Tag Archives: zinfandel

Cooking with Morgan

19 Sep

Sometimes I want to cook a labor intensive meal… and other times I want to cook something tasty, but simple… and not from a recipe. Last night was one of those nights. I had my friend Devora over for dinner – I needed to do some serious catching up with this girl. I wanted to cook something simple and that didn’t require my attention too much. So what did I cook you may be asking yourself? A fresh veggie and sausage ragout over quinoa penne pasta. BTW – I am getting to know my DSLR camera… so bare with me on some of these images :)

VeggieAndSausageRagu
I used a basic tomato and basil sauce but added some fresh veggies – zucchini, onion, garlic, tomatoes, more basil, crimini mushrooms and some mild italian sausage. I also added some Rockwall Zinfandel… about a 1 1/4 cup of wine. I kind of just glugged it into the sauce.

This was a nice weekday meal. It was flavorful, healthy and simple to make.

I also served a caesar salad – with a fantastic dressing! Recipe here.

Remember last week I said I was going to make Cranberry-Pecan Cheese Wafers?! Well I did. They are fantastic!

CranberryPecanCheeseBiscuits
They don’t look as pretty as the picture… but they are yummy. Next time, I will add some lemon zest and maybe some sort of cream on top – greek yogurt? Crème fraîche? I will have to do some testing. (Thank you Devora for the tip!)

  • 1 1/2 cups chopped toasted pecans
  • 1 1/2 cups coarsely chopped sweetened dried cranberries (I also used dried pomegranate seeds and some other random dried fruit I had in my pantry)
  • 2 cups butter, softened
  • 4 cups (16 oz.) freshly shredded extra-sharp cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground red pepper
  • 4 cups all-purpose flour
  • Parchment paper

Boil the dried fruit in water for about 15 minutes. When done, drain and pat dry with a paper towel.

Beat the butter, cheese and salt in a stand mixer until blended. Gradually add the flour into the butter mixture. Then mix in the dried fruit and toasted pecans.

Shape dough into 4 (12-inch-long) logs. Wrap each log with plastic wrap and chill for 8 hours or over night.

Preheat oven to 350˚.  Cut each log into 1/4 inch pieces and place on a cookie sheet lined with parchment paper. Bake for 13-15 minutes until lightly browned. Let cool for about 20 minutes and enjoy! Nom nom nom!

This recipe made sooooo much… I froze the other logs for later :)

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