A Perfect Pairing

A treat at the end of the week is always time with good company, but beyond that, a perfect glass of wine certainly helps.  If at some point during the weekend you find yourself deciding to stay in, I have a pasta dish that will pair just as nicely with a casual panini as it will with a ramped up veal parmigiana.  Don't worry, I won't leave you wandering around looking for the perfect bottle of wine.  I have a few suggestions that will make the perfect complement.

Photo Bucket

With the help of Food Network, my ever faithful and reliable companion, this particular recipe has been a mainstay in my repertoire of pasta salads.  It can be a perfect fit for lunch as well as a side dish for dinner, or simply be the meal itself - depending upon your appetite.

Fusilli with Roasted Red Peppers, Feta, and Herb Dressing

 Ingredients:

Dressing:

*2 Tbs lemon juice

*1/2 cup extra-virgin olive oil

*3/4 tsp kosher salt

*1/4 tsp freshly ground black pepper

*1/3 cup mixed fresh herbs (basil, oregano, thyme) - finely chopped

Salad:

*1 lb fusilli or other spiral pasta

*1/2 red onion, sliced

*2 1/2 ounces sliced black olives (whole olives are a fantastic alternative)

*1 (12 oz) jar roasted sliced red peppers, drained (tomatoes can substitute)

*4 oz crumbled feta cheese

Instructions:

1. For dressing, place all ingredients in a jar.  Close lid tightly and shake until blended.

2. In a large pot of lightly salted water, cook pasta according to package directions.  While pasta is cooking, soak red onion (chopped) in ice water to mellow its flavor.

3. Drain cooked pasta and place in a large bowl.  Drain onions and pat dry, add to pasta.

4. Add dressing, olives, peppers and feta to warm pasta and toss.  Serve at room temperature.

Things to keep in mind:

*Fresh herbs make a huge difference in this recipe.

*Quality feta will also increase the flavor of the salad.

*Feel free to refrigerate the pasta and then reheat - it is just as delicious cold as warm.

Pairing a wine with this dish has me typically leaning toward a subtle viognier in the warm summer months.  Recently, I have paired it with Abeja Winery's Viognier which has hints of nectarine and white peach, or in the cooler months, a Walla Walla Vintner's sangiovese would work wonderfully with its slight flavor of cherry and other red berry flavor.

Whatever your weekend plans may be, I hope you have a delicious time and savor every moment.  Bon Appetite!

A Delicious Evening In

An evening filled with good company, Julie & Julia, a crackling fire, wine, and a simple, but delicious meal, was a nice treat recently, and it began with the gift of a cookbook.

I just began to realize that my mother has recently been in the habit of giving to me, as gifts, cookbooks - and I love her for it! Most recently, I was fortunate enough to receive Mastering the Art of French Cooking by the revered Julia Child, but before that I was given Barefoot Contessa Back to Basics. Over the past eight or so months I have been correlating the episodes that air on Food Network and then finding them in her cookbook, giving the ones that catch my interest a test run in the kitchen. Not only does this particular book contain recipes, but it also contains tips for setting tables, flower arranging and organizing a menu for a party, all keeping with the theme going back to basics. It is a wonderful combination.

While it is impossible to go wrong with any of Barefoot Contessa's recipes, I found one that was so savory delicious that one can't help but utter "oh my goodness" upon tasting it for the first time. I think I actually have repeated this phrase each time I have tasted it, but let's get to the recipe itself. Tagliarelle with Truffle Butter. This dish, as promised, only takes ten minutes to throw together, and paired with a palette whetting Chardonnay or Viognier from Abeja Winery or a White Paint Brush from Isenhower Cellars, it is an absolutely treat. Just the simple fact that it only takes a mere ten minutes is something to keep in mind when you've had a long day and need to unwind and take a few more minutes on the couch, or want to spend more time with the company you have invited over.

Ingredients:

*Kosher salt
*1/2 cup heavy cream
*3 ounces white truffle butter
*Freshly ground black pepper
*1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
*3 tablespoons chopped fresh chives
*3 ounces Parmesan, shaved thin with a vegetable peeler

Directions:
1. Add 1 tablespoon salt to a large pot of water and bring to a boil.

2. Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

3.Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

4.Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Isenhower Cellars

Abeja Winery