Vegetarian Meatloaf and One Cent Wine Sale!

Flavorful Vegetarian Meatloaf:
3/4 cup TVP (Textured Vegetable Protein)
2/3 cup boiling water
3/4 cup French lentils
2 cups water
3 eggs
1/4 cup grated Parmesan cheese
3 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. minced onion
2 button mushrooms, minced fine
2 Tbsp. chopped fresh basil
1 tsp. oregano
1/8 tsp. pepper
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. Worcestershire sauce
1/2 cup ketchup
1 Tbsp. brown sugar
1/4 tsp. dry mustard
spray oil


Preheat oven to 350 degrees. Put TVP in a large mixing bowl and add boiling water, stir and set aside. Simmer the lentils in 2 cups of water, covered until soft (about 20 minutes). Using a slotted spoon or Chinese wire strainer, carefully spoon the lentil into a blender, adding just enough water to be able to blend into a puree. Alternatively, strain the lentils through a colander, preserving the cooking water. Put the lentils in the blender with just enough water to puree. Add the lentils to the TVP. In the meantime, heat the oil in a pan over low heat and simmer the garlic, onions and mushrooms until onion is translucent and mushrooms cooked. Add to the TVP mixture with the basil, oregano, pepper, salt, cinnamon, nutmeg and Worcestershire sauce. Mix well. Spray a loaf pan with oil. Mix the ketchup, brown sugar and mustard and apply 1/3 of the sauce with a basting brush to the bottom of the pan. Pour in the meatloaf and cook for 40 minutes and remove from the oven. The meatloaf should be firm on top, but not yet fully cooked. Carefully brush on the remaining sauce and return to the oven for another 20 minutes or until a toothpick inserted into the center come out clean. Slice the meatloaf and serve with mashed potatoes and a glass of the smooth, jammy 2001 Hunt Cellars Cabernet Sauvignon "Bon Vivant".

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-2001 Hunt Cellars Cabernet Sauvignon "Bon Vivant":

6 gold medals! (Retail: $42)
-2006 Silver Horse Cabernet Sauvignon:
Black cherry, cassis, and nose of blackcurrants from East Paso Robles AVA. (Retail: $40)
-2002 Collier Falls Cabernet Sauvignon:
A rich mouth feel full of nuances of chocolate and sweet berry fruit. Only 990 cases made. (Retail: $40)
 
The weekly Online Grapevine wine discount special to accompany this recipe is the ONE CENT BORDEAUX SALE. Click to view.

Tomatillos and Tomatillo Avocado Dip

The tomatillo plant is an annual that is easy to grow and graces the garden with its lacy foliage and lovely lantern-like fruit. The plant grows to about 3' tall and has long, oval leaves of a pleasing green that shows off the yellow blossoms. Grow it in full sun or part shade with well drained soil. Soak well, then leave off watering until the top 1 1/2" is dry before watering again. The fruit is ready to harvest when the paper "lantern" bursts but before the tomatillo turns yellow. You may still be able to use yellow tomatillos but the flavor will probably have changed and some of the sweetness lost. If you are picking out the fruit at the grocery, look for healthy green paper and fruit; avoid shriveled husks or blemished or soft fruit. For cooking, the striped paper covering is peeled off (save this to infuse into the broth for tamale masa to make it flufflier) and the hard, green inside is used. There is no need to peel or seed the tomatillo as one does with its tomato cousins. The history of tomatillo cultivation begins in Pre-Columbian Mexico, then spreads to Europe via Spain. It is a staple in most Latin American countries and a primary ingredient in salsa verde. Thanks to Laurie of Santa Barbara for sending us this recipe which combines the tanginess of the tomatillo, the tartness of lime, the bite of garlic, and the accent of salt to creamy avocado:

Tomatillo Avocado Dip:
1 lb. tomatillos
1 avocado
1/3 cup sour cream
1/2 bunch of fresh cilantro leaves, chopped fine
5 cloves garlic, minced
Juice of 1 lime
1 1/2 medium jalapeño chilies, stemmed, seeded, chopped fine
Salt to taste
Remove the husks of the tomatillos, wash, dry and chop them fine. Place in a mixing bowl with the meat of the avocado. Add the rest of the ingredients with 1/4 tsp. salt and mash together until well mixed. Taste and add more salt or more lime juice to taste. Serve with tortilla chips and the 2008 Keyways Sauvignon Blanc.

 

Ginger Carrot Soup

2 Tbsp. olive oil
3 cloves garlic, minced
3 shallots--white bulb only, minced
1 tsp. minced fresh ginger or 2 tsp. dry ginger
1 tsp. curry powder
2 cups chicken or vegetable broth
2 cups carrots, peeled and chopped
1/2 tsp. white pepper
1 tsp. turmeric
salt to taste
4 oz. half and half
paprika as garnish

Put oil in a soup pot over low heat and simmer the shallots, garlic, ginger, and curry for 3 minutes, stirring occasionally. Add the broth and carrots and turn the heat up to medium. When the broth begins to simmer, adjust the temperature to keep it simmering without boiling and cook until the carrots are tender, stirring occasionally. Turn off the heat and let sit for a couple of minutes before pouring into a blender (so you don't scald yourself with splashes of hot soup!). Mix on highest setting until the soup is pureed. Add the pepper, turmeric and salt to taste, then add the half and half to the blender and whirl until well mixed. Chill for cold soup, or return to the pot and heat over low for a few minutes to serve warm. Garnish with a sprinkle of paprika. Serve with a glass of the 2006 Bargetto Central Coast Chardonnay and fresh French bread spread with goat cheese.

The weekly Online Grapevine wine discount special to accompany this recipe was the CLOSE-OUT CHARDONNAY SALE below. Click to view this week's special.

• 2007 Chehalem "Inox" Chardonnay:
  Gold Medal Winner! 88 Points/Top Value: "Light and appealing for its gentle pear and peach fruit, lingering softly." Wine Spectator. The hallmark of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors.
• 2007 Healdsburg Ranches Chardonnay:
  Citrus fruits including grapefruit, lemon, and pear shine through with subtle aromas such as honey, kumquat, and fig. Healdsburg Ranches: "Ever humbly, our artistic intent: The 2007 Healdsburg Ranches Chardonnay represents a new direction in winemaking. Fresh and fruity, the stainless steel fermentation allows the varietal character to show through, while the malolactic conversion creates a larger 'mouthfeel'."
• 2006 Bargetto Central Coast Chardonnay:
  This Chardonnay has aromas of citrus, green apple and light hints of oak. The wine has a crisp acidity with a lingering finish that will go well fish dishes.
• Saddlerock 2006 Chardonnay, Central Coast (CA):
  Pale gold in color, our 2006 Chardonnay hints of Braeburn apples and tropical fruit flavors.

 

Zinfandel Paired With Chicago Style Ribs

From About.com, Derrick Riches. Good for a large party as it serves 16-20!
10 racks baby back ribs
For rub:
1 cup paprika
1/3 cup celery salt
1/3 cup dark brown sugar
2 tablespoons garlic powder
2 teaspoons mustard powder
2 teaspoons dried thyme
2 teaspoons white pepper
2 teaspoons cayenne pepper
For barbecue sauce:
3 cups ketchup
1/2 cup orange juice
1/3 cup white vinegar
1/3 cup Worcestershire sauce
1/3 cup molasses
1/3 cup brown sugar
2 tablespoons prepared yellow mustard
4 garlic cloves, minced
1 tablespoon hot sauce
1 tablespoons soy sauce
1 teaspoon cooking oil
1/2 teaspoon red pepper flakes
Preparation:

In large saucepan, sauté garlic. Add remaining ingredients and allow to come to a boil. Turn down heat and let simmer for 15 minutes, stirring often. Remove from heat and allow to cool. While sauce is simmering, combine rub ingredients in a medium mixing bowl. Set aside. Trim and clean ribs. Rub ribs with spices and let sit for 30 minutes. Preheat grill. Cook over indirect medium heat for about an hour Turn once and cook for additional 30 minutes. Watch carefully to avoid burning. You might need to grill large quantity of ribs in shifts. When the ribs have finished cooking a knife will pass easily into the meat between the ribs and you can see no or very little pink. Prep time: 20 minutes
Cook time: 1 1/2 hours
Servings: 18-20
Wine Pairing: serve with the 2005 Manzanita Creek "Stealth" Zinfandel.

SORRY-this weekly Online Grapevine special sold out! Click to view this week's Online Grapevine wine discount special.

• Carol Shelton "Wild Thing" '05 Old Vine Zinfandel (Mendocino, CA):
  4 Gold Medals; 92 Points Connoisseurs Guide. Intensely jammy with a long, lush finish. ($28 retail)
• Manzanita Creek "Stealth" '05 Zinfandel (Alexander Valley, Sonoma CA):
  91 Points: Connoisseurs Guide; Double Gold Winner: Pro Wine Buyers Competition. A rich explosion of ripe fruit flavors ($55 retail)
• Carol Shelton "Rocky Reserve" '05 Old Vine Zinfandel (Dry Creek Valley, Sonoma, CA):
  90 Points Wine Spectator, Multiple Gold Medals. Inky purple with lots of spice and dark chocolate flavors. ($33 retail)
• Hunt Cellars "Outlaw Ridge" '02 Zinfandel (Paso Robles, CA):
  Multiple Gold Medals and Best of Class Awards. A rich, delicious wine that seemingly jumps out of the glass with flavors. ($44 retail)

 

Sustainable Food

A quick trip to San Francisco yielded a couple of beautiful images: a double rainbow over the Giants-Padres game (only one showed up in the photograph) and a kaleidoscope of tropical fish at the new Academy of Sciences. We didn't hit our usual restaurants, so had only one great meal: sashimi at the Sanraku in the Moscone Center. The sashimi appetizer was only $7, with four huge slices of fresh tuna and yellow tail. The only other culinary exclamation point was at the AT&T ballpark--not really health food, but it tasted great--an enormous pile of Gilroy garlic fries, piled high with chopped garlic and parsley and washed down with a glass of DeLoach Syrah. With the sunset illuminating the bay and rainbows arching overhead, it was worth every calorie.


The Academy of Sciences is sustainably designed and operated. They hand out a pamphlet outlining ways to cut our carbon footprint; the section "On The Menu" lists ways to bring awareness into our food shopping and consuming.
The Academy of Sciences suggestions are in italics below, I've added a few other ideas:

Meat and Dairy:
Industrial farming of livestock is very energy-intensive, and is responsible for more global warming emissions than the entire transportation industry.
1 Look for free-range, grass-fed beef and organic dairy products.
2 Eat less beef by substituting chicken or seafood—it’s the easiest and fastest way to reduce your greenhouse gas emissions. The average 150 lb. individual needs about 55 grams of protein per day--that's about 8 oz. or two hamburger patties. Remember, grains, legumes, and soy contain protein, so you probably only need one 4 oz. serving per day, IF you eat meat.
3 Eat more vegetarian meals. This saves money as well as helps our planet.
Seafood:
1 Purchase seafood that has been harvested sustainably from the ocean. A good resource is the Seafood Watch guide.
2 Bring the Seafood Watch guide to restaurants you frequent and ask the staff to consider sourcing only sustainable seafood.
3 Ask the government to pass legislation protecting fisheries from overfishing.
4 Eat from the bottom of the ocean food chain: small fish like anchovies, clams, and rockfish and less of the top of the food chain such as tuna and shark which are overfished.
Shopping:
1 Cut down on processed foods.
2 Look for local, seasonal, organic foods. Shipping foods that are locally out of season from overseas creates carbon emissions from boats and planes.
3 Subscribe to a Community Supported Agriculture (CSA) program—CSA members receive regular baskets of organic produce from a local farmer, in return for helping to fund the farm.
4 Bring your own reusable bags for shopping.
5 Buy things in bulk, using your reusable containers. For example, find freshly ground peanut butter and reuse your container.
6 Try to choose items with the least packaging. The production of plastic and paper wrapping uses a lot of energy and fresh water.
7 Make a list before you shop and plan your meals so you don't throw away extra food that goes bad before you have the chance to use it.
8 Eat your leftovers! A 2004 USDA study found 14% of food in the US was thrown away--that's about $600 wasted per household.
Eating Out:
1 Choose local restaurants over chains. They are more likely to operate sustainably.
2 Patronize those local restaurants which source local, seasonal and organic ingredients.
3 Bring your own reusable take-out containers from home.
4 Have a coffee thermos in your car and use it when you buy a latte or other beverage.
5 Ask your server not to bring water, unless you want it. The world is facing a freshwater crisis.

Garden Vegetable Meal For One

Summer is in its glory--stone fruit falling off the trees and the vegetable patch full of good things: potatoes, herbs, tomatoes, eggplant, zucchini, beans, yellow squash, carrots, onions and strawberries. Bring in your harvest or find a farmer's market and simmer the vegetables together with herbs. This recipe was created after a morning of harvesting small bits of produce in the vegetable garden. It's a quick, easy, very filling meal with approximately 580 calories and 20 grams of protein. You can easily double the recipe for two.Serve this recipe with the Silverhorse 2006 Big Easy. Silverhorse makes hand-crafted wines in small lots that are almost impossible to find in stores. This week you can buy this wine at a great price, along with the Silverhorse 2006 Tomori and 2006 Cabernet Sauvignon through the Online Grapevine. READ MORE... | ORDER 6 bottles and save $80!.

GARDEN VEGETABLE MEAL FOR ONE:
1 1/2 cup total chopped or sliced vegetables: eggplant, red bell pepper, zucchini, yellow squash, green beans, carrots
1 small tomato
2 small new potatoes: purple, red or Yukon gold
2 oz. goat cheese
1/2 Tbsp. basil
1/2 Tbsp. oregano
salt and pepper to taste
1 Tbsp. butter
Steam the new potatoes until easily pierced with a fork (about ten minutes). Wash, dry and chop your vegetables. Bell pepper, carrots and any other hard vegetables should be thinly sliced. Squash, peeled eggplant, and zucchini can be chopped. Melt the butter in a saucepan with a lid and add the raw vegetables and herbs. Cover and simmer over low for ten minutes, stirring occasionally. The vegetables should be moist, if they start to dry out, add a bit of water as they cook. At the end of the cooking time, add salt and pepper to taste. Put the potatoes on a plate and roughly cut into quarters with a fork, so the skin side is down. Break up the goat cheese and sprinkle the bits onto the hot potatoes so the cheese softens. Top with the vegetable mixture. Serves one, but recipe can be easily multiplied. Nice served with a glass of the 2006 Silver Horse Big Easy.

Thanks to Susie of South Dakota! She sent in a recipe for using the Lemon Preserves:

MOROCCAN BAKED CHICKEN WITH PRESERVED LEMON:
4 chicken breasts, unboned
1 white onion
5 Tbsp. olive oil
2 Tbsp. chopped garlic
1 tsp. cinnamon
4 threads saffron
1 tsp. paprika
1 tsp. cumin
1 tsp. ginger
1 tsp. turmeric
1/4 cup kalamata olives pitted
5 slices of preserved lemon
1/8 cup water
Preheat the oven to 350 degrees. Rinse the lemon slices, then chop. Slice the onion and the olives separately. Put the oil into a Dutch oven or Moroccan tangine. Heat the oil over low and sautee the garlic and onion for two minutes, then add the rest of the spices. Turn up the heat to medium and brown the chicken. Turn the chicken so the skin side is up, add the water, cover and bake for 30 minutes. Uncover, stir in the olives and preserved lemon, then cover and bake another 10 minutes. Test the chicken for doneness and add salt to taste. The lemon and olives will add salt, so additional salt may not be necessary. Serves 4. I didn't try this recipe, but I think it would pair well with the 2007 Healdsburg Ranches Chardonnay.

See June 14 09 post for recipe for Preserved Lemons. Please email your tasting notes and comments! Or, use the "Comment" link below.

Costa Rican recipes -- wine pairings

There was no Online Grapevine last week; we were in Costa Rica exploring the cloud forest, rain forest and beach! Costa Rican food is fresh and made with local ingredients. Their main dish is "gallo pinto" which is black beans with rice. Most Costa Ricans have gallo pinto two or three times a day; the most common menu item is a "casado" which consists of grilled meat, chicken or fish with gallo pinto, salad and fried plantains. They don't use many spices; the flavor in their food comes mainly from the fresh ingredients--fruits and vegetables thrive in the rich volcanic soil. The two most unusual, and delicious, items are featured this week. These recipes are American interpretations, since we could not obtain the recipes or exact ingredients. One of the best meals we had was from the food court of a mall in San Jose! Imagine a cheesy mouthful of fresh herbs and guacamole--prepped and cooked in minutes! These were cheese and guacamole gallos-a gallo being anything wrapped in a corn tortilla, usually meat and vegetables, so this cheesy treat was unusual. The second recipe recreates one of the best salads ever tasted--fresh and full of flavor. The dressing is very light and slightly sweet which goes well with the saltiness of the capers and olives.

COSTA RICA GALLO:

1/2 avocado
1 Tbsp. lemon
1/8 tsp. oregano
1/8 tsp. salt
pepper to taste
oil spray
1 clove garlic, minced
1 tbsp. onion, minced
1 button mushroom, minced
1 pat butter
sprig parsley, about 2 tbsp. chopped
sprig cilantro, about 2 tbsp. chopped
sprig fresh basil, about 2 tbsp. chopped
1/2 cup (loosely packed) grated white cheese (cheddar or half Manchego, half Monterey Jack mixed well)
1/2 egg, mixed
2 corn tortillas
1 peeled sliced carrot

Have all the ingredients ready before starting to cook as the gallos will cook fast. Chop the parsley, cilantro and fresh basil together, mix, and set aside. Mix the 1/2 egg with the grated cheese and set aside. Mash the 1/2 avocado in a bowl and season with the oregano, lemon, salt and pepper to taste, set aside. Heat a nonstick frying pan over low heat and spray with oil. Cook the tortillas briefly to soften them, then set aside on plate. Spray the pan again if it is dry. Cook the garlic, onion and mushroom over medium heat for just a minute, stirring them often, then set aside in small dish. Turn the heat down to its lowest setting. Add 1/2 the butter to the frying pan and melt the butter, swirling it around the pan to coat the bottom (keep the coating of oil left from cooking the vegetables, do not wash the pan in between steps). Pour half of the egg/cheese mixture onto the pan, patting it down until it is a low disc. Sprinkle half the cooked vegetable mixture on top, then put half the chopped herbs and cook until the egg sets on the bottom is brown. Spoon half the avocado mixture on top, then carefully fold the egg/cheese filling up like a burrito. Remove with a spatula to one of the tortillas. Cook the remaining ingredients for the second gallo as you did for the first. Garnish with salsa and serve with beans and chips. Serves one. You'll like this recipe paired with the 2005 Punta Mita Merlot.
COSTA RICAN FRESH VEGETABLE SALAD:

Small head leaf lettuce
1/8 head red cabbage
1/2 red bell pepper
1/2 green bell pepper
1 carrot
6 button mushrooms
1 small yellow zucchini squash
spray oil
1 small ripe tomato
1 avocado
1/4 cup drained capers
1/4 cup pitted green olives
1/4 cup pitted black olives
1/8 cup white sesame seed
1/2 cup vegetable oil
1/8 cup sherry
1/8 cup white vinegar
To make the dressing: mix the vegetable oil, sherry and vinegar. Do not use heavy oil such as sesame or olive oil; safflower or light vegetable oil works best. No salt is required as the olives and capers will provide the salt. Wash, dry and shred leaf lettuce. Slice the olives. Julienne the red cabbage, peeled carrot, red and bell peppers, and yellow squash into thin strips. Wash, dry and slice the button mushrooms. Spray a frying pan with oil and cook half the red and green bell pepper, half the mushrooms and half the squash over medium heat until the vegetables are lightly cooked and not mushy. Toss the lettuce, raw vegetables and half the dressing and place on platter. The salad should be very lightly dressed, so add more dressing sparingly only if needed to barely coat the salad. Slice the tomato and avocado and place them around the salad. Sprinkle the cooked vegetables on top, then sprinkle with sesame seeds. Serves 4. This salad is perfect paired with the 2006 Kennedy Shah Picnic Blend, which is one of our favorite white wines. 50% Viognier and 50% Chenin Blanc, the Picnic Blend is balanced and crisp, with a touch of minerality.

Click HERE to save money on the Kennedy Shaw mentioned above, through the Online Gr@pevine.

Preserved Lemons Recipe

Preserved lemons are used in Moroccan cuisine and can be purchased at a high price in some boutique markets. Why not make them yourself? They take a month to cure, but the recipe is easy and you'll have plenty of preserved lemon to add their unique lemony, salty, sweet, yet a bit sour, flavor to salads, appetizers and entrees--they're particularly good for grilling fish. Just chop fine and sprinkle on or in your fish or toss with your salad. Make sure you rinse them first, pat them dry, then use for a gourmet touch!

PRESERVED LEMONS:
8 organic lemons, Meyer's lemons work best (maybe more or less depending on size of lemons)
salt
1 qt. glass jar with sealing lid
Organic lemons have no preservatives, chemicals or wax on the skin. Scrub the lemons and pat dry. Spread 1/8 cup of salt in the bottom of a glass jar. Slice off the ends of 6 lemons, then slice into even slices about 1/4" thick. Sprinkle each slice with salt on both sides and pack into the jar, pushing them down. When the slices fill the jar, fill the air spaces with lemon juice until they are all covered, then sprinkle 1/8 cup salt on top. Let sit at room temperature (out of the sun) for half a day, then turn the jar upside down, let sit another half day, continue for a total of 2 days, then put the jar in the refrigerator, turning upside down every few days. The preserved lemons will be ready, when you want to use some, remove that portion and rinse well. Let drain for a minute, then add to your recipe. The lemons will keep in the refrigerator for up to a year.

Fluffly Souffles

Many think souffles are impossible to make, because of the jokes about falling souffles--which can come true if you open the oven before the egg sets! But, actually souffles are incredibly easy to make and usually wow your guests because they look lovely and have a light, creamy texture. Basically a souffle (means "blown up" or "puffed up" in French) is a custard (milk and egg) or creme patisserie (milk, egg and flour) base into which stiffly whipped egg whites are folded. The air bubbles in the whites expand during the cooking, making the souffle fluffy; the cooked egg in the base keeps the structure intact around the air bubbles. Souffles can be savory--like our Mexican flavored souffle in this week's recipe or sweet--as in a chocolate souffle (photo from Wikipedia).

The keys to make successful souffles are:
-have all the ingredients and utensils at hand and oven preheated to temperature
-egg whites should be cool, either by chilling the mixing bowl or the whites or both--don't let them sit at room temperature
-make sure you butter the souffle dish thoroughly (and dust with powdered sugar if the souffle is sweet)
-never open the oven door during the cooking process, only at the end of the baking time!
-don't have a chill draft in the house when the souffle is removed from the oven, the sudden drop in temperature can flatten it!

CHOCOLATE SOUFFLE:
2 Tbsp. butter
1 Tbsp. flour
1 cup milk
1 oz. semisweet chocolate
1/2 cup sugar
3 eggs
1 tsp. vanilla
1/4 tsp. cinnamon
some powdered sugar
hot water to fill baking dish
Butter a souffle dish, dust with powdered sugar. Find a baking dish that the souffle dish will fit in with high enough sides that an inch of water can be poured in. Preheat oven to 350 degrees. Separate the eggs and put the egg whites and mixing bowl in the refrigerator. Mix the egg yolks in a small bowl. Put the chocolate, milk and sugar in a saucepan and heat over low until melted, stirring. In a separate saucepan, melt the butter over low heat and whisk in flour. Slowly pour in the chocolate mixture, whisking continuously until well mixed. Slowly whisk in the egg yolks and cook, whisking, over low heat until it thickens slightly. Remove the pot from the stove and let cool, whisking occasionally. Heat the water. In the meantime, take the egg whites out and beat until stiff peaks form. Whisk the vanilla and cinnamon into the chocolate mixture, then carefully fold in the egg whites using the least amount of strokes necessary to mix the two together. Put the souffle dish into the baking dish, pour the mixture into the souffle dish, pour the hot water into the baking dish so there is an inch of water, then put into the oven. Bake 20 minutes before opening the oven. Souffle is done if a knife inserted comes out clean. Serves 6. Wine to pair with chocolate souffle: the 2005 Peju Cabernet Sauvignon

Wine Pairing Recipe for Syrah-- Mexican Style Souffle

CORN, CHILI AND CHEDDAR SOUFFLE:
4 tablespoons butter
1/4 cup all pupose flour
1 cup milk
corn kernels from two ears of cooked corn (or 11 oz. can, drained)
2 green chiles (or 4 oz. can, drained)
3 large eggs, separated
1/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. ground oregano
1/2 tsp. ground sage
3/4 cup grated white cheddar cheese (total)

Preheat oven to 325 degrees and butter a 1 1/2-quart souffle dish. If using fresh chiles, roast over gas flame, turning frequently until the skin is blistered all over. Cool and skin, removing seeds and veins. Chop chiles fine. Melt butter in large saucepan over low heat and whisk in flour. Gradually whisk in the milk and cook, stirring constantly, until mixture starts to boil. Remove from heat and stir in corn, chiles, spices, egg yolks and 1/2 cup cheese.

Beat egg whites in chilled mixer bowl until stiff peaks form. Carefully fold into the corn mixture with a rubber spatula using as few strokes as possible to keep the air in the egg whites. Pour into prepared baking dish and bake for 50 to 55 minutes or until knife inserted near center comes out clean. Keep the oven door closed for the first 50 minutes so the souffle doesn't collapse. While still in the oven, sprinkle with 1/4 cup cheese and leave in for a minute for the cheese to melt. Serves 6.

Souffle is delicious paired with the Rocca 2003 Yountville Syrah.

Wine Pairing Recipe for Bordeaux - Mushroom Bake

MUSHROOM POTATO BAKE
spray olive oil
2 large russet potatoes
6 Tbsp. butter, total
1/2 onion, chopped
2 cloves garlic, minced
1 tsp. basil
1 tsp. oregano
3 lb. fresh button mushrooms, sliced
6 roma tomatoes, peeled and chopped or 13 oz. canned, diced tomatoes
1/2 tsp. sugar
1/4 cup red wine
1/2 cup flour
2 cups milk (or 1 cup milk and 1 cup half and half)
4 oz grated Parmesano Reggiano
2 tsp. salt
pepper
Preheat oven to 425 degrees. Line two baking sheets with foil then spray with oil. Slice the potatoes thinly and place on baking sheets, sprinkle with salt. Bake 20 minutes.
Meanwhile, melt 2 Tbsp. of the butter in a large frying pan. Simmwe the onions and mushrooms until translucent. Add spices, mushrooms, tomatoes, sugar and wine and cook over low heat 15 minutes, stirring frequently. Add salt and pepper to taste.
FOR BECHAMEL SAUCE: In a saucepan, melt the remaining 4 Tbsp. of butter and add flour, whisking together. Whisk in the milk (or milk and half and half mixture for a richer flavor) and cook on low until the sauce thickens. Add 2 oz. of the Parmesan and the salt, whisk until the cheese melts. Taste and add more salt if desired.
In a rectangular baking dish, spray bottom and sides with oil, then spread half the mushroom mixture on the bottom. Most of the liquid should have cooked out, if not, use a slotted spoon to transfer the mushroom mixture. Cover with a layer of the potato, then spread the last half of the mushroom mixture on top. Carefully pour the
bechamel sauce, it should pour in a ribbon from the side of the saucepan. Sprinkle with the remaining cheese and bake 30 minutes or until lightly browned. Serves 8.

A good wine to pair with this recipe is the 2005 Chateau Le Pape Bordeaux from Pessac-Leognan, France.

In praise of vegetable gardens:
If you love wine, then you probably love good food, too. Just as a great Bordeaux starts with the perfect grapes, so your great meal starts with the best ingredients. No store bought produce tastes as good as home-grown. Plus, we're all looking to save money in this tough economy, so just as the 375 ml. bottles of Bordeaux gives us a way to have benchmark wines without busting the bank, planting a vegetable garden saves on our grocery bills.

These potatoes were grown in the ground, but with the "no dig" method that can be used to grow vegetables in pots, old tires, even plastic trash bags! Here's the secret: line your trash bag or 1' deep hole in your garden with 10-20 layers of newspaper, spread a layer of hay on top, sprinkle a mixture of blood meal and bone meal over the hay, then 8" of potting soil. Plant your veggies and you'll find you need very little watering to grow happy plants. The newspaper keeps in the moisture and once the roots hit the blood and bone meal, the vegetables really take off! For potatoes, use mostly hay to fill your container, sprinkle with potting soil and use tomato cages to keep the hay from blowing away. The potatoes will be easy to harvest from the hay--no digging!
Notes on Bordeaux:
The name Bordeaux denotes the famed French wine-making appellation bordering the Garonne and the Dordogne rivers. Varietals permitted for a Bordeaux blend are: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec (though I believe Château Clerc Milon still is permitted to use the Carmenere grape as well). The top vintages are said to be: 1982 - 1990 - 2000 - 2005. Lucky for us all of this week's special Bordeaux sale are 2005! Here's what Robert Parker, Jr. had to say about the 2005 Bordeaux: “Tasting 2005 Bordeaux from the bottle, many of them three or four times, confirmed that this is the greatest vintage produced during my 30-year career.” Robert M. Parker, Jr., The Wine Advocate, Issue 176

WINE PAIRING: ARGENTINIAN PARILLA RUB OR MARINADE

FOR RUB:
2 Tbsp. diced onion
2 Tbsp. minced parsley
2 tsp. oregano
2 cloves minced garlic
2 tsp. basil
2 tsp. red chili
2 tsp. paprika
1 bay leaf, crushed
2 tsp. salt
1/2 tsp. black pepper
FOR MARINADE, ADD:
1 cup olive oil
1/2 cup red wine vinegar (leftover wine works well)
Mix spices, grind together in a spice grinder for fuller flavor and rub on meat. For a marinade, mix spices with the oil and vinegar and marinate beef for an hour, turning every 20 minutes. Place beef on hot, oiled grill then turn on low, close grill cover and cook until 2/3 cooked, then turn and cook the rest of the way. Makes enough marinade for 1 lb. of meat. Pair with the 2006 Garnacha de Fuego.

Wine Pairing Recipe: Salmon With Wine Sauce

BAKED SALMON IN WHITE WINE
4 tbsp. butter
2 green onions, chopped fine
2 cups dry white wine* (see note)
1 bay leaf
2 tbsp. parsley, chopped fine
2 tsp. thyme
1/4 tsp. white pepper
Long filet of salmon with skin, about 2 lbs.
Preheat oven to 350 degrees. Melt butter and sautee onions for 10 minutes until transparent. Stir into a glass baking dish with the wine, herbs, and pepper, then put in the fish, skin side down. Bake 45 minutes, basting often with wine mixture until fish is firm throughout (fish should be fully cooked, but not overcooked). Keep the fish warm, but strain the sauce into a measuring cup. While baking, make the sauce.
DILL SAUCE:
4 tbsp. butter
4 tbsp. flour
3 egg yolks at room temperature
1/2 cup whipping cream at room temperature
3 tsp. fresh dill, chopped fine, or 1 tsp. dried dill
On top of a double boiler, melt butter and set 2 tbsp. aside. Whisk the flour into the remaining butter to make a white roux, slowly adding the wine liquid, whisking as it cooks on low. Reduce the sauce for about 15 minutes. Slowly add egg yolks, whisking until the sauce thickens. Add the melted butter, whipping cream and dill. Season to taste with salt. Remove the fish skin, platter the fish, cover with sauce and garnish with fresh dill or parsley. Good platter accompaniments are steamed asparagus and homestyle potatoes. Serves 6. Pair this salmon recipe with the 2004 Bocce Pinot Gris.

*NOTES ON USING WINE IN COOKING:
You can use any wine you wish to use in your cooking because some of the world's best recipes have come from experimentation. But, wine is used as an ingredient to add flavors and aromas. If you use bad wine with bitterness or an off-taste, those unpleasant flavors will be cooked into your food. So, use the best wine your budget can afford! The best bet is to use the wine that will accompany your meal, since you have selected it to pair well with the flavors of the other ingredients.

One can use just any wine for a recipe, just as one could use any cheese to make a grilled cheese sandwich. But, the results will be just as varied. Following the cheese metaphor: your sandwich will be quite different if you use Raclete, farmer's cheese or Brie. The Raclete will be melty and mellow, the farmer's cheese won't melt well and may take on a crumbly texture, the Brie probably will melt out of the sandwich and onto the griddle. Also, the quality makes a great deal of difference: a quality cheddar will make a superior grilled cheese sandwich, poor quality cheddar will be rubbery, leaving a pool of orange oil on your plate.
Just as the varietal of cheese makes a difference above, so the varietal of white wine you choose for this week's wine pairing recipe will effect the outcome. Salmon is a fatty fish (nutritious, since fish oil is high in Omega-3) so it needs acidity for balance. That's why common marinades for salmon use acidic citrus bases such as lemon or orange juice. An acidic wine, such as a Pinot Gris gives this recipe a nice balance. Avoid heavily oaked, "oily" wines such as some Chardonnays.
If you're on a tight budget, or want to save every drop of your wine for drinking, here's a tip: use 2 cups white grape juice (or ginger ale!) with 2 tsp. white vinegar for baking the fish. There will be less flavor than the wine, so you might want to add a couple springs of rosemary in the cooking liquid (remove after cooking) to round out the flavor.

Grilled Artichoke Wine Pairing Recipe--and Jesusita Fire Santa Barbara

GRILLED ARTICHOKE WITH GRATED CHEDDAR:
4 large artichokes
3 lemons: 1 lemon cut in quarters, 2 lemons halved
about 1 cup olive oil
1/2 cup grated hard white cheddar
1 cup mayonnaise
paprika, salt and pepper
Cut the artichokes in half, cut out the choke (the thistles at the heart of the artichoke), and trim off the sharp ends of the leaves. (Using kitchen scissors for the leaves is much easier than cutting with a knife.) Rinse the artichoke halves and shake dry. Rub with the cut lemon all over (this keeps the color of the artichokes)
Steam for 15-20 minutes--until an outer leave pulls off easily and the stem can be pierced with a fork. As soon as they are done, plunge into cold water to stop the cooking and drain. Coat all over with good quality olive oil (the quality of the oil will make a difference in the final taste of the dish).
Preheat the grill to medium. Shake off excess oil (to avoid oil dripping on the flame or coals and causing a fire!) and place the artichokes face down. Cook about 5 minutes, watching and turning them as needed. You want the  outside lightly charred but not burned and the inside warm.
Platter the artichokes with the centers up and sprinkle with grated cheese. Serve with the lemon mayonnaise below. Serves 8 as a side dish.
Grilled Lemon Mayonnaise:
While you are grilling the artichokes, grill the lemons face down for about a minute. Let them cool a bit, then squeeze the juice into the mayonnaise. Stir well, season to taste with the salt and pepper and sprinkle with paprika. Serve the grilled artichoke with the lively 2005 Thumbprint Cellars Cabernet Franc.

THE SANTA BARBARA JESUSITA WILD FIRE:
The grilled artichoke recipe was chosen last week; this week the idea of grilling anything is far from the minds of Santa Barbarans. We're in day four of the Jesusita wildfire and the ashes of the houses of our friends and neighbors fill the smoky air, wafting down like snowflakes and covering our cars and decks. The darkened sky thrums with the sounds of helicopters and planes making a loop from reservoir to fire, dropping their payloads at the edge of this monster that has caused tens of thousands to flee with the few things they could grab as they evacuated.

This Jesusita wildfire started as just a slim wisp of smoke near some power lines in the foothills above Santa Barbara on Tuesday, which was an uncharacteristically hot day in this city with near perfect temperatures year round. When I first saw it on the news, it was just two acres at 2 pm and could easily been doused by air drops. But it takes a disaster before a State Of Emergency is declared and full resources can be deployed. So when the winds picked up in the afternoon, the fire quickly ripped across the foothills above the heavily wooded Mission Canyon neighborhood and became a menace. Then the winds abated, and by the morning the fire looked like it was just a thin ring around the burn area and the smoke was light. But looks are deceiving and all bets are off when 60+ mph winds drive oxygen into flames. The dreaded sundowner winds created monster 100' flames that spit embers for miles. An enormous column of smoke rose above town, visible as far as Thousand Oaks. For about half an hour, when the winds were at their peak and were blowing right toward downtown, we feared the historic downtown might catch the embers and ignite. Fortunately, the capricious wind changed direction, but not all were spared, our friends' house in the photo was burned that night. They had just escaped the Tea Fire which had taken houses right up to the neighbor to their east. The Jesusita fire took only one home on their street--theirs. They found their Vespa intact and several paintings that firefighters had kindly removed and set on their driveway. Many thanks to the brave firefighters who are sweating and toiling to save our beautiful city! Thursday morning, again, the fire sat down and waited for the winds. This time, their whim was to blow west, scorching miles of scrub and homes set in the canyons above San Roque and San Marcos pass. Strangely, while the winds and firestorm raged in the foothills just five miles from us, we sat out on the deck in perfectly calm weather looking at the moonlight on the ocean. It was a surreal juxtaposition of Southern California and Currier & Ives because huge "snowflakes" were gently wafting down--"snowflakes" of ash. Today the fire rages unabated above Santa Barbara from San Marcos pass to Montecito. If the wind turns again towards the ocean, we are in dire danger because the fire line is so long, maybee 5-6 miles, that if it pushes into town, nothing short of a miracle will stop it. Keep us in your prayers!
Our hearts go out to those who have lost their homes and to all who have taken refuge. We have six fire refugees staying with us, every available bed and couch is filled extra blankets and pillows borrowed from neighbors.

Since this blog is supposed to be about wine and food, let's talk about what to feed a houseful of people. Luckily we had stocked up on Edna Valley Chardonnay during the last Wine Clearance Sale (subscribe to the FREE, no-obligation wine newletter Online Grapevine to hear about future sales). The wine paired well with smoked chicken sausage, Italian Tofurkey tofu sausage, steamed homegrown beets and greens with butter and lemon pepper, crusty bagette and a Greek salad. The 2006 Midlife Crisis Chardonnay from our Wine Cellar would pair well with this meal.