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).
Best Kale Salad Ever
1 bunch laminate kale (aka Tuscan Kale), thick ribs removed, washed and dried very well 1/2 clove garlic, pressed or finely chopped 1/2 cup finely grated Pecorino Romano, plus more for garnish extra virgin olive oil juice of 1 lemon 1/8 tsp chili flakes sea salt and pepper to taste. Slice the kale leaves very thinly, also know as chiffonade. Add to a large bowl. Put the garlic onto a board, run the side of the knife over it till you get a paste. Transfer the garlic to a small bowl, add the lemon juice, glug of olive oil and 1/4 cup Pecorino, 1/4 tsp salt and few twists of fresh pepper. Mix and pour over the salad. Adjust the seasoning to taste. Let the salad sit for 5 minutes to allow the kale to soften. Top with the extra cheese. Serves 2-4
Garden Tuna & Basil Salad
1 head of Romaine lettuce, cleaned 1 cup basil leaves, 1/2 chopped and the 1/2 left whole 2 cans solid chunk tuna in water, drained 1 tbsp dijon mustard 1 tsp mayonnaise salt and pepper 1 stick of celery, chopped fine 1 pint of cherry tomatoes 1 red pepper, seeded and dice 2 tbsp. olive oil 2 tbsp. white balsamic vinegar Tear up the lettuce and place on 2 plates. Meanwhile, mix the tuna, chopped basil celery, mayonnaise, dijon, salt and pepper to taste in a bowl. Top with cherry tomatoes, peppers, tuna. Drizzle with olive oil and vinegar. Serves 2
Roasted Beer Lime Cauliflower &; Turkey Chorizo Tacos
This recipe can be made vegetarian by omitting the chorizo. The cauliflower recipe is based on a recipe from Thug’s Kitchen cookbook. Cauliflower: 3/4 beer (I used a wheat beer) 1/4 cup chicken or vegetable broth 1 tbsp lime juice 1 1/2 tsp soy sauce 1 1/2 tbsp hot sauce 1 clove garlic, sliced 1 1/2 tsp. chili powder 1 tsp. smoked paprika 1/4 tsp each ground cumin and garlic powder pinch of salt ================== 1 lb Turkey Chorizo, halved and sliced 2 avocado, peeled and halved 1 lime, juiced whole wheat flour tortillas Cauliflower: Heat the oven to 400F. Chop cauliflower into small forest (size of a quarter). In a saucepan war, the broth, beer, lime juice, soy sauce hot sauce and garlic over medium heat. Add the cauliflower and simmer for 5 minutes. Drain. Prepare a baking sheet with either cooking spray or a sheet of parchment paper. Toss spies, salt and olive oil together in a bowl. Add the cauliflower and mix well. Pour the cauliflower onto the backing sheet and bake for 20 minutes, stir once halfway through. Heat the turkey chorizo in a skillet over medium heat till browned. In a small bowl, add the avocado and mash with a fork. Add salt and lime juice. Assemble the tacos and enjoy! Serves 4
Mediterranean Hummus Dip
1 container of classic Hummus 1/2 cup pitted Kalmata olives, halved 1 jar roasted red peppers, sliced 1/2 cup plain greek yogurt 2-3 tbsp. extra virgin olive oil pita crackers Arrange the hummus in a serving dish. Sprinkle evenly with olives and red peppers. Drizzle with olive oil. Pair with a chilled Spanish Rosado or a Bugey Méthode Traditionelle .
Beach Board Dinner
1 each zucchini, orange pepper and red pepper, grilled and chopped 2 charcuterie – I used 1 stick French wine saucisson & 250g sliced prosciutto 3 various cheeses – I used goat cheese, gouda and aged cheddar 1 bar dark chocolate 1 bunch of green grapes crackers peach jalapeno jelly Arrange all of the ingredients on a cutting board and enjoy. Pairs well with a Rosé Txakolina, a Cote de Rose or Cava. Serves 4