I may be in between CorkPopper Projects at the moment, but that doesn’t mean CorkPopper Dinners have ceased. On the contrary, I’ve been on a cooking blitz lately, taking inspiration from the wines J and I have laying around as well as the gorgeous produce I’ve been receiving every week in my Farm Box. And though I went pretty big on Saturday with my “California Dreaming” menu for J and his two college buddies in from Chicago and San Diego, it’s just not Sunday without a CorkPopper Dinner. Happily, the college buddy from Chicago wasn’t flying out until Monday morning, so J and I were able to share not one but two great meals with him before sending him back to the Windy City.
As always, the first choice to be made was the wine. J and I decided to open a bottle of one of our favorite Sierra Foothills wines – a 2007 Newsome Harlow Shake Ridge Zinfandel (Newsome Harlow is located in Calaveras County, but this particular vineyard is next door in Amador County). An exceedingly food-friendly wine with lots of berry fruit balanced out by subtle spice and round tannins, this wine could make even a mediocre meal taste good. J and I tend not to do mediocre meals, of course, but we did want to keep this dinner relatively mellow in light of our big Saturday night feast (which, as I understand it, the boys followed with more than their fair share of Bourbon…). We opted for a couple of Trader Joe’s racks of lamb, an item that has become a staple in our kitchens. (I’ve posted about these before…. 1 rack is perfect for two people, and at just $10-$13 per rack, they’re a steal.) Lamb, with its characteristic flavors of herbs and spice, is an excellent protein to pair with Zinfandel. And, for the side dish, I decided to shake things up a little bit and try something I’d been wanting to test out for a while – roasted grapes. J was skeptical of this idea, but I was convinced that by concentrating the sugars in the grapes, I’d get the equivalent of little flavor bombs that would just burst in the mouth and, when coupled with the earthiness of potatoes and fresh herbs, would be an excellent compliment to the Shake Ridge Zin. It’s so good to be right….
Grilled Rack of Lamb with Roasted Grapes and Potatoes
Serves 4
Ingredients for the Roasted Grapes and Potatoes
- 4-5 medium red-skinned potatoes, cut into 1 1/2-inch pieces
- 1 large bunch red seedless grapes, stems removed
- 1 large sweet onion, quartered and sliced into 1/2-inch slices
- 2 tablespoons minced fresh rosemary
- 1 tablespoon minced fresh thyme
- Extra virgin olive oil
- Freshly ground pepper
- Sea salt
Preparation for the Roasted Grapes and Potatoes
Preheat the oven to 400 degrees. Arrange the potatoes, grapes and onion on a large nonstick baking sheet. Sprinkle with the rosemary and thyme and drizzle with a few tablespoons olive oil, enough to lightly coat everything. Season with a tablespoon or so each of salt and pepper. Toss to coat. Roast for about 35-40 minutes, stirring occasionally, until the potatoes are tender and golden brown and the grapes have started to wrinkle.
Ingredients for the Rack of Lamb
- 2 8-rib racks of lamb, trimmed of extra fat
- Freshly ground pepper
- Sea salt
- 4 large garlic cloves, minced
- 1 1/2 tablespoons minced fresh thyme
- 3/4 cup Dijon mustard
Preparation for the Rack of Lamb
Preheat the grill to medium-high. Season the racks with salt and pepper. In a bowl, mix together the garlic, thyme, and mustard. Spread the mixture onto the lamb and allow it to rest for at least 15-20 minutes.
Place the lamb, fatty side down, on the grill and cook for about 8 minutes. Flip it over and cook for another 5 minutes or so, until a meat thermometer reads 140 degrees. Remove from the grill, tent with foil, and allow to rest at least 10 minutes.
Slice the rack into individual ribs and serve atop the roasted grapes and potatoes.
Cheers!
Meanwhile, in a small sauce pan, bring the wine to a boil then add the raspberries, rosemary and thyme, stirring occasionally, until the raspberries have broken down and the liquid has reduced by about half. Season with salt and pepper. Strain out the solids, squeezingout all possible liquid. In the same sauce pan, heat another tablespoon of olive oil and saute the garlic and shallot until translucent. Add the butter and allow it to melt but not brown, stirring constantly. Add the sauce back to the sauce pan and continue to reduce until it has reached the desired thickness. Using a food processor or blender, puree the sauce until smooth.
with a leg up on this week’s competition. Nestled in the Sierra Foothills in the heart of California Gold Country, the tiny town of Murphys, California is working hard at transforming itself from a sleepy mountain haven into a veritable wine and food destination. Dozens of wineries and restaurants now line the town’s quaint main street, and although some are still in their infancy (and/or simply aren’t any good), there are a few standouts, Newsome-Harlow being the prime example.
racteristics, there are truly some fantastic wines to be found. And the easiest way to find them? Visit Murphys, California, an historic Gold Rush town turned wine tasting haven. Main Street is lined with tasting rooms pouring wines for whatever your palate, and there are several great restaurants churning out some really great and sophisticated food.
