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Profiterole Stuffed with Sausage Tomato Ragout
Paired with Charles Smith Kung Fu Girl Riesling, Columbia Valley, Washington
1 c. water
8 tbsp. (1 stick) salted butter
1/4 tsp. salt
1 c. sifted all-purpose flour
4 lg. eggs
1 tsp. sugar
1 egg beaten together with 1/2 tsp. milk
In a heavy-bottomed, 2 quart saucepan, combine the water, butter and salt. Bring to a boil. When all butter is melted, remove from heat and immediately pour in all the flour. Stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball around the spoon and leaves sides of pan clean. Make a depression in the middle of the dough and add the eggs, one at a time, beating after each addition until the mixture is smooth and the eggs thoroughly absorbed.
Preheat the oven to 450 degrees. Place the mixture in a pastry bag with a plain tip or no tip and pipe out the mixture onto a parchment lined baking sheet. The dough should be about ½ inch in diameter and an ½ inch high. Leave about 1 inch between puffs. With a pastry brush, glaze the tops of the puffs with the egg mixture, making sure not to drizzle any of the glaze onto the baking sheet.
Bake at 450 degrees for about 10 minutes. Reduce heat to 350 degrees and bake for another 15 to 20 minutes, or until they are firm and golden brown. They should be about double in size. About 5 minutes before removing the oven, pierce each puff with a sharp knife to allow the steam to escape. Remove the oven and cool.
Tomato and Sausage Ragout Recipe:
1 large onion, medium diced
12 ounces Italian sausages, casings removed and roughly chopped
1 tablespoon fresh minced garlic
2 teaspoons red pepper flakes
28 ounce can whole tomatoes, drained and roughly chopped
1/2 cup chicken broth
1/3 cup dry white wine
1/2 cup chopped fresh basil
4 ounces Mascarpone Cheese
salt & freshly ground black pepper
Remove sausage from casings and pulse in a food processor until crumbled with large chunks. Heat a skillet over medium-high heat. Add 2 tablespoons oil to the pan. Add sausage and sauté 6 minutes or until browned. Remove sausage from pan. Add 1 tablespoon oil to pan. Add onions and sauté for 3 minute. Add garlic and red pepper flakes and sauté 1 minute, stirring constantly. Stir in sausage, tomatoes, broth and wine and bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes. Season with salt and pepper. Right before serving, stir in the mascarpone and fresh basil.
Rare Seared Tuna over Braised White Bean Puree
Paired with Antech Reserve Brut, Languedoc, France
2 pounds Fresh sushi grade Tuna
¼ cup olive oil
1 medium yellow onion, finely chopped
5 medium garlic cloves, thinly sliced
1 (15-ounce) cans cannellini beans, drained and rinsed
1 1/2 cups chicken stock
6 tablespoons finely chopped fresh Italian parsley
3 tablespoons sea salt
- Heat oil in a small, heavy-bottomed pot over medium-high heat. Add onion and garlic and sweet until translucent, about 4 minutes.
- Reduce heat to medium and add beans and Stock. Bring to a simmer and cook, stirring occasionally, about 20 minutes.
- Remove from heat. Strain the liquid and reserve. Puree about half of the beans with a little of the liquid. Combine the beans and the puree and stir in parsley and salt. Season with additional freshly ground black pepper as desired.
- Season the tuna with salt and rub with a little oil. In a smoking hot pan sear the tuna on both sides for 1 minute.
Mushroom and Fontina Puffs
Paired with La Spinetta La Pian Barbera, Piedmont, Italy
1 1/2 lb. mushrooms
4 Garlic Cloves
1/4 c. chopped parsley
Few drops of fresh squeezed lemon
Salt & pepper
3 tbsp. Olive Oil
In the Food Processor chop the shallots and garlic until fine. Now pulse the mushrooms. Do not over chop. You want a wet sand look not puréed. In a large pot, cook the shallots and garlic until translucent. Add mushrooms mixture, salt, pepper and a few drop of lemon juice to a pan and bring up to a simmer. The Mushrooms will release a lot of moisture. Stir over medium heat until all moisture has completely evaporated. Stir in chopped parsley. Let cool.
Mushroon Fontina Filling Recipe:
4 ounces Fontina Cheese shredded
4 ounces Ricotta Cheese
8 Ounces Mushroom Duxelle
¼ cup Parmigiano Reggiano
3 each egg Yolk
Salt and pepper to taste
Just combine all of these ingredients well