Recipes

This easy savory baked apple recipe shows up regularly for dinner at our house. The apples can be prepared ahead of time, then served at room temperature. It’s the kind of dish that works as well for an everyday dinner yet looks impressive enough for a special occasion meal. It’s also quite at home on a brunch table. Plus, it’s every bit as tasty the next day, so I usually plan to make leftovers.

Inspiration for this dish comes from the book, On Rue Tatin by Susan Herrmann Loomis. It’s a fascinating read in which recipes comingle with the tale of how she and her family adapt to life in Normandy, France and transform an old convent into their residence.

Although there aren’t many recipes in the book, it has earned a spot on the shelf among other cookbooks I frequently reference. Continue reading “Easy Savory Baked Apple Recipe with Wine Pairing”

As soon as the leaves start falling off the trees, I look forward to the availability of Brussels sprouts. This salad recipe calls for the help of a food processor which makes prep incredibly easy. Plus, it can be made in advance, so is a terrific side when company is coming. What’s more, its shades of red and green make it a festive addition to meals during the holiday season. So what are you waiting for? It’s time for Brussels sprout salad and wine!

Recipe

Makes 4-6 servings

Salad Ingredients

1 pound Brussels sprouts
seeds (aka arils) from 1 pomegranate
1/4 – 1/2 cup walnuts Continue reading “Easy Recipe: Brussels Sprout Salad and Wine Pairing”

My secret sauce for pairing red wine with food is Romesco sauce. The trick is that the sauce is what gets matched with the wine. Ingredients may be tweaked to best match Cabernet Sauvignon, Merlot, Syrah, or even a red blend. In other words, this is one way to go meatless and drink red wine, too!

True confession:  I am a lazy cook. The original recipe from chef and acclaimed cookbook author Joanne Weir calls for additional steps to fry the bread, roast red peppers, and toast the nuts. However, I usually don’t. Instead, everything goes in the food processor and gets blitzed up. This dish is ready in a flash!

Romesco Sauce Recipe

Continue reading “Easy Pairing: Romesco Sauce and Red Wine”

The best smoky Baba Ganoush starts with charred eggplant – the trick is to put it directly on the coals of the barbecue. If you’re firing up the barbecue anyway, you might as well give this recipe a try. The eggplants can char while you’re enjoying whatever has already been cooked. This recipe is probably easier than you think – and it pairs great with wine!

Recipe

2 Italian eggplants
2 cloves garlic, minced
Juice of 1 lemon
1/3 cup tahini
1/4 teaspoon salt
Paprika
Extra virgin olive oil

Continue reading “The Best Smoky Baba Ganoush”