All posts in category wine

Cheesy Tuna Muffins

cheesy tuna muffinsMy birthday is coming up, and it’s also the two year anniversary of Sapid Cellar Door, so I thought it would be fun to make one of my favorite childhood dishes to celebrate.

My mom would make me the dinner I requested for my birthday, and I always asked for one of two things – porcupine meatballs, or even more often, tuna muffins.

Man oh man, I loved those things! Even after moving out on my own, they were still my “special treat” meal. I’ve made these muffins a lot through the years, and as I created them last night, shaping the tops with a spoon, it was all still muscle memory. I didn’t really have to think about what I was doing. I just did it.

I paired these muffins of memory with my absolute favorite food wine, Gazela Rose. It’s a refreshing, lightly fruity wine with a lovely, mineral finish and hint of effervescence. Whenever I’m not quite sure what to pair with a meal, I grab this wine, and it never disappoints. Plus, it’s wonderful on a warm summer’s evening, sitting on the deck, watching the wildlife begin to stir. We always try to have a case of it on hand.

Cheesy Tuna Muffins


serves 6-8

2 cups cooked rice (I used jasmine white rice.)
1 cup cheddar cheese, shredded
15 ounces Albacore tuna
1 cup sliced black olives
1/4 cup chopped onion
1 Tablespoon dried parsley
1 teaspoon season salt (I used Spike.)
1 teaspoon dried dill
2 eggs
2 Tablespoons half and half

Preheat oven to 375 degrees F.
Grease two muffin pans.
Mix all ingredients together. Pack into the muffin pans, rounding the tops with a spoon to resemble muffin tops.
Bake for 20-25 minutes or until the outside of the muffins begins to brown.

I like to eat my tuna muffins with a squeeze of fresh lemon juice. A little drizzle of melted butter is also very nice.

by Mellisa on March 22, 2014  •  Permalink
Posted in food, wine
Tagged , , , , , ,

Posted by Mellisa on March 22, 2014

https://sapidcellardoor.com/2014/03/22/cheesy-tuna-muffins/

Quiche for Pi Day

quicheYesterday was Pi Day, so in celebration, I made us a savory pie, i.e. quiche, for dinner last night. Honestly, could I have done anything else?

This year’s math day also occurred when spring has sprung in California. (Sorry if you’re not there yet in your neck of the woods.) There are tender, green veggies all up in the place right now, so I figured our savory pie required more than a serving of vegetables to fully celebrate 3.14 as well as the changing of seasons. Inspired by the technique used by theKitchn, I assembled this quiche a bit differently than I have in the past and was quite happy with the results.

We paired our spring quiche with a glass of Riesling. The bright acidity stood up to the green flavors of the pie and kept the custard and cheese from being too heavy.

Spring Quiche


serves 8

2 9-inch gluten-free pie crusts (I used Wholly Wholesome GF pie shells)
8 slices of bacon, chopped
10 oz mixed mushrooms
1 bunch asparagus, chopped
1 small red onion, chopped
1/3 pound baby spinach
2 cups Gruyere, grated
3 large eggs
1 cup heavy cream
1/2 cup milk
pinch of salt and pepper
1/2 tsp nutmeg
1 tsp dried dill

Cook crusts according to package directions.
Keep oven at 350 degrees F after removing the pie shells.
In a large skillet, cook bacon until browned. Add red onion and stir. Pour in mushrooms and stir. Scatter asparagus and cook two minutes, then stir. Sprinkle spinach on top and cook for two more minutes. Stir veggies until spinach is wilted and then pour everything into a colander and let drain.
In the baked pie shells, scatter half of the cheese. Pour the veggies and bacon into each crust. Scatter the other half of the cheese on top.
In a large bowl, beat eggs, cream, milk, and seasonings together. Pour an equal amount into each pie shell.
Put into oven and cook for 40 minutes. Cool for 20 minutes. Cut into wedges and serve with a nice, dry Riesling.

by Mellisa on March 15, 2014  •  Permalink
Posted in food, wine
Tagged , , , , , , , , ,

Posted by Mellisa on March 15, 2014

https://sapidcellardoor.com/2014/03/15/quiche-for-pi-day/

Portobello Burger

portobello-burgerThere are a lot of good veggie burgers on the market, but since I’m very Hobbit-like when it comes to food choices, if I’m presented with a mushroom, I’m going to eat it.

One of the nice things about making portobello burgers is that the patty is already made for you. All you have to do is brush off any lingering dirt, and there you are. I like to rub on a little gluten-free Worcestershire sauce to give it more of a robust, meaty taste. (Make sure it’s GF if you’re sensitive. Worcestershire sauce usually contains wheat.) I do that to my hamburger too, so it’s not just a veggie thing. Then it’s time for my stove-top grill, and it’s done before I can even contemplate getting impatient. Suddenly, there’s a meatless meal that’s still incredibly hearty.

Maybe the best part — there are so many ways in which you can pair this burger! A Sangiovese or Sangio blend would be stellar. I had our previous blend winner, Montoliva’s 2009 Sierra Bella. It’s sold out, but our newest blend winner will soon be available. The 2009 is really coming into its own — lots of good tannin structure, ripe, well-rounded fruit… it was a wonderful pairing with dinner. Or you could have a good Pinot Noir. Its earthiness would compliment your portobello wonderfully. This was actually my first instinct. Of course, if you’re feeling like a good burger deserves a good beer, you can’t go wrong with a porter. Deschutes Black Butte Porter comes to mind… I may need to go make a few more just to play with the pairings.

Portobello Burger with Goat Cheese


serves 1

1 portobello mushroom, stem removed and cap brushed clean
a sprinkle of gluten-free Worcestershire sauce
1.5 oz chevre (I used Laura Chenel Cabecou)
1 leaf of escarole
1 roasted red pepper in olive oil
1 teaspoon horseradish sauce
1/2 a small avocado, sliced (Use the side without the seed so that the rest of the avo can be saved for later. The side with a seed still in it tends to oxidize slower.)
gluten-free hamburger bun (I used Rudi’s.)
extra virgin olive oil
salt, pepper, and garlic powder to taste

Preheat grill over medium heat. Rub a bit of Worcestershire sauce on the cap of the mushroom, flip over and rub in a bit more. Place bottom-side-down onto the grill and cook for three minutes.
Flip over and place chevre on mushroom. Cover with a lid and cook for another three minutes.
While burger is cooking, drizzle the inside of the hamburger bun with olive oil. Sprinkle with garlic powder and set on the grill to crisp and brown. Flip when you flip the portobello.
Remove bun and burger from heat. Place burger on the lower half of the bun. Spread the horseradish sauce on the inside of the upper bun. Layer burger with roasted pepper and avocado. Sprinkle a bit of coarse salt and grind a bit of black pepper on top. Lay your crisp piece of escarole on top, set on the top bun, grab a bunch of napkins and your drink, and dig in.

by Mellisa on March 8, 2014  •  Permalink
Posted in beer, food, wine
Tagged , , , , , ,

Posted by Mellisa on March 8, 2014

https://sapidcellardoor.com/2014/03/08/portobello-burger/

Scallops in Butter Sauce

scallopsMmmm… scallops — one of those dishes that seems so fancy and actually is incredibly easy. In many ways, we’re still celebrating the Alsace Festival, so I’ve been cooking up ways to enjoy more Anderson Valley wines.

While cooking scallops is incredibly easy, they’re definitely one of those things that you have to keep an eye on. Leave a scallop on the heat for an extra 30 seconds, and your dinner can go from succulent to kind-of tough just like that. *snaps fingers* We paired our dish with Handley Cellars 2011 Estate Chardonnay. The sauce brought out creamy, butter flavors in the wine, and the lemony flavors of the Chard brightened the scallops. It was one of those combos where each made for a greater whole, taking both food and wine to new flavor heights. The 2011 is no longer available, but the next vintage is.

Seared Scallops with Herb Butter Sauce


serves 2
1 pound scallops
1 lemon
2 TB butter
extra virgin olive oil
salt and pepper
a pinch of Herbes de Provence

Warm up a skillet over high heat. (Make sure to turn your range hood on high, too.)

While the skillet is heating, melt 1 tablespoon of the butter in a small pan with the zest from the lemon, the herbs, and a little salt and pepper. Pour in a couple of tablespoons of the wine you’ll be serving with dinner. Stir together and strain if you want a bit-free sauce. Put aside.

Rinse scallops and pat dry. Pour olive oil on skillet, followed by the butter. The butter should melt right away. Set scallops on skillet. Sprinkle with salt and pepper and squeeze the juice from half of the lemon over the top. Cook for one and a half minutes and flip. Squeeze the other half of the lemon over the scallops and cook for another one and a half minutes.

Place on plates and drizzle with the butter sauce. Serve right away.

by Mellisa on March 1, 2014  •  Permalink
Posted in food, wine
Tagged , , , , , , ,

Posted by Mellisa on March 1, 2014

https://sapidcellardoor.com/2014/03/01/scallops-in-butter-sauce/

The International Alsace Varietals Festival

Alsace FestivalLast weekend, we attended the International Alsace Varietals Festival in Anderson Valley, California. It was our second year attending, and something we plan to repeat each year. As I’ve mentioned a few times, Anderson Valley is one of our favorite areas in the world. It’s one of those places that feels like home, and the festival is a great reason to visit.

Alsace varietals that are focused on for the festival are Riesling, Muscat, Gewurztraminer, Pinot Blanc, and Pinot Gris. (Also in the Alsace varietals are Pinot Noir and Sylvaner as well as Auxxerois, Chasselas, and Chardonnay, via WineFolly. Anderson Valley has a separate Pinot Noir Festival in the spring.)

Last year’s focus was a bit more farm-oriented, and we learned a lot of interesting things about the challenges of growing grapes. This year was a bit more varietal focused. The first panel was about Riesling and the second about Gewurtztraminer. That meant we got to start sampling wines right away – score! – as well as learn about farming those specific varietals, environmental effects, bottling and closure choices, and fermentation practices. I loved it and took copious notes. The wine geek in me rejoiced.
food pairingThe third panel brought even more fun, focusing on food pairings from frog legs to stinky cheese. Flammekueche, Salad Truite Fumee, Terrine de Cuisses (frogs legs), Charcuterie et Moutarde, Goose Liver Pate, and Alsace Munster Cheese with Caraway Seeds and Sugared Walnut created a meal unto itself. Chef Lars Kronmark made excellent choices for the pairings, and all of the wines were amazing. Maybe because of my Super Taster-ness, maybe because I’ve never been a liver lover, but as beautiful as the chef made the goose liver sound, I couldn’t enjoy it. It was way too strong, but I enjoyed everything else, especially the smoked trout (Truite Fumee) and the Munster/sugared walnut pairings – delectable!

After filling our bellies with amazing food and wine, it was on to a cooking demonstration. Chef Francois de Melogue showed how to make Moroccan Sea Scallops to pair with Gewurztraminer. It was a gorgeous plate, and he was quite entertaining. If I’m ever in La Quinta, I’ll be visiting FIGUE, the restaurant where he’s the Executive Chef.

Then it was on to the Grand Tasting in which we enjoyed the craft of many wineries and continued to eat awesome things like pork belly and pizza. I love me some Anderson Valley Alsace wines, but there were also awesome options from Michigan and the Finger Lakes region of New York. Charles and I were quite taken with the wines of Fox Run Vineyards from Penn Yan, NY.
Husch VineyardsTo top off the weekend in extraordinary fashion, Sunday was spent traveling from winery to winery. We started with our absolute favorites, all three of which we’re wine club members: Handley Cellars, Husch Vineyards, and Navarro Vineyards. From there we ventured to Balo Vineyards, Esterlina, Phillips Hill Winery (At Phillips Hill I also learned that 1)my One Pan Meal is actually a traditional Alsatian meal and 2)it pairs amazingly with Alsace whites), and finished with a visit to Brutocao Cellars. We have never gone to so many wineries in a day, but it was so worth it. Everything we tried was terrific, proving once again that Anderson Valley wines are a force to be reckoned with. Man, I love them! If you’re a wine lover, especially of Alsace varieties, and have never had Anderson Valley wines, what are you waiting for? You won’t be disappointed, and you will be quite pleased to add another region to your go-to list for great wines.

We ended our final evening in the valley with a dinner at Aquarelle. I had a sumptuous swordfish that was absolutely delightful. The vibe was rustic/modern and like all good Anderson Valley things, casual and comfortable. The food was gourmet and very reasonably priced and was the perfect way to top off the weekend. We fell into bed that night quite satisfied with our festival experience and vowed to visit more regularly. We really do love it.

Other don’t-miss places while you’re in the valley besides the ones already listed:
Mexican food at Libby’s
Booneville General Store for an amazing breakfast or lunch
Mosswood Market and Café for great coffee and amazing empanadas
Coq Au Vin for lovely French Country cuisine
Lauren’s Café for an awesome home-style dinner (and the owner is SO NICE.)
Lemon’s Market and Deli for a quick but very tasty sandwich
Anderson Valley Brewing Company for some of the best beer anywhere (I had an ESB this trip — OMG!)
and where we always stay:
Anderson Valley Inn (the owners are awesome and do so much for the community)

by Mellisa on February 15, 2014  •  Permalink
Posted in beer, Eating, food, wine
Tagged , , ,

Posted by Mellisa on February 15, 2014

https://sapidcellardoor.com/2014/02/15/the-international-alsace-varietals-festival/

Steak Over Arugula

steak-on-arugulaA candlelit dinner with soft music, just the two of you… you want to be at the table, enjoying your significant other’s loving gaze, not sweating in the kitchen. I hear you. I’m the same way.

When you have a quick dish in which the flavors meld into each other in a pleasing way, it only adds to the ambience of the evening. When you find a wine that compliments everything to the point that those candle flames glow a little brighter – well, you know you’ve got a winner.

I poured a Sangiovese from Montoliva Vineyard and Winery to go with dinner, the 2008 Estate Reserve Sangiovese to be exact. It accentuated the peppery flavors of the arugula and was perfect with the steak and parmesan and was even a good compliment for the second green thing on the plate – roasted broccoli with Cypress Grove’s Purple Haze chevre. The pairing ended up being a smack-your-lips delicious combination and would be a lovely addition to any Valentine’s Day plans. Plus, the meal is light enough, it will leave you room for a dessert of your choice.

Steak Over Arugula with Roasted Broccoli


serves 2
1 New York steak
olive oil
balsamic vinegar
2 handfuls of arugula
a few shavings of Parmesan cheese
salt and pepper
1 head of broccoli, chopped into florets
4 oz chevre

Preheat griddle over high heat.
Pat salt and pepper into both sides of the steak. Drizzle a little olive oil onto the griddle and place steak onto the griddle. Cook for about two minutes. Flip steak over, turn down heat, and cover with a lid, cooking for another four to six minutes, until an indentation left by a finger slowly bounces back. (Medium rare.) Take off heat and let rest for a couple of minutes.

While steak is cooking, scatter broccoli on a cookie sheet. Drizzle with olive oil and put under the broiler until florets begin to brown. Scatter with the chevre, crumbling it as you go. Return to the broiler for a couple more minutes, until the cheese begins to brown.

Scatter arugula on two plates and drizzle with olive oil and balsamic vinegar. Grind some black pepper on top. Slice steak into thin strips and lay on top of the greens. Scatter Parmesan on top. Side with the roasted broccoli/chevre combination and serve right away.

by Mellisa on February 13, 2014  •  Permalink
Posted in food, wine
Tagged , , , , ,

Posted by Mellisa on February 13, 2014

https://sapidcellardoor.com/2014/02/13/steak-over-arugula/

A Winning Blend

vines and winesThere are some challenges, win or lose, that are worth the experience. Blending wine is one of those challenges – it’s fulfilling just to create. Of course, creating a fantastic wine that ends up being the winner in a blending challenge doesn’t hurt the experience either.

Last Sunday, we attended Montoliva’s “Blending In” event. This was our fourth consecutive year, and just like every other time, it was a fun ride.

Each year, a group of wine club members – all of whom have RSVP’d a spot right away (this event is popular) – get to try their hand, and their palates, at creating a winning blend. The blend requirements are a bit different every time, based on availability of juice, etc. The winner becomes the newest Sierra Bella, a wine that newcomers and long-timers alike love to have grace their table.

This year’s blend needed to be a combination of 2011 Teroldego, Nebbiolo, Estate Sangiovese, and Barbera. 2011 was a tough year for California wines. It was a cold summer – not exactly perfect conditions for maturing grapes, but the wonder of blending is in crafting an awesome wine out of grapes that may or may not be able to stand alone. We had an hour to create a beauty. Timers set, we began.

Charles and I started off trying the wines by themselves and then combining the Sangio and Teroldego to see how well they played together. Those two were totally BFFs. They complimented each other’s strengths and bolstered up each other’s weaknesses. Yet when we began to incorporate the other wines, it became apparent that some juice needed to be boosted and others scaled back so that our best friends would also interact with the group. We didn’t find the perfect comradeship until our seventh attempt. That seventh blend had a cocoa powder nose with dark cherry and vanilla bean on the palate. It had nice structure, and we enjoyed it so much, we continued to sip it – even after the winner had been declared.

notesAs if that’s not fun enough, then the sampling starts. The group, and participating judges, get to try everyone’s handiwork. It was such a great group! Each combination was different. Every combination was tasty. We had created our blend to be something with good fruit and nice structure, something that could be enjoyed right away or saved for a bit. This wine is a big hit at Costco, even though it’s a little different each year, so it has to be something that can be poured at the dinner table right away as well as being something that can hang out on a pallet for a while.

We had some stiff competition. Last year’s winner sat right next to us and created a very enjoyable wine – our number one choice, since we can’t vote for ourselves. 😉 But after everything was tasted and tallied, we won the day! And after the winner of Saturday’s “Blending In” was tasted alongside ours (it’s become such an in-demand event, it now requires the full weekend), we won the contest! We won two years ago, but this one was even more marvelous because of the quality of blends from all of the other creators. It made us feel pretty darn special and also gave us some vindication that we actually know a thing or two about wine.

This is truly one of the highlights of our year, and Charles and I are so glad that we’ve gotten to participate so many times. Winning is just the cherry finish.

by Mellisa on February 1, 2014  •  Permalink
Posted in wine
Tagged , , , ,

Posted by Mellisa on February 1, 2014

https://sapidcellardoor.com/2014/02/01/a-winning-blend/

Cheese Tray

cheese-plateAs much as I love to cook, play with recipes, and wander along the grocery aisles (or wine section) looking for inspiration, occasionally, I just don’t want to cook.

On those days, I make a cheese plate. I tend to prefer sheep and goat cheeses and try to balance hard and soft cheeses, though I’m a sucker for the soft cheeses. Four varieties seems to be the perfect cheese balance. I think a good assemblage should also include a vegetable something, often a tapanade, olives are always a must, and adding a couple of complimentary proteins, like salami or hummus or nuts, round out the plate well. Add a character-full wine, and you’ve got a filling, interesting dinner for very little effort.

Our choice was a bottle of David Girard Vineyards 2008 Coda Rouge. Its cedar/vanilla nose led to a glass of minerals and dark cherry. The lovely wine, the amazing cheese combo, and a moonlight-filled evening watching “The Spoils of Babylon” made for a pretty incredible Friday night.

This was what I assembled:

Cheese Tray

  • Difficulty: super easy
  • Print

serves 2

1.5 ounces Drunken Goat® cheese
1.5 ounces Cypress Grove Truffle Tremor®
3 ounces Fromagerie Guilloteau™ Pavé d’Affinois™
2 ounces of Point Reyes Toma
4 ounces of salami, sliced thinly
2 spoonfuls of black olive and garlic hummus
4 spoonfuls of sun-dried tomato tapanade (I actually made my own by throwing a jar of sun-dried tomatoes in olive oil into the food processor and pulsing a few times. It would have been smashing with a few Kalamata olives thrown in, too.)
8 green olives, stuffed with garlic
8 green olives, stuffed with red pepper

I served the collection with my favorite gluten-free crackers, Blue Diamond’s Artisan Multiseed Nut Thins.

by Mellisa on January 25, 2014  •  Permalink
Posted in food, wine
Tagged , , ,

Posted by Mellisa on January 25, 2014

https://sapidcellardoor.com/2014/01/25/cheese-tray/

Crepes and Grapes

crepeI don’t know if you’ve ever tried to pair wine with eggs, but boy, is it difficult! When you opt for breakfast for dinner — a.k.a. brinner — the challenge can be enough of a struggle that you end up going with a mug of tea.

The other night, I decided that crepes would make for a perfect evening. It’s easy to make the recipe gluten-free, and savory crepes seem so fancy when presented on a plate, scattered with a garnish and filling the house with the tangy aroma of onions and the woodsy tickle of mushrooms. But what to pair with our lavish meal? As luck would have it, Charles and Crystal — whom also works in the wine section — had just sampled an Alsace wine that Crystal thought would compliment the crepes. It was Hugel’s Gentil, and it really was perfect with our savory supper. Maybe I won’t feel quite so intimidated pairing an egg dish after this success.

Crepes with Mushroom Filling


crepe recipe interpreted from Alton Brown’s recipe
makes about 15 to 20 crepes

2 extra large eggs
3/4 cup half and half
1/2 cup water
1 cup gluten-free flour
3 tablespoons melted butter, plus some for the pan
pinch of dried dill
pinch of dried thyme

Combine all ingredients in a blender and pulse until smooth. Put in refrigerator for one hour.
Warm a non-stick skillet on medium-low heat. Coat with butter and then pour crepe batter in, turning the skillet, only pouring in enough to cover the bottom of the pan. let cook about 30 seconds and flip, letting it cook another 30 seconds. Remove and let cool on the counter, a cutting board, or a large plate.
Repeat until all crepes are cooked. Any unused crepes — there will be a few — can be put in the freezer for later.

Filling
serves two

10 oz of mixed mushrooms
green onions, a couple of handfuls of the greens chopped
2 cups baby spinach
a drizzle of heavy cream
1/2 cup of Parmesan
curly parsley for garnish

In the same skillet, cook the mushrooms down until liquid is released. You may need a teensy bit more butter for the pan to keep the mushies from sticking.
Add the green onions and spinach and cook until the spinach is wilted.
Add the cream and Parmesan and cook until until cheese is melted.
Tip the pan so some of the liquid drains off and spoon filling into two crepes. You can either place the filling in the middle of the crepe and fold over each side or place the filling on the right side of each crepe and roll to the left.
Drizzle with some of the sauce leftover in the pan and garnish with parsley.


Serve with a tasty, Alsace wine blend and mmmmm…

by Mellisa on January 18, 2014  •  Permalink
Posted in food, wine
Tagged , , , , , ,

Posted by Mellisa on January 18, 2014

https://sapidcellardoor.com/2014/01/18/crepes-and-grapes/

Simple and Fresh

kale-pastaI have been a leafy-dark-green eating fiend since the New Year. It began, of course, with collards. I noticed that I was eating them with an almost frenzied passion, so I figured my body must be in a winter greens mode. I always think it’s a good idea to listen to your body’s cravings — don’t go all “I must have rapunzel or I will die!” or anything, but it’s good to be aware.

Currently, the kale is wonderful — tender with just the slightest hint of bitterness. Searching for a way to incorporate it into a meal that we could eat for a few dinners, I decided to make a simple pasta dish with ingredients I had hanging around. It’s a bit healthier than a kitchen sink casserole, but it was still quite filling and delicious.

Sausage and Kale Pasta

serves 6

1 package einkorn spaghetti
2 links Apple Gouda sausage, sliced into half-inch pieces (I used Niman Ranch sausage.)
1 jar sun-dried tomatoes in olive oil, drained and chopped (I threw in a few grape tomatoes, as well, for color.)
1 bunch kale, washed and chopped
2 garlic cloves, crushed and chopped
2 tablespoons butter
7 ounces ricotta cheese
1/2 cup of grated Parmesan
salt, pepper, and roasted red pepper flakes to taste

Terroir_CorbieresBring a pot of water to a boil. Add spaghetti and follow package instructions.
In a large pan, saute sausage until browned. Add kale and cook until leaves turn a darker brown, about five minutes. Toss in garlic and butter and cook until butter is melted.
Take off heat and add the rest of the ingredients, tossing until everything is incorporated. Add pasta and toss again.

We paired the meal with Wine Enthusiast’s 2011 European Winery of the Year, Gerard Bertrand‘s Corbieres. It held black fruit and spicy vanilla notes with a slight touch of Brett. While I’m not usually the biggest fan of ol’ Brett, it was the perfect accompaniment to the kale, and the fruit balanced the sausage and cheeses in a very pretty way.

by Mellisa on January 11, 2014  •  Permalink
Posted in food, wine
Tagged , , , , ,

Posted by Mellisa on January 11, 2014

https://sapidcellardoor.com/2014/01/11/simple-and-fresh/

« Older Posts
Newer Posts »

  • Recent Posts

  • Archives

  • Categories

  • Meta

  • Google+