Distinctively Danish: Sprød Tomat Tærte

Sprød Tomat Tærte

Tomato Phyllo Tart

Wine

Dorte & Mark: Creysesels 2010 Picpoul de Pinet, France

Ingredients

7 sheets filo dough, thawed

5 tablespoons unsalted butter, melted 

7 tablespoons grated parmesan cheese, divided 

1 cup very thinly sliced onion (or shallot) 

1 cup shredded mozzarella cheese 

8 Roma tomatoes, cut into 1/8-in.-thick slices

1 tablespoon fresh thyme leaves

Salt 

Freshly ground black pepper

Directions

1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.

2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.

3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.

Notes

The onion (or shallot) and tomato come out perfect thickness when sliced on a V-slicer.


Comments


Monique: The tart was delicious! The wine went very well with it. 

Distinctively Danish Dinner

Hosts: Mark and Dorte

Distinctively Danish

Sprød Tomat Tærte

Tomato Phyllo Tart

Wine: 

Dorte & Mark: Geysells Creysesels 2010 Picpoul de Pinet, France

Gulerodssuppe med Chili og Ingefær

Carrot Soup with Chili and Ginger

Wines

Jean & Dale: Maso Canali 2009 Pinot Grigio, Trentino, Italy
Monique & John: Can Blau 2008 Monstsant, Spain

Hjorteragout med Fløde Kartofler, Vilde Svampe og Æbler

Venison* Stew with Scalloped Gouda Potatoes, Sautéed Wild Mushrooms

Wines

Peggy & Doug: Numanthia 2006 Tinta de Toro, Spain
Jean & Dale: Stanley Lambert 2004 Thoroughbred Cabernet, Barossa Valley

*Venison from Broken Arrow Ranch

Sprød Æbletærte fra Normandiet

Crispy Normandie Apple Tart with Calvadot  Flambé

Wines

Monique & John: La Miranda de Secastilla 2009 Garnacha Blanca, Spain
Peggy & Doug: Naia 2008 Verdejo, Spain

Coffee & Tea

BBQ Potluck Recipe: Basil Ginger Martini

Food & wine | Recipe: Basilco (Basil Ginger Martini) | Seattle Times Newspaper

Made by: Dale and Jean

Verdict: Delicious! A lovely summer cocktail.

Wine Dinner Extra: Potluck BBQ

Hosts: John and Monique

Food: Everyone!

Appetizers:  Baked Polenta, Shrimp, Pesto, Tomato

                      Grilled Oysters with Herb Butter

Main Courses:  Thai Slaw
                            Chicken Satay with Peanut Sauce

                            Banh Moo Sliders

                            Goat Cheese and Habanero Pepper Jelly Sliders
                            Corn, Tomato, Basil Salad

                            

Dessert:          Mixed Berry Lavender Pavlova

Beverages:     South Dakota Party Punch
                         Basil Ginger Martini

                         Hex Vom Dasenstein 2008 Blanc de Noir

                         Domaine Sorin 2010 Cotes de Provence

                         Domaine Sainte-Eugenie Recolte 2010 Corbieres

Sweet Potato Casserole

by jean

CRUST

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 cup butter (melted)

Sweet potato or yam mixture

• 6 cups mashed sweet potatoes or yams
• ~1/4 cup sugar (up to 1 cup, to taste; I don’t like much sweetness so use 2-4 Tbs)
• ½ to 1 teaspoon salt
• Black or white pepper, to taste (optional)
• 1 teaspoon vanilla
• 2 eggs (well beaten)
• 2-4 Tbs butter, melted  plus 2-4 Tbs olive oil
• Dash nutmeg (optional)

Directions

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter and 2Tbs olive oil in a mixing bowl in the order listed. Mix thoroughly.   Add additional olive oil to achieve desired consistency.

Pour mixture into buttered baking dish or casserole.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for ~30 minutes. Allow to set at least 30 minutes before serving. 

Stump the Chumps

Hosts: Jean and Dale

Stump the Chumps ~ May 2011

Peller Estates (Private Reserve) Vidal Blanc Icewine

» Thai-Spiced Watermelon Soup with Crabmeat ‹‹

~~~

Juan Gil Monastrall

» Onion and Sage Tart ‹‹

~~~

1988 Quilceda Creek Cabernet Sauvignon

1998 Columbia Winery Signature Series

2006 Leonetti Reserve

2006 Leonetti Cabernet Sauvignon

» Wagyu Flap Steak on Mixed Greens ~

Cocoa Nib Dressing ‹‹

» Wagyu New York Steak ~ Baby “Choy Sum ‹‹

» Wagyu Blue Cheese Sliders ~ “Carolyn’s Yams ‹‹

~~~

Bodegas Sauci SL

» Ginger Cream Tart ~ Sliced Kiwi ‹‹

   

Country of Origin:  España

Winery (label) Name:     Juan Gil

Wine Variety:    Jumilla (Spanish Denominación de Origen) Red Wine

Vintage (year):  2008

Grape Varieties Used in Wine:   100% Monastrall

Description:  We selected the Monastrall grapes for this wine from 40-year old parcels in our estate vineyards.  Here shallow, chalky soils on a bed of limestone and rock, combined with an arid climate, produce the low yields (1,8 ton per acre) required for wine of this complexity.  After harvesting, the deep purple grapes are whole-cluster macerated “sur lie” for 25 days, and then pressed and aged for 12 months in French oak barrels.  The sum of the climate, soil, and vinification is a wine with rich color, abundant ripe fruit aromas, and a long spicy well balanced finish. 

Tasting Notes:  It has a very dark cherry colour with purple tones.  In the nose it has powerful aromas of red berries, toasted and smoked notes from their aging in the oak barriques.   It has good structure with ripe and sweet tannins.  In the mouth it is very long, and with a perfect balance between fruit, alcohol, and the oak tones, which make it very pleasant and easy to drink. 

Matching Food:  Rices with meat, stewed meat, stewed vegetable, mushroom, poultry, sauces, fish, smoked seafood, blue and cured cheese, red meat, roast and baked meat (lamb, pig, ox). 

Additional information about the vineyard can be found at http://www.juangil.es/ing/vinedo-i.htm. 

Purchased at:  Corky’s Cellars http://www.corkycellars.com/

Quilceda Creek Cabernet Sauvignon 1988 (Sorry…no photos of the old style (albeit boring) label)

Winemakers:                                     Alex Golitzin

Varietal:                                               100% Cabernet Sauvignon

Vineyards:                                          Kiona, Mercer Ranch (Champoux)

Barrels:                                                 French Oak, 15% New

Time in Barrel:                                   22 Months

Time in Bottle                   

(Prior to Release):                           15 Months

Production:                                        925 Cases

Winemaker’s Comments:  The1988 vintage marks a decade of Quilceda Creek Cabernet Sauvignons.  Consistent with all our previous vintages it is 100% Cabernet Sauvignon.  It is elegant and very approachable, with some hints of black cherry.  On the finish it is full, rich, smooth, and velvety.

Bacon Dinner: Chocolate Dipped Almond Bacon Brittle

From: I Love Bacon by Jayne Rockmill

Ingredients

¼ lb. bacon

2 cups smoked almonds

1 ¼ cups sugar

¼ cup plus 2 tablespoons light corn syrup

¼ cup plus 2 tablespoons water

1 cup room temperature unsalted butter, cut into ½ inch cubes

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon crushed pink peppercorn

8 oz. 60% cacao chocolate, chopped

Directions

Cut bacon into bite size pieces. Place the pieces in a large sauté pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop the smoked almonds and set aside. Line a baking sheet with Silpat or waxed paper.

In a large saucepan, combine the sugar, corn syrup, and water. Cook this mixture on medium high heat for 4 minutes, or until the sugar turns thick and syrupy. Slowly add the softened butter and continue stirring until the mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer. Remove the pan from the heat. If the mixture is not smooth, whisk until it is smooth. Stir in the baking soda, salt, peppercorns, crispy bacon bits, and almonds. Quickly (but carefully) pour the brittle onto the baking sheet. When cool and hard, break into pieces.

Melt the chocolate in the microwave, stirring at 30 second intervals. Cool the chocolate to room temperature. Either dip the brittle into the chocolate or drizzle the chocolate over the toffee pieces. Chill until the chocolate is set.

Bacon Dinner

Hosts: Doug and Peggy

Le Diner Bacon

Saturday, March 19^th

Roasted Oysters with Bacon Crumbs

Bacon and Tuna Poke - Fresh ahi tuna and bacon with a soy-sesame dressing served on a fried wonton wrapper with avocado

Wine: Monique and John

French Onion Soup with Bacon

Wine: Dorte and Mark

Baby Leaf Salad with Bacon

Baby greens with a lemony garlic dressing and bacon, of course!

Wine: Jean and Dale

Pasta with Cavolo Nero, Pancetta, Mushrooms, Almonds and Blue Cheese

Wine: Monique and John

Wine: Dorte and Mark

Pig Candy Maple Ice Cream

Chocolate Dipped Almond Bacon Brittle

Wine: Jean and Dale

Coffee and Tea!