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Chef Cynthia Flahardy, CCP
Chef Cynthia's Bio
Today my husband Don and I were both headed home after a long day. It was about 7 pm and we talked over our cell phones about what to do for dinner. “Want me to pick up Chinese?” “Nah, I’m not in the mood for Chinese.” “Want to meet at our local pub?” “No, too much fried food and high fat meals on the menu there”. “Want me to pick up something at that Italian takeout place – no, that doesn’t sound good, either”. What about meeting at restaurant X or restaurant Y – no, we both agreed we were just too tired to sit in any restaurant. We agreed to meet at home and make something from whatever we had in the cupboard and the fridge. What to do?
While certain television food show hosts may drive some classically trained chefs (like me) crazy at times, quick meal formulas do have merits. A dish that bridges the gap between a prepared meal out of a box and an elaborate meal that takes 2 to 3 hours to prepare (not counting the shopping time) has a place. We all face the challenge of time and desire meals that are flavorful, healthy and interesting.
So here is one of my own “30-minute meals” – and the one that I prepared for Don and I today. If you like this, perhaps I will share some more like these in the future.
~ Chef Cynthia
Fettuccine with Clams and Bacon
1 lb Fettuccine or pasta of choice
3 slices of bacon cut into small pieces
1 teaspoon olive oil
Zest and juice of 1 lemon
1/2 teaspoon red pepper flakes
1 shallot, finely diced
3 cloves garlic, sliced thinly
1/2 cup parsley, finely chopped
12 oz. jar clam broth (may substitute with fish stock or chicken broth)
1 – 1 1/2 lbs. Little Neck clams, or clams of choice such as Cherry Stone – No clams in the house? No problem, follow the recipe and add some additional cheese and herbs to taste – let a good glass of wine pick up the slack. LOL.
1/4 cup Parmesan cheese, grated
Salt and Pepper to taste
BRING water to boil in a large pot
SALT the water
ADD pasta
COOK pasta until al dente
Meanwhile in a large skillet, COOK bacon until crisp
REMOVE bacon
DRAIN fat, RESERVING 2 teaspoons in the skillet
ADD olive oil
SAUTE garlic and shallots over med-high heat until tender. Be careful not to burn
ADD pepper flakes, lemon zest, lemon juice, and clam broth
COOK over med-high heat until hot
ADD 1/2 cup pasta water
ADD clams
PLACE lid on skillet and COOK until clams open
ADD pasta to skillet, adding a little more pasta water if necessary
ADD parsley and TOSS well to coat
ADJUST seasonings
PUT into a large warm bowl
SPRINKLE with bacon pieces, cheese, and a little more olive oil if desired
Serves 4
Don’s Wine Pairing
While it is true that some food and wine pairings are marriages made in heaven (e.g. Sauternes and Foie gras), most food and wine pairing is not complicated.
Simple dish? – Simple Wine.
Lighter-bodied dish – lighter-bodied wine
Dominant component in dish is fat (from cheese) – need something to cut through that fat – a wine with adequate acidity
Drum roll, please……………………..
Leeuwin Estate Siblings Sauvignon Blanc/Semillon 2005
Margaret River, Western Australia
Todd Baltich, owner of Leary’s Fine Wines and Spirits in Newburyport, MA and I were discussing this wine recently. I purchased a bottle and placed it in my cellar. When Cynthia came up with her “30-minute meal” creation, we decided to pair it with that dish.
This wine is 57% Sauvignon Blanc, 47% Semillon, 12% alcohol – reminiscent of some Bordeaux blends. “Siblings” is a Margaret River wine (Western Australia, cooler climate, therefore capable of higher acidity). While dissimilar from the over-the-top grapefruit-forward New Zealand SB’s, it is still a little too “juicy” to be likened to a Bordeaux white – in between the two, really – and the minerality of the Bordeaux’s is not there. Having said that, this was a GREAT pairing. The excellent acidity in the wine handled the cheese quite nicely, and the citrus component harmonized with the lemon zest in the dish – perfect! So 30 minutes after coming home we enjoyed a non take-out, healthy, interesting, flavorful meal with a crisp and flavorful wine. Sante.
Don Flahardy, CSW
www.APassionforWine.com
previously
Sailead Glas
Gaelic: Green Salad
A salad of Bibb lettuce, Granny Smith Apple, Avocado & Green Pepper with Lime-Parsley Vinaigrette
1 head Bibb lettuce with leaves separated
1 Granny Smith apple, cut in half, cored and very thinly sliced
1 avocado, peeled, pit removed and thinly sliced
1 green pepper, cut into julienne strips
1 bunch scallions, very thinly sliced
1/2 cup pistachios, coarsely chopped
Salt and Pepper to taste
DISTRIBUTE Bibb lettuce on 4 cold platters
ARRANGE the apples, avocado, green pepper and scallions attractively over lettuce
DRIZZLE with vinaigrette
SPRINKLE with pistachios and salt and pepper
Lime-Parsley Vinaigrette
1/2 cup freshly squeezed lime juice
Zest of 1 lime
Dash of salt and pepper
1/2 teaspoon freshly grated ginger
2 Tablespoons parsley, finely chopped
1/2 cup canola oil
1 teaspoon sesame oil
In a non-reactive bowl, COMBINE all ingredients except the oils.
WHISK the oils in a slow, steady stream until emulsified
TASTE and ADJUST flavors to taste
Variation:
Feel free to be creative by adding additional ingredients such as lump crab meat, lobster pieces or even grilled shrimp!
Don's Wine Pairing
Vinaigrette? Permissum Vinum Geminus Caveo! (Let the Wine Pairer Beware!).
The high acid in most any vinaigrette will challenge many wines. So when pairing a wine to a salad that is dressed with a vinaigrette make sure the wine has ample acidity. Otherwise the wine will fall flat.
Choose high acid wines from grapes such as Sauvignon Blanc (New Zealand, Loire, Bordeaux, California), Chardonnays that have little or no malolactic fermentation (Chablis and other Chardonnays - usually from cooler regions - that are described as crisp, bracing, containing citrus notes, etc.). One suggestion: William Fevre Chablis - even with the tough exchange rate with the Euro this is still available for around $20 US.
~ Don Flahardy
www.apassionforwine.com
Valentine's Day Bruschetta
4-5 plum tomatoes, small dice
1/8 cup fresh basil leaves, rough chopped
5 tablespoons Parmesan cheese, grated, additional for garnish
3 tablespoons olive oil, additional for garnish
1-2 cloves garlic, minced
2 teaspoons balsamic vinegar
1/4 teaspoon sugar, optional
2-3 tablespoons Kalamata olives, pitted and rough chopped
1 loaf French baguette, sliced thinly
1/2 cup scallions, finely chopped
salt and pepper to taste
MIX together in a non-reactive bowl:
tomatoes, basil, cheese, oil, garlic, salt and pepper
COVER and CHILL for approximately 1 1/2 hours
Lightly COAT both sides of sliced baguette with oil
TOAST at 350 degrees until lightly browned - approximately 5 minutes
PLACE tomato mixture on atop slices of toasted baguette
GARNISH with additional grated Parmesan cheese and chopped scallions
DRIZZLE with additional oil, if desired
Note: this recipe can be doubled if desired
MINI CRAB CAKES with
Roasted Yellow Pepper Sauce
INGREDIENTS
3 tablespoons freshly chopped parsley
2 tablespoons finely chopped thyme
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1 pound cooked lump crab meat
1/2 cup fresh bread crumbs, using a little more if necessary
Salt and pepper to taste
Panko crumbs for dredging
2 tablespoons butter
2 tablespoons oil (more if necessary)
MIX together the parsley, mustard, Worcestershire, eggs and mayonnaise.
ADD the crab meat and bread crumbs (using more crumbs if needed)
SEASON with salt and pepper and gently combine
DIVIDE the mixture into small bite size portions
FLATTEN into thick uniform patties
COAT each patty lightly with Panko crumbs.
HEAT butter and oil in a large skillet over medium-high heat and saute until golden brown both sides, approximately 4 minutes per side.
REMOVE from skillet and drain on paper towels.
SERVE with roasted yellow pepper sauce.
ROASTED YELLOW PEPPER SAUCE
2 large yellow bell peppers, roasted, charred, skin removed, deseeded
1 teaspoon fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon lemon zest
1 tablespoon capers, rinsed and drained
2 tablespoons sour cream
2 tablespoons mayonnaise
Salt and pepper to taste
PUREE the peppers, dill, parsley, lemon zest, thyme and capers in a processor
TRANSFER to a bowl and add: sour cream, mayonnaise, salt
STIR until combined
TASTE for seasoning.
USE immediately with crab cakes – can be refrigerated up to two days
Don's Wine Suggestion
Nothing excites a wine lover more than a great wine that is under-valued by the masses. The result? A great wine at a great price. Introducing - ,i>Muscadet Sevre et Maine, Sur Lie.
From the opposite end of the spectrum of massive, full-bodied white wines, comes this subtle, mineral driven offering from the Nantais region of the Loire Valley of France. This seafood loving region near the Atlantic Ocean (on the other side of the pond), provides a wine that is a natural match for Chef Cynthia's Crab Cakes.
Muscadet designated "Sevre et Maine" comes from the region on the south bank of the Loire across from Nantes. Muscadet's labeled without this added designation can come from a broader region and may not have the same degree of complexity. The "Sur Lie" designation refers to allowing the wine to age "on the lees" (dead yeast cells and sediment) to obtain added flavor in a similar manner as Champagne.
Some raw oysters on the half shell, a few of Chef Cynthia's Mini Crab Cakes with a freshly tossed salad, a bottle of Muscadet Sevre et Maine, Sur Lie and you have a feast fit for a King (or a Queen)!
Sante! (Oh, and don't expect to pay more than $10-$12 for a decent bottle).
Candy Cane Cookies
ľ cup butter, softened
ľ cup sugar
1 egg
˝ teaspoon vanilla
˝ teaspoon peppermint extract
2 cups flour
˝ teaspoon salt
Ľ teaspoon baking powder
1/3 cup flaked coconut
1 teaspoon red food coloring
CREAM the butter and sugar
BEAT in the egg, vanilla and peppermint extract
STIR the flour with the salt and baking powder
STIR into the creamed mixture
DIVIDE the dough in half
STIR coconut into one portion
BLEND food coloring into the remaining portion
COVER and CHILL for 30 minutes
DIVIDE each dough portion into 30 balls (KEEP half of each dough chilled until ready to use)
With hands, ROLL each ball into a 5-inch rope
For each cane, PINCH together one end of a red rope and one end of a white rope
TWIST ropes together
PINCH together remaining ends
PLACE on an ungreased cookie sheet - CURVE to form a cane
REPEAT
BAKE at 375 şF for about 10 minutes
Garnishing Ideas:
SPRINKLE with your favorite colored sugar before baking
TIE a small ribbon around each cookie after cooling
(Makes 30 canes)
Don's Wine Pairing:
Wine with cookies? While a glass of milk or a cup of tea or coffee would do quite nicely, there are few wine choices that would work with these cookies.
In keeping with the holiday (and winter) theme I thought it might be appropriate to provide a recipe for Gluwine. For those of you who have not had the pleasure, Gluwine is a hot spiced wine drink, often served at outdoor Christmas markets in Germany and Austria. In fact, if you're looking for something new to do this winter, invite some friends and neighbors over for an outside party!
Hot cider for the kids, Gluwine for the adults, and Chef Cynthia's Candy Cane Cookies for everyone!
Cheers! Don Flahardy, www.apassionforwine.com
Basic Gluwine Recipe
A bottle of red wine (fruity, but nothing expensive)
A handful of whole cloves
A handful of whole star anise
One orange, sectioned
2 teaspoons ground cinnamon
1 teaspoon nutmeg
WARM the wine in a saucepan (without letting it boil)
ADD in the spices and orange sections.
Simmer for about 15 minutes
POUR through a strainer to get the whole spices out.
SERVE warm.
(Feel free to adjust the spices in this recipe to suit your taste).
Lobster Crostini
1 Baguette, thinly sliced
1 head garlic, roasted
Lemon juice to taste
Ľ cup parsley, finely chopped
Salt and pepper to taste
Ľ cup sour cream & Ľ cup mayonnaise (or ˝ cup mayonnaise)
8 ounce fresh, frozen, or canned lobster (drained)
BRUSH bread slices with olive oil and TOAST at 350 şF until slightly browned
SLICE off tip of garlic head (opposite of root end)
DRIZZLE olive oil and SPRIKLE salt and pepper at exposed opening
WRAP garlic head in foil and place on a sheet pan
ROAST garlic in 350 şF oven for approximately 30 minutes - until soft
COOL garlic slightly
SQUEEZE garlic into a bowl
ADD parsley, and juice of ½ lemon
MASH well with a fork
SEASON with a pinch of salt and pepper
ADD sour cream and mayonnaise
CHOP lobster meat finely (if desired, reserve some lobster meat for garnish)
ADD to mixture
TASTE and ADJUST seasonings
Spread lobster mixture evenly onto toasted bread.
SPRINKLE with additional chopped parsley, if desired
Use reserved lobster meat for garnish
Don's Wine Pairing
Chef Cynthia made this Lobster Crostini recently and remarked how well it paired with Sauvignon Blanc. I recommend the Hanna Estate Russian River Valley's 2006 Sauvignon Blanc. 100% of the grapes come from the Slusser Road Vineyard.
Fermented with 25% receiving malolactic fermentation to round out the finish the wine is fresh with distinctive lime and grass aromas, even a hint of herb (basil?). A good value at $16-$18.
~ Don Flahardy, CSW
APassionforWine.com
Season VI Recipes (2006-2007)
Irish Bread with Dried Cranberries
4 cups flour
1 teaspoon Salt
1 1/2 cups milk, with 1 tablespoon vinegar
3 tablespoon caraway seeds
1 1/2 cup dried cranberries; or raisins
1 cup Sugar
3 teaspoon baking powder
2 large eggs
1/3 cup Butter; cut into small chunks
PREHEAT oven to 350°F
SOAK cranberries in hot water until plump (you may also soak them in liquor of choice)
DRAIN
COMBINE the dry ingredients in a large bowl
WORK in the butter using your fingers
MIX in eggs with a wooden spoon
MIX in plumped cranberries
MIX in milk - the dough should be stiff - DO NOT over mix
PLACE dough in a well greased large glass load pan filling 3/4 full
PLACE in center of oven and BAKE for approximately 30 minutes
DROP temperature to 325°F
COVER with foil
Continue to bake for 30 minutes more (periodically check with a metal skewer - the bread is done with the skewer comes out clean)
REMOVE from oven and when it is cool enough to handle (approximately 10 minutes), REMOVE the bread from the pan and ALLOW to cool on a cooling rack
Valentine's Day Raspberry Coulis
3 cups fresh raspberries, or strawberries,; or mango
1/2 cup powdered sugar; or to taste
1/2 teaspoon fresh lemon juice
PUREE raspberries in a food processor
Slowly ADD 2 tablespoons of powdered sugar at a time until smooth and the desired sweetness is achieved
MIX in the lemon juice
STRAIN the sweetened puree through a fine mesh strainer
DRIZZLE over or beneath your favorite Valentine's Day dessert
Notes:
You can keep this in the refrigerator for up to three days
A coulis should hold its shape when drizzled on a plate
Yield: approx. 1 1/4 c
Chocolate Ganache - Three Ways
1 cup heavy cream
2 cup bittersweet chocolate; fine quality
1 teaspoon Vanilla
#1 Chocolate Ganache Frosting
HEAT the cream in a heavy saucepan over medium high heat - bring just to a boil - DO NOT scorch
REMOVE pan from heat
WHISK in chocolate pieces
STIR in vanilla extract
POUR into a large bowl
LET cool on kitchen counter
CHILL in refrigerator
STIR approximately every 10-15 minutes until spreadable consistency (this will take about 1 hour)
Use for a delicious frosting for your favorite Valentine's Day cake
(You may need to double this recipe depending upon the size of your cake)
#2 Chocolate Ganache Sauce
HEAT the cream in a heavy saucepan over medium high heat - bring just to a boil - DO NOT scorch
REMOVE pan from heat
WHISK in chocolate pieces
STIR in vanilla extract
DRIZZLE warm sauce over or under your favorite dessert for a lovely and delicious presentation
#3 Chocolate Truffles
HEAT the cream in a heavy saucepan over medium high heat - bring just to a boil - DO NOT scorch
REMOVE pan from heat
WHISK in chocolate pieces
STIR in vanilla extract
POUR into a large bowl
LET cool on kitchen counter
CHILL in refrigerator until very firm
FORM into small balls using your hands
ROLL truffle balls into mixture of choice such as, cocoa powder, very finely chopped nuts, etc.
KEEP in refrigerator until ready to eat
Don's Wine Pairing
A tasty wine treat that goes well with berry and chocolate desserts is Rosenblum Cellars Rosie Rabbit Late Harvest Zinfandel. Ripe rich raspberry and black currant flavors are at the forefront of this wine along with blackberry preserve and spicy jammy notes. It really can be dessert all by itself. This wine conveniently comes in 375ml bottles - just the right amout for two. Don Flahardy, CSW APassionforWine.com
Bananas in a Blanket w/Apricot Honey Glaze
Yield: 6 servings
Fast and easy to prepare, they are both sweet and salty--- the banana and apricot honey glaze give a little sweetness without being cloying and the bacon provides the salt fix. They're a delicious and unexpected variation from the predictable scallop-in-bacon. Optional cayenne, curry or pepper flakes can add some snap to these little guys.
6 bananas; approximately
1 lb bacon; sliced thin
Juice of 1 lemon
1 tablespoon honey; or maple syrup
Dash cayenne pepper, curry powder, or crushed red pepper flakes (optional)
COOK bacon strips about halfway through (Do not overcook)
DRAIN on paper towels
CUT strips in half
CUT the bananas into 1½-inch chunks
TOSS the chunks with a little lemon juice.
MIX the preserves and the honey
SPOON some of the mixture around the outside of the banana
WRAP the banana chunks with the bacon pieces
SECURE with a toothpick.
SPRINKLE lightly with cayenne, curry or crushed red pepper flakes (optional)
PLACE onto sheet pans lined with parchment paper or coated with nonstick spray
PREHEAT broiler
BROIL on one side until browned
TURN over and continue to broil until both sides are crisp
REMOVE toothpicks before serving
Don's Wine Pairing
Yes! Yes! Yes! Cynthia has provided a dish that just cries for one of my favorite sweet wine choices. What is nicely sweet, but not overly so, brings apricot and honey flavors to echo the glaze used in this hors d'oeuvre, is quite affordable, and matches the "something that is just a little different from the average fare" theme that Cynthia likes to bring with her dishes?
Why, a wine from St. Croix du Mont.
St. Croix du Mont?
While many of us have heard of Sauterne and Barsac, and some perhaps of Ceron, most Americans are not familiar with their cousins across the Garonne river - Cadillac, Loupiac, and St. Croix du Mont.
While the latter three make no claims to reach the heights of Chateau d'Ychem, they offer the basic elements of a sweet Bordeaux white wine - honey, botrytis, acidity, and all of this at a very affordable price (under $20 for a 375ml bottle).
No-Stress Roasted Cornish Hens with Hazelnut Cream Sauce
2 1-pound Cornish hens
Salt and pepper; to taste
1 orange; cut in half
1 small onion; cut in half
4 sprigs fresh thyme
2 tablespoons olive oil; divided
----SAUCE----
1 cup chicken stock; warmed
1/2 cup heavy cream
1/4 cup dry white wine
1 tablespoon honey
1/3 cup hazelnuts; toasted & chopped
RINSE the hens with cold water and PAT dry
SPRINKLE the cavity of each hen with salt and pepper.
PLACE an orange half in each cavity
PLACE 1/2 onion in each cavity
PLACE 2 sprigs of thyme in each cavity
TRUSS with cotton string
RUB the outside of Cornish hens with 1 tablespoon of olive oil.
SPRINKLE with salt and pepper.
PLACE on a sheet pan or roasting pan
PUT into a 400° oven for approximately 45 minutes until a 165° internal temperature is reached, a golden color is achieved, juices run clear, and the legs move freely at the joint
REMOVE hens from the hot pan
PLACE on a warmed platter, covered with a loose tent of foil (the internal temperature will rise 5-10°F while resting)
SAUCE:
POUR off any fat from the pan
PUT pan over medium high heat
DEGLAZE the pan with white wine using a whisk to scrape up caramelized bits that have stuck to the bottom of the pan
COOK 2-3 minutes on medium heat
In a separate bowl, COMBINE warm stock, heavy cream and honey
ADD this mixture to the pan
BRING to a boil, stirring constantly, reducing by 1/2 - the mixture should coat the back of a spoon
SEASON with salt and pepper
STIR in the toasted chopped nuts - KEEP WARM over very low heat
REMOVE the aromatics from the hen cavities (orange, onion, thyme)
SPLIT the Cornish hens in half through the center of the breast bone using a chef's knife
SET the hens on a decorative platter
NAP sauce over the hens.
GARNISH with sprigs of thyme or other herbs of choice
SERVE with your favorite holiday side dishes
Don's Wine Suggestion
Following Cynthia's "No Stress" theme I think a moderately priced wine ($18-$20) that exemplifies purity and balance is in order. For these luscious game hens my choice is the deLorimier Chardonnay. For their estate chardonnay the folks at deLorimier (Mosaic Winery and Vineyards) bring together four different Chardonnay clones. They use careful barrel fermentation coupled with partial malolactic fermentation. This is a gem of an Alexander Valley wine that comes with a beautiful label that will look beautifully on your table this season.
Harvest Risotto
makes 6 servings
2 tablespoons unsalted butter
2 tablespoon olive oil
1 medium Cortland apple or Bartlett Pear; peeled, cored, 1/4-in dice
1/4 cup dried fruit of choice - cranberries; chopped apricots, etc.
2 tablespoon Madeira, sherry, or brandy
1 leek, white part only; very thinly sliced, washed
2 cup Arborio rice
1/2 cup white wine
6 cups chicken or vegetable stock
2 tablespoons sage - finely chopped; more for garnish if desired
Salt and pepper; to taste
1/2 cup Parmesan cheese -grated; more for garnish if desired
HEAT a stainless steel skillet over medium-high heat.
ADD 1 tablespoon of butter and MELT
ADD apple and dried fruit
SAUTE until apples begin to soften - about 3-4 minutes
ADD liquor of choice
CONTINUE to cook mixture until liquid is reduced and apples softened
SEASON with salt and pepper
REMOVE from skillet and SET ASIDE
HEAT a large stainless steel skillet or enamel casserole over medium heat.
ADD remaining butter and olive oil and HEAT
ADD leeks
COOK until softened, stirring - do not allow to brown
STIR in rice.
COAT rice with fat by stirring well in skillet, apx. 1-2 minutes DO NOT BURN
ADD white wine
STIR until the wine is absorbed by the rice
ADD chicken stock - 1/2 cup at a time, stirring constantly
(ADD each half cup of additional stock only when stock is absorbed)
Continue in the same manner, until all but ÂĽ cup of stock is used, stirring constantly. Once rice is al dente (firm, but tender) and stock is absorbed,
TURN OFF the heat, and
ADD reserved ÂĽ cup stock, apple and dried fruit mixture, cheese and sage
SEASON with salt and pepper as needed
SPRINKLE with additional cheese and sage for garnish, if desired
SERVE immediately
Don's Wine Suggestion
While I am tempted to pair this creamy risotto with a creamy-textured wine (either a wine softened by Malo-lactic fermentation such as many new-world Chardonnays or a wine made from a grape naturally lower in acidity such as Viognier) I choose to contrast the creaminess with the brisk acidity of a Spanish white made from Albarino or Viura or with a well-made Pinot Bianco.
In the latter category one of my favorites is the St. Michael-Eppan Pinot Bianco Schulthauser. It embodies all that Pinot Bianco is capable of - great acidity, minerality on the nose & palate and perfect balance. Besides providing that contrast with the creaminess of the risotto, this wine cleanses the palate and makes you want that next spoonful of risotto!
Early Autumn 2006
Skillet Pork Loin Chops w/Sauteed Apples & Brandy Pan Sauce
Yield: 4 servings
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
4 boneless center cut pork chops; trimmed of fat
4 tablespoons olive oil
1 large onion; peeled, sliced thin
Salt and pepper; to taste
3 tablespoon brandy
3 large Granny Smith Apples, peeled; cored, sliced thin
2 tablespoon olive oil
2 tablespoon Dijon mustard
1 tablespoon fresh thyme; chopped fine
1/2 cup apple juice or apple cider
1/2 cup chicken broth
COMBINE salt, pepper, cinnamon, and ginger in a bowl
RUB mixture over chops
HEAT 4 tablespoons olive oil in a large skillet
SEAR chops on both sides until browned, approximately 3 minutes on each side over medium high heat
REMOVE and SET ASIDE
ADD onions to skillet
COOK until softened, adding additional 2 tablespoons oil if necessary
ADD apple slices and COOK until tender, approximately 3-5 minutes
SEASON with salt and pepper to taste
REMOVE apple mixture from pan
DEGLAZE pan with brandy
ADD in apple juice, broth, and mustard
BRING to a boil and REDUCE by half
RETURN apple mixture to the pan
NESTLE in the pork chops among the mixture
SIMMER until cooked through, approximately 5 minutes
TRANSFER to a platter
SPRINKLE with fresh thyme
Don's Wine Pairing Notes
This dish is so easy for wine pairing that you can hardly miss with any wine.
For a WHITE WINE consider most any CHARDONNAY, and a tasty affordable favorite of mine lately is the Sileni Cellar Selection Chardonnay 2004 (New Zealand, Hawke's Bay $13-15). The wine shows classic stonefruit and citrus flavors with subtle oak and beautiful balance. The body of this Chardonnay is a good match for this medium-bodied dish. I also like the vanilla notes and the richness the oak brings - this, with the excellent acidity delivered by the cool climate of New Zealand, will marry well with the richness of the apple-brandy pan sauce. I could almost skip the pork chops and just eat the pan sauce mixture!
For a RED WINE consider something medium bodied with perhaps a little spice to mirror that of the cinnamon and ginger. RHONE blends do quite nicely but a wine I have recently enjoyed would be a fun pairing - Guenoc's Lake County Petite Syrah 2002. Now just because you have had Petite Syrah wines that would be too muscular for this dish, hold your Petite Syrah horses!
This P.S. works well with this dish for two reasons~
1) It's a 2002, so it's had 4 yrs for tannins to mellow, and
2) Many Petite Syrah makers have changed their vinification techniques to offer wines that are less brawny (not wimpy, just more approachable). I have to agree that there was a time when it was difficult to find a P.S. that you could drink without food - not so much anymore.
Note: Guenoc wines are now part of Langtry Estate and Vineyards - the label still says Guenoc, at least for now.
Season V Recipes (2005-2006)
Citrus-Cilantro Grilled Sea Scallops
1 pound fresh sea scallops, tab removed; from side of scallop
1 teaspoon zest of 1 lemon
1 teaspoon zest of 1 lime
Juice from 2 freshly squeezed lemons
Juice from 2 freshly squeezed limes
1 tablespoon soy sauce
1 tablespoon ginger; grated
1 clove garlic; minced
1 teaspoon sesame oil
1 tablespoon canola oil
4 wooden skewers; soaked in water 30 min
1 teaspoon honey; to taste
1 dash salt and pepper
2 teaspoons cilantro (fresh); finely chopped
COMBINE all ingredients (except skewers) in a glass or stainless steel bowl.
COVER, REFRIGERATE, marinating for 30 minutes
PREHEAT grill until it is hot.
REMOVE scallops from marinade and lightly pat dry
THREAD scallops onto the skewers
BRUSH oil onto the grill
GRILL scallops on both sides, approximately 2-2½ minutes or until done over direct medium-high heat
SERVE with citrus wedges and sprinkle with a little cilantro
Grilled Baby Red Potato Salad with Chive Vinaigrette
2 1/2 lbs small red new potatoes; rinsed
1 olive oil; enough to coat potatoes
salt and pepper
heavy duty aluminum foil
--Vinaigrette---
1-2 tablespoon fresh chive, or herb of choice; finely chopped
1 teaspoon Dijon mustard
2 tablespoon shallot; finely chopped
1/4 cup white wine vinegar
3/4 cup olive oil
salt and pepper; to taste
PREHEAT grill to medium heat
Using a bowl, COAT the potatoes with olive oil
SPRINKLE with salt and pepper
WRAP potatoes in the center of a large piece of aluminum foil - ensure you keep a single layer, make two packets if necessary
COOK on grill approximately 35 minutes or until done, flipping foil package occasionally during cooking time
REMOVE potatoes from foil and place in a bowl
COOL slightly
TOSS with desired amount of vinaigrette
SEASON with additional salt and pepper if necessary
SERVE warm or cold
NOTE: if the potatoes are large, cut into even sized pieces before placing in foil
Variation: use previously boiled potatoes to reduce grill time
Vinaigrette Procedure
Place all ingredients, except for oil in a bowl
Slowly WHISK in olive oil until emulsified
SEASON with additional salt and pepper if necessary
Grilled Garden Vegetable Platter
3 medium tomatoes; halved
1 large zucchini, washed; cut in even size pieces
1 large Summer squash, washed; cut in even size pieces
1 large yellow bell pepper, seeded; cut to even size strips
1 large red bell pepper, seeded; cut to even size strips
Olive oil
1 bunch green scallions; trimmed
1/4 cup assorted fresh herbs; finely chopped
Salt and pepper; to taste
PREHEAT grill
BRUSH grates with canola oil.
TOSS vegetables, herbs, salt and pepper with small amount of olive oil to coat
GRILL vegetables until crisp and tender, turning occasionally
BRUSH with additional olive oil if necessary
SEASON well with salt and pepper.
SERVE on a nice platter and sprinkle with additional fresh herbs, if desired
Note: for the assorted fresh herbs you can use rosemary, thyme, parsley, chives, etc.
Note: Vary the vegetables as you see fit with what is fresh and available
Don's Wine Note
To match Cynthia's summertime grilled dinner and in keeping with her theme of less work and more fun, I have endeavored to practice K.I.S.S. (keep it simple, stupid) by selecting a wine that is OWFA (One Wine Fits All).
For this dinner and this venue we want something cool, refreshing, and sufficiently acidic to handle the vinaigrette in the potato salad and the citrus juices in the sea scallops. Oh, and one additional requirement would be to not break the budget.
My choice: A sparkling wine from California.
There are so many to choose from from Gloria Ferrer, Chandon, Schramsberg, Roederer Estate, Domaine Carneros, Piper Sonoma, and many, many more. Just as pork is "the other white meat", so is sparkling wine "the other white
wine". Don't leave your wine shop without it! Happy Summer!
Previous Months' Recipes
Festive Chocolate Fondue May 2006
8 oz heavy cream
16 ounces good quality semisweet chocolate; chopped in small pieces
2 tablespoons liqueur of choice - Chambord; or Grand Marnier
SCALD the cream in a heavy sauce pot
REMOVE from heat
ADD chopped chocolate to the hot cream
ALLOW chocolate to sit in hot cream until softened, approx. 2-3 minutes
STIR with a whisk until mixture is smooth
WHISK in liqueur of choice
PLACE mixture into fondue pot
KEEP warm and whisk occasionally if necessary
SERVE with your favorite dipping choices such as: angel food cake, pound cake, strawberries, bananas, etc.
Don's Wine Pairing
I love pairing wines with dessert for several reasons:
1) The fireworks of flavor that so often come to the forefront;
2) The surprised and pleased expression that this so often brings to those with whom it is shared; and
3) the joy it is to bring together exotic foods and wines.
Cynthia's Festive Chocolate Fondue exposes the palate to the sensuous textures and luscious flavors of cream, chocolate and liqueurs. What wine could possibly measure up?
Following your Wine Sister Pairing Principles Chart* you will select the right wine, every time--- * WS Pairing chart is available to graduates of Level 1 upon request.
1--- Ensure the dessert wine is sweeter than the dessert (or the wine will taste bland.)
2--- Keep the depth/intensity of the wine is in sync with the food.
3--- Echo flavors when possible, and
4--- Remember that fruit loves fruit.
Armed with these surefire principles we find the following possible matching choices:
Taylor Fladgate Ruby Port ($12.99 750 ml) - the Sweetness, Depth and Intensity of this fortified wine will stand up to the depth and intensity of a sweet chocolate dessert, and the berry flavors of the ruby port will love
the fruit flavors of fruits dipped into the chocolate.
Rosenblum Late Harvest Zinfandel 2003 ($24.99 375 ml) - this late harvest Zin has the weight (15.6% alcohol) and the sweet and intense Zinfandel dark fruit flavors will love the chocolate with or without dipping fruit. This may be a better choice over the Port if you use a lighter body chocolate.
R. L. Buller Premium Fine Muscat ($15.99 375 ml) - If you haven't tasted Aussie Muscat wines you have yet to complete your basic wine experience! This entry-level Muscat has lovely raisin and orange flavors that pair so
beautifully with chocolate it is amazing (and once you discover the entry-level Muscats you have to try the upscale ones all by themselves - amazing wines that are only now starting to enjoy the world wide acclaim
they so rightfully deserve).
Cucumber & Chervil Tea Sandwiches, April 2006
1 cup mayonnaise, any commercial brand; or homemade, if desired
1 loaf soft white bread; crusts removed
1 English cucumber; peeled, sliced very thin
1/2 cup chervil, rinsed, patted dry; stems removed
1 large bunch red or green grapes
CUT crusts off a slice of bread
SPREAD on a thin layer of mayonnaise
SPRINKLE a little of the chervil on top of the mayonnaise
Carefully CUT the bread into fourths
PLACE thinly sliced cucumbers onto the bread.
SPRINKLE the top of the cucumber with a little salt and pepper
PLACE tops on sandwiches.
SURROUND the tea sandwiches with small bunches of grapes on a decorative platter
NOTE: You may also substitute finely chopped parsley to replace the chervil. Tarragon also gives an elegant touch!
Don's Wine Pairing Tips
Spring has sprung and so have the cucumbers! - at least in this month's recipe. As the days grow longer we rejoice in spring weather, spring food and, of course, spring wines.
The delicate first-fruits of the garden deserve the delicate first-fruits of the vineyard. As we bid farewell to the hardy foods of winter we are free to enjoy wines whose nuances would have been lost in the fray of comfort food. So where do we seek delicately scented wines with sufficient acidity to pair with food? - Alsace, of course!
With the Vosges mountains to the west and the Rhine river to the east, this narrow strip of vineyard heaven enjoys a long, moderate, dry growing season - perfect for taking grapes like Pinot Blanc, Pinot Gris and Gewurztraminer to the zenith of their wine-making capabilities. Nestled in this region is the city of Turckheim, home to a cooperative known as La Cave de Turckheim. Celebrating 50 years of making wine together, these grape growers and winemakers are producing stunning wines that are also great values.
At the very moment Cynthia told me she was providing the recipe for these delicious cucumber treats, I was enjoying a glass of the 2004 Cave de Turckheim Pinot Blanc - and I instantly knew this was the pairing. The wonderfully scented nose is followed by a liveliness on the palate that welcomes food with open arms.
Oh, did I mention value earlier? At around $11 for the Pinot Blanc this Turckheim coop is raising more than a few eyebrows--- and I haven't even told you about the Pinot Gris or the Gewurtz (perhaps another day). I have been telling my friends to buy this stuff by the case while it is still available - and before the secret gets out and the price goes up. We all hate it when that happens.
Cynthia's Comforting Cheddar Cheese Soup Mar 2006
6 Servings
1 10-ounce box frozen spinach; or frozen diced broccoli
1/4 cup celery; 1/4 inch dice
1/4 cup onion; 1/4 inch dice
1/4 cup unsalted butter
1/4 cup all purpose flour
4 cups chicken broth, unsalted; warmed
3 cups cheddar cheese, good quality; grated
2 cups heavy cream
Salt and pepper to taste
1 pinch cayenne pepper; to taste
1 tablespoon sherry, or Madeira; to taste, optional
COOK the frozen spinach (or broccoli) according to directions
SQUEEZE out extra liquid and CHOP spinach finely
SAUTE celery and onion in butter until softened over medium-high heat
WHISK in flour slowly
COOK about 1 minute, whisking constantly, being careful not to burn
ADD hot broth in 2 additions, whisking out any lumps
BRING mixture to a boil
ADD spinach (or broccoli)
SIMMER for approximately 15 minutes (only 10 minutes if using broccoli)
ADD cheese slowly, mixing until smooth
ADD cream
HEAT through
SEASON with cayenne, salt and pepper to taste
ADD Sherry/Madeira, if desired
*** if you choose to substitute broccoli
Don's Wine Pairing Tips
This month's pairing could have up to three challenges. The source of these challenges? Cheese. Yes, cheese. One of the great myths is that wine and cheese are always perfect companions. While Port and Stilton and Sauternes and Roquefort are classical matches, pairing wine with cheese can be quite tricky. Why? - because cheese has "issues". It is frequently strong and pungent, often high in fat, and sometimes high in acid. Toss in the fact that many cheeses are often high in salt and can coat your palate with a gooey texture and you have wine-pairing challenges on multiple fronts. (am I making this sound like a war?).
Challenge #1: Pungency - highly pungent cheeses can overpower most any wine and render your taste buds inoperable. Our cheddar cheese soup won't have the pungency challenge as long as we stay away from really sharp cheddar. (Once Cynthia and I were purchasing cheddar at a farm store in the Berkshires where their cheddar grades were "Mild", "Sharp", "Extra Sharp", and "Rotten". The "Rotten" was really great for the first bite or two and then we lost the first layer of skin on our tongues. After that we couldn't taste anything, much less a sip of wine. Did I say it was pungent?).
Challenge #2: Salt - Salt makes tannins bitter. This recipe calls for salt "to taste" - be careful to do this at the end. The cheddar will contribute ample salt on its own, and if you can't find salt-free chicken stock you will have even more salt from this ingredient. This brings us to:
Challenge #3: The gooey factor. This is a simple concept. If we coat our mouth with cheese, flavor components from the wine are challenged to reach our taste buds. This last challenge is hard to avoid since we are talking about a dish largely based upon melted cheese. So we want to select a wine that has body equal to the body of the dish that is capable of cutting through the mouth-coating cheese. My choice? A dry Fino Sherry. Oh, but you say, "Isn't Sherry the least acidic of all wines? And don't we look to the acid in the wine to cut through the fat in a dish?" Yes...but. In this case we can rely upon the universal solvent "alcohol" to dissolve our cheese coating and to provide the body to match the body of the soup. (Remember that Sherry is a wine fortified to about 15% alcohol). Find a good quality fino and use 1 tablespoon for the dish and the rest for your glass. If a sherry is not to your liking feel free to select a full-bodied American Chardonnay or an American Pinot Noir with good acidity.
Lustau Solera Reserva Jerez Fino Sherry "Jarana" $15-$20 / This wine hails from the bodegas of Jerez de la Frontera. It is bone dry and flinty with rich, crisp, flor character. You can serve this slightly chilled.
Baked Oysters with Lemon Slices and Melted Butter Feb 2006
4 servings
1 dozen fresh oysters
1 box kosher salt
2 whole lemons (or limes, if desired); thinly sliced
1 cup clarified butter
PREHEAT oven to 450°F
CLEAN oysters by scrubbing with a brush under cold water.
SPREAD a layer of salt, approximately 1-1½ inches deep onto a half sheet pan.
PLACE sheet pan in preheated oven for 5 minutes
REMOVE the pan from the oven.
SET oysters flat side up in hot salt.
RETURN pan to oven and BAKE oysters for approximately 10 minutes or until the shells open.
CAREFULLY OPEN each shell completely using a shucker
REMOVE the top shell of the oyster
LOOSEN the oyster
SERVE on the half shell.
Delicious with lemon slices and warm butter. Best served immediately while hot. Baking the oysters in their own shells protects the flesh, and the oyster's own juices are preserved.
Don's Wine Pairing Tips
Since the oysters are baked and served with butter we want our wine to harmonize with the dominant sweet character of this dish (the acidity from the lemon slices will amplify the flavors of this dish but will not dominate the flavor profile). Any wine with good fruit character and ample underlying acidity should pair well with this dish.
S. A. Prum’s Blue Slate Riesling ($12-$15) would be an excellent choice. The wine is estate bottled, 100% hand-picked Riesling from Germany’s Mosel-Saar-Ruwer region. The bouquet recalls apricot and citrus fruits. On the palate the pronounced mineral character imparted from the blue slate soils remains during the long finish. Like most German Rieslings, the acidity comes in under the cover provided by the fruit, making this a great food wine without seeming particularly acidic.
Strawberry Tulips with Chocolate Ganache Feb 2006
4 servings
----STRAWBERRY MOUSSE----
4 cups strawberries; washed, sliced
12 tablespoons 10 X sugar; or more to taste
juice of 1 lemon
4 tablespoons strawberry or raspberry liquor; such as Chambord
3 cups heavy cream
----CHOCOLATE GANACHE----
1/2 cup heavy cream
6 ounces semisweet chocolate - good quality; finely chopped
----GARNISH----
8 strawberries; washed, dried, fanned out
8 red or light pink tulips
1/4 cup fresh mint leaves; finely chopped
STRAWBERRY MOUSSE: (may substitute with raspberries)
PLACE strawberries, 10X sugar, and lemon juice in a sauce pan.
COOK over medium heat.
REDUCE to 2 cups.
STIR and BREAK up fruit with a wooden spoon.
REMOVE from the heat.
ADD liquor.
PROCESS the mixture in a food processor until pureed.
STRAIN.
REFRIGERATE to cool or set over an ice bath to cool the mixture down quickly.
WHIP heavy cream to just beyond soft peak stage.
FOLD cream into chilled fruit puree.
CHILL and allow to set
CHOCOLATE GANACHE:
BRING cream to a boil in a saucepan.
REMOVE from heat.
ADD chocolate.
LET sit for 5 minutes.
WHISK until smooth.
TO ASSEMBLE:
RINSE tulips and PAT DRY
For each tulip
REMOVE pistil, stamen and stem
GENTLY FILL tulip with some of the mousse
DRIZZLE a plate with some of the ganache
PLACE the stuffed tulip on top of the drizzled ganache
SPRINKLE a little fresh mint on the plate
Nicely SET one fanned strawberry on the plate
REPEAT above procedure for each tulip on individual plates
Don's Wine Pairing Tips
For this dessert pairing we will follow two rules. The primary rule is that the wine must be sweeter than the dessert. The secondary rule is to compliment the dominant flavor in the dessert - in this case, strawberry.
Most dessert wines will be as sweet or sweeter than this dessert, so no problem here. To compliment the strawberry flavor we need a wine that has cream or honey flavors (who could resist a bowl of fresh strawberries covered with cream and a dollop of honey?). So for this dessert I would choose an ice-wine (I want to stay away from the mushroomy flavors of a botrytized wine and from the heady flavors in many fortified wines).
P. J. Valkenberg’s Madonna Eiswein ($30 - 375ml) is reasonably priced for an ice wine. If you are a little adventurous, seek out a Jackson-Triggs ice wine made from the Vidal grape... what is the Vidal grape? I will leave that one for you to look up.
Super Bowl Chicken Wings Jan 2006
4 servings
3 tablespoons honey
3 tablespoons maple syrup
1/4 teaspoon cayenne pepper (or more if prefer super-hot wings)
2 tablespoons soy sauce
3 cloves garlic paste***
2 tablespoons vegetable oil; divided
2 pounds chicken wings; tips removed
MIX together honey, maple syrup, cayenne pepper, soy sauce, garlic, and 1 tablespoon of oil in a bowl
TOSS wings with reserved 1 tablespoon of vegetable oil
SPRINKLE with salt and pepper
LAY wings in a single layer on a sheet pan
ROAST wings @ 425° for approximately 20 minutes
TURN and ROAST for approximately 20 minutes more until done
Occasionally BRUSH on honey mixture using a pastry brush during the last 20 minutes of roasting time to achieve a caramelized glaze
*** Crush garlic cloves with the back of a chef's knife. (discarding the papery membrane) Make a paste by combining the crushed garlic with a little salt.
Don's Wine Pairing Tips
When I think barbecue or anything close to that cuisine I immediately think Zinfandel or other fruit-forward reds. If the food will be hot and spicy we want to stay away from any wines that are tannic - this will only accentuate the heat.
For a large informal gathering such as a Super Bowl party, some good, inexpensive fruity California Zins will make your guests happy and keep your wine budget from receiving a penalty flag. A number of good choices in the $10-$15 range are readily available from Cline, Rancho Zabacho, and good old Doc Rosenblum (in case you didn’t know, all of the animal references on Rosenblum wines come from the fact that our good wine maker Mr. Rosenblum’s first love was being a veterinarian).
For guests who prefer white wine (or, God forbid, get “red wine headache”), wines with a fair amount of fruit extraction (and perhaps a touch of residual sugar) help to soothe the heat from the cayenne pepper and compliment the sweetness from the maple syrup. A German Riesling that is just a touch off-dry such as a Kreuzacher Kronenberg Kabinett ($12) would do nicely (these are also available as a Spatlase and an Auslese if you want something a little more sweet). For those that perfer their Riesling dry, the Sybille Kuntz Trocken (dry) would be a good choice as well. ~Don Flahardy, A Passion for Wine
Sundried Tomato & Artichoke Cheese Dip Dec 2005
4 servings
1 14-ounce can artichoke hearts; drained well
1/8 cup sundried tomatoes
1/4 cup Parmesan cheese; grated
1/4 cup pecorino Romano cheese; grated
3/4 cup mayonnaise; commercial brand
1/4 cup whole plain yogurt
1 clove garlic; minced
1 teaspoon lemon juice; or to taste
1 teaspoon lemon zest - or more to taste
1/8 cup shallots; finely chopped
salt and pepper; to taste
1 teaspoon Worcestershire sauce
Assorted crackers of choice
PROCESS the sundried tomatoes, artichoke hearts, cheeses, mayonnaise, yogurt, minced garlic clove, lemon juice, zest, shallots, salt, pepper and Worcestershire sauce in a food processor.
TASTE. ADJUST seasonings as necessary.
SERVE with crackers.
Wine Pairing: Don Flahardy, A Passion for Wine
I find the Viognier grape to do extremely well with dishes that are driven by vegetable flavors. When paired with vegetables, this wine does not necessarily create additional layers of flavors but rather tends to extend the flavors already contained in the dish. There are a number of excellent Viogier's available. One I have enjoyed of late is the Alamos Viognier. A good value at around $10. The nose is intense with ripe apricot and peach fruit aromas and delicate notes of citrus blossom. The mouthfeel is clean and vibrant, with ripe fruit flavors, well balanced acidity and a bright, fresh finish
Warm Crostini with Brie & Dried Cherry Apricot Sauce Dec 2005
6 servings
1/4 cup sugar
2 tablespoons water
2 tablespoons Marsala
1/2 cup dried apricots; diced into small pieces
1/2 cup dried cherries
1/8 cup slivered almonds; coarsely chopped
2 tablespoons apricot jam
24 pieces cocktail bread or bread of choice
6 ounces brie; cut into thin slices
3-4 tablespoons finely chopped parsley
PREHEAT the oven to 400 Âş.
COMBINE the sugar, water and marsala in a saucepan.
STIR the mixture well.
SIMMER over medium-low heat, Stirring occasionally
ADD apricots and cherries
REDUCE heat to low.
SIMMER for approximately 5-6 minutes.
ADD almonds and apricot jam.
BRUSH the bread on both sides with a little olive oil.
TOAST approximately 5 minutes or until lightly toasted.
TOP with a thin Brie slice, a little of apricot and cherry sauce and a sprinkle of
thyme.
SPRINKLE with a little parsley
PLACE back in the oven until the brie is melted and warmed through
Wine Pairing: Don Flahardy, A Passion for Wine
I recommend a medium to full-bodied sparkling wine or Champagne. The acidity and effervescence cut through fat in the cheese quite nicely - and a Pinot Noir driven sparkling wine will provide fruit to harmonize with the fruit in this hors d'oeuvre. Lately I have enjoyed the Louis Bouillot Cremant de Bourgogne - an excellent bubbly in the $10-15 range (and really great all by itself!).
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