Cheers It’s Friday! I am consumed with Pinot Noir. I recently did a google search, “what’s better Carneros or Russian River Valley Pinot Noir?” That search pointed me to Steve Heimoff’s blog (steveheimoff.com), which led me to reminisce about my days living in Healdsburg along the Russian River, which led me to read “A Wine Journey Along the Russian River,” by Steve Heimoff. All this leads me to my new Pinot Noir tasting project. My “Pinot Project” will be a tasting of Pinot Noirs from highly regarded areas in California: Russian River Valley, Carneros, Sonoma Coast, Santa Barbara, and Monterey, Oregon: Willamette Valley, New Zealand, Chile, and of course Burgundy.
I kept googling, next “Pinot Noir food and wine pairings.” I landed on “Food and Wine Magazine’s” website and discovered some great ideas. I was already to make vegan enchiladas described on the site, however, like the Russian River takes a sharp turn in Healdsburg to the west, I too took a sharp adaptation and made Buckwheat Crepes with butternut squash (sweet compliment to the fruit in a Pinot Noir), shiitake mushrooms (earthy and smoky), roasted chicken, kale, and Gruyere cheese (Comet, a French Gruyere).
Next, I cruised the Pinot Noir shelves at my local Kroger grocery store, their prices can be competitive and the selection is not bad. I came across a 2010 Mac Murray Russian River Valley, the price was marked down to $16. I remembered “The Wine Spectator” had rated the Sonoma 2010 vintage a 94 (outstanding). I also knew I wanted to start my Pinot Noir tasting project with Russian River Valley.
2010 Mac Murray Pinot Noir
Russian River Valley
Sonoma County
Price: $16
My Tasting Notes: Hints of cherry and currants, balanced acidity with subtle oak and a silky smooth finish. Alcohol 13.8%
My Food Pairing: Buckwheat Crepes filled with butternut squash, shiitake mushrooms, roasted chicken, kale and Gruyere cheese.
Recipe
Buckwheat Crepes
adapted from “The Art Of Simple Food” Alice Waters
2 cups milk
1/4 teaspoon salt
1/2 teaspoon sugar
4 tablespoons unsalted butter
1 cup unbleached all purpose flour
1/4 cup buckwheat flour
1 tablespoon canola oil
3 eggs
1/2 cup dark lager beer
Procedure
1. In a small sauce pan combine milk, salt, sugar and butter. Warm over medium low heat until the butter is melted, remove from heat and cool.
2. In a medium bowl mix all purpose and buckwheat flour together. Make a well in the center and add canola oil and eggs. Stir until mixture is smooth and lump free. Add milk mixture to the flour slowly and whisk until smooth. If batter still has lumps, strain and then whisk in beer. Refrigerate overnight.
3. Take batter out of refrigerator one hour before making the crepes. Heat an 8 inch steel crepe pan or nonstick frying pan over medium high heat. Coat the bottom of the pan with a thin layer of canola oil, warm until it just smokes. Pour out any extra oil.
4. Use a small ladle about 2 tablespoons capacity. Pour batter into pan, working quickly, swirl the batter around to evenly coat the pan. Cook about 45 seconds and then flip (I use a rubber spatula and my fingers). Cook other side for about 45 seconds. Crepes should be a nice golden color (try one to see if they are done). The first few usually are not perfect.
Crepes can be stacked on top of each other and remain at room temperature for a few hours.
Crepe Filling
adapted from “Food and Wine Magazine’s” website for Vegan Enchiladas
Ingredients
2 cups butternut squash, 1/2 inch dice
1 medium onion, finely chopped
2 shallots, minced
2 cups shiitake mushrooms, thinly sliced
2 cups cooked roasted chicken meat, 3/4 inch cubed
2 cups kale, thinly sliced
1 cup Gruyere, shredded
4 tablespoons extra virgin olive oil
salt and pepper
Procedure
1. Preheat oven to 400F. Line a large baking sheet with parchment paper. On the baking sheet, toss butternut squash with 1-2 tablespoons olive oil, salt and pepper. Roast 15-20 minutes until tender.
2. Meanwhile in a large skillet, heat 2 tablespoons of extra virgin olive oil and saute onions and shallots over medium heat for 5 minutes. Add mushrooms and saute for another 6 minutes. Add kale and cook until wilted. Add butternut squash and chicken and toss, mixing all the ingredients together.
To Assemble and Warm Crepes
1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
2. Lay a crepe flat. Put 2-3 tablespoons filling down the center, top with a little shredded Gruyere. Roll up the crepe and place on the lined baking sheet seam side down. Repeat with the rest of the crepes.
3. Top crepes with some Gruyere and bake for about 10 minutes or until cheese on top is melted.
Note: I keep leftover crepes and filling separate and store in the refrigerator for up to 2 days.
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