Recipe for Refueling Romance, Salmon Frittata and Michelle SparklingBrut Rose' #WinePW 9

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It's All About Romance, Food + Wine Pairings.

It's the second Saturday of February and time for Wine Pairing Weekend!

February's iteration of Wine Pairing Weekend #winePW we are sharing our favorite romantic recipes with a wine pairing. Food + Wine shared with romance in mind on wine Pairing Weekend #9. Especially appropriate since it is Valentines Day.

Our gracious host this month is Camilla of Culinary Adventures with Camilla. We are on twitter at 8 am Pacific/11 am Eastern today sharing our recipes for romance and wine pairings using #WinePW. You are invited to join us. It is an engaging, fun and passionate group of food and wine bloggers. A list of todays participants and links to their romantic recipes is at the bottom.

Back to this months theme, Food + Wine = Romance

My take on this months romance theme is more of a post romance recipe for revitalization. After the passion you need to fuel up for round two, or three. My choice is a Frittata with wild Alaskan smoked salmon and Beecher's Handmade Cheese. It packs protein, Omega-3 fatty aids, choline, vitamins, and is very satisfying. Everyone needs an easy to prepare recipe for re-fueling the passion. It's a simple to prepare, yet delicious, savory recipe. A wonderful match to the chilled, sparkling fruit of the Michelle Brut Rose'.

Frittata is essentially an open-faced omelette. It is an Italian dish and translates to "fried".

While I've selected some premium ingredients, the beauty of the recipe is that it is flexible and should work with what you have on hand. Eggs and cheese. Sometimes you don't have the luxury of choosing your timing, passion should be spontaneous. Raid the fridge afterwards and use what you have. I've included some information on Beecher's Handmade Cheese below. The Beecher's No Woman cheese has Jamaican Jerk spices which adds savory, earthy, nutty and spicy flavors with a smoky element. At home we try to keep a bottle of bubbles in the fridge at all times. The Michelle NV Brut Rose' is a widely distributed Washington sparkling wine. In 2009 I was surprised to find this wine in Abu Dhabi at a Spinneys liquor store. Small world.

“I want
To do with you what spring does with the cherry trees.”

― Pablo Neruda, Twenty Love Poems and a Song of Despair

Ingredients for the salmon Frittata.

Salmon Frittata Recipe

Ingredients:

2  ounces crumbled smoked salmon (Wild Alaskan)
2-4  Tablespoons  grated cheese (Beecher's No Woman)  
1/2  Tablespoon chopped Dill
salt and black pepper to taste
4  eggs  
1  Tablespoon water  
2  Tablespoons butter  
1  Tablespoon heavy whipping cream

Directions:

*Note: Turn on oven broiler before you begin.

1. Crumble the salmon, grate the cheese and chop the Dill. Set aside.

Dill chopped, cheese grated and salmon crumbled.

2. Lightly beat the eggs with a fork in a bowl with the water, salt and pepper. Set aside.

3. Melt the butter in a skillet on medium heat and when the froth subsides, pour in the eggs.

Adding cheese to the cooking Frittata.

4. Place the salmon, cheese and then Dill on top of the eggs just when the eggs are beginning to set.

Cream added and ready for the broiler.

5. Pour the cream on top (I go gently in a circle from inside to outside) and transfer the skillet under a hot broiler for a few minutes until the top of the Frittata is golden brown.

Frittata finished and ready to plate.

6. Do not fold, but slide the Frittata on to a large plate and serve immediately.

Plating the finished Frittata.

7. Don't forget the bubbles. Serve sparkling Michelle Brut Rose' well chilled with a pair of glasses of your choice.
Serve and enjoy.

8. After eating and drinking, re-kindle the passion with renewed energy!

Thoughts: The Salmon Frittata was indeed a good match to the Michelle Brut Rose'. The Dill, Beecher's cheese and smoked Alaskan salmon complimented, yet neither dominated. The sparkling wine was fruity, crisp and a bit more complex than expected. Don't feel constrained by this recipe, use it as an outline and then use the cheese and ingredients you have on hand. Enjoy.


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Michelle Brut Rose' NV Tasting Notes

Color: Peach pink.
Nose: Delicate brioche, strawberry and peach.
Palate: Creamy fruit, fresh strawberry-raspberry cream. Soft foamy bubbles, appealing ocean foam in the ears, mellow tart citrus, delicate yeast with raspberry cordial into the finish.

Thoughts: Well done. Tasty, fun and a crowd pleaser. Recommended.

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Michelle NV Brut Rose'.
Washington State
Columbia Valley AVA
Non-Vintage
Blend: 93% Pinot Noir, 7% Pinot Meunier
Primary Fermentation: 2-3 weeks
Approximately 110 Lots of Base Wines Sampled Before Assembling Cuvee
Methode Champenoise
Aged Sur Lie: Up to 18 months
ABV: 11.5%
pH: 3.21
RS: 1.01g/100mL
Winemaker: Rick Casqueiro
SRP: $13
www.MichelleSparkling.com
www.facebook.com/MichelleSparkling


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Beecher's Hamdmade Cheese, No Woman.
Beecher's Handmade Cheese
PIKE PLACE MARKET
1600 Pike Place
Seattle, WA 98101
206.956.1964
www.beechershandmadecheese.com
@BeechersSeattle

November 20, 2003, Beecher's Handmade Cheese opened its doors to the public and became the only artisan cheesemaker in the city of Seattle. In October of 2005, Beecher's had grown to the point that they added to their milk production with additional dairies just outside of Seattle, Washington. Using the same criteria for working with these dairies as had been used to select the first, the cows are all healthy and are not given any additional growth hormones.

A chance visit to New York City in the winter of 2008, started Kurt Beecher Dammeier down the path of bringing Beecher's to New York. He connected right away to the open market feel and recognized that the people shared his love of good food and for sense of place. In June 2011, after much research on how to start a cheesemaking kitchen in America's most populated city, Beecher's opened its doors to New York City's Flatiron District with a new store, café and restaurant. As with the Seattle location, the cheese made in New York City is made from premium milk from local herds just south of Albany.


Wine Pairing Weekend # 9 Bloggers: Be sure to check out what my fellow bloggers have come up with for the February Wine Pairing Weekend!

Join the #winePW conversation: Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you're reading this early enough, you can join us for a live Twitter chat on our theme "It’s All About Romance" on Saturday, February 14, from 11 a.m. to noon Eastern Time.

You can also visit our group Pinterest board to pin some great pairing ideas for later! Stay tuned for the March Wine Pairing Weekend #10, on Saturday, March 14, 2015

“I crave your mouth, your voice, your hair.
Silent and starving, I prowl through the streets.

Bread does not nourish me, dawn disrupts me, all day
I hunt for the liquid measure of your steps.


I hunger for your sleek laugh,
your hands the color of a savage harvest,
hunger for the pale stones of your fingernails,
I want to eat your skin like a whole almond.


I want to eat the sunbeam flaring in your lovely body,
the sovereign nose of your arrogant face,
I want to eat the fleeting shade of your lashes,
and I pace around hungry, sniffing the twilight,
hunting for you, for your hot heart,
Like a puma in the barrens of Quitratue.”
Cheers!

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