The Hills Market Blog
Bogle Phantom is a yearly favorite here at The Hills Market Worthington, and it has arrived, as usual, just in time for Halloween. Not only does the label reflect a spooky scene, but the wine itself is also dark and brooding. Petite Sirah, Zinfandel, Cabernet Sauvignon, and Mourvedre are sourced from Lodi, Amador, and Clarksburg, and the wine is aged for 24 months in American and French oak. Aromas of bright red cherry fruit, rich blackberry, brawny juniper, and briary boysenberry entice you to take a sip, and what follows on the palate is a supple and succulent mouthfeel with tones of spicy vanilla and toasted coconut. The finish is focused and intense with moderately firm tannins. This is a scary good crowd pleaser that is perfect for any fall party. Only $19.99/bottle.
Fettucini with Balsamic Delicata Squash & Bitter Greens
1 pound fresh or dried fettucini
2 Delicata squash (1 to 1 1/2 pounds total)
2 tablespoons balsamic vinegar
1 tablespoon plus 1/2 teaspoon coarse sea salt, divided
2 tablespoons olive oil, divided
1 sweet yellow onion, such as Vidalia, sliced
1/4 pound pancetta, diced (about 2/3 cup)
1/4 teaspoon dried red chile flakes
10 ounces bitter greens, washed, stem removed, chopped crosswise into 1/2-inch ribbons
freshly cracked black pepper, to taste
Parmesan cheese, to taste
Preheat the oven to 350° F.
Slice the squash in half lengthwise. Scoop out the seeds. Slice crosswise into 1/4-inch thick crescents, discarding the root and stem ends.
Grease a baking sheet with 1 tablespoon olive oil. Arrange the squash slices in one layer and sprinkle with the vinegar and 1/4 teaspoon salt. Place the baking sheet on the lower rack of the oven and roast, agitating every ten minutes, for 25-30 minutes until squash skin shows some wrinkling. Remove from oven and set aside.
Set 4 quarts of water with 1 tablespoon salt to boil in a stockpot.
While the water is heating, heat the remaining 1 tablespoon olive oil in a skillet over medium low heat. Add the onion slices and remaining 1/4 teaspoon salt, and cook slowly, stirring occasionally, until onions caramelize to a light brown color, about 10 to 12 minutes. Scrape from the pan and set aside.
In the same pan over medium heat, cook the pancetta and chile flakes, stirring frequently, until crispy, about 2 to 3 minutes. Raise the heat to high and add the greens, stirring until wilted.
When the water is boiling, add the pasta and cook until al dente. Drain, reserving a few tablespoons of pasta water, and add that water to the pan with the greens. In a large serving bowl, combine the cooked pasta, greens, roasted squash, and caramelized onions. Serve with freshly cracked black pepper and Parmesan.
Recipe: The Kitchn. http://www.thekitchn.com/recipe-pasta-wi-1-15183
Homestead Beer Company
Just in! Our shelves are stocked with six packs of Homestead 1805 IPA and Tenpenny Amber Ale! We couldn't be more excited to get a few cases of Homestead's first Columbus delivery of their craft beer! Stop in and stock up for the weekend. While supplies last.
Homestead's 1805 IPA is old world meets new world with this combination of American hops and barley with a European yeast. The Centennial hops produce a citrus and orange aroma combined with a light, drinkable body and a delicate, lacy head.
The Tenpenny Amber Ale is also a crowd favorite! Tenpenny Ale balances sweet, caramel malt with a mildly bitter, fragrant hop nose. Underneath those flavors lurks a powerhouse yeast that contributes the classic ale ester profile rather than the too clean flavors in modern beer. Tenpenny Ale is unpasteurized and never filtered, it’s beer the way it was intended to be
I raved about this estate last year and I was thrilled to see these 2011s show so well. They are outstanding across the board.
Flavors of Fall
School has started and football is near. That can only mean one thing for our beer department, Fall beers are here!
Watermelon Salad with Feta & Mint
6 cups watermelon cubes, from about 1/4 of a large watermelon
1 tablespoon rice vinegar
3 ounces feta cheese, drained and crumbled
1 loosely packed cup fresh mint leaves
Freshly ground black pepper
Flaky sea salt
Pour off any juice that has gathered around the watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.
Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.
Summer isn't over yet! Try this trio of white wines, guaranteed to satisfy your palate from these last warm weeks of summer into the cooler months of fall. And, they're new!
Tomato Salad with Red Onion, Dill and Feta | The Kitchn.com
1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup crumbled feta cheese
Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.
Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.
Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.
Photo and Recipe Credit: