Eve's Wine 101

Vintage Eve Sept 2012: Muy Bueno, Three Generations of Authentic Mexican Flavor

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On Nov. 8, 2012 locals had the opportunity to learn from three generations of one local Mexican-American family when they met Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith over their first book signing. Want to get hungry? I did when I watched their video (link) and then sought out Veronica on Facebook to do a quick 5-question interview for Beacon readers:

10952990_931471610196821_3753425598026857354_oEB: Hello Veronica! When I saw your Facebook invite to join you for your book signing I remembered running one of your recipes on my website two years ago! Tell readers what you are up to right now.

VS: One year ago I moved to Germany and I’m still cooking up a storm. I love all the wine tastings locally. When you contacted me I was on my way to the Bad Durkheim Wurstfest, where lots of German wine and wurst is served. I am currently teaching Spanish part time and loving it. I work on the Air Force base in Ramstein, Germany where I have the privilege of teaching children whose parents are in the Armed Forces.

EB: Tell us about the cookbook.   I know you have an awesome website with recipes, was the cookbook always the next plan?

VS: Funny you should ask, but we always had the intention of writing a cookbook. My sister and I have always wanted to gather our favorite family recipes and stories together in a cookbook for our kids. The blog was just a way of sharing some of the recipes until we got the cookbook published. Along the way Hippocrene Books offered to publish our book and so here we are, with this gorgeous cookbook to pass along to our kids, family, and friends. Everyone at Hippocrene has been amazing, helpful, and we love them. We could not have done this without them. 

EB: I love the Cucumber Margarita and the White Peach and Mango Sangria recipes on your site. Do you cook with wine or alcohol? Any pairing suggestions with your recipes?

VS: Thank you. Yvette and I share a mutual love of good wine. She loves Rioja and I am currently fond of Chilean and French wines. Living here in Germany I’ve tasted some darn good white wines…Germany makes some great white wine. We do love cooking with wine. Check out our Brie and Figs paired with Moscato, it’s a great way to end a meal especially now when figs are at their peak. We also love sangria –here is a sneak peak to our Mexican Fruit Sangria that is also featured in our cookbook. On occasion we cook with wine or tequila; here is our very own Spicy Mushroom Torta with Queso Quesadilla which has a splash of tequila. We also enjoy drinking a glass of wine while cooking; it makes cooking so much more relaxing. As far as pairings go, I like Chilean wines with our spicier dishes; they just seem to complement them so well. Yvette would probably choose a Rioja from Spain. We also have all sorts of mojitos, festive martinis and margaritas perfect for this time of year. Take a peak at some of our other drinks on our blog. We have about 25 drinks in our cookbook!

EB: I was very impressed with your YouTube video. Do you have plans for some how-to videos or maybe a local TV show?

VS: Thank you Eve. We had so much fun shooting that video, probably because mom, Yvette and I had the luxury of being together, something we don’t have the chance to do very often. We are such a great team in the kitchen. We are planning on making some how-to-videos to add to our blog (vlogging), hopefully in 2013. Unless of course we are offered some fabulous cooking show on TV (grinning big here). 

EB: Where else can locals find you? Cooking classes, newsletters or…?

VS: For now you can find lots of recipes on our blog at MuyBuenoCookbook.com . We’ve saved some of our best and most favorite recipes for our cookbook which is available to order through Amazon. Yvette and I are coming out to Valencia to do a book signing at the Barnes & Noble in Valencia on November 8. As far as cooking classes go please visit us at a cooking demo and book signing November 10 at Surfas in Costa Mesa and then at the Surfas in Culver City November 14. I hope some of your readers can make it out to one of our stops in California.

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Recipe from Club W: Red Wine Float

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The grown-up version of a root beer float!
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WineFloat2

Ingredients:

Directions:

  1. Scoop the ice cream into a cup.
  2. Pour the wine and sparkling water over the ice cream.
  3. Top with a couple of cherries!

Chef Lance Cowart: Apple Salad, Cheddar cheese with Walnuts

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Ingredients
¼ cup apple cider or apple juice
2 tbsp. cider vinegar (Editor’s Note: vin-e-gar is wine that’s gone bad!)
1 tsp. honey
¼ tsp. salt
.13 tsp. coarsely ground black pepper
1 medium head Boston lettuce
1 lb. Apples slices
¼ c. walnuts
3 oz. shaved Cheddar cheese

Directions
1. In large serving bowl, whisk together cider, vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Add lettuce and apple slices to bowl and toss to coat. Top with walnuts and Cheddar cheese.
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*Serves 6 salads plates

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Chef Lance Cowart: Chicken Cacciatore

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Ingredients
1 lb. boneless chicken
1/2 c. chopped onion
2 garlic clove, minced
2 tbsp. oil
1 cup chopped tomatoes
1 (8 oz.) can tomato sauce
1 tbp. salt
1 tbp. oregano
1 tbl.sp basil
1 tsp. crushed red pepper
1 cup red bell pepper strips
1 cup green pepper strips
1/2 cup white wine
1/2 mushrooms sliced
1 1/2 cup rice 2 1/2 cup water
1 cup chicken broth

Directions
1. Cut chicken into strips; brown lightly with onion and garlic in oil.
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Drain off all oil and drippings.

2. Add tomatoes, tomato sauce, seasonings and green pepper. Bring to a full boil. Turn down heat.

3. Stir and simmer about 20 minutes or a little longer.

*Serve Cacciatore over rice with vegetables

Serves 4

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Summer Sangria Cocktails by Chef Lance Cowart

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Ingredients
1/2 pound cherries, pitted and halved
3 plums or pluots, pitted and thinly sliced
1 (750-ml) bottle fruity red wine
1/2 bottle (about 1 3/4 cups) lemon soda, chilled
Ice cubes for serving
1 cup club soda
Small sprigs fresh basil for garnish (optional)

Directions
1. Combine cherries and plums in a large pitcher and mash a bit with a wooden spoon.
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2. Stir in wine. Refrigerate until ready to serve.

3. Add cold club soda to the pitcher and stir gently.

4. Serve sangria in glasses over ice, garnished with a basil sprig, if using.

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Chef Lance Cowart: Simple Picnic Salad

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Ingredients
1 (15-ounce) can no-salt-added garbanzo beans, drained
1 cucumber, chopped
1 cup small broccoli florets
1 cup grape tomatoes, halved
1 cup finely sliced kale, tough stems removed
1/2 cup finely chopped red onion
2 tablespoons finely chopped black olives
3 tablespoons red wine vinegar (Editor’s note: vinegar is vine – wine – that’s gone bad. So this still qualifies as a recipe with wine, IMO.)
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme

Directions
1. Combine all ingredients in a large bowl.

2. Chill at least 1 hour before serving.
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Vintage Eve Circa 12/2011: Sparkling Ice Skinny Cocktails

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Now and then I get something in my inbox that isn’t alcohol – but I find a way, if it’s interesting enough, to see what I can do with it. One such e-mail was about the new Sparkling ICE beverages, created from an “Artesian Spring”, that can be found in local supermarkets.

Eve on the wine down tv show

Come to find out that the flavored waters can, and have, been used as mixers in cocktails, especially for those looking for a lighter taste and lighter calories.

So, of what I tried of their recipe suggestions, I really enjoyed:

Citrus Cooler

1 oz. Silver Tequila

Lime Wedge Muddled (I used lime juice I had on hand instead)

Top with Orange Mango Sparkling ICE (I used two parts Tequila to ½ parts lime juice and Orange Mango in cocktail shaker filled with ice.)

Serve in a martini glass and garnish with a lime twist (I garnished with orange peel, thinking a slim slice of orange would have worked as well.)

Lemon Lime ICE

1 oz. Bacardi Light Rum (OMG I used Tequila!)
1 Packet Splenda (skipped)
6 Basil leaves lightly muddled (1 dash from my jar of dried)
Splash of Lime
Finished with Lemon Lime Sparkling ICE

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Then I made these two up on my own:

Eve’s ICE’d Cocktails

 

Black Raspberry ICE’d St. Germain

2 parts Cremant (or any sparkling)

1 ½ parts St. Germain (Elderflower liqueur)

2 parts Black Raspberry Sparkling ICE

 

Pomegranate ICE’d St. Germain

2 parts Cremant (or any sparkling)

1 ½ parts St. Germain (Elderflower liqueur)

2 parts Pomegranate Sparkling ICE

 

More recipes for adults using Sparkling Ice can be found at: http://sparklingice.com/Recipes

 

Black Raspberry ICE reviewed by teen palate: Raspberry, pomegranate, cherry cough medicine, cherry bubble gum, cherry jello, spritz and lemon at the end.

 

From their website:

Sparkling ICE is a product of the Talking Rain Beverage Company is located east of Seattle, at Preston, Washington, in the foothills of the Cascade Mountains.

Our Company has been dedicated to producing healthier, refreshing beverages for over twenty years. We pride ourselves on creating beverage products of exceptional quality and value for you and your family.

The source water for products produced in Preston is from our own deep, pristine, Artesian Spring originating in the Cascade Mountains. Other sources of our production are carefully selected to provide the lowest carbon footprint and the highest quality.

To learn more about Talking Rain products please visit us at http://talkingrain.com/

Spiced and Grilled Lamb Loin Chops with Green Romesco Sauce, from Seghesio Family Vineyards

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Our grilled lamb loin chops featured here use earthy cumin, sweet paprika, floral coriander and musky black pepper. These spices, when added to the slightly gamey lamb, add layers of flavor to the dish and makes it the perfect starting point to taste the 2014 Rockpile Zinfandel

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Spice and Lamb Loin Chops

INGREDIENTS:

½ cup kosher salt
1 tsp freshly ground black pepper
1 tsp freshly ground coriander
1 tsp paprika
½ tsp freshly ground cumin
8 lamb loin chops, each approximately 1 ½ inches thick

TECHNIQUE:

Preheat grill. Mix the salt, black pepper, coriander, cumin and paprika until evenly incorporated. Season the lamb loin chops to your liking with salt and spice mix (you will have extra spice mix for future use). Grill chops to your desired doneness. Let the meat rest for 5 minutes, then serve with Green Romesco sauce.
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Green Romesco Sauce

INGREDIENTS:

3 poblano peppers, roasted, peeled and seeded
1 green bell pepper, roasted, peeled and seeded
¾ cup toasted almond slivers
½ cup freshly chopped parsley
½ cup freshly chopped cilantro
3 cloves garlic, microplaned or finely minced
2 TB red wine vinegar
2 TB lemon juice
½ cup extra virgin olive oil
salt and pepper, to taste

TECHNIQUE:

Combine all ingredients except the olive oil in a food processor. Blend for 15 seconds, scrape down the sides and restart the food processor. Slowly add the olive oil in a steady stream while the processor is running. Blend until evenly mixed and slightly chunky. Please note that this can be made ahead of time, but serve at room temperature.