Recipes

Boutari Moschofilero is a refreshing white wine with floral, citrus and melon aromas that pairs well with a range of cuisines -- from Pan Asian to Nuevo Latino, from Mediterranean to American Seafood, and beyond. This is precisely why exciting new chefs have so embraced this wine.
Cutting edge chefs have created the following ten recipes to ideally pair with Boutari Moschofilero. Enjoy!

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Boutari Moschofilero Braised Chicken with Farro, Dried Fruits and Mediterranean spices

Chef: Mark Sullivan
Restaurant: Village Pub (Woodside, California)

Serves 2-4

Farro, known as spelt in English, is an ancient Roman wheat. Once a staple in the Roman diet, farro has seen a comeback as a healthy alternative to rice or pasta. Farro can be purchased at any organic or health food market.

Ingredients:
 

  • 2/3 cup Farro (Spelt; hulled wheat)
  • One 2 ½-3 lb. Chicken (cut into eight pieces)
  • 1 ½ cups Extra Virgin Olive Oil
  • 1 ½ cups Yellow Onion, diced
  • 2 tsp. Garlic, minced
  • 1 ½ cups Boutari Moschofilero
  • 1 cup unsalted Chicken Stock
  • 1 pinch Saffron (approx. 16 threads)
  • 1 ½ tsp. Paprika
  • 1/8 tsp. Cayenne pepper
  • 1/8 tsp. each of Cumin, Coriander, and Fennel (ground)
  • 1 ½ tsp. Salt
  • ¼ tsp. Black Pepper
  • 1 Bay Leaf
  • ½ bunch fresh Thyme
  • 2 Tbs. dried Currants
  • 2 Tbs. Sultana or Golden Raisins
  • 2 Tbs. dried Apricots, slivered
  • 2 Tbs. fresh Mint, snipped
  • ¼ cup Almonds, toasted and halved
  • Zest of one Lemon (yellow only)

Preparation:
Rinse the farro and soak in water overnight. Drain farro and simmer in lightly salted water for about one hour or until tender. Strain and set aside.

Liberally season chicken with salt and pepper. Heat 2 Tbs. olive oil in a large, heavy bottomed skillet and brown the chicken quickly over high heat on all sides. Remove chicken and set aside. Sauté onions and garlic on med-low heat for 15 minutes or until translucent. Add all of the spices, dried fruits, herbs and seasonings and continue cooking on med-low for a few minutes. Add the wine (Boutari Moschofilero), bring to a simmer and cook for 10 minutes. Stir in the chicken stock and turn off the heat.

Preheat oven to 400ºF

Place the cooked farro in the bottom of a crock or casserole (about 12” diameter). Arrange chicken evenly on top of farro. Pour onion, dried fruit, and spice mixture over chicken. Seal with a tight-fitting lid. Place in oven at 400ºF for 15 minutes. Lower oven to 250ºF and continue to cook for another 45 minutes. Remove from heat and allow to cool for at least 15 minutes before serving.

Serving:
Spoon the contents on each plate and garnish with the snipped mint, chopped almonds and lemon zest. Serve with a side salad of thinly shaved fennel, citrus segments, and extra virgin olive oil.

Serve with:
Shaved fennel and citrus salad

Pairing Suggestions:
Moschofilero

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Octopus and Tomato Salad

Chef: Nobuo Fukuda
Restaurant: Sea Saw (Arizona)

Serves 4

Ingredients:
 

  • 16 thin slices (approx. 1/16 ”) of boiled Octopus (available at specialty food/fish markets) Octopus is easier to eat if you make additional cuts (about 3 or 4) along the surface of each slice.
  • 2 medium sized balls of Buffalo Mozzarella cheese, thinly sliced (approx. 1/8 ”)
  • 1 Shallot, thinly sliced
  • 3 medium Heirloom Tomatoes or ripe, organic tomatoes, sliced Baby or Micro Arugula-if available
  • 2 Tbs. Extra Virgin Olive Oil
  • 2 tsp. Yuzu juice (available at specialty food markets)
  • 2 Tbs. Wasabi Aioli (recipe to follow)
  • Pinch of sea salt and pink peppercorns

Wasabi Aioli:

  • 4 Tbs. Olive oil
  • ½ clove pressed Garlic
  • 1 Egg Yolk
  • 1 tsp. Wasabi (fresh preferable)
  • Salt to taste

Preparation:
In a bowl combine garlic, egg yolk, and wasabi. Slowly wisk in olive oil until mixture reaches a mayonnaise-like consistency. Add salt to taste.Salad:
Layer tomato, shallot, cheese and octopus in that order on a serving dish. Drizzle with yuzu juice and olive oil. Sprinkle with sea salt and whole pink peppercorns. Arrange arugula in the middle of the plate. Dot wasabi aioli on each piece of octopus.

Pairing Suggestions:
Moschofilero

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Goat Cheese and Artichoke Springrolls with Watercress Salad

Chef: Hiro Sone
Restaurant: Terra (St. Helena, California)

Serves 4

Ingredients:
Springrolls:

  • ¾ cup fresh Goat Cheese, without a rind
  • ½ cup coarsely chopped cooked baby Artichokes or cooked Artichoke Heart, lightly squeezed to remove water
  • 1/3 cup cooked peeled Potatoes, mashed
  • ¼ cup freshly grated Parmesan Cheese
  • ½ tsp. Fresh Basil, chopped
  • Pinch of freshly ground White Pepper
  • 1 Egg White
  • 2 tsp. Cornstarch
  • 8 Lumpia Wrappers (6 " square) (or wonton wrappers)

Vinaigrette:

  • 4 tsp. Lemon Juice
  • 2 Tbs. Extra Virgin Olive Oil
  • 2 tsp. Whole Grain Mustard
  • Salt & freshly ground Pepper

Watercress Salad:

  • 6 cups Watercress, loosely packed and large stems removed
  • 1 cup peeled ½ " diced Tomato
  • 2 Tbs. thinly sliced Red Onion
  • Vegetable Oil for deep frying

Garnish:

  • 12 Kalamata Olives
  • 2 Tbs. freshly grated Parmesan Cheese

Preparation:
To make the spring rolls, in a mixer using a paddle attachment combine goat cheese, cold mashed potatoes, parmesan cheese, baby artichokes, fresh basil, and freshly ground white pepper together. In a small bowl whisk cornstarch and egg white together to make an egg wash for the spring rolls. Divide goat cheese mixture into 8 cylinders - 1" diameter by 3" long. Lay out the lumpia wrappers in a diamond shape and place the goat cheese horizontally on the bottom third of the wrapper. Bring the bottom point up over the goat cheese and tuck the point underneath it. Begin rolling until you reach the side points, fold the sides in at a neat angle; be sure the roll is tight. Continue rolling until there is a triangle about 2" from the top, brush the edges of the lumpia wrapper with the egg wash and complete rolling. Transfer to sheet pan as you finish them, place them seam side down and cover with a towel in the refrigerator.

To make the vinaigrette, in a small mixing bowl whisk all the ingredients together.

Serving:
To cook and serve the spring rolls, place enough vegetable oil in a large saucepot to fill the pot 3" and heat oil to 360 F. Deep-fry the spring rolls a couple at a time until golden brown about 3-4 minutes then drain on paper towels. While the spring rolls are cooking make the salad. Toss all the ingredients and the vinaigrette together and divide the salad among 4 plates and top with 2 spring rolls, arrange the Kalamata olives around the spring rolls and sprinkle with parmesan cheese.

Pairing Suggestions:
Moschofilero

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Boutari Moschofilero Poached Halibut One Pot with Green Olive

Chef: Hugh Acheson
Restaurant: Five & Ten (Athens, Georgia)

Serves Family

Ingredients:
 

  • 1 medium Leek, cleaned and diced
  • 2 Cloves Garlic, peeled and smashed
  • ½ cup Celery, peeled and diced
  • ½ cup, Red Onion, diced
  • 2 Dried Thai Chilies
  • 2 Star Anise Stars
  • 1 Bay Leaf
  • 1 Lemon
  • 2 Sprigs fresh Thyme
  • 2 cups Boutari Moschofilero
  • 2 cups Spring Water

Olive Salsa:

  • 1 cup Green Olives, pitted
  • 2 Tbs. Extra Virgin Olive Oil
  • 1 Tbs. fresh Oregano, chopped
  • 1 tsp. Lemon Zest
  • Salt and Pepper to taste

Vegetables:

  • 1 cup diced fresh Tomato
  • ½ cup Celery, peeled and cut very thin
  • 1 Lb. Asparagus - bottoms snapped off, cut very thin on an angle
  • 1 cup Watercress Leaves, picked from stem

Fish:

  • 6 5oz. Portions of Halibut, all 1" thick
  • 1 Tbs. Butter (optional - it will add some depth and finish to the dish)
  • ½ tsp. Sea Salt

Preparation:
Combine all the nage ingredients in a stainless steel stock pot. Place over medium-low heat, uncovered, for one hour. Strain liquid. Discard solids. Place liquid back into pot and place over medium heat. Bring to boil and then simmer over medium-low heat. Season halibut with sea salt and add to nage liquid. Cover. Cooking time will vary according to thickness of fish but recommend 8 minutes per inch of fish (when measuring the thickest part of the fish). While the fish is poaching, combine olive salsa ingredients in food processor and pulse until just before pureed. Two minutes before the fish is scheduled to come out, add the vegetables and the butter (optional). Cover and continue with last two minutes of the scheduled fish cooking time.

Serving:
Add watercress as a garnish and top each portion of fish with a dollop of green olive salsa. Serve family style.

Pairing Suggestions:
Moschofilero

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Seared Yellow Fin Tuna with Simmered Vegetables and Extra Virgin Olive Oil

Chef: Scott Tycer
Restaurant: Aries (Houston, Texas)

Serves 4

Ingredients:
Sauce:

  • 2 White Onions, diced
  • 3 Cloves Garlic, minced
  • 1 gallon prepared Chicken Stock
  • 750 ml Boutari Moschofilero
  • 3 cups Extra Virgin Olive Oil
  • 2 Bay Leaves
  • 5 Sprigs of Thyme
  • 1 Tbs. White pepper
  • ½ tsp. Red pepper
  • 5 Sprigs Parsley

Vegetables:

  • 2 Carrots, cut into ribbons
  • 2 Celery, deveined and cut into ribbons
  • 2 Fennel, cut into ribbons
  • 3 cups Green Olives, pitted

Potatoes:

  • 1 Tbs. Olive Oil
  • Kosher Salt
  • Pepper
  • 1 lb small Yukon Potatoes

Tuna:

  • 1-6 oz. Yellow Fin Tuna (sushi quality)
  • Ground Whole Coriander
  • Kosher Salt
  • Freshly Ground Black Pepper

Garnish:

  • Extra Virgin Olive Oil

Preparation:
Sauce:
Make Bouquet Garni with bay leaf, thyme, white pepper, red pepper and parsley (bundle these in cheesecloth and tie with string). In a large saucepot, slowly cook onions over low heat. Add the garlic and continue to slow cook. Deglaze with Boutari Moschofilero. Add chicken stock and olive oil. Add bouquet garni and bring to a simmer.

Vegetables:
As soon as the sauce comes to a simmer, add carrots, celery, white onions, fennel, garlic and green olives. Simmer for an hour until stock is flavorfully full bodied.

Potatoes:
Coat the potatoes with olive oil and season with salt and pepper. Roast until tender and peel.

Tuna:
Coat tuna with black pepper, salt and ground coriander. Pan sear until medium rare.

Serving:
Place potatoes in bowl first. Stack vegetables on top of the potatoes. Ladle broth onto vegetables. Place sliced tuna on the vegetables. Garnish broth with extra virgin olive oil.

Pairing Suggestions:
Moschofilero

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Braised Baby Artichokes with Garlic, Basil, and Mint

Chef: Michael Romano
Restaurant: Union Square Café (New York, New York)

Serves 4-6

Ingredients:
 

  • Juice of 1 Lemon
  • 12 baby Artichokes
  • ½ cup Boutari Moschofilero
  • ½ cup Extra Virgin Olive Oil
  • ½ cup Water
  • 4 Garlic Cloves, peeled and cut in half
  • 2 Tbs. Basil, chopped
  • 2 Tbs. Mint, chopped
  • 1 tsp. Coriander Seeds, cracked
  • 1/8 tsp. Black Peppercorns, cracked
  • 1 Bay Leaf
  • ½ tsp. Kosher Salt

Preparation:
In a large bowl, combine the lemon juice and enough cold water to cover the artichokes. Cut off only the very tip of the artichoke stem. Peel the outer layer of the remaining stem with a pairing knife or a vegetable peeler. Slice off the tops of the artichokes, about ¼" down, and peel away 2 to 3 layers of tough outer leaves until the tender yellow inner leaves are exposed. Cut artichokes in half lengthwise. With a paring knife, remove the small choke. To prevent discoloration, place each artichoke in the lemon water as soon as it is cleaned. Drain the artichokes and place them in a 2-quart nonreactive saucepan with the remaining ingredients. Gently simmer, covered until tender, about 20 minutes.

Serving:
Serve warm or chilled with the cooking liquid spooned over.

Pairing Suggestions:
Moschofilero

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Grilled Pacific Swordfish Black Olive Smashed Potatoes and Shaved Artichoke Salad

Chef: Trey Foshee
Restaurant: George's at the Cove (San Diego, California)

Serves 4

Ingredients:
Swordfish:

  • 4 6oz. pieces of center cut Pacific Swordfish (approximately 2" thick)
  • 1 Tbs. Olive Oil
  • Salt & freshly ground White Pepper
  • Black Olive Smashed Potatoes:
  • 1 lb. Yukon Gold Potatoes, peeled
  • ¼ cup Black Olives such as Nicoise or Kalamata, pitted and minced
  • 2 Tbs. Italian Parsley, chopped
  • ¼ cup Extra Virgin Olive Oil
  • Salt and freshly ground White Pepper
  • Shaved Young Artichoke Salad:
  • 4 Ea. young or baby Artichokes
  • 2 Tbs. Lemon Juice
  • 3 Tbs. Extra Virgin Olive Oil
  • ½ cup Petite Arugula

Preparation:
Preheat the grill (see Serving for more information).

Smashed Potatoes:
Put potatoes in a medium sized pot and cover with cold water. Season generously with salt and put over medium heat until the potatoes are tender (approximately 15 minutes). Remove potatoes using a slotted spoon and place in a medium sized mixing bowl. Don't throw away the water. Using a fork, smash the potatoes until there are no more large lumps. Add olives, parsley and olive oil and combine well, adding a little of the potato cooking water if they seem stiff. Season well and keep warm.

Artichoke Salad:
Break off the tough outer leaves of the artichokes until you get to the tender, pale leaves. Using a paring knife or vegetable peeler, trim off any green at the base of the artichokes and rub each artichoke with a sliced lemon to prevent discolorization. Slice the artichokes paper thin into a medium sized bowl. Add the rest of the ingredients and toss.

Serving:
Season swordfish with salt and pepper and rub with olive oil. Grill over high heat, turning once on each side until just medium, approximately 4 minutes on each side. Divide the potatoes onto 4 plates, place a piece of swordfish on top and garnish with artichoke salad.

Pairing Suggestions:
Moschofilero

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Grilled and Roasted Spring Vegetables (Escolivada) with Ricotta and Black Pepper Breadsticks

Chef: Jim Moffat
Restaurant: 42 Degrees (San Francisco, California)

Serves 4-6 as appetizer

Ingredients:
Escolivada:

  • 2 Red Onions, cut on the round 1" thick (grill on one side and allow to thoroughly blacken, remove from heat and hold)
  • 1 large Eggplant, cut on the round 1" thick (grill 3 minutes on both sides, should have evident grill marks, remove and hold)
  • 2 Sweet Yellow Peppers, halved and seeded (grill 3 minutes each side, remove and hold)
  • 2 Red Bell Peppers, halved and seeded (grill 3 minutes each side, remove and hold)
  • 16 Asparagus spears (grill 3 minutes)

Pizza Dough:

  • 3 cups Flour
  • 1 Tbs. Dry Yeast in 1 cup warm water
  • 1 Tbs. Olive Oil
  • Pinch of Salt

Preparation:
Pizza Dough:
Mix 1 Tbs. dry yeast with 1 cup warm water, ½ Tbs. olive oil, a pinch of salt in a small bowl and let rest for 10 minutes. Using a dough hook, slowly add in approximately 3 cups of flour a quarter cup at a time until it kneads itself into a uniform dough, about 5 minutes. Place in an oiled bowl and cover with oiled plastic wrap, let rise for half an hour. Punch down dough and let rise for another half an hour.

Place onions, eggplant and peppers in a baking dish, drizzle with oil and balsamic. Season with salt and pepper and roast covered for 15 minutes or until onions are soft but still slightly crispy. Meanwhile, make 20 very skinny breadsticks by pulling or rolling fingers of pizza dough that has risen and become very soft. Place them on an oiled baking pan. Sprinkle on kosher salt and coarse black pepper and bake in a 350 F oven until brown and crispy (approximately 15 minutes).

Serving:
Assemble all roasted and grilled vegetables in a large ceramic platter around a dollop of the sheep's milk ricotta cheese in the center. Drizzle the cheese with extra virgin olive oil and freshly cracked pepper and lay the breadsticks decoratively around the platter. Garnish with black olives and broadleaf parsley, lightly dressed with lemon juice.

Pairing Suggestions:
Moschofilero

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Pan-Fried Sardine, Potato Chickpea Cake, & Asian Pear Salad

Chef: Thomas John
Restaurant: Mantra (Boston, Massachusetts)

Serves 4

Ingredients:
 

  • 8 Sardines
  • 4 Cloves Garlic
  • 2 Shallots
  • Juice of 1 Lemon
  • 1 tsp. Cumin seeds
  • 1 tsp. Coriander Seeds
  • ½ tsp. Crushed Red Pepper
  • ¼ tsp. Turmeric
  • ½ cup Flour (for dusting)
  • 1 Yukon Gold Potato
  • 1 oz. Canned Chickpeas
  • 1 tsp. Ginger, chopped
  • 1 tsp. Cilantro, chopped
  • ½ tsp. Jalapeno, chopped
  • 1 Asian Pear
  • 2 Red Radish
  • ¼ bunch Cilantro
  • 1 Lemon
  • 1 Tbs. Extra Virgin Olive Oil
  • Oil for cooking
  • Sea Salt
  • Crushed Black Pepper

Preparation:
Marinade:
Roast cumin and coriander in a sauté pan and grind coarsely. Marinate sardines with chopped garlic, shallots, cumin, coriander, crushed red pepper, turmeric, juice of lemon and salt. Set aside.

Potato Chickpea Cake:
Boil Yukon Gold potato in salted water and grate. Mixed with chopped cilantro, jalapeno and ginger. Season and mix with crushed chickpea. Shape into 4 medium size patties.

Asian Pear Salad:
Cut Asian pear and red radish into thin strips. Mix with fresh cilantro leaves and drizzle with freshly squeezed lemon juice and extra virgin olive oil.

Pan-frying:
Heat 1 Tbs. oil in a medium-sized sauté pan. Dust sardines with flour and pan fry them about 2-3 minutes on each side. Remove and place on paper towel. Pan fry potato chickpea cake until golden brown.

Serving:
Take sardine fillets off the bone. Place two sardine fillets on top of each Potato Chickpea Cake. Serve alongside Asian Pear Salad.

Pairing Suggestions:
Moschofilero

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Ginger Curry Mussels

Chef: James Mazzio
Restaurant: Chefjam (Broomfield, Colorado)

Serves 4-6

Ingredients:
 

  • 1 can Coconut Milk
  • ½ can Coco Lopez (brand of sweetened coconut milk, may substitute)
  • Juice of 2 Limes
  • Lime cut in half
  • 2 Kaffir Lime Leaves (found in specialty food markets)
  • Fresh chopped Flat Leaf Parsley
  • 1 tsp. Green Curry Paste
  • 1 Tbs. fresh Ginger
  • 1 Tbs. fresh Shallots
  • ½ tsp. fresh Garlic
  • 1 Tbs. Canola Oil
  • 1 cup Boutari Moschofilero
  • 3 lbs. fresh Black Mussels
  • Salt & freshly ground White Pepper

Preparation:
Place the coconut milk, Coco Lopez, juice of 2 limes and green curry paste in a blender. Blend. Place in a sealed container and refrigerate for at least 1 hour (mixture will thicken). Place fresh ginger, shallots, and garlic in a food processor and puree together. Pour mixture into a container and place to the side. Heat oil in large sauté pan. Add mussels and season with salt and pepper. Toss in the ginger, shallot and garlic mixture. Deglaze with wine (Boutari Moschofilero) adding lime leaves and the coconut mixture. Reduce a little while watching not to overcook the mussels. Toss in the fresh chopped parsley and place mussels in a large serving bowl. Squeeze limes over the top to finish. This is a great appetizer or tapa to start the night.

Pairing Suggestions:
Moschofilero

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Additional Recipes

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Herb Crusted Leg of Lamb

Serves 12

Ingredients:
 

  • 1 leg of lamb (bone-in, 6-9 lbs.)
  • 1 clove garlic, crushed
  • 1 t. ground pepper
  • 1/2 t. ground ginger
  • 1 whole bay leaf, crushed
  • 1/2 t. dried thyme
  • 1/2 t. dried sage
  • 1/2 t. dried marjoram
  • 1 T. soy sauce
  • 1 T. olive oil

Preparation:
Place lamb on rack in roasting pan. With sharp knife, make frequent slits in the surface of lamb. Move knife from side to side to enlarge pockets.

In small bowl, mix together garlic, pepper, ginger, bay leaf, thyme, sage, marjoram, soy sauce and oil; mix well. Rub herb mixture into each slit. Rub any remaining mixture over roast.

Roast at 325°F for 20 to 25 minutes per pound, or until meat thermometer registers 140°F for medium-rare or 150°F for medium. Remove roast from oven, cover and let stand 15-20 minutes.

Internal temperature will rise approximately 10°F. Pan drippings can be used in gravy or skimmed and served au jus.

Prep Time: 15 min.
Cooking Time: 2 1/2 - 3 hrs.

Pairing Suggestions:
Grande Reserve Naoussa

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Tsoureki (Easter Bread)

Ingredients:
 

  • red dye for eggs
  • a few drops of vinegar
  • 8 eggs
  • 1/2 t. of oil
  • 2 c. of flour
  • 2 T. of fresh yeast or 1 T. of dried
  • 1/2 c. of sugar
  • 3.5 oz. of butter
  • grated rind of 1 orange
  • 1/2 t. of salt
  • 1 t. of aniseed
  • 1 egg yolk
  • 1/4 c. of sesame seeds

Preparation:
In an old pan, dissolve the red dye in a little hot water, fill with cold water and add the vinegar. Put 5 eggs in the pan and boil for 15 minutes. Cool the eggs and then polish till shiny with a cloth on which you’ve added a few drops of oil.

Put the flour in a bowl. Make a small well in the center. Combine the yeast with 1 t. of sugar and 6 t. of hot water; mix to a smooth paste (if using dried yeast, follow instructions on the packet). Pour yeast mixture into the well and mix with a little flour. Cover with a cloth and set aside in a warm place for 30 minutes.

Melt the butter and add it to the flour along with the grated orange rind, the remaining sugar and 3 eggs, salt and aniseed. Combine and knead. Cover the bowl again with a cloth and allow the dough to rise for 1 hour in a warm place.

Preheat oven to 350°F. Grease a wide oven pan with butter. Knead the dough again. Remove 2/3 of the dough and form into a loaf shape. Place in the oven pan. Divide the rest of the dough into 4 portions. Roll out each piece into a 12-inch length. Form into 2 braids.

Press the edges of the loaf a little and wrap with the braids. Press the ends in a little to stick. Beat the egg yolk with 1 T. of water. Brush the tsoureki loaf with the egg, sprinkle with sesame seeds and set aside for 15 minutes in order to rise.

Make 5 round wells in the loaf and insert the red eggs. Bake the tsoureki in the middle of the oven for about 35-40 minutes.

Submitted by Christina Likidi

Pairing Suggestions:
Samos