Spiced Chickpea Stuffed Eggplant
SMOKY - CHARRED - TWICE ROASTED - BOLD - HERBY - BIG ON FLAVOR
That’s how Pierce Abernathy describes his custom recipe, an aromatic, hearty Spiced Chickpea Stuffed Eggplant dish. Pierce designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook his full recipe below.
BY: PIERCE ABERNATHY
This recipe serves 4 people.
INGREDIENTS
4 medium globe eggplants
Extra-virgin olive oil, to taste
Kosher salt, to taste
⅓ cup crumbled feta, to serve
Freshly ground black pepper, to serve
Tahini Sauce
⅓ cup tahini
Juice of 1 lemon (about 2 tablespoons)
1 medium garlic clove, grated
Spiced Chickpeas
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 allspice berries
¼ cup extra-virgin olive oil
Two 15-ounce cans chickpeas, drained and rinsed
½ teaspoon crushed red pepper flakes
Shallot Salad
¼ cup extra-virgin olive oil
2 medium shallots, thinly sliced
½ cup packed parsley, roughly chopped
½ cup packed mint, roughly chopped
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon sumac
DIRECTIONS
Roast the eggplant: Preheat the oven to 400˚F.
Place the eggplants on a parchment paper-lined rimmed baking sheet. Drizzle with olive oil and season generously with salt, using your hands to rub all over. Pierce the eggplant lightly with a fork in a few places.
Transfer to the oven and roast until tender and easily pierced with a knife, about 35 to 40 minutes. Allow the cool to room temperature while keeping the oven on.
Make the tahini sauce: Add the tahini, lemon juice, garlic, and 3 to 4 tablespoons of water to a small bowl and whisk to combine. Season with salt to taste.
Make the chickpeas: Add the cumin seeds, coriander seeds, and allspice berries to a medium pan over medium high heat and cook, stirring, until aromatic and toasted, about 3-5 minutes. Transfer to a spice grinder and pulse until smooth.
Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook, stirring occasionally, until they begin to lightly brown. Add in the ground spices, red pepper flakes, and season with salt, and stir to combine. Continue cooking until the chickpeas are browned and crisp, about 7 to 10 minutes. Remove the pan from the heat and let cool.
Make the shallot salad: Add the olive oil, shallots, parsley, mint, lemon juice, and sumac to a medium bowl and toss to combine. Season with salt to taste.
Keeping the eggplant on the baking sheet, slice the eggplant in half, keeping them connected on one side, lightly press down in the center of the halved eggplant to create a divot. Generously brush with the tahini sauce. Top with the spiced chickpeas until they are slightly overfilled and return to the oven.
Bake until warmed through, about 10 minutes.
Top the eggplant with the shallot salad, crumbled feta, olive oil, and freshly ground black pepper to serve.
Spring Panzanella Salad w/ Lemon & Herbs
VERDANT - BRIGHT - SUMMERY - COLORFUL - HERBY - SOPHISTICATED
That’s how Colu Henry describes her custom recipe, a bright, herby, crunchy, Italian-inspired Early Summer Panzanella. Colu designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook her full recipe below.
BY: COLU HENRY
The recipe serves a group of four.
INGREDIENTS
Three 1-inch thick slices country bread or round peasant loaf, torn into 1- to 1½-inch pieces
¼ cup extra-virgin olive oil, divided, plus to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1 bunch asparagus, ends trimmed, sliced on the bias into 1½-inch pieces
4 ounces snap peas, strings removed
1 small fennel bulb, thinly sliced
3 scallions, thinly sliced on the bias
Zest and juice of 1 lemon (about 2 tablespoons)
2 ounces shaved Pecorino Romano (about 1 cup)
½ cup tender herbs such as tarragon, mint, and parsley, roughly chopped
Flaky salt, to taste
DIRECTIONS
Preheat the oven 425˚ F.
Add the bread to a rimmed baking sheet and drizzle with 2 tablespoons of olive oil and season with salt and pepper, using your hands to toss until combined.
Place in the oven and bake, flipping the bread halfway, until golden brown and crispy, about 10 to 12 minutes.
While the bread is toasting, bring a large pot of salted water to a boil over high heat. Once the water boils, add the asparagus and snap peas and cook until crisp-tender, about 2 minutes.
Drain the asparagus and snap peas in a colander and run under cold water. Pat dry with a towel.
Add the croutons, asparagus, snap peas, fennel, scallions, lemon juice and zest, remaining 2 tablespoons of olive oil and season with salt and pepper. Toss gently to combine, adjusting the seasonings as necessary.
Add the Pecorino Romano and herbs and gently toss to combine. Sprinkle with flaky salt and serve immediately.
Whole Trout with Chimichurri
APPROACHABLE - PUNCHY - EXPERIENTIAL - SAVORY - IN SEASON
That’s how Alexis deBoschnek describes her custom recipe, a punchy, fresh, Catskills-inspired Whole Trout with Chimichurri. Alexis designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook her full recipe below.
BY: ALEXIS DEBOSCHNEK
This recipe serves a group of four.
INGREDIENTS
1 bunch flat leaf parsley, finely chopped
3 tablespoons sherry vinegar
1 small shallot, minced
1 medium garlic clove, minced
1 teaspoon kosher salt, plus more to taste
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
¾ cup plus 1 tablespoon extra-virgin olive oil
Four 1-pound whole trout, cleaned and scaled
Freshly ground black pepper, to taste
DIRECTIONS
Make the chimichurri: Add the parsley, vinegar, shallot, garlic, salt, oregano, and red pepper flakes to a medium bowl and stir to combine. Add ¾ cup of olive oil and stir to combine. Let the chimichurri sit at room temperature for 1 hour before serving, or store in a sealed container in the refrigerator for 3 days.
Make the trout: Preheat the oven to 450˚F. Line a rimmed baking sheet with parchment paper.
Place the trout on a cutting board and use a paper towel to blot to dry on all sides, including the cavity. Rub trout all over with remaining 1 tablespoon of olive oil. Season the trout on all sides with salt and pepper.
Transfer the trout to the prepared baking sheet.
Spoon 1 tablespoon of chimichurri on the inside of the cavity for each trout.
Bake until the skin is crisp and looks like it’s just begun to remove from the flesh, about 10 to 15 minutes, depending on the size of the trout.
Serve trout with remaining chimichurri.
Carrot “Steak” Tea Sandwich
MEATY - FAB - VELVETY - ANISE-Y - FULFILLING - JUICY - SEARED
That’s how DeVonn Francis describes his custom recipe, a charred, juicy, meaty Carrot “Steak” Tea Sandwich with peak heirloom tomato and fresh cream cheese. DeVonn designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook his full recipe below.
BY DEVONN FRANCIS
This recipe serves a group of four people.
INGREDIENTS
Carrot Steak
4 large carrots, cut into 2-inch pieces
½ cup grapeseed oil
½ cup extra-virgin olive oil
1 bunch thyme
6 medium garlic cloves
2 whole star anise
1 teaspoon cumin seeds
Cream Cheese Spread
8 ounces cream cheese
1 serrano chile, finely chopped
Sandwich
1 large heirloom tomato, cut into ⅛-inch slices
1 loaf milk bread, cut into 1-inch slices, crusts removed
DIRECTIONS
Make the carrot steaks: Preheat the oven to 250˚F.
On a cutting board, slice the carrots into uniform planks about 1/16th of an inch thick. Stack the carrots together in four bundles until 1½-inches tall and tie with butcher’s twine to secure.
Place the carrots in a 9x9-inch baking dish and add the grapeseed oil, olive oil, thyme, garlic, star anise, and cumin seeds.
Transfer the pan to the oven and bake until a cake tester or knife easily passes through the carrots with medium resistance, about 1 hour.
Let the carrots cool in the oil, then transfer to a rimmed baking sheet lined with a wire rack or paper towel to catch any excess oil. Reserve the oil.
Season each carrot bundle with salt on all sides.
Heat a medium pan over medium high heat and place the carrot bundles down and sear just as you would a steak until the edges are deeply browned, about 2-3 minutes. Transfer to a cutting board and untie each bundle. Season with salt.
Make the cream cheese spread: Add the cream cheese, serrano chile, and 2 tablespoons of the reserved carrot confit oil to the bowl of a stand mixer fitted with the paddle attachment and beat on medium high speed until well combined.
Assemble the sandwiches: Spread the cream cheese mixture onto the sliced bread. Top with a heirloom tomato slice and enough shingles of the carrots to cover the tomato. Serve immediately.
Strawberry & Rosé Eton Mess
SUMMERY - LIGHT - FRUIT FORWARD - HERBAL - TRANSPORTIVE - CHIC - FAMILY STYLE
That’s how Natasha Pickowicz describes her custom recipe, a melt-in-your-mouth, balanced Strawberry & Rosé Eton Mess. Natasha designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook her full recipe below.
BY: NATASHA PICKOWICZ
This recipe serves a group of four people.
INGREDIENTS
Meringue
2 large egg whites
½ teaspoon cream of tartar
½ teaspoon kosher salt
½ cup granulated sugar
1 teaspoon vanilla extract
Macerated Strawberries
3 cups ripe strawberries, hulled and gently torn in half
¼ cup granulated sugar
¼ cup Oona rosé
Whipped Cream
1 1/3 cups cold heavy cream
1 tablespoon powdered sugar
½ cup whole fat plain yogurt
Flaky sea salt & Olive oil to finish
DIRECTIONS
Make the meringue: Preheat the oven to 250˚ F. Line two rimmed baking sheets with parchment paper.
Add the egg whites, cream of tartar, and salt to the bowl of a standing mixer fitted with the whisk attachment. Beat on high speed until the mixture turns white and foamy, about 2 minutes. With the motor still running, slowly add in the sugar in a steady stream and beat until the mixture has quadrupled in size and is thick and glossy, about 5 to 6 more minutes. Add in the vanilla extract and beat until just combined. Alternatively this step can be done with a hand mixer.
Transfer the meringue to a piping bag fitted with a star-shaped piping tip. Pipe 3-inch long squiggles on the sheet tray, spaced at least 2 inches apart. Continue piping until the sheet trays are full.
Bake until the meringues are completely dry to the touch, about 50 minutes to 1 hour. Turn off the oven, crack open the door, and let the meringues sit for 20 minutes. The meringues should be crisp all the way through. If not using right away, store your meringues in an airtight container in the freezer, where it is cold and dry. They’ll stay crunchy for up to 3 weeks.
Make the macerated strawberries: Add the strawberries, sugar, and rosé to a medium bowl and gently toss to combine. Let sit at room temperature for at least 30 minutes, or up to 6 hours. Strain the strawberry and rosé juices into a small pot, and boil the liquid until reduced by half, or until it looks thick and sticky, about 4 minutes. Stir the strawberries back in and set aside.
Make the whipped cream: Add the heavy cream and powdered sugar to a pre-chilled medium bowl and use a hand mixer to beat until stiff peaks form, about 3 minutes. Gently fold in the yogurt until the mixture is silky but still has structure. Refrigerate until ready to use.
Assemble the eton mess: Place a half of the meringue squiggles on the bottom of a platter. Spoon the strawberries all over, then top with whipped cream. Arrange the remaining meringues on top. To serve, scoop the mess into small dessert bowls, add a pinch of flaky sea salt, and drizzle with good olive oil.
