For when the wine is in, the wit is out.
Thomas Becon (1512–1567)

Bubbles.Bubbles.Bubbles.

Of all the wines that I love,I do believe my most favorite are COOL,CRISP and BUBBLY,FIZZY SPARKLING WINES. There is something celebratory about popping the cork on a bottle of bubbly. A little twinge of excitement comes over me. It’s the little things that call for celebration. Friday! Friends coming to dinner! Or, my favorite pass-time,just chilling while enjoying the end to a great day or watching a beautiful sunset listening to music.
Sparkling wines are extremely versatile. I can’t think of too many foods that don’t pair well with Sparkling Wines.

CHECK OUT THESE LOVELY STEMLESS CHAMPAGNE FLUTES! This set of 6 glasses are chic and elegant. Each glass is uniquely adorned with gold swirls or dots. I LOVE THESE GLASSES! They are available from IBEZA FINE GIFTS in Nashville.
Set of 6 handblown glasses: $78

In Stanford Square in Belle Meade
4231 Harding Road
Nashville, Tennessee 37205
Phone: (615) 279-8000
Email: Info@IbizaFineGifts.com

Ok. So I decided to make the Classic French 75 with Prosecco instead of Champagne. Well,I had a bottle of Prosecco chilled! Prosecco,as you know,is the classic Sparkling Wine of Veneto,Italy.
I just happened to have a chilled  bottle of RIONDO USA’s PROSECCO PUNTO ROSSO.

Crisp,dry,lemony and refreshing-this Prosecco DOC is a perfect balance of citrus fruit with a long finish and is perfection on its own. Prosecco has become increasingly popular world wide and in the US. To protect its quality,DOC status has been been given to these sparkling wines to ensure that every bottle that you purchase is 100% Prosecco and grown in Veneto,Italy. DOC = “Controlled designation of origin”

A French 75 is a classic cocktail dating back to the First World War! Some say it was named for a French 75mm artillery piece.

Well,that’s a great story to get a conversation started anyway!

This bubbly,lemony Sparkling Wine Cocktail is refreshing and delicious. The fresh lemon is tart and fruity and pairs well with the intense orange flavor from the Cointreau and the herbs and spices of Plymouth English Gin including juniper,orange peel,lemon and cardamom.

It seems that the trend is reviving Classic Cocktails. I found this wonderful little treasure at IBEZA FINE GIFTS. FRANK’S LITTLE BLACK BAR BOOK is packed full of creative cocktails that have been favorites for many years. Here is the recipe-straight from the book. I used Prosecco instead of Champagne and a lemon twist instead of orange.
You can purchase the Frank’s Little Black Book at Ibiza OR www.wakestonepress.com

The recipe for FRENCH 75 is in the “FAVORITES” section of the book.

***TIP~BE SURE TO CHILL ALL OF YOUR LIQUID INGREDIENTS,THE END PRODUCT IS MUCH BETTER!

FRANK’S LITTLE BLACK BAR BOOK

THANKS! Frank. I love your book! I predict there will be many more cocktail experiences in my house!

CHEERS!

 “The success of the dinner depends as much upon the company as the cook.”
                                        Ward McAllister, (1890)

New Year’s Resolution for 2012-MORE Couples Dinner Parties at my house.

Not what you expected?
I already exercise enough and don’t watch too much TV anyway. Being the self-proclaimed FOOD REBEL that I am,sticking with this resolution should be easy. Short Ribs are one of my winter time favorite comfort meals. What better way to share that comfort than with 4 couples celebrating friendship with food and wine on a cold Saturday evening. I planned the meal and asked everyone to bring a a side dish for sharing with our dinner.

Casual,warm and Rustic Meals shared with my friends is my favorite way to entertain. And,there is nothing better than enjoying a great glass of wine or two that is in harmony with the food I am serving. The meal,the food,the wine and the friends were especially all in harmony this Saturday night.

The Menu:

Oven-Roasted Beef Short Ribs with Pomegranate Glaze

Lazarolli’s Raviogi~ Their version of Italian-style Pierogies~Filled with Yukon Gold Potatoes,Caramelized Onions and Gruyere

Riesling Poached Pear Salad with Spicy Pecans and Cranberry-Ginger Dressing

Sweet and Sour Green Beans with topped with Crispy Benton’s Bacon

Warm Artichoke Dip with Olives and Pita crisps

Mezzaluna Bread

Warm Apple Crisp with Vanilla Ice Cream

WINES PAIRINGS:

First Course: CAPION  1C 2008 White Wine Blend of Chardonnay,Roussanne,Viognier and Sauvignon Blanc from the Languedoc Region of France

Second Course: Chiroubles 2010 100% Gamay from Beaujolais,France.

Dessert: Chateau La Fleur Des Pins 2007  Sauternes Blend from France

*LAZZAROLI’S PASTA SHOP is a local pasta shop located in the Germantown Area of Nashville.Tom Lazzaro makes Old World,hand-crafted small batch pasta and ravioli. You have to check this place out! Some of the best artisan pasta I have ever had and is available with many unique fillings and styles.

Beef Short Ribs with Pomegranate Glaze Recipe as follows:

Serves 8 to 10 guests

20 custom cut short ribs- Thanks to Fresh Market for providing amazing high quality short ribs
3 fresh Bay leaves
Garlic-2 Tablespoonful minced
Onion-1 large,small dice
Carrots-3 brunoise cut
Celery-3 stalks-small dice
Tomato Paste-2 Tablespoonful
Brown Sugar- 1 heaping tablespoonful
Fresh Thyme-8 springs
Beef Stock-1 large box
Wine-about 2 cups

Veal Base-1 container MORE THAN GOURMET BRAND
Pomegranate Molasses-about 1/2 bottle *This can be purchased at any Middle Eastern Grocery
Soy Sauce-2 Tablespoonful
Lea & Perrins Worcestershire Sauce-2 Tablespoonful
Pomegranate Seeds for garnish
Flour for Dredging
salt/pepper
Olive Oil

Directions:

Thoroughly season the short ribs with salt and pepper and coat all over with flour.Remove the browned ribs and add to a large and deep roasting pan.

Heat a large pan with olive oil and brown the ribs in batches on all sides. Start with about 1/2 cup of oil and add more as necessary.

In another pan with olive oil,sauté carrots,celery and onions until lightly browned.Add garlic during the cooking process to prevent over-cooking the garlic. Once cooked,add to the roasting pan with the ribs.

Once all of the ribs are browned,transfer to a large roasting pan.

Add the wine and beef stock to the warm pan that the short ribs were browned in, scraping up the bits with a wooden spoon.

Add the veal stock,bay leaves,fresh thyme,tomato paste,soy sauce,brown sugar and reduce till slightly thickened.

Add reduction to the large pan with the short ribs and sautéed vegetables.

Tightly seal with aluminum foil and bake for 4 hours until thick and bubbly and the meat has fallen off the bone.

salt,pepper and flour the short ribs

brown in olive on all sides and transfer to a large roasting pan

saute’ the chopped vegetables

reduce the wine,beef stock and veal stock with the herbs,brown sugar, tomato paste and Pomegranate Molasses

pour the reduction over the short ribs

add the sautéed veggies and gently combine

I always greet my guests with a fun cocktail to begin the evening. Tonight it was a blend of chilled pomegranate juice,gin,homemade lime simple syrup and a splash of Prosecco topped with pomegranate seeds

Amy’s warm artichoke dip-delicious appetizer to start off an evening with friends

While everyone was talking and enjoying their appetizers,I prepared the first course.

THE SALAD:

Chilled Poached Pears in Riesling,lemons,honey and cardamom
Field Greens salad tossed with Walnut Oil
Balsamic glaze drizzle
Sweet and spicy pecans-Trader Joe’s
Cranberry Ginger Vinaigrette-Tart Cranberries and Spicy Ginger were a perfect accompaniment to the spicy Poached Pears and continued the tart-sweet Pomegranate dinner theme!

Over the holidays,my trip to Charleston,SC lead me to Magnolia’s Restaurant. I was inspired by the pear salad that I had there and wanted to recreate this first course for my friends. I doubled the recipe from Food Network and added 2 lemons and their zest and 2 TB of honey.

The Wine: CAPION 1C 2008 White Wine Blend from the Languedoc-Roussillon of France. This elegant wine was chosen to complement the pears that were poached in Riesling and lemon. The fruit was fresh and floral with hints of tropical fruits and the lively acidity really made a great match with the salad.

This is the salad I had at Magnolia’s in Charleston. It was so delicious I just knew I had to try to make it myself when I got home!

How did I do?

Lazzaroli’s Pasta
delicious pillows of pasta filled with caramelized onions,Yukon Gold potatoes and nutty gruyere cheese

Sweet and Sour Green Beans topped with Smoky Benton’s Bacon

Recipe:
2 packages Fresh Green Beans steamed and then cooled. Place in a large bowl.
8 pieces of Benton’s Bacon Cooked Crisp,crumbled and set aside
2 small shallots
2 Tablespoonsful brown sugar
1 Tablespoonful red wine vinegar
Soy Sauce – a few shots
Olive Oil
After the bacon is cooked,pour out most of the bacon fat,reserving about a tablespoonful or so. Saute’ the shallots until soft,then add the sugar,soy sauce,olive and vinegar. Simmer on medium until thickened slightly and pour over green beans,toss and top with the bacon. This made a fabulous side dish and the flavors paired well with the savory and tangy ribs.

Rachel’s Freshly Baked Herbed Mezzaluna Bread

Rachel and I have been inspired by many recipes from The Dairy Hollow House SOUP and BREAD COOKBOOK-A Country INN-Cookbook by Crescent Dragonwagon. A must-have cookbook full of delicious rustic bread and soup recipes from the inn located in the Ozark Mountains.

You can make the dough from the scratch recipe in the cookbook OR use the refrigerated tubes of rustic bread dough from the refrigerated section of the grocery store OR use purchased pizza dough from the store.
Simply roll out circles and spread with a mixture of butter,olive oil,pressed garlic cloves and a combination of fresh herbs such as rosemary,basil,savory,thyme and oregano.
Drizzle the dough circles with olive oil,top with the herb mixture and fold circles in half. Bake about 30 minutes at 350 degrees. Put the bread in a basket and pass,letting your guests tear off what they want. This is a delicious bread for sharing.

The Wine:
Chiroubles 2010 Beaujolais

This Beaujolais wine pairing with the Pomegranate Beef Short Ribs was magnificent! This intense wine made from the Gamay Grape from the area of Burgundy,France known as Beaujolais is refreshing tart,fresh and full of juicy raspberries. Its great acidity and structure were a perfect match with the intense savory short ribs with the tart and sweet flavor of the Pomegranate Molasses. There is something about earthiness of this wine and it’s minerality paired with the RUSTIC Beef Short Ribs that just worked. It was Delicious!

Deb’s Warm Apple Pie with Oatmeal Crumb Topping

The wine:
Chateau La Fleur Des Pins 2007 Sauternes a Grand Vin of Bordeaux,France

Dessert wine with the Apple Pie,vanilla bean ice cream and caramel sauce

The next time you serve warm Apple Crumb Pie with Vanilla Bean Ice Cream and Caramel Sauce,you might want to consider a dessert wine pairing.The warm,apple pie spiced with cinnamon and topped with caramel sauce was a match made in heaven!

This luscious sweet and delightfully acidic botrytis-affected blend of Sauvignon Blanc and Semillion grapes was  well-balanced with it concentrated flavors of sweet and acid. The  flavors and aromas of orange marmalade,caramel,creme brûlée and tropical fruits were the right pairing with the apple pie. Another hit with my guests!

I sure hope one of your New Year’s Resolutions is to enjoy wine and food with your friends. I am glad I did!

CHEERS!

“I cook with wine, sometimes I even add it to the food!!”

Weekend Cooking: Mussels,Shrimp,Clams,Calamari,Fennel and Saffron bathed in a rich succulent broth.

I have always enjoyed planning and creating recipes for something a little extra-special for dinner on Saturday evenings. Now that I am a parent of a very social teenager,I find that my husband and I are back to the one-on-one dining again.

Don’t get me wrong, I love going out to restaurants but there is just something fun about cooking at home,gathering around table with great wine,delicious food and fun friends.

One of my favorite meals to share with just us OR with friends is my One-Pot meal filled with fresh seafood and fresh shellfish (always available at many of our great markets and Whole Foods) simmered in a delicious broth and served with crusty bread for dunking. Place the pot in the middle of the table,a bowl for the shells,plenty of napkins and a great bottle of wine! This recipe has been a favorite with my friends and is often requested. I have several different variations of this recipe inspired by Spain as well as Italy that I make and they are all equally as delicious.

Succulent and sweet mussels,clams,shrimp and whatever else happens to catch my eye at the seafood counter is likely to become part of this dish that I build this recipe around.

The Wine: CLARIS Pinot Grigio 2010 is produced by Terre Gaie (Happy Lands) located in the village of Vo’ Euganeo in the hilly Colli Euganei region halfway between Palova and Vicenza in central Veneto, Italy.

About Claris:

CLARIS is brought to us by Andrea and his wife Maria Pia,creators,owners and buyers of 100% Italiano Wines,INC. They specialize in bringing high quality boutique wines to this market.

This delicious wine was a collaboration of Andrea and the importer and partner of the producers at Terre Gaie,Francois Doufur.

Word is, that Andrea and Francois have been wanting to come up with a Pinot Grigio with ”the characteristics of a flavorful and complex Pinot Grigio similar in characteristics and flavor profile  from  the Alto Adige region of Italy while maintaining an affordable price.”

I do believe that they accomplished their vision.

This complex Pinot Grigio is unlike most of mainstream Pinot Grigio’s that you find on the shelves of some wine shops and grocery store shelves. Although an immensely popular go-to wine, most of what you have probably tasted is the ho-hum crowd-pleasing wines that we are most familiar with.

Pinot Grigio is capable of producing compelling wines with layers of complexity.

CLARIS has been a JOY to discover and taste as well as pair with my favorite seafood dishes.

In Latin,CLARIS means clarity and purity.

Complex body,floral and minerality standout out with every sip.

Layers of flavors,full-body and the refreshing minerality on the tip of the tongue are the first sensations and tastes you notice. The delicate layers of citrus and stone fruit (I taste PEACH and APRICOT), the floral nose and detectable chalky minerality are both clean and crisp,and is therefore true to this wine’s name.

Pairing with this mussel dish was right on target!

The floral and earthy minerality was a great match with the briny shellfish and broth,fresh lemon zest and earthy saffron and fennel.

Pinot Grigio is typically a very versatile pairing wine.

Savory dishes of pork,chicken and spices as well as creamy cheeses would also be a great match for CLARIS.

If you are in the mood for a succulent and satisfying rustic,One-Pot Seafood Dish and Perfect Wine Pairing, I would love to share this recipe with you.

Recipe:
2 to 3 pounds  each of mussels and clams
1 pound fresh shrimp,in shell
3 Calamari tubes and tentacles-tubes sliced into rings
1 filet of fresh fish such as halibut or any other firm white fish,chopped into bite-sized pieces
3 links of Italian Sausage-cooked and sliced
1/2 cup olive oil
1 onion,chopped
1 large juicy tomato,chopped
5 garlic cloves,minced
Fresh Fennel, 1 cup diced
1 fresh lemon,zested and juiced
2 spicy peppers-your choice-minced
1 small package of Saffron Threads
Chicken broth or Seafood Stock-about 1 cup Keep extra around,you may need it
***White Wine-about 3/4 cup
Dried Thyme-1 heaping teaspoonful or more-I love the intense,earthy flavor of dried thyme
salt/pepper to taste

***My thoughts on Wine to Cook With:
There are many thoughts and opinions of wines to use with your recipes. What have found that works well with me is keeping a “stock bottle” of a Sauvignon Blanc in the refrigerator. Choose one that tastes good enough to drink but not so expensive that you feel guilty cooking with it. Sauvignon Blanc is light,citrusy and acidic and it perfect for recipes like this one,where you need a tangy,lively broth to complement the seafood as well as the CLARIS Pinot Grigio. But, I will save this one for drinking WITH the food!

All of the succulent seafood and fresh Italian fennel sausage was purchased fresh at Whole Foods.

Diced Fresh Fennel adds a flavorful rustic and earthiness to this dish and is further enhanced by the intense fennel flavor from the seeds in the sausage.

Saffron is probably my favorite spice. It adds an earthy floral and rustic component and subtle hay aromas as well as a beautiful golden yellow color to the seafood broth.

Saute’ the chopped vegetables(all except the tomato) together in olive oil until tender, adding the herbs and spices as you stir.

Add the wine and broth to the vegetable sauté and reduce.

Gently add the seafood to the pan tossing in the sliced sausage and chopped tomato. Simmer with the lid on until the mussels and clams are opened and the shrimp are pink.

During the cooking process,add more broth if needed.

Serve with thick slices of Ciabatta Bread slathered in olive oil and grilled in a grill pan until crisp.
Oh, and pour yourself a big,crisp glass of CLARIS.

Claris Pinot Grigio is priced for about $15 and can be purchased at these fine wine shops:

The Wine Shoppe at Green Hills
Bud’s Discount Wine and Liquor
Grace’s Plaza
Nashville Wine and Spirits
Grapevine Wine and Spirits
Brinkmann’s Wine and Spirits
West End Discount Wine and Liquor
Iroquois Wine and Spirits

Any questions? Want to know where to find CLARIS in your area?

Ask the experts Andrea,Maria Pia or Viviana at the 100 % Italiano website and join them on
their Facebook page 100% Italiano Inc.- Italian Wine.

CHEERS!

There is no love sincerer than the love of food and wine. ~George Bernard Shaw

LAMADRID SINGLE VINEYARD RESERVA 2009 100% Cabernet Franc

Eat your meatballs! They are good for you! And,taste good,too!

Growing up in a Sicilian family,you eat meatballs,especially at Sunday dinner. But being the FOOD REBEL that I am, I am constantly searching for the the non-traditional and exciting new recipe to satisfy my culinary curiosity of the non-traditional and to the create the perfect pairing with fun and delicious wine. There is a great new cookbook out there,dedicated to MEATBALLS!

THE MEATBALL SHOP COOKBOOK. Check it out! If you are a meatball lover like I am,you will love this cookbook. The creators and owners of the shops located in New York have published a one-of-a-kind cookbook with beautiful pictures and divulged all of their secret recipes for us to now enjoy at home! I immediately found the recipe I wanted to make and pair with one of my favorite grape varietals.

CABERNET FRANC! New World CABERNET FRANC.Get to know this grape! Once considered an old world blending grape in Bordeaux,this grape has stepped out of the shadows of traditional French Cabernet Sauvignon/Merlot blends and is now finding its way to many other areas of the world as the nontraditional blends or main grape varietal that is bottled.

Think cult wine.

Cabernet Franc wine is finding interest with the wine geeks and wine lovers of unusual and unique wines produced all around the world. This varietal tends to produce an earthy,medium-bodied wine with medium tannins and more immediate fruit than a Cabernet Saugvignon. Tasting characteristics include deep berry flavors and fragrance,peppery herbaceousness and aromas. Cabernet Franc pairs well with earthy dishes made with wild game AND with lamb. Olives,feta and preserved lemon have rustic earthy flavors that are a perfect match with this unique wine.

LAMADRID CABERNET FRANC 2009 from Argentina is a great example of this once French-grown only varietal stepping into front and center. Upon the first luscious sip,you detect violets,juicy ripe blackberries,a touch of vanilla and a unique earthiness usually not detected in wines not grown in the country of origin. And,the tannins are balanced with the fruitiness which is what makes the pairing with the rich lamb meatballs,unctuous Kalamata olives and salty,creamy feta cheese.   LAMADRID CABERNET FRANC 2009 also pairs with the rustic,homemade tomato sauce simmered with rich,dark olive oil and the variety of earthy fresh herbs.
LAMADRID Cabernet Franc 2009 was given 91 points by Wine Spectator. Average Price: $15

Meatballs:
2 Tablespoons olive oil
2 pounds ground lamb-I used New Zealand Lamb ground fresh from Whole Foods
2 large eggs
1/2 bread crumbs-I used Progresso Brand
1/4 cup Kalamata Olives-pitted and chopped
1/4 cup Cilantro-chopped
3 tablespoons crumbled Feta Cheese
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 garlic clove,minced
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 preserved lemon,chopped

Being the foodie that I am,I seem to always have a jar of preserved lemon in my pantry. If you don’t,click on this link and order some or make your own preserved lemons from the recipe in the cookbook or Epicurious.com. Preserved Lemons are used in Middle Eastern or Moroccan recipes. I added CUMIN to the recipe,which is a common ingredient found in Greek Cuisine as well.
This earthy spice works well in this recipe along with the olives and feta.

Directions: Preheat oven to 450 degrees.

Drizzle olive oil and spread evenly in a 9 x 13 inch baking pan.
Combine the ground lamb,eggs,bread crumbs,olives,feta,herbs,salt and preserved lemon in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into 1-1/2 inch (golf-ball sized) meatballs,packing firmly.

Place into the pan and roast for 20 minutes or until cooked through. Internal temperature 165 degrees.

Tomato Sauce:
1/4 cup olive oil
1 finely diced onion
1 or 2 fresh bay leaves
1 tablespoon chopped fresh oregano
1 teaspoon dried thyme (may use fresh)
2 garlic cloves,minced
2 tablespoons tomato paste
2-26 oz boxes POMI Chopped Tomatoes
1 cup chicken broth
Red Pepper Flakes,a pinch to taste
salt/pepper to taste

Directions:

Saute the onions,bay leaf,oregano,thyme and garlic with the olive oil in a medium pan for about 10 minutes until the onions are soft.
Add the tomato paste and continue cooking for 5 minutes.
Add the Pomi Tomatoes and chicken broth and stir until just boiling.
Lower the heat and simmer for 1 hour stirring constantly.
Add salt/pepper and red pepper to taste as the sauce is simmering.
Remove the bay leaves before serving.

RECIPES ADAPTED AND INSPIRED by: THE MEATBALL SHOP COOKBOOK