tag:blogger.com,1999:blog-73168070188903551152024-03-05T05:08:29.318-05:00grit and grapesDouglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7316807018890355115.post-12289087949580846192012-07-23T10:05:00.000-04:002012-07-23T10:06:17.214-04:00Seasonal Salads with an Indian Twist<div class="separator" style="clear: both; text-align: center;">
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Doug and I cook a ton of Indian food, and I love it. I find all those spicy curries and soupy lentil dishes equally appealing in the hot summer or frozen winter. But no matter the season, I crave something fresh and crunchy to balance their soft warmth. And for that, let me present my favorite go-to Indian salads.</div>
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The winter version is a shredded cabbage salad. A head of cabbage (or three) always makes its way into my fridge in the fall, and keeps fresh for a suspiciously long amount of time. While that means it is often the only green vegetable available, it certainly isn't sexy. Have no fear - this simple recipe dresses it up just right to accompany a well-spiced meal and provide that necessary punch. </div>
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And recently, I've found a fantastic Indian-inspired cucumber salad more appropriate for the warm weather months. Doug claims it tastes like a perfect cocktail - well-balanced between sweet and savory, textured and smooth. I love the crunch from the peanuts and cucumbers, and the ghee offers up this (slighty guilty) richness to an otherwise simple combination of ingredients.</div>
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Both salads come together in a flash and are the perfect foil for a spicy Indian meal. </div>
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<b>Cucumber Peanut Salad</b><br />
<i>Adapted from <a href="http://www.amazon.com/How-Cook-Indian-Classic-Recipes/dp/1584799137">Sanjeev Kapoor</a>, via <a href="http://www.101cookbooks.com/archives/cucumber-peanut-salad-recipe.html">101 Cookbooks</a></i><br />
Serves 4<i> </i><br />
<ul>
<li>3 medium cucumbers, peeled and chopped </li>
<li>2 serrano chiles, minced</li>
<li>1/4 cup unsweetened shredded coconut, toasted</li>
<li>2 tbsp lemon juice</li>
<li>1 tsp sugar</li>
<li>1 tbsp ghee*</li>
<li>1/2 tsp black mustard seeds</li>
<li>1/4 tsp cumin seeds</li>
<li>1/2 tsp sea salt</li>
<li>handful cilantro, chopped</li>
<li>1/2 peanuts, toasted</li>
</ul>
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Toss the cucumbers gently with chiles, coconut, lemon juice, and sugar. Over medium heat, melt the ghee in a small skillet. When hot, stir in mustard seeds. When the seeds begin to sizzle, add the cumin seeds and heat for an additional 30 seconds, just long enough to turn fragrant. Remove from heat, and stir in salt. Pour over the salad and mix in. Top with cilantro and peanuts; serve immediately.</div>
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*<a href="http://en.wikipedia.org/wiki/Ghee">Ghee</a> is a form of clarified butter, popular in South Asian cuisine. You can make your own or purchase at most international food stores.</div>
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<b>Shredded Cabbage Salad</b><br />
<i>Adapted from Ruta Kahate, via <a href="http://smittenkitchen.com/2007/06/and-then-i-moved-into-the-refrigerator/">smitten kitchen</a></i><br />
Serves 4 <br />
<ul>
<li>2 cups tightly packed, shredded green cabbage</li>
<li>1 serrano chile, minced</li>
<li>2 tbsp lemon juice</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp sugar</li>
<li>1 tbsp olive or mustard oil</li>
<li>1/2 tsp mustard seeds</li>
</ul>
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Toss together the cabbage, chile, lemon juice, salt, and sugar. Taste and adjust seasoning as necessary; you are aiming for a well-balanced, sweet-sour taste. Heat the oil in a small skillet over high heat. When hot, add the mustard seeds and heat for 30 seconds or until the seeds begin to sizzle. Pour over the salad and toss. Allow the flavors to develop for at least 15 minutes before serving. </div>
<br />Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-33559521962565897992012-06-24T17:17:00.000-04:002012-06-24T17:17:01.658-04:00Pepino's Revenge<div class="separator" style="clear: both; text-align: center;">
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Another summer Sunday, another summer cocktail. With the margarita firmly entrenched in the pantheon of summer drinks, we often underrate other 'tails of tequila. Pepino's Revenge is Spring's mojito and Summer's margarita resting side-by-side in a swaying hammock. The cucumber cools your core the way whiskey warms your face in the winter. The rewarding scent of freshly <span style="background-color: white;">muddled </span><span style="background-color: white;">cucumber and basil is reason enough to try the cocktail, and their combination adds a beautiful amount of complexity to this refreshing drink. Add this cocktail to your grilling and </span><a href="http://www.migrationheritage.nsw.gov.au/cms/wp-content/gallery/objectsthroughtime/objects/bocce/photo.jpg" style="background-color: white;">Bocce</a><span style="background-color: white;"> arsenal.</span></div>
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<b>Pepino's Revenge</b><br />
<span style="font-size: xx-small;"><a href="http://www.foodandwine.com/">Food & Wine, May 2012</a></span><br />
<ul>
<li>1.5oz tequila</li>
<li>0.5oz simple syrup</li>
<li>0.5oz lime juice</li>
<li>4 cucumber slices</li>
<li>3 basil leaves</li>
</ul>
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Muddle the basil and cucumber, and then add ice, tequila, simple syrup (one part sugar dissolved in one part water), and lime juice. Shake vigorously and strain into a rocks glass with ice. Garnish with a cucumber slice.</div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-45754269479812190232012-06-17T16:24:00.001-04:002012-06-17T16:24:48.470-04:00Ron el Mal: A Cuba Libre Revision<div class="separator" style="clear: both; text-align: center;">
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I rarely dance with dark rum. My aversion to sweetness, warm weather, and coconut bras generally keeps me at bay. I have a soft spot for Hunter S. Thompson though, and watching his character consume rum by the truckload in <a href="http://www.imdb.com/title/tt0376136/">The Rum Dairy</a> on Friday inspired me to give it another chance. I struck out to make a palatable concoction from what I had in the liquor pantry, and the result was the reinvention of the <a href="http://translate.google.com/#en|es|free%20cuba">Cuba Libre</a>. The flavor profile of original coca-cola apparently shared the attributes of Amaro (a bitter-sweet Italian liqueur) and Angostura bitters, so with a little sugar and a splash of club soda, I had all the makings of an edgier cocktail. Its contents are deceptively higher in alcohol than the traditional recipe, so I've entitled it ron el mar - the evil rum.</div>
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<b>Ron el Mal</b><br />
<ul>
<li>3oz dark rum</li>
<li>1.5oz Amaro (such as <a href="http://www.montenegro.it/eng/colore_profumo_gusto.htm">Amaro Montenegro</a>)</li>
<li>3 dashes Angostura bitters</li>
<li>1 sugar cube (or a teaspoon of simple syrup)</li>
<li>club soda</li>
<li>lemon peel</li>
</ul>
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Place the sugar cube at the bottom of a rocks glass and douse it with two to three healthy dashes of bitters. Muddle the bitter sugar and then add a splash of club soda to help it dissolve. Fill the glass with ice, rum, and Amaro. Stir and garnish with a hearty rind of lemon.</div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com2tag:blogger.com,1999:blog-7316807018890355115.post-41872637429724450392012-06-03T20:04:00.002-04:002012-06-03T20:07:08.201-04:00Thai-Inspired Black Chickpea Salad<div class="separator" style="clear: both; text-align: center;">
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In advance of the arrival of our newest family member, I am implementing a new strategy to streamline our weeknight cooking: cook up a big pot of beans on Sunday evenings. It appeals to my homesteading spirit, and its also given me an awfully good excuse to outfit us with provisions from <a href="http://www.ranchogordo.com/">Rancho Gordo</a>. </div>
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But since my shipment of fancy heirloom beans has yet to arrive, my trial run for this new plan was a bag of black chickpeas hanging around from a long-past trip to the Indian market. Black chickpeas are the darker, denser cousin of regular chickpeas. They are deep brown in color, and when cooked, still retain an almost crisp exterior. They taste nutty and rich. And although I imagine they take decently well to most standard chickpea recipes, I think they deserve their own arena in which to play.</div>
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This salad is a prime example. The chickpeas are coated in a spiced coconut milk sauce, which when cooled has an almost tropical taste to it and a pleasant thickness. They are joined by a trio of green ingredients - green onions, cucumber, and cilantro - and finished with some lime juice and hot sauce. The result is sharp, crisp, and refreshing - equally good alone or served over a bed of basmati rice. </div>
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<b>Thai-Inspired Black Chickpea Salad</b><br />
Adapted from <a href="http://offthemeathook.com/2011/04/recipe-thai-inspired-black-chickpeas/">Off the Meathook</a><br />
Serves 2 as a main dish, 4 as a side dish<br />
<ul>
<li>2 1/2 cups cooked black chickpeas*</li>
<li>1/2 of 14 oz can of coconut milk</li>
<li>3 cardamom pods</li>
<li>20 black peppercorns</li>
<li>1 tsp cumin seeds (or ground cumin)</li>
<li>1 tsp coriander seeds (or ground coriander)</li>
<li>1 tsp kosher salt</li>
<li>2 tbsp lime juice</li>
<li>2-3 green onions, chopped</li>
<li>2 tbsp cilantro, diced</li>
<li>1/2 cucumber, chopped</li>
<li>sriracha, to taste</li>
</ul>
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Bring the chickpeas and coconut milk to a slow boil in a saucepan, stirring frequently. Grind the spices and dump them into the mix. Turn the pot down to a simmer and cook until almost all of the liquid has boiled off, about 30 minutes. When the coconut milk has reduced to a thick paste around the chickpeas, you'll know it's done. Stir in the lime juice and spoon the mixture into a bowl or tupperware to cool.</div>
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When cooled to room temperature, stir in the green onions, cilantro, cucumber, and sriracha to taste. Serve at room temperature or store in the fridge until ready to eat.</div>
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*Black chickpeas can be difficult to find; I've had good luck at Indian or Asian markets. They typically come dried, which means you'll need to cook them before starting this recipe. For most beans, I find that a 2:4 ratio of beans to water, plus some salt, works great. Put them on the stove at a low simmer for 2 hours or throw them in the crockpot on low for eight hours. (Time will vary based on the variety of bean and their freshness). When the beans are soft (be prepared that the black chickpeas don't get quite as soft), drain them and store them in a bit of fresh water in the fridge. Result: a nice pot of beans, ready to be flavored to your liking.</div>
<br />Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com1tag:blogger.com,1999:blog-7316807018890355115.post-53950202802396145062012-03-25T18:31:00.001-04:002012-03-25T18:31:57.174-04:00Brown Butter Soda Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJLD8gaXjzDI-SkO931i9lsY3NpZMEeUtnh9_QI8lllksCU_YF5VKPHpKKcw9aWhMYhvUqY8WGWY3jUGIUTIA0rQd5QJChMqXjJTHEH6J0DhV0pQetQGUj221Jdszb1a9GCCe1UgetWU/s0/IMG_0375.JPG" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJLD8gaXjzDI-SkO931i9lsY3NpZMEeUtnh9_QI8lllksCU_YF5VKPHpKKcw9aWhMYhvUqY8WGWY3jUGIUTIA0rQd5QJChMqXjJTHEH6J0DhV0pQetQGUj221Jdszb1a9GCCe1UgetWU/s0/IMG_0375.JPG" width="550" /></a></div><br />
<div style="text-align: justify;">I wanted to post this recipe in time for St. Patrick's Day, but this is such a great bread that I hope you'll forgive me for being late on the delivery. (And for all those other important holidays and occasions I've missed lately.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To be honest, I don't usually like soda bread. It can be dry and sort-of stale tasting, and I have a frosty relationship with both caraway seeds and raisins. The great thing about soda bread, though, is that is allows you to undertake a bread-baking project minus the yeast. And as someone who hasn't yet given up her fear of yeasted doughs, that can be very appealing.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So, I bring you this perfect compromise - a soda bread, but with flavors I can really get on board with. Brown butter, rosemary, black pepper. Oh yes, it's as delicious as it sounds. The bread has that wholesome goodness from the oats, with a richness and sophistication from the brown butter and rosemary. The final topping of fresh ground black pepper and the egg wash makes for a golden brown, slightly spicy crust. I love everything about it. </div><br />
<b>Brown Butter Soda Bread</b><br />
<a href="http://www.epicurious.com/recipes/food/views/Brown-Butter-Soda-Bread-233910">Bon Appetit (February 2006)</a> via Caviar and Codfish<br />
Makes one loaf<br />
<ul><li>2 tbsp. butter</li>
<li>1 3/4 cups all-purpose flour</li>
<li>1/4 cup old-fashioned oats</li>
<li>1 1/2 tsp. sugar</li>
<li>1 1/2 tsp. chopped fresh rosemary (I've used dried in a pinch, but fresh is much better.)</li>
<li>1 tsp. baking powder</li>
<li>1/2 tsp. baking soda </li>
<li>1/2 tsp. salt</li>
<li>Scant 1/2 tsp. ground black pepper</li>
<li>1 cup buttermilk </li>
<li>1 egg white, beaten</li>
</ul><div class="instruction">Preheat oven to 375°F. Stir butter in small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat. </div><div class="instruction"><br />
</div><div class="instruction">Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and black pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened. </div><div class="instruction">Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Shape into ball; flatten into 6-inch round. Place round on ungreased baking sheet; brush top with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of dough. </div><div class="instruction"><br />
</div><div class="instruction">Bake until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool 30 minutes. Serve warm or at room temperature. </div><div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com1tag:blogger.com,1999:blog-7316807018890355115.post-13810428621051059602011-12-05T21:46:00.001-05:002011-12-08T09:45:54.143-05:00Whiskey Thanksgiving<div class="separator" style="clear: both; text-align: center;">
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This year marked our first Thanksgiving entirely on our own. We moved south, and being this close to Tennessee and Kentucky it's only natural to make this a Whiskey Winter (which is really no different than our previous winters). Inspired by the warm rum, cider, and cinnamon my dad made on Thanksgiving mornings, I turned to whiskey to warm up our morning. (Meghan's way of warming up the morning was to bake miniature pies in muffin tins). The Hot Toddy is a classic cocktail that has ties to medicinal remedies and the Scottish country-side. One sip will leave you longing to be inside by the fire on a cold, rainy night. The honey always feels like it might get too sweet, while the lemon always threatens to get to acrid, but neither happens. The balance of this adult tea is great, and it makes for a lovely way to start your holiday morning. As the day winds on and you need something stiffer to distract you from an overdose of fam and lack of famine, check out De La Louisiane, a warped cousin of the Manhattan.</div>
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<b>Hot Toddy</b></div>
<ul>
<li style="text-align: justify;">1oz <a href="http://www.youtube.com/watch?feature=player_detailpage&v=wjyw-nW0D90#t=55s">Honey</a></li>
<li style="text-align: justify;">1.5oz Bourbon</li>
<li style="text-align: justify;">0.3oz lemon juice</li>
<li style="text-align: justify;">3oz water</li>
</ul>
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Warm the water and honey until it dissolves, and then add the lemon juice and whiskey and serve warm. Lie down with a book, and promptly take a nap.<br />
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<b>De La Louisiane</b><br />
<ul>
<li>1.5oz <a href="http://www.gritandgrapes.com/2010/12/apple-smash-other-holiday-cocktails.html">Rye</a></li>
<li>1.5oz Sweet Vermouth</li>
<li>1.5oz Benedictine (or a sweet French/Italian liquor like Lillet Blanc or Pineau)</li>
<li>3 dash Peychaud's bitters</li>
<li>3 dash absinthe</li>
</ul>
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Stir with ice and strain or serve on the rocks. Garnish with a cherry. Hallucinate. </div>
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<br /></div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-14869898478306963952011-10-16T17:39:00.001-04:002011-10-16T17:42:42.663-04:00Rosé Round-up and a Fall Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheE4H7hDf6Kt56cyFp-OuJAAdv3zBHa5NCnR00N4QUZI2ESqAbIyc2gVtPL4EFIuYWQrionyOzVMYn1UCjHZNsNfMnp7lb4n7hGViOrLpoEfPY0bqCCi5rjP4mHz12Fb1OhwccqOVQoqg/s0/celery%252520apple%252520salad.jpg" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheE4H7hDf6Kt56cyFp-OuJAAdv3zBHa5NCnR00N4QUZI2ESqAbIyc2gVtPL4EFIuYWQrionyOzVMYn1UCjHZNsNfMnp7lb4n7hGViOrLpoEfPY0bqCCi5rjP4mHz12Fb1OhwccqOVQoqg/s0/celery%252520apple%252520salad.jpg" width="550" /></a></div><div style="text-align: justify;">Rosé gets a lot of love for being the perfect summer drink. I can't argue with that, but I also appreciate it in the autumn months. I purchased <a href="http://www.minerwines.com/09-rosato.html">my first bottle of rosé</a> on a girl's trip to Napa, just when I started to learn that drinking pink wine wasn't something to be embarrassed by. Doug and I broke it open to enjoy on a late September evening and it tasted fantastic with the prosciutto and late summer melon. Since then, I've thought of rosé as my perfect summer-to-fall transition wine. It's cold and refreshing, but with more substance and depth than summer whites. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Rosé also pairs well with some of my favorite fall dishes, including this sweet-tart salad. I've been on a huge fruit-in-salad kick - <a href="http://www.gritandgrapes.com/2011/06/roasted-asparagus-and-summer-salad.html">strawberries over arugula</a>, watermelon cubes with feta, asian pears garnished with toasted pistachios - but this salad was the original. I'd never have imagined that slices of crisp granny smith apples belonged with diced celery. The tart taste of the apples is a surprisingly good match for the dry, vegetal flavor of the celery. The honey-mustard dressing sounds like a corporate dipping sauce, but this one reminds me why those flavors belonged together in the first place - sharp, bright, tangy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Below is a quick round-up of the rosés I've been enjoying recently. The salad recipe follows the wines.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjib3O4WpELIfR5Xa_xOGiSn5WDtNmx-mQFh555zC_UslIhtTrpIIZ88s13oaZJxSEabr8muDvyCQVn75GrvzmGnz2JLrqJZkUiFPp7WyYXZTcWaBACiNPFK63siNs4VusapZIC34Wiwu0/s0/DSC_0368.JPG" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjib3O4WpELIfR5Xa_xOGiSn5WDtNmx-mQFh555zC_UslIhtTrpIIZ88s13oaZJxSEabr8muDvyCQVn75GrvzmGnz2JLrqJZkUiFPp7WyYXZTcWaBACiNPFK63siNs4VusapZIC34Wiwu0/s0/DSC_0368.JPG" width="550" /></a></div><div style="text-align: justify;"><i>Domaine St. Lucie </i></div><div style="text-align: justify;"><i>Cotes de Provence Rose MiP (2010)</i></div><div style="text-align: justify;"><i><a href="http://www.coolvines.com/wines/321651231561/Domaine-Sainte-Lucie-MIP-Rose-2010">$16</a></i></div><div style="text-align: justify;">This light pink wine - a blend of Cinsault, Grenache, and Syrah - was dry and refreshing. Clear strawberry notes, but also strong mineral character. It was damn good with a <a href="http://www.gritandgrapes.com/2011/07/guadalajara-sour-and-rose.html">Guadalajara Sour</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Martin Codax Cuatro Pasos</i></div><div style="text-align: justify;"><i>Rosado (2010)</i></div><div style="text-align: justify;"><a href="http://www.coolvines.com/wines/236542256584/Martin-Codax-Cuatro-Pasos-2010"><i>$16</i></a></div><div style="text-align: justify;">This Cuatro Pasos is made with Mencia grapes from the Bierzo region of Spain. Mencia is similar to Cab Franc, so I expected to like it more than I did. Instead, this was a little too berry-rific for me. The fruit dominated the wine. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Domaine Wilfred Rousse</i></div><div style="text-align: justify;"><i>Chinon Rose (2009)</i></div><div style="text-align: justify;"><i><a href="http://www.coolvines.com/wines/216515423151/Wilfred-Rousse-Chinon-Rose-2009">$13</a></i></div><div style="text-align: justify;">Doug and I have a fondness for wines made from Chinon because they feature Cabernet Franc. This rosé is made entirely of Cab Franc; it's tart and citrusy, with an herbal scent on the nose.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><i>Stella Rose (2008)</i></div><div style="text-align: justify;"><i>Napa Valley </i></div><div style="text-align: justify;"><a href="http://www.verismowines.com/index.cfm?method=products.productDrilldown&productid=1b1856bf-1cc4-81ae-756b-038537234126&pageID=49f09000-1cc4-81ae-75c2-7649a2c71b10&sortBy=DisplayOrder&"><i>$22</i></a></div><div style="text-align: justify;">If the MiP is the most delicate of this crew, the Stella is the richest. The wine is made with Syrah grapes. It is full, food-friendly, and fantastic in the cooler months. We really loved this one.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Green Apple and Celery Salad</b></div><div style="text-align: justify;"><i><a href="http://www.epicurious.com/recipes/food/views/Green-Apple-and-Celery-Salad-with-Walnuts-and-Mustard-Vinaigrette-233139">Bon Appetit</a> (November 2005) </i></div><div style="text-align: justify;"><i>Serves 4</i></div><ul><li>1/4 cup lemon juice</li>
<li>1/4 Dijon mustard</li>
<li>5 tsps honey (You can short this some, if you want a sharper dressing.)</li>
<li>2/3 cup olive oil</li>
<li>1 large bunch celery</li>
<li>2 large Granny Smith apples, quartered and cored, then thinly sliced</li>
<li>3/4 cup chopped walnuts, toasted</li>
</ul><div class="instruction">Whisk the first three ingredients in a small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. Thinly slice celery stalks on a deep diagonal. Combine celery, apple slices, and toasted walnuts in a large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.</div><div style="text-align: justify;"><br />
</div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-5508402424296609062011-09-17T15:03:00.001-04:002011-09-17T15:08:38.770-04:00Crosby Merlot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3r4td423DfG1Q_UwenaL0O7upeSxljhammVCqRR9dPw9MCJo3od9tfwFZM0ShnOac0RQZFT50WYvOPaA7WL9020uR5h1SXGiODjgbAlB5aM2iqrApOWZqWMT-pBSz0eNGwN7acJO_EA/s0/DSC_0064.JPG" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3r4td423DfG1Q_UwenaL0O7upeSxljhammVCqRR9dPw9MCJo3od9tfwFZM0ShnOac0RQZFT50WYvOPaA7WL9020uR5h1SXGiODjgbAlB5aM2iqrApOWZqWMT-pBSz0eNGwN7acJO_EA/s0/DSC_0064.JPG" width="550" /></a></div><div style="text-align: justify;">Can I tell you a secret? I like Merlot. I know that's not trendy or sophisticated, but sometimes, <a href="http://www.gritandgrapes.com/2011/01/comfort-food-meatloaf-and-merlot.html">it just tastes good</a>. Do we all really agree that a rash of cheap, overripe Merlots are the measure of an entire grape? Merlot gets most of its credit for supporting roles in Bordeaux and other French blends - it adds a softness and some dark fruit - but it can also stand on its own, when done right. I recently opened a bottle of Crosby Merlot and was pleasantly surprised. It was velvety and ripe; I even detected a hint of violets. If you are looking for a food-friendly, super affordable fall wine, check out this bottle. I won't tell anyone.</div><br />
<a href="http://www.tedwardwines.com/Crosby-Merlot-California-2009-12x750ml-P6281.aspx"><i>Crosby Merlot (2009)</i></a><br />
<i>California</i><br />
<a href="http://www.coolvines.com/wines/513469785125/Crosby-Merlot-2009"><i>$10</i></a>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-53780636335821948782011-09-05T20:40:00.000-04:002011-09-05T20:40:17.678-04:00Squash Tacos with Smoky Hot Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2jORy6plOfckhGHORXU55lclb4n0gurGK6hqG2P8WPRY1Y7FD0hRpzz5GYuSwI5wBqB2aZXxG1Kdr2XLpsozuQw4Zv4KLjWAtI3VC9SZaOimMtHLTTKyjM-rAIOggl8UiGyZVq8l1qU/s0/P1050204.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2jORy6plOfckhGHORXU55lclb4n0gurGK6hqG2P8WPRY1Y7FD0hRpzz5GYuSwI5wBqB2aZXxG1Kdr2XLpsozuQw4Zv4KLjWAtI3VC9SZaOimMtHLTTKyjM-rAIOggl8UiGyZVq8l1qU/s0/P1050204.JPG" width="550" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: -webkit-auto;">There was a long stretch during my time in Amherst when I ate almost entirely at <i><a href="http://www.laveracruzana.com/">La Veracruzana</a>.</i> With my friends Mike and Mark, I went out to lunch three or four times a week each time ending up at <i>Vera</i> for Mexican cuisine. I've had every dish on the menu (no hyperbole intended) and can't speak a bad word about any of it. But mainly, there was this hyper-addictive sauce at their salsa bar - and I consumed disturbing amounts of it. Unfortunately, you can't buy it anywhere. It's not a chunky salsa or a thin and concentrated hot sauce. It's a thick, spicy, tomato-and-pepper based sauce - smoky, spicy, and a little bit pungent. I would give my left arm for a vat of it (enter hyperbole). When I left Amherst, I had no choice but to start experimenting with my own versions, and I've ended up with something close enough to crave but far enough away to keep me returning to <i>Vera </i>whenever I'm back in the Pioneer Valley.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: -webkit-auto;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: -webkit-auto;">The sauce is versatile. It makes for a thick and smoky enchilada sauce, and will add a Mexicana flair to a vinaigrette, a piece of grilled chicken, or any taco night. We recently made it an integral player in some black bean and squash tacos. Skin the squash and sauté it with some onions and garlic, then mix in some black beans and Mexican pepper sauce and you have a hearty dish that tastes like those hard-to-nail-down weeks between mid-August and mid-September. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: -webkit-auto;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><b>Mexican Pepper Sauce</b></div><ul><li>3-4 large tomatoes, diced</li>
<li>6-8 mild & flavorful peppers (poblano, anahiem, etc.), chopped </li>
<li>5-7 medium/hot peppers (serrano, jalepeno, etc.), chopped</li>
<li>1-3 hot peppers (habanero, etc.), chopped</li>
<li>5-7 cloves garlic, chopped</li>
<li>2-4 dried chiles (optional)</li>
<li>1/4 cup cider vinegar</li>
<li>1/3 cup water</li>
<li>1 large yellow onion, chopped</li>
<li>1 tbsp cumin</li>
<li>1 tsp cayenne</li>
<li>salt & pepper to taste </li>
</ul><div style="text-align: justify;">The first thing you'll notice about the sauce is that none of the ingredients have a hard and fast quantity attached to them. This hot sauce seems to take the shape of whatever excess ingredients I have in my fridge and pantry. It's a great sauce to make in late August when you have more tomatoes and hot peppers from the garden or CSA than you could possibly eat before they spoil. </div><div><br />
</div><div style="text-align: justify;">Saut<span style="text-align: -webkit-auto;">é</span> the onion in olive oil until it's translucent, then add the garlic and saut<span style="text-align: -webkit-auto;">é</span> for another three minutes. Add the diced tomatoes and peppers and saut<span style="text-align: -webkit-auto;">é</span> for another five minutes. Pour in the vinegar, water, and salt and bring the mixture to a simmer. Add the dried chiles, cumin, and ground pepper and simmer for an hour, until the sauce reduces to about half its volume. While simmering, continually test the sauce for its spice level. If its too spicy, add more tomatoes and/or mild peppers; too tame, add hot peppers liberally. Once the sauce is thick, puree in a food processor, blender, or (preferably) immersion blender. Use it immediately, or jar it and store it in your freezer for months or fridge for weeks.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Black Beans & Acorn Squash Tacos</b></div><div style="text-align: justify;"><ul><li>1 can black beans (or 1 cup of hydrated black beans)</li>
<li>1 acorn squash, peeled and chopped</li>
<li>1 small yellow onion, diced</li>
<li>2 tsp cumin</li>
<li>salt to taste</li>
<li>queso fresco</li>
<li>flour tortillas</li>
</ul><div>Saut<span style="text-align: -webkit-auto;">é</span> the onion and squash until the squash is soft enough to fork, about 15 minutes. Add the black beans, cumin, and salt and continue to heat the mixture for another 7 minutes. Plate over flour tortillas with Mexican pepper sauce and then garnish with shredded cheese.</div></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGG8__EiT9z6THXgeRlo_lHbqEEj0ycfg-ZnD_HRcNscr8ODrFb-9L9aGZMFtVqx6VxwViMQKaVqfepG_oiouGuFPCYFDCP_aUviEHUjXR3bTjoo5Vl7HuxzYwEMGOJ3jTkkhAWp6nlf0/s0/P1050199.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGG8__EiT9z6THXgeRlo_lHbqEEj0ycfg-ZnD_HRcNscr8ODrFb-9L9aGZMFtVqx6VxwViMQKaVqfepG_oiouGuFPCYFDCP_aUviEHUjXR3bTjoo5Vl7HuxzYwEMGOJ3jTkkhAWp6nlf0/s0/P1050199.JPG" width="550" /></a></div><br />
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Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-79029979502866255882011-08-20T16:43:00.000-04:002011-08-20T16:43:04.447-04:00Roasted Eggplant Tomato Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbRIbFjWzOm2EwWHIaevOSXSvU6etWS82KJjBT1Ic68FcJisoogoLOKCsrseRFCk0PO3tAnXYryGX1u86ytZoL8JM5-RnLnKuuDEtuPLvd_mDiZTXnhA5MQ3ueXTY2vumrKziHta6lnY/s0/P1050170.JPG" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbRIbFjWzOm2EwWHIaevOSXSvU6etWS82KJjBT1Ic68FcJisoogoLOKCsrseRFCk0PO3tAnXYryGX1u86ytZoL8JM5-RnLnKuuDEtuPLvd_mDiZTXnhA5MQ3ueXTY2vumrKziHta6lnY/s0/P1050170.JPG" width="550" /></a></div>Well then. It turns out moving can really take the poetry out of your culinary pursuits. In the last few weeks, we've been on a steady diet of BLTs, pizza, and takeout. I'm not saying I haven't enjoyed it, but I can't imagine that my BLT recipe really has a leg up on anyone else's. Hence the radio silence.<br />
<br />
Last night, I figured it was time to tackle the kitchen for real - I would just ignore the right side of my stove where that scary southern griddle lay. This time of year, the markets are overflowing with all shapes and stripes of eggplants and tomatoes, so I turned to the second of my two tried-and-true eggplant recipes. (You can find the first <a href="http://www.gritandgrapes.com/2010/09/eggplant-parmesan-reinvented.html">here</a>.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72J5ZoFMrbnSFQyJiqHuHuKIF6bkVbVVQ_S11Bmb6bMkC9PxTCSTbcJ7e0nd81rqQNS6P_3IU01cXmlsls5Ux9_h0Xa3C7XTEFbRM2eesz1V1j-USnvIQJLMdk_dtKwAAUeBMT3hX85w/s0/P1050187.JPG" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72J5ZoFMrbnSFQyJiqHuHuKIF6bkVbVVQ_S11Bmb6bMkC9PxTCSTbcJ7e0nd81rqQNS6P_3IU01cXmlsls5Ux9_h0Xa3C7XTEFbRM2eesz1V1j-USnvIQJLMdk_dtKwAAUeBMT3hX85w/s0/P1050187.JPG" width="550" /></a></div>I learned about this summertime beauty of a sauce over <a href="http://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/">here</a>, and since that initial read, I've done everything in my power to simplify what was already a pretty straightforward dish. You know, because it's the summer and who wants to spend the night in the kitchen. The result is barely a recipe, just a roasted and pureed mess of chopped eggplant, tomato, and garlic tossed with olive oil, red pepper flakes, and salt. But, it is go-o-od. The trick is finding the right balance between eggplant and tomato - too much eggplant and you end up with more of a chunky salsa-style sauce. Too much tomato and you might as well skip the eggplant altogether, since you won't notice it. When you get it right - and for me, that's about equal parts eggplant and tomato - the eggplant contributes some heft and I feel like I'm eating a new twist on a classic meal.<br />
<br />
<b>Penne with Roasted Eggplant-Tomato Sauce</b><br />
<i>Adapted from <a href="http://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/">smitten kitchen</a> </i><br />
<i>Serves 4</i><br />
<br />
<ul><li>1 eggplant, cut into small cubes</li>
<li>8 tomatoes, chopped</li>
<li>4 cloves garlic, chopped</li>
<li>3 tbsps olive oil</li>
<li>Salt and red pepper flakes, to taste</li>
<li>1 lb penne pasta</li>
<li>Chopped basil, toasted pinenuts, freshly grated parmesan cheese, for serving (optional)</li>
</ul><br />
Preheat oven to 400. Toss the eggplant, tomato, and garlic with the olive oil, salt, and pepper to coat. Spread out onto a baking sheet and roast for 30-35 minutes, until the eggplant is tender. When the vegetables are ready, puree them into a smooth sauce. Meanwhile, bring a pot of salted water to a boil, and cook your penne for 9-11 minutes. (The original recipe calls for rigatoni, but I always have penne on hand.) Drain your pasta, reserving some of the pasta water if your sauce has a chunkier consistency. Toss the sauce together with the pasta (and water, as necessary). Top with basil, toasted pinenuts, and freshly grated parmesan cheese (as you choose), and serve.Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-57998915401502855822011-07-28T22:46:00.000-04:002011-07-28T22:46:56.870-04:00Butter-Bombed Steak<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lggSUDL8mnUvgjJlaGk3QIhRAxNaKQz2R4Tazwh3LkfOAwnyWJq1fvL3HIVccybleFqTs6jr-TQDXwMQDiaS8SubuiYkLBr-n1kA1J5b-i4lx0ZngEyIJM1v6vryHrqI322TUeoOcF0/s0/P1040779.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lggSUDL8mnUvgjJlaGk3QIhRAxNaKQz2R4Tazwh3LkfOAwnyWJq1fvL3HIVccybleFqTs6jr-TQDXwMQDiaS8SubuiYkLBr-n1kA1J5b-i4lx0ZngEyIJM1v6vryHrqI322TUeoOcF0/s0/P1040779.JPG" width="550" /></a></div><div class="separator" style="clear: both; text-align: justify;">Every now and then, Meghan and I entertain the idea of becoming full-fledged, badge-carrying vegetarians. And then, as if on cue, summer rolls around and the charcoal grill starts flaunting its curvaceous self, simply begging us to grill hamburgers, sausage, and of course, steaks. We're weak, yes, but we're not all bad. We have rationalized our gluttonous carnivory by sourcing local, sustainably raised meat. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">While living in Hadley, MA we were fortunate enough to be a part of a local meat CSA through <a href="http://www.chestnutfarms.org/">Chestnut Farms</a> in Hardwick, MA. Each month we picked up a frozen cooler filled with 10lbs of chicken, sausages, and the best cuts of steak you can dream up. Our years in Hadley laid the framework for our interest in local farms and sustainable food. Being attached to a local farm helped shape our conscience when it came to eating meat. While Meghan was reading the works of <a href="http://www.animalvegetablemiracle.com/">Barbara Kingsolver</a> and <a href="http://michaelpollan.com/books/the-omnivores-dilemma/">Michael Pollan</a>, I was learning as a grillhand that pork and beef raised without growth hormones leads to leaner cuts of meat that burn far faster than the meat you get at your local grocer. Together we've adapted the local food movement into something that works for us. We've tried to remain true to our ideals by shopping locally and treating meat as a side instead of as the main course.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">But, sometimes you need to grill a big ass steak. And when you're going to grill a piece of meat you might as well do it right. The reigning king of the grill, in my less-than-humble opinion, is <a href="http://www.adamperrylang.com/">Adam Perry Lang</a>. His latest book entitled <a href="http://www.amazon.com/Serious-Barbecue-Smoke-Outdoor-Cooking/dp/1401323065" style="font-style: italic;">Serious Barbecue</a> is just that: Serious. Barbecue. This is the book you pick up if you're ready to seek out great cuts of meat and spend hours prepping and tenderizing them. Adam Perry Lang will teach you which wood imparts more or less smoke, how to properly roast a whole pig, and even how to make a beer can chicken without (completely) looking like a douche. If you're only going to grill a steak once or twice a summer, do yourself a favor and do it right. Marinate it for hours and lather it with an obscene amount of butter. Then, grill it to just the right level of doneness and consider serving the steaks with grilled corn on the cob and some steamed green beans seasoned with olive oil, salt, and pepper.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1lwLk4mPV6OXzT_QAnWbLEityPeKw0oDJpblwmou_q5iKXfSX0nXEpus7k11KpUYVOGe_pqTRNTASj82DMNOW7rJrcOxADleGId7_7vYj3jnUf_TIu2NhXxDP_js8FMaMhMnnGc3VBQ/s0/P1040788.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1lwLk4mPV6OXzT_QAnWbLEityPeKw0oDJpblwmou_q5iKXfSX0nXEpus7k11KpUYVOGe_pqTRNTASj82DMNOW7rJrcOxADleGId7_7vYj3jnUf_TIu2NhXxDP_js8FMaMhMnnGc3VBQ/s0/P1040788.JPG" width="550" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><b>Butter-Bombed Steaks</b></div><div style="text-align: left;"><i><a href="http://www.amazon.com/Serious-Barbecue-Smoke-Outdoor-Cooking/dp/1401323065/ref=sr_1_1?ie=UTF8&qid=1311641411&sr=8-1">Serious Barbecue</a></i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Marinade:</div><ul><li style="text-align: left;">4 Strip or Porterhouse steaks (1.5in thick, about 1.5lb each)</li>
<li style="text-align: left;">1 tbsp red hot pepper flakes</li>
<li style="text-align: left;">2 tbsp boiling water</li>
<li style="text-align: left;">1/2 cup of Worcestershire sauce</li>
<li style="text-align: left;">1/4 cup of Dijon mustard</li>
<li style="text-align: left;">2 tbsp honey</li>
<li style="text-align: left;">1 tbsp soy sauce</li>
<li style="text-align: left;">1 small white onion, coarsely chopped</li>
<li style="text-align: left;">10 garlic cloves, finely grated</li>
<li style="text-align: left;">1 tbsp Montreal steak seasoning</li>
<li style="text-align: left;">1 tsp dried oregano</li>
</ul><div style="text-align: left;">Resting Butter:</div><ul><li style="text-align: left;">8 tbsp unsalted butter</li>
<li style="text-align: left;">1/4 cup parsley, finely chopped</li>
<li style="text-align: left;">1 tbsp lemon juice</li>
<li style="text-align: left;">1 tbsp Worcestershire sauce</li>
<li style="text-align: left;">4 garlic cloves, finely grated</li>
<li style="text-align: left;">1 tsp red hot pepper flakes</li>
</ul><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the grill:</div><ul><li style="text-align: left;">salt and fresh ground pepper</li>
<li style="text-align: left;">1 bunch of fresh rosemary, tied into a bundle</li>
<li style="text-align: left;">1/4 cup of canola or vegetable oil</li>
</ul><div style="text-align: left;">Combine the pepper flakes and hot water for a few minutes and then separately add the remaining marinade ingredients together and blend them. Stir in the pepper flakes and water. There's a variety of ways to marinate your steaks, the simplest is to place them in a resealable plastic bag (or, there's the more complicated <a href="http://www.amazon.com/VacMaster-87653-Vacuum-Marinator-2-Quart/dp/B001BROQ7E"></a><a href="http://www.google.com/products/catalog?q=vacuum+marinator&hl=en&rlz=1C1_____enUS359US359&prmd=ivns&resnum=4&bav=on.2,or.r_gc.r_pw.&biw=1440&bih=785&um=1&ie=UTF-8&tbm=shop&cid=1354850369943423492&sa=X&ei=U_4xTvPPIqX40gHxrKieDA&ved=0CF4Q8wIwAA">vacuum marinator</a> if you'd like fully realize the American Dream). Let the steaks marinate for an hour or two. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Meanwhile, combine all the ingredients of the resting butter, stirring them until the butter melts. Set aside about a half cup of the butter for brushing the steaks while they're on the grill, and place the rest in a small baking dish. Once the steaks are properly marinated, get the grill nice and hot and lightly grease the grates with some vegetable oil. Pat the steaks dry, rub them with salt and pepper, and then lightly brush them with vegetable oil. Place the steaks on the grill and don't move them for 3 minutes. While grilling, generously brush the steaks with the butter using the rosemary herb bundle. Flip the steaks to a clean part of the grill. Grill them about 3 minutes per side for rare, 4 minutes for medium rare, 5 minutes for medium, 6 minutes for medium well, and about 8 minutes per side for well done. Remove the steaks from the grill and place them in the resting butter for a couple minutes per side, coating them well. Re-oil the grill and place the steaks back on the grates and don't move them for 1 minute per side. Remove them from the grill and let them sit in the resting butter for another 5 minutes before serving. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTz1nas4Wky7kcetPlFM3MRbjooO8NrPhLNELxjmDFuhUhcSXxLO3kr4cUx32feki_BvCAnLyCKL1kKdeGNFTZh6kYbNtunkvIfjfepx4NgYpS01G4Y_UR0HSHwDKDazTSKM9_D-SnxM/s0/P1040800.JPG" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTz1nas4Wky7kcetPlFM3MRbjooO8NrPhLNELxjmDFuhUhcSXxLO3kr4cUx32feki_BvCAnLyCKL1kKdeGNFTZh6kYbNtunkvIfjfepx4NgYpS01G4Y_UR0HSHwDKDazTSKM9_D-SnxM/s0/P1040800.JPG" width="550" /></a></div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-49288024690784068112011-07-13T18:57:00.000-04:002011-07-13T18:57:08.533-04:00Guadalajara Sour and a Rosé<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNis64RFrl0FoqNf69KPY0coFdmyBHgUwfDhWl2DE5x5RhWV4bc6ZmYwBqn2H2_X2gYd5_AosNHTYqiE29KIt42NIqe2i6ApSIEeQF_gg-8VZSAseg1_58v7IO51UJJSKG1ZiNZC1ze_4/s0/P1040683.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNis64RFrl0FoqNf69KPY0coFdmyBHgUwfDhWl2DE5x5RhWV4bc6ZmYwBqn2H2_X2gYd5_AosNHTYqiE29KIt42NIqe2i6ApSIEeQF_gg-8VZSAseg1_58v7IO51UJJSKG1ZiNZC1ze_4/s0/P1040683.JPG" width="550" /></a></div><div style="text-align: justify;">Guadalajara Sour. Sounds sexy, right? For me, it conjures up images of beaches and surfing and tanned women in flowy skirts. All of which is entirely inaccurate, since both Guadalajara in Mexico and Guadalajara in Spain are entirely landlocked. Beautiful, culturally rich, but nowhere near a beach. Whether your images are geographically appropriate or not, however, you can't deny that a Guadalajara Sour sounds like something you might want to have in your hand for any number of summertime activities.</div><div style="text-align: justify;"> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Plus, it's hard not to show a little love for a drink that combines tequila and rosé. It seems like such an unlikely combination, but then tequila always surprises me with its ability to play nicely with others. This drink is no exception; it is surprisingly soft and sophisticated. And dangerously refreshing. Also, unlike many sours, you can drink more than one without feeling like the lemon and simple syrup are at war in your belly. Remember how <a href="http://www.gritandgrapes.com/2011/04/campari-cocktails-negroni.html">Doug fell in love with Negronis </a>back in April? I've found my cocktail true match. Who would've guessed he'd be enamored of the Italian aperitif and I'd be banging down the door for some more tequila.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The character of your particular Guadalajara Sour is bound to be determined by your choice of rosé. The one we selected was not very dramatic in color, but more than made up for it with its crisp, faintly herbal (lavender!) taste. I love rosé in the warm weather, and I know <a href="http://girlsguidetoparis.com/archives/mip-rose-domaine-ste-lucie-cotes-de-provence-2010-2/">you aren't supposed to take it too seriously</a>, but I appreciated that this version had a little more substance than some. If you like rosé, you won't be disappointed. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">France and Mexico in the same glass. Who knew.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Guadalajara Sour</b></div><div style="text-align: justify;"><i><a href="http://www.nytimes.com/2011/06/22/dining/guadalajara-sour-recipe.html">New York Times</a> (6/21/2011)</i></div><ul style="text-align: justify;"><li>1 3/4 oz. blanco tequila </li>
<li>3/4 oz. lemon juice</li>
<li>3/4 oz. simple syrup</li>
<li>3/4 oz. chilled rosé</li>
</ul><div style="text-align: justify;">Combine the tequila, lemon juice, and simple syrup in a cocktail shaker with ice. Shake vigorously and strain into a rocks glass over fresh ice. Hold a spoon with its back side facing up on the surface of the drink and slowly pour the rosé over it. </div><br />
<i>Domaine St. Lucie Cotes de Provence Rosé</i><br />
<i>MiP (2009)</i><br />
<i><a href="http://www.coolvines.com/wines/browse/a68b3ea">$16</a></i><br />
<br />
<div style="text-align: justify;">P.S. We grilled some awesome pizza to accompany the cocktails and wine. <a href="http://www.griggstownquailfarm.com/store/all-products/chicken-sausages/">Griggstown chicken sausage</a>, caramelized zucchini and onion, basil from our very own garden (read: two potted herbs), and...wait for it...feta. That's right, I've fallen for feta. It only took six years of lobbying on Doug's part. I'm a slow learner, clearly.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg762n9Z9gxUjmKC8N2XQdfecROUekezGNZOHeQYjtZNYGxrv1Y2tVP9jYV5uliVNCkMCHg-KcGAzZGORdgfyFfvM3tikppeUfPqQfwR4QNPJjml-JRJIR1D_jkGww8dcMyBt3HMyR3TZw/s0/P1040697.JPG" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg762n9Z9gxUjmKC8N2XQdfecROUekezGNZOHeQYjtZNYGxrv1Y2tVP9jYV5uliVNCkMCHg-KcGAzZGORdgfyFfvM3tikppeUfPqQfwR4QNPJjml-JRJIR1D_jkGww8dcMyBt3HMyR3TZw/s0/P1040697.JPG" width="550" /></a></div><div style="text-align: justify;"><br />
</div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-36678490722644622222011-07-06T21:25:00.001-04:002011-07-07T13:15:57.251-04:00Gin: A Love Affair<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuGmx8dxCf_ry5M0RMRuQVcq1kdoCpcS0r_Y1xyOQP2zp8V37hurKYhLiNuj3AQFGgMxmgmtUd4gLR7i2KU2EkNyqv5u51ADJhRjR2T9i9e-myzkhntGhk0878YSJhUfrRzATzLtJlfE/s0/P1040649.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuGmx8dxCf_ry5M0RMRuQVcq1kdoCpcS0r_Y1xyOQP2zp8V37hurKYhLiNuj3AQFGgMxmgmtUd4gLR7i2KU2EkNyqv5u51ADJhRjR2T9i9e-myzkhntGhk0878YSJhUfrRzATzLtJlfE/s0/P1040649.JPG" width="550" /></a></div>It's well documented that I'm a lover of all things gin (<a href="http://www.gritandgrapes.com/2011/04/campari-cocktails-negroni.html">here</a>, <a href="http://www.gritandgrapes.com/2010/11/gin-and-grapefruit-juice.html">here</a>, <a href="http://www.gritandgrapes.com/p/about-us.html">here</a>, and <a href="http://anotherhundredmiles.bandcamp.com/track/decatur-st">here</a>). Gin is herbal and dry and light, yet beastly. It helps ease seasickness when drank with bitters (not really) and cures malaria when drank with tonic (definitely not). Gin martinis were drank by Ernest Hemingway, Humphrey Bogart, and Winston Churchill, though they mostly preferred their cocktail to be a whole lot of gin and nothing else.<br />
<br />
And, although this breaks my wife's heart, gin knows no seasonal boundaries. Mix it with fresh basil and lime juice in the summer for a <a href="http://www.nytimes.com/interactive/2011/06/22/dining/20110622-summer-drink-recipes.html?ref=dining#Live_Basil_Gimlet">new take on a gin gimlet</a>. Add a few dashes of deep red Angostura bitters to a few ounces of gin in the spring for a flowery little bizarro martini called Pink Gin. Dig deep into the winter solstice with Hemingway's martini of choice, the Montgomery: 15 parts gin to 1 part dry vermouth. Or, welcome in autumn with my most recent gin love, the dramatically bitter <a href="http://www.gritandgrapes.com/2011/04/campari-cocktails-negroni.html">Negroni</a>. <br />
<br />
There is even a blossoming world of craft, artisan gins made in small batches and aged in oak barrels. These result in a complex spirit, similar to a <a href="http://en.wikipedia.org/wiki/Jenever">Jenever</a>, with an added sweetness and hint of oaky char. We enjoyed <a href="http://www.ransomspirits.com/">Ransom Spirits</a> Old Tom Gin in a Martinez, a concoction of gin, sweet vermouth, bitters, and maraschino cherry liqueur. This historic gin cocktail was the precursor to the most ubiquitous cocktail of all - the martini. The Martinez uses a balance of Angostura bitters and sweet vermouth to bring out the floral nature of the Old Tom Gin. A mellow pine and juniper flavor lingers on the tail end of this smooth, slow-your-roll drink. The complexity of this cocktail reminds me of those deep, robust bottles of red wine that seem to take hours to reveal themselves.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllWnKnd46uFr3MH0Fth0HXnESQN5Jw3kw4PHGrYVsLu95-PGhyXRN_SEKRIVrM5l2_0sT-QdIPkJAVAKEO92V8_dgJylpn_JTQPoCHzX7tGMQSo7sOK5R_cGaNORW0NNjRsm8UUIqcN4/s0/P1040436.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllWnKnd46uFr3MH0Fth0HXnESQN5Jw3kw4PHGrYVsLu95-PGhyXRN_SEKRIVrM5l2_0sT-QdIPkJAVAKEO92V8_dgJylpn_JTQPoCHzX7tGMQSo7sOK5R_cGaNORW0NNjRsm8UUIqcN4/s0/P1040436.JPG" width="550" /></a></div><br />
</div><div style="text-align: justify;"><b>Basil Gimlet</b><br />
<i><a href="http://www.nytimes.com/interactive/2011/06/22/dining/20110622-summer-drink-recipes.html?ref=dining#Live_Basil_Gimlet">The New York Times</a></i><br />
<ul><li>1.5 oz gin</li>
<li>0.75 oz lime juice</li>
<li>0.5 oz simple syrup (equal parts sugar in water, heat until it dissolves)</li>
<li>5 fresh basil leaves, muddled</li>
</ul>Shake over ice and serve up with a basil leaf garnish.<br />
<br />
</div><div style="text-align: justify;"><b>Pink Gin</b></div><div style="text-align: justify;"><ul><li>2 oz gin</li>
<li>2-4 dashes of Angostura bitters</li>
</ul></div><div style="text-align: justify;">Serve on the rocks.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Martinez</b></div><div style="text-align: justify;"><ul><li>1.75 oz Old Tom gin</li>
<li>1 oz sweet vermouth</li>
<li>splash of maraschino liqueur (the liquid from maraschino cherries works too)</li>
<li>1 dash of Angostura bitters</li>
</ul></div><div style="text-align: justify;">Stir over ice and serve straight up, garnished with a cherry.</div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-34728909083208880832011-06-23T21:57:00.002-04:002011-07-06T20:28:36.853-04:00Couscous with Spiced Zucchini<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa3kLcqjMVH6zQvSflZA9cxtG_nUaLZElm5wIDKey2fx7QltBZBJstrHbck3QhFNAANMrXuAs7DvwuAvPMT70eP6zGtbEugZ1alzc0M_F8iYu-48w0MJnSbUNr-UmE9mamuKdpK_FtRs/s0/P1040570.JPG" imageanchor="1" style="margin-left: -.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa3kLcqjMVH6zQvSflZA9cxtG_nUaLZElm5wIDKey2fx7QltBZBJstrHbck3QhFNAANMrXuAs7DvwuAvPMT70eP6zGtbEugZ1alzc0M_F8iYu-48w0MJnSbUNr-UmE9mamuKdpK_FtRs/s0/P1040570.JPG" width="550" /></a></div>Summer has officially arrived. I know this not because of the dusky sky at 9pm (although that is my favorite thing about the whole season) or the fireflies on our nightly walks through the cemetery down the street, but because we have zucchini and summer squash in our weekly <a href="http://www.griggstownquailfarm.com/csa/what-is-csa/">CSA</a> share. It started with just a few small specimens that ended up buried in the fridge beneath the bunches of spinach, scallions, and <a href="http://www.gritandgrapes.com/2011/06/roasted-asparagus-and-summer-salad.html">arugula</a>. But this week, crates of gigantic zucchini were available alongside our regular allotment. One of my faults: not being able to turn down free food. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the first few weeks after a new bit of produce arrives at the market, I tend to eat it raw, sprinkled with salt or sugar or olive oil or fresh herbs. I've never gotten on board with raw zucchini, though, and the ominous sky tonight precluded any grilling plans I might have harbored. Earlier today I was flipping through <a href="http://www.bonappetit.com/magazine/slideshows/2011/06/summer-cooking-manifesto#slide=1">Bon Appetit's slideshow</a> of summer cooking inspiration and came across an innocent suggestion: serve zucchini and mint together. This reminded me of an old favorite, and dinner plans were hatched. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This seems a little bit like a late season zucchini recipe, in that zucchini really isn't the star. It's heavily spiced, almost Indian in flavor, with a good kick from the chili powder and that herbal splash of mint. I like this best at room temperature, when the softened zucchini and onions fully join together with the small couscous grains. It's a perfectly transportable summer lunch or a good dinner when you don't want to spend much time in front of a hot stove.</div><br />
<b>Couscous with Spiced Zucchini</b><br />
<i>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Couscous-with-Spiced-Zucchini-232631">Gourmet, September 2005</a></i><br />
(Serves two as a main course, or four as a side dish) <br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I doubled the spices called for in the original recipe; I found it a little bland otherwise. The mint is a nice addition, but I've made the dish many times without and still enjoyed it.<br />
<br />
</div><div style="text-align: justify;"></div><ul class="ingredientsList"><li class="ingredient">1 cup chicken broth</li>
<li class="ingredient">1 teaspoon salt</li>
<li class="ingredient">3/4 cup plain couscous</li>
<li class="ingredient">2 tbsp extra-virgin olive oil</li>
<li class="ingredient">1 medium onion, chopped</li>
<li class="ingredient">1 garlic clove, finely chopped</li>
<li class="ingredient">1 lb zucchini (4-5 small or 2-3 medium), cut into 1/2-inch cubes</li>
<li class="ingredient">1 1/2 tsp ground coriander</li>
<li class="ingredient">1 tsp chili powder</li>
<li class="ingredient">1/2 tsp ground cumin</li>
<li class="ingredient">1/2 tsp black pepper</li>
<li class="ingredient">1/4 cup chopped fresh mint</li>
<li class="ingredient">1 1/2 tbsp lemon juice</li>
</ul><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><div class="instruction">Bring broth with 1/4 teaspoon salt to a boil, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside. </div><div class="instruction"><br />
</div><div class="instruction">Heat oil in a skillet over moderately high heat until hot, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice. </div></div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-15362828811473777242011-06-07T19:33:00.001-04:002011-06-07T19:33:25.173-04:00Roasted Asparagus and a Summer Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGa8wm7kpK2apjVZmqdnGEDM7Re3hG5sZBlJ6AWASHyJVg6wjeqobEUhH2VvoWzQV-ebCkzcFX1qkW98ouvxYqCyMBbNMhnKWreLfE3UqPFwq8GIsbEuy3JE-E2hZ1hduA8o4HWFNcTWs/s0/P1040510.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGa8wm7kpK2apjVZmqdnGEDM7Re3hG5sZBlJ6AWASHyJVg6wjeqobEUhH2VvoWzQV-ebCkzcFX1qkW98ouvxYqCyMBbNMhnKWreLfE3UqPFwq8GIsbEuy3JE-E2hZ1hduA8o4HWFNcTWs/s0/P1040510.JPG" width="550" /></a></div><div style="text-align: justify;">So, I got a little bit distracted last week. Our <a href="http://www.griggstownquailfarm.com/csa/what-is-csa/">CSA</a> began. Jersey strawberries made their first appearance of the summer. And instead of making anything I could really share with you - anything resembling a recipe - I've been knee-deep in greens. And salads. Arugula, strawberries, toasted walnuts, and goat cheese...if this isn't music to your ears, I suggest you don't come over in the next few weeks. It might be all I serve you. Well, except for this pretty asparagus you see above.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzc9czNUkCwi-WD_bDCnEmvjPUtQ35-qLMfKAHn8o-lidDjKKUUJhrTSA8sGEdoiq_91oiij1i1XYK_y8l1TxDAhdgFQb_OnxpMk4h3U7_11_0jWR93ZWNulqhLODwuQ5Ai1RmrEmu8E/s0/P1010584.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzc9czNUkCwi-WD_bDCnEmvjPUtQ35-qLMfKAHn8o-lidDjKKUUJhrTSA8sGEdoiq_91oiij1i1XYK_y8l1TxDAhdgFQb_OnxpMk4h3U7_11_0jWR93ZWNulqhLODwuQ5Ai1RmrEmu8E/s0/P1010584.JPG" width="550" /></a></div><div style="text-align: justify;">Doug and I were in western Massachusetts this weekend, and on the way home I stopped at a farm stand to feed the addiction. Next to the strawberries were some good-looking bunches of asparagus, and since I can't turn down asparagus from Hadley, Mass - where they call it <a href="http://www.saveur.com/article/Kitchen/Hadley-Grass-">Hadley Grass</a> and even make it into <a href="http://www.cookfarm.com/Flayvors.htm">ice cream</a> - it shared top billing with the strawberries on our dinner table tonight. I hope I haven't missed the season in your neck of the woods, because this dish elevates asparagus to a whole new level. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdW3qZsU5kiJ2RR-PEsNbIpU_txYOrUM4V-5xIlg6zkA617E6YLg3pu84VU-NJMN37gEkHBsxRachfLuLCOZXHZF162r-P3XmzHHjvQMHTsMc-o9qyFW-xZkZtYbt2CE0gNKSzC0HaKY/s0/P1040491.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdW3qZsU5kiJ2RR-PEsNbIpU_txYOrUM4V-5xIlg6zkA617E6YLg3pu84VU-NJMN37gEkHBsxRachfLuLCOZXHZF162r-P3XmzHHjvQMHTsMc-o9qyFW-xZkZtYbt2CE0gNKSzC0HaKY/s0/P1040491.JPG" width="550" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;">Here's what you should do: roast some asparagus in olive oil and salt, which will result in perfectly tender stalks crisped nicely at the tips. While the asparagus is roasting, make a simple puree of blanched walnuts and sauteed red onion. Consider making extra, because this sauce is rich and buttery and damn good. It turns simple roasted vegetables into a sophisticated meal. When the puree is made and the asparagus properly blistered, toss them together with some shaved pecorino - it adds extra creaminess. Finish the dish with just enough lemon to provide a sharp, fresh contrast to the nutty flavor of the walnuts. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe has <a href="http://makeitnaked.wordpress.com/2011/01/05/roasted-asparagus-with-walnut-crema/">been</a> <a href="http://www.evilchefmom.com/2009/04/a16s-roasted-asparagus-with-walnut.html">around</a> <a href="http://orangette.blogspot.com/2009/04/truth-is.html">the block</a> <a href="http://www.domesticdaddy.net/2011/05/22/asparagus-with-walnut-crema-and-a-pasta-bonus/">some</a>, but if you missed it, I suggest you remedy that immediately. We tossed the whole mess over some penne and practically inhaled it. It was all I could do to remind myself to save room for that special summer salad. And, we had some walnut crema left over which I have a hunch would be pretty fantastic over some roasted broccoli (like <a href="http://dinersjournal.blogs.nytimes.com/2010/10/04/the-temporary-vegetarian-broccoli-panzanella-with-walnut-sauce-and-basil/">this recipe</a> I've had my eye on). </div><br />
<b>Roasted Asparagus with Walnut Crema</b><br />
<div style="text-align: justify;">Adapted from <i><a href="http://orangette.blogspot.com/2009/04/truth-is.html">Orangette</a></i></div><div style="text-align: justify;">(Serves 2, with some extra sauce on the side)</div><div style="text-align: justify;">I found my walnut sauce to be fairly thick and grainy. I'm guessing more oil and/or more water would help thin it out, but we enjoyed it plenty the way it is. </div><br />
<ul><li>3/4 cup walnuts</li>
<li>1/4 cup olive oil</li>
<li>Half of a red onion, diced</li>
<li>1 bunch asparagus</li>
<li>1 tsp. lemon juice (or several lemon wedges) </li>
<li>Shaved pecorino, to taste</li>
</ul><br />
<div style="text-align: justify;">Bring a pot of salted water to boil. Add the walnuts and blanch for ten minutes. Drain the walnuts, reserving 1/8 cup of cooking water. Saute the onion in a drizzle of olive oil over medium heat until golden brown and soft, about 7 minutes. In a food processor, combine the walnuts, onion, and reserved cooking water. Add a generous pinch of salt and process until blended together. With the motor running, add the olive oil in a steady stream, processing until creamy. Taste again, and salt as needed. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat the oven to 500. (We had good luck with our toaster oven, too - turn it to 450 and double the cooking time. It's a good way to avoid turning the oven on in the summer months.) Snap the tough ends from the asparagus - this is easily accomplished by bending the spears and letting them snap where they will - and put the prepared spears on a baking sheet. Drizzle with oil and sprinkle with salt. Roast for about 8 minutes, until slightly charred and tender. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Spoon the crema onto the asparagus (and pasta, if you desire) and pour the lemon juice over the top. Season with salt and pepper and a generous shaving of pecorino. </div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com1tag:blogger.com,1999:blog-7316807018890355115.post-44874193024766832272011-05-13T21:59:00.002-04:002011-07-06T20:30:55.589-04:00Joel Gott Wines<style type="text/css">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMUBqgdz8r_hNZpJJaqQgDlwD7wmop96JoEFRMD4k_vKBCqMW8BJm4930QX016eRmW6yjcHzedcK35Ygsj418-VagFD3fFpaSHy0cA3a-ptYiytNygeYIc8eJ2725VK_L6F77_sNe6jo/s0/P1040130.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMUBqgdz8r_hNZpJJaqQgDlwD7wmop96JoEFRMD4k_vKBCqMW8BJm4930QX016eRmW6yjcHzedcK35Ygsj418-VagFD3fFpaSHy0cA3a-ptYiytNygeYIc8eJ2725VK_L6F77_sNe6jo/s0/P1040130.JPG" width="550" /></a></div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in; text-align: justify;">I don't know about you, but I spend a lot of time looking for everyday wines. It seems there is no end to special bottles – the bottles I spend more on than I mean to, and save for birthdays, anniversaries, and holiday celebrations. But, that reasonably priced bottle, the one that goes just as well with a bowl of pasta as it does with a burger, is often elusive.<br />
<br />
Lately, I've found my daily driver. I first read about Joel Gott in <a href="http://www.bonappetit.com/magazine/toc/september_2008_toc">a 2008 issue of Bon Appetit</a>. He is a restaurant owner in Napa Valley (when I first learned about him, he owned Taylor's Automatic Refresher, now rebranded as <a href="http://www.gotts.com/">Gott's Roadside</a>); he and his wife also make wine under the label <a href="http://www.gottwines.com/">Joel Gott Wines</a>. In this feature article, I was charmed by his simple yet sophisticated food. When I first tasted the wine, I was equally pleased.<br />
<br />
Joel Gott Wines focuses on five grapes - two reds (Cabernet Sauvignon and Zinfandel) and three whites (Chardonnay, Sauvignon Blanc, and Riesling). My first love was the Zinfandel - a big, juicy California Zin, perfect for the burgers, fries, and roadside food Gott serves. Then, I found the Sauvignon Blanc and as the weather gets warmer, I find it hard to drive past the liquor store on a Friday evening (okay, and a Wednesday, too) without picking up a bottle or two. The honey and grapefruit flavors blend well with the stoniness of the finish - a nice mix of silky and tart.<br />
<br />
Here's what I like most - each wine tastes like the grape on the label. There are no off-notes; you know what you are getting. And, if that isn't a crucial component of a weeknight wine, I don't know what is.<br />
<br />
<i>Joel Gott Zinfandel 2008</i><br />
<i>California</i><br />
<a href="http://www.onestopwineshop.com/index.cfm?method=storeproducts.showList&productcategoryid=99db14e1-0a9d-e0c7-3590-af3e01853b66"><i>$17</i></a><br />
<br />
<i>Joel Gott Sauvignon Blanc 2009</i><br />
<i>California</i><br />
<a href="http://www.onestopwineshop.com/index.cfm?method=storeproducts.showList&productcategoryid=99db14e1-0a9d-e0c7-3590-af3e01853b66"><i>$12</i></a> </div><div style="margin-bottom: 0in; text-align: justify;"></div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com1tag:blogger.com,1999:blog-7316807018890355115.post-13602352759543737502011-04-23T13:05:00.003-04:002011-07-06T20:32:05.709-04:00Campari Cocktails: The Negroni<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_T8GTfl3ZMosTBVF6cW2L9Yo15V0IW-p9CBTXSRjgT8Zthan2vJVP6iHHKv106r0vnCGf5SlCgRsrmtj0QDNAUALQuhgBkkVe4xGnfQx-8EQv_7R-xspzm7j4YdntR43LVkAm2s0cok/s0/P1040113.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_T8GTfl3ZMosTBVF6cW2L9Yo15V0IW-p9CBTXSRjgT8Zthan2vJVP6iHHKv106r0vnCGf5SlCgRsrmtj0QDNAUALQuhgBkkVe4xGnfQx-8EQv_7R-xspzm7j4YdntR43LVkAm2s0cok/s0/P1040113.JPG" width="550" /></a></div><div style="text-align: justify;">Unless you're below the Mason-Dixon line, <a href="http://www.only4humor.com/2010/02/too-much-snow.html">spring has yet to arrive</a>. I do my part to encourage the season's arrival by shifting my drink repertoire from wintery whiskeys to lighter and crisper fares. Since mint, the star of spring's best cocktails, is just barely poking its head through the ground we have to find another way to shift the drink spectrum. When I'm in need of some cocktail inspiration I always turn to the Washington Post's eminent cocktail columnist, <a href="http://www.washingtonpost.com/wp-dyn/content/linkset/2008/04/25/LI2008042501946.html">Jason Wilson</a>. Wilson is an avid fan of the bitter aperitif <a href="http://cache2.allpostersimages.com/p/LRG/27/2799/YAHOD00Z/posters/campari.jpg">Campari</a>, a cordial Meghan has mixed with club soda from time-to-time. The recipe for Campari is as secretive as the drink is bitter. The Italian liqueur is as odd and unique as any drink you will ever find, as noted by Deirdre Heekin in her collection of essays and wanderings in the world of wine and spirits:</div><blockquote><i>Perhaps every Campari is a first Campari and each time you drink it the taste surprises you and marks the experience that much more clearly, while at the same time bringing on a flood of all the past Campari. </i><span class="Apple-style-span" style="font-size: xx-small;">-Deirdre Heekin: <a href="http://www.amazon.com/gp/product/1603580867?ie=UTF8&tag=washingtonpost-20&linkCode=xm2&camp=1789&creativeASIN=1603580867">Libation, A Bitter Alchemy</a></span></blockquote><div style="text-align: justify;">If you've been around grit and grapes for a while you'll know that we have a preference for all things bitter (see: <a href="http://www.gritandgrapes.com/2011/01/victory-prima-pils-hopdevil-ipa.html">Victory IPA</a> and the <a href="http://www.gritandgrapes.com/2010/11/gin-and-grapefruit-juice.html">Gin & Grapefruit</a>). Inspired by Wilson's search for the perfect <a href="http://www.washingtonpost.com/wp-dyn/content/article/2009/06/30/AR2009063000887.html">summer cocktail</a>, we embarked on a Campari voyage. We began with the Negroni and dabbled in the Boulevardier, and these drinks have without a doubt turned our cocktail world upside down. They're bitter yet crisp, refreshing yet odd, and wildly drinkable. Cut to three bottles of Campari later. These cocktails have made many appearances on the rocks or straight up in our martini glasses and there's no end in site. Buy a bottle of Campari for $20 and don't look back.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Negroni</b></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: xx-small;"><i>On the rocks or shook over ice and served straight up</i></span></div><div style="text-align: justify;"></div><ul><li>1 part Gin</li>
<li>1 part Campari</li>
<li>1 part sweet Vermouth</li>
</ul><div><b><br />
</b></div><div><b>Boulevardier</b></div><div><div style="margin: 0px; text-align: justify;"><span class="Apple-style-span" style="font-size: xx-small;"><i>On the rocks or shook over ice and served straight up</i></span></div><div style="margin: 0px; text-align: justify;"></div><ul><li>1 part Bourbon</li>
<li>1 part Campari</li>
<li>1 part sweet Vermouth</li>
</ul></div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-75361091795899378982011-04-03T16:21:00.000-04:002011-04-03T16:21:06.793-04:00Aloo Gobhi: Indian Cauliflower and Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqU3KNAHXYzyF_MOSEKbtV3-sL_N2fUHRJEu9SW8t9tZVxpui0vFSR9Iqznttz8sD-fRX1PPwcUyhpI-epNPw9aC7pr5XsBcWDNZh2i23NEqNu_VT8tT0hEA_MlZP9FnGR5gt3hlPMK4/s0/P1040048.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqU3KNAHXYzyF_MOSEKbtV3-sL_N2fUHRJEu9SW8t9tZVxpui0vFSR9Iqznttz8sD-fRX1PPwcUyhpI-epNPw9aC7pr5XsBcWDNZh2i23NEqNu_VT8tT0hEA_MlZP9FnGR5gt3hlPMK4/s0/P1040048.JPG" width="550" /></a></div><div style="text-align: justify;">We are in the midst of a love affair with Indian food. It's getting pretty serious. Soupy lentil dishes, fragrant rice pilafs, vegetable curries...each meal we make surprises me with its richness and complexity. I'm learning that plain yogurt is a necessity in any number of Indian recipes and chopped cilantro isn't nearly as strong (read: awful) as I remember. If we make it through a week without an Indian-spiced main course, I'm disappointed. And, if Doug isn't careful, I'm going to make him build me a <a href="http://en.wikipedia.org/wiki/Tandoor">tandoor oven</a>. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We've been encouraged by one particular Indian market, called Patel's Cash and Carry, which I drive by on my way home from work everyday. On a lazy Saturday, Doug and I went inside to explore and came away with mustard oil, tamarind paste, a huge bag of basmati rice, fenugreek seeds, and ghee. (Okay, and about ten other things that totally blew our food budget for the month.) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The cookbook that has been our guide - Neelam Batra's <a href="http://www.amazon.com/000-Indian-Recipes-Neelam-Batra/dp/0764519727"><i>1,000 Indian Recipes</i></a> - is out of place on my cookbook shelf, namely because there is not a single photograph inside. But, the recipes themselves, with their directives involving warm spices and brightly colored legumes, are just as enticing as photographs of the same. I'm poring over the head notes of each recipe, trying to build a culinary map of the regions of India. It's a delicious journey. </div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><a name='more'></a><br />
<div style="text-align: justify;">We've been making good use of our creative provisions, but what I'm enjoying about Batra's cookbook is that she acknowledges the American cook who might not have access to a range of specialized Indian ingredients. The basic supplies of an Indian pantry - cumin, coriander, turmeric, rice, lentils, hot chile peppers, ginger - go a long way. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And if you have those, there is no reason not to make the vegetarian dinner below. The cauliflower dish is simple and well-spiced (be careful with the chile peppers!) and hearty. The rice is dry in that distinct Indian manner and has a rich nuttiness from the ghee. And, the yogurt raita entirely steals the show. I never expected to enjoy a cool, tangy side to my piping hot, belly-warming food. It was my gateway drug. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"><b>Cauliflower with Potatoes</b></div><div style="text-align: justify;">Adapated from <a href="http://www.amazon.com/000-Indian-Recipes-Neelam-Batra/dp/0764519727"><i>1,000 Indian Recipes</i></a></div><div style="text-align: justify;">(Serves 4-6)</div><div style="text-align: justify;"></div><div style="text-align: justify;">This is quick to make and responds well to substitutions. I didn't have fresh ginger and found ground ginger to work well. I skipped the mango powder and garam masala and didn't find the dish lacking. And, the original recipe calls for peas, but since that would have caused a small mutiny in my household, I skipped them altogether. </div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>2 tbsp oil</li>
<li>3 fresh green chile peppers, such as serrano or jalapeno, or to taste</li>
<li>1 tsp cumin seeds</li>
<li>1 tbsp minced fresh ginger (or 1 tsp ground ginger)</li>
<li>1 tbsp ground coriander</li>
<li>1 tsp ground cumin</li>
<li>1/4 tsp turmeric</li>
<li>1/4 tsp salt, or to taste</li>
<li>1/2 lb of small red potatoes (approx 10), cut into quarters</li>
<li>1 small head cauliflower, trimmed and cut into 1-inch florets</li>
<li>1/4 - 1/2 cup water</li>
<li>1/4 cup finely chopped fresh cilantro</li>
<li>1/2 tsp mango powder </li>
<li>1/4 tsp garam masala</li>
</ul><div style="text-align: justify;">Heat the oil in a large saucepan over medium-high heat and cook the green chile peppers, stirring, about 1 minute. Add the cumin seeds and fresh ginger (if using); they should sizzle upon contact with the hot oil. Quickly add the coriander, ground cumin, turmeric, and ground ginger (if using). Then, mix in the potatoes and cauliflower. Add the water gradually while stirring. (The original recipe calls for only 2 tbsps of water, but I found more water to work better. See what works best for you.) Cover the pan and cook, over high heat the first 2-3 minutes, and then over medium-low heat, stirring occasionally, until the potatoes are soft, 20 to 25 minutes. During the last five minutes, mix in the cilantro and mango powder. Transfer to a serving dish, sprinkle the garam masala on top, and serve.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Simple Cumin Basmati Rice</b></div><div style="text-align: justify;">Adapted from <a href="http://www.amazon.com/000-Indian-Recipes-Neelam-Batra/dp/0764519727"><i>1,000 Indian Recipes</i></a> </div><div style="text-align: justify;">(Serves 4-6) </div><div style="text-align: justify;">If you don't have, can't find, or choose to forgo the ghee, I think any oil with a higher smoke point (i.e. not olive oil) would work well here. </div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>1 1/2 cups basmati rice</li>
<li>2 3/4 cups water</li>
<li>1 tbsp melted ghee or vegetable oil</li>
<li>1 1/2 tsps cumin seeds</li>
<li>1/2 tsp coarse ground black pepper</li>
<li>3/4 tsp salt</li>
<li>Finely chopped fresh cilantro</li>
</ul><div style="text-align: justify;">In a medium bowl, soak the rice in the water about 30 minutes. Heat the ghee (or oil) in a large saucepan over medium-high heat and add the cumin seeds and black pepper; they should sizzle upon contact with the hot oil. Quickly add the rice with the water it was soaking in. Mix in the salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan, and cook until the rice is done, 10-15 minutes. Remove from the heat and let the rice rest, about 5 minutes. Transfer to a serving platter, garnish with cilantro, and serve.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Cucumber Raita</b></div><div style="text-align: justify;">Adapted from <a href="http://www.amazon.com/000-Indian-Recipes-Neelam-Batra/dp/0764519727"><i></i></a><i><a href="">1,000 Indian Recipes</a> </i></div><div style="text-align: justify;">(Serves 4-6) </div><ul style="text-align: justify;"><li>2 cups plain yogurt, whisked smooth</li>
<li>2-4 cucumbers, grated</li>
<li>1 fresh green chile pepper, such as serrano, minced with seeds</li>
<li>1/2 tsp salt, or to taste</li>
<li>1/2 tsp ground black pepper, or to taste</li>
<li>1/2 tsp paprika</li>
<li>Cilantro or mint leaves</li>
</ul><div style="text-align: justify;">Mix and serve.</div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-1943593524585863802011-03-17T21:40:00.000-04:002011-03-17T21:47:50.587-04:00Four Stouts for Your Irish Fest<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JaQSc0Ehj4pmUrinziCdAAHELBYepPGvrFxIhqz5YOaPS3-iSp403Q65zjY8Utme_4lz8P57lG3S6_HnVZWczKg7nKkjKE7HMmaOi9NYz-qVcMcQZak9llfkia-vBPTeIKvmsFplel4/s0/P1040033.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JaQSc0Ehj4pmUrinziCdAAHELBYepPGvrFxIhqz5YOaPS3-iSp403Q65zjY8Utme_4lz8P57lG3S6_HnVZWczKg7nKkjKE7HMmaOi9NYz-qVcMcQZak9llfkia-vBPTeIKvmsFplel4/s0/P1040033.JPG" width="550" /></a></div><div style="text-align: justify;">My favorite bar, and longtime home-away-from-home, the <a href="http://www.moananddove.com/">Moan and Dove</a>, traditionally serves only one beer from 10am until close on March 17th: Guinness Draught. I'm <a href="http://en.wiktionary.org/wiki/jones">jonesing </a>for a proper pint of Guinness this St. Patrick's Day, so it only seems fitting to do a rundown of a few classic stouts in its place. Stouts and porters have a long and incestuous history that dates back to the end of the 17th century. They differ from typical ales in that they are brewed with roasted malt or barley. The stoutest porters, <i>i.e. </i>the ones with enough alcohol in them to knock you cold, became known as stouts. In this vein, the Guinness Extra Stout I'll be discussing was originally known as "Guinness Extra Superior Porter." Even in the modern era of craft brewing, the difference between the two terms is still a bit blurry. I find the best way to deal with all this drama is to simply ignore it and down a few pints. Who's with me?<br />
<br />
<b>Guinness Extra Stout - </b><i>$3 (22oz)</i></div><div style="text-align: justify;">Ahh, Guinness Extra Stout, the oft-forgotten ugly step-sister of the ubiquitous Guinness Draught. As dark beers go, this Guinness varietal is a light, non-offensive stout. Being fully carbonated, rather than a heavy-handed mixture of nitrogen and carbon dioxide like its brother, the beer feels rather bright and loud. The mild chocolate notes, typical of stouts, are balanced by some metallic copper off-flavors. The beer is a bit thin for a stout, but easily drinkable, and a welcome entrée for those interested in dipping into the dark side.<br />
<br />
<b>Rogue Shakespeare Oatmeal Stout - </b><i>$6 (22oz)</i></div><div style="text-align: justify;">Here's a perfect example of a stout. The <a href="http://www.rogue.com/beers/shakespeare-stout.php">Shakespeare Stout</a> is rich without being too thick or overbearing. It has a mild creamy texture with a hint of dark chocolate, and its roasted malts give off some notes of coffee. The easiest way to mask bad flavors in a beer is for the brewery to make it a tad sweeter, which in my book kills its drinkability. Thankfully, this problem is nowhere to be found in this craft Rogue beer. It isn't overly sweet as the oatmeal adds a bit of bitterness. It's superbly drinkable from start to finish (which, as I've noted <a href="http://www.gritandgrapes.com/2011/01/victory-prima-pils-hopdevil-ipa.html">before</a>, is the best way to gauge a beer). In short, this is a standout beer, a must drink for any dark beer fanatic. </div><br />
<b>Samuel Smith Imperial Stout - </b><i>$5 (18.7oz)</i><br />
<div style="text-align: justify;"><b></b>A tale of two beers. I was drinking a gooey, robust pint of motor oil. <a href="http://www.anotherhundredmiles.com/">Dan</a> was drinking a luscious beer that tasted of molasses, blueberries, and apple juice. Regardless of the particulars, I think both of us would agree that this beer is at the opposite end of the stout spectrum from Guinness's Extra Stout. <a href="http://www.merchantduvin.com/pages/5_breweries/samsmith.html">Sam Smith's Imperial Stout</a> is a high-alcohol, no-nonsense stout that is clearly hit-or-miss. </div><br />
<b>Stone Smoked Porter - </b><i>$6 (22oz)</i><br />
<div style="text-align: justify;"><b></b>Aptly named, this offering from <a href="http://www.stonebrew.com/porter/">Stone</a> grabs your taste buds right up front. The welcome flavor, reminiscient of smoked bacon, dominates the chocolate notes in the background. The beer is thankfully not very sweet, but feels wet and smooth on your palate. The beer's flavors are almost entirely up front, leaving little aftertaste. A clear second in this tasting, and a must for fans of German Rauchbiers.</div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-38823512063264343512011-03-06T15:17:00.001-05:002011-07-06T20:33:01.064-04:00Limoncello Martini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid29zCrBg4UXluH9QoE8A-S2yNxViyLbWlu19XqRhczdz3aynYOd8i_c9KDX7D9iiuwi0dAZySsAxYFi04FSNzIZkNc4m9A542fT0wMrC_xbg8IvMUK3qlzR-jenDTBrMKCbS1Za5PLtE/s0/limoncellosuccess.jpg" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid29zCrBg4UXluH9QoE8A-S2yNxViyLbWlu19XqRhczdz3aynYOd8i_c9KDX7D9iiuwi0dAZySsAxYFi04FSNzIZkNc4m9A542fT0wMrC_xbg8IvMUK3qlzR-jenDTBrMKCbS1Za5PLtE/s0/limoncellosuccess.jpg" width="550" /></a></div><div style="text-align: justify;">We have a bottle of limoncello that has been languishing in the back of our liquor cabinet for almost a year. My parents brought it back from a trip to Italy they took about this time last year when spring was threatening, but hadn't quite arrived.* They visited the Amalfi Coast, where limoncello is traditionally made. Tell me you wouldn't rather be there right now. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdbFTcs2wuMKwKhAzfqekfGcPWKxMhrHOIONRricGDBEXTMrNWJ7RAaScRHPz3Lz3tsOFjQGIhzs9az9c9VvDUgdNkDOPHtUMUKiwKINnR91qaFxjmhKhsu_MqK975bUPGOaeY862iLM/s0/cinque%20terre.jpg" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdbFTcs2wuMKwKhAzfqekfGcPWKxMhrHOIONRricGDBEXTMrNWJ7RAaScRHPz3Lz3tsOFjQGIhzs9az9c9VvDUgdNkDOPHtUMUKiwKINnR91qaFxjmhKhsu_MqK975bUPGOaeY862iLM/s0/cinque%20terre.jpg" width="550" /></a></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">I've been bringing this bottle around to <a href="http://www.gritandgrapes.com/2010/12/christmas-eve-feast-of-seven-fishes.html">family celebrations</a>, hoping we might all enjoy it together in the traditional way - as a <a href="http://en.wiktionary.org/wiki/digestivo"><i>digestivo</i></a>. But in my family, a sweet after-dinner drink cannot compete with rich chocolate desserts and sambuca and so the bottle stayed on the shelf, waiting to remind me of sunnier places where fresh citrus fruit grows by the sea. And, it turns out that is exactly what I need in early March.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So, I searched for some drinks featuring limoncello. I came across a recipe for <a href="http://www.epicurious.com/recipes/food/views/Limoncello-Champagne-Cocktails-with-Mint-358530">Limoncello Champagne cocktails</a> and you better believe I'm making these the next time I get together with my girlfriends (when Prosecco always seems to be in abundant supply). With my more limited bar options at home, I settled on an amped-up Lemon Drop martini. I almost never drink vodka or sweet drinks, but I planned to be watching the Oscars and pretty yellow martinis seemed appropriate for the occasion. The result was sweet and tart and filled with lemony goodness. It isn't the burliest drink in the book, but it is charming in an innocent, girly sort-of way. And sometimes, that's just right.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">(About the "his and hers" limoncello cocktails in the picture above.... As it turns out, a weekend in which you've already subjected your husband to discussions about best dressed leading ladies might not be the perfect time to serve up a sweet concoction. I'm not giving up on the idea of limoncello and gin - it could be a nice accompaniment to a summer grilling session - but I think I misplayed my hand this time around.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Limoncello Martini</b></div><div style="text-align: justify;">You might wonder why the lemon juice is necessary here. I found it made the drink frothy (and therefore much more appealing) and added a subtle tartness.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1.5 oz vodka</div><div style="text-align: justify;">1 oz limoncello </div><div style="text-align: justify;">1/2 oz orange liqueur (triple sec, cointreau) </div><div style="text-align: justify;">1/2 oz lemon juice</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Rim glass with lemon twist and lemon sugar. (We used <a href="http://shop.limetreecove.com/">Lime Tree Cove</a>'s pretty neat Barmaid - it rims your glass with all kinds of sugary and salty delights. Check it out if you, like me, are always forgetting to add the glass topping before you pour the drink.) Add ingredients to a shaker; shake vigorously. Pour into a chilled martini glass and enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">*You can also purchase limoncello at most liquor stores. Look for it with the cordials and liqueurs. Or, if you are adventurous in the kitchen, you can <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe/index.html">make your own</a>.</div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-36512105955756170942011-02-27T12:33:00.000-05:002011-02-27T12:33:50.171-05:00Three Tens: Tempranillo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6b09U2D6Y1WY5apZMrqfQ7xtwBGFl8ynFCvCr5O4oJR9O7luaN6weBfNM6dWsXezmGU1hAjKbpBhG8pG3dh2s5RsSWZJ1e-qt9l69JPlGRMEuUCeF_FMNBDzfhA1xOp2iNQVmH5ghLaE/s0/P1030995.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6b09U2D6Y1WY5apZMrqfQ7xtwBGFl8ynFCvCr5O4oJR9O7luaN6weBfNM6dWsXezmGU1hAjKbpBhG8pG3dh2s5RsSWZJ1e-qt9l69JPlGRMEuUCeF_FMNBDzfhA1xOp2iNQVmH5ghLaE/s0/P1030995.JPG" width="550" /></a></div><div style="text-align: justify;">On Wednesday, I was reading <a href="http://dinersjournal.blogs.nytimes.com/author/eric-asimov/">Eric Asimov</a>'s column in the <i>New York Times</i> Dining & Wine section. (I pretty much never read the paper in the real, but we were on vacation and Doug woke me up with a copy of the paper and a croissant. It was pretty damn great on all counts.) Plenty of times, his musings on wine are way beyond me, but this particular <a href="http://www.nytimes.com/2011/02/23/dining/23pour.html?ref=dining">piece</a> caught my attention. He claimed that wine notes become more opaque with a lot of description, that less words provide the reader with a clearer, if more basic, sense of the wine. Music to my ears. Probably most of us have had the experience of reading tasting notes and a) despairing that our palate can't ferret out the same range and complexity of flavors that the pros seem to OR b) becoming so disgusted with pretentious wine descriptions ("tastes like rainwater," "reminds me of a Cuban cigar") that we want to abandon the whole wine-tasting endeavor in favor of cheap beer and a burger. Asimov's solution is to categorize wines in one of two ways: sweet or savory. Is fruit the overwhelming flavor? Or does earthiness and minerality dominate the glass? By simplifying our descriptors, maybe we'll all come away with a better sense of the categories of wines we like.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Which brings me to our recent experiment with budget wines. We've been cooking with some <a href="http://www.gritandgrapes.com/2011/01/petite-sirah-with-lentils-and-sausage.html">spanish flavors</a> lately (<a href="http://www.gritandgrapes.com/2011/01/roasted-chickpeas-with-kale-and.html">smoked paprika</a> is my new favorite spice) and it seemed only right to explore Tempranillo, the reigning Spanish grape. Tempranillo is most definitely a savory wine. Yes, cherry plays an important supporting role, but herbs and leather are characteristic of this rustic varietal. </div><div style="text-align: justify;"><br />
</div><a name='more'></a><br />
<div style="text-align: justify;"><b>A.</b> I tend to like things rough around the edges (whiskey, furniture, men), and so Tempranillo seemed like an ideal wine for me. This first bottle made me doubt that conclusion. It had a sweet start, with a strong odd taste that I couldn't identify. My best guess was green pepper? But, the wine responded well to air and as it opened, the classic flavor profile came out - leather, herbs, and dark red fruits. Not my favorite, but certainly passable.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Infinitus Tempranillo (2006)</i></div><div style="text-align: justify;"><i>Spain, Vino de la Tierra de Castilla</i></div><div style="text-align: justify;"><i>$10 </i></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>B.</b> For me, the 2007 Codice was a much bigger success. The wine is drinkable, with structure and tannins. True to form, this is a savory Tempranillo, with a musky, woodsy odor and nicely balanced cherry and plum notes. It reminded us of one of our old standbys - <a href="http://www.viumanent.cl/our-wines/estate-collection/cabernet-sauvignon/">Viu Manent, a Chilean cabernet</a>. We served it with an improvised dinner of baked pasta with leftover marinara sauce, and unfortunately the acidity and bite of the sauce killed the juicy tones and flattened some of the wine's complexity. (But, if you are looking for something to do with <a href="http://www.gritandgrapes.com/2011/02/new-york-style-pizza.html">leftover marinara sauce</a>, can I recommend this dinner? Toss the sauce with cooked penne and washed, chopped spinach. Grate mozzarella cheese over the top. Bake in 350 degree oven for fifteen minutes. Enjoy with a different wine.) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Codice (2007)</i></div><div style="text-align: justify;"><i>Vino de la Tierra de Castilla</i></div><i>$10</i><br />
<br />
<div style="text-align: justify;"><b>C.</b> The last wine was also a keeper, making me think that Spanish wines are a good avenue for budget wine drinkers. This red was dry, drinkable, and softer than the others. It tasted of smoke or leather on the finish, and overall was more woodsy than I expected. This one might have been the winner in the bunch.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Paso a Paso Tempranillo</i></div><div style="text-align: justify;"><i>Spain (2008)</i></div><div style="text-align: justify;"><i>$10</i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhXns0oillJr9bqjtcEld92jRTwCP9S7eg8C5LnQOUBiAQCJ202rNa1S2mvE8gaX_72eA8NX0jvoxgCrdOMIXxgnk-oclaFN6TPwF2CZvSTMh4X5rFxbRMj0KnOsIeuuZNjZeOQh1f1g/s0/P1030681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhXns0oillJr9bqjtcEld92jRTwCP9S7eg8C5LnQOUBiAQCJ202rNa1S2mvE8gaX_72eA8NX0jvoxgCrdOMIXxgnk-oclaFN6TPwF2CZvSTMh4X5rFxbRMj0KnOsIeuuZNjZeOQh1f1g/s0/P1030681.JPG" width="550" /></a></div><br />
</div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com1tag:blogger.com,1999:blog-7316807018890355115.post-2622894407934625782011-02-14T03:21:00.005-05:002011-07-06T20:34:19.276-04:00An Italian Valentine's Day: Barbaresco & Bolognese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtKNl40quRRbk2QhxV3809oQVeB8GlESj_bxkLqCLxJaFMPfNBggjpGdl4OSfKyinMwxml68fJo6iG4KxsG2HeCOK6Ke8khQb7NYm2H1gYsvEKECP9T3GzB_c5DFGOgLhIx_iDY52LQs/s0/P1030780.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtKNl40quRRbk2QhxV3809oQVeB8GlESj_bxkLqCLxJaFMPfNBggjpGdl4OSfKyinMwxml68fJo6iG4KxsG2HeCOK6Ke8khQb7NYm2H1gYsvEKECP9T3GzB_c5DFGOgLhIx_iDY52LQs/s0/P1030780.JPG" width="550" /></a></div><div style="text-align: justify;">In many ways, this blog began nearly five years ago to the day. In the early days of courting Meghan, Valentine's Day peeked its Hallmarkian head around the corner and I wanted to shine. I stumbled over to our soon-to-be favorite wine shop, <a href="http://www.amherstwines.com/">Amherst Wines</a>, and asked the owner for a great bottle of wine that would be amazing to drink in five years. For the big pink day I presented Meghan with two wine glasses, a blank journal to chronicle our wine journey, and a 2001 <a href="http://www.wine-searcher.com/regions-barbaresco">Barbaresco</a>, along with a promise to buy a bottle of wine each year to cellar for future Valentine's Days. A tradition was born. Needless to say, this was well received. (Not to give away all my secrets, but a little <a href="http://www.youtube.com/watch?v=h5ddqniqxFM">Billie Holiday</a> on the record player never fails either.) Five years have passed, one of the wine glasses has broken (it's quite incredible that we didn't break both), the wine journal has morphed into a wine/food/spirits blog, and the annual cellaring wine purchase has lived on. Equally important, five years have passed, which means we get to crack our first bottle of Valentine's Day wine.</div><a name='more'></a><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the following five Valentine's Days we've skated the globe for wines to add to our cellar. We've tapped vineyards from Italy, Spain, France (twice), and Austria. For 2011 we looked stateside towards Vincent Arroyo's 25th Anniversary Petite Sirah (if you've followed this blog in the past you know we rave about Vincent Arroyo - <a href="http://www.gritandgrapes.com/2011/01/comfort-food-meatloaf-and-merlot.html">here</a> and <a href="http://www.gritandgrapes.com/2011/01/petite-sirah-with-lentils-and-sausage.html">here</a>). But, let's get back to the bottle in hand.<br />
<br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAcH6XEXza2xDn1i178qkFaa5FTzEoXua6YrllYs-4Pu49eMdL_xMT5WCONOZnJXo82kTMoe6cX_Bwx4rrKiU8ouL-hvCU3S054bu5vCm0j2V1564Pq889gzKB8nsBB6XBnV_46AEGbM/s0/P1030760.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAcH6XEXza2xDn1i178qkFaa5FTzEoXua6YrllYs-4Pu49eMdL_xMT5WCONOZnJXo82kTMoe6cX_Bwx4rrKiU8ouL-hvCU3S054bu5vCm0j2V1564Pq889gzKB8nsBB6XBnV_46AEGbM/s0/P1030760.JPG" style="cursor: move;" width="550" /></a></div><div>Barbaresco is made from the Nebbiolo grape which is grown in the Piedmont region of northwest Italy. Barbaresco was long considered the "junior" of the region's more famous wine, <a href="http://en.wikipedia.org/wiki/Barolo">Barolo</a>, though it gained notoriety and esteem in the 1960's. It is aged for at least two years, one in oak, and is traditionally a very dry, tannic, acidic wine. Barbaresco is not to be drank young - let it sit for 5 or 10 years and you won't regret it. </div><div><br />
</div><div>Opening the 2001 <a href="http://www.cantinadelpino.com/wines/wines.html">Cantina del Pino Barbaresco</a>, our first cellared bottle of wine, was a big deal and we needed to rise to the occasion. We couldn't allow our culinary prowess to be upstaged by this sterling vintage, so we turned to <a href="http://www.amazon.com/Culinaria-Italy-Pasta-Passion-Cooking/dp/0841603650">Culinaria Italy</a> for inspiration. The food of Piedmont is heavy on braised meats, and truffles, and risottos... but we cheated and made a sauce from nearby Bologna instead. This allowed us to create a hearty meat dish that was a bit more our style. We sautéed pork belly, ground beef, pork, and veal, and simmered them with tomatoes for a few hours to create a bolognese sauce that can go head to head with the biggest wine you can throw at it.</div><div><br />
</div><div>The bolognese sauce called for a heaping glass of white wine, and coincidentally, so did Meghan and I. It was only fitting to stay Italian, so we opened a bottle of Trappolini we found at our favorite local wine shop, <a href="http://www.coolvines.com/">Cool Vines</a>. Continuing our imaginary southbound journey through Italy we turned our attention to Orvieto, where they have been blending the Grechetto and Trebbiano grapes for well over two thousand years. The wine's characteristic flavors from blending these grapes have changed from sweet to dry over the many years, and this <a href="http://www.coolvines.com/wines/654181525125/Trappolini-Orvieto-2009">Trappolini's</a> crisp freshness is no exception. This lovely white has notes of pear and almond with a hint of grass or earth to it. It is quite simply an immensely drinkable wine that will not get in your way and will never offend you. (It also contributed well to the bolognese that was simmering in the background, so it's an unselfish team player.)</div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6hfuPzJXVLky5XkqYSGjo1QtnjgOXLtUVy6VAmzwal0cpGMcnh-GCODQrLbKzLxrrFU6v2V5C5unoG7Kxnt52cmAs0m35OLsyiu6Eix8qRUzOE7kFVE6i2r7ue1ohqmjk6biSPsHGZo/s0/P1030749.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6hfuPzJXVLky5XkqYSGjo1QtnjgOXLtUVy6VAmzwal0cpGMcnh-GCODQrLbKzLxrrFU6v2V5C5unoG7Kxnt52cmAs0m35OLsyiu6Eix8qRUzOE7kFVE6i2r7ue1ohqmjk6biSPsHGZo/s0/P1030749.JPG" width="550" /></a></div>It should be noted that bolognese is not a Tuesday night dinner. In order to reap the benefits of this dish you can't rush it, or try to squeeze it in between checking emails and going to the gym. Along the lines of, "if you're gonna do it, do it right," we went to Whole Foods and picked up a scant pound of fresh rigatoni pasta, made locally by the <a href="http://severinopasta.com/">Severino Pasta Co.</a> Fresh pasta can't sit on your pantry shelves as long, and it cooks in less time than its packaged counterparts, but it greatly rewards you for the extra effort. As the bolognese finished flavoring, the pasta water started to boil, and with the white wine long disappeared, we got ready to move up to the big leagues by decanting the Barbaresco.<br />
<br />
At first glance the wine has rusty, blood-red look to it. The nose is sharp and complex, and almost unapproachable at first, but as wine and wino become more acquainted the vintage begins to reveal itself. This is an unrelenting, powerful wine. The wine's big, bold tannins grab you and impart a superb acidity and dryness. There is a strong, dirty terroir that feels innately Old World and Italian (clearly not an American, fruit forward wine, but a bit like a French wine that's been <a href="http://www.youtube.com/watch?v=F7IZZXQ89Oc">turned up to 11</a>). Once your palate is able to process the enormity of this wine, you start to recognize bits of fennel or licorice, on top of a smoky, leathery backdrop. When paired with our rigatoni bolognese (no slouch itself in the boldness department) the wine became more resolute in its stature. The bolognese was stunning. The flavors were deep and complex, and didn't waiver from the first bite to the last. The fresh pasta and ciabatta bread were minor players in this evening, but ever present and memorable in their role as supporting actors. We've had some luck <a href="http://www.gritandgrapes.com/2011/01/comfort-food-meatloaf-and-merlot.html">pairing wine to food</a> in the past, but its fair to say this was a remarkable success.<br />
<br />
Bearing the fruits of this five year old tradition was more rewarding than we could have possibly imagined. This was our first cellared wine and the first time it was made abundantly clear to us why people cellar wine in the first place. Sure, the flavors improve and the character grows and deepens. But, more important was our interaction with the process. We cared for this wine, moved it along with us between four apartments and a few cellars. Valentine's Day often just serves as a clear reminder that there's no easy way to quantify or acknowledge the small victories in a relationship. Someone keeps moving the goalposts on you. It's nice to have traditions that mark the road along the way.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NjnE_P-BGlbtb1nDUpRwvVl_P3XHTgeqsXc9Ix80TN74EwgUNHQs34Y2jXuayvJQTEuqmIouVyINhwsqUWqDH0wAazXTqcsYH87mNDoR4QUEj_Zjwh-bu2oo7N74J5FnlW4T57vLg1Q/s0/P1030764.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NjnE_P-BGlbtb1nDUpRwvVl_P3XHTgeqsXc9Ix80TN74EwgUNHQs34Y2jXuayvJQTEuqmIouVyINhwsqUWqDH0wAazXTqcsYH87mNDoR4QUEj_Zjwh-bu2oo7N74J5FnlW4T57vLg1Q/s0/P1030764.JPG" width="550" /></a></div><b>Rigatoni Bolognese</b></div><div style="text-align: justify;"><i><a href="http://www.amazon.com/Culinaria-Italy-Pasta-Passion-Cooking/dp/0841603650">Culinaria Italy</a></i></div><div style="text-align: justify;">Serves four</div><div style="text-align: justify;"></div><ul><li>1 medium yellow onions, chopped</li>
<li>3 small carrots, chopped</li>
<li>2 stalks celery, chopped</li>
<li>1/3 lb pork belly (or 3 slices of unsmoked bacon), diced small</li>
<li>1/4 lb ground beef</li>
<li>1/4 lb ground pork</li>
<li>1/4 lb ground veal</li>
<li>1 large glass of white wine</li>
<li>14 oz tomato purée</li>
<li>4 tbsp tomato paste</li>
<li>4 tbsp olive oil</li>
<li>2 cup beef broth (chicken or vegetable will work fine)</li>
<li>1 tbsp oregano</li>
<li>Salt & pepper to taste</li>
<li>Shredded parmigiano reggiano cheese for serving </li>
<li>Parsley for garnish</li>
</ul><div style="text-align: justify;">Sauté the onions and pork belly over medium high heat in olive oil for a 3-5 minutes, then add the ground beef, pork, and veal. After the meat has begun to brown, add the chopped carrots and celery, and continue to sauté for another 5 minutes. Add the white wine and cook for another 3-5 minutes, then add the tomato paste, purée, and oregano, stir and simmer for a couple minutes. Add the beef broth, bring to a simmer, and reduce the heat to as low as possible. Simmer for a long, long time. We simmered this meat sauce for a little over 2 hours and were rewarded in silver and gold. Garnish with parsley & shredded parmigiano reggiano, and serve over rigatoni.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Trappolini Orvieto (2009)</i></div><div style="text-align: justify;"><i>Italy</i></div><div style="text-align: justify;"><i><a href="http://www.coolvines.com/wines/654181525125/Trappolini-Orvieto-2009">$12.50</a></i></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Cantina del Pino Barbaresco (2001)</i></div><div style="text-align: justify;"><i>Italy</i></div><div style="text-align: justify;"><a href="http://www.snooth.com/buy/cantina-del-pino-barbaresco-2006/"><i>$40</i></a></div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-43948445896026646062011-02-08T22:00:00.001-05:002011-02-08T22:15:20.101-05:00New York-Style Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKonygQTrGNNk9fRg4YNx_6TXdczHCzaEaNYKTS-HAiwL_03z07Ho_02oS3rHjDSWsVS5fENtLpzuYFzRu7WsYtPQm3HY8yPIHPM6QONNW5lsCSHVSpOIPXIKBpnMFqzpcaoEI2qaR7s/s0/P1030651.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKonygQTrGNNk9fRg4YNx_6TXdczHCzaEaNYKTS-HAiwL_03z07Ho_02oS3rHjDSWsVS5fENtLpzuYFzRu7WsYtPQm3HY8yPIHPM6QONNW5lsCSHVSpOIPXIKBpnMFqzpcaoEI2qaR7s/s0/P1030651.JPG" width="550" /></a></div><div style="text-align: justify;">It seems like an innocent, simple endeavor: let's make pizza at home. For those who've tried and lived to talk about it, you know where this road can take you. First you're <a href="http://justfuckinggoogleit.com/">googling </a>around the interwebs trying to pick between fifteen pizza dough recipes that all look roughly the same. Then you're making dough in a bread machine, or looking at a blob of sticky dough that hasn't risen. Finally you're crying on the inside as you sneak down the frozen foods aisle at Whole Foods to pick up their pizza dough 'cause no one will know the difference. You haven't even gotten to the sauce yet. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If this doesn't sound like you, then congratulations, you're relatively normal and smart enough to order your pizza from the pros. But to us lesser mortals, let's talk about a homemade pizza worth writing home to <a href="http://www.mymomismybestfriend.com/wp-content/uploads/2009/08/mom-tattoo.jpg">mom </a>about. And since we're from America's northeast, we're talking a New York-style pizza. A traditional <a href="http://en.wikipedia.org/wiki/New_York-style_pizza">New York-style pizza</a> is thin and wide and foldable. It has a light coating of a simple tomato sauce and isn't opposed to the addition of some red pepper flakes, Parmesan cheese, oregano, or garlic salt. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">While you may get better results with a fancy <a href="http://www.recipepizza.com/pizza_stone.htm">pizza stone</a> and <a href="http://www.amazon.com/Norpro-Pizza-Peel-and-Paddle/dp/B0000VLZ2G">pizza paddle</a>, don't fret if you're empty handed. Grab a metal baking tray, sprinkle some corn meal on it so the dough doesn't stick, and then gently spread out your dough. I find the best results come from stretching the dough with your hands (you can learn to <a href="http://lifehacker.com/#!5432156/learn-to-toss-pizza-dough-impress-your-friends">toss the dough</a> if you're a masochist) rather than spreading it out with a rolling pin. The thinner you can get the dough, the better the outcome. Get the oven as hot as it will go, style it up yourself with your own favorite toppings, and cook the pizza for about 12 minutes (or until it's got the char you desire). In this household we stick to plain cheese, as the lady prefers the <a href="http://www.gritandgrapes.com/p/about-us.html">simple things in life</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Below are recipes for a simple tomato sauce and a handmade pizza dough (don't be scared) from Diane Morgan and Gemignani's fabulous book: <a href="http://www.amazon.com/Pizza-More-Recipes-Delicious-Homemade/dp/0811845540/ref=sr_1_1?ie=UTF8&s=books&qid=1296079891&sr=8-1-catcorr"><i>pizza</i></a>. </div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>New York-Style Pizza Dough</b></div><i><a href="http://www.amazon.com/Pizza-More-Recipes-Delicious-Homemade/dp/0811845540/ref=sr_1_1?ie=UTF8&s=books&qid=1296079891&sr=8-1-catcorr">pizza (Diane Morgan & Tony Gemignani)</a></i><br />
makes 3 to 4 12" pizzas<br />
<ul><li>5.5 cups unbleached bread flour</li>
<li>1 package (2.25 tsp) active dry yeast</li>
<li>1 cup lukewarm water</li>
<li>1.25 cups ice-cold water</li>
<li>1 tsp sugar</li>
<li>1 tbsp salt</li>
<li>2 tbsp olive oil</li>
</ul><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;">In a small bowl, stir the yeast in lukewarm water with a fork. Let the yeast dissolve for about 5 minutes. In another small bowl, combine the ice-cold water, sugar, salt, and olive and stir to dissolve the sugar and salt. Place 5.25 cups of flour in a large bowl and make a well in the middle. Stir the yeast mixture and the cold-water mixture into the flour using a wooden spoon, and mix the dough trying to incorporate as much flour as possible. Once the mixture looks like a complete mess, put down the spoon, get your hands in there and begin to knead the dough (this may seem intimidating, but here's <a href="http://www.youtube.com/watch?v=aP088lGpoJg&feature=fvw">a helpful video</a> to illustrate how this process should look). Knead the dough for about 10 minutes mixing in the remaining flour if necessary. Place the resulting ball of pizza dough in a large metal bowl and cover it with plastic wrap. If the dough is left out it will rise in about 2-3 hours, otherwise the dough can be placed in the refrigerator and allowed to rise overnight. Once the dough has risen, it can be split into 3 or 4 smaller balls which can be used immediately, refrigerated for a few days, or frozen for months.<br />
<br />
<b>New York-Style Pizza Sauce</b></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><a href="http://www.amazon.com/Pizza-More-Recipes-Delicious-Homemade/dp/0811845540/ref=sr_1_1?ie=UTF8&s=books&qid=1296079891&sr=8-1-catcorr">pizza (Diane Morgan & Tony Gemignani)</a></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>14.5oz diced or crushed tomatoes</li>
<li>6oz tomato paste</li>
<li>1.5 tbsp olive oil</li>
<li>3 tsp dried basil (or a light handful of chopped, fresh basil leaves)</li>
<li>3 tsp dried oregano</li>
<li>1.5 tsp sugar</li>
<li>3 cloves garlic, minced</li>
<li>0.75 tsp salt</li>
</ul><div style="text-align: justify;">It doesn't get much easier than this: combine all the ingredients and use immediately, or store in a sealed container in the refrigerator for a week. Bring to room temperature before using. The sauce is best if you can let it sit for an hour or so before using it, and it also works nicely as a simple pasta sauce or as a base to a <a href="http://www.gritandgrapes.com/2011/01/petite-sirah-with-lentils-and-sausage.html">sausage dish</a> for later in the week. </div></div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-9670061718264548262011-01-26T19:47:00.004-05:002011-07-06T20:34:43.135-04:00Comfort Food: Meatloaf and Merlot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gldSiP0fjKOJKQM9ZN2ThT0zHbVUAVwLXw8tvY8XFQq4aFVBLjDo55IFuvv74nbc757O88t02CMDdg2UKAXU2mv46UFZoFBEtL85X3pIMs3sMfP66em2nyv_1SPgAB8dVBer00PBgkA/s0/P1030630.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gldSiP0fjKOJKQM9ZN2ThT0zHbVUAVwLXw8tvY8XFQq4aFVBLjDo55IFuvv74nbc757O88t02CMDdg2UKAXU2mv46UFZoFBEtL85X3pIMs3sMfP66em2nyv_1SPgAB8dVBer00PBgkA/s0/P1030630.JPG" width="550" /></a></div><div style="text-align: justify;">Meatloaf is misunderstood. I know, because until Doug came along, I wouldn't have touched the stuff with a ten-foot pole. But, in his quest to make me a little less rigid when it comes to food preferences, he encouraged me to try his meatloaf. Here's the secret they don't tell you (or at least I never put it together): if you do it right, meatloaf is one big meatball. It can be tender and juicy, lightly bound by egg and bread crumbs, spiced with oregano and garlic salt, and with that hint of sweetness from the ketchup. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Let me also say the classic version is still the best. Recently, it was my job to make the meatloaf and I looked over some recipes online before turning back to Doug's recipe, tweaked bit by bit over the years. Sure, I could soak bread in milk for the binder (but if you've ever seen me in the kitchen, you know I'm not willing to do those kinds of time-consuming tasks). I could make a red sauce to replace the ketchup. But, why not stick with the tried and true? It tastes just as good.</div><br />
<div style="text-align: justify;">If meatloaf is the ultimate comfort food, merlot might be the ultimate comfort wine. The last two times we ate meatloaf, we served it with a merlot from <a href="http://www.vincentarroyo.com/">Vincent Arroyo</a>. (If you've been following along, you know that we fell in love with this winery on our honeymoon and get a shipment of their wine every fall.) Their merlot is velvety and oh-so-balanced, with a hint of earth and something floral on the nose. You know what it tastes like? Red wine. Good, satisfying red wine. No fuss, no pretension.<a name='more'></a> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Kft3yM5zsz5cgTLQNSvrkQM710m1G0iTs8vI3AW_m2dhl01FuJIAtFgXOAkoj-8B0KCTn1FhLvVO4opMbQNHo2t6yIQ4_m_3X_52dPWLstN2QkZYNyJVKgO-njZmFmNzzdOqF9LudBE/s0/P1030294.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Kft3yM5zsz5cgTLQNSvrkQM710m1G0iTs8vI3AW_m2dhl01FuJIAtFgXOAkoj-8B0KCTn1FhLvVO4opMbQNHo2t6yIQ4_m_3X_52dPWLstN2QkZYNyJVKgO-njZmFmNzzdOqF9LudBE/s0/P1030294.JPG" width="550" /></a></div><div style="text-align: justify;">If you are looking for something to dress up your meatloaf and merlot, let me suggest mushrooms. We made a mushroom gravy of sorts (well, a hybrid mushroom dish that had elements of <a href="http://www.marthastewart.com/recipe/vegetarian-mushroom-gravy">gravy</a> and elements of <a href="http://smittenkitchen.com/2009/01/mushroom-bourguignon/">bourguignon</a>) to serve over egg noodles. I found out another important comfort food secret - merlot and mushrooms are just meant to be together. (In fact, mushrooms are regularly part of the flavor profile attributed to merlot.) The mushrooms over egg noodles elevated the meatloaf in a way that mashed potatoes never do. And, the wine with mushrooms...well, that was just spectacular. </div><div style="text-align: justify;"></div><br />
<div style="text-align: justify;"><b>Meatloaf</b></div><div style="text-align: justify;">Adapted from Doug's mom (the by-line for all good comfort food) <b><br />
</b></div><div style="text-align: justify;"><i>Serves four</i></div><ul style="text-align: justify;"><li>1 lb ground beef</li>
<li>1 egg</li>
<li>1/2 cup bread crumbs</li>
<li>1/4 cup ketchup</li>
<li>1 tbsp spicy mustard</li>
<li>2 cloves garlic, minced</li>
<li>1 small onion, chopped fine*</li>
<li>pinch of cayenne</li>
<li>pinch of oregano</li>
<li>pinch of onion powder</li>
<li>dash of garlic salt</li>
</ul><div style="text-align: justify;">Preheat the oven to 350 degrees. Mix ingredients together. Lightly grease loaf pan. Add mixture to pan, patting down slightly. Bake at 350 degrees for one hour.</div><div style="text-align: justify;">*Both times I've made this, I wished I had sautéed the onions first. They can be quite sharp otherwise.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Vincent Arroyo Merlot (2008)</i></div><div style="text-align: justify;"><i>Napa Valley</i></div><div style="text-align: justify;"><i><a href="http://www.vincentarroyo.com/order-wine/">$28</a></i></div><div style="text-align: justify;"><i><br />
</i></div><div style="text-align: justify;"><i>Vincent Arroyo Merlot (2006)</i></div><div style="text-align: justify;"><i>Napa Valley</i></div><div style="text-align: justify;"><i>$28*</i></div><div style="text-align: justify;">* The 2006 vintage is no longer available through the winery. We took it out of our cellar, with the hopes of learning something about the difference in vintages and the role of bottle aging. We weren't that successful.</div>Meghanhttp://www.blogger.com/profile/05481705579147835932noreply@blogger.com0tag:blogger.com,1999:blog-7316807018890355115.post-31969252583579771352011-01-21T08:39:00.002-05:002011-01-21T10:42:02.907-05:00Victory Prima Pils & HopDevil IPA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqKHEnJGUi3wQgSg0R9EzNoDHCcEpn8s6aJhNhjH1_PS_rhZVqjoOTfV3w-irUqW0v6u_EYUfg9MqtsRbX0NFMWg6NC1z3aIie__hJBdC0locNa0ZH6aSdjdN25LuJGKMlCmtkU0GUHI/s0/P1030260.JPG" imageanchor="1" style="margin-left: -0.5em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqKHEnJGUi3wQgSg0R9EzNoDHCcEpn8s6aJhNhjH1_PS_rhZVqjoOTfV3w-irUqW0v6u_EYUfg9MqtsRbX0NFMWg6NC1z3aIie__hJBdC0locNa0ZH6aSdjdN25LuJGKMlCmtkU0GUHI/s0/P1030260.JPG" width="550" /></a></div><div style="text-align: justify;">I must confess that my first foray into the culture of fine cuisine wasn't through food, wine, or spirits, but rather through the oft-underappreciated world of quality beer. While this passion began at <a href="http://www.unhwildcats.com/sports/mice/index">UNH</a>, I truly cut my teeth on craft beer at the <a href="http://www.moananddove.com/">Moan & Dove</a>, first as a patron, then as a staffer. On the road to my personal beer snobbery I eventually veered off the interstate to a very specific and limited array of tastes and beers. As Meghan can attest, I don't like sweetness, my preference is bitter and dry (for beer... stay focused). Because of this, I've always resided on the outskirts of American microbrew/craft beer fanatics as my favorite beers center mainly around pilsners, English bitters, and <a href="http://www.india-pale-ale.com/origins.html">India Pale Ales</a> (IPA). That preference really limits my excitement in the world of craft beer. Simply put: sweetness masks bad flavors. If you or your friend ever tries "home-brewing," don't be surprised if the first beer out of the tank is a flavor-heavy varietal: stout, porter, Belgian-style, etc. When there are very few ingredients going into the beer there is very little to mask the bad flavors which can arise from water quality, ingredient quality, and variations in temperature, pH, and humidity. Sound intimidating? Well, have no fear: <a href="http://victorybeer.com/">Victory Brewing Co.</a> is an American craft brewery that relishes the challenge and consistently makes brilliant, crisp, dry beers. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Its showcase beer, in my opinion, is the Victory Prima Pils. A German-style pilsner, made from a mix of German & Czech whole flower hops, it is light, crisp, and dry with hops that are upfront and a bit floral in aroma. The beer is straw-colored with a grainy grit. It starts easy and finishes with a hint of lemon and a little bit of yeast. The Prima Pils is my standard, go-to pilsner that I judge all others in its class against. When it comes to great beer, the most crucial way to separate the sheep from the goats is not in the first few sips, but in the last few. This pilsner is highly drinkable, from the front to the back of the six-pack. Victory is one of the few craft breweries in America that consistently puts out great lager beers. If you enjoy this style, then check out the Victory Lager & the Victory Baumeister Pils (I've only seen this on draught).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Victory Brewing Co. Prima Pils</i></div><div style="text-align: justify;"><i>Downington, PA</i></div><div style="text-align: justify;"><i><a href="http://victorybeer.com/beers/prima-pils/">$8</a></i></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The second Victory beer that regularly populates my fridge is the HopDevil IPA. If the HopDevil were a song, it would be well balanced with not too many booming lows (malty sweetness, e.g. Stone IPA) and not too brittle at the high-end (sharp, biting hops, e.g. Smuttynose IPA). This beer is still clearly an American-influenced IPA (think: More Is Better!), though not to the extent of the west coast-style "hop-monsters" that push the limits of alcohol content in beers (think: Double IPAs). High alcohol content means more malt, which means more sweetness and less drinkability, and this is where I get off the bus. The HopDevil is not a very dry IPA. The caramel-flavored German malt hits you before the American whole flower hops, but the hoppy bitterness makes up for it by lingering long after the finish finishes. Unlike the Prima Pils, you're unlikely to come out okay on the other end of this six-pack. At 6.7% alcohol you'll lose your share of one-man rock fights during a session with this hearty IPA. While the HopDevil will continue to frequent our household, it's not of the same caliber as the Prima Pils when taken side-by-side with beers of the same category. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Victory Brewing Co. HopDevil IPA</i></div><div style="text-align: justify;"><i>Downington, PA</i></div><div style="text-align: justify;"><i><a href="http://victorybeer.com/beers/hopdevil/">$8</a></i></div><div style="text-align: justify;"><br />
</div>Douglashttp://www.blogger.com/profile/13797777982554719923noreply@blogger.com1