VIGNETO CUCINA .......COMFORT FOOD

It was cold and rainy yesterday - perfect day for a little comfort food and a nice warm fire.

Lamb with a Blackberry Sauce, Garlic Mashed Potatoes, Haricots Verts and baby carrots

Paired with Finca el Origen Reserva Malbec ~ Berries, plum jam and soft spice with round tannis and great structure. Mendoza, Argentina ~ Aged in French Oak
Roasted Beets, Feta and mint salad drizzled with olive oil to start
Creme Brulee to finish..................................................

Roasted Lamb with Blackberry Sauce

1 Lamb top or bottom round roast

salt and pepper to taste

2 tbsp balsamic glaze - (balsamic reduced to syrup consistency)

1/2 cup chopped parsley

1/2 cup chopped mint

1/4 cup chopped Rosemary

3 cloves chopped garlic

olive oil

Preheat oven to 375 degrees. Heat oil in a saute pan. Sear the lamb until dark golden brown.

Combine the parsley, mint, rosemary and garlic. Spread the balsamic glaze over the lamb, then roll lamb in the herb mixture and pat it on to coat evenly. Roast lamb in the oven until internal temperature reaches 130 degrees. Allow lamb to rest for 10 minutes before carving and serve with blackberry sauce.

Blackberry Sauce

olive oil

1/2 cup onion ~ small dice

1/4 cup carrot ~ small dice

1/4 Cup celery ~ small dice

1 sprig fresh rosemary

2 garlic cloves ~ minced

1 qt. chicken stock

1/2 cup red wine

7 oz blackberry jam

salt and pepper to taste

In a small sauce pan, heat the oil over high heat. Add vegetables and rosemary and cook until browned, about three minutes. Add the garlic and cook another minute or two. Add the stock and wine. Bring to a boil: reduce the heat and simmer until it is reduced by one-half.

Strain the stock, return it to the sauce pan and add the blackberry jelly. Bring to a boil.

Season with salt and pepper.

Photography By: Ryannan Bryer de Hickman

Copyright: Sotto Il Monte Vineyards

Feeling Blue ............

Or should I say "Feeling the need for Blue"?
Like the blue in this Ralph Lauren Photo -
Or the purple blue of the Hydrangea in my hallway..........................
Maybe a pale blue on the shutters and doors..............................
Or the perfect blue of my husband's shirt yesterday at the beach. We spent the day on East Beach with a picnic basket, some wine, beach chairs and a good read...........................

Photo Credit:

Top & Fourth photo: Living in Greece

Second Photo: Ralph Lauren

Others: Ryannan Bryer de Hickman

VIGNETO CUCINA .......PAELLA

I've been out having a "Fun Day" - First I went to an estate sale that Jackie from The Urban Market alerted me to and then I headed over and viewed the Octagon House that Joni featured on her blog a couple of days ago. I received an email this morning from Urban Market that the house would be opened one more time for viewing before they removed the furniture. Lunch was provided and it was quite a social scene. Now..... WFD? Paella - always great if you are having a crowd over for dinner. Make a pitcher of Sangria, a big pan of Paella, a salad and you are good to go.

This recipe is from Emily Swantner

Emily's Perfect Paella

6 1/2 cups chicken stock, preferably homemade

1 teaspoon saffron threads, toasted

1 tablespoon Spanish smoked paprika

1/4 cup extra virgin olive oil

10 pieces chicken legs and thighs, bone-in, skin on

1 pound Spanish Chorizo, sliced

1 pound large or jumbo shrimp - unpeeled

2 medium onions, large dice

1 each small red and yellow bell pepper, julienned

6 cloves garlic, peeled and minced

3 medium tomatoes, seeded and chopped

1 cup green olives, quartered

Salt to taste, freshly ground pepper to taste

3 cups rice, preferably Spanish, Arborio or Basmati

1 pound fresh mussels or clams - optional

1/4 cup parsley, minced

In a saucepan, heat chicken stock and keep warm. Crumble saffron threads and paprika into stock and keep warm. Heat oil in a 16 to 18 inch paella pan or large skillet over medium heat. The pan will span two burners, so rotate pan occasionally for even cooking. Add all shrimp and saute for 3 to 5 minutes or just until pink - do not overcook - shrimp will be reheated - remove and set aside. Add chorizo, saute until almost cooked through, remove and set aside.

Pour off all but one-quarter cup of the fat left in pan. Saute onions and peppers until lightly browned. Add garlic and cook for a minute. Add chopped tomatoes and green olives and cook for 3 to 5 minutes. Stir the rice into the pan and stir to coat. Pour heated stock into the pan. Season with salt and pepper to taste. Submerge the chicken pieces and chorizo into the liquid. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes. If using mussels or clams, submerge into rice. Reduce heat to low, and cook for 10 to 15 minutes, or until rice is cooked through.

About 5 minutes prior to paella being done, place shrimp on top of rice and cook until shrimp is heated through. Discard any mollusks that do not open before serving.
To make the sangria - I add a little fresh squeezed orange juice to a bottle of dry red and garnish with sliced green apples, lemon, lime or orange slices and serve chilled, over ice.
The Spanish smoked paprika is the key to this paella - I keep my spices in Indian spice boxes.

Photography By: Ryannan Bryer de Hickman

Copyright: Sotto Il Monte Vineyards