Select by Parable Wine: February 2009 Archives

Ferrari-Carano: Food & Wine Take Center Stage

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ferrariCarano.jpgSonoma County is famous for their year-round abundance of produce. Each season Ferrari-Carano's culinary gardens offer Rhonda Carano's inspiration for new and delicious recipes as well as tried and true recipes from her Italian ancestry. With farmers' markets spreading across the country and people's desire for fresh fruit and vegetables, it's becoming easier for today's cook to create fresh and diverse menus that are not only delicious, but also nutritious.

This ever-changing bounty of ingredients makes entertaining fun and pleasing for every palate when paired with the perfect wine. Below are two such recipes...

Grilled Lamb Chops with Wine-Mint Marinade
Wine Pairing: Ferrari-Carano Cabernet Sauvignon

Pasta Butterflies with Asparagus and Snowpeas
Wine Pairing: Ferrari-Carano Chardonnay

Ferrari-Carano also offers several other recipes online. Or use their Wine and Food Pairing Guide to assist you in selecting the ideal wine for all your entertaining needs.

Grilled Lamb Chops w/ Wine-Mint Marinade

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Recipe provided by Ferrari-Carano Vineyards & Winery

Wine Pairing Suggestion
Ferrari-Carano Cabernet Sauvignon, Alexander Valley

Marinade:
  • 2 med. garlic cloves
  • 1 med. shallot
  • 1 Tbsp finely chopped mint
  • 1 Tbsp chopped rosemary
  • 3 Tbsp dry red wine
  • 1 tsp Dijon mustard
  • 1 tsp mint jelly (or honey)
  • 1/4 cup olive oil
  • Freshly-ground black pepper
  • 8 lamb chops, or rack of lamb
Finely chop garlic, shallot, mint and rosemary in food processor. Add mustard, red wine, olive oil and pepper, until blended. Rub on meat. Store in plastic Ziploc baggie.

Prepare barbecue and grill according to your likeness. Serve immediately.

Garnish with grilled peaches with Gorgonzola crumbled on top.


Cooking with Ice Wine?

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icewine.jpgWhether a self proclaimed gourmet cook or one in hiding, you most likely know the benefits of cooking with wine and (in imitation of Julia Child) consider drinking wine while cooking a must.

I myself am no stranger to using a little Zin in spaghetti sauce, Chardonnay with sauteed mushrooms and butter, and scores of other wines when the recipe calls for it.  Of course, there are also those times, while drinking wine, when every dish seemed to warrant a dash of wine here and there whether dictated by a recipe or not, but I digress...

In any event, it never crossed my mind to use a dessert or ice wine in cooking. But lo and behold, I read an article A Lesson in Enjoying Ice Wine that aptly stated "You pair it with desserts, drink it after meals, but you've never thought to use it to make your desserts, or use it in your meals".  Perhaps, its time we all venture out into new territory.  Imagine all the wonderful possibilities of cooking with ice wine...like with your French Toast....

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