Volume 85: Eat This! Drink That!
Winter Warmers:
Winter invites us to slow down, cook from the heart, and gather around comforting meals that warm both body and soul. From bold, full-bodied classics to smooth, velvety pours, these pairings are designed to enhance every bite and sip, turning cold evenings into moments of comfort, connection, and indulgence.
Wines:
Anciano Douro Tinto
Juicy Portuguese blend with layers of dark berries and spicy oak followed by hints of violet and mint.
Bodega Piedra Alta Organic Malbec
This organic Malbec from Mendoza delivers bold blackberry, plum, and spice layered over chocolate and oak, offering a full-bodied, dry profile that’s both classic and eco-conscious.
Black Sage Vineyards GSM
Bold BC VQA blend with flavours of black and red fruits and a hint of spice on the finish.
Domaine Michelas St Jemms Fleur de Syrahne Crozes-Hermitage
Silky and elegant French Syrah with flavours of blueberry and raspberry followed by spicy pepper notes.
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Bodega Piedra Negra Alta Coleccion Malbec Organic 750 mL Argentina$26.99Warehouse delivery Pick up, delivery from store - Sale
Black Sage Vineyard Grenache Syrah Mourvedre 750 mL CanadaSpecial Price $26.99 Regular Price $32.99 Save $6Warehouse delivery Pick up, delivery from store -
Domaine Michelas St Jemms Fleur de Syrahne Crozes-Hermitage 750 mL France$39.99Warehouse delivery Pick up, delivery from store
Recipes
Old Fashioned Beef Stew
Author: Paula Cooks
Serves: 6 Prep Time: 20 mins Cook Time: 120 mins
Wine pairing:
Anciano Douro Tinto
Ingredients:
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2 pounds beef chuck roast or beef stew meat, cubed
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Salt and black pepper, to season
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3 tablespoons vegetable oil
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1/2 cup red grape juice
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4 cups low-sodium beef broth
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1–2 teaspoons Worcestershire sauce
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1 teaspoon dried rosemary
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1 teaspoon dried parsley
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3 large potatoes, peeled and cubed
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4 carrots, cut into 1-inch pieces
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4 stalks celery, cut into 1-inch pieces
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1 large onion, chopped
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2 teaspoons cornstarch mixed with cold water
Instructions :
Step 1:
Season cubed beef generously with salt and pepper.
Step 2:
Heat oil in a Dutch oven over medium-high heat; sear beef until browned on all sides. Remove beef from pot and deglaze with red grape juice, scraping up browned bits.
Step 3:
Add beef broth and Worcestershire sauce; return beef to pot and stir in herbs. Bring to a boil, then reduce heat to low. Cover and simmer for one hour.
Step 4:
Prepare vegetables while stew simmers: chop potatoes, carrots, celery, and onion.
Step 5:
Mix cornstarch with cold water until smooth. After an hour of simmering, add vegetables and cornstarch mixture; stir well.
Step 6:
Cover again and simmer for another hour until meat is tender.
Mushroom Stuffed Peppers
Author: Green Bowl to Soul
Serves: 6 Prep Time: 10 mins Cook Time: 30 mins
Wine pairing:
Bodega Piedra Alta Organic Malbec
Ingredients:
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3 bell peppers
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3.5 cups button mushrooms roughly chopped
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1 small red onion finely chopped
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1 medium tomato finely chopped
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3 garlic cloves minced
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2 stalks spring onion finely chopped
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1 tablespoon tomato paste
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½ cup uncooked quinoa
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¼ cup toasted walnuts roughly chopped
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1 teaspoon dried thyme
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½ teaspoon cumin powder
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½ teaspoon red chili flakes adjust to taste
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Ground black pepper to taste
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Salt to taste
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1 cup shredded cheese
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1.5 tablespoons olive oil
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1 cup water to cook quinoa
Instructions :
Step 1:
Rinse quinoa and put it in a saucepan. Add water and cook uncovered for around 12-15 minutes or until the water dries up. Turn off the heat. Cover the saucepan with a tight lid and don't remove the lid for at least 5 minutes. After 5 minutes, remove the lid and fluff with a fork. Keep cooked quinoa aside.
Step 2:
While the quinoa is cooking, vertically cut the bell peppers in half. Remove the stems and seeds. Place the bell pepper halves hollow side down on a baking tray lined with a baking sheet and brush them with some oil. Bake for 8 mins at 400℉.
Step 3:
Heat the remaining oil in a pan. Add chopped onion and minced garlic. Saute until the onion turns translucent. Add chopped mushrooms.
Step 4:
Add tomato paste, chopped tomatoes, and all the seasonings. Cook on medium heat until the tomatoes turn mushy. Add cooked quinoa, chopped walnuts, and spring onion. Mix everything and then turn off the heat.
Step 5:
Generously stuff the mushroom quinoa filling in roasted bell peppers. Spread shredded cheese on top. Bake at 400℉ for 12-15 minutes or until the cheese melts.
Moussaka
Author: All Recipes
Serves: 8 Prep Time: 45 mins Cook Time: 60 mins
Wine pairing:
Black Sage Vineyards GSM
Ingredients:
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3 eggplants, peeled and cut lengthwise into 1/2-inch thick slices
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salt to taste
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¼ cup olive oil
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1 tablespoon butter
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1 pound lean ground beef
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2 onions, chopped
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1 clove garlic, minced
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ground black pepper to taste
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2 tablespoons dried parsley
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½ teaspoon fines herbs
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¼ teaspoon ground cinnamon
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½ teaspoon ground nutmeg, divided
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1 (8 ounce) can tomato sauce
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½ cup red wine
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1 large egg, beaten
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4 cups milk
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½ cup butter
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6 tablespoons all-purpose flour
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ground white pepper, to taste
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1 ½ cups freshly grated Parmesan cheese
Instructions :
Step 1:
Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
Step 2:
Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
Step 3:
Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
Step 4:
Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
Step 5:
Scald milk in a saucepan over medium heat. At the same time, melt 1/2 cup butter in a large skillet over medium heat.
Step 6:
Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
Step 7:
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Arrange a single layer of eggplant in the prepared baking dish. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
Step 8:
Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese. Bake in the preheated oven until bubbly and browned, about 1 hour.
Braised Beef Short Ribs
Author: The Stay at Home Chef
Serves: 4 Prep Time: 10 mins Cook Time: 2 hours 30 mins
Wine pairing:
Domaine Michelas St Jemms Fleur de Syrahne Crozes-Hermitage
Ingredients:
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4 pounds beef short ribs about 8 ribs, boneless or bone-in
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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3 tablespoons olive oil
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1/2 cup diced white onion (or 1 teaspoon onion powder)
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3 cloves minced garlic (or 1 teaspoon garlic powder)
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1 cup beef broth
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1 cup red wine (optional)
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1/4 cup Worcestershire sauce
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1 sprig fresh rosemary
Instructions :
Step 1:
Preheat oven to 350℉. Season all sides of the 4 pounds beef short ribs with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Step 2:
In a large Dutch oven over high heat, heat 3 tablespoons olive oil until shimmering. Sear short ribs for about 1 minute per side, until browned. Remove from the pot and set aside.
Step 3:
Reduce heat to medium. Add 1/2 cup diced white onion and cook for 3 to 5 minutes, until softened. Add 3 cloves minced garlic and cook for 1 minute, stirring constantly.
Step 4:
Pour in 1 cup beef broth, 1 cup red wine and 1/4 cup Worcestershire sauce. Stir to combine. Bring to a simmer.
Step 5:
Return short ribs to the pot, nestling them into the liquid. Place 1 sprig fresh rosemary on top. Cover with a tight-fitting lid and transfer the pot to the oven. Braise for about 2 hours 30 minutes, or until meat is fork-tender and easily shredded. Serve hot.