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 January – Argentine Malbec Bonarda

Yield: 4 Servings

Ingredients:

● 1 large baguette
● 1 handful arugula or mixed greens

Roasted Lamb
● 1lb lamb sirloin
● 1 tbsp extra virgin olive oil
● salt and pepper to taste
● 2 garlic cloves, minced

Garlic Mayonnaise
● 1/2 head of garlic
●1 tbsp extra virgin olive oil
● ¼ cup mayonnaise
● squeeze of lemon juice
● salt and pepper to taste

Pickled Red Onion
● 1 cup white wine vinegar
● ¼ cup white sugar
● 3 pinches salt
● 1 pinch black peppercorns, whole
● 1 pinch dried chili flakes
● 1 small red onion, peeled and sliced thinly

Pesto
● 1 large handful basil, leaves only
● ½ clove garlic, chopped
● 1 pinch salt
● 1 ½ tbsp pine nuts, toasted
● 2 tbsp extra virgin olive oil

Method:

Roasted Lamb
Preheat oven to 375F.
Season lamb with salt and pepper.
Heat olive oil in an oven safe sauté pan over medium high heat. Sear the lamb until golden brown on all sides.
Roast in oven for about 15 minutes, or until it reaches an internal temperature of 125F.
Remove from oven and let rest for 10 minutes.

Garlic Mayonnaise
Cut the top off the head of garlic. Drizzle with olive oil and wrap in foil.
Roast in the oven at 375F for 25 minutes or until garlic is soft.
Remove cloves from the skins and mash with a fork. Mix in the mayonnaise and lemon juice. Season with salt and pepper. Set aside.

Pickled Red Onion
Bring the vinegar, sugar, salt, peppercorns and chili flakes to a boil in a non reactive saucepan.
Put the onions in a glass container and pour the vinegar mixture over top. Let sit until cool.
They can be used right away or can be kept in the refrigerator for up to one week.
Drain and pat dry before using.

Pesto
Put basil, garlic, salt and pine nuts into a food processor and chop.
With the food processor running, drizzle in the olive oil. Puree until smooth.
Remove from the food processor and set aside.

Sandwich Assembly
Thinly slice lamb.
Cut baguette into four even pieces, then cut each piece in half lengthwise.
Spread garlic mayonnaise evenly on the bottom half of each sandwich.
Spread the pesto evenly on top half of each sandwich.
Arrange lamb evenly on each sandwich and top with a few pieces of pickled onion and greens.
Place top half on each sandwich and serve.

Pair with: Argentine Malbec Bonarda

They say the way to a man’s heart is through his stomach but perhaps one of the most appealing qualities from a woman’s perspective is a man who can cook. Even the most novice cook can whip up a great meal with a little preparation. Just be sure to have plenty of wine on hand to help get you through the process. Spice up your Valentine’s Day with any of these delicious recipes. Your date is sure to fall head over heels and nothing says I love you like a romantic dinner for two.

No romantic dinner is complete without an aphrodisiac and freshly shucked oysters will do the trick. Pair the oysters with a crisp Sparkling Wine to begin (note: you can sparkle any of your wines at Just Fine Wine).

Next, Jamie Oliver’s Roasted Rack of Lamb with Crushed Potatoes is perfect for your Valentines entree. Simple to prepare but ever so impressive. Roasted lamb is delicious when paired with a lush Chilean Pinot Noir.

Finally, chocolate covered strawberries are a classic dessert option to conclude your dinner. They can easily be prepared in advance and are wonderfully charming served with a sweet Selection Speciale Ice Wine.

March – Washington Riesling Chenin Blanc

Yield: 4 Servings

Ingredients:

White Bean Puree
● ¾ cup dried white butter beans*
● 1 tsp truffle oil
●1/4 cup extra virgin olive oil
● kosher salt to taste
● 1 clove garlic
● ¼ cup chicken stock (or reserved bean water)

*1.5 c canned beans can be used instead of dry

Bruschetta
● white bean puree
● 8 slices pancetta, very thinly sliced
● 8 slices baguette, ¼ inch thick
● 2 tbsp extra virgin olive oil plus extra for drizzling

Method:

White Bean Puree
Soak beans overnight in cold water. Drain beans and transfer to a small pot. Cover beans with cold water and add garlic clove. Bring beans to a boil and simmer until very tender.
Drain the beans completely, keeping the garlic clove. Put beans, garlic, olive oil, chicken stock, salt,and truffle oil in a blender or food processor.
Puree until smooth, adding more stock or water if needed to make a smooth puree. Check the seasoning and set aside.

Bruschetta
Preheat oven to 375F.
Lay pancetta on a parchment lined baking sheet and bake until golden and crisp, about 10 minutes. Cool on pan. Remove and lay on paper towel to remove excess fat.
Turn oven to broil.
Brush the baguette slices with olive oil on both sides. Put on a baking sheet and toast until slightly golden. Turn slices over and toast the other side until golden.
Spread the white bean puree evenly over each piece of baguette slice, drizzle with a bit of olive oil and garnish each bruschetta with a piece of pancetta.

Pair with: Washington Riesling Chenin Blanc

February: Yakima Valley Triumph – Washington, USA

Yield: 4 cups

Ingredients:

• 2 tbsp olive oil
• 2 lb mixed mushrooms (such as cremini, oyster, portobello, shiitake and/or Shime Ji, roughly chopped (about 12 cups)
• 2 leeks, white part only, finely chopped
• 1/2 tsp each dried thyme, sea salt and freshly ground pepper
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 1 1/2 cups vegetable broth
• 1/2 cup Limited Edition Anniversary Red Wine
• 4 cups baby arugula
• Shaved Parmesan, crumbled goat’s or feta cheese (optional)

Suggested Accompaniments

• Grilled or roasted meat, fish or poultry
• Hot cooked pasta such as papardelle or fettucine
• Toasted baguette slices rubbed with garlic

Method:

Heat oil in a Dutch oven set over medium heat. Add mushrooms, leek, thyme, salt and pepper; cook, stirring often for 12 to 15 minutes or until mushrooms have evaporated their moisture and are starting to stick to the bottom of the pot.

Stir in the garlic and tomato paste; cook for 1 minute. Stir in broth and wine. Simmer, uncovered and stirring occasionally, over low heat for 30 to 40 minutes or until liquids are almost entirely evaporated.

Stir in arugula until wilted.

Serve with cheese at the table for sprinkling (if using).

Tip: This recipe can be served as a side dish. Or for more ideas: toss with hot, cooked noodles as a vegetarian entrée; spoon over grilled steak, fish or chicken for a meaty entrée; or, spoon over garlicky crostini as an appetizer.

Pair with: LE14 Triumph

February – Portuguese Aragones Cabernet Sauvignon

Yield: 4 Servings

Ingredients:

● ½ cup wild mushrooms
● 2 ¾ tbsp unsalted butter
● 1 ¾ cups chicken stock
● ½ small onion, finely chopped
● ½ cup Arborio rice
● 3 tbsp dry white wine
● ½ tbsp parmesan cheese, grated
● 1 tbsp parmesan cheese, shaved

Method:

In a small sauté pan, melt half the butter over medium heat. Add the wild mushrooms and sauté until tender; set aside.
In a medium sized pot, bring the stock to a simmer.
Melt the remaining butter over medium heat in a large, heavy saucepan. Add the onion and sauté gently until soft and translucent; do not brown.
Add rice to the onion and butter. Stir well until all grains are coated in butter.
Add wine and stir until it is all absorbed.
Add the stock to rice, ½ cup at a time, stirring until each cup of stock has been absorbed.
Once all the stock has been used and rice is al dente, remove from heat and stir in the sautéed mushrooms and parmesan cheese.
Garnish with shaved cheese and serve immediately.

Pair with: Portuguese Aragones Cabernet Sauvignon