March's Eat This! Drink That!
Old World Reds
Before refreshing Whites and Rosés take centre stage for the spring and summer season, we’re savouring those last cozy evenings of winter with bold Reds from a few of the original winemaking regions in Europe – Portugal, Spain, France and Italy. After all, a smooth glass of Red wine is always in season.
Need a bit of inspiration for meal pairings? Check out our suggestions that accentuate the flavours of this month’s Old World picks.
A lovely medley of flavours of ripe black fruits, pepper and violet. This is a wine that is thirst-quenching with balanced structure.
On the nose it expresses fresh fruit notes that are balanced with tertiary aromas of dried fruit. The palate is rich with tannins that are persistent and yet soft on the finish.
Fuller-bodied for a typical Pinot Noir, it has a warm, rich nose with aromas of dark wild cherry and just a hint of toasty oak. The palate is nicely balanced.
Inspired by Venice but made in Puglia from the regions indigenous varieties. This wine has been made from semi-dried grapes to make a full-bodied and complex wine.
Baked Eggplant Parmesan
Author: Gimme Some Oven
Wine pairing: Casa Santos Lima Fortissimo
Serves: 8 Prep Time: 15 mins Cook Time: 35 minutes
- 2 medium eggplants, sliced into ½ inch thick rounds
- 2 cups breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 2 large eggs
- 4 cups marinara sauce
- 2 cups shredded Mozzarella cheese
- 2/3 cup finely grated Parmesan cheese, plus extra for serving
- 1 cup chopped fresh basil leaves
Heat oven to 425°F. Line a large sheet pan with parchment paper, set aside.
In a shallow bowl, whisk together the breadcrumbs, Italian seasoning, garlic powder and salt and black. In a separate bowl, whisk together the eggs with 2 tablespoons water. Dip an eggplant round in the egg mixture so that it’s evenly coated on all sides, then transfer to the breadcrumb mixture and coat on all sides, then place it on the prepared baking sheet. Repeat with the remaining eggplant rounds. Bake for 25 minutes, until the eggplant is softened and mostly cooked through. Set aside.
Spread ½ cup marinara sauce evenly across the bottom of a baking dish. Place half of the eggplant in an even layer along the bottom of the dish, topped evenly with 1 cup marinara sauce, 1 cup Mozzarella, all of the Parmesan, and half of the basil, the remaining eggplant, remaining marinara sauce, and the remaining Mozzarella.
Bake for 20-25 minutes until the cheese is melted and starts to turn slightly golden around the edges. Transfer pan to a wire cooling rack and sprinkle with the remaining basil and extra Parmesan.
Author: Recipe Tin Eats
Wine Pairing: Mayor de Castilla Roble Ribera del Duero
Serves: 4 Prep Time: 15 mins Cook Time: 15 mins
- 600g boneless ribeye
- 2 tablespoons vegetable oil
- 1 large onion
- 300g mushrooms
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 2/3 cup sour cream
- Salt and pepper
- 300g egg noodles
Use your fist to flatten the steaks and then slice them into thin strips, discarding excess fat. Sprinkle with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet. Leave untouched for 30 seconds until browned. Turn beef quickly. Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Repeat with remaining beef.
Reduce heat to medium. Add butter, melt. Add onions, cook for 1 minute, then add mushrooms. Cook until golden. Add flower, continuing stirring for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir in sour cream and mustard. Bring to a simmer then reduce heat to low. Once it thickens, add salt and pepper to taste.
Add beef back in and simmer for 1 minute then remove from heat. Serve over egg noodles.
Coq au Vin
Author: The Modern Proper
Wine Pairing: Domaine Pinot Noir
Serves: 8 Prep Time: 10 mins Cook Time: 50 mins
- 225g bacon cut into 2” pieces
- 8 pieces bone in, skin on chicken drumsticks and thighs
- Salt and pepper
- 4 cloves garlic, minced
- 4 shallots, quartered
- 4 sprigs thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 cups chicken stock
- ½ bottle dry red wine
- 3 large carrots, peeled and cut into 3” pieces, then halved lengthwise
- 3 tablespoons butter
- 3 tablespoons flour
- 1lb cremini mushrooms, quartered
Preheat the oven to 350°F.
In an oven proof pot, add the bacon and cook over medium heat until crispy. Using tongs, remove the bacon to a paper towel lined plate. Discard all but 2 tablespoons bacon fat in the pan.
Season chicken generously with salt and pepper. Over medium heat, brown chicken in reserved bacon grease, working with only 2-3 pieces at a time, about 5 minutes. Set chicken aside.
In the same pan add garlic, shallots, thyme, bay leaf, tomato paste and cooked bacon. Stir until fragrant, about 1 minute.
Add chicken back into pan (skin side up) and pour the wine and chicken stock over the top. Nestle the carrots around the chicken. Bring the liquid to a simmer, cover the pot with a tight fitting lid and place in the oven. Braise for 30 minutes.
In a small bowl mix together melted butter with flour and stir in ¼ cup liquid from braising pan. Pour mixture back into the pan along with mushrooms. Stir and cover. Cook for 10 minutes longer over medium heat. Season to taste.
Stuffed Poblano Peppers
Author: Taste of Home
Wine pairing: Botter Appassimento
Serves: 4 Prep Time: 5 mins Cook Time: 20 mins
- ½ lb Italian turkey sausage links, casings removed
- ½ lb lean ground beef
- 1 package ready to serve Spanish rice
- 4 large poblano peppers
- 1 cup enchilada sauce
- ½ shredded Mexican cheese blend
- Minced fresh cilantro
Preheat broiler 400°F. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain.
Prepare rice according to package directions. Add rice to meat mixture.
Cut peppers lengthwise in half; remove seeds. Place on a foil-lined baking pan, cut side down. Broil until skins blister, about 5 minutes. With tongs, turn peppers.
Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
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