Come cook (and drink wine) with us.
Who: Cookbook author (and newly minted Kuvéer) Kenzie Swanhart, whose fourth book, Weeknight Cooking for Two is hitting shelves July 18.
What: A live demo of easy and delicious, under 30-minute meals (paired with Kuvée wines), followed by a live Q&A. We’ll even provide a grocery list ahead of time, so you can cook alongside Kenzie.
When: Tuesday, July 11 at 7pm EST
The party is happening on our Kuvée Users Sip and Tell Facebook Community. Make sure you join to get in on the fun.
Kenzie Swanhart's upcoming cookbook, is available to order July 18, and to pre-order now.
Cheesy Polenta w/ Brussels Sprouts and Mushrooms
Note from Kenzie:
When I dine out, I love to order a bunch of small plates so that I can enjoy a variety of dishes. There is one restaurant in particular where I always opt for two or three sides instead of an entree. The waiters are usually puzzled at first, but after I've ordered they often tell me I've chosen some of their favorites! Since my fiance and I don't have time (or the finances) to dine out every night, I turned my favorite side dishes into a meal that is sure to delight. Here, creamy and cheesy polenta, crispy Brussels sprouts and earthy mushrooms all come together for a dish that is delicious as it is comforting.
Our Master Somm Recommends: Jim Ball Pinot Noir and Bonny Doon Le Cigare Blanc
A delicate, but not shy red wine would rock here, like the Jim Ball Pinot Noir. This has loads of tart red fruit (strawberry, pomegranate, raspberry) and herbaceous notes to mirror the Brussels sprouts, cut the richness of the cheese, and enhance the earthiness of mushrooms. Or for a white wine, try the Bonny Doon Le Cigare Blanc, a white blend of Roussanne, Grenache Blanc and Picpoul that gives you the richness and texture of Chardonnay, but with a slightly nuttier, richer, and more savory flavor profile. This is a killer, food-friendly wine as it often rises to the level of the flavor in the dish, and drinks easily on its own.
1 cup quartered Brussels sprouts, ends trimmed
1 cup sliced wild mushrooms
1 tablespoon extra virgin olive oil
freshly ground black pepper
2 cups water
1/2 cup instant polenta
2 tablespoons chopped fresh sage
1/2 Parmesan cheese, divided
Preheat the oven to 400°F.
In a large bowl, combine the Brussels sprouts, mushrooms, and olive oil. Toss to evenly coat, and season with salt and pepper. Transfer to a sheet pan lined with parchment paper and bake for 15 to 20 minutes, or until lightly browned.
Meanwhile, in a large pot, bring the water to a boil. Reduce the heat to low and slowly whisk in the polenta. Continue to whisk until the polenta has thickened, about 3 minutes.
Remove from the heat and stir in the sage and 1/4 cup of the Parmesan cheese. Season with salt and pepper.
Divide the polenta between two bowls, and top each with the Brussels sprouts and mushrooms, and then sprinkle with the remaining Parmesan cheese.
Sheet Pan Salmon with Veggies
Note from Kenzie:
I am overjoyed that I have turned my passion for cooking into a career. Yet while outsiders may think that my life is glamorous and full of nightly gourmet dinners, the truth is that working full time, running a blog, and writing cookbooks is quite time consuming. I'm usually too drained to think about planning dinner, let alone cook it. That is why sheet pan dishes like this one have become our go-to dinner during the week. Simply pile on your protein and veggies, add a simple sauce, and let the oven do all the work.
Our Master Somm Recommends: Schug Sonoma Coast Pinot Noir and Rainstorm Silver Linings Rosé of Pinot Noir
Richer in flavor but lower in tannins, I find California Pinot Noir to be a perfect foil for simply prepared salmon. The Schug Sonoma Coast Pinot Noir is abundant in fresh red plum, wild strawberry and raspberries, which are classic fruits to use in a sauce with salmon. Add in a racy streak of acidity and on a hot day, this wine is as refreshing as it gets for those who don't reach for a glass of white wine during the summer. For something a bit more delicate, give the Rainstorm Rosé a pour. Also made from Pinot Noir, it's a more subtle take on the classic profile, but still retains the weight and texture of Pinot, but with the chill and crispness of a white wine.
4 tablespoons maple syrup
2 tablespoons tamari
2 teaspoons coconut oil
1/2 teaspoon freshly ground black pepper
2 (6 ounce) salmon fillets, skin intact
1 red bell pepper, sliced and seeds removed
1 cup shitake mushrooms
1/4 cup scallions, for garnish
toasted sesame seeds, for garnish
jasmine rice, for serving
Preheat the oven to 425°F.
In a small bowl, whisk together the maple syrup, tamari, coconut oil and pepper.
Place the salmon skin-side down on the sheet pan lined with parchment paper. Drizzle half of the maple syrup mixture over the salmon, ensuring the fillets are evenly coated.
Bake for 8 minutes. Place the bell peppers and mushrooms around the fish, and drizzle with the remaining maple syrup mixture. Bake for another 8 to 10 minutes, or until the salmon is tender and has reach your desired doneness.
Lift the fillets with a spatula, making sure not to remove the skin, and transfer to a serving dish with the vegetables.