After hosting the Julia Child Book Club meeting, I realized that I could entertain despite this economy. How, you ask? By finding recipes that feature inexpensive ingredients that are interesting and full of flavor, with leftovers that also can be made into other dinners and freeze well. A personal side note for me—I try to make healthy versions of the recipes. For the book club, I spent around $100 on ingredients for the cassoulet. From that one dish, I was able to feed 10 women, and had about 4 frozen dinners (for 3 people in my family, so 12 more servings). For a total of 22 servings, that comes out to $4.54 per serving! Plus, it’s healthy and if you are a protein and legume lover like me, a cassoulet is your ticket. The frozen portions were also a huge time saver for me, which a working mom like me can really appreciate.
And what about wine, you ask? Besides the obvious answer of drinking less wine (which I do not recommend) and that you order your wine from me, here are some tips to keep your palate buzzing without breaking the bank.
I am thrilled to present a new section for WU: Guest Chef Recipes. We will be featuring chefs from the around the country each month. The recipes they present will be economical and, if possible, healthy. This is a great way to inspire your tastebuds as well as providing wine-food inspiration. It is all about synergy here at WU!! This month, we are featuring Chef Jody Denton, a very dear friend of mine as well!! Jody was the executive chef for Lulu, Azie and Zibibbo, as well as being the driving force behind all the Lulu gourmet food products. Let’s just say that the man has talent, and boy, is he passionate about his craft! I am constantly in awe of his creativity and vision. If you find yourself in Bend, Oregon, you must stop by his restaurants, Merenda and Deep. You will not be disappointed. Chef Denton’s recipe for WU’s inaugural entry is a hearty main course salad, great for the fall. Serve with the Zweigelt from this month’s selections, it’s a match made in heaven.
Mustard Roasted Pork Tenderloin with Spinach, Pancetta and Mushroom Salad Makes about 4 to 6 servings
Angela Camacho, a certified sommelier and author of a best selling wine tool, The Wine Wheel®, shares her obsession with wine and food.