Hasenpfeffer

Cerasuolo

Rabbit in dutch oven

Sunday afternoon and I’m listening to Sylvie Vartan, I can’t help but be happy while listening to her music, and also after the awesome weekend I had.  Some great wines were opened, but that’ll be part of the post and part of my upcoming wine blogs on Champagne Taste.

Friday night I made something really fun - hasenpfeffer.  I’ve had rabbit before but not quite the same style, as last time I had it was at a South Western French themed restaurant.  And while I usually cook southern Italian by instinct and I love working with French classic recipes, this time I was slightly less confident as it was a German/Swiss type dish and I never cook German.

Rabbit and vegetables marinating

So 2 days before the rabbit was to be cooked, I marinated it, with the help of a recipe from a friend.  I ordered the rabbit from d’Artagnan, fresh, and it was labeled young farm raised American rabbit (which means it’ll be less gamey, and American rabbits are all white mean, whereas the typical hasenpfeffer is made from European wild hare, which is generally dark meat).  The marinade consisted of dry red wine (I used a Romanian Pinot Noir), good red wine vinegar, water, sugar, pickling spices, juniper berries, kosher salt, lots of black pepper, and sliced onion and carrot.

On the day the rabbit was to be cooked, I removed the rabbit loins (which I had cut into pieces and removed the veil) and 4 rabbit legs, and seasoned them with kosher salt and black pepper and coated them with flour.  I also removed the onions and carrots and set them aside.  Then I strained the berries and spices out of the marinade, and set the liquid aside, to be used for deglazing, cooking, and sauce.

Hasenpfeffer - plated

I started rendering fat from salt pork but it was getting a little too smoky and decided to supplement the rest with olive oil.  I browned the rabbit pieces in a dutch oven and then removed the rabbit, deglazed with a bit of the marinade, and then cooked the onions and carrots in it.  I then returned the rabbit pieces to the pot and covered with more of the marinade (reserving still more of the liquid for the sauce), and at this point you can also add currant jelly (which I’ve read in recipes), but I opted for lingonberry.  Cover the dutch oven and instead of simmering on the stove, I cooked it in the oven for about 2 hours on 375 degrees F.

Meanwhile, I boiled a pot of egg noodles to be plated underneath the rabbit pieces, and I made the sauce, which was the remaining marinade liquid, made into a roux with a handful of flour whisked in over a fairly low heat.

Hoch Ybrig and Cambozola Blue

Also while the rabbit cooked, in keeping with the theme, I went with 2 cheeses - Hoch Ybrig, a firm cow’s milk cheese from Switzerland with nutty characteristics, and Cambozola Blue, a soft triple cream subtle blue cheese from cow’s milk from Germany.  Both are awesome in texture, flavor, and aroma, and I brought out leftover open samples of German Riesling from Nahe and Elbling from Mosel.

Humagne Rouge

The wine I chose for the hasenpfeffer was a Humagne rouge, a red from AOC Valais in Switzerland, which is what I like to call and “honest” expressive wine with a unique identity, stony mineral notes and bright acidity with an almost elegant rusticity (if that makes any sense) and red fruit notes, some ripe rich fruit, wild berry and red plum skin.  That was a delicious pairing, and the other red we opened was a Cerasuolo di Vittora from Sicily, a blend of Nero d”Avola and Frappato, with notes of mostly red fruits, berry, cherry, and volcanic mineral typical of Sicilian reds, and fascinating characteristics of raw pine nuts and savory herbs and tarragon - another awesome match with the rabbit (which was absolutely delicious and fun to look at before eating it).  Textures, flavors, and aromas came together to make for a great culinary experience in my very own kitchen - just the way I like it.

Salmon - 2 Ways

I’m eating 85% cocoa dark chocolate and instead of music, tonight I have the Lord of the Rings on in the background.  It’s Friday, so of course fish was for dinner.

I love salmon.  I’m generally more into shellfish of all kinds and all preparations than I am into other fish.  But I’ve got a few favorites, and salmon is probably at the top of the list - in fact, I love salmon as much as I enjoy shellfish.  There’s something about the lovely color, the flavors, and the rich almost creamy texture - and for me, there are 2 ideal pairings - Chardonnay or Pinot Noir.

Meursault

Chardonnay or Pinot Noir, you ask?  You might wonder why I’d suggest red with fish.  Well, I like some reds with fish, such as Pinot Noir, Cru or Villages Beaujolais, Chianti, Zweigelt (see my blog post on that this past summer/autumn), and even some lighter style Bordeaux.  As long as they’re not too heavy or tannic, and they’ve got some nice acidity, I don’t see why certain reds can’t pair with certain fish dishes (though not all fish dishes - I’d hate to think of raw oysters with Bordeaux - that would be weird).  Also, sometimes a preparation style or sauce just calls for some reds.  My suggestion is to match up textures of food and wine, and also remember, if it grows together, it probably goes together.

And you might wonder what Chardonnay and Pinot Noir have in common at all, aside from both being wine of some kind.  Remember this - Chardonnay (the cleaner, unoaked or lightly oaked examples) is Burgundian, and Pinot Noir is the red grape of Burgundy.

Now, I’m not saying you can only go with Burgundian Chardonnay or Pinot Noir when pairing with salmon - that’s nonsense.  Remember also that both Pinot Noir and Chardonnay are grown successfully (albeit differently from Burgundy), and salmon, from what I hear, is awfully good on the west coast of the United States.

So with that in mind, I have a few suggestions, and tonight I’ll touch on 2 recipes that I love.

A few years back, my sister bought me a recipe book that I really wanted for Christmas that year (among many other really amazing recipe books she’s bought me!) - the book was all about salmon and many dishes and concepts and preparations.

One of the recipes in the book I’ve worked with a bit.  Well, actually lots of the recipes I’ve worked with, but my favorites are the salmon on braised leeks with parmigiano reggiano, honey soy broiled salmon, and the one I make most often, the salmon filet topped with fennel and shallots cooked in butter, dry white wine, and lemon, with verdant herbs including chives, fennel frond, and dill.

Salmon with Fennel Dressing

With that dish, the salmon gets broiled but could also be pan seared.  It gets rubbed with olive oil and seasoned with kosher salt and white pepper (I often use white pepper with fish dishes).  In a large Le Creuset pot, I begin with a spot of olive oil and cook a few thinly sliced shallots.  I then add the sliced fennel bulbs and let them sweat in the covered pot.  I then add the fresh juice of a lemon and quite a bit of dry white wine, and let them cook down a while, until they’re softened.  Finally, I stir in some butter (I generally prefer unsalted butter), usually about 2/3 of a stick.  I season it with kosher salt and add some finely chopped chives, dill, and fennel frond.  When the salmon is cooked, plate individual pieces (I like using simple white plates) and top with the fennel dressing.  It’s a very rich dish.  If you want to cut through the richness, I suggest a barely oaked, bright, citrus-lemon-green apple-mineral Chablis or Macon.  If you want to mirror the somewhat buttery and rich nature of the dish, I’d go with a lightly, tastefully oaked Montrachet or Meursault (so far, all my suggestions are Burgundy Chardonnays), or a tastefully oaked California Chardonnay - something not too oaky - it’s expensive but my suggestion is actually Chateau Montelena, and if you’ve seen Bottle Shock, you know why.  It’s almost French in style, but a great example of California Chardonnay.

How about my red suggestion with salmon?  I’d never do a red with that recipe I just told you about.  Or with the other 2 from the recipe book that I told you about (with the parmigiano reggiano and leeks I’d suggest perhaps a Gavi from Piemonte and with the honey soy broiled dish I’d suggest a German Riesling).

Almond & Herb Crusted Salmon with Raspberry
Dressing and Honey Braised Endives

For the red pairing, here’s my recipe that I enjoy with Pinot Noir, and for the Pinot Noir, even though I’m a Burgundy lover, I actually prefer a west coast style Pinot - not too rich but the smoky notes and raspberry characteristics with a little roundness and softness - go with similar flavors and textures.  I love broiled salmon filet that’s rubbed with olive oil, seasoned with kosher salt and black pepper, and crusted in a mixture of finely chopped almonds, rosemary, and thyme.  I cook down some raspberry jam and once the fish is cooked and plated individually, I drizzle it with the raspberry jam.  It’s really that easy.  (My favorite side dish with it is actually honey braised endives - I cut the endives in half lengthwise, lay them face down in the Emile Henry baking pan with some chicken stock, and cook about 30 minutes, turn them cut side up, drizzle with olive oil and wildflower honey - I tend to prefer it over clover when cooking with soft flavors - and season with kosher salt and black pepper - and cook another 30 minutes or so.)  It’s a perfect dinner with Pinot Noir.

So those are some of my favorite salmon preparations and pairings - give them a try!

Ragu

I just realized I haven’t written on the food blog (I’ve written on the wine blog though) since the new year, so happy new year to you!

I’ve decided that it’s fun to tell you what music I’m listening to while I write, as I’m what I call a “mood drinker” and a “mood eater” which I kind of define as someone who sets a mood and chooses wine and food accordingly, and most times, my mood is also matched with music.

So right now, it’s Grateful Dead.  I feel so relaxed when I listen to them, for obvious reasons, and I’m sipping a new Minervois that’s very ripe but also expressive.

Bordeaux

And I wanted to tell you about something I made yesterday, which I haven’t made in quite some time.  The wine was selected in advance (by my boyfriend - it was a lovely and somewhat modern style Barolo, so it made sense to go with something Italian - usually I go with a red meat with pancetta sort of dish with Nebbiolo based wines, but this time it was going to involve red sauce).  The next wine we opened was a Merlot based Bordeaux.  Both were delicious of course, and both matched the dish nicely.

Barolo

So what did I make?  Well, I’ve never found a recipe even remotely similar to it - it’s a sort of ragu, basically an Italian sauce involving meat.  I start with a basic tomato sauce, which, for me, is (not strictly adhering to the traditional definition) a kind of soffritto (for fellow Francophiles, it’s like a mirepoix) - but without too many vegetables - I start with 1 large yellow onion chopped and about 5 cloves of garlic, popped and minced, and sautee them in the large Le Creuset pot in a spot of olive oil.  Once they’re softened, I add 1 can of tomato paste and some water, and season with kosher salt, black pepper, and oregano.  Then I add a can of tomato puree and plenty of chopped fresh parsley and basil, and let it come to a boil.  Once that happens, I turn it down to simmer.

In a shallow pan, I sauteed thinly sliced portobello mushrooms (2 very large or 3 medium sized), and seasoned with garlic powder, kosher salt, and black pepper, and once they were browned, I added them to the sauce.  And in the same pan, I browned approximately 1 lb chopped bison meat (seasoned with kosher salt, black pepper, oregano, garlic powder, and a dash of nutmeg), and once it was cooked, I added that to the meat as well.  Finally, once the ragu was just about cooked, I added a handful of baby leaf spinach and stirred it in, and then added several dollops of fresh whole milk ricotta cheese (you can also add a dash of heavy cream as well, which I’ve done before).  Stir it and heat it, and it’s wonderful.

I serve it over tagliatelle - I prefer a more substantial macaroni for a ragu to keep textures in balance.  And I top it with (what some of you may consider too much) grated parmigiano reggiano.

Bison and Portobello Ragu over Tagliatelle

Sounds delicious?  It is.  It’s quite rich and would match up nicely with a bigger style Italian red, namely a more modern style Piemonte (Barolo or Barbaresco), a Super Tuscan (Bordeaux style Tuscan red), Brunello (the royalty of Tuscan wines made from Sangiovese), or even a rich, spicy, earthy Aglianico from Campagna.  Probably a light salad and some crusty Italian bread, too.

It’s easy to make, even if it takes about an hour to do, and it’s not cheap either - both the ingredients and a good wine to match it.  But it’s a perfect winter dish, and it’s one of my favorite recipes that I’ve written myself.