Recipes for Food & Wine Pairings

Posted by Keith Wallace

A few recipes from our food & wine pairing classes!

Farro Salad

  • 1 cup par-cooked farro
  • 1 cup apple cider
  • 2 teaspoons fine salt
  • 2 bay leaves
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup shaved Parmesan cheese
  • 1/2 cup chopped unsalted pistachio nuts
  • 2 cups arugula leaves
  • 1 cup basil leaves, torn
  • 1 cup mint leaves
  • ¾ cup halved cherry tomatoes
  • ⅓ cup thinly sliced radish

In a medium saucepan, bring farro, apple cider, salt, bay leaves, and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates about 10 minutes. Let cool, and discard bay leaves.

In a salad bowl, whisk together olive oil, vinegar, and fine salt. Add farro, cheese, and pistachio nuts and mix well. This can be made a day in advance. Before serving, fold in arugula, herbs, tomatoes, and radish.

Crispy Gnocchi with Porcini Mushroom and Black Truffle Sauce

Porcini Mushroom Sauce

  • 1 tablespoon butter
  • 1 1/2 ounces dried porcini mushrooms
  • 1 cup warm water
  • 2 cups shiitake mushroom caps, sliced
  • 2 tablespoons olive oil
  • 4 Cipollini onions, sliced
  • 1 cup dry white wine
  • 2 bay leaves
  • 2 cups heavy cream
  • 1 tsp black truffle oil

Combine porcini mushrooms and 1 cup of warm water in a small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid—place mushrooms in another small bowl with the shiitake mushrooms.

Heat butter in a heavy large saucepan over medium-high heat. Add onion and bay leaves; sauté until onion is translucent, about 5 minutes. Add the mushrooms and saute for 10 minutes, or until onions begin to brown. Add white wine and the reserved liquid from the porcini mushrooms, leaving any sediment behind. Increase heat; boil until most liquid evaporates, about 6 minutes. Pour in heavy cream, and turn down the temperature to medium. Let reduce—Salt & Pepper to taste. Add Truffle oil just before serving.

4 thoughts on “Recipes for Food & Wine Pairings”

  1. Great class. I learned. Good recipes. Wine pours should be larger. Cannot see in mirror from all seats. need larger mirror. worthwhile evening.

    • Michele,

      Glad you enjoyed the event. In our all our classes, wine pours are always tasting pours. Keeps things on the side of education, not consumption. COOK pours heavier than we do, but they also charge over $250 per person for a class. We charge less than $75.


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