What better way to say I love you than cooking dinner for the ones you love! The Valentine’s Salad recipe below is from B.R. Cohn Winery & Olive Oil Company, a wonderful winery to visit in Sonoma County, California. Visitors to B.R. Cohn can experience wine tastings and olive oil tastings. Enjoy this creative salad and plan a trip to B.R. Cohn.

Cheers!
Kathy

“My Heart Beets For You” Valentine’s Salad

Serves: 2
Ingredients

2 beets 1½ – 2” in diameter, trimmed and scrubbed
3 c mixed spring greens
3 T chopped and toasted walnuts
2 T B.R. Cohn Raspberry Champagne Vinegar
1 T B.R. Cohn Organic Extra Virgin Olive Oil
1 t honey
½ T finely minced shallots
Freshly ground pepper
Pinch sea salt
Goat cheese, if desired

Directions

1. Rub beets with 1 T B.R. Cohn Organic Extra Virgin Olive Oil and sprinkle with salt.
2. Place in double layer aluminum foil and wrap to make tight package.
3. Roast beets in 375-degree oven until tender, about 1 hour. When cool, rub skin off beets and slice into 1/4” rounds. By hand or using a small cookie cutter, cut beets into heart shapes.
4. Combine B.R. Cohn Raspberry Champagne Vinegar, olive oil, honey, shallots and ground pepper in small jar. Shake well.
5. Just before serving, toss mixed greens with 2 tbsp of the walnuts and half of the dressing.
6. Arrange on 2 plates and top with heart shaped beets. Drizzle with remaining dressing and sprinkle with walnuts.

Note: Chioggia or golden beets can be used as well. Roast each variety separately. Try adding goat cheese in the shape of hearts or crumbled.

Suggested Wine Pairing: B.R. Cohn Sonoma County Chardonnay

Recipe provided by B.R. Cohn Winery & Olive Oil Company

Check out this recipe which calls for three different cheeses. The suggested pairing is a 2009 Tempranillo produced by Milbrandt Vineyards in Prosser, Washington.

Enjoy, Kathy

Torta Rustica

Ingredients

2¼ c all-purpose flour
¾ c cornmeal
½ t salt
¾ c butter, diced
3 eggs
4 T cold water
1½ c ricotta cheese
4 oz feta cheese
1 c grated Parmesan cheese
¼ c chopped parsley
2 T chopped fresh basil
2 t chopped fresh oregano
2 c shredded mozzarella cheese
½ lb prosciutto
1 (10 oz) package frozen chopped spinach, thawed and drained
½ (16 oz) jar roasted red peppers, drained and patted dry

Directions

1. Mix flour, cornmeal and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

2. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3 . Wrap. Refrigerate at least 30 minutes or until firm enough to roll.

3. In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil and oregano until well blended.
4. Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.

5. Scatter half of the mozzarella over the bottom of the crust. Next arrange half the prosciutto slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining prosciutto slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.

6. Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.

7. Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

Chef’s Note: This dish can be served with a chunky tomato sauce or Hollandaise sauce.

Pair with Milbrandt Vineyards 2009 The Estates Tempranillo

Recipe provided by Milbrandt Vineyards in Prosser, Washington.

Wine is a topic that isn’t thought of in a vacuum. When discussing wine, one often ventures into a discussion of food. It made sense that as we journeyed into the world of wine, food accompanied our travels. After five years of visiting and writing about 750 wineries, WineTrailTraveler introduces a companion website about food: Food.WineTrailTraveler.com. The initial food site will focus on cheese, vinegar and olive and grape seed oils.

Wine and cheese simply go together. Wine vinegars are made from wine. The process of producing olive oil and grape seed oils have similarities to making wine. These topic areas were selected for the new companion website that will feature articles about these topics as well as visits to places that make them. Articles are featured in the Epicurean section of the site. The Recipe section of the site features recipes that use cheese, wine vinegar or olive oil or grape seed oil as one of the ingredients. New recipes are added monthly. The Calendar section offers glimpses of events that feature cheese, vinegar or oils. The Forum section is a community of visitors to chat about cheese, oils and vinegar.

This new companion website has been six months in the making. During the time visits were made to two Maryland creameries, three California olive oil producers and a Washington grape seed oil producer. Articles will continue to be added. In January, WineTrailTraveler staff will visit an olive oil museum in Umbria, Italy.

Life-long learning is a practice by former educators Terry & Kathy as we continue to learn about cheese, vinegar and oils. In 2008 we decided that if we were going to write about wine, we should make it. The companion website, Winemaking.WineTrailTraveler.com debuted in 2009. Since then we have made eight wines including six at home, one at a Maryland teaching winery and one at a Virginia winery. It made sense that if we were going to write about cheese, we should make cheese. The same applies to vinegar. The new website will chronicle successes and failures faced with cheese making and vinegar making. Take time to explore the newest site.

Cheers,
Terry