Posts filed under ‘Wine’
The theme of this post is all about “fresh”; my desire to be out of the dust and into fresh air, a new wine that goes by Fresh, and a couple fresh new recipes created today by me.
The hallway walls are getting a good sanding this weekend. Yikes – that is a lot of dust. I find plaster dust very hard on the skin. Even if I don’t actually partake in sanding myself, I find my skin gets dry just being in the presence of it. Here I go complaining again… I’m trying not to, really I am, but it has been a long winter with a lot of dust and the storm windows have prevented me from opening the windows for even a hint of fresh air.
A while back, I promised that I would share the hidden staircase that we were planning on using when we refinish the hallway floors. This was a picture from upstairs. Looks totally usable, right? I’m afraid not… the former owners removed far too much of the staircase and it is about a 3 foot drop to the floor. Most of the staircase opening is also blocked by pipes. Sounds terrible, I know, but this gives me a very good reason to head south while the floors get refinished, don’t you think? See, I can be optimistic during this crazy renovation! A good wine helps too.
Real wine connoisseurs out there would likely scold me for pairing red wine with fish, but in our house we drink what we like. Today, we like Fresh Cabernet Gamay. This wine is described as having a clear deep ruby colour; cherry, licorice and pepper aromas; dry, medium body; and ripe black fruit flavours with soft tannins. I describe it as light and tasty. Try it and let me know what you think.
And a couple fresh new recipes from my kitchen:
Sweet Potato and Mushroom Hash with a Side of Simple Haddock
I had full intentions of buying salmon at the market today. I’m not a big fan of seafood, but I don’t mind salmon and rainbow trout. However, before I knew what I was saying, I asked for two haddock fillets. I don’t know how or why this happened. Since I don’t normally eat haddock, I didn’t want to dress it up too much. I wanted to see what it actually tastes like. So this entire meal was kept very simple, which is nice on Friday after a long week.
Sweet Potato and Mushroom Hash
- 2 small or 1 medium sweet potato, peeled and diced
- 2 cups mushrooms, cleaned and sliced
- 1 tablespoon safflower oil
- 1 tablespoon butter
- ½ teaspoon sea salt
- ½ cup green onions, chopped
- 2 haddock fillets
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh chives, chopped
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- dash of cayenne
To make the sweet potato and mushroom hash, warm up the oil and butter in a medium-sized skillet. Add the mushrooms and sauté until soft and most of the water from the mushrooms has been absorbed (about 7 minutes). Remove the mushrooms from the skillet and keep warm. If needed, add a bit more oil to the skillet. Add the sweet potatoes and sauté until browned on all sides and soft in the centre (about 10 minutes). Be sure to flip the potatoes around the pan as they cook so that all sides brown. Add the mushrooms back to the skillet, sprinkle with salt and garnish with green onions.
Preheat your barbeque* or oven to 375F degrees. To make the haddock you will need to make an aluminum foil packet lined with wax or parchment paper big enough to fit both haddock fillets. Place the fillets side-by-side in the centre of the packet. Drizzle with oil and lemon juice and sprinkle with chives, salt and cayenne. Close up the packet, and if cooking in the oven place on a baking sheet. Bake in the oven for about 15 to 20 minutes or on the barbeque for 10 to 15 minutes (length of cooking time will depend on the thickness of your fillets). Serve alongside sweet potato and mushroom hash.
* I don’t like fish smells in the house so I always cook fish outside on the barbeque.
The weekend has come and gone. This past weekend we Canadians celebrated Thanksgiving. The weather was beautiful and I was able to get outside and spread my manure and plant my garlic. I also started to gather up some of the garden pots for winter storage (sigh). Despite the poor yield from my garden this summer, after reading Clay and Zach’s post at the Bitten Word about their garden, I feel a bit better. I managed to get at least two dozen tomatoes from my garden, not just two tomatoes like they did. I think the little fence my husband built helped to keep some critters at bay.
I cooked the best turkey ever, which was not my doing so much as a good organic, free-range turkey and Giada’s recipe, which I almost followed exactly (less the butter and gravy). I also made these cookies for my mommy.
We watched a very good movie (twice – happens when you have a 3 year old). If you haven’t seen How to Train Your Dragon, you must. I normally can’t sit and watch a movie when there are so many other things I should be doing, but this movie kept me on the couch. My daughter snuggled up on my lap helped too.
We enjoyed a good wine; Sundance (Merlot). It really was a tribute to the beautiful sunshine we were experiencing. If I had to describe it, I’d say smooth, mellow and wishing we had another bottle.
I am seriously ready to adopt a cat.
My husband has hired a really nice fella to help him with a huge project we have going on in our basement right now. I’d tell you more about it, but it is very stressful and I’m just not ready yet. We are documenting it with a photo library… in time I may be able to share. Anyway, Mark stopped by on Sunday with a wonderful assortment of Polish deli meats (he’s Polish) as a treat for us for Thanksgiving. That, my friends, was a Thanksgiving weekend highlight.
How was your holiday weekend?
Okay, okay, I know I said I was going to make you wait until the bathroom was all tiled before I did a show and tell… but the glass was installed for the shower and it brought tears to my eyes. No really… seven years, and finally this:
That is all you are going to get to see until the bathroom is finito, I mean it this time! I will, however, give you a quick-and-easy-but-tastes-like-you-spent-hours-on-it recipe to tide you over.
Chicken Piccata with Pasta and Mushrooms (adapted to serve 2, plus leftovers)
My favourite part of this dish was the aroma from the garlic simmering in the white wine. For that reason, I left the recommended garlic portion of the recipe the same even though I scaled down the recipe to serve two. I also didn’t reduce the amount of sauce from the original recipe and I’m glad I trusted my instincts; the pasta really soaked it up. I used a 2008 Riesling from Angels Gate Winery. As far as white wine goes, and we don’t drink a lot of white wine, this is going to be my go to summer wine. It has a subtle hint of apples, it is light, and I think, going to be the perfect white wine to wind down on a Friday evening this summer.
- ½ box whole-wheat, multigrain or kamut spaghetti
- ¼ cup whole wheat pastry flour, divided
- 2 cups reduced-sodium chicken broth (or your favourite homemade version)
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper (or more depending on your taste)
- 2 chicken cutlets (1 large chicken breast or 2 small)
- 4 teaspoons extra-virgin olive oil, divided
- 2 cups mushrooms, sliced (I used white button and crimini)
- 1 medium-sized zucchini, thinly sliced
- 3 to 4 large cloves garlic, minced
- ½ cup white wine
- 2 tablespoons lemon juice
- ¼ cup chopped fresh parsley (next time I’m going to add a bit of fresh thyme too)
- 2 tablespoons capers, rinsed
- 2 teaspoons butter
Bring a large pot of water to a boil. Add pasta and cook until al dente. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with ¼ teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate and keep warm.
Heat 1 teaspoon oil in the pan over medium-high heat. Add the zucchini and sauté until soft and lightly browned. Transfer to a plate and keep warm. Heat the remaining 1 teaspoon of oil in the same pan and add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Pause and enjoy the aroma. Stir in the reserved broth-flour mixture, lemon juice and the remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, butter, and the reserved zucchini and mushrooms. Toss the pasta in the pan with the vegetables and sauce. Serve the pasta topped with the chicken.
When you have a blog about trying to stay optimistic during a century home restoration/renovation and this shows up in the mail from your wine of the month subscription, you know Life is Good (and the wine was okay, none wasted anyway).