MONTRACHET SPINACH LINGUINE

"Someone forgot the corkscrew and for several days we had to live on nothing but food and water."

~ W. C. FIELD'S WINE WISDOM

~ Before the harvest

(Brys Estate Vineyard - Old Mission Peninsula)

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MONTRACHET SPINACH LINGUINE

~ creamy and sophisticated

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6 Tbsp. extra-virgin olive oil

2 bunches sliced green onions

4 cloves minced garlic

1 chopped red bell pepper

1 chopped yellow pepper

8 plump chopped plum tomatoes

12 drained & chopped oil-packed sun-dried tomatoes

2 Tbsp. chopped fresh basil (2 tsp. dried)

2 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh oregano (1 tsp. dried)

coarse salt & freshly cracked pepper

1 lb. freshly cooked spinach linguine

8-12 oz. sliced Montrachet (goat cheese)

additional fresh basil

• While water is heating to cook pasta, saute green onions & garlic in olive oil over medium heat until limp. Add peppers and continue until tender, about 10 minutes. Add chopped tomatoes and cook another 5 minutes or until tomatoes are heated through. Season with basil, parsley, oregano, salt & pepper.
• Serve over freshly cooked linguine topped with Montrachet and slices of fresh basil. (Serves 4)

WINE NOTE: Try award winning Pinot Noir 2005 from Brys Estate -

BEST DRY RED WINE.

(two-thirds of the production was sold within 3 weeks and the

2006 is predicted to be even better)

www.brysestate.com

EASTER SUNDAY ~ SPRING RACK OF LAMB with PORT CURRANT SAUCE / POTATOES ROMANOFF / MANDARIN SPINACH SALAD

SPRING RACK of LAMB with PORT & CURRANT SAUCE

~ adapted from Three Rivers Renaissance Cookbook IV

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3 (1 1/2 lbs.) Frenched rack of lamb

1 Tbsp. fresh minced rosemary

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh thyme

coarse salt & freshly ground black pepper to taste

juice of 2 lemons

3 large cloves minced garlic

fresh rosemary springs

Preheat oven to 400-degrees. Season room temperature lamb with oregano, thyme, salt & pepper. Sprinkle with lemon juice. Rub with garlic. Arrange on rack and roast 25 minutes for medium rare (130-135 degrees). Tent and let rest for 10 minutes. (serves 8)

PORT CURRANT SAUCE

1 cup port

2/3 cup fresh orange juice

matchstick strips of orange peel

1 cup red currant jelly

6 Tbsp. fresh lemon juice plus zest

matchstick strips of lemon peel

Combine port, orange juice, jelly, lemon juice and citrus peels in saucepan. Bring to boil, reduce heat, and simmer uncovered until sauce thickens, about 10 minutes or a bit longer.

Serve with sliced lamb chops garnished with fresh rosemary sprigs.

Note: Since April is Michigan wine appreciation month, pair the rack of lamb with Willow Vineyard 2003 Pinot Noir (www.traversebiz.com/willow) or Chateau Chantal 2004 Proprietor's Reserve Pinot Noir (www.chateauchantal.com).

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POTATOES ROMANOFF

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10 medium peeled & 1/4-inch sliced potatoes

1 1/2 cups organic chicken broth

1 tsp. coarse salt

1 cup sliced pitted black olives

2 Tbsp. unsalted butter

6 sliced green onions

2 Tbsp. flour

1 tsp. dill weed

freshly ground black pepper to taste

1 cup milk

2 cups sour cream

1 tsp. Dijon mustard

8 oz. grated Colby Jack cheese

Hungarian paprika

chopped parsley garnish

• Combine potatoes, salt, & chicken stock in saucepan. Bring to boil, reduce heat, cover and simmer until tender, about 15 minutes, adding more broth if necessary. Do not drain.
• Preheat oven to 350-degrees. Melt butter in saucepan, add onions and cook until limp. Stir in flour, dill weed, pinch of salt & cracked pepper. Add milk and cook until mixture boils and thickens. Stir in sour cram, mustard, and olives. Pour over undrained potatoes and mix lightly.
• Turn into large baking dish. Top with grated cheese. Sprinkle with paprika and parsley. Bake 20-30 minutes until heated through and cheese is melted. (8 servings)

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MANDARIN SPINACH SALAD

~ easy & delicious

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1 lb. fresh baby spinach

1 can (11-oz) drained mandarin oranges

1 thinly sliced red onion

1/4 cup vegetable oil

2 Tbsp. tarragon wine vinegar

1 Tbsp. sugar

1 tsp. Coleman's dry mustard

1 minced clove garlic

freshly ground black pepper

toasted sliced almonds

Whisk oil a bit at a time into vinegar, sugar, dry mustard, garlic & pepper. Let rest to allow flavors to mellow. At serving time, toss spinach with oranges & red onion. Toss with dressing. Serve on chilled plate topped with toasted sliced almonds.

~ Retro Easter Bunny cake

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