by Caitlin Saniga
Posts Tagged ‘wine’
Posted in Guides, Main dishes, Monthly themes, Recipes, tagged ancho chile, cilantro, coriander, cumin, duck, food, garlic, Grind and Roll, manchego, meatballs, peppercorn, recipe, red peppers, Sarah Steimer, SoHungryBlog, wine on March 11, 2014| 3 Comments »
Posted in Recipes, Side dishes, tagged almonds, chard, chile, food, greens, jalapeno, lemon, raisins, recipe, Sarah Steimer, sherry, SoHungryBlog, Swiss chard, wilted, wine on March 14, 2013| Leave a Comment »
Posted in Main dishes, Recipes, tagged arugula, bacon, baking, basil, BLT, Caitlin Saniga, crust, dkscooks, egg, feta, food, parsley, Power Trio, quiche, recipe, SoHungryBlog, tomatoes, wine on July 18, 2012| 1 Comment »
by Caitlin Saniga
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup ice water
- 5 strips bacon
- 1 cup chopped tomatoes, seeds removed (from 1 medium tomato)
- 1/2 teaspoon sugar
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1 teaspoon rice wine vinegar
- 5 eggs
- 1/4 cup heavy cream
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 1 cup chopped arugula
- 1/2 cup crumbled feta
Preheat the oven to 375 degrees.
To make the crust, combine the flour and salt in a medium bowl. Use a fork to whisk together. In a separate bowl, whisk together the oil and water. Pour the liquid mixture into the dry mixture and use a fork to combine. Use your hands to press the dough into a 9-inch pie pan. Refrigerate while you prepare the filling.
To make the filling, start by cooking the bacon in a large skillet over medium heat. Reserve 1 tablespoon of the grease for this recipe. Place the bacon on paper towels until it cools, then crumble it. Cook the tomatoes in the reserved tablespoon of bacon grease for 5 minutes. Sprinkle the sugar over top. Add the onions and cook for 5 more minutes. Deglaze the pan with wine. Simmer until the wine is reduced by half. Add the chicken stock and vinegar. Simmer until the liquid is reduced by half. Remove the pan from heat. Add the herbs and bacon, and allow to cool completely.
In a large bowl, whisk the eggs. Add the cream and gently whisk together. Mix in the bacon mixture and arugula. Pour the mixture into the pie shell. Top with feta. Bake for 35-40 minutes, or until the egg has set.
Makes 8 servings.
Crust recipe: Food.com
* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.
Posted in Entertaining, Guides, tagged cabernet sauvingnon, Caitlin Saniga, chocolate, dkscooks, drinks, pairings, pinot noir, red wine, red zinfandel, Sarah Steimer, shiraz, SoHungryBlog, syrah, Valentine's Day, wine on February 10, 2012| Leave a Comment »
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
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.
Pinot noir 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.
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.)
Shiraz with raspberry dark chocolate
The wine: Shiraz has aromas of blackberry, plum, and pepper. It can be
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.
Posted in Main dishes, tagged dkscooks, food, garlic, green onion, Meatless Monday, mint, ravioli, recipe, Sarah Steimer, shallots, SoHungryBlog, spring, vegetarian, wine, wonton wrappers on May 16, 2011| 3 Comments »
by Sarah Steimer
- 3 tablespoons olive oil
- 1 shallot, finely chopped (about 1/4 cup) — I used green onion
- 1 garlic clove, minced
- 2 1/4 cups shelled fresh or thawed frozen peas
- 1/4 cup plus 2 tablespoons dry white wine
- Coarse salt and freshly ground pepper
- 1/4 cup shredded Parmesan
- 40 wonton wrappers (3 1/2 inches each)
- 1 large egg, lightly beaten
- a few tablespoons unsalted butter
- 4 fresh mint leaves, thinly sliced
Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and cook until soft. Add peas, wine, 1 cup water, pepper and. Simmer until liquid has almost evaporate
d and peas are tender, 12 to 15 minutes. Let cool slightly.Puree pea mixture in a food processor. Brush edges of wrappers with egg. Place 1 tablespoon puree in centers of the wrappers. Sprinkle with cheese. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter (not totally necessary).
Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface. Melt butter in a medium skillet over medium heat and add ravioli to skillet, and cook until butter is frothy and ravioli is coated. Sprinkle with mint and serve immediately.
Makes about four servings.
Recipe adapted from: Martha Stewart
Photos: Sarah Steimer