Recipe: Empanadas with sweet potato, shitake & portobello mushrooms
Credit: Valerie Von Burg, founder of Anarchist Wine Co. & Foundry Wines Pair with 2018 Foundry Chardonnay, Courtney's Vineyard Serves 10 Ingredients: 1 pound sweet potato, steamed and sliced 2 shallots, minced 1 teaspoon garlic, chopped 1/2 pound shitake mushrooms, stems removed and caps sliced 1/2 pound portobello mushrooms, stems removed and caps sliced thin 2 tablespoons basil, chopped 1 box puff pastry 4 oz. Gruyere, grated 4 tablespoons olive oil salt & pepper to taste Egg wash 1 egg 1/4 cup water Method: Pre-heat oven to 350°. Steam the potato until tender but not falling apart, let cool, then
Recipe: Lobster Pasta by Soo Young Kim, Bistro Viz
Credit: Soo Young Kim, owner/chef of Bistro Viz in San Anselmo, CA Pair with 2018 Foundry Chardonnay, Courtney's Vineyard Ingredients: 6 Maine lobster tails 1 fennel bulb, shaved 2 t. crushed garlic 1T butter, more to finish 4 T thinly shaved shallot 1/4 c white wine, pref chardonnay 2 T. chopped chives Cooked pasta, preferablly Rustichella garganelle or de Cecco Pappardelle Method: 1. In a small-medium saucepan that snugly holds three lobster tail,s, bring 1 c. water to a rapid boil. place three tails and 1 cub fennel, sliced thinly, into pan. 2. Add enough water to just come to the top
Current releases from Anarchist Wine Co.
Offbeat mashups and wise cellar choices make for appealing wines. With a name like Anarchist Wine Co., there’s a lot to unpack. Is the anarchy just about varietal mashups, for instance, or also wild-and-crazy cellar techniques? With Anarchist, as well to consider are catchy names like Rosé Against the Machine and the labels, whose art is generated by algorithms based on data points related to a wine’s title. I sorted some of this out while sampling the three well-crafted Anarchist wines described below. Tasting Impressions 2019 Rosé Against the Machine (Clarksburg AVA). Rosé of Tempranillo (84%) isn’t unheard of, so
Anarchist Wines are the perfect pairing for hearty fall meals
Whether it’s the sudden celebration of everything pumpkin spice, or the findings of dozens of official and unofficial surveys, a quick jaunt through the interwebs tells us one thing: Fall is everyone’s favorite season. There’s just something about the promise of holiday season festivities, or the changing colors outside, or getting to revive all those cozy cowl-neck sweaters you had shoved to the back of the closet back in June, that gets people excited. For us, it’s the changeover from light, fresh fare and backyard grilling, to hearty, slow-cooked stews, braised dishes, and the rich, stick-to-your-ribs cooking that the
