Comfort Food and Wines
Regardless of where you live and how cold the weather is, February and March are months when we all crave comfort food – warming soups and chowders, hearty short ribs, roasts and stews. After all, there’s nothing better on a stormy late winter evening than sitting down to a flavorful meal accompanied by a delicious glass of Silverado Vineyards wine!
Each of the wines we’re sending out this month is ideally suited to pairing with your favorite winter fare. Here are some ideas to get you going:
Clam and Smoked Salmon Chowder: Follow your favorite clam chowder recipe, but instead of using bacon, add about 4 ounces of crumbled smoked salmon instead. You’ll get similar subtle smoky flavors in a much healthier fashion. This creamy chowder is another great choice to pair with a glass of our 2006 Silverado Vineyards Vineburg Chardonnay.
Filet Mignon with Truffled Mushrooms: Filet mignon is a classic match for Cabernet Sauvignon, but we like to make it extra special by topping it with decadent truffled mushrooms. Simply slice a selection of your favorite mushrooms and sauté them in olive oil with garlic and your favorite herbs. Near the end of the cooking time, drizzle in just a bit of truffle oil, a little heavy cream and salt and pepper to taste. Spoon over the grilled filet mignon and enjoy with a glass of our 2005 Silverado Vineyards Heritage Clone Cabernet Sauvignon.
Spicy Short Ribs: Short ribs are a classic winter comfort food, especially when they’re liberally seasoned with wine, garlic, herbs and spices. Our classic Short Ribs – a favorite of some staff – are wonderful served with garlicky mashed potatoes, buttered pappardelle or even creamy polenta. Savor them with a glass of our 2005 Silverado Vineyards Fantasia.
Silverado Short Ribs
Serves 4
3 to 4 pounds short ribs, cut about 3 inches long
Flour
Sea salt
Freshly ground pepper
Olive oil
1 cup beef or vegetable broth
1 cup pureed canned tomatoes
¼ to ½ cup whole grain mustard
1 cup dry red wine
1 medium onion, finely chopped
1 stalk celery, finely chopped
3 bay leaves, slightly crushed
½ teaspoon dried tarragon
½ teaspoon ground cumin
¾ cup brown sugar
½ cup red wine vinegar
2 to 4 cloves garlic, crushed
1 teaspoon prepared horseradish
Juice of 1 Meyer lemon
Salt and freshly ground pepper to taste
Dredge short ribs in flour that has been seasoned with sea salt and freshly ground pepper. Heat olive oil in a large pan and sauté short ribs until browned on all sides.
Transfer ribs to a Dutch oven and add remaining ingredients. Cover, place in a 325-degree oven, and braise until shorts ribs are fork tender, about 2 hours.
Serve short ribs alongside mashed potatoes, noodles or polenta, some roasted veggies, all accompanied by our 2005 Silverado Vineyards Fantasia.
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