Roasted Red Pepper Sauce

I don’t think I’ve written this one up yet, so here it is - a fun alternative to typical Italian sauces, I love making roasted red pepper sauce.  (And I can assure you, after you read the ingredients, you’ll see that it’s no less Italian than a standard marinara Sunday sauce - in fact, today is Sunday, and I’m making roasted red pepper sauce for our family dinner.)

And perhaps you’ve noticed I’m writing more often lately - instead of finding time, I’m making time.  I love writing and I love food and wine (no kidding, right?) and writing on my wine blog takes longer generally as I add a lot of philosophy to it and tasting notes, thoughts on terroir, comparison of vintages, etc. - so it takes more effort, whereas most of my recipes and food thoughts are always fresh in my mind and blogging is fun and easy!  And I like sharing my recipes with you - perhaps you’ll comment if you have any experiences with similar dishes and leave your notes, suggestions, or - if you ever try any of my recipes, will you let me know please?  I’d appreciate it so much!

Anyway, the roasted red pepper sauce is fun, and it’s versatile for most red wines, including those from Tuscany (Sangiovese), Sicily (Nero d’Avola or Nerello Mascalese), Piemonte (usually Dolcetto or Barbera), or some of the fun, earthy, fruity reds from southern France (e.g., Languedoc or Cotes du Rhone), or even some New World examples like reds from California or Chile (Cabernet/Merlot).  I like serving it with a fun shaped macaroni, usually farfalle or campanelle, but anything will do, especially penne.  Just boil the macaroni while the sauce is cooking.

For the sauce - in a medium sized pot, heat some olive oil (as nearly all of my recipes begin - heat some olive oil, it seems to be the answer to everything) - and saute a chopped onion.  Once the onion is softened, add a clove of finely chopped garlic and continue to saute.  Add a medium sized jar of red roasted peppers (believe it or not, I actually don’t know how many ounces those jars are, as I’ve never checked, but it’s not the small one that’s the size of your fist - it’s the next size up), anyway, add that and cook about 5 minutes, on low to medium heat, stirring and making sure it doesn’t burn the onions and garlic.  Add about 1 can (again, I don’t know the exact size of the can but it’s the small can) of chicken stock and bring to a boil.  Season with plenty of kosher salt and a touch of black pepper.  Finally, add a large handful of fresh basil leaves, and cook another 5 minutes or so.

Now, here’s the part where you have an option.  Do you have an immersion blender?  It’s the wand sort of thing with a fan type blade at the end, either battery or electric - you can put it in your sauces etc. and blend them that way.  So that’s what I do at this point.  If not, just transfer the sauce (be careful, it’s hot!) into a regular blender and puree it.  (And then go out and buy an immersion blender - I guarantee it will make your culinary life much easier!)

Now that the sauce is pureed, leave it/put it back in the pot and stir in some cream.  I use fat free half and half usually, but you can use regular half and half or heavy cream - just a small amount, enough to make it a little creamy and smooth, and you’ll know you added enough when the sauce turns a slightly salmon-pink color (it’s a reddish orange before the cream) after you’re stirred in the cream, so add it conservatively until you’ve got that color.  Now, heat it up again as the cream should be chilled before adding it to the sauce.  Once it’s back to a near boiling point, turn off the heat, and your macaroni should be done by now (cooked, drained, etc.) - so in a large serving bowl, combine the macaroni and enough sauce to reach all macaroni.

I like plating it on separate dishes, topping it with a little more sauce, and then a basil leaf or two and some grated cheese (for me, it’s parmigiano reggiano, but if you prefer pecorino romano or asiago, it’s your call), and that’s it.  I usually serve with a clean salad.  (Tonight’s salad is organic baby spring greens, a hint of finely chopped shallot, crumbled feta cheese, and chopped walnuts, with a balsamic vinaigrette.)  Remember, you can also add pieces of chicken breast to it if you want some lean protein.

If it sounds easy, that’s because it is.  The whole process takes me probably around 20 minutes from getting onions from my vegetable drawer to grating the cheese over the plated macaroni.  Now, go find your corkscrew, open a fun red wine, pour yourself a glass, turn on some Claudio Villa, and try this easy, healthy, delicious recipe!

Moules Provencale

Shellfish - it’s one of my favorite things to have all summer.  So I decided to try something new last night.

Moules Provencale is a mussel dish prepared (I guess) a sort of Provencale way - which indicated to me that a rose from Provence was absolutely necessary for pairing with dinner, and truthfully, any excuse I have to drink rose in the warmer months is a bonus for me.

The fresh mussels were cleaned and then steamed in a large pot with white wine.

In a separate pot, I heated some olive oil, and sauteed chopped onions, then added finely chopped garlic, and then deglazed with a bit more white wine.  After stirring, I added about a tablespoon of tomato paste, and then about 14 oz of canned plum tomatoes which I rough chopped, and the tomato juice from the can.  Give it another stir, and then I added plenty of kosher salt, black pepper, a few sprigs of fresh thyme, and lots of fresh chopped parsley.  I then let it cook down a bit on simmer, stirring often.

A few moments later, the mussels were opened and cooked nicely, and the sauce was done.  The mussels get placed in a bowl or on a plate, and topped with some of the sauce.  It’s that easy.  Just add some crusty bread and chilled rose and you’re good to go - a quick, easy, inexpensive, delicious, healthy summer dinner!

Veal Osso Buco, Gremolata, & THE BEST Wines

I haven’t yet decided what it’ll be tonight in terms of wine - but I’m leaning California, either Pinot Noir or Cabernet.  It’ll be paired with good quality burgers and undoubtedly fun toppings.  And I’m thinking about tomorrow’s dinner to start the weekend - I think it’ll be mussels cooked in a nice sauce of white wine, onions, garlic, herbs, and tomato, with crusty Italian bread.  And paired with Provence rose.

But last night - oh my.

I love taking requests for dinners, especially of the challenging nature.  And so when my boyfriend requested veal osso buco, I realized I had never actually made it before, even though I’d had it in restaurants a few times.  After some basic research and fortunately some common sense and kitchen know-how, I was ready.  (Bear in mind, there are lots of ways to prepare lots of dishes, even classics can vary - for example, I pulled ingredient ideas from several recipes, and decided to place it on top of fettuccine, although I’d have preferred a heavier macaroni but didn’t have time to get to the Italian store before dinner, but it could just as easily be placed on mashed potatoes, polenta, or risotto - your choice!)

I went to the local butcher and got 2 veal shanks, each about 2 inches thick.  I seasoned them on both sides with kosher salt and black pepper, and then dredged them in flour, before braising them (browning on each side in heated olive oil in the dutch oven on high heat for about 8 minutes per side). I removed them from the pot, lowered the heat a bit, added a bit more oil, and in went 2 chopped yellow onions, 1 peeled and chopped carrot, and one chopped celery stalk.  Once they cooked down for about 5 minutes, I added finely chopped garlic (several cloves) and about 3 tbsp tomato paste, and stirred it in for a moment.  I then added about 2 cups of dry white wine (please remember to use something decent - not expensive, but not something you wouldn’t drink - bear in mind, all “cooking” wine should be drinking wine as well), and used the wooden spoon to scrape the drippings.  I added more kosher salt and black pepper, 1 sprig fresh rosemary, 3 large sprigs fresh thyme, about 14 oz rough chopped plum tomatoes from the can, and about 3 cups of chicken stock.  Once they were stirred together and cooked for a few minutes back on high heat and brought to a boil, I returned the veal to the pot, submerged them in the liquid, covered it, and put it in the oven (preheated to about 350 degrees F), and cooked it for a good 2 1/2 hours.

In the meantime, it’s a good opportunity to boil the water for the macaroni and made a gremolata.  What’s a gremolata, you ask?  Basically, it’s almost pureed (I chop very finely by hand) herbs - I use parsley usually, with some kosher salt, black pepper, garlic, and I also use lemon zest (it’s I believe gremolata Milanese), and then add some olive oil.  It’s that easy.  I like to let it sit an hour or 2 so the flavors come together, and then add a bit more oil to loosen it up.  The fresh brightness of the gremolata is great for picking up the osso buco, I decided, and it just works, plus it’s gorgeous on the plate.

Once the 2 1/2 hours are up, remove the dutch oven from the oven and if the sauce is a bit loose, which it probably will be since we had the pot covered in the oven, remove the lid and bring it to a boil on the stove, then reduce the heat and let it simmer for about 30 minutes, until the sauce reduces a bit.

Boil the macaroni, drain it, plate it in a fairly deep dish (individual serving plates), carefully top with the veal shank (I was going to use tongs but when I saw how it could fall apart if I did that, I used a large spatula instead - that worked well), and then ladle with some of the sauce.  I then topped with about 2 teaspoons of the gremolata.  And that’s it.  It sounds like a lot of work, but it isn’t, really.  It’s more about doing your homework and executing your recipe decisions fearlessly and confidently.

So - osso buco is a big deal, with big flavors and textures (especially when that glorious cooked marrow comes out of the bone (my dad once bought me an antique marrow spoon - there’s the perfect tool for that part of dinner!), but this means we need a fairly big wine with complexity and presence.

My boyfriend was in charge of the wine selection - and he picked the perfect bottle (and wisely suggested decanting - I recommend a good hour for this one).  It was the 2011 Quinta do Vale Meao, a very traditional dry Portuguese red from Douro made from native Portuguese red grapes (mainly Touriga Nacional, which shows lots of dark, ripe fruit characteristics and floral notes of purple blossoms including violet and lilac), and it was quite the elegant and expressive wine, with plenty of mineral, a clean but rich feel, and an incredible finish.  What a glorious pairing!

A little surprise came while dinner was near ready for consumption though - we decided to open a white just spur of the moment.  I chose something fun and on the luxurious side - the 2000 Domaine Zind-Humbrecht Clos Windsbuhl Gewurztraminer from Alsace.  Yes, that’s right, a 14 year old Gewurztraminer, from one of my favorite Alsatian producers.  And it was probably the best Gewurztraminer I’ve ever had, which is saying a lot considering Gewurz is my favorite white grape and I’ve tasted plenty of good ones.  The color was a rich gold with hints of orange, and it was somewhat different from what I anticipated, due to its age.  It aged very gracefully indeed, and while the acidity had softened quite a bit and the expected lychee notes weren’t there, it was all about apricot, canned peaches, rich orchard fruit, some mango, pineapple and tropical fruits, honeysuckle and white blossoms, and even some savory herbs, with white mineral and a wonderful finish - well, we had our last glasses of it after dinner as the Yankees won, so it was the aperitif and digestif as well, and it was perfect.

As my boyfriend remarked, “we’re going all top shelf tonight.”

Indeed.

Sea Scallops et al.

Back to back posts - imagine that!  (I must be feeling inspired.)

In the spirit of quick, easy, delicious recipes, here’s one I did last night, which could not have taken me more than 20 minutes total, and that’s no exaggeration.  Granted, if you’re not familiar with it and you’re working from a recipe it could take a bit longer, but still I’d say no longer than 30 minutes, and that’s the truth.

I was grocery shopping with my mom and had a seafood crave (nothing new there, as I usually crave seafood).  We stopped by the fish monger and the sea scallops were so fresh, there was no resisting them.  What to do?  Well, last time I made sea scallops, I added a side of lemon risotto.  But risotto takes a while, even if you’re working as quickly as I generally do.  (This may come as a surprise to some who know me, as I tend to move very slowly even for rather a young person, but in the kitchen I’m sort of supersonic - go figure.  Mom and I call it “going into the zone” and that’s how it is.)

I patted the sea scallops dry (note: sea scallops are the larger ones, not the tiny pearl sized bay scallops which for those of us on Long Island who eat the Peconic bay scallops, harvest season is in autumn, so the rest of the year we eat sea scallops), and heated some olive oil and a pat of unsalted butter in a large skillet.  I seasoned the scallops on both sides with kosher salt and black pepper and seared them on both sides, no more than 3 minutes per side (I often cook even less than that but my dad likes fish cooked a bit more thoroughly so I gave it an extra minute), and then placed the scallops on plates with a lemon wedge and a sprinkling of fresh finely chopped thyme leaves.

I set aside the pan drippings and poured it into a small bowl, hit it with a few drops of fresh lemon juice and a touch of thyme, and that was the dipping sauce for a fresh loaf of ciabatta bread.

The side salad was baby kale (I rarely eat kale as it seems to be one of those trendy things and I tend to avoid trendy items) but the baby kale was organic and beautifully irresistible and so that was the leaf of choice, with tiny yellow tomatoes, and a lemon and shallot vinaigrette dressing.

I chose an organic Sancerre rose to pair with it.  It’s becoming rose season now, with the warm weather upon us at last.  (Remember, Sancerre is a region, not a grape - so if you’re thinking, I thought Sancerre is white, it is, but only when it’s made with Sauvignon Blanc.  If it’s red or rose, it’s Pinot Noir.  And Sancerre is AOC in the Loire Valley of France.)  The crisp bright acidity and clean texture of the wine, with notes of barely ripened strawberry and red fruit, a touch of cranberry, white citrus fruit, and stony mineral, made for a perfect pairing.

So there’s a healthy, easy dinner and wine pairing best suited for the warmer months, in just around 20 minutes including prep and cook time.  Enjoy!

Chicken with Brie and Mushroom - Incredibly Easy

I love a good challenge in the kitchen - difficult recipes that make me wonder if they’re going to turn out right, until the moment I taste it.  Those can be very rewarding and exciting.

But sometimes, since I have a much busier schedule than I ever thought I’d have, I need some quick recipes that are just as delicious and satisfying as the difficult ones.  Here’s one I concocted a while back that I’d like to share, for home cooks on the go.

All you need are thinly sliced chicken breasts, a wedge of good brie, 2 portobello mushrooms thinly sliced, a bottle of Pinot Noir, and finely chopped fresh parsley.  Well, kind of.

Anyway, preheat the oven to around 250 degrees F.  Heat a dash of olive oil in a skillet, and season your chicken breasts on both sides with kosher salt and black pepper.  Saute the chicken until it’s cooked on both sides, and remove from heat.  Place the chicken in a baking pan(s), depending on how many you are serving.  In the same skillet, saute the portobello mushrooms, seasoning with the kosher salt and black pepper.  Once they have cooked down a bit and begun to brown, add about a cup of Pinot Noir (it doesn’t have to be expensive, but not something cheap and that you wouldn’t enjoy to drink - I suggest a basic Bourgogne rouge but any everyday Pinot Noir will do), and cook down, with the mushrooms, until it begins to thicken and form a sort of sauce.

Over the chicken, places thin slices of the brie, and then top with the mushroom sauce.  Bake at 250F until the cheese melts.  Remove from the oven, sprinkle with the parsley, and serve, and enjoy with a glass of Pinot Noir, and maybe some crusty bread.  If it sounds easy, yes, it is.  The whole thing hardly takes more than 20 minutes.

Pesto

A little blogging for my/your entertainment tonight, since it’s almost 11pm and I’m tired of working, and yes, I really am in bed, listening to The Cars and drinking Domaine Le Serp 2012 Madiran (70/30 Tannat/Cab Franc).  There’s something to be said for drinking wine in bed.  Especially a favorite.

Madiran is special to me.  I realize Madiran is a place, but to me, it’s more like Oz (not like Australia, I mean in the Wizard of Oz) - it’s more than just a wine region I can spot on a map.  It’s more than knowing Madiran is red and Pacherenc is white.  It’s more than knowing the wine is made from Tannat.  Yes, that’s all special to me.  But I attended my first Guild of Sommeliers master class a few years ago, and it changed my life.  It was on the wines of Sud-Ouest, or South West France.  The honesty and purity of the wines was shining through and the uniquely expressive aromas were intoxicating as I absorbed the information and tasted through the lineups, and as the 2 master sommeliers made their presentation.  One of them began to describe his travel through Sud-Ouest, including Madiran, and the humble yet endearing, expressive yet mysterious culture began to leave an impression on me (and mind you, I’ve never even been there), yet via the wines, I manage to go there in my mind and on my palate all the time.

Pesto on Penne

Wines of humble means are special to me.  Yes, I love the great wines of Bordeaux and Burgundy, Tuscany and Piemonte, but those rustic creations of God and man from places many have forgotten or have never even heard of are among my favorites.

The foods, too.

Americans seem to be in this peculiar habit lately of serving “peasant food” in luxury settings.  I’m talking about lentils, beans, and the like.  But for me, rustic foods are staples.

Tonight, the one I want to tell you about is pesto.

I know you’ve heard of pesto.  I’m sure you’ve tasted pesto on enough occasions.  Perhaps even in a nice restaurant.  But why?  It’s something you can make in 5 minutes from ingredients you might just grow in your own home garden.

My pesto can go on any macaroni (that’s probably pasta to you - but in our house, it’s macaroni) - and the pesto itself includes about 2 large handfuls of fresh basil, a small handful of fresh parsley, pignoli (about a tablespoon or 2), some sea salt and black pepper, about 3 tablespoons of good olive oil, a small garlic clove (or believe it or not, a few good shakes of garlic powder if you’re a little shy about garlic), about half a teaspoon of anchovy paste, and about a teaspoon of fresh lemon juice.

What else you’ll need - boiling water with a touch of sea salt and olive oil for cooking your macaroni, another small pot of boiling water (to blanche the herbs), and a salad spinner (or you could just dry the herbs with paper towels, but trust me when I tell you that the salad spinner is a godsend.  You’ll also need a food processor.  And a bowl of ice water.

Wash the basil and parsley, and blanche them.  Know what blanching in?  Just in case you don’t, it’s putting the ingredient into boiling water (in this case for about 10 seconds) to lock in the bright natural color.  Then you quickly remove it so it doesn’t keep on cooking, and cool it in the ice water to stop the cooking process.  Remove and place it all in that salad spinner, and let the device do its job.

In a small pan, lightly toast the pignoli (no more than 2 tablespoons), and set aside a few for garnish.

And now for the food processor - place the dried fresh basil and parsley, lemon juice, salt, pepper, garlic, anchovy paste, and pignoli in and begin to puree it.  As it’s pureeing, drizzle in the olive oil.  Once it’s all chopped and mixed, it’s done, and thanks to blanching, it should be bright green still.

Boil the macaroni.  Once the macaroni is drained, stir in the pesto and mix until macaroni is coated.

I like to plate it and serve it as an appetizer, but if you’d like, you cna toss in some slices of chicken breast.  Anyway, plate it individually, and top with grated cheese (for me, it’s parmigiano reggiano), and a bunch of toasted pignoli, and if you’ve got any tiny basil leaves, they look adorable stop the green macaroni masterpiece.

Serve it with a chilled Italian white.  On Easter, it was the 2011 Pieropan La Rocca Soave, and it was perfect.

Easter 2014

http://champagne-taste.blogspot.com/2014/04/easter-2014.html

Post from Champagne Taste