My lovely daughter came home for two weeks from her home in Colorado Springs.  Looking for a fun, family outing for a warm, Saturday night, we decided to go see Brandi Carlile play with the Symphony at Conner Prairie--our two favorite things:  live music and picnics! 

My garden has been overflowing with basil and tomatoes so we decided to have a Mediterranean bent to our picnic menu.  We chose a yummy couscous salad (my daughter’s favorite), sliced tomatoes in a pesto sauce, a Chianti sausage, cheese, and a dessert made with cream cheese, blueberries, and strawberries. 

I went into Vine & Table to pick out the wine.  My daughter is a die-hard Riesling fan, so I chose her favorite, the Dr. L Riesling, but I needed a red that would be summer picnic friendly.  After quizzing me on my menu selection, Jeff suggested that I serve Feudo Arancio Nero D’Avola from Sicily.  He mentioned the wine would have enough fruit forwardness to drink in the heat, but not so much that it would overpower my couscous salad.  I tend to like the old world wines, so this was an exciting choice for me. 

I returned home with my goodies and began the picnic preparations.  My daughter and her hubby pitched in and my kitchen was all abuzz.  She packed the baskets, the boys chopped and diced and I made everything beautiful.  As the sound of my loved ones laughing and working filled my ears, I stopped and admired the scene…better than any Norman Rockwell…..somewhat of a symphony…a beautiful combination of knives chopping, the aroma of lemon and basil, and David Gray playing in the background.  *Sigh* I am happy. 

I began the salad by boiling a cup of water and pouring a cup of couscous in the pan with a dab of olive oil.  I turned off the heat and covered the pan.  A yellow pepper was in the broiler until it was good and charred and wonderfully peel-able.  I then put the charred pepper in a paper bag to rehydrate for a few minutes.  V diced the two fresh tomatoes from my garden along with a green onion and a cucumber.  My son-in-law chopped basil, oregano and marjoram and I made a dressing of a cup(ish) of olive oil, juice from a whole lemon, a teaspoon of cumin, a clove or three of garlic, and a pinch of cayenne.  We added the peeled, chopped yellow pepper.  The daughter served as quality control and of course, I had to second the opinion.  The Man and the son-in-law were like little birds walking over with their mouths open, waiting to be fed.  It passed the test with flying colors.  Our baskets were filled to the rim of goodies lovingly prepared and we set off for the Symphony. 

As the sun began to set, we poured ourselves a glass of the Nero D’Avola and made a toast - “Here’s to beautiful picnics, beautiful weather, wonderful music, and family we adore.” 

Becky blogs at The Divorced Diva’s Guide to Survival  www.divorced-diva.blogspot.com

Enjoying delicious classic French food doesn’t have to be labor intensive nor time consuming. It is just a matter of understanding what corners can be cut without compromising the dish. Even the busiest of households has time for this classic dish. A French gourmet dinner for 4 on the table in less than 30 minutes, Bon Appétit!

Ingredients:
4 Rib eye steaks (1-inch thick)
Olive Oil
Salt & Coarsely ground black pepper
1 Jar Life in Provence Béarnaise Sauce

Directions:
1. Season the steaks liberally with salt and coarsely ground black pepper on both sides.
2. Heat a thin layer of olive oil in a large sauté pan over high heat until it's almost smoking, sear the
steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10
minutes, turning once, until very rare in the middle.
3. Remove to a platter, cover tightly with aluminum foil and sit for 10 minutes.
4. While steaks are resting, gently heat sauce in a sauce pan.
5. Serve steaks with the béarnaise sauce on the side.
6. To round out this meal, serve with French baguette and side salad with Dijon vinaigrette.

Wine Pairing: Choose a French Bordeaux such as the pocket-friendly Chateau Barateau 2005 from the Haut Medoc for a perfect pairing.

Easy Steak with Bearnaise Sauce.pdf (101.47 kb)

Ahh, Carmenere…the lost grape of Bordeaux. You may have heard the story of how 100 years ago or so, Chile was sold, by the French, Merlot vines; but in actuality the grapes were of the Carmenere variety and it wasn't discovered until DNA testing became a reality. Now, the Carmenere grape extinct in France lives on in Chile- and is thriving! The Misiones winery produces a quality Carmenere that has won awards in Chile and abroad. Additionally, like many of the wines from South America, the Vina Misiones de Rengo Carmenere 2008 is packed with value. The Carmenere is lighter than Merlot, but for the most part they are interchangeable when pairing with food. I find they offer a more complex flavor profile than Merlot, with a touch of pepper on the finish that you seldom get with Merlot, and this wine is no exception. Stop in and see if we have one open for you to try. (Hint) See you soon…

An elegent party dish or appetizer this Spanish Tapa dish is fresh and flavorful. For an instant Spanish Party serve this melon and cured ham along with a Manchego or Zamorano cheese and an Elki Bruschetta or Tapenade from Vine & Table. Don’t forget the beverage! Choose our recommended wine pairing below or make it really festive and serve with our crowd-pleasing Sangria. Serves 4-6

Ingredients:
1 fresh, ripe melon
12 thin slices of Serrano ham
1 carrot, grated
1 scallion, finely chopped
1 lemon, juiced
8 tablespoons olive oil
6 tablespoons sherry vinegar
salt and freshly ground pepper

Directions:
1. Cut melon in half, scoop into balls with a teaspoon or melon baller.
2. Mix in bowl with oil, lemon juice, vinegar, salt and pepper.
3. Add the carrot and scallion mix thoroughly and chill for 2 hours.
4. Shape ham slices into cones and serve with melon

Wine Pairing: The honeyed tangerine flavors of the Tangent Albarino 2008 make a great pairing with the salty and fruity components of this dish.

Serrano with Melon.pdf (117.37 kb)

recipe courtesy of Spain Gourmet Tour Magazine

I love rosé! Who of you out there also appreciates the beauty of this often underestimated wine? I’m of the opinion that there is no better pairing on a hot summer day with what is typically “red-wine food” than a flavorful, well chilled rosé One of my favorite pairings is my wife’s preparation of grilled ancho chile vegetables, alongside a hamburger and side of fried rice. 

We are all aware of the advantages of cooking a whole meal outside on a hot day and last Sunday, that is exactly what we did for a relaxing lunch on the deck. Joining us was this wonderful rosé Valle Reale Montepulciano d’Abruzzo Rosé 2007. The chilies were cooled down by the temperature of the wine and the burger was really setup by the liquid fruit flavors.

It seems like most people pass on drinking rosés, thinking that they are all sweet. Well this is not the case with this week’s staff pick the. Nor is it the case with most of the rose’s we stock at Vine & Table. And, I might add, we just may have the best selection of rosés in town. Stop in and try one for your next picnic, lunch on the deck, or outdoor concert.  Then, I bet you’ll not pass on it the next time.

grilled ancho chilie vegetables:
1 red pepper, rough chop
1 sweet onion, rough chop
1 8 oz. pkg whole mushrooms, halved or quartered depending on size
1 yellow squash, rough chop
1-2 zucchini, rough chop

Chop veggies to large bite size pieces and combine.  Drizzle with EVOO.  Sprinkle with Morton’s Nature’s Seasonings (about 1-1/2 teaspoons, more or less to taste), ½ teasp. Garlic powder, ½ teasp ancho chili powder.  You may also use cracked pepper and salt in place of Natures Seasonings if the garlic powder is increased and onion powder added.  Toss to evenly distribute oil and spice and place in a grill basket.  Grill over high heat turning as needed to caramelize veggies.

Earth & Vine Mango Mambo is a refreshing blend of succulent mango, juicy pineapple and pucker-up lime. This drink mix conjures up fine white beaches and palm-thatched palapas. Blend up slushy margaritas, tropical daiquiris, alcohol-free smoothies and milk shakes with this versatile mix. A drizzle over fresh sliced bananas and mango, makes a great topping for pancakes and desserts. Create a host of Caribbean cocktails. Splash into iced tea, sparkling water or ice cold milk - cool and delicious! Enjoy this fruity margarita. Yields 48 oz or 6 (8oz) servings

Ingredients:
17 ounces Earth & Vine Mango Mambo Beverage Elixir
8 ounces gold tequila such as Jose Cuervo
6 cups ice

Directions:
1. Add all ingredients to a blender and blend until smooth.
2. Pour into salt-rimmed glasses and serve.

Mango Mambo Margarita.pdf (159.93 kb)

America was founded on hard cider. In colonial days, it was the most popular alcoholic beverage. The reason for its popularity is that it is much easier to produce than beer or wine and uses affordable ingredients! Alas, the popularity of cider dwindled due to prohibition and the emerging soda companies of the 1920’s. Cider has fallen a long way from what it used to be. Now, ciders are loaded with sugars, sulfites, apple juice concentrate, and artificial colors. Luckily, ciders with a more traditional look and flavor are making a comeback. A few chunks of cheese and a nice crusty baguette is all you need to enjoy a these tasty ciders!

Isastegi Basque Cider
…A truly unique cider! From the basque region of Spain. This cider has a very earthy and fresh apple flavor and pairs beautifully with P’tit Basque cheese.

Crispin Original
…A classically styled, but untraditional hard apple cider. Fruit forward, with a fresh, crunchy-“appley” nose and a deliciously creamy, refreshingly crisp mouth feel.

Crispin BrutR
… The epitome of sophistication in ciders. Wonderfully, light and crisp with a fresh apple bouquet.

Crispin “Honey Crisp”
… A truly “artisanal” cider. Unfiltered and cloudy in appearance, this super-premium cider is lightly sweetened with organic honey for a rich, creamy, and full-bodied, taste.

Crispin “The Saint”
…Brewed with the addition of Belgian Trappist yeast, this hand-crafted cider is smoothed out with the addition of organic maple syrup for a silky and complex mouthfeel.

Easy, healthy, delicious! This salmon salad is the perfect summer dinner for two. You can sear, poach, bake or grill the salmon. Toss with these few simple ingredients and you will be eating a satisfying dinner salad or sandwich in just minutes. Serves 2

Ingredients:
1/2 cup Cuisine Perel Late Harvest Riesling Vinegar
2 tablespoons Olive Oil
8 ounces Salmon, cooked and flaked
2 tablespoons capers
1/4 cup English cucumber, diced
1/4 cup sweet corn kernels

Directions:
1. In a small mixing bowl whisk together vinegar and oil.
2. In a separate bowl gently combine salmon, capers, cucumber and corn.
3. Just prior to serving pour dressing over salmon mixture and toss.
4. Serve over a base of mixed greens or on a fresh roll with your favorite cheese.

Wine Pairing: You’ll love how the lively natural acidity of the Adelaida Version Glenrose
Vineyards 2006 Grenache Blanc and Roussanne blend pairs with the salmon/citrus combo.

Riesling Salmon Salad.pdf (138.25 kb)

This week's staff pick: Wishing Tree Cabernet Merlot 2005

Still have one or two summer parties to go? This is the red to serve! At a great price point, and for the money, your guests will be very happy with your choice. This Cabernet and Merlot blend has really solid upfront fruit of blackberry and mulberry with just a touch of pepper and spice on the finish. I recently served a bottle to guests as we ate pork tenderloin off the grill. The pairing was just right. Of course, being a wine aficionado they assumed my choice was far more expensive than our current specialty price of $9.99. Well, maybe I should feel guilty, but I didn’t share the info…they loved the wine, they loved how it paired with the food and they loved the moment.  Isn’t that all that matters anyway.

More Info on Wishing Tree:
Location: Western Australia

"The name comes from my childhood days. I, along with my two sisters and older brother, would run around our local park, under the watchful eyes of our mother and father. When we had suitably exhausted ourselves, we would gather under a beautiful old Oak tree, with wide trunk and massive almost exaggerated canopy. To gain a few minutes peace, our parents told us if we made a wish under this tree, it would come true. The tree became The Wishing Tree." - John Larchet, Proprietor.

Looking for a refreshing cocktail that requires ABSOLUTely no effort? Well, this is no-doubt the answer. Easy, light and definitely the PEARfect adult lemonade.

Ingredients:
1 Part Absolut Pears
Lemon Juice
Lemon-Lime Soda
1 Wedge Lemon
1 Straw

Directions:
Fill a chilled highball glass with ice cubes. Add ABSOLUT Pears and lemon juice. Top up with lemon-lime soda. Garnish with 1 wedge lemon and 1 whole straw.

Absolut Pears Lemonade Cocktail.pdf (89.54 kb)