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Posts Tagged ‘red wine’

by Sarah Steimer

Roast tarragon chicken over vegetables with a balsamic-red wine glaze

This dish was a great on-a-whim meal, using what ingredients I had in the fridge. Not a fan of tarragon? Try using rosemary or thyme instead.

(more…)

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by Caitlin Saniga and Sarah Steimer

Wine and chocolate? Can’t complain. Normally wine is paired with a full meal, or various aspects of the meal. We decided to take that information and pair red wines with different types of chocolate. These pairings are a great idea for a small party — or just for you and that hunk of burning love that is lucky enough to call you his or her own. Or it can be just for you (how do you suppose we tested out this guide?).

And please note: We’re not experts.

Red zinfandel and ginger-orange spiced dark chocolate

Red zinf and spicy dark chocolate

The wine: Red zinfandels have a medium to heavy body with spicy, sometimes fruity notes.

The pairing: Red zinfs pair well with desserts that have spice — think gingerbreads and carrot cake. With that in mind, I went with a ginger-orange dark chocolate.

— S

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Pinot noir with caramel milk chocolate

Merlot with caramel milk chocolate


The wine: Pinot noir is a light red wine with notes of vanilla, strawberry and raspberry and pairs well with milk chocolates. It can range in color from cherry to purple.

The pairing: This wine is a natural dessert partner with creme brulee, a custard topped with caramelized sugar. The vanilla aromas pair nicely with the caramel chocolate.

— C

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Cabernet sauvignon with espresso chocolate

Cabernet Sauvignon with espresso chocolate.

The wine: Cabernets can be a nice, mellow wine. They often have notes of currants, along with oak and a bit of vanilla.

The pairing: When served with desserts, Cabernet sauvignon matches up well with treats that have a coffee flavoring — which is why I chose a chocolate that has an espresso flavoring. (Could you imagine this with tiramisu? Sounds perfect.)

— S

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Shiraz with raspberry dark chocolate

The wine: Shiraz has aromas of blackberry, plum, and pepper. It can be

Shiraz with raspberry dark chocolate

prepared in a fruity style, which many sweet wine drinkers like.

The pairing: With its dark berry and plum flavors, this wine pairs nicely with the fruitiness and tinge of bitterness of raspberry dark chocolate. Don’t like raspberries? I was tempted to try blackberry and blueberry dark chocolates I spotted at the store.

— C

Sources: WineIntro.com and Savory.tv

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by Sarah Steimer

This is only I think the third soup I've ever made - I'd much rather have something hearty like a chowder than some salty, brothy debacle.

  •  4 large or 5 small ears of corn, kernels removed and cobs reserved
  • 2 1/2 cups low-fat milk
  • 2 cloves garlic, peeled and crushed, plus 3 cloves minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 3 cups sliced leeks
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry sherry (I used dry red wine)
  • 12 ounces peeled sweet potatoes, cut into a medium dice
  • 1/2 pound green beans, cut into 1/2 inch pieces
  • 2 tablespoons fresh cilantro

Combine kernels, milk and crushed garlic in a saucepan. Run the back of a knife down the cobs to release milk and pulp into the saucepan, then add as many cobs as will fit in the pan. Bring to a boil. Remove the pan from heat and let steep.

I made the full recipe and wound up with waaay too much chowder on my hands. Either make sure you have people to share this with or cut the recipe down.

Heat butter and 1 tablespoon oil in a Dutch oven over medium-low heat (I’m sure a good, sturdy pot with a tight-fitting lid would work well, too). Add the leeks, cover and cook for 15 minutes, stirring occassionally. Add minced garlic and

paprika, cook for 30 seconds. Stir in sherry (or wine), cook 30 seconds. Add 4 cups water, remove pot from heat.

Heat 1 tablespoon oil in skillet over medium-high heat. Add sweet potatoes and saute for 8 minutes, or until browned; transfer to the Dutch oven.  Add remaining 1 tablespoon oil to same skillet, add gren beans and saute for about 3 minutes. Transfer beans to plate.

Bring mixture in Dutch oven to a boil, reduce heat to medium0low and simmer for 5 minutes. Add green beans and cook for 4 minutes m ore.

Discard corn cobs from the milk mixture and stir the mixture, along with 1 tablespoon cilantro, into the Dutch oven. Season with salt and pepper, garnish with remaining cilantro.

Serves about six.

Recipe: Vegetarian Times

Photos: Sarah Steimer

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by Caitlin Saniga

I made cornbread muffins from a box, and I crumbled my muffin right over the soup.

  • 1 46-ounce can vegetable juice (V-8 works.)
  • 1 28-ounce can crushed tomatoes
  • 3/4 cup red wine (I used a mini-bottle of Sutter Home cab.)
  • 1 yellow onion, chopped finely
  • 3 cloves garlic, minced
  • 3 teaspoons dried parsley
  • 1 medium zucchini, cut into 1/4-inch half-moons
  • 1 medium yellow squash, cut into 1/4-inch half-moons
  • 2 cups baby carrots, cut into 1/2-inch chunks
  • 2 stalks celery, cut into 1/2-inch chunks
  • 1 1/2 cups frozen green bean pieces
  • 1 cup frozen peas
  • juice from half a lemon
  • salt and pepper, to taste

In a large soup pot over medium heat, combine the vegetable juice, tomatoes, wine, onion, garlic and parsley. Bring to a rolling boil and let cook for 5 minutes before reducing heat to low. Add the zucchini, yellow squash, carrots and celery, and let simmer a half-hour, stirring every now and then. Add the green beans, and let simmer for 15 minutes. Add the peas, and let simmer for 20 to 25 minutes. Season soup with lemon juice, salt and pepper. If the vegetables are cooked to your desired doneness, it’s ready to serve. (If not, just keep an eye on it at low heat, tasting now and then.

Note: This is a meatless dish, but I added about a teaspoon of chicken bouillon to mine in place of some of the salt.

Makes 10-12 servings.

Recipe: Caitlin Saniga

Photo: Caitlin Saniga

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