Tag: dishes

3 Amazing Combinations of Wine & Food

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Eating is not only a ritual for satisfying our stomach or take energies to go through the daily routine but is, above all, a moment of enjoying flavours and tastes that brings happiness. The pairing between food and a drink is an amazing explosion of senses. So here we recommend you three nice recipes of dishes that you can perfectly enjoy with a good wine.

Balsamic Grilled Flank Steak and Arugula Salad

Ingredients:

  • 1.5 lb flank steak
  • 3 Tbs, 3 tsp balsamic vinegar, separated
  • 6 Tbs olive oil
  • 1 tsp dijon
  • 1 clove garlic, minced
  • 1 tsp chopped shallot
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 pint of cherry tomatoes
  • 5 oz arugula
  • ½ lb Beecher’s Flagship cheddar cheese

Preparation:

  1. Whisk together the 3 Tbs balsamic vinegar, 6 Tbs olive oil, dijon, garlic, shallot, salt, and pepper. Place steak in a zip lock bag, pour balsamic mixture over, seal airtight and refrigerate overnight or 8 hours.
  2. Heat grill and then place marinated steak on the grill top. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 ½ minutes to create a diamond mark on the steak. When the steak has been grilled for a total of 10 minutes or is the temperature of 140 degrees, pull from the grill.
  3. rush with 3 tsp of balsamic vinegar, season with salt, then cover and let rest for 10 minutes. While steak is resting grate Beecher’s cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula.
  4. Garnish with cherry tomatoes, Beecher’s cheese, a drizzle of extra virgin olive oil, and freshly cracked pepper.

Italian Sausage Soup

  • 1 pound Italian sausage
  • 1 clove garlic, minced
  • 2 (14 ounces) cans of beef broth
  • 1 (14.5 ounces) can of Italian-style stewed tomatoes
  • 1 cup sliced carrots
  • 1 (14.5 ounces) can of great Northern beans undrained
  • 2 small zucchini cubed
  • 2 cups spinach – packed rinsed and torn
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Preparation:

  1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Baked Dijon Salmon

Ingredients:

  • 1/4 cup melted butter
  • 3 tablespoons Dijon mustard 
  • 1,1/2 tablespoons honey
  • 1/4 cup dry breadcrumbs 
  • 1/4 cup finely chopped pecans 
  • 4 teaspoons chopped fresh parsley 4
  • (4 ounces) fillets salmon
  • salt and pepper
  • 1 lemon

Preparation:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the breadcrumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork.
  5. Season with salt and pepper, and garnish with a wedge of lemon.

 TAGS:Dom Pérignon Vintage luminous label 2009Dom Pérignon Vintage luminous label 2009

Dom Pérignon Vintage luminous label 2009 is a sparkling wine made by Moët & Chandon from the region of Champagne vinified with pinot noir and chardonnay from 2009 and has an alcoholic content of 12.5%.

 

 TAGS:Vidigal Porta 6 2016Vidigal Porta 6 2016

Vidigal Porta 6 2016 is the product of the fertile vineyards from Alenquer and Cadaval, in the mountains in the North of Lisbon. 

Delicious Wine Recipes

 TAGS:undefinedCuisine is an art. And cooking is a cultural expression that varies from country to country and from cook to cook. But one thing is for sure: there are some ingredients that always work out. The role of wine is crucial in the essence of modern cuisine. So we want to propose you three important recipes of nice dishes you can easily prepare with wine.

Meatloaf with Red Wine Glaze

Ingredients:

  • 2 slices of white sandwich bread, torn into pieces
  • 1/2 cup milk
  • 1 large egg 1
  • large egg yolk
  • 2 tablespoons coarsely chopped 
  • 1/2 teaspoons finely chopped sage
  • 1 teaspoon finely chopped thyme
  • 1 tablespoon kosher salt
  • Pinch of freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese

Preparation:

  1. Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
  2. In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.
  3. Brush a medium oval baking dish with oil. Transfer the meatloaf mixture to the dish and put it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
  4. in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.
  5.  Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the centre registers 150°; brush once more with the remaining glaze during baking. Let the meatloaf rest for 15 minutes, then thickly slice and serve.

Wild Mushroom and Red Wine Risotto

Ingredients:

  • 5 1/2 cups chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • Salt and freshly ground pepper
  • 1 and 1/2 cups arborio rice 
  • 1/2 cup dry red wine
  • 2 tablespoons unsalted butter
  • 1 pound mixed wild mushrooms
  • freshly grated Parmigiano-Reggiano
  • 2 tablespoons chopped flat-leaf parsley

Preparation:

  1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
  2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper. 
  3. Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

Lentils with Red Wine and Herbs

Ingredients:

  • 1 1/2 cups French green lentils (12 ounces)
  • Salt 1 tablespoon extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 1 garlic clove
  • 1/4 cup dry red wine
  • 1 packed cup baby spinach (2 ounces)
  • 1/2 cup chicken stock
  • 1 tablespoon crème fraîche
  • 4 lightly packed cups mâche (2 ounces)
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped cilantro
  • Freshly ground pepper

Preparation:

  1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
  2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted about 2 minutes.
  3. Season with salt and pepper and serve warm.

 

 TAGS:El Molar 2016El Molar 2016

El Molar 2016 stands out like a shiny diamond for its fruity touch. Don’t wait any longer and try a glass of this Jumilla gem.