Spain’s Light Refreshing White – Verdejo
Verdejo varietal is Spain’s answer to Sauvignon Blanc or even Pinot Grigio. It’s mainly grown in Spain, in the regions of Rueda, Castilla y Leon and Castilla-La-Mancha. Verdejo is also cropping up in the United States. Verdejo has similar traits to Sauvignon Blanc in that it’s light bodied, medium/high acid and medium alcohol with flavors of lime, Meyer lemon, green melon, white peach, grapefruit, grass, fennel, and citrus blossom. For those winemakers who age the wine in oak the wine’s texture will be richer, medium bodied and have a toasted almond, smoky, lemon curd notes. Bodegas Volver Paso A Paso Verdejo 2019 is located in the region of Castilla-La Mancha. It is from vines that range in age from 30 to 90 years old. Finca Las Cruces in Casa de los Planos Cuenca is at an altitude 650-700m creating. The vineyards were planted in 1994 and were the first of verdejo in the area. The viticulture is sustainable and organic with minimal intervention and zero chemicals. The wine is fermentation in temperature controlled stainless steel vats at 15C which protects the delicate fruity aromas. The wine is yellow with green tinge. Aromas of white blossom, stone fruit and aromatic herbs. Very fresh with good acidity, fruity and balanced. Verdejo pairs well with dishes due to it’s high acidity and citrus components. If the dish contains lime as an ingredient or if oak aged you could pair this wine with richer dishes that have coconut milk or cream, such as a Thai Green Curry. Pair with sheep’s milk cheeses such as Manchego, Pecorino, Feta, Halloumi or Ricotta, Artichokes with beurre blanc, arugula almond & pecorino salad, halibut with tarragon and lemon, roast chicken with almond sauce, roast pork loin with fennel, or fish tacos.
Lentil Bean Burgers with Sriracha Mayo
Burgers: 1/3 cup red lentils 2/3 cup water 3 cups cooked white beans – I used Northern/Navy Beans 1/2 white onion, chopped 3 cloves garlic, minced 1/2 cup breadcrumbs 1 1/2 tsp. smoked paprika 1 tsp. tsp no salt, all purpose seasoning – I used Bragg’s 1 tsp. ground cumin 2 tbsp. olie oil 1/2 tsp sea salt Sriracha Mayo (optional): 3 tbsp. mayonnaise 1 1/2 tsp. Sriracha or other chili sauce Combine the lentils and water in a medium saucepan and bring to a boil. Reduce heat and let them simmer till soft and mushy, about 10-13 minutes. Drain away any remaining water and set aside to cool. Add the white beans, lentils and all of the rest of ingredients to a food processor and pulse till mashed up together and sticks together. Shape the mixture into burger patties (it will be sticky so wet your hands as needed) and put them on an oiled baking sheet or lined with parchment paper. Chill in the fridge, covered, for at least 30 minutes or up to 4 hours. Mix the mayonnaise and the sriracha in a bowl and chill till ready to eat. Heat the oven to 400F. Spray the burgers lightly with cooking spray and bake for 30 minutes, flipping them halfway through. The burgers will be golden on both sides when done. Serve with Sriracha Mayo. Makes 8 burgers. Pair with a White Bourgogne/Burgundy, oaked Chardonnay or a medium red such as Spanish Garnacha or Grenache, Merlot or Tempranillo
Chateau Talbot 2006 Saint Julien
This beautiful wine deserves a shout out- a 2006 Chateau Talbot Grand Cru Classé. Saint-Julien is situated in the Haut-Médoc district on the Left Bank of Bordeaux in south-western France. It’s a small region which is sometimes overlooked because it’s sandwiched in between the famous Paulliac and Margaux. The region is sometimes overlooked because of it’s famous neighbors. It however reliably produces elegant, age worthy wines. Collectors may overlook the appellation because it does not have a first growth chateau in the 1855 Bordeaux classification which is truly a shame. The grapes permitted in the region are Cabernet-Sauvignon, Cabernet Franc, Merlot, Carmenère, Petit Verdot and Malbec. The vineyard is situated on the banks of the Gironde estuary, on deposits of alluvial gravel on top of fossil-rich limestone. Legend has it that the château was named after an English soldier, Constable John Talbot, who was killed in the battle of Castillon in 1453. The chateau was then owned by the Marquis of Aux till 1917 when the Cordier family who are proprietors of the well known Saint-Julien Chateau Gruard-Larose. This wine is a 2006 vintage which was considered to be a good year. The wine was aged for around 14 months in oak barrels, around half of which are new. It is a blend of 62% Cabernet Sauvignon, 31% Merlot, 5% Petit Verdot and 2% Cabernet Franc. It is a deep garnet color. It still had freshness 14 years later with aromas of leather, smoke, savoriness, bramble, vanilla, tobacco and cherry. The palate is dry with silky fine grained tannins and beautiful flavors of leather, tobacco, raisin, smoke, violet, pepper, licorice, cherry, bramble, cassis, loooooonnnnnnngggggg finish. Well done Chateau Talbot. Pair with beef tenderloin, grilled venison loin or as I did, thick cut grilled Old Québec Spice rub. Full video review on Instagram: Gorgeous Chateau Talbot
Peppered Cheddar Bread
1 1/3 cup warm milk or water 2 1/4 tsp. active dry yeast 1 1/2 tsp sea salt 1 tsp cracked fresh black pepper 1/2 tsp red pepper flakes 1 egg, well beaten 2 cups all purpose flour 1 cup whole wheat flour 1 cup grated cheddar Put the milk in a bowl and stir in yeast. Let stand for 10 minutes or until foamy, then whisk in sea salt, both peppers and all but 1 tbsp egg and 1 cup flour. When smooth start adding in remaining flour. When the dough gets too hard to stir, turn out and knew by hand until smooth. Flatten the dough with our hands and scatter half the cheese over it. Knead it into the dough and repeat with remaining cheese. Place dough in lightly oiled bowl, cover with a towel or plastic wrap and set aside until doubled, about 45 minutes to 1 hour. Push the dough down, turn it out onto counter and shape into a tight ball. Put a piece of parchment paper on a cookie sheet and place dough ball seam side down on the sheet. Cover and set aside until doubled in size for 45 minutes. Preheat the oven to 375F. Slash a big X in the top, brush with remaining egg and bake for 45 minutes until golden. Turn onto a rack to cool. Makes 1 loaf.
Carrot Sweet Potato Soup with Coconut Milk
3 tbsp. unsalted butter 1 1/2 pounds carrots, peeled and chopped 2 sweet potatoes, peeled and chopped 1 sweet/white onion, peeled and chopped 2 inch piece of ginger, peeled and sliced 1 clove garlic, peeled 1 tsp. sea salt 3 cups water 1 13.5 oz can. coconut milk, lite is fine as well Heat a dutch oven over medium heat. Add the butter and melt, then add the onion, ginger and garlic. Sauternes for 5-7 minutes or till softened. Add in the carrots, sweet potatoes and water and bring to boil. Once boiling, reduce heat to simmer and cook till the vegetables are soft, about 8-10 minutes. When done, remove from heat and add to blender along with 3/4 of the can of coconut milk, puree till smooth. Adjust seasonings. Serve in a bowl and drizzle in remaining coconut milk. Serves 4. Serve with Pepper Cheddar Bread. The best pairing would be a richer white such as a California Chardonnay or South African Chardonnay, Vigonier, Riesling or a medium red such as Spanish Garnacha or New World Grenache , Merlot or Tempranillo.
Wine Pairing with Chocolate
Wine and chocolate have a lot in common. The biggest commonality is that they are high in flavanols (antioxidants). Contrary to popular belief there are many options that pair well with chocolate. It all depends on the level of richness and type of the chocolate. White Chocolate is rich, buttery, creamy textured chocolate. Pair with a rich, sweet wines such as Sauternes, Tokaji (a sweet desert wine from Hungary that is incredible). Both the chocolate and the wines have a rich mouthfeel and high acid which is why they work so well together. Milk Chocolate has a milder flavor, sweet yet mellow. Pair with a Tawny Port (one of my favorites), a Rutherglen Muscat (from Australia) or a Cream Sherry. The balance is subtle, complex flavor with enough sweetness is an ideal pairing. Dark Chocolate is bitter with lower sweetness/sugar. It has an intense flavor. Best pairing are intense, sweet fortified wines such as Ruby or LBV Port, Banyuls or Recioto. The sweet wine balances the bitterness in the dark chocolate. These pairing suggestions will be a helpful guide when pairing wine with desserts as well. Just keep in mind – what is the dominant ingredient? Happy tasting!
Whole Wheat Sunflower Seed Bread
Sponge: 1 cup whole grain oats 2 1/2 tsp. instant yeast 2 tbsp. honey 1 cup buttermilk 1 1/4 cup warm water 1 cup whole wheat flour Combine all of the ingredients in a large bowl. Mix well and set aside for 1 hour to soften the oats and proof the yeast. Bread: 2 tbsp safflower or sunflower oil 2 1/2 tsp sea salt 1/4 cup sunflower seeds 2 cups all purpose flour 2 cups whole wheat flour Stir down the sponge and stir in the oil, sunflower seeds and salt. Begin beating in flour, 1/2 cup at a time, incorporating each portion before adding more. Continue adding till it’s too tough to stir, pour out onto the counter and continue to add in flour and mix with your hands. Knead in the rest of the flour until the dough is soft and supple yet a little tacky. It’ll take about 8 minutes of kneading total. Add the dough to a well greased bowl, cover with plastic wrap and set aside until doubled in size, about 1 1/2 hours. Remove the dough from the bowl and divide in half. Shape each piece into loaf a 9 inch tall by 6 inch wide rectangle. Roll up tightly and shape into a loaf. Place in sprayed or oiled 4 1/2 x 8 1/2 inch bread/loaf pans and let rise until doubled again, about 45 minutes. Preheat the oven to 375F. Bake the loaves until golden brown, about 40-45 minutes. Remove from oven, set aside on a cooling rack for 10 minutes and then remove from pans to allow to cool. Makes 2 loaves.
Meinklang Prosa 2019 Pét Nat
Why is there a cow on the label? The Weingut Meinklang practices biodynamic farming, organic winemaking and is a fully sustainable entity. It is located in Osterreich, in the wine region of Burgunland, Austria. The cows in the winery provide manure which is a natural fertilizer for the vineyard and farm. They grow heirloom crops and wild insect colonies. The farm has agriculture, livestock and wine which all work together as one. At the forefront of biodynamic winemaking, Werner and Angela Michlits are making headway and are a huge influence in the winemaking community. Meinklang means “Mein” is my in German and “Klang” is sound which defines their guiding principles – harmony with nature, i.e. let nature be heard and has a sound. Werner and Angela Michlit took over the family farm almost 30 years ago and 10 years later had fully converted the farm into an organic and biodynamic entity. Every family member contributes to this dynamic entity. Their winemaking philosophy is “less is more.” The winemakers allow the fruit to shine and show it’s true character. The wines ferment exclusive on native/wild yeasts with minimal intervention in handmade large concrete eggs which allows the right amount of microoxigenation. The mineral-rich and heat retaining volcanic soils are ideal for growing wines vines. The climate and hilly terrain are ideal for the traditional grape varietals that they grow. This wine, Prosa 2019, a Pétillant Naturel, is a blend of 80% Pinot Noir, 20% Blaufrankisch and Zweigelt. It is a lovely pink color. Aromas of strawberry, violet, rose, peach and cherry spring from the glass. The palate is off dry, a lively medium acidity and has flavors of cream, strawberry, violet, rose, grass, peach, yeast, minerals, cherry and earth. Link to my video review on Instagram: Meinklang Prosa 2019 Pair with a Thai curry, Moroccan spice chicken, grilled lamb kebabs or Cheddar cheese. It is refreshing on it’s own as it is low in alcohol, easy drinking and fruity. Perfect warm weather wine or to enjoy with friends.
Protein Packed Quinoa & Spicy Tofu Bowl with Ginger Tahini Vinaigrette
1 cup quinoa 2 cups water 1 block medium firm tofu, drained and patted dry, cut into 1 inch chunks 1 tsp toasted sesame oil 1/2 tsp. red chili flakes 1 tbsp soy sauce 1 bunch asparagus, cut into 1 inch pieces 1 14oz can sweet corn niblets Vinaigrette 1/4 cup tahini 1/2 cup boiling water 1 tsp sugar 1 tbsp soy sauce 1/2 lime, juiced 1 clove garlic 1 1/2 inch piece of ginger, peeled and finely grated Vinaigrette: Add all of the ingredients to a blender and process till smooth. Add more water if it’s too thick. Set aside Salad: Boil the water in a small saucepan. Add the quinoa, reduce to simmer, cover and cook till done about 18 minutes. Remove from heat, fluff with a fork and set aside. Meanwhile heat a nonstick skillet to medium-high heat, add the sesame oil and tofu, Stir fry till golden, about 5-7 minutes. Season with the chili flakes and soy sauce, continue to cook for another 3 minutes. Remove from heat and put in a bowl, set aside. Return the skillet to the heat, add the asparagus and cook till charred, about 8 minutes. Time to assemble the salad – first pile a heap of quinoa in the bowl, run the tofu down the middle, pile the corn and asparagus on either side of the tofu and drizzle with vinaigrette. Serves 3
Whole Wheat Chocolate Chip Muffins
1 1/2 cups whole wheat flour 1 cup all purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/2 tsp. cinnamon 1/3 cup brown sugar 1 pear, peeled and grated 2 eggs, lightly beaten 1 cup buttermilk 1/3 cup safflower oil 1 tsp. pure vanilla extracrt 1/2 cup chocolate chips Grease a 12 cup muffin tin and set aside. Preheat the oven to 375F. Mix all of the dry ingredients together in a bowl. In another bowl, mix the eggs with the pear, add the buttermilk, oil and vanilla. Fold the wet ingredients into the dry ingredients and gently mix. Add in the chocolate chips and stir but do not overmix. Bake for 18-20 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from the oven and turn out onto a cooling rack. Makes 12 muffins.