Farmstead Cheeses and Wines

This month, we present  a Méthode Champenoise sparkling wine from Cava, and a Tempranillo from a member of the Vega Sicilia winemaking team.

First off is Naveran Cava Blancs de Blancs - a bottle refermented blend of typical Cava grapes - Chardonnay (75%) and Xarel-lo. Pale yellow with a touch of gold color; a flowery nose with echoes of white peaches.

The taste is pleasantly mouthfilling. Light and velvety with low acidity and a rich, full aftertaste. Well structured and balanced, with a persistent and lasting aftertaste. All in all, a good accompaniment to light summer meals (salads, cold dishes, white meats etc.), or as a killer way to start an evening. 

The 2006 Creta The 2006 Roble is sourced from a single vineyard at 850 meters of elevation, the highest vineyard in Ribera del Duero. The wine was aged for 4 to 5 months in French and American oak. Purple/black in color, the nose reveals cedar, mineral, damp earth, and assorted black fruits. Powerful on the palate, this tannic, structured effort has superb depth and grip and should evolve for 3-4 years.

RECIPES
Cava:  Fried Eggplant Galatoire's serves 4-6
I think a chilled glass of sparkling wine is always appropriate.   As I thought of the perfect thing to have with it, I remembered the wonderful fried eggplant fingers dusted with powdered sugar served at Galatoire's in New Orleans. With eggplant in season ( sweet with few seeds), these eggplant fingers are creamy and transcendent.  Enjoy

• 1 pound eggplant trimmed and cut into strips, about 3 inches
• 1 teaspoon salt
• 1/4 cup all-purpose flour for dredging vegetable
• oil for deep-frying
• 1/2 cup confectioners sugar for dipping
  

In a bowl, toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid.

Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.

In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping.

Tempranillo:  Tuna and Potato Kebabs with Basque Tomato Sauce  serves 6

Tuna is hearty enough to stand up to strong Spanish flavors, and it's particularly popular on the Iberian Peninsula. Dusted with paprika and served atop a sauce of tomatoes with bell peppers and ham, these kebabs make outstanding summertime eating. Pour the delicious Creta Roble throughout, and present a caramel flan with berries to finish. 

• 18 small red-skinned potatoes
• 2 1/2 pounds ahi tuna, cut into 1 1/2 x 1 x 1-inch pieces
• 3 tablespoons sweet paprika
• 2 tablespoons olive oil
• 12 skewers
• Basque tomato sauce ( see below)
• 2 cups hickory smoke chips, soaked in water 30 minutes, drained

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Cool completely.

Cut potatoes in half. Combine potatoes, tuna, paprika and oil in large bowl. Sprinkle with salt. Toss to coat. (Can be made 1 day ahead. Cover and chill.)

Alternate potato halves and tuna on skewers.

Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling kebabs. Grill kebabs until tuna is just cooked through, turning occasionally, about 8 minutes. Spoon Basque Tomato Sauce onto plates. Arrange kebabs atop sauce; serve.


Basque Tomato Sauce

• 3 tablespoons olive oil
• 4 ounces smoked ham, cut into 1/4-inch pieces
• 1 cup diced onion
• 1 cup diced green bell peppers
• 4 garlic cloves, chopped
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 28-ounce cans chopped diced tomatoes in juice, drained
• 3/4 cup dry (Fino, Amontillado or Manzanilla) Sherry

Heat 2 tablespoons oil in large saucepan over medium-high heat. Add ham; sauté until golden, about 8 minutes. Using slotted spoon, transfer ham to small bowl.

Add 1 tablespoon oil to saucepan. Add onion, bell peppers, garlic, thyme and bay leaf. Reduce heat to medium-low. Cover; simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add tomatoes and Sherry. Bring to simmer. Cover partially; simmer over medium heat until mixture thickens slightly, stirring occasionally, about 20 minutes. Discard bay leaf. Stir in ham. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using).