Cheers!
Dave
Ferrari Carano Tre Terre Chardonnay 2009
The Ferrari Carano Estate
Castello di Amaroza in Napa
Fog over Marin County
Tricia and me in San Francisco
Beautiful Lake Sonoma
Thursday, October 20, 2011
Back from Napa!
Hi everyone! (Dave Here) I finally went to California and it was amazing. The wine and the food are some of the best in the world. I had a fabulous time tasting all kinds of wines from sparkling whites to rich Cabernet and everything in between. I started out in Napa County and then drove out to Sonoma where I tasted some great wines at Ferrari Carano Vineyards. One of the wines I tried was a chardonnay called Tre Terre (2009). The Ferrari Carano Estate is surrounded by vineyards, but they source grapes from several locations. They have a house chardonnay but I wanted to try the Tre Terre as all the grapes for this wine come from the Russian River Valley, one of the most ideal areas for wine production. This wine was fabulous, rich, fruity and full bodied with notes of toasted pear, caramel, vanilla and spice. The wine was aged in both new Burgundian and older French oak giving it depth and complexity. It is a big wine but incredibly well balanced with bright fruit. A big oaky chardonnay like this is one of Tricia's favorite wines, as well as mine. Ironically enough I thought how delicious this wine would be with crab cakes before knowing that Tricia had a great recipe for them. I recommend the Tre Terre with Tricia's crab cakes (see her latest post). This particular chardonnay is hard to find outside of California, but their house label is readily available all over the country. The styles of both are similar but I will admit, the Tre Terre is more complex. Try a Ferrari Carano chardonnay and Tricia's crab cakes and let us know what you think! Here are some photos of beautiful California.
Cheers!
Dave
Ferrari Carano Tre Terre Chardonnay 2009
The Ferrari Carano Estate
Castello di Amaroza in Napa
Fog over Marin County
Tricia and me in San Francisco
Beautiful Lake Sonoma
Cheers!
Dave
Ferrari Carano Tre Terre Chardonnay 2009
The Ferrari Carano Estate
Castello di Amaroza in Napa
Fog over Marin County
Tricia and me in San Francisco
Beautiful Lake Sonoma
Monday, October 17, 2011
Anchors Aweigh
Sorry I've been away for so long, I've been locked in this "secret summer" here in San Francisco enjoying the weather. I can't speak for Dave, your guess is as good as mine where in blue blazes he is, and he owes us a whole write up on Napa and Sonoma! If anyone in Providence sees him please grab him by the shirt collar out of whatever bar you're likely to find him in and drag him back to his laptop.
I'm not a huge beer drinker for various reasons, the biggest that I tend to get too full from having one or two and can't properly enjoy my food or more drinks (always the goal). I have, however, enjoyed on more than one occasion the locally brewed and bottled Anchor Steam beer that is widely served in this city.
My brother was in town over the weekend and I whipped up some great baked pasta for us for dinner one night. That has nothing to do with this post, I have no idea why I mentioned it...but we did head for lunch down at Fisherman's Wharf and I had a delicious crab sandwich that I washed down with a couple of Anchor Steams while I gazed out the window at the Pacific Ocean and the line of fishing boats docked along the side. Looking at the boats docked and the ocean always reminds me of home. New Englanders are known for their lobster and clam bakes and boils, and this beer would go perfect with that. It would also go mighty fine with my crab cake recipe below. I know the secret summer in New England is nonexistent and you're all into that gorgeous fall weather by now. I recommend throwing on a big fall sweater and savoring some seafood and beer:
1-2 lbs lump crab meat (no imitation stuff here, it's gotta be the good stuff)
1 red bell pepper
1 yellow bell pepper
1 medium purple onion
1/2 cup breadcrumbs
1 egg to bind
1 dash Worcestershire sauce
1 tsp Old Bay Seasoning
1/4 cup mayonnaise
juice of 1 lemon
salt and pepper to taste
Combine all of the wet ingredients, then add the dry ingredients and mix (use your hands here). You should be able to form small cakes in your hands and then fry them up in some olive oil in a saute pan until golden on each side, about 4-5 minutes on medium to high heat.
Cheers,
Tricia (Dave is MIA)
I'm not a huge beer drinker for various reasons, the biggest that I tend to get too full from having one or two and can't properly enjoy my food or more drinks (always the goal). I have, however, enjoyed on more than one occasion the locally brewed and bottled Anchor Steam beer that is widely served in this city.
My brother was in town over the weekend and I whipped up some great baked pasta for us for dinner one night. That has nothing to do with this post, I have no idea why I mentioned it...but we did head for lunch down at Fisherman's Wharf and I had a delicious crab sandwich that I washed down with a couple of Anchor Steams while I gazed out the window at the Pacific Ocean and the line of fishing boats docked along the side. Looking at the boats docked and the ocean always reminds me of home. New Englanders are known for their lobster and clam bakes and boils, and this beer would go perfect with that. It would also go mighty fine with my crab cake recipe below. I know the secret summer in New England is nonexistent and you're all into that gorgeous fall weather by now. I recommend throwing on a big fall sweater and savoring some seafood and beer:
1-2 lbs lump crab meat (no imitation stuff here, it's gotta be the good stuff)
1 red bell pepper
1 yellow bell pepper
1 medium purple onion
1/2 cup breadcrumbs
1 egg to bind
1 dash Worcestershire sauce
1 tsp Old Bay Seasoning
1/4 cup mayonnaise
juice of 1 lemon
salt and pepper to taste
Combine all of the wet ingredients, then add the dry ingredients and mix (use your hands here). You should be able to form small cakes in your hands and then fry them up in some olive oil in a saute pan until golden on each side, about 4-5 minutes on medium to high heat.
Cheers,
Tricia (Dave is MIA)
Monday, August 22, 2011
Baked Deliciousness
Hello from San Francisco!! Tricia here. I landed just yesterday and after some walking around already have a list of wine bars, farmer's markets (that serve wine) and tastings to get started on so there will be plenty of material to come. Not to mention Dave and I have our trip up to Napa and Sonoma coming in just a few short weeks.
This baked feta recipe is a shout out to our friend Paige who works (in my case worked) at Bacaro with us. It's as easy as an appetizer gets to prepare and make and impresses the masses to boot. I made this just before my departure as part of my best friend's birthday celebration dinner. I also happen to think that when you bake orange and lemon slices, which are part of this recipe but also serve as the garnish here, it adds a really pretty rustic look to any dish.
You can pair this with your favorite Pinot Gris or Pinot Grigio, both very similar in flavor profiles. These wines are light and crisp with a good amount of acidity to balance the salty feta.
Baked Feta
1-2 blocks of solid feta cheese (depending on how many you are hosting)
1/2-3/4 cup extra virgin olive oil, you can eyeball this, just want to make sure there's a good amount covering the cheese
juice and zest of one orange *easier if you zest first and watch those fingers!
juice and zest of one lemon
fresh rosemary--no need to chop it and probably about 3-4 sprigs' worth will do
fresh ground pepper and a little sea or kosher salt--easy on the salt since the cheese offers up plenty of it
You bake this at 350 degrees for about 30 minutes and done!
Serve over crackers. If you want a little twist on this you can follow the same directions but wrap the feta in phyllo dough first and serve with some crisp granny smith apples to top with it--also a really nice compliment to the Pinot.
Looking forward to posting more from this side of the Mississippi!!
Cheers,
Dave and Trish (Dave's here in spirit)
This baked feta recipe is a shout out to our friend Paige who works (in my case worked) at Bacaro with us. It's as easy as an appetizer gets to prepare and make and impresses the masses to boot. I made this just before my departure as part of my best friend's birthday celebration dinner. I also happen to think that when you bake orange and lemon slices, which are part of this recipe but also serve as the garnish here, it adds a really pretty rustic look to any dish.
You can pair this with your favorite Pinot Gris or Pinot Grigio, both very similar in flavor profiles. These wines are light and crisp with a good amount of acidity to balance the salty feta.
Baked Feta
1-2 blocks of solid feta cheese (depending on how many you are hosting)
1/2-3/4 cup extra virgin olive oil, you can eyeball this, just want to make sure there's a good amount covering the cheese
juice and zest of one orange *easier if you zest first and watch those fingers!
juice and zest of one lemon
fresh rosemary--no need to chop it and probably about 3-4 sprigs' worth will do
fresh ground pepper and a little sea or kosher salt--easy on the salt since the cheese offers up plenty of it
You bake this at 350 degrees for about 30 minutes and done!
Serve over crackers. If you want a little twist on this you can follow the same directions but wrap the feta in phyllo dough first and serve with some crisp granny smith apples to top with it--also a really nice compliment to the Pinot.
Looking forward to posting more from this side of the Mississippi!!
Cheers,
Dave and Trish (Dave's here in spirit)
Monday, July 25, 2011
A Delicious White Wine and Asian Cuisine--The Grill Gets Hot and Dave Gets Hotter!
Tricia and Dave here, finally reunited after some time apart due to our busy schedules. We are getting very excited for our Napa and Sonoma trip in September...if anyone has any places they want to suggest we check out let us know!
Summertime Fusion: Alsace meets Asia and the grill gets hot, white hot!
The wine is Hugel et Fils 2009 Gentil “Hugel”
This wine is from the Hugel family of winemakers which extends as far back as the 1600’s. Alsace, for those of you who aren't aware, is a region of France that borders Germany and Switzerland. Wines from Alsace include Riesling, Gewurztraminer and Pinot Gris, among others. This particular wine is a blend known as Gentil and is made from 5 grapes: Gewurztraminer, Pinot Gris, Riesling, Muscat and Sylvaner.
The wine is dry and refreshing with a crisp acidity. If you sip closely you'll taste beautiful floral and fruity flavors reminiscent of white peach, green apple, wild flower, grass, and freesia. Look for the 2009 vintage as it is one of their best. This wine blends very well with the subtle spiciness of the following dishes (Dave not included):
Asian Slaw
1 (3-inch) piece ginger, grated fine
• 1/2 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 lime, juiced
• 2 tablespoons sesame oil
• 1/2 cup peanut butter
• 1 head Napa cabbage, sliced thin
• 1 red bell pepper, julienne fine
• 1 yellow bell pepper, julienne fine
• 1 large carrot, grated fine with a peeler
• 3 green onions, cut on the bias, all of white part and half of the green
• 2 tablespoons chiffonade cilantro
• 1/2 teaspoon ground black pepper
• Hot pepper optional
Ginger and Brown Sugar Rubbed Pork Chops:
• 4 bone in pork chops
• 5 tablespoons brown sugar
• ¼ cup soy sauce
• A few drizzles of sesame oil
• 2 teaspoons ground ginger
• 2 cloves of garlic, minced
• A splash of rice vinegar
• Vegetable oil for the grill
This recipe is easy as can be. All you do is mix everything up in one bowl, marinate the pork, and throw it on the grill. Perfect for summer, but if its winter, the dish can be pan seared and finished in the oven. I’ll give you both preparations.
Summertime is the right time to grill!
Mix all the ingredients together in a bowl and taste it. It should be sweet and pungent (much like Tricia) with garlic and ginger. You can add more brown sugar or more ginger and garlic if you like it really flavorful...it’s totally up to you. Place the pork chops in a big plastic bag. Pour in the marinade, close the bag and rub the pork chops all over. Get them good and dirty! Let them sit for at least an hour. They can be marinated overnight if it makes your life easier. Next heat up your grill. Medium to high heat works well. Make sure to brush the grill with plenty of vegetable oil. You could use grill spray if you want, but real oil seems more natural and healthy to me. Grill the pork for about 3 minutes on each side or until the pork chops are cooked through. 160 degrees is the recommended internal temperature to ensure you don't end up bent over the toilet later. I happen to think 160 degrees equals overcooked pork. If you buy very fresh good quality chops, there is no reason to feel worried. I suggest taking the pork off when it reaches 140-145 because it will continue to cook as it sits. You can use any meat thermometer, just stick it right in the middle of the chop. Serve the chops with asian slaw and a mixed green salad of your choice on the side.
Winter: Some of you nut jobs probably like to grill in winter but I would much rather turn on the oven. (it’s too cold!) So if you want this pork in January here is my suggestion:
Preheat the oven to 400. Wipe the marinade off the pork and set on a plate. Because you are removing some of the marinade I suggest you choose to marinate the pork overnight. This way it will have lots of flavor. Coat the bottom of a large skillet with vegetable oil and turn the heat on high. Get the oil really hot! Brown the pork chops for 2 minutes on each side and place on a platter. Finish in the oven on a baking sheet for 4 minutes or so until cooked to 145*. Allow to rest for a few minutes before serving. The temperature should rise to 155 by the time you cut into it.
Cheers,
Dave and Trish
Summertime Fusion: Alsace meets Asia and the grill gets hot, white hot!
The wine is Hugel et Fils 2009 Gentil “Hugel”
This wine is from the Hugel family of winemakers which extends as far back as the 1600’s. Alsace, for those of you who aren't aware, is a region of France that borders Germany and Switzerland. Wines from Alsace include Riesling, Gewurztraminer and Pinot Gris, among others. This particular wine is a blend known as Gentil and is made from 5 grapes: Gewurztraminer, Pinot Gris, Riesling, Muscat and Sylvaner.
The wine is dry and refreshing with a crisp acidity. If you sip closely you'll taste beautiful floral and fruity flavors reminiscent of white peach, green apple, wild flower, grass, and freesia. Look for the 2009 vintage as it is one of their best. This wine blends very well with the subtle spiciness of the following dishes (Dave not included):
Asian Slaw
1 (3-inch) piece ginger, grated fine
• 1/2 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 lime, juiced
• 2 tablespoons sesame oil
• 1/2 cup peanut butter
• 1 head Napa cabbage, sliced thin
• 1 red bell pepper, julienne fine
• 1 yellow bell pepper, julienne fine
• 1 large carrot, grated fine with a peeler
• 3 green onions, cut on the bias, all of white part and half of the green
• 2 tablespoons chiffonade cilantro
• 1/2 teaspoon ground black pepper
• Hot pepper optional
Ginger and Brown Sugar Rubbed Pork Chops:
• 4 bone in pork chops
• 5 tablespoons brown sugar
• ¼ cup soy sauce
• A few drizzles of sesame oil
• 2 teaspoons ground ginger
• 2 cloves of garlic, minced
• A splash of rice vinegar
• Vegetable oil for the grill
This recipe is easy as can be. All you do is mix everything up in one bowl, marinate the pork, and throw it on the grill. Perfect for summer, but if its winter, the dish can be pan seared and finished in the oven. I’ll give you both preparations.
Summertime is the right time to grill!
Mix all the ingredients together in a bowl and taste it. It should be sweet and pungent (much like Tricia) with garlic and ginger. You can add more brown sugar or more ginger and garlic if you like it really flavorful...it’s totally up to you. Place the pork chops in a big plastic bag. Pour in the marinade, close the bag and rub the pork chops all over. Get them good and dirty! Let them sit for at least an hour. They can be marinated overnight if it makes your life easier. Next heat up your grill. Medium to high heat works well. Make sure to brush the grill with plenty of vegetable oil. You could use grill spray if you want, but real oil seems more natural and healthy to me. Grill the pork for about 3 minutes on each side or until the pork chops are cooked through. 160 degrees is the recommended internal temperature to ensure you don't end up bent over the toilet later. I happen to think 160 degrees equals overcooked pork. If you buy very fresh good quality chops, there is no reason to feel worried. I suggest taking the pork off when it reaches 140-145 because it will continue to cook as it sits. You can use any meat thermometer, just stick it right in the middle of the chop. Serve the chops with asian slaw and a mixed green salad of your choice on the side.
Winter: Some of you nut jobs probably like to grill in winter but I would much rather turn on the oven. (it’s too cold!) So if you want this pork in January here is my suggestion:
Preheat the oven to 400. Wipe the marinade off the pork and set on a plate. Because you are removing some of the marinade I suggest you choose to marinate the pork overnight. This way it will have lots of flavor. Coat the bottom of a large skillet with vegetable oil and turn the heat on high. Get the oil really hot! Brown the pork chops for 2 minutes on each side and place on a platter. Finish in the oven on a baking sheet for 4 minutes or so until cooked to 145*. Allow to rest for a few minutes before serving. The temperature should rise to 155 by the time you cut into it.
Cheers,
Dave and Trish
Wednesday, June 22, 2011
Sunday Supper
We all remember my friend Regina who took the beautiful pictures of our Chardonnay throwdown and the author of her own photography blog www.chaperonphotography.blogspot.com. She is the queen of her palace shall we say, which includes her husband Toby and beloved Golden Doodle named Holly. Regina's backyard has undergone a complete transformation since they purchased the house a few years back. With the addition of a stone patio, fire pit and outside lounge furniture we've taken to referring to it as the Lido Deck.
When Gina approached me about doing a wine pairing dinner to open the season on the Lido Deck I was more than happy to oblige. I love summer cooking...it's light and easy. Gina did a beautiful tablescape with linens and fresh flowers and I decided to do simple 3 courses: Tropical Shrimp Salad with a Pineapple Vinegarette, Creamy Lemon Chicken Pasta for the entree and a chocolate raspberry confection to pair with a dessert wine I had in mind from our Jam On It post a while back. The salad would go well with a rose, the main with an oaked Chardonnay, and the sweet Shiraz with it's red fruit flavors could honestly be dessert in itself.
We selected a Portugese Rose from winemaker Casal Garcia. This wine was super inexpensive and recommended by the store owner. It was truly delightful and perfect for a starter wine at our party. It's slightly effervescent with red fruit flavors, strawberry being the most prominent, and good acidity. I had grilled the shrimp for the salad after marinating them in olive oil, salt and pepper. I marinated overnight but as long as you give it a couple of hours the shrimp will be good. The rest of the salad was as easy as you can get: bed of greens, your choice, I used mixed field greens, sliced red onion, pineapple chunks, the shrimp and then the pineapple vinegarette. The dressing is also super simple...you want about 2/3 pineapple juice to 1/3 part extra virgin olive oil, a splash of a white vinegar of your choice (I used a rice vinegar) and a good amount of salt and pepper, taste as you go. Just whisk it all together and you have a delicious, light dressing for your salad. I toasted some crostini topped with gorgonzola cheese to serve with the first course and voila!! We were on our way.
Clos Du Bois out of Sonoma in my opinion does some good wines, again at very affordable prices. I had decided to do a creamy lemon chicken pasta after Regina told me she had 3 lbs of chicken breast she had bought fresh and froze it that she wanted to use in the entree. Once that was figured out, I knew a Chardonnay with some butter and lemon would be the perfect accompaniment...shocker I know since I never really drink Chardonnay (enter sarcasm here). I cooked the pasta, fettucine, in chicken stock and 1/4 cup lemon juice...I was using the whole box of pasta given that dinner was for 7 people so I used 3 cups of chicken stock. The pasta cooks in that for about 20 minutes boiling...that way it absorbs all of the liquid and there's no straining necessary. From there, reduce the heat down and add 1 tablespoon unsalted butter, 1 cup heavy cream, 1 tablespoon flour and lots of fresh lemon zest to top it. I had grilled the chicken ahead of time after marinating it in olive oil, lemon zest, salt and pepper so the preparation of the entree was about 30 minutes in total and I didn't have to miss all of the gossip! You can find the Clos Du Bois Chardonnay in almost any liquor store that has wine. Chill in a bucket of water and ice or in the refrigerator before serving. Because of the creamy pasta with the lemon flavors it was a great compliment to the food.
Our friend Jill took dessert off of my hands when she made chocolate raspberry cupcakes that had a raspberry filling. These cupcakes quickly became my best friends and worst enemies all at once. If you remember from the Jam Jar post this wine is a lot of jammy red fruit so the raspberry and the chocolate dessert created a literal match made in heaven. If you're interested in the cupcake recipe email me at tricia.bielinski@yahoo.com and I can see if Jill will relinquesh the secrets!
Obviously Regina needed to snap some shots of the whole thing, below are a few samples of what she took.
When Gina approached me about doing a wine pairing dinner to open the season on the Lido Deck I was more than happy to oblige. I love summer cooking...it's light and easy. Gina did a beautiful tablescape with linens and fresh flowers and I decided to do simple 3 courses: Tropical Shrimp Salad with a Pineapple Vinegarette, Creamy Lemon Chicken Pasta for the entree and a chocolate raspberry confection to pair with a dessert wine I had in mind from our Jam On It post a while back. The salad would go well with a rose, the main with an oaked Chardonnay, and the sweet Shiraz with it's red fruit flavors could honestly be dessert in itself.
We selected a Portugese Rose from winemaker Casal Garcia. This wine was super inexpensive and recommended by the store owner. It was truly delightful and perfect for a starter wine at our party. It's slightly effervescent with red fruit flavors, strawberry being the most prominent, and good acidity. I had grilled the shrimp for the salad after marinating them in olive oil, salt and pepper. I marinated overnight but as long as you give it a couple of hours the shrimp will be good. The rest of the salad was as easy as you can get: bed of greens, your choice, I used mixed field greens, sliced red onion, pineapple chunks, the shrimp and then the pineapple vinegarette. The dressing is also super simple...you want about 2/3 pineapple juice to 1/3 part extra virgin olive oil, a splash of a white vinegar of your choice (I used a rice vinegar) and a good amount of salt and pepper, taste as you go. Just whisk it all together and you have a delicious, light dressing for your salad. I toasted some crostini topped with gorgonzola cheese to serve with the first course and voila!! We were on our way.
Clos Du Bois out of Sonoma in my opinion does some good wines, again at very affordable prices. I had decided to do a creamy lemon chicken pasta after Regina told me she had 3 lbs of chicken breast she had bought fresh and froze it that she wanted to use in the entree. Once that was figured out, I knew a Chardonnay with some butter and lemon would be the perfect accompaniment...shocker I know since I never really drink Chardonnay (enter sarcasm here). I cooked the pasta, fettucine, in chicken stock and 1/4 cup lemon juice...I was using the whole box of pasta given that dinner was for 7 people so I used 3 cups of chicken stock. The pasta cooks in that for about 20 minutes boiling...that way it absorbs all of the liquid and there's no straining necessary. From there, reduce the heat down and add 1 tablespoon unsalted butter, 1 cup heavy cream, 1 tablespoon flour and lots of fresh lemon zest to top it. I had grilled the chicken ahead of time after marinating it in olive oil, lemon zest, salt and pepper so the preparation of the entree was about 30 minutes in total and I didn't have to miss all of the gossip! You can find the Clos Du Bois Chardonnay in almost any liquor store that has wine. Chill in a bucket of water and ice or in the refrigerator before serving. Because of the creamy pasta with the lemon flavors it was a great compliment to the food.
Our friend Jill took dessert off of my hands when she made chocolate raspberry cupcakes that had a raspberry filling. These cupcakes quickly became my best friends and worst enemies all at once. If you remember from the Jam Jar post this wine is a lot of jammy red fruit so the raspberry and the chocolate dessert created a literal match made in heaven. If you're interested in the cupcake recipe email me at tricia.bielinski@yahoo.com and I can see if Jill will relinquesh the secrets!
Obviously Regina needed to snap some shots of the whole thing, below are a few samples of what she took.
Wednesday, May 18, 2011
Here's To You, Mr. Coop
Well folks...hell may just have frozen over...or pigs might be flying. Either way, our dear David is finally graduating with his second degree in Creative Writing. Praise Jesus because if I had to hear about that thesis one more time I was going to set it afire.
So in honor of David's big day I decided to concoct a cocktail. Now, I never need a reason to think up drinks but when there is one it makes me feel even more successful.
Dave likes his gin. Actually, Dave LOVES his gin. So of course gin is the main ingredient in this little number I've decided to call Coop de Ville...paying homage to Dave's last name of course. It goes a little something like this:
Collins glass filled with ice
4 oz. gin
2 oz. fresh lemon juice
Splash of Chambord
My suggestion is to sugar the rim of the glass and enjoy! Congratulations David!!!
Trish
So in honor of David's big day I decided to concoct a cocktail. Now, I never need a reason to think up drinks but when there is one it makes me feel even more successful.
Dave likes his gin. Actually, Dave LOVES his gin. So of course gin is the main ingredient in this little number I've decided to call Coop de Ville...paying homage to Dave's last name of course. It goes a little something like this:
Collins glass filled with ice
4 oz. gin
2 oz. fresh lemon juice
Splash of Chambord
My suggestion is to sugar the rim of the glass and enjoy! Congratulations David!!!
Trish
Friday, May 6, 2011
Cinco de Mayo Cook and Brown Style
Tricia here, happy Friday!
Dave and I have some great posts coming your way including an Argentinian feast and an Alsatian white review. We're coming into a great season for food and wine, not to mention beach and picnics! We appreciate all of your interest and follows and we promise not to disappoint in providing some helpful grapes and summer dinners.
Just a quick note on a great place here in Providence, the Cook and Brown Public House. I hadn't yet been but had been reading some great reviews on it. It was Cinco de Mayo, the weather couldn't make up it's mind and Dave and I hadn't seen each other in over a week and were experiencing withdrawals.
Our solution was to go check it out. Our review: you should go check it out too...GREAT cocktails most of which are the creations of the bartender himself, Jesse Hedberg. Dave tried and loved The Bicycle, which I could tell you more about if he had been a gentleman and offered me a taste...hmph. Regardless, all cocktails are made from the best ingredients with fresh herbs and juices.
We had a couple of lovely starters including a chilled asparagus salad with smoked scallops, croutons and a lemon cream sauce as well as a tempura soft shell crab on a bed of lemony greens and lightly pickled cucumber. The crowning moment was the C&B burger we split...mouthwatering and served with house made chips. We washed this down with a bottle of 2009 Cusumano Insolia from Sicily, a white wine. It had a great nose of floral and leather, which made us think there was some oak involved in the fermentation. It had a full mouth of floral, a little apricot, some vanilla and finished quickly. Absolutely delightful! It went fantastic with the starters which called for a white and stood up to the burger we ordered as well so it was surprisingly versatile.
Cook and Brown is in a beautiful neighborhood at the edge of Providence's East Side. Take a stroll down the Blackstone Boulevard and pop in to try some of their offerings. They also do a brunch from 10-2 on Sundays.
Until next time,
Dave and Trish
Dave and I have some great posts coming your way including an Argentinian feast and an Alsatian white review. We're coming into a great season for food and wine, not to mention beach and picnics! We appreciate all of your interest and follows and we promise not to disappoint in providing some helpful grapes and summer dinners.
Just a quick note on a great place here in Providence, the Cook and Brown Public House. I hadn't yet been but had been reading some great reviews on it. It was Cinco de Mayo, the weather couldn't make up it's mind and Dave and I hadn't seen each other in over a week and were experiencing withdrawals.
Our solution was to go check it out. Our review: you should go check it out too...GREAT cocktails most of which are the creations of the bartender himself, Jesse Hedberg. Dave tried and loved The Bicycle, which I could tell you more about if he had been a gentleman and offered me a taste...hmph. Regardless, all cocktails are made from the best ingredients with fresh herbs and juices.
We had a couple of lovely starters including a chilled asparagus salad with smoked scallops, croutons and a lemon cream sauce as well as a tempura soft shell crab on a bed of lemony greens and lightly pickled cucumber. The crowning moment was the C&B burger we split...mouthwatering and served with house made chips. We washed this down with a bottle of 2009 Cusumano Insolia from Sicily, a white wine. It had a great nose of floral and leather, which made us think there was some oak involved in the fermentation. It had a full mouth of floral, a little apricot, some vanilla and finished quickly. Absolutely delightful! It went fantastic with the starters which called for a white and stood up to the burger we ordered as well so it was surprisingly versatile.
Cook and Brown is in a beautiful neighborhood at the edge of Providence's East Side. Take a stroll down the Blackstone Boulevard and pop in to try some of their offerings. They also do a brunch from 10-2 on Sundays.
Until next time,
Dave and Trish
Saturday, April 23, 2011
The Pomimosa
Tricia here. With all Dave's going on about his cod dishes and his blah blah blah I thought I would throw in a fun little note on something I cooked up right in me own little head.
I've never been a fan of pasteurized orange juice, I much prefer fresh squeezed. But the only time I really partake in OJ is when there's a mimosa involved. As we all know it's not always possible to have fresh squeezed juice on hand at home (yes, I know I need to get myself a juicer...it's on my list but if anyone wants to send me one as a very belated housewarming email me and I'll gladly provide my address).
Easter is tomorrow and for those of us celebrating that means a lot of brunch options which in turn means a lot of brunch cocktail options. My family is big on mimosas Easter morning, until we can rationalize drinking anything else after 12 pm, mimosas are our "gateway drug".
This year I'm using Prosecco, which is a sparkling wine out of The Boot, Italy's answer to Champagne if you didn't know, and combining it with a splash of pomegranate juice. You know those POM juices they have in the produce section of the grocery store? Just that, a little lace of it on top of the Prosecco or Champagne or Cava, whatever your poison is and bam!! You have my Pomimosa!! If you want it even extra delicious use a little splash of the St. Germaine we mentioned in the Blood Orange Cocktail post!
Cheers!
Dave and Trish
Tuesday, April 19, 2011
Hourglass Inspirations
Tricia and I visited the Hourglass Brasserie, a beautiful Bistro owned and operated by Chef Rizwan Ahmed. Located in the historic region of downtown Bristol, this lovely restaurant serves up fabulous French inspired cuisine using local fresh ingredients. The atmosphere is warm and welcoming, casual but elegantly refined. We enjoyed innovative appetizers like foie gras sandwiches and lobster bisque with mascarpone and real vanilla beans.
For our entrees, Tricia had Lobster pasta with wild mushrooms and a tarragon thermador sauce and I had Cod loin with black trumpet demi glace, spring vegetables and pommes mousseline. The presentations were equally as stunning as the food and the servers were friendly engaging and knowledgeable.
Chef Ahmed was gracious enough to come speak to us about his restaurant and enjoy a glass of wine with us at the end of our meal. We were inspired by our experience and decided to use our creative energy to concoct our own French bistro style dinner at home. Having loved both the cod and the wine we drank with it (Domaine Cherrier Et Fils Sancerre), we chose those two items to be our focus. Tricia found the exact wine we had enjoyed for about $27 and I decided to sear cod loins and serve them over a potato puree with spring vegetables in a white wine broth. To experience the full magic of the Hourglass Brasserie, one must eat there, but even if you can’t make it there, you too can enjoy Bistro quality food and wine at home!
About the Wine: Sancerre is an appellation located in the Loire Valley of France. Both red and white wines come out of the Loire Valley (Sancerre Blanc and Sancerre Rouge) and this wine happens to be a white. The grape is Sauvignon Blanc and we can’t tell you how much we loved it! Ripe fruit and aromatic notes of peach, minerals and a hint of green pepper on the nose gave way to a lush and smooth wine with a delicate refined quality. This wine is a perfect match for fish and we think you are going to love it with our Pan Seared Cod recipe coming soon!!
Cheers!
Dave and Trish
Pan Seared Cod Loin
with Potato Puree and Seasonal Vegetables
This dish is not the easiest thing to make. Searing fish is harder than searing meat as it tends to stick to the pan. A non stick pan will not sear as well as a stainless steel pan however, so you want to use a good amount of oil to get the crispy crust on the fish. This is totally achievable, it just might take some practice. If you pull this off though, you will make a dinner that your friends will always remember. This dish is inspired by the delicate attention to detail I found when dining at the Hourglass Brasserie. I hope you enjoy it!
2 lbs. Atlantic Cod loins, about 4 pieces, 1 1/2 inches thick
8 small carrots peeled, ends trimmed, tops intact
8 Brussels sprouts halved
1 cup of white whine
1 1/2 cup of chicken stock, homemade preferred or vegetable broth
1 shallot
8 medium size potatoes, peeled
Fresh parsley
2 lemons
Salt and pepper to taste
Vegetable oil
Good olive oil--you know, as opposed to the bad stuff :)
1/2 pint of heavy cream plus more if needed
1 stick of butter
To make the potatoes: Peel and quarter each one. Cook in boiling water for 10 minutes or until tender. Drain and place in a food processor. Add a half cup of heavy cream, a half cup of chicken stock and 3/4 of a stick of butter. Puree in the food processor until silky smooth adding more liquid as needed to make a fluid silky texture. Season with salt and pepper, then puree again and taste to make sure it is right. Set the potatoes aside in a sauce pan.
Preheat the oven to 375 degrees. To make the vegetables, heat up a medium sized pot with water. Bring to a boil and cook the carrots first for about 2 minutes. Remove from the pot with a slotted spoon and throw them into a bowl of ice water to stop the cooking process. Cook the Brussels sprouts in the same water for 1 minute and add them to the carrots and iced water. Remove the vegetables from the water and set aside. To sear the cod fillets, make sure they are patted dry with a paper towel. Season one side liberally with salt and pepper. Pour about 1/4 to 1/2 inch of vegetable oil into a heavy bottom sauté pan. Put the pan on high heat and allow the oil to get really, really hot. The hotter the better, we want it smokin' baby! When the oil begins to smoke its ready. This can take a couple minutes. Place the fish seasoned side down into the pan. Do NOT touch it. Allow the fish to cook for about 3 minutes or until golden brown on the edges. Remove the fish carefully from the pan with a spatula and place on a greased baking sheet seared side up. When I did this I did it in batches or you could use two pans. I put two pieces of fish in the pan at a time. Don't try to do more. You will need to change the oil and clean the pan for the second round. I know it’s a lot of oil but the results will be awful if you don't do this. Once all the fish is seared, place it in the oven and roast for 15 minutes.
Keep your potatoes warm at this time by putting the pot on low heat. Heat up your sauté pan with a drizzle of olive oil to coat the pan. Put the heat on high and when the oil is just smoking, brown the brussel sprouts. Make sure that they are patted dry with a paper towel or rag before putting them into the hot oil. Flip them once and then add the carrots and the chopped shallot to the pan. Cook for a minute then add 1 cup of wine and a half cup of chicken stock. Bring to a boil and season with salt and pepper. Cook the sauce down just a little. Your fish should be done at this point. Remove it from the oven and allow it to rest for just a minute.
While it is resting, take your warmed potato puree and place a generous dollop onto each plate. Top with a piece of fish, and place the vegetables on the side. Spoon the sauce from the vegetables around the plate. Using a microplane (see note) grate some lemon zest on top of each piece. You will use about 1 lemon for four dishes. Top with some fresh parsley and a light drizzle of olive oil. Enjoy!
Note: A Microplane is a type of grater you can buy at hardware and kitchen stores. It can be used to grate anything from citrus zest to cheese, fresh ginger or garlic, or anything in the world you can think of. One will last you a life time so it is a great investment.
For our entrees, Tricia had Lobster pasta with wild mushrooms and a tarragon thermador sauce and I had Cod loin with black trumpet demi glace, spring vegetables and pommes mousseline. The presentations were equally as stunning as the food and the servers were friendly engaging and knowledgeable.
Chef Ahmed was gracious enough to come speak to us about his restaurant and enjoy a glass of wine with us at the end of our meal. We were inspired by our experience and decided to use our creative energy to concoct our own French bistro style dinner at home. Having loved both the cod and the wine we drank with it (Domaine Cherrier Et Fils Sancerre), we chose those two items to be our focus. Tricia found the exact wine we had enjoyed for about $27 and I decided to sear cod loins and serve them over a potato puree with spring vegetables in a white wine broth. To experience the full magic of the Hourglass Brasserie, one must eat there, but even if you can’t make it there, you too can enjoy Bistro quality food and wine at home!
About the Wine: Sancerre is an appellation located in the Loire Valley of France. Both red and white wines come out of the Loire Valley (Sancerre Blanc and Sancerre Rouge) and this wine happens to be a white. The grape is Sauvignon Blanc and we can’t tell you how much we loved it! Ripe fruit and aromatic notes of peach, minerals and a hint of green pepper on the nose gave way to a lush and smooth wine with a delicate refined quality. This wine is a perfect match for fish and we think you are going to love it with our Pan Seared Cod recipe coming soon!!
Cheers!
Dave and Trish
Pan Seared Cod Loin
with Potato Puree and Seasonal Vegetables
This dish is not the easiest thing to make. Searing fish is harder than searing meat as it tends to stick to the pan. A non stick pan will not sear as well as a stainless steel pan however, so you want to use a good amount of oil to get the crispy crust on the fish. This is totally achievable, it just might take some practice. If you pull this off though, you will make a dinner that your friends will always remember. This dish is inspired by the delicate attention to detail I found when dining at the Hourglass Brasserie. I hope you enjoy it!
2 lbs. Atlantic Cod loins, about 4 pieces, 1 1/2 inches thick
8 small carrots peeled, ends trimmed, tops intact
8 Brussels sprouts halved
1 cup of white whine
1 1/2 cup of chicken stock, homemade preferred or vegetable broth
1 shallot
8 medium size potatoes, peeled
Fresh parsley
2 lemons
Salt and pepper to taste
Vegetable oil
Good olive oil--you know, as opposed to the bad stuff :)
1/2 pint of heavy cream plus more if needed
1 stick of butter
To make the potatoes: Peel and quarter each one. Cook in boiling water for 10 minutes or until tender. Drain and place in a food processor. Add a half cup of heavy cream, a half cup of chicken stock and 3/4 of a stick of butter. Puree in the food processor until silky smooth adding more liquid as needed to make a fluid silky texture. Season with salt and pepper, then puree again and taste to make sure it is right. Set the potatoes aside in a sauce pan.
Preheat the oven to 375 degrees. To make the vegetables, heat up a medium sized pot with water. Bring to a boil and cook the carrots first for about 2 minutes. Remove from the pot with a slotted spoon and throw them into a bowl of ice water to stop the cooking process. Cook the Brussels sprouts in the same water for 1 minute and add them to the carrots and iced water. Remove the vegetables from the water and set aside. To sear the cod fillets, make sure they are patted dry with a paper towel. Season one side liberally with salt and pepper. Pour about 1/4 to 1/2 inch of vegetable oil into a heavy bottom sauté pan. Put the pan on high heat and allow the oil to get really, really hot. The hotter the better, we want it smokin' baby! When the oil begins to smoke its ready. This can take a couple minutes. Place the fish seasoned side down into the pan. Do NOT touch it. Allow the fish to cook for about 3 minutes or until golden brown on the edges. Remove the fish carefully from the pan with a spatula and place on a greased baking sheet seared side up. When I did this I did it in batches or you could use two pans. I put two pieces of fish in the pan at a time. Don't try to do more. You will need to change the oil and clean the pan for the second round. I know it’s a lot of oil but the results will be awful if you don't do this. Once all the fish is seared, place it in the oven and roast for 15 minutes.
Keep your potatoes warm at this time by putting the pot on low heat. Heat up your sauté pan with a drizzle of olive oil to coat the pan. Put the heat on high and when the oil is just smoking, brown the brussel sprouts. Make sure that they are patted dry with a paper towel or rag before putting them into the hot oil. Flip them once and then add the carrots and the chopped shallot to the pan. Cook for a minute then add 1 cup of wine and a half cup of chicken stock. Bring to a boil and season with salt and pepper. Cook the sauce down just a little. Your fish should be done at this point. Remove it from the oven and allow it to rest for just a minute.
While it is resting, take your warmed potato puree and place a generous dollop onto each plate. Top with a piece of fish, and place the vegetables on the side. Spoon the sauce from the vegetables around the plate. Using a microplane (see note) grate some lemon zest on top of each piece. You will use about 1 lemon for four dishes. Top with some fresh parsley and a light drizzle of olive oil. Enjoy!
Note: A Microplane is a type of grater you can buy at hardware and kitchen stores. It can be used to grate anything from citrus zest to cheese, fresh ginger or garlic, or anything in the world you can think of. One will last you a life time so it is a great investment.
Monday, April 18, 2011
Wines for Easter!
Tricia here. With Easter right around the corner we thought it may be helpful for our readers to offer some quick suggestions on what to eat with dinner.
A lot of folks out there are accustomed to having ham or lamb for Easter dinner. If you’re family is a lover of the pork like mine, you may want to pick yourself up a nice Riesling or Gewurztraminer (I can’t figure out how to do those two dots over the ‘u’ but for those of you that aren’t sure it’s pronounced gah-VUR-strah-meener). If you prefer red a nice Zinfandel will work with baked ham.
For those staring down lamb on Easter a good choice is red…something with enough fruit and acidity to handle the dish like a Merlot, Syrah or a Cabernet are your best bets.
Now hop along and pick up some grapes with Easter dinner!
Cheers,
Dave and Trish
Monday, April 4, 2011
Summer In A Glass
Every once in a while we'd like to share something with you all outside of our food and wine wheel house. Our friend Alexis mixed us up this cocktail to enjoy before our dinner and enjoy it we did. It's going to be my summer drink as it's refreshing and light and delish!
Blood Orange Cocktail
2 oz. Clementine vodka on ice in a rocks glass
2 oz. Blood Orange flavored soda water
Splash of St. Germaine liquer
Garnish with a blood orange slice and enjoy!! Thanks Alexis!
Blood Orange Cocktail
2 oz. Clementine vodka on ice in a rocks glass
2 oz. Blood Orange flavored soda water
Splash of St. Germaine liquer
Garnish with a blood orange slice and enjoy!! Thanks Alexis!
Sunday, April 3, 2011
Chardonnay Throwdown: U.S. vs. France
What do you get when you take two foodies who love wine, two eager wine glasses with two dinner plates a waiting and two oaked Chardonnays? A big 'ole throwdown of a United States Californian Chardonnay from the Santa Lucia Highlands vs. a French Chardonnay from the Montagny region that we paired with the delicious lobster scampi pasta.
We wanted to mix things up a bit and do a post comparing two wines of the same varietal from different regions. We owed everyone a lobster pasta dish from one of our earlier posts and decided to use that as a platform to get us two bottles of wine and pit them against each other.
I picked up a bottle of the Mer Soleil 2008 Chardonnay while Dave opted for a 2006 Chardonnay put out by winemaker Joseph Drouhin. Both are oaked meaning that they are fermented in oak barrels which impacts the flavor (we touched on this in a previous post). Both of us come from very different places on the oak vs. un-oaked debate. I prefer oaked while Dave finds un-oaked much more food friendly. For this post, however, we decided to match up two oaked wines.
The end result, I liked the California Chardonnay better. I like a big, buttery, oaky Chardonnay...it's big like the women from Texas wear their hair. It's buttery and fruitful on the nose with honeysuckle and lemon with that great oak taste...we even detected some pollen. The color is a beautiful yellow straw and you can pick that up in a taste, almost barnyard-like. It's a medium finish that leaves the tongue feeling like it just ate a big meal.
I however, (Dave here) preferred the French Chardonnay. A little lighter with accents of musty lemon, this wine had a more delicate aroma, a beautifully round texture, medium bodied golden fruit notes and a crisp minerality. Both wines were fabulous, but all in all, the California Chardonnay was our favorite pairing for the lobster scampi. A classic American crustacean meets a classic American style Chardonnay....simply delicious. If you are new to Chardonnay you have most likely tried the California style. The French Chardonnays can be more elusive and expensive at times, but they are worth seeking out. Often French Chardonnays are less oaky than their American cousins. Try for yourself and see which one you prefer...either way both were wonderful with the lobster pasta listed below.
We decided to bring in the big guns for the pictures on this one. Tricia's friend Regina Chaperon is a fantastic photographer and we decided to pay her off with some food and wine in exchange for her talents. She did the Jam Jar photos as well as these and works with restaurants in the area for their website photos.
Lobster Scampi
1 lb cooked Lobster
1 stick of unsalted butter
1 lemon
5 cloves of garlic, minced
1/4 cup chopped parsley
1 cup white wine
1/2 cup chicken stock (homemade is best)
1 lb linguini
salt and pepper to taste
Get your skillet good and hot and saute the garlic in half the butter. Add the wine, broth salt and pepper to taste. Simmer all of this until it reduces by half. Add the lobster and simmer till hot. Add the remaining butter and simmer for a minute. Meanwhile have your linguini cooked and ready to serve. To plate: Place a serving of linguini on a plate, add 1/4 of the lobster plus a ladel or so of the sauce. Zest the lemon with a grater (microplane) over the pasta (about a quarter of the lemon). Top with fresh parsley. Drizzle with a touch of olive oil.
Enjoy! You can repeat this process to make 4 servings.
Cheers,
Dave and Trish
We wanted to mix things up a bit and do a post comparing two wines of the same varietal from different regions. We owed everyone a lobster pasta dish from one of our earlier posts and decided to use that as a platform to get us two bottles of wine and pit them against each other.
I picked up a bottle of the Mer Soleil 2008 Chardonnay while Dave opted for a 2006 Chardonnay put out by winemaker Joseph Drouhin. Both are oaked meaning that they are fermented in oak barrels which impacts the flavor (we touched on this in a previous post). Both of us come from very different places on the oak vs. un-oaked debate. I prefer oaked while Dave finds un-oaked much more food friendly. For this post, however, we decided to match up two oaked wines.
The end result, I liked the California Chardonnay better. I like a big, buttery, oaky Chardonnay...it's big like the women from Texas wear their hair. It's buttery and fruitful on the nose with honeysuckle and lemon with that great oak taste...we even detected some pollen. The color is a beautiful yellow straw and you can pick that up in a taste, almost barnyard-like. It's a medium finish that leaves the tongue feeling like it just ate a big meal.
I however, (Dave here) preferred the French Chardonnay. A little lighter with accents of musty lemon, this wine had a more delicate aroma, a beautifully round texture, medium bodied golden fruit notes and a crisp minerality. Both wines were fabulous, but all in all, the California Chardonnay was our favorite pairing for the lobster scampi. A classic American crustacean meets a classic American style Chardonnay....simply delicious. If you are new to Chardonnay you have most likely tried the California style. The French Chardonnays can be more elusive and expensive at times, but they are worth seeking out. Often French Chardonnays are less oaky than their American cousins. Try for yourself and see which one you prefer...either way both were wonderful with the lobster pasta listed below.
We decided to bring in the big guns for the pictures on this one. Tricia's friend Regina Chaperon is a fantastic photographer and we decided to pay her off with some food and wine in exchange for her talents. She did the Jam Jar photos as well as these and works with restaurants in the area for their website photos.
Lobster Scampi
1 lb cooked Lobster
1 stick of unsalted butter
1 lemon
5 cloves of garlic, minced
1/4 cup chopped parsley
1 cup white wine
1/2 cup chicken stock (homemade is best)
1 lb linguini
salt and pepper to taste
Get your skillet good and hot and saute the garlic in half the butter. Add the wine, broth salt and pepper to taste. Simmer all of this until it reduces by half. Add the lobster and simmer till hot. Add the remaining butter and simmer for a minute. Meanwhile have your linguini cooked and ready to serve. To plate: Place a serving of linguini on a plate, add 1/4 of the lobster plus a ladel or so of the sauce. Zest the lemon with a grater (microplane) over the pasta (about a quarter of the lemon). Top with fresh parsley. Drizzle with a touch of olive oil.
Enjoy! You can repeat this process to make 4 servings.
Cheers,
Dave and Trish
Thursday, March 24, 2011
Jam On It
Happy Thursday everyone, Tricia here. I should clarify who writes these blogs because sometimes you see 'we' or 'I'. Dave and I write these blogs together, it's truly a collaborative effort. When you read something witty and humorous that's typically me. Dave tends to be more dry and pragmatic. He will likely be mad at me for writing that but he's currently busy whipping me up some of that lobster pasta we promised you in the last post so he'll be none the wiser! (Nice try Tricia, but I can be just as witty as you......now back to the kitchen for me.....I hear Tricia cracking the whip).
There is a delicious dessert wine running amuck out there that I've now tried twice. Once at a friend's house and another at a wine dinner where they focused on South African wines. Needless to say this one is from South Africa and called Jam Jar.
I have to confess that I'm not well versed in dessert wines. I typically go for a nice port after dinner which we'll discuss in future blogs...love me some tawny port.
Not surprisingly this wine lives up to it's name. It's sweet with some big jammy fruit flavor along with hints of rich chocolate flavors. The top of the bottle reminds me of a Smuckers jam jar and you'll get just that with raspberry and strawberry. The color is also very rich and intense so it's very pretty to drink as well. Tannins in this wine are virtually non existent.
I should say that while this wine screams jammy fruit loud and clear it does not come across syrupy. As far as what desserts to have with this my suggestion is to stick with the chocolate sweets. A dark chocolate mousse with some fresh raspberries is what I envisioned while drinking it. One of Dave's specialties is his desserts and confections so I'll get him to whip up something delicious soon for you to try!
This wine is a great bargain at around $13 so go out and have yourself something sweet to drink today!
Cheers,
Dave and Trish
There is a delicious dessert wine running amuck out there that I've now tried twice. Once at a friend's house and another at a wine dinner where they focused on South African wines. Needless to say this one is from South Africa and called Jam Jar.
I have to confess that I'm not well versed in dessert wines. I typically go for a nice port after dinner which we'll discuss in future blogs...love me some tawny port.
Not surprisingly this wine lives up to it's name. It's sweet with some big jammy fruit flavor along with hints of rich chocolate flavors. The top of the bottle reminds me of a Smuckers jam jar and you'll get just that with raspberry and strawberry. The color is also very rich and intense so it's very pretty to drink as well. Tannins in this wine are virtually non existent.
I should say that while this wine screams jammy fruit loud and clear it does not come across syrupy. As far as what desserts to have with this my suggestion is to stick with the chocolate sweets. A dark chocolate mousse with some fresh raspberries is what I envisioned while drinking it. One of Dave's specialties is his desserts and confections so I'll get him to whip up something delicious soon for you to try!
This wine is a great bargain at around $13 so go out and have yourself something sweet to drink today!
Cheers,
Dave and Trish
Sunday, March 20, 2011
Oak and Butter and Chardonnay....Oh My!
I was graciously given a bottle of La Crema 2009 Chardonnay from Sonoma Coast by a good friend but it retails for approx. $18 per bottle so it's very affordable.
This wine is relatively well known within the restaurant industry. La Crema ages its Chardonnay in oak barrels, which imparts nutty rich flavors of vanilla, caramel and toasted almond. A wine like this can be difficult to pair with a large variety of foods but almost always its great with lobster, pasta with cream and cheese, scallops and roasted chicken with vegetables. Carrots and corn seem to work beautifully with Chardonnay and rich sauces tend to pair well with this wine. However, none of this appealed to me when I was at the grocery store trying to put together a meal that would go well with this wine. I was really in the mood for something spicy, but I knew I would be taking a risk if I tried to pair La Crema with a powerfully flavorful dish.
Ultimately I decided to throw caution to the wind, live on the edge and make a vegetable curry using carrot and sweet potato with coconut milk. My thought was the sweetness of the carrot and the richness of the coconut milk would go well with Chardonnay with the coconut milk taking the place of butter.
Sometimes I don't have the best ideas apparently. I loved the food and I loved the wine, but when paired together, I realized that the spiciness of the dish indeed overpowered the flavors in the wine. My impression was that the wine did not have enough acidity to stand up to the curry, and the richness of the coconut milk did not have the same power as butter or cream. In the end I would recommend this dish with the Gruner Veltliner that we wrote about in another post. Save the Chardonnay for my delicious lobster pasta! (coming soon)
In the meantime here is the curry recipe which I think you will enjoy (just maybe not with an oaky, buttery chardonnay).... bon appetit!
Vegetable Curry with
Sweet Potato and Coconut Milk
1 sweet potato
2 carrots
1 shallot
1 stalk lemongrass
1 tbsp grated ginger 1 lime
3 basil leaves
1 can coconut milk
2 1/2 cups vegetable broth
1 yellow squash
1 zucchini
1 yellow pepper
good curry powder
tamari
honey
vegetable oil
Chop up all the veggies and set aside. Chop the shallot very fine and put in a small bowl. Using a zester or microplane, zest about half of the lime then juice the zested lime and put the juice aside. Grate the lemongrass and the ginger. Add the ginger, lime zest and lemongrass to the shallots. Saute the peppers and carrots in a little vegetable oil for about a minute. Then stir in the shallot ginger mixture until fragrant. Add a heaping tablespoon of curry (more if you like it really hot) then stir around for a few seconds. Add the coconut milk and the vegetable broth. Throw in the sweet potatoes and the squash. Bring to a simmer and add about 3 tablespoons of honey. Add about 3 tablespoons soy sauce. Test the sauce for saltiness and sweetness. You may need to add more honey or soy sauce depending on your taste. But don't add too much. You can always add more but you can't take it out once its in there. Simmer until everything is tender. Stir in the basil leaves at the end. Serve over brown rice and garnish with some more basil.
Enjoy,
Dave and Trish
Piedmont's Dolcetto-Little Sweet One
Hi everyone, Dave here. It was Wednesday night, Tricia was working and I was bored, so I decided to drink. I was perusing the shelves at one of my favorite wine shops in Providence called Bottles when I stumbled upon a Dolcetto d'Alba. Nothing says "Dave drink me" like a great bottle of Dolcetto d'Alba...it's a lighter to medium bodied wine that's compatible with palettes of all experience levels. There was no reason to get too heavy with a big wine...it was only Wednesday after all.
Dolcetto is the grape and Alba is the town in Piedmont, Italy where the wine is produced. Working at Bacaro, I have become familiar with this style of wine. Typically a Dolcetto (literally meaning "little sweet one") is very fruit driven. They are best drunk young in order to preserve the fresh bright flavors of the wine. The variety I tasted (2009 Renato Ratti) had flavors of ripe strawberry, blueberry and violets with an assertive tannins and an earthy dry finish. If you normally like fruit forward wines like Syrah or Pinot Noir from California, you might really like this wine.
Average retail price: $18 per bottle
It is best served with Italian appetizers or if you want to make a light meal for two, try it with a healthy vegetable and tofu gratin with San Marzano tomatoes and fresh cheeses.
Tricia is a huge fan of an antipasti. This is so easy to throw together and make for a light meal or starter at home. Pull together some prosciutto, salami, provolone, fresh mozzarella, olives and roasted red peppers. Arrange all of this on a platter, open your Dolcetto and enjoy! For a bit more substance I've included my vegetable and tofu gratin recipe below...vegetarians delight!!
Tofu and Vegetable Gratin
1 zucchini
1 yellow squash
1 jar of good tomato sauce (or homemade, see below)
1 package extra firm tofu drained. 1/3 of tofu sliced off, save the rest for something else
salt and pepper
olive oil
1/2 cup cup shredded mozzarella
1/2 cup shredded fontina cheese
A round gratin dish or shallow round baking pan
Heat the oven to 375. Take the slice of tofu (1/3 of the block) and pat it dry. Place between lay in the bottom of a strainer and place in sink or bowl. lay several layers of paper towels on top of the tofu. Lay a brick or something heavy like a rock on top of the tofu and allow it to drain thoroughly. This could take some time, maybe a couple of hours or so but its even better if you do it overnight in the fridge using the bowl instead of the sink. You basically want to get as much of the water out of the tofu as possible. This is an easy thing to do ahead of time.
Unwrap the tofu and season it liberally with salt and pepper. Have your squashes sliced thinly. Toss the squash with a little olive oil and salt to taste. Heat up a non stick saute pan on high heat. Drizzle enough oil to coat the pan. Allow the oil to become smoking hot then lay your tofu in the pan and do not touch it for a couple minutes or until the edges are brown. (**your pan must be incredibly hot or the tofu will not brown). Flip the tofu and brown the other side. Set the tofu aside. Pour some tomato sauce on the bottom of the pan. Add the tofu in the middle. Layer your squash slices around the tofu. Cover with more tomato sauce and top with the shredded cheeses.
Bake away for about 20 minutes until the cheese is bubbly and golden brown! Yum!
* note: if you don't love tofu substitute it for sauteed mushrooms. Layer them around the pan with your squashes and follow the rest of the recipe. This would also be great with sauteed Italian sausage tossed in instead of tofu...use your imagination and have fun!
Enjoy,
Dave and Trish
Saturday, March 5, 2011
Cloudy Bay Sauvignon Blanc--Clearly One Of The Best
These days, even the most novice of wine drinkers is familiar with Sauvignon Blanc. Even if you haven't had it, you've likely heard of it. The field of Sauvignon Blanc is a vast one. With many different parts of the world producing wine from the same grape, it can seem daunting as to where to look for a great selection.
We have stumbled upon a fabulous Sauvignon Blanc that comes to us from Marlborough, New Zealand.
It's important to know that not all Sauvignon Blancs were created equal, much like most wines out there. This wine can range dramatically from region to region. In France, a Sauvignon Blanc might be grassy, herbal and even minerally. When you taste a minerally wine, you will notice a flinty almost smoky flavor in the backround. This often adds a balance to the fruit flavors of the wine.
In California, these wines might taste more citrus-y, meaning you will pick up notes of grapefruit, lemon and other types of citrus flavors. A Sauvignon Blanc from New Zealand is often very fruity, accented by flavors similar to mango, pineapple and tangerine. The Cloudy Bay Sauvignon Blanc beautifully exemplifies these characteristics. A lot of this has to do with both the terroir, (that's our wine buzz word of the day to you newer wine enthusiasts!) which is the soil, climate and other natural factors that affect the grape while it's growing as well as what us wine enthusiasts call the vinification process...which quite simply is the way it's made. This wine is fermented in steel barrels. Wine is most commonly fermented in either steel or oak barrels and you can definitely taste the difference between the two.
The flavors of this New Zealand variety are very tropical and lively. We found it to be simply delicious. We also pictured ourselves on Dave's mother's patio in Bristol, RI on a warm summer day with water views...that's what this wine makes you want to do...always a good selling point. And at $20 per bottle it's probably the cheapest way to transport yourself to a nicer place.
Now what do we drink this with?
This wine is tricky because it isn't great with everything. But some of our research shows that it is fabulous with lemony seafoods, orzo salads, chicken and a handful of other things. We found it best with seared sea scallops. Here is our impressive but incredibly easy scallop dish.....enjoy!
Seared Sea Scallops with Lemon and Garlic
10 sea scallops (to serve 2, if you want to feed an army you'll have to get a lot more)
1 lemon
1 garlic clove
2 tbsp unsalted butter
2 tbsp EVOO
sea salt to taste
black pepper
-Rinse the scallops and pat dry with a paper towel, be sure there's no water left on them
-Add the EVOO to the pan (if it's not enough to coat the bottom of the pan add a little more)
-Once the heat is HOT (in Dave's word "you wanna see smoke comin' off of that pan!"), add your scallops one at a time to the pan and DO NOT TOUCH--that's the secret to searing you see
-Allow the scallop to cook for 2-3 minutes until the edge becomes golden brown (NOW you can touch them...the searing action has detached them from the pan at this point)
-Flip those little suckers over and do the same on the other side--don't forget the 'no touch' rule
-Add one smashed clove of garlic (take the clove in it's peel and place your knife on top of it and use your hand to smash...the peel will come right off) to the pan and let it brown slightly then take it right back out so it doesn't burn (discard)--turn the heat down to a medium-low at this point
-Squeeze in half of a lemon's worth of juice and add your 2 tbsp of unsalted butter. Swirl around the pan, and cook for a minute more.
-Season with salt and pepper at the end and finito!!
*Note: Scallops do not usually need much salt. This dish takes a little technique but once you've tried it, you will realize how easy it is. It is also very impressive. I recommend making them on your next date (Disclaimer--If your date, like the majority of Daves, does not go well we are NOT responsible).
Serve this with your new friend Cloudy Bay Sauvignon Blanc and some other fun side dish!
Cheers,
Dave and Trish
Sunday, February 13, 2011
Groovy Gruner--Expand Your White Horizons
Gruner Veltiner is the most widely grown grape in Austria, where white wine is the star of the show. The Domane Wachau, which is one of the largest wine growing regions in Austria is a cooperative of growers who work together to produce fine wines, we've shown you what label to look for below.
Hi folks, We recently tasted two of the Gruner Veltliners from The Domane Wachau. Both were very good, but slightly different. The variety seen on the bottle above was simply titled Gruner Veltliner Wachau, indicating that the grapes were not from any particular area within the Wachau region. This 2009 vintage was bright and fresh with flavors of kiwi, green apple, grass and white pepper on the finish. The wine was a slightly greenish yellow color and very refreshing.
The second wine we tasted while on the job (no worries, we work at an Italian wine bar and restauraunt in Providence so we're experienced professionals...we do not recommend that you taste wine on YOUR job) was the 2008 vintage titled Gruner Veltliner Federspiel Terrassen, indicating the wine came from the Terrassen appellation. This wine was slightly more mellow and more yellow with notes of ripe pineapple, flowers and of course the typical white pepper spice that you will find on the finish of many Gruners.
These wines have a crisp acidity that can cut through fat and salt, making them especially suitable for rich cheeses. If you like Pinot Grigio or Arnaeis you will likely enjoy the Gruner Veltliner, and at the price ($15-20 per bottle) why not, knock yourself out.
Try it with smoked meats and Gorgonzola or with roasted chicken. I have included my easy and delicious pork tenderloin recipe which would be perfect for these wines.
Almond-Encrusted Pork Tenderloin
1- 1.5/2 lb. pork tenderloin, trimmed of fat (ask your butcher)
2 tbsp. vegetable oil
1 tbsp. honey
2 pinches of salt
1 tbsp. dijon mustard
Few grinds of fresh pepper
1 shallot, finely chopped
1/2 cups slivered almonds, chopped
Mix the first 6 ingredients in a ziplock bag by shaking it up to evenly coat the pork with all ingredients and let marinate overnight or a minimum of 3 hours.
Preheat your oven to 375
Spread the chopped, slivered almonds onto a baking sheet
Roll the tenderloin in the almonds and place on the baking sheet to roast in the oven for approx. 25-30 min. until the internal temperature (grab your handy meat thermometer) reaches 145 degrees
Be sure to let the pork rest until the internal temp reaches 150-155
**Make sure you allow the pork to rest for a few minutes before slicing into it to allow for maximum deliciousness!
Serve with some asparagus and a big 'ol glass of the Gruner and you are on your way to a fabulous evening!
Enjoy,
Trish and Dave
The second wine we tasted while on the job (no worries, we work at an Italian wine bar and restauraunt in Providence so we're experienced professionals...we do not recommend that you taste wine on YOUR job) was the 2008 vintage titled Gruner Veltliner Federspiel Terrassen, indicating the wine came from the Terrassen appellation. This wine was slightly more mellow and more yellow with notes of ripe pineapple, flowers and of course the typical white pepper spice that you will find on the finish of many Gruners.
These wines have a crisp acidity that can cut through fat and salt, making them especially suitable for rich cheeses. If you like Pinot Grigio or Arnaeis you will likely enjoy the Gruner Veltliner, and at the price ($15-20 per bottle) why not, knock yourself out.
Try it with smoked meats and Gorgonzola or with roasted chicken. I have included my easy and delicious pork tenderloin recipe which would be perfect for these wines.
Almond-Encrusted Pork Tenderloin
1- 1.5/2 lb. pork tenderloin, trimmed of fat (ask your butcher)
2 tbsp. vegetable oil
1 tbsp. honey
2 pinches of salt
1 tbsp. dijon mustard
Few grinds of fresh pepper
1 shallot, finely chopped
1/2 cups slivered almonds, chopped
Mix the first 6 ingredients in a ziplock bag by shaking it up to evenly coat the pork with all ingredients and let marinate overnight or a minimum of 3 hours.
Preheat your oven to 375
Spread the chopped, slivered almonds onto a baking sheet
Roll the tenderloin in the almonds and place on the baking sheet to roast in the oven for approx. 25-30 min. until the internal temperature (grab your handy meat thermometer) reaches 145 degrees
Be sure to let the pork rest until the internal temp reaches 150-155
**Make sure you allow the pork to rest for a few minutes before slicing into it to allow for maximum deliciousness!
Serve with some asparagus and a big 'ol glass of the Gruner and you are on your way to a fabulous evening!
Enjoy,
Trish and Dave
Saturday, February 12, 2011
Connecticut's Cabernet Franc--The Little Grape That Could
Greetings, we (Tricia and Dave) would like to welcome you to the first post of grapeswithdinner.blogspot.com! Hopefully you have read a little about us in our profile and share our passion of good food and wine and such have chosen to join us in this journey. Either that or you’re a friend of ours who doesn’t want us to look too pathetic with no followers…we’re fine with both!So as most of you know it is winter here in New England. When faced with a free Sunday afternoon in while buried under at least a foot of snow the only choice is to head indoors for some vacation from the weather via libations…at least that’s what we believe
Last Sunday we decided to head down to some vineyards in Connecticut that we had heard about through the grapevine (sorry, I had to, it was unavoidable) and do just that. Unbeknownst to both of us the Connecticut Wine Trail is home to more than 20 wineries that boast a few great varietals both red and white. What a great discovery and a perfect platform for our first blog post.
We visited two lovely wine houses called Maugle Sierra located in the town of Ledyard and Saltwater Farm in Stonington. Saltwater's tasting room manager is Paul Peloquin, extremely knowledgeable about his wines and entertaining to boot!
Growing wine in Connecticut is difficult. Though the climate does not bode well for traditional grape varieties like Pinot Noir and Cabernet Sauvignon, a little innovation can make all the difference. Cabernet Franc is a popular grape grown throughout Connecticut, and it is one of the two grape varieties in the Sunset Red. Cabernet Franc is an original variety in France, and the fore bearer to its close relative, the Cabernet Sauvignon grape. The moral of the story here is that if you like Cabernet Savignon you will like the Cabernet Franc, it's just slightly lighter.
At Maugle Sierra, they have taken the Cabernet Franc to another level with the addition of estate grown St. Croix grapes, a variety originally from Wisconsin. Tricia and I both found this grape to be fascinating. The addition of St. Croix adds a striking dimension to the wine, providing it with a full bodied fruity and lively profile. The wine is noted for its red pepper spice, and black currant fruit. This wine also harbors a touch of sweetness making it semi-dry.
If you find yourself in or around Stonington Connecticut, pick yourself up a bottle of the Cabernet Franc from one of the wineries like Saltwater Vineyards and then a bottle from Maugle Sierra, you will notice the difference. Both of these wines are pocketbook-friendly at around $20 per bottle.
Try the Maugle Siera with grilled meats and robust pasta dishes or with chocolate truffles. For the Saltwater Vinyards Cabernet Franc try Dave's lovely bruschetta with roasted tomatoes and fresh mozzarella that he's included below.
Bruschetta with Yellow Pepper Sauce, Roasted Tomatoes, and Fresh Mozzarella
1 loaf Ciabatta or other crusty italian bread
1 clove garlic
1/2 yellow pepper
1/2 small onion
1 scant cup white wine
1/2 container grape tomatoes, halved
1 ball fresh mozzarella
salt to taste
fresh basil,
Extra Virgin Olive Oil
Preheat your oven to 375, halve your grape tomatoes and place them on a baking sheet in the oven for approx. 4 minutes until they soften then remove and set aside.
Slice the ciabatta bread into approx. 1" thick slices and place flat on a baking sheet. Drizzle the slices lightly with some EVOO on both sides.
Place baking sheet in the oven and allow the slices to toast for a few minutes on each side until golden brown.
Once you remove the slices from the oven allow them to cool slightly, enough to be able to handle.
Cut one garlic clove in half and rub the tops of each slice (one side) then top with slices of the fresh mozzarella, the grape tomatoes (a few on each slice) and some fresh chopped basil.
Sprinkle with sea salt to taste and another drizzle of EVOO and ENJOY!!
**If you want to make this even better you can do a yellow pepper sauce to top the slices with by cooking 1/2 of a chopped yellow pepper and 1/2 of a chopped onion in approx. 1 cup of white wine (use enough wine to just cover the veggies and use one that you would drink!) . Bring it to a boil and then reduce the heat slightly. Cook down until much of the wine is cooked out, approx. 10 minutes then Puree it in a blender or food processor and season it with a little salt. You can drizzle a little olive oil into the blender if you want the sauce to be smoother. Top the toasted garlic rubbed bread with it then follow the steps above (don't forget to drink the rest of your white wine with it too!)
Bon appetit!!
Thanks for reading our post. Keep your eyes out for more....coming soon.
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