By Brigit Binns
IS IT OKAY TO COME OUT NOW? I don't
know about you, but it seems more
important that we do a little celebrating
this spring than any other in memory.
The biggest cause for rejoicing, of course, is
the rebirth of the natural world after its long,
chilly hibernation. My first thought is to toast
the spring by popping a couple of bottles of
local wine for a festive get-together with wideeyed
friends who had almost given up on the
idea of outdoor entertaining.
Hudson Valley wines can be slightly more austere than those made in warmer wine regions, so instead of roasting a hunk of beef, I want a lighter dish for my lovely spring event. I can't motivate anyone earlier than eleven o'clock on Sunday, so I decide to call it "brunch." Scrambled eggs can be nice, but I want something I can make slightly ahead of time, and one that will let me showcase some of spring's bounty. Yep, it's frittata-time.
Since I'll be serving a white as well as a red, I want my frittata to be both white- and redwine friendly, so I'll add some roasted chicken. This recipe, from my book, The Low-Carb Gourmet, is endlessly adaptable. Substitute any leafy green - such as kale, spinach, or even arugula - for the chard; choose aged white cheddar or a good Swiss cheese instead of the Pecorino and, if you must, use low-fat milk. One ingredient that really makes a difference, however, is high-quality eggs, which are abundant here in the Hudson Valley. If you have a relationship with a local farm, make it a habit to buy your eggs from them - the difference in quality for an egg-centric dish like this is like night and day.
WINES TO PAIR WITH MY FRITTATA:
Hudson Valley Pinot Noir or light-styled Cabernet such as:
Palaia Vineyards Pinot Noir
Royal Kedem Cabernet
Or a crisp, off-dry white like:
Brotherhood Winery Charval
Stoutridge Vineyard Vidal Blanc