About Me

Meet Erin

I’m Erin – a self-taught cook with a thing for wine.  I occasionally like to delve into the more complicated recipes, like homemade gnocchi, stuffed pork tenderloin, and cornish game hens. But for the most part, I like to keep my recipes quick and easy. That means that most of the recipes you’ll find on my site will be on your dinner table in under 30 minutes.

Erin holding bottle of wine

I do get to share dinners most nights with my husband Rick who is such a good sport and happy to try anything that I feel like whipping up. Although, I have to say that documenting everything I cook tends to put the food on the table at a lukewarm temperature at best. You really get used to eating cold food as a food blogger.

When It All Began

Founded in October, 2014, Platings and Pairings grew out of my love for all things yummy – especially food and wine. I love to cook and I love to go wine tasting. This blog merges both of those favorites into one. Living in the Willamette Valley of Oregon, I’ve got access to amazing wines and I love to showcase those on my blog. However, I also love wines from all over the world and from all price points. Food favorites are all over the charts as well – From my Nana’s homemade Sunday Gravy to Korean Kimchi Tacos, I’ll feature foods that run the gamut, as long as the recipes are tried and tested by me and proven to be delicious! – Erin.

Erin pouring wine

Platings & Pairings Featured Work

Please contact me if you’d like to learn more about sponsored posts or additional opportunities. Current media kit available upon request. My portfolio is available here. I look forward to working with you!

34 thoughts on “About Me”

  1. I’m excited to try the bone broth recipe, using 3.5 pounds of bones. What crock pot size (as in quart capacity) do you use for this? My current crock pot holds only 4 quarts.

    Reply
  2. Hello Erin,
    My partner make your bone broth almost every week. You are fabulous. We also have done the chicken broth.
    Your website is my favorite. I do not get to cook all the time, but I sure do enjoy your receipes.
    Ty and Abram

    Reply
  3. I feel great using your suggestion to keep vegetable/herb trimmings and bones in the freezer! I have a chicken bones sack and beef/pork bones sack and add veggie trimmings to both. I also toss in the better-use-before-it-goes-dodgy purchased herbs — they are so spendy that using them this way after the special recipe really stretches the food dollar as well as making the bone broth tasty. I also use a serrano or jalapeno pepper most times, too. Just for some Zing

    Reply
  4. Haha, just read your pork taco/ pickled onion recipe. Followed immediately. Gonna go make it now. Be back to check out your other recipes after lunch. But what a perfect recipe! Thanks.

    Reply
  5. loved seeing you are from seattle area, we are in woodinville!! your arugula salad hit the spot, with the red wine vinigarette!! lets cook sometime! Cheers!
    ~Cheyenne

    Reply
  6. Is anyone else having trouble posting? When I try to post a comment I get a message saying that I have already posted same…but I didn’t.
    Trying again.

    Reply
  7. Dear Erin,
    Thanks for the great pumpkin,
    sage, and sausage recipe. Love
    it!
    Sincerely,
    Karen L O’Connor
    Sarasota

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.