Now for me, I have never been a wine drinker, well a drinker at all. Wine has always been something I wish I understood especially when it comes to pairing it with food. Being able to attend this cooking demonstration with Andrea Robinson, was very inspiring!
I can't wait to test my knowledge! In a future blog I would love to invite some friends over, cook and pair! See what they think!
Andrea Robinson talks about them on her website.
It really is a neat glass compared to the ones I have. Its probably my favorite so far in my 'little' collection.
Linkies
Andrea Robinson
Macy*s Culinary Council
The Recipes
Ingredients
1 cup shelled frozen edamame
3 tablespoons fresh lime juice
3/4 cup tightly packed fresh cilantro leaves, stems removed, several sprigs reserved for garnish
1/2 cup tightly packed fresh basil leaves
1/2 cup water
2 small garlic cloves
1/3 cup olive oil
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
3/4 pound fresh linguine or fettucine
To Taste coarse sea salt such as fleur de sel
To Taste cracked white pepper
Place the edamame in a microwave-safe bowl. Cover with plastic and cook on high until heated through, 2 to 3 minutes. Alternatively, cook the edamame in salted boiling water for 3 minutes. Set aside 1/3 cup of the edamame for garnish.
Combine the remaining 2/3 cup edamame, lime juice, cilantro, basil, water, and garlic in a blender or the workbowl of a food processor and process into a paste, scraping down the sides of the bowl once or twice as necessary. With the motor running, pour in the olive oil and then the sesame oil in a thin stream. Scrape the pesto into a bowl and stir in the kosher salt.
Bring 4 quarts of water to boil in a large pot. Salt the water and cook the pasta according to package directions until al dente. Drain the pasta, turn it into a large pasta bowl, and toss it with the pesto to coat. Serve as the bed for wasabi salmon, garnished with the reserved cilantro sprigs, and cracked white pepper and fleur de sel to taste.
PROSCIUTTO & SAGE PORK TENDERLOIN
| Serves 8 |
| Ingredients
4 pork tenderloins, about 1/2 pound each
64 fresh sage leaves, stems removed (from 2 or 3 bunches)
About 24 (or ½ pound) thin slices prosciutto
2 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots, minced
1 cup oloroso sherry
Preheat the oven to 375 degree F. Rinse the tenderloins and pat dry. Place the tenderloins on a work surface. Working with 1 tenderloin at a time, arrange about 16 sage leaves on the diagonal along its length, spacing them evenly for a uniform striped-barber's-pole look. Beginning at one end of the tenderloin, wrap 3 prosciutto slices completely around the tenderloin in a spiral pattern, covering the sage leaves and pressing them in place with your hands. Repeat with the remaining 3 pork tenderloins and the remaining sage leaves and prosciutto. The tenderloins can be prepared up to this point several hours in advance. Tightly wrap each one separately and store in the refrigerator.
In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the butter. When the butter foams, place the tenderloins, not touching, in the pan. (If your pan is not large enough to brown the tenderloins without crowding them, brown them in 2 batches.) Cook the tenderloins, turning often with tongs, for 6 to 7 minutes, or until nicely browned on all sides and the prosciutto is adhering to the meat. Transfer the browned tenderloins to a rimmed baking sheet, reserving the skillet.
Place the baking sheet in the oven and roast for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of a tenderloin registers 140° to 145°F. Transfer the tenderloins to a cutting board, tent loosely with aluminum foil, and let rest for about 10 minutes.
While the pork is in the oven, place the skillet used to brown the pork over medium-high heat. Add the shallots and cook, stirring, for 4 to 5 minutes, or until soft and beginning to brown. Add the sherry and reduce for 4 to 5 minutes, or until syrupy. Remove from the heat and keep warm.
Slice the tenderloins into 1-inch-thick slices. Arrange the slices on a warmed platter, pour the pan sauce over them, and serve immediately, accompanied by Garlicky Broccoli Rabe and Creamy Goat Cheese Polenta.
Wine Pairings
"Both of these wines are based on Sangiovese, the grape of Chianti. Its tangy cranberry fruit and dried spice flavors explode out of the glass when paired with the herbal flavors of the pork. Tuscan reds like these have a wonderful way of toning down the bitterness of broccoli rabe, while standing up to the creamy richness of polenta."
Steal: Castello di Gabbiano Chianti Classico, Italy
Splurge: Crognolo Super Tuscan, Italy |
CHOCOLATE & CHORIZO TOASTS
Serves 8 (Makes about 24 crostini)
Ingredients
2 (2 1/2-ounce) bars Lindt Swiss bittersweet chocolate
1/2 pound silken tofu
1 slender baguette or ficelle, 1 1/2 to 2 inches in diameter
6 ounces fully cooked, sliceable Spanish-style chorizo sausages, such as Goya brand
Fleur de sel, Maldon or other coarse sea salt
Preheat the oven to 400°F. Break up the chocolate with your hands, and then chop finely by hand or in a blender. Put the chocolate in a microwave-safe bowl and microwave at half power, stopping to stir at the halfway point, for 3 to 4 minutes, or until the chocolate is melted.
While the chocolate is melting, in a blender, process the tofu until smooth. When the chocolate is ready, stir until creamy and shiny. Then add the tofu to the chocolate and stir until no white streaks are visible. Cover and chill for about 30 minutes, or until the mixture is the consistency of frosting.
Meanwhile, thinly slice the baguette on the diagonal to make about 24 long, narrow slices. Arrange the slices on a rimmed baking sheet and toast in the oven for 5 to 10 minutes, or until crisp and golden. Remove from the oven and let cool.
Thinly slice the chorizo on the diagonal. Spread each baguette slice with some of the chocolate mixture, and then sprinkle liberally with coarse salt. Arrange a few slices of the chorizo, shingle style, on top of each slice. Place the crostini on a platter and serve immediately.
Wine Pairings
"Bubbly makes a great counterpoint to the saltiness of the chorizo. Both of these wines are based on Pinot Noir, so they have a lot of red fruit flavor that's a great contrast to the chocolate."
Steal: CodornÃu Pinot Noir Rosé Cava NV, Spain
Splurge: Veuve Clicquot Rosé Réserve Brut, Champagne, France
♥
