White Wine

Cooking With Sin 2014 Calendar – March

Posted on: February 27th, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is March’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office … etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

Carla Johnson author Cooking With Sin

 Check out the story from the original recipe “Veal Cutlets Breaded in Paradise.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Barefoot Wine Little Sips Cupcakes

Posted on: February 1st, 2014 by Carla Johnson No Comments

Carla Johnson Cooking with Sin Barefoot Wine Bubbly

For the past three years I have been involved in “Best Bites: Taste of the Region” fundraiser here in Cambridge, Ontario. As the beverage contact on the organizing committee for the event I contact and invite the wineries, breweries & distilleries to the event. As you can imagine, I have the best job! This is the 6th in a series of “Thank You” posts featuring the beverage participants who have been such an important part of helping make Best Bites such a resounding success each year.
 

Barefoot Wine bottles

Barefoot Wine and Bubbly

 

Little Sips

Best Bites Barefoot Wine Moscato bottle

Cupcakes:
190g plain flour
1 tsp baking powder
½ tsp salt
200g granulated sugar
113g butter
2 large eggs
50ml Barefoot Moscato
50ml milk
 
Icing:
250g tub of mascarpone cheese, softened
2 tbsp Barefoot Moscato
1 500g pack of icing sugar
1 tsp vanilla extract
Shaved chocolate for garnish
 

Cupcakes

1. Preheat oven to 180°C.

2. In medium bowl, whisk flour, baking powder and salt; set aside. In large bowl with electric mixer on medium-high, beat sugar and butter until light and fluffy, about 2 minutes. Add eggs, Barefoot Moscato and milk until just combined.

2. Add dry ingredients; mix until smooth and fluffy. Divide batter evenly into 24 mini cupcake tins. Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes in pan: remove from pan and cool on wire rack.

Icing

1. In small bowl with electric mixer on high, beat mascarpone cheese and Barefoot Moscato wine just until smooth.

2. Gradually beat in icing sugar and vanilla until blended. Ice each cupcake with a small amount of icing and garnish with chocolate curls with a sprinkle of icing sugar.

Barefoot Wine Little Sips Cupcake IcingAll photos credit of Barefoot Wine and Bubbly.

Carla Johnson Cooking With Sin

 

Cheap & Cheerful Shrimp Scampi

Posted on: January 14th, 2014 by Carla Johnson No Comments

Tonight for supper I made a cheap and cheerful version of this recipe. Most of the eating at our house is cheap and cheerful, but this one was cheaper and cheerful-er than usual. The link to the original recipe is here.

Recipe from About.com Shrimp Scampi

The ingredients are basic, but for some reason I was out of several of them so, I decided to take some risks.  Funny thing, the dish turned out really well. I often don’t like my own cooking, (are you the same?), but this one I really liked and I’m posting it here mostly to remind myself to make it again.

Carla’s Cheap & Cheerful Shrimp Scampi

 

1. I melted a big chunk of butter and several scoops of garlic margarine spread (Ya, the lousy stuff hidden at the back of the fridge) in my large frying pan. I was all out of fresh garlic and while I’m not a fan of margarine, the spread had garlic chunks in it. (Cheap and cheerful enough for ya, yet?)

2. Instead of green onions, I added a finely minced, small onion (cheerful!) and sprinkled a lot of garlic powder (cheap!) over the whole mixture. I stirred the pan just long enough for the onion to soften slightly.

3. A big bag of large, raw peeled shrimp went in the pan and was given a good stir. Shrimp really is fun to cook. It’s quick, colourful and quite cheerful.

3. A unfinished bottle of a very nice Riesling-Sauv-Blanc had been in the fridge for 2 weeks (cheap!!), but it smelled okay, so I took a chance and poured some into the pan along with several squeezes of bottled key-lime juice (cheerful!) (Ya, I was out of lemons and lemon juice). I brought the temp in the pan up to a good boil.

4. To season I added sea salt, pepper, dried rosemary, dried parsley (cheap!) and a sprinkle of dried Herbes de Provence. Then I turned the temp down closer to medium and let the liquid reduce.

5. The liquid became creamy and was nicely sweet, so I quick boiled some rice vermicelli and stirred it into the mix. (Definitely cheerful!)

Voila! Cheap, cheerful, quick and deelish!

Sorry I don’t have a photo. By the time I realized it was worth sharing, my family had eaten it all. I’ll add a photo when I make it again. I promise. :)

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Treasury Wine Estate’s Gabbiano Risotto

Posted on: November 28th, 2013 by Carla Johnson No Comments

Carla Johnson Cooking with Sin Reif Estate Winery

For the past three years I have been involved in “Best Bites: Taste of the Region” fundraiser here in Cambridge, Ontario. As the beverage contact on the organizing committee for the event I contact and invite the wineries, breweries & distilleries to the event. As you can imagine, I have the best job! This recipe is the 2nd in a series of posts I am featuring as a “Thank You” to the beverage participants who have been such an important part of helping make Best Bites such a resounding success each year.
 

TWE logo

Vernon Warren is the local agent for Treasury Wine Estate. He is a passionate advocate for the beautiful products that Treasury represents. He shares this great recipe from Il Cavaliere, Castello di Gabbiano winery’s restaurant located in a beautiful 16th century farmhouse in Florence, Italy.

Carla Johnson Cooking With Sin Castello di Gabbiano

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin Gabbiano

Risotto with lemon rinds, shrimp and seeds of pomegranate

200 gr Shrimp
2 cups Canaroli rice
200 ml Gabbiano Pinot Grigio
1/2 cup Parmesan cheese
1/3 cup butter
2 Lemons
1/4 cup Onion
1 Pomegranate
1 ltr Vegetable broth
100 ml Extra virgin olive oil
 

Warm the oil in a pan and add the chopped onions. Now add the cleaned and pealed shrimps. Cook for about 5 minutes, then add the rice, cooking it for approximately 3 minutes more.

Add the white wine and let it vaporize then add the lemon rinds and hot vegetable stock. While baking the rice keep stirring continuously.

Now remove the pan from the flame and let it rest for 2 minutes.

Add the butter, the parmesan, the lemon juice, half of the pomegranate seeds and stir quickly. Serve on plates garnished with the rest of the pomegranate seeds.

Carla Johnson Cooking With Sin Castello di Gabbiano

Carla Johnson Cooking With Sin Castello di Gabbiano

Castello di Gabbiano quote

Carla Johnson Cooking With SinCarla Johnson Cooking With Sin Castello di Gabbiano

 All winery & food photo credits: Castello di Gabbiano & Treasury Wine Estate

Carla Johnson Cooking With Sin

 

King’s Court Estate Winery – Wine Tasting

Posted on: July 14th, 2013 by Carla Johnson No Comments
“It is well to remember there are five reasons for drinking: the arrival of a friend, one’s present or future thirst, the excellence of the wine, or any other reason.”
~ Latin Proverb

Carla Johnson author Cooking With Sin

Last year at our Best Bites, Taste of the Region fundraiser, I struck up a nice friendship with Roland Zimmermann of King’s Court Estate Winery. When I learned about his unique family history of wine-making, it was the focus of my article for the Winter Issue of Infinity Magazine. Plus he not only makes *sin,* he and his wife cook with it too. See their “King’s Court” Mussels in Wine Broth.

In December Roland invited my husband and me into his tasting room in the basement of his home where we enjoyed sipping his wines and we left with several cases of King’s Court wine for corporate and personal gifts. Christmas shopping doesn’t get funner or easier than that!

Knowing I have been doing wine reviews, Roland recently sent me an Extra Special Delivery of two bottles of his beautiful, award-winning wines to taste & review. Excitedly I opened each bottle with my husband, and over two different evenings, we sat and savoured the beautiful flavours.

Please understand I am not a sommelier. I have no formal training in wine tasting, but I like to think I have a decent nose and palate. Plus, I like to think experience counts. Don’t you agree? ;) Yes, Roland knew that when he sent them to me. For his trust I am most appreciative.

King’s Court Estate Winery, Sauvignon Blanc, 2012

Carla Johnson author Cooking With Sin

This Sauvignon Blanc had much more personality than many others I have tried. Many are mass produced to appeal to the palates of a broad market. Roland is an artist though, and his wines are uniquely, finely tuned to bring out all the tones and textures in each varietal.

The colour of this wine truly reflects its taste. It is a clear, bright yellow with just a touch of green in it and I would describe its flavour as light and crisp with a hint of green herbs.

It was a very beautiful and interesting wine with a full, smooth mouth feel.  Nicely bouncing on the herbaceous and acidic tones of my palate, it had a dry crispness that came with a sour twist of a bit of rhubarb that was grounded with a gentle green tea and a bit of fresh grass. It finished with a very soft, yet almost salty, taste on my lips. I kept licking and licking them.

While I tasted this Sauvignon Blanc on a clean palate, it should pair well with something creamy, like a pasta with alfredo sauce or something a little sweet like pork tenderloin with caramalized onions.

King’s Court Estate Winery, Wild Blueberry Wine, 2010

Roland’s Wild Blueberry Wine absolutely piqued my curiosity. Years ago, my brother-in-law hand picked elderberries from our family property and made his own wine with them. It was a pain-staking effort that resulted in something wonderful and unforgettable. Knowing Roland’s passion for detail, I knew his Wild Blueberry Wine had been precisely tuned and nurtured. I was excited to try it.

The first thing that drew me in was the colour. It was a deep, virtually opaque, plum purple and the rim was a deep, ruby red. The nose was light, but with its gorgeous, intense colour, I knew the bouquet was just teasing me. The mouth feel was smooth and gentle.

The taste had a surprisingly deep complexity to it that comes only with using wild berries. Wild blueberries are smaller and punchier than their domesticated relatives, making the skin-to-flesh ratio higher. This richer flavour gives the vintner a juice with an interesting intensity.

Carla Johnson author Cooking With Sin port dessert wine

I even used the Wine Aroma Wheel in my book for this review.

This wine beautifully balanced sweetness and dryness, neither one dominating. The lovely sweet blend of black currants, prunes, raisins, dark cherries and a hint of fig integrated nicely with the a low, earthy tones that came through from the skins.

While it didn’t linger, the finish was delicate and sweet.

There is a prevailing gentleness to this wine. It is truly delightful. I would serve it the same way I would serve a port. It is perfect as a dessert alone and it makes a wonderful port alternative, for those who find the tannins in grape port too harsh.

These are Roland’s own notes – which are significantly less wordy than mine. ;)

“Deep royal purple colour fading to light burgundy rim. The intense blueberry on the nose follows through to the palate. Sweet cherries and ripe blueberries notes with a touch of sweetness blend together for a strong intense finish. Enjoy with pork, beef, or fried foods. Will keep until 2015.”

I tasted it at room temperature, but Roland says he has tried it both chilled and room temperature with equally enjoyable results. He and his family have enjoyed pairing it with cheese cake.

Carla Johnson author Cooking With Sin port dessert wine

Awards

Both of these wines won awards at the 2013 All Canadian Wine Championships. The Wild Blueberry Wine took a Gold and the Sauvignon Blanc took a Silver. Click here for more information about the wines’ awards.

Carla Johnson author Cooking With Sin white wine taste tasting colour palate nose   Carla Johnson author Cooking With Sin port dessert wine red tasting finish nose

I posted reviews, based on this post, for these two wines here:

Wild Blueberry Wine 2010 & Sauvignon Blanc 2012

Enjoy!