"Everyday Drinking for Under $20" - Wines to be Enjoyed Every Day

“Everyday Drinking” wines: wines to be enjoyed every day

“Everyday Drinking” wines: wines to be enjoyed every day.

2010 Chateau Moulin de Ferrand Entre-Deux-Mers White Bordeaux*** bright, grapefruit, citrus

2009 Cedergreen Cellars Sauvignon Blanc, Columbia Valley*** citrus, honeysuckle

2009 Cuatro Pasos Mencia, Bierzo, Spain*** black plum, cherry

2006 Chateau de Jau Cotes du Roussillon Villages, France*** tobacco, fruit, spice

2008 Sean Minor, Napa Valley Merlot***+J red currant, cedar, spice

2009 The Ghost of 413, Red Blend Columbia Valley**+J red cherry, anise, blackcurrant 

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Around the Area:

Snow is good for something…

No outdoor cooking for us…

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Cooking at Home - Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

Cooking at Home 

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans 

Pan seared lemon chicken with brown butter lemon sauce 

Ingredients: 

1/3 cup Fresh Parsley, chopped 

1 tablespoon Fresh Lemon zest 

½ squeezes lemon 

fresh ground Pepper 

lemon pepper

2 medium size Garlic Cloves, minced 

3-4 tablespoons of Butter 

extra-virgin olive oil 

skinless Chicken Breast Halves {brought to room temp} 

1/4 - 1/2 cup of chicken stock

Directions: 

Season the flour with lemon pepper.

With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to ½-inch thickness. Cut to serving size.

Lightly coat chicken with the prepared flour mix, shaking off excess {flour from the chicken will also help thicken the brown lemon butter sauce}

In a large skillet over medium-high heat, cook chicken in butter and olive oil until browned, turning only once in between.

Transfer to heat proof casserole dish and Roasts 350 until chicken is no longer pink.

Remove the skillet off of the heat; add in the stock and scraping up the brown bits and ½ squeeze lemon. Add ½ cup of dry wine. Return back to the heat and bring to a simmer, stirring. Add garlic, fresh Parsley and reduce.

When chicken has cooked add the brown butter lemon sauce, add in lemon zest and Fresh Parsley.

Ready to serve...

Pan seared lemon chicken with brown butter lemon sauce - With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to ½-inch thickness

Pan seared lemon chicken with brown butter lemon sauce - Lightly coat chicken with the prepared flour mix, shaking off excess

Pan seared lemon chicken with brown butter lemon sauce - In a large skillet over medium-high heat, cook chicken in butter and olive oil until browned

Pan seared lemon chicken with brown butter lemon sauce - Turning only once in between

Pan seared lemon chicken with brown butter lemon sauce - Cook chicken in butter and olive oil until browned

Brown butter lemon sauce - Remove the skillet off of the heat add in the stock and scraping up the brown bits

Brown butter lemon sauce - Add in 3/4 of the lemon and ½ squeezes lemon

Brown butter lemon sauce - Add ½ cup of dry wine

Brown butter lemon sauce - Return back to the heat and bring to a simmer, stirring

Brown butter lemon sauce - Add 1/3 cup Fresh Parsley

Pan seared lemon chicken with brown butter lemon sauce - When chicken has cooked add the brown butter sauce, add in lemon zest and Fresh Parsley

Shiitake mushroom risotto 

Ingredients: 

1 1/2 cups arborio rice 

1 pound shiitake mushrooms, stems removed and caps cut into 1 1/2-inch pieces 

extra-virgin olive oil

fresh-ground black pepper 

1 small onion, chopped 

1-1/2 cup of chicken stock, heated

Directions: 

In the large pot, heat 2 tablespoons olive oil and butter over moderately low heat. Add the onions and Shiitake mushroom sauté for 3 minutes.

Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add 1 1/4 teaspoons salt to the rice and about 1/2 cup of the simmering stock and cook, stirring frequently, until the stock has been absorbed.

The rice and stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup.

Cook the rice in this way until tender, 25 to 30 minutes in all. The stock that hasn't been absorbed should be thickened by the starch from the rice.

You may not need to use all of the liquid, or you may need more stock.

Add parmesan cheese ¼ to ½ cup and black pepper.

Shiitake mushroom risotto - After sauteing the onion and mushrooms add the rice and stir until it begins to turn opaque, about 2 minutes

Shiitake mushroom risotto - Cook, stirring frequently

Shiitake mushroom risotto - The stock that hasn't been absorbed should be thickened by the starch from the rice

Oven roasted green beans 

Ingredients: 

1 1/2 pounds green beans 

2 tablespoons extra-virgin olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Directions: 

Preheat the oven to 425 degrees F. 

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a cookie sheet

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes

Oven roasted green beans

Enjoy...

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

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Around the area:

New Years Eve in Leavenworth

New Years Eve in Leavenworth Washington

King Ludwig's - Schweinshax’n

King Ludwig's on New Years Eve was rockin’ or should I say Polkain’ with Bob Otto's Polka Pals…

New restaurant in town - Leavenworth Sausage Garten by cured 

New restaurant in town - Leavenworth Sausage Garten by cured - An outdoor sausage garden serving sausages made in house. Most important, imported beers from Germany.

Leavenworth Sausage Garten by cured - An outdoor sausage garden serving sausages made in house. 

Baren Haus Pizza

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Wine Tasting with Bunnell Family Cellars and Trench Cellars

Happy Holidays – Everett Marina

Bunnell Family Cellars with Owner/Winemaker Ron Bunnell

Bunnell Family Cellars Owner/Winemaker Ron Bunnell

2008 RiverAerie Rosé*** red fruit, light cinnamon

2010 Bunnell Family Cellar Fraiche, Boushey Vineyard*** grapefruit zest, light pepper

2008 Bunnell Family Cellar "´a pic" **** peach, coco, cedar, smoth

2007 Bunnell Family Cellar "vif" ***+ blackberries, ripe fruit

2008 Bunnell Family Cellar Mourvedre*** white pepper, cherries

2006 Bunnell Family Cellar Boushey-McPherson Vineyard Syrah**** blackberry, tar, mocha

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Trench Cellars

Wine Tasting with Trench Cellars

2007 Pinot Gris*** pink grapefruit, melon

2008 Slice of Papa Blanc*** golden raisins, cantaloupe

2006 Barbera**+ rhubarb, dark chocolate

2007 Cabernet Franc***+ black cherries, bitters

2006 Syrah**** tar, lavender, dark fruit, spice

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Around the area:

Back to Blackfish Wild Salmon Grill & Bar

Blackfish Wild Salmon Grill & Bar - Oysters on the half shell

Blackfish Wild Salmon Grill & Bar - Salmon Chowder

Blackfish Wild Salmon Grill & Bar - Northwest Seafood Platter

Blackfish Wild Salmon Grill & Bar 

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Papa’s and Beer - Lake Stevens

Papa’s and Beer - Lake Stevens - Beef Fajitas Taco

Papa’s and Beer - Lake Stevens - Steak Mexicana

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A Weekend of Wine Tasting – Pinot Friday and Their Famous Annual Holiday Champagne and Port Dueling Tasting

A Weekend of Wine Tasting

 Not Black Friday- PINOT FRIDAY!

A Weekend of Wine Tasting – Pinot Friday 

2009 Ken Wright Chardonnay*** apricot, stone fruit

2009 Twelve Second Floor Pinot Noir***J red berries, flowers

2010 Sean Minor Four Bears Central Coast Pinot Noir**+ cherry, raspberry, tar

2009 Ken Wright Willamette Valley Pinot Noir**** sweet strawberry, blueberry

2007 Stevenson-Barrie Shea Vineyard Pinot Noir**** cherry, blueberry, oak

2007 Stevenson-Barrie Temperance Vineyard Pinot Noir**** strawberry, spice, creamy

Holiday Champagne vs. Port Dueling Tasting Extravaganza

A Weekend of Wine Tasting

NV Segura Viudas Heredad Reserva*** apple, smoky

NV Drappier Carte d'Or Brut***+ subtle red fruit, fresh

NV Perrier Jouet Grand Brut**** citrus, tangerine

NV Jacques Picard Brut**** butter, lemon

NV Moet-Chandon Imperial**** apple, ginger

NV Veuve Cliquot Yellow Label Brut**** lemon, berry

Next, The Port Tasting

Sorry to say, we did not taste the Ports this year…

Porto Kopke Dry White Port

Porto Kopke 10-Year Tawny Port

Porto Kopke 1987 Colheita

Porto Kopke 2004 Quinta Sao Luiz Vintage Port

Porto Rocha The Glorious 50th Anniversary Tawny Port

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Lombardi’s Neighborhood Italian Restaurant Everett Marina and Ruffino Wines - "Dinner in the Vineyards of Tuscany"

Lombardi’s Everett Marina and Ruffino Wines Dinner

Lombardi’s neighborhood Italian restaurant, Everett Marina “Dinner in the Vineyards of Tuscany” dinner and wine pairing featured fine the wines of Ruffino.

“Ruffino was founded in the heart of Tuscany, in Pontassieve, a small village close to Florence in 1877 by cousins Ilario and Leopoldo Ruffino. The founders believed their wines should reflect the Tuscan lifestyle and the ideal environment for wine production. Within a few years Ruffino became known worldwide as a fine wine producer.

Ilario and Leopoldo, having no heirs, decided to sell the winery. They found a perfect match in two brothers - Italo and Francesco Folonari, from northern Italy - who had generations of winemaking in their blood. The Folonari family transformed Ruffino into a modern, dynamic wine making company.” – Web

Antipasto

Lombardi’s Everett Marina and Ruffino Wines Dinner - Lobster Guazzetto

Lobster Guazzetto with cannellini beans and EVOO with 2010 Ruffino Orvieto Classico

Primi

Lombardi’s Everett Marina and Ruffino Wines Dinner - Parmesan Polenta with wild mushrooms in marsala cream

Parmesan Polenta with wild mushrooms in marsala cream with 2009 Ruffino Chianti Superiore – The wild mushroom sauce was out of this world…

Secondo

Lombardi’s Everett Marina and Ruffino Wines Dinner - Veal Osso Bucco

Veal Osso Bucco and 2007 Riserva Ducale Chianti Classico – no knife needed…

Insalata

Lombardi’s Everett Marina and Ruffino Wines Dinner - Fall Vegetable Salad with crisp pancetta and ricotta salata

Fall Vegetable Salad with crisp pancetta and ricotta salata with a 2006 Vino Nobile di Montepulciano

Dolce

Lombardi’s Everett Marina and Ruffino Wines Dinner - Zabione Panna Cotta with spiced red wine poached pears

Zabione Panna Cotta with spiced red wine poached pears with 2006 Inniskillin Ice Wine – please make this part of your menu…

Lombardi’s Everett Marina and Ruffino Wines Dinner

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At home:

Gnocco fritto – Ricotta Cheese and Prosciutto

Saturday Football

Wineglass Cellars 7 year vertical of Yakima Valley, Elerding Vineyard

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Cooking at Home by Janet and Jerry Rodgers