Mountain Views News          Saturday, May 7, 2016

9

FOOD AND DRINK

Mountain Views-News Saturday, May 7, 2016 


A popular party question is: if you were stranded on a deserted island what food would you want to 
have with you? What wine would you drink? I hope this island has crackers, because for me it would be 
champagne and cheese. There have been many articles written (and I have read a ton of them) on how to 
select cheese to go with wine. For me, however, any food goes with champagne, but not every cheese goes 
well with certain wines.

Recently I hosted a wine and cheese party, always a great way to try new wines - everyone who attends has 
to bring a description of their cheese and why they selected it. A couple of pointers on selecting cheese 
and how to serve it: much like I have said “don’t put your wine in the fridge until you are ready to drink it”, 
don’t cut your cheese until you are ready to serve it. Cheese should always be served at room temperature, 
so take it out of the fridge about 30 minutes before serving. Many French wines can be paired with cheeses 
from the same region, though there are many great cheeses produced stateside. My trick is to find a great 
local artisan cheese produced in the European 
style. Here are a few of my selections.

Merlots are very popular right now, and San 
Simeon has an award-winner that would 
pair great with goat and/or all aged cheese. I 
love Domaine Carneros’ sparkling wine – it 
goes great with stilton, aged blues or gouda. 
Everyone’s favorite, Wild Horse Chardonnay, 
pairs nicely with a creamy cheese like a triple 
cream or camembert brie. How about a fruity 
Sangria? Bodega makes a very tasty one, and I 
suggest a pepper jack cheese on a Triscuit. Yes, 
a Triscuit cracker.

I kept the wine prices under $20, and as far as the cheese goes you can expect to pay around $15 to $20 
for a nice portion. San Simeon Merlot is available at Vons for about $20. Domaine Carneros Sparkling 
Wine can be found at Gelsons for $28. Bodega Sangria is available at Whole Foods for $10. Wild Horse 
Chardonnay is in wide distribution, at grocery stores including Vons, for $12.

Join me Sunday at 5 PM Dining with Dills AM 830 KLAA and follow me on twitter kingofcuisine

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


Peter Dills will be at the Whole Foods Market on Foothill in Pasadena this Thursday 
at 5 PM for a celebration of National Burger Month! Get a burger a beer for $13!

Julie’s Favorite Family Recipes


VEGETABLE FRITTATA

Serves: Makes 8 servings.

INGREDIENTS

1 tablespoon olive oil

1 medium onion, chopped

1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices

1 small red bell pepper, coarsely chopped

6 eggs

1/4 cup milk

1 tablespoon Italian or Vegetable Seasoning

2 medium plum tomatoes, sliced

1 cup shredded mozzarella cheese

DIRECTIONS

Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook 
and stir 2 to 3 minutes or until vegetables are tender.

Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without 
stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle 
with cheese.

Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.

Wrap the skillet handle in foil if it is not ovenproff.

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