Tag Archives: food

Crispy Salmon, Fennel Slaw & White Wine

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Salmon Fennel Slaw | Aprons & Stilettos

Spring is almost here which propelled me to think about the warm weather ahead, white wines and springtime dishes. As I was scrolling through my usual Instagram feed I came across Food & Wine Magazine’s white wine pairing recipe of the day and I knew exactly what I was going to draw inspiration from for tonight dinner. After work, I swung by Molsberry Market to pick up the essentials – Salmon Fillet, Fennel, Red Onion, Lemons and Dill. The weather today was absolutely perfect so when I got home I opened all of the windows, threw on the Bob Marley Pandora station, poured a glass of Sauvignon Blanc and began cookin’.

Veggies for Slaw

This recipe is extremely easy and only requires the below seven ingredients.

  • Two 6-ounce salmon fillets with skin
  • Kosher salt
  • 1  1/2 tablespoons fresh lemon juice (1/2 lemon)
  • 1/8 – 1/4 cup thinly sliced red onion
  • 1/2 fennel bulb, cored and thinly sliced crosswise
  • 1 tablespoon dill, chopped
  • Olive oil

Crispy Salmon

Preheat the oven to 350 degrees. Combine the fennel, onions, dill, lemon juice and a tablespoon of olive oil in a bowl. Season with salt and set aside. In an oven proof skillet (I used my cast iron) heat 1 teaspoon of olive oil over medium / medium – high. Everyone’s stove is different so just make sure to watch the fish. Season the salmon with salt and place the fillet skin down in the skillet. Cook until the skin is crispy – about four minutes. Transfer the salmon to the oven and bake until cooked through, about  3-4 minutes. Transfer to a plate and serve with fennel slaw. Serve with a light-bodied white such as a Sauvignon Blanc, Pinot Gris or Albariño. Some suggestions:

What are some of your favorite spring time wines? Share with us at @ApronsStilettos

Cheers ~ Crystal

Roasted Butternut Squash & Apple-Ginger Soup

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Apple Butternut Soup

We finally received some much needed rain here in Northern California a few weeks back. For a minute there, I forgot it was winter with all of the beautiful, warm days we’ve experienced in December and January.

It was a Friday night and I had planned for my dear friend Morgan to come over and make dinner together. That morning over text we both had same idea for dinner: SOUP! What a perfect choice to pair with this rainy evening. She had a few ideas that we kicked around and then we both settled on making a comforting squash soup with granny smith apples paired with a pear & pomegranate salad.

Apple Butternut Squash Soup & Salad

  • 1 large butternut squash
  • 1 yellow onion, quartered
  • 2 1/2 cups vegetable or chicken broth
  • 3 granny smith apples, peeled & cored
  • 3 garlic cloves, grated
  • 1/2 cup half & half
  • 1 tablespoon fresh Thyme
  • 1 teaspoon ground ginger
  • Olive oil
  • Salt & pepper, to taste
  • 1 granny smith apple, for garnish

Pre-heat oven to 400 degrees. Quarter the butternut squash, coat with olive oil and season with salt and pepper. Roast for about 45 minutes – 1 hour. Remove the skin and let cool. (If your local store doesn’t have whole butternut squash available, check to see if they have cubed butternut squash.)

Roasted Butternut Squash Soup

Add the apples and 2 cups of broth into a blender or food processor (I used my Ninja and it worked great!) Puree until smooth and transfer it to a bowl. Set aside.  In a heavy stockpot, add olive oil, onions and garlic and saute over medium heat until softened, about 5-7 minutes. Remove the onions from pot and place in a bowl. Transfer the apple / broth mixture to the stock pot and simmer. Add the cooled squash to the blender along with 1/2 cup of broth and puree until smooth. Add the squash puree to the apple / broth mixture. Add the half & half and stir continuously until completely mixed together. Add the fresh thyme and ginger. Season with salt & pepper, to taste.

Apples & Broth in Blender

Garnish soup with thin slices of apples & fresh thyme sprig. Enjoy with your favorite salad or crusty bread.

Serves 4 -6

Pear & Pom Salad

Pear, Pomegranate & Gorgonzola Salad

  • Arugula salad
  • 1 – 2 ripe pears, sliced
  • Gorgonzola, crumbled
  • Pomegranate seeds (click here to learn an easy way to deseed a pomegranate)
  • Walnuts, toasted
  • Citrus vinaigrette (recipe below)

Combine pears, cheese, pomegranates and toasted walnuts over a bed of arugula salad. To make this simple vinaigrette, combine juice from 1 orange, 1/2 tablespoon white wine vinegar, 1/4 cup olive oil (slowly added), salt & pepper.

Enjoy! ~Crystal

Creekview Cabernet Braised Short Ribs

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Cabernet Short Ribs

Whew! Looks like some time has passed since our last blog post! What can I say… December was a busy month with the holidays and all, not to mention the planning of my sister’s baby shower (pictures will be up soon!) So thanks for sticking around… 2014 has kicked off to be a fabulous year so far and we can’t wait to share our latest posts with you. First of which is this AMAZING Cabernet Braised Short Ribs over crispy polenta.

  • 8 beef chuck short ribs
  • 1/2 cup minced onions
  • 1 cup beef broth
  • 2 1/2 cups Creekview Vineyards Cabernet Sauvignon
  • 2 tablespoons tomato paste
  • 2 1/2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • Vegetable oil
  • Salt & pepper
  • Slow cooker for braising

Heat oil in a heavy skillet over high heat. Add the short ribs, season with salt and pepper and brown on all sides, about 3 minutes each side. Carefully place the caramelized short ribs in your slow cooker.

Add the minced onions to the skillet and cook on medium heat until they are soft and translucent (about 5 minutes). Add the tomato paste and mash the paste into the onions and continue cooking for about 3-4 minutes. Add the Cabernet, beef broth, brown sugar, salt, pepper and flour. Stir well. Bring the sauce to a boil and then simmer. Pour the sauce over the ribs in the slow cooker and cook for 5 1/2 – 6 hours on high. The meat should be falling off the bones!

Serve over creamy polenta or crispy polenta cakes and enjoy with a glass of Creekview Cabernet Sauvignon.

Cheers ~ Crystal

Wine Pairing

Creekview Vineyards Cabernet Sauvignon

I decided to open up a beautiful 2006 Creekview Vineyards Cabernet Sauvignon from the Santa Clara Valley. I’ve had this bottle for a few years now and thought tonight was the perfect time to crack it open, incorporate it in this dish and enjoy a glass. Aromas of dark cherry and plum with a hit of vanilla. Full bodied with flavors of licorice, cherry and cocoa and a smooth, soft finish. While there isn’t any 2006 left to get your hands on, the 2010 vintage is tasting amazing and available online or at the winery.