Recipe of the week – Frittata with Broccoli Rabe and Tomatoes

I was away this weekend and did not return until late Sunday afternoon.  Since I didn’t have time to make a big Sunday dinner, I turned to my favorite quick, healthy meal – a frittata.  I took a look in the fridge and came out with broccoli rabe, tomatoes, a bit of basil and some feta cheese.  Voila!  The makings of a yummy frittata.  The acidity of the tomatoes and the feta made it the perfect pairing with the 2013 Twelfth Night Sauvignon Blanc.  A crispy green salad, some crusty bread and dinner was on the table.  Elsa had dibs on the leftovers for lunch this week.  Bon Appétit!

Frittata with Broccoli Rabe and Tomatoes

Frittata
1 Tablespoon olive oil
1 small onion finely diced
1 small bunch broccoli rabe chopped
1 cup grape tomatoes halved
¼ cup basil chiffonade
½ cup Feta or fresh goat’s cheese
½ cup Gouda or other mild cheese
8 large eggs
Salt  & pepper

Preheat broiler to high.

Heat the olive oil in a 12” sauté pan and add the onion.  Cook until translucent – about 3 minutes.  Add chopped broccoli rabe and cook about 5 minutes.  Add grape tomatoes and basil and cook another 3 minutes.

In a bowl, beat the 8 eggs with salt and pepper.  Pour gently into the sauté pan with the veggies and cook over low to medium heat for about 5 minutes.  Sprinkle the two cheeses over the top and put under the broiler for about 5 minutes until the top of the frittata starts to turn golden.  Remove from pan onto a large plate and cut into wedges.  Serve with a green salad, crusty bread and of course a nice glass of 2013 Twelfth Night Sauvignon Blanc.

Recipe of the Week – Chicken Fricasée à la Grecque

Starting this week, we will be posting a new recipe each Sunday that will pair well with one of our wines.  For the Dahan family, Sunday is always a family dinner night and I always try to go that extra mile and make a really nice dinner.  This week I made a fabulous “Chicken Fricasée à la Grecque” which pairs perfectly with our 2013 Twelfth Night Riesling.  Don’t be scared by the recipe – you might think that putting lettuce into a hot dish is quite strange but I guarantee that it is delicious.  Even my 12-year old son thought it was fab and asked for the leftovers in his lunch tomorrow!  Bon Appétit!

– Beth Ann

Chicken Fricasée à la Grecque
 

  • DSC_74584 to 6 tablespoons olive oil
  • 4 bone-in skinless chicken pieces (thighs, breasts, and/or drumsticks)
  • Salt and pepper to taste
  • 1 bunch green onions (scallions) green and white chopped
  • 3-4 large heads romaine or cos lettuce, roughly chopped
  • 3/4 cup fresh dill, chopped
  • 3 eggs
  • Juice of 2 to 3 lemons
  • Extra dill and scallion for garnish

 

Heat the olive oil in a large 6 qt. pan.  When very hot and shimmering, add the chicken. Brown well on both sides. Season with salt and pepper.

Once browned, add the green onion and cook for a minute. Start adding handfuls of the chopped romaine.  You won’t be able to fit in all the romaine at once, but don’t worriy  Add as much romaine as you can, cover and wait until he romaine in the pan has cooked down.  Add the remaining romaine, along with the fresh dill. Do not stir; leave the chicken at the bottom of the pan.

Reduce to a simmer. Cover and cook for 45 minutes, till the chicken is done and nearly falling off the bone and the romaine is tender. Taste the juice in the pan and add more salt if desired.

Meanwhile, in a large bowl, beat together the eggs and lemon juice.

Take the chicken off the heat.  Tilt the pan to catch the juices at the bottom of the pan with a ladle. Pour the hot juices into the egg mixture in a slow and steady stream while beating vigorously. Continue this process until you’ve used most of the juice in the pan.

Pour all of the egg mixture into the pan and place over low heat.  Do not stir; shake the pan in a circular motion to evenly distribute the egg lemon sauce. Keep over a low heat until the sauce just barely comes to a simmer. Watch intently and remove from the heat as soon as you see the first one or two bubbles rise to the surface.

 TIP: never cover the pan after adding the egg lemon mixture; the condensation promotes separation of the sauce.

Makes 4 servings.  Garnish each portion with more fresh dill and chopped scallion. Serve with crusty bread for mopping up the sauce.

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Twelfth Night Wines featured at Sky Restaurant’s Third Annual Wine Tasting Event

Sky RestaurantOn Friday March 14, from 6pm – 8pm, Max will be pouring Twelfth Night’s 2012 Pinot Noir, 2011 and 2013 Riesling, as well as its 2013 Sauvignon Blanc during Sky’s Third Annual Wine Tasting event.   Sky’s guests will  also be able to sample over 25  other wines from its wine list.  Max will be on hand to talk about our wines and answer any question you may have. Executive chef Andy DiPace will offer an elaborate hors d’oeuvres station to complement the wines. Details can be found here.  See you all there!