Autumn Pizza

Roasted Butternut Squash, Proscuitto, Mozzarella and Basil

Today was a stormy day here in the Northwest with heavy wind and rain. What could be better than to fire-up the wood burning pizza oven and make a few pies. I made three different pizzas; however, the best was the Autumn Pizza. I made a fresh Napoletana pizza dough with Caputo Tipo "00" flour (from Italy), water and fresh yeast. The topping was Prosciutto, fresh mozzarella, roasted butternut squash puree and basil. I will definitely add this to my "Fall" line-up. We enjoyed them with a lovely bottle of Rosso from Piedmont.

Barone Ricasoli Rocca Guicciarda, 1996

Barone Ricasoli Rocca Guicciarda, 1996

This is a Chianti Classico Reserva that we brought back from our trip to Tuscany in 2000. Last night we decided we should pop the cork and see how it was drinking after being cellared for 7 years. It showed a dark red color with crimson and purple hues. On the nose there were green herbs with sour cherry and strawberry. The fruit flavors were still fresh with blackberry and cherry. The wine was medium bodied with a long satisfying finish. Both the tannins and acidity were smooth and controlled. This wine really elevated or simple dinner of soup and sandwich!

Falesco Vitiano 2005

Falesco Vitiano 2005

An Italian blend of equal parts Merlot, Cabernet Sauvignon and Sangiovese grapes grown in Umbria. Vitiano is made in stainless steel tanks and aged in barrels for 3 months before being bottled. This is a young red wine with explosive, luscious aromas. The wine has a wonderful deep, ruby red color with a nose of dark cherries, pepper and herbs. It is a rich medium to full bodied wine with balanced acidity. The flavors of cherry, plum and pepper with licorice are enveloped in a blanket of fine tannins. This versatile red is best in its youth, when the fresh fruit character is most evident, but I have cellared past vintages for 2-4 years with nice success. Vitiano is a perennial value and can be found in Seattle for under $10.

Pizzeria Bianco

Pizzeria Bianco
623 E Adams St.Phoenix, AZ 85004
602-258-8300

Chris Bianco has created what is often regarded as the best pizza restaurant in the United States. A New York native born into an Italian/American family, he came to appreciate pure and quality food preparation, during a family vacation to Italy. He grew up knowing the NY Pizza business, but the trip to Northern Italy, while a teenager, opened his eyes and launched him on his life's quest. Pizzeria Bianco is located in Heritage Square in Central Phoenix.. This small historic building only seats about 40 people. There is a large wood burning oven that is manned by Chris, himself. The menu is simple and perfect. Start with an Antipasto Plate or Spiedini, have a salad with one of 6 or 7 pizza choices. The Antipasto plate was perfect with roasted eggplant, mushrooms, peppers along with delicious Sopressata and sharp cheese. We had a perfectly simple salad of fresh local escarole with Parmesan cheese and a light olive oil and vinegar dressing. Kate had a pizza with tomato sauce, fresh mozzarella, basil and homemade sausage. I had one with fresh mozzarella, Parmigiano Reggiano, ricotta and arugula. The crust was perfectly light, flavorful, crisp with inner moisture and chewiness. All the ingredients were delicious and expertly prepared. The service and atmosphere were great and we look forward to returning in the future. This place is so insanely popular, that normal "wait- times" can easily be two hours or more. While waiting, you can sit outside with a drink from Bar Bianco, next door.

Justin Cabernet Sauvignon, 2005

Justin Cabernet Sauvignon, 2005

I like California cabs, but they are not my favorite wines to drink with dinner. This cabernet from Paso Robles is my favorite California Cab of the moment. This is a fruit-forward, luscious red with just enough acidity to pair well with a hardy steak or some Chicken Parmesan. The nose is blackberry, caramel with a hint of vanilla. In the mouth it is full bodied with cherry, chocolate and well developed tannins. The finish is long and pleasing. If you like "big cabs" with new world style, pick up a few of these. It is sold for about $20 at Pete's Wine Store in Bellevue.

Altesino Rosso Di Altesino 2004

Altesino Rosso Di Altesino, 2004

This red table is a blend of 80% Sangiovese and 20% cabernet/merlot. Altesino is best known as a Tuscan producer of great Brunellos. The color is dark red with a purple rim. The nose shows dark cherry, berry and some earthiness. In the mouth it is medium bodied with delicious dark cherry and spice. There are plenty of tannins here that will completely surround your tongue completing a long, dry finish. This is an elegant high quality wine that will go well with a grilled pork chop with porcini mushrooms. You can find this wine at Seattle Wine Co. for about $13. Excellent!

Tapeña Tempranillo, 2006

Tapeña Tempranillo, 2006

This is an easy drinking tempranillo (temp-rah-NEE-yo) from Spain that will pair well with a burger and fries or perfect paella. Light cherry and caramel on the nose and in the mouth there is the taste of cherry mixed with mineral and cranberry. This is a light to medium bodied wine with moderate concentration and light tannins. If you want to enjoy an easy sipping bargain wine from Spain, give Tapeña a chance. You can find this wine for about $8 at QFC, in the Seattle area.

Curried Roasted Butternut Squash Soup

This was a staff favorite at our Oktoberfest party this weekend. Since I cook by "taste" verses actual recipes, I hope this comes out to your liking!

3 tablespoons extra-virgin olive oil

1 cup chopped onions (one large onion)

2 cloves garlic, minced

1 tablespoon curry powder
1/2 teaspoon ground ginger

1 teaspoon ground cumin
1 tablespoon brown sugar

¼ teaspoon ground cayenne pepper, or to taste

2 1/2 pound butternut squash (med/large size)

1 large apple, peeled, cored, and chopped
3 cups chicken broth

2 cups half and half
1 cup milk

salt and pepper to taste
sour cream, garnish (optional)

Cut the butternut squash in half, lengthwise, and discard the seeds. Place squash on baking sheet and roast in a 400 degree oven for about 75-90 minutes, until fork tender. Allow to cool. (Can be done a day or two ahead and refrigerated until ready.) When cooled or ready, remove squash from skin and set aside.

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In a large soup pot over medium heat, heat olive oil. Add onion and sauté until slightly brown. Add garlic, curry powder, cumin, ginger, brown sugar and cayenne pepper; cook, stirring constantly, about 2–3 minutes. Add squash, chicken broth and the chopped apple. Bring liquid to a boil; reduce heat to low and simmer, covered for about 20 minutes. Remove from heat and cool 15 to 20 minutes.

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Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. (I use an emersion blender to puree the soup right in the pot.) Return the pot of soup to the stove over low to medium heat, stir in the half and half and the milk and bring up to "near" simmer temperature (about 190 degrees). Add salt and pepper, to taste. Serve now or keep warm until ready.

NOTE: At this point, soup may be refrigerated until ready to serve. To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls, top with a small splash of sour cream.

Querciabella , Mongrana 2005

Querciabella , Mongrana 2005

Made by the revered estate of Querciabella, this is delicious Tuscan blend of 50% Sangiovese and equal parts Cab and Merlot that impress anyone who loves Italian wines. When I first opened the bottle, I noticed it was quite low on aroma and showed a lot of acidity on the tongue. I hoped it would settle down and, after it had a chance to open up for a half-hour, it was really giving off some beautiful aromas of black fruits, spice, earth, and subtle vanilla, and was full, rich, and explosive in the mouth with a lingering, spicy finish. This is a great "food wine" from Tuscany from the acclaimed southern region called Maremma. The Maremma region is the same area that such Iconic Italian wines as Ornellaia and Sassicaia are produced. You can find this wine at Pete's in Bellevue for $14.

Sebastiani, Sonoma County Cabernet Sauvignon 1997

Sebastiani, Sonoma County Cabernet Sauvignon 1997

One of the fun things about having a wine cellar is buying some nice wines and laying them down to rest for some years. Back in February, 2001 Wine Spectator Magazine rated this wine 90 points with the following review:
Layers of coffee, currant, mineral, black cherry, sage and cedar unfold in this ripe, rich and complex Cabernet, finishing with a long, intricate aftertaste. The price represents a great deal on a wine that's both cellarable and drinkable now. Drink now through 2008. 3,850 cases made.
Last night we opened this 1997 Cab to enjoy with a grilled Flank Steak dinner. We were impressed that this wine still showed a youthful side with great depth and complexity.