events

[email protected]/#1 (April 1, 2020)

April 2020


Dinner 1 - Kalpudding with Caramelized Cabbage: paired with '12 sisu

This will be the first of at least five events we're calling "[email protected]". Each week we'll post a video on YouTube, where Paula and I will talk about a dinner she has created and what kukkula wine I've paired with it. You'll have a link to the recipe and we'll make available the wines via our website which you can purchase in advance to enjoy with the dinners you prepare. Since we're all spending a lot of time at home these days, we thought this would be a fun project for many of you. Let's make the most of it!

https://cooking.nytimes.com/re...

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[email protected]/#2 (April 8, 2020)

April 2020


Dinner 2 - Eggplant Parmesan: paired with '16 Aatto

This is the second of at least five events we're calling "[email protected]". Each week we'll post a video on YouTube, where Paula and I will talk about a dinner she has created and what kukkula wine I've paired with it. You'll have a link to the recipe and we'll make available the wines via our website which you can purchase in advance to enjoy with the dinners you prepare. Since we're all spending a lot of time at home these days, we thought this would be a fun project for many of you. Let's make the most of it!

Eggplant Parmesan

Tomato Sauce (you can also use your favorite canned or jarred to save time):

1 T olive oil (kukkula, of course)

½ small onion, finely diced

1 large garlic clove, minced

28 oz can whole, diced or crushed tomatoes

1 t sugar

fresh basil

Eggplant:

1 large globe eggplant, peeled and cut into 1/4-1/3” slices

salt

flour for dusting

2 beaten eggs

2T water

½ c parmesan

1 c breadcrumbs (I use a combination of panko and seasoned breadcrumbs)

¼ c+ vegetable oil (I use a combo of canola and kukkula olive oil)

8 oz. fresh mozzarella, sliced as thinly as you can

Note that you may need varying quantities of these ingredients based on the size of your eggplant.

I usually lay the eggplant out on paper towels and lightly salt both sides to draw out the moisture first. Press the slices with paper towels a few times while you’re working on other things to squeeze out the moisture. Next, start the tomato sauce, since this can simmer while the other things are active. You can also get your other sides started—put water on for pasta and/or start roasting a spaghetti squash.

Tomato Sauce:

Heat a medium skillet over medium heat, add 1 T olive oil, then add the minced onion and sauté for 3-4 minutes. Add garlic and cook for another minute or so. Add the tomatoes and sugar, breaking up whole tomatoes with your spoon if you’re using them. Bring to a boil, then reduce to a simmer, stirring occasionally. Add freshly chopped basil and salt to taste just before serving

Eggplant:

Preheat oven to 350 (if you’re roasting a spaghetti squash, this may already be on). Heat a large non-stick skillet over medium to medium-high heat and add a few T oil.

Mix breadcrumbs and parmesan on a large plate and beat eggs and water in a separate bowl.

Dust or dredge your dry eggplant slices in flour, then dip in egg to cover, and dredge in the breadcrumb mixture to cover. Place five or six slices at a time in hot oil. Flip when lightly browned on bottom (about 2 minutes) and brown second side. Place cooked eggplant slices on cookie sheet and heat another 1 or 2 T oil. Repeat with remaining eggplant slices (mine took three rounds, about 18 slices).

When all are cooked, top each with mozzarella and place in oven. Heat for 5-10 minutes, until cheese has melted.

Serve eggplant, pasta and/or squash all topped with tomato sauce.


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[email protected]/#3 (April 15, 2020)

April 2020


Dinner 3 - Chicken Marsala - paired with '13 pas de deux:

This is the third of at least five events we're calling "[email protected]". Each week we'll post a video on YouTube, where Paula and I will talk about a dinner she has created and what kukkula wine I've paired with it. You'll have a link to the recipe and we'll make available the wines via our website which you can purchase in advance to enjoy with the dinners you prepare. Since we're all spending a lot of time at home these days, we thought this would be a fun project for many of you. Let's make the most of it!

https://cooking.nytimes.com/re...

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[email protected]/#4 (April 22, 2020)

April 2020


Dinner 4 - Filet Mignon and Everyone's Favorite Potatoes!): paired with '13 noir

This is the fourth of at least five events we're calling "[email protected]". Each week we'll post a video on YouTube, where Paula and I will talk about a dinner she has created and what kukkula wine I've paired with it. You'll have a link to the recipe and we'll make available the wines via our website which you can purchase in advance to enjoy with the dinners you prepare. Since we're all spending a lot of time at home these days, we thought this would be a fun project for many of you. Let's make the most of it!


Filet Mignon and everybody’s favorite potatoes

By far our favorite cut of beef is a filet, which we prepare very simply. I sprinkle the meat on all sides with kosher salt and freshly ground pepper, then grill (outside in summer, or in a grill pan in winter) for about 5 minutes per side. Let them rest a bit, then serve. Don’t start the meat until you have the potatoes in the oven.

The potatoes are the real star of this menu and there is much fighting in our house over the biggest portion and the one with the most crispy edges. I’ve started making them in my biggest sheet pan for maximum crispness. I also invested in a mandoline a couple of years ago. Before that I cut the potatoes by hand, which meant that I rarely made them (thereby increasing the “special-ness” and popularity among family members). I highly recommend using the mandoline, but please, be careful! This serves 4-6 people. Sometimes a “serving” can fill a whole dinner plate. Also, I rarely make these for more than six people because they are so labor and space intensive.

Ingredients:

4-5 very large potatoes or equivalent (baking or golden or a combo)-remember: the bigger the potato, the fewer slices it takes to fill the pan.

½ c melted unsalted butter

1 ½ t kosher salt

2 finely diced shallots

Instructions:

Spray a large sheet pan with 1” sides with cooking spray. Preheat oven to 375.

Peel potatoes and slice to roughly 1/8” thickness or thinner, then immediately place slices in a bowl of cold water.

Take about one layer’s worth of potato slices (about 1/3 of total), lay out on paper towels and blot to dry. Place slices on the prepared sheet pan with the edges barely overlapping to get complete coverage of the pan, then drizzle with 1/3 of the butter, salt and shallots. Repeat two more times. If you have extra slices, add another layer, if you’re short, peel and slice another potato., but always end with a drizzle of butter and seasoning.

Place potatoes in the oven for about 40 minutes. They are done when you lave lots of crispy edges, but no burnt spots.

I serve the steak and potatoes with a green vegetable or salad.


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[email protected]/#5 (April 29, 2020)

April 2020


Dinner 5 - Mushroom Bourguignon : paired with '12 in the red:

This is the fifth of at least five events we're calling "[email protected]". Each week we'll post a video on YouTube, where Paula and I will talk about a dinner she has created and what kukkula wine I've paired with it. You'll have a link to the recipe and we'll make available the wines via our website which you can purchase in advance to enjoy with the dinners you prepare. Since we're all spending a lot of time at home these days, we thought this would be a fun project for many of you. Let's make the most of it!

https://smittenkitchen.com/200...

read more