Recipes from An Epicurious Lifestyle's kitchen

Tag: Pinot Noir

Winter Stew

Winter Stew

I received my new Fine Cooking Magazine the other day in the mail…funny because I was just about to not renew my subscription! And there it was ~ such a great idea, a step by step guide to creating stews (I normally hate), your way! Peter, […]

Bacon and Romaine Skewers with Gorgonzola Cheese Dressing

Bacon and Romaine Skewers with Gorgonzola Cheese Dressing

I saw this recipe for Bacon and Romaine Skewers in my new Food & Wine Cookbook that I received in the mail today! I switched it up a bit to accommodate the items I already had on hand. We had this beautiful romaine lettuce that […]

Pisto Manchego

Pisto Manchego

I can’t believe it took me so long to get this cookbook, Spain A Culinary Road Trip by Mario Batali with Gwyneth Paltrow! Peter and I watched this series over in Ireland and I’m sure Marks and Spencer’s (a fabulous department store) carried this book right when it came out! Any how…Pierce and Peter got it for me for Mother’s Day along with a new couch! I have been cooking my way through it…

This recipe is a nice Tapa dish from the city, Toledo in Spain. It’s a take on a ratatouille, but on grilled bread. We recently catered an event that we served these but, I added some goat cheese under the Pisto Manchego and drizzled it with a little virgin olive oil…not even one left! ~Yum.

Pisto Manchego

Serves 4 to 6

Ingredients

4 ripe plum tomatoes

2 small Japanese eggplants

4 red bell peppers

2 tablespoons olive oil plus ¼ cup

2 red onions, not peeled

Kosher salt and freshly ground black pepper

Directions

Rub the tomatoes, eggplants, and peppers with the 2 tablespoons of oil and put them on a baking sheet, along with the onions. Roast in a 375 degrees oven for about 45 minutes, or until very soft (the onions may take as long as an hour). Allow to cool for 10 minutes, then remove the skin from the tomatoes and peel the onions. Cut the eggplants in half and scoop out the flesh. Roughly chop all the vegetables, then pass through a food mill into a bowl. Stir in the remaining ¼ cup olive oil and season to taste with salt and pepper. Serve on pan tostado (toasted bread).

Peter’s Wine Pick: 2007 Laurier Pinot Noir Los Carneros

~Happy Cooking!