Cooking & Wine Pairing

Saturday, February 10th 2024 5:00 pm on zoom

 

Thank you for joining us for the Cooking & Wine Pairing Class! Below you will find the shopping list of everything you will need for Saturday. We will have a zoom link on this webpage later this week.

Thank you all and see you virtually on Saturday!

Shopping List

Most important, wine! You need the Gamay and Pinot Noir for enjoying, as well as cooking!

PRODUCE

  • 1 each Fennel bulb

  • 4 oz. Baby spinach

  • 1 each Navel or Cara Cara orange

  • 1 lb. Carrots (tops not necessary)

  • 1 bunch Curly green or Red Russian kale

  • 1 each Shallot

Protein

  • 1.25-1.5 lb. Pork tenderloin (un-marinated and unseasoned)

    • SUBSTITUTION FOR PORK: halibut, cod, sea scallops or firm, pressed tofu for vegetarian

Dairy

  • 8 oz. Unsalted butter 

    • SUBSTITUTION FOR BUTTER: Vegan buttery sticks

  • 3 each Eggs

Dry goods

  • 1 cup Semi-sweet chocolate chips

  • 2 cups Granulated sugar

  • 1 tsp Vanilla extract (not imitation)

  • ½ cup Cocoa powder

  • ½ cup All-purpose flour

  • 1½ cups Avocado or Safflower or Sunflower oil

  • ½ cup Extra virgin olive oil

  • ¼ cup Rice wine vinegar unseasoned (no added sugar or salt)

  • 2 Tbsp Honey

  • 2 Tbsp Dijon mustard

  • 1 cup Chicken or vegetable stock

  • ½ cup Kosher salt

  • Black pepper (preferably in grinder)

  • ¼ tsp Granulated garlic

Frozen

  • 10 oz bag Frozen raspberries

Kitchen tools & Equipment 

  • Wine glasses

  • 8” or 9” round pan

  • Cooling rack

  • Whisk

  • Spatulas

  • Tongs

  • 3 Mixing bowls

  • Small sauce pan

  • Small 2-3-quart pot 

  • Sauté pan (cast iron is fine)

  • Half sheet pan (18”x13”)

  • Blender

  • Small strainer

  • 2 cutting boards

  • Hand held potato masher

  • Chef or Santoku knife 

  • Pairing knife

  • Boning knife

  • Instant read thermometer 

  • Tasting spoons

  • Measuring cups

  • Measuring spoons 

  • Serving plates

  • Plastic wrap 

  • Parchment paper

 

DAY OF CLASS PREPARATION

  • 4 hours before class, place pork tenderloin on a paper towel covered plate in the refrigerator

  • 1 hour before class, place raspberries in bowl and leave out at room temperature

  • Gather ingredients and tools and set up your cooking space.

Fennel-Orange-Baby Spinach Salad

Serves 4 appetizer salads

½ each Fennel bulb, halved, core removed and thinly sliced

4 oz Baby spinach

1 each Navel orange, peeled and cut into segments

Dressing

¼ cup Rice wine vinegar unseasoned (no added sugar or salt)

1 Tbsp Honey

1 Tbsp Shallot, peeled and minced

1 tsp Dijon mustard

¾ cup Avocado oil

8-10 turns Black pepper, freshly ground

1 tsp Kosher salt

  1. In a small bowl, whisk together the rice wine vinegar, honey, shallot, and Dijon mustard, making sure the honey gets completely dissolved.

  2. While whisking constantly, slowly drizzle in the oil to create an emulsion.

  3. Once emulsified, season with salt and pepper and set aside.

  4. Place the baby spinach and fennel into a bowl and drizzle with 4-5 Tbsp of the dressing and season with kosher salt and freshly ground black pepper.

  5. Toss together gently to coat in the dressing.

  6. Divide between plates and garnish the salad with the orange segments.

  7. You can refrigerate the remaining dressing for up to 2 weeks. Shake prior to using.

Flourless Chocolate Cake

serves 8 slices

1 cup Chocolate chips, semi-sweet

1 stick (4 oz) Butter, unsalted

¾ cup Granulated sugar

¼ tsp Kosher salt

2 tsp Vanilla extract

3 each Eggs, cracked and whisked together

½ cup Cocoa powder

  1. Preheat oven to 375F˚.

  2. Lightly grease the inside of a 9” round cake pan and cut a piece of parchment paper to fit inside, grease as well.

  3. Put the chocolate chips and butter into a small bowl set over a small pan of simmering water. Bottom of bowl should not touch water.

  4. Stir until melted and take off heat.

  5. Stir in sugar, salt, and vanilla.

  6. Add the whisked eggs, beating until smooth.

  7. Add the cocoa powder and mix until just combined.

  8. Transfer batter to the prepared pan.

  9. Bake for 22-26 minutes until a thin crust has formed, and it registers 200F˚ on a thermometer.

  10. Cool cake in the pan on a rack for 5 minutes.

  11. Gently loosen edges of cake from the pan and turn it out onto a serving plate.

  12. Keep at room temperature until ready to serve

  13. Serve slices with raspberry coulis.

Keeps for several days at room temperature covered.

Raspberry-Pinot Noir Coulis

makes 1 ½ cups

½ cup Pinot Noir

½ cup Granulated sugar

10 oz Raspberries, frozen and thawed at room temperature 1 hour before blending

  1. In a small saucepan, heat the sugar and the Pinot Noir over medium heat until the sugar has dissolved.

  2. Transfer the Pinot Noir syrup to a blender with the thawed raspberries.

  3. Blend until smooth.

  4. Strain through a sieve to remove the small seeds.

  5. Refrigerate until ready to use, will hold for 1 week refrigerated.

Carrot Puree

serves 4 as a side dish

1 lb. Carrots, peeled and cut into 1” pieces (approximately 2½ cups chopped)

3 cups water

1 tsp Kosher salt

2 Tbsp Butter or Extra virgin olive oil

½ tsp Kosher salt

8-10 turns Black pepper, freshly ground

  1. In a 4-quart saucepan, add the water, carrots, and Kosher salt.

  2. Bring up to a low simmer on medium heat and cook for 30-40 minutes until carrots can be easily pierced with a fork.

  3. Reserve ¼ cup of the cooking liquid to mash.

  4. Drain the water from the carrots and place them into a bowl.

  5. With a potato masher, mash carrots and the reserved cooking liquid.

  6. Add butter or olive oil, salt, and black pepper and mix to combine.

  7. Cover and keep warm until ready to serve.

Crispy Kale

serves 4 as a side dish

½ bunch Curly kale, ribs removed and torn into 1-2” pieces, washed and patted dry

1 Tbsp Avocado oil

½ tsp Kosher salt

5-6 turns Black pepper, freshly ground

¼ tsp Granulated garlic

  1. Preheat oven to 425F˚.

  2. Place the washed and dried kale pieces onto a ½ sheet pan (18”x13”) and drizzle with avocado oil.

  3. Mix salt, black pepper, and granulated garlic in a small bowl and use mixture to season the kale.

  4. Cook for 4 minutes, stir, and cook another 4 minutes until kale pieces have lightly browned and are mostly crispy.

  5. Set on the back of the cooktop or range to keep warm.

Pork Medallions with Gamay Noir pan sauce

makes 3-4 entrée servings

1 each Pork tenderloin (approximately 1 ½ lb.)

2 Tbsp Avocado oil

½ cup AP flour

1 tsp Kosher salt

8-10 turns Black pepper, freshly ground

2 Tbsp Shallot, peeled and minced

1 tsp Dijon mustard

½ cup Gamay Noir

1 cup Chicken or vegetable stock

2 Tbsp Butter, unsalted

Kosher salt and black pepper to taste

  1. Place the pork tenderloin on clean cutting board and pat dry with a paper towel.

  2. Using a thin boning knife, remove the silver skin from the tenderloin.

  3. Slice tenderloin into 1” rounds.

  4. Place round between plastic wrap and pound with a mallet or wine bottle until approximately ½” in thick.

  5. On a small plate, mix the AP flour, Kosher salt, and black pepper.

  6. Dredge tenderloin round in the seasoned flour and set aside.

  7. In a large sauté pan, heat avocado oil over medium heat until oil shimmers.

  8. Place each tenderloin piece in the heated oil so they don’t touch (promotes even browning).

  9. Cook for 1-2 minutes on each side until golden brown and set aside.

  10. Can cook in batches if needed.

  11. Add shallots to the pan and cook until softened and lightly browned, 2-3 minutes.

  12. Add Dijon mustard and Gamay Noir wine to deglaze and bring a boil.

  13. Add the stock and reduce the entire mixture by half.

  14. Remove the sauce from the heat and mount with the butter, whisking to combine.

  15. Season with salt and pepper to taste.

  16. Place the pork medallions on a plate with the carrot puree, crispy kale and drizzle with the pan sauce.

 
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