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Featured Cookbook
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Roasted Potato and Carrot Saute with Basil-Citrus Dressing
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Indian Chicken with Nectarine Chutney
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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
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3 pounds small new or purple potatoes, rinsed
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1 1/2 pounds carrots, peeled
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2 tablespoons olive oil
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3/4 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 pound cherry tomatoes, halved (mixed red and yellow, if available)
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Dressing
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3 green onions, minced
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3/4 cup chopped fresh basil
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1 tablespoon fresh lemon juice
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3 tablespoons fresh orange juice
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1/2 tablespoon fresh lime juice
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3/4 cup sour cream
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1 tablespoon Dijon mustard
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1/2 tablespoon honey
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1/4 teaspoon jalapeno Tobasco or other hot sauce
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1/4 cup olive oil
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Kosher salt and freshly ground black pepper
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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.
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Remove from oven and cool. Quarter potatoes and cut carrots into 1-inch, bite-sized pieces. Place in a large, nonreactive bowl. Add tomatoes.
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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.
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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:
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Roasted Potato and Carrot Saute with Basil-Citrus Dressing
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Indian Chicken with Nectarine Chutney
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Roast Pork with Holy Mole Sauce and Mexican Rice
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