Category Archives: Staff Picks

Food & Wine Fridays: Mother’s Day Brunch

Ok… How many times have you made pancakes for Mom on Mother’s Day? Surprise her this year with sophisticated brunch that pairs up well with wine or mimosas. These dishes are easy to prep ahead to time so that you can enjoy a glass of wine, too!

 

The Croque Madame

The Croque Madame

This variation on the classic Croque Monsieur is a wonderful brunch sandwich. I have simplified it a bit to make it easier to cook for your hungry family. Served with home fries of a light salad and you have a meal fit for the Madame of the house!

Pro Tips: You can make the Mornay Sauce the night before. It’s easier to scoop and spread when chilled. First thing in the morning, prep the sandwiches on a cookie sheet to save yourself some time, then all you need to do is broil them and fry eggs at brunch time. This recipe makes 2 sandwiches, but it multiplies easily to feed a crowd.

For the Mornay Sauce:

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1Ž4 salt
  • dash of nutmeg
  • 4 ounces grated gruyere cheese (I have also used emmanthaler or white cheddar)

For the sandwiches:

  • 4 slices of good white bread ( The traditional bread is the French pain mie, but I use buttermilk bread or potato bread also)
  • Dijon mustard
  • 3 ounces of thinly sliced deli ham ( I love black forest ham)
  • 2 ounces grated gruyere (or 2 thin slices)
  • 2 large eggs fried sunny side up
  • freshly ground pepper to taste

To make the sauce:

  1. In a saucepan, melt the butter. Add the flour to the butter and whsk well to make a roux.
  2. Cook for a couple of minutes at medium heat to cook out any floury taste, but do not brown.
  3. Whisk in the milk and continue cooking until the sauce can coat the back of a wooden spoon.
  4. Season with salt and nutmeg.
  5. Remove from heat, and whisk in the cheese.
  6. Cool the mixture and keep in the refrigerator over night.

Sandwich assembly:

  1. Heat your oven to broil.
  2. Toast the bread.
  3. On a baking sheet, lay 2 of the slices of bread and spread a thin layer of the mustard.
  4. On each slice of bread with 1.5 ounces of the ham, 1/4 cup of the mornay sauce, and 1 ounce of the grated cheese.
  5. Top each sandwich with the remaining slice of bread and then 1/4 of mornay sauce.
  6. Broil the sandwiches until they are golden brown and delicious.
  7. Place the sandwich on a plate, top with a fried egg, and season with the pepper. Stand back and watch your favorite Madame say, “oooh, la, la!”

Wines to go with:



Shrimp and Asparagus Omelet with Avocado

Shrimp and Asparagus Omelet with Avocado

This a super omelet with an easy “make ahead” filling. The avocado adds the lush richness of a hollandaise sauce without the trauma of trying to make it.

Pro tips: Remember, asparagus is a basically a flower. The tightest and most closed spears are the freshest.

For each omelet you will need:

  • 3 large eggs
  • 6-8 u 25 shrimp
  • 4-5 asparagus spears cut in pieces
  • 1/3 of an avocado sliced
  • butter
  • salt and pepper to taste

Directions:

The night before, blanch the asparagus in salted water and drop into ice water bath to stop the cooking. Drain and store in the fridge. Blanch the shrimp until they just turn pink in a mix of water, white wine, a couple lemon slices, and salt and pepper. Drop them in an ice water bath to stop the cooking and store in the fridge.

The next day, in a pan with butter, heat up the shrimp and asparagus. Season with salt and pepper. Whisk 3 eggs in a bowl with a tablespoon of water to keep them loose. Heat a sauté or omelet pan on medium, and add a pat of butter to the pan. When the butter is melted and foamy, add the eggs. Keep them moving in the pan to create a nice round base. To the side of the pan opposite from the handle, add your filling. Hold the handle firmly and tip the omelet onto the plate flipping the empty half over the filling. Garnish the top of the omelet with a shrimp, slice of avocado, and an asparagus spear. This is also a great dinner omelet!

 

Wines to go with:

 

Food & Wine: Fish Fridays!

The other day a friend asked me, “Why is there always a clam chowder special on Fridays?”.  Well, folks, that comes from “fish Fridays”.  The one day a week when Catholics would abstain from eating meat.  Now, it’s only done during Lent, which is the season before Easter.  In my family, it meant tuna sandwiches for lunch and bacalao, salted cod, at my grandfather’s house for dinner.  Here are a few creative and easy fish recipes with matching wines for your Friday so that you don’t spend all of Lent eating fish sticks!

Buen provecho!

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Anne’s Chilean Sea Bass with Hazelnut Sauce

Sea Bass Image

Ingredients:

  • 2        Sea Bass Filets – Thick
  • 2        Tbsp Light Olive Oil
  • ½ c    Chopped & Roasted Hazelnuts
  • ½ c    Chardonnay or Pinot Blanc
  • 4 Tbsp     Butter – Cold
  • 3 Tbsp     Chopped Parsley
  • Salt & Pepper to taste

Directions:

  1. Pre-heat oven to 425 degrees.
  2. Heat an oven-proof skillet on the stove. Add olive oil to heated pan.
  3. Season fish with salt and pepper and sear sea bass filet, skin side down.
  4. Place on skillet and transfer to oven. Roast fish for 15-20 minutes.
  5. Remove from the oven and keep the fish warm on a serving plate.
  6. Return the skillet to the stove at medium high heat. Add the shallots and cook to translucent.
  7. Add the hazelnuts to shallots and then deglaze the pan with white wine.
  8. Turn the heat up to high and reduce the wine until there are only a couple tablespoons of liquid left in the pan.
  9. Reduce the heat to medium. Slowly add the fridge cold butter a hunk at a time to the pan. Swirl to incorporate. Do not stir.
  10. When all of the butter has been added, taste the sauce for salt and pepper and finish with chopped parley.
  11. Spoon mixture over the fish and serve.

Recommendation ideas:

*click image to download PDF recipe cards

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Anne’s Shrimp with White Beans and Cherry Tomatoes

Ingredients:

  • 1 1/2 lbs   peeled and deveined shrimp (I used 20-25)
  • 3 Tbsp       Olive Oil
  • 1 bunch    Green Onions – chopped
  • 2 cloves   Garlic – minced
  • 2- 15oz cans    Cannellini Beans or White Kidney Beans
  • 1 pint         Cherry Tomatoes – chopped in half (these were an heirloom mix)
  • Salt & Pepper to taste

Directions:

  1. In a sautee pan, sautee shrimp until they are almost cooked.
  2. Remove shrimp and cover to keep warm.
  3. Add green onions to the sautee pan and cook until softened.
  4. Add garlic.
  5. Drain the beans and save the liquid. Add the beans to the pan and some of the liquid.
  6. Add the cherry tomatoes and cook until everything is heated through.
  7. Add back the shrimp.
  8. If the mixture looks dry just add more of the liquid, white wine or even just water. Adjust for seasoning.
  9. Garnish with more chopped green onion and serve with a big salad and lots of French bread.

Recommendation ideas:

*click image to download PDF recipe cards

 

 

Seeking value wine for the wine lover

14_07_03 1630 The Crusher, Sterling Anniversary_4000_BlogGrocery stores often have the strategic marketing technique of placing their alcohol selection near the check-out registers.  On, say, a Monday morning, this would make little difference to me.  But I don’t grocery shop on Monday mornings.  I grocery shop when I’m out of food and I’m hungry, and for whatever cruel reason that tends to be at the end of a long day, usually a workday—the sort of day when dinner is much better complimented with wine or beer, rather than water.

This was exactly the case last week, and it’s probably why my mouth started watering due to a pavlovian response while pushing my shopping cart down the alcohol aisle, which I could not avoid on the way to the checkout counter.  Now, this was a Trader Joe’s, and these guys are deceivingly clever as to how they present their alcoholic beverage options—the wine aisle’s selection is laid out by price, starting with the more expensive finer wines, and descending in cost to the cheaper table wines.

Thankfully, passing down the majority of that aisle I was undeterred and kept moving forward (granted, I found myself browsing with more and more interest, and my salivary glands kicked into overdrive).  You see, I’m trying to eat healthier (aka avoid the frozen pre-made dinner options), and there tends to be a positive correlation between healthy eating and higher spending at the grocery store, so I have less budgeted for purchasing alcohol at Trader Joe’s.  And anyway, if I’m going to buy a nice wine, it’s going to be from Wine.com, where I can find a much larger selection, and still at competitive prices (shameless plug).

But, Trader Joe’s has of course come up with a solution for buying wine on a small budget, and if you’ve been a college student in the last decade, you likely know what I’m talking about: Two Buck Chuck.  It’s Charles Shaw, a brand of bargain-priced wine that was given its own scale of classification: “extreme value.”  So here I am at 7:30 PM on a Wednesday night, hungry and annoyed by all-too skinny aisles, with a cart full of foods I don’t even know exactly how to turn into a meal (kale, organic yogurt, free-range chicken), and I want a drink.

Ultimately, it’s curiosity that gets the best of me.  I used to drink Two Buck Chuck all the time, when it actually only cost $2 a bottle.  It’s more or less how I was introduced to Cabernet Sauvignon, Merlot, Chardonnay – can’t forget white Zinfandel – and I wanted to know if I would still find these to be enjoyable wines.  So I bought one of each, took them home, and in the meantime I’ve tasted them all.

Suffice it to say that my taste has changed since the days of using Charles Shaw in red SOLO cups to play “wine pong.”  While I’m working on my goal to develop my wine knowledge and have an even deeper appreciation for what makes a quality wine, I honestly never intended to actively dislike cheaply made wine.  There’s just no turning back after you expose your palate to some of the better wine out there.  Once accustomed to the good stuff, the mouth wants nothing to do with a cheap wine that has little going for it with the possible exception that it has alcohol.

However, it’s flawed thinking to suggest the senses always have to be pitted against the wallet—great wine does not need to also be expensive wine.  I’m currently on a mission to find some of the greatest wines out there for under $15.  I’ve come across dozens already, and the list is growing.  If you’re buying wine on a budget, I suggest you undertake a similar challenge.  It’s fun, it’s not terribly expensive, and you get to educate your palate while also learning about the world of wine.  You can start by narrowing in on the almost 200 wines we offer at Wine.com that have 90+ ratings and are sold for under $15.   If you’re clueless, you can try our Live Chat service and feel free to ask for our favorites at your price point – we have plenty.  While it can be hard to pass up the allure of the price of mass-produced super cheap wine, I think you’ll find the few extra dollars spent on a nicer wine make for a much more enjoyable wine drinking experience.14_04_16 1130 Rioja at The Wine Bar_1600_Blog

My top picks include:

The Seeker Sauvignon Blanc 2013

Hahn Estates GSM 2013

Castello di Meleto Borgaio Toscana 2011

Louis Jadot Beaujolais-Villages 2013

Cune Crianza 2010

Domingo Molina Hermanos Torrontes 2012

Poema Brut Cava

Las Rocas Rose 2013

Evodia Old Vine Grenache 2013

Kendall-Jackson Vintner’s Reserve Zinfandel 2012

Dry Creek Vineyard Sauvignon Blanc 2013

Parducci Small Lot Blend Pinot Noir 2012

Louis Martini Sonoma Cabernet Sauvignon 2012

The Crusher Petite Sirah 2012

Robert Oatley Signature Chardonnay 2013

Celebrate International Italian Cuisine Day With Wine and Risotto!

Saturday, January 17th is International Italian Cuisine day. I thought we should blog about great food from the “old country”.  While there are tons of great Italian dishes out there, I have been craving that specialty of northern Italy, risotto.  Traditionally served as a first course, this creamy and delicious rice dish can work as a satisfying entrée.

Risotto can range in variety from the exotic Risotto Milanese, which is enriched with saffron, to light and delicate seafood riosotto, to the dark and dusky risotto al Barolo.  Regardless of the condiment or flavoring, great risotto begins with great rice. You need a short grain rice which is high in starch content.  Arborio or carnaroli varieties are readily available in most grocery stores.  It is well worth the effort to search for a specialty store that carries the vialone nano variety.

The next important trick to great risotto is mastering the method.  Instead of steaming, risotto is made by the timely addition of broth or water.  There are 2 tricks to this… First, make sure that the liquid and the cooking rice are at the same simmering temperature. Secondly, gently stir the liquid into the rice, and only stir as much as you need to. If the grains break, your risotto will become gummy and pasty.

Here is a base recipe and some ways to change it up:

Ingredients:

  • 5 cups homemade broth   OR   1 cup canned broth diluted with 4Ingredients cups water.  (I actually heat extra because it would be a disaster to be caught without enough cooking liquid.)
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons onion or shallot chopped very fine
  • 2 cups Arborio OR other imported Italian risotto rice
  • 1/2 heaping cup freshly grated parmigiano-reggiano cheese
  • Salt, to taste

 

Directions:

  1. In a sauce pan, bring the broth to a simmer. Make sure that it is close to the pan where you are making the risotto.
  2. Heat a heavy-bottomed sauté pan that has high sides (2” or so) and add the olive oil and 1 tablespoon of butter. Add the onion and cook gently until the onion is translucent.Making Risotto
  3. Add the rice to the sauté pan and stir gently so that all the grains are coated with the butter and oil.
  4. Now you will begin adding the broth from the sauce pan to the sauté pan one ladle at a time, stirring with a wooden spoon to make sure that the rice does not stick to the bottom of the pan.
  5. When the rice absorbs one ladle of broth, add another ladle of broth.  Repeat this process until the rice is tender but al dente. It should take about 20-25 minutes and the rice will look moist and creamy, not runny.
  6. When there is about a minute or 2 to go, add the remaining 2 tablespoons of butter.
  7. Remove the pan from heat and add all of the cheese, folding gently in order to even distribute.
  8. Transfer to a platter and serve immediately with additional shavings of parmigiano. Serves 6

Risotto Recipe

 

 

 

 

 

 

 

 

Great Variations:

White Truffle Risotto: Shave a half ounce of white truffle all over the top of the risotto right before serving. For those of us like me who are on a budget, you can always drizzle a bit of white truffle oil over the top.

Mushroom Risotto: In a separate pan, sauté about a pound of your favorite mushrooms in some butter and olive oil. I add a clove or 2 of garlic and some salt and pepper to taste. I deglaze the pan with a bit of wine and continue to cook until the mixture is dry. Before I add the butter and cheese to the risotto, I stir in about half of the mushroom mixture. I pour the finished risotto into a platter, top with the remaining mushrooms and chopped chives.

Butternut Squash Risotto: Cook and finely dice some butternut squash, about 2-3 cups. Instead of adding that last ladle of broth, add a ladle of heated heavy cream and fold in half of the squash. Finish the risotto with the butter and cheese. Top the finished risotto with the rest of the squash and some fried sage leaves.

 

Some WINES to try with these Risottos:

 

 

 

A Deal on Napa Valley Cabernets

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You may be skeptical of this, but not all Napa Cabernets require securing a loan. While some bottles may fetch upwards of $300.00 or more and consumers have been trained to spend at least $50.00 on a Cabernet with a Napa Valley AVA, there are still a few wineries that know their customers are still hoping to buy Napa cabs under $30.00. While they are not easy to find, they can be had. There still exists parts of the valley that are not considered the high rent district and at least a few companies have the wisdom of producing Napa Valley Cabernets in this price range. In my recent tasting journeys I have found a trio perfect for the bargain hunter.

First on the board is the Educated Guess. Almost fat and plump, this pretty wine always drinks well upon release. The 2012 version is sappy fine and just keeps on giving. I’d like this one with a juicy, rare slab of rib eye of beef. Coming up fast but certainly not behind is the succulent and mouth-watering 2012 Napa Cellars. A seemingly more serious wine, this cab shows a bit more weight and oak on the palate. The wine is very true to its Napa Valley heritage of bold fruit and firm, yet sweet tannins. The last wine of this trio is the 2011 Mount Veeder. Perhaps the most industrious of the group, there is just a little more to this one. Shows similar elements to the others, but it stays on the palate even longer. A solid cab in a decidedly difficult vintage, this one plays up the savory aspects of this varietal that is sometimes forgotten by the more expensive, highly-oaked wines from this this valley.

One can always spend a lot and acquire the best wines in the marketplace and I certainly encourage wine lovers to splurge when they can, but a little value shopping could yield some really fine “everyday” or more often enjoyment from this beautiful valley a couple of hours north of San Francisco. These three Napa Valley deals say that this valley has more than just the highest priced wines in the land.