Simple Decadent Dishes and A Glass of Wine

Featured wine pairings from New York’s own Shinn Estate Vineyards

www.shinnestatevineyards.com

The official end of summer is open to interpretation depending on location and whether or not you will be sending your children back for another school year.  In the northern hemisphere summer officially ends in mid September.   Not only does the weather and position of the sun change dramatically around this time, but, life changes somewhat as well, lending a little push to our feeling of THE END.  The end of warmth, the end of certain seasonal fruits and vegetables and the end of a time of the year we feel less pressure to work and more freedom to play.  Labor Day, the first Monday of September, is the unofficial end to the summer and the time most children go back to school.

Adapting to back to school time can be difficult for families and people in general.  Life suddenly becomes more hectic and our ability to adapt to the new faster paced fall season especially in our cooking can be daunting.  We want the decadence of summer’s taste but with an easy and quick assembled meal.  For many of us adults we also still want to indulge in our wine, but, as we dine in more and entertain less we often forget how easy it is to indulge in a good (reasonably priced) wine with our quick back to school type family meals.

With this in mind, sometimes we just need to be reminded how simple it is to eat healthy, cook quick, taste decadence and fresh flavors all while pairing it with a nice wine.  Late summer provides us with some amazing garden goodies.  The sun waning from its peak still brings extreme heat and cooler nights which produces some of the most versatile fruits and vegetables for cooking.  The farmers markets are still filled, grocery stores are over flowing with choices and good prices and if you are lucky enough to have your own garden, it is typically over producing!  So indulge in the offerings of the late summer garden, treat yourself and your family to a wonderful home cooked QUICK & EASY meal and don’t forget to pair it with a nice glass of wine, this unlike watermelon and peaches, is a year round luxury!

Late Summer Garden Goodies:

Zucchini & summer squash, Tomatoes, Peaches, Plums, Grapes, Bell Peppers, Beets, Broccoli, Spinach, Garlic, Potatoes, Eggplant, Cauliflower, Turnips, Carrots, Corn, Fennel, and herbs to name just a few!

Indian Summer Ratatouille

This version of the traditional fresh Provencal vegetable stew is both easy and tasty as well and utilizes the best of the late summer/early fall  bounty!

Serves  6 – 8

Prep Time : 20 minutes

Cook Time 1 hour (very little if any attention during this time)

Ingredients:

Olive oil

6 cloves garlic, chopped coarsely

1 medium yellow onion, chopped fine

3 bell peppers ( 1 yellow, 1 red, 1 orange), chopped medium

3 medium zucchini, chopped medium

1 medium fennel bulb, sliced thinly

1 medium to small eggplant, cut into 1 inch cubes

1 medium carrot, chopped small

1 tablespoon salt

1 tablespoon black pepper, cracked finely

1 teaspoon red chili flakes (optional)

4-5 medium sized tomatoes, chopped medium

¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine

⅓ cup fresh parsley leaves, chopped fine

¼ - ½ cup of red wine (the wine you choose for the pairing)

Parmesan cheese, shaved for garnish

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent.  Add the bell peppers, and sauté another minute or two.  Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes.  Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs.  Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes.  Add the remaining herbs and take off heat and let stand for 10 minutes.  Serve over polenta, pasta or just as vegetable stew!

Wine Pairing Suggestions:

Shinn Estate Vineyards:   NV Red (Table wine)

Retail Price: $15

“This wine shows delicious North Fork fruit characteristics.  A blend of 53% Merlot, 26% Cab Franc and 22% Syrah.  Upon first sip raspberry and strawberry burst forth, while a refreshing finish makes this red a great match for any meal.”

Sweet Corn Chowder With Roasted Poblano Peppers

This dish is a lovely way to keep corn a staple in our meals even after corns peak season, the corn is not as sweet this time of year, which is why it is delicious in this spicy corn chowder!  Don’t worry the corn is still plenty sweet to give the perfect balance of sweet and spicy!

Serves  6

Prep Time : 20 minutes

Cook Time: 30 minutes

Ingredients:

Olive oil

2 tablespoons butter

1 medium yellow onion, chopped small

1 shallot, chopped medium

1 small jalapeno, deseeded and chopped finely

1 large red bell peppers, chopped small

4 medium to large ears of fresh corn, kernels removed from cobs

2 medium yellow potatoes, cubed small

2 teaspoons salt

1 teaspoon white pepper

½ cup white wine (use wine that you choose for wine pairing)

1 cup water

2 medium poblano peppers, pre-roasted, skins removed and chopped small *

1 cup heavy whipping cream

1 teaspoon sugar

½ cup cilantro leaves

In a large soup pot, heat butter and olive oil on medium heat.  Add onions and shallots and sauté until translucent, or about 1 to 2 minutes.  Add jalapenos and red bell peppers, for spicier version use the entire jalapeno for milder just use ¼ to ½ , sauté another few minutes and add corn kernels and potatoes and salt and pepper.  Sauté mixture for a few more minutes, add white wine and then add water.  Turn burner to low and cook for about 20 minutes, stirring occasionally.  Reduce heat to simmer and add roasted poblanos, heavy cream, sugar and cilantro, stir well and let simmer for another 5 minutes.  Take off heat and let cool a bit, serve warm not hot.

*For roasted poblano peppers:  On a baking sheet, place poblanos in the oven on broil and rotate a few times until the skins burn.  Let cool and remove skins and seeds inside, chop.

Wine Pairing Suggestions:

Shinn Estate Vineyards:   2009 Coalescence

Retail Price: $ 15

“ This is an all stainless steel fermented winemakers blend of chardonnay, sauvignon blanc, merlot blanc, and riesling, showcasing a refreshing style with a splash of fruit and a zing of acidity. Clean, vibrant citrus notes add complexity to the fresh and juicy finish. The bright, crisp flavor of this wine pairs beautifully with spice,  soft ripening cheeses, light salads, and oysters on the half shell.

Late Summer Garden Chicken and Herbed Dumplings

Everyone’s favorite chicken & dumplings gets a big garden boost from late summer goodies in this healthy recipe!

Serves  6

Prep Time : 35 minutes

Cook Time:  30 minutes

Ingredients:

Olive oil

3 tablespoons butter

4 cloves, garlic, chopped fine

1 medium red onion, chopped small

3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour

1 bunch green onions, sliced

3 stalks of celery, chopped small

2 medium carrots, chopped small

1 medium turnip, cubed small

1 tablespoon salt

1 tablespoon cracked pepper

1/3 cup white wine (use the wine you choose for the wine pairing)

3 cups low sodium chicken stock

1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives

2 fresh bay leaves (if not, substitute dry)

½ cup heavy whipping cream

1 teaspoon cayenne pepper

½ teaspoon nutmeg

1 cup fresh spinach

Herb Dumplings*

In a large heavy bottom stew skillet, heat olive oil and butter over medium heat.  Sauté garlic and onions for a few minute until translucent.  Add chicken and green onions and sauté until chicken is browned or about 3 minutes.  Add celery, carrots, turnips and salt and pepper.  Deglaze pan with white wine and add chicken stock and herbs, including bay leaves.  Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally.  (Meanwhile, put together dumplings, see recipe that follows).  Add the cream, nutmeg, cayenne and spinach.  Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked through.

Dumplings

1 cup flour

1 ½ teaspoon baking powder

½ teaspoon salt

4 tablespoons butter, cold and cubed very small

½ cup cold milk

1 tablespoon fresh thyme leaves

1 tablespoon fresh chives, chopped fine

1 tablespoon fresh parsley, chopped fine

½ teaspoon cayenne pepper

In a mixing bowl combine dry ingredients and stir well.  Add butter and using fingers make a crumbly mixture.  Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Wine Pairing Suggestion 1:

Shinn Estate Vineyards:   2009 Chardonnay

Retail Price: $ 20

“ This unwooded style showcases bright mineral character washed in exotic fruit and gentle mouthwatering acidity. Spicy overtones add to the silky texture while pear and apple flavors give way to a polished finish.

Wine Pairing Suggestion 2:

Shinn Estate Vineyards:   2007 Cabernet Franc

Retail Price: $ 39

“This lush, full bodied wine exhibits elegant flavors of red cherry fruit as well as distinct aromas of exotic spices and gentle tannins.  Aged 18 months in small French oak barrels this wine shows a complexity rarely reached in Cabernet Franc. Try it with grilled meat, game birds or roasted mushrooms.

September Roasted Plums with Rosemary Cream

A simple decadent dessert, quick to make and hard to forget, using tasty sweet fall plums.

Serves  6

Prep Time : 5 minutes

Cook Time: 20 minutes (mainly unattended time)

Ingredients:

6 medium plums, red, Italian, purple, pluots or any combination there of, pitted and cut in half

1 tablespoon almond oil

½ cup sugar

1 tablespoon fresh rosemary leaves, chopped fine

½ cup heavy whipping cream

Preheat oven to 400˚F.  In a medium mixing bowl, toss plums with almond oil and then sprinkle sugar and rosemary, mix well.  Place plums skin side down in a small glass baking dish and bake in oven for 10 minutes, turning the oven on broil for the last minute until lightly browned.  Take out of oven and add heavy whipping cream to the dish and mix well.  Serve drizzling cream mixture over the top.

Wine Pairing Suggestions:

Shinn Estate Vineyards:   2007 Estate Merlot

Retail Price: $ 25

“A blend of 95% Merlot and 5% Malbec, this elegant wine exhibits gentle tannins, flavors of red plum fruit and aromas of chocolate, coffee and vanilla. We recommend drinking our Estate Merlot upon release though it will age well and continue to evolve for 5 - 7 years.

About Shinn Estate Vineyards