Holiday Drinks That Make You Merry

The topic of today's blog is a request from my mother.  She suggested that I recommend wines to pair with a traditional Christmas dinner.  So, here are some of my opinions, both professional and personal.

I'll start off by saying this, I truly believe when it comes to taste you like what you like.  That being said, trying something new will not only challenge and grow your palate but also expand your mind.  Perhaps these are deep words coming from a blog about wine pairings.  Yes, perhaps they are but life is short and there is so much out there to experience and explore.  Why not just try something as simple as a new wine to liven up your life?

A traditional American Christmas dinner usually involves Turkey as the main dish with several sides.  Some families prefer duck or even ham.  Then of course there is the Turducken.  For those of you who don't know a turducken is a deboned chicken breast stuffed in a deboned duck stuffed in a turkey.
One year my family had one of these.  I don't actually remember if I liked it or not.  I believe we had more fun calling it a turducken then we did eating it because we never had it again.

I know from my Italian American friends that they always enjoy a pasta with their holiday meal.
I've heard of others enjoying lamb or prime rib.

One important factor when selecting wines to pair with your meal is the main dish.  I wouldn't pair wine with a side unless the side is actually being served with the main dish like in a restaurant.  Then the wine might vary.

So, let's keep it simple. 
Turkey:

Reds: Pinot Noir, Zinfandel, Syrah
The Zinfandel and Syrah/Shiraz will have more body than the Pinot Noir.  These are all rather popular wines and very affable.  I doubt any guest will turn their nose up at the sight of one of these wines.  

Whites: Riesling, Gewurtztraminer, Sauvignon Blanc, Viognier
You don't have to get a sweet Riesling, in fact they make some nice dry ones out there.  But  I do believe the off dryness will go nicely with the turkey. Sauvignon Blancs can vary depending on the region from which they are produced.  But they tend to be herbaceous and will compliment the herbs on the Turkey itself.  If you want to try an American wine you might want to buy a Gewurtztraminer from The finger lakes in New York or from Washington State or from Oregon.  I find Oregon Rieslings and Pinot Noirs to have a nice delicateness to them.     

Duck:

Red: Zinfandel, tempranillo,
These tend to be bolder with some spice that will nicely cut the fattiness of the duck.  I'm a big fan of Spanish Reds in general.

White: Gewurztraminer, Sauternes
The off dryness of the Gewurz. and the fuller mouth feel of the Sauternes will also match the fattiness of the duck.

Lamb:

Red: Zinfandel, Tempranillo, Barolo, Cabernet Sauvignon, Shiraz
Any of these should hold up to lamb no matter what kind of cut you are using. 

I can't say I would serve white wine with lamb. 

Ham:

Red: Pinot Noir, Zinfandel, Beajolais

White: Reisling, Gewurtztraminer

Baked or smoked ham invites sweetness on the palate.  A Riesling or Gewurztraminer should do ham nicely.  Also, a lighter wine like a Pinot Noir or a Beajolais Nouveau are a great pairing.

Prime Rib:

Red: Cabernet Sauvignons, Tempranillo, Zinfandel, Shiraz, barolo
 I like the spiciness of these wines to compliment the prime rib. 

White: If you have to have a white I'd try a White Burgundy(Chardonnay).  Try to get a Burgundy that is fuller bodied.  This will hold up a little better to meat.


These are just my suggestions and by no means the only choices available.  But if you're looking for a wine to serve at your holiday meal, please use one of these tips.

Merry Christmas!

Abbreviated Penne Bolognese

 Bolognese...mmm.  It seems like such a simple little dish and you would be right to think that.  I found myself craving it the other night.  In my recipe I decided to use grass fed beef.  It certainly has a different texture to it than grain-fed beef.  It doesn't fall apart when cooking as easily as grain-fed beef does and it has a different aroma.  Grass fed beef can be almost 1/3 the calories of grain-fed and it contains more omega 3's.  It also has significantly less fat with only slightly more than skinless chicken breasts.     

Here's what I used:

• 1 pound of grass fed beef
• one small onion
• 3 small carrots shredded
• 3 cloves of garlic
• 1 jar arrabiata sauce
• dried penne noodles
• Parmigiano-Reggiano
• shredded zucchini noodles(optional)

1. Brown meat in dutch oven or skillet
2. Chop onions and garlic, salt and pepper
3. When meat is thoroughly cooked set aside in separate dish
4. Cook onions and garlic with olive oil on medium heat until translucent
5. Shred carrots

 6. Add the jar of arrabiata sauce(or any marinara)
7. Add carrots and beef to pot and simmer
8. While sauce is cooking, boil salted water
9. When water is boiling add desired penne noodles and cook until al dente
10. Take 1/2 to 1 cup of the starchy pasta water and add to sauce
11. Drain noodles
12. You can either add noodles to the sauce so the sauce can adhere to the noodles or place in bowl and pour sauce over top.

 If you want a lighter pasta dish, use shredded zucchini instead of noodles.

• Wash zucchini
• shred using a peeler
• boil water
• add shredded zucchini noodle to boiling water for 30-60 seconds. 
• Drain and place in dish
• Pour bolognese immediately over zucchini noodles and serve

 Finish the dish with grated cheese and enjoy. 

I added penne noodles and zucchini noodles in the same dish.  This way I get starch and veggies! 

This was so simple and absolutely delicious.  Have a go...

Enjoy

Soft Pumpkin Pecan Cookies oh my!

As many of you who visit Starbucks will know, Pumpkin spice lattes are on the seasonal menu.   I don't drink coffee anymore as I cannot have caffeine for baby's sake.  But I do love those lattes, decaf of course.  After a very frustrating morning of finding out my hospital was closed indefinitely due to super storm sandy and finding myself in a women's center in a part of town I was not happy about, I decided to treat myself to the previously mentioned latte.  In line I noticed a pumpkin glazed scone calling my name.  At 480 calories I decided to pass on the sugary treat as I was already there for a decaf latte.  But it got me thinking.  I have canned pumpkin at home.  I bet I can make some pumpkin cookies just as delicious and without the calorie content staring me in the face. 

So home I went to search some recipes and scour through my cupboard.  Here's what I needed:

  
Soft Pumpkin Pecan Cookies
 2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree(I didn't want to waste the rest of the can so I used 1 15oz can)
1 egg
1 teaspoon vanilla extract
1/2 cup oatmeal
1/2 cup crushed pecans


(optional) 1/2 teaspoon ground cloves

Here's what I did:
 
1. Preheat oven to 350 degrees F.   Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; and set aside.  I added more pumpkin then was called for so I added 1/2 cup oatmeal to thicken the batter.  It is not necessary. 
2. In a bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.  Add pecans.  Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.Bake for 15 to 20 minutes in the oven.  (Check on your cookies periodically.  My stove can take longer than recipes call for.)

 

I experimented a little.  To some of the cookies I added the pecans and to some I did not.  Both were delicious but the pecans really send these cookies over the top.  

Now all I need is to make myself a decaf pumpkin latte at home and I'm all set.  

Happy Fall, 

KIM

The vote is in and Beef Stroganoff wins!

I've had to up my protein intake since I got pregnant so we've been trying different cuts of meat from our local butcher.  I used to be afraid of cooking meat.  I didn't want to over cook it and I certainly didn't want to under cook it.  But like anything in life, if you want to overcome a fear, you have to stare it in the face and conquer it.  This isn't an irrational fear, like clowns or getting your hair cut, but it still prevented me from trying something new.  And that was just straight up unexceptionable. 
After all, this blog is all about food adventures.   Letting anything as silly as an aversion to cooking meat stand in my way would just be counterproductive.  That being said, my husband, Rob, has asked me many, many, times to make his favorite meal, Beef Stroganoff.  After many years of marriage, I finally relented.  I found a rather easy recipe that seemed straightforward enough.  So, I set out to the butcher to get the sirloin and the other ingredients and set to work.  This is what I used:

• 6 Tbsp butter
• 1 pound of top sirloin or tenderloin, (have the butcher cut thinly)
  
• 1/3 cup chopped shallots (you can substitute onions)
• 1/2 pound mushrooms(I used baby portobello), sliced
• Salt & Pepper to taste
• 1/8 teaspoon nutmeg
• 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
• 1 cup of sour cream at room temperature
• 2 cups egg noodles

1.   Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef.  While cooking the beef, sprinkle with some salt and pepper to taste.  Brown the meat at a high temperature but not too high to burn the butter. When both sides are browned, remove the beef to a bowl and set aside.
2. While the meat is cooking, wash and slice the mushrooms.  Dice the shallots and chop the fresh tarragon.

3. In the same pan used for the meat. reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

4. Fill a pot with 4 cups water and bring to a boil with salt.  Add desired amount of egg noodle and let boil for 10-12 min.  Remove from the stove and strain. 

 

5. In the same pan that cooked the meat and shallots, add 3 tablespoons of butter and cook mushrooms.  Add the nutmeg and fresh or dried tarragon.  Cook until nicely browned.  

 6. Reduce heat or turn off completely.  Add 1 cup of sour cream and stir evenly.  To thin out the sauce, add a tablespoon of water. It's important not to cook the sour cream or it will curdle. 

 7.  Add the other ingredients you set aside and mix together. 

 8.  Enjoy.



I will say that lots of pepper does help this dish.  We used a lemon pepper mix we got from Trader Joes.  It really adds a nice zing to the meal.  I don't know what fresh lemon would do with the sour cream.  But Mexican cooking uses lime to really enhance the flavor and often a soft cheese is used.  So, experiment if you wish.  I'm wondering if some red pepper flakes might heat up the dish just a notch.  Perhaps that's for next time. 
I spent $17.39 on my ingredients but I had the noodles already. We got 3 meals out of this recipe making it cost $5.79 per serving.  Not bad.


I hope this recipe helps heal your election hangover.  

   Happy Noshing,

Kim

German Apple Cake

In preparation for Hurricane Sandy, I filled all water bottles in the apartment.  I bought canned fish, bread, hummus, and contemplated what sweet treat we should gnosh on as we hunker down.  I just couldn't bring myself to buy anything when I have 10 delicious farmer's market apples sitting at home.  Should I make apple crisp or apple crumble?  Nah.  I was feeling rather nostalgic this past week so I thought I'd pull an old family favorite out of the arsenal, German Apple Cake.

My Norwegian Grandmother used to make this treat for my brother and I every time she came to visit.  I looked up a couple of recipes and finally decided on a recipe based on the photo.  I had all the ingredients so I went to work tweaking it a little to make it my own.  Here's what I used.

• 5 apples peeled and cored
• 2 cups all-purpose flour 
• 1/2 teaspoon salt
• 4 teaspoons ground cinnamon
• 4 teaspoons baking powder
• 4 eggs
• 2 cups Turbinado Sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract 
• 1 cup ground walnuts
• 4 teaspoons turbinado sugar
• 1 teaspoon ground cinnamon

1. Preheat oven to 350 and grease a 9x14 ceramic baking dish
2. Peel, core and slice apples  
3. In a large mixing bowl, mix 4 eggs and two cups of sugar.
4. Mix with a mixer for 15.
5. While the mixer is at work, combine the flour, salt, baking powder, and cinnamon in a separate bowl
6. After 15 minutes, add the oil to the mixture and stir
7. Add the dry ingredients to the wet ingredients and mix well
8. Add 2 teaspoons of vanilla and walnuts 
9. Finally mix in the apples and spread evenly in the baking dish
10.  In a separate dish mix the 4 teaspoons of sugar and the 1 teaspoon of cinnamon
11. Sprinkle the cinnamon/sugar mixture over the top of the apple cake
12. Bake for 50 minutes
13. Remove from oven, let cool, and enjoy.

 It was as delicious as I remembered.  Grandma's version was far prettier but my cake came out a lot lighter and fluffier.  I only wish Grandma could enjoy it with me.  Perhaps I'll make her some for Christmas. 

Stay dry my east coast friends and enjoy your time off from work...
Try some German apple cake while you still have electricity. 

KIM

Mediterranean Fava Bean Dip

One of my co-workers, Ernesto, likes to eat almost as much as I do.  Luckily for him, he is not only a great cook but also lives with one.  And luckily for me, he likes to share.  On several occasions,   Ernesto has brought me a fava bean dip that his roommate, Ali, made.  I just fell in love with it the first time I tried it.  I have attempted to make the dip several times using both canned and soaked fava beans.  But it never quite came out the way Ali said to make it.  So, I decided to do my own research. 

This time around I used the food processor the create the right consistency. 
Here's what I used:

•  1 can fava beans
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 3 cloves garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• salt to taste

1. Open can and rinse the beans
2. Chop garlic cloves
3. Place beans, 1/4 cup lemon juice, 1/3 cup olive oil, and garlic in the food processor
4. Mix until a puree consistency(I had trouble with this, so I left it chunky)
5. Move the mixture to a saucepan and add paprika, cumin, and salt.(You can add pepper flakes for heat, unfortunately I didn't have any on hand.)
6. Heat until everything is to your liking                 

 

I served with carrots, broccoli, and crackers.  Pita bread is great for dipping too.

Enjoy,

KIM

Mario Batali's Pear Tart Tatin

One of my guilty pleasures is watching The Chew on ABC.  As far as daytime chat shows go, it's fun and informative.  I especially like to watch Mario Batali.  He cooks with such passion and charm.  And you know his food is AMAZING!  That being said, one afternoon I watched him make a very simple pear tart tatin.  The recipe calls for puff pastry which I was not familiar with so I set out to learn something new.  In fact, I had to look up puff pastry brands online in order get a handle on what to look for.
Thanks to yesterday's trip to the farmer's market I now have 4 lovely pears.
Here's what I did:

1. Prepare puff pastry(mine was frozen so I had to let it thaw 40 minutes before it was ready)
2. Preheat oven to 375
3. Peel the pears
4. Cut them in half
5. Core them
6. In an oven safe sauce pan heat 4 tablespoons of butter
7. When that melts down add 1/2 cup of sugar(I used turbinado sugar because it was all I had)
8. Cook until it starts to integrate nicely
9. Add pears core side down
10. Cook until the sugar browns(in my case it was already brown so I cooked it until I was ready with the puff pastry.
11. Then place the puff pastry over the pears 

  12. Put the oven safe skillet in the oven uncovered for 25 minutes (I found I had to go 35 minutes.)

 

Batali held a serving dish on the top of the pan and flipped the tart over.  It certainly made the dish look amazing.  However, the pan was hot and a bit too heavy for me or my husband to risk losing any sauce, so we just cut it up and topped it with vanilla ice cream. 

 

It was delicious.  I wouldn't say this is a light dessert but it certainly is an inexpensive and fresh one. 

It came out to about $2.33 a serving including the ice cream.  

Here's The Chew's link with his recipe:

http://beta.abc.go.com/shows/the-chew/recipes/Pear-Tart-Tatin-Mario-Batali 

Happy Fall Y'all,

KIM