I couldn’t resist getting these recipes posted a bit earlier than promised. For one, it’s cruel and unusual punishment to make everyone wait to revisit such deliciousness, as enjoyed passionately at this month’s Spring & Summer Sippin’ wine and food tasting event. And a more practical reason is to allow everyone to show a little mercy on themselves before the hot, muggy summer days kick into gear (preparing these dishes tend to heat up the kitchen a tad). The wait is over, food lovers. Go ahead and gather the very best ingredients, and show off your skills for preparing gorgeous Gourgeres and a rockin’ Roasted Eggplant Pasta this solstice. Your vegetarian guests will be pleased, and your carnivorous friends will be shocked! Included are the right wines to pair, available through our strategic partner Suburban Wines & Spirits. Bon Appetit!
Roasted Eggplant Pasta
3 Tbsp Olive Oil
2 eggplants, sliced into 1 inch planks
3 Portobello mushrooms
1 red pepper sliced into 4 pieces
8 roasted garlic cloves
1 tsp oregano
2 oz parmesan cheese, finely grated
¾ # Orecchiette pasta, cooked
Salt & pepper
Roast or grill eggplant, mushrooms and red pepper after seasoning with salt and pepper and brushing with olive oil. When each is tender, let cool and dice the vegetables. Toss with garlic, parmesan cheese and oregano. Add pasta and serve either hot or at room temperature. Pair with Domaine des Clos Godeaux Chinon “Les Maupas” ’14, Loire, France.
½ cup water
½ cup milk
½ cup unsalted butter, cut into small pieces
½ tsp coarse salt
1 cup all-purpose flour
4 to 5 large eggs
3 ½ oz (1 ½ cup) coarsely grated Gruyere (plus more for sprinkling)
Preheat oven to 400 degrees F. Lightly grease 2 baking sheets or line with parchment paper. In a heavy saucepan, bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Transfer mixture to a bowl; let cool one minute. Beat in 4 eggs, one at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg lightly in a small bowl and add to batter a little at a time, beating on high speed until batter is desired consistency. Stir Gruyere into pate a choux and arrange level tablespoons about 1-inch apart on baking sheets. Sprinkle with remaining cheese. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 22 minutes, or until puffed, golden and crisp. Serve warm or room temperature, and pair with Rimarts Cava Brut Gran Reserva NV, Catalonia, Spain.