My Yummy Local Life

{September 7, 2014} Bread and {Wine HARVEST}

So about this every week food and drink pairing…sorry we’ve no caught up. There’s this epic event called Harvest where Gary works nearly every day and I usually helping on my weekends. So please hold until harvest is over and we promise we’ll be back as soon as possible.

For now. Have some ramen noodles, canned sardines and cheap beer.

{August 4, 2014} Bread and wine 26

Zucchini goat cheese pasta (paired with Page Springs Cellars Aglianico 2012- again)

Zucchini Goat Cheese Pasta

Inspired by Gary’s brain and the idea that zucchini can be hidden in pasta found here

Ingredients:

Pasta

zucchini, shredded

garlic, minced

peppers, julianned (from the garden)

Olives, sliced

goat cheese, 6 oz log

How to:

Start your pasta water boiling and put a cast iron skillet over medium heat.

Sautee some garlic and fresh peppers (and olives if you like) from the garden in olive oil, in the cast iron but you already knew that didn’t you?, and mangle a zucchini with a vegetable peeler. Make it resemble thin strips of pasta and add to the skillet. When it’s all nice and toasty splash in some white wine and let cook for a bit. By now your pasta should be ready to hit the water. Add a full package of garlic and herb goat cheese to the skillet, kill the heat, and let it melt. By the time it does, the pasta should be ready. Serve all together in a bowl and pair with last night’s leftover psc aglianico. Don’t judge me.

Tasting Notes:

Lisa: This is one of the only pasta dishes that I ever actually request. It’s that good. And the wine was lovelier today than yesterday 🙂

Gary: The aglianico opened up beautifully overnight and paired wonderfully with the pasta. And don’t try to tell me that youv’e never had leftovers of last night’s wine with dinner the next night. I call shenanigans there.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

22: Tempe Caesar salad (paired with Rob Roy)

23: Mediterranean pasta (paired with 2012 Rojac Istra Slovenija Malvazija(Malvasia Istriana) )

24: Pita pizza (paired with mint iced tea)

25: Pepper and sausage (paired with Page Springs Cellars Aglianico 2012)

26: Zucchini goat cheese pasta (paired with Page Springs Cellars Aglianico 2012- again)

{July 28, 2014} Bread and wine 25

Peppers and sausage (paired with Page Springs Cellars Aglianico 2012)

Peppers and Sausage

Inspired by Jaime Oliver’s Sweet Cherry Tomato and Sausage Bake

Ingredients:

bell peppers, sliced

tomatoes, chopped (from the garden!)

Red onion, sliced

garlic, minced

balsamic vinegar glaze, 1/4 cup ish

bratwurst, 4 links

potatoes, mashed

How to:

Chop some red bell peppers, tomatoes, and red onions and toss in a cast iron skillet with some garlic. Place local sausages on top. Drizzle with good thick balsamic vinegar, or, reduce some cheap balsamic with sugar like I did and drizzle that on top. bake at 400 until sausages look delicious. Flip the sausages and repeat. (slice the sausages into thin slices for easy eating) Serve over rustic mashed potatoes and pair with that wine that you’ve been trying to not drink all year because, well, why not?

Tasting Notes:

Lisa: The sweet of the balsamic glazed veggies and sausage balanced the tannic “dry your mouth out and make it feel rough like a kittens tongue” wine. Pretty much the first time I’ve gone back for more of such a dry red wine…

Gary: Went beautifully with the 2012 PSC aglianico. Something about a rustic dish with a big, tannic italian red wine just works beautifully.