tag:blogger.com,1999:blog-52210966176463152402024-03-13T03:42:35.310-04:00Nibbling GypsyExploring the world through food, wine, and travel. Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.comBlogger237125tag:blogger.com,1999:blog-5221096617646315240.post-35154043481107114932021-04-29T03:40:00.027-04:002021-05-03T21:53:11.667-04:00Palate Club Review: Come Blind Taste with Me!<p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEhnicKwnElqo82Q1pJ5NzqpFXu3CYof5_yh5w-zJIKpQsmmtSvjgm_TlRo8h-SnCkqwKHZlAHq6M-5P2Zzee9Vmrh2KKfolb9y5UR5uxV5lQKFJwH20bxKOBDG_GTWXlkdNc7CcRhJSV/s3873/IMG_3648.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="2931" data-original-width="3873" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEhnicKwnElqo82Q1pJ5NzqpFXu3CYof5_yh5w-zJIKpQsmmtSvjgm_TlRo8h-SnCkqwKHZlAHq6M-5P2Zzee9Vmrh2KKfolb9y5UR5uxV5lQKFJwH20bxKOBDG_GTWXlkdNc7CcRhJSV/w640-h484/IMG_3648.jpeg" width="640" /></span></a></div><span style="font-family: inherit;"><br /><span><br /></span></span><p></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">It seems like every day there are more and more great ways to buy and learn about wine. Even if you’re in an area without great local wine stores, there are still lots of excellent ways to access quality wines – as long as your state’s laws permit you to receive them. Now you have apps, websites, newsletters, and wine clubs in many different forms to choose from.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><a href="https://www.palateclub.com/" target="_blank"><b>Palate Club</b></a> is one of these new e-commerce platforms that has arisen in the last few years. They have a website and app offering you the ability to buy wines as well as a wine club option that is tailored to your taste. The thing that sets them apart is their taste-matching technology. They offer blind tasting kits – you can choose between red and white – that includes four half-bottles for you to taste and review via their app. Once you review the wines, the app (or website) gives you a personal assessment of your palate which you can then use to make wine selections on their website and/or you can choose to join their wine club through which you’ll receive wines selected to suit your palate. As you taste and rate more wines, their machine learning technology continues to learn your preferences and becomes more attuned to what you like over time.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">If you prefer not to order a blind tasting kit, you can start off by taking a quiz on their site to give a sense of your tastes and preferences.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Palate Club sent me a <a href="https://wine.palateclub.com/blind-tasting-kit-red-4999.html" target="_blank"><b>red blind tasting kit </b></a>($59) as a sample to review the service. (Note: no other compensation was received and all opinions are my own.) Today, I’m going to break it all down for you in detail to give you an idea of exactly what the experience is like, as well as what I liked, and what I didn’t like.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h1 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;"><span><br /></span><span>THE PROCESS</span></span></h1><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">The basics of the process are described above, but I’ll lay it out here step by step.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h4 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;"><br /></span></h4><h4 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">Order your Blind Tasting Kit</span></h4><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Simply choose between their red and white kits. Alternatively, you can fill out their quiz online.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h4 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">Get Ready to Blind Taste!<span class="Apple-converted-space"> </span></span></h4><p></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">The kit consists of 4 half bottles that come wrapped in paper to obscure the label. Each wine has a number code to identify it during the blind tasting. Pour out your wines, then make sure to download the app or get yourself set up on their website.<span class="Apple-converted-space"> </span></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span><span class="Apple-converted-space" style="font-family: inherit;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='490' height='407' src='https://www.blogger.com/video.g?token=AD6v5dzcSF9syB1P-XIgee0YY8IaIdOVaHNEpxKObZFW9c1Fu1RrgOxnK8VBYqhSnFFcBg404SrAnXrDiN38PqNbDw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></div><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><br /></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h4 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">Rate Your Wines</span></h4><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Once you get set up on the app, go to the Tasting Tab. You can then rate each bottle via its number code. Actually, I don’t think I even had to enter the number in – my codes were already loaded in and I was simply prompted to rate each one. You can rate each one on a scale of 1 to 5 stars as follows:</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><blockquote style="border: medium none; margin: 0px 0px 0px 40px; padding: 0px;"><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">1 = Never again!</span></p></blockquote><blockquote style="border: medium none; margin: 0px 0px 0px 40px; padding: 0px;"><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">2 = No, thank you.</span></p></blockquote><blockquote style="border: medium none; margin: 0px 0px 0px 40px; padding: 0px;"><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">3 = Not my style.</span></p></blockquote><blockquote style="border: medium none; margin: 0px 0px 0px 40px; padding: 0px;"><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">4 = It’s good.</span></p></blockquote><blockquote style="border: medium none; margin: 0px 0px 0px 40px; padding: 0px;"><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">5 = Love it!</span></p></blockquote><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">As you enter your ratings, the wines are revealed. Don’t worry, you can change your rating if you revisit a wine and change your mind.<span class="Apple-converted-space"> </span></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span><span class="Apple-converted-space" style="font-family: inherit;"><br /></span></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eqHmPlB2gbkys7hgQu635HB3GEao0kpi8nVqKS_RFOvCnhYmRbFzmfuUrk5GvvXSECbd-iCjjnlRxdRn5D7Hq8HvEY_SaFyxOpr2HJ4kHCygErV5bcJt1CCkny-2aQyO9fXh6Xo-JO-2/s843/palate-club-app-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="390" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eqHmPlB2gbkys7hgQu635HB3GEao0kpi8nVqKS_RFOvCnhYmRbFzmfuUrk5GvvXSECbd-iCjjnlRxdRn5D7Hq8HvEY_SaFyxOpr2HJ4kHCygErV5bcJt1CCkny-2aQyO9fXh6Xo-JO-2/w296-h640/palate-club-app-1.png" width="296" /></a></span></div><span style="font-family: inherit;"><br /></span><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><br /></p><h4 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">Get Your Initial Palate Assessment<span class="Apple-converted-space"> </span></span></h4><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Once all wines are tasted, you’ll get a graph of how the app has evaluated your wine preferences. The graph breaks down different components of structure and gives you an idea of how you respond to these different components. This assessment will adapt over time as you receive and rate more wines.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIg_xeGLWa5Crqml76UuXx2X004DBRBeusfCIZ9fC3MSDgf30iu2s1Ep5bbVmCnOvzw_mtWSlzXtpHDVya0AUYgDtnEKFBdKF3RnBLp4OuUuwpXx5GSViP1ParwMykwT24gmsjEg0fWAp/s3844/IMG_3650.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3844" data-original-width="2994" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIg_xeGLWa5Crqml76UuXx2X004DBRBeusfCIZ9fC3MSDgf30iu2s1Ep5bbVmCnOvzw_mtWSlzXtpHDVya0AUYgDtnEKFBdKF3RnBLp4OuUuwpXx5GSViP1ParwMykwT24gmsjEg0fWAp/w498-h640/IMG_3650.jpeg" width="498" /></span></a></div><span style="font-family: inherit;"><span><br /></span></span><p></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h4 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">Set Up Your Account</span></h4><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">If you choose to start a subscription, you can choose the frequency of shipments, the price point, and the number of bottles. You can also indicate your preference for white, red, rosé, and sparkling wines, and your level of adventurousness.<span class="Apple-converted-space"> You can pause or cancel your subscription anytime.</span></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span><span class="Apple-converted-space" style="font-family: inherit;"><br /></span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LSxm3-IJL5o2gd1sffJtsVmWbUBKaa3vETFagbNaV7PGfOoTvrOdHTRgWXSE8YLcQSAcyZ3hbdV3TZhnodCxasoabAm7nanBSyIPyNERY7T66ZwYfAoQR_wM2FO0xZZIltj-JQUUq8Hg/s1504/Screen+Shot+2021-04-27+at+6.00.54+PM.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1380" data-original-width="1504" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LSxm3-IJL5o2gd1sffJtsVmWbUBKaa3vETFagbNaV7PGfOoTvrOdHTRgWXSE8YLcQSAcyZ3hbdV3TZhnodCxasoabAm7nanBSyIPyNERY7T66ZwYfAoQR_wM2FO0xZZIltj-JQUUq8Hg/w640-h588/Screen+Shot+2021-04-27+at+6.00.54+PM.png" width="640" /></span></a></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Alternatively, you can choose to explore the website and make selections for yourself.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h1 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">THE PLUSES</span></h1><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">There’s a lot to really like here.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I enjoyed the blind tasting and I really think that blind tasting in general is a very useful way to figure out what you like without letting preconceived notions muddy the water. Half-bottles were also perfect for this scenario, as then you don’t have to feel guilty about opening four regular bottles. I also enjoyed having half-bottles around to mix and match with dinner and to take on picnics over that weekend.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">The curated selection of wines on the website is limited but quite good. I saw options from a number of producers I really like and the prices seemed quite fair. The wines are selected by sommeliers and they feature sustainably made wines from artisan producers. This takes a lot of the guesswork out of the equation if you like to support these types of winemakers – which I do! I know it can sometimes be a little confusing, and often people don’t know where to start in searching out these types of wine – that’s been taken care of here.</span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><img border="0" data-original-height="1004" data-original-width="2214" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnh7teV30lOluiaq5hZom1g7BQk0pNomHMguFJ563AlrfHjETi-W9h26VFh_Fl86gy6DORAwa6CgdmKbmpxlWCnBTGKp2wW3nRGoMNKF38gKxYNfIQq3HcGM1_lctef4SQNg2fgE_2Plnn/w640-h290/Screen+Shot+2021-04-27+at+6.29.10+PM.png" width="640" /></span><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnh7teV30lOluiaq5hZom1g7BQk0pNomHMguFJ563AlrfHjETi-W9h26VFh_Fl86gy6DORAwa6CgdmKbmpxlWCnBTGKp2wW3nRGoMNKF38gKxYNfIQq3HcGM1_lctef4SQNg2fgE_2Plnn/s2214/Screen+Shot+2021-04-27+at+6.29.10+PM.png" style="margin-left: 1em; margin-right: 1em;"></a></div><span style="font-family: inherit;"><br /></span><p></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Along the same lines, I really liked seeing a fair number of grapes and regions that are not as well known alongside more classic ones. <a href="https://www.sommstable.com/2020/01/an-ode-to-godforsaken-grapes.html" target="_blank"><b>I’m a big proponent of exploring these types of wines</b></a> as they can be excellent places to look for good values and new and interesting wines.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I really like the degree to which you can customize your memberships, even indicating how comfortable you are with trying new things. I’d definitely jump in at the deep end and go for the most adventurous option. I want to try whatever is new and weird that I’ve never had before! . . . but I know that’s not everyone.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">The app/site also provides lots of info on each of the wines in their portfolio for those that want to learn more about the wines they’re drinking. Many times there are even videos you can watch to give you a glimpse of the region, winery, and/or winemaker.<span class="Apple-converted-space"> </span>The<a href="https://www.palateclub.com/blog/" target="_blank"><b> Blog </b></a>section of the website also provides info on wine basics and tips on wine pairings, and you know I love to talk about wine pairings. (Come over and visit me on <a href="http://SommsTable.com"><b>SommsTable.com</b></a> to really geek out on this front.)</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">As with the bottle prices, shipping costs also seemed pretty fair to me, with the cost being waived on orders of more than 6 bottles or with membership shipments.</span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><i>(Note: most places on the website say that shipping is waived after 6 bottles, however, in the FAQ section it says 8. Just noting this point of confusion.)</i></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h1 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px; text-align: left;"><span style="font-family: inherit;">CRITIQUES . . . PLUS, A LOOK INSIDE MY CRAZY BRAIN</span></h1><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;">Ok, I think I’m a bit of a weirdo here and I don’t think most of my critiques would actually apply to most people.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">The wines in the tasting kits are meant to be divisive so as to get an idea of what flavors you prefer in your wine: earthy, fruity, floral, spicy, herbal, etc., etc. The wines were well-chosen for this and represented various key styles well. The problem for me in specific is that I like ALL of those styles in different contexts, but I can be picky within a given category. Also, after about 10 years of studying and working in wine, I tend to know how wines typically evolve and where they work best, so when I taste a wine I’m also thinking about all the different contexts I might enjoy the wine in, how it might taste after it opens up, and what foods it’ll work with. It might be a case of knowing too much for my own good. I’ll give you examples of what I mean by these points in a minute.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">By this token, I found the 5-star scale a little limiting, particularly given how the descriptions for each of the star rankings were worded. It’s meant to be simple, so you can’t give reasons for why you like or don’t like something. With a 10 point/star scale, I would’ve given a wider spread of rankings which might have given more insight into my palate. I had definite preferences between the wines, but with the system set up as it was, they all ended up getting the same score: 4.<span class="Apple-converted-space"> </span>My husband, Greg, pointed out that asking for a forced ranking might’ve also accomplished the end of getting a more precise idea of my preferences.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">To give you an idea of what I’m talking about, I’ll lay out my reactions to each of the four wines, without giving away the winemaker details, just to give you a glimpse into my complete thought process. (The codes lead me to believe that the selections in blind tasting kits change, so I don't think I'm giving too much away. Plus, the order of wines can change, etc.)</span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><b><u><br /></u></b></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;"><b><u>Wine 1:</u></b><span class="Apple-converted-space"> </span>This wine had lots of red fruit character, plus tons of herbs and floral notes, and was lighter in body than the other wines tasted that day. It was pleasant to drink on its own, but I thought it would be even better with food. I’d be happy to have more of this kind of wine to pair easily with dinner. If I’d had to give a forced ranking, it probably would’ve been my top one for the day. It turned out to be a California Pinot. We tend to go through medium-bodied reds like this very quickly because they pair with food so easily. </span><span style="font-family: inherit;">I will note that I had Greg taste the wines later in the afternoon, and while he likes most styles of wine as well, we do diverge when it comes to floral wines. They tend to put him off where I like to let my nose dive into the glass and take in the aromas. This was his least favorite wine, so where he is concerned, the system worked. </span></li></ul><p></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><b style="font-family: inherit;"><u>Wine 2:</u></b><span class="Apple-converted-space" style="font-family: inherit;"> </span><span style="font-family: inherit;">I could tell this was a wine style I normally really like, but I wasn’t digging this particular bottle. My impression was that it was likely a blend and probably something I drink often. I liked the fruit profile, the balanced spice notes, and the dried herb notes. However, when I first opened the bottle it also had SUPER mossy notes that were really overwhelming to me. I initially gave it a three. However, I also knew that the mossy factor was likely to blow off with air, so I came back to it an hour later. Sure enough, it had largely blown off and I changed my score to a 4. It turned out to be a Côtes du Rhône – the Rhône is actually my favorite red wine region and we do drink CdR’s often. While this wasn’t my favorite expression, it was very much my style. See the rub there?</span></li></ul><p></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><b style="font-family: inherit;"><u>Wine 3:</u></b><span style="font-family: inherit;"> This wine had ripe red and black fruit notes, full-bodied with smooth tannins. It was bright and not at all earthy. It was nice, easy-drinking, but pretty straightforward and uncomplicated. It was a good wine for drinking on its own, but might be a little harder to pair food. This also tasted like California to me and was of a style that I have plenty of given that I live here and what’s around me. For that reason,</span><span class="Apple-converted-space" style="font-family: inherit;"> </span><span style="font-family: inherit;">while I liked this wine, I don’t really need much of this style sent to me. It turned out to be a California Cab, albeit less heavy than many, which tends to be my preference.</span></li></ul><p></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><b style="font-family: inherit;"><u>Wine 4:</u></b><span class="Apple-converted-space" style="font-family: inherit;"> </span><span style="font-family: inherit;">This wine screamed that it was from Italy . . . even if I hadn’t seen it on the capsule. (This was the one aspect of the bottles that wasn’t fully covered.) It was super earthy, had elevated acid, elevated tannins, with lots of herbal notes. After all of that goes by, then the bright red fruit notes join in on the palate. This struck me as likely to be from a pretty classic Italian region and grape – perhaps Nebbiolo or maybe Sangiovese. This style of wine is a little rough to drink on its own IMHO, especially just after the bottle has been opened. From experience though, I know this type of wine pairs really nicely with many foods and it also opens up and evolves a lot with air. It turned out to be a </span><a href="https://www.sommstable.com/2019/11/exploring-castello-di-brolio-on.html" style="font-family: inherit;" target="_blank"><b>Chianti Classico</b></a><span style="font-family: inherit;">, which is Sangiovese from Tuscany<span style="font-family: inherit;">, and I do like to keep bottles of these around. Hello pizza and pasta!<br /></span></span></li></ul><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span style="font-size: 16px;">So despite widely different reactions to each wine, they all ended up with a rating of 4. </span>🤷🏻♀️</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I suppose that there is still value (for the app’s sake) in knowing that I liked everything to at least a moderate degree. From the selections I saw on the website, I think that I would enjoy most selections sent to me. So despite the jumble of thoughts going through my head, I'd likely be fairly easy to please in the end given the selection of wines available.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Moreover, despite everything, the palate assessment came up with a decently accurate picture of my palate. On the other hand, as I looked around the website, some of my absolute favorite wines showed the lowest percentages in how they were likely to match up with my palate. I recognize that this would likely change over time as I rated more wines.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">That said, this is also probably why they leave the option open to select wines for yourself, so that </span>weirdo wine geeks like me, as well as super <span style="font-family: inherit;">picky people and control freaks, can pick out stuff for ourselves.</span><span class="Apple-converted-space" style="font-family: inherit;"> </span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h1 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;">TIPS</span></h1><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I just wanted to offer a couple of quick tips for the blind tasting:</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">Pour the wine about 20 to 30 minutes before tasting them and/or revisit them a little later.</span></li><li><span style="font-family: inherit;">Since you’re likely to have wine leftover after the blind tasting, try them with food and see how different wines work with different dishes.<span class="Apple-converted-space"> </span></span></li></ul><p></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">While I think it’s great to get your initial gut reaction, you might be surprised at how your reactions change as the wines get air and as you pair them with different foods. Having several small bottles open is a great excuse to play around and experiment.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Alternatively, have a tasting party with a few friends – this amount of wine is great for about 4 people. It’s always fun to compare how your tastes line up or differ.<span class="Apple-converted-space"> </span></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span><span class="Apple-converted-space" style="font-family: inherit;"><br /></span></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RXPZxrnbLfoZ6Fhyv2YGc9cJdpgxEzBJZnzzTbnb-q-pzdtcxQpsM7Bh5pYlTVDztMNbfuqPeW3Qy2OwWcmv7FGDueGd9hkaDa4TKy3MH2YJoQ_PzEYfbNt3J6lCdG3xSXA7r-wcEiUq/s3511/IMG_3891.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2698" data-original-width="3511" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RXPZxrnbLfoZ6Fhyv2YGc9cJdpgxEzBJZnzzTbnb-q-pzdtcxQpsM7Bh5pYlTVDztMNbfuqPeW3Qy2OwWcmv7FGDueGd9hkaDa4TKy3MH2YJoQ_PzEYfbNt3J6lCdG3xSXA7r-wcEiUq/w640-h492/IMG_3891.jpeg" width="640" /></a></span></div><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><h1 style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: inherit;"><b>IN SUMMARY: IS THIS FOR YOU?</b></span></h1><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">On the whole, I think this is a great option for most people, particularly those wanting to branch and try out new wines but aren’t sure what to try next.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">It’s easy to get stuck drinking the same things over and over again, which is too bad since there is a whole world of wine out there to discover! I realize that can also be overwhelming though, and it can be hard to know where to start. Palate Club makes this much easier by taking the guesswork out of the equation by selecting wines for you that are more likely to match up with your personal tastes.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I did personally feel a little limited by the ranking system and would have liked the opportunity to give more granular detail. However, I think the system’s simplicity is likely to be a benefit for most users.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Additionally, if you’re interested in buying and supporting wines from winemakers that work in a <a href="https://www.sommstable.com/2019/04/organicbiodynamicnaturalsustainable-wtf.html" target="_blank"><b>sustainable</b></a> way, this is a very good option since they’ve done the homework on that front as well. This can be a benefit for those of you out there who already know what you like, but want to be more conscientious about what you buy. In this case, you might opt to check out the selections for yourself.</span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">The site/app is also full of great extra content for people who are interested to learn about the wines they’re drinking. The club options also offer lots of flexibility across many spectrums including price, frequency, style, and even your level of drinking adventurousness. </span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"> </span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">On the whole, I don’t see many downsides and mostly just upsides at the opportunity to easily open up your wine world and try new things.<span class="Apple-converted-space"> If it appeals to you, I say go ahead and give it a shot!</span></span></p><p class="p2" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Check out their <a href="https://www.palateclub.com/faq/?_ga=2.192723370.1690284178.1619489203-160708530.1617308920" target="_blank"><b>FAQs </b></a>for more information and details.</span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjkWmYS3cwmE8Ljvbif0ZyG1gsfGHjU5TWBhEm9aPTMoAl7kb-x98IyfAO4WOIGOkQX55-8LyA6OVjVuZhFhqIlxWK3cDm2QKT2Ke4A0oPd2fHtUPhoi7LWzDP2x_29ggUJ6npd_fIaXx/s3551/IMG_3647.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3551" data-original-width="2935" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjkWmYS3cwmE8Ljvbif0ZyG1gsfGHjU5TWBhEm9aPTMoAl7kb-x98IyfAO4WOIGOkQX55-8LyA6OVjVuZhFhqIlxWK3cDm2QKT2Ke4A0oPd2fHtUPhoi7LWzDP2x_29ggUJ6npd_fIaXx/w528-h640/IMG_3647.jpeg" width="528" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><p class="p2" style="font-family: Helvetica; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><br /></p><p class="p2" style="font-family: Helvetica; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #444444; font-size: 13px;"><i>This post contains Amazon Affiliate links, from which I might earn a commission at no cost to you.</i></span></p><p class="p2" style="font-family: Helvetica; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #444444; font-size: 13px;"><br /></span></p><p class="p2" style="font-family: Helvetica; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 19px;"><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #444444; font-size: 13px;"><br /></span></p>
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0Oakland, CA, USA37.8043514 -122.27116399.4941175638211561 -157.4274139 66.11458523617884 -87.1149139tag:blogger.com,1999:blog-5221096617646315240.post-75256241458803588632021-04-15T21:05:00.010-04:002021-04-16T19:22:45.195-04:00Cocktail Hour at the Culinary Cabin: Savory Dirty Margarita<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQc3Wojrf-Isowrgi8M0amnn9rl97xR1H7XT0A2fKTLm-mVLkptLA02HEHES8xat4xwkYe5POPDrMrJrRnzIgPkfcI27gG-d3v0rcMKvbTkF6DSmqmbHTom3k1J4GobJNY6BSSDhds5RCl/s4032/IMG_3098.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQc3Wojrf-Isowrgi8M0amnn9rl97xR1H7XT0A2fKTLm-mVLkptLA02HEHES8xat4xwkYe5POPDrMrJrRnzIgPkfcI27gG-d3v0rcMKvbTkF6DSmqmbHTom3k1J4GobJNY6BSSDhds5RCl/w480-h640/IMG_3098.jpeg" width="480" /></span></a></div><span style="font-family: inherit;"><br /><span style="font-size: 11pt; white-space: pre-wrap;"><br /></span></span><p></p><p><span style="font-family: inherit; font-size: 11pt; white-space: pre-wrap;">Trips to the Culinary Cabin in Lake Tahoe with our corona-pod have been a lifeline this past year. These trips are always delightful, but they’ve been a shining bit of normalcy during incredibly weird, scary times – particularly last year when there was no end in sight. These were our respites to the looooooonnng periods of quarantine isolation. </span></p><span style="font-family: inherit;"><span id="docs-internal-guid-09f2527b-7fff-dcf5-79c1-13c3e754ac84"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I’ve often shared glimpses of our Culinary Cabin feasts both <a href="https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-josephinas.html" target="_blank"><b>here</b></a> and on <a href="https://www.sommstable.com/2018/06/cooking-to-wine-dandelion-vineyards.html"><b>SommsTable.com</b></a>, complete with the wines that have paired with them, but I’ve not previously shared much about the cocktails. Happy hour is 100% a part of the Culinary Cabin experience. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Drew, one of our hosts, is quite the mixologist and loves to concoct new libation creations. On our most recent trip, it finally occurred to me to ask him to write down what he’d done in making a couple of the cocktails so that I could in turn share them here. This is the first of two I’ll be sharing from our most recent trip.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This first one is basically a cross between a Margarita and a Dirty Gibson Martini, with some added flourishes of course. It’s very dry and very savory. It was not a part of Drew’s original vision, but I also enjoyed it with a little bit of soda added, so I’ve included it as an option here. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The drinks are poured in the <a href="https://dragonglassware.com/collections/cocktail-glasses/products/crescent-cocktail-glasses" target="_blank"><b>Crescent Cocktail Glasses</b></a> by Dragon Glassware. </span><span style="font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I've partnered with them as an ambassador, which means discounts for you. Use the code "NICOLE10" for 10% off. (I might receive a commission at no cost to you.)</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cheers!</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><div><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/3Rrg7Fy.jpg","name":"Savory Dirty Margarita","prepTime":"PT15M","cookTime":"","totalTime":"PT15M","yield":"1","author":{"@type":"Person","name":"Drew Wahl, Adapted by Nicole Ruiz Hudson"},"video":null,"recipeIngredient":["1 red onion, large diced, so that large square-ish pieces are formed from the onion layers","½ cup rice vinegar, or as needed","1 Tbsp sugar, or to taste","1 Tbsp salt, or to taste","Pepper, to taste","Juice of ½ a lime","5 oz Tequila","1 teaspoon of pickling liquid from the red onions","Ice","Soda (optional)","Pickled red onion ","Sriracha (Or hot sauce of your choice)","Ground cardamom","Lime zest","Salt","Toothpicks"],"recipeInstructions":["Combine the vinegar, salt, sugar, and pepper and mix until dissolved. (You can heat lightly in a microwave to help the sugar and salt dissolve.) Pour over the onions – the vinegar should cover the onions, so add more as needed. Set them aside and allow the onions to soak for at least 10 minutes.","In a cocktail shaker, combine the lime juice, tequila, pickling liquid, and ice. Shake well then strain into a glass with additional ice. (Ideally, large cubes) Add soda if desired.","Skewer together three slices of red onion with a toothpick and place in the glass. Dot a little Sriracha on the onion pieces. Sprinkle a little of each ground cardamom, lime zest, and salt on top of the onion skewer.","Serve."],"@context":"http://schema.org","@type":"Recipe","url":"https://www.nibblinggypsy.com/2021/04/Savory-Dirty-Margarita.html"}</script><div class="ccm-card" data-ccmcardid="66" data-ccmcardnum="7"><div class="ccm-wrapper" id="recipe"><a class="cmm-pinit-btn ccm-hide-on-print docs-creator" href="http://pinterest.com/pin/create/button/?url=https://www.nibblinggypsy.com/2021/04/Savory-Dirty-Margarita.html&description=Savory%20Dirty%20Margarita&media=https://i.imgur.com/3Rrg7Fy.jpg" id="ccm-pinit" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHbUJBJGHQWm5lZIN35Y-0ZMQpV9KLfXq28VxDRxKdTURoJgeIt069GJsLZsk3YPwaVSfjp4wPsWCI23RfrrroXJH_uv4f4F1Ij8y4bo88NkPY-YoLjS4P6Bwk6fFT3ULWz0LM2D-7fw/s1600/pin-it.png" /></a><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Servings: </strong><span>1</span></span><div class="ccm-author ccm-info-child"><strong>By: </strong><span><span>Drew Wahl, Adapted by Nicole Ruiz Hudson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Savory Dirty Margarita" draggable="false" src="https://i.imgur.com/3Rrg7Fy.jpg" title="Savory Dirty Margarita" /></div><h3 class="ccm-name">Savory Dirty Margarita</h3><div class="ccm-time"><span class="ccm-time-child">Prep Time: 15 Min</span><span class="ccm-time-child">Total Time: 15 Min</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">For the pickled red onions:</div><ul class="ccm-section-items"><li>1 red onion, large diced, so that large square-ish pieces are formed from the onion layers</li><li>½ cup rice vinegar, or as needed</li><li>1 Tbsp sugar, or to taste</li><li>1 Tbsp salt, or to taste</li><li>Pepper, to taste</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Per cocktail:</div><ul class="ccm-section-items"><li>Juice of ½ a lime</li><li>5 oz Tequila</li><li>1 teaspoon of pickling liquid from the red onions</li><li>Ice</li><li>Soda, to taste (optional)</li></ul></div><div class="ccm-section"><div class="ccm-section-title">For the garnish:</div><ul class="ccm-section-items"><li>Pickled red onion </li><li>Sriracha (Or hot sauce of your choice)</li><li>Ground cardamom</li><li>Lime zest</li><li>Salt</li><li>Toothpicks</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">For the quick pickled red onions:</div><ol class="ccm-section-items"><li>Combine the vinegar, salt, sugar, and pepper and mix until dissolved. (You can heat lightly in a microwave to help the sugar and salt dissolve.) Pour over the onions – the vinegar should cover the onions, so add more as needed. Set them aside and allow the onions to soak for at least 10 minutes.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">For the cocktail:</div><ol class="ccm-section-items"><li>In a cocktail shaker, combine the lime juice, tequila, pickling liquid, and ice. Shake well then strain into a glass with additional ice. (Ideally, large cubes) Add soda if desired.</li><li>Skewer together three slices of red onion with a toothpick and place in the glass. Dot a little Sriracha on the onion pieces. Sprinkle a little of each ground cardamom, lime zest, and salt on top of the onion skewer.</li><li>Serve.</li></ol></div></div><div class="ccm-products ccm-hide-on-print"><h3 class="ccm-head" style="margin: 30px 0px 20px;">Recommended Products:</h3><div class="ccm-product"><a class="ccm-product-name docs-creator" href="https://dragonglassware.com/?platform=grin&link_id=317950&token=3RxPCLt30pu2LWsrUI3EzrkmIhSVTw41&contact_id=8f9a3ac9-96e1-4354-a6d5-626888f520fe&attribution_window=30" rel="nofollow" target="_blank">Crescent Cocktail Glasses</a></div></div><div class="ccm-posturl"><a class="docs-creator" href="https://www.nibblinggypsy.com/2021/04/Savory-Dirty-Margarita.html">https://www.nibblinggypsy.com/2021/04/Savory-Dirty-Margarita.html</a></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a class="docs-creator" href="https://www.instagram.com/nibblinggypsy" target="_blank">@nibblinggypsy</a> on instagram and hashtag it #nibblinggypsy</div></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a class="docs-creator" href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; 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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0Oakland, CA, USA37.8043514 -122.27116399.4941175638211561 -157.4274139 66.11458523617884 -87.1149139tag:blogger.com,1999:blog-5221096617646315240.post-11529853016016750442021-04-06T20:41:00.002-04:002021-04-06T20:46:38.201-04:00Date Night In: Sous Vide London Broil with Smoky Mushroom Sauce + Leftover Makeovers<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/s4032/IMG_2558.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/w640-h480/IMG_2558.jpeg" title="Sous Vide London Broil with Smoky Mushroom Sauce. Photo and recipe by Nicole Ruiz Hudson" width="640" /></span></a></p><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">I’ve got to admit that I love a steak night. I also think it’s one of the least stressful date nights to create at home. It always feels special because it’s reminiscent of dining out at a steak house, but a lot less pricey. To be honest, we very rarely order steak out at restaurants unless it’s really the specialty of the restaurant because I generally feel like I can top the experience at home and prepare it to my liking or mood.<br /><br />This has been all the more true ever since we bought a sous vide circulator (I have <b><a href="https://www.amazon.com/gp/product/B07C7PW3PC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07C7PW3PC&linkCode=as2&tag=nibbli-20&linkId=c19f1024b98ce6210003431ed935d86a" target="_blank">Anova’s Precision Cooker</a></b>) – it takes all the guesswork out of the preparation. It requires a little bit of forethought, but it makes nailing your preferred level of doneness very easy. Nonetheless, many cuts of steak only take about an hour to cook, and then you simply finish searing them on the grill or on your stove-top. <br /><br />I decided to prepare London Broil for our Valentine’s dinner this year, and for this cut, I’d recommend a longer cooking time. It’s a tougher cut because it’s very lean, and the extended cooking time helps to tenderize the meat. In this case, the meat was deliciously silky after about six hours of cooking. (I recently had a similar experience with a sirloin tip roast which simply buttery after a similar amount of cooking.)*<br /><br />Taking all the stress out of the cooking also frees up my brain to get creative with other elements like sauce, which I can make to suit my mood, or in my case, to match the wine we’re having that night. We’ll get to details on the wine in a second, but it had a mix of earthy notes with a hint of smokiness, which inspired me to match those flavors in the sauce by including mushrooms and a little smoked paprika, which is one of my favorite flavors anyways! I’d received some beautiful beech mushrooms from my CSA, which have a nutty, delicate flavor, so I decided to use those. You can absolutely substitute in other mushrooms, but you’ll want to add them in earlier on. (I’ve made a note in the recipe for when to add in heartier mushrooms.) <br /><br />To complete the dinner, I made <b><a href="https://www.foodandwine.com/recipes/oven-baked-potatoes-hasselbacken" target="_blank">Hasselback potatoes</a></b> as a side. I love these so much and they’re a lot easier to prepare than you might think. Since the oven was on anyways to make the potatoes, I also roasted a few mushrooms to use as a garnish and for a change in texture, but that’s not necessary to the recipe at all. Add a salad for a pop of freshness. <br /><br /><br /></span></p><h1 style="text-align: left;"><span style="font-family: inherit;">Wine</span></h1><h2><span style="font-family: inherit;"></span></h2><p><span style="font-family: inherit;"> <br />On this occasion, I’d opened a bottle of <b><a href="https://wineshop.lecole.com/2017-cabernet-sauvignoncolumbia-valley750-ml-p664.aspx" target="_blank">L’Ecole 41 Columbia Valley Cabernet Sauvignon 2017</a></b> ($29, sample) and it was a perfect match. The wine had a mix of black cherry, plum, spice, and chocolate notes on the nose. There were similar notes on the palate, along with espresso, a hint of smoke, as well as lightly earthy notes. It was a very elegant wine with lots of brightness and smooth tannins. It was light on its feet, but also had a seductive quality that fit the occasion. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-4KD-_VWDwH2xL0PrLc8fDv8cdNQkHFXWKLr3brBsVbwUr-lmP-EgcuLf2Q7otpRBGUAjgO0VWj2P-gv1tnijtf-XFodrloLU8guQsp7vIoKa6aBsZQbojTv-QekQZ6Xp97vrmDlKgN-/s4032/IMG_2552.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-4KD-_VWDwH2xL0PrLc8fDv8cdNQkHFXWKLr3brBsVbwUr-lmP-EgcuLf2Q7otpRBGUAjgO0VWj2P-gv1tnijtf-XFodrloLU8guQsp7vIoKa6aBsZQbojTv-QekQZ6Xp97vrmDlKgN-/w480-h640/IMG_2552.jpeg" title="Sous Vide London Broil with Smoky Mushroom Sauce and L’Ecole 41 Columbia Valley Cabernet Sauvignon 2017 . Photo and recipe by Nicole Ruiz Hudson" width="480" /></span></a></div><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">I received this wine as a sample as part of an ongoing program with L’Ecole to learn about their wines, so I had the opportunity to participate in a conversation with the winery to discuss it. It’s 100% Cab, but blends grapes from different sites on Columbia Valley to blend together aspects from the various sites. They recommend decanting it for 25 to 30 minutes for the best expression of the wine. We did just that.<br /><br />I think it’s a steal for the price and it was so good in this combo. It became even silkier when paired with the dish. A seamless match! <br /><br />To elevate the experience for our Valentine’s date night, I poured the wines in our Dragon Glassware Aura wine glasses. These were samples, but I have really come to love them. They’re just so fun! </span></p><p><span style="font-family: inherit;"><br /><span><span><i>I've partnered with Dragon Glassware as an ambassador. <b><a href="https://glnk.io/1ox7/nibblinggypsy" target="_blank">Click here</a></b> to get the glasses for yourself and use the code "NICOLE10" for 10% off. </i></span><span><i><span><i>I might receive a commission at no cost to you.</i></span></i></span></span></span></p><p><span style="font-family: inherit;"><span><i><span><i> </i></span></i></span><br /></span></p><h1 style="text-align: left;"><span style="font-family: inherit;">Leftover Makeovers & Pairings</span></h1><h1><span style="font-family: inherit;"></span></h1><p><span style="font-family: inherit;"><br /><span>As I said, I love a steak night, but I do recognize that eating a lot of beef isn’t terribly environmentally friendly, so we try to stretch out the portions. I love leftover makeovers anyways, so I thought I’d share how we remade the leftover steak over several meals. It might even inspire some additional ideal of your own. I made four meals beyond the original dinner, and not one of these meals felt like leftovers. </span><br /><br /><span>I’ll also share what wines paired with them and why. Most of these would have worked solidly well with the original dish as well.</span><br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNCjvGCC1iuGhUVAvBzH_pKXBT8K5DaPgyFt3-dV0yg32MS4PpVsXO0u9MY04lLBZJ70QroyxiidNZnPJIMcEAFIiKQN0FgijcPhNQ8w1B5bbbegmIEMgqgw9_WnSp7G29xGR1zieMOgL/s4032/IMG_2804.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNCjvGCC1iuGhUVAvBzH_pKXBT8K5DaPgyFt3-dV0yg32MS4PpVsXO0u9MY04lLBZJ70QroyxiidNZnPJIMcEAFIiKQN0FgijcPhNQ8w1B5bbbegmIEMgqgw9_WnSp7G29xGR1zieMOgL/w640-h480/IMG_2804.jpeg" title="Beef sandwiches with mushroom sauce, roasted red peppers, melted mozzarella, and wilted spinach on ciabatta rolls. Photo by Nicole Ruiz Hudson" width="640" /></a></span></div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><p></p><p><span style="font-family: inherit;">We used slices of beef in sandwiches over a couple of different meals. I’d made <a href="https://www.kingarthurbaking.com/recipes/sourdough-ciabatta-sandwich-rolls-recipe" target="_blank"><b>sourdough ciabatta rolls</b></a>, which took the sandwiches to another level completely, but any good bread will make for a great sandwich. Alternatively, you can fold everything up into a quesadilla.</span></p><p><span style="font-family: inherit;">The first pair of sandwiches I made combined slices of the beef with a little of the mushroom sauce spooned on top, with roasted red peppers, melted mozzarella, and wilted spinach.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy7Fh6zdB2XtvQgTIi7a7brHqa0qQz6dWApuODqRGVyP4S_GUpcbdg9fW1oVPeGIG4MJyIDt6gP1lHDjyRM0O2sFJ_zripwr3euAFx-S4LXx-6Hs7OnTv5m1kuU3NkOtSUZSJi-dZrMEa/s4032/IMG_2802.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy7Fh6zdB2XtvQgTIi7a7brHqa0qQz6dWApuODqRGVyP4S_GUpcbdg9fW1oVPeGIG4MJyIDt6gP1lHDjyRM0O2sFJ_zripwr3euAFx-S4LXx-6Hs7OnTv5m1kuU3NkOtSUZSJi-dZrMEa/w480-h640/IMG_2802.jpeg" title="Beef sandwiches with mushroom sauce, roasted red peppers, melted mozzarella, and wilted spinach on ciabatta rolls with Bonacchi Molino del Piano Rosso di Montalcino 2017. Photo by Nicole Ruiz Hudson" width="480" /></span></a></div><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJJi6CnQ-b86w98tk3gat1oNaU0aCSVzkJWaRr6UaX0cru_HbKRhyphenhyphenb-5EQKn9E5vG_xU7-Eo8Am8Gctt9t4kGhvs2SSfcFiaftz_qPci71OonWptcOCL22zMOaFMGRN99DqTokGqNLe53/s4032/IMG_2806.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJJi6CnQ-b86w98tk3gat1oNaU0aCSVzkJWaRr6UaX0cru_HbKRhyphenhyphenb-5EQKn9E5vG_xU7-Eo8Am8Gctt9t4kGhvs2SSfcFiaftz_qPci71OonWptcOCL22zMOaFMGRN99DqTokGqNLe53/w480-h640/IMG_2806.jpeg" title="Bonacchi Molino del Piano Rosso di Montalcino 2017. Photo by Nicole Ruiz Hudson" width="480" /></span></a></div><span style="font-family: inherit;"><br /></span><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;">We paired this with<b> <a href="https://www.wine-searcher.com/find/bonacchi+molino+piano+rosso+di+montalcino+tuscany+italy" target="_blank">Bonacchi Molino del Piano Rosso di Montalcino 2017</a></b> (average price$18) . Rosso di Montalcino is made from Sangiovese and comes from the same area as Brunello di Montalcino – one of Tuscany’s most famous wines – which is also made from Sangio. Rosso is subjected to fewer requirements and requires less aging time than Brunello, so it’s both ready to drink earlier and is much less pricey. The Rosso has bright sour cherry fruit flavors mixed with earthy notes that all worked with the beef, mushrooms, and veggies.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngpET5U7iFXZSqgMaSvLhLVPHXBkIQ0cXwC4S8YUmlIU7epHlyudsisfCaTyhhIiFul1YJFs0pipFp9H6FiwmAlsCxXThhe3CSqmEVad0D_bHYm0o-OXxzwkr5New0t47OYPZBxcfcE3T/s4032/IMG_2818.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngpET5U7iFXZSqgMaSvLhLVPHXBkIQ0cXwC4S8YUmlIU7epHlyudsisfCaTyhhIiFul1YJFs0pipFp9H6FiwmAlsCxXThhe3CSqmEVad0D_bHYm0o-OXxzwkr5New0t47OYPZBxcfcE3T/w640-h480/IMG_2818.jpeg" title="Beef sandwich, with avocado, tomatoes, and pesto on ciabatta. Photo by Nicole Ruiz Hudson" width="640" /></span></a></div><span style="font-family: inherit;"><br /></span><div style="text-align: left;"><span style="font-family: inherit;">Sandwich version two had slices of steak, with avo, tomatoes, and <a href="https://www.nibblinggypsy.com/2017/10/green-blender-sauces-pesto-salsa-verde.html" target="_blank"><b>pesto</b></a>. We had these for lunch one day, no pairing for this one.</span></div><span style="font-family: inherit;"><p style="text-align: center;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijKfeKjjxHJrPqekUte5hEKV9ORb6Bn2nnpkIHeV8OlAa3nghqWwATKlo-k6TSpUzeFWWJQ24lD7-CrOoK5PTKfc71nmhN7E9gf-h_nlIjWkYdYVSteGxnWq0pC8jLAfeCg4RAIKHazSY/s4032/IMG_2812.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijKfeKjjxHJrPqekUte5hEKV9ORb6Bn2nnpkIHeV8OlAa3nghqWwATKlo-k6TSpUzeFWWJQ24lD7-CrOoK5PTKfc71nmhN7E9gf-h_nlIjWkYdYVSteGxnWq0pC8jLAfeCg4RAIKHazSY/w640-h480/IMG_2812.jpeg" title="Pasta with beef, with wilted greens, olive oil, mushrooms, and tomatoes. Photo by Nicole Ruiz Hudson" width="640" /></a></span></p>Even a little bit of steak can go a long way when tossed with pasta. Here, chopped-up pieces of beef were added to greens wilted in a little olive oil, then mixed with any remaining mushrooms sauce and canned diced tomatoes seasoned with garlic and red pepper flakes. All of that was tossed with pasta and topped with Parmesan.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUIqjo4flHst_4r0BE4wAVmIu8bQcfVT8U7LdSqnmkiQDNfnoWI8oD86wlm2F4t_hCwbP3X8Chyphenhyphen3AnlkSeT5l24eJOy3-B7qtORew6dMLitjEz4gkIL1LNAMPpwwmlJGVXqJgKCvBBpJf/s4032/IMG_2808.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUIqjo4flHst_4r0BE4wAVmIu8bQcfVT8U7LdSqnmkiQDNfnoWI8oD86wlm2F4t_hCwbP3X8Chyphenhyphen3AnlkSeT5l24eJOy3-B7qtORew6dMLitjEz4gkIL1LNAMPpwwmlJGVXqJgKCvBBpJf/w480-h640/IMG_2808.jpeg" title="Pasta with beef, with wilted greens, olive oil, mushrooms, and tomatoes with Fratelli Giacosa Nebbiolo d'Alba 2018. Photo by Nicole Ruiz Hudson" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><span>I paired this with </span><b><a href="https://www.wine-searcher.com/find/fratelli+giacosa+nebbi+d+alba+piemonte+italy" target="_blank">Fratelli Giacosa Nebbiolo d'Alba 2018</a> </b><span>(average price $15) because Nebbiolo has tons of bright acidity that work with the tomatoes that had been added to the pasta, as well as earthy notes to work with mushrooms and steak. Nebbiolo is the grape used in some of the most famous wines of Italy’s Piedmont region, like Barolo and Barbaresco, but this Nebbiolo d’ Alba is intended for earlier drinking. Similar to the case of the Rosso di Montalcino above, this wine is not subject to the same aging requirements as its more famous brother and sister, so it’s much less expensive.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypXIAg3POZP6kVJ1mKfScfpWbwn7AmxxTXcG_vA5_7mvCg39_TF_JhQ51ZLpH5-CdwLgb13RWlqlkb8f_gnq_5eydcaCXI9x2Ur9r2v4slTYbdRcfNuqUt-f75ipv5qfSRsq8swoJ3n07/s4032/IMG_2714.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypXIAg3POZP6kVJ1mKfScfpWbwn7AmxxTXcG_vA5_7mvCg39_TF_JhQ51ZLpH5-CdwLgb13RWlqlkb8f_gnq_5eydcaCXI9x2Ur9r2v4slTYbdRcfNuqUt-f75ipv5qfSRsq8swoJ3n07/w640-h480/IMG_2714.jpeg" title="Individual Leftover Makeover Steak Casseroles. Photo by Nicole Ruiz Hudson" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span>My favorite leftover makeover from this meal was definitely a pair of individual <span style="font-family: inherit;"><span><span><span><span><span>Steak, Mushroom, and Potato Casseroles</span></span></span></span></span></span></span></span>. This one used all the components from the original meal, just reshuffled a bit. The final product looks involved, but could not have been easier. It was also so freak’n tasty! There’s no real recipe for this, but I’ll drop instructions for this after the initial recipe.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN1HB_E-BcRTaCbhVTKUoQMPGcKdw3Y-UcpUR75jYY6DzTUP-3hDYOHN4LXgWenXyD1ujLGFpKU3hROSlT-Pbb8YvLQgoyBhluM6fTRL7L8zcOiecSEbrtNT-wZ4X6w__ob7PREKu0LHFO/s4032/IMG_2711.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN1HB_E-BcRTaCbhVTKUoQMPGcKdw3Y-UcpUR75jYY6DzTUP-3hDYOHN4LXgWenXyD1ujLGFpKU3hROSlT-Pbb8YvLQgoyBhluM6fTRL7L8zcOiecSEbrtNT-wZ4X6w__ob7PREKu0LHFO/w640-h480/IMG_2711.jpeg" title="Individual Leftover Makeover Steak Casseroles Sparkman Cellars Darkness Syrah Yakima Valley 2017. Photo by Nicole Ruiz Hudson" width="640" /></span></a></div><span style="font-family: inherit;"><br /></span><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><span><span></span><br /><span>I paired this with </span></span><span><span><span><span><span><span><span><b><a href="https://www.wine-searcher.com/find/sparkman+cellars+darkness+sra+yakima+valley+washington+usa" target="_blank">Sparkman Cellars Darkness Syrah Yakima Valley 2017</a></b>, </span></span></span></span></span></span></span></span>($63, sample) which was bold and dark and rich, a matched these rich casseroles perfectly. You can find more details about this wine and pairing in <b><a href="https://www.sommstable.com/2021/03/big-beautiful-reds-from-yakima-valley.html" target="_blank">this post</a></b>.<p></p><p><span style="font-family: inherit;"><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/s4032/IMG_2558.jpeg","name":"Sous Vide London Broil with Smoky Mushroom Sauce","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT6H45M","yield":"6 to 8","author":{"@type":"Person","name":"Nicole Ruiz Hudson"},"url":"https://www.nibblinggypsy.com/2021/04/date-night-in-sous-vide-london-broil.html","keywords":"sous vide, beef, london broil, mushrooms","recipeCategory":"dinner, date night dinners","recipeCuisine":"American, French","video":null,"recipeIngredient":["2 to 3 lbs London broil","½ tsp shiitake mushroom powder, or as desired","2 to 3 sprigs of thyme","1 Tbsp, Worcestershire sauce","Salt, as needed","Pepper, as needed","Olive oil","1 onion, diced","2 to 3 garlic cloves, minced","1 Tbsp tomato paste","1 Tbsp flour","¼ to ½ cup wine","½ tsp smoked paprika","Approximately 10 oz beech mushroom (feel to substitute in other mushrooms, but note alternate cooking instructions)","2 cups of beef stock (you can substitute in chicken stock or water, but the sauce will have a lighter flavor)","Salt, to taste","Pepper, to taste","Cooking oil or fat of your choice, as needed"],"recipeInstructions":["Set up sous vide immersion circulator and preheat water to desired final cooking temperature–129°-134°F for medium-rare.","Sprinkle the beef with salt, pepper, Worcestershire sauce, and mushroom powder.","Place the beef in heavy-duty plastic bags suitable for sous vide cooking. Add a drizzle of olive oil and sprigs of thyme. Seal using a vacuum sealer or by slowly lowering ziplock bags with the steaks into the water bath, slowly pushing out the air. Once the bag is lowered the majority of the way into the water, zip up the remainder of the bag.","Cook the beef in the water bath for 6 to 8 hours.","When the beef is done cooking, heat a hot cast-iron skillet over medium-high or preheat the grill to high heat. Remove the beef from the bag and pat dry with paper towels, then coat lightly with a little cooking oil. (Make sure to save the juices left in the bag.) Finish the beef by searing/grilling for 1 to 2 minutes per side or until nicely browned.","Remove the beef from the pan, then slice and serve topped with the sauce.","Make the sauce while the beef is cooking.","Sweat onions in a saucepot with a tablespoon or two of cooking oil (or fat of your choice) with a generous pinch of salt and pepper over medium to medium-high heat for about 10 minutes, or until soft and translucent. (If onions begin to brown too quickly, add a splash of water to slow down the cooking.) Add in the garlic and cook for another minute, then stir in the tomato paste and allow it to cook for another 2 to 3 minutes, or until the tomato paste begins to deepen in color. Sprinkle the flour over the onions and cook for another couple of minutes; it will form a paste-like consistency with the onions.","Note: If you’re using a heartier mushroom such as button or cremini, add them to the pot about 5 minutes after the onions.","Deglaze the pan with wine, making sure to scrape up any browned bits. Stir in the smoked paprika, followed by the beech mushrooms, and stir gently to combine. Pour in the beef stock, then turn up the heat to bring the sauce to boil, then reduce to a simmer. Add the reserved beef cooking juices. Continue to cook over medium heat until the sauce has reduced and thickened – it’s ready when it can coat the back of a spoon. Taste and adjust seasonings as needed."],"@context":"http://schema.org","@type":"Recipe"}</script></span></p><div class="ccm-card" data-ccmcardid="63" data-ccmcardnum="7"><div class="ccm-wrapper" id="recipe"><a class="cmm-pinit-btn ccm-hide-on-print docs-creator" href="http://pinterest.com/pin/create/button/?url=https://www.nibblinggypsy.com/2021/04/date-night-in-sous-vide-london-broil.html&description=Sous%20Vide%20London%20Broil%20with%20Smoky%20Mushroom%20Sauce&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/s4032/IMG_2558.jpeg" id="ccm-pinit" target="_blank"><span style="font-family: inherit;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHbUJBJGHQWm5lZIN35Y-0ZMQpV9KLfXq28VxDRxKdTURoJgeIt069GJsLZsk3YPwaVSfjp4wPsWCI23RfrrroXJH_uv4f4F1Ij8y4bo88NkPY-YoLjS4P6Bwk6fFT3ULWz0LM2D-7fw/s1600/pin-it.png" /></span></a><div class="ccm-keywords ccm-hide-on-print"><span style="font-family: inherit;">sous vide, beef, London broil, mushrooms</span></div><div class="ccm-categories ccm-hide-on-print"><span style="font-family: inherit;">dinner, date night dinners</span></div><div class="ccm-cuisine ccm-hide-on-print"><span style="font-family: inherit;">American, French</span></div><div class="ccm-info"><span class="ccm-yield ccm-info-child" style="font-family: inherit;"><strong>Servings: </strong><span>6 to 8</span></span><div class="ccm-author ccm-info-child"><span style="font-family: inherit;"><strong>By: </strong><span><span>Nicole Ruiz Hudson</span></span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);"><span style="font-family: inherit;">Print</span></button><div class="ccm-print-options"><span style="font-family: inherit;"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></span></div></div></div><div class="ccm-image"><span style="font-family: inherit;"><img alt="Sous Vide London Broil with Smoky Mushroom Sauce" draggable="false" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/s4032/IMG_2558.jpeg" title="Sous Vide London Broil with Smoky Mushroom Sauce" /></span></div><h3 class="ccm-name"><span style="font-family: inherit;">Sous Vide London Broil with Smoky Mushroom Sauce</span></h3><div class="ccm-time"><span style="font-family: inherit;"><span class="ccm-time-child">Prep Time: 15 Min</span><span class="ccm-time-child">Cooking Time: 30 Min</span><span class="ccm-time-child">inactive time: 6 Hour</span><span class="ccm-time-child">Total Time: 6 H & 45 M</span></span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head"><span style="font-family: inherit;">Ingredients</span></h3><div class="ccm-section"><div class="ccm-section-title"><span style="font-family: inherit;">For the Beef:</span></div><ul class="ccm-section-items"><li><span style="font-family: inherit;">2 to 3 lbs London broil</span></li><li><span style="font-family: inherit;">½ tsp shiitake mushroom powder, or as desired</span></li><li><span style="font-family: inherit;">2 to 3 sprigs of thyme</span></li><li><span style="font-family: inherit;">1 Tbsp, Worcestershire sauce</span></li><li><span style="font-family: inherit;">Salt, as needed</span></li><li><span style="font-family: inherit;">Pepper, as needed</span></li><li><span style="font-family: inherit;">Olive oil</span></li></ul></div><div class="ccm-section"><div class="ccm-section-title"><span style="font-family: inherit;">For the Sauce:</span></div><ul class="ccm-section-items"><li><span style="font-family: inherit;">1 onion, diced</span></li><li><span style="font-family: inherit;">2 to 3 garlic cloves, minced</span></li><li><span style="font-family: inherit;">1 Tbsp tomato paste</span></li><li><span style="font-family: inherit;">1 Tbsp flour</span></li><li><span style="font-family: inherit;">¼ to ½ cup wine</span></li><li><span style="font-family: inherit;">½ tsp smoked paprika</span></li><li><span style="font-family: inherit;">Approximately 10 oz beech mushroom (feel to substitute in other mushrooms, but note alternate cooking instructions)</span></li><li><span style="font-family: inherit;">2 cups of beef stock (you can substitute in chicken stock or water, but the sauce will have a lighter flavor)</span></li><li><span style="font-family: inherit;">Salt, to taste</span></li><li><span style="font-family: inherit;">Pepper, to taste</span></li><li><span style="font-family: inherit;">Cooking oil or fat of your choice, as needed</span></li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head"><span style="font-family: inherit;">Instructions</span></h3><div class="ccm-section"><div class="ccm-section-title"><span style="font-family: inherit;">For the Beef:</span></div><ol class="ccm-section-items"><li><span style="font-family: inherit;">Set up sous vide immersion circulator and preheat water to desired final cooking temperature–129°-134°F for medium-rare.</span></li><li><span style="font-family: inherit;">Sprinkle the beef with salt, pepper, Worcestershire sauce, and mushroom powder.</span></li><li><span style="font-family: inherit;">Place the beef in heavy-duty plastic bags suitable for sous vide cooking. Add a drizzle of olive oil and sprigs of thyme. Seal using a vacuum sealer or by slowly lowering ziplock bags with the steaks into the water bath, slowly pushing out the air. Once the bag is lowered the majority of the way into the water, zip up the remainder of the bag.</span></li><li><span style="font-family: inherit;">Cook the beef in the water bath for 6 to 8 hours.</span></li><li><span style="font-family: inherit;">When the beef is done cooking, heat a hot cast-iron skillet over medium-high or preheat the grill to high heat. Remove the beef from the bag and pat dry with paper towels, then coat lightly with a little cooking oil. (Make sure to save the juices left in the bag.) Finish the beef by searing/grilling for 1 to 2 minutes per side or until nicely browned.</span></li><li><span style="font-family: inherit;">Remove the beef from the pan, then slice and serve topped with the sauce.</span></li></ol></div><div class="ccm-section"><div class="ccm-section-title"><span style="font-family: inherit;">For the Sauce:</span></div><ol class="ccm-section-items"><li><span style="font-family: inherit;">Make the sauce while the beef is cooking.</span></li><li><span style="font-family: inherit;">Sweat onions in a saucepot with a tablespoon or two of cooking oil (or fat of your choice) with a generous pinch of salt and pepper over medium to medium-high heat for about 10 minutes, or until soft and translucent. (If onions begin to brown too quickly, add a splash of water to slow down the cooking.) Add in the garlic and cook for another minute, then stir in the tomato paste and allow it to cook for another 2 to 3 minutes, or until the tomato paste begins to deepen in color. Sprinkle the flour over the onions and cook for another couple of minutes; it will form a paste-like consistency with the onions.</span></li><li><span style="font-family: inherit;">Note: If you’re using a heartier mushroom such as button or cremini, add them to the pot about 5 minutes after the onions.</span></li><li><span style="font-family: inherit;">Deglaze the pan with wine, making sure to scrape up any browned bits. Stir in the smoked paprika, followed by the beech mushrooms, and stir gently to combine. Pour in the beef stock, then turn up the heat to bring the sauce to boil, then reduce to a simmer. Add the reserved beef cooking juices. Continue to cook over medium heat until the sauce has reduced and thickened – it’s ready when it can coat the back of a spoon. Taste and adjust seasonings as needed.</span></li></ol></div></div><div class="ccm-posturl"><a class="docs-creator" href="https://www.nibblinggypsy.com/2021/04/date-night-in-sous-vide-london-broil.html"><span style="font-family: inherit;">https://www.nibblinggypsy.com/2021/04/date-night-in-sous-vide-london-broil.html</span></a></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5><span style="font-family: inherit;">Did you make this recipe?</span></h5><div><span style="font-family: inherit;">Tag <a class="docs-creator" href="https://www.instagram.com/nibblinggypsy" target="_blank">@nibblinggypsy</a> on instagram and hashtag it #nibblinggypsy</span></div></div></div><div class="ccm-credit ccm-hide-on-print"><span style="font-family: inherit;">Created using <a class="docs-creator" href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></span></div></div></div><span style="font-family: inherit;"><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; 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<span style="font-family: inherit;"><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9478RjFsl6HQWOiocv5AnsFscX3Z5M-3rjzv8M6bT0EtbcvpeRjHgw0LfbCEAeoiG3i6KsMq_afGCGWb9to1KTM-LZjNiBARatFqV48kk4pTpa0J1YMaYoahb8T_ZcDD_x9mBlXXjH369/s4032/IMG_2715.jpeg","name":"Individual Leftover Makeover Steak Casseroles","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","yield":"Varies","author":{"@type":"Person","name":"Nicole Ruiz Hudson"},"url":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/s4032/IMG_2558.jpeg","keywords":"casserole, leftover makeover, non-recipe","recipeCategory":"dinner","recipeCuisine":"American","video":null,"recipeIngredient":["Leftover potatoes, in this case, Hasselback potatoes","London Broil","Mushroom sauce"," Shredded mozzarella","Shredded Parmesan","(Optional) bread crumbs"],"recipeInstructions":["Preheat your oven to 350°F.","Slice up the leftover potatoes into rounds and cut the beef into pieces as desired.","Spoon a little sauce into the bottom of two small casserole dishes, or one larger one that suits the size of the amount of food you have left.","Add a layer of potatoes to the casserole(s), followed by a sprinkling of pieces of beef. Repeat the layers of sauce, potatoes, and beef until you’ve filled the casserole(s) or have used up all the leftovers, ending with a layer of sauce.","Top the final layer of sauce with a small handful of shredded mozzarella, followed by a light sprinkling of Parmesan. I didn’t do it here, but a light sprinkling of breadcrumbs would be great as well.","Place casserole(s) in the oven and bake until everything is hot and bubbly – about 20 to 30 minutes, but might vary depending on the size of your casserole(s). As everything here is already cooked, you just need everything to be heated through and the cheese melty and lightly browned. For a little extra browning, place the casseroles under the broiler for a minute or two.","Remove the casserole(s) from the oven and allow them to set for a couple of minutes and serve hot!"],"@context":"http://schema.org","@type":"Recipe","description":"Besides the original components I had on hand – potatoes, steak, mushroom sauce– the only other thing I added in here was a blend of shredded mozzarella and Parmesan. You can use this as a blueprint to remake other leftovers as well."}</script></span></p><div class="ccm-card" data-ccmcardid="64" data-ccmcardnum="7"><div class="ccm-wrapper" id="recipe"><a class="cmm-pinit-btn ccm-hide-on-print docs-creator" href="http://pinterest.com/pin/create/button/?url=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/s4032/IMG_2558.jpeg&description=Individual%20Leftover%20Makeover%20Steak%20Casseroles&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9478RjFsl6HQWOiocv5AnsFscX3Z5M-3rjzv8M6bT0EtbcvpeRjHgw0LfbCEAeoiG3i6KsMq_afGCGWb9to1KTM-LZjNiBARatFqV48kk4pTpa0J1YMaYoahb8T_ZcDD_x9mBlXXjH369/s4032/IMG_2715.jpeg" id="ccm-pinit" target="_blank"><span style="font-family: inherit;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHbUJBJGHQWm5lZIN35Y-0ZMQpV9KLfXq28VxDRxKdTURoJgeIt069GJsLZsk3YPwaVSfjp4wPsWCI23RfrrroXJH_uv4f4F1Ij8y4bo88NkPY-YoLjS4P6Bwk6fFT3ULWz0LM2D-7fw/s1600/pin-it.png" /></span></a><div class="ccm-keywords ccm-hide-on-print"><span style="font-family: inherit;">casserole, leftover makeover, non-recipe</span></div><div class="ccm-categories ccm-hide-on-print"><span style="font-family: inherit;">dinner</span></div><div class="ccm-cuisine ccm-hide-on-print"><span style="font-family: inherit;">American</span></div><div class="ccm-info"><span class="ccm-yield ccm-info-child" style="font-family: inherit;"><strong>Servings: </strong><span>Varies</span></span><div class="ccm-author ccm-info-child"><span style="font-family: inherit;"><strong>By: </strong><span><span>Nicole Ruiz Hudson</span></span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);"><span style="font-family: inherit;">Print</span></button><div class="ccm-print-options"><span style="font-family: inherit;"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></span></div></div></div><div class="ccm-image"><span style="font-family: inherit;"><img alt="Individual Leftover Makeover Steak Casseroles" draggable="false" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9478RjFsl6HQWOiocv5AnsFscX3Z5M-3rjzv8M6bT0EtbcvpeRjHgw0LfbCEAeoiG3i6KsMq_afGCGWb9to1KTM-LZjNiBARatFqV48kk4pTpa0J1YMaYoahb8T_ZcDD_x9mBlXXjH369/s4032/IMG_2715.jpeg" title="Individual Leftover Makeover Steak Casseroles" /></span></div><h3 class="ccm-name"><span style="font-family: inherit;">Individual Leftover Makeover Steak, Mushroom, and Potato Casseroles</span></h3><div class="ccm-time"><span style="font-family: inherit;"><span class="ccm-time-child">Prep Time: 10 Min</span><span class="ccm-time-child">Cooking Time: 30 Min</span><span class="ccm-time-child">Total Time: 40 Min</span></span></div><div class="ccm-summary"><span style="font-family: inherit;">Besides the original components I had on hand – potatoes, steak, mushroom sauce– the only other thing I added in here was a blend of shredded mozzarella and Parmesan. You can use this as a blueprint to remake other leftovers as well.</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head"><span style="font-family: inherit;">Ingredients</span></h3><div class="ccm-section"><ul class="ccm-section-items"><li><span style="font-family: inherit;">Leftover potatoes, in this case, Hasselback potatoes</span></li><li><span style="font-family: inherit;">London Broil</span></li><li><span style="font-family: inherit;">Mushroom sauce</span></li><li><span style="font-family: inherit;"> Shredded mozzarella</span></li><li><span style="font-family: inherit;">Shredded Parmesan</span></li><li><span style="font-family: inherit;">(Optional) bread crumbs</span></li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head"><span style="font-family: inherit;">Instructions</span></h3><div class="ccm-section"><ol class="ccm-section-items"><li><span style="font-family: inherit;">Preheat your oven to 350°F.</span></li><li><span style="font-family: inherit;">Slice up the leftover potatoes into rounds and cut the beef into pieces as desired.</span></li><li><span style="font-family: inherit;">Spoon a little sauce into the bottom of two small casserole dishes, or one larger one that suits the size of the amount of food you have left.</span></li><li><span style="font-family: inherit;">Add a layer of potatoes to the casserole(s), followed by a sprinkling of pieces of beef. Repeat the layers of sauce, potatoes, and beef until you’ve filled the casserole(s) or have used up all the leftovers, ending with a layer of sauce.</span></li><li><span style="font-family: inherit;">Top the final layer of sauce with a small handful of shredded mozzarella, followed by a light sprinkling of Parmesan. I didn’t do it here, but a light sprinkling of breadcrumbs would be great as well.</span></li><li><span style="font-family: inherit;">Place casserole(s) in the oven and bake until everything is hot and bubbly – about 20 to 30 minutes, but might vary depending on the size of your casserole(s). As everything here is already cooked, you just need everything to be heated through and the cheese melty and lightly browned. For a little extra browning, place the casseroles under the broiler for a minute or two.</span></li><li><span style="font-family: inherit;">Remove the casserole(s) from the oven and allow them to set for a couple of minutes and serve hot!</span></li></ol></div></div><div class="ccm-posturl"><a class="docs-creator" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/s4032/IMG_2558.jpeg"><span style="font-family: inherit;">https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1_VkksS1WQHq6K0UvzVp2cElS_6jlJFvfvAgcRJaQng4QW36zM_SVaePKeAAsEF7idUnhe8mO3JPq5Gb6csybnPYgZzCtaL5PC9FQygjh9zkYwxhrHd8ZUtjokKEEdmmpZhqD9GuRf2/s4032/IMG_2558.jpeg</span></a></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5><span style="font-family: inherit;">Did you make this recipe?</span></h5><div><span style="font-family: inherit;">Tag <a class="docs-creator" href="https://www.instagram.com/nibblinggypsy" target="_blank">@nibblinggypsy</a> on instagram and hashtag it #nibblinggypsy</span></div></div></div><div class="ccm-credit ccm-hide-on-print"><span style="font-family: inherit;">Created using <a class="docs-creator" href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></span></div></div></div><span style="font-family: inherit;"><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; 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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0Oakland, CA, USA37.8043514 -122.2711639-6.7736935514565246 167.4163361 82.382396351456521 -51.958663900000005tag:blogger.com,1999:blog-5221096617646315240.post-50004383912435451292021-03-10T20:40:00.002-05:002021-03-10T20:40:41.391-05:00Over the Top Baked Mac and Cheese with Crab and Bacon<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpP8KelJbC99ofvklnh09PX8BTPeI2EjqP4dGUyITz-M7PwDfJgA8ifbatprB9PfSLspIKlnkkw3sgKlOxYMMxrnjVasKTS2xE7HiOjQAfoQxTccVBwJIu5XNGnnMKqqSXqEqQrJBA9xD/s2048/37DD54F5-03DA-4F30-89A0-797FE07C2A0B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpP8KelJbC99ofvklnh09PX8BTPeI2EjqP4dGUyITz-M7PwDfJgA8ifbatprB9PfSLspIKlnkkw3sgKlOxYMMxrnjVasKTS2xE7HiOjQAfoQxTccVBwJIu5XNGnnMKqqSXqEqQrJBA9xD/w640-h480/37DD54F5-03DA-4F30-89A0-797FE07C2A0B.jpeg" title="Baked Mac and Cheese with Crab and Bacon. Photo by Nicole Ruiz Hudson" width="640" /></a></span></div><span style="font-family: inherit;"> </span><p style="text-align: left;"><span style="font-family: inherit;">Everyone loves mac and cheese! But do you fall for a lusciously creamy version, or prefer a baked version that gets just a little crunchy on top. If forced to choose, Greg and I fall on opposite sides of this question, but we can respect each other’s side of things. Also, thankfully, there’s no real reason to pick sides here. <br /><br />We’ve been taking turns revisiting the comfort foods of our childhoods over this past year, and sometimes we take the opportunity to update them a bit. I granted Greg’s wish to make his favorite baked mac and cheese from when he was a kid. This is based on his mom's recipe, but with a few tweaks. He was also having a renewed love affair with crab (evidenced by not one, but two versions of cheesy crab breads <b><a href="https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-josephinas.html" target="_blank">here</a></b> and <b><a href="https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-fish-markets.html" target="_blank">here</a></b>) and pimento cheese. Bacon is always welcome at the party in this house, but you can easily leave it off if you prefer. We brought it all together in this super decadent, loaded mac and cheese.<br /><br />One point I will give to this baked mac and cheese over creamy in-pot versions is that this freezes well, so it’s absolutely worth making in a larger batch, even if you don’t think it’ll all be finished right away. It’s great to have mac and cheese ready to go and on reserve. <br /><br /><br /></span></p><h1 style="text-align: left;"><span style="font-family: inherit;">WINE PAIRINGS</span></h1><p><span style="font-family: inherit;"><br />Multiple servings gave us the chance to try several different wine pairings, and all worked really well. For this dish, the idea here for me is to pick a wine that refreshing, but with enough weight to match the creamy texture of the dish. </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhur0yvU-WF14pajkR9x9bjhi2QloMNj6ZHucEuY_c9JJO59HtfOYoeYge7l2dxuABB0Ctx9F5HjztRLmzGS3uYqqd2q36CXWQdXVsTekv1MC2P0OVaMVEcVnFWwbQ0vxWCFhPADDW77Uqx/s2048/IMG_2766.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhur0yvU-WF14pajkR9x9bjhi2QloMNj6ZHucEuY_c9JJO59HtfOYoeYge7l2dxuABB0Ctx9F5HjztRLmzGS3uYqqd2q36CXWQdXVsTekv1MC2P0OVaMVEcVnFWwbQ0vxWCFhPADDW77Uqx/w300-h400/IMG_2766.jpeg" title="Massican Annia. Photo by Nicole Ruiz Hudson" width="300" /></a></span></div><p><span style="font-family: inherit;">On the first evening, we decided to go with something a little special and chose <b><a href="https://massican.com/" target="_blank">Massican</a></b>’s Annia 2016 ($36), a California white wine blend made with Italian varieties Tocai Friulano, Ribolla Gialla, as well as Chardonnay. You can read more about this wine <b><a href="https://www.sommstable.com/2021/03/2-italian-white-wine-blends-born-in-California.html" target="_blank">here</a></b> , which had just the mix of bright fruit and round texture I was looking for. <br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46qfzY56GoPP2wPRd_xvTXxSD9Ug2cMd8y43zcnihZXHCEHkGlNWHvKVQfvzmEORsWKMn200c2Dl_6t3lBRbEaU7VoNnW0BIdVyY9CLaYDkJF55p-i2qyWKdTQZooXz9wH0Qy2azCqC3U/s2048/678C822E-A7F9-49AF-A182-4739E3157C48.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46qfzY56GoPP2wPRd_xvTXxSD9Ug2cMd8y43zcnihZXHCEHkGlNWHvKVQfvzmEORsWKMn200c2Dl_6t3lBRbEaU7VoNnW0BIdVyY9CLaYDkJF55p-i2qyWKdTQZooXz9wH0Qy2azCqC3U/w400-h300/678C822E-A7F9-49AF-A182-4739E3157C48.jpeg" title="Vital Rosé. Photo by Nicole Ruiz Hudson." width="400" /></a></span></div><span style="font-family: inherit;"> </span><p><span style="font-family: inherit;">The next two wines we tried with it were both <b><a href="https://www.sommstable.com/2020/09/rose-after-labor-day.html" target="_blank">rosés</a></b> and they were both delicious matches as well. The first was from<span> <b><a href="https://www.vitalwinery.com/" target="_blank">Vital </a></b>in Washington (sample, $19) , and the second was from <b><a href="https://www.twillcellars.com/ourwine" target="_blank">Twill Cellars</a> </b>in Willamette Valley, Oregon ($20)</span>. Both resonated with the smoky notes from the bacon and the pimento cheese.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87fT5jzXbEjeKNITpLzbDFme9SYRRFlutVBHHpBD-DznBrCErzsuSpPlKLHBMpWjIxrzxU-wxrMnmIn23NYLQFmbQkjBVJLn15xkeyI3Q0iKN0W_z0PIoDO7rwZi1u-JHITFcT2HWfvJI/s2048/39780FF5-E706-4044-BA3B-0674A9E2162B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87fT5jzXbEjeKNITpLzbDFme9SYRRFlutVBHHpBD-DznBrCErzsuSpPlKLHBMpWjIxrzxU-wxrMnmIn23NYLQFmbQkjBVJLn15xkeyI3Q0iKN0W_z0PIoDO7rwZi1u-JHITFcT2HWfvJI/w400-h300/39780FF5-E706-4044-BA3B-0674A9E2162B.jpeg" title="Twill Rosé. Photo by Nicole Ruiz Hudson" width="400" /></a></span></div><span style="font-family: inherit;"><br /></span><p><span style="font-family: inherit;"><br />Chardonnay is also a natural match for this dish, but if that’s not your bag, <a href="https://www.sommstable.com/2019/08/2-oz-pours-quick-look-at-pinot-bianco.html" target="_blank"><b>Pinot Blanc</b> </a>would make another great choice.</span></p><p><span style="font-family: inherit;"><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/6izr5SJ.jpg","name":"Baked Mac and Cheese with Crab and Bacon","prepTime":"PT5M","cookTime":"PT60M","totalTime":"PT1H4M","yield":"8","author":{"@type":"Person","name":"Nicole Ruiz Hudson"},"url":"https://www.nibblinggypsy.com/2021/03/over-top-baked-mac-and-cheese-with-crab.html","keywords":"mac and cheese, crab, bacon","recipeCategory":"dinner, casserole","recipeCuisine":"American","video":null,"recipeIngredient":["16 oz macaroni (or short pasta of your choosing)","½ onion, diced","2 garlic cloves, minced","3 to 4 slices of bacon (optional)","8 oz sour cream","16 oz ricotta or cottage cheese","12 oz sharp cheddar","4 oz pimento cheese","1 tsp mustard","2 eggs","8 oz lump crab meat","1 cup peas (frozen or fresh are fine, optional)","¼ cup bread crumbs.","Salt"],"recipeInstructions":["Preheat oven to 350°F.","Cook the macaroni according to package instructions. Drain and set aside.","While the pasta is cooking, sweat the onions over medium to medium-high heat in a pan with a little olive oil and season with salt and pepper. Cook until the onions are nearly translucent – about 8 to 9 minutes. Add the garlic and continue to cook for another couple of minutes. If at any point the onions are starting to brown, add a splash of water to the pan to slow down the cooking. Once the onions and garlic are cooked through, set aside to cool.","Crisp bacon while pasta and onions are cooking. Feel free to choose your favorite method, either by cooking the bacon in a pan on the stovetop, or by laying slices on a baking sheet in the oven and baking at 400°F until crisped through, for about 10 to 15 minutes, flipping once. If using the oven method, remember to set the oven back to 350°F once the bacon is ready. Set aside to cool.","Combine the ricotta, sour cream, cheddar, pimento cheese, mustard, and season with salt and pepper. Taste and adjust seasoning as needed. Whisk the eggs and mix them into the cheese mixture, then fold in the pasta, followed by the crab and peas. Place in a large greased baking dish (I used a 3 qt braiser/casserole dish).","Place the baking dish in the oven and bake for 30 minutes. Crumble up bacon into pieces and sprinkle on top of the macaroni mixture, along with the bread crumbs (feel free to add extra cheese as well if desired), then bake for another 10 to 15 minutes. If you like a crunchier top, place under the broiler for 1 to 2 minutes until starting to brown.","Allow the casserole to set for five minutes. Serve hot."],"@context":"http://schema.org","@type":"Recipe"}</script></span></p><div class="ccm-card" data-ccmcardid="57" data-ccmcardnum="1"><div class="ccm-wrapper" id="recipe"><span style="font-family: inherit;"><a class="cmm-pinit-btn ccm-hide-on-print google-drive-opener" href="http://pinterest.com/pin/create/button/?url=https://www.nibblinggypsy.com/2021/03/over-top-baked-mac-and-cheese-with-crab.html&description=Baked%20Mac%20and%20Cheese%20with%20Crab%20and%20Bacon&media=https://i.imgur.com/6izr5SJ.jpg" id="ccm-pinit" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHbUJBJGHQWm5lZIN35Y-0ZMQpV9KLfXq28VxDRxKdTURoJgeIt069GJsLZsk3YPwaVSfjp4wPsWCI23RfrrroXJH_uv4f4F1Ij8y4bo88NkPY-YoLjS4P6Bwk6fFT3ULWz0LM2D-7fw/s1600/pin-it.png" /></a></span><div class="ccm-image"><span style="font-family: inherit;"><img alt="Baked Mac and Cheese with Crab and Bacon" draggable="false" src="https://i.imgur.com/6izr5SJ.jpg" title="Baked Mac and Cheese with Crab and Bacon" /></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><span style="font-family: inherit;"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></span><div class="ccm-print-options"><span style="font-family: inherit;"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></span></div></div><h3 class="ccm-name"><span style="font-family: inherit;">Baked Mac and Cheese with Crab and Bacon</span></h3><div class="ccm-info"><span style="font-family: inherit;"><span class="ccm-yield ccm-info-child"><b>Servings: </b><span>8</span></span></span><div class="ccm-author ccm-info-child"><span style="font-family: inherit;"><b>By: </b><span><span>Nicole Ruiz Hudson</span></span></span></div></div><div class="ccm-time"><span style="font-family: inherit;"><span class="ccm-time-child">Prep Time: 5 Min</span><span class="ccm-time-child">Cooking Time: 60 Min</span><span class="ccm-time-child">Total Time: 1 H & 4 M</span></span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head"><span style="font-family: inherit;">Ingredients</span></h3><div class="ccm-section"><ul class="ccm-section-items"><li><span style="font-family: inherit;">16 oz macaroni (or short pasta of your choosing)</span></li><li><span style="font-family: inherit;">½ onion, diced</span></li><li><span style="font-family: inherit;">2 garlic cloves, minced</span></li><li><span style="font-family: inherit;">3 to 4 slices of bacon (optional)</span></li><li><span style="font-family: inherit;">8 oz sour cream</span></li><li><span style="font-family: inherit;">16 oz ricotta or cottage cheese</span></li><li><span style="font-family: inherit;">12 oz sharp cheddar</span></li><li><span style="font-family: inherit;">4 oz pimento cheese</span></li><li><span style="font-family: inherit;">1 tsp mustard</span></li><li><span style="font-family: inherit;">2 eggs</span></li><li><span style="font-family: inherit;">8 oz lump crab meat</span></li><li><span style="font-family: inherit;">1 cup peas (frozen or fresh are fine, optional)</span></li><li><span style="font-family: inherit;">¼ cup bread crumbs.</span></li><li><span style="font-family: inherit;">Salt</span></li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head"><span style="font-family: inherit;">Instructions</span></h3><div class="ccm-section"><ol class="ccm-section-items"><li><span style="font-family: inherit;">Preheat oven to 350°F.</span></li><li><span style="font-family: inherit;">Cook the macaroni according to package instructions. Drain and set aside.</span></li><li><span style="font-family: inherit;">While the pasta is cooking, sweat the onions over medium to medium-high heat in a pan with a little olive oil and season with salt and pepper. Cook until the onions are nearly translucent – about 8 to 9 minutes. Add the garlic and continue to cook for another couple of minutes. If at any point the onions are starting to brown, add a splash of water to the pan to slow down the cooking. Once the onions and garlic are cooked through, set aside to cool.</span></li><li><span style="font-family: inherit;">Crisp bacon while pasta and onions are cooking. Feel free to choose your favorite method, either by cooking the bacon in a pan on the stovetop, or by laying slices on a baking sheet in the oven and baking at 400°F until crisped through, for about 10 to 15 minutes, flipping once. If using the oven method, remember to set the oven back to 350°F once the bacon is ready. Set aside to cool.</span></li><li><span style="font-family: inherit;">Combine the ricotta, sour cream, cheddar, pimento cheese, mustard, and season with salt and pepper. Taste and adjust seasoning as needed. Whisk the eggs and mix them into the cheese mixture, then fold in the pasta, followed by the crab and peas. Place in a large greased baking dish (I used a 3 qt braiser/casserole dish).</span></li><li><span style="font-family: inherit;">Place the baking dish in the oven and bake for 30 minutes. Crumble up bacon into pieces and sprinkle on top of the macaroni mixture, along with the bread crumbs (feel free to add extra cheese as well if desired), then bake for another 10 to 15 minutes. If you like a crunchier top, place under the broiler for 1 to 2 minutes until starting to brown.</span></li><li><span style="font-family: inherit;">Allow the casserole to set for five minutes. Serve hot.</span></li></ol></div></div><div class="ccm-posturl"><span style="font-family: inherit;"><a class="google-drive-opener" href="https://www.nibblinggypsy.com/2021/03/over-top-baked-mac-and-cheese-with-crab.html">https://www.nibblinggypsy.com/2021/03/over-top-baked-mac-and-cheese-with-crab.html</a></span></div><div class="ccm-keywords ccm-hide-on-print"><span style="font-family: inherit;">mac and cheese, crab, bacon</span></div><div class="ccm-categories ccm-hide-on-print"><span style="font-family: inherit;">dinner, casserole</span></div><div class="ccm-cuisine ccm-hide-on-print"><span style="font-family: inherit;">American</span></div><div class="ccm-instagram-credit ccm-hide-on-print"><div><h5><span style="font-family: inherit;">Did you make this recipe?</span></h5><div><span style="font-family: inherit;">Tag <a class="google-drive-opener" href="https://www.instagram.com/nibblinggypsy" target="_blank">@nibblinggypsy</a> on instagram and hashtag it #nibblinggypsy</span></div></div></div><div class="ccm-credit ccm-hide-on-print"><span style="font-family: inherit;">Created using <a class="google-drive-opener" href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></span></div></div></div><span style="font-family: inherit;"><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; 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Photo by Nicole Ruiz Hudson" width="480" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>This pic taken after I put the mac and cheese under the broiler to get just a little more toasty. Pick your preference.</i><br /></span></td></tr></tbody></table><span style="font-family: inherit;"><br /></span><p style="text-align: center;"><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><span><i>This post contains affiliate
links, including these Amazon Associate links, from which I might
receive a commission at no cost to you.</i></span></span></p><p><span style="font-family: inherit;"><i> </i></span></p>
<div id="amzn-assoc-ad-1d5a0705-3890-409e-bc54-d1576451fa97"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0Oakland, CA, USA37.8043514 -122.2711639-1.8746880925993423 167.4163361 77.483390892599346 -51.958663900000005tag:blogger.com,1999:blog-5221096617646315240.post-17135516535580183922021-02-14T15:32:00.009-05:002021-03-22T00:16:53.609-04:00Cozy Date Night In with Gnocchi with Easy Pork Ragù<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnbqFPH-KojQBoO_r_vUro1Ax7l0_Vu0wbDAIR8G_4KOG95QHXVHnVOXiY4PeksIGa_kWFyaihPTjXGJnK5pz77-Qt4_rwYpJqzJ8DdG0-DqvsbtFRUaB75GO7G1VUvfz0fC1ksn7HKUu/s1651/DSC_0083-2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1247" data-original-width="1651" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnbqFPH-KojQBoO_r_vUro1Ax7l0_Vu0wbDAIR8G_4KOG95QHXVHnVOXiY4PeksIGa_kWFyaihPTjXGJnK5pz77-Qt4_rwYpJqzJ8DdG0-DqvsbtFRUaB75GO7G1VUvfz0fC1ksn7HKUu/w640-h484/DSC_0083-2.jpeg" width="640" /></a></span></div><span style="font-family: inherit;"> </span><p></p><p style="text-align: left;"><span style="font-family: inherit;">Happy Valentine’s Day! <br /><br />We’re not really ones for going out on Valentine’s around here and generally opt to celebrate with a cozy dinner in or take out. I recently made this dish for a date night in that was super easy, tasted like required a lot more work, and left us with warm fuzzy feelings.<br /><br />A little leftover pork (or really whatever protein you prefer) goes a long way in a sauce and makes it taste like it’s been stewing away all day when in reality this all takes about 30 minutes. I served this over cauliflower gnocchi, so as to keep things a little lighter. No one wants to feel over-stuffed on a date night. <br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhHzhKG4xPXdxSbrO1wC8t7LQ1kxZRhvgSavQX_QE5POicQuWDtv4LcetETAU14zlUsmiZHtmLzQ6Pk2c5baidkRcLXxvNBHiwezZvghV_zkYlQbP-KNtxP7a2OTLM4QCijn7CQq-bQ81/s2048/DSC_0043.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhHzhKG4xPXdxSbrO1wC8t7LQ1kxZRhvgSavQX_QE5POicQuWDtv4LcetETAU14zlUsmiZHtmLzQ6Pk2c5baidkRcLXxvNBHiwezZvghV_zkYlQbP-KNtxP7a2OTLM4QCijn7CQq-bQ81/w640-h426/DSC_0043.jpeg" width="640" /></a></div><p></p><h2 style="text-align: left;"><span style="font-family: inherit;">Wine Pairing<br /></span></h2><p><span style="font-family: inherit;">This is a delightful and easy dinner for just about any night, so to take things up a notch and make things feel special, open a nice bottle of wine. An earthy, bright Italian red works perfectly with this dish. I opted for a <b><a href="https://www.sommstable.com/2020/01/Italian-wine-101-cheat-sheet.html" rel="nofollow" target="_blank">Barolo from the Piedmont region</a></b>.</span></p><p><span style="font-family: inherit;"></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2LgW3fR24Fe06sSOtMAKnZs0BuIA4ExJpUuIfOmAaw-a-YVQK0dYYEzKLeKQZ985AX4QRawzcM53z4QykUBUi5EODSuqnWCvyTirgkGr20Xyzxyj5ROKgURP45SacIh8E0KB0EyyJAon/s2048/DSC_0061.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2LgW3fR24Fe06sSOtMAKnZs0BuIA4ExJpUuIfOmAaw-a-YVQK0dYYEzKLeKQZ985AX4QRawzcM53z4QykUBUi5EODSuqnWCvyTirgkGr20Xyzxyj5ROKgURP45SacIh8E0KB0EyyJAon/w640-h426/DSC_0061.jpeg" width="640" /></a></div><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">This <b><a href="https://www.wine-searcher.com/find/cavalli+docg+barolo+piemonte+italy/2014" rel="nofollow" target="_blank">Covalli Barolo 2014</a></b> was a perfect match. It also happened to be a great value (average price $25). It’s not the most complex Barolo, but it was bright and enjoyable from the first to the last drop after a short decanting and it was magic paired with the sauce. It showed lots of bright sour cherry and berry notes, licorice, white pepper, hints of baking spice, and herbs. <br /><br /> </span></p><h2 style="text-align: left;"><span style="font-family: inherit;">Jewel-like Glasses to Jazz up the Table</span></h2><h2><span style="font-family: inherit;"></span></h2><p><span style="font-family: inherit;"><br />This recipe came out of a <b><a href="https://dragonglassware.com/blogs/news/valentines-day-wine-pairings" target="_blank">collaboration with </a><a href="https://dragonglassware.com" target="_blank">Dragon Glassware</a></b>. They sent me some of their <b><a href="https://glnk.io/1ox7/nibblinggypsy" target="_blank">Aura wine glasses</a></b> to try out to review and also asked me to share some pairing options for a romantic dinner menu. Pork Ragù and gnocchi was on the menu, and I was inspired to try out the pairings at home. As I said, the pairing turned out fabulous.</span></p><p style="text-align: center;"><span style="font-family: inherit;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zO_Mg3fwnZodFQpiJaRH10avLffOfnYtXtjNI6KmvemodTDmDoFDI8exPjtzg6BKMg6OfYl4vecu4_uAaSeK_DgdJTzdL5mEBDr-fGwcdj0sT8clslVLHo-oBkqVthVbiMEPb7kWVS3x/s4032/IMG_2413.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zO_Mg3fwnZodFQpiJaRH10avLffOfnYtXtjNI6KmvemodTDmDoFDI8exPjtzg6BKMg6OfYl4vecu4_uAaSeK_DgdJTzdL5mEBDr-fGwcdj0sT8clslVLHo-oBkqVthVbiMEPb7kWVS3x/w480-h640/IMG_2413.jpeg" width="480" /></a></div><br /><p></p><p><span style="font-family: inherit;"><br />The glasses are made of high-quality crystal glass with an iridescent coating that gives them a sparkly, jewel-like effect. I have to admit that when I accepted the glasses to try out, I was a little worried that they would look cheesy in real life, despite the fact that they look pretty in their pictures. Not at all. The iridescent effect is just enough to give them a little flare without feeling tacky. Speaking as a wine geek, they also didn’t detract from my ability to assess the wine’s color and the wine’s aromas also showed up beautifully in the glass. They’re perfect for dressing up the dinner table for a special night. </span></p><p><span style="font-family: inherit;"> <i>Since writing this post, I've partnered with Dragon Glassware as an ambassador. <b><a href="https://glnk.io/1ox7/nibblinggypsy" target="_blank">Click here</a></b> to get the glasses for yourself and use the code "NICOLE10" for 10% off. (</i></span><span style="font-family: inherit;"><i><span style="font-family: inherit;"><i>I might receive commission at no cost to you.)</i></span></i></span></p><p><span style="font-family: inherit;"> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Easy Pork Ragù","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","description":"This ragù comes together really quickly but tastes like it was simmering away for much longer thanks to the fact it’s made using leftover pork. You can easily swap in whatever protein you’d like, or add mushrooms for a vegetarian version. It’s a great way to extend leftovers and make them taste completely new.","yield":"4","author":{"@type":"Person","name":"Nicole Ruiz Hudson"},"video":null,"recipeIngredient":["1 medium onion, diced","4 garlic cloves, minced","½ glass red wine","1 Tbsp, tomato paste","1 Tbsp flour","oz can diced tomatoes","Generous pinch of red chili flakes","3 sprigs of oregano (feel free to add other herbs like thyme well)","1 sprig of rosemary","Bay leaf","1 to 2 cups of shredded pork (or swap in the protein of your choice)","Olive oil, as needed","Salt","Pepper","Parmesan cheese, for serving"],"recipeInstructions":["Heat a generous pour of olive oil in a medium-sized pot, then add onions and sweat over medium heat with a pinch of salt until they’re beginning to turn soft and translucent – about 10 minutes. Add the garlic and continue to cook for another minute.","Once the onions are just starting to color, deglaze the pan with the red wine. Allow it to reduce down a bit, then add in the tomato paste and cook for another minute or two until the tomato paste has begun to deepen in color. Sprinkle the flour on the mixture and cook for another minute or two.","Add in the diced tomatoes, red chili flakes, oregano, rosemary, and bay leaf, and season with salt and pepper. Bring the sauce to a boil, then reduce to a simmer. Add in the shredded pork and continue to gently simmer for 10 to 15 minutes to allow the sauce to reduce a bit and for the flavors to combine. Taste and season again with salt and pepper as needed.","Serve over gnocchi or pasta and top with Parmesan cheese."],"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhHzhKG4xPXdxSbrO1wC8t7LQ1kxZRhvgSavQX_QE5POicQuWDtv4LcetETAU14zlUsmiZHtmLzQ6Pk2c5baidkRcLXxvNBHiwezZvghV_zkYlQbP-KNtxP7a2OTLM4QCijn7CQq-bQ81/s2048/DSC_0043.jpeg","url":"https://www.nibblinggypsy.com/2021/02/cozy-date-night-in-with-gnocchi-with-Easy-Pork-Ragu.html","keywords":"ragu, leftover makeover","recipeCategory":"dinner","recipeCuisine":"Italian","@context":"http://schema.org","@type":"Recipe"}</script></span></p><div class="ccm-card" data-ccmcardid="56" data-ccmcardnum="7"><div class="ccm-wrapper" id="recipe"><span style="font-family: inherit;"><a class="cmm-pinit-btn ccm-hide-on-print google-drive-opener" href="http://pinterest.com/pin/create/button/?url=https://www.nibblinggypsy.com/2021/02/cozy-date-night-in-with-gnocchi-with-Easy-Pork-Ragu.html&description=Easy%20Pork%20Rag%C3%B9&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhHzhKG4xPXdxSbrO1wC8t7LQ1kxZRhvgSavQX_QE5POicQuWDtv4LcetETAU14zlUsmiZHtmLzQ6Pk2c5baidkRcLXxvNBHiwezZvghV_zkYlQbP-KNtxP7a2OTLM4QCijn7CQq-bQ81/s2048/DSC_0043.jpeg" id="ccm-pinit" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHbUJBJGHQWm5lZIN35Y-0ZMQpV9KLfXq28VxDRxKdTURoJgeIt069GJsLZsk3YPwaVSfjp4wPsWCI23RfrrroXJH_uv4f4F1Ij8y4bo88NkPY-YoLjS4P6Bwk6fFT3ULWz0LM2D-7fw/s1600/pin-it.png" /></a><div class="ccm-keywords ccm-hide-on-print">ragu, leftover makeover</div><div class="ccm-categories ccm-hide-on-print">dinner</div><div class="ccm-cuisine ccm-hide-on-print">Italian</div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Servings: </b><span>4</span></span><div class="ccm-author ccm-info-child"><b>By: </b><span><span>Nicole Ruiz Hudson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Easy Pork Ragù" draggable="false" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhHzhKG4xPXdxSbrO1wC8t7LQ1kxZRhvgSavQX_QE5POicQuWDtv4LcetETAU14zlUsmiZHtmLzQ6Pk2c5baidkRcLXxvNBHiwezZvghV_zkYlQbP-KNtxP7a2OTLM4QCijn7CQq-bQ81/s2048/DSC_0043.jpeg" title="Easy Pork Ragù" /></div><h3 class="ccm-name">Easy Pork Ragù</h3><div class="ccm-time"><span class="ccm-time-child">Prep Time: 10 Min</span><span class="ccm-time-child">Cooking Time: 30 Min</span><span class="ccm-time-child">Total Time: 40 Min</span></div><div class="ccm-summary">This ragù comes together really quickly but tastes like it was simmering away for much longer thanks to the fact it’s made using leftover pork. You can easily swap in whatever protein you’d like, or add mushrooms for a vegetarian version. It’s a great way to extend leftovers and make them taste completely new.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 medium onion, diced</li><li>4 garlic cloves, minced</li><li>½ glass red wine</li><li>1 Tbsp, tomato paste</li><li>1 Tbsp flour</li><li>oz can diced tomatoes</li><li>Generous pinch of red chili flakes</li><li>3 sprigs of oregano (feel free to add other herbs like thyme well)</li><li>1 sprig of rosemary</li><li>Bay leaf</li><li>1 to 2 cups of shredded pork (or swap in the protein of your choice)</li><li>Olive oil, as needed</li><li>Salt</li><li>Pepper</li><li>Parmesan cheese, for serving</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Heat a generous pour of olive oil in a medium-sized pot, then add onions and sweat over medium heat with a pinch of salt until they’re beginning to turn soft and translucent – about 10 minutes. Add the garlic and continue to cook for another minute.</li><li>Once the onions are just starting to color, deglaze the pan with the red wine. Allow it to reduce down a bit, then add in the tomato paste and cook for another minute or two until the tomato paste has begun to deepen in color. Sprinkle the flour on the mixture and cook for another minute or two.</li><li>Add in the diced tomatoes, red chili flakes, oregano, rosemary, and bay leaf, and season with salt and pepper. Bring the sauce to a boil, then reduce to a simmer. Add in the shredded pork and continue to gently simmer for 10 to 15 minutes to allow the sauce to reduce a bit and for the flavors to combine. Taste and season again with salt and pepper as needed.</li><li>Serve over gnocchi or pasta and top with Parmesan cheese and garnish with additional herbs if desired.<br /></li></ol></div></div><div class="ccm-posturl"><a class="google-drive-opener" href="https://www.nibblinggypsy.com/2021/02/cozy-date-night-in-with-gnocchi-with-Easy-Pork-Ragu.html">https://www.nibblinggypsy.com/2021/02/cozy-date-night-in-with-gnocchi-with-Easy-Pork-Ragu.html</a></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a class="google-drive-opener" href="https://www.instagram.com/nibblinggypsy" target="_blank">@nibblinggypsy</a> on instagram and hashtag it #nibblinggypsy</div></div></div><div class="ccm-credit ccm-hide-on-print" style="display: none;">Created using <a class="google-drive-opener" href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></span></div></div><span style="font-family: inherit;"><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; 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<i>This post contains affiliate links, including these Amazon Associate links, from which I might receive a commission at no cost to you.
</i><div id="amzn-assoc-ad-1d5a0705-3890-409e-bc54-d1576451fa97"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0Oakland, CA, USA37.8043514 -122.27116399.4941175638211561 -157.4274139 66.11458523617884 -87.1149139tag:blogger.com,1999:blog-5221096617646315240.post-46315582453859948592020-10-18T18:51:00.003-04:002020-10-22T23:14:34.586-04:00Cocktail Hour: Frosé-tini<p style="text-align: center;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8r5I7YHqFmvZaKhVcFoi5YE8dfdOXknr8-0wvSyykE-rN3jhncXpdRfBZ2DLa6BJyw3CYaqu8z6gLFybhVu15LRdn7dd4x5KUNccB22Ry7R0PxM0WVzKeqIu2-6DJWTCcybpka6gVbMqZ/s1941/DSC_0083-1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="1941" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8r5I7YHqFmvZaKhVcFoi5YE8dfdOXknr8-0wvSyykE-rN3jhncXpdRfBZ2DLa6BJyw3CYaqu8z6gLFybhVu15LRdn7dd4x5KUNccB22Ry7R0PxM0WVzKeqIu2-6DJWTCcybpka6gVbMqZ/w640-h450/DSC_0083-1.jpeg" width="640" /></a></span></div><span style="font-family: inherit;"> </span><p></p><p><span style="font-family: inherit;">Frosé cocktails in October? Why not?! It's still crazy hot in the Bay Area, so a refreshing cocktail is very welcome. <br /><br />There are a lot of frosé cocktail recipes out there, but most are sweeter drinks than I’d like. This Frosétini has only a hint of sweetness, just enough to balance out the flavors and give it a little of tanginess. <br /><br />It’s made using my<b><a href="https://www.nibblinggypsy.com/2017/08/super-easy-strawberry-vodka.html" target="_blank"> strawberry vodka</a></b>. I regularly make this flavored vodka using the tops I cut off of hulled strawberries. It’s incredibly easy and uses something that would otherwise be thrown away! <br /><br />The drink is more of a martini – hence the name – that’s topped with a rosé floater. You don’t need to use an expensive rosé for this. Pick something of good quality but that isn’t pricey. In this case I used a bottle of <b><a href="http://m.familleperrin.com/3KJQNE" rel="" target="_blank">La Vieille Ferme</a></b> Rosé 2018. This wine is dry, refreshing, and easy-drinking, and it's inexpensive to boot with an SRP of $12, but often found for considerably less. The line is made by the quality conscious Perrin Family (learn more about them in <b><a href="https://www.sommstable.com/2020/09/all-colors-of-cotes-du-rhone-with-famille-perrin.html" target="_blank">this recent post on Somm's Table)</a></b>, so it checks all the boxes for what I was looking for in this scenario. <br /></span></p><p style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrT9B4QkVZY_TExxfrHtxesKl-AzWlxgyyMmdeaHbXTWmIgD50BnuKyTusYVqgkgSUFUUkSMZzeTu4Fwki9uC5bLJpi6XI_XlFxpRoUH8seAPtTHOXHTno0wLna172UWBxH5N9LnOzE4z/s1913/DSC_0094-3.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1365" data-original-width="1913" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrT9B4QkVZY_TExxfrHtxesKl-AzWlxgyyMmdeaHbXTWmIgD50BnuKyTusYVqgkgSUFUUkSMZzeTu4Fwki9uC5bLJpi6XI_XlFxpRoUH8seAPtTHOXHTno0wLna172UWBxH5N9LnOzE4z/w640-h456/DSC_0094-3.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>This bottle of wine was provided as a media sample. No other compensation was received and all opinions are my own.<br /></i></td></tr></tbody></table><i><br /></i><span style="font-family: inherit;"><br /></span><p></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/LoXykZX.jpg","name":"Frosé-tini","author":{"@type":"Person","name":"Nicole Ruiz Hudson"},"video":null,"recipeIngredient":["1 750 ml bottle of rosé (enough for about 6 cocktails)","3 to 4 oz strawberry vodka","1 to 2 Tbsp simple syrup (or to taste)","½ Tbsp lemon juice","Ice","Sliced or quartered strawberries, for garnish"],"recipeInstructions":["Pour a bottle of rosé into a 13x9\" pan and freeze until for at least 6 hours, or until almost solid f (it won't completely solidify because of the alcohol).","Pour the rest of the ingredients into a cocktail shaker. Add ice and shake, then strain into a chilled martini glass.","Use an ice cream scooper (or large spoon) to scrape out a couple of scoops of frozen rosé into the glass.","Garnish glass with a strawberry slice and serve."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="49" data-ccmcardnum="7"><div class="ccm-wrapper" id="recipe"><div class="ccm-info"><div class="ccm-author ccm-info-child"><b>By: </b><span><span>Nicole Ruiz Hudson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><a class="ccm-printbutton google-drive-opener" href="https://www.recipesgenerator.com/p/print.html?em=mrxlovifrasfwhlm^^tnzro.xln&cardid=49&cardnum=7" id="ccm-printbutton" onclick="this.href = this.href + "&url=" + location.href;ccmpr(this);" target="_blank">Print</a><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Frosé-tini" draggable="false" src="https://i.imgur.com/LoXykZX.jpg" title="Frosé-tini" /></div><h3 class="ccm-name">Frosé-tini</h3><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul><li>1 750 ml bottle of rosé (enough for about 6 cocktails)</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Per cocktail:</div><ul><li>3 to 4 oz <a class="ccm-link google-drive-opener" href="https://www.nibblinggypsy.com/2017/08/super-easy-strawberry-vodka.html" rel="nofollow" target="_blank">strawberry vodka</a></li><li>1 to 2 Tbsp simple syrup (or to taste)</li><li>½ Tbsp lemon juice</li><li>Ice</li><li>Sliced or quartered strawberries, for garnish</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol><li>Pour a bottle of rosé into a 13x9" pan and freeze until for at least 6 hours, or until almost solid f (it won't completely solidify because of the alcohol).</li><li>Pour the rest of the ingredients into a cocktail shaker. Add ice and shake, then strain into a chilled martini glass.</li><li>Use an ice cream scooper (or large spoon) to scrape out a couple of scoops of frozen rosé into the glass.</li><li>Garnish glass with a strawberry slice and serve.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a class="google-drive-opener" href="https://www.instagram.com/nibblinggypsy" target="_blank">@nibblinggypsy</a> on instagram and hashtag it #nibblinggypsy</div></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a class="google-drive-opener" href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><p><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important; 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<div id="amzn-assoc-ad-1d5a0705-3890-409e-bc54-d1576451fa97"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0Oakland, CA, USA37.8043514 -122.27116399.4941175638211561 -157.4274139 66.11458523617884 -87.1149139tag:blogger.com,1999:blog-5221096617646315240.post-47225366062960643452020-09-23T20:56:00.002-04:002020-09-26T14:45:08.744-04:00Cheesy, Crabby Breads: Josephinas<p style="text-align: center;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNjxHI5d7GM_tzwMwBMCHWpcYCieQ99C70S85ohMXJjG-JI0bwf05LSPii98Nn3lRmFquRwaeNyZCo0lZ1lerkXgqpT19guWnuvo7wQX5uP52tIblYP8fXk6Fv7pQ17yUYJ-nklobc1ps/s2048/DSC_0275+%25281%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNjxHI5d7GM_tzwMwBMCHWpcYCieQ99C70S85ohMXJjG-JI0bwf05LSPii98Nn3lRmFquRwaeNyZCo0lZ1lerkXgqpT19guWnuvo7wQX5uP52tIblYP8fXk6Fv7pQ17yUYJ-nklobc1ps/w640-h426/DSC_0275+%25281%2529.jpeg" width="640" /></a></span></div><span style="font-family: inherit;"> </span><p></p><p><span style="font-family: inherit;">Last week <b><a href="https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-fish-markets.html" target="_blank">I shared one version of a cheesy, crab bread</a></b> based on a family favorite from <b><a href="https://www.thefishmarket.com/" target="_blank">Fish Market,</a></b> where we often go in Del Mar. We’ve been revisiting favorite foods from childhood, and I mentioned this was one of two similar yummy, crabby breads we’ve made recently. Version number two comes to us courtesy of our friend Lucy. While Quaranteaming at the “Culinary Cabin” in Tahoe one weekend, we dug the recipe out from her mom Gretchen’s recipe collection. Greg, being on a bit of a crab-bender, requested we add it to the recipe, which has the nice benefit of making this viable as a meal or as an appetizer.</span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgta5TdUSRobXGkkIVWBMe54jvnN-ASOmawbSqlZyMcd0AtCdK2bZNcftm6nANlaogSaob7LH8Zq4BMkQb5a14CQ_6cnll1GRBzd7euonpoPtp8HqBGsu5w0OeHIyX84LAFVZp6jgyk8S/s2048/IMG_2877.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgta5TdUSRobXGkkIVWBMe54jvnN-ASOmawbSqlZyMcd0AtCdK2bZNcftm6nANlaogSaob7LH8Zq4BMkQb5a14CQ_6cnll1GRBzd7euonpoPtp8HqBGsu5w0OeHIyX84LAFVZp6jgyk8S/w480-h640/IMG_2877.jpeg" width="480" /></a></div><br /><p><span style="font-family: inherit;">Just like last time, I made this one with <span style="font-size: small;">a</span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span> homemade loaf of sourdough bread using the<b> <a href="https://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread" target="_blank">No-Knead Bread recipe</a></b>.</span></span></span> Of course, you can just buy the bread as well. </span></p><p><span style="font-family: inherit;">I will admit that Lucy ultimately preferred it without the crab, but by her own admission this is due largely to the fact that this is how it lives in her memories from childhood. It’s tasty either way, so take your pick! <br /><br />I’ve looked at other recipes for Josephinas since and noticed that some have garlic in some form and/or green onions in the mix as well, which both sound like they’d be very tasty additions.<br /><br /><br /></span></p><h2 style="text-align: left;"><span style="font-family: inherit;">WINE PAIRINGS</span></h2><h2><span style="font-family: inherit;"></span></h2><p><span style="font-family: inherit;"><br /><br />We popped open a bottle of bubbles to go with this cheesy goodness. The <b><a href="https://www.benoviawinery.com/wp-content/uploads/2018/01/2012-Blanc-de-Blancs-Sparkling-Wine.pdf" target="_blank">Benovia Blanc de Blancs Russian River Valley 2012</a></b> had some years on it, but was holding up fairly well. The nose had taken on some almond and cocoa butter notes, but was crisper and more citrusy on the palate, as well as showing baked apple notes. It had richness, but the bubbles refreshed the palate after every cheesy, creamy Josephina bite. </span></p><p><span style="font-family: inherit;"></span></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FEjOL0Zn4kW7NxwltNi-TkgjjQPtBpWs-WTDzpP0ujlKJLXGB7AV-ZWmPSKt4a5xyVN6o4Hog3HRTxoLHk8GyAApy0WQzoUCJdnJeGjX91A4JSnfbk7nqUV8pqD4uBJdi8uSUoWRac9e/s2048/IMG_2846+2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FEjOL0Zn4kW7NxwltNi-TkgjjQPtBpWs-WTDzpP0ujlKJLXGB7AV-ZWmPSKt4a5xyVN6o4Hog3HRTxoLHk8GyAApy0WQzoUCJdnJeGjX91A4JSnfbk7nqUV8pqD4uBJdi8uSUoWRac9e/w400-h400/IMG_2846+2.jpeg" width="400" /></a></div><p><span style="font-family: inherit;"><br />I think a sparkler like this one would also work with last week’s cheesy, crab bread, and likewise, both of the wines recommended for that dish would work well here as well.<br /></span></p><p style="text-align: center;"><br /></p><p style="text-align: left;"><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNjxHI5d7GM_tzwMwBMCHWpcYCieQ99C70S85ohMXJjG-JI0bwf05LSPii98Nn3lRmFquRwaeNyZCo0lZ1lerkXgqpT19guWnuvo7wQX5uP52tIblYP8fXk6Fv7pQ17yUYJ-nklobc1ps/s2048/DSC_0275+%25281%2529.jpeg","name":"Josephinas with Crab","prepTime":"PT5M","cookTime":"PT25M","totalTime":"PT30M","author":{"@type":"Person","name":"Nicole Ruiz Hudson, Adapted from recipe by Gretchen Milligan"},"url":"https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-josephinas.html","keywords":"crab, cheesy garlic bread","recipeCategory":"appetizer","recipeCuisine":"American","video":null,"recipeIngredient":["4 oz diced green chilis","4 oz butter, softened","1 cup mayonnaise","½ lb jack cheese","16 oz lump crab meat","Salt, to taste","Pepper, to taste","1 large loaf sourdough bread"],"recipeInstructions":["Mix together the first four ingredients. Gently mix in the crab, followed by salt and pepper to taste.","Cut the loaf of bread in half lengthwise (horizontally) so that you are left with two long halves.","Spread the cheese mixture over both halves of the bread","Place on a baking sheet, then place under the broiler until the bread is warmed through and the cheese on top is browned and bubbly.","Allow the bread to cool enough to handle, then cut into thin slices."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="46" data-ccmcardnum="1"><div class="ccm-wrapper" id="recipe"><a class="cmm-pinit-btn ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-josephinas.html&description=Josephinas%20with%20Crab&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNjxHI5d7GM_tzwMwBMCHWpcYCieQ99C70S85ohMXJjG-JI0bwf05LSPii98Nn3lRmFquRwaeNyZCo0lZ1lerkXgqpT19guWnuvo7wQX5uP52tIblYP8fXk6Fv7pQ17yUYJ-nklobc1ps/s2048/DSC_0275%252B%2525281%252529.jpeg" id="ccm-pinit" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHbUJBJGHQWm5lZIN35Y-0ZMQpV9KLfXq28VxDRxKdTURoJgeIt069GJsLZsk3YPwaVSfjp4wPsWCI23RfrrroXJH_uv4f4F1Ij8y4bo88NkPY-YoLjS4P6Bwk6fFT3ULWz0LM2D-7fw/s1600/pin-it.png" /></a><div class="ccm-image"><img alt="Josephinas with Crab" draggable="false" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNjxHI5d7GM_tzwMwBMCHWpcYCieQ99C70S85ohMXJjG-JI0bwf05LSPii98Nn3lRmFquRwaeNyZCo0lZ1lerkXgqpT19guWnuvo7wQX5uP52tIblYP8fXk6Fv7pQ17yUYJ-nklobc1ps/s2048/DSC_0275+%25281%2529.jpeg" title="Josephinas with Crab" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><a class="ccm-printbutton" href="https://www.recipesgenerator.com/p/print.html?em=mrxlovifrasfwhlm^^tnzro.xln&cardid=46" id="ccm-printbutton" onclick="ccmpr(this);" target="_blank">Print</a><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Josephinas with Crab</h3><div class="ccm-info"><div class="ccm-author ccm-info-child"><b>By: </b><span><span>Nicole Ruiz Hudson, Adapted from recipe by Gretchen Milligan</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep Time: 5 Min</span><span class="ccm-time-child">Cooking Time: 25 Min</span><span class="ccm-time-child">Total Time: 30 Min</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients:</h3><div class="ccm-section"><ul><li>4 oz diced green chilis</li><li>4 oz butter, softened</li><li>1 cup mayonnaise</li><li>½ lb jack cheese</li><li>16 oz lump crab meat</li><li>zest of one lemon <br /></li><li>Salt, to taste</li><li>Pepper, to taste</li><li>1 large loaf sourdough bread</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions:</h3><div class="ccm-section"><ol><li>Mix together the first four ingredients. Gently mix in the crab, followed by half of the lemon zest, then add salt and pepper to taste.</li><li>Cut the loaf of bread in half lengthwise (horizontally) so that you are left with two long halves.</li><li>Spread the cheese mixture over both halves of the bread. Sprinkle the remaining lemon zest on top.<br /></li><li>Place on a baking sheet, then place under the broiler until the bread is warmed through and the cheese on top is browned and bubbly.</li><li>Allow the bread to cool enough to handle, then cut into thin slices.</li></ol></div></div><div class="ccm-posturl"><a href="https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-josephinas.html">https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-josephinas.html</a></div><div class="ccm-keywords ccm-hide-on-print">crab, cheesy garlic bread</div><div class="ccm-categories ccm-hide-on-print">appetizer</div><div class="ccm-cuisine ccm-hide-on-print">American</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/nibblinggypsy" target="_blank">@nibblinggypsy</a> on instagram and hashtag it #nibblinggypsy</div></div></div><div class="ccm-credit 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/><p></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-nVhSEVIFP68HO1tPboJAJzqUI0PWYNl66Sh5Reiqg2xaQ0EZoOzp8dIWtMYHuhZPh-_dhwjNuBvyECsOUGLgEPuVUQMTnU5D2tyix0_3Z_rJFR_SKLmbOKf_TFzaiXSBynMkzoRHlpX/s2048/DSC_0272+%25281%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-nVhSEVIFP68HO1tPboJAJzqUI0PWYNl66Sh5Reiqg2xaQ0EZoOzp8dIWtMYHuhZPh-_dhwjNuBvyECsOUGLgEPuVUQMTnU5D2tyix0_3Z_rJFR_SKLmbOKf_TFzaiXSBynMkzoRHlpX/w640-h426/DSC_0272+%25281%2529.jpeg" width="640" /></a></div><br /><p><span style="font-family: inherit;"><i>This post contains affiliate
links, including these Amazon Associate links, from which I might
receive a commission at no cost to you.</i></span></p><p><span style="font-family: inherit;"><i> </i></span></p><p><span style="font-family: inherit;"><i> </i></span></p>
<br /><div id="amzn-assoc-ad-1d5a0705-3890-409e-bc54-d1576451fa97"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-21394191784076292462020-09-15T16:19:00.005-04:002020-09-23T23:39:11.142-04:00Cheesy, Crabby Breads: Fish Market’s Cheesy Garlic Bread with Crab<div style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_-v8A7jlDVLw_WH48DNTs65HJ_Eou7ZJKh7DrXeo61CiXXB5jejO7Q3aZyTk2Ldfm5HF_M_b8EwE5NZhcJ0OzHmII-NESUcOuY4SrhQ8SdfRLIrQTcg8BadlhfJGL1Ufke8KuqMalHQ8/s2048/327E8A7D-3D19-41F2-BDE2-7AD5F3EAE920.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_-v8A7jlDVLw_WH48DNTs65HJ_Eou7ZJKh7DrXeo61CiXXB5jejO7Q3aZyTk2Ldfm5HF_M_b8EwE5NZhcJ0OzHmII-NESUcOuY4SrhQ8SdfRLIrQTcg8BadlhfJGL1Ufke8KuqMalHQ8/w480-h640/327E8A7D-3D19-41F2-BDE2-7AD5F3EAE920.jpeg" title="Cheesy Garlic Bread with Crab. Photo by Nicole Ruiz Hudson" width="480" /></a></div><br /><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;"><span>The last few months have had us deeply craving comfort foods. At home, Greg and I have been revisiting some of the foods we loved in childhood and sometimes remaking them a bit. From time to time, when we’ve gotten together with the friends in our Quarnteam, and brought them in some of their greatest hits as well. It’s been tasty fun and has been providing much-needed solace during these rough times.<br /><br />Included in this comfort food hit parade we’ve had two decadent, yummy, cheesy breads. On top of that, Greg was having a bit of a crab fixation for a while there, so we ended up with crab variations of both of these dishes. You easily omit the crab from either if you prefer, and you’ll actually end up with the original versions, both of which are fantastic. Since the process of making of these two dishes is pretty similar, I’m going to share them here back to back. I made both using homemade sourdough bread using the<b> <a href="https://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread" target="_blank">No-Knead Bread recipe</a></b>.<br /></span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;"><span><br /></span></span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQwjmNEP_3t-QMBc8olsJB80sKgVZVQfCItzkdpY3ZU_GdQmGppBjMzHL4vl8xYaVQdIigB33a7goC68KfsPWRHiTqokpLk9-cjkKEUSdi9UqGtUEIE8nxqvKEG49WrJ1TzcKDbmXnxf9/s1993/DSC_0270+%25281%2529.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1266" data-original-width="1993" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQwjmNEP_3t-QMBc8olsJB80sKgVZVQfCItzkdpY3ZU_GdQmGppBjMzHL4vl8xYaVQdIigB33a7goC68KfsPWRHiTqokpLk9-cjkKEUSdi9UqGtUEIE8nxqvKEG49WrJ1TzcKDbmXnxf9/w640-h406/DSC_0270+%25281%2529.jpeg" title="Sourdough No-knead Bread. Photo by Greg Hudson" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: x-small;"><i>Greg took this pic of one of the recent loaves of the No-knead Sourdough bread I made. I often like to let a little char develop on top.</i></span><br /></span></td></tr></tbody></table><span style="font-family: inherit;"><br /><span style="font-size: small;"><span>The first of these cheesy crab beads is inspired by two different dishes. Greg is from Del Mar just north of San Diego, and the <b><a href="https://www.thefishmarket.com/" target="_blank">Fish Market</a></b> is a family favorite spot. I think I probably went on my very first visit almost twenty years ago, and I think Greg has been going his whole life. Their cheesy garlic bread is kind of a signature item and I don’t think we’ve ever not ordered it. </span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;"><span><br /></span></span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv6vDpwybGD5rj7g-cBGzoz1upIk6xL9y9Gk02yQ66aYc9riWiOmM86iAPJG25ZnaGw70xcmRF9SZ0fM2HXWh_zamLFurv8f0Xg6wVgROntmIWsIauXAVlfPax0v98E8PB82vE1dtn5O2/s2048/9A23F743-5A09-4B75-B7F0-4055D7E6C72E.JPEG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv6vDpwybGD5rj7g-cBGzoz1upIk6xL9y9Gk02yQ66aYc9riWiOmM86iAPJG25ZnaGw70xcmRF9SZ0fM2HXWh_zamLFurv8f0Xg6wVgROntmIWsIauXAVlfPax0v98E8PB82vE1dtn5O2/w480-h640/9A23F743-5A09-4B75-B7F0-4055D7E6C72E.JPEG" title="Fish Market's Cheesy Garlic Bread. Photo by Nicole Ruiz Hudson" width="480" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: x-small;"><i>Fish Market's Cheesy Garlic Bread</i></span><br /></span></td></tr></tbody></table><span style="font-family: inherit;"><br /></span><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><span style="font-size: small;"><span>Last year, we went down to Half Moon Bay for a weekend getaway and we found that a bunch of the restaurants in the area had really similar cheesy garlic breads on their menus, but with crab mixed in.</span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;"><span><br /></span></span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r2ScxisYp7CQswczH-O8yo4e3WKIJUNrVNL6FiEh7DoVBcRiQPHlMlxZzsFkt49Va1AZqrwhIFtHnASXkrpiwC-hBLnSEU3HIJFvJW9fU8hRXL4jXdCNMRJMdRrZOcjn4DVVoQHRkzgo/s1463/6475088B-2886-4DF1-B17D-2B0EE2384E01.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1463" data-original-width="1097" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r2ScxisYp7CQswczH-O8yo4e3WKIJUNrVNL6FiEh7DoVBcRiQPHlMlxZzsFkt49Va1AZqrwhIFtHnASXkrpiwC-hBLnSEU3HIJFvJW9fU8hRXL4jXdCNMRJMdRrZOcjn4DVVoQHRkzgo/w480-h640/6475088B-2886-4DF1-B17D-2B0EE2384E01.jpeg" title="Cheesy crab bread at the Flying Fish Grill in Half Moon Bay. Photo by Nicole Ruiz Hudson" width="480" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: x-small;"><i>Here's a cheesy crab bread we had at the <a href="https://www.flyingfishgrill.net/" target="_blank">Flying Fish Grill </a>in Half Moon Bay.</i></span><br /></span></td></tr></tbody></table><span style="font-family: inherit;"><br /></span><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><span style="font-size: small;"><span>I found versions of the recipe on <b><a href="https://www.food.com/recipe/the-fish-markets-cheezy-garlic-bread-110903" target="_blank">Food.com </a></b>and <b><a href="https://eatcookblog.com/2012/10/17/the-fish-markets-cheezy-garlic-bread/" target="_blank">Eatcookblog.com</a></b> and I worked in some crab. In most of the versions, we had in Half Moon Bay, the crab was sprinkled on top at the end, but here I worked in the crab with cheese mixture – you can take your pick. It turns out the Fish Market (which has locations in Northern California as well) has a version with crab on the menu now too. Not sure if it’s always been on the menu and we’ve just never noticed, so we’re definitely not reinventing the wheel here, but it sure was tasty. <br /><br />While this is really intended as an app, we made a meal out of it by including a salad on the side.<br /> <br /><br /></span></span></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbG7E5uzzv47g1U9GuS6eFbN1sA1OO98wVtTfoKPPjnh2SCLJzwg59pFjpKPOY9EjpMvHeq8z9iAiY2dkGe8Yfpm8lk2qv8BPJrftdFbya6CWiTeLpJZGfr-SiOsZaR0JaNw2oK3KcewXm/s2048/990AD99C-7972-4E58-BC57-D107B32E02DE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbG7E5uzzv47g1U9GuS6eFbN1sA1OO98wVtTfoKPPjnh2SCLJzwg59pFjpKPOY9EjpMvHeq8z9iAiY2dkGe8Yfpm8lk2qv8BPJrftdFbya6CWiTeLpJZGfr-SiOsZaR0JaNw2oK3KcewXm/w640-h480/990AD99C-7972-4E58-BC57-D107B32E02DE.jpeg" title="Cheesy Garlic Bread with Crab. Photo by Nicole Ruiz Hudson" width="640" /></a></span></div><span style="font-family: inherit;"><br /></span><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><h2 style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;"><span>WINE PAIRINGS</span></span></span></h2><h2><span style="font-family: inherit;"></span></h2><span style="font-family: inherit;"><span style="font-size: small;"><span><br />This recipe makes quite a lot of cheesy bread and we’re just two people, so we got to try a couple of different wines to pair alongside it. Both worked very well, but played to different elements of the dish. <br /><br />I made this during Greg’s birthday week upon his request. Given that it was a celebration, I opened a baller wine to go with this recipe on the first night we had it – <b><a href="https://www.wine-searcher.com/find/catena+zapata+adriana+white+stone+chard+gualtallary+tupungato+uco+valley+mendoza+argentina" target="_blank">Catena Zapata Adrianna Vineyard White Stones Chardonnay Medoza 2010</a></b> (Average price: $81, I believe the SRP at release was $100) – so this is a bit of a high-low pairing. I’d had this one in “the cellar” for quite a while, but it had held up well. (You can read more about Catena <b><a href="https://www.sommstable.com/2019/01/catena-lunlunta-malbec-and-steak-with.html" target="_blank">here</a></b>.)</span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;"><span> </span></span></span></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VIpjLsNDASbG0vDUH3IwxOmjfbollmSv8klNgX0LLn9xZyWBf8cnaSpOAhLL5Cz3QfU5ElgPSOksN-cbyxSIMfG-WHY9w5Lqq_6beJ20709sVAPYceZpLNv_JVpB9jkjibrbRcNVU6IB/s2048/AC4B1D0E-49F4-45AA-939C-899B295BF1C7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VIpjLsNDASbG0vDUH3IwxOmjfbollmSv8klNgX0LLn9xZyWBf8cnaSpOAhLL5Cz3QfU5ElgPSOksN-cbyxSIMfG-WHY9w5Lqq_6beJ20709sVAPYceZpLNv_JVpB9jkjibrbRcNVU6IB/w480-h640/AC4B1D0E-49F4-45AA-939C-899B295BF1C7.jpeg" title="Cheesy Garlic Bread with Crab with Catena Zapata White Stones Chardonnay. Photo by Nicole Ruiz Hudson" width="480" /></a></div><br /></span><br /></span></div><span style="font-family: inherit;"><span style="font-size: small;"><span>New World Chardonnay seemed like an ideal match for this dish given its richness. This one balanced a full body with lots of acidity, chalky minerality, and saline finish. This was a beautiful Chardonnay, and when we opened it up the minerality was upfront and center, but as it opened up and got air, it broadened to include lemon, gold and green apples, pear, and white peach. A touch of vanilla on the nose became elegant cream and buttery pastry on the palate. It was opulent, yet refined. It played to the richness in the dish, but also refreshed the palate thanks to the acidity. Admittedly, this is a pricey bottle, but Chardonnay should generally make a good pairing with this dish, so reach for your favorite bottle. <br /></span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;"><span><br /></span></span></span><div style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuZoG4Fu6N8zX9G8vLNOsptwyzQumePJbux6SJWZulUueahupzsIOqSMmdRHJch0oZy0IMLO2980EMgNfkJRWi3wTogGQLvhDwGRloDrsHauK-0mrbn-2brw_96l_XIDq9nAuGojNG4vu/s2048/IMG_0083.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuZoG4Fu6N8zX9G8vLNOsptwyzQumePJbux6SJWZulUueahupzsIOqSMmdRHJch0oZy0IMLO2980EMgNfkJRWi3wTogGQLvhDwGRloDrsHauK-0mrbn-2brw_96l_XIDq9nAuGojNG4vu/w480-h640/IMG_0083.jpeg" title="Cheesy Garlic Bread with Crab with Umani Ronchi Casal di Serra Verdicchio dei Castelli di Jesi Classico Superiore 2018 . Photo by Nicole Ruiz Hudson" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><i><span>Note: This bottle which was sent to me as a media sample. No other compensation was received and all opinions are my own.</span></i></span></td></tr></tbody></table><br /> </span></span></span></div></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: small;"><span>A couple of nights later we tried <b><a href="https://www.wine-searcher.com/find/umani+ronchi+casal+di+serra+verdicchio+dei+castelli+jesi+cls+superior+marche+italy" target="_blank">Umani Ronchi Casal di Serra Verdicchio dei Castelli di Jesi Classico Superiore 2018</a></b> (Average price: $15). Verdicchio is an Italian grape native to the Marche region in Central Italy. (You can read more about the grape<b><a href="https://www.sommstable.com/2018/04/cooking-to-wine-azienda-santa-barbara.html" target="_blank"> here</a></b> and more about Umani Ronchi <b><a href="https://www.sommstable.com/2020/09/sustainable-sampler-pack-with-umani-ronchi.html">here.</a></b>) It showed notes of blanched almonds, mixed herbs, lemon, white peach, green apple, a little grapefruit zest, and stones, all of which were smoothed out by a lightly creamy texture. It was medium-bodied and quite refreshing, as well. This is not a pricey wine and also made a great match by matching the weight of the food, but also bringing out the herbal components in the dish. </span></span></span></div><div style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span> <br /></span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;">
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XHko4pUo1dpybkh_NUtkhnV5C7tIs2LSO-JsR1HvD1cYg8iMwKgy8icM2kI10vu9lZh2RFkABZOMKhSsweV4BHmm7SfQVdT2X0IeZk4W9MhZ2IR2lm6K4DDRnOQxJzShEEKgtTmiXjJE/s2048/5A0DF2EC-B79D-4C54-AD69-128E16ED9637.jpeg","name":"Fish Market’s Cheesy Garlic Bread with Crab","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","author":{"@type":"Person","name":"Nicole Ruiz Hudson, Adapted from recipes on Food.com and Eatcookblog.com"},"url":"https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-fish-markets.html","keywords":"crab, garlic bread, cheese","recipeCategory":"appetizers","recipeCuisine":"American","video":null,"recipeIngredient":["1 loaf sourdough bread","3/4 cup mayonnaise (don’t use low-fat, it will not brown)","1 tablespoon lemon juice, plus zest of 1 lemon","1 tablespoon fresh parsley, chopped","2 cups Romano cheese, grated medium (Parmesan and Asiago will also work)","16 oz lump crab meat","Salt, to taste","Pepper, to taste","½ cup butter, softened","1 teaspoon fresh parsley, chopped","1 clove garlic, minced","3/4 cup mayonnaise (don’t use low-fat, it will not brown)","1 tablespoon lemon juice, plus zest of 1 lemon","1 tablespoon fresh parsley, chopped","2 cups Romano cheese, grated medium (Parmesan and Asiago will also work)","16 oz crab meat","Salt, to taste","Pepper, to taste"],"recipeInstructions":["Preheat oven to 400°F degrees.","Prepare garlic butter by combining softened butter, parsley and garlic. Reserve.","In a bowl, mix all the ingredients for the Romano sauce by hand. Blend the mix to a smooth, paste-like consistency, but do not break up the cheese. Gently mix in the crab and salt and pepper to taste.","Cut the loaf of bread in half lengthwise (horizontally) so that you are left with two long halves.","Spread the garlic butter over the loaves on the non-crust side, then spread with the cheese mix.","Bake on a baking sheet until golden brown. If the cheese on top needs extra browning, place under the broiler for a minute or two.","Allow the bread to cool enough to handle, then cut into thin slices."],"@context":"http://schema.org","@type":"Recipe"}</script></span><div class="ccm-card" data-ccmcardid="43" data-ccmcardnum="7"><div class="ccm-wrapper" id="recipe"><span style="font-family: inherit;"><a class="ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-fish-markets.html&description=Fish%20Market%E2%80%99s%20Cheesy%20Garlic%20Bread%20with%20Crab&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XHko4pUo1dpybkh_NUtkhnV5C7tIs2LSO-JsR1HvD1cYg8iMwKgy8icM2kI10vu9lZh2RFkABZOMKhSsweV4BHmm7SfQVdT2X0IeZk4W9MhZ2IR2lm6K4DDRnOQxJzShEEKgtTmiXjJE/s2048/5A0DF2EC-B79D-4C54-AD69-128E16ED9637.jpeg" id="ccm-pinit" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHbUJBJGHQWm5lZIN35Y-0ZMQpV9KLfXq28VxDRxKdTURoJgeIt069GJsLZsk3YPwaVSfjp4wPsWCI23RfrrroXJH_uv4f4F1Ij8y4bo88NkPY-YoLjS4P6Bwk6fFT3ULWz0LM2D-7fw/s1600/pin-it.png" /></a></span><div class="ccm-keywords ccm-hide-on-print"><span style="font-family: inherit;">crab, garlic bread, cheese</span></div><div class="ccm-categories ccm-hide-on-print"><span style="font-family: inherit;">appetizers</span></div><div class="ccm-cuisine ccm-hide-on-print"><span style="font-family: inherit;">American</span></div><div class="ccm-info"><div class="ccm-author ccm-info-child"><span style="font-family: inherit;"><b>By: </b><span><span>Nicole Ruiz Hudson, Adapted from recipes on Food.com and Eatcookblog.com</span></span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><span style="font-family: inherit;"><a class="ccm-printbutton" href="https://www.recipesgenerator.com/p/print.html?em=mrxlovifrasfwhlm^^tnzro.xln&cardid=43" id="ccm-printbutton" onclick="ccmpr(this);" target="_blank">Print</a></span><div class="ccm-print-options"><span style="font-family: inherit;"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></span></div></div></div><div class="ccm-image"><span style="font-family: inherit;"><img alt="Fish Market’s Cheesy Garlic Bread with Crab" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XHko4pUo1dpybkh_NUtkhnV5C7tIs2LSO-JsR1HvD1cYg8iMwKgy8icM2kI10vu9lZh2RFkABZOMKhSsweV4BHmm7SfQVdT2X0IeZk4W9MhZ2IR2lm6K4DDRnOQxJzShEEKgtTmiXjJE/s2048/5A0DF2EC-B79D-4C54-AD69-128E16ED9637.jpeg" title="Fish Market’s Cheesy Garlic Bread with Crab" /></span></div><h3 class="ccm-name"><span style="font-family: inherit;">Fish Market’s Cheesy Garlic Bread with Crab</span></h3><div class="ccm-time"><span style="font-family: inherit;"><span class="ccm-time-child">Prep Time: 15 Min</span><span class="ccm-time-child">Cooking Time: 10 Min</span><span class="ccm-time-child">Total Time: 25 Min</span></span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head"><span style="font-family: inherit;">Ingredients:</span></h3><div class="ccm-section"><ul><li><span style="font-family: inherit;">1 loaf sourdough bread</span></li><li><span style="font-family: inherit;">3/4 cup mayonnaise (don’t use low-fat, it will not brown)</span></li><li><span style="font-family: inherit;">1 tablespoon lemon juice, plus zest of 1 lemon</span></li><li><span style="font-family: inherit;">1 tablespoon fresh parsley, chopped</span></li><li><span style="font-family: inherit;">2 cups Romano cheese, grated medium (Parmesan and Asiago will also work)</span></li><li><span style="font-family: inherit;">16 oz lump crab meat</span></li><li><span style="font-family: inherit;">Salt, to taste</span></li><li><span style="font-family: inherit;">Pepper, to taste</span></li></ul></div><div class="ccm-section"><div class="ccm-section-title"><span style="font-family: inherit;">Garlic butter</span></div><ul><li><span style="font-family: inherit;">½ cup butter, softened</span></li><li><span style="font-family: inherit;">1 teaspoon fresh parsley, chopped</span></li><li><span style="font-family: inherit;">1 clove garlic, minced</span></li></ul></div><div class="ccm-section"><div class="ccm-section-title"><span style="font-family: inherit;">Romano sauce with crab</span></div><ul><li><span style="font-family: inherit;">3/4 cup mayonnaise (don’t use low-fat, it will not brown)</span></li><li><span style="font-family: inherit;">1 tablespoon lemon juice, plus zest of 1 lemon</span></li><li><span style="font-family: inherit;">1 tablespoon fresh parsley, chopped</span></li><li><span style="font-family: inherit;">2 cups Romano cheese, grated medium (Parmesan and Asiago will also work)</span></li><li><span style="font-family: inherit;">16 oz crab meat</span></li><li><span style="font-family: inherit;">Salt, to taste</span></li><li><span style="font-family: inherit;">Pepper, to taste</span></li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head"><span style="font-family: inherit;">Instructions:</span></h3><div class="ccm-section"><ol><li><span style="font-family: inherit;">Preheat oven to 400°F degrees.</span></li><li><span style="font-family: inherit;">Prepare garlic butter by combining softened butter, parsley and garlic. Reserve.</span></li><li><span style="font-family: inherit;">In a bowl, mix all the ingredients for the Romano sauce by hand. Blend the mix to a smooth, paste-like consistency, but do not break up the cheese. Gently mix in the crab and salt and pepper to taste.</span></li><li><span style="font-family: inherit;">Cut the loaf of bread in half lengthwise (horizontally) so that you are left with two long halves.</span></li><li><span style="font-family: inherit;">Spread the garlic butter over the loaves on the non-crust side, then spread with the cheese mix.</span></li><li><span style="font-family: inherit;">Bake on a baking sheet until golden brown. If the cheese on top needs extra browning, place under the broiler for a minute or two.</span></li><li><span style="font-family: inherit;">Allow the bread to cool enough to handle, then cut into thin slices.</span></li></ol></div></div><div class="ccm-posturl"><span style="font-family: inherit;"><a href="https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-fish-markets.html">https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-fish-markets.html</a></span></div><div class="ccm-instagram-credit ccm-hide-on-print"><div><h5><span style="font-family: inherit;">Did you make this recipe?</span></h5><div><span style="font-family: inherit;">Tag <a href="https://www.instagram.com/nibblinggypsy" target="_blank">@nibblinggypsy</a> on instagram and hashtag it #nibblinggypsy</span></div></div></div><div class="ccm-credit ccm-hide-on-print"><span style="font-family: inherit;">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a><b 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Stay tuned, <b><a href="https://www.nibblinggypsy.com/2020/09/cheesy-crabby-breads-josephinas.html" target="_blank">cheesy, crabby bread two is next. </a></b></span></p><p><span style="font-family: inherit;"> </span></p><p><span style="font-family: inherit;"><i>This post contains affiliate
links, including these Amazon Associate links, from which I might
receive a commission at no cost to you.</i></span> <br /></p><div id="amzn-assoc-ad-1d5a0705-3890-409e-bc54-d1576451fa97"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0Oakland, CA, USA37.8043514 -122.27116399.4941175638211561 -157.4274139 66.11458523617884 -87.1149139tag:blogger.com,1999:blog-5221096617646315240.post-56731322710763457972020-07-28T18:18:00.003-04:002020-07-30T14:09:38.640-04:00Cocktail Hour: Venetian Style Aperol Spritz <div style="text-align: center;">
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZKTWlKyS0dT-bULwUGLRgT0xb5Tq6CleGylGnFORq-fke-f_ScuyacnzJQLAlskB9tBZbdDhG1m5AlZ6TXTSV5V3sJPy5hkudNWFxMQ9mUs8-snHLE6TLiNk8a5SmUKNjEn3Bh76wO-O/s2027/DSC_0030-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="2027" data-original-width="1351" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZKTWlKyS0dT-bULwUGLRgT0xb5Tq6CleGylGnFORq-fke-f_ScuyacnzJQLAlskB9tBZbdDhG1m5AlZ6TXTSV5V3sJPy5hkudNWFxMQ9mUs8-snHLE6TLiNk8a5SmUKNjEn3Bh76wO-O/w416-h625/DSC_0030-1.jpeg" title="Venetian Style Aperol Spritz . Photo by Greg Hudson" width="425" /></a></span></div>
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<span style="font-family: inherit;"><i>And now for something completely different! – a guest post by my sister-from-another-mister, Antonella Montagna. Mutual quirkiness (i.e. we were both nerds) made Anto and I fast friends when I moved to Valencia, Venezuela halfway through high school. She has remained a kindred spirit ever since, despite the fact that we’ve almost always lived far apart after high school. We both love a good feast, but while I’ve gone down the rabbit holes of cooking and wine, Anto has become quite a mixologist. As such, I’ve long been trying to coax her into writing cocktail posts for this blog, and she’s finally obliged with this take on an Aperol Spritz, a drink that definitely fills me with joy and happy memories. With cocktail hour now being a very regular ritual at our house and so many others, I can’t think <span style="font-family: inherit;">of more perfect timing. </span></i><span style="font-family: inherit;"> </span></span></div>
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*****</div>
<span style="font-family: inherit;"><br />
The Aperol Spritz has been at the center of a surprising amount of controversy in the cocktail world. </span><span style="font-family: inherit;"><span style="font-family: inherit;">I
say: it’s refreshing, it’s a weird neon color that will make you happy,
it has bubbles, and it tastes of vacation. For the more
practical-minded of you, it is incredibly easy to make, and Aperol lasts
forever, so a bottle will go a long way.</span> I think it's great and you should make it. But make it "Venetian Style." <br /> </span><br />
<h4>
<span style="font-family: inherit;"> The “Venetian Way”</span></h4>
<span style="font-family: inherit;">
<br />
A friend and I visited Venice in 2019, after spending several days in Florence doing incredibly cool, non-touristy things. Armed with a list of recommendations for “locals-only” restaurants, local dishes, and local wine provided by a Venetian friend of hers, we went to the city planning to “blend in” and enjoy Venice “like a local.” It quickly became apparent that Aperol Spritz, while invented in Venice, is an exclusively touristy drink. Ordering was a fashion faux pas reserved to the most uncouth of all tourists.<br />
<br />
For lunch, we went to a restaurant where the people did not speak English. We used hand signs and broken Italian with our server after she had heard us speak Spanish and Russian to our respective families over the phone. She believed us to be fellow Europeans. Everything was well.<br />
<br />
My friend ordered a Venetian white wine. Our server smiled approvingly.<br />
<br />
We were blending in. But it was my turn. And it happened. My own mouth betrayed me.<br />
<br />
“Aperol Spritz,” I said, and my friend looked at me like I was possessed. <br />
<br />
“Aperol Spritz?” Said our server, obviously confused. It was like I had ordered Mickey Mouse ears outside of Florida.<br />
<br />
“Per favore?” I said, in a desperate attempt to pretend I was an Italian hipster drinking ironic spritzes.<br />
<br />
Our server stared at me through narrowed eyes. “Tourists?” she asked, in English. “From America?”<br />
<br />
But it was worth it. What that server lady came back with was vacation in a glass. The Spritz was served in a tumbler and garnished with a fresh orange slice and a Caselvatrano olive. The olive, it turns out, is what makes or breaks the Spritz. The brine cuts through the sweetness of the Aperol and lets the bubbles of the Prosecco shine. The olive turns this sometimes cloying drink into a sweet-but-salty seltzer. Trust me on this – it’s the only cocktail I garnish with olives.<br />
</span><br />
<div>
<span style="font-family: inherit;">I call this way of serving it “Venetian Style.” To be fair, though, it should be "Venetian Tourist Style," since I have yet to meet an Italian who drinks this. (Their loss). </span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgicyLbjvI_qe-dMOWW07VkaowVmWLcunosnJjlbc1IA08r5JiV0Qmlm4Jj_-BiqBgjXc6jmexSb0cxsGd1IcBgR3_n0aooLGJu-AUzJPWxLseFPvKOqtB-VmdVgK3euoXdBT-byvHY1F/s2027/DSC_0007.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="2027" data-original-width="1351" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgicyLbjvI_qe-dMOWW07VkaowVmWLcunosnJjlbc1IA08r5JiV0Qmlm4Jj_-BiqBgjXc6jmexSb0cxsGd1IcBgR3_n0aooLGJu-AUzJPWxLseFPvKOqtB-VmdVgK3euoXdBT-byvHY1F/w333-h500/DSC_0007.jpeg" title="Venetian Style Aperol Spritz . Photo by Greg Hudson" width="425" /></a></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">The result is a light, refreshing drink that’s perfect for a hot day. Perfect potato chip companion. I liked it so much that I had five in rapid succession in every cafe we stopped. It got so bad that my friend started chanting “Aperol Spritz!” very loudly every time she saw me getting ready to order one. Every Italian server rolled their eyes at us.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><br />
</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">And so, Aperol Spritz became the de facto drink for an Italian vacation.</span></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7dhyRk-dCFCQU_w5lU5hc8aDyYPsEzzTnkaOn62iBIayC6hOGf6BStCjTrBzd_GqlNhgttD_GsULeKYxWEF82jICJc56AhwYbEgGQjNnIMQmTM2NX5McNbgbFKtRQJBJ8suJNUFisOFb/s1137/1BF8525C-65B2-467F-B86F-E22A99AAEFC2+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1137" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7dhyRk-dCFCQU_w5lU5hc8aDyYPsEzzTnkaOn62iBIayC6hOGf6BStCjTrBzd_GqlNhgttD_GsULeKYxWEF82jICJc56AhwYbEgGQjNnIMQmTM2NX5McNbgbFKtRQJBJ8suJNUFisOFb/w413-h625/1BF8525C-65B2-467F-B86F-E22A99AAEFC2+2.jpeg" title="Venetian Style Aperol Spritz . Photo by Greg Hudson" width="422" /></a><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">cocktails, aperol, spritz</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">drinks, cocktails</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="ccm-yield ccm-info-child"><b>Servings: </b>1</span></span></span></span><br />
<div class="ccm-author ccm-info-child">
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b>By: </b>Antonella Montagna</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><img alt="Venetian Style Aperol Spritz" draggable="false" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-78ZWiiDfjTEZvXYPK9iMQa4S8YkjghH_9AkwJH2Shw0TDpStrCOeTpe8X_B40uCYxzH-SshNr6QODXhZYsvJEUT3PIwgsronxTWRGfiFmO_oyadjrv8f3sbgb8ZGGy-bTIAIF6XqXsM/s1600/6D1610AA-E76E-438C-87DC-DC013DCFEBF1.JPEG" title="Venetian Style Aperol Spritz" /></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Venetian Style Aperol Spritz</span></span></span></h3>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Ingredients:</span></span></span></h3>
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<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">1.5 parts Aperol Spritz</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">3 ¾ parts of Prosecco (Blanc de Blancs works well here, too)</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Sparkling water (about 1 part)</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">One orange slice</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">One Caselvatrano olive (See note.)</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Ice</span></span></span></li>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Instructions:</span></span></span></h3>
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<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Fill a whisky tumbler with ice.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pour the Aperol.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Pour the Prosecco over the Aperol (do not fill the glass).</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Top with Sparkling or Soda Water.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Garnish with the orange slice and drop in the olive. If you like it saltier, pour one or two drops of brine.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Stir once, very gently, or let it mix on its own.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Do not serve this drink with a straw. The Aperol is heavier than the Prosecco, so when you suck through the straw all you’ll get is Aperol.</span></span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Do not shake in a cocktail shaker. You will lose the bubbles.</span></span></span></li>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">Notes:</span></span></span></h3>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">This recipe calls for Castelvetrano (green) olives, but in quarantine, I made it with two Kalamata olives and, while not great, it still worked (don’t eat them though).</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://www.nibblinggypsy.com/2020/07/cocktail-hour-venetian-style-aperol-spritz.html">https://www.nibblinggypsy.com/2020/07/cocktail-hour-venetian-style-aperol-spritz.html</a></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"> </span> </span><span style="font-family: inherit;">*****</span></div>
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<span style="font-family: inherit;"><i>I was quite skeptical of the whole olive situation, but I have to say it really works! Surprisingly, you don’t really taste the olive, but somehow it makes everything a little less sweet. We now only drink it this way whenever we can help it, although also usually with Kalamata olives, since somehow they tend to be what we have around. I think this version is really beautifully balanced, even if the proportions here are admittedly a little tricky. I think it’s actually easier to measure out two simultaneously, and we don’t tend to lose too much of the effervescence if we pour gently. You could always add a little extra splash of Prosecco if you feel like you need more bubbles. For another take, try swapping in Campari, which is more bitter and less sweet than Aperol. </i></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHPa5B86SXCtFOYd5W3A3RX01YZyq4fSs7b4yqbtaECPkdHjmep_EetSkBSX1SsF2CM3DNElci-jrK6XYuswTO890UYlrSZ9GAKyrxWvc5FfU_0BcQY6SiDhnhV9f-1lFqFmbbQGYlBRE/s2048/IMG_0071.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHPa5B86SXCtFOYd5W3A3RX01YZyq4fSs7b4yqbtaECPkdHjmep_EetSkBSX1SsF2CM3DNElci-jrK6XYuswTO890UYlrSZ9GAKyrxWvc5FfU_0BcQY6SiDhnhV9f-1lFqFmbbQGYlBRE/w500-h375/IMG_0071.jpeg" title="Piazza di Santa Croce, Florence, Italy. Photo by Nicole Ruiz Hudson" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Piazza di Santa Croce, Florence, Italy at sunset.</i></td></tr>
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<span style="font-family: inherit;"><i>Touristy though it might have been, Greg and I definitely drank spritzes all throughout our trip to Italy a couple of years ago, although we did not make it to Venice. Besides eating and visiting wineries, I really think my favorite thing to do on this vacation was simply to sit at a cafe on a piazza at sunset with a spritz. Therefore, to me not only does it taste like vacation, it tastes like a gorgeous sunset on vacation and it looks like one too. </i></span></div>
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<span style="font-family: inherit;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_eTWDAkm-lEc-kPRYJIqgwJm2MzW25SJUz5lJDBA2n3TLqF67DB3DK13EvvRuw3IN4YHxNFDrySqQuf-qg6cvNxOSn_WwmXmkGaJ_osYwHrPKpahAyD0VpE1WuIdWLJk-sfxBhlRXAfI/s1989/DSC_0004.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1989" data-original-width="1325" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_eTWDAkm-lEc-kPRYJIqgwJm2MzW25SJUz5lJDBA2n3TLqF67DB3DK13EvvRuw3IN4YHxNFDrySqQuf-qg6cvNxOSn_WwmXmkGaJ_osYwHrPKpahAyD0VpE1WuIdWLJk-sfxBhlRXAfI/w333-h500/DSC_0004.jpeg" title="Venetian Style Aperol Spritz . Photo by Greg Hudson" width="425" /></a></i></span></div>
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<span style="font-family: inherit;"><i>Since most of the spritzes we had in Italy were served in large wine glasses, we often disobey the instructions and go with a big wine glass rather than the whisky tumbler when we make them at home. Forgive us, Anto!</i></span></div>
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<span style="font-family: inherit;"><i> I leave you with a collection of photos of sunset spritzes we drank throughout Italy and the piazzas we drank them on, so as to virtually transport us all there.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK9SftdhcobhqSyPMPg-LuVHrWIoQ715gadLQ4FY8y7hs95GsgjblRLaJo1sCehCgYt6kfYFMoka8xO1jVnmKrKstF9WvlWbkdRDNWE8OkOWstMdA5LtIx_TDu1vQCSPhTbYfCOPxN3bR/s2048/IMG_0070.jpeg" imageanchor="1"><img alt="" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK9SftdhcobhqSyPMPg-LuVHrWIoQ715gadLQ4FY8y7hs95GsgjblRLaJo1sCehCgYt6kfYFMoka8xO1jVnmKrKstF9WvlWbkdRDNWE8OkOWstMdA5LtIx_TDu1vQCSPhTbYfCOPxN3bR/w500-h375/IMG_0070.jpeg" title="The Church of Santa Croce, Florence, Italy. Photo by Nicole Ruiz Hudson" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3271UOC2UHrCOXmo07-iJhvIMas3GYlfHmrUqbecsiN_QbccFOy-JwPeDvH5ljl_ihzeEr5QG1I9dbgl0WOk3T3jMhG7mlMTAYNwN8NpTNn79VIzkv5uTzNKCUYCV0A63tilbrSJahCaQ/s1935/IMG_0124.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1935" data-original-width="1548" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3271UOC2UHrCOXmo07-iJhvIMas3GYlfHmrUqbecsiN_QbccFOy-JwPeDvH5ljl_ihzeEr5QG1I9dbgl0WOk3T3jMhG7mlMTAYNwN8NpTNn79VIzkv5uTzNKCUYCV0A63tilbrSJahCaQ/w500-h625/IMG_0124.jpeg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Spritzes enjoyed in Trastrevare in Rome, Monforte d'Alba inPiedmont, Florence, and Verona, and the pics above and below are of a sunset we enjoyed while drinking a spritz in Florence ––perhaps the prettiest sunset I managed to take pictures of, hence all the pictures. I even got to connect with an old friend, Vicky, who was living in Florence over a spritz. </i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N12-GuZ0argdKWHxQtRNjbTFTGMoIgvxK8lwIcFGX5FmRGE1hUddvhPFtwNJl9layjrAzHVjWGHWRmFqaaXG2lU8LnxPZsUblc8nzBh5j7Gi-5Dg6p9nqZbtBkUmjdLOoB8_aGBNl8Bf/s2048/IMG_0076.jpeg" imageanchor="1"><img alt="" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N12-GuZ0argdKWHxQtRNjbTFTGMoIgvxK8lwIcFGX5FmRGE1hUddvhPFtwNJl9layjrAzHVjWGHWRmFqaaXG2lU8LnxPZsUblc8nzBh5j7Gi-5Dg6p9nqZbtBkUmjdLOoB8_aGBNl8Bf/w500-h375/IMG_0076.jpeg" title="Piazza di Santa Croce, Florence, Italy. Photo by Nicole Ruiz Hudson" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHlNO5AaHW6mkyxA2Qlzqdq8eM69eHc6Y37UXGa5KXNiM_0nGAN2tlDFogHW3DFVN4M6HLFsGh9nTVdbzVoQkcusGFPTeX2DYaVquOiqCfxHnYyL4aa3l4unof9HnGgZ1gsRbjiHMLhUf/s2035/DSC_0987.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="2035" data-original-width="1356" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHlNO5AaHW6mkyxA2Qlzqdq8eM69eHc6Y37UXGa5KXNiM_0nGAN2tlDFogHW3DFVN4M6HLFsGh9nTVdbzVoQkcusGFPTeX2DYaVquOiqCfxHnYyL4aa3l4unof9HnGgZ1gsRbjiHMLhUf/w416-h625/DSC_0987.jpeg" title="Venetian Style Aperol Spritz . Photo by Greg Hudson" width="425" /></a></div>
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com1tag:blogger.com,1999:blog-5221096617646315240.post-39683481668290782182020-06-22T21:09:00.002-04:002020-10-07T13:15:49.211-04:00A Bicoastal Baking Party with Ginger Chocolate Shortbread <div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-mg_1gymRmkP1iNgYDt525txtl_OTL77u9sMBMT4t3JreI0IJo5KqjLMOagLO2v9hIjGQZaKjtypQ5aa689yd_3oEneErwx151KJkmoDry7KXGsrfz5gWxu-U7kqv7WzTlEBxMSgvmng/s1600/DSC_1770+%25281%2529-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1050" data-original-width="1600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-mg_1gymRmkP1iNgYDt525txtl_OTL77u9sMBMT4t3JreI0IJo5KqjLMOagLO2v9hIjGQZaKjtypQ5aa689yd_3oEneErwx151KJkmoDry7KXGsrfz5gWxu-U7kqv7WzTlEBxMSgvmng/s640/DSC_1770+%25281%2529-2.jpeg" title="Ginger Chocolate Shortbread. Photo by Greg Hudson." width="640" /></a></span></div>
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</span> <span style="font-family: inherit;"><span style="font-family: inherit;">I know most of us are itching to get back real life and get past the COVID Zombie Apocalypse – I definitely am too. I will say, however, that there have been some positive aspects to the whole thing. One of my silver linings has been connecting with friends who are far away more regularly. Like a lot of people, I now have fairly regular standing zoom calls with several groups of friends. One such group is a circle of girlfriends that started as a book club when we all lived in New York. The group is now split between NY and the Bay Area – somehow it took this crisis for us to realize that we can still all get together regularly with video chats! <br />
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Also, like so many others, a lot of us have been amusing ourselves baking, so the idea arose to occasionally bake the same recipe as a way to do something together apart. My friend Jenny and I each took a stab at focaccia art for example, which <b><a href="https://www.sommstable.com/2020/05/julien-sunier-regnie-and-focaccia-fail.html" target="_blank">you can read more about here</a></b>. My friend Bhavna and I have planned several baking explorations together, the first of which was <b><a href="https://www.cookstr.com/recipes/ginger-chocolate-shortbread" target="_blank">this Ginger Chocolate Shortbread recipe</a></b> that Bhavs found. </span></span><br />
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</span> <span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcLPeOyzSxYP2itS74n89sMYhyG5izNWFUEOfgEFQOHA4qqyyv27WgQTYuk3xy5YfVvFdKtGFy4f6e8-TVXsLRjae9coaui1jh3j6NjtHHGgcZAC9YwT5DeKEPnOiLBqNML6ZwQgslEXN/s1600/IMG_8954.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcLPeOyzSxYP2itS74n89sMYhyG5izNWFUEOfgEFQOHA4qqyyv27WgQTYuk3xy5YfVvFdKtGFy4f6e8-TVXsLRjae9coaui1jh3j6NjtHHGgcZAC9YwT5DeKEPnOiLBqNML6ZwQgslEXN/s400/IMG_8954.JPG" width="300" /></a></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2Wd4LYNPjcgMmua5y8qt4L2taQ4xmxjGpBCllGDbmwKfco_c-EB_C0wLNXo7BqP8SRZovEr5C0-U8Hp3F4NnqOw6MglzUUraoQC-Qo3MnFTyIcpRi6EwvL3j-V624YutJgiwC-ghbcby/s1600/IMG_8807-preview.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2Wd4LYNPjcgMmua5y8qt4L2taQ4xmxjGpBCllGDbmwKfco_c-EB_C0wLNXo7BqP8SRZovEr5C0-U8Hp3F4NnqOw6MglzUUraoQC-Qo3MnFTyIcpRi6EwvL3j-V624YutJgiwC-ghbcby/s400/IMG_8807-preview.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bhavna's dough and finished shortbread in the pan.</i></td></tr>
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We tackled this recipe towards the beginning of the COVID-19, right at the point where there were all kinds of food supply chain problems and baking staples like flour were a hot commodity. I was definitely running into all kinds of shortages at home and had to get fairly creative in putting gathering ingredients for this recipe. While I very rarely stick to the recipe when I’m following a recipe for cooking, often taking them as more of a set of suggestions; I tend to be pretty faithful to recipe when baking, at least the first few times I make something. Baking is chemistry after all. <br />
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Since I was running low on so many things, I did a bunch of googling to figure out substitutions. I also didn’t have candied ginger, as the recipe called for, but did have pickled. I could’ve left it out completely, but in a bold move, I rinsed it a bit to lessen the pickled flavor, then cut it up finely and added it. Luckily, none of the pickled flavor came through in the final product.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnaHrJ8ihiGhxtDQUOyGDfwOOMMu24QALC345tlExrvLHmC3ubWCJ88PtrqGJbb_qoMZOxmPHz8Z0C3Z9PfaRsfgnD957a15YoL1rgpT1r9Cwo5mnbNWfdo07UKZlDNRcWdL0l_mj4lF0/s1600/9EF2E89C-D8C1-41E0-9436-D95A54781418.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnaHrJ8ihiGhxtDQUOyGDfwOOMMu24QALC345tlExrvLHmC3ubWCJ88PtrqGJbb_qoMZOxmPHz8Z0C3Z9PfaRsfgnD957a15YoL1rgpT1r9Cwo5mnbNWfdo07UKZlDNRcWdL0l_mj4lF0/s400/9EF2E89C-D8C1-41E0-9436-D95A54781418.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My finished shortbread while still in the pan.</i></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: inherit;"><span style="font-family: inherit;">These little bars turned out fantastic! So easy and so tasty! The recipe proved very adaptable. I encourage you to take a look at the original recipe, but I’m going to share the version I made with all the baking gymnastics, to show that even in baking, there is some wiggle room. Where there’s a will there’s away!<br />
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For her part, Bhavna did not have to do quite as many baking gymnastics – she added vanilla and pecans to the original recipe and loved the results. <br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">PAIRINGS</span></span></h3>
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A cold glass of milk or a cup of coffee both are delicious with these cookie bars; however, if you’re looking for a nightcap to sip alongside these after dinner, tawny port also makes a perfect pairing. <br />
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I’ll try not to get too geeky about things today, but tawny ports are made from red grapes, just like ruby ports, but they’re aged for extended periods of time in wood barrels, allowing exposure to oxygen. The effects of this oxidation that turn brownish and start to take on nutty, spiced, caramelized flavors – a perfect match for the flavors in this spiced shortbread!</span></span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVikLjxgDUTHMD_5vmY5y1rkOnX_9XlGIR5zgCZc9GBuRU-jyzF9e1P82rsnIVBHSpWgjen6STY-g8OMRsm-hGMhS6KgJd-MVSk74iyijmxpIshaexBi4dawbtJ9dWdw-FjM3R45K9lIt0/s1600/DSC_1748.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVikLjxgDUTHMD_5vmY5y1rkOnX_9XlGIR5zgCZc9GBuRU-jyzF9e1P82rsnIVBHSpWgjen6STY-g8OMRsm-hGMhS6KgJd-MVSk74iyijmxpIshaexBi4dawbtJ9dWdw-FjM3R45K9lIt0/s640/DSC_1748.jpeg" title="Warre's Otima 10 Year Old Tawny Port with Ginger Chocolate Shortbread. Photo by Greg Hudson." width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Note: This </i><span style="font-family: inherit;"><i>bottle of Warre's Otima 10 Year Old Tawny Port was sent as a media sample. No other compensation was received and all opinions are my own.</i></span></span></td></tr>
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This <b><a href="https://www.wine-searcher.com/find/warres+otima" target="_blank">Warre's Otima 10 Year Old Tawny Port</a> </b>is a perfect example, with notes of dried apricots and candied orange, spices, and lightly toasted nuts. It made fast friends with the shortbread. </span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><b><a href="https://www.warre.com/wine/otima/15" target="_blank">Click here for more info on this wine</a>. </b></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><a class="ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.nibblinggypsy.com/2020/06/bicoastal-baking-party-ginger-chocolate-shortbread.html&description=Ginger%20Chocolate%20Shortbread&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-mg_1gymRmkP1iNgYDt525txtl_OTL77u9sMBMT4t3JreI0IJo5KqjLMOagLO2v9hIjGQZaKjtypQ5aa689yd_3oEneErwx151KJkmoDry7KXGsrfz5gWxu-U7kqv7WzTlEBxMSgvmng/s1600/DSC_1770%252B%2525281%252529-2.jpeg" id="ccm-pinit" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHbUJBJGHQWm5lZIN35Y-0ZMQpV9KLfXq28VxDRxKdTURoJgeIt069GJsLZsk3YPwaVSfjp4wPsWCI23RfrrroXJH_uv4f4F1Ij8y4bo88NkPY-YoLjS4P6Bwk6fFT3ULWz0LM2D-7fw/s1600/pin-it.png" /></a></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">dessert, chocolate, cookies</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">American</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span class="ccm-yield ccm-info-child"><b>Servings: </b><span itemprop="recipeYield">about 25 cookies</span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><b>By: </b><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Nicole Ruiz Hudson, adapted from<a href="https://www.cookstr.com/recipes/ginger-chocolate-shortbread" target="_blank"> <b>recipe by Julie Hasson</b></a></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><img alt="Ginger Chocolate Shortbread" draggable="false" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-mg_1gymRmkP1iNgYDt525txtl_OTL77u9sMBMT4t3JreI0IJo5KqjLMOagLO2v9hIjGQZaKjtypQ5aa689yd_3oEneErwx151KJkmoDry7KXGsrfz5gWxu-U7kqv7WzTlEBxMSgvmng/s1600/DSC_1770+%25281%2529-2.jpeg" title="Ginger Chocolate Shortbread" /></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Ginger Chocolate Shortbread</span></span></h3>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span class="ccm-time-child" content="PT10M" itemprop="prepTime">Prep Time: 10 M</span><span class="ccm-time-child" content="PT80M" itemprop="cookTime">Cooking Time: 80 M</span><span class="ccm-time-child" content="PT90M" itemprop="totalTime">Total Time: 90 M</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Ingredients:</span></span></h3>
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<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">1 cups all-purpose flour</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">¾ cups whole wheat flour</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">¼ cup cornstarch * (see note)</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">¼ tsp salt</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">1 cup unsalted butter, at room temperature</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">¼ cup granulated white sugar</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">¼ cup brown sugar</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">1 Tbsp vanilla</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">Pinch on cinnamon</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">1 cup semisweet chocolate chips</span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">¾ cup candied ginger, diced (I substituted in 1 Tbsp each powdered ginger and finely minced pickled ginger, rinsed of brine.) </span></span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;"><span style="font-family: inherit;">*Note: I was actually a little under the ¼ cup of cornstarch. Based on substitution recommendations I found, I rounded it out with 2 Tbsps each of cake flour and powdered sugar and it worked out well.)</span></span></li>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Instructions:</span></span></h3>
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<li itemprop="recipeInstructions"><span style="font-family: inherit;"><span style="font-family: inherit;">Preheat oven to 350°F (180°C).</span></span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;"><span style="font-family: inherit;">Grease a 9-inch square metal baking pan. Set aside.</span></span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;"><span style="font-family: inherit;">In a small bowl, mix together flour, cornstarch, and salt.</span></span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;"><span style="font-family: inherit;">In a large bowl, using an electric mixer, beat butter and sugars until light and fluffy. Add in the vanilla and cinnamon, followed by the flour mixture, beating just until smooth. Stir in chocolate chips and candied ginger. (If using ginger substitutes, mix in with the vanilla and cinnamon.)</span></span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;"><span style="font-family: inherit;">Spread batter in the prepared pan, smoothing top. Bake in preheated oven for 40 to 50 minutes or until golden brown on top and somewhat firm to the touch. A slight indentation should be left when you touch the top of the cookies.</span></span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;"><span style="font-family: inherit;">Let cool completely in pan on a rack. Invert pan onto a cutting board and cut into bars.</span></span></li>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Notes:</span></span></h3>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Variations: Try mixing in nuts with the batter when adding in chocolate and ginger. Also, try drizzling cooled cookies with melted chocolate</span></span></div>
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-27260919319211979622020-05-19T20:36:00.000-04:002020-05-19T21:27:33.143-04:00Chuck-it-all-in-there Paella<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ggZle06w1pzZpLu_dgZgynNunYAJm9FOk66SbHEGpgafxOOEbTkv6k17k1TakNjGDAR6M2pwEAGM-mUL3lHAW9Gn7uXlscZ3qRFyn-ok0PywzbwvEM5GZCVRfrA8z99-wPtQHYVAdAe0/s1600/DSC_1627+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1322" data-original-width="1600" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ggZle06w1pzZpLu_dgZgynNunYAJm9FOk66SbHEGpgafxOOEbTkv6k17k1TakNjGDAR6M2pwEAGM-mUL3lHAW9Gn7uXlscZ3qRFyn-ok0PywzbwvEM5GZCVRfrA8z99-wPtQHYVAdAe0/s640/DSC_1627+%25281%2529.jpeg" title="Chuck-it-all-in-there Paella with Bodegas LAN Culmen Rioja Reserva 2011.Recipe by Nicole Ruiz Hudson. Photo by Greg Hudson" width="640" /></a></div>
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I think a lot of us see paella as a special occasion thing: time-consuming, requiring a lot of prep, but fun, festive, and abundant, so it’s great for a party. Sure, that’s all true . . . however, if you reframe things a little bit, it can be perfect for every day as well. In fact, along with its Italian cousin risotto, it’s one of my favorite leftover makeovers. <br />
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Moreover, given that we’ve been on COVID lockdown for . . . um, I think it’s been a million years? Is that right? . . . whatever . . . we can all probably use a little festive spirit at home. <br />
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Paellas work with any number of ingredients and flavors. You’ll see different versions all around Spain, and there are even restaurants where the entire menu is made up of a bunch of takes on the classic dish. So go ahead and play with it!<br />
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Moreover, if you flip your thinking on it, it’s also a perfect dish to use up bits and pieces you have leftover of different veggies and meats. Now more than ever, just use whatever you have. The best part is that cuts the prep waaaaay down and makes paella much more viable for an average night. <br />
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I did this one night during this zombie apocalypse. I have paella rice in my quarantine stocked pantry, so one night I dragged a bunch of stuff out of my fridge, lined it all up, and little by little just tossed into the mix. Admittedly, there were a few items I tossed in there that I might not typically put in a paella under normal circumstances, like shreds of brisket; but hey, the results were still super tasty. You can also make this largely with pantry staples, which is great if you haven’t been to the grocery store in a while. <br />
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I looked around at various recipes for inspiration, but <a href="https://cooking.nytimes.com/recipes/1012923-mixed-sausage-paella?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=7" target="_blank"><b>this one from New York Times Cooking</b> </a>became my vague blueprint on this occasion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkOMgtgvGgu9BB_113kMwVoYxEU5MXsi3LKLMf5Pu0KCIvpKGdtdPByvTtxFWV1XGOLgpSwdkGUnuoN34Nj5MTzFRAhTE2qtrKCOt6TSEXwKWjnu62hhMKju6J-zr6M_owAT9TNiRlP3I/s1600/DSC_1639-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1003" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkOMgtgvGgu9BB_113kMwVoYxEU5MXsi3LKLMf5Pu0KCIvpKGdtdPByvTtxFWV1XGOLgpSwdkGUnuoN34Nj5MTzFRAhTE2qtrKCOt6TSEXwKWjnu62hhMKju6J-zr6M_owAT9TNiRlP3I/s640/DSC_1639-2.jpeg" title="Chuck-it-all-in-there Paella. Recipe by Nicole Ruiz Hudson. Photo by Greg Hudson" width="640" /></a></div>
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WINE PAIRINGS</h3>
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I find paellas to be extremely wine-friendly and it’s a fun dish to play around with in terms of pairings. The mixture of flavors and textures makes it so that the same paella often works solidly well with a fairly wide selection of wines, both white and red. If your paella has more seafood and veggies, you might want to pick a white, and if there’s more meat in the mix, you can tend more towards red. Rosés and light to medium-bodied reds tend to be pretty agile in either direction.<br />
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We have a pairing adage in the wine world – “what grows together, goes together” – meaning that dishes from a particular cuisine will tend to go with wines coming from the same region. I think that applies nicely here, with lots of Spanish wines of all shades working particularly well with paellas. If you’re ever having a dinner party with paella as the centerpiece (once we can have dinner parties again), pick up a few Spanish bottles in different styles then mix and match to see what you and your guests like the best.<br />
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On the day I made this particular paella I had a bottle <b><a href="https://bodegaslan.com/en/vinos-lan/culmen/" target="_blank">Bodegas LAN Culmen Rioja Reserva 2011</a></b> open that had been sent to me as a sample (all opinions are my own) to try during a virtual happy hour and seminar with members of the LAN team. Having this lovely bottle open seemed like a good reason to have a little paella party for two at home.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPknreNmttHRC0p5DZKBEk6ckCeT5gRFZo6pQvnArGzZHwDpwS-ZO6Ixcx5RVPCLyaPeSxCR_EKLlkolYr7SLnXU47ckb1kEtt4ixxSpWuM4l5gOQhmo9Ou0n7UcK1sWyWuvlunz62wMv/s1600/IMG_2062.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPknreNmttHRC0p5DZKBEk6ckCeT5gRFZo6pQvnArGzZHwDpwS-ZO6Ixcx5RVPCLyaPeSxCR_EKLlkolYr7SLnXU47ckb1kEtt4ixxSpWuM4l5gOQhmo9Ou0n7UcK1sWyWuvlunz62wMv/s640/IMG_2062.jpeg" title="Image of LAN's Winemaker María Barua from the virtual chat." width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Image of <span style="font-family: inherit;">LAN's Winemaker María Barua from the virtual chat.</span></i></td></tr>
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On the nose, the wine showed notes of black cherry, plum, tobacco, herbs, and licorice. On the palate, baking spices, espresso, lilacs, and a little resinous note joined the mix. It was rich and robust, but still maintained brightness and with smooth tannins. <br />
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If I’d been cooking to the wine as I often do on<b> <a href="http://sommstable.com/">SommsTable.com</a>,</b> I might’ve chosen an even meatier dish like a lamb or a roast of some kind. Even so, it made a nice match with our paella.<br />
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This is one of LAN’s top-end wines, so it’s a bit of a splurge (<b><a href="https://www.wine-searcher.com/find/lan+culmen+rsrv+doca+rioja+spain/2011/usa-ca-y" target="_blank">average price $63</a></b>), but they have many wines in their line at many different price points.<b><a href="https://www.sommstable.com/2019/08/bodegas-lan-rioja-reserva-with-smoky-octopus.html" target="_blank"> I actually previously shared their LAN Rioja Reserva on SommsTable.com paired with Smoky Seared Octopus</a>.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qtCp-tYPFx8knSAS-snNb1ERHGX-sdp-nlfOK62I73JTRn1JkaZW-pYjQ0ojXb_zD3FY7hQwh8HSV7q2YQWYhUCEAK-4cZj5Yls-qVDnaGWf3EO8vP8bh4-FwIRCOoK-wqCvK6ccmkIi/s1600/DSC_1647.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1583" data-original-width="1226" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qtCp-tYPFx8knSAS-snNb1ERHGX-sdp-nlfOK62I73JTRn1JkaZW-pYjQ0ojXb_zD3FY7hQwh8HSV7q2YQWYhUCEAK-4cZj5Yls-qVDnaGWf3EO8vP8bh4-FwIRCOoK-wqCvK6ccmkIi/s640/DSC_1647.jpeg" title="Chuck-it-all-in-there Paella with Bodegas LAN Culmen Rioja Reserva 2011. Recipe by Nicole Ruiz Hudson. Photo by Greg Hudson" width="494" /></a></div>
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Chuck-it-all-in-there Paella</h3>
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<span class="ccm-yield ccm-info-child"><b>Servings: </b><span itemprop="recipeYield">4 to 6</span></span><br />
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<b>By: </b><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Nicole Ruiz Hudson</span></span></div>
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Adding leftovers to paella can help use up bits and pieces and makes this festive, but usually time-consuming dish a viable option for just about any night.</div>
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Ingredients:</h3>
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Core Ingredients<br />
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<i>Even most of these are just strong recommendations.</i></div>
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<li itemprop="recipeIngredient">4 cups stock (although water will work in a pinch)</li>
<li itemprop="recipeIngredient">1 ½ cups Spanish short-grain rice</li>
<li itemprop="recipeIngredient">1 large onion, finely chopped (shallots will also work fine)</li>
<li itemprop="recipeIngredient">3 or 4 garlic cloves, minced</li>
<li itemprop="recipeIngredient">½ teaspoon saffron threads or turmeric</li>
<li itemprop="recipeIngredient">1 teaspoon Pimentón Ahumado, Spanish smoked paprika (don’t get stuck on the smoked, if all you have is sweet paprika</li>
<li itemprop="recipeIngredient">½ cup to 1 ½ cup tomato purée or diced tomato (I used one can of diced tomatoes)</li>
<li itemprop="recipeIngredient">Salt</li>
<li itemprop="recipeIngredient">Pepper</li>
<li itemprop="recipeIngredient">Olive oil (or other cooking oil)</li>
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Meats & Seafood, such as:</div>
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<li itemprop="recipeIngredient">Sausages</li>
<li itemprop="recipeIngredient">Shredded chicken</li>
<li itemprop="recipeIngredient">Bacon</li>
<li itemprop="recipeIngredient">Charcuterie</li>
<li itemprop="recipeIngredient">Shrimp</li>
<li itemprop="recipeIngredient">Mussels<i> </i></li>
<li itemprop="recipeIngredient"><i>Most of these can be cooked or precooked. Of course, feel free to leave these out entirely for a vegetarian version. In this case, I used shredded chicken, shredded brisket, sliced chicken Andouille sausages, and possibly some bits of charcuterie.</i></li>
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Other Veggies, such as:</div>
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<li itemprop="recipeIngredient">½ cup to 1 cup bell pepper, finely chopped or in strips (fresh or jarred)</li>
<li itemprop="recipeIngredient">Olives</li>
<li itemprop="recipeIngredient">Green peas</li>
<li itemprop="recipeIngredient">Diced or shredded carrots</li>
<li itemprop="recipeIngredient">Mushrooms</li>
<li itemprop="recipeIngredient">Parsley, if you happen to have some around, it makes a nice garnish and adds a pot of fresh flavor</li>
<li itemprop="recipeIngredient"><i>These can be cooked or precooked. In this case, I used diced jarred red peppers and olives.</i></li>
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Instructions:</h3>
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<li itemprop="recipeInstructions"><b>Heat stock in a saucepan.</b> Add saffron or turmeric and set aside.</li>
<li itemprop="recipeInstructions"><b>Prepare any uncooked meats </b>(not including seafood). Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add meats and sauté on medium to medium-high heat until lightly browned. Do not overcrowd the pan, as it will prevent the meat from browning, so work in batches as needed. Once browned, remove the meat from the pan and set aside.</li>
<li itemprop="recipeInstructions"><b>Cook hardy veggies.</b> Deglaze the pan if needed with a little stock or water, making sure to scrape up any browned bits. Add more oil to the pan if needed, followed by the onions, along with any other vegetables that take a while to cook such as bell pepper, carrots, or mushrooms. Season with lightly with salt and pepper and sauté until soft over medium to medium-high heat, then add in the garlic and cook for another minute.</li>
<li itemprop="recipeInstructions"><b>Add the rice. </b>Stir in the rice and toss well in vegetable mixture. Stir in the paprika and the tomato purée or diced tomatoes. Stir, then slowly add in the stock. Return any meats to the pan, then gently move the rice and meat so that everything is evenly distributed throughout the pan. Do not stir the rice after this point since you want it to develop a beautiful crust on the bottom.</li>
<li itemprop="recipeInstructions"><b>Let it cook.</b> Taste the liquid and adjust seasoning, then let it cook uncovered and undisturbed over medium-low to medium heat for about 20 to 25 minutes. If using seafood and/or delicate vegetables add them about 10 minutes in by laying them on top. (Strips of jarred roasted peppers look pretty if laid on top as well.) Once the liquid is nearly absorbed, taste the rice to make sure the rice is tender. If needed add additional liquid (stock or water) about a ½ cup at a time.</li>
<li itemprop="recipeInstructions"><b>Let it sit.</b> Once the rice is tender and the liquid absorbed, make sure that any seafood is cooked through, then cover the pan loosely with a lid, foil, or parchment paper and let it sit for 10 minutes.</li>
<li itemprop="recipeInstructions"><b>Enjoy!</b> Uncover and garnish with parsley if using. Serve and make sure to include some of the socarrat, the crunchy rice at the bottom of the pan.</li>
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Notes:</h3>
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Prep time will vary depending on what ingredients you choose and if they've been previously cooked or fresh.</div>
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<div class="ccm-posturl">
<a href="https://www.nibblinggypsy.com/2020/05/chuck-it-all-in-there-paella.html" itemprop="url">https://www.nibblinggypsy.com/2020/05/chuck-it-all-in-there-paella.html</a></div>
<div class="ccm-keywords ccm-hide-on-print" itemprop="keywords">
Paella, leftover makeover, quarantine cooking</div>
<div class="ccm-categories ccm-hide-on-print" itemprop="recipeCategory">
dinner, rice</div>
<div class="ccm-cuisine ccm-hide-on-print" itemprop="recipeCuisine">
Spanish</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWsQnhzFIu7-SYgSI37X-Jc6zdtmUoGhWZEN7IsV47XjfqGh3snbqZnlaDH_t6twZ_jSdXT2WTtnCTcwQcsTMFXmQYERmv06K8SfwB9tyMRoE0u-AKzZcUlmfAN0nb3IElvo8iXO3kelb/s1600/DSC_1631+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1104" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWsQnhzFIu7-SYgSI37X-Jc6zdtmUoGhWZEN7IsV47XjfqGh3snbqZnlaDH_t6twZ_jSdXT2WTtnCTcwQcsTMFXmQYERmv06K8SfwB9tyMRoE0u-AKzZcUlmfAN0nb3IElvo8iXO3kelb/s640/DSC_1631+%25281%2529.jpeg" title="Chuck-it-all-in-there Paella with Bodegas LAN Culmen Rioja Reserva 2011. Recipe by Nicole Ruiz Hudson. Photo by Greg Hudson" width="640" /></a></div>
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script><br />Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-39600806433383208012020-04-15T15:55:00.000-04:002020-04-17T17:49:34.599-04:00Use-Whatcha-Got Eggplant Lasagna<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgberwRcyMTclAOB9wdZ-KovkgTBueuBmI16Va22H-j3PWEIM4SnSKNwqm_1wBVdVcgaUaKBJRvOYS_ZTUVzcgUpWDPkl38g7cE1iT0Vn4Ms0oqRScwFAF1v4DLg7-mPYeOGJ8DRYa_PbVF/s1600/FC52F75B-0A56-45C7-97D4-BEA610A68E17.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgberwRcyMTclAOB9wdZ-KovkgTBueuBmI16Va22H-j3PWEIM4SnSKNwqm_1wBVdVcgaUaKBJRvOYS_ZTUVzcgUpWDPkl38g7cE1iT0Vn4Ms0oqRScwFAF1v4DLg7-mPYeOGJ8DRYa_PbVF/s640/FC52F75B-0A56-45C7-97D4-BEA610A68E17.jpeg" width="640" /></a></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">Now isn’t really a time for strictly sticking to recipes.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">If your current situation is anything like mine, you have plenty of some things, you’re running low on others, and maybe you’re not sure when you’re going to get more of those things. You gotta work with whatever happens to be around. Ingenuity and resourcefulness are where it’s at. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I recently made an eggplant lasagna in much this was, pieced together from various different components I had around the kitchen. The results were super tasty and it didn’t feel like a leftover makeover, even though it very much can serve this purpose. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Admittedly, I’ve done this before, prior to the zombie apocalypse hitting us. Whenever I make a braised meat dish, I’ll take a portion of it and tear it to bits, then freeze it with some of the sauce it cooked in. Essentially, it becomes a ragu in this way. I’ll pull that out down the line to use as a meat sauce in all kinds of different ways, including as a lasagna or eggplant lasagna sauce. Most recently I pulled out leftovers from this <b><a href="https://www.sommstable.com/2019/10/Lammidia-Anfora-Rosso-Abruzzo-and-Pot-Roast.html" target="_blank">Pot Roast with Tomatoes and Chickpeas</a> </b>and have also used leftovers from this<b> <a href="https://www.sommstable.com/2020/02/the-history-of-amarone-at-cantina-negrar.html" target="_blank">Braised Lamb Shank</a></b> in the past. You don’t even need to use meat at all if you don’t want to. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Eggplant has a pretty long season here in California, can often be found in grocery stores, and is usually pretty inexpensive. There is the question of if to pre-salt the eggplant to draw out the bitterness, or if not to pre-salt the eggplant and save time. I’ve done it both ways. I noticed a mild difference when I didn’t salt when I tasted the eggplant on its own, but not much at all once it was covered with all of the toppings. <b><a href="https://www.thekitchn.com/how-to-roast-eggplant-232727" target="_blank">Here’s more info if you’d like</a></b>, but basically I’d say go ahead and pre-salt if you think about it in advance, but don’t stress too much if you’re pressed for time. We have enough stress at the moment as it is! Personally, I found that getting a good amount of olive oil on each slice while roasting made a bigger difference in the final result in flavor and texture.</span><br />
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<span style="font-family: inherit;">Today I’ll guide you through how to put this together using whatever you have. </span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjss8BzT6OebodoxBEKGi716RBwTUHSENLgq9_3kuzFc3qTtVYvkdDDgXBBNUdsesWzLvl3xEDw2l_x7YhqRN_G9jQX6swsI3_ByQEwGBg_yVdKO5syV1vvpzEGallYDdhN_Grddo06XEQ2/s1600/IMG_1621.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjss8BzT6OebodoxBEKGi716RBwTUHSENLgq9_3kuzFc3qTtVYvkdDDgXBBNUdsesWzLvl3xEDw2l_x7YhqRN_G9jQX6swsI3_ByQEwGBg_yVdKO5syV1vvpzEGallYDdhN_Grddo06XEQ2/s400/IMG_1621.jpeg" width="400" /></a></span></div>
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<span style="font-family: inherit;"> <i>The slices on the right had more olive oil on them and resulted in a softer texture throughout the slice, the slices on the left had a little less and were a little less soft.</i></span></div>
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WINES</span></h3>
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<span style="font-family: inherit;">I’ve made versions of this dish a few times and it usually yields leftovers, so I’ve had a chance to try to a few different wines with this and we found it to be a pretty easy dish to match. In general, I think lots of red wines will work well here. My personal preference and recommendation is just to stay away from the fullest, biggest, most tannic reds with this dish. Just think about anything you like to drink with pizza or pasta with tomato or meat sauce. </span><br />
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<span style="font-family: inherit;">Here are three that we’ve tried that worked. </span><br />
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<span style="font-family: inherit;">The <b><a href="https://www.wine-searcher.com/find/brock+cellars+love+red+california+usa/1/usa" target="_blank">Broc Cellars Love Red</a></b> was the lightest bodied wine of those we’ve had with it. It’s juicy and chuggable. This is a particularly good choice when the weather starts to get warm because it can easily take a light chill. It’s also a wine that easily pairs with lots of things. (I’ve previously about the <a href="https://www.sommstable.com/2018/02/valentines-date-night-with-broc-cellars.html" target="_blank"><b>Broc Love Red here</b>.</a>)</span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp1nbYIt5ApRNDAkE4hFarkcoZUNKTMShtqkAvNIJNMe8EHcKbB7Yh-jYjo6TGW00De8Zyfc32Kb5KQjrKTc9BptDP21rwVqL4tdljNPMOCcnOLVxjcTr-QZIf02XaY6l6m1Rtlgeowoy/s1600/209EA08A-01C3-47E0-BB05-8F72BC32F85D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1463" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp1nbYIt5ApRNDAkE4hFarkcoZUNKTMShtqkAvNIJNMe8EHcKbB7Yh-jYjo6TGW00De8Zyfc32Kb5KQjrKTc9BptDP21rwVqL4tdljNPMOCcnOLVxjcTr-QZIf02XaY6l6m1Rtlgeowoy/s640/209EA08A-01C3-47E0-BB05-8F72BC32F85D.jpeg" width="640" /></a></span></div>
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<span style="font-family: inherit;">The <b><a href="https://www.wine-searcher.com/find/tenuta+di+fessina+erse+etna+rosso+sicily+italy+2016/1/usa" target="_blank">Tenuta di Fessina Erse Etna Rosso, Sicily, Italy 2016</a> </b>(sample) was a medium-bodied and a nice balance of earthy and fruity. I thought this made an excellent match! (For more on Sicilian wines check out these posts <b><a href="https://www.sommstable.com/2019/03/Arianna-Occhipinti-SP68-Sicilia-Rosso-with-Creamy-Eggplant-and-Tomato-Zoodles.html" target="_blank">here </a></b>and <b><a href="https://www.sommstable.com/2019/04/a-passion-for-sicily-with-passopisciaro-pt1.html" target="_blank">here</a></b>.)</span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_evh9M66oiuUO-dhQtEVkJE9477OssW5tZDd_US4vqu-CRrVG2A6FzjutPK_K2sQ8R6MLpixkSPBzToniEztoYyJsGBuFx9B6tE-0glNwohB61HOk7s58jW9CPn-jZIVjgMNzlhO-u6ib/s1600/C2E9A1AB-F619-42CF-A01F-D16157A40749.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_evh9M66oiuUO-dhQtEVkJE9477OssW5tZDd_US4vqu-CRrVG2A6FzjutPK_K2sQ8R6MLpixkSPBzToniEztoYyJsGBuFx9B6tE-0glNwohB61HOk7s58jW9CPn-jZIVjgMNzlhO-u6ib/s640/C2E9A1AB-F619-42CF-A01F-D16157A40749.jpeg" width="640" /></a></span></div>
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<span style="font-family: inherit;">The <b><a href="https://www.wine-searcher.com/find/fidelitas+m+100+red+columbia+valley+washington+usa/1/usa" target="_blank">Fidelitas M100 Red, Columbia Valley, WA 2017</a></b> was the biggest of the wines we’ve had with versions of this dish. While it was fairly full-bodied and structured, the tannins were ripe and smooth. A solid choice if you’re craving that cozy, big red mouth hug.</span><br />
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<span style="font-family: inherit;"><a class="ccm-hide-on-print" href="http://pinterest.com/pin/create/button/?url=https://www.nibblinggypsy.com/2020/04/use-whatcha-got-eggplant-lasagna.html&description=Use-Whatcha-Got%20Eggplant%20Lasagna&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpbz6yrIP7jssnsZuisKl43Ux6KpxQSmJPCnXZsd18QJ_TQCAkpUTBiWB7rcCKk7mnmP_rpj4jeyQdPxp9Cf9cQER_zJN-QIYPS3jjVlFZywa-ZDoj6x0MpvlmkXWKn1rg6wiewDRg5aP/s1600/6FD3414E-1273-4E40-9E82-F88C1B9A1D17.jpeg" id="ccm-pinit"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Pb8nCguroPrCK7Duas7wlMhhZ7pbCWiWTA3OYERaIl_XOGJMipCWRwpTE75lwfWsGxwmyVgxl27gkRf9Ukhf3PbmzBDAh5shQC_Q7jLyBigl4mgAHtG_c30dHMj68jrbjkd-YZJ0LVrp/s1600/pinit.png" /></a></span><br />
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<span style="font-family: inherit;">Eggplant Lasagna, Non-recipe, Quarantine Cooking</span></div>
<div class="ccm-cuisine ccm-hide-on-print" itemprop="recipeCuisine">
<span style="font-family: inherit;">Italian</span></div>
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<span style="font-family: inherit;"><span class="ccm-yield ccm-info-child"><b>Servings: </b><span itemprop="recipeYield">4 to 6</span></span></span><br />
<div class="ccm-author ccm-info-child">
<span style="font-family: inherit;"><b>: </b><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Nicole Ruiz Hudson</span></span></span></div>
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<span style="font-family: inherit;"><img alt="Use-Whatcha-Got Eggplant Lasagna" draggable="false" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpbz6yrIP7jssnsZuisKl43Ux6KpxQSmJPCnXZsd18QJ_TQCAkpUTBiWB7rcCKk7mnmP_rpj4jeyQdPxp9Cf9cQER_zJN-QIYPS3jjVlFZywa-ZDoj6x0MpvlmkXWKn1rg6wiewDRg5aP/s1600/6FD3414E-1273-4E40-9E82-F88C1B9A1D17.jpeg" title="Use-Whatcha-Got Eggplant Lasagna" /></span></div>
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<span style="font-family: inherit;">
Use-Whatcha-Got Eggplant Lasagna</span></h3>
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<span style="font-family: inherit;"><span class="ccm-time-child" content="PT15M" itemprop="prepTime">Prep Time: 15 M</span><span class="ccm-time-child" content="PT60M" itemprop="cookTime">Cooking Time: 60 M</span><span class="ccm-time-child" content="PT75M" itemprop="totalTime">Total Time: 75 M</span></span></div>
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Ingredients:</span></h3>
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<ul>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Eggplant (2 large or 3 small to medium), sliced in ¼-inch rounds. (Eggplant can be <b><a href="https://www.thekitchn.com/how-to-roast-eggplant-232727" target="_blank">pre-salted </a></b>to draw out moisture and bitterness or not. If pre-salting, remember to allow at least 20 minutes more to your timing.)</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Olive oil (or whatever cooking oil you have available)</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Salt</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Pepper</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Sauce & Filling</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">1 to 2 cups of cheese, such as mozzarella, Parmesan, asiago, or ricotta (it can be a combination)</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Bread crumbs (optional)</span></li>
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<div class="ccm-section-title">
<span style="font-family: inherit;">Sauce & Filling - You’ll want about a 1.5 to 2 quarts total of sauce and meat for this. For this last batch, I used a combination. This can be composed of a selection of items such as:</span></div>
<ul>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Raw ground meat or sausage</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Wine, stock, vinegar, or water</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Onion or shallots</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Other raw veggies of your choosing</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Garlic</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Meat sauce</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Tomato sauce or canned tomatoes</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Herbs of your choosing, like thyme, rosemary, oregano, or basil (dry or fresh)</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Leftover bits of meat, sausage, or charcuterie</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Previously cooked veggies you think will taste good</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Flour (for thickening)</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Leafy greens</span></li>
</ul>
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Instructions:</span></h3>
<h2 class="ccm-howto ccm-hide-on-print">
<span style="font-family: inherit;">
How to cook Use-Whatcha-Got Eggplant Lasagna</span></h2>
<div class="ccm-section">
<ol>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Preheat the oven to 400 degrees F.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Lightly grease a rimmed baking sheet with olive oil. Place the eggplant rounds on the baking sheet. Drizzle or brush each round with olive oil. (While you don’t need to drown the eggplant in oil, I find it’s better to fall on the slightly more generous side.) Season with salt and pepper. Place the eggplant in the oven and roast until soft and golden brown, 25 to 30 minutes, flipping half-way through. Remove from the oven and reduce the oven temperature to 375°F.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Build your sauce while the eggplant is cooking. If using raw meat, heat a little bit of olive In a large pot or saucepan, then add in the meat and cook until lightly browned. Once cooked through, transfer meat to another plate.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Deglaze the pan with a little bit of liquid such as stock, wine, or water and scrape up any brown bits. Add any onions or shallots to the pan with a little olive oil, and a pinch of salt and pepper, and sweat until soft and translucent. If you’re using other hardy raw veggies such as carrots or celery, feel free to add them in along with the onions. If you have mushrooms, add them in a few minutes after the onions. If using raw garlic, add in when the rest of the veggies are nearly cooked through. Sprinkle the vegetable mixture with about 1 tablespoon of flour if desired, toss well, and allow to cook for 30 seconds to a minute – this will help thicken the sauce later.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Add any diced tomatoes, tomato sauce, or previously cooked meat sauce to the pot with the veggies. Toss in any herbs (to taste) you want to use, bring the mixture to a boil, then reduce to a simmer. Add the ground meat back into the pot, along with any other previously cooked bits of meat, charcuterie, and vegetables you want to use. Taste the sauce and adjust seasoning with additional salt, pepper, and herbs. Simmer the sauce for 10 to 15 minutes. If you want to include leafy greens, add them towards the end and cook until just wilted. Remove the pot from heat.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Spoon some of the sauce in a lightly greased 9"-x-13" casserole dish. Place about half the eggplant rounds in the lasagna pan on top, then spoon more sauce on top, followed by a sprinkling of cheese. (If using ricotta, use it in this middle layer.) Repeat with another layer of eggplant and sauce. Sprinkle the remaining cheese on top, followed by a couple of tablespoons of breadcrumbs if using. Bake in the oven for about 30 minutes, or until the cheese is melted and bubbly. (Note: If you’re concerned that the cheese might cook too quickly on top, cover the pan with foil, and remove halfway through. I like the cheese to brown a bit on top, so I typically leave it off. If you have limited cheese available – as was the case for me during my most recent version of this dish – skip the middle cheese layer and concentrate your resources on top.)</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Remove the pan from the oven and let it stand for 5 to 10 minutes to set. If you have more fresh herbs, feel free to sprinkle more on top. Serve hot.</span></li>
</ol>
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<h3 class="ccm-head">
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Notes:</span></h3>
<div class="ccm-notes" style="white-space: pre-line;">
<span style="font-family: inherit;">Prep and cooking times will vary depending on if you're using leftovers or cooking everything from scratch.</span></div>
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<span style="font-family: inherit;"><a href="https://www.nibblinggypsy.com/2020/04/use-whatcha-got-eggplant-lasagna.html" itemprop="url">https://www.nibblinggypsy.com/2020/04/use-whatcha-got-eggplant-lasagna.html</a></span></div>
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<span style="font-family: inherit;">This post contains affiliate links, including these Amazon Associate links, from which I might receive a commission at no cost to you.</span></i><br />
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script><br />Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-9898949386689062492020-03-27T22:43:00.002-04:002021-09-10T19:19:00.100-04:00Choose Your Own Adventure Spatchcock Roasted Chicken<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQy2VUxtMLGfGJQebA8nOkskGirqpaYgvWfnkyJuBLiFahrxSn5TH5bsAYscEfqIoQ4AbhtqxRuZRj6Ul_s2Rowq-SukqPK6amgTu5CcoArZyBJVa4-OTHBWqidAyu1pnqJ_f_3bu6cBs/s1600/AEB0637D-FA80-4F7E-9E9C-D670670BC309.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQy2VUxtMLGfGJQebA8nOkskGirqpaYgvWfnkyJuBLiFahrxSn5TH5bsAYscEfqIoQ4AbhtqxRuZRj6Ul_s2Rowq-SukqPK6amgTu5CcoArZyBJVa4-OTHBWqidAyu1pnqJ_f_3bu6cBs/s640/AEB0637D-FA80-4F7E-9E9C-D670670BC309.jpeg" title="Spatchcocked roast chicken with root vegetable and rosemary and thyme. Photo by Nicole Ruiz Hudson" width="480" /></a></span></div>
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<span style="font-family: inherit;">The zombie apocalypse is upon us. </span><br />
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<span style="font-family: inherit;">Ok, no it’s not, but I know it feels that way. As I write this I’m sheltered in place due to the coronavirus in Oakland, California. It’s a weird mix of mundane and surreal here. On the one hand, people are still trying to get exercise outside, mostly doing their best to stay spread apart. Try to a grocery store, though, and you realize that things are getting real, really fast. </span><br />
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<span style="font-family: inherit;">Take a second and breathe. (Talking to myself here, just as much as to you.) Now is the time to nourish and take care of ourselves. Take time and share a good meal with those you’re with. If you can give the people you love a good meal, that’s a huge first step. Gathering up all your Home Ec skillz is also a good thing at a time like this. I can’t think of any dinner option that checks all the boxes the way a roasted chicken does.</span><br />
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<span style="font-family: inherit;">I love a roast chicken in the best of times. It makes and beautiful centerpiece when you have guests over . . . not that we’re doing that anytime soon of course. It’s also super comforting when you need soothing. I find it’s one of the first dishes I go to when times are hard. It’s delicious, easily customized to whatever you have, and if you know how to stretch it, it will yield many meals and just keep on giving. There are also a million and one ways to vary it up. </span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiFmQA9Kz8yICxhQ6SBj6qHm2yOClXRekTkCsymrAQKC9UJB4Xoeb2grkWmMa7UQai79Sv1L1AtrhCHdgCe2lvtVaDqD4IJwAD9acvX_mBJ-BX8zNqsnnFn0r3ASpc5CiGuBf7gHVJ8IS/s1600/6EE5E145-B26C-4CD6-B287-116EC91B78F9.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiFmQA9Kz8yICxhQ6SBj6qHm2yOClXRekTkCsymrAQKC9UJB4Xoeb2grkWmMa7UQai79Sv1L1AtrhCHdgCe2lvtVaDqD4IJwAD9acvX_mBJ-BX8zNqsnnFn0r3ASpc5CiGuBf7gHVJ8IS/s640/6EE5E145-B26C-4CD6-B287-116EC91B78F9.jpeg" title="Spatchcock roast chicken with mushrooms and spinach paired with Domaine Antonin Guyon Pernand-Vergeles. Photo by Nicole Ruiz Hudson." width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Spatchcock roast chicken with mushrooms and baby spinach paired with Domaine Antonin Guyon Pernand-Vergeles. I made this the other day when I needed a pick-me-up and opened this baller bottle of white Burgundy as a treat. I added the mushrooms halfway through the cooking process, then added and the wilted the spinach while the chicken rested. The wine was crisp, citrusy, and minerally with a little texture from lees contact.</i></span></td></tr>
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<span style="font-family: inherit;">Everyone should know how to roast a chicken. (Ok, Vegetarians get a pass.) </span><br />
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<span style="font-family: inherit;">Now that times are tough, I thought I’d update you on my favorite way to roast a chicken – it’s essentially a tweaked version of <b><a href="https://www.winespectator.com/articles/8-and-20-recipe-zahatar-spatchcocked-chicken-with-pinot-noir" target="_blank">this recipe I shared a while ago on WineSpectator.com</a></b>. (You can find my previous favorite method <b><a href="http://www.nibblinggypsy.com/2016/05/my-go-to-roast-chicken.html" target="_blank">here</a></b>.) These days, spatchcocking is my go-to method for preparing a chicken, which means that you remove the backbone before cooking. This technique might seem intimidating at first, but it quickly gets really easy after you’ve done it once or twice. And once you’re comfortable with spatchcocking, it will save you a lot of time since spatchcocked poultry cooks faster and more evenly. </span><br />
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<span style="font-family: inherit;">My goal in this post is to give you a general blueprint for how to spathcock and roast a beautiful bird, give you ideas for how to switch it up, and share ideas for how to make the most of every last bit of that chicken. I'll also share wine pairing suggestions so you can make yourself a beautiful, comforting dinner in with whatever you have on hand.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmZQmAD134pUSZJ0ZbkX3ONYK6EhZvPpPHmAY8ljpEylgse7y5zF4lpxrnTG-RuNBwFesabqKeFGndFINfHfrvz6EKVIE21OgrR5qHujZLtr0mWsR2_YnJ4MXeiJIf4eX0IH0E5q6NPm9/s1600/DSC_0155.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmZQmAD134pUSZJ0ZbkX3ONYK6EhZvPpPHmAY8ljpEylgse7y5zF4lpxrnTG-RuNBwFesabqKeFGndFINfHfrvz6EKVIE21OgrR5qHujZLtr0mWsR2_YnJ4MXeiJIf4eX0IH0E5q6NPm9/s640/DSC_0155.jpeg" title="Za’atar Spatchcocked Chicken with Roasted Vegetables. Photo by Greg Hudson." width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><b><i><a href="https://www.winespectator.com/articles/8-and-20-recipe-zahatar-spatchcocked-chicken-with-pinot-noir" target="_blank">Za’atar Spatchcocked Chicken with Roasted Vegetables as shared on WineSpectator.com. </a></i></b></span></td></tr>
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<span style="font-family: inherit;">Here’s a video from BBC's Good Food. (There are lots of good videos out there, but this one is short and I enjoy a British accent.) </span><br />
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<span style="font-family: inherit;"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/pod4x5NJoYI" width="560"></iframe></span></div>
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<span style="font-family: inherit;">The next technique that has really upped my chicken game is dry brining. When you get down to it, all this involves is throwing a bunch of salt or brine mixture (I've been using this one from <b><a href="https://oaktownspiceshop.com/collections/blends/products/classic-brine-mix-1" target="_blank">Oaktown Spice Shop</a></b>) on your chicken and then leaving alone to do its thing for at least an hour, but ideally overnight. <b><a href="https://www.bonappetit.com/story/dry-brine-chicken" target="_blank">This article</a></b> from Bon Apppétit gives you the full rundown on why this works wonders, but essentially it makes the skin crispier, the meat juicier, and I personally think it makes it harder to overcook the bird.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHnwN4pTT5FSev_d_Vxu4Eeh7QAQjPtvwhM4Av2GxfC5ui-3au5BPqAa5VB72gFH5k8KGVQjQgihZPK_QYIoC-tNST4F0ZAcwfIbl2QVutO-ehADAZIT6JmrqZ3FbUlw0POC3UJPrOY-a/s1600/4CF2D9D9-7A95-4166-87D2-68549020C2A6.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHnwN4pTT5FSev_d_Vxu4Eeh7QAQjPtvwhM4Av2GxfC5ui-3au5BPqAa5VB72gFH5k8KGVQjQgihZPK_QYIoC-tNST4F0ZAcwfIbl2QVutO-ehADAZIT6JmrqZ3FbUlw0POC3UJPrOY-a/s640/4CF2D9D9-7A95-4166-87D2-68549020C2A6.jpeg" title="Spatchcock roast chicken with herbs tucked under the skin. Photo by NIcole Ruiz Hudson" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Spatchcock roast chicken with herbs tucked under the skin.</i></span></td></tr>
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<span style="font-family: inherit;">The final secret is butter, because it’s butter and it’s magic. I just slip some underneath the skin with some herbs and its works it’s delicious better magic. If you have a bit of extra time, chop the herbs up in advance and mix it with softened butter to create a <b><a href="http://www.nibblinggypsy.com/2016/04/building-blocks-compound-butter.html" target="_blank">compound butter</a></b> evenly distributes the herb flavors. However, more often than not I just tuck sprigs of herbs under the skin. Thyme, rosemary, and sage all hold up nicely to the long cooking time. Or, if you’re in the mood for a particular flavor profile though, pick a few spices and mix them in with the butter or sprinkle them on top of the chicken. Customization is that simple.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaUgifcf0VyjodvKQRcAA_IZnSfTSwILURbyWapIVqc_aLatb4msV7XGPaU3SmNyxUW1QSs184ON6s-EJ-9Fet2aGgd1c_REjZPNSvJ5EGvB1ueoFv5Zebzx0TKG6lRILP7uDfRqbKuvr/s1600/IMG_6886.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaUgifcf0VyjodvKQRcAA_IZnSfTSwILURbyWapIVqc_aLatb4msV7XGPaU3SmNyxUW1QSs184ON6s-EJ-9Fet2aGgd1c_REjZPNSvJ5EGvB1ueoFv5Zebzx0TKG6lRILP7uDfRqbKuvr/s640/IMG_6886.jpeg" title="Roasted chicken with Panzanella With Winter Squash and Sage. Photo by Nicole Ruiz Hudson" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Roasted chicken with <b><a href="https://cooking.nytimes.com/recipes/1017941-panzanella-with-winter-squash-and-sage?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1" target="_blank">Panzanella With Winter Squash and Sage</a>, </b>we paired this with a beautiful sparkling rosé from Schramsberg.</i></span></td></tr>
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<span style="font-family: inherit;">All of the yummy, buttery, herby juices drip down off of the chicken and into the pan. Tuck a few slices of lemon under the chicken in the pan for a hint of citrus flavor. These juices are gold and should not be wasted. Option one is to use the juices to create a <b><a href="https://www.thekitchn.com/how-to-make-an-easy-pan-sauce-in-minutes-cooking-lessons-from-the-kitchn-211220" target="_blank">pan sauce</a></b> or add veggies into the pan to roast with the chicken. Here’s another area where you can choose your own adventure. Use whatever is in season or what you have on hand. Throw in hardier veggies like root vegetables at the start of cooking, and toss halfway through. Softer veggies like mushrooms require less time, so throw them in at around the twenty to thirty-minute mark and stir them after about fifteen minutes. Adding a splash of wine adds flavor and helps keep veggies from sticking.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRzl1GH_PiQ1EOvGLPozkGp8mfBvsuwI0jjaiCEW9_e8SnVH616CYI8mSoAHF_dVISnEQoh8rnyuV5di9QvrO483p8c7CnJV9R4ru6s-E42x1Vta4SgkhrZ12lNuBlotamugvI7OxDtXQ/s1600/16B6AFC9-0003-44F9-9C20-AA57004B3BCA.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRzl1GH_PiQ1EOvGLPozkGp8mfBvsuwI0jjaiCEW9_e8SnVH616CYI8mSoAHF_dVISnEQoh8rnyuV5di9QvrO483p8c7CnJV9R4ru6s-E42x1Vta4SgkhrZ12lNuBlotamugvI7OxDtXQ/s640/16B6AFC9-0003-44F9-9C20-AA57004B3BCA.JPG" title="Roasted chicken with roasted radishes and braised radish green with a side of orzo and topped with a pan sauce. Photo by Nicole Ruiz Hudson" width="478" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Roasted chicken with roasted radishes and braised radish green with a side of orzo and topped with a pan sauce. This pan sauce is described in <b><a href="http://www.nibblinggypsy.com/2016/05/my-go-to-roast-chicken.html" target="_blank">this previous roast chicken recipe</a>.</b></i></span></td></tr>
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<span style="font-family: inherit;">As I mentioned before, beyond making a delicious, comforting dinner on the first night, the added bonus of a roast chicken is that you can use the leftovers a million different ways. We’re dark-meat people, so we typically enjoy the leg quarters the first night. Afterward, I shred the remaining meat to use in all different kinds of ways – salads, pasta, risotto, quesadillas, enchiladas, sandwiches, the list goes on and on. Here are posts with lots of ideas:</span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><a href="https://www.nibblinggypsy.com/2019/02/zaatar-roast-chicken-leftover-makeovers.html" target="_blank">Za'atar Roast Chicken 8&20, Leftover Makeovers, and a Bonus Wine </a></b></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><b><a href="https://www.winespectator.com/articles/8-and-20-recipe-crispy-polenta-with-sauteed-chicken-and-vegetables" target="_blank">8 & $20: Crispy Polenta with Chicken and Vegetable Sauté</a></b></b></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"> <a href="http://www.winespectator.com/webfeature/show/id/recipe-chicken-crepes-paired-with-white-wine" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Creamy Chicken and Vegetable Crepes</span></a></b></span></span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"> </b></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><a href="http://www.winespectator.com/webfeature/show/id/Recipe-Chicken-Spinach-Lasagna-Rolls-with-Italian-Red-Wine" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Chicken and Spinach Lasagna Rolls </span></a></b></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><a href="http://www.winespectator.com/webfeature/show/id/Recipe-Arepas-Chicken-Salad-Douro-White-Wine" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Arepas with Venezuelan Chicken Salad </span></a></b></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><a href="http://www.nibblinggypsy.com/2017/01/new-8-20-plus-leftover-makeover-saucy.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Saucy Polenta Stacks </span></a></b></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><a href="http://www.winespectator.com/webfeature/show/id/Recipe-Turkey-Enchiladas-with-Chardonnay" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Turkey Enchiladas Paired with Chardonnay</span></a></b></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><a href="http://www.winespectator.com/webfeature/show/id/52426" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Stuffed Acorn Squash With Riesling</span></a></b></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><a href="https://www.nibblinggypsy.com/2017/11/new-roasted-harissa-chicken-8-20-plus.html" target="_blank">New Roasted Harissa Chicken 8 & 20, Plus LOTS of Leftover Makeovers!</a></span></b></span></span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><a href="https://www.winespectator.com/articles/recipe-saffron-tomato-chicken-croquetas" target="_blank">8 & $20: Saffron-Tomato Chicken Croquetas</a></b></span></span></span></span><br />
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<span style="font-family: inherit;">I’ll be adding more soon as well!</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtiM1-ZOULXoiyYeWS8cxxwYuUqcUIm53AU2ZG4S9bahXwmP1xXxpkBAWvW4giIgfWADZqYSFzcY124gUl04nvEvgW2RlkgPgn12aOe9ryjD8ftW6hfKOmqR0QyZpejxXXt5doYHtnrBc/s1600/5BB6CDED-6922-405D-A8A1-0D847B857404.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtiM1-ZOULXoiyYeWS8cxxwYuUqcUIm53AU2ZG4S9bahXwmP1xXxpkBAWvW4giIgfWADZqYSFzcY124gUl04nvEvgW2RlkgPgn12aOe9ryjD8ftW6hfKOmqR0QyZpejxXXt5doYHtnrBc/w480-h640/5BB6CDED-6922-405D-A8A1-0D847B857404.jpeg" title="Butternut squash faro risotto topped with shredded roasted chicken, mushrooms, and Parmesan paired with lovely Prosecco Superiore DOCG from Perlage. Photo by Nicole Ruiz Hudson" width="480" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Butternut squash faro risotto topped with shredded roasted chicken, mushrooms, and Parmesan paired with a lovely <b><a href="https://www.sommstable.com/2017/12/three-nights-of-prosecco-holiday-fun.html" target="_blank">Prosecco Superiore DOCG </a></b>from Perlage. I picked up this bottle at the winery in Italy. </i></span></td></tr>
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<span style="font-family: inherit;">Don’t toss the skin or the bones either. I think everyone knows how delicious skin when it’s all crispy and brown when the chicken has just come out of the oven. It doesn’t seem as exciting when you return to the leftovers a day or two later. At that point, I just peel off the skin and lay it out on a baking sheet and crisp it up in the toaster oven or oven at 350°F. Once it’s all crispy, we crumble it up to add texture to different dishes. It makes a really fun alternative to croutons on salads.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPRUf5l5ajYhro-At2chd93K2LR2MgyH1Rx5Y_3TbcTxo6Xvl2uI1WBvpdQMbh7W2cet4uZjq2b1gSMD0v1RgHUWeNO5S7hGQOSSoYOSf51xAFReDtQmUtHtmdsUkdjsRv_J0vWw8yhtn/s1600/2E31AED0-4DA8-4598-920E-AF78540193B0.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPRUf5l5ajYhro-At2chd93K2LR2MgyH1Rx5Y_3TbcTxo6Xvl2uI1WBvpdQMbh7W2cet4uZjq2b1gSMD0v1RgHUWeNO5S7hGQOSSoYOSf51xAFReDtQmUtHtmdsUkdjsRv_J0vWw8yhtn/s640/2E31AED0-4DA8-4598-920E-AF78540193B0.jpeg" title="Spatchock roasted chicken with potatoes and leeks and simple spinach side salad. Photo by Nicole Ruiz Hudson" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Spatchock roasted chicken with potatoes and leeks and simple spinach side salad. I served this for a dinner party with a friends shortly before our shutdown began. Holding onto these happy memories.</i></span></td></tr>
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<span style="font-family: inherit;">And there are the bones! Bone broth has been all the rage for the last few years, and it’s quite easy to make for yourself. At some point, I’ll do a separate post on this, but basically it’s as easy as boiling the bones.</span><br />
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<span style="font-family: inherit;">Wine Pairings </span></h3>
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlH0MQqV-oo4StH-Kj4jhFWp1RSl-vjQJ45hf7Na-eNiTdprA6SqTQb1aaweZnNtCHj0LPMcX-5GLsURd2ZnlqaSSnPZ80q90WkZP3UcGEE4XD1LDERIq98GGpbtatUqvpIoH0E2mD49a/s1600/IMG_1616.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlH0MQqV-oo4StH-Kj4jhFWp1RSl-vjQJ45hf7Na-eNiTdprA6SqTQb1aaweZnNtCHj0LPMcX-5GLsURd2ZnlqaSSnPZ80q90WkZP3UcGEE4XD1LDERIq98GGpbtatUqvpIoH0E2mD49a/s640/IMG_1616.jpeg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>I served these wines at the dinner party described in the photo above. The Paula Kornell Sparkling (sample) was our apéritif. The Louis Latous Chardonnay from the Ardèche region of France was a lovely classic choice, while the Tenuta di Fessina Erse Etna Bianco (a Carricante-based blend, sample) was fun off-the-beaten-path choice with hints of herbs and flint. </i></span></td></tr>
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<span style="font-family: inherit;">When it comes to wine pairings with roasted chicken, the selection is about almost everything except the chicken itself. The only thing to consider with the chicken itself is that poultry, as well as other light meats like pork tenderloin, don’t really do well with wines with intense tannins, so generally speaking, this isn’t the time to bust out your biggest, boldest reds. Beyond that one rule of thumb, it’s actually better to base your choice around the seasoning, sauce (if there is one), and the sides.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIie9a29Ae5BeZtVFaVzsgmOtq9A09ZS3_PYmBvgnKYb_W5kgh0ijeEAPBDoncwGSlxGxPfGnpRHjm2ezd40DNVsAeMAsl6oAAZv0a1SbyWbApMHx8FmsD-hzBDydmXfMRAA_rd_ynutt_/s1600/9124CD15-01B5-45B6-98D2-721991941F86+2.JPEG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIie9a29Ae5BeZtVFaVzsgmOtq9A09ZS3_PYmBvgnKYb_W5kgh0ijeEAPBDoncwGSlxGxPfGnpRHjm2ezd40DNVsAeMAsl6oAAZv0a1SbyWbApMHx8FmsD-hzBDydmXfMRAA_rd_ynutt_/s640/9124CD15-01B5-45B6-98D2-721991941F86+2.JPEG" title="Castillo Monjardin El Cerezo Chardonnay 2016 from Navarra, Spain, with a spatchcocked roast chicken with root vegetables. Photo by Nicole Ruiz Hudson" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>This Castillo Monjardin El Cerezo Chardonnay 2016 from Navarra, Spain, is unoaked but had round, ripe flavors that worked beautifully with a spatchcocked root chicken with roast vegetables.</i></span></td></tr>
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<span style="font-family: inherit;">Personally, I see few stronger cases in favor of an oaked Chardonnay than a roast chicken with root veggies. (Lobster or crab with butter sauce is the other scenario where these wines shine strongest in my view. ) Buttery notes often found in these wines, mirror the buttery, toasty skin. The also often usually have notes of sweet baking spices, and they work beautifully with sweeter root veggies like sweet potatoes, carrots, and parsnips, as well as sweet squashes like butternut and acorn. If you can’t stand oaked Chard, many unoaked versions still have the body to complement the chicken nicely. Pinot Bianco makes a great alternative as it has a similar texture and isn’t usually oaky.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnyf_pSt0yoB-7hQltQgayxBfuLV-iHty1mzKehz2mCKCK5OW6fwh1X4k22XQoJcmzmwp3JJysGx11uSeofF-E_1mZAXdGfBBAZLAPg8R2jB2KdGlGE9HObZ36tfEQnoH50Mszib2gTfF/s1600/85DC1552-8313-4C30-9440-8D20B2EF32F9.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1094" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnyf_pSt0yoB-7hQltQgayxBfuLV-iHty1mzKehz2mCKCK5OW6fwh1X4k22XQoJcmzmwp3JJysGx11uSeofF-E_1mZAXdGfBBAZLAPg8R2jB2KdGlGE9HObZ36tfEQnoH50Mszib2gTfF/s640/85DC1552-8313-4C30-9440-8D20B2EF32F9.jpeg" title="Castelfeder Vom Stein Pinot Bianco from Alto Adige with roast chicken and root veggies. Photo by Nicole Ruiz Hudson." width="640" /></a></i></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Castelfeder Vom Stein Pinot Bianco from Alto Adige in Italy made a lovely match with another roast chicken and root veggies and simple salad and cheese. I wrote about this wine in <a href="https://www.sommstable.com/2019/08/2-oz-pours-quick-look-at-pinot-bianco.html" target="_blank">t<b>his post on the SommsTable.com</b></a><b>.</b></i></span></td></tr></tbody></table><b>
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<span style="font-family: inherit;">If your chicken is herby and lemony and served with lots of green veggies, grab a bottle of Sauvignon Blanc, or any number of white wines that reflect that flavor profile beautifully. I think many Italian white, in particular, tend to do well here – Soave Classico, Verdicchio, Vermentino, and Sicilian whites in general are just a few to look for. Albariño is another personal favorite.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3zWvbXNlZaID87cvYYeFQK9V64xeUy2Tgci8MOxsZqMS7byTaX1GE4g3T9yzBG4_Vj-EpsogQEjntaZbtkwrLxO7X55vz2ZET8XTNCJmGFLt6zz0YFoqQvI3W-aMDGGdA59wLmSHN6uT/s1600/0EA65B9F-6CE8-4E59-873C-B21469E36528.JPEG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3zWvbXNlZaID87cvYYeFQK9V64xeUy2Tgci8MOxsZqMS7byTaX1GE4g3T9yzBG4_Vj-EpsogQEjntaZbtkwrLxO7X55vz2ZET8XTNCJmGFLt6zz0YFoqQvI3W-aMDGGdA59wLmSHN6uT/s640/0EA65B9F-6CE8-4E59-873C-B21469E36528.JPEG" title="Zesty roast chicken with salsa verde with roasted radishes and cherry tomatoes and a salad of arugula and parsley, plus a twice-baked potato. Photo by Nicole Ruiz Hudson" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>A zestier roast chicken with more spices and <b><a href="https://www.nibblinggypsy.com/2017/10/green-blender-sauces-pesto-salsa-verde.html" target="_blank">salsa verde</a></b> with roasted radishes and cherry tomatoes, along with a salad of arugula and parsley, plus a twice-baked potato.</i></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPF44xyfv2ind4vGjZe-SBRnMgWnwm9F6ive2jdvFZ-Y30-EFSsArh-9VVyw18sf4BfckA8kdTpFzaX8eqHLC6yxQtpf28DPyqV_v1OXesmotV9MkBLCnWgELNMdgDKM7LpyergLY2jyw/s1600/IMG_7401.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPF44xyfv2ind4vGjZe-SBRnMgWnwm9F6ive2jdvFZ-Y30-EFSsArh-9VVyw18sf4BfckA8kdTpFzaX8eqHLC6yxQtpf28DPyqV_v1OXesmotV9MkBLCnWgELNMdgDKM7LpyergLY2jyw/s640/IMG_7401.jpeg" title="Pazo Pondal Albariño Rías Baixas 2016. Photo by Nicole Ruiz Hudson" width="480" /></a></i></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>I love Albariño! This one from Pazo Pondal in <b><a href="https://www.sommstable.com/2021/04/its-raining-rias-baixas-worldwinetravel.html" target="_blank">Rías Baixas</a></b>, Spain made a refreshing pairing with spiced chicken. (I believe this bottle was a sample.)</i></span></td></tr>
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<span style="font-family: inherit;">If mushrooms are in the mix, you can pretty easily take your pick between white or red wines. Pinot Noir makes a very happy partner here. If red wines are more your thing, other options to consider in general might include Gamay, Cab Francs from France’s Loire Valley, Grenache, and lighter styles of Merlot. Like I said, just aim to keep the tannin levels down.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL75EBpVc-uGwA5AjkeNHDsD3EwdddbauXo86kO1yNCMyaNuuFTyBi9EpfQay99YEKshteGkWZB83O3psc42UGkdT1UxdV0iX5VfERCwYyJFTvJO9fNQc-eqN0_5onmCZMNWJopFotYrkw/s1600/DF6FE054-8412-4077-A5FC-2A7A16C8AE6E.JPEG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL75EBpVc-uGwA5AjkeNHDsD3EwdddbauXo86kO1yNCMyaNuuFTyBi9EpfQay99YEKshteGkWZB83O3psc42UGkdT1UxdV0iX5VfERCwYyJFTvJO9fNQc-eqN0_5onmCZMNWJopFotYrkw/s640/DF6FE054-8412-4077-A5FC-2A7A16C8AE6E.JPEG" title="Herbed roast chicken with charred lemon slices and winter squash with sage. Photo by Nicole Ruiz Hudson" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Herbed roast chicken with charred lemon slices and winter squash with sage.</i></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWNeGcLZocdWpDAFfTIPpZDCM0Rf1CojGsu40VlN7qAbIGu4tvA3ICzsx0l7cXhexO_UC0B_ed22Z6LIWx_6vy2ZcPgXUa0WvsZUPQ6y3UXK8MsRl0z-JQeFf1zdEJDDuZPxy6qSOZD46/s1600/IMG_5701.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWNeGcLZocdWpDAFfTIPpZDCM0Rf1CojGsu40VlN7qAbIGu4tvA3ICzsx0l7cXhexO_UC0B_ed22Z6LIWx_6vy2ZcPgXUa0WvsZUPQ6y3UXK8MsRl0z-JQeFf1zdEJDDuZPxy6qSOZD46/s640/IMG_5701.jpeg" title="Rickshaw Pinot Noir 2016 from Sonoma County. Photo by Nicole Ruiz Hudson" width="480" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>This Rickshaw Pinot Noir 2016 from Sonoma County was fruity enough to work with the sweeter notes in the winter squash and also worked easily with the chicken.</i></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfylD1-keWIbOkHtBug07DfMVKk3k3cr3fEjoWNyK39JcEjo5qnttapB39jG7Af4U3RScHmzPSuYLgzaSFiS6yu5XOtxcKAYLQsg_2uN4xPq2zZrQVbtTEerEoKRR9ESzLBjbP2GqePrg/s1600/BDD66195-B222-44AF-AD5D-24C9C916A626+2.JPEG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfylD1-keWIbOkHtBug07DfMVKk3k3cr3fEjoWNyK39JcEjo5qnttapB39jG7Af4U3RScHmzPSuYLgzaSFiS6yu5XOtxcKAYLQsg_2uN4xPq2zZrQVbtTEerEoKRR9ESzLBjbP2GqePrg/s640/BDD66195-B222-44AF-AD5D-24C9C916A626+2.JPEG" title="Mocine Santa Marta 2017 Sangio blend with our roast chicken with broccolini. Photo by Nicole Ruiz Hudson" width="640" /></a></i></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Sangiovese can sometimes be too tanninc for chicken, IMHO, but this Mocine Santa Marta 2017 Sangio blend wasn't too aggressive and worked solidly well with our roast chicken with broccolini. </i></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixG91I-t-JPR8CFlmo-pXMpdIzZpBaZBfM-Z_THSi_LEJC-f_mtdxGTBxaqPeCxwlIxIA3SxYg964mEeXLXwDHcTaVyx9JPA-aZ7sFeBwin6NpTy4FDWl1QsOyeXsP-7ZRJ8BV9H0PxYwH/s1600/F963CB68-6681-491C-8398-AE882C6692EF.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1463" data-original-width="1097" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixG91I-t-JPR8CFlmo-pXMpdIzZpBaZBfM-Z_THSi_LEJC-f_mtdxGTBxaqPeCxwlIxIA3SxYg964mEeXLXwDHcTaVyx9JPA-aZ7sFeBwin6NpTy4FDWl1QsOyeXsP-7ZRJ8BV9H0PxYwH/s640/F963CB68-6681-491C-8398-AE882C6692EF.jpeg" title="Corse Calvi Rouge Clos Reginu with peppery roast chicken with roasted broccoli and cauliflower. Photo by Nicole Ruiz Hudson" width="478" /></a></i></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><i>Corse Calvi Rouge Clos Reginu is a fun, red blend from Corsica with lots of red fruits and herbs notes.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSpxvdNFvCz9Rhg7_ITkpUD3Kf2yAQs8aMFgi1YadXGrbCxfMQIWXTUdCMRimfbnpS35SlGBI5Cz3L95cDkUetlHf1VixSxxe24XBl2X2HLoNC_3HknlCDHIAjXfE65nv__M-wZKW7-XZ/s1600/IMG_2036.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSpxvdNFvCz9Rhg7_ITkpUD3Kf2yAQs8aMFgi1YadXGrbCxfMQIWXTUdCMRimfbnpS35SlGBI5Cz3L95cDkUetlHf1VixSxxe24XBl2X2HLoNC_3HknlCDHIAjXfE65nv__M-wZKW7-XZ/s640/IMG_2036.jpeg" title="Blue Ox Wine Co.“Kiss Me Deadly” Carignan-Grenache. Photo by Nicole Ruiz Hudson" width="480" /></a></div>
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<div style="text-align: center;">
<span style="font-size: x-small;"><i>Right after posting this originally, we enjoyed this bottle of Blue Ox Wine Co.“Kiss Me Deadly” Carignan-Grenache with chicken with Mediterranean veggies and it worked beautifull.</i> </span></div>
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<span style="font-family: inherit;">Cheers!</span>
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<span style="font-family: inherit;"><span class="ccm-yield ccm-info-child"><b>Yield: </b><span itemprop="recipeYield">4 to 6</span></span></span><br />
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<span style="font-family: inherit;"><b>By: </b><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Nicole Ruiz Hudson</span></span></span></div>
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<span style="font-family: inherit;"><img alt="Choose Your Own Adventure Spatchcock Roasted Chicken" draggable="false" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQy2VUxtMLGfGJQebA8nOkskGirqpaYgvWfnkyJuBLiFahrxSn5TH5bsAYscEfqIoQ4AbhtqxRuZRj6Ul_s2Rowq-SukqPK6amgTu5CcoArZyBJVa4-OTHBWqidAyu1pnqJ_f_3bu6cBs/s1600/AEB0637D-FA80-4F7E-9E9C-D670670BC309.jpeg" title="Choose Your Own Adventure Spatchcock Roasted Chicken" /></span></div>
<h3 class="ccm-name" itemprop="name">
<span style="font-family: inherit;">Choose Your Own Adventure Spatchcock Roasted Chicken</span></h3>
<div class="ccm-summary" itemprop="description">
<span style="font-family: inherit;">This is a general blueprint recipe. I try to give you different options along the way so that you can customize it to your needs and wishes. It’s a version of <b><a href="https://www.winespectator.com/articles/8-and-20-recipe-zahatar-spatchcocked-chicken-with-pinot-noir" target="_blank">this recipe I originally shared on WineSpectator.com</a></b>, updated to include dry brining instructions and to increase your optionality and show you how to use whatever you have on hand or to switch things up according to your liking. If you prefer a more straightforward recipe, check out that original version.</span></div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
<span style="font-family: inherit;">Ingredients:</span></h3>
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<ul>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">One 4 1/2 to 5-pound chicken (Any size chicken will work, but cooking times will vary.)</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Salt and/or brine mixture (Note: Most recipes recommend Kosher salt for dry brining, but I’ve done it with several different types of salt.)</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">2 tablespoons butter, room temperature and cut into pieces</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Pepper</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">⅛ to ½ white wine, apple cider vinegar, or lemon juice, or as needed</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">2 to 3 tablespoons olive oil, or as needed</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Optional items to mix and match:</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Herbs such as thyme, rosemary, or sage</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Spices</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Lemons slices</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Veggies of your choosing</span></li>
<li itemprop="recipeIngredient"><span style="font-family: inherit;">Garlic cloves</span></li>
</ul>
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<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
<span style="font-family: inherit;">Instructions:</span></h3>
<h2 class="ccm-howto ccm-hide-on-print">
<span style="font-family: inherit;">How to cook Choose Your Own Adventure Spatchcock Roasted Chicken</span></h2>
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<li itemprop="recipeInstructions"><span style="font-family: inherit;">Lay the cleaned chicken, with innards removed, down on a cutting board with the legs pointing toward you and the breast side down. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over, breast-side up, and open it up so that it lies flat. Press hard on the center of the breast to crack the sternum and help flatten the chicken further. (If you plan to make chicken stock, save the neck and the backbone.)</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">If brining, lay the chicken in a large bowl or a roasting pan. Sprinkle a generous amount of brining mixture over all sides of the chicken. (I just eyeball this, simply making sure the salt generously coats the skin.) If doing this the previous day or several hours before, place the chicken in the fridge. (Note: I typically loosely drape paper towels over the bowl or pan, just to protect other things in the fridge from coming in contact with the chicken. It’s actually beneficial to NOT wrap it up tightly since the fridge helps to dry out the skin, which will help make it crispier later. ) </span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Remove the chicken from the fridge 30 minutes to an hour before you’re planning to put in the oven to allow it to come up to room temperature. Pat the chicken down with paper towels to remove excess salt and moisture from the skin.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Preheat oven to 450° F.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Tuck the pieces of butter under the skin of the chicken, distributing as evenly as possible. Sprinkle a generous pinch of pepper and any other herbs you’re using on the skin of the chicken, then rub to distribute well. If using herbs, tuck a few sprigs, leaves, or chopped herbs beneath the skin of the chicken as well.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Lightly grease a roasting pan. If using hardy vegetables, arrange them in a single layer in the roasting pan. Drizzle the vegetables generously with olive oil and with white wine, lemon juice, or apple cider vinegar. Feel free to sprinkle the vegetables with whatever spice mixture you’ve sued on the chicken, plus a generous pinch of salt and pepper, and toss to coat well. If using hardy herbs like thyme or rosemary, feel free to place a few sprigs on top of the vegetables. Lemon slices can also add nice brightness and can be placed beneath the chicken.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">If you have a roasting rack, set it in the pan, then place the chicken on top, breast-side up. If not, simply lay the chicken on top of the vegetables, breast-side up. (You can add the backbone to roast with the rest of the chicken and vegetables, or discard as desired.) Place in the oven and roast for 40 to 50 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165° F and the skin of the chicken and the vegetables are lightly browned. Halfway through cooking, toss the vegetables and add an additional splash of liquid (wine, lemon juice, or vinegar) if needed. If using softer vegetables like summer squash or mushrooms, you can add them in now as well. If parts of the chicken are beginning to brown faster than the rest, tent lightly with foil or parchment paper.</span></li>
<li itemprop="recipeInstructions"><span style="font-family: inherit;">Remove the chicken from the oven and let rest for 5 to 10 minutes before carving. If the vegetables need additional browning, continue cooking them in the oven while the chicken rests. Toss the vegetables in the chicken drippings before placing them on a platter, then arrange the chicken on top. Taste them and season as needed. Leafy greens can be delicious tossed in the drippings as well. Softer green like spinach might wilt nicely with residual heat. Hardier leafy green like kale can cook for a few minutes in the oven while the chicken rests. You can carve the chicken in advance, or serve whole for presentation and carve at the table. Serve any additional chicken jus on the side.</span></li>
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<h3 class="ccm-head">
<span style="font-family: inherit;">Notes:</span></h3>
<div class="ccm-notes" style="white-space: pre-line;">
<span style="font-family: inherit;">Prep time will vary depending on what veggies you’re using and how many, since will change chopping times. Additionally, brining the chicken adds up to 24 hours. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cook time is 50 to 60 minutes.</span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPt_o4AfAIRTKJ1D44ySh2HWBAbKs_rB3ak8-__6UgUhufpWV74v3TLj_iintPXIxZG7kdjm1Ou1rYF5fMmRZ4UWXmkkw4gzv2mzSLpZoi91O58tB3CI0Z6Au9Xzhh56W7MZ8XYkViOIB/s1600/44A2C43B-0977-44B2-97F1-1D5F9B86D14C+2.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPt_o4AfAIRTKJ1D44ySh2HWBAbKs_rB3ak8-__6UgUhufpWV74v3TLj_iintPXIxZG7kdjm1Ou1rYF5fMmRZ4UWXmkkw4gzv2mzSLpZoi91O58tB3CI0Z6Au9Xzhh56W7MZ8XYkViOIB/s640/44A2C43B-0977-44B2-97F1-1D5F9B86D14C+2.JPEG" title="Roasted chicken with root vegetables. Photo by Nicole Ruiz Hudson." width="640" /></a></span></div>
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Some of the wines shared in this post were samples where indicated. All opinions are my own and no other compensation was received. </i></span><br />
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<span style="font-family: inherit;"><i>This post also contains affiliate links, including these Amazon Associate
links, from which I might receive a commission at no cost to you.</i></span><br />
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script><br />Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-9821644472815994352020-02-20T01:18:00.000-05:002020-02-20T14:45:20.681-05:00Chicken Thighs with Lemon and Leeks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcxpJ0PCNZ815bC7TUD3OAn0RemwIEfon8OiV6MpZ2eG1pX18-yyONL3PsbCsPgEUml8MeQOW-0HFRtdEKf7y8ie8Xn9f8f2VzPu035UeFM_iTmJb8_6sb37Z6p1Qw7PkW1DCo400IbYi/s1600/IMG_4517.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcxpJ0PCNZ815bC7TUD3OAn0RemwIEfon8OiV6MpZ2eG1pX18-yyONL3PsbCsPgEUml8MeQOW-0HFRtdEKf7y8ie8Xn9f8f2VzPu035UeFM_iTmJb8_6sb37Z6p1Qw7PkW1DCo400IbYi/s640/IMG_4517.jpeg" title="Chicken Thighs with Lemon and Leeks. Photo by Nicole Ruiz Hudson" width="640" /></a></div>
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<span style="font-family: inherit;">Happy New Year, MLK Day, Valentine’s, and President's Day! Hope your 2020 is off to an amazing start. It has been a busy, wonderful year so far at our house.<br />
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As happens at the start of every year, most of us have probably been in the process of resetting our eating habits after the season of feasts and parties that end last year, and perhaps after a few too many Valentine desserts as well. <br />
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To be honest, I’ve fallen off the horse and gotten back up a few times already this year, so I thought I’d kick the year off here with a simple recipe that’s healthy-ish – chicken thighs cooked with leeks and lemon. I’ll admit that I’m hoping to inspire myself right now towards healthfulness, just as much I want to pass that inspiration onto you. It’s nothing sooo chaste as to make one depressed, but just a simple dish that can be prepared just about any day, with plenty of bright flavors to keep our mouths happy. <br />
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If you want to go a step further, use skinless chicken thighs to reduce calories and fat. On the other hand, if you have a few calories to spare add a side of brown rice or potatoes. Alternatively, try adding in canned white beans or chickpeas before putting the pan in the oven to make the dish more substantial without adding in extra carbs. </span><br />
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<span style="font-family: inherit;">Wine Pairing</span></h4>
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Pair this with a medium to full bodied white wine with lots of fresh acidity to match the citrus notes in the food. We enjoyed it with a bottle of <b><a href="https://www.wine-searcher.com/find/duchman+fmly+rousanne+texas/2017" target="_blank">Duchman Family Roussanne 2017</a></b> out of Texas (SRP $24). If you’re thinking ‘TEXAS?’ Yeah, Texas. My previous experiences with Texas wines have not always been great, but I was really pleasantly surprised with the two bottles I was sent from <b><a href="https://www.duchmanwinery.com/" target="_blank">Duchman</a></b> as media samples. (Note all opinions are my own.) If you’re curious about learning more about them, I wrote about their <b><a href="https://www.sommstable.com/2019/11/duchman-family-winery-texas-aglianico-with-instant-pot-brisket.html" target="_blank">Aglianico on Somm’s Table</a></b>, which we paired with a delicious brisket.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhJtUq6u05-kyYgqfz4kc_szvdVh6O9f9un5tjJii30sK2gXLaYG5KjhRiuapkP7py3jp7SZlzaHFfo8_mP_UtfjZinnU_11t0pGd25Zva9NetCNdaOFF2xYmxYVDE9L6doBrfMCzYfEk/s1600/IMG_4518.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="252" data-original-width="167" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhJtUq6u05-kyYgqfz4kc_szvdVh6O9f9un5tjJii30sK2gXLaYG5KjhRiuapkP7py3jp7SZlzaHFfo8_mP_UtfjZinnU_11t0pGd25Zva9NetCNdaOFF2xYmxYVDE9L6doBrfMCzYfEk/s320/IMG_4518.jpeg" width="211" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo borrowed from the <b><a href="https://www.duchmanwinery.com/" target="_blank">Duchman Family website.</a></b></i></td></tr>
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<span style="font-family: inherit;"></span><span style="font-family: inherit;">This Roussanne showed aromas on the nose of honeysuckle, tinned pineapple, tangerine, and grapefruit on the nose, with a light hint of lemongrass. On the palate we got lots of ripe citrus, white peach, tangerine pith, flowers, and light stoniness on the bright finish. </span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK4o1ZH86nQ69rahQWZ4q6xou_HjQpnk1a3fIcWXOCEGaQh-GMvPLgSYFNaZ0or7-j69xaVKZc47-pQRUd6fLRsRQ78kIzh0lULfFf-KRqcl9sTuR5SFboX9ZGh00Klk-FPtFzQMNJqtf/s1600/IMG_4515.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK4o1ZH86nQ69rahQWZ4q6xou_HjQpnk1a3fIcWXOCEGaQh-GMvPLgSYFNaZ0or7-j69xaVKZc47-pQRUd6fLRsRQ78kIzh0lULfFf-KRqcl9sTuR5SFboX9ZGh00Klk-FPtFzQMNJqtf/s640/IMG_4515.jpeg" title="Chicken Thighs with Lemon and Leeks. Photo by Nicole Ruiz Hudson" width="640" /></a></span></div>
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Chicken Thighs with Lemon and Leeks</h3>
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<span class="ccm-yield ccm-info-child"><b>Yield: </b><span itemprop="recipeYield">6</span></span><br />
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<b>Author: </b><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Nicole Ruiz Hudson</span></span></div>
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<span class="ccm-time-child" content="PT10M" itemprop="prepTime">prep time: 10 M</span><span class="ccm-time-child" content="PT29M" itemprop="cookTime">cook time: 29 M</span><span class="ccm-time-child" content="PT39M" itemprop="totalTime">total time: 39 M</span></div>
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ingredients:</h3>
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<li itemprop="recipeIngredient">6 chicken thighs</li>
<li itemprop="recipeIngredient">Approximately ¼ cup brandy or neutral white wine</li>
<li itemprop="recipeIngredient">2 leeks, white and light green parts, cleaned and thinly sliced</li>
<li itemprop="recipeIngredient">Juice of 1 lemon</li>
<li itemprop="recipeIngredient">(Optional) ¼ to ⅓ cup chicken stock</li>
<li itemprop="recipeIngredient">Salt</li>
<li itemprop="recipeIngredient">Peper</li>
<li itemprop="recipeIngredient">Olive oil (or other cooking oil of your choice)</li>
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How to cook Chicken with Lemon and Leeks</h2>
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<li itemprop="recipeInstructions">Preheat oven to 425°F.</li>
<li itemprop="recipeInstructions">Heat oil in a pan over medium-high heat until the oil is starting to shimmer. Season chicken generously with salt and pepper. Sear chicken skin-side down until golden brown, then flip and continue cooking until lightly browned on the second side as well. Transfer the chicken to another platter and set aside.</li>
<li itemprop="recipeInstructions">Strain the majority of the chicken juices and fat out of the pan, reserving about two tablespoons. Deglaze the pan with brandy or white wine, making sure to scrape up any brown bits.</li>
<li itemprop="recipeInstructions">Add the leeks with a generous pinch of salt and pepper, then sauté until they are beginning to soften, about 4 to 5 minutes. Add the lemon juice, and a little bit of water (about ¼ to ⅓ cup) or chicken stock. Taste and adjust seasoning. Add the chicken back to the pan, skin side up.</li>
<li itemprop="recipeInstructions">Transfer the pan to the oven and continue to cook for 20 minutes. (Chicken should have reached a minimum internal temperature of 165°F.) Remove chicken from the oven and allow the chicken to rest for about 5 minutes. Serve.</li>
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script><br />Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-38499621713480371112019-11-22T16:11:00.000-05:002019-11-22T16:31:04.378-05:008 & $20 Spaghetti Squash Carbonara with Leftover Makeovers & Bonus Bottles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJx85UEsc68yBHGu2chXNQ4g7oLwu161At31motO-Ci3ey6F2YRXJjpxX0zBevim4Szy0EWD7Aj8kthUgnvgx6gcN2EoV0r3qNTopRGN4UeSi9yMUHEssrdRvHipd4XT5wk82UwUhIbsh/s1600/DSC_1479.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJx85UEsc68yBHGu2chXNQ4g7oLwu161At31motO-Ci3ey6F2YRXJjpxX0zBevim4Szy0EWD7Aj8kthUgnvgx6gcN2EoV0r3qNTopRGN4UeSi9yMUHEssrdRvHipd4XT5wk82UwUhIbsh/s640/DSC_1479.jpeg" title="8 & $20 Spaghetti Squash Carbonara. Recipe by Nicole Ruiz Hudson. Photo by Greg Hudson." width="640" /></a></div>
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">My latest 8 & $20 recipe for<b><a href="https://www.winespectator.com/articles/8-20-recipe-roasted-spaghetti-squash-carbonara-with-white-wine" target="_blank"> Spaghetti Squash Carbonara</a> </b>went up a few weeks ago on <b><a href="https://www.winespectator.com/articles/8-20-recipe-roasted-spaghetti-squash-carbonara-with-white-wine" target="_blank">WineSpectator.com</a></b>, but I think this recipe will be all the more relevant in the weeks to come as holiday feasting kicks into high gear. It’s got everything one’s looking for at this time of year – it’s easy, it’s healthy, and it feels like comfort food. <br />
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Greg came up with the basic idea for this recipe a couple of years ago when we were trying to limit our carbs after the indulgent holiday season. We loved it right away and I knew it was a prefect candidate for an 8 & $20. We’ve made it quite a few times since then. One spaghetti squash yields abundant quantities, so I have lots of experience with leftover makeovers with this one. <br />
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A lot of times I’ll just have a serving warmed up with extra toppings on top like avocado, sour cream, more bacon, or <b><a href="https://www.nibblinggypsy.com/2016/11/the-wonderful-world-of-bacon-jam.html" target="_blank">bacon jam</a></b>. The flavors kind of remind me of a deconstructed baked potato. I’ve also use bacon jam instead of bacon or pancetta in the basic recipe as well, and it’s very tasty. Warming up the squash in a pan so that the bottom gets a little bit browned is a nice added touch. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CNmPcq1KXYOLVN4iW0kxWgSQLIx2AWaXpF6LUQbAscWYGsJJ4I4alVeeZu3zlIDvAkdlnftKvznGdRWP1EMkv-pu3dRnuhtcMM1lJGWJ3_pb0_EOTgbamkYXVKp-0TA8eyp6SR4zz-He/s1600/A931E62F-4AF2-4E6A-A685-EB3A71940DE4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CNmPcq1KXYOLVN4iW0kxWgSQLIx2AWaXpF6LUQbAscWYGsJJ4I4alVeeZu3zlIDvAkdlnftKvznGdRWP1EMkv-pu3dRnuhtcMM1lJGWJ3_pb0_EOTgbamkYXVKp-0TA8eyp6SR4zz-He/s640/A931E62F-4AF2-4E6A-A685-EB3A71940DE4.jpeg" title="Spaghetti Squash Carbonara with bacon jam. Photo by Nicole Ruiz Hudson." width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dVEq77XyI-VvX07QOc95RYuAFTAfJsjMo_EfBBsabEm8RogAVhSb8tTDmjoL0PC8YbuQ38rOD5bJYqpgNtHYGuXKg3ztzDQTZjwXLZsT4wxEFpCZZ72RKnVBU1g9GhGeaOanNl4GAZZC/s1600/9024B2E0-18AD-4EE0-AFDD-63FDFCE4A540.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dVEq77XyI-VvX07QOc95RYuAFTAfJsjMo_EfBBsabEm8RogAVhSb8tTDmjoL0PC8YbuQ38rOD5bJYqpgNtHYGuXKg3ztzDQTZjwXLZsT4wxEFpCZZ72RKnVBU1g9GhGeaOanNl4GAZZC/s640/9024B2E0-18AD-4EE0-AFDD-63FDFCE4A540.jpeg" title="Spaghetti Squash Carbonara with Avocado and Sour Cream Photo by Nicole Ruiz Hudson." width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUefTq8g7gQytOcU8vCsukq62niSJhi2AgMkEtcZmwIdf8t5BsUIQgXA7_17R9ikUBJeVPPJR4ea62u1fJaSljj0llkgBHOrwDNriJOzF2i6SPLxF1Y3ABmQmMKibAbSq0Wj1iGtjyp1A/s1600/6E4F47FD-E1FC-4F32-A5C9-F268099C9926.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUefTq8g7gQytOcU8vCsukq62niSJhi2AgMkEtcZmwIdf8t5BsUIQgXA7_17R9ikUBJeVPPJR4ea62u1fJaSljj0llkgBHOrwDNriJOzF2i6SPLxF1Y3ABmQmMKibAbSq0Wj1iGtjyp1A/s640/6E4F47FD-E1FC-4F32-A5C9-F268099C9926.jpeg" title="Spaghetti Squash Carbonara Frittata. Photo by Nicole Ruiz Hudson." width="640" /></a></div>
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Leftover spaghetti squash carbonara also makes a tasty base for a frittata. Scramble a few more eggs (about 5 or 6) and mix in the spaghetti squash, with a generous pinch of salt and pepper. Pour it all in a greased, oven-safe pan, and bake it 350°F for about 20 minutes or until set through. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTBt7N5IqkLDVwGkDfgcjwimTbM4TGOp7baMmGlqrdL1qb9fMkd3YdtqERzUZXl9_TC7MyLUhtl98Pm3ImU09OiR-sQJeUii8aKt99oUq54ybTMZBp4bBFYS8ikeWZu2VxdiT3brjTzHG/s1600/56DB7B62-4E9F-4C87-B4CD-86939AC1DE99.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTBt7N5IqkLDVwGkDfgcjwimTbM4TGOp7baMmGlqrdL1qb9fMkd3YdtqERzUZXl9_TC7MyLUhtl98Pm3ImU09OiR-sQJeUii8aKt99oUq54ybTMZBp4bBFYS8ikeWZu2VxdiT3brjTzHG/s640/56DB7B62-4E9F-4C87-B4CD-86939AC1DE99.jpeg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik83N3IjwKriWcbsqlPM224SSaBlmbhAfePsQ9CbBSxioRuhoYEbpgdb0LzE7sv7kd5-xaZBeHySJQa5dtZBV7beC7SyO1hdmccVZNUpIrYkvKiv6-F1d9-y7FdnuNufdAgug_mhuLzU2c/s1600/4D6CC92C-15E0-4F82-9547-142A637982A2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="959" data-original-width="1280" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik83N3IjwKriWcbsqlPM224SSaBlmbhAfePsQ9CbBSxioRuhoYEbpgdb0LzE7sv7kd5-xaZBeHySJQa5dtZBV7beC7SyO1hdmccVZNUpIrYkvKiv6-F1d9-y7FdnuNufdAgug_mhuLzU2c/s640/4D6CC92C-15E0-4F82-9547-142A637982A2.jpeg" title="Spaghetti Squash Carbonara Frittata with Extra Bacon. Photo by Nicole Ruiz Hudson." width="640" /></a></div>
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">In the post on WineSpector.com we paired this with a white wine from <b><a href="https://www.esporao.com/en/about/herdade-do-esporao/" target="_blank">Herdade do Esporão </a></b>from Alentejo in Portugal, and a <b><a href="https://www.tormaresca.it/" target="_blank">Tormaresca</a></b> roasto from Salento in the Italian region of Puglia, but we’ve had some other very good matches. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoKPxZkkblJUY6-GCnS3Yd1pg657Wl-yN809RpTf0-jk8HrJ1U5jfW83VtIOtpIIjTJSlghVuzwwytzBkzgjZTZPnZbNYCkbUrtebZFyyJPxk0lXakhpl66N7oBOVVvDUp0tq-KUJzYxi/s1600/IMG_9822.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoKPxZkkblJUY6-GCnS3Yd1pg657Wl-yN809RpTf0-jk8HrJ1U5jfW83VtIOtpIIjTJSlghVuzwwytzBkzgjZTZPnZbNYCkbUrtebZFyyJPxk0lXakhpl66N7oBOVVvDUp0tq-KUJzYxi/s640/IMG_9822.jpeg" title="Balletto Chardonnay Russian River Valley 2015. Photo by Nicole Ruiz Hudson" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Disclosure: This wine was sent as a media sample. No compensation was received and all opinions are my own.</i></td></tr>
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<span style="font-family: inherit;">The very first time I made Spaghetti Squash Carbonara, Greg and I enjoyed it with the <b><a href="https://www.ballettovineyards.com/shop/?view=product&slug=2016%20Chardonnay%20-%20RRV" target="_blank">Balletto Chardonnay Russian River Valley</a></b> 2015. This wine had been sent to me as a sample for participation in a blogger event, but the wines arrived late so I wasn’t able to taste them in time, but we had it with this instead. <br />
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I loved this pairing – a perfect use for a moderately oaked Chardonnay. The wine was broad on the palate with bright citrus notes, gold apples, as well as some tropical fruit notes like pineapple, all with hints of spice. It was an excellent complement to this dish, particularly as a white option for cooler months when you might be looking for a wine that gives off cozy vibes, while still being refreshing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOVcP2TTw5HBslcBTxpxvG1GMQm9DTCMG7Pk29x7TJI3u_cFuYDGNLU3Q4SUc672pFSDjD9mtn6snUmdJoif9oQH-nOLzeII2BK11kBT_AMEw6ieaizcACLCOIV9q-yGCIHMFj3cdSQzx/s1600/CB42F38B-FF26-404C-8336-D6DDDE4EA230.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOVcP2TTw5HBslcBTxpxvG1GMQm9DTCMG7Pk29x7TJI3u_cFuYDGNLU3Q4SUc672pFSDjD9mtn6snUmdJoif9oQH-nOLzeII2BK11kBT_AMEw6ieaizcACLCOIV9q-yGCIHMFj3cdSQzx/s640/CB42F38B-FF26-404C-8336-D6DDDE4EA230.jpeg" title=" J Vineyards Pinot Gris California 2016. Photo by Nicole Ruiz Hudson" width="480" /></a></div>
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<span style="font-family: inherit;">More recently we had it with <b><a href="https://www.jwine.com/wines/2018-j-pinot-gris-california" target="_blank">J Vineyards Pinot Gris California</a></b> 2016, which had notes of white peach, tangerine skin, and green apples. It was also a good match with lots of bright fruits, but a much leaner style than all the other matches I’ve shared for this dish. It’s a good match for times you might want your wine pairing to lighten up the food.<br />
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Cheers! </span><br />
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-37244455379311388812019-10-08T15:51:00.003-04:002019-10-08T15:52:49.366-04:00Entertaing with 8 & $20 with a Side of Travel Memories: Lamb Chops with Mint Gremolata and Minty Mashed Peas <div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcfIx_vdinTbY9Egyn8waUAKxMynWXc6DYhDP_giCkAaJ-60J0htDvwbYYzuhu4_w9YRlLGJf2rUc-YB6QdzK2mOpqEHOBeSyGd98sG914t8F07fMABy8CYJaWZ8PDHYEe6arch8YgtW1/s1600/DSC_0033.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcfIx_vdinTbY9Egyn8waUAKxMynWXc6DYhDP_giCkAaJ-60J0htDvwbYYzuhu4_w9YRlLGJf2rUc-YB6QdzK2mOpqEHOBeSyGd98sG914t8F07fMABy8CYJaWZ8PDHYEe6arch8YgtW1/s640/DSC_0033.jpeg" title="Lamb Chops with Mint Gremolata and Minty Mashed Peas. Photo by Greg Hudson" width="640" /></a></div>
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<span style="font-family: inherit;">Back today to share another of my recent 8 & 20’s –<a href="https://www.winespectator.com/articles/8-20-recipe-lamb-chops-with-mint-gremolata-and-minty-mashed-peas" target="_blank"> </a><b><a href="https://www.winespectator.com/articles/8-20-recipe-lamb-chops-with-mint-gremolata-and-minty-mashed-peas" target="_blank">Lamb Chops with Mint Gremolata and Minty</a><a href="https://www.winespectator.com/articles/8-20-recipe-lamb-chops-with-mint-gremolata-and-minty-mashed-peas" target="_blank"> Mashed Peas</a> </b>– and just how easy this one make entertaining. <br /><br />Truth be told, this one was originally intended to go up in the spring in time for all of the holidays around that time, but it was held up for a bit and didn’t go up until the end of summer. I’ve been playing catch up and am sharing it with you now, so it might be seem a little out of sync with the seasons . . . However, the nice thing about this recipe is totally viable during any season because it uses ingredients that are available at any time of year. We're also having a little heat spell right now in the Bay, so this recipe actually seems appropriate. (This weather really isn’t weird. Summer tends to come during the fall around here.) What’s extra cool about this recipe is that you get a main dish, sauce, side, and even a salad with dressing all out of eight ingredients in total, plus salt and pepper!</span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIJ5l5m291d0zhBMuLQJTjh53lvqNzLT2nfDTS-zTdsb1goaEllCaQv9Bri7dZ30rmrEmHWMYuYQoyhiFuz0WIzb3Hu1NNEjYmwa6sm_dsbB2u7t7DyCZTkiH-6XWI9ZnF5Ckz1HJhYDI/s1600/DSC_0034.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIJ5l5m291d0zhBMuLQJTjh53lvqNzLT2nfDTS-zTdsb1goaEllCaQv9Bri7dZ30rmrEmHWMYuYQoyhiFuz0WIzb3Hu1NNEjYmwa6sm_dsbB2u7t7DyCZTkiH-6XWI9ZnF5Ckz1HJhYDI/s640/DSC_0034.jpeg" title="Lamb Chops with Mint Gremolata and Minty Mashed Peas. Photo by Greg Hudson" width="640" /></a></span></span></div>
<span style="font-family: inherit;"><br />I made this for an actual dinner party with a friend one night, so I can vouch for it as an excellent entertaining option in real life and thought I’d share how to put it together into a full, stress free menu. <br /><br />We started out with a cheese platter. If I remember correctly, our friend Annette brought the cheeses, and Greg arranged it all on the platter once she’d arrived. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASxdtSBK0PB0wL-E-HqOo-X7i6fTwvmLBF0nYpAgQ0VibL8jKWAtQiNhcAkUvhbLYakfsQjGzUNfRc675MU8e4rP01eZiG2BOblra6tQ5OjKgAITcOaXIn7YasCIkNFPuHt6YddYrD-Vd/s1600/7D461170-1C7C-4038-AF9D-7FF69B2E6F48.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASxdtSBK0PB0wL-E-HqOo-X7i6fTwvmLBF0nYpAgQ0VibL8jKWAtQiNhcAkUvhbLYakfsQjGzUNfRc675MU8e4rP01eZiG2BOblra6tQ5OjKgAITcOaXIn7YasCIkNFPuHt6YddYrD-Vd/s640/7D461170-1C7C-4038-AF9D-7FF69B2E6F48.jpeg" title="Cheese plate. Photo by Nicole Ruiz Hudson" width="640" /></a></div>
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<span style="font-family: inherit;">I find people really like to contribute something and it takes a little pressure off of you. Don’t feel like you have to do everything yourself – the goal is to spend time with friends, not to be stressed out in favor of perfection. Go on and let your friends help and everyone is the happier for it! On occasions like this one where we had the wine lined up, I find appetizers and desserts are the easiest place for people to contribute. </span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWbx20KYkzRMkyYSU7QR4QFD_SIt167btu8DZBf78Z52rarwR0_9TSoxLb_GspRbL7EujpGLmc_W-y3aBHdecyUB-7W8pzt7YIua8QzxEzNUj_tX7AfTVPWgDjAU7QnU7lTxfh1TTL-b4/s1600/1C83CB81-01A5-4A3A-B486-48C958A3E187.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWbx20KYkzRMkyYSU7QR4QFD_SIt167btu8DZBf78Z52rarwR0_9TSoxLb_GspRbL7EujpGLmc_W-y3aBHdecyUB-7W8pzt7YIua8QzxEzNUj_tX7AfTVPWgDjAU7QnU7lTxfh1TTL-b4/s640/1C83CB81-01A5-4A3A-B486-48C958A3E187.jpeg" title="Cheese plate. Photo by Nicole Ruiz Hudson" width="480" /></a></span></span></div>
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<span style="font-family: inherit;"></span><span style="font-family: inherit;">In this case, I had ideas in mind for dessert! Nigella Lawson has a <b><a href="https://www.foodnetwork.com/recipes/nigella-lawson/clementine-cake-recipe-2203644" target="_blank">Clementine Cake recipe</a></b> that I completely adore! I originally found this recipe when I was searching for a gluten-free dessert option for another dinner party a couple of years ago. It’s also a great option for anyone wanting a low-carb dessert option since it uses almond flour. We loved it so much that I’ve been regularly making it ever since. In this case, I swapped in Meyer lemons for the clementines.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQ7JZs1T5WgqbzqTsmxbyPTLrLPK1cdISBFAH-iiHlBjQkrDW6NsO_SyxBm4Ocy9SIMa74yug_AHkNZG5wXfSkl9jpY8xF6efgWlAM9nnfbNvCpFVPsBgeJIa9AEw-hu3R6Fy7LBV0SUh/s1600/709FEEFA-459E-46D9-8C88-BEA738F15A93.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQ7JZs1T5WgqbzqTsmxbyPTLrLPK1cdISBFAH-iiHlBjQkrDW6NsO_SyxBm4Ocy9SIMa74yug_AHkNZG5wXfSkl9jpY8xF6efgWlAM9nnfbNvCpFVPsBgeJIa9AEw-hu3R6Fy7LBV0SUh/s640/709FEEFA-459E-46D9-8C88-BEA738F15A93.jpeg" title="Meyer Lemon Cake. Photo by Nicole Ruiz Hudson" width="640" /></a></div>
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<span style="font-family: inherit;"><br />To top off the cake I also made a mixed berry sauce and Meyer lemon curd. You definitely don’t need to make 2 toppings to go on this cake. It’s really great on its own or with just a little whipped cream or ice cream, but it was spring and I was very excited about fruit. It’s also hard to express just how much I LOVE lemon curd. I used a version in the <b><a href="https://www.blogger.com/%3Ciframe%20style=%22width:120px;height:240px;%22%20marginwidth=%220%22%20marginheight=%220%22%20scrolling=%22no%22%20frameborder=%220%22%20src=%22//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=nibbli-20&marketplace=amazon&region=US&placement=0399578064&asins=0399578064&linkId=c6793e945068d74e87ce8e2454831a91&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=0066c0&bg_color=ffffff%22%3E%20%20%20%20%20%3C/iframe%3E" target="_blank">Sous Vide at Home </a></b>cookbook, but this one from <b><a href="https://recipes.anovaculinary.com/recipe/sous-vide-lemon-curd" target="_blank">Anova is similar</a>.</b> <br /><br />The berry sauce couldn’t be easier and is also an option year-round. Here’s the non-recipe: </span><br />
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<span style="font-family: inherit;">Super Easy Berry Sauce</span></h4>
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<li><span style="font-family: inherit;">Pour a bag of frozen berries of your choice into a pot. (I used a mixed bag.)</span></li>
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<li><span style="font-family: inherit;">Add 3 or 4 tablespoons of sugar, ideally powdered.</span></li>
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<li><span style="font-family: inherit;">If you’re feeling fancy add in some vanilla, baking spices like cinnamon, lemon juice, or a splash of flavored liqueur you think will go. </span></li>
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<li><span style="font-family: inherit;">Bring it all to a boil, then reduce to a simmer and cook until the liquid from berries reduces and thickens to a saucy consistency. </span></li>
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<li><span style="font-family: inherit;">Taste and adjust sweetness and flavors to your preference.</span></li>
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<span style="font-family: inherit;">Done! That's it!<br /><br />All of these desert components can be made in advance. Altogether YUM!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimvJVXgRYjxcF6dOaqixL7cNxTJryQlXwnas35gSOjl1hiNyu_H8uiwUmLIPMmD5T8q1TCw17lzZmWc1s67zeLcvBTT-73ra7rSla7Uv09Z4wXRmLsfe2XgvoNri54VwLxlNosEXtONsF/s1600/62BD8C8B-C60F-4289-B2E7-BE2E5158ABB8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1463" data-original-width="1097" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimvJVXgRYjxcF6dOaqixL7cNxTJryQlXwnas35gSOjl1hiNyu_H8uiwUmLIPMmD5T8q1TCw17lzZmWc1s67zeLcvBTT-73ra7rSla7Uv09Z4wXRmLsfe2XgvoNri54VwLxlNosEXtONsF/s640/62BD8C8B-C60F-4289-B2E7-BE2E5158ABB8.jpeg" title="Meyer Lemon Cake with Meyer Lemon Curd and Berry Sauce. Photo by Nicole Ruiz Hudson" width="478" /></a></div>
<span style="font-family: inherit;"><br />So let’s talk wine. Since this dinner was intended for use for an 8 & $20, we got Annette involved in the wine sampling and go her input. We tried three over the course of the evening. <br /><br />I go into details into how each of them worked in greater detail in the article, so not going to go too deeply into it here, but we ended up with several good options. We started the evening with this <b><a href="https://www.wine-searcher.com/find/lavaut+rose+tavel+rhone+france/1/usa-ca" target="_blank">Lavau Tavel Rosé 2017 </a></b>with our appetizers, but then it carried over into dinner. Tavel is a region in the Southern Rhône in France that focuses exclusively on rosé, so it’s good to know about for those of you who love the pink stuff. This wine would have been a particularly good if serving this dish for a lunch. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rCy-wguJHsX6byzUaK2EPJo4I79COhbxAeZmaTfOYUuEh06gwnK9zZAgvxtUSUjOsduzasXifL6ykgjwweqtOnF9JoA8mtzjL_v9zKTf8cNMealbiEB_7mHTlEH2k21S10myaLgLdx8y/s1600/IMG_1282.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rCy-wguJHsX6byzUaK2EPJo4I79COhbxAeZmaTfOYUuEh06gwnK9zZAgvxtUSUjOsduzasXifL6ykgjwweqtOnF9JoA8mtzjL_v9zKTf8cNMealbiEB_7mHTlEH2k21S10myaLgLdx8y/s640/IMG_1282.jpeg" title="Lavau Tavel Rosé 2017 . Photo by Nicole Ruiz Hudson" width="480" /></a></div>
<span style="font-family: inherit;"><br />Then we switched over to try a couple of reds. Annette really loved how this <a href="https://www.wine-searcher.com/find/castello+monsanto+monrosso+docg+chianti+colli+senesi+tuscany+italy/2016/usa" target="_blank"><b>Castello di Monsanto Monrosso Tuscan Blend 2016 </b>p</a>aired with dinner. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBMmzpcU9ZAdw2k5CEizUxQDqJPHTUc5cBO1eupIeXveOr8Lf7dP04gm1J4qzlKcLfOYQEjp0q73GaUHDCDMgMfcaAr_OvKFy5_fB34BRE9f8HLsvQKeZi_cIEVYc_Oj1Oyae9daTDk5l/s1600/IMG_1279.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBMmzpcU9ZAdw2k5CEizUxQDqJPHTUc5cBO1eupIeXveOr8Lf7dP04gm1J4qzlKcLfOYQEjp0q73GaUHDCDMgMfcaAr_OvKFy5_fB34BRE9f8HLsvQKeZi_cIEVYc_Oj1Oyae9daTDk5l/s640/IMG_1279.jpeg" title="Castello di Monsanto Monrosso Tuscan Blend 2016 . Photo by Nicole Ruiz Hudson" width="480" /></a></div>
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<span style="font-family: inherit;"></span><span style="font-family: inherit;">Greg and I preferred how this <a href="https://www.wine-searcher.com/find/allegrini+valpolicella/2017/usa-ca" target="_blank"><b></b></a><b><a href="https://www.blogger.com/null" target="_blank">Allegrini Valpolicella 2017 </a></b>worked with the dish. I thought it matched the weight a bit better, and complemented the flavors in the food as well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aTR1R_hwxc-DWum48GB2HRbGe8YnVGz52Wk_sy1A5isIjMqWp9DdrxBFbO0R2mhwiPH6RPEboYMLltG01MCcfqg_sQcm4gh7M1EshxT0AWsRrBenNGxdtHg-D0DMeDeNUTD6GaVw9U1u/s1600/IMG_1281.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aTR1R_hwxc-DWum48GB2HRbGe8YnVGz52Wk_sy1A5isIjMqWp9DdrxBFbO0R2mhwiPH6RPEboYMLltG01MCcfqg_sQcm4gh7M1EshxT0AWsRrBenNGxdtHg-D0DMeDeNUTD6GaVw9U1u/s640/IMG_1281.jpeg" title=" Allegrini Valpolicella 2017. Photo by Nicole Ruiz Hudson" width="480" /></a></div>
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<span style="font-family: inherit;">Greg and I actually got to visit <a href="https://website.allegrini.it/en/index.php" target="_blank"><b>Villa Della Torre </b></a><b><a href="https://www.blogger.com/null" target="_blank">Allegrini </a></b>when we were in Italy last fall. The property was absolutely beautiful, and I would highly recommend it as a stop if you’re ever in the Veneto region near Verona. I leave you with a few of Greg's pictures from our visit.</span><br />
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<span style="font-family: inherit;"></span><span style="font-family: inherit;"><i>Note:
We got hooked up with the visit via our friend Tommy, so the visit was comped
as a member of the wine industry, but all opinions are my own and no other
compensations was received for this post. </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPlliWzb21QpLmXr2O6fTbykjboDyfJ2jUAETMePhTzu2WZFHNH0KYWemXwqMkhkPBkz2djRYUprs7pFOPDg2X_IZWBgcGSgORSCTK0r4hxvf5-H6vqm01v8NvHU2IhiY9_vNQ6wfiSx4/s1600/DSC_0050+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPlliWzb21QpLmXr2O6fTbykjboDyfJ2jUAETMePhTzu2WZFHNH0KYWemXwqMkhkPBkz2djRYUprs7pFOPDg2X_IZWBgcGSgORSCTK0r4hxvf5-H6vqm01v8NvHU2IhiY9_vNQ6wfiSx4/s640/DSC_0050+%25281%2529.jpeg" title="Villa Della Torre Allegrini. Photo by Greg Hudson." width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_v2mrxEZL1Tr4cIk6jdBjmcbosndTHB8wuDVir6IaSJXQUfzy18m8MJvvf3lRWX7LjP23GkDYleRYSPlM3NZsjZYztyIKrBHv7zLs7pqPigdXQ6dafiPT611m11gMHxjib0h_dlkTwgJW/s1600/DSC_0077+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_v2mrxEZL1Tr4cIk6jdBjmcbosndTHB8wuDVir6IaSJXQUfzy18m8MJvvf3lRWX7LjP23GkDYleRYSPlM3NZsjZYztyIKrBHv7zLs7pqPigdXQ6dafiPT611m11gMHxjib0h_dlkTwgJW/s640/DSC_0077+%25281%2529.JPG" title="Fire place at Villa Della Torre Allegrini. Photo by Greg Hudson." width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrU916ivFk5fCn2furbLm6cXbClywQo_eKka-H6-7R45kusi4OIuuY12N0EH_cP32j_OihLfYU1d7JB5MPr4jTN9gOALIGvQIVDBRku54t5JZJuW8TtbgQFpXtF6Ay4mypfUr1K4gmVzzi/s1600/DSC_0063+%25281%2529-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrU916ivFk5fCn2furbLm6cXbClywQo_eKka-H6-7R45kusi4OIuuY12N0EH_cP32j_OihLfYU1d7JB5MPr4jTN9gOALIGvQIVDBRku54t5JZJuW8TtbgQFpXtF6Ay4mypfUr1K4gmVzzi/s640/DSC_0063+%25281%2529-1.jpeg" title="Outside at Villa Della Torre Allegrini. Photo by Greg Hudson." width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCk2L9KhYWyfgdmKGE0puCesT7a1_oDinqcaBQUaKhwGUIrWbGuUhVhRWsm9RtPGKcxIyZLDTnLeewCZ064aUXjtSXRdzkJbYa6w6WX-V6TdfjV0p554Zm5XEy6LQEoCwZPHMAWiBL0JJf/s1600/DSC_0096+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCk2L9KhYWyfgdmKGE0puCesT7a1_oDinqcaBQUaKhwGUIrWbGuUhVhRWsm9RtPGKcxIyZLDTnLeewCZ064aUXjtSXRdzkJbYa6w6WX-V6TdfjV0p554Zm5XEy6LQEoCwZPHMAWiBL0JJf/s640/DSC_0096+%25281%2529.jpeg" title="Fireplace at Villa Della Torre Allegrini. Photo by Greg Hudson." width="426" /></a></div>
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<span style="font-family: inherit;"><i> </i>The villa has these amazing fireplaces and we were clearly enamored.</span><br />
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<span style="font-family: inherit;">I believe I ordered all of these wines on <b><a href="http://wine.com/" target="_blank">Wine.com</a> .</b></span><br />
<span style="font-family: inherit;">Photo credit on the lamb and winery pics to Greg Hudson.<b> </b><i> </i></span>
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=1d5a0705-3890-409e-bc54-d1576451fa97"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-46777861882244710062019-08-29T20:27:00.002-04:002019-10-03T00:56:21.863-04:00An 8 & $20 Perferfect for Labor Day Grilling: Seared Ahi Tuna Steaks with Grilled Pineapple and Sweet Chile Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhht4yztR85nvdQ8D-txt2mDCWDgXem3JLledjgL1FZzqc2duZRJ0i6BI5sDmp8zKOFR-RO8iWPv8vD71XeZw-Y3vasbyaLvnCHP-Jo5ygcm8eCqufbTrKT6097Q8IDkCMkcjZHGJ6yLq9k/s1600/DSC_1054+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhht4yztR85nvdQ8D-txt2mDCWDgXem3JLledjgL1FZzqc2duZRJ0i6BI5sDmp8zKOFR-RO8iWPv8vD71XeZw-Y3vasbyaLvnCHP-Jo5ygcm8eCqufbTrKT6097Q8IDkCMkcjZHGJ6yLq9k/s640/DSC_1054+%25281%2529.jpeg" title="eared Ahi Tuna Steaks with Grilled Pineapple and Sweet Chile Sauce. Photo By Greg Hudson " width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;">The summer has just flown by!</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Memorial Day seems like it was just a blip ago, but here we are Labor Day. It has been quite a crazy summer around here. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">For the first time in a long time this Gypsy has been roaming again. There's bee A LOT of travel over the last couple of months, and only more to come, with a lot of other exciting things in the works as well. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">In the meantime, let me share with a recent 8 & $20 that is perfect for grilling, indoors or out:<b><a href="https://www.winespectator.com/articles/8-20-recipe-ahi-tuna-grilled-pineapple-sweet-chili-sauce-and-broccoli-slaw" target="_blank"> Seared Ahi Tuna Steaks with Grilled Pineapple and Sweet Chile Sauce</a></b>. (As usual, photo credit for the lovely shot up top goes to Greg Hudson.) </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-zM8N6sUqxVP-mHh6zcJRmeX40i7aLmT27W_csS8k6YmffM_j7TkTUiIP8x6kPU1YTnIsLW1Nz0mAFBqyx9PTO8aitmrZIS8KFVLUzPW4SQOXtxixy7dTjFfG7gQp5v6cnn1lWQ7TOcv/s1600/IMG_1163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1199" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-zM8N6sUqxVP-mHh6zcJRmeX40i7aLmT27W_csS8k6YmffM_j7TkTUiIP8x6kPU1YTnIsLW1Nz0mAFBqyx9PTO8aitmrZIS8KFVLUzPW4SQOXtxixy7dTjFfG7gQp5v6cnn1lWQ7TOcv/s400/IMG_1163.jpg" width="298" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;">My pick for a match in the article was the lovely <span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><a href="https://www.pewseyvale.com/riesling" target="_blank">Pewsey Vale</a></b> Dry Riesling Eden Valley Dry 2017<b>. </b></span><b id="docs-internal-guid-5254cbd3-7fff-ff0a-44f8-3a1612179017" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> However, the other wine we sampled alongside it – </span></b><b id="docs-internal-guid-5254cbd3-7fff-ff0a-44f8-3a1612179017" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><a href="https://www.rodneystrong.com/" target="_blank">Rodney Strong</a></b> Sauvignon Blanc Northern Sonoma Charlotte's Home 2017 – made a really good match as well, particularly if you prefer to skip the Chile Sauce. </span></b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIbxd_IcQj2k_lBpi77j8_E9UmXqis11AvN_QqzMe0Ug28c_CnklTCZGQfDrKYvZb6svH_P7bXmp064IIYAx-JmNbuFXSwwy07M845wqiIOvtRCTmpsBrOXpyhgVQBJ2P2snkk2mx4G14/s1600/IMG_1164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIbxd_IcQj2k_lBpi77j8_E9UmXqis11AvN_QqzMe0Ug28c_CnklTCZGQfDrKYvZb6svH_P7bXmp064IIYAx-JmNbuFXSwwy07M845wqiIOvtRCTmpsBrOXpyhgVQBJ2P2snkk2mx4G14/s400/IMG_1164.jpg" width="298" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-5254cbd3-7fff-ff0a-44f8-3a1612179017" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Either would be really refreshing on a hot day. </span></b></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-5254cbd3-7fff-ff0a-44f8-3a1612179017" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: small;"><span style="font-family: inherit;">It's very easy to make-over the leftovers as well. Just slice up the tuna steaks and pile them up along with the slaw on a tortilla for a taco or in between slices of toast for a sandwich. </span></span> In this case, we piled everything up on homemade sourdough bread for a tartine.</span></b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbF2rmy-jqhyac_-eY4Vj3e74FyEoLv1cjocI6RbyEBow5Il-TvXj9y3Pz1U0uRiytZHAn_QzEBHZV6DqQlvUIFU9H1XVdCJ_36GroS_UBMMge7leOecdqRjH2aAv9vTA9dZ_NgnmQgps/s1600/86E941A1-3E88-4B10-9679-17C143531285.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1463" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbF2rmy-jqhyac_-eY4Vj3e74FyEoLv1cjocI6RbyEBow5Il-TvXj9y3Pz1U0uRiytZHAn_QzEBHZV6DqQlvUIFU9H1XVdCJ_36GroS_UBMMge7leOecdqRjH2aAv9vTA9dZ_NgnmQgps/s640/86E941A1-3E88-4B10-9679-17C143531285.jpeg" width="640" /></a></div>
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For a twist we tried this with<a href="https://www.edenciders.com/store/detail/?item=eden-imperial-11-rose-750ml" target="_blank"> <b>Eden Specialty Cider's</b></a><b><a href="https://www.edenciders.com/store/detail/?item=eden-imperial-11-rose-750ml" target="_blank"> Imperial 11° Rosé</a>.</b> I received this as a sample, and it made for a really fun pairing. It's made from biodynamically grown, heirloom apples from Vermont with red currants blended in to create a rosé. It's off-dry, which worked perfectly with the spicy, sweet flavors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJDpj0FbC-ABdh7Sl7ZcdjCwlrpxRyxNN0rRzsp5zU8vdWv4T5u91oIWA6395cV2daomiJKqWktkrpMcqWzNTA7Wx-rRBJM1OgR0NniY6_6XOdLFU-jiV1jKpG1V5oR90TkKwU7Ua57dT/s1600/IMG_3594.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1463" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJDpj0FbC-ABdh7Sl7ZcdjCwlrpxRyxNN0rRzsp5zU8vdWv4T5u91oIWA6395cV2daomiJKqWktkrpMcqWzNTA7Wx-rRBJM1OgR0NniY6_6XOdLFU-jiV1jKpG1V5oR90TkKwU7Ua57dT/s640/IMG_3594.jpg" width="640" /></a> </div>
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<span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-5254cbd3-7fff-ff0a-44f8-3a1612179017" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Have a wonderful Labor Day Weekend! </span></b></span></span><br />
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<br />Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com2tag:blogger.com,1999:blog-5221096617646315240.post-46058912497904596092019-05-21T21:37:00.000-04:002019-05-24T13:23:57.150-04:00Lentils with Sausages 8 &20 Leftover Makeovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4b8tEoVzfUzcaTfxT8XkVDVmhFP8ei9MMgDkXGV_LeVBZ8fLvLrjsp672jbNUbxdFmqCRRCq1oOO8tL_2R35WO-WjkapVtfbFWKPah8Aa9itVo9YjsPufPeShl1wH0evDiP0ItlOvl8R/s1600/DSC_0042.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4b8tEoVzfUzcaTfxT8XkVDVmhFP8ei9MMgDkXGV_LeVBZ8fLvLrjsp672jbNUbxdFmqCRRCq1oOO8tL_2R35WO-WjkapVtfbFWKPah8Aa9itVo9YjsPufPeShl1wH0evDiP0ItlOvl8R/s640/DSC_0042.jpeg" width="640" /></a></div>
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<b id="docs-internal-guid-32d034d3-7fff-4d16-ff67-845085e27d7d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A few weeks ago I had a new 8 &20 recipe and pairing go up on <b><a href="http://winespectator.com/">WineSpectator.com</a>.</b> This particular recipe for <b><a href="https://www.winespectator.com/articles/8-and-20-recipe-sausage-lentils-arugula-french-red-wine" target="_blank">Lentils with Sausages and Arugula</a></b> is a good snapshot of an average dinner our place, as this is in regular rotation. I almost always have the components available in some form and everything is pretty available year-round.</span></span></b></div>
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<b id="docs-internal-guid-32d034d3-7fff-4d16-ff67-845085e27d7d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It’s also easy to switch things out and make substitutions. For example, I’ll often use kale instead of arugula. I’ll also mention here that I often like to have a little bit of a nice mustard on the side with the sausages. </span></span></b></div>
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<b id="docs-internal-guid-32d034d3-7fff-4d16-ff67-845085e27d7d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As you know, I love a leftover makeover and this dish lends itself to many different options. A fun one is to cut up the sausages, then fill a tortilla with some of the lentils layered with sausages and cheese on top – goat cheese, feta, and mozzarella all make great options. I then grill that up in a cast iron pan and it becomes a quesadilla with a Mediterranean twist.</span></span></b></div>
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<b id="docs-internal-guid-32d034d3-7fff-4d16-ff67-845085e27d7d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">One of the easiest ways to switch things up is by turning this into a soup. Again, just cut up the sausages into rounds, then add everything to a pot with some stock of your choosing or some water. Warm is it and you’re good to go. If you have other leftover veggies around that seem like they’d go, toss those in as well. Feel free to add new seasonings and be sure to taste for salt and pepper before serving. The result is not not unlike this recipe for <b><a href="http://www.nibblinggypsy.com/2016/02/good-luck-lentil-soup.html" target="_blank">Good Luck Lentil Soup</a></b>. I like to sprinkle a little Parmesan cheese into the bowl as well. </span></span></b></div>
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<b id="docs-internal-guid-32d034d3-7fff-4d16-ff67-845085e27d7d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’ll also say that this recipe also freezes pretty well, both in the original and in soup form forms; so if you don’t feel like having leftovers right away, just stash some away in the freezer for a day when you need a 100% no-brainer meal. </span></span></b></div>
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<b id="docs-internal-guid-32d034d3-7fff-4d16-ff67-845085e27d7d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In the recipe, one of the wines I pair this with is from Provence in the south of France. I recently shared another Provençal red on <b><a href="https://www.sommstable.com/2019/02/domaine-de-lolivette-Bandol-herb-roasted-leg-of-lamb.html" target="_blank">SommsTable.com</a></b>. If you’d like to whisk away to this region and learn a little more about it, I invite you to come on over. </span></span></b></div>
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<span style="font-family: inherit;"><br /></span></b>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-76973106390968836532019-04-26T21:48:00.003-04:002019-04-26T21:54:17.649-04:00Bâtonnage Forum: One of the Best Things I Did Last Year is Back for Round 2!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2lCYVTuj1hTZGNL4DgerI2pxKNSwbEqdrZIe-V49XRCRO_qehdaegTOZjiNfA-MCD2xNzq2ybLpVJ_jMWWQ2A8OmzpQtIJjPuQAQIoyFJSU3zMGdAMuacSyJ_QBKK0onZGz4SahlHRy_/s1600/BatonnageLogo_Mint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="777" data-original-width="1080" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2lCYVTuj1hTZGNL4DgerI2pxKNSwbEqdrZIe-V49XRCRO_qehdaegTOZjiNfA-MCD2xNzq2ybLpVJ_jMWWQ2A8OmzpQtIJjPuQAQIoyFJSU3zMGdAMuacSyJ_QBKK0onZGz4SahlHRy_/s640/BatonnageLogo_Mint.jpg" width="640" /></a></div>
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<b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">One of the most exciting and rewarding things I got to be a part of last year was Bâtonnage, a forum to open up the conversation on women in wine, in all aspects of the wine industry. It was a day-long event that took place on a private estate in Napa at the end of July with a wonderful slate of panels on provocative topics. The event was spearheaded by Stevie Stacionis, one of the owners of <b><a href="https://www.baygrapewine.com/" target="_blank">Bay Grape</a></b>. where I work. I headed up social media outreach (still do) and also moderated a panel.</span></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYJsOcOr2T1yXVBk15saRHaPQDKBPjLrYGCbjCcXNdFe2NlbNP7PzbyMa60En-ZHExSHymnfyVBquSaciD8yRYXJ1LjcYwHaFyLMMRs0LcBXOjxlWvyw-vFzn9P3eEK1QrQDjfCcgK_4i/s1600/4C106262-6F3E-491D-904A-5A0238BCD29A.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYJsOcOr2T1yXVBk15saRHaPQDKBPjLrYGCbjCcXNdFe2NlbNP7PzbyMa60En-ZHExSHymnfyVBquSaciD8yRYXJ1LjcYwHaFyLMMRs0LcBXOjxlWvyw-vFzn9P3eEK1QrQDjfCcgK_4i/s640/4C106262-6F3E-491D-904A-5A0238BCD29A.jpeg" title="Batonnage 2018 Organizers: Samantha Sheehan, Sarah Hughes Bray, Stevie Stacionis, and Nicole Ruiz Hudson. Photo by Rachel Renee" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Batonnage 2018 Organizers: Samantha Sheehan, Sarah Hughes Bray, Stevie Stacionis, and me, Nicole Ruiz Hudson. Photo by Rachel Renee</i></td></tr>
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<b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We had an AMAZING group of superstar panelists that were willing to open up and be vulnerable in their discussions. The day of conversations was followed up by a tasting event featuring wine from equally stellar women-led wineries that included wines from legends like Laura Catena, Cathy Corison, to newer rock stars like Martha Stouman, Ryme Cellars, Inconnu, Tessier, and so many more. The best part was that even given the sensitive nature or topics discussed, and the fact that it was a hot summer day, the tone of the event remained positive. </span></span></b><br />
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<b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The panel I had the pleasure of moderating, <b><a href="https://www.batonnageforum.com/blog-roll/batonnage-forum-2018/audio/women-leadership-management" target="_blank">Women in Management and Leadership</a></b>, was probably the feistiest of the day thanks to the incredibly strong participants: Jill Klein Matthiasson, Jena Dominigue, Debby Zygielbaum, Debbie Zachareas, and Molly Madden. (Debby Zygielbaum passed away tragically later last year, which was a horrible loss to our industry as she was a very important voice and advocate for the agricultural side of the business. All I can say is that I’m happy to have had the opportunity to get to know her, even if briefly. ) There were some intense moments and some pretty comical incidents as well. If you’re interested, you can listen in on the panel <b><a href="https://www.batonnageforum.com/blog-roll/batonnage-forum-2018/audio/women-leadership-management" target="_blank">here</a></b>. Listen carefully and you’ll also catch a sanitation truck rolling up to fix the port-a-potties.</span></span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYoYb6CtMR1c4u4r6ZgXifcXrd6qypfqAf1PE2NBJdBT3OLAI7gwUc0lVHvuQ6RBqpkWbKZ1FqdyjP2P3-KKiuAPEkbKAsZI1KvCW7mJhCT4AxdGISt0Aea4U97FQuQwtxnS-EBdLrCBS/s1600/3928FB53-A1E5-45D2-8441-25D7FA777721.jpeg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1090" data-original-width="1600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYoYb6CtMR1c4u4r6ZgXifcXrd6qypfqAf1PE2NBJdBT3OLAI7gwUc0lVHvuQ6RBqpkWbKZ1FqdyjP2P3-KKiuAPEkbKAsZI1KvCW7mJhCT4AxdGISt0Aea4U97FQuQwtxnS-EBdLrCBS/s640/3928FB53-A1E5-45D2-8441-25D7FA777721.jpeg" title="Batonnage Panel on Women in Leadership. " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My panel on women in leadership. I think Greg took this picture. </i></td></tr>
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<b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></b></div>
<b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This event brought together women from all different areas on the industry and I was so proud to participate. Shortly after the event, journalist RH Drexel kept the love going by inviting many of us that participated in the event to contribute to an all woman issue of her online publication, <b><a href="https://vinous.com/products/loambaby" target="_blank">Loam Baby</a>.</b> What an honor to contribute! You can read the issue <b><a href="https://static1.squarespace.com/static/572f8ab7746fb95e17066af8/t/5bfb8fa540ec9ad433b87fe9/1543212981460/LoamBabyV6_WomansIssue.pdf" target="_blank">here</a></b>. </span></span></b></div>
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<b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">During the event we quickly saw that there was so much still so much to discuss, soooooo much still to do, so we got to work on round two. And just like that it’s here! Bâtonnage 2.0 is happening next weekend in Napa on 5/4. This year I'll be leading a panel called <b><a href="https://www.batonnageforum.com/agenda" target="_blank">Pathways to Inclusion: But How, Really? </a></b></span></span></b><br />
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<b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">There are still <b><a href="https://www.batonnageforum.com/2019-tickets" target="_blank">a few tickets</a> </b>left and everyone is invited – ladies, guys, industry, general wine fans. If you can’t make it to Napa, you can actually still help the event by purchasing <b><a href="https://www.baygrapewine.com/pages/online-store#!/Women-Made-Wine-Tote-Proceeds-in-Support-of-Batonnage-Scholarships/p/130593197/category=0" target="_blank">a wine tote filled with six wines from women-led wineries</a></b>. There’s some seriously cool wine in these. </span></span></b><br />
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<b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDjdNfXfQOXMS2MtIK83qu1BMdbmfO1ZoEJf6XPQvt5-X5M2lL3F9SBeTafJFyBkwLbScBkmev-IH8kofK0fb4KS6PJUPQLQz35jBpYTHJwoCLQfGmyJxDmM0OxjgDnybfYlTv-nTWm0h/s1600/IMG_3709.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDjdNfXfQOXMS2MtIK83qu1BMdbmfO1ZoEJf6XPQvt5-X5M2lL3F9SBeTafJFyBkwLbScBkmev-IH8kofK0fb4KS6PJUPQLQz35jBpYTHJwoCLQfGmyJxDmM0OxjgDnybfYlTv-nTWm0h/s640/IMG_3709.jpg" width="640" /></a></b> </span></span></b></div>
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<span style="font-family: inherit;"><br /></span><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Since the event, I’ve also been more conscientious about featuring women winemakers in the rotation on <b><a href="http://sommstable.com./">SommsTable.com.</a></b> Here’s a few:</span></span></div>
<b><a href="https://www.sommstable.com/2019/01/catena-lunlunta-malbec-and-steak-with.html" target="_blank"><span style="font-family: inherit;"><br /></span></a></b><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<b><a href="https://www.sommstable.com/2019/01/catena-lunlunta-malbec-and-steak-with.html" target="_blank"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Catena Lunlunta Malbec and Steak with Chimichurri for Two</span></span></a></b></div>
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<b><a href="https://www.sommstable.com/2019/03/Arianna-Occhipinti-SP68-Sicilia-Rosso-with-Creamy-Eggplant-and-Tomato-Zoodles.html" target="_blank"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cooking to the Wine: Arianna Occhipinti SP68 Sicilia Rosso with Creamy Eggplant and Tomato Zoodles </span></span></a></b></div>
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<b><a href="https://www.sommstable.com/2019/03/Champagne-Dames-Lamiable-Extra-Brut-and-Hot-Cheesy-Mess.html" target="_blank"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Champagne Dames, Lamiable Extra Brut, and a Hot Cheesy Mess </span></span></a></b></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I also did a two-part interview with one of my collaborators, Sarah Hughes Bray, discussingt Sicily in general (<b><a href="https://www.sommstable.com/2019/04/a-passion-for-sicily-with-passopisciaro-pt1.html" target="_blank">part 1</a></b>) and Passopisciaro, one of the wineries she works with (<b><a href="https://www.sommstable.com/2019/04/a-passion-for-sicily-with-passopisciaro-pt1.html" target="_blank">part 2</a></b>). </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SXtLgurdRciy8Cy2UffBgzBsWKlqDlYDoDSHmDOOyWFLM6Q85yooMGmlOgPNq_RXgF_Dp7usF2tnGPffH2Ynwdl-HYz0gMLq_Sz_nArTP29ojc8s82ATgz3qhieABCgkVr1XlT9FlNCy/s1600/67F33DFC-F6C7-4D1D-93B8-0F8CB4493501.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SXtLgurdRciy8Cy2UffBgzBsWKlqDlYDoDSHmDOOyWFLM6Q85yooMGmlOgPNq_RXgF_Dp7usF2tnGPffH2Ynwdl-HYz0gMLq_Sz_nArTP29ojc8s82ATgz3qhieABCgkVr1XlT9FlNCy/s640/67F33DFC-F6C7-4D1D-93B8-0F8CB4493501.jpeg" title="Samantha Sheehan Pouring Mommenpop Spritzers. Photo by Greg Hudson" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Samantha Sheehan Pouring Mommenpop Spritzers. Photo by Greg Hudson</i></td></tr>
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</b><b id="docs-internal-guid-49e8759e-7fff-75dd-dfcf-85c91684be82" style="font-weight: normal;"><span style="font-family: inherit;"><br /></span><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’ll also leave you with a simple cocktail recipe, in case you can only toast with us from a afar. Our <b><a href="https://www.batonnageforum.com/about-us" target="_blank">Hostess With the Mostest</a> </b>Samantha Sheehan of<a href="https://www.poewines.com/store/" target="_blank"> <b>Poe Wines,</b></a> also makes a beautiful line of all-natural Vermouths with no added sugars called Mommenpop. Greg and I tore through the bottles we had. During lunch last year we offered a simple spritz made up of a 1 to 4 ratio of vermouth (a couple of option were available) and sparkling wine. Easy!</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">She also shares a few fab looking cocktail recipes on her site as well. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLTJOpLxibmNZ8wThmMr2hk9VsPmqRuX7s1j_BaBEvPlvmvfTjiEcnogtnVvFVP3eTZLQhCqw87FTjkTEB7Wy4-OBGAwFgFkzww1JtZsVmJ_q6yLqYbzUp0TnDqAN5Xb35oxkeUpwfvzc/s1600/DSC_0532.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLTJOpLxibmNZ8wThmMr2hk9VsPmqRuX7s1j_BaBEvPlvmvfTjiEcnogtnVvFVP3eTZLQhCqw87FTjkTEB7Wy4-OBGAwFgFkzww1JtZsVmJ_q6yLqYbzUp0TnDqAN5Xb35oxkeUpwfvzc/s640/DSC_0532.jpg" title="Vermouth Spritzers. Photo by Greg Hudson." width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Vermouth Spritzers. Photo by Greg Hudson.</i></td></tr>
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</b>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-53597731269770498172019-04-02T15:11:00.001-04:002019-04-02T17:57:52.499-04:005 Stews for Rainy Spring Nights <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuztYkQJ4MsYdUVZYqQxX-dyclto4fZvll1rMyOFdt3ghRdDIu8C9IL-WrTgY_wAsKtGo_F7G-ED-XJmn3vvrK22K9_adFFCDNDMYfxo1YjjRgwvzfcyjKcnnkOZVZs_M47oxUCJL_banR/s1600/DSC_0031+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Streamlined Cassoulet with a glass of wine." border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuztYkQJ4MsYdUVZYqQxX-dyclto4fZvll1rMyOFdt3ghRdDIu8C9IL-WrTgY_wAsKtGo_F7G-ED-XJmn3vvrK22K9_adFFCDNDMYfxo1YjjRgwvzfcyjKcnnkOZVZs_M47oxUCJL_banR/s640/DSC_0031+%25281%2529.jpeg" title="Streamlined Cassoulet 8 & 20. Photo by Greg Hudson. Recipe by Nicole Ruiz Hudson." width="640" /></a></div>
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<span style="font-family: inherit;">Spring is finally here! The cold days and nights are happily waning. However, there’s still a bit of a back and forth, and spring brings quite a few rainy nights. April showers and all that jazz. We’ve definitely had our share in the Bay Area – in fact, today is one of these gloomy rainy days. I hate gray, rainy days. The remedy for me is usually a cozy stew and I have definitely been partaking. I thought I'd round up a few here for inspiration.<br /><br />A few weeks ago I shared an 8 & 20 on <b><a href="http://winespectator.com/" target="_blank">WineSpectator.com</a></b> for a <b><a href="https://www.winespectator.com/webfeature/show/id/8-and-20-Recipe-Instant-Pot-Cassoulet-Rhone-Red-Wine" target="_blank">Streamlined Cassoulet</a></b> (pictured above). This recipe makes use of the convenience of an <b><a href="https://www.amazon.com/gp/product/B07588SJHN/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07588SJHN&linkCode=as2&tag=nibbli-20&linkId=271ce689e0829088a2c282c8032d9e22" target="_blank">Instant Pot</a></b>. (I got one for x-mas and have been loving it!) Cassoulet is a casserole typical of the <b><a href="https://en.wikipedia.org/wiki/Occitania" target="_blank">Occitan </a></b>in Southern France, particularly around the city of Toulouse. It was actually named for the vessel it was made in – an earthenware pot with slanting sides. White beans are a common base for the stew, which can include a whole mixture of different meats including duck (usually confit), pork, sausages, really whatever meats one has around and feel like throwing in. This dish is so celebrated that there are competitions and fairs in its honor.<br /><br />It’s traditionally cooked slowly, sometimes over several days, and certainly, there’s no substitution for one made in this way. That said, a dish that’s made over several days is kind of out of the running for most weeknights. The streamlined version I made for 8 & 20 makes the dish a little more friendly for every day. </span><br />
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<span style="font-family: inherit;">If that stew still takes more time than you want to wait, I shared another <b><a href="https://www.sommstable.com/2019/01/marcel-lapierre-morgon-with-white-bean-stew.html" target="_blank">White Bean Stew </a></b>recently on <b><a href="https://www.sommstable.com/" target="_blank">Somm’s Table</a></b>. This one is even quicker and still pretty hearty with sausages and kale. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2jw84SVs0ureR2OcfjTc1euurnaeH_dSJRlaZESjT07FK6SlURecZiF3Cj4X502YyQGWEa3jeXplN8tIZOXoaJoV3AnhLnDPYL0B_ab3gwlZYfx9XfC-Xb8bCbIYwsjToOrqW61-Yfcm/s1600/DSC_0065.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="White bean stew with Sausages and Kale with Marcel Lapierre Morgon." border="0" data-original-height="1108" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2jw84SVs0ureR2OcfjTc1euurnaeH_dSJRlaZESjT07FK6SlURecZiF3Cj4X502YyQGWEa3jeXplN8tIZOXoaJoV3AnhLnDPYL0B_ab3gwlZYfx9XfC-Xb8bCbIYwsjToOrqW61-Yfcm/s640/DSC_0065.jpeg" title="White bean stew with Sausages and Kale with Marcel Lapierre Morgon. Photo by Greg Hudson. Recipe by Nicole Ruiz Hudson" width="640" /></a></div>
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<span style="font-family: inherit;">Both of these dishes have wines paired with them in their post, but both are also pretty wine-friendly dishes that can match versatilely with quite a few options. I happen to have tried this inexpensive Bordeaux from <b><a href="https://www.wine-searcher.com/find/lestrille+bordeaux+superior+france/2015" target="_blank">Château Lestrille</a> </b>with both of these dishes and it also made a lovely match for each. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO44ovBnOpu4DwdUczmcSalhdVN46Z9ooBzMYQUK55LyU1yRuFbd12BQdJhbRyAxXWGu6SHZJreKp21ZcLsNOB5cuSDnfnWXhg2Txspd8Xhg3fGp0f0jc0xPLBH4GcICzJ_NzlkNZ8aFg/s1600/IMG_7682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Château Lestrille Bordeaux bottle shot." border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO44ovBnOpu4DwdUczmcSalhdVN46Z9ooBzMYQUK55LyU1yRuFbd12BQdJhbRyAxXWGu6SHZJreKp21ZcLsNOB5cuSDnfnWXhg2Txspd8Xhg3fGp0f0jc0xPLBH4GcICzJ_NzlkNZ8aFg/s400/IMG_7682.jpg" title="Château Lestrille Bordeaux bottle shot." width="300" /></a></div>
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<span style="font-family: inherit;">I also shared this <b><a href="https://www.nibblinggypsy.com/2016/02/good-luck-lentil-soup.html" target="_blank">lentil soup</a></b> right here on this blog a while back that’s also really easy and quick to make. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVzGDQv5rlYqS-b_2ypcIdA0cLMuzzXpdH4rvkNRcp4UgwMSiUwFI5gk2gCqJPd4S1en59b4RsFn93qL5-V7ZbDJAbx_AdFK23ISYwAVT06KVgWerubA89vqnJJyZWQjsQBVlD2kszSpm/s1600/IMG_0744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Good Luck Lentil Soup with Mas de Gourgonnier Les Baux de Provence wine." border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVzGDQv5rlYqS-b_2ypcIdA0cLMuzzXpdH4rvkNRcp4UgwMSiUwFI5gk2gCqJPd4S1en59b4RsFn93qL5-V7ZbDJAbx_AdFK23ISYwAVT06KVgWerubA89vqnJJyZWQjsQBVlD2kszSpm/s640/IMG_0744.jpg" title="Good Luck Lentil Soup with Mas de Gourgonnier Les Baux de Provence. Photo by Greg Hudson. Recipe by Nicole Ruiz Hudson." width="480" /></a></div>
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<span style="font-family: inherit;">I think this weather is also perfect for a seafood stew like this <b><a href="https://www.sommstable.com/2017/09/cooking-to-wine-passagem-douro-reserva.html" target="_blank">Spiced Wine Braised Octopus</a></b>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTGOZRj9qhsHLv1jpyD0u9KhZ3FemUt3yJE7KRUo7mUenHQ97hN5RUmCfRX2RiaIo2mVhw7CdZzFKowD4VK1MA04rZSRtZX_e-qFNbPSyiO6ZeE2cdA1z_npASwPqE65HsKtzTgbrdwBS/s1600/DSC_0366.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spiced Wine Braised Octopus with Passagem Douro Reserva wine." border="0" data-original-height="904" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTGOZRj9qhsHLv1jpyD0u9KhZ3FemUt3yJE7KRUo7mUenHQ97hN5RUmCfRX2RiaIo2mVhw7CdZzFKowD4VK1MA04rZSRtZX_e-qFNbPSyiO6ZeE2cdA1z_npASwPqE65HsKtzTgbrdwBS/s640/DSC_0366.jpeg" title="Spiced Wine Braised Octopus with Passagem Douro Reserva. Photo by Greg Hudson. Recipe by Nicole Ruiz Hudson" width="640" /></a></div>
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<span style="font-family: inherit;">If you’re in the mood for something meatier, check out this <b><a href="https://www.sommstable.com/2018/01/cooking-to-wine-covenant-neshama-sonoma.html" target="_blank">Smoky Beef Goulash</a></b>. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYIbLwx_QIJqkuayn4_yZD17Hnb8hWhP0HhIJB3EmZcQIXieg0Tp94lgPXe8d7HFhZ46aOtyYUsdv5yz-gq5sGtBR8AQdBBzIfq5wvBW431qd44MRVww4wByyVH2R2PXmF28SRhZQcGNu/s1600/DSC_0681+%25282%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoky Beef Goulash with Covenant Neshama Red Blend." border="0" data-original-height="1115" data-original-width="1600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYIbLwx_QIJqkuayn4_yZD17Hnb8hWhP0HhIJB3EmZcQIXieg0Tp94lgPXe8d7HFhZ46aOtyYUsdv5yz-gq5sGtBR8AQdBBzIfq5wvBW431qd44MRVww4wByyVH2R2PXmF28SRhZQcGNu/s640/DSC_0681+%25282%2529.jpeg" title="Smoky Beef Goulash with Covenant Neshama Red Blend. Photo by Greg Hudson. Recipe by Nicole Ruiz Hudson." width="640" /></a></div>
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<span style="font-family: inherit;">Mmmmm . . . I feel a craving coming on. </span></div>
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<script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=8f995bd7-5af9-45ae-96f4-b5d3a9f8265c"></script>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-41364194079982601032019-02-28T14:02:00.000-05:002019-03-01T14:36:27.290-05:00Za'atar Roast Chicken 8&20, Leftover Makeovers, and a Bonus Wine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl7RZGWSNUHWpRnSz8i1tAkxU-rIJLgDp9wKVZun-dx3XfAYnpCDmT45YVj89sW4oMGrR5a6ScOUBYqMdreL8NZsDJi9PGqBKlfvQTVZgtB32g21UTlYKWpvUnhNRD5mCMKixQXeWYjtg/s1600/DSC_0155.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Za’atar Spiced Roast Chicken and Served with Roasted Vegetables." border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl7RZGWSNUHWpRnSz8i1tAkxU-rIJLgDp9wKVZun-dx3XfAYnpCDmT45YVj89sW4oMGrR5a6ScOUBYqMdreL8NZsDJi9PGqBKlfvQTVZgtB32g21UTlYKWpvUnhNRD5mCMKixQXeWYjtg/s640/DSC_0155.jpeg" title="Za’atar Spiced Roast Chicken and Served with Roasted Vegetables. Photo by Greg Hudson." width="640" /></a></div>
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<span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roast chicken dinners are among my favorites. They create fantastic possibilities for countless leftover makeovers. I recently had an 8 & 20 go up on </span><a href="https://www.winespectator.com/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">WineSpectator.com</span></a><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> for a version spiced up with </span><a href="https://www.winespectator.com/webfeature/show/id/8-and-20-Recipe-Zahatar-Spatchcocked-Chicken-with-Pinot-Noir" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">za’atar and served with roasted vegetables</span></a><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. Better yet, it’s spatchcocked, which allows the chicken to cook more quickly and evenly. </span></b></span></div>
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<span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This first round was quite tasty, but then the fun begins remaking the leftovers. Not too long before this recipe, I shared another that makes perfect use of the leftovers in a way that absolutely will not feel like leftovers:</span><a href="https://www.winespectator.com/webfeature/show/id/8-and-20-Recipe-Crispy-Polenta-with-Sauteed-Chicken-and-Vegetables" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Crispy Polenta with Chicken and Vegetable Sauté</span></a><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. </span></b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaF5zn7KKqQe-TCZjmRabv1DZoGGMphE2FmMR9ubpBEeyFpwWhQlvnbl99nQyqE9VmcYJi9PPC1c2ya50X64eX2-QxL6SSHsEhpvNcl4j6cimDt_XvRFpIGiIaBZ8UsMIt866njE1440A/s1600/DSC_0027+%25281%2529-2-1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Crispy Polenta with Chicken and Vegetable Sauté. " border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaF5zn7KKqQe-TCZjmRabv1DZoGGMphE2FmMR9ubpBEeyFpwWhQlvnbl99nQyqE9VmcYJi9PPC1c2ya50X64eX2-QxL6SSHsEhpvNcl4j6cimDt_XvRFpIGiIaBZ8UsMIt866njE1440A/s640/DSC_0027+%25281%2529-2-1.jpeg" title="Crispy Polenta with Chicken and Vegetable Sauté. Photo by Greg Hudson." width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo credit on this and the roast chicken at the top to Greg Hudson.</i></td></tr>
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<span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Alternatively, shred the chicken and make a little pasta. Slice up the leftover vegetables and toss on some pasta with a little garlic, olive oil, some wilted greens and some Parmesan cheese. </span></b></span><br />
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<span style="font-family: inherit;"><b id="docs-internal-guid-0c12d2fe-7fff-1d49-232a-e2ae7e2073c2" style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUP7ChXTakmLwxJL5KhcH0iASt2HxJ7CCnlqXJp3tdjpAWDLVBxoB4yDWiZgiA8m1EthqpxzxThq7Ievs-gECmm0e19jbUuIh0aLW-FUOiAVieYcQgyYZnLcMmS0wLifq4USH3W8_a5NlY/s1600/9180E421-1ED1-4F58-98B7-6795C8A49DD9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta with shredded chicken and vegetables " border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUP7ChXTakmLwxJL5KhcH0iASt2HxJ7CCnlqXJp3tdjpAWDLVBxoB4yDWiZgiA8m1EthqpxzxThq7Ievs-gECmm0e19jbUuIh0aLW-FUOiAVieYcQgyYZnLcMmS0wLifq4USH3W8_a5NlY/s640/9180E421-1ED1-4F58-98B7-6795C8A49DD9.jpeg" title="Pasta with shredded chicken and vegetables by Nicole Ruiz Hudson." width="640" /></a></b></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Then you might want a little soup to warm you up. Use the bones to make a stock by boiling it in water with some veggies (or veggie scraps). Once you have a nice broth, strain, then add shredded chicken and veggies of your liking. Here I used a frozen peas, carrots leftover from the roast, and some additional greens. So easy. No need to overthink it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpdn4lmpEsE3hNss37YcZHwYHSkqIZ95i2_AB8G-epgMQmJBflL3QwtJaZa83zPSd0cOwnpOtgRg4wrXJPWnzisw43GrYHh2bpFM_noufeCpM-Aaj3S6ao-d-sESGR7dac8SYqrVlPBzY/s1600/4CDFEFAA-1E1B-4FED-A716-7FDB69A9A074.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken soup with vegetables " border="0" data-original-height="1316" data-original-width="1600" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpdn4lmpEsE3hNss37YcZHwYHSkqIZ95i2_AB8G-epgMQmJBflL3QwtJaZa83zPSd0cOwnpOtgRg4wrXJPWnzisw43GrYHh2bpFM_noufeCpM-Aaj3S6ao-d-sESGR7dac8SYqrVlPBzY/s640/4CDFEFAA-1E1B-4FED-A716-7FDB69A9A074.jpeg" title="Chicken soup with vegetables by Nicole Ruiz Hudson." width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you’re looking for more ideas, the last time I shared a roast chicken recipe as an 8 & 20, I also shared a slate of options for <b><a href="https://www.nibblinggypsy.com/2017/11/new-roasted-harissa-chicken-8-20-plus.html" target="_blank">leftover makeovers here</a>.</b></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can find another of my</span><a href="http://www.nibblinggypsy.com/2016/05/my-go-to-roast-chicken.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">favorite roasted chicken options here</span></a><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. That one is more of a classic style.</span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">And if you want more ideas on how to use up chicken or turkey leftovers, check these out: </span></div>
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<a href="http://www.winespectator.com/webfeature/show/id/recipe-chicken-crepes-paired-with-white-wine" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Creamy Chicken and Vegetable Crepes</span></a></div>
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<a href="http://www.winespectator.com/webfeature/show/id/Recipe-Chicken-Spinach-Lasagna-Rolls-with-Italian-Red-Wine" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Chicken and Spinach Lasagna Rolls </span></a></div>
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<a href="http://www.winespectator.com/webfeature/show/id/Recipe-Arepas-Chicken-Salad-Douro-White-Wine" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Arepas with Venezuelan Chicken Salad </span></a></div>
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<a href="http://www.nibblinggypsy.com/2017/01/new-8-20-plus-leftover-makeover-saucy.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Saucy Polenta Stacks </span></a></div>
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<a href="http://www.winespectator.com/webfeature/show/id/Recipe-Turkey-Enchiladas-with-Chardonnay" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Turkey Enchiladas Paired with Chardonnay</span></a></div>
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<a href="http://www.winespectator.com/webfeature/show/id/52426" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 & $20: Stuffed Acorn Squash With Riesling</span></a></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bonus Pairing: After making the </span><a href="https://www.winespectator.com/webfeature/show/id/8-and-20-Recipe-Crispy-Polenta-with-Sauteed-Chicken-and-Vegetables" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Crispy Polenta with Chicken and Vegetable Sauté</span></a><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> I mentioned above, we had some of the extras with the </span><a href="https://www.winemag.com/buying-guide/donnachiara-2016-resilienza-falanghina-beneventano/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Donnachiara Falanghina Beneventano Resilienza 2016</span></a><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. (I received this wine as sample. All opinions are my own and no other compensation was received). </span><a href="https://www.wine-searcher.com/grape-159-falanghina" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Falanghina</span></a><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> is a white grape from Campania in Italy. It was somewhat shy on the nose with hints of apples and lemons. It was bright on the palate. It was light on the palate, but there was a roundness to the texture, with a hint of creaminess. The apples continued on the palate with hints of tangerine skin, light fresh herbs on the finish, and hint of cheese rind. Greg also added that there was a touch of toasted wheat. It worked beautifully with the dish, matching its weight and texture. (SRP $25)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJ4JVfUc7Td1LXFUN9_9q3jlgHpwdRgm3uIc7HS2HiBl2WZE5JBQl7k8gUl_jLMr2N65LhiQk6k049mkbACayuuYjgWq7400VpBLrSxd5apcz7tHY0PWgBVTs84xvAnZiOMXMJnrbyuZC/s1600/IMG_6786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Donnachiara Falanghina Beneventano Resilienza 2016" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJ4JVfUc7Td1LXFUN9_9q3jlgHpwdRgm3uIc7HS2HiBl2WZE5JBQl7k8gUl_jLMr2N65LhiQk6k049mkbACayuuYjgWq7400VpBLrSxd5apcz7tHY0PWgBVTs84xvAnZiOMXMJnrbyuZC/s640/IMG_6786.jpg" title="Donnachiara Falanghina Beneventano Resilienza 2016" width="480" /></a></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In addition to having it with the chicken and polenta, we also enjoyed a bit with a simple salad and bread with pâté. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteHjdtWMjHceECdX3GTwHKVhzBzk_meKPbtO-dE0h5AkEhAk0exFpo-XZT8G5vxGuKRogkBflHdgioJM9ofqXD8eChuyGCC0Ctd4GjSOLTu8XP6YBytXgSdKGvjsROyCjzvsEnol-qXRR/s1600/7E1DB516-96F4-40FB-AAC1-B5FBA7252EA9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bread with pâté, salad, pickles, and wine." border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteHjdtWMjHceECdX3GTwHKVhzBzk_meKPbtO-dE0h5AkEhAk0exFpo-XZT8G5vxGuKRogkBflHdgioJM9ofqXD8eChuyGCC0Ctd4GjSOLTu8XP6YBytXgSdKGvjsROyCjzvsEnol-qXRR/s640/7E1DB516-96F4-40FB-AAC1-B5FBA7252EA9.jpg" title="Bread with pâté, salad, pickles, and wine." width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Donnachiara is located in Montefalcione and is owned by the Petitto family. Vineyards have been in the family for 150 years and it’s the women who are in charge here. Illaria Petitto is the current Managing Director. She works with her mother Chiara, who is the granddaughter of the original Donna Chiara, for whom the winery was named. Donna Chiara seems like she was a force to be reckoned with. She kept the estate going through both of the world wars while her husband, Antonio Petitto, was serving as a doctor in the Italian Red Cross. </span></div>
</b></span>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0Oakland, CA, USA37.8043637 -122.271113737.4026477 -122.9165607 38.206079700000004 -121.6256667tag:blogger.com,1999:blog-5221096617646315240.post-86193354029437719632019-02-02T14:30:00.000-05:002019-02-02T14:30:19.057-05:00New 8 & 20 for Steak-Loaded Cheesy Baked Potatoes and a Game Day Recipe Round Up<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtwG-UrXLgE8hsj56QY1JWbf_zk9xYMH9XLm5EA__CdrL5Yyt-wWSagTMdDHeP2QKhQCiGTBgiYY1CUjk6p-BHmiTP_orfzEnEMJ2cSJ51mwhU8fjeUAw-C692pMN9vRg1iD2Yy-891bY/s1600/DSC_0008.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtwG-UrXLgE8hsj56QY1JWbf_zk9xYMH9XLm5EA__CdrL5Yyt-wWSagTMdDHeP2QKhQCiGTBgiYY1CUjk6p-BHmiTP_orfzEnEMJ2cSJ51mwhU8fjeUAw-C692pMN9vRg1iD2Yy-891bY/s640/DSC_0008.jpeg" title="Tex-Mex Steak-Loaded Cheesy Baked Potatoes. Photo by Greg Hudson. Recipe by Nicole Ruiz Hudson" width="640" /></a></div>
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<b id="docs-internal-guid-29620725-7fff-a736-d20d-14185a8e9dbd" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></b></div>
<b id="docs-internal-guid-29620725-7fff-a736-d20d-14185a8e9dbd" style="font-weight: normal;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It’s that time of year again when everyone gathers around the TV to watch the Super Bowl, and I take to the kitchen to come up with game day eats.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’ve admitted in the past that I’m not a big sports fan. I really don’t tend to watch the game. I am not, however, opposed to joining in the fun. And there’s something about a Super Bowl party that inspires a slew of tasty eats! </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My latest </span><a href="https://www.winespectator.com/webfeature/show/id/8-and-20-Recipe-Steak-Loaded-Cheesy-Baked-Potatoes" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">8 &20 recipe on WineSpectator.com for Steak-Loaded Cheesy Baked Potatoes</span></a><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> fits right in – they’re hearty, super tasty, and easier than you’d think. Check them out. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIo7lqUIGhqSLneamenPI6yQin5tD3PH3nXzAKoiCyQLiwEjgb0-KbTTv1gpZ8aCOo1AUgtiFIvu8FC2uj0HTP9Po9eWKjfLOJa4FGJWrotvOHmmEnsZDmbcVtYslk2SvHehdbyaz1I3E8/s1600/DSC_0055.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Tex-Mex Steak-Loaded Cheesy Baked Potatoes." border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIo7lqUIGhqSLneamenPI6yQin5tD3PH3nXzAKoiCyQLiwEjgb0-KbTTv1gpZ8aCOo1AUgtiFIvu8FC2uj0HTP9Po9eWKjfLOJa4FGJWrotvOHmmEnsZDmbcVtYslk2SvHehdbyaz1I3E8/s640/DSC_0055.jpeg" title="Tex-Mex Steak-Loaded Cheesy Baked Potatoes. Photo by Greg Hudson. Recipe by Nicole Ruiz Hudson" width="640" /></a></div>
<b id="docs-internal-guid-29620725-7fff-a736-d20d-14185a8e9dbd" style="font-weight: normal;"><span style="font-family: inherit;"><br /></span></b>
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<b id="docs-internal-guid-29620725-7fff-a736-d20d-14185a8e9dbd" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I often like to share a leftover makeover idea for my 8 & 20’s. This time Greg and I enjoyed the leftovers pretty much as they were, and they continued to be really delicious. If you want to switch things up though, consider turning it all into a hash. Chop the potatoes and components into pieces, and re-grill them up in pan to get them crispy. If you’ve got steak leftover, it’ll fit right in. If not, feel free to add chicken, bacon, or sausage – pretty much whatever protein you feel like. Or, just top it all with a fried egg. </span></span></b></div>
<b id="docs-internal-guid-29620725-7fff-a736-d20d-14185a8e9dbd" style="font-weight: normal;"><span style="font-family: inherit;"><br /></span><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Over the years, I’ve come up with quite the list of Super Bowl Apps. Here’s a round-up, plus a few other recipes that should fit right in. </span></span></div>
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<span style="font-family: inherit;"><a href="https://www.winespectator.com/webfeature/show/id/Recipe-Saucy-Cheesesteak-Sandwiches" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Saucy Cheesesteak Sandwiches</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2016/02/super-bowl-mini-lobster-rolls.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Super Bowl Mini Lobster Rolls with Old Bay Seasoning</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2016/02/after-putting-up-my-post-couple-of-days.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Super Bowl Sesame BBQ Ribs</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2016/02/super-bowl-8-20-buffalo-chicken.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Buffalo Chicken Meatball Sliders PLUS Leftover Makeover</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2015/01/game-day-8-20-pineapple-chile-chicken.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pineapple-Chile Chicken Wings</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2014/01/tailgate-chic-super-bowl-menu-end-zone.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Tailgate Chic Super Bowl Menu: End Zone Slider Bar</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2014/01/tailgate-chic-super-bowl-menu-roast.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Tailgate Chic Super Bowl Menu: Roast & Beet 'Em Salad </span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2016/02/appy-time-roasted-red-pepper-spread.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Roasted Red Pepper Spread & Chorizo on Crostini or Endive Spears </span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2016/12/new-8-20-and-happy-new-year.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Shrimp Wontons</span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2016/05/leftover-makeover-pork-belly-stir-fry.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pork Belly Bánh Mì </span></a></span></div>
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<span style="font-family: inherit;"><a href="http://www.nibblinggypsy.com/2012/09/tamarind-madeira-glazed-drumsticks.html" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Tamarind-Madeira Glazed Chicken Drumsticks</span></a></span></div>
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<span style="font-family: inherit;"><a href="https://www.winespectator.com/webfeature/show/id/8-and-20-Recipe-Pork-Flautas-Guacamole-and-Rose-Wine" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pork Flautas with Guacamole and Rosé</span></a></span></div>
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<span style="font-family: inherit;"><a href="https://www.winespectator.com/webfeature/show/id/Recipe-Saffron-Tomato-Chicken-Croquetas" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Saffron-Tomato Chicken Croquetas</span></a></span></div>
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<span style="font-family: inherit;"><a href="https://www.winespectator.com/webfeature/show/id/recipe-masala-turkey-burgers-with-mango-chutney" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; color: #1155cc; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Masala Turkey Burgers with Mango Chutney</span></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMHdTMsTmttMhcHgNYL-JvNRimPO7R-NlBFuPOIhZp8e0DkZhlqL6fdHdUyBybozFbPXg4ZiTJSogU3Dm18sXkhahrBYzKxDlXaHzzPT_9TjTpzU_yKrtD4rpKIcKB2_GSvCBZg06qu0x/s1600/IMG_2298.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMHdTMsTmttMhcHgNYL-JvNRimPO7R-NlBFuPOIhZp8e0DkZhlqL6fdHdUyBybozFbPXg4ZiTJSogU3Dm18sXkhahrBYzKxDlXaHzzPT_9TjTpzU_yKrtD4rpKIcKB2_GSvCBZg06qu0x/s640/IMG_2298.jpg" width="640" /></a></div>
<br /><b id="docs-internal-guid-29620725-7fff-a736-d20d-14185a8e9dbd" style="font-weight: normal;"><br /></b>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-6683698664275188942019-01-27T15:39:00.001-05:002019-01-28T19:45:48.710-05:00Wine Inspo for the New Year<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60UqdaXPRDNUtjz82qZz9ztJWwNvS0TTDRySjobUMDJdgkPQ3kZ-YE2Fg6sCHUllsCCq7QjeeGoKoHHUYpcungPGBbdOVYLvi8xFEterjlG16bEeXiaD8cvlAfzXgbQlyoy8-uC0mdtwL/s1600/IMG_2240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1270" data-original-width="805" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60UqdaXPRDNUtjz82qZz9ztJWwNvS0TTDRySjobUMDJdgkPQ3kZ-YE2Fg6sCHUllsCCq7QjeeGoKoHHUYpcungPGBbdOVYLvi8xFEterjlG16bEeXiaD8cvlAfzXgbQlyoy8-uC0mdtwL/s640/IMG_2240.jpg" title="Glass of Chardonnay at Sunset. By Nicole Ruiz Hudson" width="404" /></a></div>
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<span style="font-family: inherit;"><b id="docs-internal-guid-a9243809-7fff-f635-a235-abb1ed3935fc" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Happy New Year!</span></b></span></div>
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<span style="font-family: inherit;"><b id="docs-internal-guid-a9243809-7fff-f635-a235-abb1ed3935fc" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(Even if I am a few weeks late.) </span></b></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As you all know, I really love vino –– the social side and the geeky side. From a romantic perspective, I see each bottle as the opportunity to travel to that bottle’s origin without ever leaving the home. Each bottle has the potential to be a small adventure. </span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I know not everyone see things quite so sentimentally, however, I do encourage everyone to drink a little more adventurously. Get out of your comfort zone in the new year! </span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In this vein, I was so excited to collaborate with <b><a href="https://jillbarth.wordpress.com/" target="_blank">Jill Barth</a> </b>on <b><a href="http://5 Tips For Discovering New Wines You'll Love" target="_blank">5 Tips For Discovering New Wines You'll Love</a></b> for Forbes. Jill and I are many of the same wine blogger group’s I participate in via <b><a href="https://www.sommstable.com/" target="_blank">Somms Table</a></b>, and I was thrilled when she asked me to share some ideas for how wine lovers who want to venture out of their usual routine. Check her article for some ideas. </span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’ll add that while I love the classic regions of the world, reaching for a bottle from an unexpected region can have additional $$$ benefits. I find it’s often easier to find good wine values from lesser known areas–just find a good store to give steer you in the right direction. </span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cheers!</span></div>
</b></span>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-49264427292273263612018-12-04T14:20:00.002-05:002018-12-04T14:27:56.326-05:008 & 20 Butternut Squash Ravioli with Leftover Makeover: Pan Fried Ravioli with Sautéed Kale and a Fried Egg. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvpl6hjY76OwCT3gS3rGBy84B5hNCkP7kGFTZrbEbTjyhsBrQNBhctyZriyFMnkSu4BiuqUkLLtZx6oTkwCbgHyvHvYpFrWz7egG8F87j-L9w2O9GbywgL5P5iL-tHlY6MYUgmMMtQOBh/s1600/DSC_0236.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvpl6hjY76OwCT3gS3rGBy84B5hNCkP7kGFTZrbEbTjyhsBrQNBhctyZriyFMnkSu4BiuqUkLLtZx6oTkwCbgHyvHvYpFrWz7egG8F87j-L9w2O9GbywgL5P5iL-tHlY6MYUgmMMtQOBh/s640/DSC_0236.jpeg" title="8 & 20 Butternut Squash Ravioli. Photo Credit: Greg Hudson" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Hi Friends, </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">I’ve been a delinquent blogger. For shame. 😔😔😔</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">I’ve slipped on this blog anyways. If you've missed me, I invite you over to <b><a href="http://sommstable.com/" target="_blank">SommsTable.com</a></b>, where I have been more consistent. I've also continued to contribute regularly to the 8 & 20 series on <b><a href="https://www.winespectator.com/author/show/id/468" target="_blank">WineSpectator.com</a></b>, but have fallen short in sharing those here. Today, I’m getting back up on the horse by sharing my most recent contribution: <b><a href="https://www.winespectator.com/webfeature/show/id/8-and-20-Recipe-Butternut-Squash-Ravioli-Brown-Butter-Sage-and-Chardonnay" target="_blank">Butternut Squash Ravioli with Crispy Sage and Brown Butter</a></b>. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Greg and I recently came from a trip to Italy. (I’ve been slowly making my way through sharing that journey on <b><a href="https://www.instagram.com/nibblinggypsy/" target="_blank">Instagram</a></b> and was sooooooo inspired by the food–-but then again who isn’t?! Such seemingly simple food that delivers so much pleasure! When I got back, I was moved to try making a pasta in that spirit, and this pasta is the result. My ravioli were perfect not perfect in the way of the extremely practiced hands making pasta in Italy, but they did 100% deliver comfort food satisfaction. </span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroDf1UQUbV-k9iLSP3UEzJAqn7-c0oe2O28mcIDzUWj7NaCwOAzM4nfuJjyEh-hp5DFKJHbkHFB87yvi8D6U9hafizdkM3OAKv-163lysGu9aLoyloDbqJ21ENlEADScr2tfAAWOJ_Md3/s1600/DSC_0218.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroDf1UQUbV-k9iLSP3UEzJAqn7-c0oe2O28mcIDzUWj7NaCwOAzM4nfuJjyEh-hp5DFKJHbkHFB87yvi8D6U9hafizdkM3OAKv-163lysGu9aLoyloDbqJ21ENlEADScr2tfAAWOJ_Md3/s640/DSC_0218.jpeg" title="8 & 20 Butternut Squash Ravioli. Photo Credit: Greg Hudson" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo credit on this one and the one at the top to Greg Hudson.</i></td></tr>
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<span style="font-size: small;"><span style="font-family: inherit;">They paired perfectly with <b><a href="https://www.decoywines.com/" target="_blank">Decoy</a> </b>Chardonnay Sonoma County 2016, or alternately with the <b><a href="https://www.lacrema.com/" target="_blank">La Crema</a></b> Pinot Gris Monterey 2016. See the article for more on how these wines worked with the food. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCd5a4Du7hyaQoTffNFRYOsGC17CpAhhtTHM-Iu4I1rdjKku5O10-lBBVaJzMcyH1gURvzpXBjynCrx9_PkFwxiDZh5j_Hc4G_r2fUIQcr5-d6KWTUrjydPAC-Pl7LPZA0TO0tV9vLYbQ/s1600/ADDDCB80-FAB5-4C00-BB9C-06802684D90C.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCd5a4Du7hyaQoTffNFRYOsGC17CpAhhtTHM-Iu4I1rdjKku5O10-lBBVaJzMcyH1gURvzpXBjynCrx9_PkFwxiDZh5j_Hc4G_r2fUIQcr5-d6KWTUrjydPAC-Pl7LPZA0TO0tV9vLYbQ/s640/ADDDCB80-FAB5-4C00-BB9C-06802684D90C.jpeg" title="Pan fried ravioli with sautéed kale and a fried egg. Photo credit: Nicole Ruiz Hudson" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pan fried ravioli with sautéed kale and a fried egg. </i></td></tr>
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<span style="font-size: small;"><span style="font-family: inherit;">As ever, I love a leftover makeover; moreover, I really didn’t think the ravioli would be as good simply reheated. Instead I decided to pan fry them to give them an extra dimension of crispness. Meanwhile, I sautéed some chopped up kale with some garlic, the leftover crispy sage, a little olive oil, and any brown butter sauce you might have leftover. Cook just until the kale is cooked through. Finally, to just gild the lily a little bit, I fried an egg in the leftover olive oil. I served all of those together with the ravioli as the base layer, followed by the kale, then that beautiful, sunny egg on top, with a final flourish of Parmesan sprinkled over the whole thing. Yum!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUJ-RtwyOyNG_qTUaH75WN0kihic-q3sRdrMF-orCWShptFyvR026iv9uNZJVQ5OCF2rKpEGhw1qeT-Q7RvnVApj_A-rG7yuktm9WjEoOi24W8eyipJHsz8DgBLnCIVLibRakQ9eZyzSc/s1600/CBDA2233-2477-4F72-9768-AB1787C3AC09.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUJ-RtwyOyNG_qTUaH75WN0kihic-q3sRdrMF-orCWShptFyvR026iv9uNZJVQ5OCF2rKpEGhw1qeT-Q7RvnVApj_A-rG7yuktm9WjEoOi24W8eyipJHsz8DgBLnCIVLibRakQ9eZyzSc/s640/CBDA2233-2477-4F72-9768-AB1787C3AC09.jpeg" title="Pan fried ravioli with sautéed kale and a fried egg. Photo credit: Nicole Ruiz Hudson" width="640" /></a></div>
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Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-5221096617646315240.post-66496363151337106932018-04-22T03:30:00.003-04:002018-04-30T11:11:46.459-04:00Delicious Duck 8&20 Plus Bonus Wines<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></b></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"> recently had a new 8 & 20 go up on <b><a href="http://winespectator.com/">WineSpectator.com</a></b> for <b><a href="http://www.winespectator.com/webfeature/show/id/Recipe-Plum-Soy-Duck-Asian-Slaw-with-Zinfandel" target="_blank">Plum-Soy Duck with an easy, Asian-inspired slaw</a>. </b>(Photo credit on that tasty shot to Greg Hudson.) I don't have a full on Leftover Makeover for you, but I do have a couple of bonus wines to share. </span></span></span></span></span></b></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">By total coincidence, a couple of days later we ended up having duck again at dinner at my brother-in-law and sister-in-law’s house. We had leftover slaw so brought it along with us. Since the wine flows freely when we all get together, I had the chance to try a few more wines with a very similar meal to the one in the recipe.</span></span></b></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This <b><a href="http://www.malat.at/typo3/index.php?id=105&L=1" target="_blank">Malat Pinot Noir Kremstal 2015</a></b> made a really fun pairing. This is a small family-run winery in Austria. The wine has really bright cherry notes, but it’s like the cherry got a little dusty in the process. There are sweet baking spice notes to balance and complement the dustier components. (The average price is $25 on <b><a href="https://www.wine-searcher.com/find/malat+pinot+noir/2015" target="_blank">Wine-Searcher.com</a></b>, and I think I bought it for $24.)</span></b></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziOH-BVGpdYZnPqqTVjqJAoYbSyZLE0HyBKLUq3yVFww3rskN6VbitP3KaWKKi4DySpLuKbZEa1V4d_RWPPC8OIPimpvFkHDm1kofok1zCTQgUSQ9ILUVPjiiFwEXbUXwIKkickxpVnPz/s1600/IMG_0768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziOH-BVGpdYZnPqqTVjqJAoYbSyZLE0HyBKLUq3yVFww3rskN6VbitP3KaWKKi4DySpLuKbZEa1V4d_RWPPC8OIPimpvFkHDm1kofok1zCTQgUSQ9ILUVPjiiFwEXbUXwIKkickxpVnPz/s640/IMG_0768.jpg" width="480" /></a></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAd0Aw6BhLBTQw7LRunFkbVBuIVwWptkleW0ovG8c5nAQy9agOChyphenhyphenRnxJKvuh_LSW1tAeatU93PmmVXgcLT80y8n2-4JplRLg1847w1j9izGu4B49Gr4xsO1VC-S3fnqRGGvHOL-PgtZG/s1600/IMG_0769.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAd0Aw6BhLBTQw7LRunFkbVBuIVwWptkleW0ovG8c5nAQy9agOChyphenhyphenRnxJKvuh_LSW1tAeatU93PmmVXgcLT80y8n2-4JplRLg1847w1j9izGu4B49Gr4xsO1VC-S3fnqRGGvHOL-PgtZG/s640/IMG_0769.jpg" width="480" /></a></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The duck we had on this evening was less sweet than the recipe the article, but I think this still stands a good shot of pairing with the slightly sweet glaze on the duck. It was my favorite pairing among the wines we tried with it that evening. </span></b></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We still had one more round of leftovers at home even after this evening. For a change of texture, I braised the cabbage and had it with a little more leftover duck. Of course, this gave us the chance to try one more wine –<b><a href="https://polanerselections.com/producer/gauthier?wineId=41818" target="_blank"> </a></b><a href="https://www.wine-searcher.com/find/gauthier+pere+dom+du+bel+air+jour+de+soif+bourgueil+touraine+loire+france" target="_blank"><b>Gauthier Pere et Fils Domaine du Bel Air Bourgueil Jour de Soif 2016 </b></a><b>.</b> Perhaps not quite as perfect, but not half bad and really easy to drinking. </span></b></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7gEuMEHui2Ud_NJcGGHneg_YBEXdLQ6xSFBjiFGJPCqBEhtcof3zaMrfyB0BvfYCNbLc4IVxEo-acfAU4jNkTIfiUsIQhIYsnlraw1EYabI49bz0imG_RjHtk3fOVih4WKbHeEPVoOTF/s1600/IMG_0966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7gEuMEHui2Ud_NJcGGHneg_YBEXdLQ6xSFBjiFGJPCqBEhtcof3zaMrfyB0BvfYCNbLc4IVxEo-acfAU4jNkTIfiUsIQhIYsnlraw1EYabI49bz0imG_RjHtk3fOVih4WKbHeEPVoOTF/s640/IMG_0966.jpg" width="480" /></a></b></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bourgueil is a region in the Loire Valley. The red grape here is Cabernet Franc and it’s much lighter in body than how Cab Franc tends to express itself here in California. It tends towards a mix of red and dark fruits with herbal and sometimes floral notes. This one was particularly gulpable. It's made in a lighter, easy drinking style, and it's totally affordable–average price on<b> <a href="https://www.wine-searcher.com/find/gauthier+pere+dom+du+bel+air+jour+de+soif+bourgueil+touraine+loire+france" target="_blank">Wine_searcher.com is $13</a>. </b></span></span></b></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I picked up both of these wines at <b><a href="http://baygrapewine.com/" target="_blank">Bay Grape.</a></b> </span></span></span><b id="docs-internal-guid-7aaa4d6e-ec29-37b3-72cc-82a90465a59d" style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b> </b></span></span></b></span></span></span></span></span></span></span></span></div>
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Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0