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Food Pairings
Paired with OrianaStuffed Pimentos de Piquillo6-1/2 ounces canned or bottled WHOLE pimentos de piquillo
1/3 cup pitted black olives, finely chopped
Drain peppers, reserving the oil. Set aside.
Put olives in mixing bowl; add soft goat cheese, garlic, and 1 tablespoon of the reserved oil from the pimentos. Mix well. Season to taste.
Using a small spoon or a pastry bag, fill each pepper overfull. Refrigerate two hours, or until firm.
To serve the pimentos, arrange them on a serving plate and garnish with the fresh herbs.
Serves 6-8 as a tapa.
Paired with ByzanceGoat Cheese & Sun-Dried Tomato Tart
Pastry for 10” tart:
11/3 cup flour 1/2 teaspoon salt Sift flour and salt. Add butter cubes to flour, cut in until pieces are about half the size of a pea. By hand add 3 tablespoons ice water; bring mixture together with scraper. Add more water very slowly as necessary, taking care not to add too much. The dough should not be sticky or too soft to handle. Shape the dough into a ball, flatten into a disk. If the dough is reasonably cool, you may work it immediately, or wrap and chill at 15 minutes.
On a lightly floured surface flatten and roll pastry, each time ROLL, SLIDE and TURN. Add flour as necessary. Check thickness, roll to 1/8 inch. Roll pastry around rolling pin; transfer to lightly greased tart pan. Cut off bit of excess, roll in flour, and use as a “pusher” to press edges to side of pan. Trim top with rolling pin. Go around top edge of pastry with thumb pushing up “thumbing up.” Chill on tray in the freezer 30 minutes. Preheat oven to 375°F. Prick bottom and sides of pastry shell with fork. Blind bake the tart shell, remove from oven and let cool. Lower oven temperature to 300°F. Meanwhile, prepare filling:
2/3 cup milk 2/3 cup creme fraiche or sour cream 3 eggs 1/2 teaspoon salt 1/4 teaspoon hot pepper sauce, or ground pepper 1/4 teaspoon freshly ground nutmeg 1/4 cup sun-dried tomatoes, drained and patted dry Whisk together milk, cream, eggs and seasonings. Arrange slices of goat cheese in bottom of shell, sprinkle with tomatoes. Tart may be assembled to this point one day ahead. Wrap and chill. Pour egg mixture over cheese and tomatoes. Bake tart until set, about 30 to 45 minutes. Cut into wedges, serve hot.
© Carol Dearth, 2003
From Malinda Burdo
2008 Passport 2005 Oriana pairing Shrimp, Chickpea, and Celery Salad¾ # bay shrimp
2008 Passport 2005 Abracadabra PairingSausage and Pancetta RaguThis recipe is an adaptation from Lynne Rossetto Kasper’s well known book The Splendid Table, recipes from Emilia-Romagna, the heartland of Northern Italian Food. Although we served this ragu as a small bite with Rosemary crackers , this recipe is really wonderful tossed with 1 pound of pappardelle pasta or poured over soft polenta and topped with shaved Reggiano Parmesan and fresh Italian parsley. 1 ½ tablespoons extra virgin olive oil 1 tablespoon butter ½ each medium carrot, grated ½ each medium onion, minced 2 ounces pancetta, minced 1 # ground Italian sausage 12 ounces chicken thighs, boneless, skinless, cut into ½ inch dice 1 each bay leaf ½ cup red wine , Abracadabra of course! 2 pinches ground clove 1 ¼ cup beef or chicken stock 1 clove garlic, crushed 1 ½ tablespoons tomato paste 4 cup heavy cream kosher salt and freshly ground black pepper to taste In a large saute pan, heat oil and butter over medium heat. Add the vegetables and pancetta and cook until a bit of color forms, about 8 minutes. Add the sausage, chicken, and bay leaf. Raise heat to high and cook for about 8 minutes, being careful not to let ingredients get too brown. Lower heat to medium and continue cooking for about 10 more minutes until the meat is a nice dark brown. Pour ingredients into a colander to remove fat, then return ingredients to pan and place on medium to medium-high heat. Add the Abracadabra and clove. Cook until the wine has almost totally evaporated, about 3 -5 minutes. While wine is reducing, use a wooden spoon to scrape up the browned bits off the bottom of the pan. Reduce heat to medium and add ¼ cup of stock and reduce down again until almost dry. Stir in garlic, tomato paste and another ¼ cup of stock. Reduce down again until almost dry. Pour the mixture into a large 3 quart pot. Add remaining ¾ cup stock and cook on low with a low simmer for 30 – 45 minutes. You are looking for a moist sauce that is not too thin. Add the cream and simmer another 3 – 5 minutes. Season to taste with salt and pepper. |
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