The NetherlandsOctober 20, 2020, by Anna Sophie Wellink

Easy recipes with the tastiest (budget) wines for a culinary evening @home – part 1

Handy, Inspiration, Lists, Recipes, Wine
The Netherlands, October 20, 2020, by Anna Sophie Wellink

Easy recipes with the tastiest (budget) wines for a culinary evening @home – part 1

Staying at home, cooking together, drinking wine together, crashing on the couch, cocooning with the family... That doesn't sound that bad at all. Well? Let's be honest, of course we prefer to relax after a long week at work one of our favorites in Amsterdam. That is not possible for the time being, but fortunately many of these toppers are participating in the great initiative: culinary cooking at home with the prepared boxes. All we have to do is pick up the box or open the front door for the delivery person. Heat up the contents and arrange them neatly on the plate. Bar Alt has such a box, Very tasty and we also enjoyed the reheating process.

 

Okay, the temptation is great to order such a box every day (we do this regularly, also to help the catering industry support in these times, we think is important) but ok, now we have time to try those long-saved recipes and look for the tastiest (budget) wine to bring to our home cooking skills to combine with. Here's a list of our favorite recipes inside no time on the kitchen table, which will make you lick your fingers including the plate and which go well with the (budget) wine we selected. Health.

Pasta Arrabiata with Gewürztraminer

Pasta Arrabiata with Gewürztraminer

We love Italian cuisine and especially pasta for home use. Tasty, quick and easy on the table.

Pasta Arrabiata with chorizo

  • Pasta (coarse penne)
  • Ui
  • Garlic
  • Chorizo
  • Arrabiata (pesto type)
  • Paprika (doesn't matter what color)
  • Capers
  • Black olives
  • Arugula
  • (Parmesan) cheese
  • Green herbs such as parsley

We're not going to make it more difficult than it is, we all know how to cook pasta, personally we like coarse penne best. In the meantime, we put a pan on the fire with a dash of oil, garlic and onion. We add thinly sliced ​​slices of chorizo, sun-dried tomatoes, peppers, capers and black olives.

We leave it on low heat for a while, all those chorizo ​​juices are released and it mixes nicely with the rest of the stuff, then add the Arrabiata pesto. Then drain the pasta and add it to the pan with all the ingredients. Mix well, add a handful of arugula to your plate and serve, adding a sprig of parsley for the eye.

Upgrade? Add a burrata to the pasta. And which wine did we come up with for this? Here it comes' Arrabiata is of course nice and spicy so we recommend one here too spicy wine with it. The Lavis Classici Gewürztraminer 2019 is a good combination because the grain of the pasta calls for a full style of wine, and the fresh notes of this wine are a good to go with peppers in the pasta and the freshness of the parsley.

Figs from the oven with Gamay

Figs from the oven with Gamay

This one is so delicious but also oh so easy and we love that.

Figs from the oven

  • Figs
  • Serrano ham
  • Balsamic cream
  • Goat cheese
  • Rucola
  • Walnuts

Preheat the oven to 180 degrees. Cut the figs into quarters, not all the way through but so that you can unfold them. Place the unfolded figs on the baking tray. Fill them with goat cheese and add a few drops of balsamic cream. Leave the figs in the oven for about 15 minutes, keep an eye on them when they change color and the cheese has melted, they are ready. Place the figs on a plate with a handful of arugula and cut the Serrano ham into slices and add them together with the walnuts. To spice it up? Add some pepper.

The wine we like to pair with this dish is Gamay Mommessin Beaujolais Villages 2018. For those interested among us: this red wine is super juicy and made from hand-picked gamay grapes. To get as much fruitiness as possible in the wine, the wine is made according to the 'semi maceration carbonique' method, in which whole grapes are fermented in a carbon dioxide-rich environment. You get the point? The wine has round and soft tannins and that juiciness is of course a good combination with the figs as a counterpart to the saltiness of the Serrano ham and goat cheese.

To watch the people who participate in Sober October, this is a tasty non-alcoholic option: Butcha Kombutcha with blood orange and bergamot from the men of Brandt & Levie, you know those sausages. Garnish your drink with some thyme, rosemary or something similar. Looks cozy and is very tasty. Go Sober October – just not for us, ha.

Lacquered salmon with Chardonnay

Lacquered salmon with Chardonnay

Healthy, nutritious and very tasty.

Lacquered salmon (Oriental style) 

  • Salmon steak
  • Soya
  • balsamic
  • Cashew nuts
  • Tomato
  • Spinach

Preheat the oven to 160 degrees. Mix a sauce of balsamic vinegar and soy, now we can pretend that we always measure this exactly and all that, but that's just not true, ha. Do it a bit by feel. And taste in between. Is it tasty? Nice, coat the salmon with the sauce and place it in an oven dish. Add the tomatoes and cashew nuts. We like it when the salmon is not completely cooked. Advice: 6 minutes at 160 degrees. In the meantime, fry the spinach, add a little chili for flavor and go go go. Are you missing something sweet? Pomegranate is your best friend.

Josepth Drouhin Bourgogne Chardonnay 2019. Oke okay, just above a 10, but no different if you want to score a nice white Burgundy. For the extra three euros, this is more than worth it. Notes of toast together with salmon, unripe mango with that pomegranate and the fat of the wine goes well with the mouthfeel of the spinach. And folks, nuts and oak make a good marriage.

For the (tough) men who prefer a beer, go with this dish New England style beer, IPA. Unlike a normal IPA, the New England style has the bite of the hops but not the bitters. Refreshing acidity as a counterpart to the rich flavors.

Are you more into cocktails?, we got you covered. 

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