recipes & menus
Hi, food lovers. We have added a new section, so I can share recipes and wine pairings with you. These are pairings I have done many times and always work well.
Sweet Onion-Pecan Pizzette
This appetizer was created to go with just about any light white
wine. It’s based on a common staple treat in Provence, equal to
a Spanish Tapas, known as pissaladiere, the French version of
pizza, which is topped with onion, anchovies, and black olives.
This can result in a very salty treat-but also wonderful with a
local red table wine. You may even try it with Rose, which pairs
well with salt. The garnish of pecans, have a subtle flavor and
crunch that goes well with the texture of onions.
My wine recommendation is Viognier, Sauvignon Blanc or a White
Wine Blend
4 Tablespoons Olive Oil
1 Pound Onions, Finely Chopped
8 Ounces of Pizza Dough
1 Teaspoon Dried Thyme
1 Cup Pecan Halves
(Makes 36 Pieces)
In a large heavy saucepan, heat 2 tablespoons of the olive oil
over medium-high heat. Add the onions, stir well, and reduce
heat to low, the onions should cook very slowly without coloring
at first. Cook for 45 minutes, or until they’re quite mushy—it
will seem as if nothing much is happening except that your
kitchen smells increasingly good for the first 30 minutes, and
then they’ll begin to brown nicely.
Preheat the oven to 450F. On a lightly floured surface, roll the
dough out into a 12 inch square about ¼ inch thick. Transfer to
a lightly oiled heavy baking sheet. Brush the top of the dough
liberally with the remaining 2 tablespoons olive oil and
sprinkle the thyme over it. Spread the onions over in a layer.
Place the pecan halves in rows
about 2 inches apart. Bake for 15 to 20 minutes, or until a deep
golden color. Remove from the oven. Let cool to room
temperature, about 30 minutes. Cut into 2-inch
squares between the pecans and serve.
LAVENDER LAMB CHOPS
For those of you that know me, you know I eat very little
meat, but when I do I am really naughty. I love gamey, outdoor
musty meat. Rack of Lamb has become my go-to meat, any way that
I can get it. Oven, Roast, Grill and anything in-between. I love
Lavender and I love Lamb and I love paring them together. I
drink the wine of the area I am cooking in, so because I cooked
this in Woodinville, I paired it with one of my favorite blends,
as I am writing this recipe to you, I am sipping this wine and
meditating the diverse flavors and blends of each varietal of
grapes. Baer Winery, Ursa 2006. If you can still find it, buy it.
You can drink now or lay down for a short while.
Lavender Lamb Chops or Rack
Lamb and lavender herb create one of those transcendent
combinations. Nothing more is needed, except maybe a splash of
lemon right at the end to wake it up. Serve with Roasted Sweet
Potatoes, and a great green salad with green beans.
1 Rack of Lamb, about 1 ½ pounds
Liberal dusting of Lavender Salt (easy to make)
Liberal dusting of fresh ground Black Pepper
1 Tablespoon unsalted butter
1 Tablespoon Extra Virgin Olive Oil
1 Lemon, preferably Mayer, zested and quartered
Lavender Salt
¼ cup sel gris or other coarse sea salt and 1 Teaspoon Lavender
Dried Buds.
Preheat the oven to 400F. Rinse and dry the lamb and sprinkle
both sides with the salt and pepper. Melt olive oil and butter
in an ovenproof sauté/fry pan over high heat until very hot but
not smoky. Sear the lamb on both sides about 1 minute each.
Roast for about 20 minutes, depending on size. Do not OVER cook
the lamb. It is to be rare to medium at the most. Let it rest
for 10 minutes on a cutting board. Slice into individual chops,
divide them among the plates and squeeze some lemon over them,
adding a touch more lavender salt and pepper. Top with lemon
zest, and finish with your very VERY best olive oil.
MACCHA TRUFFLES
Oh, the pairing of these little gems, and with some full
bodied red wine, please, be still my heart.
1 cup heavy cream
¼ cup maple syrup
2 Tablespoons brown sugar
2 Tablespoons Maccha
12 Ounces bittersweet chocolate, finely chopped
Pinch of Maccha Salt or Kosher Salt
Bring the cream to a simmer in a small saucepan over gentle
heat, add the maple syrup and brown sugar, stir until dissolved,
about 2 minutes. Add I Tablespoon of the Maccha, stir until
dissolved, and set aside.Place the chocolate in a large mixing
bowl and pour in the cream mixture. Mix thoroughly and pour onto
a baking sheet lined with parchment paper. Smooth it out with a
rubber spatula. Cool in the refrigerator for about an hour.
Scoop out a heaping teaspoonful and make a ball using your
palms. Repeat until all the chocolate is used—you should end up
with about 50 truffles. Line them up on a tray or plate and dust
them with the remaining tablespoon of maccha using a fine sieve.
Top with a very light sprinkling of Maccha Salt.
Maccha Salt
Combine ¼ cup sel gris salt or kosher salt and 1 teaspoon of
Maccha. Maccha is powdered green tea. It is named after the
ceremonial tea in Japan.
