August 8, 2016 Lemberger Bottling Menu
We had very good weather this weekend, so we had a picnic in the vineyard. The food was Greek oriented, with a summery twist to match the fresh fruity red Lemberger we bottled.
1 lb. penne
1/4 C. olive oil
1 lb. sliced mushrooms, sliced
1 lb. zucchini, chopped
1 large yellow onion, chopped
2 cloves garlic, minced
1 28 oz. can crushed tomatoes
1/2 C. Lemberger
2 bay leaves
1/2 t. ground allspice
1 t. ground cinnamon
1/3 C. butter
1/3 C. flour
1/2 t. nutmeg
4 C. milk
1 C. fresh grated Parmesan
Salt and pepper
1/2 C. bread crumbs
Cook the penne in a large pot of well salted water until all dente. Immediately rinse and cool, then toss with a little olive oil to prevent sticking.
In a large pan over medium high heat, saute the mushrooms in oil until dry, 4-5 minutes. Add the onions, cook another few minutes, then add the garlic and zucchini, and cook until just barely soft. Add the tomatoes, wine, bay, allspice and cinnamon. Cook another 10 minutes over medium heat, then let cool.
Cook butter and flour over medium heat for 3-4 minutes without browning. Slowly add the milk, whisking continually. Add the nutmeg. Cook another 5 minutes until thickened and bubbling a bit, whisking frequently. Take off the heat. Beat the 4 eggs smooth in a medium bowl. Add a ladlefull of hot sauce to the eggs whisking continually, then whisk in another ladlefull. Put the sauce back on medium low heat and add the tempered eggs, whisking continually. Take off the heat when smooth and thick, and whisk in 1/2 C. Parmesan. Adjust seasonings.
Combine bread crumbs and remaining 1/2 C. Parmesan.
Preheat oven to 350F.
Ladle enough sauce into a buttered 9x13" pan to coat the bottom. Add 1/3 of the cooked penne, then 1/2 of the vegetable sauce, then 1/3 of the bechamel sauce. Repeat with 1/3 pasta, 1/2 vegetables, 1/3 bechamel, 1/3 pasta and the last 1/3 bechamel. Top with the bread crumb / Parmesan.
Bake uncovered for 45 minutes or until lightly browned. Let sit 10 minutes before serving.
Baba Humtion & Pita
2 large eggplant
1.5 cup almond
2 roast pimento, minced
1/2 C. minced parsley
1/4 C. Verjus
1/4 C. extra virgin olive oil
2-4 cloves garlic, pressed
Salt and pepper to taste
Roast the eggplant on a gas grill on all sides until charred and tender. Let cool, scrape out the flesh, and chop.
Finely grind the almonds in a food processor.
Add the eggplant and remaining ingredients to the food processor. Run until smooth but with some texture.
Serve chilled with pita wedges.
2-3 ripe tomatoes, cut into chunks
1 cucumber, peeled, seeded and chopped in chunks
1/2 red onion, thinly sliced
1/2 green bell pepper, thinly sliced
10-20 Kalamata olives, cut in half
1/4 lb. fresh feta, crumbled into chunks
2 T. Verjus
1/4 C. extra-virgin olive oil
1 T. dried oregano
Sea salt and freshly ground black pepper
Add the Verjus, oil, oregano, salt and pepper to a blender. Run until smooth.
Add the tomatoes, cucumber, onion, pepper, olive and feta to a salad bowl.
Pour on the dressing and toss. Serve chilled
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