September Wine Club pairing recipe

risotto with mushroomsBarley Risotto with Mushrooms and Gremolata

GREMOLATA INGREDIENTS:
• 1/3 cup chopped fresh flat-leaf parsley
• 2 Tbs. grated lemon zest
• 1 Tbs. finely chopped garlic

BARLEY RISOTTO INGREDIENTS:
• 1 oz. dried porcini mushrooms, rinsed
• 1 cup hot water
• 2 Tbs. olive oil
• 1 lb. assorted fresh mushrooms (such as morels, shiitakes, oyster, or chanterelles), sliced ¼ inch thick
• 2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• 6 to 7 cups homemade or low-salt canned chicken or vegetable broth
• 3 Tbs. unsalted butter
• 1 small onion, finely chopped
• 2 cups pearled barley

DIRECTIONS:

• To make the gremolata—In a small bowl, mix together the parsley, lemon zest, and garlic.
• To make the risotto—Soak the porcini in the hot water for at least 30 min. Strain the liquid through a fine sieve and reserve. Chop the porcini into small pieces.
• In a large sauté pan with straight sides, heat the oil over high heat until shimmering but not smoking. Sauté the sliced fresh mushrooms until they release some liquid and are browned, about 5 min. Stir in the porcini and the reserved liquid, scraping up any browned bits. Season to taste with salt and pepper. Transfer the mushrooms and liquid to a bowl.
• In a saucepan, bring the broth to a boil, reduce the heat, partially cover, and hold at a simmer.
• In the pan used for the mushrooms, melt the butter over medium heat. Add the onion and cook until tender and translucent, 8 to 10 min. Add 2 tsp. coarse salt and the barley, and stir until the grains are coated with butter. Add 1 cup of the hot broth, reduce the heat to low, and stir frequently until the broth is absorbed. Stir in another cup of broth. Once it’s absorbed, add 1 more cup, stirring until it’s also absorbed. Add 2 more cups and simmer the barley, stirring frequently, until it softens but isn’t completely tender and the liquid is almost absorbed, about 10 min. Stir in the cooked mushrooms and their liquid and 1 to 2 more cups of broth. Simmer until the barley is tender, about 10 min. more, stirring frequently and adding hot water or broth if needed. The total cooking time for the barley can range from 30 to 60 min.
• Stir in the gremolata and adjust the seasonings to taste. Serve hot.

Plantey wine bottle imageMellow style logoChâteau Le Plantey
Merlot Cabernet Franc
Castillon – Cotes de Bordeaux
Bordeaux, France

Founded in 1878, this family property has been managed by Paul and Lorette Valade for over 30 years. Originally located in the Castillon-Côtes de Bordeaux appellation, the vineyards expanded into St. Emilion in 2007. On this property, every effort is made to ensure that the wines produced have impeccable quality. Traditional expertise, handed down from generation to generation, combined with long hours of hard work in the vineyards and a meticulous approach to each task, enables the Château to produce outstanding wines from Castillon-Côtes de Bordeaux.

Valade Family wine makers

Valade Family wine makers

“Red and black fruit on the nose, along with very fine oaky notes. Lively on entry, full on the palate. Château Le Plantey is a wine combining power and elegance with soft tannins.”

Winemakers: Valade Family
Appellation: Belvès-de-Castillon, France
Varietal Blend:  85% Merlot, 15% Cabernet Franc
Analysis: 14.2% alcohol / volume

Mussels in Cream with French Fries

WC_Dec_2014_Marquis_Blanc

mussels-creamMUSSEL INGREDIENTS:

•  8 – 9  lbs of mussels
•  2 cups of dry white wine
•  2 large tomatoes
•  1 cup (10 – 12) shallots
•  1 bouquet garni(thyme parsley laurel)
•  1 large head of garlic (approx. 10 cloves)
•  4 tablespoons of chopped parsley
•  6 tablespoons of salted butter
•  4 tablespoons of cornstarch
•  1  and 3/4 cup of heavy cream

MUSSEL DIRECTIONS:

Rinse the mussels under water, and discard any broken or open mussels. Cut the tomato into slices, coarsely chop the shallots.   Heat the olive oil in a pan, add the mussels, white wine, shallots, tomatoes, thyme, 1/3 of the of the parsley and bouquet garni. Heat on high and stir regularly until all the mussels are open. Remove the mussels, leaving a maximum amount of juice in the pan and reduce by half. Strain the mussel juices through a colander lined with paper towels (the goal is to remove the sand).  Collect the juice and save for the sauce.

Chop the garlic and remaining parsley. Melt the butter in a separate saucepan and add the garlic and parsley. Cook for 3 minutes, add the cornstarch, mix well and cook again on medium heat for 2 minutes. Add the fresh cream and the juice of the mussels, stir regularly over low heat until cream thickens.Return the mussels to the pan, pour the sauce over and reheat on medium for 5 minutes.

FRENCH FRIES INGREDIENTS:

•  2 lbs of russet potatoes
• Oil for frying (traditionally white Belgian fryers use beef, sometimes with the addition of pork fat or mutton, which gives this particular taste for frying fries, however, oil will make the chips lighter and more digestible)

FRENCH FRY DIRECTIONS:

Peel the potatoes, wash them and cut into strips. Wash again and dry them in a clean dish towel.    Cook for the first time in oil heated to 300° F for 7-8 minutes. Do not overload the fryer,  cook 1/3 of fries at a time.   Cool fries, time to take a drink or prepare the rest of the meal.

Cook the fries a second time in oil heated to 375° F  for about 3 minutes (they should be crisp but not hard).   Serve fries immediately, along with a salt shaker. Not recommended to salt in advance, because fries then soften and some people prefer unsalted fries.    8 – 10 servings.   Recipe courtesy of Marquis Lalande

Marquis-de-Lalande-blanc-2013Marquis de Lalande
Bordeaux Blanc

Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840.  As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide.   Marquis de Lalande has a beautiful pale yellow color with green tints.  This wine has a fine and delicate nose with good minerality.  On the palate, it is intense and harmonious.   Best served at 48°F as a lovely aperitif or a perfect pairing with grilled fish or shellfish.DougFrost

“While the last several vintages of red Bordeaux might be slightly off the regions top form, not so the white wines.  These pear and lemon tinged wines are fun, tangy and delightful with a myriad of seafood and shellfish dishes.” – Doug Frost, Master of Wine, Master Sommelier

Winemaker: Eric Marin
Appellation: Bordeaux Controllee, France
Varietal Blend:  100% Sauvignon Blanc
Analysis: 12% alc/vol
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine