(Photo: Carlos Sarmiento)
Mythology tells us that Cupid was the son of Mercury, messenger of the Gods, and Venus, the goddess of love.
Regardless of the names, whether you believe the Roman version, the Greek version (Eros), or even the Latin (Amor). What they all have in common is…love.
This Valentines day, Carlos’ Food & Wine and my friends at Domaine de la Riviere remind you that there is no deeper and more profound expression of love than great food and fine wine, shared with someone special.
Happy Valentine’s Day to all. ❤️ Cheers! 🍷
Let‘s get cooking!
(Photo: Anabella Sarmiento)
Menu:
Appetizer: Apple-Ibérico cheese salad with toasted sage leaves on phyllo shells.
First course: Zucchini & goat cheese tart.
Second course: Beef Bourguignon with rosemary-creamed golden potato mash.
Dessert: Puff pastries with strawberries, mascarpone cheese-vanilla cream and strawberry coulis.
Wine pairings:
2019 Domaine de La Riviere - Flora Marie Vineyard - Chardonnay
(Russian River Valley, California)
*For appetizer and first course.
2019 Domaine de la Riviere - Middle Reach Vineyards - Pinot Noir
(Russian River Valley, California)
*For second course and dessert.
Serves: 2 (there will be leftovers…and that’s a good thing)
Ingredients
Apple-cheese salad:
1 large apple (Gala or Honeycrisp), peeled, cored, thinly sliced julienne style and cut in 1/8 inch cubes.
1/2 cup of Iberico cheese (or Manchego cheese) thinly sliced julienne style and cut in 1/8 inch cubes.
Juice of 1/2 lemon
2 tablespoons of extra Virgin olive oil
1 package of phyllo shells https://athensfoods.com/products/phyllo-shells/
1/2 cup of fresh sage leavesc washed, dried and separated in individual pieces.
Zucchini-goat cheese tart:
1 package of Pepperidge Farm Puff Pastry sheets. https://www.pepperidgefarm.com/product/puff-pastry-sheets/
1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
Freshly ground black pepper
4 Tablespoons of extra-virgin olive oil
8 oz. plain goat cheese, softened
1 teaspoon chopped fresh thyme
1 tablespoon of fresh lemon zest
Beef Bourgignon:
1 lb boneless beef sirloin steak, cut into 1 & 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup sliced mushrooms
3/4 cup of diced pancetta
1 small onion, sliced
1/2 cup carrots, thinly sliced
1 tablespoon canned tomato paste
1 clove garlic, finely chopped
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon all-purpose flour
1 cup beef broth
1/2 cup dry red wine
1 tablespoon chopped fresh parsley leaves
Mash potatoes:
1 (32 oz) package of baby Dutch yellow potatoes.
1/2 cup of heavy whipping cream
4 tablespoons of salted butter
1 tablespoon of fresh rosemary, finely chopped
Strawberry pastry:
1 package of puff pastry shells https://www.pepperidgefarm.com/product/puff-pastry-shells/
1 cup whipping cream
1/4 cup sugar
1 cup (250 grams)mascarpone cheese
2 teaspoons vanilla extract
1 cup of fresh strawberries, thinly sliced
Strawberry coulis:
14 ounces fresh strawberries halved or quartered
1/2 cup white sugar
1 tablespoon fresh lemon juice
Directions
Apple-Ibérico cheese salad:
In a small sauce pan, heat 2 tablespoons of extra Virgin olive oil on medium heat. Add sage leaves and reduce heat to low. Cook until leaves begin to slightly brown. Remove from heat and carefully remove sage leaves from pan and place on a separate plate. Save the olive oil.
Mix apples and Ibérico cheese in a bowl. Add lemon juice mix, then add the saved olive oil and gently toss well.
Carefully spoon small amounts of apple-cheese salad on phyllo shells. Garnish each shell with a few fried sage leaves.
Zucchini-goat cheese tart:
Roll the dough (1 pastry sheet) on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
In a bowl, toss the zucchini with 2 tsp. salt and let drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.
Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste.
In a small bowl, mix the goat cheese with the lemon zest, fresh thyme, 2 tablespoons of extra Virgin olive oil and salt and pepper to taste.
Spread the cheese over the dough, leaving a 1/2-inch border.
Arrange the zucchini rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 35 to 50 minutes.
Beef Bourgignon:
Season beef cubes with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef, and cook 2 to 3 minutes, turning frequently, until browned on outsides, but still rare in the middle. Remove from skillet; keep warm.
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
Reduce heat to medium; add pancetta and cook for 5 minutes. Add onion and cook and stirring 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir 1 minute. Add flour; cook and stir 1 minute.
Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145°F to 160°F). Garnish with parsley.
Mash potatoes:
Boil potatoes until cooked through. Slightly cool and carefully remove skin, place potatoes on large bowl and mash with 2 tablespoons of butter.
In a medium sized sauce pan, melt 2 tablespoons of butter on medium heat. Add fresh rosemary and stir for 2-3 minutes. Add whipping cream, stir and bring to a boil. Remove from heat.
Add cream mixture carefully to potatoes, and mix well until a semi-whipped consistency is made.
Strawberry pastry:
Bake puff pastry shells according to instructions and let cool at room temperature.
Whisk the cream and sugar until soft peaks form
In a small bowl, gently mix together the mascarpone cheese and vanilla.
Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Be careful not to over beat or the mixture could split.
Use immediately or refrigerate until needed.
Strawberry coulis:
Combine strawberries, sugar and lemon juice together in a saucepan and bring to a boil on medium heat, stirring occasionally.
Turn down to low heat and allow to simmer for 10 minutes.
Turn off the heat and blend to a smooth sauce (which will coat the back of a spoon).
Serve it up!
A delectable and romantic meal such as this deserves to be served one by one (and in no rush), with a plenty of wine in between.
First, place four pieces of the stuffed Apple-cheese salad phyllo shells on a small plate to share and pair it with the Chardonnay.
Next, introduce the elegant looking Zucchini-goat cheese tart. Cut tart in small slices and place them in individual plates. Go ahead and refill your wine glass with the Chardonnay. Make sure not to eat all of the tart because the main entree (and dessert) await.
Now on to the Beef Bourguignon with rosemary-creamed golden potato mash. On a deep bowl, spoon a generous amount of the potato mash and make a small indent in the middle. Then, spoon the beef bourguignon in the center. Pair this dish with the Pinot Noir.
Alas, the sweet finale to the evening, the puff pastries with strawberries, mascarpone cheese-vanilla cream and strawberry coulis. Place a single puff pastry on a small dessert dish. Carefully cut across the top of the shell so that there’s a hollow inside. Spoon mascarpone cream inside the shell and place some sliced strawberries on top of the creme. Place the top of of the shell back and carefully spoon some strawberry coulis around the base of the pastry. Garnish with some fresh mint leaves and enjoy with some more of the Pinot Noir.
Bon appetit! Enjoy!
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
About the wines…
2019 Domaine de La Riviere - Flora Marie Vineyard - Chardonnay
(Russian River Valley, California)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
Tasting notes: Displays aromas of white pear, honeysuckle, brioche and fresh flowers.
The multi-layered palate contains fresh acidity, lemon zest, wet stone fruits, baking spices, and hints of melon and kiwi.
The wine has a well-balanced structure with layers of minerality and elegance.
Grapes:
100% Chardonnay (Montrachet clone)
Alcohol
14.5%
Barrels: 50% New French oak
Barrel Aging: 11 months
Cellaring Time: 7-10 years
Food pairing: Great with mild, buttery and creamy dishes. Delicate poultry and seafood plates. Light salads and cheeses.
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2019 Domaine de la Riviere - Middle Reach Vineyards - Pinot Noir
(Russian River Valley, California)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
Tasting notes: Displays vibrancy and elegance in each glass. The wines hint of floral aromatics and are packed with red fruit flavors of dark cherry, raspberries and strawberries complemented by cola, spice and forest floor undertones.
Balanced acidity supports a long silky rich finish.
Grapes:
100% Pinot Noir
Alcohol
13.9%
Barrels: 50% New French oak
Barrel Aging: 11 months
Cellaring Time: 7-12 years
Food pairing: Excellent with roast or grilled meats, mushroom based sauces, dishes with nuts and fruits as well with mild cheeses.
For more information, visit:
2019 Domaine de La Riviere - Flora Marie Vineyard - Chardonnay
(Russian River Valley, California)
2019 Domaine de la Riviere - Middle Reach Vineyards - Pinot Noir
(Russian River Valley, California)
&
Special thanks to Marla & Geoff Bedrosian and the Domaine de la Riviere team!
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Thank you Ashley Engeln from Drips to Sips. Decorative the wine bottle collar drip rings.
Order your rings today and enter special discount promo code: CFW15
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Immense gratitude to my production team: Anabella Sarmiento, Aida Limongi Abreu, Zelandia Valdivia and J.C. Martin.
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”Whatever you do, do it with love.”
Carlos Sarmiento
(Photo courtesy of Domaine de la Riviere)