deVine Table

I had the good fortune to recently attend a dinner featuring Foster Farms chickens. As if it wasn’t enough that I got to spend an evening in good company while enjoying a fantastic meal, our hostess Anne Nisbet  generously sent each guest home with fresh chicken stock. This is how I put that stock to use.

This dish was inspired by a recipe from The Bon Appetit Fast Easy Fresh Cookbook. Authentic paella uses rice and takes longer to cook. This is one of those dishes I put together with ingredients in my pantry, hence the orzo. The end result is less time consuming and is still tasty.

Makes 4 servings

• 2 ½  cups  chicken stock
• ¼ teaspoon saffron threads
• 1 tablespoon oil
• 1 small chopped onion
• 1 chopped red bell pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup dry white wine
• 1 cup orzo (I like to use whole wheat)
• 2 links fully cooked smoked sausage, sliced (I like to use chicken chorizo if I can find it; kielbasa is fine too)
• 1/2 lb smoked chicken, diced
• 1 pint roasted cherry tomatoes
• 1/2 c peas

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If you’re looking for a quick and easy way to throw a fun party, consider hosting a salami pairing. Here’s how it works. Select three to five different types of salami with different flavor profiles. Offer at least one type of beverage for each different salami. Throw in some cheese and crackers and you’re ready to party! Read on to learn how we did it.

Wild Boar Salami with Rosemary Crusted Pecorino

The Salami

We served 5 different flavors of Creminelli salami*.

Americano Salami, inspired by the American dish, pork chops and apple sauce.

Barolo Salami, made with generous amounts of Barolo wine.

Musica Salami, with a strong flavor due to the addition of pork liver and clove.

Wild Boar Salami, seasoned with cloves and juniper berries.

Salami Tartufo, with black summer truffles.

Wines Ready to Meet Their Match

The Favored Beverages

2007 Aventino Tempranillo

Finnriver Farmstead Apple Cider

2006 Forgeron Cellars Chardonnay

2006 Kiona Zinfandel

2008 Ceci La Luna Lambrusco

2009 Montinore Estate Borealis

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Photo courtesy of Veena Prasad

I often say that food and wine bring people together. This is another example of the magic that comes from sharing a meal.

It started when Veena joined us for the Kunde TasteLive event we hosted in June. With all the wine talk that took place that evening, Veena was sure that Vivian and I would hit it off with her friend, Laine who is Director of North American Sales for Ontañón, a Spanish Winery. So, here we are a month later all having dinner together at Veena’s downtown abode.

As we sit down with our appetizers and wine Veena says, “Isn’t it hard work being a foodie? We have to work out so much!” How could I deny it. After all, here we are – four women with four bottles of wine on the table. In my mind it’s worth it, though. Case in point, this paella feast we are about to enjoy.

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