November's Eat This, Drink That!
November is that time of year when you pull your collar up a little tighter around your neck, dig out those gloves, and plan for some cozy nights in with comfort foods. Foods that stick to your ribs and make you happy to be out of the rain while reaching for bold big red wine to pair it with. This month we are featuring wines that are full-bodied with lots of fruits and perfectly balanced tannins. Our wines have been specifically selected to pair with these ‘cuddle on the couch’ dishes. Yum!
Your new favourite California Zinfandel and great value! Classic aromas of dried cherries and bacon with a hint of smoke. On the palate it is lush and juicy with dark berry flavours and a fruity yet dry finish.
Celebrate your wild side with this delicious Australian blend! Ripe aromas with notes of blackberry, plum and black pepper on the palate.
91 Points from the Wine & Spirits Magazine! The One Chain Vineyards Opportunist Shiraz 2015 boasts an energetic, vibrant nose of delicious, herbal cassis and spice followed by a succulent palate of dark fruits, mocha and grilled meats. With lovely balance this wine is intense yet not over-powering.
92 Points form the Wine Advocate! An incredible, full-bodied wine that has notes of toast, blackberry and cassis on the palate.
Pappardelle with Veal Ragù
Author: Grace Parisi, Food & Wine
Recipe type: Main
Wine pairing: Powder Keg Zinfandel
- 3.5-4 lb boneless veal shoulder, 3” chunks
- Salt & fresh ground pepper
- All-purpose flour, for dusting
- 1/2 Cup extra virgin olive oil
- 1 large sweet onion, finely chopped
- 4 garlic cloves, minced
- 1.5 tsp coriander, ground
- 1.5 tsp fennel, ground
- 1.5 Cups, dry red wine
- 2 (28oz) cans, Italian whole tomatoes,drained & chopped
- 4 Cups chicken or veal stock
- 1.5 Tb fresh rosemary, minced
- 2 lb fresh pappardelle
- Freshly grated Parmigiano-Reggiano
Season veal with salt and pepper. Dust with flour, tapping off the excess. In large dutch oven, heat 1/4 cup of the olive oil. Add veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
Add remaining 1/4 cup of oil to the pot. Stir in onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
Remove meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
Enjoy with a glass of Powderkeg Cab!
Recipe type: Main
Wine Pairing: The Opportunist Shiraz
- 1 can 19 oz (540 ml) kidney beans, rinsed and drained
- 1 onion, chopped
- 2 tablespoons (30 ml) olive oil
- 3 cloves garlic, finely chopped
- 1 red bell pepper, diced
- 1 cup (250 ml) carrots, peeled and diced
- 1/2 cup (125 ml) diced celery
- 1 fresh red chili pepper, seeded and finely chopped (optional)
- Salt and pepper
- 1 cup (250 ml) corn kernels, fresh or frozen
- 1 can 28 oz (796 ml) diced tomatoes
- 1/2 cup (125 ml) vegetable broth
- 1 tablespoon (15 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) dried oregano
- 6 small 5-inch (12.5-cm) round bread loaves
- 1 cup (250 ml) cheddar cheese, grated
- 1/2 cup (125 ml) fresh cilantro, chopped
- 1/2 cup (125 ml) sour cream or thick plain yogurt
- 1 lime, cut into wedges
In a food processor, roughly crush half of the beans. Set aside.
In a saucepan, brown the onion in the oil. Add the garlic, bell pepper, carrots, celery and chili pepper (optional). Sauté for about 3 minutes. Season with salt and pepper.
Bring to a boil and simmer for about 40 minutes or until the vegetables are tender and it has the consistency of a thick chili. Stir occasionally.
Meanwhile, cut the top of each loaf and remove the inside crumb. Set the crumb aside for another use. Place each hollowed out loaf on a plate.
Remove the saucepan from the heat. Adjust the seasoning. Spoon the chili into the bread bowls. Sprinkle with grated cheese and cilantro. Serve with sour cream, lime wedges and a generous glass of Oppertunist Shiraz!
Slow cooked rustic lamb stew
Recipe type: Main
Wine Pairing: Wild One Cabernet-Merlot
- 1.5 lbs boneless lamb stew meat, cut into 1” cubes
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 2 tsp olive oil
- 1/4 Cup all purpose flour
- 2 tsp fresh thyme
- 1/2 tsp fresh rosemary, crushed
- 1 large onion, sliced thin
- 2 Cups Wild One Cabernet-Merlot
- 1 Cup chopped carrots
- 2 Cups diced potatoes
- 1 Cup frozen peas, thawed
- Sprinkle lamb with 1/2 of salt and pepper, coat with flour and shake off excess
- Heat oil in a dutch oven over medium-high heat. Brown lamb, a few pieces at a time in the hot oil. Remove into slow cooker
- In the same dutch oven, reduce heat to medium, add onion until translucent, add in thyme, rosemary, pepper, potatoes and carrots while stirring the brown bits on bottom of pot. Slowly stir in the wine
- Transfer everything into the slow cooker Cover and cook on low for 8-10 hours, adding peas during the last 30-45 minutes
- Enjoy a bowl of this stew fireside with a generous glass of Wild One Cab-Merlot!
Worlds best Lasagne
Recipe type: Main
Wine pairing: Volver Single Vineyard Tempranillo
- 3/4 lb lean ground beef
- 1/2 Cup onion, minced
- 2 cloves garlic, crushed
- 1 (28oz) can crushed tomatoes
- 2 (6oz) cans, tomato paste
- 2 (6.5oz) cans, canned tomato sauce
- 1/2 Cup water
- 2 Tb white sugar
- 1.5 tsp, dried basil leaves
- 1/2 tsp, fennel seeds
- 1 Tb sea salt
- 1/4 tsp ground pepper
- 4 Tb fresh parsley, chopped
- 12 Lasagne noodles
- 16 oz ricotta cheese
- 1 egg
- 1/2 tsp sea salt
- 3/4 lb mozzarella cheese, sliced
- 3/4 Cup parmesan cheese, grated
- Stir in crushed tomatoes, tomato paste tomato sauce and water
- Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tb salt, pepper and 2 Tb of the fresh parsley
- Simmer, covered for about 1.5 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain noodles, and rinse with cold water.
- In a mixing bowl, combine ricotta cheese, egg, remaining parsley and 1/2 tsp salt.
- Preheat oven to 275’F (190 degrees C).
- To assemble, spread 1.5 cups of meat sauce in the bottom of a 9x13” baking dish
- Arrange 6 noodles lengthwise over meat sauce.
- Spread with one half of the ricotta cheese mixture.
- Top with the third of mozzarella cheese slices.
- Spoon 1.5 cups meat sauce over mozzarella and sprinkle with 1/4 Cup Parmesan cheese. Repeat layers and top with remaining mozzarella and parmesan cheese.
- Cover with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes
- Cool for 15 minutes before serving with a glass of spicy Tempranillo!