Peter Brum, Vino Noire (German Red Wine)

2 of 5 stars

This is definitely more of a dessert wine.  It is very sweet and could use a slight chill.  I wouldn't pair this with an entree.  One glass is hard to finish, as it is fairly rich.

Summer of Wine

We have been doing our due diligence by sampling a variety of wine this summer.  I guess we can call it "research" if we record our findings:)  Here's a toast to sorting it all out- enjoy!

Bell Pepper Salad

A very colorful side dish for any meal!

Bell Pepper Salad

1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1 yellow onion
1 Tbsp olive oil
1 tsp caraway seeds

1. Heat oil in frying pan over medium heat. 
2. Thinly slice all bell peppers and onion into rings.  Add to pan.
3. Meanwhile, heat caraway seeds in another pan over medium heat, stirring occasionally.
4. Pour caraway seeds on top of peppers.
5. Cover and cook all together for 10 min or until tender, but not mushy.

Guten Appetit!

Halibut with Tomatoes and Onions *****

What better way to bring Spring than with a light fish and veggie meal?  This wasn't just any fish though.  This fish was amazing- completely Chef W's creation!  After the meal, we both agreed that this was the best fish we have ever had.

(refer to Bell Pepper Salad for side dish recipe)

Halibut with Tomatoes and Onions

2 fillets of Halibut
2 Tbsp olive oil
1/4 cup white wine (we used pinot grigio)
1- 15 oz. can diced tomatoes in juice
1/2 yellow onion (sliced in rings)

2 Tbsp dried basil
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp black pepper

1. In a frying pan add oil, fillets, and white wine.  Add entire can of tomatoes and onions.  Sprinkle evenly with spices.
2. Cover pan with aluminum foil and place onto medium heat.
3. Cook for 6-8 minutes or until cooked thoroughly (opaque).

Guten appetit!