It is the end of my three week grocery shopping cache. I stand looking at the refrigerator/freezer and cupboards wondering what can I cook for dinner tonight?
Let's see I have some frozen uncooked shrimp, white wine, lemons, capers, garlic, olive oil, and whole wheat pasta. Gee, I wonder what can make with these ingredients?
The white wine is an Esterlina (do you see a pattern here?) 2007 Chardonnay from Russian River Valley. Yes, people I do like a good white wine on occasion. It's not all about red wine.
This wine is crisp and goes well with anything tart. Like lemons. Maybe that is just my opinion, but I do enjoy this Chardonnay. I could also see it accenting a hot, Asian dish also.
So the dinner, first I sauted the shrimp in a Spanish Olive Oil, then put them to the side. Sprinkled with a little sea salt and fresh ground pepper. I add the whole wheat spaghetti to the boiling, salted water. 12 minutes for the pasta.
During this time, I add a little more olive oil to the pan that the shimp was cooked in. In goes the minced garlic, I only cook this for a moment because garlic will get bitter if it is cooked too long. I add 1/2 a cup of the Chardonnay (and no I am not wasting it by using it in my dish). It simmers for a minute or so, then I add lemon zest and 1/2 a cup of lemon juice (about two lemons). I let this simmer until it is reduced about half. Now for the capers, they only cook in the sauce for a minute then I add the shrimp back in.
The pasta has finished cooking, it has been drained, and put back into the pot it was cooked in. Now the shrimp is done and I pour it on the pasta. I mix it up, then serve it in bowls. I pour a glass of the Esterlina Chardonnay. The evening is complete.
An awesome meal, exceptional Chardonnay, and the USA won the Hockey game. What more can I ask for?
Wednesday, February 24, 2010
Saturday, February 13, 2010
Ellie and Esterlina once again
Okay you are probably already tired of this combination, but you must get over it. As Martha would say, "It is a good thing."
I would have never thought that a Pinot Noir would go with Chicken Chop Suey, oh but it does! Quite well as a matter of fact.
There was a lot of prep time, shredding chicken (okay, I confess Mike did the chicken), cutting Shitake mushrooms, Napa cabbage (something I had never cooked before), bamboo shoots, and the regular items that would accent Chop Suey.
I coated Won Ton skins with canola oil and a tad of sea salt and baked them until browned and crispy. Then I proceeded to stir fry the rest of the ingredients while brown rice was in the steamer. Once everything was was combined and cooked to what the recipe specified, it was time to eat. We started with the brown rice in our bowls, topped with the chop suey and the crispy won tons. WOW!
Mike had already picked the Esterlina Pinot Noir (my sommelier in training?). I would like a Sauvignon Blanc or a really dry Chardonnay, (in my mind I am thinking "What would Andrea Immer Robinson do?") as this is a Chinese meal with chicken. Once again I was proved wrong. The Pinot went perfectly with the meal. I don't know if it was the salty won tons or the sesame oil, but it worked.
Some of you might wonder why I'm doing all of this cooking when Mike and I used to go out a lot. Well, unemployment has given me a lot of time to prepare and cook meals at home. We now only go out maybe once a month for dinner and a couple of times for lunch.
This is not a bad thing. I do not miss going out. Actually it has worked out quite well. Our first adventure of not going out has been Ellie Krieger's cookbook and it has been worth it. Her recipes are healthy and always tasty. I'm not missing the mega pinches of salt that my recipes usually had. I follow her lead and do not add additional salt.
I'm not spending any more than when we were going out. Honestly, I think I am spending less and Mike is happy to have his meals ready when he gets home from work. And no, I have not become the perfect housefrau, it is just something I have found I really, really like to do and yes it is for me too.
Okay, now the information on the wine. Esterlina 2007 Pinot Noir, Anderson Valley, Esterlina Estate Vineyard, Reserva.
Here is what they say: My father believes wine growing is all about the land. Based on that belief, we sought out sites in the finest appellations and planted superior clones with the goal of producing exceptional wine. Through experimentation, patience, and a little luck, we feel we have created an exceptional wine. We hope you feel the same. E.I.Sterling, Proprietor. http://www.esterlinavineyards.com/ (707) 895-2920.
Tomorrow is Valentine's Day and I am cooking a Sweet and Sour Brisket. Don't be surprised, yes it is Ellie all over again. I hope you and your loved ones have a wonderful day. Make sure to eat DARK chocolate as it is good for you. Oh and it goes really great with Port.
Ciao Bella!
I would have never thought that a Pinot Noir would go with Chicken Chop Suey, oh but it does! Quite well as a matter of fact.
There was a lot of prep time, shredding chicken (okay, I confess Mike did the chicken), cutting Shitake mushrooms, Napa cabbage (something I had never cooked before), bamboo shoots, and the regular items that would accent Chop Suey.
I coated Won Ton skins with canola oil and a tad of sea salt and baked them until browned and crispy. Then I proceeded to stir fry the rest of the ingredients while brown rice was in the steamer. Once everything was was combined and cooked to what the recipe specified, it was time to eat. We started with the brown rice in our bowls, topped with the chop suey and the crispy won tons. WOW!
Mike had already picked the Esterlina Pinot Noir (my sommelier in training?). I would like a Sauvignon Blanc or a really dry Chardonnay, (in my mind I am thinking "What would Andrea Immer Robinson do?") as this is a Chinese meal with chicken. Once again I was proved wrong. The Pinot went perfectly with the meal. I don't know if it was the salty won tons or the sesame oil, but it worked.
Some of you might wonder why I'm doing all of this cooking when Mike and I used to go out a lot. Well, unemployment has given me a lot of time to prepare and cook meals at home. We now only go out maybe once a month for dinner and a couple of times for lunch.
This is not a bad thing. I do not miss going out. Actually it has worked out quite well. Our first adventure of not going out has been Ellie Krieger's cookbook and it has been worth it. Her recipes are healthy and always tasty. I'm not missing the mega pinches of salt that my recipes usually had. I follow her lead and do not add additional salt.
I'm not spending any more than when we were going out. Honestly, I think I am spending less and Mike is happy to have his meals ready when he gets home from work. And no, I have not become the perfect housefrau, it is just something I have found I really, really like to do and yes it is for me too.
Okay, now the information on the wine. Esterlina 2007 Pinot Noir, Anderson Valley, Esterlina Estate Vineyard, Reserva.
Here is what they say: My father believes wine growing is all about the land. Based on that belief, we sought out sites in the finest appellations and planted superior clones with the goal of producing exceptional wine. Through experimentation, patience, and a little luck, we feel we have created an exceptional wine. We hope you feel the same. E.I.Sterling, Proprietor. http://www.esterlinavineyards.com/ (707) 895-2920.
Tomorrow is Valentine's Day and I am cooking a Sweet and Sour Brisket. Don't be surprised, yes it is Ellie all over again. I hope you and your loved ones have a wonderful day. Make sure to eat DARK chocolate as it is good for you. Oh and it goes really great with Port.
Ciao Bella!
Tuesday, February 9, 2010
Ellie Krieger and Esterlina Wine
The Food You Crave by Ellie Krieger has become one of my favorite cookbooks. Ellie has been on the Food Network, that is where I first saw her. She is a registered dietitian and was an adjunct professor at NYU in the Department of Nutrition, Food Studies, and Public Health.
Her cookbook is filled with yummy recipes that list all of the nutrient and calorie information. She has updated old recipes by making them healthier and full of flavor without all of the bad things.
The other day I gave Mike a bunch of sticky tabs and said go through this book and find what you would like to try. Let's just say the book is full of sticky tabs. So I pick the recipe, buy the ingredients, and give it a try.
Last night we had Linguine with Shrimp and Vegetables. I couldn't find whole wheat linguine so I used whole wheat spaghetti. This recipe has asparagus, garlic, lemon, large shrimp, dry white wine, parsley, tomatoes and parmesan cheese to top it off. The recipe serves four (leftovers for Mike to take to lunch) and has 579 calories per serving.
I used some Esterlina 2008 Riesling for the 1/2 cup of white wine. I then helped myself to a glass. This wine was the perfect complement to the dish. This was not an overly sweet Riesling. It comes from Esterlina's Cole Ranch.
Mike and I have had the pleasure of meeting the Sterling family that comprises Esterlina. Their tasting rooms are way up (2.5 miles) a dirt road just outside of Philo in Mendocino County. You have to call first and they will tell you to come on up or not. After winding up the road, we reached the tasting rooms. They look like converted two-story homes with big decks that give you the most amazing view of the valley and the vineyards. There we tasted their exceptional wines, not a bad one in the bunch.
Here is a little info: Cole Ranch is 253 acres - the smallest appellation in America. There, they grow Riesling, Pinot Noir, Cabernet Sauvignon, and Merlot grapes. Their vineyard is the sole vineyard in this unique appellation; Esterlina's Alexander Valley Ranch, with gravelly soils produce some of the finest Cabernet Sauvignon in the region; The Sterling Family vineyard, in the cool Russian River Valley produces a classic Burgundian-style Chardonnay and Pinot Noir.
I'm sure we will get back there in the future (I'm hoping the near future). I love Mendocino County and could easily live there. I don't see that happening anytime soon, but I can hope can't I. So for the time being I'll enjoy my few bottles of Esterlina and match it up with some healthy, flavorful, recipes from Ellie. Buon Appetito!
Ciao!
Her cookbook is filled with yummy recipes that list all of the nutrient and calorie information. She has updated old recipes by making them healthier and full of flavor without all of the bad things.
The other day I gave Mike a bunch of sticky tabs and said go through this book and find what you would like to try. Let's just say the book is full of sticky tabs. So I pick the recipe, buy the ingredients, and give it a try.
Last night we had Linguine with Shrimp and Vegetables. I couldn't find whole wheat linguine so I used whole wheat spaghetti. This recipe has asparagus, garlic, lemon, large shrimp, dry white wine, parsley, tomatoes and parmesan cheese to top it off. The recipe serves four (leftovers for Mike to take to lunch) and has 579 calories per serving.
I used some Esterlina 2008 Riesling for the 1/2 cup of white wine. I then helped myself to a glass. This wine was the perfect complement to the dish. This was not an overly sweet Riesling. It comes from Esterlina's Cole Ranch.
Mike and I have had the pleasure of meeting the Sterling family that comprises Esterlina. Their tasting rooms are way up (2.5 miles) a dirt road just outside of Philo in Mendocino County. You have to call first and they will tell you to come on up or not. After winding up the road, we reached the tasting rooms. They look like converted two-story homes with big decks that give you the most amazing view of the valley and the vineyards. There we tasted their exceptional wines, not a bad one in the bunch.
Here is a little info: Cole Ranch is 253 acres - the smallest appellation in America. There, they grow Riesling, Pinot Noir, Cabernet Sauvignon, and Merlot grapes. Their vineyard is the sole vineyard in this unique appellation; Esterlina's Alexander Valley Ranch, with gravelly soils produce some of the finest Cabernet Sauvignon in the region; The Sterling Family vineyard, in the cool Russian River Valley produces a classic Burgundian-style Chardonnay and Pinot Noir.
I'm sure we will get back there in the future (I'm hoping the near future). I love Mendocino County and could easily live there. I don't see that happening anytime soon, but I can hope can't I. So for the time being I'll enjoy my few bottles of Esterlina and match it up with some healthy, flavorful, recipes from Ellie. Buon Appetito!
Ciao!
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