Braised Beef Shanks and Barley Risotto

It was a couple of weeks ago when we viewed a PBS cooking show.  They featured braised lamb shanks with a barley risotto.  Looked delicious.  Copied the recipes and put them aside knowing we would get to them shortly.

Saturday night was the night.  We made a few changes though.  Instead of lamb shanks, which we love, we found fantastic beef shanks at Whole Foods and substituted.  This show went back to when Julia Child had Chef Joachim Splichal cook in her kitchen.  Honestly, I do not think substituting the beef for the lamb was in error.  The smell of this fantastic sauce braising the meat was outstanding.  But the topper of the whole meal was the barley risotto.  Barley was a brave substitute, but I sincerely loved it.    You will find that the barley tends to remain chewy.   Though it does get tender as rice would,  you need to be prepared for the chewy texture which I thought was wonderful.

Braised Beef Shanks with adjustments per Schnitzel's Kitchen

2-3 large beef shanks
salt and freshly ground black pepper
all-purpose flour
2 tablespoons unsalted butter

For flavoring the braise:

1 medium onion, coarsely chopped
1 medium leek trimmed, quartered and washed, coarsely chopped
2 medium carrots, coarsely chopped
1 large celery stalk, coarsely chopped
1 large shallot, peeled
4 large cloves garlic, shopped
unsalted butter

6 ripe plum tomatoes, unpeeled, halved and quartered
2 sprigs fresh thyme
2 springs fresh oregano
1 bay leaf
4 cups chicken stock
1/2 cup dry white wine
2 tablespoons unsalted butter

Salt and pepper the shanks, dredge in flour, pat off excess.  Set Dutch oven over moderately high heat.  When hot, swirl in enough butter to film bottom of pan.  As butter foam subsides, lay in shanks and saute, turning often with tongs until all pieces are browned on all sides.  Remove from heat and set shanks on side dish.  Leave a film of fat in the pot to cook vegetables.  Return to burner over moderate heat.  Stir in onion, leek, carrots, celery, shallot and garlic into pot.  Add more butter if necessary.  Saute, stirring frequently for several minutes until lightly browned.  Stir in tomatoes.  Raise heat to moderately high, add thyme and bay leaf and cook 4 more minutes, stirring frequently until vegetables are softened and tomatoes render juices.  Return shanks to pot.  Pour on stock and wine.  Bring to a simmer on top of the stove, then cover and set in preheated 350 degree oven.  Shanks are done when meat is tender if pierced with a fork and can be pulled cleanly away from the bone.  This will take approximately 2 hours.

Remove the shanks to a side dish, covering with foil to keep warm.  I just acquired an immersion blender, so this was the first time using it.  It reduced the chunky vegetables beautifully and thickened the sauce nicely.  Then set this braising liquid/sauce over high heat and reduce by half.  I had no fat to discard off the top.  Lamb would probably by a lot fattier.  Taste and adjust seasoning.  Just before serving,m swirl butter in the sauce and return to shanks to the sauce to cover.

Creamy Barley Risotto

4 cups chicken stock
2 tablespoons olive oil
1 medium onion, cut into 1/4 inch dice
1/4 teaspoon thyme
1 cup pearled barley (I used Bob's Red Mill)
1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
4 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper

In a medium saucepan, bring chicken stock to a simmer over moderately high heat.  Reduce to low and keep warm.

In a large deep skillet, heat the olive oil.  Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.  Add the barley and cook, stirring for 2 minutes.  Add 1 cup of the warm stock and cook, stirring, until nearly absorbed.  Continue adding the stock 1/3 cup at a time and stirring until it is nearly absorbed between additions.

The risotto is done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes.  Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with the sale and pepper.  Serve at once, passing more cheese at the table.

The barley will be much chewier than rice in this risotto, but I loved the earthy taste and thought that next time I would add some rehydrated wild mushrooms to add more earthiness to the flavor.  I will definitely make this again.  It was perfect with the beef shanks and sauce.

In 2003, we were in Italy, Tuscany, and stopped at the Felsina winery.  It was a delightful old winery which produces Chianti Classico wines and olive oil.  It's been a favorite of ours since that tasting way back then.  It just seems that the Chianti Classico's made from the Sangiovese grape are made specifically for wonderful Italian dishes.  This 2006 bottling, which is rated 90 by Wine Spectator,  is described as having "lavender and blackberry aromas followed through to a medium to full body with a solid core of fruit and a tangy aftertaste of citrus fruit and dried cherry."

Do you see The Trout's wine glass?  We love the large, long stemmed glasses, but while sipping and cooking in the kitchen, we have broken several.  We just recently ordered one for each of us, with our names and a cluster of grapes engraved on them, and are so pleased with the quality of these glasses.  I would recommend this business.  If interested in seeing what they offer, go to Tom's Glass Works.  

Our 2006 Loire Trip Revisited!!

The Trout here, posting again about Chateaus and the wine of the Loire.

We chose the Loire region  for out first week of touring in France with a second week in Normandy for 2006.  I have loved  castles way back when we were stationed in Heidelberg in 1968, when we would tour 1-2 castles a weekend it seemed, for most of the year.  France certainly has its share of great chateaus like Chateau Chenonceau above that seem to be used more for a King's residence rather than for taking shelter from marauding pillagers!

The Loire is also the home of Joan of Arc who supposedly performed miracles as a 13-year-old warrior way back when she led battles to drive the British  out of France.  She is memorialized  throughout France for her heroics in battle!

We chose this dovecote gîte near Chinon for our Loire stay.  It was once home to hundreds of pigeons who were kept for food and fertilizer.  The gîte was well restored for humans and very comfortable.

The dovecote is part of the Chateau de la Vauguyon which was build way back in 1340-50!  It has been owned by the same family since the '30's.   The chateau has seen better days, but is being slowly repaired to its past glory with a second gîte now available in the main building.

The current owner is the son Celian Duthu who is a wonderful host and tour guide for enjoying our week in the Loire.  One day, he wanted to take us to visit his favorite wine producers for white and red wines.

This is Celian and Susan in the vineyards of Domaine de la Noblaie, home of his favorite Chenin Blanc white wine.  Chenin Blanc is not my favorite white as I find it a bit flabby and soft vs. Chardonnay and Sauvignon Blanc like a Sancerre.  We did buy a couple of bottles for our later evening repasts at the Chateau.

While at the Domaine, we were introduced to a lovely lady who owned and ran the Auberge du Val de Vienne.  She was selecting wines for her cellar to offer to her guests.  We later had lunch there which was  supurb and what a wonderful dining room.

Our next stop was at the Chateau de la Grille, Celian's favorite red wine producer.  It has been sold to the Baudry-Dutour group of 3 wineries in the Loire.  Reds are made from the Cabernet France grape which is pretty much isolated to the Loire for making wines solely from this varietal.  It is used a lot for blending with Cabernet Sauvignon and Merlot in the Bordeaux and in the Napa.  It is softer than its big brother and it adds finesse and perfume to the blend.  By itself, we found a wide range of like (nice, soft with lovely fruit and flower notes) to dislike (harsh green vegetal flavors and leaves to green bell peppers).

We tasted the 1996  and 2000 vintages of their offering which we liked enough to buy and bring home for the cellar.  We practically had to take an oath that we hold these wines for at least 6-8 years to allow them to soften and bring out their best finish.  Their wines were pretty tannic early in life and needed to lay down for several years.

We have faithfully let them age until I took both out of storage.  After finding a beautiful bone-in rib eye, I decided it was time to try the 2000 bottle.  After decanting for 3 hours, we were delighted to find this wine had indeed aged to a very nice wine of berry notes with a nice long finish perfect with the steak.

Thanks Celian for helping us enjoy the Loire region which continues today with the lovely wines we brought home 6 years ago!!  We look forward to trying the 1996 soon as well.

A great wine and an apology

I sheepishly start this post with an apology.  A BIG apology to blogger friend, Diana.  I met Diana last September in Montana.  The Trout had just had surgery and could not be at the meeting.  Diana and her husband gave me the most beautiful bottle of King Estate, Pinot Gris, right out of Eugene, Oregon.  Since the Trout was still restricted on diet and his taste buds were non-functioning after surgery, we brought the bottle all the way to Florida.

I remember we had fish and  the Trout opened this bottle of wine.  It was about 2 weeks before MY surgery in December.  I remember drinking it and enjoying it.  I also remembered several weeks later that I did not even acknowledge to Diana that we had enjoyed it.  Guilt, guilt, guilt.  I kept telling myself that I have to contact her and tell her we did enjoy it. sigh..

Problem solved last week when we stopped into Sam's Club and there it was.  Diana and Pete, tonight we had flounder and shrimp, our favorite salad with Pacific Rim Dressing, and King Estate Pinot Gris.  Loved it.  Really, really loved it.

It was slightly spritzy, nice and smooth, drinkable now and very food friendly.  I can see where this could be an every day wine with chicken or fish, or just for a bottle shared together or with friends.  I hope someday we can make our way to Oregon and visit King Estate.  Thank you again for your kindness.  (blush)

Mushroom and Goat Cheese Pizza

A very favorite treat when we are in Ybor City eating lunch at the Tampa Bay Brewing Company, is their out of this world Wild Mushroom and Goat Cheese Pizza.  I had to try to duplicate it last night and it was just about perfect.

I used the recipe for pizza crust from My Carolina Kitchen.  When I saw Sam throwing that pizza dough in the air, I knew I would make this recipe.  I loved it.  So easy to make in the food processor and it turned out perfect.

The only thing I did different than the original pizza, is that I did not have roasted garlic on hand and I just couldn't bring myself to heat the oven for just a head of garlic.  Instead, I slowly sauteed mushrooms and added thinly sliced garlic towards the end.  Onto this perfect crust I spread the mushrooms and garlic and then added finely chopped rosemary from the garden and topped it with goat cheese and mozzarella on top of  that.  It was wonderful, but yes, it does need that roasted garlic spread on the crust before the mushrooms.

We had a side salad of arugula with a lemon vinaigrette  and a bottle of Les Violettes Cotes de Rhone 2007, from Moillard, Meursault, France.  It was $10 or $12 and Wine Spectator rates it an 84.  It was perfect, just perfect.

Italian Pot Roast with Polenta....Oh yes!!!

I am surprised I have not posted this dinner before.  The last time we had it with mashed potatoes and it was great.  This time I made polenta and it was outstanding!!   Pasta would also be an alternative, but I loved the soft polenta.

The recipe we pulled from Cook's Country TV several years ago.  It is a great tasting Italian Pot Roast. Perhaps a little putzy to put together, but the oven does most of the work.  If you are ready to try a new pot roast recipe, let it be this one.

Italian Pot Roast
from Cook's Country with my interpretation

I boneless beef chuck roast  2 1/2-3 1/2 pounds
2 tablespoons vegetable oil
1 medium onion, chopped
1 pound cremini or white mushrooms, quartered
2 tablespoons tomato paste
1 14.5 ounce can diced tomatoes
1/2 cup canned tomato sauce
1/2 cup water
1 cup red wine (divided)
1 large head garlic, outer papery skin removed, then halved
1 sprig fresh thyme
1 sprig fresh rosemary

Adjust oven rack to middle position and heat oven to 300 degrees.  Pat dry roast and season with salt and pepper.

Heat oil in Dutch oven over medium-high heat until just smoking.  Brown roast on all sides for 8 to 12 minutes.  Transfer roast to large plate.  Reduce heat to medium and cook onion, celery, mushrooms and tomato paste until vegetables begin to soften  5-8 minutes.  Add diced tomatoes, water and 1/2 cup of the wine, garlic head and thyme.  Return roast to accumulated juices to pot and bring to a simmer over medium heat.  Place foil over pot, cover with lid and transfer pot to oven.

Cook for 1 hour and flip roast over.  Continue cooking in the oven for another 1 1/2 hours or until fork tender.  Uncover pot and let the roast rest in the juices for 20 minutes, skimming fat from the surface.  Transfer roast to carving board and tent with foil.  Remove the garlic head and add remaining 1/2 cup of wine.  Bring to boil over medium-high heat.  Cook until sauce thickens, about 12 minutes.  Meanwhile, carefully squeeze garlic from the cut half bulb and mash into paste.  Add rosemary to pot and simmer until fragrant...about 2 minutes.  Remove and discard rosemary and thyme springs.  Stir in mashed garlic and season with salt and pepper.

Cut the roast into slices against the grain.  Transfer to platter and pour the sauce over.  Serve over soft polenta, mashed potatoes or pasta.

I had to do quite a search on the Internet looking for the right ratio for soft polenta.  It seems most people cook the thicker polenta that is then sliced and fried.  Finally, I found the ratio and it turned out perfect.

I found Bob's Red Mill Polenta Corn Grits at Whole Foods.  I took what I needed out of the bag and put it in the freezer.  It needs to be frozen or in the refrigerator to keep it fresh.

Soft Polenta

2 cups chicken broth
2 cups water
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 cup coarse or medium grind corn meal
1/2 teaspoon salt
freshly ground pepper

In a 4 to 6 6 qt. pan over medium high heat, bring the water and broth to a boil.  Whisk in the salt and then the corn meal in a thin, steady stream, whisking non-stop until smooth.

Reduce heat to low and simmer, whisking frequently, for 8-10 minutes or until thickened.

Remove from heat and stir in the butter and olive oil.  Serve right away or you can cover and it should keep warm and soft for about 20 minutes.  It will get stiffer as it cools.

With such a delightful meal, you really need a great wine.  This wine was the right choice.  It is known as a "Super Tuscan."  It is a blend of Sangiovese, Cabernet Sauvignon, and Merlot.  It was ranked 69 out of the Top 100 in 2011 by Wine Spectator.  Wine Spectator also ranked it most drinkable in 2012-2022.  We felt it was very drinkable now and will age 3-5 years.  It has the essence of black current, cherry and cedar aromas.  Price was $18.

A Duck, Wild Rice and a Great Wine

It had been quite a few years since we had roasted duck for dinner.  We love duck.  I think we ate duck for two weeks straight while we were in the Dordogne of France a few years ago.  So, since it was just The Trout and me for Thanksgiving, we enjoyed our smaller meal.

Beautifully roasted and with a crispy skin, the duck was delicious.  I made a Cumberland Sauce to go with it with port and orange juice.  We also had roasted Brussels sprouts and apples, but the recipe I want to give you is for the wild rice side.

I still have wild rice that we bought in 2010 when we were in northern Minnesota for a wedding.  I knew I wanted to use it with the duck, but wanted a different recipe.  Of all places, I found it on the large bag of Craisins (dried cranberries).  It was a perfect blend of flavors.  This rice dish would also be perfect with chicken or pork or turkey.

Wild Rice with Cranberries and Caramelized Onions
from Ocean Spray Cranberries

2 cups chicken broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter
3 medium onions, sliced in thin wedges
2 teaspoons brown sugar
1 cup Craisins dried cranberries
1/2 teaspoon finely grated orange zest

Combine chicken broth and both rices in medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat to low.  Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed.

Meanwhile, melt butter in a medium skillet over medium-high heat.  Add onions and brown sugar.  Cook 6 minutes or until liquid is absorbed and onions are soft and translucent.  Reduce heat to low.  Slowly cook onions, stirring often for 25 minutes or until they are caramel in color.  Stir in dried cranberries.  Cover and cook over low heat for 10 minutes until cranberries swell.  Gently fold cranberry mixture and orange zest into cooked rice.  Serves 4 to 6

Along with this special meal, we had a bottle of wine which turned out to be a real "find".  A Jordan 1980 Cabernet.  This wine was 31 years old and so delicious.  A good meal, a good wine and being together.  It is the best of the best.  But wait until I tell you what we had for dessert........

A very fitting wine

We found a beauty of a wine yesterday.  We took a drive to a favorite wine shop in Orlando.  Picked up a bunch of every day wines and this Sean Minor was one of them.  It is a Cabernet, 2008 from the Napa Valley.  I don't think this can be found all over, but certainly should be available in California.

We had a grilled Porterhouse, sauteed mushrooms, loose leaf salad with vinaigrette and goat cheese and Craisins.  This cab was the perfect finish.

As quoted "warm, full and fruity in the mouth with soft tannins and gentle acid core that make this very accessible and pleasant.  The finish is gentle with cedar tones and cherry."  I love the way these wines are described.  We paid $13.99 and felt the price was very fitting.

You have to know that since the Trout had his surgery on September 2, he has not been able to drink wine.  He was on several antibiotics for 10 days and lost all taste for wine.  It was like his taste buds took a vacation and could not tolerate the taste of wine.  So finally, this bottle tasted just right!!

A great tri-tip roast

One item we do not find in Florida and I have never found before is a tri-tip roast.  My California and West Coast bloggers mention it often.  I have longed for it for years.  A trip to our Missoula, Montana, Costco, brought us face-to-face with tri-tip roasts.  Of course, I remembered Debbie at A Feast for the Eyes.  We had it twice this summer and enjoyed it tremendously.  I am now wondering what kind of response I will get from my Florida butchers when I ask for a tri-tip roast.  We loved it!!!

I followed Debby's recipe quite closely, and we absolutely loved it!!  Check out Debby here.

Tri-Tip

For a 2 pound roast

6 garlic cloves, minced
2 tablespoons olive oil
3/4 teaspoon Kosher salt
2 cups wood chips
1 teaspoon pepper
3/4 teaspoon garlic salt

Pat dry the roast and poke 20 times on each side with a fork.  Combine garlic, oil and salt.  Cover with plastic and refrigerate 1-24 hours.

Soak wood chips (we used alder and cherry).  Heat your charcoal briquet's on one side of the grill.

Wipe the garlic off the roast and rub with pepper and garlic salt.

Grill over the coals for 5 minutes on each side.  Scatter wet wood chips over the coals.  On the cooler side of the grill...the one without wood chips, place the roast.  Cover the grill and cook for 20 minutes.  DELICIOUS!!!

Of course, to go with a fantastic main dish like this, you need a great wine.

This Genesis 2007 Cabernet Sauvignon was excellent.  It was rich and complex with bright berry and cherry flavors and hints of clove, cinnamon and cocoa.  It was a well-enjoyed meal with a baked red sweet potato and a salad.  It was also a well-enjoyed meal after the Trout's surgery and his temporary loss of taste.  I think we are back on track.

We Love the Wine!

One of the major reasons I wanted to return to Provence was for the delightful wines found throughout the region.  I have become especially fond of the reds of BANDOL,  a small AOC region of 3,200 acres.  This wine is 80% comprised of the Mourvedre grape and blended with varying amounts of Grenanche and Cinsault to produce a dark and soft wine with undertones of spice, vanilla and blackberry.  This is a pretty rough wine while young but after 10+ years of aging, it is great addition to that special steak dinner.

There are plenty of other fine wine producing areas that produce outstanding Cotes du Rhone  reds such as Gigondas, Vacqueyras, Rasteau, Carianne etc..  Their wines are usually blends of Grenache, Syrah, and other varietals that produce a soft, fruity wine meant to be drunk fairly young.  Look also for the whites of Cassis, a special wine for the great seafood dinners and the sweet dessert wines of Beaumes-de-Venice.

The most famous wine of the region has to be the strong, aged reds of Chateauneuf-du-Pape.  Up to 13 different grape varietals can be used to produce a deep red, full bodied wine.   I like these wines but they are a bit "vegetal" tasting to me so I prefer the better Cotes de Rhones.

I think the most consumed wine of the region is the lovely Rose' meant to be drunk young and well chilled with the great salads and breads easily found for an afternoon repast.  The same red varietals are used to make rose' of varying hues and dryness.

So fellow wine drinkers, lift your glasses high to salute the good life found in Provence!!

TROUT

Scallops and a Spanish White

Saturday always starts out early for us.  We headed to the downtown market by 8:15 a.m. to pick up some loose leaf lettuce, then to the seafood store to pick up scallops and shrimp and then to the gym to work with our trainer.  He works us hard but we really need it.

We had these scallops tonight in a recipe from Fine Cooking.  It was perfect with the loose leaf lettuce with a simple lemon and olive oil vinaigrette. 

Seared Scallops with Herb-Butter Pan Sauce

1 lb. dry large sea scallops
1 tbsp. unsalted butter
1 tbsp. olive oil
Kosher salt and freshly ground black pepper

For the Sauce:

3 tbsp. unsalted butter, cut into 6 pieces
2 tbsp. finely diced shallot (we used scallions)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped fresh herbs, such as flat-leafed parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2-3 lemon wedges for serving

Heat a skillet over medium-high heat for 1 to 2 minutes.  Add the oil and butter and heat until quite hot.  Pat the scallops dry once more time and put them in a single layer in the hot skillet.  Season with salt and pepper and sear undisturbed until one side is browned and crisp 2-3 minutes.  Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch.  Take the pan off the heat and transfer scallops to a plate and let them sit in a warm spot.

Return the pan to the heat and add a piece of butter and the shallots and sautè until the shallots begin to soften, about 1 minute.  Add the vermouth or wine and simmer until reduced by about half, another minute or two.  Add the herbs and lemon zest.  Reduce the heat to low and add the remaining butter, whisking constantly until the butter melts into the sauce.  Return the scallops to the juices in the pan and gently roll them to cover with the sauce.  Taste for salt and pepper and serve immediately with lemon wedges.

Last night we went to a wine tasting  of Spanish wines in Tampa.  We found a white wine we really liked.  Bodegas Shaya Verdejo 2009, was the perfect pairing for the scallops.  In fact, as we were tasting the wine, I told the server than this wine was "screaming for shrimp."  He laughed and used that phrase quite often after that until he had too many people asking where the shrimp were.

We did add 4 shrimp to the scallops tonight to just let the wine prove itself.  The experts, as in Robert Parker, say "This wine offers up an alluring aroma of baking spices, spring flowers and peach.  On the palate it has a creamy texture, vibrant acidity, and intense flavors leading to a lengthy, fruit-filled finish.  It is a great value in a dry, aromatic white wine, that over-delivers in a big way."  At $15.95, we found this wine a real pairing with the scallops (and few shrimp.)

We had to finish this off with a spectacular dessert.  Since dessert has not found our lips in a long time, this was quite the treat.  A dessert from Austria that I think you might like.  Check back  tomorrow to find out all about it.

Prime Rib and a great wine

Not quite sure where I have been.  Actually, I have been here the whole time, but just a little lacking in enthusiasm for blogging.  Our youngest daughter and family arrived on Christmas eve, and we have been spending a lot of time together.  It is nice to see how the grand boys have grown in the last two months.

As usual, for Christmas Day dinner, I roasted a prime rib.  As far back as I can remember in my childhood, this is what my mom always put on the table.  She worked as a cook in the local restaurant, and meat was her speciality.  She baked very little, but she knew her way around the butcher shop and any cut of meat was always placed perfectly on the table.

 

I let this 3 bone roast stay in the oven just a little longer, since the boys don't like it too rare.  Here is mom's unusal recipe which always works.  It is in her translated words from German, and I did make some corrections...(smile)

PRIME RIB - NO FAIL

Buy a bone-in prime rib, any size.  Try to have the roast at room temperature, definitely not icy cold.  Sprinkle well with Lawry's seasoned salt and pepper. 

Perheat oven to 375 degrees F and roast for 1 hour in a shallow roaster, uncovered.  Turn off oven.  DO NOT OPEN OVEN DOOR UNDER ANY CIRCUMSTANCES.  (Use the best German accent you can muster at this point!)

About 45 minutes-1 hour before serving, turn on the oven again to 375 degrees.  For example:  If you are planning to eat around noon or 12:30 p.m., roast from 7:30 a.m. to 8:30 a.m. and then turn off oven.  Start again around 11:30 or so for another 45 minutes to 1 hour.  Only draw back, you cannot use the oven for anything else.  Adjust your roasting period according to roast size.  You'll love it.  Crisp and well done on the outside, medium rare in the center.

And then the wine.  The Trout keeps a running log of his wine collection.  He thought he was getting out a Whitehall Lane 1999 Cabernet Sauvignon, but it turns out that it was a 1998, mistakenly labeled by him.  It did not have quite as high a rating at the '99, but the wine was excellent with the prime rib.   WINE SPECTATOR rated the wine an 89.  "Harmonious and well-balanced, integrating anise, cedar, currant, mocha and mineral flavors.  It picks up intensity and complexity on the finish." 

It's that time again.....

in France when it seems like all French people and millions throughout the world eagerly await the release of this year's BEAUJOLAIS NOUVEAU.  It only takes 5-6 weeks from the picking date to shipment all over the world of this light, fruity red wine best drunk chilled as an aperitif!  To sell any of the year's bottling before the the designated day in November is a high crime in France!!

Beaujolais is produced in southern Burgundy from the Gamay grape, akin to Pinot Noir!  There are over 9,000 growers of Beaujolais who produce over 150 million bottles each year of Nouveau, Beaujolais, Beaujolais Village and Beaujolais Cru or the "1st growths!"

This year, I bought 4 different  2009 Crus from one of my favorite wine stores, GARY'S in Wayne, NJ who offers a good selection of fine wine at good prices and great service.  The 2009  Beaujolais vintage is supposed to rival the great Bordeaux 2009 vintage although not as glamorous but of greater value for every day drinking!!  There are 9 "Growths" that must meet strict standards such as minimum alcohol levels of 10% which helps assure a measure of durability and longevity over the simpler bottlings!

These 9 Crus come from the villages of Saint- Amour, Julienas, Chenas, Moulin-A-Vent, (the supposedly "King" of Beaujolais for its richness and fullness over other Crus), Fleurie, Chiroubles,(the "Cinderella" of the Crus), Morgon, (longer lasting than most Crus), Brouilly and Cotes de Brouilly.  I am following the great book by Alexis Lichine "Guide to the Wines and Vineyards of France."

I sort of followed the ratings and advice of David Schildknecht of the WINE ADVOCATE magazine when buying 2 of each of the above Crus in the photo.

The Fleurie was rated a 93 while the others came in at a 91 rating each.  Each can be drunk now but should even get better in 4-5 years. I intend to have 1 of each this next year and lay down the others as advised by David.  Aging can definitely improve most reds over time!

Last night, we had a bottle of the Cote de Brouilly.  David described this wine as "blueberry and juniper berry combine for intense aromatics and bright palate persistence with black pepper, juniper, salt and tart berry skin combining for an invigorating pungency that along with crushed stone and pencil lead mineral undertones serves as a superb foil for the sheer intensity of this wine's blue fruits.  The finishing interaction of fruit and mineral here is worthy of a Reisling, and this will prove deliciously versatile for at least the 3-4 years."

I can't be this poetic but Schnitzel and I really enjoyed this bottling as very bright, juicy, and great berry fruit flavors that went very well alone and with our Mushroom Burger!  Way to go our French Beaujolais vintner friends!!!

TROUT

Salmon on the Grill

It was a good day!  I just opened the windows...the air is cooling, our hot spell has passed, and now we can get down to enjoying a great late fall and winter in Florida.

Bon Appetit arrived this week as it has for the last 30+ years.  We have always promised ourselves that we would prepare at least 2-3 recipes out of each issue.  Usually, this has worked out just fine.  Tonight's meal was "Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce." 

It was very good, especially the sauce, but the fennel and coriander seeds crusted on the salmon were not that well received.  We both decided that dill would have been a better choice.  The salmon was beautifully grilled, instead of pan cooked, and the roasted asparagus always are a hit.

Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce

1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
3 teaspoons olive oil
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1 teaspoon fennel seeds
1 teaspoon coriander seeds
4 6 -ounce salmon fillets with skin

Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger and garlic in small bowl.  Season with salt and pepper.  Crush fennel and and coriander seeds and press into the salmon filets.

Grill on each side until done.  Serve with the yogurt sauce.

We served this with a 2008 Smythe-Renfield Pinot Nois from New Zealand which turned out to be a very delightful wine and a perfect companion to the salmon.

Shrimp and Pasta

This is a very favorite dish of ours, and I really don't have a recipe.  Anything goes, and it always turns out great.  I sauteed shrimp in butter and a little bit of olive oil and some chopped garlic.  Remove the shrimp and add chopped shallots to the pan.  When they have caramelized a little, add a splash of wine wine and deglaze the pan. 

At this point, add heavy cream-enough to make a sauce and to allow some reduction.  I then added some frozen peas and let them cook in the cream a short time.  In the meantime, fettuccine is cooking in a separate pot.  When the pasta is almost done, drain and add to the cream sauce.  Add back in the cooked shrimp and top with freshly grated Parmesan and a chiffonade of basil leaves. 

We enjoy this so much, and any vegetable or type of pasta may be used.  We enjoyed a very nice Columbia Crest Grand Estates Pinot Grigio, 2008.  Perfect, just perfect.

A very good Italian

We had a very nice rolled leg of lamb this weekend, and there were quite a few leftovers.  We had gyros this evening which were outstanding, and we served this great wine along side.

Dogajolo is a wine from Tuscany.  Actually, Greve in Chianti, Italy.  We spent a week near this town in 2001 and enjoyed the wines a lot.  Bottled by Carpineto, this wine is made from 80% Sangiovese and 20% Cabernet Sauvignon grown on the hillside vineyards of Tuscany.  The label says it all..."fruity flavors with hints of berries, coffee, vanilla and spice, matched with a supple tannin structure and a long finish."  It is a very "jammy" wine and would do wonders to a tomato dish such as a great homemade pizza.  It is a very typical wine of the Tuscan region and is known as a "Super Tuscan".  Super Tuscan means that the wine is a blend of grapes.  This wine is from 2008 and cost less than $10.

We break from France and cook in our own kitchen

We love watching the cooking shows on PBS. A very favorite is "Secrets of a Chef: Hubert Keller." He is a delightful, talented man who was born in the Alsace region of France. He also owns 6 restaurants including three "Burger Bars" in Las Vegas, St. Louis and San Francisco.

Not planning a visit to any of those 3 cities in the near future, we decided to prepare his "Double Salmon Tartare Burgers" at home. We enjoyed them very much along with a fresh green salad and several shrimp sauteed in butter and garlic. We also had the tartar sauce, but did not make the green apple relish or place the burgers on rolls. Nevertheless,
the salmon burgers were amazing and worth a try.

Double Salmon Tartare Burgers

Tartare Dressing

4 large egg yolks, pasteurized

1 tablespoon Dijon mustard

2 tablespoons ketchup

2 teaspoons hot sauce

salt and freshly ground pepper

1 cup olive oil

3 tablespoons Worcestershire sauce

Mix all in a food processor except for the olive oil, Add it slowly, drop by drop, pulsing until thickened. (I will admit, we simply added some mayonnaise to the other ingredients and eliminated the need to make the homemade mayo. For the small amount we needed, it still tasted wonderful.)

Burgers

14 ounces skinless salmon fillet, chilled

6 ounces smoked salmon, chilled

1 medium shallot, finely chopped

1 heaping tablespoon capers, drained and roughly chopped

1 heaping tablespoon finely chopped cornichons

2 teaspoons finely chopped tarragon

1 tablespoon finely chopped flat leaf parsley

2 tablespoons of the above tartare dressing

salt and freshly ground pepper

In a food processor, put the shallot, capers, cornichons, tarragon and parsley in the work bowl and process until finely chopped. Cut the fish in 1 inch cubes, add them to the work bowl and chop with quick pulses, scraping down the sides as necessary. Stop when you still have texture. Pulse in 2 tablespoons tartare dressing and pepper to taste.

Divide into 4 equal portions and shape into patties 1 inch thick. Refrigerate to let the flavors develop.

Heat olive oil in a large heavy skillet until very hot. Cook until golden brown on both sides, about 5 minutes total.

And the perfect wine for this meal was a Konrad 2008 . It was a very typical New Zealand sauvignon blanc wine with lovely grapefruit flavors, very well-balanced, not too dry, not too sweet.

Some thoughts as we leave Germany

Imagine being greeted by this basket of breads for breakfast every morning while in Germany. Those slices of bread in the middle of the basket are rye bread that had just come out of the wood oven. I truly ate more bread in the almost 3 weeks in Europe than I have in the last year. Three times a day...at least!! It was that good.

One afternoon we came back to the farm a little early. Elfriede was a little embarrassed. She was entertaining a group of hikers who had passed through the farm and had reserved with her a little snack for their stop. Little snack was not the wording I would use. It was a downright feast of cold cuts, pickles, breads and beer and schnapps.

She said she usually does not entertain the guests staying with her, only those passing through. But, she invited us in and we quickly downed a kirschwasser (cherry brandy) that is so prevalent in the Black Forest. She then went into her Germanized Minnie Pearl skit. She spoke in rhyme about a country girl going to the big city. It was hilarious but it certainly lost something in the translation. The Trout did not understand it, but was entertained at how heartily everyone was laughing at the entertainment.

This is a very sad statue sitting in the courtyard of the church in Gutach, Germany. The lady is dressed in traditional folk garb and she is mourning the men who died in World War I and II. Most every town has a memorial to the fallen. This one was very striking.

So, one last glass of Riesling wine before we leave Germany.

And, of course, a large beer. We had a wonderful visit with our old friends, ate well, toured well and would highly recommend staying at Joklisbauernhof in Gutach, Germany.

Lamb with Beans and the WINE

We had our Easter dinner last night. We went to early church this morning and are planning on playing a little golf this afternoon, so yesterday seemed just right for our lamb dinner.



After researching a lot as to just how I wanted to roast this lamb shoulder (slow and covered or high and uncovered), we settled on a version from Emeril Lagasse. Might change a few things next time, but we really enjoyed the lamb. Served the flageolet beans which we purchased from Rancho Gordo along side and grilled asparagus spears. The beans are so good. I always thought a dried bean was a dried bean, but these Rancho Gordo beans that I bought over the Internet are such winners. A little more pricey, but so very, very good.

Lamb Roasted with Garlic and Anchovies

3 tablespoons minced garlic

2 tablespoons finely chopped fresh rosemary leaves

1 tablespoon plus 1 teaspoon kosher salt

4 canned anchovy fillets (we used anchovy paste)

5 tablespoons olive oil

2 teaspoons white wine vinegar

4-5 pound leg of lamb or semi-boned sirloin

1 cup dry white wine

1/12 cups chicken stock

1 teaspoon freshly ground black pepper

1/4 cup finely chopped parsley leaves

1/4 cup finely chopped fresh mint leaves

In a small bowl, combine garlic, rosemary, 1 tablespoon salt, anchovies, 4 tablespoons olive oil and vinegar and stir to form a paste. (I would leave out the vinegar next time) Using a sharp knife, make evenly spaced deep slits all over the roast and stuff the slits with as much of the paste mixture as you can. Using your hands, rub any remaining paste all over the sides of the lamb and place in a baking dish. Cover with plastic wrap and refrigerate overnight.

Remove the lamb from the refrigerator and allow to come to room temperature. Preheat over to 375 degrees F.

Remove the plastic wrap and add white wine and chicken stock to the bottom of the baking dish. (I really feel the wine was not necessary). Rub the lamb with remaining tablespoon of olive oil and sprinkle with remaining salt and pepper. Transfer to preheated oven and bake, uncovered, basting occasionally with the pan juices until the thickest part registers 130 to 140 degrees F for medium rare.

Remove from oven and let rest 10 to 15 minutes before carving. Serve garnished with chopped parsley and mint before serving.

Flageolets

1 cup dried flageolets or cannellini beans

olive oil

1 medium onion, peeled and sliced

stock or bouillon cube

salt and pepper

Soak the beans overnight in twice their volume of water. Rinse and drain. Heat olive oil in a medium heavy-bottomed pot. Add the beans and onions and cook until the onions are soft.

Pour in cold stock to just cover, and bring to a simmer. Cook for 40-50 minutes or until the beans are tender. Season with salt 30 minutes into the cooking and sprinkle with freshly ground pepper just before serving.

And now, the wine. When we were in Siena, Italy, in 2001, we visited the regional wine store where only the best producers were allowed to offer their wines. Trout sat down with one of their knowledgeable staff and asked for 6 bottles of various Tuscany wines, to take home, that best characterized the various "terroirs" of the region. The 1995 Caparzo Brunello was selected for that region and carefully stored until last eve.

Brunellos only come from the small region in Tuscany called Brunello di Montalcino, home of the "brunello" variety of sangiovese grape and is highly sought after by collectors. It is made from 100% Sangiovese grapes and must be aged at least 2 years in wood barrels. This wine can be drunk immediately upon release but really improves if left to age for 10-20 years. Only about 600,000 cases are produced in regular and reserva bottlings with 200,000 finding their way to the USA. I paid $32 way back when for my bottle while expect to pay $50-100 a bottle now due to its relative scarcity and uniqueness.

Brunello is supposed to be more powerful, bolder and richer than the Vino Nobiles and Chianti Classicos nearby. It can be characterized in the usual terms of "crushed berries, light raisin, coffee, chocolate, tar, oak, tobacco, tannic," etc. etc..

We very much enjoyed out Brunello with the wonderful lamb roast. I let it breathe for an hour via our decanter. Would I pay $50 or more for Brunello vs $10-25 for an excellent Chianti Classico like Felsina, Banfi, etc.? Probably not, as I did not find this wine that much better, but it was a treat none the less. Maybe this was due to my under-educated palate for such rare wines.

My thanks to the Trout for the wine selection and for his write-up.

Four days late but still excellent!!

The Norwegian and the German are about four days behind the Irish, but we did have our Corned Beef and Cabbage today. I have to say, in the 40+ years that I have cooked corned beef, this was the best one ever!! We picked it up at Costco and the brand is Mosey's. It was delicious, lean and easy to slice. 40+ years...that is quite a testament, but very true!!

We also served Cathy's Colcannon. She posted it on her blog "Wives with Knives." It was delicious and made me wonder why I had never tried it before. Thank you, Cathy!

The wine picked out by the Trout was a Murphy-Goode 2007 Zinfandel. It was excellent. Fred on "Bigger Than Your Head" wrote about this same wine. I love reading the flavors that tasters find in a wine. If I may quote, "At 15.4 percent alcohol, it packs a heady hit as well as the sweetness that a high alcohol often conveys. Black current and blueberry flavors, with a hint of fleshy boysenberry, are threaded with briers and brambles, polished tannins and dusty granite, and sweet, spiced plums. The wine slides through your mouth like plush velvet woven with iron fillings. " When you have all these fruits and minerals named for you, you can slowly enjoy a sip of wine and actually taste them all. This wine was a lovely treat.

A well earned repast!

After 21 days of South Beach diet, we have lost a little weight, but more important, we are both feeling better. So tonight, after enjoying a day of temperatures in the low 80's, 9 holes of golf for the two of us together, we had a very nice dinner.

Above you see Fennel Salad with Parsley, Parmesan and Lemon. This is a recipe from Martha Stewart Living. Very nice, very cooling. We do not own a mandolin which would have come in very handy, but the Trout was able to slice fine enough. I think a mandolin will be on the wish list for the future.

Fennel Salad with Parsley, Parmesan and Lemon

Trim 1 fennel bulb reserving 1 to 2 tablespoons fronds. Halve, core, and thinly slice on a mandolin. In a large bowl, toss fennel with 2 tablespoons lemon juice. Season with salt. Stir in 1 cup parsley leaves, fennel fronds, and 2 tablespoons extra-virgin olive oil. Season with coarse salt and ground pepper. Sprinkle with 1/4 cup shaved Parmesan.

Another favorite recipe we had this evening is from March, 2004, Gourmet magazine. This was a beautiful addition to the cooling fennel. Just enough saltiness to make a nice comparison.

Roasted Feta with Olives and Red Peppers

1/2 lb. feta (preferably Greek), rinsed and drained
1/4 teaspoon oregano, minced
1/4 teaspoon black pepper
1/4 cup bottled, roasted red peppers, chopped
10 Kalamata or other brine cured black olives, pitted, rinsed and coarsely chopped (1/4 cup)
2 tablespoons extra virgin olive oil

Preheat broiler. Cut cheese into 1/2 inch thick slices and divide among flameproof baking dishes or serve in one larger dish. Sprinkle oregano and pepper over cheese.
Stir together roasted peppers, olives, and oil in small bowl and then spoon mixture over and around cheese.
Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

Trout Here!!! I generally select the wine for our repasts - of late a few of my purchases came from nice write-ups found in the blog Bigger than your Head by Fredrick Koeppel. He gives excellent reviews of very expensive collectible wines to reasonable every day drinking wines. He has received a Best Wine Review award for his blog. Check him out!!

The featured wine for this meal comes from Concha Y Toro Casillero del Diablo Carmerere 2008 from Chili! For a young wine, this has a very good body and drinkable now with a lot of fruit and complexity! Carmenere was once thought to be a Merlot clone but it is its own grape variety and a nice soft drinkable wine with red meat and pastas. It went very nice with our grilled strip steak and a bargain at $11-12 bucks!!