Tips and Tools » With Pinot Noir

Beet Gnocchi Flambé

Makes 4-6 Servings

Ingredients

Gnocchi
500 g (18 oz) beets, roasted until very soft
500 g (18 oz) potatoes, roasted
1 tbsp salt
1 tbsp baking powder
1 cup (240 ml) cake flour
All purpose flour as needed for rolling the gnocchi snakes
Softened butter as needed

Crème Fraiche
Beet stems from 1 bunch of beets
1/2 v (120 ml) crème fraiche

Sauce
3 tbsp butter
1 shallot
4 cloves garlic
1/4 cup (60 ml) cognac
1/4 cup (60 ml) verjus (can substitute red wine)
1/2 tsp chopped fresh thyme
Salt and pepper to taste
Meyer lemon zest to taste

Preparation

Gnocchi
Pass beets and potatoes through a potato ricer. If you don't have one you can use a medium-mesh sieve, but it will be harder. Don't blend or food process them- the goal is for the potato-beet mixture to be as light and fluffy as possible and those machines make for a denser consistency. Put the beets through the ricer first as they are denser, and the potatoes will help push them through as they follow. Sift together salt, baking powder and 1 cup (240 ml) cake flour. Fold in to beet mixture until thoroughly incorporated but not over-mixed. Turn dough out onto a floured surface and divide into eight balls. Using two light hands, roll each ball into a snake roughly 1 inch thick. Cut the ropes into 1/2 inch gnocchi. Dust with flour and place on a parchment-lined sheet pan. At this point you can make indentations in the top of each gnocchi with the back of a fork or with another tool with a nice impression, but this step isn't critical. Drop the gnocchi into a large pot of boiling, salted water, about 10-15 at a time. Remove with slotted spoon or straining tool as soon as the gnocchi rise to the surface. Reserve gnocchi in a buttered pan, and continue to add butter as you add gnocchi so they don't stick.

Crème Fraiche
Steam beet stems until quite tender, about 10 minutes. Puree in a food processor for about 20 seconds. Add crème fraiche and puree for an additional 10 seconds, or until fully-incorporated.

Sauce
Melt butter in a large, nonstick skillet. Add shallot and sauté for one minute. Add garlic and sauté for an additional minute. Tilt the pan away from yourself and add the cognac. Ignite, either using a gas flame or a barbecue lighter. Once the flames subside add the verjus (or wine if substituting). Stir until liquid reduced by half (about one minute) then add the gnocchi, thyme, salt and pepper. Stir gently until gnocchi is coated in sauce and heated through, about three minutes. Place gnocchi on serving plates and top with lemon zest and beet stem crème fraiche.

Beef Bourguignon

Makes 6 Servings

Ingredients
2 tbsp (30 ml) extra virgin olive oil
6 oz (170 g) bacon
3 lb (1.3 kg) lean stewing beef cut into 1 inch cubes
2 carrots, sliced
1 onion, sliced
1/4 tsp salt (or to taste)
1/2 tsp freshly ground pepper
2 cloves garlic, minced
1 bottle Artful Winemaker Pinot Noir
2 cups (1/2 L) beef broth
1 tbsp tomato paste
1/2 tsp thyme
1 bay leaf
1 lb pearl onions (about 24)
4 tbsp (60 ml) butter
2 tbsp flour
1 lb (1/2 kg) fresh mushrooms, sliced
 

Preparation
Preheat oven to 325 F. Heat oil in large Dutch oven. Add bacon, reducing heat to medium, and cook until lightly browned, stirring occasionally (about 10 minutes). Remove bacon to paper towel lined plate. Pat beef dry with paper towel and sprinkle with salt and pepper. Using the remainder of the oil in the pan add beef, turning to brown on all sides. Remove beef to the bacon plate. Add carrots and onion to the pan. Cook for 10 minutes, stirring occasionally, or until onions are lightly browned. Add the garlic and cook one minute. Return beef and bacon to pot. Add wine, broth, tomato paste, thyme and bay leaf. Bring to a simmer. Cover pot with lid and place in preheated oven for 1 to 1 1/2 hours or until the beef is very tender. Remove from oven, keeping warm. Meanwhile heat 2 tbsp butter in a non stick frying pan. Add onion and mushrooms sautéing over medium to low heat for about 10 minutes. Melt 2 tbsp of butter in microwave. Combine melted butter with flour and stir into the cooked beef and vegetables. Add cooked onions and mushrooms. Bring stew to a boil on top of stove. Lower heat and simmer for an additional 15 minutes or until onions are tender. Remove bay leaf and serve with potatoes, noodles, rice or bread as desired.