Category: Winter Recipes

French Onion & Porcini Mushroom Soup
January 12, 2022

French Onion & Porcini Mushroom Soup

For me, the best winter recipes are warm, savory, and satisfying.  And my French Onion & Porcini Mushroom Soup recipe surely fits that bill!  I have always made a traditional French Onion soup but I wanted to change it up a bit.  Last year while testing some Thanksgiving recipes, porcini mushrooms became a staple ingredient, so I thought why not include them into my French Onion soup to elevate its flavor.  It did not disappoint!  The mushrooms add such a depth of flavor without overpowering the sweetness of the caramelized onions.

 

For the pairing, I chose a French Cru Beaujolais.  These wines are more acidic with fewer tannins so they are perfect for food pairings.  The red fruits in the wine are the perfect complement to the sweetness of the caramelized onions.  There are many styles of Cru Beaujolais wines ranging from lighter to fuller-bodied.  I chose a medium-bodied wine to stand up to the richness and umami of the broth. To learn more about French Beaujolais wines, click here.

 

 

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French Onion & Porcini Mushroom Soup

January 12, 2022
: 4-6

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Ingredients
  • 3 large, sweet onions
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Herbs de Provence
  • 1 tablespoon maple syrup
  • 1/2 cup dry sherry
  • 1/2 cup dry white wine
  • 4 cups good quality beef bone broth
  • 1 package dry porcini mushrooms
  • 1.5 cups boiling water
  • 1 cup shredded gruyere cheese
  • 4 slices French baguette
  • Kosher salt & freshly ground black pepper to taste
Directions
  • Step 1 Place the porcini mushrooms in a bowl and cover with 1 cup boiling water. Let sit for 15 minutes. Remove the mushrooms, strain the liquid, and set aside.
  • Step 2 Slice the onions really thin using a sharp knife or mandoline. Heat a large soup pot and add the butter and olive oil. Add the onions and season with salt and pepper and Herbs de Provence. Cook the onions low and slow for approximately 45 minutes to 1 hour, stirring regularly. Once the onions are brown and caramelized, stir in the maple syrup.
  • Step 3 Add the porcini mushrooms to the onion mixture. Deglaze the pan with sherry and white wine. Then add the beef broth and mushroom liquid. Bring to a boil, then simmer uncovered for 20 minutes. Season with salt and pepper.
  • Step 4 Preheat oven to 400 degrees. Place the baguette slices on a baking sheet lined with parchment paper. Place a ¼ cup of the cheese on top and sprinkle with Herbs de Provence. Bake the toasts for approximately 5 minutes until the cheese is melted and lightly browned.
  • Step 5 Serve the soup in bowls with gruyere crouton on top and your favorite Beaujolais wine!
Winter Recipes
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by valerie.smith28
Dark Chocolate & Cherry Spritz Cookies
December 8, 2021

Dark Chocolate & Cherry Spritz Cookies

The Christmas season is a wonderful time of year filled with family, friends, and tradition.  To kick off the holidays, my family has been doing an annual Cookie Bake for over 15 years. It is not only a time for family to share their favorite cookie recipe but it has become quite competitive over the years with each person vying for a first-place finish with the judges!

 

2020 was a challenging year with the pandemic and we chose to cancel the event for the first time since its inception.  But I am happy to say we are back for 2021 and I am so excited to share my Dark Chocolate & Cherry Spritz cookie recipe with my family! My mom has been making Christmas spritz cookies for as long as I can remember.  She always said, “Christmas could not come without the spritz cookies.  So, for my Cookie Bake entry this year, I decided to recreate her famous cookies but with a Simply Paired twist.  I’ve kept the basic dough recipe intact but decided to elevate the recipe by adding dark chocolate and tart cherry jam.  These additions make them perfect for a Simply Paired wine complement.

 

For the pairing, I wanted a light-bodied red wine with high acidity to cut through the richness of the dough and low in tannins.  And to complement the cherry jam, it needed to be fruit-forward, bursting with the aroma and flavors of dark red cherry.  Lastly, it needed to be simple so as to not overshadow the cookie.  My choice, Beaujolais Village from France.  It simply checks all the boxes!.  To learn more about the Beaujolais wine region and the different styles of Beaujolais wine, check out my pairing page.

 

Thank you Mom for the recipe inspiration.  Christmas can finally come!

 

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Dark Chocolate & Cherry Spritz Cookies

December 8, 2021
: 4 dozen
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Ingredients
  • 1 cup softened unsalted butter (2 sticks)
  • 4 oz. softened cream cheese
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ bar good quality dark chocolate
  • ½ cup tart cherry jam
Directions
  • Step 1 Preheat oven to 350 degrees
  • Step 2 To make the dough, place the butter, cream cheese, and sugar in a large mixing bowl fitted with the paddle attachment. Beat for 3-4 minutes until fluffy. Add the egg yolk and vanilla and mix to combine.
  • Step 3 Combine the flour and salt with a whisk. Add the flour to the butter and sugar mixture and mix on low until just combined.
  • Step 4 Using a cookie press, insert the wreath disk into the canister then add enough dough to fill the canister. Press dough out onto a baking sheet lined with parchment paper. Using a Microplane, over each cookie.
  • Step 5 Bake for 7-8 minutes until the cookies are lightly brown on the edges. Cool for 15 minutes on a wire rack.
  • Step 6 Spread some of the cherry jam over 1 cookie and place another cookie on top. Place evenly on your favorite Christmas platter and serve with your favorite Beaujolais red wine!
Holidays, Winter Recipes
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by valerie.smith28
Pork Cutlet & Beurre Blanc Sauce
March 25, 2021

Pork Cutlet & Beurre Blanc Sauce

I love getting feedback on recipes and pairings. It helps me know things are working and has provided great information for future recipes. But inspiring others to do their own recipes and parings is even more rewarding!  I am thrilled to highlight the community recipes and pairing for you all.  This one is from my brother-in-law, Michael Korinko.

 

Mike’s Pork Cutlet & Beurre Blanc

During a recent visit with my in-laws, I decided to take Simply Paired on the road. I challenged my brother-in-law Mike, who is an excellent cook, to come up with a dish and pairing for our Saturday night get-together. He chose his Pork Cutlet & Beurre Blanc Sauce paired with a White Burgundy from France. I have to say, the craftsmanship in pounding the cutlets wafer-thin, precisely breading them, and then delicately frying them was quite impressive!. With the sauce and simple sauteed pea accompaniment, it was a great dish!

 

For the pairing, he chose a lovely White Burgundy. We all thought it would be a perfect complement, and it was!  The creaminess and the bright acidity of this wine paired beautifully with the richness of the pork and sauce.  We also decided to try the Finger Lakes Riesling I brought to see how that wine would stack up against this dish. The Reisling, from Ravine Vineyard, was very crisp and refreshing with a touch of minerality and lemon curd that really paired well with the lemon in the buerre blanc sauce.  Another great pairing!  I am just learning about Riesling wine and so far, I am loving it!

 

We had two great pairings, but which was the best? Well, team White Burgundy and team Reisling argued deep into the night, tasting and comparing without a clear winner. I hope you have the opportunity to have your own Simply Paired battle!

 

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Pork Cutlet & Beurre Blanc

March 25, 2021
: 4
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Ingredients
  • Pork -
  • 4 boneless center-cut loin chops, about 6-8 ounces each
  • Kosher salt
  • ½ cup of good mayonnaise and 2 tablespoons of good Dijon mustard
  • Canola oil, for frying
  • Panko bread crumbs
  • ¼ teaspoon Ground Cayenne Pepper
  • Beurre Blanc –
  • ¼ cup of un-oaked white wine (preferably white burgundy)
  • 1 shallot, finely chopped
  • ¼ cup of heavy cream
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small cubes.
  • Kosher salt and fresh coarse ground pepper (tri-color peppercorns work best)
  • 3 teaspoons of freshly squeezed lemon juice
  • Chopped parsley for the garnish
  • Peas –
  • 2 tablespoons extra-virgin olive oil
  • 2 small shallots, finely chopped
  • 1 clove of garlic (or 2), finely chopped
  • One 10oz bag frozen peas, thawed
  • 1 tablespoon of lemon zest plus 1 ½ tablespoon fresh lemon juice (1/2 lemon)
  • Kosher salt and fresh coarse ground pepper (tri-color peppercorns work best)
Directions
  • Step 1 Preheat the oven to 200 degrees F
  • Step 2 For the pork: On a clean cutting board, trim off excess fat, place the chops between layers of plastic wrap and use a meat mallet (side with tenderizer teeth) to pound the chops to an even thickness of about 1/4 inch. Mix the panko breadcrumbs with the cayenne pepper and spread it on a plate. Add about 1/2 inch of canola oil to a non-stick frying pan and heat to medium. One-piece at a time evenly coats each cutlet in the mayonnaise/Dijon mustard mixture. Dredge the pork in the breadcrumb mixture, pressing the cutlet firmly in the mixture. Carefully place the pork in the hot oil and cook until golden on the underside, about 3 minutes. Flip and cook until golden on the second side, for 3 minutes. Drain on a paper towel-lined plate, lightly salt the cutlet immediately after removing from frying, and then transfer to a cooling rack set over a baking sheet and place in the oven to keep warm.
  • Step 3 For the peas: Heat a medium skillet over medium heat. Add olive oil. When the oil is hot, add the shallots and garlic and cook, stirring frequently, until softened, for 1 to 2 minutes. Add the peas, lemon zest, and lemon juice, and toss to coat. Season with salt and pepper and keep warm.
  • Step 4 For the beurre blanc: Combine the white wine and shallot in a small saucepan. Bring to simmer and cook until the wine is reduced by half. Add the cream and bring to a boil
  • Step 5 let boil 30 seconds to 1 minute to thicken. Season with salt and pepper. Reduce heat to low and begin whisking in the cold butter, a piece or two at a time until the sauce is thick and glossy (do not let the sauce boil). Whisk in the lemon juice and season with salt and pepper. Keep warm.
  • Step 6 Serve the pork with the peas, drizzled with the beurre blanc, and garnish with parsley.
Winter Recipes
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by valerie.smith28
Shrimp & Vegetable Fried Rice
March 13, 2021

Shrimp & Vegetable Fried Rice

Chinese take-out has always been a weekly staple at our house.  And, while I’ve tried many times over the years to master this cuisine at home, I have never been able to get it right…until now!  Finally, after many attempts, I have created a delicious, healthy, and satisfying Asian dish — my Shrimp & Vegetable Fried Rice is the perfect weekday dish to replace take-out.  It is loaded with vegetables and I use brown rice instead of white which makes it even healthier!

 

Now, for the pairing…I have always heard that Riesling pairs nicely with Asian cuisine.  Surprisingly, I have never tried Riesling wines before.  Wow, what was I waiting for! I started my Riesling journey with a dry wine from the Finger Lakes region of NY.  The wine is refreshingly crisp and dry and bursting with orchard fruit flavor.  Interestingly, I did get a hint of petrol on the nose, which I understand is very common with Riesling wines.  The pairing was perfect!  I will definitely be exploring more Riesling wines.

 

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Shrimp & Vegetable Fried Rice

March 13, 2021
: 4
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Ingredients
  • ½ lb medium-size shrimp (about 16 shrimp)
  • 4 pieces center-cut bacon, chopped
  • 2 eggs
  • 1 cup chopped carrot
  • ½ cup sliced mushroom
  • ½ cup chopped green beans
  • ½ cup chopped sugar snap peas
  • 1 cup thawed frozen corn
  • ½ cup thawed frozen peas
  • ½ cup chopped green onion
  • 2 garlic cloves, minced
  • 4 cups cooked brown rice
  • ¼ cup gluten-free, low sodium tamari
  • 1 tablespoon rice wine vinegar
  • 1 ½ tablespoon pure maple syrup
  • 2 tablespoons sesame oil
  • 1 ½ tablespoon canola oil
  • Kosher salt and freshly ground pepper
Directions
  • Step 1 Preheat oven to 400 degrees
  • Step 2 Drizzle the shrimp with ½ tablespoon canola oil and season with salt and pepper. Roast for approximately 4 minutes in the oven. Set aside.
  • Step 3 To make the sauce, combine the tamari, rice wine vinegar, maple syrup, and 1 tablespoon sesame oil. Set aside.
  • Step 4 Heat a large saute pan and add the chopped bacon. Cook on medium heat for about 4-5 minutes until the bacon is cooked. Remove the bacon from the pan and drain the bacon fat. Add ½ tablespoon of sesame oil to the pan. Add the eggs and scramble them over medium heat. Remove the eggs from the pan and set them aside. Clean out the pan.
  • Step 5 Heat 1 tablespoon canola oil and ½ tablespoon sesame oil in the cleaned saute pan. Add the carrots, green beans, and mushrooms. Cook for approximately 3 minutes. Add the peas, snap peas, corn, green onion, and garlic. Cook for another 2 minutes. Add the brown rice and cook for 1 minute. Add the sauce and cook for another minute. Add the cooked bacon and eggs and stir to combine.
  • Step 6 Serve in bowls with the shrimp on top. Garnish with chopped scallion.
Winter Recipes
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by valerie.smith28
Mom’s Jewish Apple Cake
mom's jewish apple cake
March 10, 2021

Mom’s Jewish Apple Cake

I’ve been eating my mom’s Jewish apple cake for as long as I can remember.  My mom would make it for holidays, or when friends came over, or even when she had a few extra apples in the refrigerator.  Everyone in the family loved and craved this cake.  It is great as an after-dinner dessert but even better with coffee in the morning.  My son would always ask my Mom to make it for him.  It is by far his favorite dessert.  I made a few modifications from my Mom’s original recipe but I think the flavor still matches the original.

 

For the wine pairing, I chose a Pinot Noir from Oregon.  Mostly because that was what we were drinking that night.  Surprisingly, it paired very well.  I love it when I stumble upon a great pairing!  To learn more about Pinot Noir wines, check out my Pinot Noir pairing page.

 

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Mom's Jewish Apple Cake

March 10, 2021
: 8
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Ingredients
  • 4 Granny Smith apples, peeled, cored and sliced thinly
  • 2 teaspoons of cinnamon
  • 4 tablespoon maple syrup
  • Juice of 2 limes
  • 2 3/4 cups of flour
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 1 cup extra virgin olive oil
  • 1 teaspoon pure vanilla extract
  • 1 cups of sugar
  • 1 cup Truvia brown sugar blend
  • 4 eggs, room temperature
  • 1 tablespoon powder sugar
Directions
  • Step 1 Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Step 2 For the apples, mix the sliced apples with the cinnamon, maple syrup, and juice of 1 lime. Set aside in the refrigerator for about 1 hour.
  • Step 3 For the cake batter, whisk together the flour, baking powder, and salt.
  • Step 4 In the bowl of an electric mixer, whisk together the eggs, sugars, extra virgin olive oil, juice of 1 lime, and vanilla extract. Add the dry ingredients and whisk until just combined. Scrape down the sides of the bowl to ensure that all of the ingredients are fully combined.
  • Step 5 Add about 1/2 of the cake batter to the bottom of the pan, then layer about 1/2 of the apples on top of the batter. Add the remaining cake batter on top of the apples. Finish with a thin layer of apples on top.
  • Step 6 Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Halfway through, cover the cake with aluminum foil so the apples on top do not burn. Cool to room temperature before removing from the pan. Sprinkle with powder sugar before serving.
Winter Recipes
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by valerie.smith28
Lemon & Rosemary Focaccia Bread
February 26, 2021

Lemon & Rosemary Focaccia Bread

I’ve always loved to make my own Lemon & Rosemary focaccia bread.  When I first started, I followed a traditional recipe using my Kitchen Aid & dough hook to knead the dough for 7-10 minutes. Then, let the dough rise at room temperature before baking.  Recently, I came across a new method of making focaccia that changed my world!  Thank you @alexandracooks for introducing me to the overnight, refrigerator method and your amazing recipe.  While this method does take longer, your patience will be rewarded.  And surprisingly it is so much easier than pulling out the kitchen aid!

 

I modified the original recipe slightly by adding lavender honey to the dough and finishing with rosemary and lemon zest. I also like to use bread flour instead of all-purpose flour as it gives the bread a  light yet chewy texture.  If you want the original recipe, check out her site.  She has a great video and lots of tips on how to make the perfect focaccia bread!

 

This bread can be served with just about anything you like.  My favorite is to serve it with my Simply Paired Tomato Sauce and a nice bottle of Portuguese red wine!  Hope you enjoy it!

 

TIP: What’s great about this recipe is that it makes 2 loaves — perfect for a party!  I have also found that this bread freezes beautifully.  Once the bread is completely cooled, you can place in a Ziploc freezer bag, remove as much of the air as possible and place it in the freezer.  To thaw, remove from the freezer bag and place on a wire rack to thaw.  Should take 1-2 hours.  Before serving, I like to pop in a 375-degree oven for about 3-5 minutes to get the top nice and crispy.  Garnish with some more lemon zest and serve.

 

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Lemon & Rosemary Focaccia

February 26, 2021
: 8-12

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Ingredients
  • 4 cups of bread flour
  • 2 teaspoons Instant yeast
  • 2 teaspoons kosher salt
  • 2 cups Lukewarm water
  • 1 tablespoon honey
  • 6 tablespoons extra virgin olive oil
  • Zest of 2 lemons
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon Maldon or flaky sea salt
Directions
  • Step 1 To make the dough, combine the flour, yeast, and salt in a large bowl and whisk until combined. In a separate bowl whisk together the honey and water. Add the water mixture to the flour mixture and combine with a wooden spoon. You should have a soft, sticky dough. Add 1 tablespoon olive oil and coat the dough evenly with your hands. This will prevent the dough from drying out. Cover with plastic wrap and place in the refrigerator for at least 12 hours. The dough will rise over time and should double in size.
  • Step 2 Prepare 2 9 inch cake pans by coating with 1 tablespoon of olive oil in each pan. Remove the dough from the refrigerator and deflate with your hand. Separate the dough in half, and place 1 half in each of the cake pans. Roll the dough in olive oil and form it into a ball. Let the dough rest and rise at room temperature for about 4 hours.
  • Step 3 Preheat oven to 425.
  • Step 4 Drizzle 1 tablespoon olive oil over each round of dough. Using the tips of your fingers and press down into the dough to create “dimples”. Feel free to add more olive oil if needed. Sprinkle the top with fresh rosemary and flaky sea salt to taste.
  • Step 5 Bake for about 20-25 minutes until golden brown and crispy. Remove from the oven and cool on a wire rack for about 10 minutes. Remove the focaccia from the pans and continue to cool on the wire rack for another 5 minutes. Garnish each focaccia with the zest of 1 lemon and serve with your favorite extra virgin olive oil.
Winter Recipes
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by valerie.smith28
Simply Paired Tomato Sauce
February 18, 2021

Simply Paired Tomato Sauce

I’ve always taught my kids to enjoy cooking and cherish time spent in the kitchen.  How satisfying it can be when you create something from scratch that not only tastes amazing but is good for you as well.  One of the first recipes I taught them to make was a homemade tomato sauce.  Once I learned to make my own, I have never purchased store-bought again.  It is just that easy and so much more flavorful!  My Simply Paired Tomato Sauce has all the elements of a good Italian homemade sauce — with a few added touches that make it my own.  The most important thing to remember is to use the best ingredients you can find.  I like to serve this dish with homemade Foccacia bread (stay tuned for the upcoming recipe).

 

I chose to go a bit unconventional on the wine pairing as well.  Of course, you could always pair this with a nice bottle of Chianti or other medium-bodied Italian red wine.  However, I chose a Portuguese red wine from the Bairrada wine region.  The 2016 V Puro Doravante Tinto is smooth and elegant and has a nice balance of acidity and tannins.  The aroma has a hint of flowers which I think complements the Herbs de Provence I use in my sauce.  I hope you enjoy this pairing!

 

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Simply Paired Tomato Sauce

February 18, 2021
: 4
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Ingredients
  • ¼ cup extra virgin olive oil
  • 2 whole garlic cloves, smashed
  • 1/2 tsp Herbs de Provence
  • 1 28 oz can San Marzano whole tomatoes
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • 1/2 tsp honey
  • 1 Whole sprig of basil
  • 1 Small parmesan cheese rind
  • 1 tablespoon butter
  • Kosher salt and freshly ground black pepper to taste
  • 1 lb. fresh pasta (I used linguine)
  • ¼ cup freshly grated parmesan cheese
Directions
  • Step 1 Place the tomatoes in a food processor and gently pulse until tomatoes are just-chopped. I like to have a little texture to my sauce.
  • Step 2 Heat the olive oil in a large sauté pan on medium heat. Add the garlic and Herbs de Provence and cook for about 1 minute. Add the chopped tomatoes and stir to combine. Bring to a boil. Add the wine and stock and cook for 1-2 minutes. Stir in the honey, basil, and cheese rind. Season with kosher salt and pepper.
  • Step 3 Lower the heat and simmer the sauce, partially covered for 20 minutes. Remove the lid and cook uncovered for another 5 minutes. Remove the cheese rind. Set aside
  • Step 4 For the pasta, bring a large pot of water to a rapid boil. Season generously with kosher salt. Cook your pasta to package directions. For this recipe, I used fresh linguine which took about 3-4 minutes to cook. Drain the pasta and add to the sauce. Add the parmesan cheese and stir to combine. Finish with fresh basil and more parmesan cheese.
Winter Recipes
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by valerie.smith28
Molten Lava Cake & Raspberry Sauce
February 11, 2021

Molten Lava Cake & Raspberry Sauce

I’ve always been hesitant about taking on “ambitious desserts”.  Baking has never been my thing and always took a back seat to other recipes. I needed to up my desert game. So, I started with one of my favorites, molten lava cake. As a ‘non-baker’, this was a bit daunting at first. As I tried a few different recipes and techniques, it got better. And as I experimented with healthier, gluten-free recipes, I developed this Molten Lava Cake & Raspberry Sauce that is both healthier and delicious!

While tinkering with this recipe, I was trying to figure out a really great pairing. I learned pretty quickly that the wine and chocolate need to be balanced in terms of sweetness and intensity. After a ton of taste testing,  I decided on a medium-bodied Pinot Noir from California with some ripe fruit flavors.  This paired nicely and balanced the tannins in the dark chocolate I used for the cake.  To learn more about California Pinot Noir, check out my Pinot Noir pairing page.

 

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Molten Lava Cake & Raspberry Sauce

February 11, 2021
: 4
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Ingredients
  • 1 stick unsalted butter plus 1 tablespoon
  • 2 teaspoons cocoa powder
  • 6 oz. good quality chocolate (I use 70-80%)
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon brewed coffee
  • ¼ cup sugar
  • Pinch of salt
  • 2 tablespoons gluten-free flour (I use Bob’s Red Mill)
  • 2 tablespoons chocolate chips
  • 1 carton fresh raspberries (6oz)
  • Zest and juice of ½ a lemon
  • 1 tablespoon honey
  • 1 tablespoon water
Directions
  • Step 1 Preheat oven to 425
  • Step 2 Use 1 tablespoon butter to lightly grease 4 ramekins. Dust each ramekin with ½ teaspoon cocoa powder. Place the ramekins on a rimmed baking sheet and set them aside.
  • Step 3 In a double boiler over simmering water (about an inch of water), melt one stick of butter with the 6 oz. of chocolate. Whisk until just combined and remove from the heat. Whisk in the vanilla and coffee and set aside.
  • Step 4 With a mixer, whisk the eggs, egg yolks, sugar, and salt for approximately 2-3 minutes until the mixture is thickened. Whisk in the chocolate mixture. Then lightly fold in the flour until just combined.
  • Step 5 Spoon half the mixture into the ramekins. Add a ½ tablespoon of the chocolate chips to each ramekin. Spoon the remaining batter over the chocolate chips.
  • Step 6 Bake in the oven for about 8 minutes or until the side of the cake is firm, but the center is soft. Be careful not to overbake or you will lose the “molten” part of the cake.
  • Step 7 While the cakes are baking, make the raspberry sauce by combining the berries, honey, lemon juice, and 1 tablespoon water in a small saute pan. Cook over medium-low heat for approximately 5-7 minutes to break down the berries and thicken the sauce. Remove from the heat and finish with fresh lemon zest. Set aside.
  • Step 8 When the cakes are done baking, set on a wire rack to cool for about 1-2 minutes. To serve, place a small dessert plate over each ramekin and carefully turn each one over. Spoon the raspberry sauce over the cake and finish with fresh whipped cream or vanilla gelato. Enjoy!
Winter Recipes
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by valerie.smith28
Garlic, Spinach & Mushroom Pizza
February 9, 2021

Garlic, Spinach & Mushroom Pizza

Getting feedback on recipes and pairings is always exciting. It helps me know things are working, and has provided great information for future recipes. But inspiring others to do their own recipes and parings in much more rewarding. I am thrilled to highlight the communities recipes and pairing for you all.

 

Gabi’s Garlic, Spinach & Mushroom Pizza

I love a white pizza, especially when made with fresh ingredients, including garlic and olive oil…Talk about perfection on a plate.  It is genuinely excellent all on its own, but I wanted to elevate the flavors a little more by adding some other favorite ingredients: caramelized mushrooms and spinach. It just doesn’t get any better than this.   Pair with your favorite dry riesling!

 

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Garlic, Spinach & Mushroom Pizza

February 9, 2021
: 4
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Ingredients
  • ½ pound pizza dough
  • 3 tablespoons olive oil
  • 4 cloves garlic finely chopped
  • 1 cup shredded mozzarella
  • 1 cup feta cheese
  • 5 cups loose leaf spinach
  • Red pepper flakes and oregano to garnish
  • Lemon wedges to serve
  • 1 lb wild mushrooms
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 shallot sliced
Directions
  • Step 1 Preheat your oven to 500 degrees.
  • Step 2 In a large skillet over medium high heat, heat the olive oil. Add the shallots and sliced mushrooms and sauté for 8-10 minutes until they are soft and starting to caramelize. Season with salt and continue to cook until golden brown, adding the garlic the last minute of cooking. Remove and drain any excess liquid as needed. Set Aside
  • Step 3 Stretch the dough in a circular motion, then lay it out on a flat surface and flatten out using a rolling pin. Once your dough is flat, brush the olive oil over the pizza and sprinkle with garlic. Add Spinach (leave 1 inch of crust)
  • Step 4 Sprinkle with the feta, mozzarella and mushrooms allowing the cheese to fall into the spinach. Season with salt and pepper.
  • Step 5 Transfer the pizza into the oven and bake until the crust is golden. (8-10 mins)
  • Step 6 Remove pizza from the oven. Season with red pepper flakes, and oregano, Serve with lemon wedges. Enjoy with a dry Riesling.
Winter Recipes
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by valerie.smith28
Red Wine & Porcini Mushroom Pork Ragu
February 4, 2021

Red Wine & Porcini Mushroom Pork Ragu

I used to dislike Sundays when I was younger.  Mostly because it signaled the end of the weekend and start of the busy work week.  However, with the “Sunday Funday” movement, I’ve started to come around!  And there is nothing better on a cold, wintery Sunday than a slow-cooked stew and a bottle of red wine.  One of my favorite recipes is Red Wine & Porcini Mushroom Pork Ragu.  I used to serve it over rich and creamy polenta, but to make it a bit healthier, I like to use roasted spaghetti squash. It reminds me of the Italian way of life, bonding over great meals, with family, friends, and delicious wine!

 

For the wine pairing, I chose a Super Tuscan.  I found an old favorite recently that I couldn’t wait to pair with this dish. The Tenuta San Guido Guidalberto 2018 is a special bottle of wine. It marries a bold fruit flavor with a rich and elegant finish that pairs perfectly with the pork ragu.  My first taste of this amazing wine was back in 2009. I hosted a reunion dinner party with friends that traveled to Tuscany with us the prior year.  I served the 2006 Tenuta San Guido that night.  It was just as amazing then!  I hope you enjoy this pairing.  If you would like to learn more about this style of wine, check out my Super Tuscan pairing page.

 

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Red Wine & Porcini Mushroom Pork Ragu

February 4, 2021
: 6-8
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Ingredients
  • 1 package dry porcini mushrooms
  • 1 cup boiling water
  • 1 4-5 lb. pork shoulder (ask butcher to remove the bone)
  • 3 tablespoons plus 2 teaspoons extra virgin olive oil
  • 2 tablespoon butter or ghee
  • 1 cup carrots, sliced in rounds
  • 1 cup chopped red onion
  • 2 whole garlic cloves roughly chopped
  • 1 tablespoon Herbs de Provence
  • 2 tablespoons tomato paste
  • 1.5 cups of dry red wine
  • 1 ¼ cup chicken stock
  • 1 tablespoon low sodium soy sauce
  • 2 small spaghetti squash, halved and seeded
  • ¼ cup half & half
  • ¼ cup parmesan cheese
  • 1 parmesan cheese rind
  • Kosher salt & freshly ground pepper
Directions
  • Step 1 Heat oven to 425 degrees.
  • Step 2 Place the porcini mushrooms in a bowl and cover with the boiling water. Let stand for at least 20 minutes. Use a paper towel in a strainer to separate the mushrooms from the liquid. Set aside.
  • Step 3 For the spaghetti squash, place each half on a baking sheet. Drizzle with extra virgin olive oil and season with salt & pepper. Cook at 425 degrees for approximately 35-40 minutes depending on the size of your squash. Remove from the oven and set aside. Lower oven temperature to 325 degrees to cook the pork.
  • Step 4 Cut the pork into 4 even pieces. Season with salt & pepper on all sides. In a large saute pan or dutch oven (fitted with a lid that also can go into the oven), heat 2 tablespoons of the oil and 1 tablespoon butter or ghee. Brown the pork on all sides. Should take about 2-3 minutes per side. You may need to work in 2 batches depending on the size of you saute pan. Once browned, remove the pork from the pan and drain the fat.
  • Step 5 Add the remaining 1 tablespoon olive oil to the pan. Add the carrot, onion and Herbs de Provence. Season with salt & pepper. Cook on medium heat for approximately 3 minutes. Add the tomato paste and garlic and cook for another 1-2 minutes.
  • Step 6 Start adding the liquid, beginning with the red wine. Cook for about 2 minutes before adding 1 cup of chicken stock, the mushroom liquid and the soy sauce. Stir to combine. Place the pork back into the pan. Add the mushrooms and parmesan cheese rind. Cover and place in oven and cook for 2.5 hours.
  • Step 7 Remove the lid and cook for another 20 minutes to thicken the gravy. Remove from the oven. Remove the pork to a cutting board and let rest for about 20 minutes. Then, using 2 forks, pull apart the meat and add it back to the gravy in the pan. You know the meat is cooked perfectly when it easily pulls apart.
  • Step 8 To finish the squash, use a fork to scrape the flesh out of the skin. In a medium saute pan, heat 1 teaspoon of olive oil and 1 tablespoon butter or ghee. Add the squash and cook for 2 minutes. Add ¼ cup chicken stock and ¼ cup half & half. Cook for another 1-2 minutes to reduce the liquid. Remove from the heat and stir in the cheese. Season with salt & pepper.
  • Step 9 To serve, place the squash in serving bowls. Spoon over the pork & mushrooms. Garnish with parmesan cheese and a drizzle of olive oil.
Winter Recipes
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by valerie.smith28

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