Here is a quick fabulous pasta dish to go with a 2010 Eric Ross Pinot. Serve with a California green salad and Vinegar dressing and your guests will not want to leave the table.
12 oz/350 g dried fusilli
3 tbsp olive oil
12 oz/350 g exotic mushroom, sliced
1 garlic clove 14fl oz/400g m/ 1 ¾ cups heavy cream
9oz/250 g gorgonzola
Salt and pepper to taste
2tbsp chopped fresh flat-leaf parsley to garnish
Bring a large pan of lightly salted water to boil. Add the Pasta, bring back to boil and cook for 8-10 minutes until tender but still firm to the bite.
Meanwhile, heat the olive oil in a heavy-bottom pan. Add the mushrooms and cookover low heat, stirring frequently, for 5 minutes. Add the garlic and cook for an additional2 minutes.
Add the heavy cream, bring to a slow boil and cook for 1 minute, until slightly thickened.
Stir in the cheese and cook over low heat until it has melted. Do not let the sauce boil once
The cheese has been added. Season to taste with salt and pepper; remove the pan from the heat.
Drain the pasta and pour it into the sauce. Toss well to coat, then serve immediately, garnish with the parsley.
Serve with Eric Ross Pinot Noir.
The complex tasting notes of this wine delivers a gentle roller coaster of spice aromas of black cheery, coffee and ripe Santa Rosa Plums that go magically with the creamy cheese and mushroom flavors of this meal. This is a classic, dress up and serve in February as a prelude to the Valentines Day Dinner you know is coming your way.
Here is a quick and easy appetizer that will go great with Praxis Viognier and is sure to please your friends. It is also easy on the Host of the event.
Photo courtesy of avlxyz
Once the prep work is done it takes about 3 minutes to prepare and serve to your guests. Plan on about 4 Prawns per guest as an appetizer, I usually use 25-30 count Prawns in the shell for the correct size. Rinse the Prawns and set on paper towels and pat dry, refrigerate for use when guests arrive. Peel and chop three cloves of garlic into small pieces set aside in a small bowl. Have a large skillet or Wok on the Stove and put in about ¼ cup of olive oil in the bottom of the pan. Wash then cut one lime in half (note Myer Lemon will work as well) set aside. Peel one medium root of ginger and chop or grate into small pieces and set aside.
Now you’re ready for your guests. Once they knock on the door and start arriving:
Heat the skillet or wok with the olive oil in it on med-high burner until the oil is hot, then turn down to Medium heat. Put in the chopped garlic and as soon as it starts to turn golden add the Prawns in the shell and the Ginger. The Prawns will turn start turning Pink cook over medium heat for about 3 minutes or until all the Prawns are a beautiful pink color.
2010 Praxis Viognier
Squeeze a Half Lime over the Prawns and stir, sprinkle about a teaspoon of Johnny’s Creole Seasoning Salt or a similar seasoning salt on the Prawns Slide Prawns onto a plate and serve with chilled glasses of Praxis Viognier. (have lots of napkins available and bowls for shells) The aroma of melon, honeysuckle, vanilla and pineapple from the Viognier will be repeated on the palate and pair magically with the ginger, lemon and prawns.
The peeling and eating of the Prawns is a great crowd pleaser that gives the guests an activity and gets people talking and mixing. The Praxis Viognier is fabulous and is available at Locals for $17.00 retail (Club Members get the wine at club price for additional savings)
This wine is so fragrant and fruity that it too is almost best as an after-dinner bottle. It could be served with chocolate torte or creme brulee but by itself it flames with fragrance and flavors of pomegranate, dark cherries, black plums, balsa wood and cranberry. The one I tasted most recently was a bottle of the 2008 vintage, but I’ve found that Russian Hill produces consistent wines in every vintage – I’m curious to see how they did with Pinot Noir in the 2009 vintage given that that year’s weather was different than most – both in California and here in Denver.