Cuban Dinner: Black Beans and Rice

White Rice with Cuban Black Beans

(Arroz Moro)

Served With

2010 Obelisco Estate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy
2009 Domas Station Cow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Wine Dinner Extra: Liqueur Tasting: Carrot and Jalapeno Salad

Carrot and Jalapeno Salad

Adapted from: The Herbfarm Cookbook

Ingredients

3 quarts water

1 ½ teaspoons salt

1 ½ lbs. carrots, peeled

2-3 jalapeno peppers, seeded and finely chopped

Grated zest and juice of 1 lime

2 tablespoons extra virgin olive oil

2 teaspoons honey

1 teaspoon coarsely chopped fresh or dried fennel seeds

2 tablespoons coarsely chopped cilantro

¼ cup coarsely chopped fresh basil

Directions

Combine the water and 1 teaspoon of salt in a large saucepan and bring to a boil. Slice the carrots ¾ inch thick on the diagonal. Blanch the carrots in boiling water about 2-3 minutes.

In a mixing bowl, stir together the jalapenos thru fennel seeds plus the remaining ½ teaspoon salt. Add the herbs and blanched carrots. Toss to combine.

Cover and let salad marinate at least 1 hour up to overnight. Salad can be served straight from the refrigerator or brought to room temperature.

Notes:

May add 2 tablespoons coarsely chopped mint, as per original recipe.

Wine Dinner Extra: Liqueur Tasting: Mushroom Risotto Cakes

Mushroom Risotto Cakes

Adapted from: The Northwest Best Places Cookbook

Ingredients

5 cups chicken stock

½ cup dry white wine

2 tablespoons minced flat leaf parsley

3 tablespoons olive oil

4 tablespoons unsalted butter

1 bunch green onions, minced

2 cloves garlic, minced

½ lb. chanterelle mushrooms, cleaned and thinly sliced

1 ½ cups Arborio rice

½ cup grated Parmesan cheese

Directions

Combine the stock, wine, and parsley in a medium saucepan and bring just to a low simmer.

Heat the olive oil and 3 tablespoons of the butter in a large, heavy skillet over medium heat. Add the green onions and garlic and sauté until beginning to soften, about 3 minutes. Add the chanterelles and continue sautéing until the mushrooms have released their juices, stirring often, 4 to 5 minutes longer. Stir in the rice until it is evenly glossy. Add 1 cup of the hot stock to the rice and cook over medium heat, stirring constantly, until all of the liquid is absorbed. Continue adding stock, 1 cup at a time, about every 5 minutes, allowing the rice to absorb each addition before adding the next. When all the stock has been absorbed and the rice is tender, remove the pan from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper and let cool.

When cook, form the risotto into cakes, using ½ cup for each, and making them about 3 ½ inches across and ½ inch thick. Lay the cakes on a baking sheet lined with plastic wrap, cover with a second sheet of plastic wrap, and refrigerate for 2 hours.

Just before serving, heat the remaining 1 tablespoon butter in a large skillet, preferably nonstick. When the butter is melted and begins to foam, add some of the cakes in a single layer; do not crowd the pan. Cook the cakes over medium high heat until well browned and crusty, about 3 minutes on each side. Cook remaining cakes, adding additional butter as needed.

Notes:

To form cakes, a biscuit cutter may be helpful. Spray with cooking spray, place on tray and put risotto inside to form. Gently pull biscuit cutter straight up to release formed cake.

California Wine Country Dinner: Boursin Mashed Potatoes

Ingredients

3 Large baking potatoes

2 Cups heavy cream

1 Stick unsalted butter

4 Ounces Boursin cheese

Salt and white pepper to taste

Directions

Cook potatoes in boiling water or a microwave until tender.  Drain potatoes and place in a food processor with remaining ingredients.  Mix thoroughly until blended.  Serve warm.

Yields: 4-6 servings

Notes:

This can be prepared and frozen if needed several days in advance.  If you plan to freeze and reheat, be sure to make the potatoes slightly soft so they stay moist during the reheat.