Summer Sipping Wine Event: The Lost Recipes
There’s been quite a bit of animated conversation in the 5 weeks following our Spring & Summer Sipping wine and food pairing event. Most of it has been centered on the food part. I’ve been gradually posting my recipes for the evening’s scrumptious fare, and until now, only 3 have remained outstanding. Well, by popular demand, here are the final 3 “lost recipes” in honest detail, with some new wine pairing ideas available from our strategic partner Suburban Wines. Happy Preparing, and Happy Solstice to All!
3 Tbsp olive oil
2 medium to large potatoes
3 leeks, white and light green parts, cleaned, sliced thin,
Salt and pepper, to taste
Peel potatoes and slice thin, about 1/8 inch, and pat dry. Keep the slices as uniform in size as possible.
Beat the eggs in a bowl, season with salt and pepper, and set aside.
Heat 1 Tbsp of the oil in an 8″ pan, non-stick if possible. When oil is hot, fry a single layer of potato slices until tender and just starting to crisp around the edge. Remove potatoes and rest on paper towel. Repeat until all potatoes are fried. Sautee the leeks and add salt and pepper.
Line a layer of the potatoes in a greased pie pan (a little olive oil on a paper towel rubbed on the bottom and sides of the pie pan). Salt and pepper the layer, then “sprinkle” with half the leeks. Repeat twice. Pour the beaten eggs over the potato pie.
Bake in a 350 degree oven until the egg is set; about 20 minutes.
Cool slightly, slice and serve. The tortilla is also great served at room temperature, and even cold. Link HERE for a sassy sparkling wine pairing.
4 tsp fresh lime juice
1 Tbsp olive oil
4 small roasted garlic cloves, well mashed/minced
¼ cup chopped cilantro
Mash all of these goodies together with a generous touch of salt and pepper, and dip your favorite chips. Simple as that. In this case, my favorite wine pairing is called Beer!
Mushroom, Asparagus and Radicchio Quinoa
½ pound shiitake mushrooms, caps wiped with a damp paper towel and stems removed
½ pound asparagus, 1 inch slices, on the bias
¾ cup chopped radicchio
Zest of 1 lemon (remember to wash the rind!)
2 Tbsp fresh lemon juice
4 cups cooked quinoa
3-4 Tbsp olive oil
Cook mushrooms in the microwave, covered with a damp paper towel for 2 minutes. Cook asparagus in the microwave, covered with that same paper towel for 1 minute.
Heat 1 Tbsp olive oil in a fry pan. Sautee mushrooms over medium high heat for a minute. Add the asparagus and sautee an additional minute. Add radicchio, lemon juice and zest. Incorporate all ingredients and add 1-2 Tbsp of olive oil. Add quinoa, mix completely. This is delicious at room temperature or hot. Enjoy alongside a light-yet-dramatic Cru Beaujolais.