’09 Viognier Recipe Winner
July 3, 2010 § Leave a comment
And the winner is….
Grand Prize: Bouillabaisse by Carrie Metz.
Runner-up: Shrimp in White Wine Sauce over Arugula by Jaime Giles.
Come into the tasting room Saturday, July 3rd to sample Carrie’s Bouillabaisse, catered by Magnolias at the Mill between 12pm – 2pm while food lasts.
Then grab a bottle of Double Gold-winning ’09 Viognier and stay a while…
Broth: (can be made 1 night ahead)
1/2 cup extra-virgin olive oil
6 shallots, chopped
1 fennel bulb, cored and chopped (reserve green frilly top)
2 1/2 teaspoons minced garlic (1 clove)
1 teaspoon tightly packed saffron
1 (14-ounce) can of diced tomatoes
16 ounces clam juice
2 1/2 quarts of fish stock (use Knorr fish bouillion cubes)
4 sprigs fresh thyme
4 fennel fronds
2 bay leaves
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 teaspoons minced garlic (2 cloves)
1/2 medium fennel bulb, cored and diced
2 medium yukon gold potatoes, peeled and diced into small cubes
1 large tomato, peeled and chopped
1 cup Sunset Hills Viognier
1 pound littleneck clams (or mussels), scrubbed and rinsed
1/2 pound shrimp, shelled and deveined
1/2 pound scallops
1 1/2 pounds cod fillets, cut into chunks
1 tablespoon freshly squeezed lemon juice
3 tablespoons chopped fresh basil
For broth: In a large pot, heat the olive oil. Add the shallots, fennel and garlic and cook over medium-heat until softened. Add the saffron and cook, stirring for 1 minute. Add the can of tomatoes and cook over medium-high heat, stirring for 2 minutes. Add the fish stock, clam juice, thyme sprigs, fennel fronds, and bay leaves and bring to a boil. Simmer over medium-low heat for 45 minutes. Strain the broth, and discard the vegetables. Boil over high-heat for 20 minutes. Season the broth with salt and pepper to taste.
For soup: In a large pot, heat the olive oil. Add the garlic and fennel and cook over medium-low heat, stirring occasionally until tender. Add the potatoes and tomato, and cook until just tender. Stir in the broth and wine, and bring to a boil. Add the clams or mussels and cook over medium-heat until they start to open (discard any that stay closed). Add the shrimp, scallops and cod and simmer until all of the seafood is just cooked, about 5 minutes. Stir in the lemon juice and basil; season with kosher salt and pepper.
Serve with crispy sliced baguette, with a Creamy Goat Cheese spread that’s been seasoned with Cayenne pepper for a bit of a spicy kick.
Shrimp in White Wine Sauce Over Arugula
¼ cup extra virgin olive oil
4 T butter
2-4 cloves of garlic (depending on taste preference), minced
1 cup Sunset Hills ’09 Viognier J
4 small tomatoes (Roma or plum work well), roughly chopped into small pieces
1 lb. of shrimp, peeled and deveined
½ -1 teaspoon red pepper flakes (depending on taste preference)
4 cups baby arugula, rinsed and patted dry
4 oz. goat cheese, crumbled
In a large nonstick skillet, heat oil & 2 tablespoons butter over medium heat. Add the garlic and cook until soft, about 1 minute. Do not let garlic brown. Raise heat to medium high; add wine and bring to a simmer. Add tomatoes and cook another 3-4 minutes. Add shrimp, red pepper flakes, and the other 2 tablespoons butter, cook until shrimp is pink and no longer opaque.
Divide arugula evenly among 4 small plates. Top arugula with shrimp and tomatoes; top shrimp with goat cheese. Drizzle a bit of the cooking liquid over whole salad.
Enjoy with crusty bread, such as ciabatta or French. Serves 4.