They sound so simple but they pack quite the flavor punch.  These little potatoes are just the perfect side to a yummy entree...we had them with steak.  I think chicken or fish with these would be nice as well.

They are so easy to make and bake in the oven when you have something to throw on the grill.  These disappeared in one meal without incident. 

I know all you potato fans will gobble these up and make them again and again....you'll see!!

Make them tonight!




Preheat oven to 425^o F.  In an 8" square baking dish place potatoes evenly along bottom.




Add broth, vinegar, garlic and rosemary (or thyme), season with salt and pepper.




Bake until potatoes are tender and liquid is reduced to a glaze, about 50-70 minutes (mine took 50), tossing 2-3 times.

Balsamic Baked Potatoes
Adapted from Everyday Food

1-1/2 pounds new potatoes, halved or quartered if large
3/4 cup chicken broth
1/4 cup balsamic vinegar
5 smashed garlic cloves
5 sprigs rosemary or thyme
coarse salt and ground pepper

Preheat oven to 425^o F.  In an 8" square baking dish place potatoes evenly along bottom.  Add broth, vinegar, garlic and rosemary (or thyme), season with salt and pepper.

Bake until potatoes are tender and liquid is reduced to a glaze, about 50-70 minutes (mine took 50), tossing 2-3 times.

One Year Ago: Mom's Mile High Lemon Meringue Pie

        

This takes comfort food to a whole new level...wow.  I thought I was in love with Buffalo Chicken Macaroni and Cheese and then I was smitten with Ranch Mac and Cheese.  But this dish...oh my goodness this is the one.  The best mac n' cheese I have ever had.

The little gnocchi make this dish so light and airy and puffy....it's just....well, there are no words.

While making homemade gnocchi is on my culinary bucket list, I used good quality purchased gnocchi for this dish and it was still out of this world.  Not to mention a time saver. 

You just have to try it, you must!!!  We served it with our Noble Pig Pinot Noir and it was amazing.  Pinot Noir being the perfect food wine, it cut right through the fatty cheese with its acidic backbone.  It was just yummy together.

We can't wait to have this again.  Soon.




Preheat oven to 375^o F. Prepare gnocchi according to package directions.  Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.




Melt butter in a medium saucepan over medium heat.  Stir in garlic and cook until fragrant, about 30 seconds.  Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.  Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.  Once all cheese is melted, season sauce with salt and pepper.




Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.




Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. 




Let gnocchi rest for 5 minutes before serving.

Gnocchi Mac n' Cheese
From Cuisine at Home

1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Preheat oven to 375^o F. Prepare gnocchi according to package directions.  Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat.  Stir in garlic and cook until fragrant, about 30 seconds.  Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.  Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.  Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.  Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Wine Pairing; 2008 Noble Pig Pinot Noir

        

My kids love Harry Potter and now they have the foamy mustaches to prove it.  Butterbeer is the most popular food item at the new Wizarding World of Harry Potter at Universal Orlando.

It kind of tastes like an ice cream soda, a little thick and very, very sweet.  There is a little saltiness as you drink it down....definitely similar to butterscotch.

In the Harry Potter book series, butterbeer has a bit of a drunken effect to those who choose to imbibe, this version is of course non-alcoholic.  And when the author J.K. Rowling was asked what butterbeer tasted like...her reply, "I made it up.  I imagine it to taste a little bit like less sickly butterscotch."  The version they sell at The Wizarding World was tasted and approved by Rowling herself.

Butterbeer sold at the theme park is either regular or frozen and it seems patrons buy both to check them out.

Anyway, because I'm just the coolest Mom (ha-ha) I thought my boys would enjoy whipping up some frosty, magical goodness and I was right!!  They watched the Half-Blood Prince while they drank their libation and all was good in the their wizarding world. 

We tried a couple of versions with cream soda and root beer as the base. We liked the root beer version best sans the rum extract.

Anyway, if you are enjoying the last few days of summer or looking for an after school surprise...butterbeer should be right up your alley.




This sauce right here is one of the best I have tasted. Just like this it is the perfect ice cream or cheesecake topping.  It is also what makes the drink so sweet.  It's so, so good.  Anyway, in a small saucepan over medium, combine the brown sugar and water.  Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees on a candy thermomerter.  I couldn't find my candy thermometer so I used my wireless, digital meat thermometer and it worked fine.

Stir in the butter, salt, vinegar and 1/4 cup cream.  Set aside to cool to room temperature.  Once the mixture has cooled, stir in the rum extract.




In a medium bowl, combine 2 Tablespoons of the brown sugar with 1/2 cup cream.  Using an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.




To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass).  Add 1/4 cup cream soda to each glass, then stir to combine.  Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.




Serve to a wizard or a muggle in your life, they will love it!!

Butterbeer
Adapted from FOODday

1 cup firmly packed light or dark brown sugar
2 Tablespoons water
6 Tablespoons butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract (picky kid? leave it out)
4 twelve ounce bottles best quality cream soda or root beer, cold

This sauce right here is one of the best I have tasted. Just like this it is the perfect ice cream or cheesecake topping.  It is also what makes the drink so sweet.  It's so, so good.  Anyway, in a small saucepan over medium, combine the brown sugar and water.  Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees on a candy thermometer.  I couldn't find my candy thermometer so I used my wireless, digital meat thermometer and it worked fine.

Stir in the butter, salt, vinegar and 1/4 cup cream.  Set aside to cool to room temperature.  Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 Tablespoons of the brown sugar with 1/2 cup cream.  Using an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass).  Add 1/4 cup cream soda to each glass, then stir to combine.  Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

My kids liked the root beer version best when it was cold, so add some ice.  They did not like the rum extract.  This is very sweet so dividing it up among even more, smaller glasses is completely appropriate.  It's really the novelty of it all.

Two Years Ago:  Better Than Those Fancy-Schmancy Department Store Chocolate Chip Cookies

        

With all the blueberry picking we've done this summer it was about time to make a pie.  I have to say Oregon blueberries are some of the best I've ever had and putting them into pie was quite a treat.

Honestly fresh berries in pie...there is just no comparison along with homemade crust.  I adapted this recipe to fit my 9" deep dish pie plate and it worked out perfectly.

If you are still shy about making your own crust...the only way to perfect it is by practice, you will get it.

Enjoy these last few weeks of summer and all of summer's bounty, it will be gone soon.


 

Measure flour into bowl; mix salt through it.  With pastry blender, cut in shortening until particles are the size of giant peas.  Sprinkle with water a Tablespoon at a time, mixing lightly with a fork, until all flour is moistened.  Gather dough together with fingers so it cleans the bowl.  Press firmly into a ball.  Then turn out on lightly floured cloth-covered board.

Divide the dough in half and flatten one of halves with your hand.  Roll out not quite 1/8" thick.  Roll lightly being careful not to add extra flour.  Keep rounding edge of pastry, if it begins to break, pinch edges back together.

Keep pastry circular and roll it about 1" larger all around than pie pan.  Fold pastry in half and carefully transfer to pie pan.  Unfold pastry and place loosely into pan, being careful not to stretch it out (stretching causes pastry to shrink during baking).  Press the dough gently into the pie pan so that no air remains.




For the filling, in a large bowl gently mix blueberries, sugar, cornstarch, lemon zest and juice and nutmeg until berries are completely coated.  Pour blueberry mixture into pie pan evenly. 




Roll out other half of pastry and place on top of pie filling.  Crisp edges together tightly to form a seal with the bottom pastry dough, crimping the edges.  Make sure to make slits in the middle of the pie to allow the steam to escape while baking.




Preheat your oven to 400^o F and bake pie for 40-45 minutes or until crust is slightly browned and blueberry filling is bubbling.

Let pie cool completely before serving.  We actually preferred it once it was refrigerated and served with vanilla ice cream.

Classic Blueberry Pie

For the crust: (this fits a 9" deep dish pie plate)
2-1/2 cups all-purpose flour
3/4 cup shortening
1 teaspoon salt
6 Tablespoons cold water

For the filling:
6 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
Zest of one lemon
Juice of one lemon
1/4 teaspoon ground nutmeg

Measure flour into bowl; mix salt through it.  With pastry blender, cut in shortening until particles are the size of giant peas.  Sprinkle with water a Tablespoon at a time, mixing lightly with a fork, until all flour is moistened.  Gather dough together with fingers so it cleans the bowl.  Press firmly into a ball.  Then turn out on lightly floured cloth-covered board.

Divide the dough in half and flatten one of halves with your hand.  Roll out not quite 1/8" thick.  Roll lightly being careful not to add extra flour.  Keep rounding edge of pastry, if it begins to break, pinch edges back together.

Keep pastry circular and roll it about 1" larger all around than pie pan.  Fold pastry in half and carefully transfer to pie pan.  Unfold pastry and place loosely into pan, being careful not to stretch it out (stretching causes pastry to shrink during baking).  Press the dough gently into the pie pan so that no air remains.

For the filling, in a large bowl gently mix blueberries, sugar, cornstarch, lemon zest and juice and nutmeg until berries are completely coated.  Pour blueberry mixture into pie pan evenly. 

Roll out other half of pastry and place on top of pie filling.  Crisp edges together tightly to form a seal with the bottom pastry dough, crimping the edges.  Make sure to make slits in the middle of the pie to allow the steam to escape while baking.

Preheat your oven to 400^o F and bake pie for 40-45 minutes or until crust is slightly browned and blueberry filling is bubbling.

Let pie cool completely before serving.  We actually preferred it once it was refrigerated and served with vanilla ice cream.

Other Blueberry Recipes You Might Enjoy:
Cornmeal-Blueberry Scones
Lemon Ricotta Pancakes with Blueberry Sauce
Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
Blueberry Yogurt Cake with Lemon Glaze
Blueberry Crisp
Blueberry Sour Cream Ice Cream
Blueberry Streusel Bars with Lemon Cream Filling
Blueberry Crumblies

        

Well I'm back!  Not that I went anywhere, I have just been busy, busy.  Between the release of our wine, wine events, summer in general, vineyard work and my Mom coming to visit, it has been a whirlwind of a month. 

Luckily,  it has been beautiful in Oregon this summer with a menagerie of weather patterns to keep us guessing whether to wear shorts, pants or sweaters.  The constant uncertainty just keeps it exciting.

The beautiful tarts above were whipped up by my friend Jody at a recent summer gathering.  They are based on a Weight Watchers recipe but of course this adaptation was not "diet-like" whatsoever.  Maybe this is why they were so delicious!!

Give these a try at your next meal, you will love them.

Individual Artichoke Tatrts
Adapted from Weight Watchers

Cooking spray (olive oil)
16 wonton wrappers
1/4 cup low-fat shredded cheese (extra-sharp cheddar cheese-not low-fat)
4 oz. fat-free cream cheese (regular cream cheese)
1/4 teapsoon cayenne pepper (chili powder and hot sauce)
1/2 Tablespoon Dijon mustard
2 Tablespoons sweet red pepper, chopped
7 oz canned artichoke hearts, drained and chopped
1/4 cup fresh parsley (chopped green onion)
1 pound of bacon, fried crispy and chopped

Preheat oven to 350^o.  Coat a 16 hole miniature muffin pan with cooking spray.

Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.

Combine cheeses, cayenne pepper and mustard; mix well.  Stir in red pepper and artichoke hearts and evenly spoon the cheese mixture into each muffin cup.

Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes.  Garnish with parsely and bacon and serve.

I believe if you follow the Weight Watchers recipe in black, each tart is 1 point each.  If you follow the other recipe in red, it is just sinfully delicous and who cares about the points.

We found these tarts to pair deliciously with our Noble Pig Pinot Noir  as the acidity of the wine cut right through the fat in this recipe makin these tarts a real foodie treat.

        

Wow, I know I have been absent for some time now, I have been so busy and plan to get back to cooking soon.  But there is something more exciting going on right now.....OUR WINE IS FINALLY READY to ship out to all of you! 

It has been a long two plus years that many of you have been here following our wine and food adventures and we so appreciate it!!  It has been amazing meeting so many of you in person and virtually of course.

Lots of my time lately has been spent working on our new wine site which has been an exciting process since so much planning has gone into making these wines available.

We can't wait for you to enjoy our wines in your home with family and friends and hope many of you will become part of the Noble Pig family by joining our wine club.

Our wines are very limited in production and won't be around long, we hope we have enough for everyone who would like to try them.

Thank you in advance for your support, you have no idea how much it means!

These wines will not be available in stores and only from us over the internet.

Cheers!

        

My children are finally living the kind of epic childhood I wanted them to have.  Blueberry picking and picking out corn and strawberries from the many quaint farm stands dotting the Oregon countryside fill up many of their days.

Of course there is still television, video games and root beer floats, but life is definitely different, in a very good way.




I love that they are experiencing living in a beautiful, wholesome environment.




They get to hang out with winery dogs like Odin, a Great Pyrenees, over at Yamhill Valley Vineyards.




They help out in our vineyard.




Their experiences are unique, like the rocket festival at a friend's vineyard, Coeur de Terre.




Planning the launch...




Of course one of our rockets included shooting pigs into space.




Mornings might be spent feeding fish at winery fish ponds.

 It wouldn't be summer without cotton candy at a major league baseball game.




Farm eggs enjoyed in all kinds of meals.




Early evenings exploring our property.




Summer's bounty.

How are you keeping busy this summer?

        

Noble Pig limited-production wines are finally available, check out our wine site.

Join Noble Pig Vineyard  on Facebook and follow our journey through the wine industry.

I have always loved couscous, especially when lots of goodies are added in for flavor and crunch.  I needed a side dish the other night and this worked out perfectly!  It's very pretty too!

The sweetness of the cranberries, raisins and apricots balanced the salty feta cheese perfectly.  Even my oldest son loved it, which surprised me as dried fruit is not his thing.

I will be serving this again and again, it was so easy to throw together I didn't even take other pictures, it just wasn't necessary.

Couscous with Dried Fruit and Feta
Adapted from Everyday

Two 5.8 ounce packages garlic-flavored couscous (Near East roasted garlic & olive oil is my favorite brand)
1/2 cup dried cranberries
1/2 cup golden raisins
1 cup dried apricots, chopped
1/2 cup chopped scallions
1 cup feta cheese crumbles

Prepare the couscous according to package directions.  Place in a large bowl and fluff with a fork.  Stir in the cranberries, apricots, scallions and feta; season with salt and pepper.

I served this couscous alongside:
Spicy Chicken Thighs with Apricots and Olives
Spicy Moroccan Bread Salad

One Year Ago: Snickerdoodle Ice Cream
Two Year's Ago: Fuzzy Melba's

        

I have always made this appetizer when I wanted to have something for the kids at a party that was a little fancier than throwing goldfish crackers and cheetos in a bowl.  However, what I have found is that adults love them too.

In the past I have made them with herbed goat cheese or cream cheese where I added my own fresh herbs but they seem to be most enjoyed when the prosciutto is spread with already whipped chive and onion cream cheese. It also makes it so much easier.

This is a quick and easy dish to round out your appetizers for a get-together.




Lay prosciutto on a cutting board or wax paper.  Spread cream cheese over prosciutto with an offset spatula.  Roll one slice of prosciutto around two breadsticks, so that the cream cheese sticks to the breadsticks.  Repeat with remaining prosciutto and breadsticks.




Kids and adults will love these!

Prosciutto-Wrapped Breadsticks

1 tub Chive & Onion Cream Cheese spread (you will have leftover)
16 slices prosciutto
32 breadsticks

Lay prosciutto on a cutting board or wax paper.  Spread cream cheese over prosciutto with an offset spatula.  Roll one slice of prosciutto around two breadsticks, so that the cream cheese sticks to the breadsticks.  Repeat with remaining prosciutto and breadsticks.

        

Noble Pig wine  is finally available, very limited in production, get yours today!!

This will most likely become a summer staple in your household as it has mine.  It couldn't be simpler to prepare and it's packed with the fresh tastes of the season.  The olive oil and veggies along with the bold flavors are reminiscent of Mediterranean cooking and all the yumminess that goes along with it.

This dish tastes best room temperature and was even good cold the next day for lunch.  Even my husband ate this up like it was gold. 

Serve this with crusty, buttery bread and icy cold Pinot Gris.  You will be so happy you made this.

Enjoy!




Cook pasta according to package directions and let cool.  Make sure to stir the pasta while cooling so it doesn't stick together.  Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat heat for 6-8 minutes or until no longer pink.  Remove from pan and let cool.  You could also grill the chicken and cube it after.

In a large bowl, combine the cucumber, onion, parsley and chicken (once it has cooled a bit). 




Stir cooled pasta into chicken mixture.  In a small bowl, whisk the lemon juice, oil, salt and pepper.  Pour over chicken mixture and toss to coat.  Just before serving, sprinkle with cheese.




Summer on a plate.

Summertime Orzo and Chicken
Adapted from Taste of Home

3/4 cup uncooked orzo pasta
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Cook pasta according to package directions and let cool.  Make sure to stir the pasta while cooling so it doesn't stick together.  Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat heat for 6-8 minutes or until no longer pink.  Remove from pan and let cool.  You could also grill the chicken and cube it after.

In a large bowl, combine the cucumber, onion, parsley and chicken (once it has cooled a bit). 

Stir cooled pasta into chicken mixture.  In a small bowl, whisk the lemon juice, oil, salt and pepper.  Pour over chicken mixture and toss to coat.  Just before serving, sprinkle with cheese.

One Year Ago: Chocolate Zucchini Cake
Two Years Ago: Sour Cream Fudge Cake with Creamy Peanut Butter Frosting