Mountain Views News          Saturday, September 3, 2016

8

FOOD AND DRINK

Mountain Views-News Saturday, September 3, 2016 

CHEESE ANY ONE ?


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 Saturday and Sunday at 3 PM Dining with 
On Charter Channel 188 visit my website www.
peterdills.com


TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


Julie’s Favorite Family Recipes

PEANUT BUTTER PORK OR CHICKEN CURRY RECIPE

INGREDIENTS

2 pork tenderloins (3/4 pound each) or Chicken, cubed

1 teaspoon salt, divided

1/2 teaspoon pepper

1 tablespoon olive oil

1 cup sliced fresh carrots

1 medium onion, chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes, drained

1 cup chicken broth

1 cup cream of coconut or coconut milk

1/2 cup creamy peanut butter

3 teaspoons curry powder

1/4 teaspoon cayenne pepper

Cooked brown rice

DIRECTIONS

Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high 
heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove.In same skillet, cook carrots 
and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes 
and broth. Reduce heat; simmer, covered, 6-8 minutes.Stir in cream of coconut, peanut butter, curry 
and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 
minutes. Serve with brown rice. Yield: 6 servings


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