GOLDEN VALLEY, Minn. -- Farm to table meals are a hot trend for foodies right now. That trend can only be made better by adding wine.
Morgan Creek Vineyards is hosting "Three Fire Feasts", and this morning, chef Paul Lynch from Fire Lake Grill dropped by our kitchen with a taste.
For more information about the next feast, which takes place on Sunday, Sept. 11, visit www.morgancreekvineyards.com.
Heirloom Tomato & String Bean Salad
2 lbs. heirloom tomatoes
5 oz. green beans, tipped & tailed
5 oz. wax beans, tipped & tailed
3 oz. Wisconsin pepato cheese
1 large red onion
2 Tbsp. mint, rough chopped
2 Tbsp. fresh dill, rough chopped
3 Tbsp. Italian flat leaf parsley, rough chopped
3 oz. red wine herd vinaigrette, see recipe below
fresh cracked black pepper
1 cup Ciabatta Bread
3 Tbsp. olive oil
Prepare the red wine-herb vinaigrette.
Bring a pot of salted water to a boil. Set up an ice bath. Blanch tip & tailed beans three minutes and shock in ice bath. Drain & reserve.
Core and wedge the larger tomatoes. Half or quarter the smaller tomatoes.
Peel and slice the red onion into 3/8 inch thick rings. Rub with olive oil and season with salt and pepper. Grill until tender. Remove to a bowl and cover.
Gently toss the beans and tomatoes with the vinaigrette and chopped herbs. Arrange on a platter. Season with salt & pepper. Shave the pepato across the salad.
Tear Chiabatta bread into half inch pieces. Drizzle olive oil down the side of a bowl and toss the torn bread in the oil to coat. Bring a large saute pan to medium high heat. Add the oiled bread and pan toast until nicely browned to create croutons. Spread the croutons across the salad just before service.
Red wine -Herb vinaigrette
3/4 cup Red wine Vinegar
3/4 cup Herb oil
3/4 cup Sterling oil
1/2 tsp. sugar
1 Tbsp. Dijon mustard
1/2 each shallots, minced
1/2 clove garlic, minced
2 Tbsp. marjoram,chopped
1 Tbsp. parsley, chopped
Fresh ground pepper
Combine all ingredients except oil and pepper. Using the hand burre mixer add oil into mixture until fully incorporated.
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