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Archive for the ‘Kiona White Wine’ Category

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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Episode 6 features one of my favorite wines of all time, Kiona’s 2008 Estate Red Mountain Dry Riesling. This wine can be found for around $13-$16. It’s one of the most versatile wines out of Washington State. Visit the Dry Riesling page on our website, found here.

Romanesco Broccoli and Rigatoni – from Rachel Ray Magazine

Serves 4 to 6

Ingredients:

  • salt and pepper
  • 1 pound rigatoni pasta
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1/2 cup dry white wine – Kiona Estate Dry Riesling or Estate Chardonnay
  • 1 cup chicken or vegetable stock
  • 1 head romanesco broccoli or broccolini, cut into florets
  • 1 teaspoon grated lemon peel
  • 2 sprigs rosemary, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 2/3 cup grated pecorino-romano cheese, plus more to pass around the table
  • 1/2 cup chopped walnuts, toasted

Directions:

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain, reserving a couple of ladlefuls of the pasta cooking water.
  2. While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat.  Add the onion and garlic and cook until golden, 6 to 7 minutes.  Stir in the wine for 1 minute, then the chicken stock.  Add the broccoli, lemon peel, rosemary, and crushed red pepper; season with salt and pepper.  Cover and cook for 10 minutes.
  3. In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute.  Season with salt and pepper and serve, passing extra cheese at the table.

Romanesco Broccoli and Rigatoni

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Episode 4, featuring Kiona’s 2008 Late Harvest Riesling. This wine can be found for around $12 for a split size (375 mL) or $15 for a full size (375 mL).

We had a special guest on today’s episode, Grandpa John! Happy Thanksgiving everyone! Sorry… no recipe today. We didn’t want to spoil our Thanksgiving feast!

Click here to visit the 2008 Late Harvest Riesling page on Kiona’s website.

Click here to visit our Facebook page. Become a fan!

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Episode 3, featuring Kiona’s 2007 Chenin Blanc. This wine can be found for around $10.

Click here to visit the 2007 Chenin Blanc wine page on the Kiona website.

Here’s a link to the wine aroma wheel.

Pomegranate-Glazed Salmon with Armenian Rice – serves 8

Ingredients for Salmon:
• ¼ C. soy sauce
• 2 T. extra-virgin olive oil
• 2 T. fresh lemon juice
• 2 T. fresh lime juice
• 2 T. agave nectar
• 4 garlic cloves, smashed
• 1 T. finely grated fresh ginger
• 1 t. kosher salt
• 1 t. freshly ground white pepper
• Eight 6-ounce skinless salmon fillets

Ingredients for Glaze:
• ¼ C. pomegranate molasses
• 2 T. agave nectar
• 2 T. soy sauce
• 2 garlic cloves, minced
• 1 T. finely grated fresh ginger
• 1 T. finely grated fresh lime zest
• Salt
• 1 C. shelled edamame, for garnish
• ½ C. pomegranate seeds, for garnish

Directions:
1. Prepare the salmon: combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
2. Make the glaze: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.
3. Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through. Transfer the fillets to plates. Garnish with edamame and pomegranate seeds and serve with Armenian Rice.

Ingredients for Armenian Rice – serves 8-10
• 1 ½ sticks unsalted butter
• 3 ounces vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
• ½ C. pine nuts
• 4 C. long grain white rice
• 8 C. chicken stock
• Kosher salt and freshly ground white pepper
• 1/3 C. of thinly sliced mint leaves

Directions:
1. In a large pot, melt the butter. Stir in the vermicelli and pine nuts and cook over high heat until golden brown, 3 minutes.
2. Stir in the rice. Add the chicken stock, 1 t. of salt and 1 t. of pepper. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.
3. Uncover, fluff with a fork and cover again. Let stand for 20 minutes. Stir in half of the mint and season with salt and pepper to taste. Garnish with remaining mint.

From Food and Wine Magazine.

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Here it is folks… Episode 1 of the 1 Eye Wine Guy video blog. Hope you like it!

Click here to visit the 2008 Washington Riesling page on Kiona’s website.

This wine can be found for around $10 across the United States.

Some of you have asked for the spicy pumpkin soup recipe, so here it is!  We will be sure to post all of the future recipes as well.

Spicy Pumpkin Soup with Chili Cran-Apple Relish

Ingredients:

  • 1 T. extra-virgin olive oil
  • 2 T. butter
  • 1 fresh bay leaf
  • 2 ribs celery, finely chopped
  • 1 medium yellow onion, finely chopped
  • salt and pepper
  • 3 T. all-purpose flour
  • 2 t. poultry seasoning or ground thyme
  • 2 t. of hot sauce (if you like it hot, put in at least double)
  • 6 C. chicken stock (veggie stock can be used if you’re vegetarian)
  • 1  (28 -ounce) can cooked pumpkin puree
  • 2 C. heavy cream
  • 1/2 t. freshly grated nutmeg

Ingredients for relish:

  • 1 crisp apple, finely chopped
  • 1/4 red onion, finely chopped
  • 2 T. lemon juice
  • 1/2 C. dried sweetened cranberries, chopped
  • 1 t. chili powder
  • 2 t. honey
  • 1/2 t. ground cinnamon

Directions:

Heat a soup pot over medium to medium high heat.  Add the oil and melt the butter.  Add bay leaf, chopped celery and onion, and season with salt and pepper.  Cook for about 7 minutes under tender.  Add flour, poultry seasoning (or ground thyme), and hot sauce, to taste, then cook for another minute.  Whisk in chicken stock and scrape bottom, bring to a bubble.  Whisk in pumpkin in large spoonfuls to incorporate it into the broth.  Simmer soup for 10 minutes to thicken, then add the cream and nutmeg.  Reduce heat to low until ready to serve.

While soup cooks, assemble relish: combine apple, onion, cranberries, lemon juice, chili powder, honey and cinnamon.  Adjust seasonings in soup and relish and serve in shallow bowls with a few spoonfuls of relish.

Don’t skip the relish, it really brings the flavors of the soup and 2008 Kiona Riesling together.  Enjoy!

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