by Beth Heiserman, Reyes Winery
Last night I steamed artichokes for dinner and made a sauce of sour cream with again my favorite Dijon mustard. I used the one that had rose wine, grapefruit and rosemary honey. I did add a little squeeze a pink lemon juice to it for a touch of acidity. I picked those up at the farmers market. I have never seen them at a regular market, but I have seen the trees for sale at Home Depot.
I must say, it was quite a big artichoke so I couldn’t eat the whole thing and I decided that I was going to save half the heart for tonight‘s dinner. It’s been so warm this past week I haven’t really felt like a whole lot of hot food for dinner so, breakfast it is! A few years ago, while watching Gordon Ramsay he inspired me to change the way I prepare scrambled eggs. By coincidence, this morning I saw that he posted a picture of a traditional English breakfast. I decided to give a try, but was going to put a twist on the eggs and add my sour cream mixture instead of crème fraîche.
Now let’s talk hash browns….why just potato? Why not root vegetables or even multicolored potatoes for a change? Or what about a combination? Breakfast for dinner is definitely a favorite of mine. Blueberry chicken sausage, country potatoes, eggs and a slice of an heirloom tomato with a glass of 2013 Renaissance by Reyes Sauvignon Blanc makes me happy.
This wine has won a Bronze medal in the 2016 Los Angeles International Wine Competition and received 82 points from the Wine Enthusiast Magazine (05/2018 edition). This wine has aromas of crisp citrus, green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit forward wine can be appreciated alone or with food. It pairs with prosciutto and melon, Jambalaya and breakfast.
Country-Style Root Vegetables & Potatoes
2 red potatoes, unpeeled and cut in 3/4” pieces
1 yam, unpeeled and cut in 3/4” pieces
1 Japanese sweet potato, unpeeled and cut in 3/4” pieces
2 parsnips, peeled and cut in 1/2” pieces
2 carrots, peeled and cut in 1/2” pieces
3 tablespoons extra virgin olive oil
3 tablespoons butter, unsalted
1 large sweet onion, skinned and cut in 1/2” pieces
½ cup 2013 Renaissance by Reyes Sauvignon Blanc
1 teaspoon paprika
2 cloves garlic, minced
1 teaspoon parsley
Kosher salt and freshly ground black pepper to taste
1. In a 3 ½ qt pot, boil the potatoes, yam, sweet potato, parsnip and carrots for 15 minutes in salted water until al dente
2. Drain and set aside
3. In a cast iron skillet, over medium heat, melt the butter and olive oil
4. Sauté the onions for about 10 minutes
5. Add garlic to pan and 2013 Renaissance by Reyes Sauvignon Blanc
6. Add remaining vegetables to pan and sauté for an additional 10 minutes until brown
7. Add paprika, parsley, salt and pepper and mix together.
8. Serve and enjoy with a glass of chilled 2013 Renaissance by Reyes Sauvignon Blanc