January's Eat This! Drink That!
New year, new delicious recipes, new amazing wine pairings! After a long month of hosting, entertaining, and attending too many holiday parties to count, we’ve compiled a list of four fantastic recipes you can enjoy at home! They’re easy, quick and will definitely ones to add to your recipe book. Plus, each recipe is perfectly paired to take your meal to the next level of spectacular flavour. Bon appétit!
Elegant and juicy on the palate with flavors of dark cherries, currants, blackberries, warm spice and vanilla with notes of cinnamon. This rich and smooth wine has soft tannins which makes the wine very accessible.
Juicy and fresh the Roche Pique Merlot is not your typical French Merlot and in its larger 1 liter format it is perfect for entertaining.
Chateau Barrail presents a shiny deep ruby color with garnet reflections. The nose, fruity, offers complex notes of jammy black fruits. On the palate, the wine reveals fine tannins and a well balanced structure. The attack, rich and ample, delivers aromas of blackcurrant and blackberries.
Deep purple with a ruby rim and an earthy dark berry nose, this red features a full body of raspberry, cassis, oak, and spice, with a long, softly tannic ﬁnish. A bargain Bordeaux blend that’s sure to leave you madly seeking more!
Grilled Stuffed Mushrooms
Wine pairing: Canyon Road Merlot
- 12 medium to large cremini mushrooms
- 1 tbsp olive oil, plus more to grease the grill
- 1 small yellow bell pepper, diced
- 1 red jalapeño or red fresno chile pepper, diced
- 1/2 poblano pepper, diced
- 1/2 sweet onion, diced
- 1 cup grated Gruyère cheese
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
Preheat a grill to medium-high heat. Use a small paring knife to cut the stem off each mushroom, then hollow out each mushroom. Be careful not to cut through it.
In a medium skillet, heat a tablespoon of oil over medium heat. Add the diced peppers and onion, and season with a pinch of salt and pepper. Cook the vegetables until they soften, 4 to 5 minutes. Remove the vegetables from the heat and let cool briefly. Stir in the grated cheese.
In a small skillet, toast breadcrumbs over low heat until they are lightly browned.
Stuff mushrooms with the pepper and cheese mixture. Sprinkle breadcrumbs on top of each mushroom.
Lightly oil a paper towel or clean rag with olive oil and brush onto the hot grill. Carefully place the stuffed mushrooms on the hot grill. Cover and let the mushrooms cook for 5 to 6 minutes until the cheese is melted and the mushrooms are just cooked through. Serve while warm.
Roasted Tomato Pasta
Wine Pairing: Roche Pique Merlot
- (optional: salt, pepper and parmesan cheese to taste)
- 2.5 lb. small heirloom tomatoes or large cherry tomatoes
- 2 tbsp. extra virgin olive oil
- 6 large cloves of garlic
- 2 tbsp extra virgin olive oil
- 1 medium shallot, finely chopped
- 1/2 cup panko breadcrumbs
- 1 clove of garlic, finely chopped
- 3/4 lb. dried spaghetti pasta
- 2 oz fresh basil leaves, plus more for garnishing
- extra virgin olive oil
Roast Tomatoes: Preheat the oven to 450°F. Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Place the tomatoes and smashed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse.
Prepare Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning–or until they are golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl.
Boil the dried pasta until al dente. In the last minute or so of cooking, add the fresh basil leaves to the pasta water. Reserve 1/2 cup of the pasta water (avoid any basil leaves), and drain the pasta. Place the pasta (with basil) back into the pot and drizzle with olive oil. Add the warm, roasted tomatoes and toss gently. Add reserved pasta water as necessary.
Herbed Chicken & Potatoes
Wine Pairing: Chateau Barrail Cuvee Prestige
- 4 boneless skinless chicken breasts pounded to even thickness
- 4 cups quartered baby red and/or gold potatoes
- salt and pepper to taste
- 1 packet dried Italian salad dressing
- 6 tbsp butter, melted
- 1 tsp minced garlic
- fresh herbs for garnish (such as thyme, rosemary, or parsley)
Preheat oven to 375°F and grease a rimmed baking sheet.
Place chicken and potatoes on baking sheet and season with salt and pepper to taste.
Whisk together butter, Italian seasoning, and garlic. Brush or drizzle over chicken and potatoes.
Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top and serve immediately.
Wine pairing: Burning Cavalier Merlot
- 2 and 1/2 cups cooked cup quinoa (approx. 1 cup dry)
- 1 and 1/2 cups cooked brown lentils (approx. 1/2 cup dry)
- 1 large yellow onion diced
- 3 garlic cloves minced
- 2tbsp olive oil
- 10 oz fresh baby spinach
- 1-pint cherry tomatoes, halved
- 2 medium size eggs
- 6 oz crumbled feta cheese
- 1/2 cup fresh dill
- 1/2 tsp salt
- pinch of black pepper
Start by warming the olive oil in a large skillet over medium heat. Add the garlic and the onion and cook for about 3 minutes. Then add the spinach and stir together. Cover the skillet with a lid and allow to cook for 5 minutes, removing the lid to stir half way through. Once all the spinach is wilted, remove from the skillet and set aside on a plate lined with paper towels. This will help absorb some of the excess moisture.
Preheat the oven to 375°F and grease a 9 x 13” casserole dish. Combine the cooked quinoa, lentils, spinach mixture and tomatoes in a large bowl and set aside. In a separate large bowl, eggs, feta, dill, and salt & pepper then stir together.
Next add the quinoa mixture to the bowl with the eggs and feta and mix until everything is evenly coated. Pour the mixture into the casserole dish and bake in the oven for 35 to 40 minutes, until light golden brown on top.