Wine of the Week - Brown Estate 2009 Zinfandel

Another zinfandel, which -- I can't help it -- remains my favorite grape.  Take my pro-zinfandel bias into consideration whenever I write about it.
I should mention up front that I neglected to take any notes while drinking this wine.  Sometimes you just need to relax and enjoy a wine with friends and loved ones, and not worry about what you're going to say in your blog later.
This was a beautiful wine that set a perfect tone for an evening of conversation.  Bold and flavorful, smooth and round.  My friend noted the gentle nature of the buzz this wine gave, and I agree.  There's more to managing your high than just taking modest sips.  The wine maker did a great job balancing the taste with the alcohol.  They complemented each other perfectly.
For taste and overall experience, I highly recommend this wine.

Eggplant Parm

I was a horrible vegetarian. I didn't like mushrooms, squash, zucchini, or eggplant. I've been working on that I love them all - except those evil evil mushrooms. We will never be friends...

Anyhow, Here's my take on a classic Italian veggie dish:



Ingredients
1 large eggplant
Olive oil
1/2 cup cornmeal
Dried oregano
Fresh basil
Parmesan cheese
Cooked pasta and sauce

1. Cook pasta according to package instructions.
2. Slice eggplant lengthwise about 1/4 inch. On a plate, combine cornmeal and oregano. Coat each side of the eggplant in in mix.
3. Heat oil in a pan. Cook eggplant until slightly browned on each side.
4. Lay eggplant on top of pasta and top with the rest of the ingredients.
And enjoy!

Wine of the Week - Rosa Regale Acqui 2010 Sparkling Dolce Red

This is a hotel wine.  But hey, those are worth paying attention to too.  You gotta know what to drink while you're on the road.

This wine is a people-pleaser.  Sugary, with flavors of strawberries and raspberries.  It has a floral finish, with a bit of grape skin bitterness.  Nice and simple, but I like it.

7% alcohol

Pasta Primavera

A super easy, and surprisingly filling, pasta dish from VegNews.



Ingredients
Olive oil
3 cloves garlic, minced
1 tsp lemon juice
8 oz pasta of choice
2 small yellow squash, cut into 1/2 inch slices
1 medium orange pepper, cut into 1 inch pieces
3 cups broccoli florets
2 cups halved cherry tomatoes
1/2 cup green onions, chopped
1/2 cup fresh basil, torn

1. Cook pasta to package directions. Add squash and bell pepper and cook for 4 minutes. Add broccoli and cook for 3 minutes. Drain.
2. Stir in rest of the ingredients. Heat until tomatoes are warm. Top with favorite cheese.

It's that simple!

Tomato basil crustless quiche

Recently I took a stab at an old recipe of mine but changed the ingredients up a bit. Here's my new take on the old Tomato quiche:



Ingredients
3 eggs
1 large tomato, cut into 1/4" slices
2 cups shredded cheddar cheese
1 garlic clove, chopped
1/4 cup onion, chopped
1 2/3 cup milk
6 tbsp sherry
Fresh basil
Pepper

1. Place tomato slices on a paper towel to soak up moisture
2. In a small bowl, combine the cheese and garlic.
3. In a pie pan, layer ingredients, starting from the bottom: 1 1/2 cups Cheese, onion, tomatoes, basil leaves, 1/2 cup cheese.
4. In a large bowl, mix tofu, sherry, milk and sprinkled pepper. Add as top layer to the pie.
5. Bake at 425° for 20 minutes. Lower temp to 350° and bake for another 30 minutes. Let cool before serving.