There are so many wonderful things available to us here in the wine country. I am constantly finding new wines, restaurants and food items worth writing about and I hope that you will enjoy my discoveries.
This blog is not just about weddings, but about what makes this part of the world such a draw; great food, excellent wine and wonderful people. I hope you enjoy reading these posts and can find yourself here, enjoying the same amazing things we do.
Friday, August 24, 2012
Wednesday, August 1, 2012
As many of you know, I love to cook but I sometimes find it a challenge to come up with recipes that will appeal to my whole family...Grace in particular. However this is a definite winner....if you like the classic combo of melon and prosciutto, you will love this recipe. Perfect with a glass of rose bubbles!
Pasta Salad with Melon, Pancetta, and Ricotta Salata
• active: 30 minutes
• total: 30 minutes
Recipe by Soa Davies
Photograph by Romulo Yanes
Bon Appetit, August 2012
• 2 ounces thinly sliced pancetta (Italian bacon)
• 4 ounces orecchiette (ear-shaped pasta)
• Kosher salt
• 3 1/2 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons Champagne vinegar or white wine vinegar
• 2 cups 1x1x1/4" pieces peeled melon (any variety)
• 1/3 cup coarsely chopped fresh mint, divided
• 3 tablespoons thinly sliced scallion
• Pinch of crushed red pepper flakes
• Freshly ground black pepper
• 1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
~ Heat oven to 350°. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20–25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
~ Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
~ Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata
One serving contains:
• Calories (kcal) 320
• Fat (g) 20
• Saturated Fat (g) 5
• Cholesterol (mg) 15
• Carbohydrates (g) 29
• Dietary Fiber (g) 2
• Total Sugars (g) 7
• Protein (g) 8
• Sodium (mg) 320
Tuesday, July 17, 2012
Sunday, July 1, 2012
Probably my favorite aspect though was the communal effort that went into the 50+ centerpieces for the farm tables. The family was able to grow the majority of the flowers on the property and family, friends and neighbors worked together the day before to make all of the centerpieces. Normally I don't think it is the best idea to do one's own flowers because of the work involved but this turned out differently. It became an opportunity for a community to come together and create something beautiful for the celebration. In the words of the bride's brother, "We are blessed, may it continue forever."
Tuesday, June 12, 2012
Just a perfect example of why Sonoma County is the most fabulous place there is!
Saturday, May 26, 2012
Amy & Tony were fabulous to work with and their wedding last September at Calistoga Ranch was beautiful. She looked simply stunning.