s seamlessly balanced with flavors of raspberry, red currant, lime, lemon peel, yellow apple, pear, peach, grass, hay, acacia, chalky, minerals, flint, almonds, cream, toast, forest floor, honey, wet stone and ends on delicious brioche and bread dough. The generous flavors linger for a long time. 🥂 It’s so pure, muscular yet elegant with bright bubbles. It’s delicious, complex and flavors just caress your mouth like a silk scarf around your neck. I truly enjoyed this seductively tantalizing champagne with a dear friend of mine – in my mind that is the best pairing that there. If you are feeling peckish, try a glass with warmed Camembert with cranberry compote, scallop chive tartare or roasted mussel with cream and chives.
Sikelè Rosso 2015 Terre Siciliane
“Play That Funky Music” “Uptown Funk” “Funkytown” “Renegades of Funk” “Da Funk” I could keep listing all the songs that have FUNK in their title. That’s what a lot of people equate wines that are made via spontaneous fermentation (indigenous yeasts) aka “funky.” Cantina Marilina has a very natural approach to winemaking – protect the ecosystem, use of natural fermentation and preserve the fruit and freshness. Oh what a wine they have created. Sikelè Rosso 2015 Terre Siciliane is 100% Nero d’Avola Pale ruby color with intense aromas and flavors of black cherry, plum, tobacco, earthy funk, balsamic, tomato leaf, licorice, oregano and chiles. Lively acid with soft sandy tannins and ends on a savory red fruit note It was delicious with prosciutto and black olive pizza but would also be amazing with a bacon BBQ burger or portobello and lentil stew with sage Or a cioppino (tomato based seafood & fish stew)
J.J. Vincent Cémant de Bourgogne Brut
Are you a fan of bubbly? Well, Crémant is a great alternative to champagne. There are 8 appellations in France where Crémant is produced. Slightly different rules by appellation. Crémant de Bourgogne is located just south of Champagne – SECRET WEAPON – they use similar grapes as Champagne for their sparkling wine as well as made in the traditional method, which means it is produced with a second fermentation like a classic champagne. This sparkler – J.J. Vincent Crémant de Bourgogne Brut comes from vineyards situated just south of Burgundy in Maconnais. J.J. Vincent produces a range of wines made with the same care and expertise as those made at the Vincent’s well-known and historical domaine Château Fuissé. Maison J.J. Vincent wines are both lovely and approachable wines that are ready to drink and a great introduction to the region. The soils are composed of limestone, clay and pebbles and are situated in the cooler areas. The grapes are hand-picked at the early stage of the harvest in order to preserve the mineral character and the acidity. This bubbly is 100% Chardonnay. Pale lemon color. Fresh aromas of lemon, pear, green apple, wet stone, cream, honeysuckle and brioche. It’s bright, fresh and crisp just like the spring air with lively bubbles. Dancing around with flavors of lemon, pear, apricot, apple, white peach, wet stone, chalk, honey, honeysuckle, butter, vanilla, cream, and brioche with a long finish. This is a great value wine. I enjoyed this bubbly with tahini lemon butter roasted cod which was perfection! The lemon freshness of the wine and the crisp acidity really balanced out the richness of the tahini butter. Crémant would also happily marry smoked salmon with chive cream, asian tuna tartare or mini smoked ham croquettes.