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Archive for January, 2010

This week we popped the cork on Kiona’s 2003 Estate Red Mountain Cabernet, one of our primo wines. To go with it, Molly made an amazing pan-seared hanger steak and homemade french fries. What can I say about this wine? It’s one of the best Cabs in Washington.

We got the recipe for the food from Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn. We got this cookbook for Christmas and have both been enjoying it immensely. Highly recommended! Here’s a link to the book on amazon.com.

Here’s a link to the 2003 Estate Red Mountain Cabernet Sauvignon on Kiona’s website.

Many thanks for watching! We hope you’ll visit again next week.

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After an unintentionally long hiatus, we are back with Episode 8 and a great pairing with Kiona’s 2006 Washington Chardonnay, which can be found for about $10 – $12. For the food Molly made up a wonderful sandwich-like concoction called Croque Monsieur. She got the inspiration after seeing it in a movie… and we’ve had it several times since!

Click here to visit the 2006 Washington Chardonnay page on our website.

Croque Monsieur – from Ina Garten’s Barefoot in Paris

Ingredients:

  • 2 T unsalted butter
  • 3 T all-purpose flour
  • 2 C hot milk
  • 1 t. kosher salt
  • 1/2 t. freshly ground black pepper
  • pinch nutmeg
  • 12 ounces Gruyere, grated (5 cups)
  • 1/2 C freshly grated Parmesan
  • 16 slices white sandwich bread (We’ve been using French bread)
  • Dijon mustard
  • 8 ounces baked Virginia ham, sliced

Directions:

  1. Preheat oven to 400 degrees F.
  2. Melt butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.  Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened.
  3. Off the heat, add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
  4. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes.  Turn each slice over and bake another 2 minutes, until toasted.
  5. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.  Top with another piece of toasted bread.  Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.  Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned.  Serve hot!

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