Pair with 2006 Abundance Vineyards Carignane
1/3 cup olive oil
2 garlic cloves, peeled and minced
6 bunches scallions, trimmed and chopped
1/3 cup white wine
1/2 cup veal stock
4 tbsp. butter
Salt and freshly ground black pepper
1 lb. cooked spaghetti
1. Heat olive oil in a skillet over medium heat. Add garlic, scallions, and white wine. Cook until soft, 2–3 minutes; then add stock and butter. Season with salt and pepper. Cook until sauce is creamy, 1–2 minutes.
2. Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.
Pair with 2007 La Tremenda Monastrell
FOR THE MEATBALLS:
1 1/2 lbs. coarsely ground beef
1 1/2 lbs. coarsely ground pork
1/2 cup fresh white bread crumbs
1/4 cup finely chopped flat-leaf parsley
4 eggs, lightly beaten
4 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
1 cup flour
FOR THE SAUCE:
1 cup Spanish olive oil
4 cloves garlic, finely chopped
1 large yellow onion, chopped
1 large leek, white part only, chopped
1 dried bay leaf
2 tbsp. flour
2 1/2 cups beef broth
1 1/2 cups white wine
1. For the meatballs: Mix together the beef, pork, bread crumbs, parsley, eggs, garlic, and salt and pepper in a large bowl. Let chill for 1 hour. Put flour into a bowl. Using wet hands, form meat mixture into 20 even-size meatballs. Roll each in flour; shake off excess; transfer to sheet pan.
2. Heat half the oil in a large skillet over medium-high heat. Brown half the meatballs in the skillet, 10–12 minutes. Transfer meatballs to a plate. Wipe out skillet and repeat with remaining oil and meatballs, leaving oil and caramelized bits in skillet.
3. For the sauce: Heat skillet (with reserved oil) over medium-low heat. Add garlic, onions, leeks, and bay leaf and cook until softened, 12–15 minutes. Add flour; cook for 2 minutes. Whisk in broth and wine, raise heat to medium-high, and bring to a boil while whisking constantly. Reduce heat to medium-low; simmer until thickened, 12–14 minutes. Let cool; discard bay leaf. Purée sauce in blender in batches. Return sauce to skillet along with meatballs; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until thickened and meatballs are cooked, 16–18 minutes. Season with salt and pepper.
Truffled Gnocchi with Peas and Chanterelles
Pair with 2010 Napa Cellars Chardonnay
FOR THE GNOCCHI:
1 lb. russet potatoes (about 2), unpeeled
1 1/4 cup flour, plus more for dusting
3/4 tsp. kosher salt
1 tbsp. truffle oil
1 egg, beaten
FOR THE SAUCE:
2 tbsp. extra-virgin olive oil
10 oz. mushrooms, preferably chanterelles, roughly chopped
2 cups heavy cream
3/4 cup peas, fresh or frozen
2 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
1 tbsp. finely chopped chives
1. Make the gnocchi: Boil potatoes in a 4-qt. saucepan of salted water until tender, about 20 minutes. Drain the potatoes; let cool slightly and peel. Work potatoes through a food mill or a potato ricer onto a lightly floured surface. Sprinkle the flour and salt over the potatoes and mix together with your hands. Form a mound and create a well in the center; add truffle oil and egg. Gently knead dough until it just comes together, adding a little more flour if it begins to stick.
2. Lightly flour a parchment paper–lined baking sheet and set aside. Using a rolling pin, roll dough to a 1/2″ thickness. Cut into 1/2″-wide strips. Roll each strip between your hands and the work surface to form ropes. Cut each rope into 1″ segments. Working with one segment at a time, roll it down the back of a small fork so that the tines make ridges on the surface of the dough. Transfer gnocchi to the prepared baking sheet; cover with a kitchen towel and refrigerate until ready to cook.
3. Make the sauce: Bring a 6-qt. pot of salted water to a boil. Heat oil in a 12″ skillet over medium-high heat. Add mushrooms to skillet and cook, stirring occasionally, until light brown, about 5 minutes. Raise heat to high; add cream, peas, and thyme and cook, stirring occasionally, until cream reduces by half. Season mushroom sauce with salt and pepper and remove skillet from heat. Boil gnocchi in the salted water until they float, about 2 minutes. Using a slotted spoon, transfer gnocchi to mushroom sauce, add chives, and toss to combine.
Garlic & Pepper Crusted Pork
Pair with 2010 Valckenberg Gewurztraminer
1lb pork loin steaks, boneless
1 1/2 tablespoons chopped coriander root, with about 2″ of the stem still on. (about 2-3 roots)
3/4 teaspoon kosher salt
1/4 cup garlic cloves
1 tablespoon black peppercorns
1 1/2 tablespoons white soy sauce
1 tablespoon white sugar
1/2 cup tempura or all-purpose flour
Smash the cilantro roots and salt in a stone and mortar pestle until a paste.
Add de-skinned garlic, and smash. Then add peppercorns and smash until paste.
Cut your meat into 4 equal slices, and put in a bowl. Add your paste, soy sauce and the sugar. Mix to cover the meat. You can also stab the meat a bit with a fork so the marinade seeps in better.
Coat with flour. Refrigerate, covered, for at least 10 hours.
After you’ve waited, fry on medium heat in about half of oil. Cook until the meat is cooked through and dark brown, flipping once (about 2 minutes on each side). The meat will be pink and not white, since it’s marinated. Do not overcook or burn the garlic crust.