So, I just finished reading an article in a national newspaper (it shall not be named) where the wine editor suggested a $380 bottle of sparkling wine in her list of Valentine Wines. WOW! I don’t know about you, but even the most celebrated wine lovers have got to be scaling back during this recession. I know that this year, I am watching every dime I spend on food & wine. I plan on making a nice valentine dinner on saturday night, based on a recipe that I got from Casa Real at Ruby Hill Winery. This Valentines day I am planning on making a trip out to Livermore Valley wine country to pick up a few bottles without a hefty price tag and pairing it with a recipe for Wine Braised Beef Short Ribs & Creamy Polenta.
We’ll start start with Ruby Hill Winery’s Champagne for only $13.00 California- This sparkling wine is excellent for a special celebration like Valentines Day! It has an aromatic, toasty nose with a very fine bead and pale gold color. Flavors of lemon and melon with a smooth creamy texture. I think I’ll pair it with a nice earthy appetizer, like stuffed mushrooms.
With dinner, both to drink & for the recipe below, I plan on purchasing the Ruby Hill 2006 Merlot Reserve for $30.00 Monterey- Aged in French and American oak barrels for 18 months, this rich, smooth wine has aromas of plum, black cherry and pepper and are accentuated by notes of cedar and leather.
Happy Valentines Day!!
Wine Braised Beef Short Ribs & Creamy Polenta
Submitted by Chef John Jackson, Casa Real Event Center at Ruby Hill Winery
Wine Braised Short Ribs
4- 7 ounce shortribs tied
bunch thyme
1 bottle of merlot or pinot noir
1 bay leaves
salt and pepper
1 cup demi glace
tsp fennel seed
tsp juniper berries
tsp coriander seed
1 ounce good whole unsalted butter
Sear seasoned short ribs and cover with wine and demi glace. Add spices and herbs. Place in 300 degree oven covered and cook until tender (2-3 hours). Reduce cooking liquid and finish with butter. To serve, ladle some of the sauce over shortribs and combine with polenta.
Creamy Polenta
5 parts milk
1 part medium grind polenta
1 bunch thyme
1 bunch oregano
1 bunch rosemary
bay leaves
1 tub mascarpone (cup)
finish with parmesan
season to taste with salt and white pepper
cream to order with butter
Steam milk and herbs and season milk to taste. Strain and add polenta and simmer low until cooked (half an hour). Finish with mascarpone and butter and cheese and re-season. Hold warm until served.
Watch the chef’s prepare this delicious dish!
