MEALS FOR THE BUSY PARENT

If you’ve been around here for a while, you know I like to cook. And when I have time, I don’t even mind if it’s a little complicated. That said, I always prefer simple. But since I broke my hand, I NEED simple. Simplifying meals means either a) something that is relatively easy to make and/or b) something that can feed us for two meals. Now it also means something that I can have either my husband or kids help…with instructions and supervision, of course. (That’s more so for my husband than my kids. LOL!)

But broken hand or not, we all need things that save us time, especially now when many of us are working two jobs: our regular job and as an educator. So I thought I’d share a few of my go-tos. There is a variety, so hopefully there is at least one you’ll like and it will make your life a bit easier…and more delicious.

Photo from Seriously Simple by Diane Rossen Worthington
(food splatter by me!)

BAKED PASTA WITH SPICY TOMATO & SAUSAGE SAUCE

First up is a pasta dish that I call one of my favorite mistakes. The original recipe is from the book Seriously Simple by Diane Rossen Worthington. The first time I made it, I halved the recipe, but I failed to half the cheese. And the result was marvelous! I’ll provide a link to the recipe (sorry…broken hand…difficult to type anything), but here are my modifications and notes. I only use smoked mozzarella, NOT smoked gouda. And I DOUBLE the amount of smoked mozzarella called for in the recipe. I use Rao’s Marinara Sauce, and I use sweet Italian sausage instead of spicy so my kids will eat it. I don’t skimp on the grated parmesan sprinkled over the top just before popping into the oven. I love how the top gets a bit crunchy while baking.

*You can half the recipe, but if you don’t, it can serve you for at least two nights.

CLICK HERE FOR PASTA RECIPE

ROAST CHICKEN with LEMON BUTTER SAUCE

This is my recipe, likely created after making so many of Ina’s chicken recipes. The best part is that I can use the leftovers to make Mexican Chicken Soup the following night. And that is also extremely easy.

CLICK HERE FOR ROAST CHICKEN RECIPE

MEXICAN CHICKEN SOUP

Take the time to remove all of the meat from the bone after you’ve finished your roast chicken meal. Store it in the refrigerator and make this easy and crowd-pleasing soup the following day.

CLICK HERE FOR MEXICAN CHICKEN SOUP RECIPE

Photo from Foolproof by Ina Garten

SALMON & MELTING CHERRY TOMATOES

I’m a fan of Ina Garten aka The Barefoot Contessa. Her recipes are delicious, but I love that she understands the desire to spend time enjoying food with family and friends instead of slaving in the kitchen. We eat fish a lot. I’m grateful that my kids like it. One of their favorites is salmon. Ina’s Salmon & Melting Tomatoes recipe from her Foolproof book is delicious and easy. The salmon is made in a cast-iron pan, and I have one that was given to me by my grandmother, that was given to her by her grandmother, so I treasure it and think of her when I cook with it. Best of all, both the salmon and tomatoes take very little effort, but you’d never know that by tasting this dish. You should use good balsamic vinegar, and there’s none better than Maison Benjamin Aged Balsamic.

CLICK HERE FOR SALMON & MELTING CHERRY TOMATOES RECIPE

IRONWOMAN SMOKY BBQ VEGGIE BURGERS

This recipe was modified from the original Smoky BBQ Veggie Burger recipe by Minimalist Baker. My younger son LOVES them, so at a time when he was iron-deficient, I added pepitas (a type pumpkin seed) to pump even more iron into them. I use Trader Joe’s Smoky BBQ sauce versus making my own because it’s made with ingredients I can pronounce and saves me time. Oh, and it’s delicious and truly makes the burgers smoky and hearty. You can double the batch and freeze them individually before cooking. Then thaw them overnight in the fridge. Cooking takes a whopping 6 minutes on the stovetop. How easy is that?

CLICK HERE FOR IRONWOMAN SMOKY VEGGIE BURGER RECIPE

ISLAND BRAISED SHORT RIBs

If you want to impress your guests with a hearty and delicious winter meal that is restaurant quality, make this. (I served it once at a dinner party and everyone was dying.) Other than its magnificent flavor and meat that comes apart with a fork, the best part is that you do all of the work the NIGHT BEFORE serving it. And by “work,” I mean the time to braise in the oven because very little hands-on time is required. This recipe is also from Diane Worthington’s Seriously Simple, although the link below is not. It’s the same recipe, but it doesn’t go into detail about removing the fat the next day when you’re serving it. When you remove it from the refrigerator after being in there overnight, there will be a thick, solid layer of fat on the top. Use a spoon to lift it off in chunks as soon as you take it out while it’s still cold. Your sauce will be much less oily when served if you take the time and effort to do this.

CLICK HERE FOR ISLAND BRAISED SHORT RIBS RECIPE

SHORT RIB QUESADILLAS

Get a second meal out of the last recipe. If you have leftover short ribs, use the meat to make quesadillas. Tortillas, pepper jack cheese, sour cream, and anything else you want would be delicious.

ROAST LOIN OF PORK WITH FENNEL

I listed beef, chicken, fish, veggie, and pasta. So all that's left is pork. This is one of Ina’s very old recipes. It’s from her Parties book. I’ve been making it for years. It’s another one that will last a few days if you aren’t feeding a large crowd. Do yourself a favor, though, and use a meat thermometer, because I don’t 100% agree with her cooking times for the pork. The vegetables are amazing, and sometimes I just roast them this way without the pork.

CLICK HERE FOR ROAST LOIN OF PORK RECIPE

EASY & DELICIOUS CHOCOLATE FUDGE CAKE

I’m sharing this delicious dessert on Valentine’s Day because we all want something sweet, decadent, (and preferably chocolate) on this special day. It’s perfect if you’re looking to impress someone or just treating yourself and you don’t want to slave in the kitchen. But outside of February 14, this quick and delicious dessert is also perfect for last minute, unexpected guests…when we can safely have a gang of people over again.

To show you how easy this is to make, I recorded myself doing so. (I have to be honest and say between photographing it and making it fo the video, I need to be done with chocolate for a while.) It’s my first video that I had to edit to make under the 10-minute IGTV limit for Instagram, so cut me some slack if the transitions are not absolutely perfect. (The coloring is also a bit off with the editing app…we’ll get there!)

While I wish I could take credit for this culinary dream, I can’t. Credit must be given to Diane Worthington who featured it in her book, Seriously Simple, that I have had for over 15 years. If you know me, you know I don’t make much that’s complicated. But even if my creations aren’t big on time, they’re always big on taste. The original recipe gives instant espresso and walnuts as an option, but I really detest nuts in my desserts, unless it’s baklava. And I like the pure chocolate taste of this without making it fussy with espresso. If you choose to add espresso, it’s 2 teaspoons added to the water, butter and cocoa when making the cake part. The walnuts can be added to the frosting. The coolest part of this recipe is that you make it in a springform pan, which when released after the frosting is poured over, makes a beautiful pool of chocolate around the cake. I LOVE the mess, but it can be avoided simply by using a larger cake plate. Springform pans are not expensive, and they’re used for making cheesecakes, so get one and you’ll have an excuse to make more cheesecake, too.

Whether it’s Valentine’s Day or a future gathering with friends, I hope you’ll try this cake. I promise, you’ll wonder where it’s been your whole life. And you’ll love me for giving you a recipe that makes people think you spent all day in the kitchen just to please them.

Let’s make this together! Click on the video to see for yourself just how easy it is.

WHO IS THE FARRO-EST OF THEM ALL?

I am TRYING to eat healthier. Lord knows I did my fair share (along with some of yours) of misbehaving over the quarantine period and beyond. A daily margarita. Sometimes margaritaS. Oreos (I bought “Party Size” packages). Mint Milano cookies (by the bag). Brookside chocolates (also by the bag). Beyond naughty. But now it’s back to reality. Although summer is many months away, at my age, I’m doing it for my health. My boys are 5 and 8, so I need to stay young and fit for many years to come. Have you ever witnessed their energy?

One thing most poor eaters have in common is lack of time. When we don’t have time to prepare something healthy, we eat what’s quick and easy. And unfortunately, that often translates to ““unhealthy.” So for me to be successful in my vow to eat better, I have to prepare things in advance, and it has to last a few days. With remote learning and kids who refuse to eat the things I like to eat, I don’t have time to prepare each meal for myself.

In walks farro. It’s filling. I love its texture. And I can prepare a salad that I can eat over a three-day period. I’m sharing two recipes here. I’ve enjoyed both at some point over the past few weeks. One thing to note is that from my research, there are a few types of farro, and the type you have will determine how long you cook it. With all grains, it’s best to soak and/or rinse before cooking. I used whole farro and soaked the grains in water for 20 minutes and rinsed before cooking. That said, it’s best to follow the package directions. After making both, you tell me which is the “farro-est” of them all. ;-)

FESTIVE FALL FARRO

I think I mentioned once that I often try to recreate dishes that I’ve had while dining out. This is one of them, although I honestly can’t remember where I had it (or something similar). But when the weather began cooling off this year, I had a hankering for it. And I’m all about the farro lately! I love the texture and a little goes a long way in terms of making me feel satisfied. It’s the perfect fall salad. Make a batch and treat yourself for lunch for a few days. 

SERVES 6-8

                       1 ½ cups                  farro
1 pound (4 cups)                  butternut squash, 1-inch diced
 ¼ cup plus more                 good olive oil              
  3 + 3 tablespoons                 balsamic vinegar
2 cups                 red onion, diced
4 cups                 kale, thick stems removed
½ cup                dried cranberries         
kosher salt
freshly ground pepper

As I mentioned, there are different types of farro, and cooking time is dependent on that. So cook according to the directions on the box. Prior to cooking, soak the farro for at least 20 minutes and then rinse thoroughly. Bring a large pot of water to a boil and cook farro according to the directions. Drain farro after it’s finished cooking. Spread out on a cookie sheet and immediately add ¼ cups olive oil, 3 tablespoons balsamic, and salt. Mix to thoroughly coat farro and allow to cool on pan. 

While farro is cooking, preheat oven to 400 degrees. In a large bowl, coat butternut squash with about 2 tablespoons olive oil and ¾ teaspoon salt. On a baking sheet lined with parchment paper, roast squash for 20 minutes. Remove from oven and allow to cool.

While the squash is roasting and farro is cooking, heat a large non-stick skillet over medium-high heat. Add 2 teaspoons olive oil, onion, season with a big pinch of salt, and sauté for about 4 minutes, stirring frequently. Add 3 tablespoons of balsamic vinegar and allow it to burn off, stirring for 1 minute. Remove from heat, transfer to a plate, and allow to cool.

Carefully wipe pan clean with a paper towel. Over medium-high heat, add 1 tablespoon of olive oil to pan. Add kale, about 1 teaspoon salt, and sauté one minute, tossing frequently. Remove from heat and set aside to cool. 

Once everything is cooled a bit, combine cooked farro, squash, onion, kale, cranberries in a large bowl and stir gently to combine. Add salt and pepper to taste.

PAUL’S FARRO SALAD

I gave this salad its name because I first ate a version of it prepared by our friend, Paul. I loved it so much that I had seconds and thirds. When I started out to make it, I didn’t ask him for any measurements. Rather, I just asked him to confirm the ingredients, as I was excited about the challenge of creating it myself. Thank you, Paul, for the introduction to this amazing salad that is a sure crowd pleaser. 

SERVES 6-8

                      1 ½ cups                  farro
  ¼ cup                 good olive oil
 3 tablespoons                  balsamic vinegar
kosher salt
freshly ground pepper
 ¾ cup                  scallions, green parts, sliced thinly
1 cup                  baby arugula
 ¾ cup                  Kalamata olives, finely diced
   1 ½ cups                  cherry or grape tomatoes, halved lengthwise
  ½ cup                  freshly grated parmesan cheese

 Again, there are different types of farro, and cooking time is dependent on that. So cook according to the directions on the box. Prior to cooking, soak the farro for at least 20 minutes and then rinse thoroughly. Bring a large pot of water to a boil and cook farro according to the directions.

Drain farro after it’s finished cooking. Spread out on a cookie sheet and immediately add olive oil, balsamic, and salt. Mix to thoroughly coat farro and allow to cool on pan. Meanwhile, in a large bowl, combine scallions, olives, arugula, tomatoes, and 1 teaspoon salt, and stir carefully to combine. Transfer cooled farro to a separate large bowl, add cheese, and stir to distribute. Add scallion/arugula/olive/tomato mixture to farro  and stir to combine. Season to taste with salt and pepper. Serve at room temperature or refrigerate and serve cold. 

FRESH TOMATO & GARLIC ANGEL HAIR

I will never be sieged by vampires because I LOVE garlic! When I was 22 years old and waiting tables in an Italian restaurant in Old Town Alexandria, my favorite dish on the menu there was Portobello Pasta. (Which reminds me that I need to recreate it—it’s been too long!) Whenever I ordered it, I modified it with “extra extra garlic.” On the morning following one of my dinner shifts, my mother opened my bedroom door and exclaimed, “Good grief! Did you eat garlic last night? It must be coming out of your pores!”

While this doesn’t go that overboard on garlic, it will still tickle the tastebuds of fellow garlic lovers. This recipe was inspired by one true culinary love, Ina Garten. Except apparently, I love garlic a bit more than she does. And who can deny that the simplicity of fresh tomatoes, basil, and garlic is unparalleled. You can make this dish year-round. During summer months, it’s wonderful to mix Sungold tomatoes in with cherry or grape tomatoes to give the dish a hint of sweetness. This is a perfect and quick summertime meal. I made this for two, but it can be increased easily by simply cooking more pasta and using a 1/3 cup olive oil, 1 ½ cups pasta water, and a bit more tomatoes, cheese, and basil. It’s difficult to mess up this dish when increasing it, so don’t worry too much.

SERVES 2

10  garlic cloves, sliced thinly
¼ cup                  good olive oil
pinch                  red pepper flakes
     kosher salt
2 cups                  cherry, grape, and/or Sungold tomatoes, halved lengthwise
 10-12                  large fresh basil leaves, julienned
1/3 cup                   freshly grated parmesan cheese
½ pound                   angel hair pasta

 Bring a large pot of water to boil. Add 1 tablespoon of salt and the pasta and cook about 1 ½ minutes. You want the pasta al dente because it will cook a little more when added to the sauce. Angel hair pasta cooks very fast, so shave ½ -1 minutes off of the recommended cooking time. Reserve 1 cup of the pasta cooking water before draining.

In a 12” skillet (or one large enough to hold the pasta), heat the olive oil over medium heat. Add the garlic and cook for 2 minutes, stirring frequently, until it just starts to turn a golden color, being careful not to overcook it. Add the red pepper flakes and cook for 30 seconds longer. Add the reserved pasta cooking water to the pan and bring to a boil. Add 1 teaspoon kosher salt, reduce heat, and simmer about 5 minutes to reduce liquid.

Add drained pasta and tomatoes and toss to coat the pasta and mix in tomatoes. Turn off the heat. Allow to rest for 3-5 minutes for the flavors to mix and the pasta to absorb the sauce. Add fresh basil, parmesan cheese, and salt to taste.

LIMONCELLO & MEMORIES OF THE AMALFI COAST

View of the Santa Caterina Beach Club from the hotel

Have you ever been to the Amalfi Coast? If so, what are your favorite memories? I have a few. Many moons ago, in 2008 to be exact, we flew to Naples from Paris and stayed one night—just long enough to savor authentic pizza di Napoli. We were fortunate enough to have a driver take us from Naples to Positano in a luxurious and comfortable Mercedes sedan. We relaxed while enjoying beautiful views of the coast and listening to Andrea Bocelli. We stopped near Sorrento for a photo. It was the most wonderful car ride of my life.

Positano from the water

After four days in Positano, seeing the Amalfi Coast from the water as we traveled by boat to the town of Amalfi was unforgettable. Once in Amalfi, one of the most spectacular hotel experiences of my life began at Hotel Santa Caterina. Perched atop the cliff along the Mediterranean Sea, this exquisite hotel is like nothing I had ever seen before. At the time of our stay, much of the staff had been there for over 25 years, and they welcomed you like family. The cuisine was exquisite—not at all like your typical hotel offering. But the best part for me was waking up every morning, taking the glass elevator with views of the sea, down to the “beach club”—a deck just above the sea, from which you could plunge right into it. But if you preferred the security of a pool, you could have that and the sea, as the staff pumps fresh sea water into the pool every morning. It was amazing.

Santa Caterina Beach Club. And yes, we were babies.

Opting for a dip in the Mediterranean

At night, we savored the finest Neopolitan cuisine. And after dinner, we enjoyed chilled limoncello. Which brings us to today…

Enjoying limoncello after dinner. And then I stumbled home.

What began as a fun and easy quarantine distraction became a trial and error process that took nearly four weeks from start to finish! I thought I’d just follow an existing recipe and “Voila!”--I’d have a delicious and unique hostess gift for summer soirées, assuming we’re permitted to mingle. But when I tasted the “finished” product when made as directed, my lips and throat burned. Like when one drinks moonshine. (Yes, I’ve had moonshine. My grandfather was raised in West Virginia. No jokes, please.) So the recipe took some tweaking, but I got there eventually. The good news is that I now have an original BLG recipe. Limoncello is a digestif (after-dinner drink). It’s traditionally made and consumed in Southern Italy. We drank it frequently during our trip to the Amalfi Coast. It’s stored in a freezer and served chilled in a shot or cordial glass. And because the alcohol content is so high, I recommend sipping just one glass and not shooting it. To me, it screams “holiday” and “summertime.” One glass per customer, please. Take my word for it. ;-)

MAKES APPROXIMATELY 1.5 LITERS

                                        7                  organic lemons, washed well & lightly scrubbed
750 mL                  95% grain alcohol, such as Everclear

                          4 ¼ cups                  granulated sugar
3 ¾ cups                  filtered water

Peel the lemons with a vegetable peeler, making sure to remove just the peel and not the white pith (as best you can…it won’t be perfect).

In a large lidded jar, combine the lemon peels with grain alcohol. Shake well. Let sit in a cool, dark place, shaking every few days, for 20 days.

In a saucepan, combine sugar and water. Bring to a boil, stirring until sugar is dissolved, about 3 minutes. Remove from heat and allow to cool completely. 

Strain the lemon peels from alcohol with a fine mesh colander. Add cooled simple syrup and stir or shake well to combine.

Store in sealed glass bottles in the freezer. You can use 1 Liter bottles or choose smaller 16-ounce bottles so you have more to share with friends.

Serve chilled. I had tags and pretty ribbon from many years ago when I still used my maiden name. You can purchase similar custom tags on Etsy to create extra-special custom hostess gifts. You never want to arrive empty-handed, and while most of us know it’s usually safe to bring a bottle of wine, I think a bottle of homemade limoncello would surprise and delight your hosts. And sharing it after dinner takes the party to a whole new level and may even transport us to the Amalfi Coast at a time when travel there is discouraged.

Walking into the town of Amalfi

CHOCOLATE FUDGE OVERNIGHT OATS

I’m that gal who thinks chocolate is perfect at any meal. And not for dessert. I mean as part of the main event. Perhaps this belief was created as a child when, on occasion, my mother would bake us warm oatmeal chocolate cookies for breakfast, so long as it was accompanied by a tall glass of milk. None of my friends believed me on the days that “cookies” was the answer to the “What did you have for breakfast?” question. My mom was definitely cooler than theirs.

Fortunately, I’m now just as thrilled to eat this healthy breakfast because it delivers on taste and is MUCH healthier and nutritious than cookies. (No offense, Mom!) This recipe is packed with plant-based protein, fiber, iron, omega-3 fatty acids, and powerful antioxidants. So much heart goodness in one jar! The “chocolate fudge” is made with cashew butter and raw cacao powder. You can use other nut butters if you like, but I like cashew butter because it’s mild and allows the chocolate to shine through. These oats are delicious when topped with fresh raspberries, blueberries, and hemp plus granola. As written, this deliciousness is dairy-free, gluten-free, and free of refined sugar.

                             ½ cup                oat milk or almond milk*
¾ tbsp                 chia seeds
  1 tbsp                 cashew butter
 1-2 tsp                  raw cacao powder 
1 tbsp                  pure maple syrup
½ cup                  rolled oats 

Into a jar or bowl with a lid, add milk, chia seeds, cashew butter, raw cacao, and maple syrup. Stir to combine. Don’t worry if the cashew butter doesn’t completely mix in with the other ingredients. Add oats and stir again. Press down with your spoon to ensure all oats are submerged in liquid. Secure the cap onto the jar or bowl and place in refrigerator overnight (minimum of 6 hours). When ready to eat, top with your favorite fruit and granola if desired. Will keep in refrigerator up to 3 days.

 *Can also use cow’s milk or other dairy-free milk.

Bon appetit!

QUICKIE CHARCUTERIE BOARD

The holidays are here and that likely means unexpected guests at some point. This is the time of year when we visit with people that we don’t have the opportunity to see a lot because we’ve all finally decided to take time off, wind down, and enjoy the company of those we love. So how do we make sure we’re the hostess with the mostest and not stressed when you get a text or phone call that says, “I’m in neighborhood. I know it’s last minute, but I’d love to come by and see you.”?

When people stop by with short notice or even unannounced, they usually don’t expect to be fed. But if you’re like me, you want guests to feel welcome, and it’s just in your blood to pump them with food and alcohol. Flashback…On Halloween, I decided (at the request of my oldest son), to host about 12 kids and at least one of their parents in our NYC apartment. I had grand plans for a beautiful charcuterie board for the adults, along with wine and a few other fun beverages. As “luck” would have it, the nurse called as I was icing and decorating spider web cupcakes, to say my youngest had a fever and needed to be picked up. Long story short, he wasn’t really sick (they need a new thermometer at the school), so I took him back to school after a quick stop at the pediatrician. But that was 90+ minutes of my day that I never got back. So the charcuterie platter had to be a quickie and wasn’t really what I had planned. I believe I assembled it in about 15 minutes flat.

So what’s the lesson here? Fortunately, I had some things on hand, many from everyone’s favorite store, Trader Joe’s, to make a beautiful and diverse charcuterie platter. And although it wasn’t part of my master plan, it still impressed our guests. How do I know? Much of it was gone when it was time to go trick-or-treating. Lucky for you, I’m going to share my list of things that you can have on hand so that you can whip together a charcuterie board that will delight your guests, even if you have only 15 minutes notice. The key is to stock things that won't spoil in a few days. You also want them to delight the taste buds, even if you didn’t make them from scratch. They should also be easy…things that you can eat with your fingers. You want a mix of sweet and savory, soft and crunchy. I’m going to list the items below and make a gallery for your reference while shopping—a picture is worth a thousand words, right? Please pardon that the images are not high quality. I suppose Trader Joe’s is able to keep their prices low by not spending on photography!

Trader Joe’s Items

Rosemary or Truffle Marcona Almonds, Dry Salami, Prosciutto (I actually like to get San Daniele prosciutto elsewhere, but TJ’s carries a vacuum-packed prosciutto that is fine if you want to have it on hand), White Truffle Potato Chips, Chocolate-Covered Pretzel Slims, Roasted Garlic Hummus, Less Guilt Pita Chips, Marinated Olive Duo, Cornichons, Dried Turkish Apricots, Italian Breadsticks, Brioche Toasts, and Pita Bite Crackers.

Items Typically Found at Whole Foods

Fromage d’Affinois Brie Cheese (you must get it when it’s oozing/bulging between the rinds so it’s nice and creamy), Aged Manchego, English Stilton, Fig Spread (goes nicely with all of these cheeses. And again, if you can get San Daniele Prosciutto easily, it’s my favorite.

You can obviously get fruit anywhere, but I suggest the following because they stay fresh longer in the refrigerator, making them ideal for unplanned guests. Apples (get a few limes so you can squirt some fresh juice to keep the apples from turning brown…it’s also a nice added flavor), blueberries, and seedless grapes.

To arrange, just try to mix up the colors and don’t place things next to each other if they’d taste funny if they touched. You can also place the pita chips next to hummus so your guests don’t have to think too much. Use a big wooden cutting board or piece of slate as your presentation base.. A large ceramic plate will do, as well. And make sure you have plenty of small bowls/ramekins on hand to keep certain things contained. Cheese knives are also a good investment. And don’t forget the cocktail napkins.

For beverages, make sure you have the following on hand: a medium-bodied red wine that’s drinkable alone (I like pinot noir), white wine, beer (again, something easy like Corona), and sparkling water (I’m addicted to Spindrift Raspberry Lime). Always nice to keep a few lemons around to slice and liven up the still water in a pretty glass pitcher.

And finally, if you want additional tips for entertaining this holiday season (for gatherings you have more time to plan), check out a recent post from a fellow blogger who I love, Katherine Matza of Corporate Feminine. She’ll even tell you what music to add to your playlist.

HOLIDAY WINE & DINE

The holidays officially begin this Thursday. It’s my favorite time of year. I may have mentioned that once or twice. I get to see family and friends who I don’t see as much as I’d like throughout the year. I miss them. And there is no better feeling than going home. Another reason for my love of this season is all of the food, wine, and seasonal cocktails (egg nog, pumpkin, mulled spices,…) Whether you’re entertaining at home or you’re a guest of family or friends, it’s always a good idea to serve a fabulous bottle of wine (or two)! There’s just one problem for many of us. What wine should we bring or serve? When we walk into a wine shop, or even worse, search the internet, the choices are endless and overwhelming. And I am laughing at myself as I type because I’m recalling the many times I’ve tried to ascertain within 5 seconds if I can actually trust the person working in the wine shop. Do they really know their stuff, are they guessing, or are they just promoting what some wine rep incentivized them to do?

Today is your lucky day! Because it was mine a week or so ago when I had the good fortune to sit down with Holly Shaw, DWS (Diploma Wine & Spirits). That’s the highest degree with the Wine & Spirit Education Trust (WSET), the world’s leading educational provider for the wine trade. So in layman’s terms, Holly is as good as it gets when it comes to wine experts. I was exhausted and stressed just listening as she described the rigorous coursework and exams. And you thought drinking wine was all fun and games? Well, it’s definitely a lot of fun for her, as this career path began with her love of wine and a highly sophisticated palette (which can’t really be taught). Many winemakers rely on Holly for her opinion and expertise. This is a great passion for her, and she’s so good at it that she never returned to the Wall Street career she left to raise her three children. Instead, she’s begun a new journey using her knowledge to help others truly enjoy their wine experience. She loves to conduct high quality and fun wine tasting events, both private and corporate. (My friend, Christine, hired her for a corporate event and was tickled pink with her recommendations!) She also teaches Level 2 and 3 for the WSET. And as I mentioned, she consults for wine stores and winemakers. To round it all out, Holly writes a blog called “Wine Not Whine”, which pairs parenting and wine! It contains a wealth of knowledge, so definitely click on over to browse when you have time.

NOW! Down to business. To quote Rihanna, “This is what you came for!” You have lots of entertaining to do and a few parties to attend, and you need good wine. You need to know how to pair it. And you don’t always want to spend a fortune. So Holly has been kind enough to give us a crash course, along with several recommendations of exact wines to purchase, for your enjoyment this holiday season and beyond! Don’t skip out early because she is even giving us permission to buy wine from Costco. And while Holly is sharing recommendations on pairings, she advises that the “old rules” of pairing red wines with red meat and white wines with white meat or fish, are not hard and fast rules. Appreciation, personal preference, and enjoyment are equally important! Keep reading for the full scoop, and to make shopping easier when you’re out shopping or surfing the web, I’ve added Holly’s recommendations to a printable cheat sheet. Just click on the button to open and print. You’re welcome!

SPARKLING

R. Stuart Bubbly Sparkling from Oregon

So…Let’s go! First up: Sparkling! Because a little bubbly always helps to kick off a celebration. Sparkling wine can be made by different methods in different regions, with different grapes and rules. This is why price, taste, and quality vary. Bubbles are good for any occasion but especially perfect for celebrations (IMO). It’s helpful to understand the difference between sparkling wine and Champagne. Sparkling wine is a carbonated wine. How bubbles get there depends on the style used to make it. Sparkling wine can only be called Champagne if it comes from the region of Champagne in NE France, just outside Paris. And Champagne can only be made from Chardonnay, Pinot Noir, and Pinot Meunier grapes using a process called “Méthode Champenoise,” traditional method that causes a secondary fermentation to happen in the bottle, meaning C02 is captured in the bottle, giving the wine its sparkle. Franciacorta, Cap Classique Cava, and Cremant are also sparkling wines that are made solely using this method. For you Prosecco lovers out there, the reason it comes with a more accessible price point is that it’s typically made in a stainless steel tank with the bubbles pumped in (although there are some producers who use the traditional method). 

Cave L’Aurance Crémant de Bourgogne

Sparkling Pairs With: salt, richness and cream, grease, butter and deep-fried foods, fish, sushi, oysters, Asian dishes, chicken, pesto, hummus, and Middle Eastern food. Avoid dishes that are too sweet, broccoli, and rich red meats.

Sparkling Recommendations (USA):

• R. Stuart Bubbly ($28.00)

• Chandon Blanc de Blanc ($35)

• Roederer Estate Brut ($28.00)

• Schramsberg Brut Blanc de blanc ($41.00)

• Soter Vineyards Mineral Springs Brut Rosé ($65.00)

• Domaine Carneros Blanc de Noir ($39.00)

• Argyle Wine ($28.00 and up)

• Sokol Blosser ($28.00)

Recommendations Outside the USA:
For value look for the following sparkling wines: Franciacorta (Italy), Cremant de Bourgogne or Alsace (France), and Cava (Spain). Holly’s recent favorite for the price is Cave L’Aurance Cremant de Bourgogne ($12.99-19.99), featured above.

Champagne Recommendations: Nicolas Feuillatte Brut, Bollinger, Billecart-Salmon, Dom Perignon, Krug, LaurentPerrier, Louis Roederer Pol Roger, and Ruinart. 

Favorite Rosé Sparkling: Ruinart Rosé, Chandon Rosé, Billecart-Salmon Rosé, Krug Rosé, and Veuve Clicquot.

SAUVIGNON BLANC

Oyster Bay New Zealand Sauvignon Blanc 2018

Sauvignon Blanc is a crisp white wine that’s versatile with foods and affordable.  It delivers flavors ranging from tropical fruit, green apple, and citrus flavors. It can be paired with food or just enjoyed by itself.

In France, Sauvignon Blanc can be labeled: Sancerre, St Brix, Pouilly-Fume, Sauvignon de Touraine, and Entre-deux-mers.  Outside France, a few of Holly’s favorites are found in New Zealand, Chile, Alto Adige (Italy), and California.

Sauvignon Blanc Pairing Notes: versatile with most ingredients, soups, salad, grilled dishes, vinaigrette, oysters, cheeses (especially goat). Avoid red meat dishes, savory and rich dishes.

Sauvignon Blanc Recommendations:

• Peter Dipoli Alto Adige "Volgar", Italy 2016 ($18)

• Pouilly-Fume "Les Cris" 2016 ($25)

• Miracle Stellenbosch 2018 ($10)

• Gerard Boulay Sancerre Chavignol 2017 ($25)

• Oyster Bay New Zealand 2018 ($11)

• Chateau Ste Michelle Sauvignon Blanc 2018 ($10)

CHARDONNAY

Louis Jadot Macon-Villages Chardonnay 2018

Chardonnay is a crisp white wine that can range in taste and flavors depending on region, oak usage, and a little thing called MLF (Malolactic fermentation). Flavors range from citrus, grapefruit, passion fruit to floral, cream, vanilla, and butterscotch. 

Chardonnay Pairs With: dishes with rich texture, shellfish, lobster, mussels, dishes with butter and cream, mushroom dishes. Avoid overtly oaked examples for Thanksgiving/turkey.

Chardonnay Recommendations:

• Louis Jadot Macon-Villages Chardonnay 2018 ($12)

• Joseph Drouhin Laforet Chardonnay 2017 ($16)

• Hamilton Russell Vineyards Chardonnay 2017 ‘Hemel-en-arde’ ($26)

• Kumeu River esate Chardonnay 2017 ($30)

• Ceritas Chardonnay Sonoma Coast 2017 (Splurge at $50)

• Kistler Sonoma Coast 2017 (Splurge at $70) 

RIESLING

A to Z Riesling 2016

Riesling is known as the greatest wine in the world and has a very devoted following, albeit limited. Riesling can be a hard sell in terms of likability, but there is a reason it is considered one of the best. It is the world’s most versatile wine, and it comes as sparkling, dry, sweet, and luscious.  The bigger issue is figuring out the label.  The main wines come from Germany and France (Alsace). Alsace Riesling is typically, but not always, bone dry. They are typically bright and refreshing.

Riesling Pairs With: salmon, poultry, salty foods, sweet foods, aromatic dishes, sushi, cold cut sandwiches, sweet foods (Thai), lobser, crab, shellfish, egg dishes. Avoid dishes that are too rich and dominant, as well as red meat dishes.

Riesling Recommendations:

• Trimbach (France)

• Dr. Konstantin Frank (NY)

• A to Z (Oregon)

• Eroica (Washington State)

• Annie’s Lane (Australia)

• Joh. Jos. Prum Wehlener Sonnenuhr

• Donhoff

• Schloss Diel

• Schloss Gobelsburg

• Selbach-Oster  

• Kahurangi Estate (NZ)

• High Eden Riesling (Australia)

OTHER WHITES

Italian White Wine  
Holly feels white wine from Italy is so underrated. She feels any of the following are very good and worth a try: Verdicchio, Fiano, Etna Bianca, Soave, and Arneis.

Italian Recommendations (any vintage):

• Pieropan Soave Classico ($15)

• J. Hofstadter Gewurtztraminer Alto Adige, Italy

• Tenuta Sarno Fiano di Avellino

• Feudi di San Gregorio Greco di Tufo

• Tenuta delle Terre Nere Etna Bianco

Other Whites she loves: Godello, making a revival in NW Spain, is delicious. If you can find it, try it! Rueda (Verdejo grape) and Albarino from Spain are also great options.

Specific Other White Recommendation: Godell Casal Novo 2013 ($9) Spain

PINOT NOIR

Purple Hands Lone Oak Pinot Noir 2017

So the funniest thing I learned while chatting with Holly is that I’ve been mispronouncing a region in Oregon that is known for its Pinot Noir. The region is the Willamette Valley. Want an easy way to remember how to pronounce it? “It’s Willamette, Damn It!” HAHAHAHA! Works though, right? Pinot Noir is a great red wine for the holidays. In my opinion, amazing pinots come from this region, and thankfully, Holly shared that many also come at a great value.

Ken Wright Cellars Pinot Noir 2016

Pinot Noir Recommendations:

• Ken Wright Cellars ‘Willamette Valley’ Pinot Noir ($22)

• Purple Hands Winery ‘Lone Oak Ranch’ 2017 or 2018 ($25)

• Cristom ‘Mt Jefferson Cuvee’ 2018 ($22)

• Domaine Drouhin ‘Dundee Hills’ Pinot Noir, Oregon 2017 ($28)

• Harper Voit ‘Strandline’ Pinot Noir 2017, Oregon ($44)

• Littorai Pinot Noir “Sonoma Coast” 2017 ($50) (Biodynamic)

• Williams Selyem 2017 ‘Sonoma’ ($39)

• Hirsch Pinot Noir ‘Sonoma Coast’  2017 ($50)

• Verum Patagonia Pinot Noir ($18)

• Joseph Drouhin ‘Laforet’ Bourgogne ($13)

• Domaine Faiveley Mercurey Pinot Noir 2017 ($32)

OTHER REDS

Euclid Sierra Foothills Syrah

Outside of Pinot Noir, reach for Syrah. This underrated grape is delicious and one of the best values out there. Gramercy Cellars out of Washington State makes yummy wine, as well as Euclid in Napa. And Syrah from Australia and France’s Rhône Valley are excellent values. Holly just picked up a Languedoc-Rhône blend called L’Hortus de Bergerie Pic Saint Loup, which is delicious…and also $15.00 USD!

Red Recommendations:

• Euclid 2015 Euclid Sierra Foothills Syrah (any wine here) ($50)  https://euclidwines.com/wine-shop/

• Gramercy Cellars Syrah 2017 (range $35-80)

• Guigal Côtes du Rhône 2017 ($12)

• Produttori del Barbaresco Italy 2016 ($30)

HOLLY’S GUIDANCE ON COSTCO WINES — IT’S OK!

While Holly knows a lot about wine, she’s not stiff. She likes to have fun (evidence in photo above!) And she also understands that people want to enjoy wine without always draining their wallets. Holly’s position on Costco: Do not be afraid to buy wines from Costco. Due to the membership model, they are able to reduce prices on some really terrific wines. Distribution varies by state, but don't shy away from Kirkland Signature Wine. If you’re worried people will think less of you, pour the wine into a decanter and present it on the table that way! (That’s her trick)! Kirkland Signature Wines are made by well-known and well-respected wineries at a fraction of the price.

Recommendations for Costco Wines:

Kirkland Signature: Côtes-du-Rhône Villages 2018 ($9), Kirkland Toscana ($9), Kirkland Ti Point Marlborough Sauvignon Blanc 2019 ($9), and Kirkland Signature Red Blend 2018.

One of Holly’s favorite wines, from one of the most respected families in the Rhône Valley, is currently being sold at Costco: Chateau de Beaucastel Chateauneuf-du-Pape 2014 ($77).

Ok, folks, that’s it for today. I hope you all have a wonderful Thanksgiving surrounded by family and friends with endless amounts of delicious food AND tasty wine. Thank you, Holly, for sharing all of this with me and my followers.

xoxo,
Jennifer

SUMMER SALAD: PANZANELLA

Summertime means salads to me. We host lots of cookouts, and we are fortunate enough to be invited to many near our summer home, and I can’t stand showing up empty-handed. While at home, I like to make things ahead of our guests arriving so I can enjoy their company. In addition, I love using seasonal ingredients that are ripe and juicy—tomatoes might be my favorite of summer. Sun Gold tomatoes are ridiculously sweet if you can find them at a local farm stand. Or better yet, pick them yourself.

Salads are terrific in warmer months so you don’t feel so weighed down. Panzanella is perfect because it’s light for the most part, but the bread fills you up just enough. I created this version of panzanella by drawing inspiration from two of my favorite chefs, Ina Garten and newer on the scene, Jessica Merchant of “How Sweet Eats.” It’s fun to incorporate pieces of recipes from those I admire and create something that I believe is even more special and delicious. This is a perfect salad when entertaining because it’s fine at room temperature and isn’t too affected if it gets a little warm while sitting out.

SERVES 6-8

                             6 cups                  rustic bread, such as country round, cut into 1-inch cubes
3 cups                  ripe cherry or grape tomatoes, halved lengthwise
1                  hothouse cucumber, unpeeled, halved, seeded and cut ½ inch thicK
1                  yellow or orange bell pepper, seeded, 1-inch diced
 ½                 medium red onion, thinly sliced
20                  large basil leaves, roughly chopped
3 tablespoons                  capers, rinsed and drained           

                      1 teaspoon                  minced garlic
1 teaspoon                  minced shallot                 
2 tablespoons                  white wine vinegar
1/3 cup + 2 tblsp                  good olive oil 
½ teaspoon                  kosher salt
to taste                  kosher salt and pepper

Preheat oven to 350 degrees. Spread bread cubes on a baking sheet and toss them with 2 tablespoons of olive oil and season with salt and pepper. Bake for 15-20 minutes, tossing once in the middle, until toasted.

While the bread is in the oven, place the tomatoes in a colander over a large bowl, season with salt, and toss with your hands to mix. Allow juices from the tomatoes to collect in the bowl for 15-20 minutes, tossing occasionally to release juices. (The tomatoes in the colander step is not essential if you’re trying to remove steps.) Cut/prepare all other vegetables and herbs.

 To make the vinaigrette, whisk together tomato juices, garlic, shallots, vinegar, 1/3 cup olive oil, and ½ teaspoon salt.

 In a large bowl, mix the tomatoes, cucumber, bell pepper, red onion, basil, and capers.

Add bread cubes and vinaigrette and toss to coat. Ideally, allow the salad to sit at room temperature for 30 minutes for the flavors to blend. 

BLACKBERRY GALETTE

Last summer, when I had far fewer followers than I do now, I posted this recipe. So now that we’re in the thick of berry season, I thought it was worth sharing again because it’s so good and so simple. I love picking berries, especially with my kids. Perhaps it’s because I used to pick berries with my grandfather in his berry patch. And we’d often go across the street from my grandparents’ house and forage for wild strawberries. The satisfaction from hunting for and gathering ingredients and then bringing food to the table in the most delicious way is unparalleled. I love teaching that to my boys. They have been asking to go berry picking this summer, so I think I’ll put that on the agenda for this weekend. And whatever berries we pick will be used to make a galette. Or popsicles. Add berry picking to your list of summer activities. And if you have kids, you’ll enjoy seeing the pride on their faces after a plentiful harvest.

This galette is one of the simplest berry desserts you can make, and its shape is beautiful, even when imperfect! Like the picking, something about its handcrafted look makes it one of my favorites. You can actually use any berry, or better yet, a mixture of berries. This yields enough dough for two galettes, but you could also use the other half for a quiche, or freeze it, if you're only preparing one dessert.

SERVES 4-6

4 cups                              fresh blackberries or a mixture of berries
1/3 cup                             granulated sugar
1 heaping tablespoon      cornstarch
1 teaspoon                        lemon zest
2 tablespoons                  freshly squeezed lemon juice

2- 2/3 cups                       all-purpose flour
1 teaspoon                        granulated sugar
3/4 teaspoon                    kosher salt
1-1/8 cups                          (2 sticks + 2 tablespoons) cold unsalted butter, diced
1/2 cup                              ice water
to taste                             fresh mint for garnish

In a glass bowl, lightly toss the berries with 1/3 cup sugar, cornstarch, lemon zest, and lemon juice to coat. Set aside.

Preheat oven to 425 degrees. In a food processor fitted with a steel blade, combine the flour, 1 teaspoon sugar, and salt and pulse briefly. Scatter the butter on top of the flour mixture and pulse until it forms coarse crumbs about the size of peas. Drizzle the water over the mixture and pulse until it comes together. (You may need to stop and adjust the dough periodically.)

With floured hands, remove the dough from the food processor, place on a well-floured surface, and form it into a symmetrical log. Cut the dough in half and use only one portion. 

Form the portion you are using into a ball. With a floured rolling pin, roll the dough to form a 13-inch diameter circle.

Wrap the dough around the rolling pin and unroll onto a baking sheet lined with parchment paper. 

Spoon the berry filling onto the dough, leaving a 2-inch border around the entire edge. Fold the edge up and over the filling, forming loose pleats.

Bake for about 25 minutes until the pastry is golden brown and the filling is bubbling. Allow to cool for about 15 minutes. Carefully transfer (I use a wooden pizza spatula) the galette to a wooden cutting board or other surface to cool further. Cut into wedges. I like to sprinkle it with confectioners sugar and/or top with vanilla ice cream for serving. Add fresh mint for garnish if desired (I love fresh mint with berries!)