My Favorite Wines

Sometimes, a good meal is enhanced even further thanks to the drink you serve with it. At least that's been my experience. Likewise a bad wine -- and I've suffered through a few of those, as well. Those aren't wasted, either. I simply use them for sauces and cooking (unless they're really bad, and then they're poured down the drain).

I've been buying a variety of wines lately, and by accident (and recommendation of the clerk in the store), I've come across some absolute favorites.

Whites
DiSeno Torrontes (Argentina, 2011): One of the smoothest, nicest whites I've had (and I don't care for whites in general). There's a floral taste, along with bit of fruit (apricot comes to mind). Just a pleasure to drink. And cheap -- I paid $8.99 a bottle.

Seven Daughters White Blend: This was a fun one. It's blended from --you guessed it -- seven different whites. It's got texture, fruit, and spice. Cost me about $13.

Ghost Pines Chardonnay (Sonoma County, 2010): Thank you to our neighbors for bringing this one to the Halloween party. A satisfying wine with a balanced fruity taste. Won't set you back too much at $16.

Reds
Cesari Mara Ripasso (Veneto, 2009): I've read mixed reviews on this $20 bottle, and frankly I'm surprised. I found this when I couldn't find a suitable replacement for the pricey Amarone I wanted. At one-tenth the price, this ripasso is exquisite. I've bought several bottles over the years, and it's my go-to choice when I want a great red.

Barefoot Merlot (Modesto, Calif.): I can't believe it's possible to get an award-winning merlot for $6 a bottle. This stuff is solid. There's a good hint of cherry, and there's a tiny undercurrent of chocolate. Maybe that's why it's one of my favorite reds.

Sterling Vintner's Collection Meritage: Okay, not my absolute favorite, but a nice choice for every day. It's a blend, so you get five different reds in one, and the aftertaste can be a tad astringent at times, though I've had very good bottles.

What are some of your favorites?

Gourmet the Meatless Way

On  a recent trip out west, we stayed at this lovely house near the ocean. The owner must be a true foodie, for that kitchen was the best-equipped rental I've ever encountered. Spices galore, a stockpile of pots and pans, great appliances, and cookbooks.

One in particular caught my eye. It contained recipes from inns across the country. I decided to give the baked French toast a try.

WOW. It was easy and with fresh ingredients, it was fantastic. That prompted me to buy the book, and when I got home, the book was waiting.

I was trying to find a way to make this meat-heavy cookbook more vegetarian friendly. So I started with one of the fish dishes -- sesame crusted salmon. I tweaked, and this is the result:

Sesame-crusted Tofu with Apple-Mango Salsa

1 package tofu, drained and sliced into eight pieces
2 Tbl. soy sauce
2 Tbl sesame oil
2 tsp. rice vinegar
1/2 tsp. freshly grated ginger

Mix together the soy sauce, sesame oil, ginger and vinegar in a covered container. Place the tofu slices in this, turning to coat it all. Cover and refrigerate for a few hours to a day.

Meanwhile, make the salsa.

1 mango, peeled and diced
1 apple, peeled and grated
1/2 jalepeno, seeded and minced
1/2 poblano, seeded and minced
1 Tbl. fresh cilantro
1/4 cup diced onion (Vidalia works well)
1/2 Tbl. brown sugar
1 tomato, seeded and diced

Mix ingredients in a bowl and cover. Refrigerate until ready to use.

Now for the cooking:
1/2 cup bread crumbs (I use plain whole wheat)
2 Tbl. black sesame seeds
2 Tbl. white sesame seeds
salt and pepper to taste

Mix together in a shallow pan or bowl.

Heat non-stick pan or iron skillet over medium-high heat. Dredge tofu through the bread crumb mixture, then fry in the lightest layer of oil for about 4 minutes on each side. Transfer to your plate, top with some salsa, and enjoy!

Luscious Loaf

There's something about fall that causes this palpable shift in what we crave and what our bodies are telling us to eat. The moment the leaves turn, I want apples, squash, pumpkin and savories. Even in the middle of a 75-degree day, I'm wishing for meatloaf.

I remembered the tastes I liked best about traditional meatloaf and ramped it up a bit. There were some leftover baked beans sitting in the crockpot, so I dumped them in. The result was unexpectedly terrific.

Meatless Loaf with Baked Beans

1 cup or less ketchup (I used bottled "tomato sauce" from the Indian store)
1/2 package veggie burger crumbles
1 green pepper, chopped finely
1 cup or more canned vegetarian baked beans
1 cup soft bread crumbs
1/4 cup Parmesan cheese
1 egg, beaten
2 Tbl. fresh basil (or 1/2 tsp. dried)
1 Tbl. fresh thyme (or 1/2 tsp. dried)
Salt and pepper to taste

Heat the oven to 325F/165C. Grease a loaf pan or an 8x8 pan.

Mix together all ingredients in a large bowl, adding ketchup a little at a time. Make sure your final product clings together and isn't too soupy. If it is, add a bit more of the bread crumbs.

Put it into the pan and bake for 45 minutes. At this point, cover the top with some more ketchup, if you like, and cook for 15 minutes longer.

The Sweetest Potato

I love sweet potatoes. But I'm a little tired of eating them candied, sugared, or casseroled. So why not soup?

Here's my version of sweet potato soup that got rave reviews here at home. It's super low fat, and it's got this great mixture of flavors that make you feel like you're being treated instead of deprived of fat.

Sweet Potato Soup
Oil for frying (or water if you want to go oil-free)
1 large yam or sweet potato (about 3 cups), peeled and cubed
3 cups vegetable broth
1 Tbl. maple syrup
1/4 tsp. frehly ground nutmeg
1/2 tsp. Adobo seasoning
1/4 tsp. salt
1/4 tsp. pepper

Topping ingredients:
1/2 cup apple sauce
1/4 cup chopped pecans
1 Tbl. lemon juice
2 Tbl. maple syrup

Heat the oil or water in a saucepan and add the potatoes and Adobo seasoning. Brown and cook for about 5 minutes.

Add broth, maple syrup, and spices. Cover and cook until potatoes are soft.

In the meantime, mix together the topping ingredients. If you'd rather use fresh apples, dice a pie apple, such as a Granny Smith.

Puree the soup. Now either add the topping directly or spoon it on top of the soup after it's in the bowl.

Vacation with the Carnivores

Probably the toughest meal situations I've had to deal with have revolved around family. My parents and siblings are die-hard carnivores, though my sister is much more vegetarian-friendly than the rest. Mom tries to cook for me, but she still thinks roughing it means going without meat in her spaghetti sauce.

So it's up to me. We spend time at their cottage in Ontario. I bring the food and I cook. Not much of a vacation for me, but it's how we manage to eat as a family without forcing tofu on my parents. Here's what I cooked this year:

Progresso soup for the evening we arrived

Mark's Favorite Chili

My Risotto with Smoked Gouda

However, Dad can't eat cheese and doesn't like rice. Plus, I take my ingredients along, so I have to have non-perishable things. You can't take fruits and vegetables across borders, so I do buy those when I get there, but the fewer things I need to buy, the better.

And did I mention they have a great stove, but a hand pump for water? If we want hot water to wash dishes, we haul it across the cabin from the bathroom sink (the only real plumbing is in the bathroom), so we try to keep dishes to a minimum.

Oy.

Here's what I think I'll take along next time:

Tortilla Pie

1 can black beans, drained and rinsed (15 oz)
1 10-oz package frozen corn, thawed (or 1 can)
1 cup mild salsa
2 cups Pepper Jack cheese, grated
1/2 tsp. ground cumin
4 10-inch tortillas
oil

Preheat to 450 F.

Mix all ingredients except tortillas and oil together in a bowl. Heat a skillet to medium-high heat. Brush both sides of a tortilla with a little oil - heat until golden on each side for one minute.

In an oiled casserole dish or baking pan, put one tortilla, then top with some of the filling. Alternate two more layers the same way, ending with a tortilla. Press the top tortilla down gently to meld the layers a bit.

Bake for 12 minutes. Cut into wedges.

Feeding the Meat Eaters

I love when they all come home. I hate having to find one thing that several picky eaters will want to eat. Worse - they're all carnivores and the idea of vegetarian has them heading to the nearest fast-food joint.

So far, I've managed to feed them "safe" foods that they're used to eating sans meat, like fettuccine Alfredo. However, once we get beyond vegetable soup and grilled cheese, I'm in a quandary. What now?

Here's a recipe I cooked up that may do the trick. I've been craving it since my favorite restaurant moved out of town to a downtown location. Crepes are great because even if I'm not eating meat, they can use leftover turkey to fill theirs with whatever keeps them happy.

Spinach Rice Crepes with Mushroom White Sauce

The Sauce:
2/3 cup sliced mushrooms
cooking spray
2 Tbl. butter
2 Tbl. flour
1/2 tsp. salt
1/2 cup evaporated milk
1/2 cup water (or substitute both milk and water for 1 cup milk)

The Crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

The Filling:
1 cup brown rice, cooked
1 cup fresh spinach, chopped
1/4 cup minced or finely chopped onion
white sauce
dash of Herbes de Provence

Make the sauce first. Heat a skillet sprayed with cooking spray to medium heat. Add mushrooms and saute until soft. Add butter, melt, then add flour and cook for a minute until the flour is browned a bit. Slowly stir in milk and water, making sure to get all the lumps out (except the mushrooms, of course). Heat until thick, adding salt whenever you like. Set aside. This is a medium-thick white sauce.

If you have troubles getting it un-lumpy, toss the whole thing in a food processor, mushrooms and all - unless you'd rather have whole mushroom slices in your sauce.

Make the filling next. Using the still-hot skillet, saute the onion until clear. Add the spinach for a minute, wilting it. Transfer to a bowl, then add about 1/4 cup of white sauce (keep things somewhat moist, but not wet) and the rice. Season with Herbes de Provence (or thyme/sage as you prefer). Add salt and pepper to taste.

Make the crepes last. Mix the flour and egg in a large bowl using a whisk. Add milk and water gradually, then salt and butter, beating it until it's all smooth.

Heat sprayed skillet to medium hot. Using a measuring cup, pour 1/4 cup of batter into the pan, turning it until the batter spreads to cover the bottom entirely. They'll be thin, as they should be. Cook on each side for about 2 minutes, then remove it to a dinner or serving plate (heated, if you prefer). Fill with filling mixture (I use about 1-2 Tbls. depending on crepe size). Spoon a Tbl. of white sauce over it, garnish it with a mushroom or sliced almonds, if you prefer, and serve.

Just Peachy

I've had an up-and-down last few weeks with small health upsets and the loss of a long lost love, so I went into the kitchen looking for comfort. You'd be proud - I bypassed the Hershey Kisses. Instead, I put together a terrific peach cobbler that was less like cobbler and much more like a custardy thing. I can't explain it other than it was divine.

Peach Cobbler
2 lb. peaches
1 c. sugar, divided
1/2 c. flour
1 stick butter, cut into bits
1/2 tsp. baking powder
1 egg
1/2 tsp. vanilla

Heat oven to 350 degrees. Grease a square pan (I used a glass one). Slice peaches and mix them with half the sugar.

In a food processor, mix together flour butter, baking powder, and sugar. Stir in egg and vanilla.

Spread a small amount of the dough on the bottom of the pan. Put peaches on top. Drop remaining dough onto the top without spreading it. Bake for about 45 minutes.

Cool and eat.