Argentina’s Signature Red – Malbec
Malbec is a French varietal from the Sud-Ouest region of France. The varietal is also knows as Côt or Auxerrois. This varietal was brought over from France by Miguel Pouget , a French agronomist, in 1868 who was hired to help improve Argentinian wines. What makes Argentina an ideal location for growing grapes? It’s the altitude, the location, the alluvial soils, diurnal temperature shits (big range between daytime and nighttime temperatures) and the climate, which contribute to freshness and ripeness in the wines. Bodega Norton was founded by Edmund Norton in 1895. He came to the country to help build a railway and instead fell in love with the terroir of Mendoza and decided to create his own vineyard in Luján de Cuyo. He quickly become an industry leader and ambassador for Argentinian winemaking. The vineyards are located at the foothills of the Andes mountains . The average vine age is around 30 years old. The older the vine, the lower the yield, the more concentrated the flavors will be. In 1985 the bodge changed hands to Austrian businessman Gernot Langes-Swarovski, of the famed Swarovski crystals. He saw the potential Argentinian wines and wanted to be a part of it. Today the business is being run by the 3rd generation of the Swarovski family. Malbec is varietal known for blackberry, black plum and black cherry, cocoa and tobacco. This particular Barrel Select Malbec 2019 has a sweet black fruit smokiness balanced with freshness. It was partially aged in French oak prior to blending. A full bodied wine with medium acidity and tannins, flavors of blackberry, plum, cassis, black cherry, pepper, vanilla, cocoa and tobacco. Pair with beef, lamb, turkey and pork, mushrooms, soft pungent cheeses, such as blue cheese or Provolone, seasonings such as garlic and onions, resinous herbs such as rosemary or sage, pepper and warm spices. You want to avoid any bitter greens or fish pairings because the tannins will amplify the bitterness. Try a bison burger with blue cheese, pork loin with roasted red peppers, warm spiced skirt steak or grilled portobello mushrooms with rosemary and sage rub. If you are a fan of Syrah, Merlot, Syrah, Mouvèdre, Touriga Nacional, Dolcetto or Nero d’Avola give Malbec a try. You won’t be disappointed. It’s one of my favorite varietals. Spend $12-18 for a good introductory Malbec from Argentina. $20 or more you will be able to find an incredible higher end Reserva wine which will have longer aging, better quality grapes and richer flavors. Happy tasting!
Green Veg Pasta with Basil Walnut Pesto
Basil Walnut Pesto: 1 cup packed fresh basil leaves 1/2 cup toasted walnut halves 3 tbsp. olive oil 1/2 tsp. sea salt Pasta: 12 oz. whole wheat fusilli pasta 1 1b. asparagus, chopped into 1 inch pieces 10 oz baby spinach leaves 2 small zucchini, quartered and sliced 1/4 inch thick grated parmesan cheese salt and pepper 8-10 basil leaves Pesto: Mix all of the ingredients in a food processor till almost smooth. Adjust the season to taste Pasta: Stir fry the green veggies with 1 tbsp. olive oil till al dente and golden brown over medium heat, about 5-8 minutes. Set aside. Meanwhile, bring a 6 quart pot full of water with a handful of salt. Bring to a boil, add the pasta and cook till package instructions, al dente, about 8-10 minutes. Drain and reserve 1 cup of the pasta cooking water. Add the pasta back into the pot. Add the pesto to the pasta and 1/4 cup of the pasta water at a time. Add only enough water to make the pasta a sauce like consistency. The pasta water is full of starch and flavor which will create a creamy pasta sauce with the pesto. Add some parmesan cheese, stir and season with salt and pepper. Portion into bowls and add more cheese and a few basil leaves for garnish. Serves 4 Pair with a Fruili Pino Grigio, a Chianti Classico or a Sauvignon Blanc.
Energy Packed Morning Muffins
2 tbsp. chia seeds 3/4 cup almond milk or 2% milk 1/3 cup fine cornmeal 1 1/2 cups spelt flour or stone ground whole wheat flour 1/2 cup almond meal 1 tbsp. baking powder 1/4 tsp sea salt 1/2 tsp. cinnamon 1/3 cup melted coconut oil 1/2 cup maple syrup 1 tsp. pure vanilla extract 1/2 cup dried. cranberries 1/4 cup chocolate chips (optional) Preheat the oven to 350F. Spray a 12 cup muffin cup tin. In a small bowl mix the milk and chia seeds together and let sit for 10 minutes. Meanwhile mix the flour, cornmeal, almond meal, baking powder, salt and cinnamon together. Add the coconut oil, maple syrup and vanilla with the milk and chia seeds and stir. Add the wet ingredients to the dry ingredients and mix gently, fold in the cranberries and chocolate chips. Spoon the muffin mix into the 12 muffin tins and bake for 25 minutes or until a toothpick comes out clean. Allow to sit for 5 minutes to cool before removing from the muffin tins. Store at room temperature or freeze in a ziplock bag. Makes 12 muffins.
Easy Dark Chocolate Mousse
3 1/2 oz bittersweet chocolate, 70% cocoa such as Lindt or Ghirardelli, coarsely chopped 3 large eggs, separated at room temperature 1 tsp pure vanilla pinch of sea salt 1 1/2 tsp sugar Crème fraiche or whipped cream, for serving White chocolate shavings, for serving Melt the chocolate in a bowl in the microwave over medium power. Whisk in the egg yolks and vanilla into the chocolate one at a time. In a bowl of a stand mixer, beat the egg whites with the salt until they start to peaks. Continue beating and gradually add in the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks. Spoon 1/4 of the whites into the melted chelate gently until almost smooth. Spoon in the rest and mix using a whisk or rubber spatula. Be gently as you don’t want to overwork the mousse. It’s ok if there are some white streaks in the mousse, it’s kind of pretty. Spoon the mousse into a large serving bowl or individual bowls and serve now or cover well with plastic wrap and refrigerate till ready. Serve with whipped cream or crème fraiche if you like. Sprinkle over chocolate shavings. Serves 4 Pair with Banyuls or LBV Port. Based on Dories Greenspan’s recipe from Around My French Table Cookbook
Protein Energy Bars
14 oz (about 18-20) Medjool dates, pitted 1/4 cup maple syrup 2 cups boiling water 2 tbsp. chia seeds 3 cups old fashioned oats 3/4 cup pepitas/raw pumpkin seeds 1/2 cup sunflower seeds 1 cup dried cranberries 1/2 cup cocoa nibs pinch sea salt 2 tbsp. ground cinnamon Preheat the oven to 350F. Grease a 9×13 inch baking pan with either coconut oil or cooking spray. Place the dates in a saucepan with the boiling water and simmer for 5-8 minutes or until very soft. Place the oats, pepitas, cranberries, sunflower seeds, sea salt, cocoa nibs and cinnamon in a large bowl. Once the dates are cooked, place them and the remaining water in a blender along with the chia seeds and maple syrup. Blend until smooth. Pour the mixture over the oats and mix together thoroughly until coated and sticky. Pour until pan and press down firmly and smooth out the top. Bake for 30-40 minutes or until the stop starts to be golden brown. When done, remove from oven and cut before they cool. Makes 20 bars.
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.