Five After Five Recipes January 27th, 2010- Wines of Northern California

Tonight we bring you five wines from Northern California. This region is known for its grape-growing potential, where the Pacific Ocean and large, coastal bays bring cool, sweeping winds to the local vineyards. This mix of cool, wet winds and warm, sunny fields makes for some of the finest wine in the world. Additionally, Northern California is recognized for its dedication to creating wine, while still valuing the land and preservation of the environment. As such, you’ll see a number of our wines tonight come from Earth-friendly wineries. Enjoy!

Jaimee’s Endive Salad with Blue Cheese and Walnuts

-1 or 2 large heads of Belgian endive
-2 pears, chopped
-1/2 cup crumbled blue cheese
-1/2 cup walnuts (or pecans)
-2 Tbsp. olive oil
-2 tsp. white balsamic vinegar
-Salt and freshly-ground pepper (to taste)

1.) Preheat oven to 350 degrees F. Roast walnuts in a single layer on an ungreased baking sheet for 8-10 minutes. (Walnuts can also be toasted in a dry skillet on the stove top for approximately 5 minutes, but constantly stir them to keep from burning.) Transfer walnuts to a plate to cool completely.  Break any walnut halves into smaller pieces by hand.
2.) While walnuts are roasting, whisk olive oil, vinegar, salt and pepper together to make the dressing.
3.) Trim off the very base of the endive. Carefully remove 10-12 outer leaves, one at a time. Additional trimming may be required as you go along. If any leaves break or are less than visually appealing, reserve them to chop up for addition to the blue cheese/walnut mixture. Rinse leaves and carefully pat dry with towel. Arrange in a radial pattern on a plate or charger.
4.) Dice the pears and toss with blue cheese, walnuts, and dressing.
5.) Mound the mixture in the center of the endive. Slice remainder of endive head in half, lengthwise, and rinse under running water. Shake dry and slice crosswise in 1/2 inch strips. Place in a large bowl with walnut/blue cheese/pear mixture. use the endive leaves to scoop up and to serve the cheese and walnut mixture.

(Serve with Parducci Sustainable White Wine, $10.99)

Craig’s Smoked Chicken Risotto

(Makes 6 servings)

-2 tbsp. butter
-2 Tbsp. olive oil
-1 medium onion, finely chopped
-2 leeks, white part only, finely chopped
-1 medium carrot, peeled and finely chopped?
-1/2 tsp. salt
-1/4 tsp. black pepper
-1-1/2 cups Arborio rice
-3/4 cup Quail Creek Pinot Grigio (only 5.99!)
-5 cups chicken broth, heated
-2 cups shredded or diced, smoked chicken
-3 Tbsp. diced dried apricots and/or white raisins (optional)
-1/2 cup shredded Fontina cheese
-1/4 cup parsley, minced

1.) Heat butter and olive oil in a medium-sized saucepan over moderate heat. Add onion, leeks, carrot and sauté for 6-10 minutes until vegetables are soft, but not brown. Season to taste with salt and pepper.
2.) Add rice to vegetables and stir with a spoon until grains of rice are well coated. Add Pinot Grigio and stir until completely evaporated.
3.) Begin to add simmering broth, 1/2 cup at a time, stirring frequently, until almost completely absorbed before adding additional broth. Stir frequently to prevent sticking.
4.) When rice is tender (approximately 18 minutes cooking time), add chicken and optional apricots and raisins. Cook an additional minute or until the chicken is heated.
5.) Stir in the Fontina and add parsley right before serving.

(Serve with Green Truck Chardonnay, $10.99)
Sam’s Blackened Sirloin over Mixed Greens with Citrus Dressing

Salad:
-Blackening spice as needed (available in Meat department)
-1lb sirloin steak
-1 box of washed, ready-to-eat Spring Mix
-1 orange, segmented
-Grated, fresh ginger (to taste)
-1 small onion, minced (to taste)

Dressing:
-1/2 cup Orange juice
-1/4 cup red wine vinegar
-1/8 cup olive oil

1.) Prepare dressing ahead of time by whisking together orange juice, red wine vinegar, and olive oil, add salt and pepper to taste. Refrigerate until serving.
2.) Rub sirloin with Blackening spice as desired, and grill over medium-high heat, 5-7 minutes on each side or to desired level of doneness.
3.) Toss spring mix with freshly-grated ginger and minced onion to taste. Add dressing and toss once more.
4.) Remove sirloin from heat and let rest approximately 10-15 minutes (can be served hot or cold). Slice thinly and serve over spring mix salad, garnish with segmented oranges and/or orange zest.

(Serve with Parducci Sustainable Red, $10.99)

Ross’ Pecorino Waldorf Salad

Salad:
-2 large apples, diced
-2 large stalks of celery, diced
-Grapes (as desired)
-Pecans (as desired)

Dressing:
-1/4 cup mayonnaise
-1/4 cup plain yogurt
-2-1/2 Tbsp. orange juice
-Zest of one large orange
-Salt and pepper (to taste)

1.) In a small bowl, combine yogurt and mayonnaise until blended. Add orange juice, zest, salt and pepper to taste. Set aside in refrigerator.
2.) Dice apples and celery and toss with grapes and a dash of orange juice. Refrigeration and orange juice will prevent apples from browning.
3.) Add pecans to salad mix. Toss salad mix with dressing until evenly coated, serve cold.

(Serve with Marietta Lot #56 Old Vine Red, $12.99)
Becky’s Port Wine, Raspberry, and Shaved Chocolate Trifle

A trifle can be as large or as small as you like, with any combination of flavors and amounts. For that reason, only ingredients and not amounts are listed.

-Yellow cake, cubed (cubed pound cake works too)
-Whipped cream
-Port Wine
-Raspberry Jam
-Chocolate curls or shaved chocolate

1.) Place a layer of cake cubes in the bottom of your serving vessel.
2.) Sprinkle port wine in scant amounts over cake cubes.
3.) Spread raspberry jam over port wine and cake cube layer.
4.) Top raspberry jam with whipped cream.
5.) Sprinkle chocolate curls or shaved chocolate over whipped cream.
6.) Repeat this layering process to desired depth, ending with whipped cream and chocolate.

To make whipped cream from scratch, vigorously whip 2 cups heavy cream, 1 tsp. almond extract and 1/8 cup powdered sugar until stiff peaks form. Do not over-whip.

To create chocolate curls, briefly microwave a block of chocolate for about 7-15 seconds. Do not melt. when chocolate is barely soft, use a cheese planer to create curls of chocolate. Allow curls to cool completely before using in trifle.

 

Finally, we had one last recipe that didn’t make it into the lineup, but is totally blogworthy. This recipe comes to us form Brittany in the Specialty department. Thanks, Brittany!
Sweet and Sour Cabbage Salad

-1/2 cup sunflower seeds
-1 tsp. natural cane sugar
-Fine grain sea salt (to taste)
-2 Tbsp. extra virgin olive oil
-1 red onion, diced
-3 medium garlic cloves, minced
-1lb head of red cabbage or radicchio, quartered and cut into thin ribbons
-1 tsp. rosemary, minced
-2oz golden raisins (other plump, chopped, dried fruits may be used)
-1-1/2 Tbsp. balsamic vinegar
-2oz crumbled goat cheese
-Freshly grated parmesan (to taste)

1.) Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle sugar and salt over toasted sunflower seeds. Stir until the sugar melts and coats the seeds. Transfer the seeds immediately to a plate to prevent sticking to the pan.
2.) Heat olive oil in a large skillet and sauté the onion for 1-2 minutes with a pinch of salt. Stir in garlic, cabbage, and a little more salt. Stir and cook for another minute or until the cabbage softens to the touch.
3.) Stir in rosemary, most of the raisins, and vinegar. The cabbage will continue to tenderize after removal from heat, avoid overcooking. Transfer to a large bowl, cover, and cool completely in the refrigerator.
4.) Once cabbage mixture is cold, fold in half of the crumbled goat cheese and most of the sunflower seeds. Serve in smaller bowls and garnish with remaining sunflower seeds, raisins, and cheeses.

Serves 4 to 6