This was a Winery Alliance of Bainbridge Island (WABI) tasting weekend with the theme "Fresh from the Farm". We created two small bites featuring local farm fresh produce to pair with our wines. The Caprese was paired with our 2011 Madeleine Angevine, and the Roast Potatoes with our 2011 Syrah.
1 inch bunch fresh chives
1/4 C. sunflower oil
2 T. extra-virgin olive oil
1/4 t. salt
A few grinds of black pepper
1 pint multi-colored cherry/grape tomatoes
- or -
equivalent sized pieces of mixed heirloom tomatoes, drained
1 lb. ciliegine (cherry sized mozzarella balls), well drained
30 Genovese basil leaves
Decorative toothpicks
Blanch the chives in boiling water for 15 seconds, then immediately shock in a bowl of ice water. Drain and dry thoroughly.
Run chives, oils, salt and pepper in a blender for 1 minute. Optionally drain through a fine strainer. Strained it will last several weeks in the refrigerator.
Cover ciliegine with chive oil and marinate 2 hours to overnight.
Put a tomato, then a basil leaf folded in half, then a ciliegine on a toothpick.
Serves ~30
2 lb. small red, yellow & purple potatoes, cut across in 3 directions into eighths
3 T. olive oil
2-4 cloves garlic, pressed
1 T. minced fresh rosemary
1 t. salt
1/4 t. fresh ground pepper
1/4 C. finely grated Peccorino Romano
Preheat oven to 425F.
Fold together potatoes, oil, garlic, rosemary, salt and pepper in a large bowl until evenly distributed.
Spread potatoes out into two oiled 9x13 baking pans with room between pieces. Bake on two shelves 30-40 minutes or until tender and a bit browned. Flip pieces and rotate pans up/down once.
Wait until mostly cool. Remove to a large bowl and gently fold in Romano until evenly coated.
Serve at room temperature with toothpicks or cocktail forks.
Serves ~30