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October 30, 2013 |

#WineWednesday - Red Cap Pinot & Homemade Pizza

Although Halloween has always been one of my favorite holidays, besides dressing up and decorating the house, we didn't have too many traditions we stuck to growing up. Now that my Halloween nights are less consumed by collecting all the candy possible, I like to spend the night at home watching spooky movies and with a pizza while trick-or-treaters come by. This year, we will be making our own pizzas (I am partial to a margherita with black olives) and accompanying it with our "Red Cap" Pinot Noir... and maybe a piece or two of candy, once all the kids have stopped coming by. 

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Easy Pizza Dough Recipe

This easy pizza dough recipe comes from Mark Bittman - I tend to use this one since I rarely have the patience or fore-thought for preparations the day before and this one is consistently good. 

3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil

1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)

3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.



Add any combination of toppings can really shine here - it is pizza, there are no wrong answers! I tend to default to whole peeled canned tomatoes (partially blended with an immersion blender to create a chunky sauce), minced garlic, fresh mozzarella, olive oil, sliced black olives, and fresh basil. Bake at 500 degrees for 10 to 15 minutes, until the top is bubbled and lightly charred and the crust is golden.

Time Posted: Oct 30, 2013 at 12:00 AM
 
October 16, 2013 |

#WineWednesday - Reserve Pinot Noir & Wild Mushroom Risotto

Mushroom risottos are one of my go-to dishes when pairing with Pinot Noir, held over from years of not eating meat and a love for the abundance of mushrooms in the Northwest. So whenever my local grocer or famer's market has a new crop of mushrooms, I dash on home to make up a cheesy batch of risotto and open up a Pinot. The creaminess of this particular version will balance nicely with the structure of our Reserve Pinot Noir.

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Wild Mushroom Risotto

Risottos may take a while to reach perfection, but it is entirely worth it. This recipe is a slight adaption from Bon Appétit made entirely vegetarian. 

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms - (such as porcini, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt mushroom broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/2 cup dry white wine

1/4 cup grated Parmesan cheese plus additional for serving (optional)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups mushroom broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.

Add white wine and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using.

Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Time Posted: Oct 16, 2013 at 6:00 AM
Kristin Marchesi, General Manager
 

#WineWednesday - Sweet Riesling & Apple Pie with Cheddar Crust

It is officially apple season - the perfect time for ciders, crisps and pies - and this Apple Pie with Cheddar crust from Gourmet is a fun twist on the American staple. The cheddar is a nice mild addition, which helps to create a lovely flaky crust with the right amount of saltyness to balance out the apple filling. Our Riesling Sweet Reserve pairs well with the sweetness of the fruit and the tang of the cheese which work well with the acid/sweetness balance of the Riesling. 

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Apple Pie with Cheddar Crust

This Apple Pie recipe has been around for a few years, but it tends to be a go-to in the Fall when I want a dessert with a slight twist. 

For Pastry

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 lb extra-sharp cheddar (preferably white), coarsely grated (2 1/2 cups)
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces
6 to 8 tablespoons ice water
1 tablespoon milk

For Filling

1 1/2 lb Gala apples (3 medium)
1 1/2 lb Granny Smith apples (3 medium)
2/3 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon cold unsalted butter, cut into bits

Make Pastry Dough

1. Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 Tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

2. Squeeze a small handful: If dough doesn’t hold together, add more ice water, 1 Tbsp at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.

3. Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make Filling and Bake Pie

4. Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.

5. Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.

6. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
7. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.

8. Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

Time Posted: Oct 9, 2013 at 6:00 AM
Kristin Marchesi, General Manager
 

#WineWednesday - Cataclysm & Manicotti

In keeping with the Italian tradition of a multi-course holiday meal, my dad often makes manicotti for his pasta course. These are different than the ones you might have had at a“red sauce” Italian joint.  These are light, fluffy and delicious and perfect for any special occasion dinner in the fall and winter with our Cataclysm Pinot Noir

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Rudy's Manicotti

Since my dad doesn’t have a crêpe recipe and just eyeballs the consistancy, I give you the always reliable Julia Child crêpe recipe.

For Crêpes:
1 cup cold water
1 cup cold milk
4 eggs
1/2 tsp salt
1 1/2 cup flour
4 tbsp melted butter

For Sauce:
1/4 cup olive oil
6 cloves fresh garlic
2 tbsp dried basil
1/4 tsp each thyme and marjoram
1 small onion
1 cup crushed/chopped tomatoes
1 cup chicken broth
1/2 cup dry red wine
salt to taste

For Filling: 
3 cups ricotta
2 whole eggs
1/2 cup grated Parmesan
1/2 cup chopped steamed, drained chard
1 small ball mozzarella, thinly sliced
salt to taste


For Crêpes: In a bowl whisk together egg, milk, water and butter until combined well. Add flour, salt and whisk until smooth.

Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

To make the sauce: Brown garlic and onion in olive oil until translucent, then add herbs. When garlic starts to brown, add wine and reduce until you no longer smell alcohol, then add tomatoes and chicken broth. Simmer until reduced by half. Salt to taste.

To make filling: Mix ricotta and eggs until smooth. Stir in chard, half of Parmesan and garlic powder. Salt to taste.

To assemble: Coat a shallow baking pan with vegetable oil and a thin layer of sauce. Lay out a crepe and place a 1” thick line of filling and roll up crêpe place in pan seam side down. Repeat with each crêpe. Cover all manicotti with a thin layer of sauce cover with mozzarella and the rest of the Parmesan. Bake at 350, pre-heated oven until mozzarella starts to brown. Remove and let stand for 10 minutes before serving.

 

Time Posted: Oct 2, 2013 at 6:00 AM
 
September 25, 2013 |

#WineWednesday - Swan Song & Mushroom Potpie

Potpies have been one of my go to comfort foods for as long as I can remember, when ever it was just my dad and me for a dinner we would dive in for a frozen Marie Callendar's, that was until my mom found our stash of them. I still gravitate towards potpies when the sky starts to turn grey, this version is a great basic Mushroom interpretation that goes well with one of my new indulgences, our Swan Song Pinot Noir

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Mushroom Potpie

This potpie from Real Simple is everything you want in a fall dish - fresh vegetables, a little decadant and full of rich flavors. 

4 tablespoons olive oil
1 1/2 pounds crimini mushrooms, halved, or quartered if large
4 carrots, cut into 1/2-inch pieces
3 celery stalks, sliced 1/4 inch thick
1 medium onion, chopped
1/2 teaspoon dried thyme
kosher salt and black pepper
1/3 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup frozen peas
1 sheet puff pastry (half a 17.3-ounce package), thawed

1. Preh
eat oven to 400° F.

2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.

3. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it.

4. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving.


 

Time Posted: Sep 25, 2013 at 6:00 AM
Kristin Marchesi, General Manager
 

#WineWednesday - Parsons' Ridge Pinot & Meatballs

These are my favorite meatballs. Hands down. I prefer to serve them in meatball sandwhiches, but they are great on their own or on pasta, of course. The raisins and pine nuts give them more complexity than typical meatballs and lighten them up so that they become a great pairing for our 2009 Parsons' Ridge Pinot Noir

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Frankies Spuntino Meatball

These are absolutely amazing meatballs, and ever since a friend asked me for my meatball recipe I have been craving them. 

4 slices bread (2 packed cups worth)
2 pounds 10% fat ground beef
3 cloves garlic, minced
1/4 cup finely chopped flat leaf parsley
1/4 cup grated Pecorino Romano, plus 1 cup for serving
1/4 cup raisins
1/4 pine nuts
1 and 1/2 teaspoons fine seas salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs
Tomato Sauce



1. Heat the oven to 325. Put fresh bread in bowl, cover it with water and wring out bread, then crumb;e and tear it in tiny pieces (Personally, I skip this step and just use a few cups of breadcrumbs at the end. But I am lazy).

2. Combine bread with all the remaining ingredients except tomato sauce in a medium mixing bowl, adding them in the order listed. Add the dried crumbs last to adjust for wetness: this mixture should be moist wet, not sloppy wet.

3. Shape meat  mixture into handball-sized meatballs and space them evenly on a parchment covered baking sheet. Bake for 25-30 minutes. Meatballs will be firm but still juicy and gently yielding when they're cooked through. 

4. Meanwhile, heat tomato sauce in a saute pan large enough to accommodate the meatballs comfortably.

5. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for a half an hour or so (this isn't one of those cases where better if longer) so they soak up the sauce. Keep them there until it is time to eat.


Tomato Sauce 

Since it is referred to above. This is simple and I really like it, but if you follow directions it will take almost 5 hours.



Makes about 3 quarts

1 cup olive oil
12 cloves garlic
Four 28-ounce (or one 96-ounce) cans Italian tomatoes 
Large pinch of red pepper flakes
2 teaspoons fine sea salt

1. Combine the olive oil and garlic in a large deep saucepan and cook over medium-low heat for about 10 minutes, stirring or swirling occasionally, until the garlic is deeply colored--striations of deep brown running through the golden cloves--and fragrant. If the garlic start to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce heat.

2. While garlic is getting golden, deal with the tomatoes: Pour them into a bowl and crush them with your hands. We like to pull our the firmer stem end from each of the tomatoes as we crush them and discard those along with the basil leaves that are packed in the can.

3. When the garlic is just about done, add the red pepper flakes to the oil and cook them for 30 seconds or a minute, to infuse the flavor and spice into the oil (this sauce really isn't hot). Dump in the tomatoes, add the salt and stir well. Turn the heat up to medium, get the sauce simmering at a gentle pace, not aggressively, and simmer for 4 hours. stir it from time to time. Mother it a bit.

4. Salt to taste. The sauce can be cooked with meat at this point, or stored, covered in the fridge for at least 4 days, or frozen for up to a few months.

Photos courtesy of Stacey Snacks
 

Time Posted: Sep 18, 2013 at 6:00 AM
 
September 11, 2013 |

#WineWednesday - Pinot Gris & Heirloom Tomato & Ricotta Crostini

This past weekend I had guests in town and we decided to go to my new favorite Portland restaurant, Ava Genes. They specialize in showing off fresh produce and even the pickiest person at our table was blown away by the food. One of our favorite dishes of the night was roasted heirloom tomatoes on a ricotta crostini, which made me excited to try it out at home with the tomatoes that our on the vine at my house. 

After the few days of cooled down weather we had in the Valley, the sun has perked back up and I will be enjoying this outside on the deck with a chilled glass of Pinot Gris and some kebabs. 

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Heirloom Tomato Crostini

There is few things in life better than a thick slice of bread topped with olive oil and the in-season vegetables of the moment. Although the tomatoes I have growing are on the larger side, this also works wonderfully with cherry tomatoes and keeping them whole and roasted. 

Serves 4

4 cups assorted tomatoes
¼ cup extra-virgin olive oil, plus more for drizzling
¼ teaspoon kosher salt, plus more to taste
Four ¾-inch-thick slices country-style bread
1 fat garlic clove
¼ cup fresh ricotta
Freshly cracked black pepper
8 basil leaves
Flaky sea salt, such as Maldon

With a rack in the middle, preheat the oven to 250°F. Toss the tomatoes with the olive oil and salt. Spread out on a small baking sheet; the tomatoes should just fit on the baking sheet, without crowding. Roast for 2 hours.

Cool the tomatoes completely on the baking sheet, then transfer, along with the oil from the pan, into a bowl.

Preheat the broiler. Drizzle one side of the bread slices with olive oil. Toast, oil side up, until golden and crisp, 1 to 2 minutes. Rub the toasted side of the bread with the garlic.

Put the ricotta in a small bowl and season generously with salt and pepper. Spread 1 tablespoon of the ricotta on each toast. Lay 2 basil leaves on each one. Cut the tomatoes into quarters, if necessary. Mound the tomatoes on the toasts. Season with sea salt and lots of pepper. Drizzle each toast with about 1 teaspoon of the roasted tomato oil and serve.

Time Posted: Sep 11, 2013 at 6:00 AM
Kristin Marchesi, General Manager
 

#WineWednesday - Borealis & Hatch Chile Cornbread

Hatch chiles and corn are often in season at the same time, and I love to make a cornbread featuring both to pair with barbaque chicken and our Borealis. The sweetness of the corn and the spiciness of the chiles are a great match for Borealis, although it also goes well with barbaque sauce.  

Tweet us @montinore to share how you are celebrating #winewednesday.
 



Hatch Chile Cornbread



1 cup plus 2 tablespoon cornmeal
1 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup sugar
1/2 cup softened unsalted butter
1/2 cup sour cream
2 eggs
1 3/4 cups milk
2 cups of chopped, roasted Hatch chiles
1 cup corn
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)


Preheat oven to 400°F. Grease a 8x12 inch baking dish.

In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

Time Posted: Sep 4, 2013 at 6:00 AM
Kristin Marchesi, General Manager
 

#Wine Wednesday - Sweet Riesling & Peach Clofuti

This dessert has been one that I found myself discovering and re-discovering over the years. It may be one of the most simple, versatile yet elegant desserts out there. You can make it any season with any kind of fruit. Tonight we will be using the abundance of fresh peaches from the Hale-Haven Peach tree in our backyard and pairing it with our Riesling Sweet Reserve, where the lovely acidity pairs nicely with the sugars from the baked peach. 

Tweet us @montinore to share how you are celebrating #winewednesday.
 



Hale-Haven Peach Clofuti



1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
1 pound peaches, pitted and sliced
1/3 cup sugar
Powdered sugar

Preheat the over to 350 degrees.

In a blender, blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer
of the batter in a buttered 7-8 cup lightly buttered baking dish. Place in the oven 
until a film of batter sets in the pan. 

Remove from the heat and spread the peaches over the batter. Sprinkle on the 
1/3 cup of sugar. Pour on the rest of the batter. Bake for about 45 minutes to 
an hour. The clafouti is done when puffed and brown and a knife plunged in the
center comes out clean. Sprinkle with powdered sugar, serve warm. 

Time Posted: Aug 28, 2013 at 9:00 AM
 
August 21, 2013 |

#WineWednesday - Almost Dry Riesling & Ginger Cod

One of my favorite, brainless meals is a number of versions of this parchment wrapped beauty. I find that through out the summer I keep adding extra heat to what ever I am cooking as an excuse to pair it with the Almost Dry Riesling, which I have chilled and eagerly waiting for me when I get home tonight.

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Ginger Baked Cod with Bok Choy and Mushrooms

This version of the always delicious combination of white fish + bok choy + ginger + soy sauce comes via eat life whole. It is amazingly rich in flavor, quick to make and since each parchment is an individual serving, it is easy to accomodate to picky eaters. I usually add a chopped serrano pepper to the whole thing to add a nice bit of heat. 

Serves 1

1 4 oz piece of fish (flaky white fish work best - cod or halibut are great)
2 large bok choy stems and leaves
1/2 portobello mushroom
1 teaspoon ginger, grated
1 teaspoon soy sauce
1 teaspoon toasted seasame oil
1 tablespoon cilantro, roughly chopped
1 tablespoon green onion, thinly sliced
Pinch of chili pepper flakes (optional)
Parchment paper

Preheat the oven to 400 degrees F

Take a large piece of parchment paper (about 20" long) and fold it in half. Using a pair of scissors, cut out a heart shape with the flat edge as the folded side.

Prepare the bok choy by cutting the leaves from the stem and thinly chopping the stem. Open the heart parchment pocket and layer the bok choy leaves first. Add the thinly chopped stems and sliced mushrooms. Sprinkle 1/2 the grated giner, 1/2 the soy sauce, 1/2 the sesame oil, and a small pinch of chili pepper flakes over the mushrooms. 

Add the piece of fish and top with the remaining ginger, soy sauce, sesame oil and chili pepper flakes. Top with cilantro and green onions.

Fold the top parchment paper flap over the stacked veggies and fish. From the top corner fold the edge over and crease with your fingernail. Continue to fold and crease all the way around until you have a sealed pocket. (Go here for a visual guide on how to properly wrap your parchment.)

Bake for 15 minutes on a rimmed cookie sheet (to chatch an juices). Once the pocket is done cooking, place on a plate and cut an "x" on the top to serve. 

Time Posted: Aug 21, 2013 at 9:00 AM