Recipe: Leftover Turkey Pot Pie

Turkey Pot Pie

So, you had a great Thanksgiving Dinner and now you’re dreading a month of Turkey Sandwiches. How about instead making a Turkey Pot Pie with that leftover turkey? Sounds a lot heartier, more wholesome, and much tastier!

Not to mention this is simple, quick and kid friendly too!

 

Ingredients:

2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup chilled solid vegetable shortening 6 tablespoons ice water, or as needed   3 cups cubed cooked turkey 1/2 small onion, chopped

1 (10.75 ounce) can cream of potato soup 1 (10.75 ounce) can cream of chicken soup 1/2 (10.75 ounce) can water 2 (15 ounce) cans mixed vegetables, drained salt and pepper to taste

Directions:

1.	Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2.	Preheat oven to 375 degrees F (190 degrees C).
3.	In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow the mixture to simmer while you prepare the crust.
4.	Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
5.	Bake in the preheated oven until the crust is golden brown, about 45 minutes.

 

** for a variation, you may want to eliminate the bottom crust and pipe leftover creamed potatoes for the topping.

 

**Don’t forget your wine to go with this dish, I recommend a light bodied Pinot Grigio, or Vouvray!

Seminar: Bon Appetite!

The gentle slopes of the North Carolina Mountains are about to be flooded with thousands upon thousands of people from around the globe again. Every year about this time, we are inundated by the world as our hillsides put on a display of color second to none. The hues of yellow, orange, red, and green are always certain to dazzle even those of us with absolutely zero artistic ability. The Blue Ridge Parkway will be bumper to bumper with drivers who will discover the beauty of the mountains and at the same time realize just how bad their driving abilities are.

As we celebrate the fall and this season of change, we also begin to look forward to a season when friends and family will celebrate the holidays. We invite you to participate this Wednesday in a program to help keep those gatherings simple and elegant as we pair wines against appetizers that are quick, easy, and wonderfully soothing. Now, just as you expect to know which family members are coming to your gathering, so do we; please make reservations at 828-414-9111 (or at www.christopherswineandcheese.com)  in order that we will know how many people to prepare for the evening of 03 October 2012: 6pm.

We look forward to seeing you then!

Recipe: Clam Chowder Pizza

Clam Chowder Pizza

From time to time it is nice to find something familiar, yet unique. Simple recipes often provide this much welcomed respite for us and today we share this as something simple, yet elegant enough to impress friends and family alike.

1 – 12″ fresh or prepared pizza crust
1 – 15 oz. can condensed New England Clam Chowder
1 – 8 oz. package 4-blend pizza cheese
1 cup cooked chopped/crumbled bacon

Method:

Preheat oven to 425 degrees.

Lightly oil pizza stone, pan or screen.

Spread condensed New England Clam Chowder right from can as sauce to cover uncooked pizza dough

Sprinkle pizza cheese over clam chowder as desired Sprinkle cooked chopped/crumbled bacon over cheese

(We like to sprinkle ground red pepper to add an extra “kick”)

Cook for 12 – 15 minutes or until bottom of crust is lightly browned

As a rule, a light pinot noir or pinot grigio pairs wonderfully with this dish!

Recipe: Asian Shrimp

Asian Shrimp

We are always looking light meals and snack-type foods in our house this time of the year. While we want them to be light, we also want them to be full of flavor, satiate our hunger, and blend well with the wine of the moment. This recipe fits the bill and can be made ahead for a party and allowed to sit in the refrigerator overnight to absorb the rich, robust flavors to amaze the palates of family and friends alike! Recommended wine pairings of gewurztraminer, or if you prefer a red try a nielluccio.

Ingredients

• 3  tablespoons grated fresh ginger
• 4  teaspoons minced roasted garlic
• 2  tablespoons sugar
• 1  tablespoon cooking oil
• 1/4  cup dry sherry, rice wine, or dry vermouth
• 2  tablespoons toasted sesame oil
• 2  tablespoons rice wine vinegar
• 1  teaspoon red chili paste
• 2  pounds uncooked medium shrimp, peeled and deveined
• 6  green onions, sliced (3/4 cup)
• 3  tablespoons lemon juice
• Fresh snow pea pods, cooked and chilled
• 2  tablespoons cooking oil
•   Salt (to taste)

Directions:

• 1. Cook and stir ginger, garlic, and sugar in hot cooking oil in a large nonstick skillet for 1 minute. Add sherry, sesame oil, rice wine vinegar, and chili paste. Stir in shrimp. Bring to boiling; reduce heat and cook, uncovered, for 3 minutes or until shrimp are opaque, stirring occasionally. Remove from heat.
• 2. Stir in green onions, lemon juice, and 1 teaspoon salt. Transfer mixture to a large bowl. Cover and chill for 2 to 4 hours or until shrimp are chilled.
• 3. To serve, remove shrimp from mixture with a slotted spoon. If desired, arrange atop a platter of cooked and chilled fresh snow pea

Makes about 12 appetizer servings.

To cook snow pea pods

• Remove tips and strings from snow peas; wash. Cook, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender (or steam for 2 to 4 minutes); drain. Cover and chill for 2 hours.

Wine: Ca’ Momi Merlot

Ca' Momi Merlot

Merlot has never been among my favorite wines. My dislike of merlot stemmed from the fact when I started trying wine out, The California Wine Industry had just received acclaim for their merlots with comments reflecting the delicate fruit driven wines that were lightly oaked in American Oak to enhance the spice and enhance the boldness of the wine. Holding true to the American Mindset, if a little oak was good, a lot bigger oakiness must be better. I tried merlot and could not taste the wine because of the splintered wood sensation on my tongue.

That bias on my part has survived in spite of finding some wonderful merlots over the years. I am always a bit skeptical of the merlot wines and cautiously try them, finding myself delighted when I find one that actually fits the varietal profile with subtle nuances that dance on the palate with glee.

Ca’ Momi  Merlot from Napa, California may be among the absolute best merlot wines I have tried in the last ten years. The bright crisp cherry dominates the wine’s profile from start to finish with light boysenberry acting as the backup singer. Light bright peppery spices from mid-palate to the finish demonstrate restraint of oaking, but dominate enough oaking to keep this merlot from becoming flabby in the mouth. The finish has an essence of coca blended in the spice making you want to take another sip, just to be sure this merlot is really as good as it seems.

For pairing, I would seek out a wild mushroom risotto rolled in a soft burrito with seared flank steak strips. The creaminess of the risotto and boldness of the meat will certainly bring out the best characteristics of this wine!

Recipe: Guinea Fowl with Maple Onion Glaze

Guinea Fowl with Maple Onion Glaze

Having grown up in a rural area, we had a lot of food stuffs available to us that are often considered “exotic” or “unusual by the masses. Guinea fowl falls into that category, they are rather fascinating creatures and will certainly keep a yard free of insects providing rich eggs with yolks that are second to none! The best thing being a delicate dark poultry meat that anyone willing to explore their palate is certain to fall in love with! I promised you in the previous post describing Delta Luna’s Carignane a roasted Guinea Fowl recipe, here it is!

INGREDIENTS:

1 guinea fowl
salt and freshly ground black pepper
2 tsp dried thyme
2 TBS unsalted butter
3 TBS olive oil
1 large white or yellow onion, peeled and thinly sliced
½ cup or dry white wine  + ¼ cup
½ cup of pure maple syrup

METHOD:

Preheat the oven to 325 F. Rinse bird inside and out and pat dry with paper towels. Season inside and out with salt, pepper and thyme. Heat 1 TBS of butter and 1 TBS of olive oil in a dutch oven until hot. Add the bird and brown on all sides, deglaze with ¼ cup of wine. Place in the oven and roast with lid on for about 1 hour.
In a hot skillet, add remaining butter and olive oil. Saute the sliced onions, stirring constantly over medium heat, until onions are brown (about 10 minutes). Deglaze the pan with beer or wine. Cook until the liquid is reduced by half. Then add the maple and heat until the liquid thickens. Reserve and toss with the bird once cooked to serve. Serve immediately.

Guinea Fowl

Wine: Delta Luna Carignane

Delta Luna Carignane

Delta Luna is a new line of wine to our shop. We have enjoyed their wines so much we have worked to entice them to attend the 2012 Blue Ridge Wine and Food Festival!

Their wines tend to be medium to fuller bodied with fairly classic profiles. Today I’m taking a look at the Delta Luna 2009 Carignane. Originating from the Aragon region of Spain, this grape grows rather happily in the Mediterranean-light climate of Lodi with hot days and cool nights.

The Delta Luna Carignane has a rather refractive appearance in the glass as the light dances through the garnet colored gem in the glass. The aromas of light mocha and cassis predominate yielding to a light bing cherry aroma. As it crosses the palate, the bold acidity transforms into brilliant cherries and raspberries transforming into a brilliant leathery spice on the finish. This carignane is a delight, but on the softer side of the carignanes I have tried over the years; a good introduction to those folks afraid of bold grapes usually!

Because of the bright acidity, I would recommend you have this wine over dinner with friends you want to impress. The perfect pairing for me would be an orange glazed guinea fowl with a side of root vegetable hash topped with a soft fried egg. I’ll post those recipes in another posting,

Recipe: Shrimp and Veggie Pot Stickers

Pot Stickers

Ingredients

• 3 tablespoons vegetable oil
• 1 leek, cleaned and thinly sliced
• 1 clove garlic, pressed
• 1 head Napa cabbage, finely shredded
• ½ pound of cleaned shrimp diced in a medium dice
• 2 tablespoons rice wine vinegar

• 2 teaspoons soy sauce
• 1-inch piece fresh ginger, peeled and grated
• 1 medium carrot, grated on finest holes of a box grater
• 24 wonton wrappers
• Asian Dipping Sauce, recipe follows

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ASIAN DIPPING SAUCE:

• 1/4 cup light soy sauce
• 2 tablespoons rice wine vinegar
• 1/2-inch piece fresh ginger, peeled and finely grated

• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 lemon, zested

Directions

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot and shrimp. Allow the filling to cool.

Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with the dipping sauce.

Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.

Yield: about 1/3 cup

 

For your wine pairings, this recipe is fairly soft on the palate and a softer wine is recommended typically. Should you opt to add a bit more ginger and a pinch of white pepper, I would recommend pairing a dry Riesling from the white wines. If you’re more like most of my friends and really want a red wine that will pair well, I recommend finding a well balanced Petite Sirah.

 

Recipe: Scotch Eggs

Scotch Eggs

Perfect for picnics, this traditional favorite is given a modern twist here and, while it’s true that your own homemade Scotch eggs may require a little effort, they are so far ahead of anything you can buy. Using quail’s eggs also makes them more child-friendly and more likely to go in the mouth than fall on the ground. The recipe may seem a little complicated but actually it is not – and these will probably be the best Scotch eggs you have tasted. They will keep for several days in the fridge.

12 quail’s eggs

1 pound pork sausage meat

2 tbsp chopped fresh tarragon

1 medium egg yolk, beaten

Seasoned plain flour, for coating

1 egg and 4 tbsp milk, whisked together

5 oz panko Japanese breadcrumbs, or stale bread, left out overnight so it blitzes well for breadcrumbs

25 oz sunflower oil, for shallow frying

Bring a pan of salted water to the boil. Lower in the quails’ eggs and boil for three minutes. Remove from the boiling water and plunge immediately into cold, running water. When cold, peel carefully and set aside in a bowl of cold water.

In a bowl, combine the sausage meat, tarragon and beaten egg yolk. Season with salt and pepper, mix well and divide into 12 portions. Have ready three plates: on the first one, spread out some seasoned flour, put the egg wash on to the second plate and on the third plate spread out the breadcrumbs. Drain the quail’s eggs and dry them on a towel. Take one portion of sausage meat and flatten it out in the palm of your hand, place a quail’s egg into the center of the sausage meat then wrap the meat around the egg so that it is totally encased. Roll it into a little ball and repeat with the other eggs.

Roll each Scotch egg in the seasoned flour, then dip into the egg wash, shaking off any excess. Finally, roll in breadcrumbs to coat thoroughly and place on to a baking sheet covered with greaseproof paper. Pour enough oil into a medium-sized, heavy-based pan to come no more than one third of the way up the side. Heat the oil to approximately 160C (use a thermometer, or test the temperature by dropping in a small nugget of sausage meat; if it rises immediately to the top and starts to fry, the oil is at the correct temperature). Carefully lower the Scotch eggs into the hot oil and fry until well-colored all over. You may need to do these in batches; if so, make sure the oil comes back up to temperature before frying the next batch.

Remove the cooked eggs with a slotted spoon and drain on paper towels, or a cooling rack.

A great appetizer served wither warm, or lightly chilled- room Temperature with a crisp Pinot Grigio or Nero D’avola!

Wine: Blauer Zweigelt

Blauer Zweigelt

Austria is one of the most understated powerhouses of wine in the world. Within Austria, the Strasser Sandgrube is a part of the mighty Wechselberg . This hill rises on the easterly border of the Strasser valley and looks towards the south. The soils are slate, left over from the crystalline of the Bohemian Massif. Thanks to the layout of this location, it receives intensive sunshine all day long. The altitude of the Wechselberg creates a special microclimate, where a gentle breeze cools down the hot summer air in the evening. This temperature variation ensures excellent flavours in the grapes. These conditions are ideally suited to growing Blauer Zweigelt grapes in the vineyards of the Wechselber.

Now that we have a bit of geography and geology under our belts, the grape Blauer Zweigelt under the Allram Label is to be thought over. This is a smooth, soft, and silky red wine milder than many of its bolder cousins from warmer climates. You will find it to be smooth, full and round with aromas of red summer fruits like purple blackberry, blueberry and raspberry. Besides the fresh fruit is a light, delicious earthy undertones – typical Zweigelt – that all these fruits gives extra spine. The aftertaste is long and soft.

Wonderful by itself, this wine pairs gorgeously with a mildly spiced Grouper Grilled over a soft heat topped with a soft poached egg  with a side of peppered potato hash .