Hayes Valley 2015 Rosè
“This wine rains kisses in your mouth.” –Insatiable By Gael Greene
The first Wednesday of every month is Wine Wednesday! Spectacular wines under $10.00. Yep. Under $10.00. Sometimes wine is less expensive where I am, but most of the time it’s more expensive. Hopefully that means that I will pick wines that are well below the $10.00 limit for most of you.
I will post wines that I particularly like. I am no specialist by any means, but I do love wine. I know the basics of the different varietals, what regions generally produce, how wines are made, but this space is all about preference. We all like what we like, and you might like what I like too. I will post food pairings and why those pairings are suitable for the specific wine.
Hayes Valley Rosè 2015
Variety: Grenache and Pinot Noir
Phoebe from Feed Me Phoebe came up with the brilliant idea to post our best spring cleaning recipes. #SpringPantryPurge! Recipes that make use of ingredients already in your kitchen cabinets.
I love that idea because as a graduate student, I am a huge proponent of versatile recipes. I hate to throw anything away—it’s just like throwing money away. And this spring pantry purge is a perfect recipe for the Wine Wednesday series! Because I love being able to show that wine pairs with anything and everything. Climb aboard and open your pantry doors because April’s Wine Wednesday is going to be freaking amazing. Like all of the heart-eyes emojis amazing. And because it’s finally getting closer to that sunny spring weather, I’ve got a dry rosè wine for April. AKA add a few nail polish emojis into the mix, and you’re getting closer to what this Wine Wednesday is going to be like.
Okay first, the wine. (Are you surprised?) This is a very dry rosè wine with a slight crisp mouthfeel. Just how I like my rosè. The color that is imparted by the brief contact between the grape juice and the skins also lends some additional flavors such as what you’d find in a red wine, but it’s only a whisper of those richer flavors. In this case, there are strawberry and raspberry notes that are subtle against the dry finish. Can you say refreshing?
The perfect non-recipe for the pantry purge? A galette! I always have the essentials like butter and different flours around to make a great crust, and the rest is play time. This galette takes advantage of stuff like frozen veggies, mustard, and garlic that are in constant rotation in my kitchen.
A great pairing for this rosè was a very savory dish. Think parmesan, garlic, onion, and even mushrooms. Add in fresh produce to brighten it up, and we’re well on our way.
Specifically, this galette uses caramelized shallot and garlic cooked along with kale mixed with sweet corn and parmesan cheese. That sits on top of a bed of Dijon and roasted garlic. And we top it all off with sweet, roasted Campari tomatoes folded in a flaky crust and baked to perfection! Now like I mentioned before the savory garlic, shallot, and parmesan goes great with this wine and complements the dryness. Meanwhile the sweet corn and sweet-acidic tomato cut through that dryness and create a more balanced mouthful. The Dijon adds some overall tanginess that I think goes great with wines that don’t have “forceful” flavor profiles. And the wheat flour in the crust adds nuttiness. Needless to say, I’m pretty dang excited about this pairing.
In the spirit of the #SpringPantryPurge, I’ve written some guidelines for your own pantry galette creations and whatever wine you’re kicking April off with. If you’re going for a sweeter wine, I think some funkier, richer flavors like blue cheese or goat cheese go really well with those. Omit the Dijon and pick ingredients that complement the cheese like pecans and pears for the blue cheese or chives and roasted red pepper for the goat cheese. If you’re going with a dry red wine, I would create a galette that uses exclusively all-purpose flour in the crust and focus on bigger flavors elsewhere like a caramelized onion or sautéed mushrooms. Acidic white wine? Cut out the acidic ingredients in the galette like the tomatoes and add in richness with things like eggs, potatoes, or goat cheese. (PS: Looking for more guidelines on how to prep a versatile galette? This article from Food52 does an excellent job!)
Now let’s get to this recipe! And this yummy wine. Cheers to spring cleaning! Let me know how you switch it up to make use of your own pantry stash!
Check out these other Pantry Purge recipes, and thank you Phoebe for organizing such a fun blog party!
Feast + West | Honey Chipotle Roasted Chickpeas
Clean Food Dirty City | Lentil Rice Bowl with Shaved Cauliflower Salad
Crepes of Wrath | Garlic Noodles
Appeasing a Food Geek | Wine Wednesday + a Kale and Tomato Galette
Feed Me Phoebe | Maple Pecan Gluten-Free Banana Bread
Domesticate ME! | Chicken and Wheat Berry Salad with Shaved Brussels Sprouts and Arugula
Arthur Street Kitchen | Kale Kimchi
Pamela Salzman | Drunken Beans
The Mom 100 | Banana Bread with Chocolate and Crystallized Ginger
Snixy Kitchen | Kale Salad with Toasted Nuts, Seeds, & Buckwheat
Loves Food, Loves to Eat | Warm Lentil Salad with Butter-Crumbed Eggs
The Speckled Palate | Curried Veggie Rice Bowls
The Naptime Chef | Basil Polenta with Pine Nuts and Feta
the pig & quill | Roasted Fig + Potato Salad with Asparagus + Goat Cheese
Kale and Tomato Galette
Adapted from Food52 Baking
½ cup butter, chilled and cut into ½ inch pieces
½ cup whole wheat flour
¾ cup all-purpose flour
⅛ teaspoon black pepper
½ teaspoon salt
2-3 tablespoons ice water
1 tablespoon apple cider vinegar
- Put the cold pieces of butter on a plate and put it in the freezer for 5-10 minutes.
- Stir the flours, pepper, and salt together with a fork. Add half of the butter pieces and toss to coat in flour. Cut in the butter with either your fingertips or a pastry cutter until the mixture is crumbly. Add in the rest of the butter pieces and cut in again. Stop when the butter is in pieces the size of peas.
- Combine 2 tablespoons of ice water with the vinegar and sprinkle over the flour/butter mixture. Mix together. Try to form a loose dough ball. If the mixture is still really crumbly, add the remaining water a bit at a time until the ball can stick together.
- Move the dough ball to a sheet of plastic wrap and pat it into a flat disk. Wrap tightly and refrigerate for 1-3 hours.
Filling and Assembly
3 cloves garlic, separated
1 tablespoon olive oil, plus extra for roasting
1 cup chopped kale leaves
½ teaspoon salt, plus extra for roasting
Glug of white/rosè wine
½ cup frozen corn, defrosted
½ cup + 1 tablespoon parmesan cheese, separated
⅛ – ¼ teaspoon cayenne pepper, depending on liking
6 Campari tomatoes (or another sweet variety), cut in half
Flour for rolling out the crust
1 ½ tablespoons Dijon mustard
- Cut the shallot in half and remove the outer layers. Slice the halves in side-to-side ribbons with the cut side down (knife parallel to the end). Finely chop one of the garlic cloves. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the shallot and chopped garlic to the oil once hot. Heat until translucent and soft, about 10 minutes.
- Add the chopped kale to the pan and ½ teaspoon salt and stir to mix together. Cook the kale until softened, about 5 minutes more. Add the glug of wine and continue to cook until the liquid evaporates. Transfer the contents of the pan to a bowl, set aside.
- Preheat an oven to 425⁰F. On a parchment covered sheet pan, put the tomato halves and 2 remaining garlic cloves. Drizzle with olive oil and sprinkle with a few pinches of salt and a few cracks of black pepper. Roast in the heated oven for about 8-10 minutes until the tomatoes are softened a bit and the garlic cloves are just beginning to brown. Remove from the oven and let cool. Reduce the oven temperature to 400⁰F.
- Meanwhile, mix the defrosted corn, ½ cup parmesan, and cayenne pepper into the kale mixture.
- Remove the chilled dough from the fridge and put the disk on a lightly floured surface. Give the disk a few good whacks with a rolling pin, and roll the dough out into a large 10-inch circle (as best as you can).
- Put the dough on a parchment covered sheet pan. Sprinkle the remaining tablespoon of parmesan cheese in the middle of the dough circle, leaving a couple of inches for folding on the crust free from ingredients.
- Blend together the Dijon and 2 roasted garlic cloves (either with a small food processor or a fork). Spread on top of the cheese. Spoon the kale and corn mixture on top of the Dijon followed by the roasted tomatoes covering the top of the kale.
- Fold the crust up over the outside of the filling all the way around the galette. Brush the folded-over crust with some heavy cream, and sprinkle the crust with additional parmesan if you want.
- Bake the galette in the 400⁰F oven until browned and cooked through, about 30-40 minutes. If the cheese begins to overly brown before your crust, tent with some foil.
- Let cool 5-10 minutes before serving. Cut the galette into 6 pieces and enjoy immediately! With a glass of wine, or course.