Anna and I toured the Jowler Creek winery and while fulfilling an item on my manifesto we had a blast! It was a lovely day and the perfect precursor to our second September recipe test at my apartment.
The winery owner’s dog, Merlot:
Several of the winery chickens:
Their Olde English Babydoll sheep that are used to control the grass and weed growth in part of the vineyard:
We had a blast on the tour – very informative and interesting to see even though all of the grapes had been picked early because of the drought. Check out the video I took on the tour:
Back in the barn we commenced with the tasting:
My favorite was the Chambourcin, followed closely by the Norton:
Back at my place I livened it up with a few wild sunflowers I clipped from the side of the gravel road on the way back:
Cast of Characters for the Pasta ai Quattro Formaggi:
Adding the heavy cream:
… and the butter and the goat cheese:
Cast of Characters for the Caprese Salad:
Making the balsamic reduction:
Add adding it to Anna’s beautifully chopped tomatoes and mozzarella:
Pretty table.. and time to eat!
Fun day at the winery and cooking and conversation- and Disney’s ‘Aladin’ after dinner. Check out the winery at http://www.jowlercreek.com
Recipe: Pasta ai Quattro Formaggi
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 8
- 1 pound Angel Hair Pasta
- 1/2 cup Grated Fontina Cheese
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Grated Romano Cheese
- 1/2 cup Goat Cheese (chevre)
- 2 Tablespoons Butter, Softened
- 1 cup Heavy Cream
- 1 whole Garlic Clove, Peeled
- 1/2 teaspoon Salt, More To Taste
- Freshly Ground Black Pepper
- Minced Fresh Parsley
Heat cream in a small saucepan on the stove over low heat.
Rub garlic clove all over the inside of a large serving bowl.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.
*Can use whatever four cheeses you’d like!
Recipe: Caprese Salad
Prep Time: 5 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 8
- 2 cups Balsamic Vinegar
- 3 whole Ripe Tomatoes, Sliced Thick
- 12 ounces, weight Mozzarella Cheese, Sliced Thick
- Fresh Basil Leaves
- Olive Oil, For Drizzling
- Kosher Salt And Freshly Ground Black Pepper
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper.