Monthly Archives: June 2017

A Toast To Summer…Fresh Green Pea With Radish And Lemon Zest Toast + CAVA

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pea toasts and lemon

Fresh Green Pea With Radish And Lemon Zest Toast

toast

Bakery fresh baguette slices toasted.

pea toasts

Cook fresh green peas until almost mushy.  Add butter, sea salt and a dash of fresh cream.  Mash peas. Top baguette slices with mashed peas.  Top peas with mandoline thin slices of radish, lemon zest and freshly ground black pepper.

pea toast

Serve with a lovely Spanish Cava…

Cava F

Freixenet Brut Blanc de Blanc

This bubbly Cava is produced by the same winery that gives us Gloria Ferrer, one of my favorite sparkling wines:  https://www.gloriaferrer.com/carneros-winery

The perfect casual summer sipper…from Catalonia, Spain. 100% Chardonnay grapes.  A sparkling value…$10 range.  Lots of fun bubbles. Notes of baked apple with just a touch of lemon. Available on-line. I also found this Cava locally at Tinnell’s in Roanoke, Virginia. http://tinnells.com

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Rosés For The Dock – 2017 Edition

YEAH Rosé! Happy 4th of July Weekend!

Duff's Wines

When I’m up. I can’t get down! Can’t get down. Can’t get level. YKWIM?

Over the past many weeks, I’ve been recommending rosés at quite a pace. But, who wants to scroll through all those posts to find a perfect sip for the dock or before supper, or after a cool swim, or ……..well, you get it. So, this should serve as a refresher.

This week, I was asked by a friend why I liked rosé so much. I didn’t really have an answer at the ready. I hadn’t ever questioned my ‘friending’ of rosé. I mean do any of us ever do a deep dive into why we like say sea scallops, fennel anything, hashwi, kibbi nayii, Omran’s curry? Not really.

So, I took the question away, gave it my full attention (if you know me, you know that I have the attention span of a gnat) and I…

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Chilled Jumbo Lump Crab And Corn Bisque Paired With Uriondo Txakoli Bizkaiko Txakolina

soup

Jumbo Lumb Crab and Corn Bisque

6 servings

Place shallow soup bowls and soup spoons in freezer to chill.

3 tablespoons butter

1 small shallot, chopped

2 tablespoons Italian parsley

1 teaspoons Old Bay Seasoning

1 teaspoon freshly ground black pepper

2 ears of corn, cooked and kernels removed from the cob (save kernels from 1/2 ear of corn for garnish)

2 Russet potatoes, peeled, boiled until tender and chopped

1 cup vegetable stock

1 teaspoon salt

1/2 cup heavy cream

Jumb lump crabmeat and chopped chives for garnish

Fresh peas, cooked with a little butter, for garnish (if available)

Melt butter in a small saucepan.  Add shallot and saute over medium heat until the shallots are translucent.  Remove from heat and add the parsley, Old Bay Seasoning, pepper, corn and potatoes. Stir to combine all ingredients.

Place mixture in a food processor or blender. Add vegetable stock, cream and salt to the mixture.  Process/blend until the mixture is pureed.  Pour pureed soup through a fine sieve, pressing the soup through the sieve with a large spoon. Discard any bits that are left in the sieve.  Chill soup until ready for service.

To serve, place approximately 1/4 cup of soup into each chilled shallow soup bowl. Garnish each bowl of soup with 2 heaping tablespoons jumbo lump crab meat, 2 heaping tablespoons corn kernels, chopped fresh chives and fresh peas. Sprinkle with Old Bay seasoning.

soupwine

Uriondo Txakoli Bizkaiko Txakolina
Fresh green apple notes.  The flavors on the palate are refreshing and almost salty which makes this wine a perfect pairing for crab.
Txakoli Uriondo is a small family winery founded in 1987 located in the Basque Region of Spain.

$19 range.   This light and crisp wine was fermented in temperature controlled stainless steel tanks and bottled with residual carbon to give it its signature natural spritz.  70% Hondarribi Zuri, 20% Mune Mahatsa, and 10% Txori Mahatsa grapes.

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Roasted Red Pepper And Artichoke Tapenade Toast Rounds

I was recently asked to try some Wisconsin Cheese recipes and write a review on the results.  The first recipe that caught my eye was a Tapenade recipe that I knew would be perfect for one-bite hors d’oeuvres.

The original Recipe for the Roasted Red Pepper and Artichoke Tapenade can be found on the Eat Wisconsin Cheese website:

http://www.eatwisconsincheese.com/recipes/3062/roasted-red-pepper-and-artichoke-tapenade

Here’s the review I wrote for the Wisconsin Cheese website that explains how I made the tapenade toast rounds.  Delicious!

I love to serve one-bite hors d’oeuvres that my guests can pop into their mouths without having to put down their glass of wine. When I found this recipe for Roasted Red Pepper and Artichoke Tapenade I knew it would be delightful on little toast rounds as the perfect one-bite. I made the tapenade according to the recipe instructions, then I made little 1 ½ inch bread rounds out of ordinary white sandwich bread (cut rounds with a cookie cutter). I put the bread rounds on a cookie sheet and brushed them with a little melted butter.

toast rounds

Then I toasted the bread rounds in a 350 degree Fahrenheit oven for about 8 minutes (until they were brown and toasted on the bottom). After removing the toast rounds from the oven I topped each round with a teaspoon of the tapenade and sprinkled them with Wisconsin parmesan cheese. I put them back in the oven at 350 degrees Fahrenheit for 8 more minutes and then I broiled them for 1 minute to make sure the cheese was melted and beginning to brown.   Serve warm. Cheesie perfection in one bite!

The red peppers and garlic make this recipe zesty and the capers, green olives and lemon juice give the tapenade a citrusy tang. And cheese, glorious cheese, such a welcome ingredient in tapenade. Love this recipe. It will be one of my “go to” recipes for my cocktail parties. 5 Stars! Fabulous served with champagne!!!

sign sparkle like champagne

lizard

I surprised this little gecko when I started digging around in my potted plants last evening.

sign enthusiast

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Rosé Time 2017!

More fun rosé wines to taste this summer!

foodwineclick

rosé season 2017 with www.foodwineclick.com Rosés offer welcome refreshment with the arrival of warm weather

Welcome to Rosé Time!
Spring has sprung, and the hot weather has arrived. In Minnesota, it always takes us a few extra weeks to be really sure the cold weather has gone for the season. Farmers markets have opened, the yard has greened up, and the mosquitoes are due any day now. That can only mean that Rosé Season has finally returned!

I’m seeing lots of articles this year that it’s always rosé season, that rosé is not just a summer drink, it can be a serious wine. I love rosé, and I agree one can drink it year-round, and some can even be aged. I must confess, I’m not one of that crowd. At our house, rosé is strictly a summertime drink. Once the cool weather arrives, the sandals get put away and the last of the rosé gets…

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River And Rail’s Spanish Wine Dinner Featuring Pares Balta Winery And CAVA!

River and rail sign

Spanish Dinner…Deliciousa!

http://riverandrailrestaurant.com

shirt river and rail

A very nice gentleman let me take a photo of his Veuve Clicquot Champagne Shirt!

champagne river and rail

We began our lovely Spanish dinner experience with a glass of Parés Baltà Cava Blanca Cusiné.

https://paresbalta.com/

Parés Baltà is a family owned traditional winery that goes back to 1790.  We produce high quality wines and cavas with grapes from our 5 estates, situated around the winery and in the mountains of Penedès. The altitude varies from 170 to 750m and offers a diverse mixture of soils and microclimates. That gives a special personality to our wines by bringing the essence of the Mediterranean ecosystem to our grapes.  At Parés Baltà, the winemaking is in the hands of Mª Elena Jiménez and Marta Casas, oenologists and wives of Joan and Josep. Two skilled young women whose efforts are reflected in the quality of the wines, showing fine character and concentration yet with elegance and balance.

Cava Blanca Cusiné ~ Xarel·lo, Chardonnay, Pinot Noir grapes.  Light golden color with fine consistent bubbles.  Delicate notes of almonds, hazelnuts, and honey.  Long and complex finish.

Served with artfully created passed hors d’ oeuvresountry Ham & VA Ramp C

Country Ham and VA Ramp Croquettes appetizer river and rail
try Ham & VA Ramp Croquettes
BBQ Octopus Skewers & Espelette Glazeoctopus
 Manchango Cheese Crispscrackers

 

Sneads Ferry Clam Linguine, Fingerling Potatoes, Lamb Prosciutto, English Peas, Paddlefish Roe & Breadcrumb

Paired with 2016 Calcari White Blend

river and rail linguine

So happy to see Black Garlic incorporated into this dish…

Duck Morcilla Sausage/Red Beets, Yellow Corn Grits, Cherry Marmalade

Paired with Balta Rose de Pacs 2016

Beef River and Rail

Aged Rib Eye/Ferro Verde, Charred Onion, Morel Mushrooms, Black Garlic

Paired with Gratavinum Priorat 2piR 2011

River and Rail Beefriver and rail wine

And for dessert…NC Goat Cheese Cake/Virginia Raspberries, Port Wine, Black Sesame Seed

dessert

Spanish wine chocolate

Txakoli Mokoroa Cosecha 2015

 

At home later, we continued the Spanish theme through the weekend…  Hondarrabi Zuri  is by far the dominant white grape variety of Spain’s Basque Country, making the region’s slightly spritzy Txacoli wines. These are crisp, light citrus-tinged wines, meant to be enjoyed while young and fresh, with a tiny bit of carbonation.  I’ve heard that in order to really appreciate this wine, it needs to be poured from a certain height into a flat bottom glass It needs air to express itself.  A delicious accompaniment to seafood, fish and poultry.  $15 range.

 

cava

LLOPART LEOPARDI GRVA BRUT NATURE

A very special Cava in a decorative box, perfect for a gift for a friend…or yourself! Delicate bubbles dancing in the glass. Dry with elegant spicy notes and a creamy mousse.  $25 range.

cava

Segura Viudas Reserva Heredad

My favorite Cava!  With the pewter base and family crest on the bottle…so pretty in a gift basket.  And now I’ve made the connection…the producer, Segura Viudas, is part of the Freixenet family of wines that includes Gloria Ferrer in Sonoma which is one of my favorite California sparkling wines.  The non-vintage Reserva Heredad is the label’s top offering, made only from 67% Macabeo and 33% Parellada grapes.  Aromas of smoke and honey and flavors of apples, dried fruit, and nuts. Creamy and crisp, it finishes clean and bright. Perfect pairing with almonds and walnuts to begin the meal. $30 range.  http://www.seguraviudas.es/en/producte_en/reserva-heredad

tomato

My first tomato this year….thank you Gwen and Mike!

Friday

living in a bubble

signd

s Ferry Clam Linquini, virginiabloggersover-the-moon-link-party-600x600fiesta-friday-2016

 

Arugula Strawberry Spring Rolls With Honey Lime Dipping Sauce ~ Vegetarian Delight!

kobari

Its Spring signOn Saturday I popped by our local Grandin Village Farmer’s Market and picked up some Kohlrabi.  One of the farmers offered the purple variety of this vegetable that looks like a turnip with a nice crunch and a little bit of a peppery flavor.  Kohlrabi is German for “cabbage turnip” and it’s a member of the cabbage family.  To make a yummy Kohlrabi Slaw, peel Kohlrabi then cut it in matchstick pieces, toss with julienne strips of peeled apple and carrot and a bit of coleslaw dressing, then sprinkle with crispy crumbled bacon or sunflower seeds (or both!)  Cover and chill until ready to serve.

What do you call a sad strawberry? ….A blueberry!

Why was the little strawberry sad? … His mom was in a jam!

Christina with salad

Culinary Teacher Extraordinaire Christina Nifong

Displays Her Greens and Berries Salad

Spring rolls on plate

Christina Nifong is a food writer well known in our region for the stories she’s written about the Virginia food scene and the recipes she creates and shares during the culinary classes she teaches. The class I attended on Saturday at the Roanoke Natural Foods Co-op was Local For Lunch: Berry Bonanza. I always walk away from Christina’s class with a new favorite. This time my new FAV is Arugula Strawberry Spring Rolls.  So easy to make and as Christina explains , “These are basically a fresh and delicious handheld salad.”   Here’s her recipe:

Makes 10 – 12 spring rolls

Ingredients

Brown Rice Wrappers (available on-line or at the Roanoke Natural Foods Co-op)

4 cups lettuce, spinach or other green, torn or chopped into bites-sized pieces

4 cups arugula, washed and chopped into bite-sized pieces

4 ounces plain chevre (Curtin Dairy is a good choice), softened

2 pints ripe strawberries, washed, hulled and sliced

Mint leaves for garnish

Instructions

  1. Heat large bowl of water. Dip one brown rice wrapper into hot water. Hold it there for 30 seconds.
  2. Set damp wrapper onto cold, dry, flat surface. (Make sure the surface is non-porous, granite is a good choice; do not use wood because it is porous.) Add row of lettuce in the center of the wrapper.
  3. Top with arugula, then a slight smear  of goat cheese. Then stack a row of strawberries.
  4. Fold top of wrapper down. Then fold bottom of wrapper up (about an inch). Then roll from the left, tucking and rolling until spring roll is closed.

spring rolls roll upspring rolls

  1. Set onto serving dish. Repeat until all ingredients are gone.  Make sure not to let spring rolls touch on serving plate as they will tear.
  2. Refrigerate until time to eat. Garnish with mint. Serve with honey-lime dipping sauce.

Honey Lime Dipping Sauce ~ Juice of one lime, 3 tablespoons vegetable oil, 1 tablespoon honey, 1 garlic clove minced, salt and black pepper to taste, dash of red pepper flakes, 1 teaspoon finely chopped mint. Place all ingredients into a small mixing bowl and whisk to combine.  Cover and chill until ready to serve.

Here’s another spring roll recipe with a yummy peanut dipping sauce on Christina’s website…christinanifong.com

http://christinanifong.com/2017/05/vegetarian-spring-rolls/

The  brown rice wrappers are more sturdy (gives the spring roll a nice bite) than the white rice wrappers and they have a lovely nutty flavor.

Rosalee

My bubbly friend made some awesome spring rolls!

VA sign

spring rolls granitaLooking for the perfect palate cleanser between courses or a light dessert to serve al fresco? Raspberry Lime Granita!

Christinas raspberries

Christina made the granita with fresh raspberries from her garden!

Makes 12-15 servings

Ingredients

3/4 cup organic granulated sugar

1 3/4 cup water

Juice and zest of 2 limes

2 Tablespoons chopped, fresh mint leaves

2 pints (4 cups) fresh, ripe raspberries, pureed (force raspberry puree through a fine sieve to remove seeds, discard seeds).

Instructions

  1. Bring sugar, water, lime zest and juice and mint to a boil in a medium saucepan over high heat.
  2. Reduce the heat. Let the mixture boil for 1 minute.
  3. Let the syrup cool. Strain out mint leaves (optional). Mix together syrup and berry puree.
  4. Pour into 9 x 13 freezer-safe baking dish. Freeze overnight or up to 24 hours.
  5. To serve, remove from freezer and let thaw for 10-20 minutes. Scrape with cold ice cream scoop into serving dishes.

Thank you Christina! Looking forward to your next class!

Christinas blueberry salad

GREENS AND BERRIES SALAD

carrotsturnips

 

lettuce

Iceberg Lettuce Fresh From The Garden

You are invited to visit my Facebook Page: Bubblybee

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