Living Life Half Full
At Life Half Full we believe that it is possible to live a balanced life in a slightly off-kilter world. Living Life Half Full means taking care of ourselves and finding joy in life so that we, in turn, can pour out that joy to others. When we live selfishly, we miss the whole point of sharing this journey with others. When we give until it hurts or sacrifice our well being, we live in a depleted state and will eventually extinguish our spirits.
Life Half Full believes in real food and in knowing where our food comes from. We believe in the winemakers who use their passion to produce exceptional wine and share it with others. We believe in being good stewards of our earth and resources: sustainability, responsibility and connectedness. We believe that it is healthy for human beings to move, laugh, pray and give. Most importantly, we believe in the gift that God has given us to use all these things to make life joyful for ourselves and others. The world can be hard, but we make it better when we live Life Half Full.
Women’s Wine Council – Be Your Own Loon!
Smoking Loon Wines
I do not consider myself wine snob per se, but it is a fact that my palate was not formed by convenience store coolers, but by wine hand-selected by master sommeliers. Clearly some treasures exist in the vast gap between the two and in these tough economic times, I confess that the price tag of my “table wine” is enough to make me to think twice about my hasty dismissal of affordably priced wines.
At a recent gathering of the Women’s Wine Council, I was delighted to find Smoking Loon Wines dispelled my notion that affordable wines lack refinement and nuance. Priced at just $7 to $9 a bottle, Smoking Loon over delivers in every category. Besides, I simply cannot resist a winery that encourages me to “Be Your Own Loon.” Have they been reading my journal??
Although I am a “Red” girl at heart, more precisely a “Big Red” girl – think Cabs and Zins – the Smoking Loon 2008 Chardonnay and 2009 Pinot Noir were my favorites of the evening and earned a spot on my (now more reasonable) grocery list.
The 2008 Chardonnay was notably lush on the nose with tropical aromas of papaya and tangerine, with just a hint of sandalwood from French oak barrels. Not excessively oaked (hallelujah), the nose gave way to juicy apple, mango and citrus zest on the palate. The zesty notes leant just the right bright moment to each sip and had us reaching for Laura Plant’s Hominy Green Chile Casserole as a possible pairing. Wow! The spicy flavors of the casserole made the wine pop and the bright fruit flavors in the wine offered a cooling contrast. Check out the recipe HERE in Linda Kissam’s recipe column for the Examiner.
The 2009 Pinot Noir was everything I love about a high-end Pinot without the flashy price tag. Light garnet color and aromas of raspberries, strawberries and cranberries lured us in. This fruit-driven Pinot delivered on its promise with red fruit and subtle earthiness on the palate. Dried sour cherries from CJ Olson’s in Sunnyvale, CA brought out big cherry flavors and it made the dried figs taste more figgy (that is totally a word). Although this wine clearly likes fruit, it also paired quite nicely with Sue Richter’s Mushroom Risotto with Chicken. The subtle earth in each made for an ideal match.
Regardless of the price point, food and wine at their best simply serve to bring us together. Smoking Loon Wines brought us to the table, and, as always, the Women’s Wine Council served up the food and friendship – a perfect pairing.
Cheers from the Women's Wine Council - Corie Maue Carmen Micheli, Sue Richter, Linda Kissam, Laura Plant, Debbie Israel Wiens, Judee Jachim-Smith (not pictured)
Men’s Wine Council – Honker Blanc & Roasted Squash Soup
Photo Courtesy of Cerruti Cellars
One of the best things about tasting wine with the Men’s Wine Council is that they are, well, men. They are honest, direct and to the point. They don’t fool around with tales of what is going on with the kids or how they FEEL about life. They pour, swirl, sniff, taste and speak their minds. They tolerate my girlie presence on the council with grace and charm and I am delighted to be counted among their ranks.
Thanks to our head Wine Chixs, Linda Kissam, I am not the only female presence in the room and our ranks are rounded out by Tom Plant, Roger Paige, Ken Barnes and Scott Vinton. Although the men are far more linear in their tasting style than the women, the council is great fun for all. In the case of Honker Blanc, the wine was not only the assignment, it was the entertainment as well. Produced by Cerruti Cellars – A Tudal Family Winery, Honker Blanc features a subliminal message on the label. If you have a good eye, you can find the joke quickly . . . those of us with less patience may need a little help. Fortunately, the fellas took pity on me quickly so I could move on to tasting!
And taste we did. Cerruti Cellars has been producing Cabernet Sauvignon in the Napa Valley since 1979 and to released their fist Sauvignon Blanc to rave reviews. Aptly named for the Canadian geese that migrate over their riverside vineyards each year, the Honker Blanc is everything I look for in a Sauvignon Blanc. At around $14 SRP, it can be found at BevMo and is absolutely on my shopping list. With fresh herbs on the nose and bright green apple on the palate, this crisp white was a real wow for all of us, garnering top marks from the entire council. Flavors of citrus and slight hints of tropical fruits on the finish made this wine a great match for Scott’s Artichoke Dip and Roger’s Roasted Squash Soup. I have not been able to wrest a copy of the soup recipe from Roger’s clutches, so please enjoy this alternative from Edible Schoolyard Project founder and Slow Food maven, Alice Waters.
Food and Wine Magazine
Red Kuri Squash Soup
INGREDIENTS
- 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
- 1/2 medium onion, coarsely chopped
- 1 bay leaf
- 1 medium fennel bulb, cored and cut into thin wedges
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- Chopped toasted pecans and small marjoram leaves, for garnish
- Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
- Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
- Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
MAKE AHEAD
The soup can be refrigerated overnight. Reheat gently.
Cheers from the Men's Wine Council! Ken Barnes, Corie Maue, Tom Plant, Roger Paige, Scott Vinton, Linda Kissam
Women’s Wine Council – On Project Paso
Don Sebastiani & Sons Project Paso
Paso Robles has long been a favorite region of mine for many reasons: temperate climate, easy going vibe and, of course, exceptional red wine. Years ago we would travel up that way annually to spend time boating on Lake Nacimiento with family friends and the adults would always break away for a quick jaunt to Paso for some wine tasting. It has been many years since we’ve been able to take that trip, so I was thrilled when Linda Kissam announced that our Women’s Wine Council would be tasting Don Sebastiani & Sons “Project Paso” wines.
The Sebastiani’s have been partnered with local Paso Robles winemaker Sam Balakian for over 30 years. Quietly blending Paso Robles juice into their wines for over three decades, Don & Sons is proud to launch the “Project Paso” label as an homage to the hard work and dedication of the two families.
As a fellow member of the International Food, Wine and Travel Writers Association, our “Head Grape Nut,” Linda Kissam, spirited off to France at the last moment (whatever, Linda!), so I stood in for her and did my best to keep the women in line. Also missing from our ranks, Ginger Baker-Giordanio, of Wine Chixx & Dudley’s Wine & Gifts. To our delight, guest taster and writer, Robin Dohrn-Simpson, joined us and our group was rounded out by regulars: Laura McCoy Plant, Debbie Israel Wiens, Carmen Micheli and Judee Jachim Smith. The ladies brought food to pair with a white or red as assigned by Linda and the abundant array of delicious bites tested the strength of our table per usual. As I mentioned, I am well familiar with Paso reds, so I looked forward to indulging in those as well as tasting and learning more about the white varietals. Each wine comes with a new Zork closure and has a suggested retail price of $14. Temecula locals can pick up Project Paso wines at Rancho Liquor 28322 Old Town Front Street, Temecula, CA 92590-1814. (951) 676-5419. All others, Google and enjoy!
Chicken Salad with Walnuts & Cranberries
Our first taste was of the 2009 Sauvignon Blanc. Everyone’s palate is different (isn’t that great?) so our group responded to this wine with words like: food friendly, fickle, citrus, light and refreshing. Blended with a small amount of Semillon to add complexity and some richness to the mouthfeel, this white was a classic citrus Sauvignon Blanc. Flavors of tart grapefruit with a hint of green apple paired very nicely with the lemon curd and creamy cheese on a cracker. I found that most of the other food that we prepared overpowered the wine, so I would suggest enjoying it with light, simple flavors like a summer salad or a soft cheese on crusty bread.
Salmon Three Ways
Next up was the 2009 Chardonnay. The ladies responded to this white with: oaky, vanilla, and “so 1990’s” from one sassy sipper. I picked up green apple on the nose and predominantly vanilla and oak on the palate (which you would expect since it is aged 8 months on half French Oak and half American Oak). Project Paso recommends bone-in chicken or pork chops as a food pairing. We found that it complimented Laura’s salmon with cucumber dill sauce beautifully.
Robin Dohrn-Simpson - Writer - www.sandiego.com
On to the Reds! After some debate on correct tasting order (Linda, we missed you!), we decided to venture forth with the 2009 Cabernet. With a WOW! from Robin Dorhn-Simpson, other descriptors bloomed: heavy, licorice, maple, complex. Project Paso touts this as a steakhouse Cab and that is right on the mark. With big, dark fruit and a bit of earth, this lush red is a perfect match for a piece of grilled meat, not to mention anything with bacon in it. The Cabernet became an even bigger wow when paired with Green & Blacks Organic Dark Chocolate with Almonds & Currants (thanks to Carmen Micheli).
We moved on to the 2009 Red Wine Blend. My sister sippers responded with: satisfying, cherry, lush and complex. My culinary offerings were designed to pair with this wine, so I am happy to report the walnut pesto on flat bread with goat cheese & roasted garlic and chicken salad with walnuts & dried cranberries made it sing. This distinct Paso Robles blend hit all the right notes. With jammy red cherry and white pepper followed by blueberry, cranberry and raspberry along with subtle hints of walnut and warm spices from the French oak, it was both complex and completely approachable. The layers of flavor made the RWB a slam dunk (hello fellas!) with Debbie’s Fresh Figs with Bacon and Goat Cheese.
Our final taste of the evening was the 2009 Old Vine Zinfandel. Even our white wine aficionadas queued up to rank this number one! Our loyal Cab lover (remember the wow?) was true to the end, but the rest of us fawned over the OVZ like teenagers with Bieber Fever. Comments included: inky, spice, full-bodied, tobacco & spice and exciting. We all picked up blueberry on the nose with a great big Zin pepper bite on the palate along with lush cherry, chocolate and tobacco. Is it any wonder we loved it so? Project Paso recommends the OVZ with barbecue or any other spicy, savory, sweet combo that you can think of. While I agree that this wine would compliment stronger flavors, I am thinking more along the lines of a moment alone: just me, a glass and Jodi Picoult novel.
Although the group enjoyed the whites, the reds wines easily edged them out of top ranking with all of the greatness one would expect from Paso reds. Ranked (almost unanimously) in order of preference by our group, with the first being the favorite: Old Vine Zinfandel, Red Wine Blend, Cabernet (with one dissenter giving this a WOW!), Sauvignon Blanc & Chardonnay.
Good wine is often like a good melody . . . the right note brings back happy memories and we let the nostalgia fold around us. Thank you Don & Sons, Linda Kissam and the Women’s Wine Council for taking my taste buds and heart on a long overdue journey to Paso Robles.
Cheers, Project Paso! Left to right: Debbie Israel Wiens, Robin Dorhn-Simpson, Laura McCoy Plant, Carmen Micheli, Judee Jachim Smith, Corie Maue
Men’s Wine Council – Real Men Drink Rose
Wines of Navarra - Photo Courtesy of Roger Paige - SoCal Wine News
I am not sure if it is my due to my sparkling personality or the generous nature of my friends, but every once in a while I get invited to something that I have no business participating in. Say for instance: the Men’s Wine Council. When accomplished writer and media guru Linda Kissam put out the call for gentleman wine writers and aficionados to participate in her latest endeavor, I (among other women) quipped about crashing the party. When I was able to produce a venue for our tasting adventures, a bargain was quickly struck (aha; mystery solved!): in exchange for the conference room and my services as Sergeant at Arms, I would be welcome at the tasting table. Since I did a horrible job of keeping the men “in line,” leaving all the discipline to Linda, the least I could to was write about our tasting experience.
I am a super strict Sergeant at Arms
I confess, I love a room full of writers just about as much as I love a room full of wine. There is something to be said for collaboration and community. In a Facebook world, it is so fulfilling to connect face to face. I was pleased to share the company of fellow writers Tom Plant of WINEormous, Ken Barnes of Temecula Night Out, Roger Paige of SoCal Wine News and Scott Vinton, our “civilian” with a great palate and insightful tasting notes. On the Men’s Wine Council, but missing from our ranks this particular evening: Chris Baptiste of Temecula Night Out. We sampled a variety of wines from the Navarra region of Spain and as with all of our Wine Council tastings, food pairings were provided so we could explore all the nuances of each wine.
Okay, enough chit chat, on to the wine:
First up was the Castillo de Monjardin Finca el Cerzo Chardonnay 2010. Aged in stainless steel, this white refreshed with crisp green apple on the nose and hints of pineapple on the finish. Great with the smokey ham and cheese quiche, spicy chicken empanada crostini and fresh pineapple, the Finca el Cerzo is a “must buy” at just $12 SRP.
Spicy Watermelon Salad
We moved next to the Senorio de Sarria Vinedo no. 5 2010. Rose wine is hot right now and the Sarria Vinedo is well worth a taste. With a bright pink color, a juicy, fruity nose and flavors of watermelon and cherry, this wine was a perfect match for the spicy watermelon salad as well as the berries. Not surprisingly, it was a great compliment to the rosemary filet mignon as well – herbal notes popped up with this pairing. Rose lovers will want to pick this one up. $16 SRP
Our next taste was of the Gran Feudo Rosado 2010. At just $12 SRP, it is no wonder that the Gran Feudo is a best seller. With a hint of vanilla on the nose and creamy strawberry and ripe cherry flavors, it was a perfect match for the salted carmel cheesecakes. Again, mineral flavors complimented the roast beef quite nicely.
Roasted Meats
Our fourth sip was of the Senoirio de UNX Garnacha 2010. Produced from 25 year old vines and offered at just $8 SRP, this juicy red paired well with the spicy chicken empanada crostini.
We proceeded to taste my favorite wine of the night: the Marco Real Crianza 2006. A blend of 60% Tempranillo and 40% Cab and aged 12 months in French and American oak, the Crianza was all that I love a red to be. A little funk on the nose mellowed quickly with a swirl or two and it opened up to a smooth, full-bodied gem. Dark fruit and slight mineral notes inherent to Navarra region wines made this the winner for the entire group. $15 SRP and a “must buy.”
Our final taste was of the Albret French Oak 2007. Another blend: 45% Cab, 35% Merlot & 20% Tempranillo, the Albret did not wow me, but perhaps it was because I was so enamored of the Crianza that I could not love another. Beautiful color and flavors of strawberry, black current and cassis dominate with slight hints of plum and cherry. At $8 SRP, worth a try for red lovers.
For more information, please visit: www.winesofnavarra.com
To the Men’s Wine Council: thank you, kind sirs, and especially madam Linda, for including me in your adventure. I am delighted to be counted among your ranks and will attempt to improve my skills as Sergeant at Arms before we meet again!
Roger Paige, Corie Maue, Scott Vinton, Linda Kissam, Tom Plant, Ken Burns - Photo Courtesy of Roger Paige
Jazz it Up at Thornton Winery
Jesse Cook takes the Stage in the Fountain Terrace
There is something about live music that moves us in a way that no recorded volume ever could. The first beat of the drum, the first notes reverberating through the silence inspire the heart to swell and grow until we cannot help but smile, sway and then dance to the sounds swirling around us.
If you are a live music junkie like I am, you are always chasing that feeling of the percussion beating inside your chest as fluid sounds of guitar, piano or vocals wash over you. Add to that award-winning champagne and a gourmet meal that will blow your mind and you haveThornton Winery’s 23rd Annual Champagne Jazz Series.
Now my love for live music is only slightly surpassed by my passion for exceptional food and wine, so I readily accepted Thornton Winery’sinvitation to attend the opening day of the jazz series along with several media friends. The Thornton family is clearly passionate about their trinity of excellent food, wine and jazz. Owners John and Sally and son Steve, President of the winery, enjoyed the day right along side their guest and their presence brought an extra bit of excitement to the gorgeous fountain terrace. With the French Chateau-style winery as a backdrop, the terrace has an intimate, old world feel and is the perfect venue for live music.
Opening day was a huge hit with a stunning performance by Jesse Cook. Known for his fiery percussive guitar and talent for fusing his music with styles from all around the world, he delighted the audience with favorites from albums past and new hits from “The Rumba Foundation.” A true performer, he alternately impressed us with his lightning fast finger picking and remarkable percussive techniques then charmed us with tales of home life and travel in between sets. The concert series continues through the fall and the line up includes some amazing talents: Dave Koz, Herb Alpert, Boney James - the Thornton’s are not fooling around!
- Shrimp Salad & Viognier – Photo by Corie Maue
While the series offers tickets to the concert “a la carte,” I urge you to enjoy the Gourmet Supper option. Including shaded seating (you know you will thank me for this tip as the Temecula summer progresses). In addition, you will be treated to a three course dinner designed by Cafe Champagne Executive Chef Steve Pickell. With Cafe Champagne since 1993, Pickell is a master of Contemporary Fusion Cuisine, matching fresh, seasonal ingredients with his creative vision to produce thoroughly inspired dishes. Our experience included Asparagus, Fava Bean and Rock Shrimp Salad with sweet pepper citronette. The bright, fresh flavors of the salad and smokey notes in the dressing were perfectly paired with the 2009 Viognier: lush with flavors of ripe peach and honeysuckle and a balanced acidity to lighten the palate.
What about the champagne you ask? Ah yes, let me back up a step. We did indeed enjoy one of Thornton’s five Methode Champenoise sparkling wines. It would be rude not to! 
These beauties have been winning awards for decades, and promise to continue that trend for decades to come. Fairly new to Thornton, Winemaker David Vergari just bottled the first round of tirage on his watch and is excited to see the results as it matures into champagne. After making wine for years: from Napa, to Europe, to his own label, Vergari believes that the vineyard matters and focuses on making exceptional wines from grapes that naturally grow well in the Temecula Valley.
- Roasted Chicken – Photo by Corie Maue
Okay, back to the food! Chef wowed us with an Oven Roasted Natural Chicken Breast with roasted tomato garden herb sauce. The chicken was tender and flavorful and the sauce was the definition of why I love Pickell’s food. Bright, beautiful seasonal ingredients always equal amazing flavor and texture. This dish was perfectly matched with the 2007 Huis Zinfandel. With big berry fruit and a smokey richness, this wine also pairs well with the Fried Green Tomato BLT on the Cafe Champagne lunch menu.
A dessert of Lemon Rosemary Tart with fresh strawberry compote paired with the 2007 Rose rounded out our meal. I always say I am not a dessert person, but somehow I managed to eat every bite! The rosemary, lemon and berries were so fresh and light that Katie Vergari joked we could just call it another salad course and feel quite righteous for skipping dessert.
As we finished our meal, Jesse Cook called us all to our feet for a Rumba party, a perfect way to complete our evening. So with bellies happy and hearts full, we moved to the music filling the gorgeous fountain terrace. Exceptional food and wine paired with world class live jazz? I cannot think of a better way or place to spend a gorgeous Temecula afternoon.
- David & Katie Vergari Rumba – Photo by Corie Maue
- David Vergari, Steve Thornton, Corie Maue, Steve Pickell, Jesse Cook
For a complete line up and to purchase tickets, please visit: http://www.thorntonwine.com/jazz.html
This article was originally published by WINEormous in May, 2011. The amazingly talented jazz saxophonist Dave Koz will be at Thornton this weekend, July 9th & 10th, so it seemed like a perfect time to repost.
Culinary Fun in Temecula – Garlic is the “Secret”
Hosts - Chef Micheal Cragg, Ken Barns (TNO), Linda Kissam (Media Consultant), Mike Tingley (Danza del Sol Winemaker), Howard Kotliar (TNO)
Attention all creative cooks, aspiring chefs and adventuresome foodies: Temecula Night Out is hosting an event that has your name on it! If you are eager to expand your horizons by working with a Five Star Chef, show off your culinary prowess, or just sit back and savor amazing food and wine, The Temecula Night Out Secret Ingredient Contest is for you.
With this event, as with many of their endeavors, Temecula Night Out has officially raised the bar on what it means to be wined, dined and entertained in the Temecula Valley. GARLIC is the Secret ingredient and although the deadline for recipe submissions closed on June 30th, I have it on good authority (from the Garlic Prince, Howard Kotliar) that late submissions will be accepted. If you have a killer garlic recipe that you know the world needs to sample, please submit it to Recipe@TemeculaNightOut.com ASAP.
Marilyn Tipp Dubs Howard the Garlic Prince - Photo by Chip Morton
Two semi-finalists will be chosen to work side by side with Five Star Chef, Michael Cragg, (formerly of the Ritz Carlton, Laguna Niguel) owner of Temecula Catering Company. Prior to the event, Chef will work closely with the semi-finalists and their assistants to perfect their dishes and train them on how to prepare for the showcase to take place on July 30th. With Craggs guidance, the contestants will learn to prepare appetizer portions of their dishes for the fortunate audience to sample.
Chef Michael's Hearts of Palm Salad with Garlic Jalapeno Dressing
The winning contestant will receive a Five Star Gourmet Dinner for Two prepared by Chef Michael Cragg and paired with Danza del Sol Wines and will enjoy BRAGGING RIGHTS throughout the Temecula Valley and Riverside County! The runner up will receive fabulous prizes as well and all Garlic Recipe Entries will be compiled into an on line cookbook available for all to share.
Garlic Mojito Sorbet with Garlic Brittle - Blew Me Away!
On the evening of the event, Chef Michael will prepare one of his own “Garlic Masterpieces” as well as his (now famous) Garlic Mojito Sorbet with Garlic Brittle for the audience to enjoy. The two competitors will also provide a sample of their dishes and the judging will begin.
Danza del Sol Wine Chills - Photo by Chip Morton
Set at the beautiful Danza del Sol Winery and including their wonderful wines as pairing partners to the delicious dishes, the Secret Ingredient Contest is guaranteed to be a garlic-y gastronomic evening to remember! If that is not enough to entice you, allow the sounds of Diego Mondragon’s Latin-jazz violin to lure you in. Food, wine, music and the live entertainment of the completion happening before you for just $25 – this event is a “can’t miss!”
Latin Jazz Violinist - Diego Mondragon
Garlic may be the Secret Ingredient for the cooking contest, but I submit that the Secret Ingredient for all things new, exciting and fun in Temecula Valley is Temecula Night Out! For more information on everything in Temecula Entertainment . . . Morning, Noon & Night or to buy tickets to the Secret Ingredient Cook Off, please visit: www.TemeculaNightOut.com
Summer Fruits Make Dinner Delicious!
Since becoming involved with the folks like Why Local Matters, Slow Food Temecula Valley, Harvest 2U and others, we are beginning to realize that shopping and cooking organic, local, fresh ingredients is not as difficult as we once thought. In fact, with Farmer’s Markets in Temecula (twice a week), Murrieta, Menifee and more, the options in our area are almost limitless. The wonderful side effect is that we are learning to cook seasonally which not only inspires creativity, but just flat out tastes better. We encourage you to explore the Farmer’s Markets in your area to discover how easy it can be to shop and cook fresh, local & organic. Here is a quick summer supper inspired by the fruits of the season:
Shrimp Ceviche - Photo by Corie Maue
Shrimp Ceviche
1/2 lb cooked bay shrimp or larger shrimp cut into bite sized pieces
1 lime, juiced
1 small tomato, diced
1/2 red onion, diced
1/2 – 1 jalapeno, diced
2 tablespoons finely chopped cilantro
1 clove garlic, minced
1 avocado, diced
Salt and pepper
Combine all ingredients in a bowl and let stand 15 minutes before serving with your favorite tortilla chips.
Talapia with Berry Salsa and Roasted Corn Polenta - Photo by Patrick Maue
Talapia with Berry Salsa & Roasted Corn Polenta
Prepare the Talapia by seasoning and grilling or pan frying for 3 – 4 minutes on a side. You will want to execute this step last as the fish will cook quickly.
Berry Salsa
Fresh Picked Temecula Berry Company Blueberries - Photo by Patrick Maue
Ingredients
1 fresh jalapeno pepper, finely diced
1/2 red onion
2 scallions, chopped
1 tomato, finely diced
1 small yellow pepper, seeded & finely diced
2 tablespoons chopped cilantro
1 tablespoon Oak Mountain Black Cherry Balsamic Vinegar (or traditional raspberry vinegar)
1 tablespoon fresh squeezed orange juice
1 teaspoon Temecula Valley Honey Company honey
1 tablespoon Temecula Olive Oil Company olive oil
1 1/2 cups strawberries, hulled & diced
1 1/2 cups blueberries (Temecula Berry Company)
1 cup raspberries
salt & pepper to taste
Combine vinegar, orange juice, honey, olive oil, salt & pepper in a bowl and wisk thoroughly. Combine all other ingredients in a larger bowl and mix dressing in gently. Chill for 3 hours before serving over Talapia or grilled chicken.
Roasted Corn Polenta
Brush 2 ears of corn with Temecula Olive Oil Company olive oil and sprinkle with salt & pepper. Cook in a 450 degree oven or on the grill for about 10 minutes, turning frequently with tongs. Cut corn off the cob & set aside.
While the corn is roasting, melt in a saucepan over medium heat:
3 tablespoons of butter
Add and cook until translucent, 1/2 cup finely chopped onions
Stir in and bring to a boil:
3 cups water or chicken stock (the stock with make it richer in flavor, so guess which one I choose)
Stir together 1 cup water and 1 cup yellow corn meal, then gradually stir the mixture into the boiling water. Reduce heat to low and continue to cook, stirring constantly with a wooden spoon, until cornmeal is very thick. (Cook’s tip: There are several excellent “quick polenta” options at stores like Trader Joe’s, etc. if this step seems to daunting).
Stir in 1/2 cup of parmesan cheese and salt & pepper to taste. Top with roasted corn.
Roasted Peaches with Raspberry Sauce - Photo by Corie Maue
Roasted Peaches with Raspberry Sauce
Ingredients
3 tablespoons unsalted butter, at room temperature
1/2 cup Temecula Valley Honey Company honey
1 egg, beaten
1/2 cup ground almonds
6 ripe peaches
For the raspberry sauce
1 cup raspberries
1 tablespoon TVHC honey
1 tablespoon fruit-flavored brandy
Preheat oven to 350 degrees. Beat the butter with the honey until soft. Beat in the egg. Add the ground almonds and beat until well blended.
Halve the peaches and remove pits. With a spoon, scrape out some of the flesh from each peach half to slightly enlarge the hollow. Reserve extra peach flesh for the raspberry sauce.
Place peach halves in a baking dish. (Cook’s tip: if they are wobbly, surround them with crumpled up tin foil to hold them steady). Fill the hollows with the almond mixture and bake for 30 minutes.
For the sauce, combine reserved peach flesh, raspberries, honey and brandy in the food processor and process until smooth. Press through a strainer set over a bowl to remove seeds.
Let peaches cool slightly and serve with sauce.
This berry delicious (sorry; I could not resist!) summer meal pairs beautifully with the Hart Family Winery 2010 Blanc d’ Franc. A full bodied Rose with depth of flavor, it stands up well to the spice in the salsa and harmonizes with just about every other flavor in the menu. As with all things, this meal is best enjoyed surrounded by the ones you love, so invite some friends and family over to share in the riches of the season.
The Harts serve Blanc d' Franc at the Field to Fork Event
Wines of Navarra
With happy memories of our first tasting still swirling in our heads, the Women’s Wine Council quickly re-convened for our second evening of shared friendship, food and wine. With Linda Kissam as our faithful and fun tour guide, we seven (Linda, Laura McCoy Plant, Debbie Israel Wiens, Ginger Giorgano, Carmen Michelli, Judee Jachin Smith & yours truly) set out for Northern Spain to sample the Wines of Navarra. As a firm believer that wine is best enjoyed accompanied by food (so true with just about any life experience, if you ask me), I gladly provided tapas designed to mimic flavors found in the Navarra region. The combination of sassy Señoras
& Señoritas, wonderful wines and tasty tapas had us all saying “Si, por favor!” to the Wines of Navarra.
Our first taste was an Otazu Chardonnay 2009. Aged in stainless steel, this lighter Chardonnay featured flavors of green apple and (hallelujah) not a hint of oak. A Chardonnay for Sauvignon Blanc lovers, if you will. It paired beautifully with the melon & prosciutto and the Shrimp Ceviche. At just $12 SRP, I would certainly add it to the shopping list.
Nibbles
Next up was the Torrecilla Rose 2010. A dryer Rose, the Torrecilla held hints of strawberry and mineral notes. While it did not blow me away, it did pair nicely with the Smokey Chicken Empanada & really opened up when sampled with a bite of spicy dried mango. At $10 SRP, this affordable wine is perfect for those that prefer a lighter, dryer Rose.
Third on the list was a Malon de Echaide Tinto Roble (Grancha) 2008. This tasty little treasure was a bit tannic on the nose at first, but opened up almost immediately when given a little air. With flavors of dark fruit and hints of cinnamon and clove, the Roble was lovely with the empanadas and a total wow with Carmen’s ridiculously delicious Almost Organic Chocolate Spiced Brownies.
Our fourth taste was the Marco Real Crianza (Tempranillo) 2006. Produced from 20 year old vines and aged for 12 months in stainless steel tanks, the Crianza made friends with almost every bite on the table (trust me; I tried them all)! As with most Tempranillos, it was a smooth, very drinkable wine with a slight coffee aroma and flavors of juicy black fruit. At $15 SRP, it is sure to be a crowd pleaser at your next party.
On to the Insurrieta Sur 2008! A blend of Granacha, Syrah & Graciano, the Insurrieta Sur was the group favorite. With hints of chocolate on the nose, and cherry, raspberry and spicy oak flavors, we would serve this wine with grilled meat or tomato-based pasta dishes. On the other hand, it was delicious with the lighter (Linda-inspired) combination of prosciutto, brie and mint. The smoke and fruit in both sang in perfect harmony. At $13 SRP, I would buy and drink this little gem again and again.
Our final taste was an Ochoa Moscatel 2010 ($20 SRP). I typically do not get too excited about dessert wines as I prefer savory flavors on the whole, but the Moscatel was a very pleasing finish to our evening. With a wonderful floral nose and a slight essence of lemon on the palate, it paired quite nicely with the prosciutto, melon and mint as well as Carmen’s amazing brownies topped with a smidge of the spicy mango.
In all, our travels to Navarra were deliciously successful. I am, once again and always, thankful for the opportunity to share the journey with my sister sippers: Linda (The Wine Buzz & so much more), Laura (WINEormous), Debbie (The Winemakers Wench), Ginger (The Wine Chix), Carmen and Judee and to Balzac Communications. Our August jaunt will bring us back to California to sample wines from Paso Robles, so please stay tuned for the further adventures of Linda Kissam and the Women’s Wine Council . . . see you in Paso!
Women's Wine Council - Ginger (taking the photo), Corie, Debbie, Laura, Linda, Carmen, Judee
Greens Two Ways
We are so excited! It is Saturday and we are off to the Old Town Temecula Farmer’s Market to pick up our week’s supply of fresh, organic, locally grown produce. When we first started shopping and eating this way, I was somewhat stumped by what to do with the collard greens, kale, dandelion greens, etc. that I found in the box each week. Turns out there are a million ways to eat greens, so we will be featuring some of our favorites from time to time.
Rich in nutrients like Vitamins A, K, C and calcium, greens pack an amazing nutritional punch. While some varieties can be described as somewhat bitter, proper preparation produces a brighter green or more smoky flavor profile. Greens can be found year round and go great in winter soups, quiches and casseroles, but in the summer a simple preparation keeps things light and fresh. For the greens purist, we submit the following:
Traditional Collard Greens
Ingredients
- Greens, kale, etc.; chopped: yields 6 – 8 cups
- 1 tablespoon water
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 1 small CSA onion, chopped
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup
- 1/8 teaspoon hot red pepper flakes
- 3/4 cup low-sodium chicken broth
- Salt
Directions
Remove the stems and center ribs from the collard greens and discard. Cut the greens into 1 – 2 inch squares. We like a fairly rough chop as greens tend to cook down quite a bit in the process and too fine of a chop will cause them to disintegrate. Greens should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. We like to chop the greens first and send them through the salad spinner several times.
In the meantime, preheat a large skillet and cook the prosciutto for until brown and crispy and then set aside. You can use bacon, ham or any other smoky meat, but we prefer the thinly sliced pancetta as it adds a salty crunch to the dish. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 1 hour. Add the chopped bacon to the pan, and season with salt.
We recommend serving these with any sort of family-style dinner. Barbequed chicken or ribs are our first choices as this is a side dish that does not need a lot of attention while you are working the grill.
For those who love greens, but are looking for something less traditional, we offer an Asian twist. On a side note, we had several in our dinner party that do not care for traditional greens and they enjoyed this variation very much.
Thai Greens
Ingredients
- Greens, kale, etc.; chopped: yields 6 – 8 cups
- 1/2 CSA white onion, diced
- 2 tablespoons oil
- 3 fresh red chilies, thinly sliced
- 4 cloves of garlic, finely minced
- 2 tablespoons fish sauce (or rice vinegar for a vegetarian dish)
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 can coconut milk (12 – 14 oz)
- 1 – 2 cups chicken or vegetable stock
- 3 tablespoons crushed peanuts
- salt
Directions
We make the sauce first and set it aside. Combine fish sauce, lime juice, brown sugar and coconut milk; wisk until completely incorporated. We recommend using traditional coconut milk rather than “light” as it infuses the greens a richer flavor.
Chop the greens into 1 – 2 inch squares. As we mentioned, we like a fairly rough chop as greens tend to cook down quite a bit in the process and too fine of a chop will cause them to disintegrate. Make sure your greens are thoroughly washed before cooking.
Slice onions, Thai chilies and garlic. Heat 2 tablespoons of oil in a large, deep pot. We prefer an enameled cast iron pot for its depth and even distribution of heat. Sauté onions, garlic and chilies until slightly browned and fragrant, about 3 minutes.
Add greens to the pot and immediately add stock and coconut sauce. Bring the pot to an easy boil and then cover and reduce heat. Simmer greens for one hour. Greens cook quickly, but the extra time spent simmering will mellow the flavors and infuse the greens with sweet, spicy goodness. We suggest serving these with white or brown rice and Asian-style chicken or fish.
Once again, the Farmer’s Market comes through for us with delicious, locally grown, organic produce. We have grand ideas for tomatillos, tomatoes, grapefruit and avocados, so keep an eye out for more delicious recipies soon. If food is your love language, you will find a soul mate in the Farmer’s Market.
Women’s Wine Council – OH Bordeaux!
Our Beautiful Bordeaux Line Up
This article was originally published by WINEormous. Mrs. WINEormous, Laura Plant is, happily, a Women’s Wine Council member as well & will be reviewing our latest adventures from the Navarra region in Spain soon! Find and “Like” WINEormous on Facebook!
After years working in restaurants in the San Francisco Bay area, traveling up and down the coast of California, and calling the Temecula Valley home for over 10 years, I have developed quite an affection and palate for California wines. From Napa, to Paso Robles, to Temecula, I know what grows well in each region and I seek out good wines whenever I can. Although never afraid to try something new, I just never bothered with French wines. My perception was that they would be too fussy and expensive, and perhaps overrated, so I felt compelled to give them a go. I am delighted to report that my assumptions were entirely inaccurate!
As a side note, when wine & media guru Linda Kissam invites me to anything, I make it a habit to say “yes” and I have never been disappointed. The Women’s Wine Council is her latest endeavor and I am pleased to be on the panel of women charged with tasting wines from around the globe and offering their impressions. Our first experience featured Bordeaux and Bordeaux Superieur AOC and, as I mentioned, shattered my notion of French wines are all about. As I am a firm believer that wine is better with food, I happily provided some small bites to pair with our sips and we convened at the DocPros Nationwide Notaries corporate office conference room to share a time of friendship and tasting.
I confess that I thought all Bordeaux were reds, so I was pleased to see that our tasting began with a sparkling white: Favory Cremant de Bordeaux Brut. With an elegant nose and perfectly tiny bubbles, this wine was well received by the entire group and was my favorite of the whites. Well balanced with notes of green apple and a slight nuttiness on the palate, this little gem paired well with apple & gorgonzola cheese wrapped in prosciutto. At just $12 SRP, I would call this a “must buy.” Serve with brunch, light appetizers or bring to a party as an impressive, but inexpensive, hostess gift.
- Spicy Shrimp – Photo by Corie Maue – Recipe Available on Request
On to the Axel des Vignes – 2009 Bordeaux Blanc. I found this wine to be light and slightly herbal. I would drink it ice cold and with food as it would allow the dish to be the star. As the group sampled the Spicy Shrimp, BL Tomatoes and Rosemary Spiced Nuts, we found that this wine’s ability to “play well with others” (love that Linda-ism) would make it a great choice to serve if you are aiming to please a broad range of palates. $10 SRP
Another surprise of the evening came when we moved on to the Chateau Penin 2009 Bordeaux Rose. This lovely, vibrant rose wine featured lush strawberry fruit flavors and a hint of vanilla without being too sweet. At just $13 SRP, it would pair well with a summer salad, but would best stand all on it’s own as a hot afternoon refreshment or late night hot tub sipper.
Our final white was the Eos du Chateau Lugagnac 2008 Bordeaux Blanc. While not my first choice, it was a top pick for several in the group. Reminiscent of an oaky, buttery chardonnay, it complimented the brie and crackers and stood up nicely to the Spicy Shrimp. Chardonnay lovers, add this to your list for $12 SRP.
- BL Tomatoes – Photo by Corie Maue – Recipe Available on Request
Our first red of the evening (now I am really embarrassed about the whole Bordeaux = red misconception) was a hit with the red wine lovers in the group. A big, bold RED, the Chateau Lestrille 2006 Bordeaux Superieur Rouge was so earthy on the nose when first opened, that we just about lost a few of our tasters before they had a sip. As with many full bodied reds, this wine just needed some time to breathe and it calmed right down into a sultry, smooth sip of heaven. I recommend decanting it at the beginning of your evening so that it will be soft and open by the time you enjoy it with a fine steak or mushroom dish. With hints of cinnamon and full flavors of blueberry and currant, I could drink this wine with food or on its own and at $14 SRP, I believe I will.
Our final taste was my personal favorite: Chateau Bel Air 2007 Bordeaux Superieur Rogue. With a gorgeous ruby color, this softer red was the group favorite. 50% Merlot, 25% Cabernet and 25% Cabernet Franc, the Bel Air features complex berry and cherry flavors with a hint of earth. It paired well with the stuffed mushrooms and brought out the smoky flavors in the BL Tomatoes, but would be an even more perfect compliment to grilled meat or pasta with sausage. Mmmm . . . dinner at my house, anyone? At just $14 SRP, I can provide the food AND wine.
For information on the wines we tasted and more, please visit: www.planet-bordeaux.com. Wines are available for purchase in stores and on line, so I encourage you to Google and enjoy!
- Women’s Wine Council – Ginger Giordano & Corie Maue
- Women’s Wine Council: Debbie Wiens, Carmen Michelli, Judee Smith
Many thanks to Balzac communications for Syndicat des Bordeaux et Bordeaux Superieur, our host Linda Kissam and my sister council members: Ginger Giorgano, Carmen Michelli, Debbie Wiens, and Judee Smith. I look forward to sharing our next journey and many more to come.
