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’.
This recipe is extremely easy and only requires the below seven ingredients.
Two 6-ounce salmon fillets with skin
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
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:
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.
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
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.
In lieu of “National Pasta Day” we decided to share one of our favorite recipes from Kenwood Vineyards “Perfect Pairings” recipe book. Created by their team of Executive Chefs, this dish is perfect for the cooler weather ahead and pairs exceptionally well with Pinot Noir.
8 ounces Pappardelle pasta
2 tablespoons thyme, fresh leaves
1 tablespoon olive oil
1-2 small dried red chilies, crumbled
9 ounces good spicy sausage
3-4 tablespoons butter
1 onion, finely chopped
½ cup flat leaf parsley, chopped
1 garlic clove, minced
½ cup parmesan cheese freshly grated
Salt and pepper to taste
1 pound mixed wild mushrooms*
* Shitakes, oysters, or hen of the woods, trimmed and torn or cut up.
In a large skillet, heat oil over medium high heat; add sausage, onion and garlic, breaking sausage up with spoon while cooking until onions are golden, about 7 minutes. If sausage is fatty, drain excess drippings from pan. Add mushrooms, thyme, and chilies; cook, stirring frequently until mushrooms release their liquid and it evaporates, about 10-12 minutes. Remove from heat, season with salt and pepper.
Meanwhile, cook pasta to al dente in a large pot. Drain, saving ½ cup of cooking liquid. Return pasta to pot.
Add butter to mushroom mixture, along with a little of the cooking liquid from the pasta to loosen and deglaze. Pour mushroom mixture, parsley and parmesan cheese into pot with pasta and toss to combine. Turn out onto large platter to serve. May be garnished with more parsley and cheese.
Love pasta? Love wine? Don’t forget to enter the “Perfect Pasta Pairing” contest for a chance to win a trip for two to beautiful Sonoma County valued at $5,000.
Tweet us at @ApronsStilettos and share with us your favorite pasta recipe for #NationalPastaDay!