R. Dumont & Fils, Brut Rosé Champagne, NV

This brut rosé is a great deal for a true Champagne. As with many Champagnes, this wine is slightly chalky. It has a deep pink color, tiny bubbles, a soft mousse, and has a nose and flavor of strawberries and raspberries.


Price: $37.00

Ratings:
Taste: 4.5
Value: 5
Drinkability: 4
Effervescence: 5
Overall: 18.5

Caramelized Onions, Sautéed Mushrooms with Red Wine Reduction, and Robusto Burger

Robusto is a deliciously nutty hard cheese from the Netherlands. It is often one the cheese samples at Whole Foods. If you can't find robusto, gruyere would be a good substitute.

Ingredients:

1.25 lbs. 85/15 ground beef 

1 tbs. worchestershire 

1 tsp. kosher salt

1/2 tsp. pepper

1/2 tsp. garlic powder 

3 tbsp. extra virgin olive oil 

1 tbsp. unsalted butter

Vidalia onion, sliced 

8 oz crimini mushrooms, sliced 

1 tbsp. thyme

1/4 cup dry red wine 

4 burger buns, toasted

Directions:

Coat large saute pan with 2 tbsp. extra virgin olive oil and heat on low heat. When pan is hot, add sliced onion. Sprinkle with salt. Cook, stirring occasionally, until caramelized, about 45 minutes.

While onions are cooking, preheat grill on high and make sautéed mushrooms.  

Melt butter with 1 tbsp. olive oil in large sauté pan and heat on medium. When pan is hot, add mushrooms and thyme. Cook until mushrooms are tender, about 5 minutes. Add wine and reduce until the sauce can coat a spoon and when you drag a spoon through the sauce it separates and does not immediately go back together. Season to taste with salt and pepper. 

Combine ground beef in a large bowl with worchestershire, salt, pepper, and garlic powder. Form into 4 patties. Make deep thumb print in center of each burger on one side. 

Put burgers on grill and cook for 3-4 minutes on one side. Flip burgers and cook for about 3 more minutes. Place cheese slices on the burgers and cook about 1 more minute until cheese is melted. Spoon mushrooms and caramelized onions on burgers. Serve immediately. 

Bedin, Prosecco Brut, NV

I served this Prosecco from Veneto, Italy with my homemade gnocchi with basil pesto. This wine has a creamy mousse, which allows it to hold up to a meal. It is very refreshing with tastes of peach, grapefruit, pear, and apricot.


Price: $14.00

Ratings:
Taste: 3.5
Value: 4
Drinkability: 4
Effervescence: 2
Overall: 13.5

Homemade Gnocchi with Basil Pesto

I served this gnocchi dish as the main course when friends came over for dinner. It is great on its own, but if you are looking to add some protein to the dish, my marinated grilled chicken would be great in the pasta. (Just leave off the chimichurri.)


Ingredients:

Gnocchi: (can substitute with store bought gnocchi, but homemade is so much better)
3 lbs. russet potatoes, cleaned
1 egg
2 cups all purpose flour
1 tsp. kosher salt

Basil Pesto:
5 cups packed basil
4 garlic cloves
1/4 cup pecorino
3/4 cup parmesan
1/4 cup pine nuts, lightly toasted
Zest of 1 lemon
1/2 - 3/4 cup extra virgin olive oil
Salt
Pepper

Directions:

Place potatoes in large stockpot and just cover with cold water. Bring to boil over high heat and boil potatoes until soft, about 45 minutes. You should be able to easily put a fork into the potato and remove it. While potatoes are still warm, carefully peel them and pass them through a food mill onto a large board. Spread out the potatoes and allow to cool for a few minutes.

Beat egg and pour over the potatoes. Then sprinkle the flour and salt over the potatoes. Stir everything together with a fork. Once combined, knead the dough with your hands. The dough should feel dry, not sticky. Add more flour if the dough still feels sticky.

Cut the dough into tennis ball size portions. Roll each portion into a log, about 3/4 inch thick. Then cut each log into 1 inch pieces. Put gnocchi in a single layer on a sheet pan and cover lightly with flour until ready to use.

Bring water to boil in large stockpot. Blanch basil for a few seconds and transfer to an ice water bath. This will ensure that the basil retains its color and your pesto will be beautiful and green. Drain basil in paper towels.

In a food processor, add the garlic and pulse until minced. Then add basil, pecorino, parmesan, pine nuts, and lemon zest. Pulse all ingredients while slowly pouring in olive oil. Continue to add olive oil and pulse until pesto is smooth. Season to taste with salt and pepper.

Bring a large pot of salted water to a boil. When boiling, add gnocchi. Cook until floating and tender, 4-5 minutes. Reserve 1 cup of pasta water and then drain. Immediately mix gnocchi with the pesto in a large bowl or serving dish. Add pasta water as needed to create a smooth sauce. Sprinkle with parmesan cheese and serve.

 

Mixed Greens Salad with Strawberries, Goat Cheese, Toasted Pecans, and Balsamic Vinaigrette

This is a great summer salad with fresh seasonal ingredients. There is a pick your own strawberries farm by my house, so I picked the strawberries and bought the rest of the ingredients from the local farmer's market. You often see strawberry salads with sweeter dressings, but I think the balsamic vinaigrette is a perfect accompaniment to fresh strawberries.

Ingredients:
1 tbsp. dijon mustard
2 tbsp. balsamic vinegar
3 oz extra virgin olive oil (might need a little more olive oil depending on the sweetness of your balsamic vinegar)
Salt
Pepper
Bag of mixed salad greens
2 cups strawberries, hulled and quartered
1/2 cup pecans, chopped and lightly toasted (put pecans in sauté pan over low heat, stirring occasionally, until fragrant)
2 oz goat cheese

Directions:

In small bowl, add dijon mustard and balsamic vinegar. Whisk together. While whisking continuously, slowly pour in the extra virgin olive oil. Season to taste with salt and pepper. Set aside. You might need to give it a quick whisk before using.

In a salad bowl toss mixed greens, strawberries, pecans, and goat cheese. Dress with balsamic vinaigrette and serve.

 

Manchego Stuffed Bacon Wrapped Dates

I served these for my hors d'oeuvres when I had some friends over for dinner. They are simple to make and will be a huge hit at your next dinner party. I would make about 2 dates per person.

Ingredients:
10 Medjool dates, pitted
Manchego cheese, cut into about 1 inch by 1/4 inch rectangles
5 slices applewood smoked bacon, cut in half
Toothpicks

Directions:
Preheat oven to 400°. Stuff piece of Manchego into the hole in a pitted date. Pinch the open end of the date so that it closes. Wrap strip of bacon around the date and secure with a toothpick. Repeat with remaining dates. Place dates onto parchment lined baking sheet. Roast dates until bacon starts to get crispy, 5-8 minutes. Turn the dates over and cook until the bacon is crisp, about 5-8 minutes. I left the toothpicks in mine for serving to make it an easy bite for my guests to eat.

Chateau de L'Aulée, Touraine Brut Intense, NV

I served this sparkling wine from the Touraine region of the Loire Valley in France for Mother's Day with my Mushroom and Asparagus Risotto and Grilled Lobster Tails with Meyer Lemon Vinaigrette. This wine is made in the methode traditionelle, which is the same method used to make Champagne. This light brut has tiny bubbles, tastes of green apple and pear, and finishes with a hint of hazelnut.

Price: $17.00

Ratings:
Taste: 4
Value: 4
Drinkability: 3.5
Effervescence: 4
Overall: 15.5