COOKING + SIPPING WITH ROSEWOOD WINERY
As previously shared, it’s no secret that Matt + I love food and love wine.
It’s also no secret that Matt is the cook in our house and I am the official wine pourer - a job I take VERY seriously I might add!
We jumped at the opportunity to partner with one of our favourite local wineries Rosewood Estates Winery - pairing some of their exceptional wines with some exceptional dishes created by Biceps and Brussel Sprouts.
This combination is an absolute favorite of ours! A perfect combination for a Friday night in, especially as the temperatures get cooler and you crave a cozy night at home.
Full disclosure, I love ending the work week with a Friday night at home…. a great bottle of red wine, homemade pizza, salad, sweatpants, dogs, a movie and my husband. Perfect way to kick off a weekend in my opinion!
Ever since I was a little girl, I have loved Caesar Salad! Though I’m particular on the dressing (I’m more Team Vinaigrette vs Team Creamy Dressing).
This dressing recipe is inspired by the one my Mom made for me growing up, and still does to this day! Home Cook Hubby, Matt, has put his own spin on it and we’ve been so excited to share it with you!
CAESAR SALAD
INGREDIENTS:
Romaine (we love our local Farmer’s Market greens for this!)
Can of chickpeas
Parmesan Cheese
DRESSING:
Combine the following ingredients and mix/shake/whisk well.
1/3 cup (good quality) Evoo
1.5 tbsp (good quality) red wine vinegar
1/2 tsp dijon mustard
1 anchovy, finely chopped
1 tsp capers
6 dashes worshestire sauce
3 cloves garlic
Couple of scoops grated parmesan cheese
DIRECTIONS:
For the crispy chickpea croutons:
Rinse chickpeas and dry throughly. Place on a baking sheet and bake for 35 mins, shaking halfway through. Let cool for 5 mins.
If using an air-fryer instead, follow same steps but air fry for 10 mins, shake and air fry again for 10 more minutes.
Toss romaine with shaken dressing. Mix in crispy chickpeas and garnish with additional freshly grated parmesan cheese (if desired). ENJOY!
Matt and I really love simple, delicious pizzas and our go to choices are typically mushroom and margarita!
** pictured is a simple arugula salad with crispy chickpeas, parmesan cheese, olive oil + lemon juice - also delicious with the mushroom pizza!
MIXED MUSHROOM PIZZA
INGREDIENTS:
Pizza Crust (we use @officialfarmboy cauli crust pizza, but fresh dough works great too!)
2 cups sliced mixed mushrooms (cremini, shiitake, portobello)
2 tbsp butter
1/4 cup dry white white
1 tsp thyme (dried or fresh)
1 clove garlic minced
Salt
Fresh grated mozzarella
Evoo
DIRECTIONS:
Preheat oven to 500 degrees. Place pizza stone or baking sheet in while preheating.
Add butter to large frying pan on medium heat. When melted, add sliced mushrooms and stir to coat. Add splash of water and cover for 3-4 minutes undisturbed.
Remove lid, add garlic, white wine and thyme and raise heat slightly. Stir and leave uncovered for 4-5 minutes more.
While the mushrooms are on, drizzle Evoo on prepared dough and work outwards to the edge, creating a thin layer through the top dough/crust.
*bonus- place unpeeled garlic clove in oven until softly roasted, slice the end tip off and squeeze/spread it on top of the Evoo coating.
Add small layer of grated mozzarella next. Now top with the sautéed mushroom mixture. Add a pinch of salt and then cover generously with more shredded mozzarella. Drizzle a little more evoo and pinch of salt.
Place on pizza stone or baking sheet for 8-10 minutes.
Remove from oven and finish with whatever you like- arugula, prosciutto, balsamic glaze, Chili oil etc.
ENJOY!
Wine Pairing: Rosewood Winery Night Moves ($25)
Rosewood Estates Winery is located in Beamsville, ON and is a MUST VISIT winery experience for tastings or glasses (they’re dog friendly too!) and also available to shop online.