We ventured out on a limb and again tried to pair multiple Perennial Vinters wines - including some library wines - for this wine club event. You pick the winner!
2 loaves country white or sourdough bread, split in half
2 C. extra sharp white cheddar, grated
1/2 C. aged Manchego, grated
2 T. extra virgin olive oil
1/4 C. roasted garlic cloves
3 T. fresh sage, minced
1/2 t. fresh ground blak pepper
Preheat oven to 400F.
Mash the topping ingredients together in a bowl using the back of a fork.
Add just enough oil to make a chunky paste.
Spread the topping evenly across the 4 half loaves.
Place on an oven tray, and cook for 10 minutes or until golden and the sage is a little crispy.
Let cool briefly, then slice.
1/4 C. extra virgin olive oil
2 medium carrots, peeled and chopped
2 celery, chopped
1 onion, chopped
4 cloves garlic, chopped
8 fresh sage leaves, sliced thin
1 sprig fresh rosemary
1 sprig fresh thyme
2 bay leaves
1 C. dry res wine
2 quarts chicken stock
1 28 oz. can crushed plum tomatoes
2 28 oz. cans cannelloni beans, drained and rinsed
1 lb. sweet Italian chicken sausage
8 oz. small rigatoni or ditali
Sea salt and freshly ground pepper
Add the oil to a large pot over medium high heat.
Add the carrots, celery, onion and a pinch of salt.
Saute 3-5 minutes stirring frequently until translucent but not browned.
Add the garlic and herbs. Saute another 1-2 minutes.
Add the red wine. Bring to a boil 2 minutes to burn off the alcohol.
Add the stock, tomatoes, and beans. Bring to a simmer.
Make tiny balls of sausage and drop them in.
Cover and simmer 10-15 minutes.
Bring a large pot of salted water to boil for the rigatoni.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone.
Drain and stir into the simmering soup for another 5 minutes.
Adjust seasonings. Discard the bay leaf and herb sprigs.
3/4 C. unsalted butter
3/4 C. semi-sweet chocolate chips
1 C. AP flour
1 1/2 C. sugar
2/3 C. unsweetened cocoa powder
1/2 t. baking powder
1/2 t. vanilla extract
4 eggs, beaten
1 C. toasted chopped hazelnuts
Preheat oven to 350˚. Butter a 9×9 baking pan. In a double boiler or in microwave melt butter and chocolate chips together, remove from heat.
In separate bowl gently whisk together flour, sugar, cocoa powder, and baking powder.
When the chocolate mixture has cooled a little, whisk in eggs and vanilla.
Add the dry ingredients and stir until just incorporated. Stir in hazelnuts. Do not over mix.
Pour into prepared pan and bake for 35 minutes or until toothpick inserted into center comes out clean.
Let cool, then slice.