Food & WIne

Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine pairing day. I want to share a few recipes and of course the wines that go with it.

You know I am always surprised when I serve fennel bulb in two of my favorite ways. Many people are surprised they like it. The first is a salad made with thinly sliced fennel bulb and mushrooms tossed in a dressing made with lemon olive oil and garlic. You just marinade it and then toss it with shaved parmesan just prior to serving. It is absolutely fabulous with a grilled white fish and a New Zealand Sauvignon Blanc.  The next preparation is even more simple. Thinly slice the fennel bulb and toss it with parmesan cheese. Line a glass baking dish with olive oil and bake the mixture in a three hundred fifty degree oven. When it is just slightly browned on the top, about forty-five minutes, remove it from the oven and serve immediately with a grilled pork tenderloin and a nice glass of barrel fermented Chardonnay. Another of my favorite salads is to toss fennel with arugula and cherry tomatoes in a balsamic vinaigrette  and sprinkle it with blue cheese.  Try serving it with your favorite flank steak recipe. It would be so nice with a slightly chilled Grenache. I know it seems different but try grilling slices of onions and fennel bulb together. When they are done toss them with a delicate walnut oil dressing and top with mandarin oranges.  It will also be good with a teriyaki flank steak and that slightly chilled Grenache. Enjoy! Remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today’s Vine to Wine.