“Zinfally” Hearty, Healthy Minestrone

Ø      2 pounds smoked sausage, diced

Ø      2/3 cup Falcon Nest 2003 Zinfandel wine

Ø      26 ounce jar Mushroom pasta sauce (store brand is fine)

Ø      16 ounce package frozen, mixed vegetables (store brand is fine)

Ø      15 ounce can red beans, drained (store brand is fine)

Ø      2 cups uncooked pasta (author prefers elbow macaroni)

Place a large, nonstick pot on your stovetop burner and preheat over medium heat. Add diced, smoked sausage and brown, stirring occasionally, for five minutes. Pour wine over browned meat, stir and simmer, stirring occasionally for another 3-5 minutes. Add entire contents of jarred Mushroom pasta sauce plus two jars of warm water; stir and simmer over medium heat for a few minutes. Stir in frozen vegetables and drained, canned beans. Bring to a boil over medium heat, stirring occasionally. Add uncooked pasta, stir, reduce heat to low, cover pot and continue to cook for 8-10 minutes. Turn off burner, remove lid, stir and recover pot until ready to serve while still hot.

 A loaf of fresh bread and tossed salad make this a delicious, nutritious meal of up to 12 servings in less than 30 minutes! Great reheated on those evenings where holiday chores leave you tired and hungry.

Start by picking a date at least two weeks in advance. Most of us need a few weeks’ worth of notice. Print simple invitations on your computer, or better yet, send email invitations. Request that everyone attending bring a bottle of wine of his or her choice. Set a price limit on the individual bottle of, say, twenty-five dollars? Once your invitations have been sent, it’s time to plan your menu. We’re talking appetizers and snacks here, so you won’t break your grocery budget to host the party. Recipes for a quick and easy appetizer follows. Throw in a fresh veggie plate, sliced cheese and perhaps bread crisps or bread sticks? You’re set to go!

Italian Sausage, Fruit & Syrah Nibbles

Part One:

• 1 lb. Fresh, mild, Italian sausage
• ½ cup Falcon Nest 2003 (or other) Syrah
• Water
• 3-4 medium, fresh apples (any kind), diced with peels on
• 3 oz. dark raisins

Part Two:

•  
  • 1 long, sourdough baguette (locals can buy San Luis Sourdough)
  • 1 cup shredded, low fat mozzarella cheese

 Ahead of time preparation: Poke uncooked sausages with a fork several times and soak in a glass bowl or pan with ½ cup of Syrah plus enough water to cover for at least an hour in the refrigerator. The sausages can be soaked all-day or overnight.  Preheat a skillet over medium heat on your stovetop, remove the soaked sausages with tongs, and brown in skillet on all sides. This should take no more than ten minutes. Transfer the sausages to a 9 X 11 inch baking dish, and bake in a 325-degree oven for approximately 25 minutes. Remove from oven and let cool until you are able to handle them without burning yourself. Core and dice fresh apples, then place the diced apples in a small pot on your stove. Dice the cooled sausages into tiny pieces. Add to apples. Pour about half of the pan juices over the apples and meat. Bring the ingredients to boil over medium heat, stirring occasionally. Add raisins, reduce heat to low and simmer for about 15 minutes, stirring a few times. Most of the liquid should be reduced, and the apples should have softened. Remove from heat and let the mixture cool. The mixture will thicken as it cools. 

While your mixture is cooling, slice the sourdough baguette into thin slices, arrange on two cookie sheets and place into a 325-degree oven for 5-10 minutes to make toasted bread crisps. Remove from the oven and spread each crisp with approximately 1 teaspoon of the sausage fruit mixture, sprinkle lightly with shredded mozzarella, and return to the oven for an additional five minutes (or until the cheese melts). Turn the oven off; remove pans from the oven and transfer the “pizza style” treats to a serving platter or platters.

 Author’s note: This recipe makes enough treats to serve a good-sized crowd on a bare bones budget! Everyone enjoys a fantastic evening for very little money, and you become the star of the show. OK… well… of course the wine and food are the real stars of the show, but your friends (and family) will appreciate your hospitality, and you didn’t break the bank to entertain!  

 SIMPLY SYRAH-TERIYAKI BRISKET

• 4-1/2 to 5 lbs. fresh, beef brisket, trimmed
• 2/3 cup purchased teriyaki sauce
• 1/3 cup Falcon Nest 2003 Syrah
• 1/4 t. each of ground ginger, garlic salt and course, black pepper

Preheat oven to 325 degrees. Open brisket package, rinse the meat and place into a 9 X 11 inch baking dish. Pour remaining ingredients into a glass measuring cup and wisk until smooth. Pour over meat. Place on center rack in preheated oven and bake at 325 degrees for approximately two hours, basting once per hour with the pan drippings. Remove from oven, allow to rest for 10 minutes, and carve. Serves up to twelve people.

 SIMPLY SYRAH BEEF BARBEQUE

• Leftover beef, sliced thin
• Leftover pan drippings
• 1/2 cup Falcon Nest Syrah
• 1/2 cup purchased teriyaki sauce

Place all ingreidients in a nonstick, deep, medium sized pan and bring to boil over medium low heat. Once the mixture has begun to boil, reduce heat to low, cover and simmer, stirring occasionally for no less than 20 minutes, and up to 35 minutes. Turn off burner, remove from heat and allow to rest for up to 20 minutes before serving. Spoon meat mixture onto buns, add some fresh salad and enjoy with a glass of wine!

 Think FALL, football games, and cool weather with this winner of a recipe!

NO COOK Sun Dried Tomato & Onion Sauce

• 1 pkg. Sun dried tomatoes (3 oz.)
• 2 heaping tablespoons dried, minced onion
• 1 rounded teaspoon garlic salt
• ½ cup Falcon Nest Cabernet Sauvignon
• ½ cup Falcon Nest Merlot
• ½ - 1 cup water

 Place tomatoes, minced onion and garlic salt in a clean, sterile, glass or plastic jar; add wine and enough water to just cover dried contents. Seal tightly with lid and place in your refrigerator for at least 24 hours (and up to one week).  

Transfer soaked tomatoes and diced onions—along with any remaining liquid—into an electric blender. Puree until smooth. Return to original jar and refrigerate until ready to use. Due to the alcohol in the wine (which acts as a preservative), the resulting sauce will keep refrigerated for up to one month.

Classic Spaghetti Dinner

• 2 ½ pounds ground beef, lamb or turkey
• No Cook Sun Dried Tomato & Onion Sauce
• 4 cups diced, fresh tomatoes OR 2 (two) 14.5 oz. cans diced tomatoes
• 1 cup canned tomato sauce
• 1 heaping teaspoon dried, red pepper flakes
• 1 heaping tablespoon freshly chopped basil OR 1 t. dried basil
• 1 heaping teaspoon freshly chopped oregano OR ¼ t. dried oregano

 Brown the ground meat in a skillet over low heat until evenly cooked. Drain and transfer to a stockpot. Add the remaining ingredients, bring to a low boil over medium heat, stir and reduce heat to low. Cover and simmer (stirring occasionally) at low heat for approximately 10 minutes. Turn off heat and set-aside until serving. 

Cook and drain 2 pounds of spaghetti. Serve with above sauce, tossed, green salad and garlic bread.

Week Night “Lasagna” From Leftovers

• Left over, cooked spaghetti
• 2-3 cups low fat, cottage cheese
• 2 large eggs
• ¼ cup bottled Italian Dressing (any brand)
• Left over sauce from your spaghetti dinner
• Left over garlic bread from your spaghetti dinner

 Preheat oven to 350 degrees. Prepare a 9 X 11 baking dish with cooking oil spray. Arrange cooked spaghetti in bottom of prepared pan, evenly. Puree cottage cheese, eggs, and Italian dressing in an electric blender until smooth and creamy. Pour over pasta in the baking dish. Top with an even layer of left over sauce (approximately 3 cups). Break up left over garlic bread into a food processor and pulse until crumbed. Sprinkle over the above “lasagna”. Place in preheated oven and bake at 350 degrees for 35-45 minutes, or until bread crumbs have browned. Remove from oven and allow cooling for 10-15 minutes before serving.  

Note: I serve this with cooked green beans and a tossed, baby green salad. Also, this can be frozen for a few days prior to baking.

Quick & Easy Tortellini Dinner

• 24 oz. fresh or frozen, three cheese tortellini
• 3-4 cups left over sauce from your original spaghetti dinner
• 2 cups chopped, fresh spinach or arugala greens
• ½ cup sliced, pitted black olives (canned, drained)

 Cook the tortellini as per package instructions. Drain, and add remaining ingredients. Return to stove top burner at low heat and cook for two to three minutes, stirring or tossing to incorporate and evenly heat the sauce with the pasta. 

Serve with freshly steamed vegetables of your choice and a spinach or arugla salad. Gelato is a fine dessert with this meal, and rounds out the overall nutrition provided for less calories than ice cream or other desserts.

 There you go… three easy, delicious meals compliments of Falcon Nest wines and my kitchen experiments!  

I’ve no idea if Pliny was suggesting using mashed figs as a topical potion, although it’s doubtful. My bathroom counter is evidence I’ve tried a few anti-aging creams and lotions, most of which have burned my skin or caused a rash. Not pretty. As for figs? Well, I’ve always liked Fig Newtons, and so when I spotted some plump, fresh, darkly ripe Mission figs at the Avila & Son’s farmer’s market stand, I decided to see what I might be able to do with them.

The following recipe is seductively sweet. It’s also very, very easy to make with a few local ingredients.

Fig-Apple Spread With Pinot Noir

• 1 pound of fresh, ripe, dark figs, stems trimmed
• 1 large Granny Smith Apple, cored and sliced (peel on)
• 2/3 cup of Copper Creek Cellars 2005 Pinot Noir

Place the figs and apple in a food processor; pulse repeatedly to puree. Scrape the sides of the food processor if necessary, and continue to pulse until the mixture is evenly smooth, but not quite creamy. The texture should resemble applesauce. Carefully spoon out pureed fruit, transfering to a medium sized, glass bowl. Stir in Pinot Noir. Cover the bowl loosely with plastic wrap. The fruit should soak in the wine for at least 3 hours at room temperature, or 8 hours in the refrigerator.

Your wine soaked fruit can be cooked up in a microwave oven, or transfered once again to a non stick pot and cooked on the stove top. If using a microwave, be sure to keep the bowl covered, heat on high, and remove from the microwave every minute or two to pull back the covering and stir. This prevents a messy boil over. It will take approximately 30 minutes of microwave cooking (not including stirring time) to achieve a thickened spread.

I prefer to cook up preserves on the stove top. If you choose to cook this way, bring the wine soaked fruit to a boil over medium heat, stirring regularly. Reduce heat to low, and simmer for 20- 30 minutes, stirring occasionally. When ready, the mixture will have been reduced by about a third and be thickened. 

Spoon hot preserves into a clean, sterile, pint sized jar. Seal tightly and (using tongs) place jar into a boiling water bath for 2-3 minutes. Remove from “bath” and allow the jar of preserves to reach room temperature.

This makes a delicious, naturally sweet spread for toast, muffins, biscuits or rolls, and can also be used for a filling in many desserts.

Let me know if you see fewer wrinkles in the mirror!

 A few quick tips will help you not only reduce your grocery bill while still eating very well AND (if you’re in a similar phase of life) transition from family meals to recipes for one or two…

• Freezer bags are your best friend~I’m serious here, as my local grocery store manager is excellent with getting me deep discount specials; buy meats and other items in bulk and freeze them immediately for future use.
• Buy the freshest ingredients possible at the lowest possible prices~these items can be stored if it’s not possible to use them immediately (see above and below).
• Save by purchasing wine in bulk~I regularly buy wines by the case, and it’s a tremendous savings to do so. As an aside? Bulk up your “gift stash” with bottles of wine and/or homemade goodies from the wines for last-minute, lower cost, special treats.
• Along the same lines, join a wine club for deep discounts on cases of last years’ wines; purchased twice per year (on average) it’s both affordable and a great savings.
• Plant a garden~I’m currently growing a number of herbs and vegetables for the freshest possible ingredients in culinary splurges. My local grocery manager (at Spencer’s Fresh Markets), regularly orders fresh herbs and lettuces that I can quickly tuck into my kitchen garden bed at two pony packs for $5. I get enough fresh ingredients to enjoy and share at far less than grocery store (or farmer’s market) prices.
• Stock up on reduced priced staples~canned goods, oatmeal, whole grains, nuts, meats and other storable items qualify here. I can make my own whole oat flour from quick cooking oats (on sale) for a fraction of the price simply because I can grind them myself.
• Have the necessary tools~see above: a food processor, blender, etc. are worth far more than their price tag when you consider the overall, weekly savings in your grocery bill.
• Learn to can~it isn’t that tough! By taking advantage of special pricing on in-season goods (and reduced price wines), you can spend one afternoon preparing enough home canned goods to last for several months or more. It’s a lot of bang for the buck, with very little extra effort.
• Bake your own bread from a sourdough starter~this tip has saved me quite a chunk of change. Nothing in the world is easier or more convenient than sourdough bread (see the blog with recipe), as the dough rises all day while you’re at work.
• Entertain at home~not only can you easily prepare gourmet-quality meals with scarce effort, but by employing the above tips, you can save quite a bit over restaurant prices when you cook and entertain at home. You’ll also save on gasoline costs by hosting a casual home dinner party!
• Give yourself permission to make mistakes~YES, this saves money overall. In the words of Gandhi, “Freedom is not worth having if it does not connote the freedom to err.” We all learn from our culinary mistakes, and we take those lessons into the next steps along the path of eating well on less.

Be sure to watch this blog for recipes using FRESH ingredients and CENTRAL COAST wines. Together we’ll eat (and drink) well on LE$$!

 Here’s a simple, quick, inexpensive recipe for a satisfying main dish (with wine, of course) for your dinner enjoyment:

•  1 + 1/2 cup Chardonnay wine
• 1 can chicken broth
• 1 can condensed, cream of chicken soup
• 4 cups diced, cooked, boneless chicken
• 2 16 ounce packages frozen vegetable mix for stew
• 1 16 ounce package frozen, cut green beans (or equivalent fresh green beans)
• 1 clove fresh garlic, minced
• 1 Tablespoon minced, fresh thyme
• 1/4 cup plain, nonfat yogurt

Place wine, broth, and diced chicken into a large stock pot and heat over low burner until the mixture just begins to bubble. Add canned cream of mushroom soup and frozen vegetables; stir well Simmer, covered,  over low heat for approximately 15 - 25 minutes until vegetables have softened. Carefully stir in minced garlic, thyme and yogurt. Cook over very low heat for an additional 2-3 minutes, stirring regularly. Turn off burner, cover and allow to stand for 5-10 minutes before serving.

 Makes up to 10 servings (can be stored for future lunches), and is excellent with salad and a slice of bread. Consider fresh berries or other fruit for dessert.

Summertime Savory Sirloin & Syrah Burgers

3 ½ - 4 lbs. Ground sirloin or extra lean ground beef

3 cups fresh bread crumbs (I use crumbs from my sourdough bread)

¼ cup Falcon Nest Syrah

1 tablespoon soy sauce

1 tablespoon minced garlic

1 tablespoon mayonnaise

2 fresh eggs

Small bunch of fresh basil to taste

1 teaspoon Kansas City Steak Seasoning

1 teaspoon coarsely ground, black pepper

Place ground beef and bread crumbs into a large mixing bowl. Pour Falcon Nest Syrah, soy sauce, garlic, mayonnaise and fresh eggs into blender; pulse to combine. Add seasonings and blend well. Pour over beef and breadcrumbs in mixing bowl, and combine well until thoroughly mixed. Cover mixing bowl and refrigerate for at least one hour—or up to 12 hours—so flavors will saturate and the bread crumbs will become re-hydrated.

Remove from refrigerator and form into burger patties. Grill immediately or wrap and freeze for future use. Burgers should be grilled until well done. Makes approximately 12 1/3 pound or 16 ¼ pound burgers.

Author’s note: I like to serve our burgers with coleslaw, baby green salad and fresh fruit. A glass of Falcon Nest Syrah is nice, too!

With that thought in mind, there’s nothing more cost-effective than an active, sourdough bread starter. Lest you feel it’s too time consuming or complicated, the beauty of sourdough is the fact it does take time to rise. Meaning you can prepare your dough and go about other things without being tied to the kitchen as the bread rises. Sourdough starters are very simple to make with a few ingredients and a bit of patience. Below is a favorite in our household:

Cayucos Cellars Sourdough Starter

1 cup very warm (not hot) water

½ cup unbleached bread flour

½ cup stone ground, whole wheat bread flour

2 tablespoons Cayucos Cellars 2003 Cabernet (or other Cayucos Cellars wine)

Note: Cayucos Cellars wine is recommended, because the Selkirk family uses only naturally occurring, local yeast on the grapes to make their wines—no added yeast is used—and the natural, local yeast makes a fantastic sourdough starter.

Wisk all ingredients in a glass measuring cup until smooth. Transfer to a clean, sterile jar, cover and refrigerate for at least 24 hours, but no longer than 3 days before the first “feeding”. Be sure to “feed” this starter once before using to make a loaf of bread.

To feed starter, combine:

1 cup very warm (not hot) water

¼ cup unbleached bread flour

¼ cup stone ground, whole wheat bread flour

Again, stir your ingredients in a glass measuring cup until smooth; add to the starter. Return the starter to the refrigerator for an additional 24 to 48 hours. Every third feeding, add one tablespoon of wine. Be sure to use or feed your starter (once established) at least twice a week to keep it active and fresh.

Sourdough Bread Recipe

2 cups unbleached bread flour

1-cup stone ground whole wheat bread flour

1-teaspoon sea salt (or table salt)

1-cup sourdough starter

½ cup warm water

1-tablespoon canola or olive oil

Using a bread machine or your own hands, knead together all ingredients until dough is smooth and elastic. The texture should be that of a baby’s bottom, so add flour or warm water as necessary to achieve this consistency. Allow dough to rest for at least 15 minutes and up to one hour. Knead again, working in a small amount of unbleached bread flour to keep the dough from becoming too sticky.  Shape and place in a prepared loaf pan or onto a prepared cookie sheet—simple sprits of cooking oil spray is the only preparation needed. Allow the bread to almost double in size (which takes several hours at room temperature, or all night/day in the refrigerator).

Preheat oven to 375 degrees. Place loaf pan or cookie sheet on center rack in your preheated oven and bake at 375 degrees for approximately 30-35 minutes. Bread will continue to rise during baking, and when done will have a lightly browned surface. Transfer immediately to a cooling rack and allow to cool for 10 minutes before wrapping or serving.

Makes one standard sized loaf of bread or a dozen rolls, which will keep, wrapped, for a few days at room temperature.

Cab-Apple Butter

*Note: I buy my half pound packages of natural apple rings from Avila & Sons Farms, but any variety will do.

Soak the above ingredients in a glass bowl covered with plastic wrap for several hours or overnight. The dehydrated apple rings should be plump and rehydrated when ready; some liquid will remain.

In batches, spoon apple rings and remaining liquid into a blender or food processor and blend until very smooth. Transfer to a nonstick pot and bring to a low boil over medium low heat on your stovetop, stirring occasionally. Once the liquid begins to bubble, thoroughly stir in 1 tablespoon of ground cinnamon and continue to boil over low heat for at least 10 minutes. Add unsweetened apple juice or water 1/4 cup at a time if the mixture becomes too thick too quickly. Total cooking time should be just over 15 minutes.

Prepare jars as mentioned in earlier blogs. Spoon spiced fruit butter into clean, sterile jars and seal tightly. As mentioned in earlier posts, give your well-sealed jars a bath in boiling water. Allow to reach room temperature before serving or storing. Opened jars should be refrigerated and used as soon as possible. Makes approximately 6 cups of Cab-Apple Butter.

Cab-Apple Light Wheat Bread

In a medium sized bowl, blend together flours and salt. Using a pastry cutter, cut in softened margarine or butter until a slightly crumbly, dry mixture results. Spoon mixture into a bread machine or larger bowl.

Dissolve the package of active, dry yeast in warm water and Cap-Apple Butter, stirring until dissolved. Set aside and allow to activate for 2-3 minutes. Pour over flour mixture. If using a bread machine, program bread machine to wheat bread setting and start.

If making bread the old-fashioned way, knead mixture well until smooth and elastic, cover and set aside for ten minutes. Knead well once more and shape into a loaf. Place shaped dough into a loaf pan lightly coated with cooking oil spray and allow to rise until doubled in size (40-50 minutes, depending on room temperature).

Preheat oven to 375 degrees. Bake prepared loaf in 375 degree oven for approximately 30 minutes or until evenly browned. Remove from oven, transfer to cooling rack and cool for at least 10 minutes before serving or wrapping. Makes one average sized loaf of lightly spiced, soft textured wheat bread, which is best enjoyed within a day or two. You may also freeze the bread for future breakfasts.

As an alternative, this recipe makes about one dozen Cab-Apple rolls by dividing the dough into sections and placing into lightly oiled muffin cups before the final rise. Rolls bake at 375 degrees for approximately 20 minutes. Whichever form you decide, a delicious, slightly sweet, aromatic breakfast awaits your guests! Yum!