No Take-Out This Time

Have you ever read a recipe that sounded so good and easy you just couldn't wait to make it? That's what happened to me this week.

While I was traveling recently I had time to read a magazine that included some really easy recipes. One of them was a spinach ravioli recipe using wonton skins.

I did try making "wonton skin ravioli" many years ago but with one quick boil of the water the raviolis exploded and dinner was takeout. Every one of my precious little "ravis" burst open at the seams. It was Chinese take out that night and wonton soup was not our top choice.

Since I'm the type who likes to keep trying until I finally "get it" I was going to make wonton skin raviolis one more time. I was off to the store to get fresh spinach, ricotta and wonton skins and I was back in a flash and couldn't wait to get started.

I made a simple filling that was nothing like the one I read in the magazine and made a quick marinara sauce since I was a bit short on time -- I always start these projects too late in the afternoon with not a lot of time to spare. You'd think I would have learned my lesson by now.

I remembered a tip from a cooking show I watched a long time ago who said to be sure to get out the air pockets when you seal the top to the bottom. My hopes were high this time.

I rinsed and dried my fresh baby spinach leaves, chopped them and added a little ricotta, salt and pepper, grated parmagiano reggiano cheese, and a pinch of nutmeg. Stirred a bit and then started filling those little skins.

It took no time at all to make the filling but it took a while to fill the entire package of wonton skins. I was being extra careful to ensure that my filling wouldn't explode into the boiling water again. This took a little extra time. Now that I have the knack I should be able to make them faster next time.

Here's my simple recipe for "Spinach Wonton Ravoli" which you can adjust to your own proportions as needed. This type of recipe is not rocket science and there is plenty of room for flexibility.

Spinach Wonton Ravioli

Ingredients

• 1 package wonton skins


• 1 package of fresh baby spinach leaves


• 1 8 oz. container ricotta


• salt, pepper, grated parmasean cheese


• 1/8 tsp. nutmeg (I used too much for my taste at first so I adjusted to 1/8 tsp.)

Directions:

1. Rinse and dry well the spinach leaves.

2. Chop the leaves and add to bowl with 1 cup of ricotta.

3. Add the salt, pepper, cheese and nutmeg and stir all together. You can add more ricotta if you want.



4. Use one teaspoon of filling on each wonton. If you use too much, they will unseal in the boiling water.

5. Dip your fingertip in water and wet the edges of each wonton just before putting the skin on top. You can press to seal with the tines of the fork as well. I did both hoping to ensure success.

6. Fill a shallow 4 or 5 quart pot with water and bring to a rolling boil. Add only 3 to 4 raviolis so they are not crowded in the pot and keep the water at a brisk boil. Cook 3-4 minutes and remove with a slotted spoon to a plate.

Continue until they are all cooked. This sounds time consuming, but they cook fast if the water stays at a constant boil. They were all cooked in about 12 minutes and they stayed hot in the plates.


Spinach Wonton Ravioli



Mangia!
Winelady Cooks

Wine Review Monday

Try A New Wine - Part II

How do we choose a new white wine to take the place of our old favorite? If you are in a wine shop and confused as to what wine to choose don't hesitate to ask the sales people in the store. More often than not they are very knowledgeable about their stock and can help answer your questions.

If you are new to wine or if you have been drinking the same wine for years and want to try something new, here are a few basic similarities to three wines you might try in place of Chardonnay.

CHARDONNAY -- is fermented and/or aged in either stainless steel tanks or oak barrels. These two wine-making styles give Chardonnay two different flavor profiles.

The flavors you enjoy in Chardonnay is a direct reflection of how the wine was made. Below are some of the flavors found in Chardonnay.

Stone Fruits: apple, pear, peach, apricot
Tropical Fruits: pineapple, banana, mango, guava, kiwi
Citrus Fruits: lime, lemon, orange, tangerine
Steel: mineral, flint
Oak (light): vanilla, sweet wood, coconut
Oak (heavy): oak, smoke, toast

If you want to try something new, Viognier, Friulano or White Burgundy might be the one.

VIOGNIER -- has luscious tropical fruit flavors as does Chardonnay. More often than not Viognier is fermented in stainless steel and only seldom will be aged in wood barrels though it will have a creaminess to it as do some Chardonnays.

Fruits: apricot, mango, pineapple, guava, kiwi, tangerine
Oak (light): vanilla, sweet wood
Oak (heavy): oak, smoke, toast

FRIULANO -- Formerly known as Tocai Friulano, this is a grape grown in Friuli which is in the Veneto region in Italy. The grape is known as tocai in Friuli, but in recent years for exporting it is being labeled as Friulano because Hungary was upset that the name "tocai friulano" may be confused with it's famous Tokaj (or Tokay) dessert wine.

Friulano is a medium-bodied, dry white wine
Fruit flavors: pear, sometimes apple.
Oak (medium): almonds
Acidity is well balanced with the fruit.

WHITE BURGUNDY -- is the popular French wine that is traditionally made with chardonnay. There are exceptions when the aligote grape is used but that is not what we are referring to in this post.

The Burgundy region of France is the Côte d'Or where many consider the best wines in the world are produced. They are priced from very affordable to very expensive, but you don't have to break the bank to enjoy a White Burgundy.

In order to keep this post from becoming a volume I will basically try to stay within the border of keeping to the profiles of the wine, and a brief note about the region.

Chablis is the northern most area of Burgundy and has a cool climate. This area produces very dry white wines with high acidity and green fruit flavors. They have pronounced mineral characteristics and very rarely can oak flavors be detected in these wines.

The area of Burgundy just south of Chablis, is the Côte d'Or. This appellation of the Burgundy region produces more complex white wines with tropical fruit, oak and spice flavors and considered the finest white wines in the world.

The most southerly appellation is the Maconnais. The wines produced are light, fruity white wines that are moderately priced.

Flavor Profile:
Chablis: crisp minerality, high acidity, aromas of green apple
Côte d'Or: tropical fruit, oak and spice flavors
Maconnais: light bodied and fruity
Oak: toast, honey

French wine is all about climate, terroir, and the wine-maker/producer. Don't be afraid to try a crisp Chablis or a light fruity style from the Maconnais. These are affordably priced and worth a try.


Salute!
Winelady Cooks

Wine Review Monday

This past weekend we had a mini-nor'easter and it was quite damp and chilly. That nasty weather didn't keep me down. I was out and about and chilled to the bone from that nasty weather.

While driving and listening to the wipers click back and forth, I thought about how there is nothing more relaxing than sitting back with a hot cup of tea and a good book. It was a nice thought even if I wasn't able to indulge in relaxation this weekend.

But I digress. On my errand jaunt I made a stop at a new wine shop. It had quite an extensive inventory of wines. After walking through the store I couldn't decide what to buy. I certainly didn't need to add another merlot or cabernet to our wine rack. Then it came to me, why not think outside the box - or bottle in this case.

I could buy something that we usually don't drink. So there I was among hundreds of bottles and they were all saying "pick me, pick me!" I was cold and damp and what I really wanted was a hot toddy. So I left the store with the thought that I would share with you a few suggestions.

We all have a favorite wine, though there may be times that we would like to try something new. But there's that question, "what if we don't like it?" So here's something to take with you when your shopping for a bottle of wine and want to be a little adventurous.

WHITE WINES

If you like:
Chardonnay: Try Viognier; Friulano; White Burgundy

Pinot Grigio: Try Pinot Gris; Gruner Veltliner; Sauvignon Blanc

Sauvignon Blanc: Try Albarino; Pinot Gris; Sancerre

RED WINES

If you like:
Cabernet Sauvignon: Try Malbec; Chinon; Bordeux

Shiraz: Try Zinfandel (red only, not the white zin variety); Primitivo; Nero d'Avolo

Chianti: Try Tempranillo; Rioja

This is only a short list of the most popular white and red wines. These varieties share basic similarities, though they may have a slight difference in fruit flavor profiles. They will be similar in body style; either light, medium or full-bodied depending on the white or red variety.

I will expand on this list in next week's Wine Review Monday with notes on each variety so that you can decide yourself which wine you would enjoy most.



Salute!
Winelady Cooks

Wine Review Monday

Wine and cheese are most often referred to as good pairing partners but we don't often think of beer and cheese as being great partners.

Pairing similar tastes and textures, or like with like, makes sense when it comes to food and drink. If you think about the farmer's diet earlier in this century, they ate cold meats, cheese and beer. In many pubs today you might see the "Ploughman's Lunch Special" on the menu which reflects the meet, cheese and beer diet of yesterday's farmers.

Why would beer and cheese be a good pairing? They are both made from fermented liquids, infused with yeasts or cultures that are made in different styles for a variety of flavor profiles. Some of the parallel flavors are yeast, earth, toast, and fruit.

Today's brewmasters are creative in their brewing. They work the hops and malt to different levels of bitterness and sweetness along with the levels of carbonation and add extra flavors to the beer.

All this makes beer the perfect companion to cheese. The high fat content and the creaminess in some cheese coat our palates. Beer's carbonation helps to cleanse the palate. Just one of the reasons beer is a good pairing with cheese.

BEER PAIRING RECOMMENDATIONS

Stout and Porter have strong bitter and cocoa-like flavors which can overwhelm strong cheeses. Go with a salty, sweet, creamy cheese such as the pungent soft blue cheeses.

Wheat/white beer has flavors of orange, cloves, and apples. Serve aged swiss cheese or gruyere cheese which is a nutty-flavored hard cheese.

Belgian Style Ales cover a wide range of styles. They can be gold in color and sweet or dark and heavier style. The lighter ale will pair will sharp cheeses; the darker style will pair with buttery, strong flavor cheeses.

Pilsner beers are usually medium to full-bodied that is crisp and has a touch of bitterness. Try Stella Artois with American cheese, muenster, and even a monterey jack cheese.

Fruit style beers have flavors of fruit that will pair well with sweet flavors. Mascarpone is a creamy style cheese that is used in tiramisu dessert, or made as a dip with fruits. Try one of Samuel Adams fruit beers.

Enjoy a cheese platter on your next game day get-together with your favorite beer. Keep in mind "This is all a matter of taste -- if you like it that's all that matters."


Salute!
Winelady Cooks

Wine Review Monday

I enjoy this time of the year. Harvest season is here and the beauty of nature is a picture right outside our windows. The cool, brisk air feels refreshing and makes us want something warm to drink when we come home -- hot chocolate, warm cup of tea, or a wine to enjoy with our comfort foods.

A rich, medium to full bodied wine is what we look for this time of year. When winemakers age their wines in oak they add flavors and textures of vanilla, spice, and creaminess which compliment the fruit flavors of the grape varieties. These rich, lush wines take out the chill and are the perfect pairings with our hearty seasonal menus.


This week I've selected a few white wines that are medium to full bodied, food-friendly and just right for the season.

Richland Chardonnay 2008, Australia ($11) -- Aged in oak, this is a full-bodied chardonnay with pear, mango and peach flavors with a hint of lemon that are not overpowered with the hint of vanilla and white chocolate flavors from the oak.

This Chardonnay will pair well with a Shrimp Corn Chowder. You can also pair with chicken, pork, scallops, and poached lobster.

Potter's Hill Chardonnay 2007, California ($15) -- Also aged in oak, this medium-bodied chardonnay is well balanced with aromas of pear and fig with hints of honey, toast and almond. This is a refreshing and crisp chardonnay that is not overpowered by the oak.

Serve this with a potato and onion fritatta; or rich fish such as monk fish and salmon; also with chicken or pasta with vegetables.

Snowy River Semillon Chardonnay 2008, Australia ($14) -- This is a medium-bodied smooth white wine and is refreshing and crisp. This blend gives both the semillon characteristic grassy and honey notes and the chardonnay characteristic notes of pear and peach. A crowd pleasing, easy drinking white wine to serve at any holiday gathering.

Serve with shrimp and crabcakes; or light chicken dishes, and light pasta dishes with vegetables.

Salute!
Winelady Cooks