I’ll Drink to That!

If you love potatoes, maybe too much, and are trying to stay away, try this recipe in place of mashed spuds. It’s really delicious, even to a carb fiend like me.

Mashed Cauliflower with Butternut Squash

MASHED CAULIFLOWER WITH BUTTERNUT SQUASH

Ingredients:

1 large head of white cauliflower, core removed and cut into large florets

1 lb butternut squash, peeled and cut into 2″ pieces

2-3 Tbsp butter

1/4 cup panko bread crumbs

2 Tbsp minced fresh sage

3 Tbsp grated parmesan

1/2 cup shredded cheddar or goat gouda

Salt and pepper to taste

Toast squash in 425 degree oven till golden and tender, about 30-40 minutes, turning half way through cooking time.

Cook cauliflower in rapidly boiling salted water till tender, but not falling apart. Drain well. Add roasted squash to pot and mash till it looks like large crumbs. Mixture should not be smooth. Stir in butter then rest of ingredients. Season to taste with salt and pepper.

Serves 4

Great with ribs or steak and a medley of roasted root vegetables, drizzled with balsamic vinegar and topped with crumbled goat cheese and a sprinkling of Herbs du Provence.

Beef ribs

I’LL DRINK TO THAT!

Tobin James Fat Boy Zinfandel - 2005 - Paso Robles

This bad boy weighs in at a whopping 16% alcohol and is thick, rich, jammy and over the top. A Paso Zin in all ways and perfect with any beef you are thinking of BBQ’ing, especially if you are using a sweet heat glaze like I used on these ribs.  Cheers!

Just south of Paso Robles in an area known as the Templeton Gap, there is located a small family run winery - Laraneta Winery. They don’t have a tasting room, yet, and are not open to public tastings, so you would drive right by the property on Templeton Road going to and returning from the many other wineries in the area.  But if you’re lucky enough to have received an invitation to visit or are in need of lodging, at the end of the Liquid Amber tree lined driveway lies Honey Oak House and B & B where Melinda and Joseph Laraneta warmly welcome their B & B guests to old fashioned hospitality and, of course, a glass of their wine.

Liquid Amber lines the drive

Joe and Melinda Laraneta

My husband and I were lucky enough to be on the receiving end of all that hospitality when, on one beautiful Paso Robles day last Autumn, they invited us to taste their line-up of award winning wines.  I had tasted a few earlier in the year at a tasting in the LA area, and was anxious to spend some time with the Laraneta’s learning about them and their wine making adventures. As we entered the drive, we noticed the olive orchard situated opposite the vineyard. They also have a line of hand-crafted olive oils, which we tasted that afternoon as well. The Laraneta’s and their dog Peaches greeted us and brought us in to meet some friends and we spent the next hour tasting and chatting. The Laraneta’s enthusiasm and passion turned into an invitation to take a golf cart tour of their estate which we eagerly accepted.

Owl box

Who knew chestnuts come from a crazy looking pod?

View of the Laraneta estate from the front veranda

We learned about planting, harvesting, owl boxes, protection from cold and wind and birds, and even what chestnuts look like just off the tree.  We saw the different kinds of olives and Joe proudly explained about the many varieties of shrubs, trees, flowers and roses he had lovingly planted about his property.We left, glad to have made new friends in the Laranetas and making the commitment to “stay in touch”.

As luck would have it, Melinda and Joe were planning a visit to family and were going to be in the LA area for just two days in March. We asked them if they would like to come to our home and share some of their wines with a few of our close friends who really appreciated wine and those whose passion it is to create it. They said yes, and a week later we were hosting them and a small group of eager tasters.

We greeted each guest with a glass of Segura Viudas Cava to set a festive mood for the evening. Being a strong believer in food and wine bringing out the best in each other, I decided to create a tasting menu pairing an appetizer or dish with each of the 6 wines they would be pouring. They also brought four different olive oils which I put out for tasting with bread dippers.

After all the introductions were made Melinda poured their first wine. Cameo is made from  Vernaccia, a white wine grape from the San Gimignano area of Tuscany. It is  crisp, clean and a bit lemony with a buttery mouthfeel and a slight vanilla finish.  The guests were offered  rich, creamy Clam Fondue on sourdough toast. They happily noshed while Melinda elaborated further on the background of the grape and how they came to plant it.

Next up was their Vera Sano Rose, which is an unusual blend of  80% Vernaccia and 20% Sangiovese. One taste of this delightful wine had us all thinking “salmon”. So luckily I had made  salmon salad with Dill nestled in Endive leaves with a drizzle of the Laraneta’s Lemon Olive Oil.

Their Merlot, which they call Sa Va, is actually the wine that  attracted my attention to Laraneta in the first place. Dark and full bodied, this 100% Merlot is layered with black cherry, roasted coffee, sage and red currant. For this wine, I made a Merlot Risotto, then shaped it into bite size cakes, pan fried them and topped them with a dollop of aioli made with Laraneta Rosemary Olive Oil. What a beautiful color these tasty morsels were!

Red wine risotto cakes with Rosemary Aioli

Next in the line-up was the Sangiovese, and of course I thought, pasta! So a quick pour, some education on Italian wine, and everyone grabbed a plate of  Baked Rigatoni with Sausage and Mushrooms served with some good crusty rosemary/olive oil bread.

With everyone well fed and feeling good, we moved into the “decadent” portion of the evening, and the last two pairings. First, the cheese course served with Laraneta’s Cabernet Sauvignon. This elegant cab, enhanced with Merlot and Sangiovese, was extra yummy paired with Cambezola and an aged Gouda. We all had great fun determining our opinions of which cheese was more delicious with the wine, and of course we had to keep trying them just to make sure. It was a task happily taken on with much gusto.

Wine, bread, pasta, cheese - only one thing was still needed. Yes, chocolate! And lucky for us the Laraneta’s had brought with them their ‘05 -No. 5. This is also a blend with the predominant grape being Merlot at 75%, supported by 10% Cabernet Sauvignon and 15% Sangiovese.  This velvety wine boasts characteristics of dried cherry, plum and toasted hazelnuts with aromas of cocoa, blackberry and sweet spices. All that was needed here to compliment this delicious wine was an assortment of chocolate truffles, and I was happy to oblige.

The tasting line-up

So…if you plan on visiting the Paso Robles area for a special event or festival, or just need a weekend away, consider Honey Oak House and Laraneta Winery - good wine, good friends, good times!

I’ll Drink to That!

A couple of years ago I was treated to a wonderful weekend driving through the beautiful Sierra foothills, just outside of Sacramento, trying some of the wines of this historic area. Once busy with gold mining towns and prospectors anxious to become rich with their gold discoveries, this  is now a 14K area perfect for growing grapes and turning them into liquid gold - premium wine.

Boeger Winery sits on an 1850’s site that was homesteaded by the Fossati-Lombardo family. The original house, cellar and distillery are still used today. Greg and Sue Boeger purchased the ranch in 1972 and started planting vineyards and built a new state-of-the-art-winery the following year.  The old Fossati-Lombardo house was converted into a tasting room and was opened to the public in 1974. For over three decades the Boeger family has dedicated themselves to crafting some of the Sierra Foothill’s finest wines.  The old cellar has recently been restored and is now used for special events and private gatherings.

While there tasting, I picked up this recipe for Red Wine Cake and I think it would be a great dessert for any  holiday dinner. Enjoy with some red dessert wine or Port.

RED WINE CAKE

Ingredients:

1 cup butter

1 cup sugar

4 eggs

2 tsp baking powder

2  1/4 cups flour

1/2 cup Boeger Red Wine

4 Tablespoons unsweetened cocoa powder

2 teaspoons cinnamon (optional)

1 teaspoon vanilla

12 oz semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease and flour a bundt cake pan. Sift together flour, baking powder, cinnamon and cocoa. Set aside. In a large bowl cream butter and sugar till smooth. Add eggs, one at a time till incorporated. Add vanilla. In two parts each, alternatively add flour mixture and red wine,  till just mixed in.  Stir in chocolate chips.  Pour into prepared pan and bake for 45 minutes to one hour or till tester comes out clean. Cool 10 minutes in pan. Remove and finish cooling on rack.

Cake is great like this, but I have also added the following embellishments.

While cake is cooling, reduce in small pan, the liquid from 1 jar of Morello Cherries (available at Trader Joe’s), with 1/3 bottle (375ml) of red dessert wine or Port. Cool. Poke holes in cake with toothpick. Carefully drizzle from a spoon red wine/cherry liquid reduction over cake and into holes.

To serve: Warm cherries in remaining reduction. In separate pan warm hot fudge sauce. Pour a bit of each over cake slices and serve with more of the red dessert wine or port.

I’LL DRINK TO THAT!

This recipe was sent to me from Opolo Vineyards in Paso Robles. I’ve been a fan of their line-up of zins for a long time so this recipe sounds really good to me. I’ll be adding it to my Thanksgiving menu this year. I’ll let you know what I think of it - please let me know if you try it and what you think.

Ingredients:

3 1/2 cups Opolo Mountain Zinfandel

2 cups sugar

2 cups (packed) golden brown sugar

12 whole cloves

12 whole allspice

4 cinnamon sticks

2 - 3×1 inch strips orange peel

2 - 12 oz bags fresh cranberries

Preparation:

Combine all ingredients, except cranberries, in a medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 3 1/2 cups, about 15 minutes. Strain syrup into large saucepan. Add cranberries t syrup and cook over medium heat until berries burst, about 6-8 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. keep refrigerated.)

Note from the winery: Unless your family really loves cranberry sauce, you might want to cut tis recipe in half.  The best part about doing that is that you’ll end of with half a bottle of Mountain Zinfandel left over to drink while you cook!  Happy Holidays!

I wish you all a joyful Thanksgiving - there is so very much to celebrate and be grateful for. I am thankful to all of you who have come along on this writing journey with me the last 5 months - I look forward to many more things to raise a glass to. I’ll Drink to That!

Opolo Mountain Zinfandel - 2007

The ‘07 Mountain Zinfandel is loaded with gobs of boysenberry, wild cherry  and blackberry. Rustic anise and ripe velvety tannins on the finish.

This last Sunday really got away from me…shopping, cleaning, cooking, social media updating.  Are our lives really simpler with computers? Are they a distraction keeping us from things we should be doing? An addiction to hard to resist? Are we hiding behind our user names in a world where we are more “out there” than ever? All the more reason I say to get into the kitchen and cook that special dinner for friends or family.

This last Sunday, I went for a version of pasta and meatballs. Basic idea, but tweaked just enough to feel “special”.

MENU:

Muhammara (Red Pepper and Walnut Pesto) with Pita Chips

Florentine Meatballs with Wild Mushroom Sauce

Mac and Cheese with Broccoli and Prosciutto

Salad

Meyer Lemon Budino

The Muhammara is a delicious pesto like dip and any leftovers can be served over steamed broccoli, pasta or roasted chicken.

The meatballs are a version of a Rachael Ray recipe, and I added the rich mushroom sauce.

I didn’t include a salad recipe - use your favorite and be creative.

Recipe: Meatballs

1 box frozen chopped spinach, defrosted and completely drained by pressing with a fork in a small strainer

1 pkg ground turkey (about 1 1/3 lb)

1 small onion, finely chopped

3 cloves garlic, chopped

1 egg

1/4 cup milk

3/4 cup seasoned bread crumbs

1/2 cup finely grated Parmesan

Salt and pepper and olive oil

Preheat oven to 400 degrees F.

Combine first 8 ingredients in bowl. Season with salt and pepper. Form into large meatballs, about 3 tablespoons each, and place on cookie sheet lined with foil and sprayed with non-stick spray. (Alternatively, a Silpat silicone liner is great if you have one) Drizzle with olive oil and roast about 20 minutes, or till cooked through. Meanwhile make the mushroom sauce.

Mushroom Sauce:

1 (.88 oz.) pkg Mixed Wild Mushroom Medley (Trader Joe’s )

2 Tbsp butter

1/2  cup chicken stock

1/2 cup reserved mushroom liquid

1/2 can condensed roasted garlic cream of mushroom soup

3 Tbsp cream or milk

1/4 cup sherry or dry Marsala

1/4 tsp dried thyme

1/2 tsp dried basil

Rinse mushrooms and re-hydrate in bowl by pouring boiling water over to cover. Let soak for about 10 minutes. Drain reserving liquid in measuring cup. Chop mushrooms and saute in butter till softened and just starting to brown. Add chicken stock and reserved mushroom liquid. Bring to simmer and stir in soup. Add milk or cream. Bring to simmer and add Marsala and herbs. Season to taste with salt and pepper.

Arrange meatballs on platter and pour sauce over.

Florentine Meatballs with Wild Mushroom Sauce

What can I say about Mac and Cheese, except that I think it is the ultimate comfort food. This version is extra creamy, pretty with the broccoli and a little smokey from the prosciutto. Of course you could use bacon instead or leave it out all together.

Recipe:

1 lb pasta (I prefer DeCecco Galletti, looks like half moons, but any kind of shell- like pasta will do)

4 cups of broccoli florets

2 Tbsp butter

2 Tbsp flour

4 cups whipping cream

1 cup Quatro Fromaggio, about 4 oz. (shredded 4 cheese blend includes parm, fontina, mozzarella and provolone - found at Trader Joes)

1/2 cup additional Quatro Fromaggio for topping

1 cup (about 4 oz) grated cheddar cheese

5 oz chopped prosciutto

Cook pasta in salted boiling water until al dente. Add broccoli and cook just till crisp tender. Drain well. While pasta is cooking make sauce. Melt butter in heavy large saucepan over medium heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in cream. Bring to a boil, reduce heat and simmer 3 minutes, stirring often. Add cheeses and stir until sauce is smooth. Add to pasta and broccoli along with prosciutto and stir to combine. Season with salt and pepper.

Pour into oven proof casserole and top with additional shredded cheese. Broil just till slightly browned.

Mac and Cheese with Broccoli and Prosciutto

Meyer Lemon Budino

I’LL DRINK TO THAT!

Bridlewood Central Coast Viognier - Reserve - 2007 - $24.00

I love white Rhone varietals, especially blends, with so many of the Fall foods we like to eat. Even this wine, although it is 93% Viognier, there is also 3% Rousanne, 3% Chardonnay and 1% Marsanne blended in. This full bodied wine opens with aromas of honeysuckle and guava giving way to flavors of peach, honey and tropical fruits with a creamy texture. Also great with lobstser and crab, or as an accompaniment to fruit and cheese.

Mike, anxious to get the next phase of his first wine making endeavor under way, called to let me know that the brix was down to nada and it was time to go press off the wine. Who knew that Woodland Hills is the location to  one of the only home wine making supply shops in the LA area? So last weekend I met Mike at the Home Wine,Beer,Cheese Making Shop just off the 101 freeway where he was to press his 130 pounds of Syrah grapes.  The store was mobbed with customers purchasing jugs, bottles, corks and wine presses so I had some time to look around. They have everything there, even a small de-stemming machine. Hmmmm….

When it was our turn, “the guy” went to the back to get the wine press out, took it out to the curb and instructed Mike on how to use the press to get the juice from his grapes. I found it amazing that after hundreds of years, the process and the machinery have changed very little. Very basic really. First Mike hosed off the machine - winemakers are apparently big on “hosing” everything, before and after using. I’ve seen plenty of video footage of people hosing off equipment this harvest season.

Then right to it. First the macerated fruit was poured by bucketfuls into the press, and the “free run” juice allowed to flow freely into another bucket. The color of the juice was an incredible deep raspberry color.

As the buckets filled up, the juice was poured into jugs. Mike kept this up until all the free run juice had been collected. Then it was time to press the grapes to get every last drop of his “wine” out of the must. He piled on the blocks and began to ratchet until no more liquid ran and the “cake” was pressed hard. The yield was over nine gallons!

Disassembling the press to remove "the cake"

Compost anyone?

Michael has a lot to show for his efforts.

And then more hosing…..

I’LL DRINK TO THAT !

Trueblood Syrah - Napa Valley - 2004 - $29.95 - Long legged beauty was my  first thought when I poured a glass of this blood red wine. The viscosity of the “legs” was incredible, slowly making their way down the inside of my glass after a good swirl. Dark, rich, lush, elegant…spicy with figs and licorice in a long finish. Bloody good wine.

Sundays I usually spend preparing a special meal to share with my family, including my “kids” when I can convince them to hang around, and my parents. I like to take the time to prepare something that perhaps I might not have the time for during the busy week prior. I thought I would start to share these Sunday menus with you in hopes that you’ll be inspired to gather friends and family more often, open some wonderful wine and share some quality time around the dinner table. Try some of these recipes, many of which can be found on-line at Epicureous.com, and let me know the results. Bon Appetit!

MENU:

Roast Pork Loin with Fig Sauce (Recipe below)

Wild Rice with Butternut Squash, Leeks and Corn

Roasted Brussels Sprouts with Balsamic Vinegar and Prosciutto (Recipe below)

Fuji Apple Spice Cake with Cream Cheese Frosting

ROASTED PORK LOIN:

2 Tbsp olive oil

2 Tbsp Chopped fresh rosemary

1 Tbsp salt

1 1/2 tsp freshly ground black pepper

1 31/2 -4 lb boneless pork loin

Preheat oven to 425 degrees F. In small bowl, combine olive oil, rosemary, salt and pepper. Place meat in roasting pan. Evenly spread oil mixture over pork. Roast, turning once, until instant-read thermometer registers 145 degrees in center. (About 45 minutes depending on your oven and weight of meat). About half way through roasting baste with 1/2 cup of liquid from fig sauce.

When meat is done, remove from oven, transfer to cutting board, tent with foil and allow to rest for 15 minutes. Meanwhile add roaster juices to sauce pan with fig sauce - heat. Pour over sliced meat. Garnish with rosemary sprigs.

FOR FIG SAUCE RECIPE PLEASE SEE:

http://illdrinktothat.info/montage-dinner-menu-fig-balsamic-veal-chops/

ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR AND PROSCIUTTO

4-5  Servings

2 Tbsp olive oil

1 1/2 lbs brussels sprouts, trimmed and halved

4 ozs thinly sliced prosciutto, chopped

2 garlic cloves, finely chopped

2 Tbsp balsamic vinegar

2 tsp chopped fresh thyme

Preheat oven to 450 degrees. Line baking sheet with foil and spray with non-stick spray. Place sprouts, oil, prosciutto and garlic in bowl. Sprinkle with salt and pepper and combine. Spread on baking sheet in single layer. Roast until sprouts are tender and brown, stirring often, about 20 minutes. Drizzle sprouts with vinegar, sprinkle with thyme and stir to coat. Continue roasting until heated through, about 5 minutes.

FUJI APPLE SPICE CAKE WITH CREAM CHEESE FROSTING

This recipe calls to bake in two 9″ round cake pans. It also bakes up well in a 13″x9″ pan as well.

I’LL DRINK TO THAT!

Four Vines - the Peasant - Paso Robles - 2007

This traditional Rhone blend is 33% Syrah, 37% Mourvedre, 21% Grenache and 9% Counnoise. On the nose, smokey black fruit and spice, vanilla crème brulee. On the palate, rich black fruit spice and anise finishing long into vanilla oak.

A couple of posts ago, (see Larner Vineyards), I mentioned that when I  tasted the 2007 Montage Grenache/Syrah, I detected a figgy quality that inspired me to buy a bottle for a future dinner menu. I created a fig sauce that I have since used on not only grilled veal chops, but chicken with pancetta and pork loin as well, all with delicious results.

MENU

Grilled Veal Chops with Fig Balsamic Sauce(see recipe below)

Mashed Potatoes with Garlic, Caramelized Leeks and Mascarpone Cheese

Pancetta Green Beans

Nectarine and Almond Crisp with Vanilla Ice Cream and Amaretto

FIG SAUCE:

Olive oil

10-12 fresh figs, thinly sliced

1 large shallot, minced

12 oz chicken broth

3 Tbsp F.R.O.G. Jam (fig,raspberry,orange, ginger marmalade - available from Cider Creek Bakery   805/238-4144)

1/4 cup Balsamic Vinegar

1 Tbsp orange juice

1/2 tsp bruised dried thyme, or 1 tsp fresh thyme

Salt and pepper to taste

Saute figs and shallot in olive oil till softened. Add chicken broth, jam and balsamic vinegar and thyme. Simmer till figs are soft and sauce has reduced. Add orange juice,  salt and pepper. Simmer one more minute. Pour over grilled chops.

Note: Please don’t hesitate to order the F.R.O.G. Jam. It won’t go to waste. My friend and I use it in many of our recipes. Use it to top a baked brie or in a BBQ sauce. See the recipe for pork grillers in the post, Navarro Vineyards.

I’LL DRINK TO THAT!

Montage Vineyards - Grenache/Syrah - 2007

This is a rich well rounded wine, the Grenache being from Larner Vineyards in Ballard Canyon. And it did pair beautifully with the veal and fig sauce.

Someone asked me the other day for a risotto  recipe and my mind went instantly to a favorite I’ve been making during the Fall months for the last few years. Since risotto is right up there with mashed potatoes for best comfort foods and Fall is coming up really fast, I thought I would share this classic Bon Appetite recipe from the December 2004 issue with you. It’s full of the rich fall flavors of butternut squash, chestnuts and thyme and is the best accompaniment to an herb-roasted chicken or pork loin. Try a lush Viognier or an earthy Pinot Noir with this.

(click on the recipe name to be taken to the recipe online)

CHESTNUT RISOTTO WITH BUTTERNUT SQUASH - Bon Appetit - December 2004

Another Risotto that I love to make that also features butternut squash  includes rosemary, spinach and blue cheese. This with a filet or rib-eye and a glass of  Syrah or Cabernet is a Friday night in the making. Just add friends.

BUTTERNUT SQUASH, ROSEMARY AND BLUE CHEESE RISOTTO - Bon Appetit  - February 2005

P.S. These recipes are so rich, flavorful and satisfying, why not make them year ’round?

I’LL DRINK TO THAT!

Vines on the Marycrest - 2006 Satin Doll - 54% Cabernet Sauvignon, 26% Syrah, 20% Cabernet Franc

Tried this wine a couple of weeks ago and again last night, and it’s clearly a new favorite to be enjoyed again and again like the risottos. And with the risottos! This wine has a deep color and a boysenberry nose with light spicy oak. Great fruit and a long delightful finish.  Victor is making some wonderful wines at at his Paso Robles winery - I recommend you try them all!