Cool Autumn Days

Crisp Air, Pretty Leaves, Sweaters & Boots, Football, Pumpkins, and Wine.

I love Fall Time!

With the crisp of fall in the air, and pumpkins popping up on stoops, I am thinking of a comfort food that is warm, filling and so easy to make.

Raffetto's fresh pasta has been around since 1906; making what many say is the best fresh pasta in the NYC metro area. The family tradition is carried on by Sarah, a fourth generation pasta maker, who told me yesterday that I didn't have to come to new York to get their pasta, I could have picked some up at Sobsey's in Hoboken.   Still, I was happy to have made the trip to "the chefs' top secret pasta headquarters" and on the ride back I had time to think about the special sauce I would make and what wine I wanted to pair it all with.

The Wine

Roccafiore Rosso Melograno 2013

The grapes for this easy drinking Umbrian red are handpicked and selected in mid September, made from a blend of 80% Sangiovese and 20% Montepulciano. A brilliant ruby colored wine with plum, cherry, and slight sweet tobacco aromas. After bottling, the wine rests for about six months, and flavors of elegant plum, wild red raspberry, develop. This medium bodied wine has fine tannin structure with a soft grip and balanced acidity that combine to give the drinker a pleasant mouth feel and lingering finish. This wine pairing was so good with the pumpkin ravioli it had just the right amount of acid to balance the starch of the pasta and cut through the butter, and temper the pumpkin, allowing the soft earthiness of the sage to shine.

Raffetto's Fresh Pumpkin Ravioli with Butter Sage Sauce

What you will need:

One package of fresh Raffetto's pumpkin ravioli 13oz, (2/3 Servings)

6 tablespoons of the highest quality butter you can buy

6 fresh, whole sage leaves plus 4-6 chopped fresh sage leaves

¼ cup freshly grated parmigiano cheese,

fresh ground black pepper

(optional 1/3 cup pasta cooking water, for a thinner sauce)  

How to prepare it: 

Brown the butter in the skillet over medium low heat until it just froths, but is not brown (if you haven't done this before err on less is better side, as the butter will continue cooking after you take it off the heat).pour butter in a large bowl, add the sage leaves, letting them soak in the butter for a few seconds, add drained paste and ½ of the cheese and toss the pasta so that it is thoroughly coated, and serve. 

(Optional: add reserved pasta cooking water for a thinner consistency) garnish with remaining parmigiano, fresh sage leaves and a sprinkling of freshly cracked black pepper. 

Serve this with a side of sautéed field greens or fresh salad.  

Enjoy!

The Wine Guys

Fall has Arrived

"Life starts all over again when it gets crisp in the fall." — F. Scott Fitzgerald

With the change of season, it is likely you have begun to dress slightly warmer and are starting to eat slightly heartier. With these changes it is also likely you are looking a little closer at red wine to sip or accompany your meal. Here is a pairing that celebrates the end of summers bounty, and a red wine to warm you.

The Wine

Penedo Borges Reserve Malbec 2013

This wine is made from 85% Malbec, 10% Cabernet Sauvignon, and, 5% Syrah, Maturation: 10 months in French and American oak Barrels, and 8 months in the bottle. This wine has a dark violet color, with aromas of plum, dark berries and a touch of sweet vanilla and spice. Medium in body the wine has a soft mouth feel with flavors of just-ripe dark fruits with slight spice, accompanied by a subtle coffee note and plum jam. Soft tannins lead you to a soft finish that lingers, just for a while. This is a really good wine choice to transition into fall winter, and it pairs super well with this dish.

The Pairing

Sweet Corn Polenta with Eggplant Sauce

(Serves 4)

What you will need:

Most of the ingredients are still at local farmers markets and fresh always tastes better.

Eggplant Sauce - 2/3 cup vegetable oil, 1 medium eggplant, cut into 3/4-inch dice, 2 tsp tomato paste, 1/4 cup white wine (Cork recommends UBY), 1 cup chopped peeled tomatoes(fresh or canned), 6 1/2 tbsp water, 1/2 tsp honey, 1 tbsp chopped oregano.

For the Polenta: 6 ears of fresh corn, 2 1/4 cups water, 3 tbsp diced butter, 7 oz feta crumbled, or shredded parmesan, 1/4 tsp salt, black pepper.

How to make it:

Eggplant sauce: Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. (Note: the eggplant sticks to the pan like crazy towards the end of the 15 minutes, but don't worry; it'll come right off when you add the tomatoes.) Drain off as much oil as you can and discard it. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.

The Polenta: Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Stand each ear upright on its base and use a sharp knife to shave off the kernels. (If you do this inside of a very shallow bowl, it might save you some cleanup time.) You want to have 1 1/4 lbs of kernels. (I don't have a scale. Six ears were great.) Place the kernels in a medium saucepan and cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Process them for a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to a mashed potato consistency. Fold in the butter, the feta, salt and some pepper and cook for a further 2 minutes. Taste and add more salt if needed. Divide the polenta among shallow bowls and pool some warm eggplant sauce in the center.

Cheers, The Wine Guys

It's Football Season

“I may not have great seats, but I have comfortable folding chairs, a full cooler and a tailgate covered with food, to share with friends and family.” ~WG 2015

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Sunday, football and tailgating are as American as it gets. This Sunday, The New York Giants host The Atlanta Falcons at Met Life stadium. Tailgating runs the gamut from simple foods like chips and guac, to full on- catered buffets complete with china and silverware. No matter what one is serving or eating, there is happy vibe throughout the  revelers. If you have never tailgated and you’re not going to the game this Sunday, pick any sporting event call up your friends and family and find out why it’s an experience not to be missed.

Here is what the Wine Guys are bringing to Big Blue this Sunday, these beers are perfect for tailgating; they are light and always a crowd pleaser. 

The Cooler

Blue Moon combines the citrus flavors of an IPA with the smooth, balanced malts of Belgian white Ale. Through finding the perfect combination of four hops, including a rare German hop called Huell Melon, Blue Moon has a pronounced citrus and fruity hop taste, perfectly balanced by wheat, coriander, and orange peel. By blending the f two styles of beer together to craft an IPA with a unique twist, Blue Moon delivers’ a clean crisp beer that is truly refreshing. Six points

The Crisp - from the first sip of this beer you'll know you’re drinking a lager. Golden, colored with a nice fluffy white head on top. The bouquet of this beer is grassy/citrusy, hoppy with a note of malt. Clean and crisp on the pallet with a touch of citrus and a slight hoppy note with a slight malt sweetness that that leads you to a clean dry finish that is very refreshing.

The Tailgate Dish

Baby Blue Potatoes stuffed with Bacon and Blue Cheese

What you will need:

25-30 small round blue, red or white potatoes (all about the same size if possible) Try the farmers markets so you can pick out your own, 8oz to 10oz crumbled blue cheese, or gorgonzola, 1/4 cup sour cream, 2 shallots finely chopped, 1 tablespoon fresh rosemary finely chopped, Salt and pepper, 3/4 cup crumbled bacon (approx. 5 strips for filling cook 2 or 3 more for garnish if you wish).

Boil the potatoes in salted boiling water for 10 to 13 minutes until slightly soft but not overdone drain and let them cool to room temp or cooler. (While handling cooked potatoes run the faucet and rinse knife, spoon and hands etc. for easier handling). Cut a very thin slice of the bottom of the potato so they can stand upright. Slice off the top of the potato and use a melon baller or small spoon to scoop out the potatoes, (take your time and leave about a 1/8 inch wall around the potato). Mince uncooked bacon and sauté until the bacon is golden and crisp, remove to paper towels and pat most of the fat off. (Cook whole strips of bacon for garnish if you doing that next). Reserve a 1/2 teaspoon of the bacon fat and sauté the shallot untiljust soft on medium low heat about 3 minutes, drain and set aside to cool. Combine shallot, bacon, blue cheese, sour cream, salt and pepper, and rosemary in a bowl mixing gently. Use a pastry bag with a medium small tip, or a zip lock bag with the corner cut off or a small spoon to fill the potatoes to just above the rim. Put potatoes on a cookie sheet lined with parchment paper or aluminum foil, and bake at 400 for 8 to 10 closer to 8 minutes if making ahead of time to reheating and serve later. If reheating at the tailgate warm slowly on medium low heat in a fire proof container or a heavy aluminum pouch for about 10 minutes, garnish with fresh a rosemary sprig, or parsley, and cut bacon.  Recipe adapted from Kim Churchill, on Chowhound.com.

Go Big Blue! 

The Wine Guys

A Great Cava Pairing for A Great Holiday

Rosh Hashanah Holiday

Wine and food are important traditions in the celebration of Rosh Hashanah, the Jewish New Year where, Jewish families along with their friends take time for reflection, pray and changes for the New Year.

The Wine

Taanug Brut Cava (Kosher) 

From Catalunya Spain Teaanug Brut Cava is made from Macabeo, Xarel·lo and Parellada grapes that are fermented separately then blended for secondary bottle fermentation for more than 12 months. The whole winemaking process, from vineyard to bottling is overseen by a Rabbi, assuring the highest standards and creating a wine that is light dry and refreshing. Light golden in color this wine has fine small bubbles that bring a bouquet of golden apple and a touch of melon aromas to the nose. The effervescence of this wine keeps the pallet light. Fresh flavors of apple and light stone fruit with a touch of minerality leads you to a crisp clean finish, which lingers just enough before you take another sip, and ring in the New Year. 

The Pairing

This dish has three ingredients that celebrate traditional cuisine for a Rosh Hashanah, apples, honey, and pomegranates.  It is a great first course perfect to pair with some bubbly to celebrate the New Year.

Butter Lettuce with Apples, Walnuts and Pomegranate seed

What you will need for the Vinaigrette:

2 tablespoons cider vinegar, 1 tablespoon honey, 1 tablespoon finely chopped shallot, 1 1/2 teaspoons Dijon mustard, 1/3 cup olive oil, Kosher salt and freshly ground black pepper.

What you will need for the salad:

2 heads of butter lettuce leaves, gently torn, 1 1/2 cups store-bought glazed walnuts, 1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced, kosher salt and freshly ground black pepper, 1 cup pomegranate seeds,1/4 cup tarragon leaves,1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

How to make it:

Whisk first 4 ingredients in a medium bowl. Gradually whisking in oil, season vinaigrette to taste with salt and pepper and set aside. Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat, and season with salt and pepper to taste. Garnish with pomegranate seeds, tarragon, and cheese. If you feel like making this a main course add some roasted chicken and a little more vinaigrette (recipe adapted from epicurious)

Shanah Tovah,

The Wine Guys

It's Harvest Time - Wine Pairing

A wise man once said, “It is more enjoyable to drink a glass of wine than eat 90 grapes” ~WG

Inspired by harvests taking place at wineries around the world right now, and the local abundance of freshly harvested fruits and vegetables; There is no better way tocelebrate the hard work of farmers, vineyard managers, and wine makers, than enjoying the fruit of their labors. 

The Wine

Sogno Platinum Montepulciano d’Abruzzo 2013

Sogno is produced in the lush hills of Abruzzo in central/eastern Italy, on the Adriatic coast. With a bold color of ruby red and an enticing bouquet that has notes of cherry, spice and earthiness you might expect a big bold wine to follow. In fact what you find is a perfectly balanced medium bodied wine with bright flavors of cherry and plum and a touch of warm spice having been aged in Slovenian oak barrels. Fine soft tannins, with balanced acidy to combine for an easy finish that lingers just enough.

This wine paired with the harvest salad very well picking up the earthy notes of the almonds, quinoa and arugula while allowing the brightness of the tomatoes and peaches to shine. The wine is versatile and can be enjoyed on its own as well. We recommend serving this wine with a slight chill.  

The Pairing

Heirloom Tomato, Arugula, and Quinoa Salad with Grilled Peaches

Bursting with flavors and packed with protein

What you will need: 1 cup quinoa, 1 large peach, halved, 1 tablespoon extra virgin olive oil, 1 pinch salt, to taste, 1 pinch chili flakes, to taste, 2 cups heirloom cherry tomatoes (about 20), halved, 4 large handfuls arugula, 1 sprig mint, leaves picked and torn into small pieces, ½ cup toasted almonds, chopped, 4 oz feta cheese.

For the Vinaigrette: 2 tablespoons sherry vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, 1/3 cup extra virgin olive oil

How to make it:

1. in a small sauce pot, bring 1, 3/4 cups water to a boil with ¼ teaspoon salt. Add quinoa, turn heat down to low, cover, and simmer until water is absorbed and small air holes have developed on the surface—about 15 minutes. Turn heat off and let steam, covered, for 10 minutes. Let cool and fluff with a fork.

2. Toss peach halves in olive oil, salt, and chili flakes. Grill peach halves flat side down over a medium flame until dark grill marks form, about 3 minutes. Flip and grill for another 2 minutes. When cool enough to handle, thinly slice peaches lengthwise.

3. To make vinaigrette, whisk together vinegar, lemon juice, and honey with salt and pepper. While continually whisking, slowly stream in oil until combined.

4. Combine quinoa with tomatoes, arugula, and mint. Toss with some vinaigrette to lightly coat.

5. Serve quinoa salad topped with grilled peaches, almonds, and feta. If you desire something heartier I have served this with a simple grilled piece of fish.

Happy & Healthy Eating!

The WIne Guys