Recipe Pairings
Good wine deserves good food.Here are some of Michael's favorite recipes that will really complement the flavor of the wine they are matched with.
If you prefer to use ground pork in combination with ground beef rather than ground sausage, feel free to do so.
There is nothing better than a slow roasted piece of meat—it is wonderful. I would serve this magnificent roast with
my Potatoes Da Delphina, which might actually steal the show, but you be the judge.
Serve With: Vinoce Sauvignon Blanc
This is what I call a Tuesday dish: a really simple but satisfying recipe that has dinner on the table in twenty minutes. Baking the halibut in a low oven gives it an exceptionally moist texture, and it’s a trick you can use on salmon and other fish fillets. I think you’ll also like the asparagus preparation. It takes a few minutes to slice them, but they cook quickly with no added water, so they’re never soggy.
Serve With: Cantina Oliena Cannonau Nepente
If you have trouble finding Teleme cheese for this recipe, feel free to substitute Monterey Jack cheese. It is similar in style, though the Teleme is a little softer and tangier. Serve this with French fries or a salad and away you go!
Serve With: Pierre Boniface Brut de Savoie
Buy the best smoked salmon you can get your hands on, as it makes a huge difference. This recipe is a little complex. To make things easier, make the crepes a day or two ahead of time (crepes also freeze remarkably well). Another tip, instead of rolling these up individually, spread the crepes out on a counter, top with remaining ingredients and roll up like a log and then chill and slice. It is not quite as elegant a presentation, but definitely a time saver.
Broccoli rabe is an ingredient loved by Italians. If broccoli rabe is too bitter for you, soak it in ice water for 30 minutes before cooking. Feel free to substitute sausage, Prosciutto bits or smoked bacon for the pancetta.
When I was a young, novice cook in Turlock, California, the guys from the Blue Diamond almond cooperative used to come into the restaurant where I worked. I would make this dish for them, using abalone and California smoked almonds, and I fondly remember it as one of my first successes as a professional cook. I cook the sole on one side only because it’s such a delicate fish. I think it’s better to get one side nice and caramelized than to try to cook both sides. If you put the fillets on a heated plate, they will cook through completely.
There are so many variations on this French classic, but I think you’ll find my version easy to make. Any flat fish can easily be substituted if sole is unavailable.
Serve With: Caponi Villa Calcinaia Chianti Classico
From Amatrice, a town near Rome, this quick pasta dish is a working person’s supper. If you keep your kitchen stocked with pancetta, canned tomatoes, pasta, onions and pecorino, you can have dinner ready in minutes. For a chef’s tip, start boiling the pasta after the onions have softened so that you have some starchy pasta water for your sauce. Putting the pancetta in the freezer for about 30 minutes will make it easier to slice.
Pasta with marinated tomatoes is one of the easiest and most decadent ways I know to maximize two of my favorite foods. Make extra marinated tomatoes as they are always good to have around to top a salad, or serve with grilled fish or chicken or pretty much anything!
Serve With: Arbanta Rioja , Ayles Carinena Garnacha
I did not include saffron in this recipe, but if you would prefer feel free to add a pinch just before you add the white wine. It will bring out some lovely flavor harmony in the wine.
Brining the turkey as called for in the recipe is very popular by many chefs today, although I have been using it for many years. It is an age-old technique and it really makes the meat juicier and succulent, particularly the white meat (try it with other poultry and pork too). Visit my website www.napastyle.com for the accompanying suggested recipes.
Serve With: Machmer Bechtheimer Stein Spatlese , Paul Anheuser Dornfelder
Be sure to let the roast rest just as the recipe calls for. By letting meats rest for about 10 minutes after cooking, you will find that they are much juicier when you cut into them. To purchase the Toasted Spice Rub please visit www.napastyle.com.
Serve With: Shoofly Shiraz
Having a cocktail party? Cut these sausages up into bite-size pieces for an easy appetizer.
Serve With: Dauvergne Ranvier Vin Gourmand
Having a cocktail party? Cut these sausages up into bite-size pieces for an easy appetizer.
Serve With: Antica Masseria del Sigillo , Monte Vicor Garnacha
Makes a wonderful appetizer for a party. A great alternative for the traditional hamburgers and hot dogs on the grill.
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