Log in

No account? Create an account

Previous Entry | Next Entry

Wine rec and recipe

I've had this bottle sitting on my counter, empty, waiting for me to list it so I didn't forget what it was. I continue my love affair with French wine, which, let's face it, is the best. You can get something truly stellar for so much less than a Napa wine costs, and you know that the grapes come from the actual vineyard (if you read the bottle correctly* and buy judiciously.) I'm just not over all impressed with US wines, the really good ones are too expensive. This one from Bordeaux was just under $20. I believe I picked it up for about $15? That's crazy. And fantastic.

Chateau la Tour de Mons, Margaux 2005, and this one I let breathe for about an hour before drinking. Excellent. This is one that I have cellared, too, and it'll be just as good in two years. If I can wait that long.

*Look for "mis en bouteille au chateau" on the bottle, indicated it was made and bottled at the wine house. Bottled and produced on US wines means the same, but VINTED and/or CELLARED by [maker] means they bought bulk grapes and did things to it that aren't old school method. Like adding Mega Purple or oak chunks to speed things up.

Recipe! I made this dish for Super Bowl Sunday based off of a recipe on Tasty Kitchen. Her recipe called for hot mayonnaise, which made me want to hurl, but the picture was pretty. Here's how I revamped the whole thing.

I could probably create a better name than "Skillet Cheese Dip" but the word Skillet is an inside joke between the mister and I, so it stays. For now. :D

Skillet Cheese Dip with Caramelized Onions

One large yellow onion, sliced into thinnish rings, then quartered. You want to see some onion when you scoop, so don't make them too thin.
2 [8 oz.] packages of cream cheese, room temp
1/2 C shredded Parmesan, and use the good stuff, please, not the stuff in a can. That's nasty.
1 C good white cheddar, I like it really sharp
1 C sour cream
handful of chopped chives
pinch of sea salt
fresh black pepper

I used a 9 inch cast iron skillet for this, so if yours is smaller, or you don't have a well-seasoned cast iron skillet and want to use a small baking dish, halve this recipe. Mix the remaining ingredients together in a small bowl.

On the stove top went the skillet with the barest drizzle of olive oil. Just enough to make a thin layer when it got hot. I dumped the onion in and let it sit and caramelize, stirring every now and then.

Once those were lovely and brown in places, I added the cheese mixture. I just plunked it on top, spread it flat, then popped the whole thing into a hot oven (400 degrees F) for about 25 or 30 minutes, when the top and edges were browned and bubbly.

We ate this scooped onto baguette pieces, then we got crazy smart: my husband had grilled a venison tenderloin (seasoned only with a rub of olive oil, salt and pepper) and sliced that into medallions. I toasted the baguette slices, added a medallion of venison, then scooped a dollop of the cheese and onion mixture on that.

HOLY CRAP. It was crazy delicious. One of our friends that was over who eats like an anorexic bird (as in, a nibble here, a nibble there, that's about it) ate so much of that he made himself sick. But in a good way. Ha ha. This is now our new go to recipe for a hot dip.

Can I just say that I'm enjoying this season of Chuck, with a caveat of Lana Lane bugging me, as per usual? Although I love the meta of two Superman interpretations on my screen, what with the achingly hot Brandon Routh being all perfect looking? (I can't help it, guys, I was raised Mormon and the clean cut good boy look still does it for me.)

Also, I might have to just wait a few weeks and watch 3-ep arcs of LOST so I don't pull all of my hair out. I am SO VERY HAPPY about this season and what they're giving me so far. So happy. Also, am I the only one that wants Big Love to throw Tommy and Barb into more hot sexy sweaty times? Hot Native Man is Hot.


( 11 comments — Leave a comment )
(Deleted comment)
Feb. 10th, 2010 06:02 pm (UTC)
He is quite handsome, rawr.
Feb. 10th, 2010 05:59 pm (UTC)
Your post reminded me of a joke that a friend just sent me:

"Scientists have discovered that if we drink a liter of water each day, at the end of the year we will have absorbed more than one kilogram of e-coli - the bacteria found in poop. However, we do NOT run that risk when drinking alcohol, which has to go through a purification process of fermenting.

Therefore, it's better to drink wine and talk stupid, than to drink water and be full of shit."
Feb. 10th, 2010 06:01 pm (UTC)
Feb. 10th, 2010 08:59 pm (UTC)
Feb. 10th, 2010 06:20 pm (UTC)
Tommy is t3h hotness. Meow. Let's hook up all of the wives with different people (let's face it, practically anyone is better than Bill). Blondie can have the guy she lusted over earlier, Margie can have the senator guy (I can't recall what his name was) from the convo last episode, Barb with Tommy. Bill with his hand and his self-righteous mumbo jumbo.
Feb. 10th, 2010 06:29 pm (UTC)

Thanks for the wine rec and that recipe sounds sooooo good. I particularly love the removal of the mayo, because like you, I'm YUCK.

I'm enjoying Chuck as well. Fandom was in an uproar over Monday's episode, but I'm one of the few fans, apparently, that likes the way the Chuck/Sarah dynamic has been handled. I like Hannah, but obviously she's just on the show for a few episodes. Brandon Routh is definitely smokin' so I hope she sticks around for a bit longer.
Feb. 10th, 2010 06:39 pm (UTC)
vague enough to be non-spoileriffic ;)
I actually really liked the last ep of Chuck - despite all the fan brouhaha... Guess some people can't let the characters grow or change at all. *Shrug* I know I wanted to save the show so it could keep developing, not just keep it static. But it sounds like the ratings are in trouble again :( Use your influence to pimp the show, Stoney! I think it is such a charming and funny show (and the Buy More antics are hilarious - Viva Jeffster!)
Feb. 10th, 2010 08:28 pm (UTC)
That recipe sounds so tasty. Me wants.
Feb. 10th, 2010 10:05 pm (UTC)
I will admit, I only ever caught one episode of Chuck, but it seemed good. Plus, I'd watch it since I have this weird man-crush on Adam Baldwin. I only have two man-crushes: Neil Patrick Harris and Adam Baldwin. Is the manlove part of subconscious telling me I want to both uke and seme?
Feb. 10th, 2010 11:23 pm (UTC)
"Mis en bouteille par la proprieté" means much the same thing. "par le negociant" can be good, but can also imply tanker wine.

We had a lovely time last summer tasting and buying in the Rhone valley. Lots of little places unknown outside the area, with damned good value for money - Domaine du Bon Remede, for example, or Fenouillet in Beaumes de Venise.

This evening we shared an Alsace Pinot Gris. Yummy.
Feb. 11th, 2010 01:16 am (UTC)
I want some of that dip right this minute! Thanks for the recipe.

i am so behind on my TViewing, I don't know what happened. It's not like I've done anything productive...
( 11 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

April 2017
Powered by LiveJournal.com