Wednesday, March 2, 2011

Wine Pairings

For the party everyone brought a food and wine pairing. Our wine was Care Tempranillo/Syrah, 2009. It was on sale for $8! Everything I found online said to pair it with red meat or peppers. I couldn't decide what to bring and Erik said "what about that dirty risotto from Giada?" AhHa! This stuff is delicious. Plus, I had made it before, and hopefully wouldn't screw it up for the party!

It's a recipe from Giada on the Food Network. You're not supposed to trust skinny cooks (and she is seriously tiny), but the woman knows food. You can find the recipe here:

I also looked up a pairing for my in-laws to bring. For them I chose a white: Chateau de St. Michelle Pinot Gris (I can't remember the vintage). Together we threw together a super easy veggie.
You need:
one package frozen phyllo dough, thawed
24 asparagus (rough ends trimmed)
about a cup of grated parmesan cheese
2 tbsp melted butter

Grease a couple cookie sheets and preheat the oven to 350. Then you take a sheet of phyllo, fold it in half, and brush it with melted butter. Take two asparagus spears and set them on one end of your folded phyllo. Sprinkle in some grated parmesan and roll up in the phyllo sheet. Brush the top with some more melted butter and sprinkle on more cheese. Repeat until your aspargus is used up. Place the aspargus rolls on the greased cookie sheets and put in the oven for 15 minutes or until browned.

You'll love this recipe because it looks fancy and is totally easy to make.

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