Perfect day in the Sierra’s, first real fall day of October, had the first fire of the season, it was almost a perfect day. Why almost, Giants lost to the Phillies, oh well tuesday will be a Giant win at home. Started the day cutting the rest of the wood I need for heat this winter. Finished about 30 minutes after the rain started. Bell didn’t care she was just happy to chase me around the field. Had good intentions of washing the car but had to switch early to watching football and cooking, OOHHH bummer. What to cook, what to bake. Baking was an easy choice, apples from apple hill, what else. I have seen sour cream apple pie listed at just about every vineyard so I guess its time to try one. On a rainy day of chopping wood, football and baseball some kind of comfort food stew came to mind. OK how about an ethnic seafood stew from the east coast where I grew up. Now January and Kristin don’t panic this is a perfect recipe to substitute chicken, pork or veal. So I am thinking of the Byecroft Viognier and what flavors would work with that wine as good as the adobo chicken from yesterday. This viognier is so versatile and lucious it cuts through heavy seasonings and spice. So how about a little chorizo, linguica and old bay seasoning. New Bedford Fishermans Supper 1 tblsp olive oil 1/3 lb chorizo 1/3 lb linguica 1 med onion chopped 2 large, large, large cloves garlic chopped ( or 3 ) 1 small bundle kale 2 grates nutmeg, or a small pinch salt and fresh ground pepper 1 cup chicken stock 1/2 cup white wine 1 8oz can tomato sauce 1 15oz can diced tomatoes 1 15 oz can garbanzo beans, rinsed and drained 3 sprigs fresh thyme, leaves only 4 6oz pieces cod, halibut or available white fish 12 medium shrimp, shelled and deveined old bay seasoning chopped parsley for garnish Heat oil over medium high heat in a dutch oven or deep skillet. Add chorizo and linguica, cook 3-4 min then add onions and cook until softened, about 5 minutes. Stir in garlic cook 2 minutes. Add kale and toss to wilt then season with nutmeg, salt and pepper to taste. Stir in stock, tomatoe sauce, diced tomatoes, garbonzo beans and thyme. Bring to simmer and cook 10 minutes, then bring to a boil. Season fish and shrimp with old bay, salt and pepper. Add seafood to sauce and cook until fish is opaque and cooked through. Serve in bowls sprinkled with fresh parsley with portuguese sweet rolls and byecroft viognier. NOW desert. Sour Cream Apple Pie Filling: 1 pie crust in pie plate 1 1/4 cups sour cream 3/4 cup granulated sugar 1/4 cup all purpose flour 1/4 tsp salt 2 tsp vanilla 1 egg 5 cups or 5 apples sliced 1/4 thick Topping 1/2 cup all purpose flour 1/2 cup chopped walnuts 1/4 cup granulated sugar 1/4 cup packed brown sugar 1/2 tsp ground cinnamon dash salt 3 tblsp cold butter Heat oven to 400 degrees. In a large bowl beat sour cream, granulated sugar, flour, vanilla and egg with a wire whisk until well blended. Stir in apples and pour into crust lined pie plate. Bake 15 minutes, reduce heat to 350 and bake 30 minutes longer. While baking pie, in a medium bowl mix all topping ingredients except butter. With a fork, cut in butter until mixture looks like course crumbs. Remove pie from oven and cover with topping, patting to shape. Bake 25 min longer or until top is golden brown. Cool for 2 hours then cut and serve.
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