Gourmet Veggie Mama

Honest-to-goodness queso… with real cheese

April 1, 2013 9:55 pm / 6 Comments /

When we lived in California, I missed queso. Really, really missed it. It was crazy to me that this delicious Tex-Mex dip (comprised of creamy melted cheese, tomatoes and peppers) pretty much did not exist there. I consoled myself with top-notch guacamole that was available pretty much everywhere, and the occasional trip to the On the Border (a Texas-based chain) 30 minutes away that offered queso. Every so often, we would throw a house party and I’d throw together some simple queso, made with a big old block of Velveeta and a can of Rotel, occasionally with a fresh jalapeño and some chopped cilantro thrown in for good measure. People would marvel at how good it was and ask for my recipe. *Snort*

Someone needs to bring real, good queso to the Golden State.

Moving on, though… we live in Texas now. One of our neighbors had an Easter get-together this weekend, complete with an egg hunt for the kids and a barbecue. Hubby volunteered me to bring queso. Of course, I could have just done the old Velveeta-and-Rotel routine, which is standard fare around here, and quite tasty to boot, but I was feeling up for a challenge. Plus, I’ve never been a fan of the ick that is processed cheese. So, I gave Homesick Texan’s recipe for a “more natural” queso a spin.

queso

It was a hit! Although it is a lot more work than its processed cheese-based cousin (mostly because you have to keep the heat very low and stir the cheese in slowly so it doesn’t break), it was certainly worth it. It was creamy and just a little spicy, and it actually tasted like cheese — imagine that. This will be my go-to recipe for any future queso endeavors. There’s simply no going back to the processed stuff!

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Real Texas Queso
Author: 
Recipe type: dip
Cuisine: Tex-Mex
Serves: 8-10
 

Ingredients
  • 2 Tbsp butter
  • ½ a medium onion, chopped (about ½ cup)
  • 2 jalapeños, minced
  • 4 cloves of garlic, minced or pressed
  • 2 Tbsp flour
  • 1 cup milk
  • 2 plum tomatoes, peeled and diced (about 1 cup)*
  • 1 small can green chiles
  • 3 cups shredded Cheddar
  • 2 cups shredded Monterrey Jack
  • ½ cup of cilantro, chopped (optional)
  • ½ cup sour cream
  • Salt to taste

Instructions
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the onion and jalapeños and saute until the onions are translucent, about 5 minutes. Add the garlic and stir briefly.
  3. Add the flour and stir until bubbly and beginning to color. Stir in the milk a little at a time, making sure to break up any lumps as you go. Simmer, stirring, until the mixture is slightly thickened.
  4. Add the tomatoes and green chiles and stir well. Lower the heat to very low.
  5. Add the cheese by the ¼- to ½-cup, stirring well to incorporate each addition and ensuring that the cheese is melted before you add more. Continue until all cheese has been added.
  6. Stir in the cilantro (if using) and the sour cream. Taste and add salt if necessary.
  7. Keep warm in a crock pot, or serve immediately with tortilla chips and/or flour tortillas.

Notes
* I used canned fire-roasted tomatoes, since tomatoes aren’t in season. I’d suggest you do the same until summer rolls around!

 

Posted in: cooking, entertaining, vegetarian / Tagged: , , ,

Special Manhattan

March 28, 2013 1:31 pm / 2 Comments /

As you probably know by now, when I have a new ingredient in my bar, I like to take it out for a spin or two. A couple weeks ago, we tried out a cocktail called the Boulevardier, which, along with bourbon and sweet vermouth, has Campari as one of its main ingredients.

It was a little too bitter for me. In the end, I thought the Campari overpowered the other flavors too much — but the jury is still out as to whether my appreciation will increase with time. So, when the hubby suggested we try out a Special Manhattan, which includes the same ingredients as the Boulevardier, only with different proportions, I was intrigued. And, I enjoyed the result very much.

special manhattan

The lower proportion of Campari and higher proportion of sweet vermouth really make a difference and, in my humble opinion, balances this drink out. It’s not too sweet, and not too bitter — it’s just right. And I think that’s pretty special, myself.

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Special Manhattan
Author: 
Recipe type: cocktail
Serves: 1
 

Ingredients
  • 1¾ oz bourbon
  • ½ oz sweet vermouth
  • ¼ oz Campari
  • maraschino cherry for garnish

Instructions
  1. Combine the bourbon, sweet vermouth and Campari in a large mixing glass with ice. Stir vigorously and strain into a cocktail glass.
  2. Garnish with a maraschino cherry.

Notes
* Talk about a great blog title. It’s worth a read based on that alone!

 

Posted in: cocktails, drinks / Tagged: ,

Cabbage Coming out of my Ears… and the Perfect Brown Rice

March 26, 2013 9:37 pm / 8 Comments /

I have about four heads of cabbage sitting in my crisper drawer right now. Since my attempt at sauerkraut was a fail (although I may have to try again with Fido jars), I turned to my old clear-out-the-fridge standby — stir fry — to use some of it up. I added some sliced kohlrabi, carrots, spring onions and delicate broccoli crowns from our garden to round it out.

stir fry veggies

Look at all those pretty colors!

For extra protein, I fried up some tofu and cracked an egg in with the veggies. I sauced the whole thing with a mix of soy sauce and toasted sesame oil accented a smidge of ginger and garlic, and the hubby and I doused our servings with Sriracha (which is still a little too spicy for the peanut these days).

stir fry

The real story here, though, is the rice. I have been on what seems like a lifelong hunt for the perfect method of making brown rice. It’s hard to get it just right — that light, fluffy texture is harder to come by than it is with white rice.

Well, I finally found it!

brown rice

Sauver’s method, which involves boiling the rice in a large amount of water, then draining it and allowing it to steam in the pan for a little longer, is a revelation. With the flap surrounding higher arsenic levels in brown rice, too, it turns out that using lots of water makes eating brown rice safer, too. Who knew?

I just love the nutty deliciousness and higher protein content of brown rice, and now I can enjoy it in all of its fluffy glory! I also love that you don’t have to worry about the proper ratio of water to rice and keeping the heat at just the right temperature. Just make sure you use a large pot and at least 6 to 8 cups of water per cup of uncooked rice. I’m never making brown rice another way again!

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Perfect Brown Rice
Author: 
Cook time: 
Total time: 

 

Ingredients
  • 1 cup brown rice
  • 8 cups water

Instructions
  1. Rinse the rice in a strainer until the water runs clear.
  2. Bring the water to a boil in a large pot. Add the rice and stir once. Boil uncovered for 30 minutes.
  3. Remove the rice from the heat and drain in a strainer over the sink for 10 seconds. Return to the pot and cover with a tight-fitting lid. Allow to steam for 10 minutes.
  4. Remove the lid and fluff the rice with a fork before serving. Add salt to taste, if you like.

 

Linked up at:

The Peaceful Mom

Posted in: cooking, prep, stir fry, vegetarian, weeknight meals / Tagged: , , , , , ,

I have a messy house

March 25, 2013 8:13 am / 16 Comments /

I have something to admit: My house is messy. I just thought you should know.

My darling neighbors were over playing with Nora yesterday, and, in that frantic space in the five minutes before dinner where everything is coming together and everyone wants your attention, I dropped something out of one of my cabinets. The four-year-old, being a four-year-old, pointed out that I had dropped it, and I, being a little short of patience right at that moment, might have responded a bit curtly.

“It’s okay,” she said. “It’s a messy house.”

Ouch.

The thing is, I spend a lot of time cooking, and running after a two-year-old (who doubles as a wrecking ball). But really, those are just excuses. I’d like to have a clean house — really, I would — but I like more to sit down for a few precious minutes at night before I crash in bed.

This has been making the rounds, and it is truth:

Pick Two

(I wish I knew where it originally came from, so I could give proper credit, but I pulled this from Momcom Life’s Facebook page.)

But, the thing is, it bothers me. Because I try to keep a clean house, but life gets in the way. I even have a cleaning schedule, for goodness’ sake! So, for a neighbor kid to catch me at the very messiest moment of the week and make a cutting observation… well, I won’t lie. It hurt. Even if she didn’t mean anything by it, it did.

I am going to take a moment to pat myself on the back, though. I am a good mom. I have a brilliant, sweet, beautiful daughter who gives me hugs and kisses (sometimes), has her alphabet down pat, is fully potty-trained and happy as a clam (usually). I make nutritious and delicious meals for my family nearly every night. I am starting a new career in a tough field and making a go of it (my first honest-to-goodness article in a print magazine is coming out soon!), and I have a wonderful, supportive husband with whom I am madly in love. But yeah, I am stretched a little thin at times.

I’m not perfect. I hope I never put forth the pretension that I am. I’d hate for anyone to think this is one of those glossy “lifestyle” blogs designed to make you feel bad about yourself. I really just like to write, I like to cook and I get a kick out of sharing recipes and stories with you lovely people. That’s it. And I have a messy house. Just thought you ought to know.

As your reward for reading my little sob story (that is, if you haven’t just skipped straight to the goods), please accept this delightful recipe for a fresh-from-the-garden early spring pasta.

fettuccine

I had spinach fettuccine in my pantry, plenty of chard and delicate broccoli crowns in my garden, and even a few baby leeks to add to the mix. I whipped up a quick creamy sauce to tie it all together, and voila! Just ignore the mess in my kitchen, please.

5.0 from 1 reviews

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Spring Garden Fettuccine
Author: 
Recipe type: pasta
Serves: 4
 

Ingredients
  • 8 oz spinach fettuccine
  • 1 Tbsp olive oil
  • ½ cup broccoli crowns
  • 2-3 baby leeks (or 1 regular leek), sliced thinly (white and light green parts only)
  • 1 bunch chard, stems removed and reserved for another use*, roughly chopped
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup cream or whole milk
  • ½ cup parmesan, grated, plus additional for serving
  • ½ tsp garlic powder
  • salt and pepper to taste

Instructions
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving ½ cup of the pasta water.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the leek and broccoli and stir for a couple of minutes, until beginning to soften. Add the chard to the pan and saute until wilted. Add a splash of the pasta water if the pan seems dry. Set aside.
  3. Melt the butter over medium heat in a small saucepan, and then add the flour, stirring until bubbly. Gradually add in the milk, stirring well to remove any lumps.
  4. Allow the mixture to simmer until it thickens slightly, and then turn off the heat and stir in the cheese. Add the garlic powder and season to taste with salt and pepper.
  5. Toss the pasta with the cream sauce and the chard-broccoli mixture, adding splashes of pasta water if needed. Taste and adjust seasoning. Serve topped with additional parmesan, if desired.

Notes
* I usually freeze mine and use them in a batch of vegetable stock. Hate to let all those good nutrients go to waste!

 

Linked up at:

The Peaceful Mom

Posted in: cooking, gardening, home, motherhood, vegetarian, weeknight meals, writing / Tagged: , , , , , , ,

Brimming-with-Coconut Coconut Bread

March 23, 2013 12:41 pm / 11 Comments /

Good gravy this is some awesome bread. Let me just get that out of the way up front.

coconut bread

When I saw the recipe for coconut bread over on Smitten Kitchen, I knew it was going to make an appearance in my kitchen soon. I had half a bag of sweetened coconut left over from my coconut macaroon adventures just languishing in my pantry, so it was meant to be. When I weighed the coconut on my handy-dandy kitchen scale,* it turned out I had 7 ounces, rather than the called-for 5 ounces. What the heck, I thought. Let’s just coconut the damn hell out of this bread. So I used coconut palm sugar, too.

*I used to think kitchen scales were the height of silliness, but the hubby insisted on getting one years ago, and although I rolled my eyes at first, I heart it now. It’s especially awesome for baking.

coconut bread slice

It turned out super-moist and rich, and coconut-y but not in an overbearing tropical sort of way. The coconut palm sugar gave it a deeper flavor, and, although I haven’t tried it with regular old refined sugar, I’d be hard-pressed to do so, since it was so flipping amazing with its unrefined, high-nutrient cousin.

Not that this bread is health food, per se, but it is so darn amazing I will just have to buy another bag of sweetened coconut soon, on purpose. You should, too.

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Coconut Bread
Author: 
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 2 eggs
  • 1¼ cups milk
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup coconut palm sugar
  • 7 oz sweetened flaked coconut (about 2 cups)
  • 6 Tbsp unsalted butter, melted

Instructions
  1. Heat the oven to 350°. In a small bowl, whisk together the eggs, milk and vanilla.
  2. In a large bowl, sift together the flour, salt, baking powder and cinnamon. Add the coconut palm sugar and coconut, and stir to mix. Make a well in the center, and pour in the egg mixture.
  3. Stir the wet and dry ingredients together until just combined. Add the butter, and stir until just smooth.
  4. Grease and flour a 9×5-inch loaf pan. Spread the batter in the pan and bake and hour to an hour and 15 minutes, until a toothpick inserted into the center comes out clean.
  5. Cool in the pan for 5 to 10 minutes, and then turn out onto a wire rack.
  6. Serve in thick slices, warm from the oven or toasted.

 

Posted in: baking, bread / Tagged: , ,

Black Magic Kombucha Cocktail

March 21, 2013 12:01 pm / 1 Comment /

Let’s continue with this fermented foods theme, shall we? I recently had kombucha (fermented tea) for the first time, and I was blown away by how good it actually tastes. I always figured it was something hippies drank for the health benefits, and never mind the taste, but I am a convert now.

So, why not take something so healthy and mix some booze with it? It’s already fermented anyway — I’m just taking it up another notch. I’m definitely not the first one to have this idea (check out this list of kombucha-based cocktails), but a good idea it is.

black magic cocktail

Kombucha tends to be mixed with ginger anyway, so, naturally, I thought I’d pair it with my very own ginger-infused vodka. I figured ginger kombucha (though it is my favorite by itself) would be a bit too much ginger all at once, so I went with a blackberry, raspberry and ginger blend (called Black Magic) from Austin-based Kosmic Kombucha instead. It was lovely, and even my kombucha-loathing hubby admitted it was pretty good. Cheers!

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Black Magic Kombucha Cocktail
Author: 
 

Ingredients

Instructions
  1. Fill a shaker with ice and shake the vodka until very cold. Strain into a cocktail glass.
  2. Top the glass with the kombucha. Sip and enjoy!

 

Posted in: cocktails, drinks / Tagged: , ,

Adventures in Fermenting: Old-School Pickled Carrots

March 20, 2013 12:18 pm / 8 Comments /

I decided to dip my toe into the world of fermented foods a couple weeks ago.

carrots

With a million tri-color carrots cropping up in our garden and heads upon heads of cabbage rolling in from our CSA, I decided to try my hand at pickled carrots and sauerkraut, both done in the old-school way (meaning pickled in their own brine instead of vinegar, and not heat-processed).

carrot jars

Why? I keep hearing about the benefits of fermented foods, and the lamented fact that they’re not a part of our diet like they once were. Fermented foods are rich in probiotics, and the fermentation process can actually increase the vitamin content of many foods. (Here’s a great rundown of the benefits of fermentation from Homemade Mommy).

It just so happens, too, that fermentation is a delicious way to preserve your food! Although fermented foods do need to be refrigerated and won’t last as long as heat-processed canned goods, you still get a good couple of months out of them, and that’s all I really need — especially with summer’s bounty just around the corner. You can add the step of heat-processing these carrots (or other fermented foods) to make them shelf-stable, but that does have the drawback of destroying all the lovely probiotics you just added to your foods through the fermentation process.

The pickled carrots went over like gangbusters. They were easy to make, and they are tangy, salty and crunchy straight from the fridge.

pickled carrots

The sauerkraut… not so much. Let’s just say there was mold involved, but the compost pile was happy to take care of the failed product for us. So, onward and upward! I may try again soon, but for now I’ll stick with pickled carrots. This is such a great way to preserve carrots (especially when you have a million to use up at one time) and even add some nutritional benefit to them. Win-win!

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Old-School Pickled Carrots
Author: 
Recipe type: preserved food
 

Ingredients
  • 2 lbs carrots, trimmed of greens and scrubbed
  • 4 cups water
  • ¼ cup kosher salt
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 dried hot chili
  • 1 tsp whole peppercorns

Instructions
  1. Split any carrots larger than your little finger in half or quarters lengthwise.
  2. Combine the salt, water, bay leaves and chili in a large pot and bring to a boil. Boil for a minute or so, then remove from the heat and let cool to room temperature.
  3. Pack the carrots and the thyme sprig into a clean quart-size Mason jar and pour the cooled brine over them (you will have leftover brine).
  4. Pour the leftover brine into a plastic bag and seal it or tie it off. Push the bag into the jar so that the carrots are completely submerged in the brine. (This prevents the veggies from contacting air while fermenting, which will result in mold.)
  5. Put the jar into a cool, dark place for at least 3 days, and up to 2 weeks, depending on how tangy you want your carrots to be.*
  6. After fermentation is complete, remove the bag from the pickling jar. Screw the cap on the jar and store your new carrot pickles in the fridge.** Kept in the fridge, these pickles will last up to 6 months.

Notes
*I let mine ferment for 5 days, which I think is good for starters. Next time I might experiment with letting them go for longer, for tangier flavors, but I was too worried about treading the fine line between fermented and spoiled on this first attempt! **If you plan to heat-process the pickles, pour the brine into a clean pot and boil it. When it is cool, pour it back into the jar with the carrots and seal it, and then process it in a boiling-water canner for at least 15 minutes.

 

Posted in: canning, fermented foods / Tagged: , , , ,

Grilled Pizzas with Spinach and Ricotta

March 18, 2013 10:01 pm / 5 Comments /

I love making my own ricotta. I know it sounds nuts, but (as I have gone over ad nauseum by this point) it really is ridiculously easy, and so very much better than store-bought. It’s just a matter of bringing some milk (with a little buttermilk and cream added) to a boil, watching it separate into curds, and then scooping out the cheese. Voila!

ricotta

The other night, I made a batch of ricotta intending to serve it along with spinach and a light cream sauce on pasta, but I changed plans at the last minute. It was a ridiculously gorgeous day, and it seemed almost a crime not to fire up the grill. We had some frozen pizza dough ready to be quick-thawed and used, so I conscripted the hubby as soon as he got home to roll out the dough and grill some pizza crusts.

I sautéed some spinach and sliced some fresh local mozzarella from Full Quiver Farm. We topped hubby’s signature herb-garlic crust with the spinach, mozzarella and a few dollops of ricotta,  and threw it back on the grill to finish cooking. A sprinkle of crushed red pepper sealed the deal.

spinach pizza

It was so good we repeated the whole thing a few nights later, when my in-laws were in town to visit. In place of the spinach, though, we had delicate broccoli fresh from our garden, and we added caramelized onions (always a favorite).

The spinach, mozzarella and ricotta, though, was a classic, and one that we’ll definitely be repeating around here. I’m going to give you the recipe for the whole darn thing, from pizza dough to ricotta, so hang on to your hats!

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Grilled Pizzas with Spinach and Ricotta
Author: 
Recipe type: pizza, cheese
Serves: 8
 

Ingredients
For pizza crusts (based on a recipe from The Cook’s Illustrated Guide to Grilling and Barbecue):
  • 2 Tbsp olive oil
  • 4 garlic cloves, minced or pressed
  • 1 tsp minced fresh rosemary
  • 4 cups bread flour, plus extra for dusting hands and work surfaces
  • 1 envelope (2¼ tsp) instant yeast
  • 1½ tsp salt
  • 1¾ cups warm water (110°)
For the ricotta:
  • 4 cups whole milk (preferably organic, pastured milk)
  • 1 cup buttermilk
  • ⅓ cup heavy cream
For toppings:
  • 1 Tbsp olive oil, plus additional for the pizza crusts
  • 1 bunch spinach, washed, trimmed and roughly chopped
  • Fleur de sel or kosher salt, to taste
  • 4 oz fresh mozzarella, sliced
  • crushed red pepper, to taste

Instructions
Prepare the dough (see my pizza dough tutorial for step-by-step instructions and photos):
  1. Heat the oil in a small skillet over medium heat. Add the garlic and rosemary and saute briefly, until fragrant. Remove the pan from the heat and cool to room temperature.
  2. Place the flour, yeast, salt and garlic-rosemary mixture in the bowl of a standing mixer. Using the paddle attachment, mix briefly to combine on low speed. Slowly add the water and continue to mix on low speed until a cohesive mass forms.
  3. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.
  4. Form the dough into a ball and place it in a well-oiled deep bowl. Cover with plastic wrap and let rise until doubled in size, about an hour to an hour and a half.
  5. Press the dough down with your fist and turn it out onto a lightly floured work surface. Use a bench scraper or a chef’s knife to divide the dough into 8 pieces. Form each piece into a smooth, round ball and cover them with a damp cloth. Let the dough relax for at least 5 minutes, but no more than 30 minutes.
  6. Working with one ball of dough at a time and keeping the others covered, flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough into a round about ½-inch thick.
  7. Use one hand to hold the dough in place and the other to stretch the dough outward. Rotate a quarter-turn and stretch the dough again. Continue turning and stretching until the dough will not stretch any further. It should be about ¼-inch thick. Use the flat of your palm to press down and flatten any thick edges.
  8. Transfer the dough rounds to lightly floured baking sheets, and cover with a damp cloth until ready to use.
For the ricotta (see this tutorial for more information):
  1. Fold a length of cheesecloth so that it’s four sheets thick, and set it in a colander in the sink.
  2. Bring the milk, buttermilk and cream to a boil in a large saucepan over medium-high heat. Keep watch over the mixture, stirring occasionally, until you see the curds start to separate. When this happens, turn off the heat and use a slotted spoon to scoop the curds into the cheesecloth-lined colander. Keep scooping under all you’ve got left is a light-yellowish liquid (whey).
  3. Sprinkle the cheese with a little kosher salt and let it drain for about 5 minutes. Use immediately, or store in the fridge in an airtight container.
For the pizzas:
  1. Heat 1 Tbsp olive oil over medium-high heat in a skillet, and add the spinach. Saute until wilted but still bright green. Remove from heat and set aside to cool.
  2. Sprinkle the top of each prepared crust with olive oil and kosher salt, and, using your hand, quickly flip the crust onto the grill. Cook on one side for 5-8 minutes. Move once in the first 30 seconds or so to make sure it doesn’t stick to the grill, and stab a few times with a fork once bubbles start to appear. Turn over and cook for about 2 minutes.
  3. Top the fully-cooked side of each pizza crust with a couple of mozzarella slices, spinach and a few dollops of ricotta. Sprinkle with crushed red pepper, if desired.
  4. Grill the pizzas until the cheese is melted and the bottom of the crust is done, about 5 minutes. Slice and serve warm.

 

 

Posted in: cooking, grilling, vegetarian / Tagged: , , , , ,

The Boulevardier

March 14, 2013 1:14 pm / 3 Comments /

I bought a bottle of Campari not too long ago, but I hadn’t actually used it in a cocktail yet. When I ran across a recipe for the Boulevardier in Bon Appétit, I knew the moment had arrived.

boulevardier

The Boulevardier was… interesting. The hubby loved it, but I am still trying to get used to the bitterness of the Campari. It really stands out in this cocktail. I’m not saying I didn’t like it — I’m saying I’m intrigued. I guess it’s kind of like getting used to the taste of coffee or wine the first few times you try it. It’s an acquired taste. But — if I’m right here — once you get used to it, life will never quite be the same. Or maybe that’s just the bourbon talking.

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The Boulevardier
Author: 
Recipe type: cocktail
Serves: 1
 

Ingredients
  • 2 oz bourbon
  • 1 oz Campari
  • 1 oz sweet vermouth
  • lemon twist for garnish

Instructions
  1. Combine the bourbon, Campari and sweet vermouth in a large mixing glass with ice. Stir vigorously and strain into a cocktail glass.
  2. Garnish with a lemon twist.

 

Posted in: cocktails, drinks

Antonelli’s and Jordan FTW!

March 13, 2013 10:37 pm / 1 Comment /

I got to go to a wine and cheese tasting last night. It was amazing. Not only because I was sprung from the house on a weeknight to go do something grown-up,* but also because the wine and cheese, and especially the pairings, were amazing.

antonellis

* My undying thanks to the hubby for coming home early from work, feeding the little one dinner and putting her to bed… and not even acting like it was a big deal. He is a keeper.

The tasting was hosted by Antonelli’s, an awesome little cheese shop in Hyde Park, and the wines were provided (and mostly paired) by Jordan Winery. How did I get in on this awesome event? I got lucky… literally. The Austin Food Blogger Alliance opened this event to their members on a lottery basis, since there were a limited number of spots, and I was one of the lucky few.

I was psyched to see Elizabeth Van Huffel of Local Savour, Natalie Paramore of Food Fetish, Maggie Louise of Maggie Louise Bakes and Rob Moshein, The Austin Wine Guy (among others) at the event. I love being a part of the Austin food blogger community!

I had never had Jordan wines before last night, but I enjoyed them quite a lot. They pride their wines as more food-friendly than many California wines, and they seem to have hit the mark, judging in particular by how well the Cabernet Sauvignon — not typically seen as a cheese-friendly wine — played with the cheese selections.

cheese plate 2

And, oh, the cheese selections! Let’s begin at the beginning, shall we? Jordan only makes two wines — Chardonnay and Cabernet Sauvignon. The only white was a 2010 Chardonnay (its slightly older sister got some good press recently from California Chardonnay skeptic Jeremy Parzen), and it paired beautifully with a young (first of the season!) and creamy Ste Maure from one of my favorite local producers, Pure Luck Dairy, elevated further by the addition of a dab of lime marmalade.

The other three wines were all Cabernet Sauvignons (from 2009, 2008 and 2003), so we were treated to a vertical tasting. The 2009 paired nicely with Cowgirl Creamery’s Red Hawk, a cheese I am still dreaming about today (and, we were told, one of the only U.S. cheeses currently exported to France). I didn’t try the salumi, obvs, so I missed out on the full impact of the pairing, but that’s cool.

Next up was the 2008 Cabernet Sauvignon, which, along with Onetik’s Ossau-Iraty (erotic cheese!) and a luscious strawberry jam from INNA Jam, was my favorite pairing of the evening. The fresh strawberry flavor really brought out the jaminess in the wine, and the cheese balanced it all out. Good stuff.

Last but not least came the 2003 Cabernet Sauvignon, paired with an aged Cabot Clothbound and a sublime 74% dark chocolate. I loved the wine — it was probably my stand-alone favorite of the evening. I was not a particular fan of the cheese on its own, and I was on the fence about the pairing until I tried it with the chocolate — and it worked! Shazam.

So, many, many thanks to Antonelli’s, Jordan and AFBA for making such a wonderful evening possible! One of these days, I hope to make it to one of Antonelli’s cheese classes, and I will totally make the drive to Hyde Park for all of my fancy-cheese needs from here on out. Specifically, I need to put in my order for some Ste Maure and Red Hawk, STAT!

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Posted in: austin, drinks, wine / Tagged: , , , ,