I’ll Drink to That!

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.

When you last heard from this wandering wino, I had just arrived at the vineyard gates of Cass Winery after a short and bucolic drive from my digs of the previous night, High Ridge Manor. Feeling  relaxed, rested, and excited to finally get into the vineyards, I drove, slowly, so as not to disturb the dust mites, (was that for real, Steve?), deep into the vineyard past rows of ripening Grenache, Rousanne, Malbec and Syrah. The heavily laden vines seemed to stretch on forever, with the vineyard dotted here and there by massive oaks spreading their long limbs over the vines as if to protect them. The well grazed hills rolled on the horizon and the bright morning sun illuminated the whole picture. My mission that day was to participate in my first ever harvest and the first harvest of the year for Cass - the Viognier was ready!

The excitement was tangible as Steve and Ted, co-owners,  Lood the winemaker, pickers and friends all gathered in the vineyard and walked up and down the rows, looking hopeful that this was going to be a year plentiful with sweet, ripe fruit. On my approach, I could see that the pickers were already busy and that the bins loaded on the tractor trailer were quickly being filled. The buzz was good, everyone seemed happy. The fruit was indeed plentiful, and as I tasted those fresh off the vine grapes for the first time, their sweetness confirmed that delicious wine had once again started its journey from vineyard to bottle. How exciting to experience the source of the wine that we share with friends in celebration, toasting a holiday or just enjoying quality time with those we love. Those moments start here, and it’s humbling to witness this  fruit being given from the vine over to the hands of those who will nurture it into a bottle of, as Galileo put it, “light held together by water”.

After introductions, I took my place alongside the bins. My job was to gently go through the clusters in the bin pulling out any debris or unripe clusters. The chatter was lively as we worked, the sun warm and nurturing, and our hands sticky from the grapes.

After some time at this, I took a walk through the vineyard. Just couldn’t get over the beauty of those grape clusters hanging so perfectly from their vines.

Bird control

I followed the road up to the winery where Lood had already begun to process his treasure. An amazing thing is the de-stemming machine. Whole clusters are loaded into the hopper where they start their brief journey through the machine and emerge, separated,  into two piles. One pile holds all the bare stems, while the other holds a mound of grapes, now glistening with juice from being ever so slightly crushed. It  reminded me of the way red caviar looks when mounded in a bowl. Transparent, but full of color and “glistening”.

Weighing in

After dodging the forklift a few too many times, I sought cooling refuge in the tasting room. There I met up with my new friend from August’s I’ll Drink to That meeting, Lindsay Dodson Brown. Happy to run into a familiar face, we chatted while she poured me a tasting of two of their newer wines, and of course, the Viognier.

I’LL DRINK TO THAT!

Cass Viognier - 2008 - This crop got harassed first by frost, then by sweltering drought. The yield, though, did produce fruit that after tank fermentation and blending  with a bit of Marsanne, resulted in a lovely expression of this varietal.  Beautiful floral nose and a rich mouthfeel with flavors of peach, apricot and pear. Absolutely delicious. Try this with crab cakes!