The Hills Market Blog

 

2012 Machete from Orin Swift | Now in Stock! | The Hills Market Worthington

Machete is a limited release Petite Sirah blend from Orin Swift Winemaker Dave Phinney. Dave is the man behind 'Prisoner', as well as 'Abstract', 'Papillon', and the 'Locations' wines, to name a few. Machete was a project that he launched in 2009. He wasn't happy with the fruit designated for the Machete blend in the 2010 or 2011 vintages, so he used that juice in his other wines. In the 2012 vintage, he re-introduced Machete with a unique labeling concept. The wine is bottled with 12 different, some might say 'risque', labels, so you may not receive the one pictured here.  
The blend is comprised of Petite Sirah, Syrah, and Grenache, three varietals that Dave Phinney has used in many of his popular bottlings, and sees 10 months in French oak. In the glass, it is a deep dark bluish red color. Aromatics of ripe blackberries, mulled raspberries, and toasty oak are obvious, while flavors of crushed berries, dark fruit, chocolate, and espresso follow through on the palate. This wine is ready to be enjoyed now, or could be cellared for 5 or so years.
Who knows what future vintages will hold for this rare and limited bottling, so get yours before it's gone.

 

Recipes by Darista Dips

Below is one of our favorite local recipes from Darista Dips!

SEARED SALMON, HERBED QUINOA + DARISTA DIPS GARLICKY KALE YOGURT DIP 

4 (6-ounce) salmon fillets, skin on

2 teaspoons extra-virgin olive oil

1¼ cup quinoa

1½ cup vegetable broth

Dressing and filling:

¼ cup extra-virgin olive oil

Zest and juice from 1 lemon

½ cup fresh basil leaves chopped

¼ cup flat-leaf parsley chopped

2 tbsp fresh mint chopped

4 shaved radish

cup cherry tomatoes, halved

½ tsp kosher salt

Feta crumbles (optional)

Pepper to taste

Parsley for garnish

 

{Yields: 4 servings}

For the quinoa: Rinse quinoa in cold water and strain in a fine sieve until water runs clear. In a medium saucepan, bring broth and quinoa to a boil over medium-high heat. Cover and reduce the heat. Simmer until all the liquid is absorbed, about 15 minutes. Set aside for 5 minutes and fluff with a fork. 

In a bowl, whisk together olive oil, lemon zest and juice, herbs, salt and pepper. Toss with quinoa and add the rest of the ingredients. Season to taste.

For the salmon: Heat a large non-stick pan over high heat with olive oil (coat pan evenly.) Season the salmon with salt and pepper. When oil is almost smoking hot, place salmon skin side down in pan. Do not move fillet or over crowd pan. Lower heat to medium. Allow to cook for about 5 minutes or until golden brown on the bottom. Turn the salmon (away from you to avoid splashing oil) and sear until just cooked, about 4 minutes, or until just barely pink in the center. Serve immediately with the skin side up.

 

To plate: Place 1-cup mound of quinoa on center of plate. Top with salmon and drizzle Garlicky Kale Yogurt Dip over top. Garnish with parsley.

 

 

HARISSA SPICED LAMB MEATBALLS + DARISTA DIPS MOROCCAN CARROT DIP (logo)

2 tbsp unsalted butter + 1 tbsp EVOO

1½ lb ground lamb or ground beef

3 shallots minced

4 garlic cloves minced

2 tbsp of each: chopped parsley, cilantro, mint

2 tbsp harissa 

1 tbsp smoked paprika

 

2 tsp chili powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground cardamom

1 tsp salt

½ tsp cinnamon

2 egg yolks

1 cup of bread crumbs or cooked quinoa

 

{Yields: 25 meatballs}

Preheat the oven to 375°F. Heat butter and olive oil in a small skillet over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, until the shallots are translucent. Set aside to cool.

In a large mixing bowl, add the ground lamb and make a well in the center. Add the cooled shallot/garlic mixture and the rest of the ingredients. Make a claw with your hands and fold over the meat mixture. Carefully mix to ensure even distribution. *Do not mash or over mix because it will make the meatballs tough.* Form into 1½ inch sized balls.

Heat a large skillet over medium-high heat. Add olive oil to coat the bottom of the pan. Once the oil is hot, place meatballs in the pan and brown on each side (about 30 seconds to one minute per side.) Work in batches so you don’t overcrowd the pan and place browned meatballs in a baking dish.

 

Cover the baking dish with foil and bake in the oven for 20 to 25 minutes, until cooked through. Spoon push the Moroccan Carrot Dip on a plate and top with a meatball. Enjoy!

dara schwartz | flavor artist | facebook.com/daristacafe | twitter: @darista | instagram: darista |daristacafe.com

Printed Recipe Cards Available at Both Hills Market Locations!

The Worlds Best Kept Wine Secret | The Hills Market Worthington


You heard it here first. Okay, maybe we aren't the first to notice, but make no mistake about it, Portuguese wines are becoming more popular. While Port wine has historically been Portugal's most well known export, this small country has had a thriving and unique wine production tradition for at least 4,000 years.

The Phoenicians most likely introduced winemaking in the south, while the Romans planted vineyards and spread winemaking futher upcountry as they drove the Celts out of the region. Christianity arrived in the second century AD, incorporating wine into it's ceremonies.  

Portugal
 has roughly 20 distinct wine producing regions, utilizing over 200 native grape varietals, with nearly a half a million acres under vine. Portugal joined the EU some 20 years ago, and those years have seen investment, education and open-mindedness on the part of winemakers to enact major change in the industry. The amount of wine exported from Portugal has steadily increased in the past decade, and shows no signs of slowing.

Portugal's varietals are unique, with distinctly different flavors, and their terroir is diverse: mountain to maritime, cool and green to hot and dry.

Join us on June 26th for our monthly 'Adventures in wine series: Portugal, with Dan Frey of Domaine Select Wine Estates' Please RSVP 614.846.3220

 

We love a good closeout wine and we have scored a great one this week! | The Hills Market Worthington

Chateau Puy St. Georges St. Georges-St. Emilion 2003, was $19.99, now only $7.99!
Chateau Puy St. Georges is the second label of an estate named Chateau St. Georges.  It is common for Bordeaux estates to produce a second label to use up fruit that is from younger vines in their vineyards that they may not deem ready for their prestigious regular bottlings.  Such is the case with Chateau St. Georges.  
Chateau St. Georges is situated in the Liburne subregion on the right bank of the Dordogne River in one of the smaller Bordeaux appellations:  St. Georges-St. Emilion.  This is considered a satellite of St. Emilion, with only a handful of producers and about 470 acres under vine.  The estate has been owned by the Desbois family since 1891, with production of world renowned wines beginning in 1945.
Soft and forward, The Chateau Puy St.Georges St. Georges-St. Emilion 2003 is comprised of 100% Merlot.  
Flavors of plum and cassis abound, with very light tannins and a savory finish.  With a little decanting, this wine really opens up and is still drinking nicely.  Robert Parker's The Wine Advocatehas given the 2003 Bordeaux vintage an overall rating of 90 points.

 

Recipe: Slow-Cooked Salmon, Chickpeas and Greens

We're sharing seafood ideas that are perfect for Lenten Fridays! Check out this flavorful Bobby Flay recipe courtesy Bon Appetit!

Slow-Cooked Salmon, Chickpeas, and Greens

INGREDIENTS

  • 2 tablespoons olive oil, plus more

  • 1 15.5-oz. can chickpeas, rinsed

  • ½ teaspoon ground cumin

  • Kosher salt and freshly ground black pepper

  • 1 garlic clove, thinly sliced

  • 1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped

  • 1 teaspoon honey

  • 4 6-oz. skinless salmon fillets

  • Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

  • Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

  • Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.

VINAIGRETTE AND ASSEMBLY

  • Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

  • Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

  • Drizzle salmon with vinaigrette and top with capers.

Recipe: Baked Tilapia with Cajun Bread Crumb Topping

For those observing Lent, we've got a great creative dinner idea for Fish Friday!
Baked Tilapia With Cajun Bread Crumb Topping
 
Ingredients:
  • 4 to 6 tilapia fillets

  • 1 cup soft fresh bread crumbs

  • 4 tablespoons butter, divided

  • 1 1/2 teaspoons Cajun seasoning

  • Pinch dried thyme

  • 1/2 teaspoon salt

  • Dash black pepper

Preparation:

Heat oven to 400 F. Lightly grease a large shallow baking dish. Arrange fish fillets on the prepared baking pan. Brush with 1 tablespoon of the melted butter.

 

Combine the remaining 3 tablespoons of butter with the bread crumbs and seasonings. Sprinkle the crumbs over the tilapia fillets.

 

Bake the fish fillets for 15 to 20 minutes, or until fish is cooked through. Fish will flake easily with a fork when done. Carefully remove the fillets to plates with a spatula. Serves 4.

(via southernfoodrecipes.com)

Recipe: Herbed Lentil Soup

 

Ingredients:

1 Kick Start or Garden Thyme Burger

1 tbs. olive oil

½ cup onion, diced

½ cup carrot, diced

½ cup celery

1½ tsp. salt

1 pound brown lentils, picked and rinsed

1 15 oz. can diced tomatoes

2 quarts vegetable broth

Heat oil in large soup pot. Sauté Luna Burger, onion, carrot, celery, and salt for 7-8 minutes or until onions are translucent and Luna Burger is crumbled.

Add lentils, tomatoes, and broth. Bring to a boil. Reduce to low, cover and simmer 35-40 minutes, or until lentils are tender.

Use an immersion blender to puree if desired.

Serves 6-8

Recipe: Shepherdess Pie

Our friends at Luna Burger have put together 33 tips for a healthy 2014! For all the tips, visit lunaburger.com

SHEPHERDESS PIE

Ingredients:

2 Garden Thyme Luna Burgers

1 large onion, diced

3 cloves garlic, minced

1 cup frozen peas

1 cup frozen corn

2 cup vegetable broth

¼ cup whole wheat flour

¼ cup finely chopped fresh parsley, plus a little extra for garnish

½ tsp. salt

Black pepper to taste

 

(potato topping)

3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks

⅓ cup non-dairy milk

¼ cup margarine or grapeseed oil

¾ tsp. salt
Black pepper to taste

Place potatoes in a pot and cover with water. Cover and bring to a boil. Let boil for 20 minutes or until they easily cut with a fork. Drain and return to pot. Add milk, margarine, salt, and pepper.

Use a potato masher to mash everything together until creamy. Keep warm until ready to use. Pre-heat the oven to 375°.

In a nonstick skillet, heat Luna Burgers as directed on package. Crumble while heating. Add the onion and sauté for an additional 5 minutes. Then add garlic, salt and pepper and sauté for 1  minute more (add a tbs of water or oil if veggies begin to stick). Stir in the corn and peas.

Mix together the broth and flour until mostly dissolved, a few lumps are ok. Add to the burger/veg mixture along with the parsley and stir. Let thicken for about 3 minutes, stirring occasionally (it will thicken more as it bakes). Place filling in a 9x9 baking dish. Spoon potatoes over the filling.

Place in oven and bake for 20 minutes. Potatoes should be slightly browned. If they are not, place under broiler for 2-3 minutes.

Garnish with chopped parsley.

Serves 6-8.