Fresh picked pairings: Grilled vegetarian nut burger

I have been craving a nut burger that would be delicious with wines for summer grilling season. Making my own, means that I can add herbs and spices to pair with the wines I love. Thankfully, my family bought me a Cuisinart food processor for Mother's day (I know, how did I survive without one?) and soon a nut burger was created.

Veggie Nut Burger

Additions:

1 shallot

1 C raw veggies (I like carrots, beets, olives, or mushrooms)

1/2 C cashews

1/2 C  sunflower seeds

1 C raw oats

1 t chili powder

pinch of fresh oregano

pinch of fresh thyme

1 egg

2 T tahini

Protocol:

Chop shallot and veggies in food processor

Add cashews, sunflower seeds, raw oats, chili powder, oregano, thyme, and pulse until chopped fine.

Add egg and tahini and mix until dough like consistency forms.

Form burger on wax paper, it should be sticky to the touch.

Grill right away or refrigerate for up to 5 days. Serve with Saffron Yogurt Sauce.

Saffron Yogurt Sauce

Additions:

pinch of saffron

1 C plain greek yogurt

salt to taste

Protocol:

Add 1 T boiling water to a pinch of saffron. Allow to steep for 5 minutes. When cool, add to 1 C yogurt and mix. Add salt to taste.

Notes:

I like to grill these burgers and top with fresh arugula. Instead of a bun, I use the focaccia from South Fork Farm where they grow organic grains for their wood fired breads.  The Mediterranean flavors are excellent with Zinfandel, Syrah. 

Fresh picked pairings: Pickled radishes for a picnic

The past few weeks I have been picking up radishes at South Fork Farm. I never liked radishes much until I had them fresh from the garden. The store bought ones don't have much flavor.  My husband loves radishes too. When they are fresh from the ground, I just eat them, but pickling combines flavors that are perfect for a picnic with wine.

Quick Pickled Radishes

Ingredients:

1 cup finely sliced radishes 
1/2 cup white vinegar
1/2 cup sugar
2 t sea salt

1 bay leaf
1 T pink peppercorns

Instructions:

Dissolve the sugar in the vinegar in a resealable container. I like Weck jars. You can find them online or at William-Sonoma.

Add the salt and stir.

Add the radishes.

Tear bay leaf into the jar and add pink peppercorns.

Seal the jar and shake to mix thoroughly. 

Place in the refrigerator for 4-8 hours.

They will last for 1 week in your refrigerator.

Pairing notes: I enjoy these as a fun addition to the picnic table. The spicy radish, bay leaf, and pink peppercorn work together to add depth that is complemented by Rosé. 

 

Fresh Picked Pairings

Nothing quite like farm fresh from my local organic farm stand, South Fork Farm, owned by Jacki Meyer and Ryan Dorsey. Their farm is on land that has been cultivated by inspired farmers through history for it's unique location above the American River Canyon.

I'm working with Ryan and Jacki to produce recipes and wine pairings using the weeks freshest ingredients. It's fun to get an up close view of what's in season.  If you don't live in California, you could have a few weeks of variation from our weekly picks.

Fresh Picked Pairings

Radishes
   Jacki was harvesting radishes this morning before the heat was too intense. I chatted with her a bit about how they prepare their veggies. She says that they "just eat them." Sounds delicious to me! These are great pickled too, but we ate them with fresh hummus before I could get to the pickling.






Spring Onions

I love to throw these on the grill to sweeten the flavor. They can quickly become a centerpiece when paired with lamb and potatoes. Jacki and Ryan also recommend grilling veggies and enjoying their delicious flavors. Once the onions meet the grill, they become wine friendly.


Sugar Snap Peas

These make the best snack! However, I added them fresh to whole wheat pasta with mint for a family friendly meal.

Simple lemony cheese pasta with sugar snaps

For the sauce:

Heat a large skillet with high sides over medium-high heat, add the butter, cream, milk, and mascarpone and feta cheeses. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the lemon juice, lemon zest, crushed red pepper and a good pinch of pepper, whisking until the cheese has fully melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and sugar snap peas to the sauce and toss well. Cook another 1-2 minutes to warm through. Add the mint and toss. Serve immediately with fresh feta or parmesan. Delicious paired with creamy aromatic Viognier-Roussanne blend or crisp Sauvignon Blanc.

Produce

3 cups	South Fork Farm Sugar Snap Peas
1/4 cup	South Fork Farm mint
1 tsp	Lemon, zest

1/4 cup

Lemon juice, fresh

Pasta

1 lb	Whole wheat pasta

Spices

1 pinch	Red pepper
1	Salt and fresh black pepper

Oil

1 tbsp

Olive oil

Dairy

2 tbsp	Butter, unsalted
8 oz	Feta cheese
1 cup	Heavy cream
8 oz	Mascarpone cheese
2 cups	Milk

Grenache + Strawberries + Chives = Yum

Inspired by Grenache, an approachable grape that grows abundantly in my sun-kissed stomping grounds. A delicious wine for all seasons, it's versatility takes on spring with ripe strawberries and fresh chives from the garden.  Sweet, earthy, yet juicy strawberries, and spicy chives. Yum! The flavors mimic those in the wine. I like to add these together in salad,  top of crostini or with melted fontina cheese and fresh baked bread for an unexpected panini.  Fresh cracked pepper, toasted almonds, maybe even some chocolate...well, you get the idea. With a bottle of Grenache in one hand, farmstand stawberries, and chives from your herb garden, you are ready for a happy weekend! Tell me what you tried this weekend, I like to hear from you.

Cheers!

5 de Mayo: herb and wine pairings

Feliz Cinco de Mayo

Painted walls in Bernal

I love to celebrate the food and drink of Mexico. Winemakers love any excuse to drink beer and a margarita. It's true that it takes a lot of beer to make great wine (that was actually a fill in test question for my degree at UC Davis- can you believe it?). When I blend flavors for Cinco de Mayo, I choose culinary herbs cilantro and oregano. Just add a dash of cumin, chili powder, garlic, and lime. Ole!

While I love a cold beer, I love pairing wine with unexpected flavors of Mexican food, especially after my recent trip to Mexican wine country.

I top all Mexican food with cilantro. The flavor is so fresh and delicious. I like to pair cilantro with Grenache. The flavors interact really well and Grenache is a delicious pairing with carnitas and fish tacos.

Oregano adds depth to simple earthy flavors in black beans, rice, and enchilada sauce. Fresh or dried oregano is delicious on roasted corn too for a South of the Border taste. I like Oregano with juicy and ripe wines. I usually pick a Zinfandel to pair. It's a playful wine perfect for a celebration. It also makes a great sangria base.

Enjoy your cinco de Mayo festivities!