Adapted from www.kitchenlibrary.com (link is external)
2 cloves garlic (crushed)
1 tsp. ground cumin
1 t oregano (dried, crushed)
3 Tbs. lime juice
1 Tbs. olive oil
3 Tbs. water
10 oz. portabella mushrooms (thinly sliced)
1 bell pepper (medium red, yellow, or green, cut into thin strips)
1 poblano pepper (medium, cut into thin strips)
4 green onions (medium, diced)
6 tortillas (corn or flour)
1 lime (sliced into 6 wedges)
Use corn tortillas instead of flour in order to make this meal gluten-free.
In a large glass baking dish, whisk together garlic, cumin, oregano, lime juice, oil and water. Add mushrooms, peppers and green onions. Thoroughly coat and set aside to marinate for 15 to 30 minutes.
Wrap tortillas in foil and warm in a 350ºF oven for about 10 minutes or until soft. Transfer entire marinade mixture to a hot skillet and sauté over medium-high heat, stirring occasionally for about 5 minutes or until peppers are tender and most of the liquid has evaporated. To serve, spoon mushroom filling into warm tortillas, garnish with lime wedges. Makes 4 servings.
Thieuley Bordeaux: The typical Bordeaux blend of Merlot, Cabernet Francand Cabernet Sauvignon with a great balance and a good tannic structure. Vanilla aromas give this wine its warm wood character. The ripe fruits that are underneath are full of red berries, touches of spice and acidity. This is a full-bodied wine.
Adapted from Vegetarian Planet
2/3 c. lentils, any type
6 oz. portabella mushrooms
2 Tbs. olive oil
1 1/2 c. onion, minced
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. salt, or to taste
Freshly ground black pepper to taste
5 slices stale or toasted whole wheat bread
1/2 c. parlsey, chopped
Bring lentils and two quarts of water to a boil, reduce heat and simmer 20-30 minutes or until tender. Drain the lentils thoroughly and set aside to cool. Clean mushrooms, and then finely chop the stems and caps. Heat one tablespoon oil in skillet and add onions. Cook until softened, about five minutes. Add the garlic, mushrooms and cumin and cook for five minutes more. Season with salt and pepper to taste and remove from heat. Break up the bread and put pieces into food processor bowl or blender; process into crumbs. Place two cups of the crumbs into large bowl, reserve remaining crumbs. Add lentils to processor and pulse until somewhat pasty. Transfer lentils to bowl with crumbs, stir in mushroom mixture and mix well, using clean hands. If mixture is too wet to shape into patties add some of the reserved breadcrumbs. Chill the mixture at least one hour and up to two days. Form the burger mixture into four patties. Heat the remaining tablespoon oil in a large skillet, preferably cast iron, over medium heat. Fry the patties until golden brown, about three minutes. Flip and cook about three minutes on the second side. Makes 4 servings.
Reunion Malbec: This sustainably farmed, single vineyard estate wine is composed of 100% han- harvested Malbec from the Los Sauces of Mendoza. It has a deep, concentrated red color with purple hints. It is a very expressive wine with ripe, fruity aromas of plum and cherry, as well as notes of chocolate. Reunión Malbec is soft and round on the palate with velvety and mature tannins; it has a well-balanced and full-bodied long finish.
Not-Quite-Kimchi Bright Eye
Adapted from The Bright Eye Farm book
1 small napa or Chinese cabbage, or bok choy, trimmed of greens
8 red radishes
3 cloves garlic, mashed
2 small hot peppers, finely chopped
2 Tbs. tamari or soy sauce
2 Tbs. vinegar
1 Tbs. sugar
Traditional Korean kimchi is fermented, or “pickled.” The complex process of fermentation can be explained very simply. In the words of Linda Ziedrich in her useful book, The Joy of Pickling: “Fermentation is a controlled decomposition of food, involving yeasts, molds, or bacteria in an aerobic or anaerobic process.” It sounds a little counterintuitive to preserve something by hastening its decomposition, I know. But the science actually makes sense. The bacteria that break down the cabbage in the fermentation process are actually converting the cabbage’s sugars into acid, which “preserves the food for some time in its partially decomposed form,” according to Ziedrich. This process increases the nutritional value of the food, by encouraging the proliferation of microorganisms (live active cultures) that increase levels of certain vitamins and aid in our digestion. Because this recipe is not fermented, you are not ingesting these live active cultures. It is, however, still a very nutritious and revitalizing dish. More information about the health benefits of fermentation may be found at www.wildfermentation.com (link is external).
Shred cabbage or bok choy into 1 1/2 inch pieces to equal about 2 to 3 cups. Slice radishes into thin pieces. Combine cabbage, radishes, garlic and hot peppers. Mix together tamari, vinegar and sugar, adjusting to taste. Drizzle over salad mixture and toss until well-coated. Cover and marinate overnight for more flavorful results.
Seikou Udoku Shochu: The words “Seiko Udoku” mean “Work in the field in fine days and stay reading on rainy days.” Seiko Udoku was named after the wish to talk about and share your dreams, quietly and comfortably free from worldly cares, when drinking shochu. This shochu has a sophisticated sweet potato aroma, light and smooth, yet full of Umami flavor.
Spicy Ground Pork and Vegetable Stir-fry
Adapted from www.foodess.com(link is external).
5 Tbs. peanut oil (divided)
1 1/2 lb. ground pork
1 c. low-sodium chicken broth (warmed, divided)
3/4 c. peanut butter (smooth, natural)
1/4 c. soy sauce (or tamari)
1 Tbs. brown sugar
3 cloves garlic (minced)
2 green chiles (or jalapenos, seeded and minced)
1/2 onion (medium, sliced)
1/4 napa cabbage (small, shredded)
4 carrots (peeled, julienned)
1/2 broccoli head (florets separated, stalks julienned)
1/3 c peanuts (roasted unsalted)
1 lime (sliced into wedges)
In a large wok or cast iron skillet over medium heat, heat 1 tablespoon of the peanut oil. When shimmering, add the pork and break it up with a spoon, cooking until cooked through and beginning to get crispy.
In a large mixing bowl, whisk together 3/4 cup of the chicken stock, the peanut butter, soy sauce, brown sugar, garlic, and chiles. Set aside.
Use a slotted spoon to transfer the cooked pork to a bowl. Discard the fat from the pan. Add the last 1/4 cup of chicken broth to the pan and bring to a simmer over medium heat. Scrape up any browned bits, then pour it into the bowl with the pork.
Add 4 tablespoons peanut oil to the pan and heat over medium-high heat. Add the onion, cabbage, carrots, and broccoli florets and stalks. Cook, stirring frequently, for 4 minutes, until the cabbage is tender. Return the ground pork and broth to the pan. Use tongs to combine, and cook until heated through. Serve hot, topped with ground peanuts, with lime wedges on the side. Makes 4 large servings.
Grapefruit Yogurt Cake
Adapted from Ina Garten
Leitz Drangonstone: While Johannes’ dry wines solidified his reputation in Germany and throughout Europe, no other wine made him as popular in the US as did Dragonstone. Coming from the Rüdesheimer Drachenstein, the pure quartzite soil, being a silicate, lends a saltiness to the orange citrus-flavored wine which buffers the acidity and counterbalances the palpable sugar.
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. yogurt (plain, whole milk)
1 c. sugar (plus 1 tablespoon, divided)
3 eggs (extra-large)
1 Tbs. grapefruit zest (from 1 large grapefruit)
1/2 tsp. vanilla extract
1/2 c. vegetable oil
1/3 c. grapefruit juice (freshly squeezed)
Directions: Preheat oven to 350˚F. Grease an 8 1/2x 2 1/2-inch loaf pan. Line bottom with parchment, and grease and flour the pan. Sift together the flour, baking powder and salt in a medium bowl. Whisk together the yogurt, 1 cup of the sugar, eggs, grapefruit zest, and vanilla in a large bowl. Slowly whisk the dry ingredients into the wet ingredients. Use a rubber spatula to fold the vegetable oil into the batter until well incorporated. Pour batter into prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Simmer the grapefruit juice and last tablespoon of sugar in a small pot over medium heat until the sugar dissolves and the mixture is clear. Allow the cake to cool in the pan for 10 minutes. Place on a wire rack over a sheet pan. Pour the grapefruit-sugar mixture over the cake and allow it to be absorbed. Let the cake cool, then enjoy. Makes 1 loaf.
Blandy’s 5 year Madeira: Pale, bright topaz color with a golden tinge, fresh with dry fruit, wood and citrus flavors with a fresh and nutty persistent finish.
Baked Tilapia with Grapefruit
Adapted fromwww.sheknows.com(link is external)
4 Tbs. butter (melted)
2 tilapia fillets
1/4 tsp. salt
Black pepper (freshly ground, to taste)
1/2 c. bread crumbs
2 Tbs. sesame seeds
1/4 tsp. sage (miced)
6 grapefruit segments
Preheat oven to 350˚F. Prepare a baking dish by greasing it with 1 tablespoon of butter. Place tilapia in the greased dish and season with salt and pepper.
In a small bowl, combine the breadcrumbs with 1 tablespoon of the butter, sesame seeds, and sage. Sprinkle over tilapia and bake for 6-8 minutes until just about cooked through. Arrange the grapefruit segments on the fish and brush with remaining butter. Bake for another 2-3 minutes or until fully cooked. Makes 2 servings.
Chasing Venus Sauvignon Blanc: Vibrant, mouthwatering flavors of grapefruit, pineapple and lime zest fill the palate.
Yucatan-Style Chicken, Citrus, and Onion Stew
Adapted fromwww.saveur.com(link is external).
1 Tbs. coriander (ground)
1 Tbs. oregano (dried)
1 Tbs. coarse salt
1 Tbs. black pepper
1 1/2 tsp. cumin (ground)
1/4 tsp. cloves (ground)
1/4 tsp. allspice (ground)
1/4 tsp. cinnamon (ground)
1 c. orange juice (fresh)
1 c. grapefruit juice (fresh)
3/4 c. lime juice (fresh)
4 cloves garlic (minced, plus 20 whole cloves, peeled)
2 chickens (3-4 lbs each, cut into 8 pieces each)
4 chiles (stems removed, preferably Anaheims)
2 Tbs. canola oil
5 white onions (medium, halved and cut into 1/2-inch-thick slices)
2 c. chicken stock (reduced sodium)
8 tortillas (warm, for serving)
Combine the coriander, oregano, salt, pepper, cumin, cloves, allspice, and cinnamon. In a large bowl, whisk together 1/2 of the spice mix with the orange, grapefruit, and lime juices, and minced garlic. Add the chicken pieces and toss well to coat. Cover in plastic wrap, and refrigerate for at least 4 hours.
Heat a cast-iron skillet or grill over medium-high heat. Place the whole cloves of garlic and the chilies in the skillet. Cook, turning occasionally, until lightly charred on all sides, about 10 minutes for the garlic, and 25 minutes for the chilies. Transfer to a dish and set aside to cool.
Remove chicken from the marinade and reserve marinade. Working in batches, place in the hot skillet. Cook over medium-high heat for 8-10 minutes, turning once, until lightly charred on both sides. Transfer to a plate and set aside.
Heat the canola oil in a large stock pot over medium heat. Add the onions and remaining spice mixture. Cook about 15 minutes, stirring occasionally, until soft. Add the chilies and garlic, and the chicken. Pour in the resrved marinade and the chicken stock. Bring to a boil, then cover and reduce heat to medium-low. Cook about 20 minutes, until the chicken is cooked through. Uncover and cook another 15 minutes, until the liquid has slightly reduced. Serve hot, with warm tortillas. Makes 8 servings.
Conundrum White Wine: Sourced from California’s premier wine-growing regions, this wine is both exotic and bright, a blend of Chardonnay, Sauvignon Blanc, Semillon, Muscat Canelli and Viognier. It lures you in with scents of apricot, pear and honeysuckle, and if you’re paying attention, orange and lemon meringue pie. Initial sweetness is balanced by natural acidity, and we love the hint of oak that plays with flavors of peach, apple and citrus.
Winter Citrus Salad with Honey Dressing
Inspired by the New York Times.
2 blood oranges
1 grapefruit (Rio Star)
1 navel orange
1 meyer lemon
4 tangerines (Satsuma)
Salt (to taste)
1/2 red onion (small, or 1 shallot, thinly sliced)
3 Tbs. olive oil
1 Tbs. vinegar (sherry)
1/2 tsp. honey
Lime juice (or lemon juice, to taste)
1/4 tsp. tarragon (fresh, finely chopped)
The easiest way to peel the citrus for this recipe is to cut off both ends at the poles so you have a flat surface to stand the fruit upright, then cut as close to the pulp as possible, slicing off the skin in strips and removing as much bitter pith as possible.
Peel the citrus (see note) and slice into wheels. Remove any seeds and spread out the fruit on a serving dish. Sprinkle with salt and sliced onion. In a small bowl, whisk up the olive oil, vinegar, honey, lime juice and tarragon. Taste and adjust the seasoning, drizzle over the citrus slices. Makes 4 servings.
Foris Pinot Blanc: Crisp, clean and fresh, this showcases yellow apple lightly dusted with cinnamon. Nicely balanced and immaculately rendered, it’s perfect for those occasions when Chardonnay is just a bit too heavy.
Spicy Indian Cabbage and Potato Curry (Bund Gobhi Aur Aloo Ki Subzi)
3 Tbs. canola oil
1 1⁄2 tsp. cumin seeds
1⁄2 tsp. cayenne
1⁄2 tsp. ground turmeric
1 serrano chile (sliced into 1/2-inch rounds)
2 bay leaves
1 red onion (small, quartered, sliced into 1/4-inch wedges)
1 1⁄2 lb Yukon Gold potatoes (peeled, quartered, sliced 1/4-inch thick)
4 roma tomatoes (cored, chopped)
1⁄2 green cabbage (small, cored, cut into 1-inch pieces)
Salt (to taste)
Directions: Heat the oil over medium-high hear in a large skillet with a lid. Add the cumin seeds, and cook 1-2 minutes, until they pop. Stir in the cayenne, turmeric, chile, bay leaves, and onion, and cook until the onion is tender, 3-4 minutes. Add the potatoes, tomatoes, cabbage, and a pinch of salt, and toss to combine. Cover, and cook, stirring occasionally, until the potatoes are soft, about 30 minutes. Taste and add more salt if needed. Serve hot. Makes 4 servings.
Astrolabe Pinot Gris: Pear and quince, light peach and citrus rind and a whiff of cardamom and nougat. Pure, focused wine with a delicacy of structure, finishing crisp and dry. Stonefruit and pear flavors dominate, followed by some light citrus.