Blue Cheese & Bean Salad

This recipe is from "A Passion for Tapas" Love Food, Parragon Books, UK, 2007

I first made this for my friend Karen on December 3, 2018 and then again from my wine study friends on December 6th as we studied Spanish wines. Spanish Wines: New Exploration

It is easy to make and FANTASTIC. I love the way the blue cheese compliments the creamy beans and sweet dressing.  They paired well with a milder red wine such as the 

• 2016 Honoro Vera Organic Monastrell from Jumilla, Spain
• 2015 Evandria Imperalis Graciano from Extramedurra
• 2015 Montsant Mas Marer DO

Serves 4 as part of a tapas meal. I made a double batch of beans.

Ingredients

• scant 1 cup small dried great Northern beans, soaked for 4 hours or overnight. (I used cannellini beans)
• 1 bay leaf
• 4 TBSP Spanish olive oil
• 2 TBSP sherry vinegar
• 2 tsp. clear honey
• 1 tsp Dijon mustard
• salt and pepper
• 2 TBSP toasted slivered almonds
• 7 oz/200g Cabrales or other blue cheese, crumbled

Drain the beans and place in a large, heavy-bottomed pan. Pour in enough water to cover, then add the bay leaf and bring to a boil. Boil for 1 - 1 1/2 hours, or until tender. Drain, then turn into a bowl and let cool slightly. Remove and discard the bay leaf.

Meanwhile, make the dressing. Whisk the oil oil, vinegar, honey and mustard together in a bowl and season to taste with salt and pepper. Pour the dressing over the beans and toss lightly. Add almonds and toss lightly again. Let cool to room temperature.

Spoon the beans into individual serving bowls and scatter over the cheese before serving. I like serving with a wedge of blue cheese on top.

Curried Butternut Squash Soup

Finger Lakes Riesling

I love butternut squash soup.  This is my new favorite.

Link to recipe from allrecipes Magazine, October/November 2018

1 (2#) butternut squash, halved
2 T. butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
2 tsp curry powder
1 tsp salt
1/2 tsp cumin
1/4 tsp. cayenne pepper plus more for garnish
1/2 cup unsweetened light coconut milk, plus more for garnish
2 T honey (optional) NOTE: I added.
roasted squash seeds or pepitas (optional)

1. Preheat oven to 425 degrees F. Coat a large foil-lined baking sheet with cooking oil spray.
2. Put squash, cut side down, on prepared baking sheet. Roast until easily pierced with a knife, 35-40 minutes. Scoop squash from the shell with a large spoon.
3. Meanwhile, melt butter in a 2-3 quart sauce pan over medium high heat. Add onion and garlic; cook, stirring, until softened and browned, 10 to 15 minutes.
4. Stir in broth, cooked squash, curry powder, salt, cumin and cayenne; bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat to low and simmer for 5 minutes. Remove from heat. Stir coconut milk and honey into the squash mixture. Let stand for 5 minutes.
5. Use an immersion blender or transfer  half the soup to a blender or food processor; puree, covered, until smooth. Repeat with remaining soup. Ladle into bowls and top with a swirl of coconut milk, cayenne and roasted squash seeds.

Hands down the best pairing for this soup is a dry Riesling. Try any Finger Lakes Riesling.

Pumpkin Hummus

Napa, October 2015

This is fantastic! Not just for fall.

Heat 1 TBLS olive oil in a skillet, then add 3 cloves minced garlic and 1 tsp cumin. Cook, stirring, 30 seconds. Blend mixture in a food processor or blender. Add 1 (15-oz) can chickpeas, rinse and drained, 3/4 cup canned pumpkin, 1/4 cup water, 1/4 cup lemon juice, 1/2 tsp salt and 1/8 tsp each cayenne, cinnamon, and black pepper. Blend until smooth, Garnish with olive oil and green onions. Serve with pita bread and cut up veggies such as bell pepper strips, carrots and celery.

allrecipes Magazine, October/November 2018

Melon and Blueberry Medley

This recipe is from Jacques Pepin "Heart and Soul in the Kitchen."  I love his fruit dessert recipes.
NOTE: when I made this in April 2018 for the Minocqua Society of Unusual Women, aka, the wine club, I made a raspberry sauce and added fresh blackberries.

Serves 4

Ingredients
1 ripe melon such as Cavaillon, Charantais or cantaloupe (2.25 - 2.5 pounds)
1 cup blueberries
1/3 cup maple syrup
3 T fresh lemon juice
4 fresh sage springs

Directions
Peel the melon as you would an apple, remove the green flesh. Cut the melon crosswise in half and remove the seeds with a spoon. Cut 2 slices or rings, about 3/4 inch think from each melon half. (Save the rest of the melon for another use.)

Combine the blue berries, maple syrup, and lemon juice in a bowl.

At serving time, place a ring of melon on each of the 4 plates. Fill the hollow centers with the blueberries and juice. Garnish each dessert with a spring of sage. Serve

Other references
Wine and Fruit Pairing Chart

Pairing Late Summer Fruit with Wine and Spirits.
Who knew, melon and port.

Cantaloupe Spinach Salad
This looks delicious

Crispy Prosciutto with Melon relish
Pairs with Chardonnay

Summer Melon Salad with Prosciutto
Serve with Prosecco

Green Chili Chowder

Dianne made this when we tasted across Sauvignon Blancs from New Zealand, France, Chili and the US.  It was a great pairing. It has a spicy kick.

Jamie's Asian-inspired Seared Tuna! h

Jamie's Asian-inspired Seared Tuna! https://t.co/k1Uarwh2Ud
(https://twitter.com/jamieoliver/status/966387067902021633?s=03)

Blue Cheese Pairings

https://www.winemag.com/2005/12/31/blue-cheese-pairings/

quick-gorgonzola-pasta-sauce

http://www.finecooking.com/recipe/quick-gorgonzola-pasta-sauce

KITTENCAL'S GREEK MOUSSAKA

Link to recipe

READY IN:  1hr 45mins	SERVES:  4
UNITS:  US

INGREDIENTSNutrition

• 2medium eggplants
• olive oil (as needed)
• 1lb lean ground beef(or can use ground lamb)
• 2medium onions, peeled and chopped
• 2tablespoons fresh minced garlic (or to taste, I use lots!)
• 1(8 ounce) can tomato sauce
• 1teaspoon dried oregano (or to taste)
• 1teaspoon salt, divided (or to taste, I use seasoned salt)
• 1⁄2teaspoon fresh ground black pepper(or to taste)

• CHEESE SAUCE

• 3tablespoons butter
• 1⁄2teaspoon salt (I use seasoned salt)
• 1⁄2teaspoon fresh ground black pepper(or to taste)
• 2tablespoons flour
• 1cup half-and-half cream
• 1egg
• 1⁄2cup grated parmesan cheese (can use more)

DIRECTIONS

1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.
14. Cut into squares.
15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

Cheese Tart or Tarte au Fromage Blanc

I wanted to serve a dessert from Alsace as we studies wines from that region. I found this recipe online from Brigille's Kitchen.

Note: regarding wine pairing: Because this dessert is not overly sweet or fruity, it pairs best with more neutral whites such as Pinot Blanc, or even a sparkling Crémant if you wish to finish your meal on a fresher note. The Cremant was perfect!

6 servings

For the dough:

• 1 1/3 cup all purpose flour
• 1/2 cup butter
• 1 T. vegetable oil
• 1 T. fine sugar
• 1/4 cup cold water
• pinch of salt

For the filling:

• 1# fromage blanc or 16 oz ricotta cheese drained. I used store ricotta.
• 1/3 cup heavy cream or creme fraiche. I used heavy cream
• 3 eggs at room temperature
• 2/3 cup fine sugar
• 3/1/2 Maizena or corn starch.  I used corn starch
• 1 lemon
• pinch of salt

Preparation Steps:

1. Prepare the pastry dough in a large bowl, blend with your fingers the flour, sugar, butter, vegetable oil and salt until mixture resembles bread crumbs. Gradually add the cold water, mixing until a crumbly dough begins to form. Do not overwork the dough. Add more water as needed or more flour if it is too wet and sticky. Form a ball and dust with flour. Wrap in wax paper for 1 hour in refrigerator.
   
2. Preheat oven to 400 degrees. Butter a 9 inch deep sided pie  plate. On a lightly floured board, roll out the pastry dough into a circle and place in the pi plate. Prick the bottom of the pastry shell all over with a fork and chill for 10 minutes before baking.
   
3. Wash and dry the lemon and then grate the rind in a bowl. Add and mix together the drained cheese, the cream, 3 egg yolks, corn starch, and sugar.
   
4. Beat the egg whites with a pinch of salt to stiff peak stage and fold gently into the cheese mixture with a spatula.
   
5. Pout the filling into the pastry shell and smooth the surface with a spatula. Bake for 40 minutes or until the filling is puffed and golden. Let the tart cool before serving.

Food Friday: How To Use Spice Blends, Marinades, And Rubs To Get The Most Out Of Your Cooking

https://www.wpr.org/series/food-friday


https://www.wpr.org/recipe-mojo-marinated-pork-tenderloin
This was delicious!

I ordered the book, Cooking with Spices: 100

Mattar Pilau

Jan made this to accompany Tandoor-Style Shrimp. The recipe is from Dianne. It was a delicious pairing.

Italian Lemon Pound Cake

Italian Lemon Pound Cake

Please Say Something to keep getting my recipes, thank you <3

Full Recipe : http://77recipes.com/italian-lemon-pound-cake/

Chicken Madeira

Chicken Madeira
RECIPE: http://bit.ly/chickenmadeira