Summer Pasta Salad and Smoked Chicken
3 lbs. chicken quarters + 3-4 tbsp. kosher salt 1 tsp sea salt or kosher salt 1 tbsp sweet paprika 1 tbsp cumin 1/2 tsp coriander 1 tsp. sugar 1/2 tsp. ground pepper Pasta Salad: 1/2 box Barilla fusilli 1 pint cherry tomatoes 1 cup fresh mozzarella balls/bocconcini cheese 1 each red and yellow peppers, diced 5 tbsp extra virgin olive oil 3 tbsp. white balsamic vinegar 5-8 basil leaves, torn Chicken: 24 hours before grilling (or at least a couple of hours beforehand) – Remove the chicken from packing, dry with paper towels and generously salt ALL over with kosher salt – don’t worry the chicken won’t be salty. What the salt does is twofold – it tenderizes the meat from the inside out while retaining moisture on the inside and making the skin crispy on the outside. Once salted put back in the fridge till ready to grill. Mix the spic mixture together and set aside. Ready to grill – remove the chicken 1 hour before you want to cook and rub the spice mixture all over. Preheat the charcoal grill to a medium high heat (about 400). If you don’t have a charcoal grill, it’s ok. You can either create a smoke chips packet or not…. Grill the chicken over direct heat and flip often until the skin is crispy and the chicken reaches an internal temperature of 165 F. in the thickest part. Remove from the grill, cover with aluminum foil and let rest. Meanwhile heat a large pot of water well salted with a small handful of sea salt. Bring to a boil. When boiling add the pasta and cook till al dente (according to package instructions). Once done, drain and add to a large bowl. Add the remaining ingredients, toss and adjust seasoning. Serve alongside the chicken. Serves 4 Pair with a lightly oaked Chardonnay, California Pinot Noir or Spanish Garnacha. See Wines of the Week for suggestions
Wedding Soup with White Bean Balls & Kale
White Bean Balls 1 large yellow onion 3 cups cooked navy beans, fresh or canned, drained 1/2 cup bread crumbs 3 cloves garlic, minced 1/4 cup nutritional yeast or flour 3 tbsp. olive oil 1 tbsp. soy saue 2 tsp. no salt all purpose seasoning blend – I used Bragg’s 1 tsp. each dried thyme and oregano Soup 1 tbsp. olive oil 2 ribs celery, chopped 3 carrots, chopped 2 cloves garlic, minced 1 cup orzo pasta 8 cups vegetable broth 4 cups lacinato kale, washed, ribs removed and sliced 1/2 tsp. each sea salt and freshly ground pepper Grated Parmesan cheese, for garnish (omit if vegan) Freshly grated parmesan cheese ( for garnish) Preheat the oven to 400F. Coat a baking sheet with cooking spray. Chop the onion, and set aside ( 1/4 cup for the balls, the remainder for the soup). In a food processor, add the beans. Puree till chunky. Add in the 1/4 cup onion & remaining ingredients and puree till it all sticks together. If too dry add a tbsp. of water at a time. Make golf ball size bean ball withs the mixture and place on the cookie sheet. Bake for 20-25 minutes until golden brown. Meanwhile heat a Dutch oven on the stove to medium heat. Heat the olive oil and then add the rest of the onion, carrot, celery and garlic and sauté until the onion starts to brown about 3-5 minutes. Add the pasta and gently pour in the broth and let simmer till the pasta is tender, about 10 minutes. Fold in the greens, salt and pepper. Turn the heat off. When ready to eat, put 3-4 bean balls in the bottom of a soup bowl. Laddle the soup gently over the balls. They will soften pretty quickly.
Cozy Cauliflower Potage Soup
1 large head of cauliflower, cut into large florets 1 sweet onion, diced 1 tsp. sea salt 3 tbsp. unsalted butter 4 cups water (approximately) 1/4 cup pink lentils 1/4 tsp freshly ground pepper chives to garnish extra virgin olive oil to garnish Heat a dutch oven over medium heat, add the butter and melt. When melted, add the onion and salt. Cook till softened, about 8 minutes. Add in the remaining ingredients except the chives and olive oil. Ensure that the water falls just below the cauliflower by 1/2 inch. Cover and bring the mixture to boil. Once boiling, turn the heat down to simmer and cook till both the cauliflower and lentils are cooked through, about 10-12 minutes. Remove from heat and either purée with an immersion blender or a stand blender. adjust the seasoning and consistency if need be. Serve in bowl and drizzle with olive oil and chives. Serves 4-5
McBride Sisters Chardonnay
The McBride Sisters winery was formed out of a mutual passion for wine and a similar upbringing in the vineyard and wineries in 2 different continents, Monterey, California and Marlborough, New Zealand respectively. When they met they had an instant connection. Their core values are to be sustainable, empowering, innovative, and help their community. They create wines that had both old word style and new world charm. They have succeeded on all fronts tenfold. They are the largest African-American owned winery in the United States. In 2019 they founded “The McBride Sisters SHE CAN Professional Development Fund” to promote the professional advancement of women in the wine industry through scholarships, financial aid and business funding, as well as provide COVID relief to struggling small blackowned businesses. This Chardonnay from Central Coast, California isn’t all about oak and more oak. It reflects the wines of the McBride’s upbringings and terroirs. It has a creamy textured, refreshing and pleasant flavors of white peach, pineapple, apple, pear, lemon, caramel, smoke and nice acidity. Pairs very well with charcoal sage turkey burgers, roasted butternut squash risotto, pumpkin apple soup.
Wine Pairing for Vegetarian Dishes
I have been asked by a number of people “What wine goes with Vegetarian food?” That is a very broad questions when you think about it because there are many factors to consider – what is the dominant flavor? It is spicy? Is it sweet? Is it bitter? Is it umami? Is it salty? Let’s go over some basic pairings and use the KISS theory (keep it simple stupid) otherwise we’ll get lost in the weeds. Vegetarian dishes are less fatty, have lower protein and a higher umami factor. That being said, generally speaking I would suggest a white, rosé or a light red. Here are some suggestions by dominant ingredients to help you make a better wine and food pairing choice: Green Vegetable flavors are concentrated with bitterness and umami. The best pairing would be a fruity rosé such as a Spanish Garnacha, a light white Riesling, Sauvignon Blanc or Pinot Grigio. Gourds are large, fleshy fruits with a hard skin, some varieties of which are edible such as squash, pumpkin, butternut. Gourds have a rich mouthfeel, a bit sweet. 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. Legumes are considered higher in protein with intense umami. Pair with a fruity, full bodied white such as a White Bourgogne/Burgundy, oaked Chardonnay or a medium red such as Spanish Garnacha or Grenache, Merlot or Tempranillo. Mushrooms are very high in umami. Best pair with a fruity, unoaked white, an aged white such as White Bourgogne/Burgundy, light to medium aged red wine such as Tempranillo, Grenache or Merlot. Nuts are bitter and have high umami. AVOID at all costs medium to big/heavy red wines. The high tannins will interact with the bitter and umami properties of the nuts and will amplify the bitterness. Pair with a white or rosé that has some residual sugar which will balance out the bitterness such as a Grenache Rosé or an oaky Chardonnay. Happy pairing! Please feel free to contact me if you have any wine and food pairing questions.
Cool Weather Garnacha from Bodegas Paniza
Bodegas Paniza is located in the designated region of Carinena DO in the Zaragoza province in northern Spain, situated south of the River Ebro. The town gets its name from the Cariñena grape variety (a.k.a. Carignan), which once dominated the local vineyards. Winemaking dates back to the Roman times in this region. The region sits in the Ebro Valley with vast plains, high altitudes ranging from 400-800 meters. The soils are granite (very rocky) which is why locally the wines are knows as el vino de las piedras. The region’s climate is continental with extreme seasonal and daily temperature variations with cool moderating winds the Cierzo. There are big diurnal temperature shifts which creates intensity and depth in their wines. Bodegas Paniza Vinas Viejas Carinena 2012 is produced old vines up to 100 year old. The slate soils, high 800 meterts altitude and 6 months of oak aging all contribute to an intense and impressive wine. It is a deep ruby color. It has aromas of blackberry, cranberry, mulberry, graphite and cloves. It has a medium-full body, fine-grained tannins and medium acidity. It has flavors of blackberry, cherry, mulberry, graphite, rose, savory herbs, cloves, earth, wood. Impressive wine, good value. Pair with roast beef, moroccan lamb kebabs, grilled sausages, mushroom sage pasta or lentil vegetable stew.
Signature Cocoa Nib Cinnamon Biscotti
1 1/2 cups all purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. ground cinnamon 1/2 cup stone ground yellow cornmeal 1 stick(8 tbsp.) unsalted butter, at room temperature 1 cup sugar 2 large eggs 1 1/2 pure vanilla extract 1/2 cup cocoa nibs Preheat the oven to 350F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, salt, cornmeal and cinnamon. Working with a stand mixer, fitted with a paddle attachment, beat the butter and sugar together at medium speed for about 3 minutes or until smooth. Add the eggs and continue to beat, scraping down the sides of the bowl as needed, for about 2 minutes until the mixture is light and creamy. Beat in the vanilla. Reduce the mixer to low speed, add in the dry ingredients and mix till incorporated. Scrape down the side and by hand mix in the cocoa nibs. Scrape half o the dough onto one side of the baking sheet. Using your hands or a dough scraper, work the dough into a log about 12 inches long by 1 1/2 inches wide. The dough will be sticky. The dough will spread once cooked. The log will be rough and uneven, don’t worry it will smooth out. Form the second dough on the other side. Bake for 20-25 minutes or until the logs are lightly golden but still soft and springy to the touch. Remove from one and transfer the sheet to a cooling rack. Allow to cool for 30 minutes. Using a wide metal spatula, transfer the logs to a cutting board and with a serrated knife cut the logs into 3/4inch slices. Return the slices to the backing sheet, standing up like a marching band, and bake in the oven for another 15 minutes or until golden brown and firm. Transfer to rack and allow to cool. Makes about 30 cookies. Serve with a cup of coffee or tea or VinSanto.
Double Chocolate Brownies
This recipe is based on Dories Greenspan’s recipe from Baking cookbook. 1/4 cup all purpose flour 1/2 tsp. ground cinnamon 1/4 tsp. sea salt 1 stick (8 tbsp.) unsalted butter, room temperature, cut into 6 pieces 1/2 cup unsweetened cocoa powder, such as Hershey’s 2 tsp. instant espresso powder 1 large eggs, at room temperature 1 cup sugar 1 tsp. pure vanilla extract 2/3 cup semi-sweet chocolate chips, such as Guillard Preheat the oven to 325F. Line a 8 inch square pan with parchment paper (it’s ok if it stick over the sides) and spray with cooking spray. Set aside. Whisk the flour, cinnamon and salt together in a bowl. Put the butter in a bowl and microwave for 30-45 seconds till almost melted. Remove and stir till melted. Add in the espresso powder and cocoa powder. Stir in the sugar and vanilla. It will look grainy but that’s ok, it will come together in the end. Add one egg at a time, mixing well. Add in the dry ingredients and chocolate chips. Pour into pan and even out. Bake for 30 minutes till the crust is papery but will be gooey in the middle – that’s ok it will continue to cook after you take it out of the oven. Remove from the oven and allow to cool for at least 30 minutes. Remove from the pan, peel off the paper and cut into squares. Makes 20 brownies. Pair with a rich California (Paso Robles) Cabernet Sauvignon or a dessert wine such as Banyuls.
Quinoa Stuffed Roasted Peppers
Quinoa Pilaf: 1 cup quinoa 1 clove garlic, minced 1 1/3 cup water 1/4 tsp sea salt pinch of saffron Peppers: 3 bell peppers, any color – I used green, halved, remove seeds and membranes 1 tbsp olive oil 1 onion, finely choppee 1/4 tsp sea salt 2 carrots, diced 2 cups chopped crimini mushrooms 1/4 cup currants (raisins are a good substitute ) 1 tbsp fresh tarragon, chopped 1 tbsp. fresh lemon juice salt and pepper to taste 4 oz crumbled chèvre or feta cheese Preheat the oven to 400F. Line a baking sheet with parchment paper or spray with cooking spray. Heat olive oil in a sauce pan on medium heat. Add garlic and quinoa and stir for 1 minute. Add the saffron, salt and water and bring to a boil. Reduce heat to low, cover and cook for 15 minutes. Fluff with a fork and set aside. Place peppers on baking sheet. Bake for 15 minutes. Remove from the oven. Meanwhile, heat a skillet with oil, add the vegetables and heat for 5-10 minutes or until softened. Add to a bowl along with the quinoa, lemon juice and tarragon. Adjust seasoning with more salt and pepper. Fill the peppers well with the filling. Top with cheese. Loosely cover with foil and bake for 15 minutes. Serves 3 Pair with a Sauvignon Blanc.
La Scolca Gavi
What is Gavi? Gavi is a DOCG region located the southern part of Piedmont, in northwestern Italy. It is renowned for fresh, elegant white wines made from the indigenous Cortese grape. Tenuta La Scolca was bought by the Soldati family in 1919. They put the Cortese grape on the map with their plantings at the estate in 1950s. They are known as the oldest and most modern winemaking estate. They follow traditional winemaking methods and use modern techniques while respecting and preserving what nature has created and given them. Each vineyard has an identity and they respect the origin of each grape variety. This wine is from Rovereto Superiore di Gavi which is a renowned area for producing elegant quality Gavi white wine. The region is equivalent to a Grand Cru in France. The grapes are from 20 year old vineyards. The family utilizes thinning, pruning and green harvesting for lower yields of high quality grapes. The grapes are manually harvested into baskets and loaded onto small trailers. The grapes are cooled immediately with dry ice to prevent oxidation and to preserve to delicate aromas and flavors of this varietal. The wine undergoes an extended time on the lees which creates a creamy texture and mouthfeel. The slightly harder pressing of the grapes equals more solids in the must which creates a phenolic bite/bitter almond finish to the wine which is common for Northern Italian varietals. This wine is a pale lemon color. The wine has aromas of lemon, wet stone and smoky minerality. The palate is dry, energetic acidity with flavors of lemon zest, lemon, lime, pear, green apple, wet stone and bitter almond finish. The wine’s acidity lights up one’s mouth. Pair with seafood (oysters especially), antipasti or white fish ( roasted halibut with herb butter).