When we bottled 120 cases of our 2010 Frambelle raspberry dessert wine, we served our volunteers Bouillinade - a close cousin to Bouillabaisse - accompanied by a seasonal Spanish Nettle Pesto and Romesco Sauce with baguette slices, matched with our 2009 Melon de Bourgogne.
2 T. olive oil
2 T. flour
5 cloves garlic, minced
2 lb. russet potato, peeled & cubed
2 lb. Pacific cod, cubed
1 C. Perennial Vintners 2009 Melon de Bourgogne
1/2 C. chopped Italian parsley
2 T. ancho chili powder
1/2 t. saffron
1/4 t. cayenne
salt and pepper
water
Cook oil & flour in large pot over medium heat for 2 minutes. Add garlic, ancho powder, cayenne and saffron, cook another 30 sec. stirring continually.
Whisk in wine and enough water to make a thin paste.
Add potatoes, fish, parsley, salt and pepper and enough water to just cover. Stir together.
Bring to a simmer, cover and cook 20-30 minutes, stirring gently & infrequently, until potatoes are tender.
3 packed C. nettle tops
4 oz. blanched slivered almonds
4 oz. Manchego cheese, grated
1 large clove garlic, pressed
1/2 t. salt
Spanish extra virgin olive oil
Wash nettle tops with tongs in basin of water.
Bring a large pot of water to a boil. Add ice to a large pot of water.
Blanch the nettle tops in batches in boiling water for one minute, then drain and shock in ice water.
Remove nettles from ice water, drain, then squeeze dry.
Add nettles, almonds, cheese, garlic and salt to a food processor. Blend while drizzling in olive oil until a smooth but thick paste forms.
12 oz. jar roasted red bell peppers, drained
4 large tomatoes, skinned, seeded, squeezed and chopped
1/2 C. blanched slivered almonds
3 cloves garlic, minced
1/4 C. extra-virgin olive oil
1/4 C. Perennial Vintners Verjus
1/4 C. plain bread crumbs
1 T. salt
1/2 t. fresh ground black pepper
Add all ingredients to a food processor and run until mostly smooth.