It's is Saturday and a beautiful day. I hope you are all in the middle of enjoying a weekend full of farm fresh food, and sunshine. I had a wonderful opportunity today and did what I truly love to do. I spent the day talking about food, cooking food, tasting wine, and teaching recipes to lovely people shopping at Clearwater. Clearwater for all of you who don't know is Nova Scotia's premier seafood store, providing patrons with the best bounty our sea has to offer. I have great respect for this company and love that it is homegrown and dedicated to sustainable seafood excellence. So when I was asked if I wanted to do demo fun to try seafood recipes with paired wine from Harvest Wines there was no hesitation. I said Yes! 
Here are the recipes and wines we paired at the shop. Take a look, try them out and let me know how you like both the wine and food!
The first wine is the lovely : Trivento Tribu Tempranillo - from Argentina. This is a vibrant red with violet tones. Lovely arroma's of forrest fruit, black pepper and coffee. I really enjoy Tempranillo and find that you can pick up a hint of spice, even in this young wine. I paired it with:
Pasta Alla Puttanesca with Fresh Haddock.
¼ Chopped Onion2 Cloves Garlic finely chopped
1 tbsp Olive Oil
1 Cup Cherry Tomatoes halved
1 tsp Capers chopped
2 Anchovy Fillets chopped
6 Pitted Morrocan Olives diced
Chili Flakes to Taste
1/4 Cup Chopped Parsley
Pepper
2 Fillet Haddock
1 Box Farfalle Pasta
Heat sauté pan and add olive oil, garlic, and onions and cook on medium heat for 3 minutes. Then add Cherry tomatoes, capers, anchovies, Moroccan olives, and chili flakes. Cook together for 5 minutes continuing on medium heat.
While the sauce is cooking season Haddock with a little pepper (the anchovies, and capers will provide natural salt into to the sauce) Add to sauce and cook on either side for 3-5 minutes and until cooked.
Add sauce on top of cooked pasta and then place Haddock on the sauce. Garnish with fresh chopped parsley
Heat sauté pan and add olive oil, garlic, and onions and cook on medium heat for 3 minutes. Then add Cherry tomatoes, capers, anchovies, Moroccan olives, and chili flakes. Cook together for 5 minutes continuing on medium heat. While the sauce is cooking season Haddock with a little pepper (the anchovies, and capers will provide natural salt into to the sauce) Add to sauce and cook on either side for 3-5 minutes and until cooked.
Add sauce on top of cooked pasta and then place Haddock on the sauce. Garnish with fresh chopped parsley
The second wine from Harvest Wines that we paired today is also from Argentina. La Grupa Chenin/Torrontes This white is pale yellow with a pleasant aroma of apricot, rose petal and quince. The wine is fresh, lively and drunk beautifully with fish. Particularly the fish I served with it today called Hake. For all of you who are unsure of what kind of Fish Hake is. It is a white fish with a very similar texture to Monk fish. Quite a meaty white fish and just melts in your mouth when cooked. This fish is traditionally used in dishes from Argentina which helps to make it a lovely pairing with this wine.
Hake Pan Fried with Lemon Herb Oil
4 Fillets Hake
1 Tbsp Olive Oil
Zest 1 Lemon
1/4 Lemon Juiced
Chopped Chives
Chopped Parsley
Heat sauté pan on medium. Season Hake with salt, pepper, or any kind of simple seasoning or coating of sorts. Once the pan has come to temperature zest in a 1/2 of a lemon into the pan. This is going to infuse your oil with lemon so that the lemon oils will flavor the fish as it cooks. While the Hake is cooking, in a bowl whisk lemon juice, the rest of the lemon zest, chives, parsley and olive oil
Well my dear friends, tomorrow head to the market and pick up some food loving ingredients and try out something new. These recipes are easy, not time consuming and will create mouthwatering flavors and tummy pleasing plates for you and whoever you decide to share your meal with.
Today was a great Saturday and as I drove home I just couldn't wait to share it with you.
Eat, drink and enjoy!!
No comments:
Post a Comment