For the 11th year, the Fairport Rotary is throwing its annual Savor the Flavor of Fairport event where local purveyors of food and drink can showcase their products to all who attend.  This fundraiser allows the Fairport Rotary to support many local charities.

In attendance for the 3rd year in a row are Phil and Kristina Watkins from Casa Vin Arte, a shop in the Village of Fairport where you make your own wine.  Today they’ll be sampling several of their ports, cabernet sauvignon and off-dry white wines.

If you have the time, stop by Savor the Flavor of Fairport today and try the wines from Casa Vin Arte – you won’t be disappointed.  If you can’t today, stop by the shop and Phil and Kristina would be more than happy to explain the process and offer a taste!

I’ve created a few cheese and appetizer pairings to go with these wines.  For the cheeses, serve them with a mild cracker (I like Red Oval Farms Mini Stoned Wheat Thins) or baguette slices.  (Don’t forget to let your cheese rest on the counter for an hour or so before serving for the best flavor and texture.)  Give them a try and enjoy one of life’s little pleasures…wine + food.

Young Port ~ Aged Cheddar ~ 1000 Islands River Rat 8 yr (available at Red Bird Market)
Aged Port ~ Blue Cheese ~ Point Reyes Original Blue (available at Wegmans)
Flavored Port ~ Havarti ~ Castello Creamy (available at Wegmans)
Cabernet Sauvignon ~ Aged Gouda ~ Beemster 3 yr (available at Wegmans)
Off-Dry White ~ Fresh Ricotta ~ Antonio Mozzerella Factory (available at Wegmans)

Port  + Blue Cheese & Walnut Crackers (recipe below)
Cabernet Sauvignon + Chocolate Fondue OR Cheese Fondue
Off-Dry White + Mini Herb & Ricotta Quiches (recipe below)

Blue Cheese & Walnut Crackers:
Ingredients

• 1 stick unsalted butter, at room temperature
• 8 oz blue cheese (I like Point Reyes), crumbled, at room temperature
• 1 ½  c four
• 2 tsp kosher salt
• 1 tsp freshly ground pepper (I like green or white)
• 1 extra large egg beaten with 1 tbsp water (for egg wash)
• ½ c walnuts, finely chopped

Preparation

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and blue cheese together for 1 minute, until smooth.
2. With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute until the dough is in large crumbles.  Add 1 tbsp of cold water and mix until the dough comes together.
3. Dump the dough onto a floured board and roll it into a 12-inch-long log.  Brush the log completely with the egg wash.  Spready the walnuts on a cutting board and roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly on the log.
4. Wrap in plastic and refrigerate for at least 30 minutes and for up to 4 days.
5. Preheat the oven to 350 and line a sheet pan with parchment paper.
6. Cut the log into ⅜-inch-thick slices with a small sharp knife and arrange the crackers on the sheet pan.
7. Bake for 20-22 minutes, until very lightly browned.
8. Cool on a wire rack and serve at room temperature.

Mini Herb & Ricotta Quiches:
Ingredients

• 24 mini phyllo cups
• 4 eggs
• ⅓ c finely grated Parmesan
• 1 ½ tsp fresh thyme, minced
• 1 tbsp fresh tarragon, minced
• 2 tbsp parsley, minced
• ¼ tsp salt
• ⅛ tsp pepper
• 1 tbsp olive oil
• 1 small onion, diced
• ½ c ricotta

Preparation

1. Heat the oven to 350° F.  Arrange the phyllo cups on 2 parchment lined baking sheets.
2. Whisk eggs, Parmesan, herbs, salt and pepper together in a large  bowl and set aside.
3. Heat oil in a medium skillet over medium-high heat.  Add onion and saute until soft, 7-10 minutes.  Remove from heat and cool slightly.
4. Add onions to egg mixture and stir to combine.  Carefully spoon egg mixture into phyllo cups.
5. Top each with a small dollop of ricotta.
6. Bake for 10-12 minutes, just until set.
7. Remove from oven and serve warm.

The recipe for my French Spinach Pie (Tarte aux Epinards) began it’s life as Ina Garten’s Spinach in Puff Pastry…and after years of following her recipe faithfully (because it’s amazing, let’s be honest)…I decided to play around with the flavors a little.  Changing the onion to leeks, scallions to chives and adding tarragon makes a subtle, yet distinctive difference in the flavor profile of this oh-so-delicious pie.

I say it’s French because leeks, chives and tarragon are so often used in French cooking, as are the Gruyere and flaky pastry.  While Herbes de Provence (marjoram, rosemary, thyme and oregano) are wonderful in their own right, I am rather fond of the delicate flavors in Fines Herbes (tarragon, chives, chervil & parsley) and thought they would make a nice addition to this already wonderful dish.  Of course, you can find versions of spinach pie all around the world…

Greece:  Feta + Phyllo pastry = Spanikopita
Turkey: Yogurt + Yufka pastry sprinkled with Sesame seeds = Ispanakli Borek
Italy: Ricotta + Sundried Tomatoes + Pie crust = Italian Spinach Pie
Lebanon: No dairy + Middle Eastern spices = Fatayar

…but if you feel like a taking a trip to the French countryside make this recipe.

C’est magnifique!

Ingredients

• 4 tbsp unsalted butter
• 2 c leeks, split lengthwise & thinly sliced
• 1 tbsp chopped garlic
• 2 (10 oz boxes) frozen spinach, defrosted
• ⅓  c chives, finely chopped
• 2 tbsp tarragon, finely chopped
• 1 c grated Gruyere
• ¾ c grated Parmesan
• 4 eggs, beaten lightly
• 1 tbsp dry breadcrumbs
• 2 tsp kosher salt
• ¾ tsp pepper (I like green or black)
• ½ tsp ground nutmeg
• ¼ c toasted pine nuts
• 2 sheets frozen puff pastry, defrosted
• 1 egg, lightly beaten with 1 tbsp water
  

Preparation

1. Heat the oven to 375° F.  Saute the leeks in butter over medium-low heat for 5 to 7 minutes until tender.  Add the garlic and cook for 1 minute longer.
2. Meanwhile, squeeze most of the water out of the spinach and place it in a large bowl.  (I use a kitchen towel and twist it over the sink)
3. Add the leek mixture, chives, tarragon, Gruyere, Parmesan, eggs, breadcrumbs, salt, pepper, nutmeg and pine nuts.  Mix well.
4. Line a baking sheet with parchment paper.  Unfold one sheet of puff pastry and place it on the paper.
5. Spread the spinach mixture in the middle of the pastry, leaving a one inch border.
6. Brush the border with the egg wash.
7. Roll out the second piece of puff pastry on a floured board until it’s an inch larger in each direction.  (I use Trader Joe’s Puff Pastry which comes between two pieces of parchment – no flour needed)
8. Place the second sheet of pastry over the spinach and seal the edges, crimping with a fork.  Brush the top with egg wash (don’t let it drip down the sides).
9. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned.  Transfer to a cutting board and serve hot, warm or room temperature.

This is my New Years Day Chili recipe…which, to me, is the ultimate chili.

Tomato-y, beef-y, vegetable-y, bean-y … all with a depth of flavor that most chilis lack.

There is slight spice…to make it accessible to many people … you can always add more of your favorite hot sauce later, right?  I use Espelette chili powder…it has a clean, bright, spiciness (2000-4000 on the Scoville scale) and comes from the Basque Region of France, which I’m currently obsessed with.

Today is February 23…it’s true…but this version of the recipe is technically number four.  I’ve adjusted the types of beef and peppers a few different ways and have finally found what I was looking for.  It may sound boring, but there’s a reason stew meat and green bell peppers are so often used in chili.

Ah…the Flavor Bomb Paste #2…this is what gives the chili a layered depth of flavor that is so often missing.  FBP #1 was too salty…hence the second variation.

Make it on a day when you have hours for it to simmer on the stove…like New Years Day…or during a snowstorm…or on a Sunday.

Ingredients

• 12 oz bacon, large chop (I use Trader Joe’s Black Forest Bacon)
• 1 – 1 ½  lbs lean beef stew meat
• 2 medium onions, small chop
• 2 stalks celery, medium chop
• 2 medium carrots, peeled, medium chop 
• 4 cloves garlic, crushed and minced
• 1 c red wine (I use Cabernet) or beer (I use Nitro Milk Stout)
• “Flavor Bomb Paste #2” (recipe below)
• 1 c beef stock
• 10 oz button mushrooms, small chop (I do a quick blitz in the food processor)
• 2 green bell peppers, seeded, medium chop
• 2 bay leaves (fresh, if you have it)
• 3 (15 oz) cans diced fire-roasted tomatoes
• 3 (15oz) cans beans (I use 2 dark red kidney and 1 black), drained and rinsed
• 2 tbsp lime juice

Flavor Bomb Paste #2 (whisk ingredients below in a small bowl)

• ⅓  c tomato paste
• 1 tbsp soy sauce
• 2 tsp fish sauce
• ¼ c brown sugar
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 ½  tsp Espelette (adjust amount or type of chili pepper to your taste)
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp dried parsley
• 1 tsp kosher salt
• ½    tsp pepper (I use green or black)
  

Preparation

1. In a dutch oven, over medium heat, saute the bacon until fat is rendered.  Remove bacon to a paper towel with a slotted spoon and set aside.  Pour bacon fat into a small bowl and reserve.
2. Add 1 tbsp bacon fat to the pan and brown the beef over medium heat.  (It doesn’t need to be cooked through) Remove beef with a slotted spoon to a bowl and set aside.  Pour off drippings.
3. Add 3 tbsp bacon fat to the pan and saute the onions, celery and carrots over medium heat, stirring twice, until softened, about 5-7 minutes.  Add the garlic and cook another minute.
4. Pour in the wine/beer, scraping up any browned bits and simmer over medium heat to reduce liquid by almost half, about 7 minutes.
5. Stir in the Flavor Bomb Paste and cook for a few minutes to allow flavors to meld.
6. Add the stock, mushrooms, peppers, bay leaves, tomatoes, beans and bacon to the pot. Stir well to combine. Chop the beef into bite-sized pieces and add them and any  drippings to the pot.  The chili will be rather thick at this point.
7. Put the heat on low, cover, simmer 2 ½ hours. Stir every half hour.
8. Remove the bay leaves.
9. Add the lime juice, give it a good stir and cook for 5 minutes.
10. Ladle into bowls and sprinkle with your favorite chili toppings.

Am I the only one who is mildly obsessed with Trader Joe’s Pastry Bites with Feta Cheese & Caramelized Onions?   No?  Good…then you’ll appreciate this entree version I created.  I opted for goat cheese, it gives the same tang, but I personally prefer it over feta.  I also added bacon and walnuts for a more complex flavor.  Serve this alongside a salad and you’re good to go!  Store the leftovers in the fridge and reheat in the microwave for 30-40 seconds.  This Fennel, Onion & Goat Cheese Tart is so, so delicious!

Ingredients

• 1 sheet puff pastry
• 3 slices bacon, large chop
• 1 tbsp butter
• 1 large or 2 smaller fennel, sliced thin
• 2 medium onions, sliced thin
• 2 tbsp dry vermouth or white wine
• Pinch of salt
• 8 oz chevre, room temperature
• 1 egg, beaten
• Pinch of salt and pepper
• 1 tsp fresh rosemary, minced
• 2 tbsp chopped walnuts
• 3 tbsp shredded Parmesan
  

Preparation

1. Heat the oven to 375° F.  Unfold the pastry onto a lightly floured surface.  Roll into a 13” square.  Press the pastry into a 10” tart pan with a removable bottom.  Trim pastry around the edge.  Prick the bottom with a fork.  Cover the pastry with foil and fill with pie weights or beans.  
2. Bake for 15 minutes.  Remove to a cooling rack, remove the weights and foil and set aside.
3. In a large skillet or Dutch oven, saute the bacon over medium-low heat until done.  Remove with a slotted spoon to a paper-towel lined plate and set aside.
4. Using the remaining bacon fat, melt the butter and turn the heat up to medium.  Add the fennel, onions, and vermouth to the pan.  Saute, stirring occasionally, until they are dark brown and fragrant, about 30 minutes.  Remove from the heat and set aside.
5. While the fennel and onions are cooking, mix the chevre, the beaten egg, pinch of salt and pepper, and rosemary in a small bowl.  Stir vigorously to whip a little air into the mixture.
6. Gently spread the goat cheese mixture on the bottom of the tart.  Put the fennel and onions on top of the goat cheese.  Sprinkle the bacon, walnuts, and Parmesan on top.
7. Slide the tart into the oven and bake for 20 minutes.
8. Transfer to a rack to cool for 5-10 minutes before serving.

When I’m in the mood for homemade tomato soup and it isn’t late Summer, this is a great way to get that fresh tomato-y flavor any time of year!  Roasting the tomatoes means you can turn an okay tomato into a great one.  I like to puree this soup, as it gives it a not-so-smooth texture.  If you want a truly smooth soup, pass it through a fine mesh sieve and you’re ready to go.  I often pair this with grilled cheese sandwich sticks (grilled cheese sandwiches sliced into rectangular pieces) and dunk away.  Today, however, I felt the need to make Frico (little Parmesan crisps).  They’re super easy, totally tasty and add an elegant touch.  Enjoy!

Ingredients

• 3 lbs plum or roma tomatoes, cut in half lengthwise
• ¼ c plus 2 tbsp olive oil, divided
• 1 tbsp kosher salt
• 1 ½ tsp black pepper
• 2 medium onions, medium chop
• 6 cloves garlic, smashed and small chop
• 2 tbsp unsalted butter
• ⅛ – ¼ tsp Esplette (or red pepper flakes)
• 28 oz canned diced tomatoes
• 2 c fresh basil, medium chop
• 1 tsp fresh thyme leaves
• 1 qt chicken stock
• ¾ c grated parmesan (for the Frico, preparation below)
  

Soup Preparation

1. Preheat oven to 400 degrees.
2. Toss together the tomatoes, olive oil, salt, and pepper.  Spread the tomatoes in one layer on 1-2 baking sheets and roast for 45 minutes. 
3. In a large Dutch oven on medium heat, saute the onions and garlic with 2 tbsp olive oil, butter, and Esplette for 10 minutes, until the onions start to brown.
4. Add the canned tomatoes, basil, thyme, and chicken stock.  Add the roasted tomatoes and any liquid on the baking sheet.
5. Bring to a boil and simmer uncovered for 40 minutes.
6. In batches, puree in a blender.  Taste for seasoning.
7. Serve hot or cold.

Frico Preparation

1. Preheat oven to 400 degrees.
   
2. On a parchment lined baking sheet, divide parmesan into 12 mounds (1 tbsp each).
3. Bake for 5-7 minutes, until bubbly and golden.
4. Let the crisps cool for a few minutes before removing from the sheet.
5. You can eat them immediately or store them in  a sealed container for a few days.

3 day weekend – $0

Impending blizzard – $0

The last 2 fennel at Wegmans – $2.74

Working on recipes for the blog – priceless

Why was I so afraid of making Gougeres?  Oh that’s right… Pate a Choux (Choux pastry), the base of this appetizer…pastry is not my strong suit.  Hence, my trepidation.  Seriously though, this recipe is so user friendly…do not be intimidated.  While these delicious French cheese puffs are good at room temperature, they are great fresh from the oven!  They are the perfect little nibble to greet your guests at your next gathering.  (Word of caution: try not to make your mounds of dough too large, or they will be somewhat moist in the middle when the outside is done – I’m speaking from experience here).

Please enjoy Dorie Greenspan’s recipe for Gougeres and wow your guests!

Ingredients

• ½ c whole milk
• ½ c water
• 8 tbsp (1 stick) unsalted butter, cut into 4 pieces
• ½ tsp salt
• 1 c all-purpose flour
• 5 large eggs, at room temperature
• 1 ½ c coarsely grated cheese (such as Gruyère, Comté, Emmenthal or Extra-Sharp Cheddar; Trader Joe’s make a really nice Cheddar-Gruyère Mélange that is delicious )
  

Preparation

1. Position the racks to divide the oven into thirds and preheat the oven to 425° F.  Line two baking sheets with parchment paper.
2. Bring the milk, water, butter and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat.  Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon.  The dough will come together and a light crust will form on the bottom of the pan.  Keep stirring – with vigor – for another minute or two to dry the dough.  The dough should now be very smooth. 
3. Turn the dough into the bowl of a mixer fitted with the paddle attachment.  Let the dough sit for a minute, then add the eggs one by one and beat until the dough is thick and shiny.  Make sure that each egg is completely incorporated before you add the next.  Don’t be concerned if the dough separates, by the time the last egg goes in, the dough will come together again.
4. Beat in the grated cheese.  Once the dough is made, it should be spooned out immediately.
5. Using about 1 tbsp (size of a walnut) of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2” of puff space between the mounds.
6. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375° F.  Bake for 12 minutes, then rotate the pans from front to back and top to bottom.  Bake another 12-15 minutes until golden, firm and puffed.
7. Serve warm or transfer to racks to cool.

It was a Tuesday afternoon  when I checked my calendar for the week…oh no…I have that cocktail class tonight after work…I’m not in the mood, I just want to go home.

It’s days like that when I often just go with my gut and bail, if possible.

I was meeting a friend..so no bailing allowed.

I dragged my lazy ass to The Daily Refresher and had a really good time taking the Rochester Brainery Sending Off Summer cocktail making class with Flower City Drinksmiths.

Let me start by saying – I absolutely love the second floor of The Daily Refresher…think Edison bulb lighting, wood, black pipes,Victorian couches…I am truly a sucker for Steampunk-inspired design…and the Guardians of the Galaxy 2 soundtrack was playing…so, it was a win win.

After a brief (and entertaining) history of spirits, cocktail making and tools – we were shown how to make the first 2 (of 4)  drinks. I could go into great detail about the process, ingredients, etc. – but you should just take one of the classes instead.  They even feed you!

We then went to our designated stations and attempted recreating what we had just seen.

I learned 2 very interesting things that night:

I will forevermore use a fine mesh strainer when making my drinks
&
I have no natural ability to shake that damn pint glass & shaker tin

At the end of the night, I had done all of the following:

Learned something
Created and enjoyed 2 gorgeously delicious cocktails
Nibbled on some super tasty food
Spent time with a friend

It was a really good time.

Next time you’re thinking of bailing on an activity…
think of how much fun you might be missing out on!

When you don’t have the time, or inclination, to search out an exotic blend of teas to carefully brew and chill….make this delicious Easy Peasy Iced Tea instead!

Ingredients

• 18 c cool water
• 5 bags Lipton Cold Brew Iced Tea bags
• 1 lemon, sliced into rings, (seeds removed)
• 1 lime, sliced into rings
• 1 orange, sliced into rings
• 3 sprigs mint, leaves removed

Preparation

1. Pour water into a large glass container.
2. Add the tea bags and steep, stirring occasionally, for 5-7 minutes, depending on how strong you like it.
3. Remove the tea bags.
4. Add the lemon, lime, orange and mint.
5. Chill and enjoy.

Mirepoix…(aka the French Holy Trinity).

Carrots, celery and onions (and/or leeks).

Finely chopped with a 1-1-2 ratio, respectively.

Make a big batch, let it cool and then load it into ice cube trays to have at the ready!

Make Ahead Mirepoix