Facebook

Blog

Posts Tagged ‘wine pairing recipes. wine country recipes’

POTATO FOCACCIA WITH OLIVES AND ROSEMARY

Monday, July 22nd, 2019

Potato Focassia with Olives & Rosemary

Welcome guests to your home for dinner with a glass of your favorite Temecula Valley rosé and a slice of warm olive focaccia. If you’ve baked the focaccia hours before, you can reheat it quickly in a hot oven, although it’s plenty tasty at room temperature, too. Pack it on a picnic or a hike with your favorite salami and cheeses. Or adapt the topping to showcase a seasonal fresh vegetable like halved cherry tomatoes or strips of roasted sweet pepper. Adding cooked potato to the dough produces an especially moist and tasty result.

Ingredients

  • 1⁄2 pound (250 g) Yukon Gold potatoes, unpeeled
  • 1 1⁄2 teaspoons active dry yeast
  • 3 3⁄4 cups (465 g) unbleached all-purpose flour, plus more for kneading
  • 2 1⁄2 teaspoons (8 g) kosher or sea salt, plus more for sprinkling
  • 1⁄4 cup (60 ml) extra virgin olive oil, plus more for coating and brushing
  • 24 California olives, pitted and halved
  • 1 1⁄2 teaspoons finely minced fresh rosemary or dried oregano, finely crumbled

Directions

Put the potatoes in a small saucepan and add water to cover by 1 inch (2.5 cm). Do not add salt. Bring to a simmer over high heat, adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender when pierced, 15 minutes or more, depending on size.

Remove from the heat, set aside 1 1∕3 cups (330 ml) of the potato water, and then drain the potatoes. When cool enough to handle, peel the potatoes and pass them through a ricer or food mill fitted with a fine disk into a bowl. If you don’t have a ricer or food mill, mash the potatoes well with a potato masher.

Refrigerate the potato water until it cools to 105° to 115°F (40° to 46°C). Put 1∕3 cup (80 ml) of the cooled potato water in a large bowl and sprinkle the yeast over it. Let soften for about 3 minutes, then whisk with a fork to dissolve and let stand until bubbly, about 10 minutes.

Meanwhile, in a bowl, combine the flour and salt and whisk to blend.

Add the olive oil, riced potato, and the remaining 1 cup (250 ml) potato water to the proofed yeast. Stir to combine, then add the flour gradually, stirring with a wooden spoon until the dough clears the sides of the bowl. Keeping the dough in the bowl, knead it gently by hand until smooth, adding just enough additional flour to keep it from sticking to your hand. You should not need more than 1 to 2 tablespoons. Shape the dough into a ball and coat lightly with olive oil. Cover the bowl tightly with plastic wrap and let the dough rise until doubled, 1 1∕2 to 2 hours.

Punch the dough down. Using 1 tablespoon olive oil, grease the bottom and sides of an 11-by-17-inch (28-by-43 cm) rimmed baking sheet. Transfer the dough to the baking sheet. With well-oiled fingers, poke and prod the dough into a rectangle that fits the pan. The dough is elastic and will want to spring back. If it resists your attempts to flatten it enough to cover the pan, let it rest for 5 minutes and try again. If it still springs back from the edges, let it rest for 5 minutes longer and try once more. You should be able to flatten it sufficiently after a couple of rests, but don’t worry if the dough doesn’t completely fill the pan. Let rise, uncovered, until puffy, about 1 1∕2 hours.

While the dough rises, preheat the oven to 400°F (200°C). If you have a pizza stone (or baking tiles), put it in the oven on the middle rack to preheat—ideally for at least 30 minutes before baking.

Arrange the olives, evenly spaced, on the surface of the focaccia, then gently press them into place. Brush the surface of the dough with 1 tablespoon olive oil, then scatter the rosemary and a little salt on top. Place the pan on the baking stone, if using, and bake until the focaccia is golden brown, 20 to 25 minutes, rotating the baking sheet back to front halfway through.

Immediately slide a long metal offset spatula under the focaccia to make sure it is not sticking to the baking sheet, then slide the focaccia onto a rack to cool. Slice into desired portions with a bread knife and serve warm or at room temperature.

Makes one 11-by-17-inch (28 by-43 cm) focaccia

Recipe and photo courtesy of the Wine Institute of California

Share

Dungeness Crab Frittata

Wednesday, May 1st, 2019

Planning a brunch for Mother’s Day? This recipe would be a hit with Mom! Slice this frittata into thin wedges for a passed hors d’oeuvre or serve more generous portions with a tuft of salad as a first course. To dress it up, top wedges with a dollop of crème fraîche and California sturgeon caviar. Pair with your favorite Temecula Valley Chardonnay or Sparkling Wine.


Serves 6

Ingredients
½ pound (250 g) fingerling potatoes
1-1/2 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher or sea salt
6 large eggs
Freshly ground black pepper
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon thinly sliced fresh chives
¼ pound fresh Dungeness crabmeat

Directions
Preheat the oven to 425°F (220°C). Put the potatoes in a baking dish just large enough to hold them. Drizzle with 1 teaspoon olive oil, season with salt, and turn to coat with the oil and salt. Bake until tender when pierced, 15 to 20 minutes. Let cool, then slice into ½-inch (12 mm) pieces. Reduce the oven temperature to 400°F (200°C).

In a bowl, whisk the eggs with ½ teaspoon salt, several grinds of pepper, and the dill and chives. Stir in the crabmeat and potatoes, reserving a few larger pieces of crab for placing on the surface of the frittata later.

Heat a 10-inch nonstick skillet over medium-low heat. Add the remaining 1-1/2 tablespoons olive oil. When it is hot, add the egg mixture and use a rubber spatula to distribute the crab and potato evenly. Cook without stirring for about 2 minutes, until the eggs begin to set, then place the reserved chunks of crabmeat on top. Continue cooking without stirring until the frittata is about two-thirds set, with some patches of liquid egg on the surface. Transfer the skillet to the oven and bake until the surface is firm to the touch, about 6 minutes longer.

Remove from the oven and slide the frittata onto a cutting board. Let rest at least 15 minutes. Garnish with chopped dill, then slice into wedges and serve. The frittata is best warm, not hot.

Pairing Suggestions:

Callaway Vineyard & Winery ~ 2016 Special Selection Chardonnay – The palate is lush with fresh tropical fruits, golden delicious apple with a tangy pineapple finish.

Carter Estate Winery & Resort ~ 2014 Blanc De Blanc Sparkling – The 2014 Blanc de Blanc is brimming with fresh apple and delicate floral aromas; a hint of oak shows in the background with a nuance of vanilla, toasty cookie and a rich yeasty character.

Oak Mountain Winery ~ 2018 Chardonnay – This chardonnay is lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, creme brulee and caramel.

Thornton Winery ~ NV Brut Sparkling Wine – The Thornton NV Brut has a lot of finesse— apple, pear and tropical aromas meld with toasty yeast flavors, while the finish is long and creamy.

Share

Wine Country Recipes Featured on Snooth.com – Vote for your favorites today!

Monday, October 29th, 2012

Temecula Valley Receives Multiple Nominations for Snooth’s People’s Voice Awards: Epicurean Edition

Congratulations to several Temecula wineries for their nominations in multiple categories on the popular online wine magazine, Snooth.com!

Now through November 30, you have the chance to vote on your favorite food and wine pairings in eight great categories, with each vote entering you in a drawing to win an exceptional set of designer cookware. This $1200 set of gourmet cookware will make your kitchen the envy of all your friends, and all you have to do is click here for the categories.

 

Nominated Temecula Wineries Include:

 

*Vote now* through November 30, 2012.  The public votes on their favorite pairings, creating the ultimate menu just in time for the holidays.  The winning menu & wines will be featured on Snooth through the holiday season.

Share your vote with your friends!

  • Share the the link to your voting page (http://snth.me/XW34ey) via social media and email!
  • Tweet it to your followers using our hashtag #SnoothPVAEE!
  • Post it for your Facebook fans and tag us so we can like your post too!


 

Share
  • Categories

  • Archives

View Our Winery Map