Dill Potato Salad

While Kate and I were growing up in Poughkeepsie, our parents would order great potato salad from John's Market. Helen, the owner, used dill pickles in the potato salad and we both have fond memories of this summer favorite. I served this with apple wood smoked turkey for our 4th of July picnic.

3 lbs. New or Yukon Gold potatoes
2/3 cup mayonnaise
1/4 cup sour cream
1 large dill pickle, chopped
1 tbsp. pickle liquid
1 small onion, chopped
2 celery stalks, chopped
1 tbsp. mustard
1 tbsp. cider or wine vinegar
1 small bunch fresh dill (or 1 tbsp. dried), chopped
1-3 tsp. salt (to taste)
1-2 tsp. black pepper

Boil potatoes until soft, cool under water, then slice into medium chunks. In a large bowl, combine the remaining ingredients with the chunked potatoes. Serve immediately or refrigerate until you are ready to serve.

Seghesio Zinfandel Sonoma County Old Vine, 2001

We enjoyed Christmas day at home, just the two of us. For dinner we had a herb-crusted rack of lamb, creamy cheese polenta and oven roasted brussel sprouts. We pulled two special wines from the cellar… wow… they were worth the wait, we had the Seghesio Zinfandel Sonoma County Old Vine, 2001 and the Columbia Crest Reserve Syrah, 2001. It was a merry Christmas! Both wines were delicious and great with our holiday meal, however, the Seghesio Old Vine Zin was a knockout. The Seghesio family planted their first Zinfandel vineyard in Sonoma County’s Alexander Valley back in 1895. Since then, four generations of the Seghesio family have tended over 400 acres of vineyards in Alexander, Dry Creek and Russian River Valleys. Today winemaker Ted Seghesio produces exceptional Zinfandel and other Italian varietals in their Healdsburg winery in the heart of Sonoma’s wine country. This wine was selected for the Wine Spectator “Top 100” list in 2003. The color is a deep ruby, nearly opaque, with a crimson rim. The nose has an alluring bouquet packed with blackberry, cherry, minerals, truffles, dried herbs and toasty oak. This is a full-bodied wine with gobs of spicy black fruits flavors firmed by solid tannins and lifted by gentle minerality. Toasty vanilla, exotic spices and hints of cocoa contribute to a very long finish. This Seghesio Zinfandel is an incredibly delicious, full-bodied wine with gorgeous clarity, great complexity and definition. This is one of the best wines we have enjoyed this year!

Lamb Shank Cassoulet and Red Chard

Cassoulet is a is a rich, slow-cooked bean stew or casserole, originating in the south of France, containing meat (typically pork, sausage, duck or goose and sometimes lamb). If you like lamb, cook this dish. This is a relatively easy, slow-cook dish that is great for a cold winter day. The red chard is easily cooked in the final 10 minutes before serving. This dish is a lamb-lovers dream!

Lamb Shank Cassoulet
1 lb. Dried Navy Beans (Great Northern)
2 sprigs (6 inch) of Fresh Rosemary
Water to cover (about 6-8 cups)
4 Lamb Shanks
3 Tablespoons Olive Oil
4 Clove Garlic, chopped
6 medium Carrots, peeled and large pieces

4 medium Parsnips, peeled and large pieces

2 medium Onions, peeled and coarsely chopped

½ Teaspoon Dried Thyme
½ Teaspoon Dried Mustard
½ Teaspoon Dried Tarragon
½ Teaspoon Celery Seed
½ Teaspoon Black Pepper
1-2 Teaspoon Salt to taste

Red Chard
1 Bunch Red Chard, coarsely chopped
1 Clove Garlic chopped
2 Tablespoons Olive Oil
Salt to taste

Place the dried Navy Beans and Rosemary in a large Dutch-oven or Cassoulet pot. Cover with water and allow to soak overnight. The next day, bring the pot to boil and cook the beans and rosemary, on low heat, for 30 minutes. Remove the rosemary stem and transfer the beans and cooking liquid to a large bowl. Rinse and dry the Dutch-oven and return it to the stove top. Sprinkle the lamb shanks with salt and pepper and brown on all sides (in the 3 tablespoons of olive oil) in the Dutch-oven, over medium high heat. Add the carrots, parsnips, garlic and onion to the pot along with all of the herbs, black pepper and some salt. Reduce heat to medium and cook an additional 10 minutes, occasionally stirring. Add the beans and cooking liquid to the pot, stir. The liquid should almost cover the lamb shanks, if not add another cup or two of water. Place the Dutch-oven in a 325 degree oven, uncovered, for 45 minutes. Reduce the oven to 275 degrees, cover the Dutch-oven, and cook an additional 3 to 4 hours (add salt if needed). In a separate pan, prepare Red Chard by sautéing in olive oil with garlic and salt for about 6-8 minutes. Add 2 tablespoons of water, cover and remove from heat; wait 5 minutes. Serve as you wish, enjoy!
　

La Cattura, 2006

This red wine comes from Poggio al Casone, located in Tuscany, near the famous town of Pisa. This red wine is 90% Teroldego and 10% Syrah. The Teroldego grape is a lesser known Italian variety that is usually grown in northern Italy’s Trentino-Alto-Adige zone. Recent genetic testing has shown a close relationship between Teroldego and the Syrah grape. In the glass, this wine has a dark ruby color with a purple rim. This is a medium to full bodied wine with rich flavors of black plum, red raspberry, cola, black pepper and earth. There are abundant smooth tannins and crisp acidity that complete the package. There is no evidence of vanilla or oak. This is an interesting wine that is fruity and earthy with a bold profile, but still an excellent wine with food. We enjoyed this 2006 La Caturra with some Braised Pork Loin Back Ribs, Basil-Garlic Mashed Potatoes and some Parmesan Crusted Asparagus.

Seghesio Old Vine Zinfandel, 2000

Zinfandel is a red grape variety that grows well in Sonoma County, California. Genetic tests have shown that Zinfandel is genetically equivalent to the Primotivo grape grown in southern Italy. Edoardo Seghesio planted his first Zinfandel vineyard in Sonoma County’s Alexander Valley in 1895. Since then, four generations of the Seghesio family have tended over 400 acres of vineyards in Alexander, Dry Creek and Russian River Valleys. Back in 2003, this Seghesio Sonoma County Zinfandel was selected for Wine Spectators “Top 100 List”. We purchase a few bottles then, and tonight we decide to open one that had been in our cellar for the past 7 years. We remember enjoying this wine back in 2003, and we were excited to see what developed with 7 years in the cellar. I was hoping this wine would be a good companion for the Friday night Steak Dinner I was preparing. The wine has a dark red color with good clarity and a crimson rim. The nose is fragrant and complex with raspberry, cherry liquor, wet rock, oak and cinnamon. There is a full-throttle multilayer palate with red raspberry, ripe cherry, fig jam, caramel, vanilla and baking spice. The mouth feel is rich and elegant with a medium bodied frame supported by gentle tannins, sweet fruit and a long sappy finish. The complexity of flavors are delicious and this Zinfandel proved worthy of cellar aging. We purchased this Seghesio Old Vine Zinfandel at Larry”s Market, in Bellevue, for about $20. We really enjoyed this wine with the lovely Hanger Steak, Balsamic Onions and Summer Vegetables.

Guinness Braised Lamb Shanks

Guinness Braised Lamb Shanks

After years of making Corned Beef & Cabbage for St. Patrick’s Day, I decided I would cook lamb shanks this year. Not only do we love slow braised lamb shanks, but this savory dish will go well with a nice glass of red wine or a tall glass of Guinness. This is a dish I might normally cook with a rich red wine, but in honor of the occasion I am using a 14 ounce can of Guinness Draught. This recipe serves 4.
Pre-heat oven 325 degrees. Cooking time approximately 3 ½ hours.

4 Lamb Shanks ( I use Ellensburg Lamb from Superior Farms, USA)
1 large Onion, coarsely chopped
4 stalks of Celery, coarsely chopped
4 large Carrots, coarsely chopped
5 Garlic Cloves, chopped
8 medium sized Red Potatoes cut in half
1 6 oz. can Tomato Paste
1 14 oz can Guinness Draught
1 tbs. fresh Thyme, chopped
1 tbs. fresh Rosemary, chopped
2 cups Beef Stock
1-3 tsp. Salt, to taste
1 tsp. Black Pepper, to taste
1 tsp. prepared Mustard
3 tbs., Olive Oil

Add the olive oil to a large Dutch Oven over medium/high.. Sprinkle salt and pepper on the Lamb Shanks and add to the pot, brown them on all sides. Remove the lamb from the pot and set aside. Add the onions, celery, carrots and garlic to the pan and sauté for about 5-7 minutes until soft. Add the tomato paste, thyme, rosemary, mustard, salt, pepper and cook a few minutes more. Return the lamb shanks to the pot and add the potatoes, the can of Guinness and the beef stock. Continue to heat, on stove, until liquids begin to simmer. Place the cover on the Dutch Oven and cook in the 325 degree oven for 2 ½ hours. At that time, remove the cover and continue to cook the lamb for an additional 30 minutes. Remove from oven, spoon off surface fat and adjust salt, to taste. Serve with a fresh Irish Soda Bread and a fresh green salad. You will not be disappointed!

Caterina Zardini Valpolicella, Classico Superiore, 2006

Caterina Zardini Valpolicella, Classico Superiore, 2006

Last night was the 82nd annual Academy Awards and we had a small party as we lounged in front of the big screen to watch the handing out of the Oscars. There are a few food items that have become traditional, such as strawberries and Chinese BBQ Pork, but other finger foods come and go throughout the years. The food theme turned more Italian as I decided to fire-up the wood burning pizza oven and crank out some tasty treats.
To accompany our pizza party, I decided to open a bottle of a highly acclaimed wine from Giuseppe Campagnola winery located in the Veneto region of Italy. In Italy, there is a publication called the GAMBERO ROSSO that rates all Italian wines. The 2005 Caterina Zardini Valpolicella, Classico Superiore was awarded Tre Bicchieri, or "three glasses", which is awarded to only the top wines in a given year. This bottle is from the 2006 vintage and has been in our cellar for the past year.

The 2006 Caterina Zardini is made from 60% Corvina and Corvinone and 40% Rondinella. The hand picked grapes are allowed to air dry for 20 days prior to crushing. The wine has a lovely deep ruby color with purple hues. This wine has wonderful aromas with dark cherry, black raspberry, tobacco and summer rain. This is a medium to full bodied wine with a voluptuous mouth-feel with smooth tannins and gentle acidity. It is a delicious mix of ripe black cherries, plum, chocolate, clove and tobacco all wrapped up in a velvet curtain. The wine is well balanced and elegant with an extremely long and satisfying finish. In any given year, there are a few wines that really blow us away, and once again, the Caterina Zardini succeeds. I would award this lovely Valpolicella an Oscar for “Best Supporting Role” at an Oscar party! We bought this wine from Wines from Italy for about $25.

Chicken Soup for the Soul

Chicken Soup for the Soul

I grew up in a household where my mom would make chicken soup to help cure a cold or flu. We always referred to this potion as “Jewish Penicillin” and to this day I repeat the same ritual in our home. Despite the fact that we both took the seasonal and H1N1 vaccines, Kate ended up with the flu. Cultural forces prevailed and I made a batch of our traditional Chicken Soup to nurse her back to health.

1 Large Whole Chicken (free-range preferred)
6 Large Carrots peeled and cut in large chunks
6 Celery Stalks cut in large chunks
2 Large Parsnips peeled and cut in large chunks
1 Large Onion peeled and coarsely chopped
1 cup dried noodles (elbows, twists or alphabets)
12 cups cold water
1 handful fresh Parsley, chopped
1 handful fresh Dill, chopped
2 Tbs. Olive Oil
Salt (2-3 teaspoons depending on taste)
Black Pepper, Ground (about 1 teaspoon)

Heat the olive oil in a large Dutch-Oven or heavy bottom soup pot, over medium heat. Add the whole chicken to the pot and brown on top and bottom. Add the carrots, celery, parsnips, onions, parsley, dill, 2 tsp. salt and black pepper. Allow these ingredients to simmer and sweat for about 5-10 minutes. Add the 12 cups of water and bring to boil with medium/high heat. Once soup reaches a boil, reduce temperature to very low and gently simmer, loosely covered, for about 2 hours. Turn off heat. At this point carefully remove the cooked chicken from the pot and place it in a large bowl to cool down. I use two large slotted spoons to remove the entire bird, it will be falling apart. Taste the broth and adjust the salt if needed. Turn on the heat to medium, add the dried noodles to the soup and simmer for 10 minutes. When the chicken is cool enough to handle, carefully remove all the meat from the bones and add the meat back to the soup (large pieces are OK). Your soup is now done and your patient is on the road to recovery! Kate likes her soup served with sourdough toast for dipping.

Ricciarelli

Ricciarelli

These delicate Christmas Cookies are traditional to the city of Sienna in the Italian region of Tuscany. Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades in the 14th century. Like soft/chewy amaretti, these will not disappoint. They are a popular dessert treat in Italian homes and pair well with dessert wines like Vin Santo or Moscadello de Montalcino. Kate has added these delicious cookies to her portfolio and they are becoming one of our favorite holiday traditions.

Here's the recipe!

2 cups ground almond flour or meal
2 large egg whites
1 tablespoon flour
1/2 teaspoon baking powder
2 cups powdered sugar
1/2 teaspoon almond extract
Extra powdered sugar for rolling in

Preheat oven to 350 degrees.

Prepared almond "flour" or "meal" is available online from Bob's Red Mill and Whole Food Market or Trader Joe‘s. Combine the almond "flour" with the baking powder, powdered sugar, and flour. Beat the egg whites until stiff and mix into the almond mixture. Add the almond extract and blend until you have a soft paste. Place some powdered sugar on a clean, dry surface. Form one tablespoon of dough into a small ball, roll in the sugar, and then form either traditional diamond or round shapes, flattening the cookie with the palm of your hand. Place the cookies on a baking sheet covered with parchment paper. Bake for 10-12 minutes until lightly golden.

Makes about 16 cookies.

Castello di Farnetella Chianti, 2003

Castello di Farnetella Chianti, 2003

Castello di Farnetella is owned by Felsina and they produce this DOCG Chianti Colli Senesi. The Farnetella area is a unique micro district, southeast of Chianti Classico, north of Montalcino, and almost bordering on the production area of Vino Nobile di Montepulciano. The vinyards are predominantly loam and sand with some clay and a larger proportion of stone and chalk. This Chianti is produced from 92% Sangiovese and 8% Merlot aged for 8-12 months in mature oak barrels. We pulled this Chianti to enjoy this Sunday afternoon as we made some wood fired pizza and watched the movie “Up”.
This wine has a deep ruby color and has a vibrant nose of crushed blackberry and wet earth and slight nuances of spice. This is a medium bodied wine with rich dark berry, strawberry, licorice, tobacco and wet rock. There are nice tannins that add to the complexity along with moderate acidity to keep it sailing along. This was a nice wine to pair with our pizza. We had one pizza with Wood Grilled Mushrooms, Fresh Mozzarella, Pesto, Tomato and another pizza with Arugula, Prosciutto, Black Fig Jam and Goat Cheese. Everything was fantastic. Oh yeah, we also enjoyed “Up”!

Pizza in 750 degree oven

Starting the fire with Apple wood

Mushroom, Pesto, Fresh Mozzarella,Tomato

Arugula, Goat Cheese, Prosciutto, Black Fig Jam

Hatch Chile Salsa

Hatch Chile Salsa

The town of Hatch, New Mexico is the self proclaimed chile capitol of the world. This year our local QFC supermarkets brought in hundreds of cases of fresh Hatch chile peppers to spread a little love in the Seattle area. I bought my fare share of these medium hot red and green chilies and made some large batches of this great salsa.


3 Pounds Fresh Hatch Chile Peppers
6 medium Tomatillos, shucked
1 medium Onion, peeled (cut in half)
2 cloves Garlic, peeled
1 small bunch Cilantro
1 small Lime, juice only
1 tsp. Mexican Oregano, ground
1 tsp. Cumin, ground
1 tsp. Salt
1 tbs. Honey

Place chile peppers, tomatillos and onion halves on hot grill and cook until all are completely charred and soft. Place these vegetables in a large bowl and cover tightly with plastic wrap, allow cooling down for about 30 minutes. Remove and discard stems, seeds and charred skins from the chile peppers. Place all ingredients in food processor and pulse until well blended and chopped. Serve with crispy tortilla chips or use to create savory dishes such as Chicken Chile Stew. Salsa can be stored in sealed container, in refrigerator, for up to 2 weeks.

Green Goat Cheese Spread

Green Goat Cheese Spread

Here is a simple spread that can be made in minutes and is interesting and tastes great. The Edamame are high in fiber and protein and beautifully compliment the Goat Cheese. Serve in a bowl alongside sliced baguette or sturdy crackers or spread on toasted slices of baguette as an elegant crostini.

3/4 cup Shelled Soybean Edamame
5 ounce Creamy Goat Cheese (Chevre)
1 Clove Garlic
1 tablespoon Chopped Fresh Thyme
2 tablespoon Milk

Baguette (narrow French bread) sliced and toasted

Add Edamame, Goat Cheese, Garlic, Thyme and Milk to food processor. Process these ingredients for about 30 seconds until well blended to a creamy consistency. Place in serving dish or spread directly on toasted slices of baguette. Garnish with a small sprig of thyme. This appetizer will pair will with a crisp, un-oaked Chardonnay.


.

Olive Oil Cake

Radio Milano Olive Oil Cake

Radio Milano is another successful restaurant by LGO Hospitality, the people who created La Grande Orange, Postino and Chelsea's Kitchen in Phoenix. While dining at Radio Milano this weekend, Kate ordered the Olive Oil Cake. She first read about this cake in Phoenix Magazine, back in late 2007, when the restaurant was newly opened. So finally, after being on her 'to-try list" ever since, we ordered this dessert, while celebrating her birthday. The cake did not disappoint! This cake is dense, moist and flavorful and was served with lemon gelato and fresh berry sauce.

1 large baking pan for a water bath
1 large loaf pan

3 large eggs, beaten

2 cups granulated sugar

1 cup extra-virgin olive oil

1 1/4 cups milk

1 orange, zest removed

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1 teaspoon anise seeds

Cooking spray

fresh whipped cream or gelato (topping)

quality fruit jam, berries or sauce

Preheat oven to 350 degrees. Place baking pan, half filled with hot water, on the bottom shelf. (The water bath prevents the cake from drying out while baking.) In a large mixing bowl, whisk eggs and sugar. Add oil, milk and zest. In a larger bowl, sift together flour, baking soda, baking powder, sea salt and anise seeds. Use a rubber spatula to create a well, or indentation, in the dry ingredients. Pour about 1/3 of liquid mixture into well. Use a rubber spatula to begin mixing wet and dry ingredients. When almost completely mixed, add 1/3 more liquid and mix; repeat with final 1/3 of liquid. Mix until the batter comes together evenly. It may be slightly lumpy. Spray the sides of the loaf pan and line the bottom with parchment paper. Pour cake batter into pan and bake at 350 degrees for 30 minutes. Rotate pan and bake another 15 to 25 minutes, or until cake sets in the center. Allow to cool to room temperature. Run a knife along the sides of the pan and gently place cake top-side down on a plate. Remove pan and parchment paper. Place another plate on top and flip the cake back over. Cut into thick slices and serve with your choice of toppings and fruit sauce.

Makes 6 to 9 servings.

(recipe courtesy of Radio Milano)

Domini Douro D.O.C., 2005

Domini, 2005

DOMINI is a joint venture between Domingos Soares Franco, head of winemaking at Jose Maria da Fonseca, one of Portugal’s best known wine producers, and winemaker Cristiano Van Zeller. Back in 1999, these two men started purchasing land in Douro Superior and establishing long-term leases with growers in the Cima Corgo district of the Douro Valley, forming a combined total of 77 acres of prime Douro Valley vineyards, source of the Domini wines. Vineyards are all planted in traditional Douro Valley grape varieties, such as Touriga Nacional, Touriga Franca and Tinta Roriz, and comprise a mix of old vines as well as younger vines (10 to 15 years). The 2005 Domini is a DOC wine is a blend of these three grape varieties. The color is dark ruby with a purple hue. There is a pleasant nose of fresh berries with hints of flowers and vanilla. This is a graceful, medium bodied wine with flavors of blackberry, blueberry, plum, coffee, earth and vanilla. There is a backdrop of soft tannins and nice acidity that contribute to the overall elegance. We enjoyed this wine with some home-made Carne Adovada and an fresh avocado and corn salad. This wine is another example of the high quality wines coming from the Douro Valley of Portugal. We bought this lovely Douro Red wine at Pete’s Wine Shop, in Bellevue, for about $15.

Grilled Prosciutto Wrapped Shrimp

Last night we hosted a party for my Eastside Dental Study Club. This was a Pizza Party at heart, but we also had several tasty appetisers. These Grilled Prosciutto Wrapped Shrimp are relatively easy to make and are definitely a crowd favorite. I made a double batch; plated them and the sauce on a platter for easy passing amongst our guests.

Grilled Prosciutto Wrapped Shrimp
With Dill Dipping Sauce

16 Large Shrimp, peeled and deveined
8 Slices Prosciutto
16 small Bamboo Skewers
1 tbs. Olive Oil

Soak bamboo skewers in cold water for 10 minutes.

Cut each slice of Prosciutto in half, lengthwise, and wrap each Shrimp. Skewer each wrapped shrimp and lightly coat with olive oil.

Place on medium hot grill and cook for about 3-5 minutes, per side, until charred and cooked through.

Dill Dipping Sauce

¼ cup mayonnaise
¼ cup sour cream
2 tbs. chopped fresh dill
2 tbs. chopped chives
1 garlic clove, crushed
½ tsp. salt
½ tsp. ground black pepper
½ tsp sugar
1 tbs. lemon juice

Mix all ingredients in small bowl. Serve chilled.

Stuffed Sizzling Peppers

Stuffed Sizzling Peppers


When we were down in Scottsdale, a few weeks ago, we had a lovely dinner at the Sierra Bonita Grill. We started with an appetizer of Cheese Stuffed Sizzling Jalapeños. To our surprise, they arrived on our table in a specially made cast iron pan with 8 beautifully sizzling peppers. The appetizer was totally delicious and the owner was nice enough to give us the name of the company that sells these special pans. I promptly ordered two from the Sizzling Pepper Griddle Company, and got to try them out tonight. I made two "pan-fulls" tonight with one pan a blend of Mexican cheese and the other with ground lamb, chopped onion and the same cheese blend. The concept is simple, but the results are totally delicious. We enjoyed these as a savory dinner with some chip and salsa and a cold Wheat Ale.

Here is the special cast iron pan ready for some stuffed jalapeños.

Start with fresh, large jalapeños that you cut in half and de-seed.The peppers are filled with the stuffing and cooked on the stove or grill.Here are the cheese stuffed peppers after cooking.Here are the lamb and cheese stuffed peppers ready to eat.

Sliced Baguette with Smoked Salmon

Sliced Baguette with Smoked Salmon

Here is an easy appetizer that is a great addition to any wine tasting party. These are little open-face sandwiches that pair well with both red and white wines. Try these at your next tasting. I do not provide exact measures since you should construct these to your liking. Great with Champagne, Riesling, Rioja and Pinot Noir.






One French Baguette, sliced inch ½ inch slices
8 ounces Cream Cheese
6 ounces Wild Smoked Salmons (cold smoked)
Fresh Dill, chopped
Small Red Onion, thinly sliced
Small jar of Capers

Spread Cream Cheese on top of each Baguette slice. Place a small piece of the Smoked Salmon on top of Cream Cheese to completely cover slice. Top each sandwich with a sprinkling of capers, some red onion slices and a good pinch of fresh dill. Arrange on a platter for easy grazing. Enjoy!

Bacon Wrapped Dates Stuffed with Cabrales Cheese

Bacon Wrapped Dates Stuffed with Cabrales Cheese

Here is a simple tapas that will pair well with any tasty red or white wine. The exact quantity of dates, bacon and Cabrales (Spanish blue cheese) depends on how many stuffed dates you need. Figure at least two, per person, if pairing with other tapas. You can substitute Monchego for the Cabrales cheese or Serrano ham for the bacon. These tapas are delicious in all these variations.

Medjool Dates, slit open and pit removed
Sliced Bacon , 1/2 slice per date
Cabrales cheese (Spanish blue cheese)

Preheat oven 425 degrees

Stuff the inside of the dates with the Cabrales cheese. Wrap each stuffed date with a half slice of bacon. Overlap edges of bacon and secure with toothpick. Line up each on baking sheet with edge side down. Bake in oven for about 8-12 minutes until bacon is golden and crisp. Remove dates from oven and place on paper towel to absorb excess fat. Serve within 5-10 minutes while still warm. I would pair these with the delicious 2007 Bodegas Ateca Garnacha de Fuego. Yum.

Albóndigas with Tomatoes and Peas

Albóndigas with Tomatoes and Peas

All over the world you will find meatballs, but these Albóndiga of Spain have a Moorish origin with a generous use of delicious spice. These are great for a tapas wine party and will pair well with a fruit forward spicy Spanish Garnacha.

Meatballs (Albóndigas)

1 ½ lbs. ground Turkey
1 egg
3/4 cup dried bread crumbs
½ cup milk
1 tsp. salt
1 tsp. ground marjoram
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground nutmeg
½ tsp. smoked paprika
2 cloves garlic, chopped
2 tablespoons olive oil

Combine all ingredients above (for meatballs) in a mixing bowl. Form mixture into golf ball size meatballs and place on a large sheet pan coated with olive oil. Place in 400 degree oven and bake for about 8-10 minutes until firmed and slightly brown.

Tomato Sauce

1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 cup white wine
1 small onion, chopped
2 cloves garlic, crushed
1 tsp. salt
½ tsp cayenne pepper

1 pinch of saffron
3 tablespoon olive oil
½ cup fresh of frozen peas

In a large ovenproof pot, add the olive oil, onion and garlic and stir, over medium heat until the onions are soft and translucent. Add the remaining sauce ingredients to the pot and simmer on low for about 10 minutes. Add the meatballs to the sauce, cover pot and place in 325 degree oven for 45 minutes. Serve warm as part of a Spanish tapas party or as an entree with some basmati rice and an interesting green salad.

Finca Sophenia Malbec, 2006

Finca Sophenia Malbec, 2006

As trends in wines continue, so is the flow of great value wines from Mendoza. With the vineyards located at about 4000 feet in the Argentina Andes, the wines of Finca Sophenia are crafted under the direction of world renowned wine consultant Michel Rolland. This Malbec was aged in French oak barrels for about twelve months. The wine has a lovely deep red color with violet hues. On the nose are the aromas of black cherries, plums, coco and violets. This is a medium to full bodied wine with smooth tannins and only a hint of toasty oak. There is a wonderful elegance to the flavors, smoothness and complex lingering finish that make this wine truly delightful. We bought this wine at Seattle Wine Company, for about $10. At this price-point, the Finca Sophenia Malbec is our favorite Malbec of the moment! We enjoyed this lovely Malbec with a Grilled Flat-Iron Steak with Marjoram Crusted Potatoes and Chard.