Beyond Merlot: Wine Reviews for Newbies

Rancho Zabaco Zinfandels are always a wine list pick for me, so when I recently saw their Stefani Vineyard Zinfandel at our mini-wine shop I grabbed a bottle. This wine goes great with food. One of the first aromas you get is smoke. It smells like sharing a bottle with friends around a campfire. While drinking, you’ll notice the berries and pepper typical of most red Zinfandels (heavy on the pepper, lighter on the berries) but you’ll also notice a dustiness as you finish each swallow. I know, I know. You’re imagining a “hint of barnyard” coming next and you assume I’ve abandoned you into ridiculous wine jargon, but for real. Try it, it really feels dusty-dry and parched like a desert. It feels as though your tongue has been dried off with a towel. The wine has stripped the mingling flavors from your tongue. What is the point? The point is that it will go well with food because it refreshes your palate with each sip. When you don’t know what wine to pair a food with, look for ones with this dusty nature because they go nicely with a wide range of foods.

Ranging from $15-$20, it was a bit of a splurge and I was disappointed that I couldn’t enjoy it more often. But here’s the surprise: The Dancing Bull Zinfandel, which I know you have seen at the local grocery store, is produced by the same winery. At $8-$10 it is a much more economical choice. So how does it compare? On first opening the bottle, I was disappointed. It almost reminded me of cranberry juice-not my favorite juice. However, sometimes when you don’t care for a wine upon first sip, if you let it sit for about 30 minutes and air out, or open up (look at me today folks-just wine talk all over the place) the flavors will dramatically change. This is what decanters are for-besides looking pretty. In this case, the wine becomes deliciously jammy-much more so than I would expect from a zinfandel. The dustiness on the finish was there too, another wine I would expect to pair well with most meals. Say it with me: dusty on the finish, smoke and jammy, allowing the wine’s bouquet to bloom…

Getting together to watch a game? Or maybe watching a different sort of game? Pizza bites are awesome party food.  This recipe makes three trays which means you can pop them in the freezer and always have a quick appetizer on hand. Although, they are usually so popular that you’ll wind up baking all three trays in one night!  When you are planning to make these grab a package of three disposable pie tins from the bakery aisle at the store, they are cheap and they will keep you from having to waste all of your good pie plates in the freezer.

Pizza Bites

• 2 recipes pizza dough (or 2 cans refrigerated pizza dough)
• 8 oz block mozzarella cheese
• 4 oz thin sliced pepperoni
• 2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
• 1/4 cup olive oil
• 3 tbsp grated Parmesan cheese
• pizza or marinara sauce

1. Prepare pizza dough and roughly chop pepperoni. Cut block of mozzarella into 48 cubes.
2. If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans.
3. If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go.
4. In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan.
5. Repeat, placing approximately 16 dough balls in each pie plate.
6. Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese.
7. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.
8. When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

I used to use the refrigerated pizza doughs for this recipe, but I actually find the homemade dough far easier to work with. I discovered this dough below from Carmen Cooks when I tried her calzone recipe. It is very forgiving and easy to work with. Doubled, it makes the perfect amount of dough for this recipe.  Since then, I use my own dough recipe.

Basic Pizza Dough

• 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)
• 1 cup warm water
• 1 tbsp olive oil
• 1 tsp salt
• 2 3/4 cup flour

1. Combine yeast and warm water, stir to dissolve.
2. Add oil, salt, and flour. Stir to combine.
3. Once dough starts to come together, turn out onto a floured counter and knead to thoroughly combine-until dough is smooth and elastic. If it is uncooperative let it rest for a few minutes and come back to it.
4. Place dough ball in a greased bowl and cover loosely. Allow dough to rise until doubled, approximately an hour.

What’s for dinner this week?

Don’t miss my other pizza creations: Pizza Bagels and Pizza Egg Rolls and Pizza Bread!

I love this recipe.  It is so fast and easy yet so filling and rich.  It is a company worthy dish on a weeknight time budget.

Creamy Shrimp and Mushroom Pasta

• 4-8 oz fettuccine or linguine
• 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
• 8 oz fresh, sliced mushrooms
• 2 garlic cloves, minced
• 3 oz cream cheese, cut into small pieces
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
• 2/3 cup boiling water (from your noodle pot)
• 1 lb cooked shrimp (feel free to buy frozen-gasp!)

1. Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.
2. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs.  At this point, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.

Serve this with a good crusty loaf of garlic bread and a salad.

Since you always do what I say, you now have several cups of cooked chicken and chicken stock. You are ready to make a casserole! But what to make? The economy is tight so it needs to be cheap. Come to think of it, your neighbor is having a harder time than you are so maybe the recipe should easily make two? Ok, since we are making it for multiple families it needs to be comforting and familiar. Finally, it should be filling and hearty. Oh yeah and it should taste good too.

We don’t eat a lot of casseroles, since most of the members of the Chaos family prefer their food not to touch. Also, I have a love/hate relationship with condensed cream soups. I loathe their processed-ness but, at the same time, so many wonderful foods from my childhood contain them! This recipe is actually Daddy Chaos’s favorite casserole. It is one his mother used to make for him and I have endeavored to prepare correctly for approximately 7 years now. Some of you will recognize it as a version of King Ranch Chicken. Anyone less familiar with Texan cuisine will be comfortable with my generic name: Mexican Chicken Casserole or as his family calls it plain ol’ Chicken Casserole.

Mexican Chicken Casserole

serves 8, Prep: 15 min, Cook: 45 min

• 2lbs chopped cooked chicken
• 1 (10 ¾ oz) can cream of mushroom soup
• 1 (10 ¾ oz) can cream of chicken soup
• 1 cup chicken broth
• 1 (10 oz) can diced tomatoes and peppers, drained, Rotel
• 8oz Velveeta, shredded (yes, I am the devil)
• 1 (15 oz) bag Nacho Cheese Doritos
  Serve with rice and corn

1. Cook and chop 2lbs of boneless skinless chicken breasts, or use about 4 cups leftover cooked chopped chicken from any source.
2. Preheat oven to 350°F. In a large bowl, combine soups, chicken broth, and tomatoes, stir.
3. In a medium/large casserole sprinkle half the chicken, cover with half of the soup mixture, the sprinkle with half the cheese.
4. Repeat layers with remaining chicken, soup mixture and cheese.
5. Top with enough crushed Doritos to cover.
6. Bake uncovered for 45 minutes until chips are brown and casserole is bubbling.
7. While the casserole is in the oven prepare 8 servings of rice and vegetables. I like corn. Also, clean up the dishes and wipe down the counters. Mwahahaha

When you bake this, do not freak out if the chips look like they are burning. I generally do and for 7 years I have baked this covered to prevent the burnt chip look. The result being my casserole is always too runny. I guess I would rather have my husband complain about it being too runny than for the chips to look burnt, even though they taste absolutely fine. Don’t be like me! Have the courage to leave the casserole alone. This is also a great recipe to bring a neighbor who might need a good, hot meal. It is easy to prepare and very, very filling.