07/31/08 Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. On today's program, I want to share two simple recipes that I just made up a few weeks ago and I have been playing around with them and of course, the wine that goes well with it. Now summer is of course the time for salads of all types and I have been experimenting with salad dressings. Two of my creations have turned out to be versatile and delicious with wine. The first is a combination of buttermilk, fat free sour cream, cucumber and wasabi. Don't be shy about the amount of wasabi you use it lightens up when you combine it with the other ingredients. Just put everything in the blender add salt to taste and serve it on a shrimp and rice salad, over chicken and mixed greens or mixed in a tuna fish salad. It is lovely when accompanied by a sparkling wine or Chenin Blanc or dry Riesling. The next dressing is made by combining garlic, arugula, lime, mayonnaise and a little olive oil in the blender. It is simply great on a steak salad with a nice Cabernet Sauvignon or on a grilled salmon salad with Pinot Noir. It is a bit of work but oh so worth the effort. You can make them ahead and they keep for at least a week in the refrigerator. Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.