wine

March 30, 2009

Pomegranate Sangria & Tapas

mel recipe, sides & bites garlic, lemon, sangria, thyme, vegetarian, white beans, wine

Pomegranate Sangria

I love tapas. Given the choice between them and a 3-course meal, nurse I’ll always choose the tapas. Why eat just 3 things when you can eat 20? This Saturday, instead of a complicated dinner, we had tapas.

Some of my favorites are cured meats, cheeses, chorizo simmered in cider, hummus and pita brea, Spanish Omelettes, and Garlicky Thyme White Beans on bread. I usually make these beans because they’re easy, delicious and always a hit. Just stir white beans with olive oil, garlic, lemon juice, thyme, salt and pepper. Spoon them over bread and you’ve got a great little hors d’oeuvres or a nice tapa.

Garlicky Thyme White Beans

I was also lucky to receive some Pomegranate juice from the good folks at POM Wonderful. Since I love anything pomegranate and anything to do with red wine, I made Sangria. The perfect accompaniment to tapas and a great way to kick off Spring.

Sangria is usually made from red wine, brandy, fruit juice, simple syrup, seltzer and fruit. There are tons of great variations, including a white wine, pear one that my mom makes. I used cognac, POM juice and white grapes in my version. I loved the way the pomegranate and wine complimented each other, and the cognac adds just the right amount of booziness.

Sangria and Tapas are my favorite kind of party food. Tapas are tasty, filling and less work than a 3-course meal, Sangria is always a crowd-pleaser and this pomegranate version is really unique.

February 27, 2009

Pressure Cooker Beef Stew

mel entree, recipe beef, carrots, celery, leeks, potatoes, rosemary, soup, steak, stew, wine

Pressure Cooker Beef Stew

On this busy, here busy week I’m experimenting with new ways to get dinner on the table faster. Or in this case, life lunch into my lunchbox in record time. This beef stew went from fridge to photograph in 45 minutes. Including vegetable washing and chopping. One of the many reasons I love my pressure cooker. That and I never, patient ever remember to soak beans.

I used the pressure cooker because I wanted my stew fast, but this recipe would be equally good cooked in a dutch oven with a little more time. Either way, it’s a simple hearty stew made with flank steak, potatoes, carrots, celery, leeks, garlic, rosemary and wine. Simply season and brown the meat, add the remaining ingredients and walk away. Twenty minutes in the pressure cooker (or 1 hour in dutch oven), and you’ve got a hearty, flavorful and healthy meal.

I’m really not a fan of too many kitchen gadgets, but if you’re thinking about investing in a pressure cooker, I’d highly recommend it. I love the idea of putting everything into a pot and walking away. I also love throwing dried beans, a ham hock, onions and dried chipotle peppers into the cooker for 45 minutes for some of the tastiest beans around.

January 28, 2009

Pork Roast with Prunes, Rosemary & Wine

mel entree, recipe pork, prunes, roast, rosemary, wine

Pork Roast with Prunes, <a href= condom Rosemary & Wine ” />

I know most people associate prunes with rather unfortunate circumstances, but that’s not really fair to the poor prune. When used in savory recipes, they add a juicy sweetness that’s particularly good with roasted meats. My grandmother used to make the most succulent roast chicken with prunes that was beloved by the entire family. (In fact, I think I’ll post that recipe soon. Mmm…)

While your meat roasts, the prunes caramelize and dissolve, making a deliciously sticky sauce for whatever else is sharing the pot. This recipe is best for its simplicity. Just sear a seasoned pork loin, add prunes, rosemary, red wine and smoked paprika, cover and let simmer for about 45 minutes. The result is sweet and smoky with a little rosemary flavor. Perfect for slathering on top of your pork roast.

As a bonus this dish makes your house smell absolutely delicious. So delicious, your neighbors will be jealous (and hungry). Make sure you’ve got enough for leftover sandwiches — crazy delicious!