Curry-Coconut Braised Fish
14-ounce can coconut milk 2 medium carrots, peeled, halved lengthwise, and cut into ½-inch pieces 1 medium yellow onion, halved and thinly sliced 6 medium garlic cloves, finely grated 2 teaspoons ground turmeric 2 teaspoons curry powder ½ teaspoon red pepper flakes 1 cup low-sodium chicken broth 1½ pounds skinless, firm white fish fillets, cut into 2-inch chunks Kosher salt and ground white pepper Lime wedges, to serve In a large Dutch oven over medium-high heat, combine the coconut milk, carrots, onion, garlic, turmeric, curry powder, and pepper flakes. Bring to a simmer, then reduce to medium and cook uncovered while stirring occasionally, until the carrots are tender and the liquid has thickened to the consistency of heavy cream, about 10 minutes. Stir in the broth and bring to a simmer over medium-high heat. Season the fish with salt and white pepper, then place in the pot and stir gently. Cover, reduce to low, and cook until the fish flakes easily when poked with a fork, 7 to 10 minutes. Taste and season with salt and pepper. Serve with lime wedges. Serve with Steamed Jasmine Rice and a fresh glass of Gewürztraminer or Off-Dry Riesling
Brazilian Shrimp and Fish Stew (Moqueca)
Pepper Sauce 4 pickled hot cherry pepper (3 ounces) ½ onion, chopped coarse ¼ cup extra-virgin olive oil ⅛ teaspoon sugar Salt Stew 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed 1 pound skinless cod fillets (¾ to 1 inch thick), cut into 1½-inch pieces 3 garlic cloves, minced Salt and pepper 1 onion, chopped coarse 1 (14.5-ounce) can whole peeled tomatoes ¾ cup chopped fresh cilantro 2 tablespoons extra-virgin olive oil 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces 1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces 1 (14-ounce) can coconut milk 2 tablespoons lime juice For the pepper sauce: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl. For the stew: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside. Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry). Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes. Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately. It was a perfect “entertaining meal” – friends over, you’ve done all the prep work, when you start to get hungry, heat up the base and toss in the seafood. 🍷 A vibrant, aromatic meal such as this begged to be paired with a spectacular, floral Viognier.
Summerland Fiddlestix Vineyard Pinot Noir
Santa Rita Hills AVA is one of 5 microclimate AVAs and is an exciting sub region of Santa Barbara County AVA. It produces elegant, structured Pinot Noir as well as racy Chardonnay thanks to a long sunny growing season, ocean proximity to the west with mountain ranges to the north and south. What does that mean? Well these mountain ranges funnel cool sea breezes and fog throughout the region which creates a some of the coolest summertime temperates, circulates the air and reduces rot. All of these awesome things makes the uber picky Pinot Noir grape VERY happy and produces elegant, structured wines. Let’s not forget the soils which have some of the purest forms calcareous (think chalky soils of Chabis, Champagne and Burgundy) which contributes to the freshness and minerality of the wine. Summerland Winery is a boutique located in Central Coast, California. They strive to seek out expressive lots of single vineyard wines that really show the true character of the region. Their focus is on small lot, vineyard designated Pinot Noir. If you ever visit, be sure to bring your furry family member, they are dog friendly. Summerland Fiddlestix Vineyard Pinot Noir 2015 200 cases produced of this single vineyard Pinot Noir – I lucked out with bottle number 1592 Small lots aged in oak barrels. The color is ruby at the core with garnet rim. Vibrant aromas of cherry cola, strawberry, mulberry, vanilla, smoke earthy mushroom, minerals, nutmeg. Polished smooth tannins, firm acidity carries the flavors of strawberry, raspberry, cranberry, cherry cola, vanilla, smoke, earthy, mushrooms, minerals, nutmeg, cinnamon, rose petal, fennel that just lingers It’s suave yet dynamic, balanced and smooth. I paired this with old Quebec Spice (a tangy, peppery, garlic and cracked coriander mix) Seared Ahi Tuna steaks and roasted asparagus. You could also match it with veal scallopini with wild mushrooms or a Brie and Caramelized Onion Tart.
Girolamo Russo Etna Rosso
The terroir of Mount Etna, Sicily is like no other — high altitude combined with mineral-rich volcanic soils provide an exceptional environment for growing grapes. Small farmers or contadini have tended vines on Etna’s steep, windy slopes for generations. This wine is a blend of Nerello Mascalese 94% & Nerello Cappuccio 6%. Both are often grow near each other on the slopes of Mount Etna. These grapes make up quality reds of Etna. A pale ruby color, medium /high sandy tannins, medium/high acidity, lots of sweet red fruit (ripe strawberry and sour cherry), minerality/smoke, dried herbs, leather. The blend of these two varietals have often been compared to a Burgundian style wine – savory and earthy plus add in the sour cherry and roses. Azienda Agricola Giuseppe Russo was founded in 2005 by Girolamo, following the death of his father (and named in his memory). Let me back track a second – Girolamo’s passion wasn’t winemaking from the start. His passion was music. He trained as a classical pianist. When his father passed away in 2004 he returned home to manage the family’s estate. But the estate would grow grapes and sell them to others to make wine. Girolamo had other ideas in mind. He decided to turn his passion into winemaking. Music and wine go hand in hand – they are both a passion, they are life. The estate is located in Passopisciaro, on the north side of Mount Etna. This village is one of many responsible for the rebirth of Etna’s most important grape variety, Nerello Mascalese. The vineyards benefit from high altitudes of 650 and 780 metres, rich volcanic mineral soil and 80 year old plus bush vines. The 15 hectares are organically farmed. The parcels of indigenous varieties such as Nerello Mascalese, Nerello Cappuccio, and Carricante are vinified seperately in order to retain each identity and character. The wines are made with care and attention, ready for immediate pleasure. Pure, stunning representations of volcanic terroir. Girolomo Russo “a’ Rina” Etna Rosso, 2018 Fun Fact: A’ Rina means sand in local dialect Jeweled pale ruby color. The wine is full dancing aromatics of red fruit (cherry, strawberry, red currant), violet, tobacco leaf, blood orange, ash, minerals, vanilla. Zesty acidity, fine grain tannins, medium alcohol 13.5% with flavors that mark a distinct sense of place – sour cherry, strawberry, red currant, red plum, blueberry, violet, tobacco leaf, blood orange, ash, minerals, vanilla, pepper with a velvety smooth lingering finish. It’s delicate, silky and aromatic. I paired it with tuna meatballs (amazing) with fresh tomato sauce and a Sicilian Fish stew. You could also try savory bacon wrapped grilled sardines, grilled swordfish with tomatoes and capers or smoky pork ribs. Enjoy!
Cantina Terlan Vorberg Riserva 2015
Pinot Blanc in France, Pinot Bianco in Italy, Weissburgunder in Germany and Austria = they are all the same grape beloved to be a mutation of Pinot Gris. Pinot Blanc has found it’s happy place in Alsace, Pfalz & Baden (Germany), Wahcau (Austria) and Trentino- Alto-Adige, Veneto, Friuli and Lombardy regions. These wines will be full bodied white with a generally high acidity, citrus, apple, yeast and spice aromas. When aged they develop some lovely honeyed character. Cantina Terlan Vorberg Riserva 2015 Suditorl Alto-Adige, Italy their wines have a life of it’s own – they let the wines grow – meaning let the wine develop and give it the time that it needs to develop their complexity, longevity and character. In addition to high mineral soils, old vines and carefully managed vineyards with low yields, it’s a winning combination for perfectly balanced wines. This particular varietal is planted on south facing on steep, sunny slopes at altitudes of 450-650 meters where the Pinot Bianco is very very happy . They use wood barrels as well as “Sur lie” method which allows the wines to age on the yeast for years before being bottled and left to mature on it’s own to create greatness. Long and slow gives it their special character and complexity. Terlan (Terlano) Pinot Bianco Riserva Vorberg 2015 Medium lemon color. Medium+ intensity of lemon peel, golden apple white peach, melon just ripe pineapple, minerals, elderflower, vanilla and cream. Palate is dry, medium + acid, full bodied creamy texture, medium alcohol, medium+ intensity of lemon peel, golden apple melon white peach, just ripe pineapple, starfruit, white pepper, minerals, honey saline beeswax grass, chamomile , hazelnut vanilla, buttery and cream with a firm mineral and spicy long finish. I loved it from A to Z. Creamy Parmesan Gnocchi, Spring Vegetable Risotto, Camembert and Apple with mixed greens, or Shrimp and Sicilian Fish stew.
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.