Why not take that money you would spend on dinner out and splurge on some really great wine and some decadent ingredients? Now, that is romantic!

Get Your Motor Running

If you want to start with some classic aphrodisiac food, try oysters paired with Champagne or Muscadet.

Alternatively, Smoked Trout Pate makes a fantastic partner for bubbles or Fume Blanc. I have to admit, I’m usually not a big fan of Sauvignon Blanc (the grape from which Fume Blanc is made). However, the Grgich Hills Fume Blanc rings my bell!

Entrees to Rev Things Up

At home one of our favorite “special occasion” pairings combines Crab Cakes with a buttery Chardonnay. In this case, I turn to Rombauer Chardonnay for a “so good it makes my eyes roll into the back of my head” kind of experience.

For something other than seafood try an elegant yet easy Truffled Roast Chicken with a Pinot Noir or Cabernet Franc. The luscious Sheridan Vineyard Cabernet Franc would be my first choice if I could ever find it when I want it. For Pinot Noir, we turn to Ken Wright Cellars. It’s hard to go wrong with his wines.

If you’re more meat oriented, check out the Valentine Venison that foodie extraordinaire Salty Seattle has on the menu. That girl’s got it goin’ on! Serve that up with a sexy syrah such as a French Côte Rôtie.

Desserts to Bring It On Home

Chef Lenny making truffles

A classic pairing that always makes my hubby blissfully happy is Tiramisu with Moscato d’Asti. No tiramisu impostors allowed mind you! It has to be the Classic Tiramisu such as one found on allrecipes.com. Plus, Moscato is lighter in alcohol and less likely to weigh you down after drinking it.

Of course, there’s always the wine and chocolate option. This week we had the pleasure of attending a Chcocolate Truffle Making and Port Tasting class at Wine World taught by the inimitable Chef Lenny. The pairing that made me weak in the knees? The Honey Lavender Truffle with the Royal Oporto 10 Year Tawny. Surprisingly, the port didn’t overpower the lovely lavender essence in the truffle. Just the way a perfect match should be.

So, what are you waiting for? Go get your woo on and treat yourself and your sweetie to some luscious wine and food pairings.

Related posts:

1. Food Pairings for Cabernet Sauvignon
2. Pairings from Seattle Food and Wine Experience
3. Ribs and Wine Birthday Dinner

Squash Fritters with Chimichurri Paired with Malbec

Trying to come up with of a way to reinvent some leftover spaghetti squash, I recalled a recipe for fritters in Greg Atkinson’s book, “At the Kitchen Table.” His version is based on parsnips, but I can’t get the hubby to eat those. Besides, we were in need of a side dish to pair with a Malbec.

So, after a few tweaks, this is what I came up with. When I asked the hubby what he thought of the Spaghetti Squash Fritters he replied, “There’s spaghetti squash in there? I couldn’t tell; they’re delicious.”

Makes 8 fritters

• 3/4 cup cooked spaghetti squash
• 1 tablespoon Cilantro Chimichurri, plus extra for serving
• 1 egg, beaten
• 1/4 cup brown rice flour
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 3 tablespoons butter

In a medium size bowl, combine the spaghetti squash, Cilantro Chimichurri, and the egg.

In a small bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the squash mixture and stir gently until all ingredients are combined.

Preparing Squash Fritters

Heat a non-stick skillet over medium high heat and add half the butter. When the pan is warm and the butter is melted, add the batter to the pan a tablespoon at a time. Using a small ice cream scoop makes it easy to make even sized portions, and to get the batter in the pan. Then you want to flatten the batter to the shape of a small pancake. If you’re using an ice cream scoop, simply use the back of the scoop to spread the batter. Let the fritters cook about five minutes or until they’re a pretty golden brown, then flip them and cook for another 3 minutes until they are browned and cooked through. Before continuing with the next batch, melt the remaining butter in the pan.

Fritters are at their best right out of the pan, so don’t wait long to eat these! Serve them with some Cilantro Chimichurri on the side.

Wine Pairing

We served these tasty fritters dressed with a dollop of Cilantro Chimichurri as a side dish to Mole Poblano Enchilada Casserole. Our beverage of choice for the evening was the Bodega Noemia de Patagonia J. Alberto 2008 Malbec. Any fruit forward Malbec should pair nicely with the dish.

Related posts:

1. Cilantro Chimichurri
2. How to Pair Malbec with Food
3. A Birthday Wine Dinner

One of the food and wine pairing principles says, “if it grows together it goes together.” In other words, wines typically pair with the foods native to the same region. In Argentina, chimichurri sauce is often used as a condiment. Malbec is one of the well known wines of Argentina. So, when planning on drinking Malbec, I often use chimicurri as a bridge between the wine and the dish I’m preparing.

This week, I made some tweaks to the standard chimichurri recipe. You see, we’ve had a bit of snow here in Seattle, and I’m not heading to the grocery store in this weather. It just goes to show that if you don’t have all the ingredients a recipe calls for, there’s no need to panic. Just make some adjustments.

Here’s my quick and easy recipe:

• 3 cups fresh spinach, washed and dried
• 1 bunch cilantro, roughly chopped
• pinch of dried Mexican oregano
• 2 cloves garlic, minced
• juice of half a lime
• 1/4 teaspoon Kosher salt
• 1/3 cup extra virgin olive oil

Put all of the ingredients except the olive oil in the bowl of a food processor. With the processor running, add the oil. If you’d like it wetter, add more oil until it reaches your desired consistency.

I tossed this with some spaghetti squash and served it as a side dish for Mole Poblano. You could also use it to dress up a roasted sweet potato. Tonight we might use it on homemade pizza with some pancetta and roasted delicata squash. At the blog, Tea and Cookies, you can see another version of chimichurri used on pasta. Brilliant!

Wine Pairing

As I mentioned before, chimichurri is typically my go-to condiment when I plan on serving Malbec. We enjoyed the chimichurri on Spaghetti Squash Fritters along with a pour of Bodega Noemia de Patagonia J. Alberto 2008 Malbec.

Alternatively, try it with a fruity Zinfandel. We like the chimichurri tossed with roasted delicata squash when served with Northwest Wine Academy 2009 Zinfandel which is softer than California Zinfandel yet still fruit forward. The touch of oak on this wine is soft enough that it enhances the food and wine experience rather than distracts.

Related posts:

1. How to Pair Malbec with Food
2. Ten Great Uses for Leftover Wine
3. Kunde Taste Live

Start with our plan for hosting a salami and wine pairing party.

Then, throw in a couple of easy appetizers you can make yourself. We recommend our Truffled Bean Puree because it comes together in minutes. Seriously. Then, to up the ante on the wow factor, whip up a batch of Cheesy Garlic Olive Puffs. No one can eat just one.

Don’t have enough time to shop or cook? Tell your friends it’s a “share and pair” party and ask them to bring a dish to pair with the wines you’re serving.

Wine Pairings

Columbia Winery David Lake Syrah

A mix of white and red wines will give your guests a chance to experiment with different food and wine pairings. It will also ensure that you’re offering something for everyone whether they’re from the “I only drink white,” camp or part of the “I only drink red,” set.

Apple cider, Lambrusco, and an Alsatian white blend are among the wines recommended for the salami.

A lightly oaked chardonnay or a syrah make lovely matches for the Truffled Bean Puree served with fennel slices.

The Cheesy Garlic Olive Puffs were made to pair with a Petit Verdot, but would also be a nice match for bubbles.

Speaking of bubbles, keep in mind that you don’t have to break the bank to afford a nice sparkling wine. To that end, we found some great Bargain Sparkling Wine Ideas from Jameson Fink via Foodista.

So go ahead. Have that party. Time spent with friends enjoying good food and wine is one of life’s greatest pleasures.

Related posts:

1. Cheesy Garlic Olive Puffs
2. Salami and Wine Pairing Party
3. Truffled Bean Puree

My recollection of the wine was that it had flavors of pineapple. When you’re sipping on a tropical cocktail made with pineapple juice, don’t you think that macadamia nuts are the perfect snack to accompany the drink? With that influence in mind, I decided to make a dish that features macadamia nuts to play off the pineapple flavors in the wine.  The inspiration for this recipe came from the PBS cooking show Ciao Italia with Mary Ann Esposito.

The Recipe

This makes enough to serve 8 people as a first course.

Lagana Pasta

• 2 T extra virgin olive oil
• 1 medium yellow onion, diced
• 1/2 cup chopped macadamia nuts
• dash crushed red pepper flakes
• 3/4 cup heavy cream
• 1 pound campanelle pasta (I used Lagana Pasta)
• 1/2 cup grated Parmigiano Reggiano
• zest of 1 lemon

Put a big pot of water on the stove to boil. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and cook until translucent. Add the nuts, red pepper flakes and cream. Keep the mixture over low heat until the pasta is ready.

When the water is boiling, add about a teaspoon of salt and the pasta. If you are using fresh pasta, it cooks very quickly so be sure to follow the directions on the package. It will usually only take about 5 minutes.

Drain the pasta reserving about 1/2 cup of the pasta water.  Put the pasta in the saute pan with the onions, add the cheese, and stir gently to combine and heat everything (you may need to turn the heat up on the burner to medium or medium high). If the mixture is too thick, add some of the pasta water a tablespoon at a time until the sauce reaches your desired consistency. Add the lemon zest, and serve.

Wine Pairing

As noted above, we served this dish with the 2006 and 2007 vintages of the Walter Dacon Roussanne. We also opened a bottle of the Walter Dacon 2009 Viognier. The 2007 Roussanne had an amazing depth of flavor as well as that  familiar pineapple flavor. It was clearly the crowd favorite of the evening, and I was delighted with the pairing. I also enjoyed the dish with the Viognier.

If you do not happen to have any of the Walter Dacon Roussanne squirreled away, select a wine that has pineapple notes, as well as a full enough body to match the sauce.

Related posts:

1. Peachy Curried Quinoa Salad
2. Easy Savory Blueberry Sauce
3. A Birthday Wine Dinner

1. Cook pasta in wine. I saw Mario Batali do this on The Chew and thought, “why the heck haven’t I done that before?”  If you’ve got some inexpensive wine in the house, using it to make Wine Stained Gemelli and Sausage Meatballs is well worth considering.
2. Make sparkling wine cream. This fun idea comes from my food and wine pairing mentor, Chef Lenny Rede. Simply add some sparkling wine to cream, reduce the mixture, chill it, then put it in an aerator. I’d like some cake with that, please!
3. Incorporate leftover wine into risotto.  Why not try our Risotto for Wine Lovers?
4. Make the most memorable shallots with wine. This small side dish of Zinfandel Glazed Shallots that I prepared for a dinner party using a recipe from Bon Appetit has turned out to be the favorite dish of many of my guests.
5. Prepare a compote. Put together a simple cheese plate to serve with our Roasted Fruit and Garlic Compote and you’re ready to entertain.
6. Add leftover wine to French onion soup.  Try this tempting version of French Onion Soup by Chefbuzz on Allrecipes.com.
7. Make a panade with wine. Chez Panisse’s Winter Squash, Onion and Red Wine Panade is like a cross between a soup and a gratin. Most importantly, this comfort food is a fantastic way to use your leftover wine!
8. Prepare Cioppino with leftover wine. Foodista has a great recipe for Comforting San Francisco Cioppino.
9. Make mulled wine.  Not sure how? Seattle celebrity chef Kathy Casey has some great tips.
10. Transform wine into granita. Epicurious.com has a great recipe for Red Grape Granita.

What are your tips for using leftover wine?

Related posts:

1. Risotto for Wine Lovers
2. BLEND: The Great New Wine and Food Event
3. A Birthday Wine Dinner

What a tough day of food + wine pairing at NW Wine Academy looks like

As a student at the Northwest Wine Academy,  finals in food and wine pairing classes involve creating and presenting our very best pairings. In Varietals I, a class focusing on white varietals, our friend Vivian prepared this “Magical Austrian Soup”. Our instructor, Chef Lenny Rede still waxes poetic about this warming wonder.

Many thanks to Vivian for her generosity and willingness to share this delectable recipe she adapted from Bernard Clayton Jr.’s  The Complete Book of Soups and Stews.

Serves 4 to 6; easily doubles

• 3/4 pounds young green beans or 10 ounces frozen beans, thawed
• 5 tablespoons butter or olive oil or combination
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup finely chopped celery
• 8 cups chicken stock (vegetarian/vegans can use chicken-like stock such as Imagine Foods’ No Chicken Broth)
• 1/3 cup pearl barley
• 1/2 teaspoon dried tarragon or 1 tablespoon fresh, finely chopped
• 8 ouncessliced fresh mushrooms (crimini mushrooms give it extra earthiness)
• 2 tablespoons flour
• 1/2 cup sour cream (or make it vegan with non-dairy sour cream substitue such as Tofutti’s Sour Supreme)
• 1/4 cup chopped parsley for garnish

Trim and cut beans into large pea-size pieces. In soup pot heat the butter/olive oil. Add onion, garlic and celery. Cover and cook for 8 minutes.  Add the chopped beans, replace the lid and continue to cook for another 10 minutes over medium-low heat.

Pour the stock into the pot with the vegetables.  Add the barley and tarragon. Enjoy the smell! Bring to a gentle boil, reduce heat and simmer for 30 minutes.

Add sliced mushrooms and simmer for 15 more minutes or longer if you are busy.

Whisk together the flour and sour cream. Beat 1 cup of the hot soup gradually into the sour cream mixture. Take the soup pot off the heat. Stir the soup and slowly pour the sour cream mixture back into the sauce pan.  Do not put back on the heat. If you do, do not boil.

Serve hot with a sprinkling of parsley and a generous pour of GrünerVeltliner.

Variations:

Very easy to double or triple.  Vivian recommends doing so because this soup is even better the next day.

To make vegetarian (Lacto-ovo), use a chicken-like stock.

For a vegan version use olive oil, chicken-like stock and non-dairy sour cream substitute.

To make a non-dairy version use non-dairy sour cream substitute.

Wine Pairing

Vivian poured this in class with an Austrian Grüner Veltliner, a refreshing young white wine with a touch of fruit and minerality. It often comes in a liter bottle making it an incredible value. So whether you’re making this soup or your traditional green bean casserole this holiday season, why not pair it with this easy drinking white wine?

Related posts:

1. Curried Sweet Potato and Coconut Soup
2. Sabrina Tinsley’s Fennel Walnut Soup
3. Truffled Bean Puree

Utterly decadent Cardamaro Ice Cream

I’m still obsessed with Cardamaro. Not only have I incorporated it into biscotti, but also this recipe. This is a decadent treat that I love serving to dinner guests for dessert. There is nothing like homemade ice cream so refreshingly cool, creamy, and smooth. With an automatic ice cream maker, it’s unbelievably easy to make. In the long run your own machine will save you money and you’ll have better quality ice cream.  I dedicate this recipe to my friends, Lisa and Kristi, who are true believers in the value of a home ice cream maker.

This recipe is inspired by the book Ice Cream by Liz Franklin.  This usually serves 4 people in our house.  You could serve 6, but you’ll probably leave people wanting more!

Ingredients

• 8 ounces mascarpone cheese
• 1 cup whole milk
• 1/4 cup packed brown sugar
• 3 tablespoons cardamaro

Combine all ingredients in a large mixing bowl and whisk together until everything is combined and the mixture is smooth. Pour the mixture into the chilled freezer bowl of the ice cream maker. Turn on the machine and check it after 25 minutes. If it’s not thick enough, give it another 5 minutes or so until it reaches your desired consistency. Homemade ice cream melts very quickly, so be sure to dish it up and eat it right away. Immediately transfer any leftover ice cream into a freezer safe container and put it in the freezer.

Related posts:

1. Easy Stout Ice Cream
2. Cardamaro Biscotti
3. Elegant and Easy Smoked Trout Paté

Chef Wayne, Me, and Rick Small of Woodward Canyon at a past Andaluca Wine Dinner

Mosel Wine Merchants Riesling Tasting at the Wild Ginger in Seattle August 29 5-7 pm

What’s so great about it? At just $15 this wine event is a terrific value. Wines from Clemens Busch, Peter Lauer, Stein, Spater-Veit and Steinmetz will be accompanied by light appetizers. Riesling from the Mosel and food from Wild Ginger all for $15 – what’s not to like? Besides, the International Riesling Foundation tells us,

“By drinking Riesling, you become a better person.”

Is this event for you? Whether you’re already a Riesling fan or Riesling curious, this is a great opportunity to sample a number of different tastes. If you’d like to explore wines that deliver everything from a touch of sweet apple and pear to a dry minerally finish, this is one of the best ways to do it. The two Summer of Riesling events we’ve attended so far have been fantastic.

This event is coming up quick, so if you miss it consider the Barth Tasting at Wild Ginger at the Bravern in Bellevue on September 14, 5-7:30 p.m.  At $18 it costs a few dollars more but is still sure to be a good value.

International #CabernetDay on September 1st

What’s so great about it? This virtual tasting event is budget friendly and totally flexible. You choose whether you want to drink Cabernet Sauvignon or Cabernet Franc. You decide if you want to do it from the comfort of your home, or at one of the Seattle venues celebrating #CabernetDay. You sip and share your experience on Facebook or Twitter, and follow along with all the other participants using the #CabernetDay hashtag.

Food for Cabernet Day

Is this event for you? If you’re on Twitter or Facebook and you like Cabernet Franc and/or Cabernet Sauvignon, then that’s all you need to take part. If you’re looking for food pairings to celebrate Cabernet Day at home, check out our post from last year’s event.

Andaluca Winemaker dinner with Brian Carter Cellars on September 16^th at 6:30 pm

What’s so great about it? Chef Wayne Johnson and Andaluca GM Kamyar Khoshdel are highly skilled at organizing decadent pairing dinners. Chef works out the menu weeks in advance, conscientiously matching his dishes to the wine. The night of the event, the restaurant is only open to guests of the dinner, creating an intimate experience. We’ve had some very memorable times at Andaluca’s past winemaker dinners.

Is this event for you? At $80 per person plus tax and gratuity, this is a splurge for most folks. However, consider that it includes a fantastic 5 course meal with wine pairings from Brian Carter Cellars and time with the winemaker. That delivers more than most pairing menus around town.

BLEND at the Bell Harbor Conference Center, September 18 4-7 pm

An inventive fig dish at BLEND

What’s so great about it? This classy event is comprised of a diverse mix of winemakers, elegant food to pair with the wine, and plenty of elbow room in a spacious waterfront setting. We had a great time as guests at last year’s event.

Is this event for you? BLEND promotes the world’s best wine, food, and places. If you’re into those things, the $59 ticket delivers. We hope to see you there!

Related posts:

1. Pairings from Seattle Food and Wine Experience
2. Food and Wine Pairing Tips from Terry Theise
3. BLEND: The Great New Wine and Food Event

Match the wine with food using similar flavors:

Lemon
Lime
Apple
Pear
Mineral

Use one of these base ingredients:

Tuna
Shrimp
Snapper
Clams
Mussels
Salmon
Sole
Chicken

And/or use these bridge ingredients:

Citrus
Fennel
Garlic
Onions
Toasted Pine Nuts
Cheese: Ricotta, Goat, Mozzarella, Fontina
Green Olives
Dill
Chives
Capers
Dijon Mustard

Dishes we like with Pinot Gris:

An antipasto platter is one of my year round favorites. Dolmades, those rice stuffed grape leaves, are also a nice nibble paired with a citrusy Pinot Gris. As for entrees, grilled chicken works well.

Northwest Pinot Gris we like:

Open Road Wine Company, an exciting new producer in Washington whose wines we judged at Debuts and Discoveries, makes a lovely Pinot Gris that retails for $18.  Cold fermented in stainless steel, it’s a crisp wine.

I recently purchased a bottle of Del Rio Vineyards 2009 Pinot Gris. This one is produced with fruit from an estate in southern Oregon. It went through 10% malolactic fermentation which gives it a lush mouthfeel.  Retail price is generally around $14.

Another Washington Pinot Gris in our supply is from Prosser based Willow Crest Winery. It has more fruity sweetness that comes across making it one of our go-to wines with Asian and spicy food. Often available for around $10, this one is a great value.

Have a great recipe for a dish that pairs well with Pinot Gris you’d like to share?  Do tell! Post your link here in a comment.

Related posts:

1. Food and Wine Pairing Tips from Terry Theise
2. Advanced Food and Wine Pairing Class – the Big Finish
3. Kunde Taste Live