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Monday, June 18, 2012

This was a busy weekend here at the Buzz.  We enjoyed some amazing wines from BCI's own Joe Ross on
Friday along with the music of Gayle Chapman.  We did add a couple of BRJs wine from Paul Colwell as well.  Steve Testardi treated us to his own Buzz Lemonade.  Then Saturday morning (very early) we had our first distribution of Bountiful Baskets.  If you are not familar with this Produce copperative go to and learn how you can participate.  Along with the regular baskets, one of the "add-ons" was blueberries, did some research into blueberries and froze most of mine for use over the next few weeks.  Do not wash blueberries until right before you are going to use them, open the containers and spread them out in a single layer on a cookie sheet and place in the freezer.  In a couple or three hours they will be individually frozen and then can be placed in ziploc bags for future use.  bountiful Baskets is offering these again this week as an add on. 

Today's recipe from last week's wine dinner is Iced Black Bean Soup.  Although Lyle has informed me that is is really good if you heat it up as well. 

4 Tbs olive oil
4 green onions (chopped)
4 cloves garlic (minced)
1 jalapeno seeded and finely diced
1 teaspoon ground cumin
2 teaspoons coriander
1 bunch of cilantro chopped
1 pound black beans (cooked according to directions on the bag)
3 cups chicken stock (boiling could use vegetable stock)
sea salt and ground black pepper to taste
2 chipotles in adobo sauce
1 cup sour cream
4 Tbs half and half

Heat the oil and saute the onion.  Add the garlic, jalapeno, cumin, coriander, cilantro, and half of the beans.  Heat until very fragrant.  Pour the sauted beans and spices into the boiling stock.  Boil for about 10 minutes, then using an immersion blender puree the soup.  Bring back to a boil and add the other half of the beans back into the stock.  Boil for about 5 minutes.  Take the soup pot and place in an ice bath to cool the soup down then refrigerate until ready to use.  Just before serving mix the chipotles, sourcream, and half and half in a food processor mix until smooth.  Serve a dollop of the cream in the middle of the bowl and garnish with cilantro if desired.  We had this soup with Duragutti 2010 Malbec an amazing combination. 

Tonight I am making a taco pie for dinner I will let you know how it turns out, since Bountiful Baskets has a Mexican add-on this week It should be a lot of fun . 

Thursday, June 14, 2012

Busy week at the Buzz.  Had two wine dinners, focusing on picnic foods and fun day trips in Idaho.  All the foods were transportation friendly but still a little on the exotic side.  Per request I am beginning to post the recipes.  My favorite dish of the night was a terrific salad that I found some inspiration from on Cooking Light.  Always trying to eat healthy but still yummy.  Thanks to Bob Young for the gun picture.  So here goes the recipe:

  • 1 cup orange juice
  • 2 1/2 tablespoons pomegranate infused balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Molasses
  • 2 teaspoons lemon zest
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • two shakes tabasco
  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 cups low sodium chicken broth
  • 1 cup uncooked couscous
  • 1 cup shredded carrots
  • 2 chopped green onions 
  • 1 diced cucumber
  • 2 diced tomatoes
  • chopped fresh parsley for garnish
  • Chopped Romain Lettuce
  • salt and pepper to taste

Put all the dressing ingredients into a food processor and process until mixed through.  Will keep in the fridge for about 5 days in an airtight container. 
Place the broth in the microwave and heat on high for 3 minutes.  Remove and stir in the couscous.  Let stand 10 minutes and fluff with a fork.  Cool.  Meanwhile combine carrots, green onions, cucumber, and  tomatoes in a large bowl.  Toss well.  Once the couscous is cooled place on top of the veggie mix pour the dressing over it and toss well.  Place the romaine on a plate and top with the couscous mixture.  Garnish with parsley.  

We enjoyed this with 2011 Apaltagua Chardonnay (Chile) 13.5% alcohol.  
2011 Reserva Chardonnay (winemakers notes)
These Chardonnay grapes come from personally selected vineyards in the Casablanca Valley. This region is known for the strong maritime influence and for being the first valley in Chile to receive cold weather, making it ideal for the production of white wines.

The Reserva Chardonnay has a golden color and is fresh and clean to the nose. It is characterized by notes of vanilla, cream and banana. In the mouth, it is crisp, dry and refreshing.

Saturday, June 2, 2012

Summer is here, the kids are out of school and all the craziness that goes on with the end of school is behind us.  Now, to focus on friends, food, wine, and business.  As many of you know I (on occasion) just make up my own recipes by mixing and matching flavors and ideas from others.  yesterday was one of those days, usually these invented dishes are tasty but sometimes they are quite outstanding and this is one of those dishes.  Fairly easy to do, great if you are having a bunch of people over and just want to throw something together.  I have been asked to make sure I write this one down so here it goes:

Cristi's Picadilla Enchiladas

3 pounds ground beef
1 pound pork sausage
1 can fire roasted tomatoes
2 cloves garlic (minced)
2 tablespoons cinnamon
2 tablespoons cumin
2 teaspoons ground cloves
Flour tortillas
diced fresh cilantro
sliced green olives
shredded colby jack
crema casera (mexican sour cream)
diced fresh tomatoes
diced onion
canned enchilada sauce
chopped lettuce

Brown the beef and sausage with the canned tomatoes and the spices.  Drain all the fat and juice off the meat.  Spread the meat on the tortilla, sprinkle with a little cheese, fresh cilantro, and olives.  Roll up.  Top with enchilada sauce, a dollup of cream, fresh tomatoes, onion, and lettuce.  Enjoy.

We enjoyed these with Montgras Quatro an amazing 4 way blend from Chile.  Cheers.