Crusty French Bread, Cheese, Charcuterie & Grilled Vegetable Salad

Crusty French Bread, Cheese, Charcuterie and Grilled Vegetable Salad
Knights Bridge Cabernet Sauvignon and Fairview Sauvignon Blanc

Serves: 4
Total time: 10 hours
Active time: 20 minutes
Bake time: 30 - 35 minutes

All Day Bread
1 ¼ cups cool water
1 ½ teaspoons active dry yeast
1 ½ teaspoons salt
1 ½ cups bread flour
1 ½ cups all-purpose flour

Salad
4 cups fresh baby greens
4 cups assorted vegetables, including mushrooms, zucchini, crookneck squash, asparagus, yellow sweet pepper, washed and thickly sliced
Extra Virgin Olive Oil
Balsamic vinegar
Salt and pepper to taste

Method
Combine yeast, salt, and water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook. Let the yeast proof for about 5 minutes, until the mixture is foamy. Add flour to bowl and mix on low speed using the dough hook of your stand mixer for 2 – 3 minutes until all flour is incorporated and dough has just started to pull away from the sides of the bowl. Very lightly flour all sides of your dough (don’t mix the flour in – it’s just to keep the dough from sticking), place in a medium bowl, cover with plastic wrap and let rise in a cool place for 4 to 5 hours. The cool water and smaller amount of yeast creates a long, slow rise that allows this bread to develop wonderful flavor over the course of a day.

Once dough has risen, very lightly flour a clean surface, turn dough out using a sturdy spatula, and allow to rest for ten minutes. While dough is resting, prep vegetables for grilling. Once dough has rested, form it into a ball by pulling each corner of the dough in towards the center until the dough feels tight and smooth. Line a clean bowl with a tea towel and generously flour, or flour a proofing basket or a medium bowl; place dough ball into it seam-side down. Cover with a tea towel and let rise another 2 to 3 hours in a cool place.

Place an empty Dutch oven (with the lid on) in oven and heat to 450° F. Use oven mitts to pull Dutch oven out and remove lid. Carefully tip the bread dough gently out of the bowl or proofing basket into the hot Dutch oven and spray generously with water. Put oven mitts back on, place the Dutch oven lid back, and return to the hot oven. Bake bread for 20 minutes; remove lid from Dutch oven and continue baking, uncovered, for 15 minutes more.

While bread is baking, heat grill to medium and grill veggies on both sides, place on pan, and lightly salt. While bread is cooling, arrange cheeses, charcuterie and accompaniments on board. Just before serving, toss salad greens with Extra Virgin Olive Oil and drizzle of Balsamic vinegar. Arrange grilled vegetables on the salad and season with salt and pepper. Slice bread and serve immediately alongside salad, cheese and charcuterie, paired with a glass of Knights Bridge Cabernet Sauvignon or Fairview Sauvignon Blanc.

Flower Arranging + Napkin Folding

Flower Arranging + Napkin Folding 
featuring 2016 Knights Bridge Cabernet Sauvignon, Linville 

 

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1. Unfold square napkin and smooth out

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2. Fold in half

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3. Fold in bottom right corner to ½ inch from center; fold in top left corner to 2 inches from center

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4. Fold bottom half up, keeping corner folds intact

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5. Fold top left corner down, 3 inches from center

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6. Bring left half over to make square

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7. Flip entire napkin over carefully keeping folds intact

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8. Fold up to half point

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9. Tuck in top half

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10. Flip napkin over

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11. Tuck in herbs or flowers

Pancetta, Mushroom & Asparagus Risotto

Pancetta, Mushroom & Asparagus Risotto
Knights Bridge Cabernet Sauvignon or Pont de Chevalier Chardonnay

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Risotto
5 T extra-virgin olive oil
4 shallots or 1 medium onion, medium dice
3 cloves garlic, minced
3 oz. pancetta, minced
4 rounds pancetta (keep whole)
4 oz. fresh wild mushrooms, sliced
1 oz. dried mushrooms, soaked in 1 cup hot water
6 oz. fresh asparagus, trimmed and cut into 2-inch slices
2 cups Arborio rice
5 cups homemade chicken broth (or low sodium canned broth)
1 cup white wine
¾ cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Fresh thyme (optional)

Salad
4 cups fresh baby greens
½ cup broccoli florets
½ cup cauliflower florets
Juice of 1 small lemon
1 T Dijon mustard
1 T sour cream
3 T Extra Virgin Olive Oil
Salt and pepper to taste

Method
Remove dried mushrooms from soaking liquid and strain liquid using cheesecloth or a coffee filter to remove any dirt. Rinse mushrooms in wire strainer then coarsely chop; set aside strained soaking liquid and mushrooms separately. Heat 3 tablespoons olive oil in a heavy, wide pot, over medium heat. Add shallots or onion, garlic and pancetta; sauté, stirring frequently, 3 minutes. Add rice and cook another 4 minutes, stirring frequently. Add reserved dried mushrooms and cook 1 minute. Add chicken broth, white wine, and mushroom soaking liquid, bring to a boil, then reduce heat to a low simmer, stirring occasionally, 15 – 20 minutes. While rice is absorbing liquid, heat remaining 2 tablespoons olive oil in large skillet, add mushrooms and cook for 3 minutes, add asparagus and cook another 3 minutes, set aside. Cook pancetta rounds until crisp, set aside.

To make salad, bring 4 cups water to a boil in a medium saucepan; have ready a large bowl of ice water.  Drop broccoli and cauliflower florets into boiling water for 15 seconds; remove immediately and submerge in ice bath until cool; drain and set aside. Place lemon juice, mustard, sour cream and olive oil in jar with lid; seal lid and shake vigorously until thick and creamy. Toss greens with dressing, add broccoli and cauliflower, season to taste.

Continue cooking risotto until rice is creamy but still somewhat firm in center. Stir in fresh mushrooms, asparagus and cheese; adjust seasonings. Garnish each dish with round of pancetta, fresh thyme if desired, and additional grated parmesan. Serve immediately alongside salad and pair with a glass of Knights Bridge Cabernet Sauvignon or Pont de Chevalier Chardonnay.