December 27th, 2011
Ring in the New Year with some wonderful wine & appetizers.
Below are a few of Airfield’s recommendations:
2010 FLYGIRL WHITE
Pairing: Spring Rolls, Shrimp Cocktail, a Fresh Fruit Tray, and Gouda Cheese.
2010 VIOGNIER
Pairing: Hummus Spread, Chicken Satay, & Asian Lettuce Wraps.
2010 LIGHTNING
Pairing: Smoked Salmon, Crab Cakes, Fish Tacos, and Sautéed Scallops.
2010 RESERVE CHARDONNAY
Pairing: Fried Calamari, Mini Quiches, Baked Brie, Cheese Fondue, and Roasted Red Pepper and Pesto Spreads.
2010 BOMBSHELL RED
Pairing: Barbecued Chicken Wings, Beef Sliders, Smoked Sausage, & Smoked Gouda or Sharp Cheddar.
2008 MERLOT
Pairing: Tenderloin Crostinis, Veal Rolls, Potato Skins, & Stuffed Mushrooms.
2009 MUSTANG
Pairing: Bacon Wrapped Venison or Blue Cheese on Caramelized Onion Flatbread.
2009 SPITFIRE
Pairing: Bruschetta, Italian Meatballs, Mini Pizzas, or an Antipasto Plate of Cured Meats, Mediterranean Olives, Roasted Peppers, Marinated Vegetables, Mixed Nuts, & Assorted Cheeses.
2009 LATE HARVEST GEWÜRZTRAMINER
Pairing: Mixed Berries, Cheesecake, Custard, Crème Brûlée, Shortbread, & Roquefort, Gorgonzola, or Blue Cheese.
Posted in Chef's Corner
June 15th, 2011
Posted in Chef's Corner
May 4th, 2011
 
 
This cake is chocolaty delicious! When served warm, it melts in your mouth!
Serves 12 | Prep Time 10 min | Cook Time 50 min | Ready in 1 hr
Pairs well with our 2010 31 Brixº Zinfandel.
Ingredients:
• 1 (18.25 ounce) package devil’s food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs• 1/2 cup warm water
• 2 cups semisweet chocolate chips
Step 1:
Preheat oven to 350 degrees F (175 degrees C).
Step 2:
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Step 3:
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
Step 4:
Drizzle with Airfield Estates Chocolate Cabernet Sauce (available for purchase at our tasting rooms).
Sourced from www.allrecipes.com.
 Tested by our Chef's Corner Contributor and Hospitality Coordinator Linda Corpron.
Posted in Chef's Corner
May 4th, 2011
Asparagus with Balsamic Butter Sauce
Serves 4 | Prep Time 10 min | Cook Time 12 min | Ready In 25 min
Delightful with Unoaked Chardonnay or Sauvignon Blanc.
Ingredients:
• 1 bunch fresh asparagus, trimmed
• 1 to 2 tsp. olive oil
• sea salt and cracked pepper to taste
• 2 Tbs. butter
• 1 Tbs. soy sauce
• 1 tsp. balsamic vinegar
Step 1:
Preheat the oven to 400 F.
Step 2:
Arrange the asparagus on a swiss roll tin. Toss with the olive oil, and season with salt & pepper.
Step 3:
Bake asparagus 12 minutes in the preheated oven, or until tender.
Step 4:
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Sourced from www.allrecipes.com.
Oven Roasted Red Potatoes and Asparagus
Serves 6 | Prep Time 15 min | Cook Time 45 min | Ready In 1 hr
Delightful with Unoaked Chardonnay or Lightning.
Ingredients:
• 1 1/2 pounds red potatoes, cut into chunks
• 2 tablespoons extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 4 teaspoons dried rosemary
• 4 teaspoons dried thyme (or Herbs de Provence)
• 2 teaspoons kosher salt
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• ground black pepper to taste
Step 1:
Preheat oven to 425 degrees F (220 degrees C).
Step 2:
In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
Step 3:
Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Sourced from www.allrecipes.com.
Roasted Asparagus and Garlic with Viognier
Serves 6 | Prep Time 10 min | Cook Time 20 min | Ready In 30 min
Delightful with Viognier.
Ingredients:
• 12 cloves garlic, chopped
• 2 tablespoons olive oil
• 1/4 cup white wine (Viognier)
• 3 cups diagonally sliced asparagus
• 6 sprigs fresh thyme (or 2 tsp dried thyme)
Step 1:
Preheat the oven to 350 degrees F (175 degrees C).
Step 2:
Tear off 6 large pieces of foil. Divide garlic, olive oil, wine, asparagus, and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. Carefully open packets and serve asparagus with juices poured on top.
Sourced from www.allrecipes.com.
Tested by our Chef's Corner Contributor and Hospitality Coordinator Linda Corpron.
Posted in Chef's Corner
May 3rd, 2011
When I moved to Australia to go to grad school, people would often ask “What do you miss most from your home country?” Besides family and friends, good Mexican food was right up there on the top of my list.
After having lived in Australia for 3 months without having had a single taco, fajita, or enchillada, I recall my college classmates and I celebrating Cinco de Mayo at one of the few Mexican restaurants in all of Adelaide. The meal was highly disappointing to say the least. I had never had such a bland taco in my life. It was garnished with cauliflower and carrots! It was a far cry from the delicious Mexican food that is so easily accessible in the Yakima Valley. To top it off, when we mentioned to our waiters that we were celebrating Cinco de Mayo, they didn’t even know what it was.
If you are looking for some good Mexican food near our Prosser or Woodinville Tasting Rooms, below are some restaurants we suggest:
• El Caporal, Prosser
• Garcia’s Drive Thru, Grandview
• Garcia’s, Prosser
• El Conquistador, Sunnyside
• El Valle, Sunnyside
• Mazatalan Mexican Restaurant, Woodinville
Below are some simple refreshing recipes that you may want to consider making this Cinco de Mayo!
- Lori Miller
Easy Guacamole & Pico de Gallo
 Recipes & photo sourced from www.realsimple.com.
Easy Guacamole
Serves 4| Hands-On Time: 15m | Total Time: 15m
Delightful with a light, dry white (such as our Unoaked Chardonnay or Sauv Blanc)
Ingredients:
• 1/2 white onion, finely chopped
• 1 jalapeno (seeded for less heat, if desired), finely chopped
• 1/4 cup fresh cilantro, chopped
• kosher salt and black pepper
• 2 ripe avocados, diced
• 2 tablespoons fresh lime or lemon juice
Step 1:
In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.
Step 2:
Add the avocados and lime juice and stir to combine. This recipe makes 2 cups.
Pico de Gallo
Makes 3 cups | Serves 6 | Hands-On Time: 10m | Total Time: 10m
Delightful with a light, dry white (such as our Unoaked Chardonnay or Sauv Blanc)
Ingredients:
• 1 pound tomatoes (4 plum or 2 beefsteak), seeded and chopped
• 1 jalapeno (seeded for less heat, if desired), finely chopped
• 1/2 white onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• kosher salt and black pepper
Directions:
In a medium bowl, combine the tomatoes, jalapeño, onion, cilantro, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Taco Cart Favorites
  
  
Click on a photo to get the recipe. Photos & recipes from www.bhg.com.
There are a variety of ways to make tacos – fish tacos, grilled tacos, pork tacos, chicken tacos, smoked tacos, and more. Click here for some tasty taco recipes from Better Homes & Gardens.
Posted in Chef's Corner
April 26th, 2011
STORING ASPARAGUS
Keep in a plastic bag in crisper drawer.
PREPARING ASPARAGUS
Soak asparagus in cold water. To trim the asparagus, simply snap off the tough woody bottoms by bend the stalk at the natural breaking point (where the color changes from white to green), 1 to 2 inches from the base.
COOKING ASPARAGUS
   
There are so many ways to cook asparagus! Below are basic techniques:
Grilling
Set up grill for direct cooking over medium heat. Toss trimmed asparagus with extra-virgin olive oil and season with salt and pepper. Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.
Steaming
Steaming is a great option for the health-conscious cook because it utilizes very little or no fat. Place a steamer basket in a large pot filled with 1 inch water. Bring water to a boil. Add 1 pound trimmed asparagus, cover, and cook until crisp-tender, 2 to 6 minutes.
Blanching
Drop trimmed asparagus into a large pot of simmering water and leave it for about 3-4 minutes. Then drain and shock by putting it in an ice bath. When blanched, the texture of asparagus becomes a little softer, but still crisp, and the color brightens up.
Sautéing
Sautéing asparagus is the cooking method most often used to prepare asparagus as side dishes to meat or fish entrees or in sauces for pasta. With sautéing as well as with stir-frying, it’s preferable to use blanched asparagus for softer texture. In a skillet, heat up oil or butter, add the trimmed asparagus and cook, tossing every once in a while, until tender but still firm and crispy, about 3 to 5 minutes. (For a healthier option use vegetable broth instead of oil or butter.)
Roasting
Preheat oven to 400 degrees. Place trimmed asparagus on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper; toss to combine. Roast asparagus until tender, tossing occasionally, about 15 minutes.
These cooking techniques were sourced from sustainabletable.org.
SERVING IDEAS
• Add asparagus to your favorite salad, stir-fry, or omlette.
• Drizzle with extra virgin olive oil, melted butter, or grapeseed oil (such as Aprés Vin Lime Riesling or Roasted Garlic Grapeseed Oil).
• Squeeze lemon or lime juice over it.
• Douse with balsamic vinegar or any vinaigrette.
• Wrap with prosciutto.
• Top with shaved Parmesan and bake.
• Add a dollop of garlic sauce, lemon-thyme butter sauce, mustard sauce, or hollandaise sauce along-side.
• Serve with sauteed mushrooms.
• Sprinkle with fresh herbs, especially tarragon or chervil.
• Sprinkle with goat cheese and crumbled bacon.
ASPARAGUS RECIPES…
 Betty Crocker Recipe Grilled Asparagus and New Potatoes
Ingredients:
• 2 Tbsp Olive Oil
• 1/2 tsp salt
• 1/2 tsp lemon-pepper seasoning
• 6 small red potatoes, unpeeled, quartered
• 1 lb. fresh asparagus, trimmed
Step 1:
Heat grill (set to medium heat). In large shallow bowl, mix 1 Tbsp oil, 1/4 tsp salt, 1/4 tsp lemon-pepper seasoning. Add potatoes and toss to coat. Place in grill basket.
Step 2:
Place grill basket on grill. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes.
Step 3:
Meanwhile, place asparagus in same shallow bowl. Add remaining Tbsp oil, remaining 1/4 tsp salt, & remaining 1.4 tsp lemon-pepper seasoning. Toss to coat.
Step 4:
Add asparagus to potatoes in grill basket. Cook 10 minutes or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix vegetables.
———————————————————————————————————————
 Martha Stewart Online & Mario Batali's cookbook "Italian Grill" Asparagus Wrapped in Pancetta with Citronette
Ingredients:
• 2 pounds large asparagus, 12 to 18 stalks per pound
• 4 ounces thinly sliced pancetta
• Grated zest and juice of 1 orange
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons finely chopped fresh thyme
• Coarse sea salt
Step 1:
Snap the tough bottom stalks off the asparagus. Unroll the slices of pancetta. Lay an asparagus spear on a slight diagonal across one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible. Place on a tray or small baking sheet and repeat with the remaining asparagus. Cover and refrigerate for 1 hour (this rest will help the pancetta adhere to the asparagus).
Step 2:
Preheat a gas grill or prepare a fire in a charcoal grill.
Step 3:
In a small bowl, whisk together the orange zest, juice, and mustard. Continuing to whisk, slowly drizzle in the olive oil until emulsified and smooth. Season with salt and pepper, and set aside.
Step 4:
Place the asparagus on the grill and cook, turning occasionally, until it is just tender and the pancetta is crisped, about 4 to 6 minutes. If the pancetta browns too much before the asparagus is cooked, move the spears to a cooler part of the grill.
Step 5:
Whisk the citronette again, and pour half of it onto a serving platter. Sprinkle with half of the chopped thyme and pile the asparagus on top. Drizzle with the remaining citronette and sprinkle with the remaining thyme. Serve with a small bowl of coarse sea salt for dipping.
———————————————————————————————————————
 Recipe Sourced from William Sonoma Online Asparagus-Parmesan Cheese Puffs
Ingredients:
• 1/4 lb. asparagus spears
• 3/4 cup milk
• 5 Tbs. unsalted butter, cut into pieces
• 3/4 cup all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 3 eggs, at room temperature
• 3/4 cup grated Parmigiano-Reggiano cheese
• 1/2 cup shredded Gruyère cheese
Step 1:
Cut or snap off the tough stem ends from the asparagus spears and discard. Cut the spears crosswise on the diagonal into 1/4-inch pieces. Bring a sauté pan three-fourths full of salted water to a boil over high heat. Add the asparagus and simmer just until tender, about 1 minute. Drain immediately and set aside.
Step 2:
In a heavy saucepan over medium-high heat, combine the milk and butter and bring to a boil. Meanwhile, sift together the flour, salt and cayenne pepper into a small bowl. As soon as the milk reaches a boil and the butter has melted, remove from the heat and add the flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from the sides of the pan, about 1 minute. Transfer to a bowl. Add the eggs one at a time, beating well after each addition. Let cool for 10 minutes.
Step 3:
Preheat an oven to 400°F. Line 2 baking sheets with parchment paper and lightly butter the paper.
Step 4:
Add the asparagus, Parmigiano-Reggiano and Gruyère to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place them about 1 inch apart on the prepared baking sheets.
Step 5:
Bake until golden brown, 20 to 25 minutes. Remove from the oven and, using a spatula, transfer the puffs to a warmed serving dish. Serve immediately.
Makes 36 puffs; serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).
Tags: Asparagus, Recipes, Wine Pairing
Posted in Chef's Corner
February 6th, 2011
By Jeannie Rose Field, www.thefauxgourmet.com
Tapas, assorted small plates featuring vivid colors and bold flavors, are a great way for you and that special someone to try a variety of tastes, even when it’s just dinner for two. With a handful of smaller plates, you can enjoy the food, but focus your attention on your valentine.
According to legend, tapas originated by kingly edict, when a Spanish king forbade serving wine without small snacks. They evolved from simple slices of bread to cover the glass to the great variety of hot and cold dishes found at Spanish restaurants today. Any more, you can even find tapas at all kinds of restaurants, often just a fancy way of describing dishes that are smaller and cheaper than entrées. This simple menu showcases some of the wonderful flavors of the land where tapas originated, lively, spicy, colorful Spain.
The Spiced Figs and Chickpea Stew recipes are adapted from Tapas: Sensational Small Plates From Spain by Joyce Goldstein. The Pan con Tomate is a simple, traditional Spanish dish.
What better way to enjoy tapas than with Tempranillo! As Spain’s most popular red variety, Tempranillo tends to be higher in acid and lower in alcohol and perfect for matching with food. The flavor profile is often predominently red fruits, such as cherries, yet with a rustic edge. Airfield Estates 2009 Tempranillo showcases succulent, ripe flavors of boysenberry and cherry that combine with soft tannins and lead to a smooth, well-balanced finish.
Tempranillo is a wine grape that we have only been growing for five years, however, we believe that it has a lot of potential in the Yakima Valley. Tempranillo grapes tend to do well in a high desert environment where grapes experience warm days and cool nights and receive little precipitation. The word Tempranillo stems from the Spanish word temprano, which means early. Tempranillo is an early ripening grape. It is always one of the first grapes we harvest on our family farm.
Another wine pairing option for those who prefer a cool white with their tapas is the 2009 Lightning. It’s refreshing natural acidity pairs well with the food, and it has enough palate weight not to get overwhelm by the bold Spanish flavors.
Chickpea and Spinach Stew
Makes great leftovers for the next day’s lunch. Optional: Serve with fried or hard boiled eggs.
Spiced Figs
Fig mixture can be made a day in advance. Optional: Serve with grilled pork sausages to add protein to your meal.
Pan con Tomate
Optional: Serve with serrano ham slices and manchego cheese
A Valentine’s Day meal wouldn’t be complete without dessert!
Wow your honey with this silky, scrumptious chocolate glazed chocolate tort. How about making it in a heart shaped pan and giving your heart and chocolate all in one?!?
This dessert is perfect for adapting in any of the flavors that complement chocolate – try a shot of espresso in the crust, or a little cayenne powder or mint oil in the filling. With a dessert this luscious, you can’t go wrong. (Adapted from Gourmet magazine.)
After dessert, finish off the evening with a goodnight kiss of Airfield Estates 2009 Late Harvest Gewürztraminer. Rich, creamy, and delectably sweet, this wine showcases flavors of lychee and pear. (18.5% Residual Sugar)
Chocolate Glazed Chocolate Tort
Makes an approximately 10” diameter tort. Optional: Serve with fresh berries or berry sauce.
Tags: chocolate, Recipe, tapas, tort
Posted in Chef's Corner
November 16th, 2010
Our bookkeeper, Ann, saw this Thomas Keller recipe on the Today Show a few days ago and decided to test it out on some homemade scones. It’s delicious!
Ingredients:
• 2 pounds Santa Rosa plums (we got whatever type of plums they had at Costco)
• 1 cup Zinfandel (or red wine of your choice, we used our 2009 Zinfandel)
• 3/4 cup granulated sugar, or to taste (more sugar may be necessary depending on how tart the plums are)
Instructions:
• Cut the flesh of the plums away from the pits and cut into 3/4-inch pieces.
• Combine the plums, wine, and sugar in a large saucepan and attach a candy thermometer to the pan.
• Bring to a simmer over medium- high heat, then lower the heat to maintain a gentle simmer and cook, skimming off any foam that rises to the top, until the jam reaches 215° to 220°F.
• Remove from the heat. Taste the jam and add additional sugar as needed, stirring to dissolve it.
• Spoon into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
MAKES 1 1/2 CUPS
*Note on Plate Testing: To check that compotes, jams, and jellies are at the right consistency, put a tablespoon of what you’re cooking on a plate and chill it in the refrigerator for 10 minutes. If it is too thin, return to the heat, cook a few more minutes, and retest.
Tags: jam, plum, zinfandel
Posted in Chef's Corner
November 9th, 2010
This delicious, heart-warming Tomato & Roasted Red Pepper Focaccia is a great dish to share with your guests during the holiday season! The recipe is brought to you by our wonderful bookkeeper, Ann, and her husband Pat, who used to own a bakery in California. When Pat brought this focaccia into the winery for our staff to try, we all fell in love with it. Additionally, we felt it paired impeccably with the 2008 Spitfire (a Super Tuscan Style Blend).
THE RECIPE
To make this wonderful bread requires 2 days…
BIGA (Make on Day 1)
Ingredients:
• 2/3 cup Room Temperature Water
• 1 3/4 cup Bread Flour
• 1 tsp. Dry Yeast
Instructions:
• Mix room temperature water and yeast until yeast is dissolved.
• Stir in flour by hand until ingredients are well combined.
• Dough will be lumpy (do not over mix – dough should not be smooth)
• Leave biga out in a towel covered (draft free area – you do not want the dough to form a crust) for 1 hour.
• Cover the bowl with plastic wrap and place in refrigerator over night.
TOMATO & RED PEPPER FOCACCIA TOPPING AND MARINADE
(Prepare on Day 2 Before Mixing Focaccia)
Tomato & Red Pepper Topping
Ingredients:
• 1 lb. 4 oz. Thin Sliced Roma Tomatoes
• 16 oz. Jar (drained) Roasted Red Peppers, sliced
• 4 Cloves Minced Garlic
• 1/4 cup Chopped (coarse) Italian Parsley (Leaves ONLY)
*Please Note: Set the chopped parsley aside until after focaccia is baked.
Marinade
Ingredients (Mix the following together):
• 1/3 Cup Olive Oil
• 2 Tbsp. Red Wine Vinegar
• 1 Tbsp. plus 1 tsp. Lemon Juice
• 1/4 tsp. Salt
• 1/4 tsp. Black Pepper
• 1/4 tsp. Minced Garlic
*Please Note: If substituting the Olive Oil with Aprés Vin Garlic Grapeseed Oil,
omit the minced garlic from the marinade.
Instructions for Marinade & Toppings
• Set aside chopped parsley.
• Pour the marinade over the remainder of the toppings (tomatoes, red pepper, & garlic).
• Toss to thoroughly coat.
• Set aside the mixture of toppings & marinade until the focaccia is ready for baking (see focaccia instructions below).
• Drain excess liquid off the toppings and sprinkle toppings evenly over focaccia.
• Sprinkle the chopped parsley over the focaccia and toppings AFTER removing from the oven.
• Serve warm or cold.
FOCACCIA (Make on Day 2 after prepping the toppings & marinade)
Preheat oven to 500 degrees.
Ingredients:
• 1 7/8 cup Room Temperature Water
• Biga from the refrigerator
• 4 cups Bread Flour
• 2 tsp. Yeast
• 1 Tbsp. Brown Sugar, packed
• 2 tsp. Sea Salt
• 1 Tbsp. plus 1 tsp. Extra Virgin Olive Oil
Instructions:
• Mix water, biga, bread flour, brown sugar and yeast on low speed in a Kitchen Aid mixer for two minutes.
• Add salt and mix for 1 minute on low speed.
• Mix for 3 minutes on medium speed and add olive oil.
• Mix an additional 3 minutes or until dough is smooth. Dough will be soft.
• Put dough in lightly oiled, (olive oil) 13″ X 18″ half sheet pan, loosely cover with plastic wrap and leave at room temperature for 2 hours.
• Pour 1/2 cup olive oil into a second 13″ X 18″ half sheet pan, transfer dough to this pan, and stretch and pull dough until dough evenly covers pan (the olive oil, for the most part, remains under the dough).
• Poke with fingers to get a bubbled look to dough. Loosely cover with plastic wrap and leave at room temperature until about double in size.
• Put toppings on at this point, if desired.
• Turn oven down to 420 degrees and bake for 30 minutes.
• Edges will be light golden brown.
• If using toppings, evenly sprinkle chopped Italian Parsley over focaccia and toppings.
• Cut with knife or pizza cutter to size desired and serve.
• May be served warm or cold.
Enjoy!
  
Tags: bread, focaccia, pairing, Recipe, red pepper, spitfire, tomato
Posted in Chef's Corner
November 9th, 2010
Potato Pancakes, Applesauce, & Fishcakes
  
My grandmother always made applesauce and rice cakes. I remember not liking the way she left the peels on the apples (“but that’s where the fiber is!” she’d say), but I loved the smell of cinnamon perfuming the house. And even though the rice cakes were so … healthy … they were warm and comforting. I loved it when grandma visited!
As the cold weather comes in, I find myself craving that kind of comfort food, but now that I’m grown, I want something a little more sophisticated, too.
These recipes are updates on grandma’s classics, grown up comfort-food. And since we’re all grown ups here, how better to enjoy comfort food than with a nice, relaxing glass of Airfield wine? Another great thing about these recipes is they make a meal equally tasty with bright whites or fruity reds—or a little of both!
Serving suggestion: The only problem with fall foods is they’re awfully brown! Spruce up these dishes with a side of your favorite green—steamed beans, roasted Brussels sprouts, a fresh salad. Besides, grandma always said to eat your veggies.
Latkes (Potato Pancakes)
Latkes are potato pancakes, an easy, filling meal with as many variations as there are spices and herbs. These are made with sweet potatoes and flavored with a savory mix of spices. The recipe below makes about 6 latkes. Warm up leftovers in a toaster oven for breakfast!
Grate 2 sweet potatoes with a food processor.
Mix in a large bowl: ½ cup flour, 2 tsps sugar, 1 tsp brown sugar, 1 tsp baking powder, ½ tsp cayenne powder, 2 tsp curry powder, 1 tsp cumin, salt and freshly ground pepper to taste.
Add 2 eggs and just enough milk to make a stiff batter—about ½ cup.
Stir the batter into the sweet potatoes.
Heat about ¼ inch oil in a pan until it is barely smoking. Make patties of the potato mixture using about a half cup batter, dropping into the oil. Fry on each side for several minutes, until golden. Drain on a paper towel.
Serve made with a sauce of ¼ tsp ginger powder, 2 tsp honey, 2 tsp water, and 1 tsp lemon juice. Microwave for 15-20 seconds and stir to combine. Add more honey to taste.
Recommended Pairing: Airfield Estates 2009 Counoise
Adapted from Jewish Cooking in America, Sept. 1998; Joan Nathan
Pear-Applesauce
Core and chop into wedges about 10 cups of a mixture of pears and apples, about 1/3 pears to 2/3 apples.
In a large pot, add to the fruit 1 cup sugar, 1 cup water, ¾ cup lemon juice, a cinnamon stick, a few whole cloves, and about 1 tbsp chopped fresh ginger.
Bring to a boil over medium-high heat, then reduce to medium and cover. Let simmer until fruit is soft, stirring occasionally so bottom doesn’t burn. When fruit is quite soft, mash with a potato masher into a puree. Strain through a wide strainer to catch spices and bits of peel.
Recommended Pairing: 2009 Thunderbolt or 2009 Counoise
Adapted from Bon Appetit, March 2006
Thai Fishcakes
In a food processor mix about 3 mild-flavored white fish fillets (tilapia is a good choice), 3 tbsp red curry paste, rind from one lime, 2-3 tbsp fish sauce, 1 egg, 3 tsp corn flour, 1 heaping tsp baking powder, 1 loose tbsp brown sugar.
If you can get kaffir lime leaves (at an Asian grocery store), remove stems and roll leaves up tight, like a cigar, then finely chop lengthwise.
Put fix mixture in a bowl and stir in about a half cup thinly sliced green beans (or, if you can get them, long beans—you’ll know them by their … length.)
Make patties approximately 2 inches across and flattened to about ½ inch. Fry both sides in oil in the same manner as the latkes.
Serve with a dipping sauce of equal about 6 tbsp water and sugar and 1 tbsp wine wine vinegar, heated to dissolve sugar, and 1 thinly chopped chili.
Recommended Pairing: 2009 Thunderbolt
Bon Apetit!
For more recipes from Jeannie, visit www.thefauxgourmet.com.
Posted in Chef's Corner
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