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