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Wednesday, May 16, 2012

As we continue through the recipes I must take a moment to comment on the pictures that I will be posting.  A very dear friend of mine, Bob Young, has taken fantastic pictures at nearly everyone of the wine dinners, we have hosted at the Buzz.  He has several blogs that he is consistently updating, the pictures and dinner reviews are carried on his Boise Foodie Guild blogspot, this offers a lot of fun recipes and events and reviews of many of the restaurants in the Boise area.

This is a picture of our Roasted Vegetable Salad that we featured at our May 2012 wine dinner.  

Red Wine Vinagrette

  • Makes 1½ cups
  • ¼ cup red wine vinegar
  • ¾ cup extra-virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 1 small shallot, peeled
  • 2 clove garlic, peeled
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • Salt and freshly ground pepper to taste
Combine all ingredients in a food processor and mix until shallots and garlic are very finely minced.  Pour into a jar with a good seal so it can be shaken just before serving.  Can keep in the refrigerator for 10 days. 

Salad  Serves 8 as a side or 4 for dinner

  • 1  parsnip, peeled and cut into 1-inch dice
  • 2 zucchini, cut into 1-inch dice
  • 1  eggplant, cut into 1-inch dice
  • 1/2 butternut squash, cut into 1-inch dice
  • 1/2 cup extra-virgin olive oil
  • 2 Tablespoons dried thyme
  • 1 bag of mixed greens (or chop up different lettuces)
  • 1 cup mixed Italian cheeses (shredded) 
 Preheat the oven to 425 degrees. Combine the parsnip, zucchini, eggplant and squash in a mixing bowl and evenly coat with olive oil, and thyme (salt and pepper if desired). Turn out the vegetables onto a roasting pan and roast for 15 minutes, or until softened and slightly browned.  Cool the vegetables.

Plate the greens, top with vegetables, drizzle with red wine vinaigrette, and top with cheese. And enjoy.
If you have extra vegetables refrigerate them and use them with some boiled rotini for a repeat meal, could toss in vodka sauce or Alfredo with the pasta for a vegetarian dinner the next day.

We served this salad with a 2008 Australian Red blend by Pillar Box.  (Always good to have a salad that goes amazingly well with a red wine). 


Monday, May 14, 2012


Hello.  It is now May of 2012 and as a family, a nurse, a mother, and a business owner we are making some big changes.  every day in May at our business we are introducing something new.  For 2009 and 2010 we published our own cookbooks of the recipes that we utilized in our wine dinners, in order to coordinate all of our social media, marketing and networking efforts I am going to present a recipe in this format along with the wines we enjoyed with the dish.  Every so often we will continue to offer our cookbooks for the cost of printing them so you will have the recipes all together, but hopefully this format will allow easier access for everyone.  I also here will be able to show the modifications that I made to each of the recipes (as I get inspiration from multiple locations but usually do not follow the recipes as presented by others).

Recently, the most requested recipe, was the mushroom soup that we served at the May 2012 Wine Club dinner.  So here it goes for about 10 servings
  2 tablespoons extra-virgin olive oil
  1/2 pound bacon diced
  1 onion, chopped
  4 cloves garlic minced
  1 tablespoon dried thyme
  40 ounces mushrooms (use 3 different types, baby bellas, button, and crimini is what I used)  Chopped
          fairly thick
   4 stalks celery, chopped
   1 pound carrots, chopped
   375 ml of chardonnay
   2 cups vegetable broth
   2 tablespoons Italian seasoning 
   6 tablespoons flour
   6 tablespoons dry rose wine

Fry the bacon until crisp, drain and set aside.
In a Soup pot, saute the onions in the olive oil until translucent.  Add the garlic and thyme.  After it is quite fragrant add the mushrooms.  Stir occasionally until the mushrooms have released their moisture and are reduced in size.  Add the celery and carrots.  Stir in the wine and broth and Italian seasoning, bring to a boil, add the bacon and then reduce heat to simmer and simmer until carrots are tender.  (About 20 minutes)

Just before serving whisk the flour and the rose together,  once smooth add a cup of the broth from the hot soup and continue to whisk once smooth add the rue to the pot of soup and stir.  

Salt and Pepper to taste.  For a vegetarian version omit the bacon. 

We enjoyed this soup with 2008 G3 Red Blend from Goose Ridge Cellars.