Featured Cookbook

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1. Roasted Potato and Carrot Saute with Basil-Citrus Dressing

2. Indian Chicken with Nectarine Chutney

3. Roast Pork with Holy Mole Sauce and Mexican Rice

Book Description

Which came first: the chicken or the Eglise-Clinet? Well, if you're a disciple of author Sid Goldstein--and you will be--you've had that Bordeaux decanted long before you even thought of shopping for those Cacciatore ingredients. And "wine-first" cooking is precisely what Goldstein--vice president and director of marketing communications at Mendocino, California's Fetzer Vineyards--so ably demonstrates in The Wine Lover's Cookbook

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The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine

Authors: Sid Goldstein

Date: June 1999

ISBN: 0811820718

Publisher: Chronicle Books

Paperback

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Recommended wine: Saubignon/Fume Blanc
Alternative wine: Riesling

This is a contemporary spin on potato salad with a fresh, clean, citrus-herbal taste and a lush texture, making it a great addition to summer barbecues. The vegetables are all roasted, which brings out a natural sweetness in them that works well with Sauvignon/Fume Blanc. A citrus-based sour cream dressing replaces the more traditional mayonnaise-based one and helps accentuate the citrusy flavors in the wine. The fruitiness and freshness of a good German or Alsation Riesling is also an excellent counterpoint to the dressing.

Serves 6 as an appetizer or side dish

• 3 pounds small new or purple potatoes, rinsed

• 1 1/2 pounds carrots, peeled

• 2 tablespoons olive oil

• 3/4 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 pound cherry tomatoes, halved (mixed red and yellow, if available)

• Dressing

• 3 green onions, minced

• 3/4 cup chopped fresh basil

• 1 tablespoon fresh lemon juice

• 3 tablespoons fresh orange juice

• 1/2 tablespoon fresh lime juice

• 3/4 cup sour cream

• 1 tablespoon Dijon mustard

• 1/2 tablespoon honey

• 1/4 teaspoon jalapeno Tobasco or other hot sauce

• 1/4 cup olive oil

• Kosher salt and freshly ground black pepper

1. Preheat oven to 375 degrees F. Prick potatoes in several places with a fork. Place potatoes and carrots in a large ovenproof dish or baking sheet. Drizzle with oil, using hands to coat the vegetables, and sprinkle with salt and pepper. Roast for 1 hour.

2. Remove from oven and cool. Quarter potatoes and cut carrots into 1-inch, bite-sized pieces. Place in a large, nonreactive bowl. Add tomatoes.

3. To prepare the dressing, combine green onions, basil, citrus juices, sour cream, mustard, honey, and Tobasco and whisk thoroughly. Add olive oil in a slow drizzle while whisking. Season to taste.

4. Add dressing to potato mixture and mix thoroughly to coat vegetables. Season to taste. Refrigerate for 2 to 3 hours, covered, before serving. Serve at room temperature.

More From This Book:

1. Roasted Potato and Carrot Saute with Basil-Citrus Dressing

2. Indian Chicken with Nectarine Chutney

3. Roast Pork with Holy Mole Sauce and Mexican Rice

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