Octobers's Eat This! Drink That!
OCTOBER’S EAT THIS! DRINK THAT! BC HARVEST
Comfort foods just in time for BC’s fall harvest!
October’s damp weather calls for warm, home-cooked meals accompanied by a glass of local wine—that’s why we’ve selected an assortment of Red, White, and Sparkling wines that emphasize some of our favourite fall dishes.
This Autumn, enjoy the bounty of BC winemakers with a lineup up of hearty and delicious recipes that highlight the wines’ flavour profiles and are perfect for a cozy night in.
Made exclusivley for everythingwine, this medium to full bodied red blend is smooth and elegant with savoury notes of blackberry, spice and a long lingering finish.
This Blaufrankisch was farmed at Lazy River vineyard in south Cawston, Similkameen Valley. A medium bodied wine which showcases characteristics of wild blueberries, sour cherry and baking spices.
This is your go-to local sweet white sipper! This example of the Alsatian noble grape offers a pleasant nose of lychee, papaya, clove & orange blossom aromas. The full-bodied, off-dry palate has similar flavours with added pear and mineral characters.
A lightly sparkling wine that is fresh and fruity, with notes of peach, melon and spice. This refreshing bubble is worth celebrating with a wide range of food. Plus, drinking sparkling wine is truly like drinking the stars.
Wine pairing: Fort Berens Meritage
Serves: 8 Prep Time: 20 Minutes: Cook Time: 4 hours
- 2 tablespoons olive oil
- 2 pounds stewing beef
- salt and pepper (to taste)
- 2 tablespoons all purpose flour
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 large onion, diced
- 3 cloves garlic, pressed
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1/2 cup red wine
- 2 dashes Worcestershire Sauce
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce
- 3 cups low sodium beef stock
- 5 medium white potatoes, quartered
- 1 cup frozen green beans (optional)
- fresh parsley for garnish
Preheat your oven to 325 degrees Fahrenheit. Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it. Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot.
Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down. Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours. Stir occasionally.
Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).
Garlic Grilled Steaks
Wine Pairing: Mt Boucherie Blaufrankisch
Serves: 4 Prep/Cook Time: 15 minutes
- 10 garlic cloves
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 4 boneless beef strip steaks or ribeye steaks (1 inch thick and 8 ounces each)
With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce.
Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last four minutes of cooking
Spicy Red Chicken Curry and Rice
Wine Pairing: Wild Thyme Gewurztraminer
Serves: 6 Prep Time: 30 minutes Cook Time: 15 minutes
- 2/3 cup unsweetened coconut milk
- 2 to 3 teaspoons Thai red curry paste
- 1 tablespoon Asian fish sauce
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground black pepper
- 1/2 pound shiitake mushrooms, stemmed, caps quartered
- 1 tablespoon very finely chopped fresh ginger
- 2 large garlic cloves, very finely chopped
- 1/2 cup water
- Toasted peanuts and cilantro leaves, for garnish
- Steamed rice and lime wedges, for servin
In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.
Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking.
Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes.
Stir in the ginger and garlic, stir-fry for 1 minute.
Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.
Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
Wine pairing: Perseus Star Struck Frizzante Sparkling White
Serves: 4 Prep Time: 5 minutes Cook Time: 5 minutes
- 1 egg
- 1 tsp (5 ml) Pure Vanilla Extract
- 1/2 tsp (2 ml) Cinnamon, Ground
- 1/4 cup (60 ml) milk
- 4 slices bread
Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.
Dip bread in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.