And the Winner of The Wine Dive Challenge Is... Gary Gee!!!

"Oh boy! I have been struggling to put into words how elated I am about tonight's event at The Wine Dive. It has been a crazy but wonderful night. I share the honor not only with Sandra and Allison, but with all of the rest of the 37 Cooks. I've truly become a better cook because of all of you. The conversations, the sharing, the notes of encouragement, and above all, the challenges - all of this has fueled my passion for cooking. And all of you have made me strive to do what I love to do...and do it just a little bit better. So thank you. Thank you ALL. I humbly accept this honor on behalf of all of the 37 Cooks!” Gary Gee

Gary Gee's Award Winning Dish, Mussels with Spicy Pork Pasta, Wood Ear Mushrooms and Baby Bok Choy

Many of you have been following The Wine Dive Challenge for the past few weeks and you know what a fun-filled challenge this has been for 37 Cooks! We've all loved every minute of it! We sure hope you have too!

The Wine Dive challenge, to submit recipes cooked with wine, resulted in delicious recipes from our amazing cooks. All of these recipes, including Gary Gee's award-winner, can can be prepared in your own kitchen because the recipes are on our blog!

You may have seen the interview given by members of 37 Cooks and Chef Michael Obermeier from The Wine Dive on the day of the event, Friday, March 1. If not, we encourage you to check it out on the WFLX Fox 29 website!

We thought you would like to hear the thoughts of some of the 37 Cooks members who attended the event. They included:

Allison Donel: "I truly feel like we were there representing all of the 37 Cooks. The three of us never could have gotten there on our own. That event wouldn't have happened by just three recipes. It was all of the recipes that all of us have done from the beginning that snowballed into that moment. I was lucky enough to have been chosen to go, but I was surely standing on the shoulders of 36 other great cooks. Thanks to all of you for encouraging me, pushing me, challenging me, and making me a more adventurous, curious, and hopefully better cook."

Susan Ritchie: "I was really thrilled to attend The Wine Dive Final Challenge! The event happened to coincide with my trip to the Keys, so I decided to stop off in West Palm Beach to not only cheer for the Final Three, but to be the "official" photographer for the event. As one of the 37 Cooks, this opportunity had great personal gratification. I had already met Gary Gee in person and meeting Tracy Hersh, Sandra Simmons and Allison Donel was simply delightful! Actually, everyone I met while attending this event was fantastic. The folks at The Wine Dive are the nicest, most congenial people in the restaurant industry! Chef Michael, Chef Jeffrey and Chef Hector were so tolerant of the kitchen invasion!

When I had a moment to reflect back on the evening's festivities, I realized how much the members of 37 Cooks mean to me. We have all strived to deliver our best dishes with all of the challenges in which we participated. I am truly honored to be included with this group of cooks. I am inspired every day by the recipes I see from our cooks. I am so impressed with the enthusiasm and talent each member brings to our group. I believe this energy is reflected in the blog. We have so many dedicated individuals manning the positions to make our blog the great read we see each day.
It is difficult to put into writing the deep sense of satisfaction and joy I get from working with everyone at 37 Cooks, but I will say, I was delighted and smiling the entire time I was with my fellow cooks and The Wine Dive Staff!! Thank you for having me and thank you for such incredible hospitality!!"

Willie Simmons: "We had a great time in West Palm Beach and I am so proud of Sandra. She looked like a natural. The Wine Dive is a really cool place that focuses on food and wine “without being snooty”. Besides being a great after-work place, it is known for its weekend brunch that lasts from 10 to 3. The owner owns 5 restaurants and bars with different formats in a revitalized part of West Palm Beach, FL. The places are always full and his chefs were unbelievable. There were 6 members from the blog there and the chefs were teaching us and talking with us about their food styles and techniques. All 3 dishes will most likely end up on the menu of one of his places at some point because they were all incredible! Sandra’s pan seared scallops with roasted Brussels sprouts and cheddar beignet dish is amazing. I sure hope she cooks it again at home! Gary's winning dish was a wow dish. The third dish was mushroom ravioli using a red wine pasta. It was probably the best ravioli I have had."

Sandra Simmons: "There were countless amazing moments in the weekend 37 Cooks invaded West Palm Beach. I was so happy to be able to meet members I'd never met in person before and to catch up with members I've known for most of my life. The notes we received from the rest of the 37 Cooks members from around the United States and Canada were so supportive! We needed that! I'm not gonna lie - we were nervous for the television interview, shaking like leaves, in fact!! This was one of those events in life that you don't forget. I appreciate everyone who made it possible for me and all of the members of our group, whether they were physically present or not to participate in this challenge!!"

Guest judges included West Palm Beach Mayor Jeri Muoio, Rachel Leigh of WFLX Fox 29, Bradley David, Executive Chef at Motor Yacht Top Five, Bill Foley of Cheney Brothers Inc., and Bridgette Weis of Southern Wine & Spirits. The event took place on March 1, 2013, at The Wine Dive, 319 Clematis Street, West Palm Beach, Florida from 6:30-8:00 p.m. The finalists included Allison Donel of Columbus, OH, Sandra Simmons of Atlanta, GA as well as our winner, Gary Gee of Houston, TX.  Willie Simmons, co-founder of 37 Cooks, gave opening remarks at the event on behalf of the group.

37 Cooks has so many people to thank for making this event happen. We want to especially thank John Webb, Sandra Lawson and Kat McGinley of The Wine Dive. Kat McGinley was especially instrumental in making this the stellar event it was. She worked night and day on it! We also want to thank Chef Michael Obermeier, Chef Jeff Whitney, Chef Hector Cordero and all of the kitchen staff at The Wine Dive! They were an incredible team and were so welcoming and willing to share their vast knowledge with our finalists. A big thank you to Melissa, who accompanied all of us to WFLX Fox 29 studios. Her professionalism helped calm our nervousness that day. We also want to thank all of the wait and bartending staff at The Wine Dive. What an incredible crew to put up with all of us!

We also loved all of the great people at WFLX Fox 29 including Producer Pedro and all of the newscasters who loved our food! One of them spooned some on a piece of paper and took it to eat later! Ha!

Most of all we would like to thank Tracy Hersh of 37 Cooks. Without her tireless efforts on the group's behalf there would have been no challenge. Thank you for all of your creativity, your infamous four hour phone calls and most of all your vision that brought this event to life.

In closing I'd like to share a comment I received after the event from Executive Chef Bradley David who was part of the panel of judges for The Wine Dive Challenge. He said, "37 Cooks is unique, fantastic, I love the premise, and whatever you do, NEVER EVER STOP!"

~Sandra Simmons, 37 Cooks

Mushroom Ravioli made with Fresh Red Wine Pasta in a Creamy Parmesan Sauce with a side of Garlicky Lemon Green Beans

Mushroom Ravioli made with Fresh Red Wine Pasta in a Creamy Parmesan Sauce with a side of Garlicky Lemon Green Beans

by Allison Blank Donel

The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

 

Mushroom Filling

1.5 pounds fresh mushroom, caps and stems

3 cloves garlic

1 small red onion or a couple shallots

6 Tablespoons butter

3 Tablespoons olive oil

½ cup red wine

salt and pepper

Red Wine Pasta Dough

3 ¼ cups flour

1 teaspoon salt

2 Tablespoons olive oil

1 whole egg

2 egg yolks

½ cup red wine, simmered and reduced to ¼ cup

Creamy Parmesan Sauce

2 Tablespoons unsalted butter - softened

2 Tablespoons flour

½ cup milk

½ cup cream

½ cup grated Parmesan

salt and pepper

pinch of nutmeg

For the Filling:

Place the mushrooms, garlic, and onion into a food processor. Pulse until finely minced. You may need to do this in batches depending on the capacity of your food processor.

Put the mushroom mixture in a cheese cloth or clean kitchen towel and wring out as much moisture as you possible can.

Melt the butter and olive oil in a large skillet. Add the mushroom mixture to the skillet and cook on low for about 10 minutes. Add the red wine, raise the heat and gently simmer until the wine has evaporated. Season with salt and pepper to taste.

For the Dough:

Mix the flour and salt in mixer. In small bowl, whisk together the olive oil and eggs. Slowly add the eggs to the flour until mostly incorporated. Drizzle in the red wine. You may need a splash or two more to bring the dough together.

Knead the dough on a lightly floured board until smooth, and slightly elastic. Wrap in plastic and let rest for at least 30 minutes.

For the Parmesan Sauce:

Mix together the butter and flour to form a paste. Gently heat the milk and cream in a sauce pan. Whisk in the butter/flour mixture. Start with 1 tablespoon, and add more if necessary. Add the cheese and stir until the cheese is melted. Season with salt, pepper, and a pinch of nutmeg.

To make the ravioli:

Roll out the dough either by hand or with a pasta roller to slightly less than 1/8” thickness. Avoid rolling too thinly as it will not hold up in boiling water.

Place a few teaspoons worth of the filling on a sheet of pasta about an inch apart. Wet your finger and run it around the filling on the dough. Place another sheet of dough on top. Lightly press out any air bubbles and then press firmly to seal the edges. Use a knife to cut into squares.

Bring a large pot of water to a boil. Boil the ravioli for 3-5 minutes. Serve immediately with Creamy Parmesan Sauce and fresh cracked pepper.

 

Garlicky Lemon Green Beans

One handful fresh green beans per person – trimmed

1 clove of garlic per person – sliced

fresh lemon juice

Bring a large pot of salted water to boil. Add the green beans and cook for 4-6 minutes. This is the critical step. Keep a close eye on them and taste them a few times. When they are just barely tender, but still crisp, take them out and immediately put them in an ice bath to stop the cooking process.

Meanwhile, heat some oil or butter in a sauté pan and add the garlic. Cook gently to avoid burning. You want to soften the garlic. Add the green beans. Give the pan a few shakes and cook just long enough to heat the green beans. You don’t want to cook them any further, just heat them up. Finish with a bit of salt and a squeeze of lemon juice.

Pan Seared Scallops over a bed of Roasted Sliced Brussels Sprouts with Cheddar Beignets

Pan Seared Scallops over a bed of Roasted Sliced Brussels Sprouts with Cheddar Beignets 
by Sandra Simmons
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

Atop a serving plate, stack two cheddar beignets in the center of the plate. Then add a thin layer of roasted sliced Brussels around the beignet stack to cover the plate entirely. Add 6 scallops atop the Brussels in a pleasing and symmetrical manner. Drizzle with the wine sauce from the pan and sprinkle with fresh Italian parsley. Serve.

Cheddar Beignets:

Beignets

adapted from The All-New Ultimate Southern Living Cookbook

equipment needed:
cooking thermometer, I used my candy thermometer
rolling pin
a heavy pot or Dutch oven

1 packet yeast
3 tablespoons water (between 100-110 degrees)
3/4 cup milk
2 Tablespoons sugar
1/4 cup Crisco
1 teaspoon salt
1 egg, lightly beaten
2 cups flour + 1 cup flour for kneading, etc.
2 cups cheddar, shredded
peanut oil or vegetable oil
powdered sugar

Pour the yeast packet into a large bowl. You can use tap water but measure it and make sure you get it in the right temperature range. Add the water to the yeast and stir. Let it sit for 5 minutes.

Meanwhile, put the milk in a saucepan and heat it over medium-low to low heat until it is steaming but not boiling. Add the sugar, Crisco, and salt. Turn off the heat and stir until the Crisco is dissolved. Then let the mixture cool until it's between 100-110 degrees.

Add the egg, saucepan contents, two cups flour, and the cheese to the yeast and stir it until it's combined. Take some of the additional cup of flour and put it on your counter or Silpat and spread it around. Put the dough on the floured surface. Knead the dough with all or most of the additional flour for about eight minutes (I set my timer.)

Get a clean bowl and put a little vegetable oil in the bottom. Place the dough in the bowl and then turn it over until the dough is oiled on all sides. Cover the bowl with a towel and place it in a draft-free, warm area, around 85 degrees, for one hour. In the summer, this is not a problem. The rest of the year, I preheat my oven to 200 and then I turn the oven off and leave the oven door open slightly while I make the dough. When it's time for me to put my dough aside to rise, the oven if the perfect temperature.

After the dough rises for an hour, punch it down and place on a floured surface. With your rolling pin, roll the dough into a rectangular shape. Now, it doesn't have to be perfect. Beignets that aren't a perfect shape, taste just as great! Cut the dough into squares of about 2 inches, or close to it. Leave the squares on your floured surface and cover them with a towel in a draft-free place for about 30 minutes, maybe a little more, until they have doubled in size.

Pour two to three inches of peanut or vegetable oil in your Dutch oven and heat the oil to about 370 degrees. Gently and quickly put four pieces of dough in the oil with a spatula. Don't drop the dough in! You could cause a splatter! Cook the dough on each side until golden brown, between 30 seconds and 1 minute. Take the beignets out of the hot oil when done and place them on paper towels to drain until ready to serve. Serve hot or room temperature. They are delicious either way.

Roasted Brussels Sprouts:
Preheat the oven to 425. Place some parchment paper atop a rimmed baking sheet. For each dish, slice 5-6 Brussels thinly and toss with about 1-2 teaspoons of olive oil. Add salt and pepper to taste. Spread the Brussels in a thin layer on the rimmed baking sheet. Roast for about 7-8 minutes or under cooked.

Scallops:

Pan-seared Scallops
Adapted from Use Real Butter 

6 large dry scallops
coarse salt
freshly ground pepper
1 ½ to 2 tablespoons olive oil
1 1/2 tablespoons butter
1/2 cup white wine
Italian parsley, finely chopped, for garnish

If you are using frozen scallops, be sure and thaw them completely and dry them completely. Water will cause steaming in the pain when you are cooking the scallops. Lightly press the water out of the thawed scallops between paper towels. Sprinkle both sides of each scallop with coarse salt and freshly ground pepper. Put a sauté pan (not non-stick) over medium high heat until you can drop a little water in the pan and see the water dance across the surface and quickly evaporate. Then add about 1 ½ to 2 tablespoons olive oil in the pan. If you heated the pan properly, the oil will be hot immediately and you will see a shimmer on the oil. Add the scallops one by one to the pan about 1-2 inches apart. Any closer and steaming will result. Cook the scallops without moving them for 2 minutes (set the timer). Turn the scallops over in the pain and cook an additional 1 to 1 ½ minutes and then place the scallops on your serving dish atop the roasted Brussels Sprouts in a pleasing and symmetrical manner.

Immediately add the butter and when it’s melted, add the wine. Using a metal spatula, scrape up the browned bits and stir the liquid so that the but are combined. Cook the liquid down by about ½ until it’s thickened and drizzle it over the Brussels, scallops, and beignet. Sprinkle the entire dish with a little Italian parsley and serve immediately.

Mussels with Spicy Pork Pasta, Wood Ear Mushrooms, and Baby Bok Choy

Mussels with Spicy Pork Pasta, Wood Ear Mushrooms, and Baby Bok Choy

by Gary Gee

The Wine Dive recommends Simply Naked Moscato to be paired with this dish.

Serves 2

For the Mussels:

2 pounds mussels, clams or a combination

1 cup white wine, such as Chardonnay or Sauvignon Blanc

1 cup chicken stock, preferably fresh
2 slices (1/4” size) fresh ginger, peeled
2 cloves garlic, mashed
1 teaspoon salt
¼ teaspoon white pepper

For the Pasta:
Coarse salt
8 ounces linguini

For the Bok Choy:
2 heads baby bok choy
Olive oil
Coarse salt
¼ teaspoon five spice powder

For the Sauce:
¼ pound freshly ground pork
Coarse salt
Freshly ground black pepper
White pepper
2 Tablespoons vegetable oil
1/3 cup minced smoked tasso ham, preferably Teet’s
1 slice (1-inch size) fresh ginger, peeled, minced
4 cloves garlic, chopped
1 shallot, sliced
1 Tablespoon preserved, salted black beans, rinsed, drained and mashed
2 Thai chile peppers or chile de arbol (to taste)
½ ounce wood ear mushrooms, rehydrated, rinsed and coarsely chopped
½ cup white wine, such as Chardonnay or Sauvignon Blanc
3 cups chicken stock, preferably fresh, divided use
1 teaspoon brown sugar
2 Tablespoons light soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon oyster sauce
2 Tablespoons cornstarch
¼ cup warm water
1 teaspoon toasted sesame oil
3 scallions, white and green portions, sliced

To prepare the mussels: 

Scrub the shells and place them in a large bowl of cold water. Soak for 20 minutes. Remove, rinse and repeat. Drain in a colander. In a large, lidded pot, place the wine, chicken stock, ginger, garlic, salt, and pepper. Bring to a boil over medium-high heat. Add the mussels, cover and steam for 2 minutes. Stir, and continue cooking just until the mussels open. With a slotted spoon, remove the mussels to a bowl. Discard any unopened mussels. Carefully spoon the cooking liquid from the pot into a dish, leaving any solids and sediment in the pot. Set the mussels and reserved cooking liquid aside and cover.

For the pasta: 

Bring a large stock pot of salted water to a boil. Drop the pasta and cook until al dente. Drain and set aside.

For the bok choy: 

Trim root ends of the bok choy. Slice the heads in half lengthwise. Under cold running water, gently pry the leaves open to rinse away any grit caught between the leaves. Soak the bok choy halves in salted water for 20 minutes. Drain, rinse, and pat dry. Drizzle the cut side with olive oil. Sprinkle with salt and five spice powder. Heat a grill pan over high heat. Grill the bok choy, cut side down, for 2 minutes. Rotate 45 degrees and continue grilling for 2 more minutes, until nicely marked. Turn and grill the other side for 2-3 minutes, or until just fork tender. Remove from the heat and keep warm.

To make the sauce: Season the pork with salt and pepper. Heat the oil in a wok or large pot over high heat until shimmering. Add the pork and cook until slightly browned. Break the pork up, add the tasso, and continue cooking until well-browned and slightly crispy. Add the ginger, garlic, shallot, black beans, and chile peppers. Stir-fry until fragrant. Add the mushrooms and toss to combine. Add the wine, 2 cups of chicken stock, sugar, soy and oyster sauces. Bring to a boil. Combine the cornstarch with warm water and add to sauce. Stir until thickened.

To complete the dish: 

Add the reserved mussels to the sauce and toss to coat, adding reserved cooking liquid and/or stock as needed to create a light sauce. Check the seasoning, adding salt, pepper and/or soy sauce as needed. Add the cooked pasta, toss, and remove to serving platter. Arrange the grilled bok choy around the dish, drizzle with sesame oil, and garnish with scallions. Serve at once.

Crab Cake with Roma Salsa and Lemon Butter + Spicy Thai Peanut Noodle Salad

Crab Cake with Roma Salsa and Lemon Butter + Spicy Thai Peanut Noodle Salad

by: Rachael Tanis

Crab Cakes adapted from: Stop and Smell the Rosemary, Noodle Salad adapted from: The Food Chronicles
The Wine Dive recommends Simply Naked Moscato to be paired with this dish.

2 cups diced Roma tomatoes

1/2 cup diced yellow onion

1/4 cup chopped fresh cilantro

1 Tablespoon minced garlic

1/4 cup fresh lemon juice

2 Tablespoons fresh lime juice

1 Tablespoon salt

1/2 teaspoon pepper

1 lemon, peeled and quartered

1 shallot, minced

1/4 cup white wine

1 bay leaf

1 1/2 teaspoons whole black peppercorns

2 cups (4 sticks) unsalted butter, cut into pieces

1 1/2 teaspoons salt

2 Tablespoons olive oil

1/2 cup diced red bell pepper

1/2 cup green bell pepper

1/2 cup diced yellow onion

1/2 teaspoon minced garlic

2 Tablespoons Creole mustard

2 Tablespoons Worcestershire sauce

pinch cayenne pepper

1/4 teaspoon Old Bay seasoning

1 tablespoon salt

1/2 teaspoon pepper

1 cup seasoned bread crumbs

2 large eggs, lightly beaten

1 1/2 pounds fresh lump crab meat, shells removed

1/2 cup minced green onions

1 tablespoons olive oil 

1 tablespoon unsalted butter

Roma Salsa:

Combine the tomatoes, onion, cilantro, garlic, lemon juice, lime juice, salt and pepper in a small serving bowl. Cover and chill.

Lemon Butter: 

Combine the lemon, shallot, white wine, bay leaf, and peppercorns in a heavy saucepan. Reduce the liquid over low heat until the mixture is almost dry. Strain the liquid, removing the bay leaf, peppercorns, and any large lemon pieces. Whisk the butter into the strained lemon mixture, allowing to melt. Add the salt and whisk well. Set aside and keep warm.

Crab Cakes: 

Heat 2 tablespoons of olive oil in a large skillet. Add the bell peppers, onion, and garlic. Saute until tender. Add the mustard, Worcestershire, cayenne, Old Bay seasoning, salt and pepper, and stir to combine. Add the bread crumbs and saute for 1-2 minutes Remove from the heat. Place the mixture in a large bowl and fold in the eggs, stirring to blend. Stir in the crab meat and green onions and mix well. Chill for 30-40 minutes. Shape the mixture into 6 large crab cakes. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet. Saute the crab cakes on both sides until golden brown. Add an additional 1 tablespoon of olive oil and 1 tablespoon of butter to each new batch to cook. Remove onto a plate and keep warm.

Spicy Thai Peanut Noodle Salad

1 Tablespoon + 1 teaspoon peanut oil

2 teaspoons minced garlic

2 cups crunchy peanut butter

2 teaspoons crushed red pepper flakes

1 cup chicken broth

1 Tablespoon + 1 teaspoon cider vinegar

1 Tablespoon + 1 teaspoon corn syrup

2 Tablespoons soy sauce

1 Tablespoon + 1 teaspoon Sriracha, or to taste

2 Tablespoons peanut oil

1 1/2 teaspoons minced fresh ginger

1 teaspoon minced garlic

10 ounces matchstick carrots

10 ounces broccoli slaw

1/4 cup water

2 cubes chicken bouillon

1/2 cup sliced green onions

8-12 ounces rice noodles, cooked and drained

Peanut sauce: 

Heat the peanut oil over medium heat in a medium saucepan. Add the garlic and saute. Add the peanut butter and stir until well blended. Add the remaining ingredients and bring to a boil, stirring until smooth. Remove from the heat and set aside.

Noodle Salad:

Heat the oil in a large skillet over medium-high heat. Add the ginger and garlic and saute. Add the carrots and broccoli slaw. Stir-fry for 2-3 minutes. Add the water and chicken bouillon cubes, stir to dissolve. 

Remove from the heat, stir in the green onions and noodles, toss. Drizzle with the peanut sauce, as desired.

To serve: 
Spoon Lemon Butter onto a serving plate, place a crab cake on Lemon Butter, and top with a spoonful of Roma Salsa. Add Spicy Thai Peanut Noodle Salad on the side.

Butter & White Wine Poached Seafood on Pasta with Pancetta, Parsley & Crispy Leeks

Butter & White Wine Poached Seafood on Pasta with Pancetta, Parsley & Crispy Leeks
by Sarah Kwan
The Wine Dive recommends Simply Naked Sauvignon Blanc to be paired with this dish.

For each serving:

Fried Leeks:
1/4 leek, cleaned and julienned in 3" lengths
1 Tablespoon corn starch
1 Tablespoon all-purpose flour
oil for frying

Mix the corn starch and flour in a bowl. Toss in the leeks until evenly coated. Fill a pot 2" deep with oil, and heat the oil to 350F.

Fry the leeks in small batches until golden.Drain the leeks on a paper towel.

Butter & White Wine Poached Seafood:
2 Tablespoons butter
2 cloves garlic, halved
1/4 onion, sliced
1/4 cup white wine (I used an off-dry pinot gris; pinot grigio would also be lovely)
4 mussels
4 large scallops
4 large shrimp

In a pot, melt the butter, then add the garlic and onion, sweating over medium heat until translucent. Add the white wine and bring to a simmer, then add the mussels and cook, covered, for 2 minutes. Add the scallops and shrimp to the pot and cook for another 3 minutes, covered, flipping halfway. Remove the seafood from the cooking liquid and set aside. Strain the cooking liquid, discarding garlic and onion, and reserve liquid for sauce.

Pasta with Pancetta & Parsley:
1 cup dry pasta (fusilli or gemelli)
2 strips pancetta, sliced into lardons
2 Tablespoons flat-leaf parsley, coarsely chopped
1 Tablespoon butter
2 teaspoon flour
1/4 cup cream

Cook the pasta in salted water until al dente. Strain and rinse to remove extra starch.
Fry the pancetta until crispy and drain on a paper towel.

In a pan, combine the butter and flour with a fork, stirring over medium heat to make a light roux.
Add reserved cooking liquid from the seafood, stirring, until it is well combined and thickened. Stir in the cream until the mixture has a smooth consistency.

Toss the pasta in the sauce, add the crispy pancetta and parsley, and mound on a plate. Arrange the seafood over the pasta, and top with the fried leeks.

Fondue-Stuffed Chicken in Bread Crust with Garlicky Broccoli and Cauliflower

Fondue-Stuffed Chicken in Bread Crust with Garlicky Broccoli and Cauliflower 

by Julie Kozarsky

The Wine Dive recommends Simply Naked Merlot to be paired with this dish.

For bread crust: 

20 ounces bread flour 

12 ounces water 

1 teaspoons salt 

1 tablespoon olive oil 

1/2 teaspoon instant or active dry yeast

In a large bowl or a stand mixer, combine all ingredients. Mix with a spoon (or the paddle attachment) until uniform. When blended, knead by hand on a floured surface for about ten minutes (or with the dough hook for five minutes or so). Mist the dough ball with olive oil and place in a covered bowl to rest while you complete the rest of the prep. You could also do this the day before and keep the dough refrigerated overnight.. Just be sure to take the dough out an hour or two before you want to cook.

For fondue-stuffed chicken: 

4 boneless, skinless chicken breasts 

8 ounces Gruyere or Emmenthaler cheese, or a mixture of the two 

1/2 cup dry white wine 

1 clove peeled garlic 

2 Tablespoons cornstarch 

1 Tablespoon kirsch 

1/2 cup chopped Granny Smith apple 

1 tablespoon chopped parsley 

1 teaspoon salt 

1/2 teaspoon ground black pepper 

1 Tablespoon chopped fresh parsley 

1 egg and 

1 Tablespoon water, optional

Slice each chicken breast lengthwise, beginning from the thin side. Cut horizontally not quite through, leaving the last part intact, so that the breast opens up like a book. Lay the breast flat, sandwiched between plastic wrap, and pound until the breast is thin and as even as you can make it. Season the breasts with salt, pepper, and parsley.

Rub the raw peeled garlic clove around the sides and bottom of a medium saucepan. Add the cheese, wine, cornstarch, and kirsch to the pan. Cook over low heat, stirring constantly, until a smooth sauce forms. It will be thick due to the cornstarch.

Now, assemble the chicken rolls. Open each pounded chicken breast and spread fondue sauce and a fourth of the apple mixture on top, then roll it up.

Divide the bread dough into four portions. Stretch each portion out like pizza dough, and place a chicken roll inside. Seal the edges of the dough around the roll. If desired, mix the egg and water together and then brush with egg wash. Use a sharp knife to cut a little vent on top of each. Place rolls onto a sheet pan and bake at 300 for 35-40 minutes, or until 160F inside.

For Garlicky Broccoli and Cauliflower: 

1/2 head broccoli 

1/2 head cauliflower 

4 cloves garlic, minced 

2 Tablespoons butter 

2 Tablespoons olive oil salt and pepper to taste

Cut the broccoli and cauliflower into bite-size florets, then steam for about five minutes (until crisp-tender). Meanwhile, in a medium skillet, heat the butter, oil, garlic, salt, and pepper over medium-low heat. When the garlic is fragrant, turn off the heat. Toss steamed veggies in the garlic oil, then serve alongside the chicken.

Serves four.

Salmon Pie with Caramelized Onions Sorrel Sauce

Salmon Pie with Caramelized Onions Sorrel Sauce

by Maurita Plouff 
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

Menu item: Individual salmon pies with caramelized onions and sorrel sauce

There are only three simple components: the salmon filling, a sorrel sauce, and the pastry top. I've included a recipe for my basic pastry, but you could certainly use puff pastry for a more glamorous touch. If you start with cooked salmon and use pre-made pastry, this pie will go together in less than 5 minutes. Note that the recipe is written for a full size pie with a rustic pâte brisée crust, but could easily be portioned into individual pies. 

Part 1: Prep the Pastry

I used a simple 3-2-1 pâte brisée recipe, which I’ll give here. Remember you can use refrigerated or frozen pastry for simplicity’s sake. 

• 6 ounces all-purpose flour  (3 parts by weight)
• generous pinch salt
• 1 stick (4 ounces) unsalted butter, very cold, cut in 1/2″ pieces  (2 parts)
• 1 to 2 Tablespoons ice water  (1 part)

Mix the flour and salt – I use a food processor, so stick them in and pulse it once or twice. Add the chunks of cold butter, pulse again 6-8 times, until the mixture looks like coarse meal, with some pieces of butter up to pea-sized. 

Add ice water 1 tablespoon at a time, pulsing until the mixture just begins to clump together.

Remove the mixture, mound it on a clean surface. Gently shape the mixture into a disk, wrap it loosely, and refrigerate it until you’re ready to roll it out.

Part 2: The Salmon Filling (quantity given serves 4)

If you have any cooked salmon, this is a perfect place to use it. 

about 1 1/4 pounds salmon fillet

a bunch of fresh dill

1/2 cup white wine

1 large Spanish onion, thinly sliced

1 Tablespoon unsalted butter

First, cook the salmon. Preheat the oven to 425˚ or so. Put the branches of fresh dill on the bottom of a baking dish, and place the salmon, skin side down, on top. Pour the white wine around the salmon. Cover the dish with foil, and bake for about 10 minutes. Remove from the oven, uncover, and set aside. The fish will be almost cooked through.

While the salmon is cooking, melt the butter in a skillet. Add the sliced onion, stir it to coat it, and cook over medium-low heat, until golden and beginning to caramelize.

Take a pottery or Pyrex pie dish, and grease it lightly. Take the cooked salmon, cut it into rough chunks, and add it to the cooked onions in the skillet. Mix gently, and transfer the salmon/onion mixture to the pie dish - or into 4 prepared ramekins, for individual pot pies.

Reduce the oven temperature to 400˚ while you make the sauce.

Part 3: The Sorrel Sauce

1 Tablespoon unsalted butter

one bunch sorrel leaves (I like sorrel a lot, so I used a large bunch)

about 1/2 cup white wine

1/2 – 3/4 cup heavy cream

Stack the sorrel leaves, roll them up side-to-side like a cigar, then slice crosswise into thin pieces (a chiffonade). In the same skillet you used for the onions, without bothering to wipe it out, melt the butter. Add the sorrel leaves, and let them cook a bit. Stir them often; they’ll melt into a sludgy green mass. When the leaves are wilted, add the wine. I used the liquid that was left in the fish-baking dish, and I’d suggest you do that, too. Cook it down a bit, and when the liquid is reduced by half, add the heavy cream. Cook that down a bit, too, and when you’re pleased with the texture, add it to the fish and onions in the pie dish. Combine gently, to distribute the sauce evenly.

Part 4 at last: Finishing the Pie! 

1 egg, beaten lightly with 1 teaspoon water

Now it’s time to put the crust on top and bake that pie. If you made your own crust, roll it out on a lightly floured board. Transfer the crust – no matter whether it’s homemade or packaged – to the top of the filling in the pie dish, leaving a 3/4 inch overhang. Fold any excess under all around, then flute the edges. Score the top of the pie with at least 2-inch long cuts, so that the steam from the cooking pie filling can escape. Make the cuts pretty any way you like them, I used chevrons in this pie.

If you have any leftover bits of pastry, you can shape them decoratively and stick them on top of the pie in some pleasing pattern.

Brush the top of the pie with the egg to make a glossy crust.

Put the pie on a baking sheet, in case of any spillover. Bake the pie at 400˚ for 25-30 minutes, until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Pasta a la Chicken Cordon Bleu with Roasted Pear Tomatoes

Pasta a la Chicken Cordon Bleu with Roasted Pear Tomatoes

by Linda Mire
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

For the Chicken:
2 boneless chicken breasts

2 cups chicken broth

2 Tablespoons freshly squeezed lemon juice

Black pepper

Season the chicken breasts with black pepper on both sides. Poach the chicken breast in broth and lemon juice for about 20 minutes. Cool and diced into bite size pieces

For the Sauce:

1 stick butter (no salt)

1 Tablespoon garlic, finely chopped

½ cup flour

½ cup Riesling 

2 cups milk

1 cup grated Swiss cheese or White Cheddar cheese

1 cup grated Parmesan cheese

1 cup grated Mozzarella cheese

¼ teaspoon Slap Ya Mama Hot Cajun Seasoning

¼ teaspoon white pepper

2 poached boneless chicken breasts (diced into bite size pieces)

1 cup ham (diced into bite size pieces)

Chicken broth

Melt the butter over low heat. Add the garlic and saute for 1 minute. Add the flour and continue to stir. Add the wine and continue to stir. Slowly add the milk, continue to stir. Add all of the cheese, stirring constantly. Add a small amount of chicken broth (you want a thick sauce, so just a splash or two). Add the Slap Ya Mama and white pepper, continue to stir. Add the chicken and ham, continuing to stir. Take off the heat.

For the Pasta:

16 ounces of Lumiconi pasta, cooked according to the package directions and drained.

Add the pasta to the sauce and gently mix until all the pasta is coated with the sauce.

For the Roasted Tomatoes:

2 cups pear tomatoes, sliced in half

½ cup parsley, finely chopped

¼ cup bread crumbs

¼ cup jarred Parmesan cheese

1 teaspoon garlic powder

Pinch of salt

Pinch of pepper

2 Tablespoons olive oil

Line a cookie sheet with parchment paper. In a bowl, toss the tomatoes and parsley with the olive oil and spread out in single layer on the parchment-lined cookie sheet. Combine the bread crumbs, Parmesan, salt, pepper and garlic powder. Sprinkle over the tomatoes. Bake at 350F for 15 minutes.

To Assemble the Plate:

Place a 2 ½ inch biscuit round in the middle of the plate. Fill with the Roasted Tomatoes. Spoon the Pasta around the biscuit round. Remove the biscuit round. Generously sprinkle with Slap Ya Mama Hot Cajun Seasoning.

Smoky Shellfish Stew with Fennel and Chorizo and Garlicky Croutons

Smoky Shellfish Stew with Fennel and Chorizo and Garlicky Croutons

by Deanah Kim 
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

Serves 2

2 Tablespoons extra virgin olive oil, divided, plus more for serving

4 ounces Chorizo, halved lengthwise and sliced into half moons

1 medium onion, julienned

½ medium fennel, cored and thinly sliced; fronds reserved for garnish

5 cloves garlic, 4 thinly sliced and one cut in half

1 teaspoon pimentón (Spanish smoked paprika)

1 Tablespoon tomato paste

½ cup red wine

14.5-ounce can of petite diced tomatoes

½ cup clam juice

½ cup low- sodium chicken stock

1 Turkish bay leaf 

½ French baguette, sliced on the bias

12 littleneck clams, scrubbed

½ piund dry sea scallops

½ pound shrimp, peeled and deveined

1 teaspoon Sherry vinegar

Kosher salt and pepper, to taste

1) Preheat the oven to 400°. Heat 1 tablespoon of olive oil in a 10-inch straight-sided sauté-pan over medium-high heat. Add the chorizo and cook until the fat has rendered and the chorizo is crispy, about 5 minutes. Remove from the pan and reserve. Do not clean the pan.

2) In the same pan, add the onion, the fennel and ½ tsp of salt and cook until softened, about 5 minutes. Reduce the heat to medium, add the sliced garlic and the pimentón and cook for about a minute or until the garlic becomes fragrant. Stir in the tomato paste and incorporate it well with the vegetables. Add the red wine and cook until reduced by half, about 5 minutes. Add the diced tomatoes, clam juice, chicken stock and bay leaf and let simmer, covered, for about 20 minutes.

3) Meanwhile, make the croutons. Brush the remaining tablespoon of olive oil thinly on the baguette slices. Arrange the slices on a baking sheet and toast in the oven until golden, about 10 minutes. Remove the croutons from the oven and immediately rub them with the cut side of the remaining clove of garlic. Set aside for serving.

4) Add the clams to the stew and simmer, covered, until the clams just open, about 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.)

5) Lightly season the shrimp and scallops and add to the stew. Cover and gently simmer until just cooked through, about 5 minutes. Discard the bay leaf and return the clams and reserved chorizo to the pan to reheat. Add the vinegar and adjust seasoning if needed. Stir in reserved fennel fronds, saving some for garnish.

6) Serve the stew in large soup bowls accompanied by garlicky croutons. Drizzle each dish with additional olive oil and fennel fronds if desired.

Lamb Shanks Braised in Red Wine

Lamb Shanks Braised in Red Wine
by Judy Dawson 
The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

4 lamb shanks, trimmed
2 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
1 1/2 cups dry red wine (I used Merlot)
2  14.5-ounce cans diced tomatoes with basil, garlic & oregano
1 sprig rosemary

Heat a large Dutch oven over medium heat with the olive oil.  Sprinkle the lamb with salt & pepper and cook for about 3 to 4 minutes on each side, until browned. Remove from the pan. Add the garlic and lightly saute. Add the wine, tomatoes, and rosemary. Cook for 2 minutes, then add the lamb shanks back into the pan. Cover the pan, reduce the heat and simmer for 45 minutes. Turn the lamb over and simmer for 45 more minutes or until meat is done. Serve over Parmesan polenta, with sauteed kale as a side dish.

Pan-Seared Quail & Red Wine Risotto with Arugula, Anjou Pear, Pomegranate and 15 Year-Old Balsamic

Pan-Seared Quail & Red Wine Risotto with Arugula, Anjou Pear, Pomegranate and 15 Year-Old Balsamic
by Sarah Kwan

The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

When plated, this quail, with its legs outstretched, looks as if will dance right off your plate and into your mouth. The bitterness of the arugula perfectly cuts the richness of the risotto, pomegranate provides tart bursts of fresh juice, and the pear adds sweetness and crunch.

For each serving:

Quail:
1 quail (the ones I used averaged 4.75 ounces)

1 allspice berry

1/8 teaspoon grains of paradise

1/4 teaspoon salt (sea or kosher)

1 clove garlic, peeled & halved

1 sprig thyme

Partially debone quail:

-remove the neck

-pull the skin back until you locate the wishbone. Cut around the wishbone with a sharp knife, then pull out with fingers.
-find and sever shoulder joints.
-with fingers and a small knife, separate the breast meat from the bone; do the same at the back, until you reach the thighs.
-remove torso bones.

Rinse the quail and pat dry with a paper towel.

In a spice grinder or mortar & pestle, crush together the allspice, grains of paradise, and salt.

Rub the salt/spice mixture all around the outside of the quail.

Fold up the sprig of thyme to fit, and place thyme and garlic inside the cavity.

Allow the quail to rest for 4-6 hours.

Red Wine Risotto:
100 gram arborio rice

12 gram unsalted butter

150 ml chicken stock, heated until simmering

150 ml dry red wine, warmed (I used a full-bodied, extra dry 2008 Montecillo Crianza la Rioja)

50 gram Spanish onion, minced

50 gram coarsely grated Parmesan

12 ml unsalted butter

1/4 teaspoon 15-year old balsamic vinegar

salt to taste

In a pot, melt 12 gram of butter over medium heat until sizzling, then add the onion and cook, stirring, until the onion is translucent.

Add the rice and stir to coat the rice grains with butter, cooking for 2 minutes.

Add a third of the red wine, stirring, until liquid is completely absorbed. Repeat until the wine is gone.

Add the chicken stock in thirds, stirring constantly until liquid is absorbed each time before adding more. Cook until rice is al dente - tender but still chewy in texture.

Remove from the heat and stir in 12 gram of butter, Parmesan and balsamic vinegar. Add salt to taste.

Cooking the quail:
1 Tablespoon duck fat

Melt the duck fat in a pan over medium heat.

Place the quail breast side down and sear for 5 minutes, pressing down slightly, so that all of the skin makes contact with the pan.

Flip and cook for 6 minutes, pressing down for 3 minutes on one leg, then the other. If the wings are not crisped, position bird so that the wings become crispy as well - approximately 30 seconds for each wing.

Set aside and let rest while you plate the risotto.

Assembly:
1 1/2 Tablespoons pomegranate arils

handful of arugula leaves

anjou pear (or a mildly sweet, firm and slightly crisp variety with a thin skin), cut into matchsticks

3/4 teaspoon 15-year old balsamic vinegar

Place a few leaves of arugula in the bottom of the plate. Heap risotto on top and scatter the remaining arugula on top.

Scatter the pomegranate arils over the risotto.

Top the risotto with the pear.

Halve the quail lengthwise and remove the garlic and any twigs from the thyme. Place one half on the risotto cut side down; then the second on top with the leg pointing up, tucking the second piece between the wing and leg of the first half to keep it upright.

Finish with a ring of balsamic vinegar, and serve.