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:

Dressing:

• 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

Salad:

• 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.

 

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.