Pasta & Produce

Homemade Fettuccine. Garlic Scapes. Asparagus. Cherry & Golden Tomatoes. Spinach. Mushrooms. Herbs.

It’s officially almost Summer…and you know what that means?

PRODUCE-IS-A-PLENTY!!

Over the weekend I put on a spread for Father’s Day Dinner– Salad with Dijon-Shallot Vinaigrette. Flank Steak with Scallion-Herb Chimichurri.  Baby Back Ribs. Rosemary-Lemon Garlic Chicken Thighs and Legs. Herb Potato Salad. Caprese & Roasted-Garlic with Rosemary Flatbreads.

We didn’t have any leftover meat or flatbread, however; we had a full stock of veggies in the refrigerator.

There are only SO many salads one can make. It was pasta time. I decided to throw some of the veggies into a “sauce” along with leftover chimichurri.

Pasta was made. *Sigh* I love fresh pasta and the Kitchen Aid attachment is the best investment I’ve ever made. I’ve been making pasta about once a week and it just keeps on tasting better. The entire process is soothing and comes with a delicious reward. :)

A healthy dose of Parmesan and a dash of fresh parsley–dinner is served.

Bon Appetit!

Nora

Lamb Skewers & Grilled Eggplant Flatbread

Leg of Lamb Kabobs with Tzatziki and Mint. Greek Salad. Grilled Garlic, Eggplant & Feta Flatbread.

It’s all Greek to me! I’ve been craving garlic. This was a meal to be enjoyed with good company….so you don’t offend anyone with your lovely breath. :)

Marinated in Olive Oil, Rosemary, Garlic and Salt.

Grilled Eggplant, marinated in Olive Oil, Balsamic and Spices.

Grilled Flatbread with Roasted Garlic, Grilled Eggplant, Olive Oil, Feta and Parmesan Cheese.

Homemade Tzatziki Sauce was filled with spicy raw garlic and shallot flavors. (Cucumber, Greek Yogurt, Lemon, Vinegar, Shallot, Garlic, Dill.)

Followed by Dark Chocolate-Walnut Brownies and Ice Cream, this was a simple midweek dinner fit for Summer family time.

Go Greek,

Nora

From Scratch: Pasta & Meatballs

Hello lover. How luxurious does that look?

“Spaghetti and Meatballs” was something of a staple-dinner in my house as a child. My twin brother in I were overactive and constantly hungry. For my busy mom, dinner could be made (and whining-hungry-child-syndrome minimized) in 3-steps:

Boil pasta. Defrost meatballs. Reheat jarred sauce.

Served with a crusty, doughy loaf of hot Italian bread, this was a meal that never failed to fill my stomach and comfort my soul.

Now, I’m all about the easy dinner, however; there’s nothing quite like “pasta therapy”. I find great solace and satisfaction from making my own noodles. The ingredients are simple. The process is soothing. The results are sinful. I feel like a culinary goddess.

Homemade Meatballs. Slow-Cooked Tomato Sauce. Fresh Herbs. Grated Parmesan. Wine.

A few hours later and bliss is served.

What’s for dinner tonight?

Pasta Proud,

Nora

Wine Wednesday: Provence Rosé

Houchart 2011 Cotes de Provence

Hello my beautiful, food-friendly wine. On the nose and palate red berries–strawberries and cranberry & ruby grapefruit. Acidic, smooth and well balanced wine. This is a Summertime wine in all of it’s glory. Even my dad who is,  “not a Rose fan.” liked this. I’ll have another glass now!

My food pairing was simple. Seared Coho Salmon (YAY for wild salmon season!) topped with Tzatziki. Roasted Asparagus and Barley-Quinoa Pilaf with Mediterranean Flavors–thyme roasted mushrooms, melted cherry tomatoes, kalamata olives, onion, garlic, arugula, lemon zest and parsley.

Now, I’m not a girly girl, however; I do love pink. Pink wine. Pink fish. )CHECK OUT THAT COLOR!) A match made in food & wine heaven. This Coho Salmon was hearty and rich. The acidity of the wine helped balance the fattiness of the fish.

I’m already looking forward to drinking this pink again. I think it would be wonderful with an herb roasted chicken :) . My future is predictable.

Rosy,

Nora

Wine Wednesday: Sancerre

Last week I had two consecutive days off from work! UNHEARD of in the restaurant world. I wanted to make the most of my time, study wine and COOK! It’s funny, even though I’m in the kitchen everyday at work, I find myself sorely missing the art of cooking. The simple pleasure of leisurely crafting something at home, the thought behind the meal and the love of the people you ultimately share it with—it’s a priceless process. With temperatures rising into the 90′s I wanted to make something uncomplicated, light and refreshing.

I also really wanted to make pasta. I had a moment driving to work, reflecting on frustrations and the craziness of life. I began to think:

“Why cant life be more like pasta? It’s straight forward and delightfully satisfying. Three ingredients: flour, water and egg, lead to endless possibilities.”

What I failed to recognize was that it is all of the complexities that paint the pasta canvas that make the simple treat shine. I laced my pasta with a sauce of garlic, shallots, olive oil, white wine, lemon zest,  Parmesan cheese, chives, red pepper flake and parsley. Topped with seared sea scallops. Served with a side of roasted asparagus.

A meal fit for a dry, acidic white wine. I turned to the food-friendly Sancerre  (Eastern Loire Valley, Sauvignon Blanc.). I purchased Reserve Durand Sancerre, 2012–falling in the $15-$20 price range. This wine had notes of fresh lemon, white grapefruit and chalk on the nose. A great pair for seared white seafood dishes and anything lemon+garlic+butter. I will surely be keeping my eye out for Sancerre this Summer.

Sancerrely Yours,

Nora

Arugula

Pan-Seared Salmon. Roasted Asparagus and Ramps. Farro Salad with Tomato & Arugula.

Folded into warm grains.

Linguini. Arugula-Walnut Pesto. Lump Crab.

Made into a pesto.

Arugula & Goat Cheese Ravioli.

As a filling for ravioli.

A green of versatility. Kiss those salads goodbye!

Go Green,

Nora

Wine Wednesday: Cotes-du-Rhone Rosé

Grilled Lemon-Garlic Chicken Breast. Basil Cavatelli Salad with White Bean, Sun-dried Tomato, Artichoke Heart, Arugula, Olive, Lemon.

Studying for the Certified Specialist of Wine Exam has made my trips to the wine store extremely difficult. There are so many regions I’ve been exploring through readings and my interests are forever changing. That being said it is officially Sum-sum-summertime! Heavy foods and bold, tannic wines just don’t seem appealing to me right now. I want crisp. I want acidic. I want fruit!

In the past I’ve been very blind with my “Summer Wine” selection. I have the tendency to go after fruity Sauvignon Blancs from New Zealand or Dry Rieslings from The Finger Lakes (my local duty!). Served chilled, these are undoubtedly all great, easy drinking wines for Summer, however; I wanted to be adventurous this year and explore new pairings. I turned to a genre of wine I’ve often been timid to buy in the past: Rosé.

Being indecisive with my dinner plans, I bought two bottles of rosé to try this Summer one from Cotes-du-Rhone and one from Provence (both well known rose wine producers–check out that color difference!!). Admittedly, I’ve always been hesitant to buy rosé wines because of my own ignorance. I did not know about different styles or producers, and …well…I always though they were sweet, strawberry and fruity–a wine for spritzers and punch.

FALSE. FALSE. FALSE. Ignorance is NOT bliss…I’ve been missing out on some fantastic wines! Plus, there are some GREAT rosés from Provence that are extremely affordable!

I made basil cavatelli.

And tossed it into a cold salad of white beans, marinated sun-dried tomatoes, artichoke hearts, arugula, basil, lemon and kalamata olives. Topped with grilled lemon garlic-chicken breast and a few capers. I thought the strong flavors of this dish would be a great match for the bolder of the two wines, and paired my meal with 2012 Chateau de Trinquevedel Taval Rosé. The Taval AOC is the only Cotes-du-Rhone appellation that exclusively produces rosé wines. Some of the major varietals from the area include: Grenache, Mourverde, Syrah, Cinsaut, Clairette and Carignan. I was pleasantly surprised by the body of this wine–medium-plus with ripe cherry, fresh red fruit flavors and minerality. The finish was lingering and dry. Certainly a wine that makes you think a bit. I think I’ll be trying out more rose wines this summer.

On a sweeter note, this has nothing to do with my food-wine pairing, however; I feel obligated to share a picture of the most perfect cannoli ever. Rich ricotta cheese (not too sweet), laced with mini semi-sweet chocolate chips in a rich, firm outer pastry…It soothed my soul and made everything right in the world. My roommates brought this home from La Patisserie. I never wanted it to end and nearly licked the crumbs off the plate. *sigh* I want more.

Drink Pink,

Nora

(Pan)Searsucker

Seared Halibut with Lemon Butter. Warm Farro, Mushroom, Sun-dried Tomato, Artichoke & Spinach Salad. Asparagus.

To market, to market to buy a fat FISH! After last week’s halibut dinner, my roommates (aka…parents) decided that halibut would also be the star of this week’s “fish night”. I am a sucker for pan-seared fish with a simple butter pan sauce. It is easy and so satisfying. I love the crunchy exterior and tender interior. The lemon-butter sauce combination is a favorite of mine for this meaty white fish.

Now, I love pan-searing, however; a girl can only eat rice pilaf and garlicky-spinach SO many times. I wanted a change. A side-dish makeover, if you will.

I can’t eat a buttery fish without some sort of starch or grain to catch all the juicy yumminess. I decided to make a warm farro salad with Mediterranean flavors. In to a saute pan went olive oil, sliced button mushrooms (to brown), diced onion, minced garlic, artichoke hearts (cut in thirds), sliced sun-dried tomatoes packed in olive oil, chopped spinach and boiled farro.

Once again, Albarino was in our glasses. It was magical. A taste of Summer to be certain!

Cook,

Nora

Wine Wednesday: Albarino

2010 La Cana Albarino, Rias Baixas

Fish, Fish, Fishey-Fish-Fish. I love the time of year when the snow plow goes into hibernation and fresh fish truck visits out weekly market! It is magical. An elegant meal can be made in minutes with fish as the star.  A quick saute in olive oil, a refreshing splash of lemon and drizzle of warm butter—BOOM! POW! Dinner is served.

I’ve been doing a whole lot of this, so quick dinners are essential. The wine studies have been going well as I prepare to take the Certified Specialist of Wine Exam through the Society of Wine Educators in June (Wish me luck!). Naturally after studying and studying all things wine, I needed a pairing for dinner time!

Pan-Seared Halibut with Lemon-Butter Sauce. Garlicky-Spinach. Wild Rice Pilaf. Bursting Cherry Tomatoes.

A fish like halibut CRAVES acidity. A squeeze of lemon is simply not enough! I decided to take an adventure to Spain and a taste of Albarino for our meal. In the province of Galicia in the Northwest corner of Spain (bordering Portugal), the Rias Baixas is home to some incredible Albarino–a dry white wine with extremely high acidity, perfect for fish! The 2010 La Cana Albarino was full of citrus fruits–lemon, lemon peel, white grapefruit and lime. A bit of richness of green walnuts and fresh grassy herbs. The fruit and acidity balance nicely on the palate. This wine complimented the meaty halibut and the acidity cut through the butter sauce I dressed it with. Yum.

Not familiar with Spanish wines? If you find yourself at the wine store looking for Albarino–search the label for “Rias Baixas”. This area is home to some of the best!

Wineing,

Nora

Wine Wednesday: Chinon

The weather outside is delightful! With temperatures in the mid to upper 70′s I’ve been thinking about all foods that are light, easy and grill-able. The grill is my favorite summer time tool. To complement this style of food, I’ve been looking some different, interesting, AFFORDABLE wines to jump start Summer.

Saget La Perriere 2010 Chinon Marie De Beauregaurd

100% Cabernet Franc from the Loire Valley. Bright garnet and clear in appearance, I found this wine to be very fruit forward on the nose–cherry, blackberry, blueberry with notes of purple flowers and dried herbs. A nice balance of fruit, tannin and acidity. With pork tenderloin on the table I was looking for something with more fruit, less tannin (not a lot of fat on the tenderloin). We placed rosemary sprigs on the charcoal to impart some herbal and smokey notes on our meat.  This wine is about $15 a bottle and perfect for grilled lean meats and vegetables!

We enjoyed our pork with a simple Greek Salad. I wish we had a red-skinned potato salad with whole grain mustard and smokey bacon lardons. I imagine that would have been delicious as well.

NOTE: We had asparagus on the side…because we had asparagus on hand… however; I wound not pair asparagus with this wine. It imparted a weird flavor when tasted together.

Summer Vine,

Nora

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