Archive for category Appetizers, Sauces and Sides
Make Reuben Pizza!
We love our Wine Family. They know we love to cook and we love to eat. So when Tom B. smoked us a Pastrami, we immediately thought about a Reuben Pizza that Linda G. made for us a couple of months ago. It’s not really complicated enough to call a recipe – may be we’ll just call it assembly instructions. But it will definitely be featured in our Superbowl party this year. Enjoy.
Ingredients: Thousand Island Dressing. Canned Sauerkraut. Pastrami. Swiss Cheese. Pizza Crust. PS, if you want to make any of this from scratch – awesome. But sometimes I love/need a pantry supper.
Start with your favorite pizza crust. I’m a fan of the Pizza Dough In a Poppin’ Fresh tube. But this also works really nicely with a premade pizza crust like a Boboli.
Preheat your oven to 425 degrees (or whatever temperature is appropriate for your preferred crust).
Top your pizza crust with Thousand Island Dressing. Rinse and Drain the Saurkraut. Scatter the sauerkraut on top of the dressing. Chop the pastrami and scatter on top of the sauerkraut. Top with slices of swiss cheese. Bake until the cheese is melty and bubbly.
See? Easy Peasy. And delicious. Thanks Linda and Tom for the inspiration.
A big, bold wine doesn’t always need to go with a meat dish. Our new Tango (Syrah/Petit Sirah) blend is just amazing with this hearty vegetarian dish! This is a perfect starter, or use like a salad. ENJOY.
2 Cloves garlic, diced
4 large Portobello Mushrooms
4 fresh mozzarella cheese balls, sliced thinly
1 pint grape or cherry tomatoes, thinly sliced
Fresh Basil – leaves only, sliced in chiffonade
¼ C Balsamic Vinegar
2 t. Brown Sugar
Set your oven to 400 degrees and place one oven rack on the second rung from the bottom, and another oven rack on the second rung from the top. Melt butter and garlic together in a microwave safe bowl. This will soften the garlic flavor a tiny bit. Prepare the mushrooms by removing the stem (save them to use in soup), and using a teaspoon to scrape out the brown gills. Brush the mushrooms, inside and out, with the garlic butter mixture. Put mushrooms on a parchment paper lined baking sheet. Start with a layer of tomato, then a layer of cheese, the tomato, then cheese (you see where I’m going with this) until the mushroom cap is full. Make sure to finish up with a layer of cheese on top. Put the baking sheet with the mushrooms in the oven on the rack at the second rung from the bottom and cook for 10 minutes.
While the mushrooms are cooking, make the balsamic glaze. Or just pull it out of your fridge, cuz you should always have some of this on hand. When in doubt, put Balsamic Glaze on it!! You could put it on rocks and they would be delicious. To make the glaze, put the sugar and vinegar in a very small sauce pan over medium high heat and bring to the boil. Turn the heat to low and allow to simmer for 8 minutes or so – the glaze should be thick enough to coat the back of a spoon.
Turn the oven to broil and move the pan with the mushrooms to the rack at the second rung from the top. Broil mushrooms until the mozarella turns bubbly brown.
Pretty plating – put some nice arugula on a plate. Put two mushrooms on top of the arugula. Drizzle the mushrooms and greens with the balsamic glaze. Sprinkle the fresh basil shreds on top of the whole shebang. Mmmmmmmmmmmm
Don’t know how to chiffonade basil? Here’s a great tutorial on YouTube.
Do you like your BBQ Sauce Sweet? Spicy? How about a super easy sauce that’s a bit of both. This is one of those recipes that looks a bit complicated because it has more than 3 or 4 ingredients. BUT, I’ll bet you have most of these in your cupboards anyway! If you can’t bring yourself to use the Morovino Cab in the sauce (and I can’t really blame you), use any full bodied red.
1 T olive oil
2 cloves garlic, chopped
¼ t. smoked paprika
¼ t. cumin
1 C. Morovino 2014 Cabernet Sauvignon (or other full bodied red)
1 T brown sugar
½ C. Ketchup
2 t. Sriracha sauce (Asian hot sauce)
1T soy sauce
1T cider vinegar
1 t. Worcestershire Sauce
½ C orange juice
2 T orange marmalade
This is one of those recipes that looks a bit complicated because it has more than 3 or 4 ingredients. BUT, I’ll bet you have most of these in your cupboards anyway! If you can’t bring yourself to use the Morovino Cab in the sauce (and I can’t really blame you), use any full bodied red. In a saucepan over medium heat, saute garlic and smoked paprika in the olive oil until garlic turns light gold – about 1 minute. Add wine and brown sugar and simmer until reduced by half(ish)–about 4-5 minutes. Add the remaining ingredients, except the marmalade and simmer until they start to thicken a bit. Finish by stirring in the marmalade. Let cool before using.
This sauce is lightly sweet and lightly spicy. Try it with meatballs on a sourdough roll for a yummy meatball sandwich. Marinate cut up chicken overnight in ½ the sauce, remove the chicken to the grill, then use the other ½ of the sauce for basting. It’s YUMMY on pork tenderloin, or use with a pork tri-tip in the slow cooker for a pulled pork sandwich.
This recipe is adapted from one of my favorite vegan blogs (Oh She Glows) – which you should definitely check out. The sauce is also amazing on zucchini noodles for a refreshing summer salad!
CREAMY AVOCADO & SHRIMP PASTA
Serve with Morovino 2012 Sangiovese (but any of our Barberas are also awesome with this)
2 small cloves garlic, minced
1/4 cup fresh basil leaves
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon citrus olive oil (I like Robbins Family Farm Mandarin Olive Oil, but lemon or other orange olive oil works just as well. Don’t have citrus olive oil – no problem it’s delicious with plain extra virgin olive oil, too)
1 ripe medium avocado, pitted
1/4 to 1/2 teaspoon fine-grain sea salt (1/4 t if you use 1T of lemon juice, 1/2 t if you use 2T of lemon juice – the salt balances out the acidity)
Freshly ground black pepper, to taste
1/2 lb bay shrimp (the tiny salad shrimp)
1/2 c. crumbled feta cheese
Zest from the lemon
1/2 lb of your favorite pasta (I like fettucine with this)
While your pasta – whatever kind you like – cooks, make the sauce. Cuz Avocados turn brown pretty quickly – this sauce is not a make ahead. OK, Kids, this is pretty simple. Place everything through black pepper into your food processor or blender. Actually, I use my “knock-off” magic bullet for this, cuz it works perfectly! If the sauce feels a bit thick, add 1 or 2 T of the pasta water to the blender.
When your past is cooked, drain it and place it back in the pot. Add the avocado sauce and toss until combined. Put it on a big plate (or individual plates). Top with lemon zest, shrimp and feta. Yummmmmmm.
OK, I’m moving this amazing recipe to the blog page so it’s searchable and easier to find, because we’ve had SOOOOOOOO MANY people asking for it. Enjoy!
BLEU CHEESE BISCUIT DONUTS
1 package large/grand refrigerated biscuits (you know, the Pop-the-tube-against-your-counter kind)
4 ounces bleu cheese crumbles
honey for drizzling
a dab of butter
Preheat your oven to 375 degrees. Pop the biscuit roll against your counter (I just LOVE doing that). Then cut each biscuit into quarters.
Lightly butter a 9 x 13 baking dish. Place the quartered biscuits around the bottom of the 9 x 13 dish nestling them pretty snuggly together (do NOT reassemble the biscuits they should be in a sort of haphazard pattern).
Scatter the cheese crumbles across the top. Make sure the bleu cheese crumbles get into any gap between biscuit pieces. Bake for 20 minutes or until the tops of the biscuits are browned.
Take the pan out of the oven, let cool a few minutes then drizzle the top of the whole shebang with honey. This is a great appetizer (my friend Alexandra calls them Bleu Cheese Biscuit Donuts). Or a yummy side dish to a main course salad (like poached pears, bacon and arugula). These Bleu Cheese Biscuits are highly addictive, so it’s a good thing they are easy to make.
Not only is this a great recipe, it’s an awesome technique! Don’t have Bleu Cheese and honey? No problem. Put the biscuits in the baking dish, then brush the top with your favorite jarred pesto and sprinkle parmesan on top. OR brush the top of the biscuits with a nice, fruity olive oil, then sprinkle Feta cheese and Kalamata olives on top. You are limited ONLY by your imagination (try sprinkling grated cheddar, bacon bits and green onions on top – mmmmmmmmmmmmmm).
New Year, New Diet. I found the recipe for this creamy Avocado salad dressing on Facebook, and, with a few tweaks, it has become my favorite! It also makes a great “guacamole” style dip for veggies. How Easy is This??:
AVOCADO SALAD DRESSING
1 baseball sized Avocado
2 T Golden Balsamic (or lemon juice)
1/2 C. Low Fat Greek Yogurt
1/2 t. Chili Garlic Paste (or other hot sauce)
1/4 C olive oil
2 garlic cloves, minced
3/4 t. salt
Put all ingredients in blender. Whirl. Put on salad!
(Mrs. Vino’s Note: I tried using less salt, but the result just wasn’t as good so I suggest using the full amount. And, depending on the size of your Avocado, this dressing can get pretty thick. Try thinning it down with a little extra balsamic or water if you need to – it’s still delicious).
Have a favorite recipe?? I’d love to share it.
This is for my sister Kelly who visited and wanted this recipe. Had it again last night and realized I never sent it to you – sorry, Kel! I forgot to take a picture of this before I ate it (it was really good), so I’ll take another one soon and add to post.
10 MINUTE MICROWAVE RICOTTA
2 c. low fat milk
1/2 c. non fat Greek Yogurt
Juice of 1 lemon (or 2T Cider Vinegar)
Zest of Said Lemon
1/4 t. salt
Lemon Pepper to taste (optional)
It’s always easier if you zest the lemon first, then juice. So zest the lemon with your microplane grater (If you don’t have on this is the best food tool ever) and set the zest aside. Juice the lemon and set aside. Take a strainer and line it with a double layer of cheesecloth. OK, now you are ready (time elapsed 4 minutes) Put the milk and the Greek Yogurt in a 4 cup microwave safe measuring cup. Strain the lemon juice into the milk/yogurt mixture (pulp is OK, but you don’t want seeds in there). Give 1 quick stir with a fork to break up the yogurt. Put the measuring cup and milk mixture in the microwave and microwave on high for 4 minutes. Remove the the milk mixture and give it a couple of more stirs with a fork to break up the big clumps of Ricotta. Carefully pour the mixture into the cheesecloth lined strainer and let sit for 5 minutes. After 5, bundle up the ends of the cheesecloth and give the mixture a bit of a squeeze to squeeze out some of the extra moisture. Put the ricotta in a small bowl and mix in the lemon zest and salt with a fork. Add Lemon Pepper if you are using it. Refrigerate ricotta til you are ready to use it.
SO, HOW TO USE IT: My favorite 10 minute dinner is to boil up some Orzo pasta, then toss it in a bowl with some olive oil, salad shrimp, lemon pepper, diced green onions and halved cherry tomato. Top the plates with a couple of heaping spoonsful of fresh Ricotta – easy, light and delicious. Or, it’s great on top of a salad, or double the batch and use it to fill pasta shells. . . the list is endless.
OPTION 2: If you make the ricotta with the lemon juice then add the zest. Add sugar instead of salt and some diced up raisins. Then use it to fill the center of a poached pear and drizzle the whole thing with honey and top with some roasted slivered almonds. Oh yeah, that’s good too.
At the recent wine club party, Mrs. Vino debuted a “hummus” made with Edamame. It’s one of my FAVE super easy, super healthy appetizers. It’s a beautiful fluffy dip for veggies or rice cracker. It’s also pretty good tossed with Asian noodles as a cold salad. This dish is absolutely wonderful with Morovino’s new Dry Riesling. There were numerous requests for the recipe, so here you go!
1 16 ounce bag of frozen shelled Edamame, thawed
2 T yellow Miso (red or white Miso works too, but Yellow seems to be the most readily available)
2 T warm water
2 T grated ginger (use your microplane grater and it’s about 2″ of ginger root)
2 T rice wine vinegar
1/4 t. Chili Garlic Paste
Mr. Vino is not a fan of very spicy dishes, so Mrs. Vino uses 1/4 t of Chili Garlic Paste. If you prefer a spicier dish, just stir in more chili paste at the very end of the dish.
Disolve the Miso in warm water to create a paste. Add all the ingredients into the bowl of your food processor. Process til smooth. Add a bit more rice wine vinegar or water if you need to thin it out a bit. Put it in a pretty bowl, then top it with a drizzle of toasted sesame oil if you like. YES, it is just that easy.
I’m always happy to accommodate a request from a tasting room guest! So here are two of my favorite GREEN aps for St. Pats Day.
Boniet – pronounced bun-yet (Sounds gross, tastes fantastic)
2 bunches of fresh Italian Flat Leaf Parsley (don’t use the yucky curly kind)
1 small can (50 grams) of anchovy filets, drained
3 cloves of garlic, finely minced
4T cider (or red wine) vinegar
8T Good extra virgin olive oil
1 1/2 T tomato paste
Chop off the bottom 2″ of parsley stems, then thoroughly wash and spin the parsley dry in your salad spinner. Give the parsley a rough chop, then toss it in the bowl of your food processor with all the rest of the ingredients. Whirl until you have a paste the consistency of pesto. Serve this with warm crusty sourdough. Make it the day ahead if you can – it’s even better the second day. NOTE: If you are into the “zen” of the chop, you can do all this chopping by hand but it takes less than 5 minutes to put together in the food processor.
Bonus Points: If you have any left over, grab a Boboli thin wheat pizza crust. Top the Boboli or other flat bread (I am now loving “pocketless” pitas) with the parsley spread, then add sliced mushrooms, sliced tomato, grated mozzarella and diced up leftover Rotisserie chicken. Bake the Boboli per package directions. Absolutely Fantastic.
Super Easy Pesto
1 large bunch Basil
1/4 C. olive oil
3 large cloves garlic
1/4 C. Parmesan cheese
2 anchovy filets (if desired, also great without)
No Nuts – nope, just don’t like nuts in my pesto
Wash the basil in your salad spinner. Pick the leaves off the stems. Give the garlic a rough chop. Then put everything into your food processor and whirl it around. Put it on . . . anything. If you are looking for a lower calorie version of Pesto, use 1/4 C of evaporated non fat milk instead of the oil. It makes a nice creamy pesto that’s great over veggies!
EZ Roasted Olives (Thanks, Costco)
This EZ party appetizer was the hit of the Labor Day wine club party. Roasting really mellows the astringency/bitterness of olives. This makes A LOT of olives, but you will find that they all manage to disappear.
1 21-ounce jar of stuffed queen olives (Costco sells these in 2 packs)
2 C. Kalamata Olives (I ALWAYS have the big Costco jar in my kitchen)
2 T. Chopped fresh rosemary
1/4 C. Olive Oil (yep, I use the big Costco bottle – you want good olive oil, but it doesn’t have to be artisan/expensive)
1 bulb of garlic (*see note below), cloves separated and peeled in whichever way you find fun (I like the smash-em-good-with-the-flat-of-your-knife-method)
4 cranks of freshly ground pepper (let’s call it 1/4 teaspoon)
Preheat your oven to 375 degrees. Pour the big jar of olives and the 2 C of Kalamata olives into a strainer to drain, pat them dry with paper towels. Put them into a large baking dish or roasting pan. You want them in a single layer if possible. Sprinkle the chopped rosemary on top of the olives. Use your microplane grater to grate the lemon peel over the olives (don’t have a microplane grater – YIKES they are the best kitchen tool ever!). Halve the lemons and squeeze the lemon juice over the olives. Scatter the whole garlic cloves among the olives*. Drizzle the olive oil over the top. Sprinkle the pepper. Mix it with a spoon to make sure the olives are coated with olive oil.
Place the baking dish in the oven and let the olives roast for about 30 – 40 minutes (oooohhhhh, your house is going to smell good). Stir the olives a few times to make sure they cook evenly. You can tell you are there when the olives soften and wrinkle a bit and the garlic is a bit golden/brown around the edges. Roasting really tames the astringency/bitterness in the olives and makes the flavors sooooooo mellow. This makes A LOT of olives. The good news is that they will hold for a week in the fridge. Great all by themselves or make a salad plate with a couple of slices of goat cheese, a few olives and a couple of thin slices of baquette. Be aware that these things are addictive.
NOTE: When I made these in the tasting room for our pick up party, I actually used an amazing product called Majestic Garlic, Raw Pickled Garlic with Cayenne instead of fresh garlic cloves. This is a great raw foods product that someone gifts us with. I think you can get it at Whole Foods or other gourmet specialty markets. If you find this, use 1/2 jar, drain them before adding to the olives and omit the black pepper.
You’ve gotta love any recipe that is drain, stir, bake, stir, eat.