Posted in Bon Appetite, Drinks Galore

Recipe #9 – Tarragon Mustard-Crusted Scallops

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
16 large sea scallops, patted dry
Dijon mustard
Fresh tarragon
Kosher salt
Freshly ground white pepper
Unsalted butter
Olive oil

Wine recommendations:

Barrel-Aged Savignon Blanc / Semillon Blends , Murphy-Goode Fume Blanc, Dry Creek Fume Blanc (California), DeLille Chaleur Estate Blanc (Washington), Chateau La Louviere, Chateau Rahoul (France)

I found a Murphy-Goode Savignon BlancMy Review:
Scallops are a bit on the expensive side, so we only bought a dozen (6 for each of us). The flavor came out great with the scallops. I was thinking, it’s not really crusted and then realized as I was typing this that I forgot to pat the scallops dry so the mix would coat them more. I was a little nervous cooking them, as this was my first time and I know how easy it is to overcook scallops. But I think I did it just right.

Savignon Blancs are usually pretty tart tasting to me so I don’t often get them and this wine choice was just okay. This did go great with the scallops though.

Overall I wouldn’t mind making this dish again.

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Posted in Bon Appetite, Drinks Galore

Recipe #7 & #8 – Shrimp Ceviche & Tomato Salad

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

This time I made 2 recipes to enjoy side by side, so I only had one of the wine suggested pairings for my meal.

Ingredients:
Summer Tomato Salad:
ripe homegrown, farm-stand, or heirloom tomatoes
extra virgin olive oil
sherry vinegar
fresh lovage or chives
pumpkinseed oil
Manchego cheese (can also use parmigiano-reggiano or aged monterey jack)
(I added some bell peppers)

Shrimp Ceviche with avocado, cilantro, and lime:
shrimp
coconut milk
dry white wine
saffron, tabasco sauce, cilantro
scallions
lime juice
shallots
tomatoes
avocado
(I added radishes)

Wine recommendations:
for the salad – New World Sauvignon Blanc (Brancott, Nautilus or Canyon Road, Ferrari-Carano Fume Blanc)
for the ceviche – Sparking Wine (Aria Cava Extra Dry or Argyle Brut or Italian Vermentino)

I chose the Ferrari-Carano Fume BlancMy Review:
They paired very well together. I forgot to buy pumpkinseed oil so not sure how much of a difference in taste it would be in the salad. Either way, I would definitely make both again. My mom and I like to talk about other ways to try new recipes we eat, and both thought adding kalamata olives would go well here.

For the ceviche, very yummy! I would probably not do the radishes again. And I see how having tomatoes in it, helps offset some of the hot sauce and shallot taste. Next time, I want to add some green apples in it and see how that tartness might go.

Posted in Bon Appetite, Drinks Galore

Recipe #6 Seared Pork Tenderloin

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
dried porcini mushrooms
chicken broth or water
olive oil, butter, salt, pepper, thyme
shiitake mushrooms
pork tenderloins (only I grabbed pork chops by accident)
shallot
red wine
dried figs
demi-glace
red wine vinegar

Wine Recommendations:
French Red Burgundy or Oregon and California Pinot Noirs

I chose Bogle Pinot Noir (from a California winery basically down the street)My Review:

making the sauce takes the most amount of time but it is full of flavor and good to go on top of the pork. I would make this again.

Posted in Bon Appetite, Drinks Galore

Recipe #5 – Roasted Spaghetti Squash with Nutmeg & Balsamic Vinegar

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
large spaghetti squash
olive oil, balsamic vinegar salt/ground white pepper, unsalted butter, light brown sugar
grated nutmeg
finely chopped smoked almonds (optional)
(I added garlic)

Wine Recommendations:
Dry Riesling – Paul Blank (Alsace, France)
Slightly sweet Riesling – Hogue (Columbia Valley, Washington State)
Dry Gewurztraminer – Hugel (Alsace, France)My Review:
She wrote that it could serve two as a main course or four as a side dish. Well a large squash makes for A LOT of spaghetti. (side note: that shell is pretty hard to cut in) The first night I made it for a main course. There was lots leftover for my mom and I. I really liked the taste of the balsamic and nutmeg. I used smokehouse almonds and ground them a little to fine but they also added a nice flavor to it all.

I couldn’t find those wine choices at the store, so I went with my favorite Riesling – Chateau St. Michelle. It worked very well together. The dish was tasty, but it seem pretty plain. And having just the vegetable didn’t make for a full, healthy meal.

The second night, I added some chicken and wanted to add feta cheese but it had gone bad so we didn’t use it.

Posted in Bon Appetite, Drinks Galore

Recipe #4 – Chicken Breasts with Prosciutto & Sage

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
Chicken breasts
Prosciutto
Sage leaves
Olive Oil and Dry Oloroso Sherry

Wine Recommendations:
Italian Nebbiolo, Pio Cesare Nebbiolo d’Alba, Vallana Spanna, Travaglini Gattinara, Marchesi di Gresy Barbaresco, Massolino Barolo

I couldn’t find any of these so I bought a Tre Donne Barbari Nebbiolo
My Review:
Her recipe makes for six. I didn’t need to make all the chicken, so I bought 2. Ended up splitting one breast with my mom. It was very easy to make. I guess you only need to use one prosciutto slice per chicken, but I used 2 on each one.

A nice change from having just plain chicken.

Posted in Bon Appetite, Drinks Galore

Recipe #3 – Charred Corn Salad with Avocados and Orzo Recipe

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
fresh corn, husked
extra virgin olive oil / sherry vinegar/ cilantro / salt / black pepper
shallots
red bell pepper
zucchini
garlic
avocado
orzo pasta

(I had added shrimp)

Wine recommendations:

New World Barrel-Fermented Chardonnay like Canyon Road, St. Francis, Cambria Julia’s Vineyard (California wines), or Casa Lapostolle Cuvee Alexandre (Chile)

I had it with Sterling Chardonnay My Review:
I really liked this one. Charring the corn on a grill adds a different flavor than if you just cooked it. And she has you cook the avocado in oil for a sauce. It’s a keeper and can change it up by adding protein like chicken, shrimp, or meat.

Posted in Bon Appetite, Drinks Galore

Recipe #2 – Angel Hair Pasta with Smoked Salmon and Edamame “Pesto”

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
angel hair pasta
smoked salmon
frozen edamame
lime
cilantro leaves / basil leaves / garlic cloves / ground white pepper / sea salt
olive oil / toasted sesame oil

Wine recommendations: 

Italian Vermentino – Sella & Mosca Vermentino or Sparkling Wine – Nino Franco Prosecco (Italy), Iron Horse Russian Cuvee Sparkling Wine (California)My Review: 

I had tried to make it a faster recipe by using a package of smoked salmon and it turned out not very good. Didn’t care much for the “pesto” sauce of it either.

Posted in Bon Appetite, Drinks Galore

Recipe #1 – Plantain Crusted Chicken

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
Plantain chips or unsweetened banana chips
dry mustard / dried thyme / allspice / ground cloves / kosher salt / ground black pepper
egg
hot sauce
all-purpose flour
boneless, skinless chicken breasts
vegetable oil
lime

Wine recommendations: California Central Coast Chardonnay
Lockwood, Morgan, Estancia, Bryon, Calera, Au Bon Climat

Picked up a chardonnay from Edna Valley

My Review:
The crust part got a bit overcooked and the chicken almost wasn’t cooked all the way through. I was able to finish cooking the chicken but worried that the crust wouldn’t taste good. Not a absolute favorite but it was a different tasty way to eat chicken.

Posted in Bon Appetite, Drinks Galore

#17 Make all Recipes from a Cookbook

I saw this bucket list item on other people’s lists/journals and thought it a wonderful idea. The book I would like to make food dishes from is a little different from your normal cookbook. The title might give you a hint, “Everyday Dining with Wine” by Andrea Immer. She is an author of another book I have, “Great Wine Made Simple”. I was given that book when I really started getting into wines and wanted to know more.

The recipes are in chapters separated by the different types of wines rather than types of dishes. I have only glanced through the book before and love how it helps teach you about pairing wines with different types of foods and uses these recipes as examples.

Cookbook challenge

My goal for this bucket list item will be to make the 125 dishes that are in this book. I’ll let you know the progress as I go and if there are any outstanding ones you should give a taste test to.

On the jacket it describes the cookbook to be “with minimum fuss and at minimal cost. Her food and wine matches are guaranteed to make even weeknight meals special occasions.”

List of Recipes I’ve Made (9/125):