Pairing food with wine is an art. And we have spent a good deal of time finding the right foods that go well with our wines. Zinfandels pair with a wide variety of foods. We tested each of the recipes below in our kitchen lab and found that they complimented the wine as much as the wine complimented the food.
20-Minute Lemon Pesto Penne Pasta
8 ounces whole wheat penne
2 cups baby broccoli
1 cup oven roasted tomatoes in can
1 teaspoon minced garlic (optional)
1/4 cup pesto
1/4 cup feta cheese
juice of 1/2 lemon
fresh basil, cut into ribbons
Cook the penne according to package directions. Add the baby broccoli to the pot of boiling water for the last 1-2 minutes of cooking. It should turn bright green. Drain and return to the pan over medium high heat.
Add the tomatoes and garlic to the pan with the pasta and baby broccoli; saute 1-2 minutes or until fragrant. Add the pesto, half of the feta, and the lemon juice. Toss in the pan until well combined. Remove from heat and add the basil. Sprinkle with remaining feta before serving.
Zinfully Good Spaghetti Sauce
1 lb Italian Sausage
1/2 lb Ground Beef
0nion (1 - diced)
Bell Pepper (1 - diced)
Carrot (1 - finely diced)
Button Mushrooms (3/4 - 1 lb, small as possible with closed caps, do not chop or cut)
Garlic (1 full bud, about 10-12 cloves)
Whole Plum Tomatoes (2 - 28 oz cans in juice)
Basil (fresh, chopped)
Salt and Pepper to taste
Romano cheese (large fresh chunk for grating)
Caramelize onions in a small amount of oil. When nicely browned, add peppers, carrots and a splash of Zin. Steam for a few moments and set aside. Crush garlic cloves with side of a knife and add to a glob of butter mixed with some olive oil. Slowly cook garlic until it starts to brown and the aroma fills the house. Remove garlic with some of the butter/oil and set aside. Add mushrooms to the garlic oil and sauté turning often until golden brown. Crumble the sausage and ground beef into the pan with the butter/oil mixture and brown. Once the meat is brown, add the whole tomatoes, crushing them in your hands to a pulp before they hit the meat. Add the remaining tomato juice from the can. Splash in more Zin and start to reduce the sauce. As the sauce is reducing, add back in the garlic with oil, mushrooms, and onion mixture. Salt and pepper to taste. As the sauce starts to thicken, add more Zin. I usually add at least 1/2 bottle of Zin and if I have the time, I will add the entire bottle and slowly reduce it until it becomes a nice thick meaty sauce. Serve over your favorite pasta, garnish with fresh basil and freshly grated Romano cheese. Thanks to Dale Roberts for this delicious Zinfandel Pairing recipe.
• 1 dozen corn tortillas
• Oil for frying
• 1 sm. onion, finely chopped
• 1 (4 oz.) can chopped olives
• 2 cans enchilada sauce
• Grated Cheddar cheese (1/2 lb.)
• Grated Swiss cheese. (1/2 lb.)
• Goat or Feta Cheese
Heat oil in electric skillet until hot.
Fry tortillas in hot oil for about 3 seconds on each side. Use paper towel to soak up excess oil.
Heat enchilada sauce until boiling, then simmer.
Dip tortilla quickly in sauce.
Place tortilla on plate.
Sprinkle onions and olives on tortilla.
Add shredded cheese.
Roll up tortilla, place in baking dish.
Repeat with remaining tortillas.
Pour remaining sauce over enchiladas.
Spread more Cheddar and Swiss cheese on top.
Sprinkle Goat or Feta chees on top. Bake in oven at 350 degrees for 15 minutes or until enchiladas are thoroughly heated and cheese melted.
Cameron's Four Cheese Pizza
This is our favorite Zinfandel Pairing. And you can watchWolfgang Puck make a simplified version in a video on his website.
• 12 ounces ( 1/2 recipe) Pizza Dough (See separate recipe)
• 2 tablespoons prepared Pesto
• 2 tablespoons Oven-Dried Tomatoes (See separate recipe), cut into thin slices
• 1 cup grated mozzerella cheese
• 3/4 cup grated Fontina cheese (3 ounces)
• 2 Roma tomatoes, ends trimmed and cut into 12 slices
• 2 ounces goat cheese, crumbled
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoons freshly grated Parmesan cheese
Pizza Cooking Instructions
Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F. On a lightly floured surface, stretch or roll out the dough into one 10-inch round or two 8-inch rounds. Transfer dough to wooden pizza paddle or lightly-floured cookie sheet. Brush lightly with Pesto and scatter the Oven-Dried Tomatoes evenly around the inner circle of the pizza. Sprinkle with the mozzarella and Fontina cheeses, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan cheese. Slide pizza off paddle or cookie sheet onto hot pizza stone. Bake until the pizza crust is nicely browned, 10 to 12 minutes.