R is for Rustic Rye Sourdough Loaf

A beautiful, rustic loaf of bread with tang from the sourdough starter and a nice texture from the three different types of flour used.

R is for Rustic and Rye........

Tassajara Bread #CooktheBooks

This rustic loaf of bread is made using the Tassajara method made famous by Edward Brown in 1969. The recipe is easy, concise and delicious explaining it's popularity for over 50 years.

I learned of this recipe while reading "Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat" by Jonathon Kaufman.

Goodbye September on to Fall and the Weekly Menu

Our September was strange here in Michigan. It started out as Fall, turned into Indian Summer, had a few more days of Fall and is ending up more summer than fall like.  We never closed the pool, thank goodness.  I was still lounging in it with my book and a cocktail just a couple of days ago!!

Apple Pandowdy #AppleWeek

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

Delicious seasonal apples drowning in a homemade caramel sauce and topped with tender, flaky biscuits.

Welcome to Day 3 of Apple Week.......

Our Wine and Dine Experience

Last night we attended a wine and dine at the Springbrook Inn in Prudenville, MI.  The Inn puts on these dinners 6 times a year and we go as often as we can.  

Our friends, Bob and Cathy, live in the neighboring town so it is always fun to join them for the evening.  We start with cocktails at their house, have dinner, return to their house for after dinner drinks and laugh....laugh....laugh  the night away.

This morning they made us two wonderful casseroles for breakfast one savory and one sweet.  The savory casserole is going to make an appearance on this blog in the near future....it was delicious.  The sweet casserole was delicious as well.  It was a French toast casserole and I have shared many of them with you already.

Back to the dinner:

The tables are always beautifully set.  The chef works hard to offer food different for each event.  As you can imagine, this gets harder as time goes by.  This is their 3rd year hosting these events and he has yet to duplicate a dish.

We started off with a Villa Maria Sauvignon Blanc from Australia.  This was paired with a goat cheese spread flavored with black pepper and honey with a fig compote.  This was my  favorite bite of the evening.  The pairing was very nice.  The Sauvignon Blanc was reminiscent of biting into a grapefruit.

The second course paired a Blackened Salmon with a Pinot Noir from Meiomi Vineyards in California.  The sommelier explained that Meiomi wines are made from wine grown in several different areas of the Coastal Region of California.  The same vineyards that supply the grapes for their Caymus label.  

Next we were served another wine from the family that gives us Caymus.  This Merlot from Emmolo was paired with Beef Burgundy.  Emmolo Winery is ran by Jenny Wagner in Napa Valley.  This wine was deep, rich and smooth.  We quickly ordered ourselves a case.

Dessert was an amazing Avocado Ice Cream paired with a Cristalino Brut out of Spain.  Sparkling wine is always a good choice with dessert and this was no exception.

We headed out shortly after breakfast because there were weather advisories for snow storms and we wanted to get home before they got here.  I had originally thought we would be stopping for dinner on the way home but we were home well before dinner time. 

This worked out just as well because I had half a slab of ribs in my refrigerator that needed to be used.  The other half had been turned into a Cassoulet that I will be sharing with you later this week.  

Besides the ribs, I had half a head of cabbage, 1 green apple, half a package of mushrooms, half an onion and about a cup of chicken broth in the refrigerator.  These all got thrown into the Instant Pot and an hour later we were enjoying dinner.

After nearly two months of feasting on fancy, fussy foods my body and soul are now craving homey, rustic, casual foods as is evident by this Roasted Veggie Tart that I shared with you on Saturday.

Pork and Cabbage in an Instant Pot

1/2 slab of meaty spare ribs

1 T. olive oil

1/2 head green cabbage, cored and shredded

1/2 Vidalia onion, sliced

1 green, tart apple, peeled and diced

3-4 oz. sliced mushrooms

1 c. chicken broth

2 cloves garlic, minced

salt and pepper to taste

Turn the Instant Pot to the saute setting.  Divide the ribs into individual pieces and season with salt and pepper.  Cook in the Instant Pot until browned on both sides.

Add the cabbage, onion, apple, mushrooms, broth and garlic to the pot. Season with salt and pepper and stir to combine.  Hit the cancel button to stop the saute cycle.  Place the lid on the pot, ensuring that the steam vent is closed.  Press the Meat/Stew button and allow to cook for the preset time of 35 minutes.  Let steam naturally release for 10 minutes when cooking cycle ends before using the quick release method.  Print Recipe

Celebrating Sonoma #WinePW #SonomaStrong

Today we are going to look back to that horrible period in October when the wildfires raged over northern California.

These fires dealt a terrible blow to the tourism industry that supports this area.  Not only did many people lose their loved ones and their homes, they also lost their jobs and financial security.  While the fires are contained the devastation continues.

You can read about how all these fires affected the economy and jobs of all those who live and work in the wine industry which is huge in that area in this article. 

Our friend, Jill of L'Occasion , invited all wine bloggers to join the members of our Wine Pairing Weekend group this month to honor this area's winemakers and join in the relief project known as #SonomaStrong.  You can read her invitation and get more information here.  Should you be interested in helping with this cause you can make a donation through United Way Relief and Recovery Fund.

The folks over at Geyser Peak Winery decided to show their appreciation and offered their support by sending some of us 2 bottles of their wines to sample.

"One of California’s oldest and most renowned wineries, Geyser Peak Winery was founded in 1880 by Augustus Quitzow, a pioneer in Alexander Valley winemaking, Geyser Peak has flourished as an award-winning winery for more than 130 years. Quitzow chose the original winery site in Geyserville for its vantage point of the famed Geysers Geothermal area. The white steam that billowed from the geysers along the mountain slopes provided the winery with a spectacular ‘view of the clouds’. Today, Geyser Peak pays fond tribute to its past roots in Alexander Valley as it sets forth on a new path into the Dry Creek Valley Appellation where the winery has recently relocated. Although the address is new, the commitment to the highest quality artisan winemaking is not. Geyser Peak will continue to “Reach For Peak” for many years to come."

I have enjoyed Geyser Peak wines in the past and was excited to create a meal with which we could enjoy these bottles.  All opinions and thoughts in this and all of my posts are strictly my own.  Purchasing wines from this area is another great way to help get the economy in that area back on stable footing and offer support to the people affected by this disaster.

I tried to make sure that over the holidays all bottles bought as gifts were from this area.  Just my little way of saying "I got your back".  It was easy for me because, as a California wine lover, I know that a label from Napa and/or Sonoma are sure to contain a quality wine even if I'm not familiar with the winery itself.

I served the Sauvignon Blanc with Chicken Alfredo Lasagna last Saturday. This was the entrée for our last Dinner party of the Christmas season, shared with our family who lives up north and was bringing our great niece back down for the next semester of University.

I wasn't sure how this wine was going to be.  You see, we are in the middle of a deep freeze here in Michigan.  Indeed, throughout most of the Midwest and Eastern States of the Country.  When my wine was delivered, this bottle was partially frozen and slushy.  Luckily the bottle was still intact.

As it thawed, the color of the wine looked fine and I wondered if, perhaps, we often buy wine that has frozen during transport and then thawed in the store without ever realizing it.

I opened the wine and took a taste while I was making dinner.  I was pleased that it tasted exactly as I expected.  It was citrusy and bright with hints of grass.  I used it to deglaze my pan while making the sauce with the chicken breasts.

The crispness and brightness of the wine cut through the richness of the lasagna making it a wonderful pairing that we all enjoyed.

I served the Cabernet Sauvignon on a Meatless Monday with a Roasted Vegetable Tart.  Say what?!! Cabernet Sauvignon and no meat?  Yes, folks, I did it and it was amazing!!

If there is a better pairing than blue cheese and Cabernet Sauvignon, I have yet to find it.  This tart has just a hint of blue cheese that gives the perfect flavor to the sweet earthiness of the roasted veggies.  

And my crust....that rustic, homely crust......was the flakiest most tender crust I have yet to make.  That adage not to judge a book by it's cover was certainly true in this case.  

This recipe was inspired by  this one found in Food and Wine that recommended pairing a Roasted Veggie Tart with a Cabernet Sauvignon wine.  

The wine, a 2014 Walking Tree, was aged for 21 months in small oak barrels.  It is smooth and full bodied.  I think it would complement a nice juicy steak or black and blue burger as well as it did this recipe I am sharing with you today.

Savory oven roasted veggies covering a blue cheese sauce and enfolded in a flaky, tender all butter crust, this Rustic Tart makes a perfect Meatless Monday or Vegetarian Dinner.  Paired with a full bodied aromatic wine it made a great casual dinner.  The recipe could easily be doubled or even tripled to serve at a dinner party.

Please stop by and visit the other members of our group who are supporting Sonoma during this terrible disaster.  They will have additional options available for those who want to assist in this endeavor.

Rustic Roasted Vegetable Tart

inspired by Food&Wine

1 1/2 c. flour

pinch of salt

pinch of baking powder

10 T. butter, well chilled and cut into 1/4" dice

ice water

6 (1/4") slices eggplant

1 portabella mushroom cap, sliced 1/4" thick

1/4 of a Vidalia onion, thinly sliced

1 small zucchini, cut into 1/4" thick moons

1/2 of a  red or orange bell pepper, diced

1 T. olive oil

salt and pepper to taste

2 oz. gorgonzola cheese

2 oz. Neufchatel cheese

1 egg, beaten

2 t. parmesan 

Place the flour, salt and baking powder in the bowl of a food processor and pulse to combine.  Add the butter and pulse until crumbs are pea sized.  Add 2 Tablespoons of the ice water and pulse 5 or 6 times until incorporated.  Add 1 teaspoon at a time, pulsing after each until the dough holds together when pinched.  You do not want it to turn into a ball in the food processor.  As soon as it holds together, turn onto a floured counter and form into a ball with your hands.  Press into a disc shape and wrap with plastic wrap, covering completely.  Refrigerate for one hour.

Remove dough from refrigerator.  Unwrap and place on a floured work surface.  Let rest for about 10 minutes so that it warms up enough to be pliable.

While dough is resting, toss the eggplant, mushrooms, onion, zucchini and pepper with olive oil.  Season with salt and pepper.  Place in a single layer on a baking sheet covered with parchment or a silicone mat.  Place in a preheated 450* oven and roast for 10-12 minutes, stirring once.  Remove from the pan onto a plate and set aside.

Mix together the gorgonzola and Neufchatel cheese until smooth.  Beat in the egg and parmesan cheese.

Roll the dough into a round, you don't need to worry about trimming the edges or making it look pretty.  Place the round onto the same lined baking sheet that you used for the veggies.  Spread the blue cheese mixture on the crust, leaving a 2" border.  Arrange the veggies over the cheese mixture.  Fold the dough up partially covering the veggies.  Return to the oven and bake for 25 minutes, until golden brown.  Print Recipe

Let's Keep #SonomaStrong by visiting the others' posts

• Camilla from Culinary Adventures with Camilla dazzles with Za'atar-Crusted Rib-Eyes with 2014 Geyser Peak Walking Tree Cab.
• Gwen from Wine Predator asks readers to  Be #SonomaStrong: Drink Wine! Here's Why and 5 to Try #WinePW
• Lori from Dracaena Wines gets into the spirit with #WinePW Shows We Are #SonomaStrong
• Jeff from FoodWineClick! celebrates with #SonomaStrong with Two Shepherds and Roast Chicken à la Alice Waters
• Cindy from GrapeExperiences asks readers to Taste Sonoma - Wines from Kunde Family Winery (and recipes for pairing)
• Wendy from A Day in the Life on the Farm is Celebrating Sonoma
• Nicole from Somm's Table shows us Cooking to the Wine: Covenant Neshama Sonoma County with Smoky Beef Goulash
• David from Cooking Chat makes a pairing of  Shrimp Pesto Pasta & #SonomaStrong Wine
• Nancy from Pull That Cork shares her  #SonomaStrong Pairing: Jordan Chardonnay and Jalapeño Popper Dip #winePW
• Jane from Always Ravenous has prepared Mexican Shrimp Cocktail Paired with Geyser Peak Sauvignon Blanc #SonomaStrong #WinePW
• Lauren from The Swirling Dervish shares inspiration with #WinePW Celebrates #SonomaStrong: Roasted Halibut with Grapefruit-Fennel Salsa and Geyser Peak Sauvignon Blanc
• Jill and Jason from L'Occasion  are getting into Eat & Drink Local in Sonoma
• Ellen from Family Around the Table is serving up Rosemary Roasted Cornish Hens