I am so excited about our new format for recipes. I have to admit that we did attempt to work with a chef who did a winemaker dinner with us over the summer. However, things must have become busy for the chef, and the recipes never arrived! I was a little bummed at first, but decided to take this as an opportunity to share some of my passion for cooking with everyone. While I am no expert chef, I love to cook and LOVE pairing wine and food together. This is an attempt at sharing my knowledge from my sommelier training, along with some novice cooking skills...
To select these recipes, I spent some time thinking about the wines themselves first. What are the main flavor characteristics? How will the body and structure of the wine affect the food? What are the classic pairings for these types of wine? Then I invited a few friends (both wine club members) over and we started to talk about our favorite foods and began considering different recipes. What we came up with is definitely a combination of ideas, but we are very pleased with the results. My favorite part is that while the dishes do seem somewhat special, but they are simple enough to create in the kitchen I moved into less than three weeks ago.
Here we go:
Fresh Corn and Tomato Soup with Goat Cheese Crostini
2008 Fidelitas Optu White Wine
The Fidelitas Optu White is a classic white blend that originates from the Bordeaux region of France. The Sauvignon Blanc provides luscious citrus notes and crisp acidity while the Semillon provides hints of pear and contributes to the medium full body. A white wine such as this, with bright fruit and hints of oak requires a dish that is fresh, yet rich at the same time.
This soup can be served hot or chilled. Sweet corn and vine-ripened tomato, both plentiful at the end of summer, highlight the refreshing quality of the Optu White. A creamy base compliments the round body and oak tones found in the wine. For accompaniment, the lemon-flecked goat cheese crostini brings all the flavors together.
For the soup:
4 ears of fresh corn
2 tbs olive oil
1 large onion, diced
1 tsp cumin
1 tsp lemon zest, divided
2 cloves garlic, minced
32 oz vegetable or chicken stock
1 c dry white wine
1 c heavy cream*
1 c cherry tomatoes, quartered
2 tbs fresh basil, chopped
Using a sharp knife, remove the corn kernels and reserving the kernels and cobs.
In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until translucent. Add the cumin, lemon zest and garlic. Cook for two more minutes, until the garlic softens. Add the corn kernels, cobs, stock and wine, and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.
Remove the corn cobs and discard. Stir in the heavy cream, then use an immersion blender to puree the soup in the pot. Stir in the tomatoes and basil. Season to taste with kosher salt and freshly ground pepper.
If chilling: consider using sour cream in place of the heavy cream. It adds a refreshing note that is best when cold.
For the crostini:
1 fresh baguette
5 oz fresh goat cheese
2 tbs scallion, chopped
½ tsp lemon zest
Slice the baguette into ½” slices and lay in a single layer on a baking sheet. Combine the goat cheese, scallion and lemon zest in a small bowl. Spread on the baguette slices, then broil the crostini until the cheese begins to brown. Serve warm alongside of the soup.
4 ears of fresh corn
2 tbs olive oil
1 large onion, diced
1 tsp cumin
1 tsp lemon zest, divided
2 cloves garlic, minced
32 oz vegetable or chicken stock
1 c dry white wine
1 c heavy cream*
1 c cherry tomatoes, quartered
2 tbs fresh basil, chopped
Using a sharp knife, remove the corn kernels and reserving the kernels and cobs.
In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until translucent. Add the cumin, lemon zest and garlic. Cook for two more minutes, until the garlic softens. Add the corn kernels, cobs, stock and wine, and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.
Remove the corn cobs and discard. Stir in the heavy cream, then use an immersion blender to puree the soup in the pot. Stir in the tomatoes and basil. Season to taste with kosher salt and freshly ground pepper.
If chilling: consider using sour cream in place of the heavy cream. It adds a refreshing note that is best when cold.
For the crostini:
1 fresh baguette
5 oz fresh goat cheese
2 tbs scallion, chopped
½ tsp lemon zest
Slice the baguette into ½” slices and lay in a single layer on a baking sheet. Combine the goat cheese, scallion and lemon zest in a small bowl. Spread on the baguette slices, then broil the crostini until the cheese begins to brown. Serve warm alongside of the soup.
WHY IT WORKS
the flavors compliment one another: the lemon and basil in the dish match the citrus and fresh herb notes in the wine
the acids match: this is often a (mistakenly) overlooked part of food and wine pairing. That puckering quality found in food and wine must be equal in each.
the body matches: cream in the soup, oak on the wine. Both creamy and good.
Beef Tenderloin Medallions with Caramelized Onions and Herbed Polenta
2006 Fidelitas Columbia Valley Optu Red
2006 Fidelitas Columbia Valley Optu Red
Optu Red is a classic red blend from Fidelitas. This wine has been created in every vintage that Fidelitas has produced. The 2006 Optu Red is 68% Cabernet Sauvignon, lending notes of blackberry and firm tannins, 23% Merlot, that provides earth tones and a plush mouthfeel, and 9% Cabernet Franc, which contributes to the intense color and hints of black cherry. This wine begs for food - particularly food with a fat content that will compliment the tannic quality of the wine.
These tenderloin medallions are accompanied by a rich confit of caramelized onions that accentuates the beautiful earth tones of the wine. Serve with a variety of roasted vegetables alongside, such as bell peppers to match the classic capsicum notes from the Cabernet Sauvignon.
For the medallions and onions:
4 5-oz beef tenderloin medallions
2 tbs olive oil
2 tbs unsalted butter
1 large yellow onion, sliced
2 large red onions, sliced
1 c shallots, sliced
4 cloves garlic, minced
½ c beef or veal stock
2 tbs balsamic vinegar
1 tbs fresh thyme, chopped
Heat olive oil in a cast iron, or large, heavy skillet, over medium high heat. Season each medallion with salt and freshly ground black pepper. Working in batches, sauté the medallions until brown on the outside and lightly pink inside, about two minutes on each side. Set medallions on a platter.
In the same skillet, reduce the heat to medium low and melt the butter. Add the onions, shallot and garlic. Cook until soft and golden, about 20 minutes. Add the stock and vinegar and continue to cook until the pan is dry, about 20 more minutes. Stir in thyme, then distribute the onions evenly between four plates.
Return the medallions to the pan to heat through, about two more minutes, then add to each plate on top of the caramelized onions.
For the herbed polenta:
3 c vegetable broth
1 tsp dried thyme
1 tsp dried oregano
¾ c polenta (corn grits)
¼ c whole milk
¾ c shredded parmesan cheese
In a medium saucepan, bring the broth and herbs to a boil. Slowly whisk in the polenta. Cook for 15 minutes, stirring frequently, as the mixture thickens and polenta softens. Stir in the milk and parmesan, continuing to stir. Divide equally between the four plates and serve.
WHY IT WORKS
fat calms tannins: while we don't like to think about something being "fatty", it's a good thing in this instance. Without a bit of fat, the tannins would completely overwhelm the food.
the intensity matches: big wines want big preparation methods. Searing the steaks brings out the big, bold flavors of the food.
I already admitted that this was somewhat of a last minute preparation. However, I am already so excited and thinking about recipes for December. Tell me if you try these!
in the Okanagan Valley
