Local Sips – April 2nd, 2011

The Drinkery in Londonderry lined up another batch of great wines to share with shop patrons and fans this week. Dessert wines specifically.

We started off with the Chocorazzle Delight from Grape Time Winery. Grape Time is a local vint-on-premises operation that uses kit wine products for both customer orders and retails sales. We are pretty sure this wine was made from the same Chocolate Raspberry Port kit we made some at home with last year. It is a good wine, but not something would live up to the Port namesake. My favorite was the Red Decadence from Washington State. It is dry for a dessert wine, well balanced, and projects incredible chocolate aromas and flavors. The Sweet Sunset, from California, is actually too sweet but it did have a winning aroma.

The last selection was an ice cider from Vermont. We have had it many times and enjoy it every chance we get. It was a bit of an oddball in this lineup, but solid nonetheless. On our way out we picked up a mixed pack of beers to have with pizza from a local join that got best of accolades in the Hippo Press. Margot’s review of the pizza will posted on Sunday.

On Saturday I was flying solo, Margot was gone overnight with her sisters, so what did I do? Went to a brewpub! I have had multiple tell me that the Portsmouth Brewery was a must do for a beer lover.

One of the things I love about brewpubs is the sampler. Portsmouth does it right and offers a 10 beer (2 oz each) sampler of all the beers they have on tap at any time. This night they were pouring 6 of their own beers and 4 from Smuttynose, another Portsmouth based brewery. I can’t recall if I have ever had any of the beers from Smuttynose so I am pretty sure all 10 beer s were new to me. Here is the lineup I ended up taking down:

Portsmouth Dirty Blond Ale
Portsmouth Grand Cru
Smuttynose Star Island
Smuttynose Finsest Kind IPA
Smuttynose Shoals Pale Ale
Portsmouth Imperial IPA
Smuttynose Old Brown Dog
Portsmouth ESB
Portsmouth Weizen Bock
Portsmouth Black Cat Stout

I found there to be a definite distinction between the Portsmouth and Smuttynose beers. The Portsmouth beers tasted smaller batch and like each ounce had gotten just a little bit more love and attention. I like beer with lots of character and the Portsmouth beers put on the charm!

The two I enjoyed the most were the Imperial IPA and the Grand Cru. The Grand Cru is traditional Belgian ale with distinct aromas and a nice clean finish. The Imperial IPA was exactly the amped up hop monster I was hoping for. I actually snagged a pint of this to enjoy up next to chicken tenders with mustard ale sauce and pastrami sandwich & fries. The food was also fantastic and even though it was restaurant week and a Saturday night, I could imagine this place would be busy all the time.

I grabbed a couple of 22oz'ers from the retail shop on the way out. They will also fill half gallon growlers to go at the bar. Love it!

The next time you are in Portsmouth and have time for a beer make sure and stop by the Portsmouth Brewery.
Cheers!

Jason

It's 5 O'Clock Somewhere - #fni #cocktails

The Foodie Night In TweetUp #fni hosted by Cooking With Caitlin last night was on the topic of cocktails. The tweets were flying fast and furious and the questions provoked a lot of useful AND humorous comments about cocktails, entertaining and party guests! Much thanks to Cooking With Caitlin for organizing these weekly events. Check out the post event wrap-up here.

Last night's event was sponsored by Crispin Cider and the Savvy Host Market both of whom gave away some excellent prizes, including two Crispin Cider Summer Entertaining Gift Packs and a BarBasics-In-A-Box (to the left), which in fact we were lucky enough to take home!!! This is going to be a nice addition to my weekly cocktail experiments and a nice piece to take with me when I head out to tend bar. Hopefully I can give it a good run through on vacation. A big thank you to both sponsors and congratulations to the other prize winners.

I've never had Crispin Cider and several of us asked about where we might find it. Originating from Minnesota, I suspect I'll be able to turn some up eventually. The feedback from several participants who were enjoying it or had had it in the pastdemands a first hand experience.

The night before I made some cider-based cocktails (click for the post) to give me some inspiration for the TweetUp. As the yesterday went on the heat and humidity rose and I started thinking of smooth frozen cocktails and the beach. Jamaica of course! To kick-off my end of the #fni I made some Jamaican Dirty Banana cocktails in the blender. Here is my recipe, which is an adaptation since I didn't have any rum cream available.

Ancient Fire Jamaican Dirty Banana

4 oz fat-free coffee creamer

1 oz Appleton Gold Rum

1 oz Creme-de-Banana

1/2 oz Malibu Coconut Rum

2 very ripe bananas

dash of cinnamon

6 large ice cubs

Add all ingredients except the ice cubes to blender and blend smooth. Add ice and blend until well crushed. Server in a tall glass with a straw. A float of rum on top is customary, but is truly a preference.

I'd also like to thank @cozifamily, @girlfriendology, @intoxicologist, @Cocktails_365, @hoperatives and @winemedineme for helping organize and for offering expert advice to all the participants.

Use the links in the first paragraph to check out this event for yourself. I hope to see you there sometime soon!

Cheers!

Jason

Donna's Test Kitchen - Grilled Boboli Pizza

Reminder: The Boboli Grilled Pizza Recipe Challenge still running. Check out the challenge and entry information.

My parents won’t be able to make the Boboli Beat BBQ Boredom Grilled Pizza Party in a few weeks and having been offered the opportunity to virtually participate in advance, my Mom (Donna) really came through. Thanks Mom!

We all converged on the family place in VT for the weekend where Mom had prepared to make a grilled pizza with a whole-wheat Boboli for lunch. This was definitely a good opportunity to try the process ahead of time and have a fantastic lunch. And I got a serious run for my money when it comes to flavor combinations with this one. Check this out.

Grilled Rosemary Apple, Cheese & Tomato Jam Pizza

½ jar homemade tomato jam

1 granny smith apple

1 sprig of fresh rosemary

2 oz grated Monterey Jack cheese

1 oz crumbled blue cheese

2 tbsp butter

According to all of the Boboli resources we got or have access to as party host, and HouseParty.com does a great job with this, we learned a couple simple rules for grilling pizza:

• Cook all your large pieces for toppings first, especially meats.
• Leave one grill burner off to create some heat circulation
• Carefully grill the crust before topping and cooking 

The grill in VT has two burners and both were used to preheat the grill. Then we shut off on and put the heat down to medium for the other.

Using some olive oil we grilled the crust for 4-5 minutes per side, watching closely for burning. It came off the grill to be topped hissing a bit and with a nice crisp outside. The apples were sautéed in the butter until fork tender. The rosemary was added at the end of the sauté until fragrant. The tomato jam was used to cover the warm crust and the apples were arranged around the crust, including the center. We spread the cheese on top and went back the grill. Here is where we observed a useful logistical lesson but avoided learning it the hard way. Have tools ready to move the pizza back and forth from the grill. The Boboli will not support itself and nor do you want it to. A large spatula and tongs or a flat pan with no sides will work best.

The pizza needs to be rotated for even cooking and melting and requires a watchful eye. Cooking times will vary. We removed it from the grilled, let it stand a bit and dug in.

 

Mom and Dad are hotly anticipating some delightful pizza So was the camera guy!

The tomato jam provides a sweet base for the pizza and while it could be served as a dessert pizza, I found that the rosemary and blue cheese kept it firmly on the savory side of the house for me. The apples were perfectly cooked and fell apart with each bite. A little butter flavor doesn't hurt either.

How can you pass up something that looks like that? The crust was crispy on the outside and warm and chewy on the inside. The two kinds of cheese provided different flavors in each bit and as crazy as this might sound and look I am combinations like this show up in upscale restaurants all the time.

We tried a couple of wine pairings and found that nothing we opened was a good match for the sweetness of the jam. The Ancient Fire 2008 Gewurztraminer/Riesling Blend tried admirably, but couldn't do it. The wine on its own is still drinking very well to its credit. The Jewell Towne Orange Muscat dessert wine was too tart to stand up to the pizza. Some medium-dry hard cider was better and had it had carbonation it might have done well. No harm, the pizza was excellent!

I hope you have been appropriately teased for our upcoming grilled pizza party. We are still accepting recipes until Saturday and will be drawing winners over the weekend.  The guest list is growing and we are expecting some enjoyable times trying different grilled pizza styles in the backyard.

Cheers!

Jason

Ribera del Duero - Spanish Wine

This visit is virtual, and hopefully our descriptions are enticing to anyone wanting to explore winemaking all over the globe.

Ribera del Duero. Located on the northern plateau of Spain within the community of Castilla y Leon, it is one of nine recognized winemaking areas in the community. It is believed that viticulture has been part of this region and its culture for over 2,000 years. What we recognize as winemaking today became part of the local culture in the twelfth century, most likely introduced by Benedictine monks from the Burgundy region of France. Even with this longstanding history it was not until the 1970’s that the region became internationally known for its wines.

Heralded for its natural beauty with sweeping views of the Duero river Valley, this region has maintained it sense of history. Along with the modern winery facilities that dot the landscape the region also boasts testaments to its past through the various monasteries, churches and the Peñafiel castle, in the town of Peñafiel. This castle not only provides breathtaking views of the valley but it is also home to a wine museum. This wine museum is known as a must see if you are visiting the region and is geared towards serious wine lovers who really want to know the details of winemaking and viticulture.


The heart of this wine region is the Milla de Oro, or Golden Mile, which is a parcel of land that runs alongside the Duero River. The area is said to have been the land that proved vineyards could grow and florish in this sometimes harsh region. Along the Milla de Oro you will find many of the cornerstone wineries of the region including Vega Sicilia, Pingus, Abadia Retuerta and Mauro.

Wines from this region of Spain are almost exclusively red wines and the white wine that is produced from the Albillo grape is consumed locally. The predominant red grape is Tempranillo under its regional name Tinto Fino. Though the majority of the bottlings are blends with Grenache (Garnacha), Cabernet, Malbec and Merlot there are some varietal bottlings that get high praise.

Due the fusion of Mediterranean and Continental climates (due to being on a high plain), fertile soils and moderate-to-low rainfall the grape growing areas are especially suited to the production of excellent red wines. The Tinto Fino grape has a thicker skin and smaller berries which translates into surface area and an extraordinary extraction of color and body in red wine vinification.

Wines bottled under the region’s DO (designated Spanish wine region) come in several classes, Joven, Crianza, Reserva, Gran Reserva and Rosado. Starting with no oak we then have oak aging and bottle aging for one year each, one year in oak and two in the bottle and then to a select category only made in the best years, requiring five years of aging two of which are in oak. Rosado wines are early released wines made without skins with fresh fruit flavors and easy drinking.

There are some similarities here to Rioja to the north, but ultimately differences in local geography and climate (terroir if you like), the grapes, and thus the wines, are quite different between the regions.
The regional cuisine is dominated by the Castilian-Leonese style where you might find chickpea based stews as a signature dish. Made in many styles, they often include vegetables, sausage and meats. They are found alongside soups, both used to fend off the cold of the winters of the region. Roasted lamb and suckling pig are other specialties found within in the sub-regional cuisines. This area is also known for its long history of bread making.

We chose to recreate two dishes, a Garlic Soup and Olla Podrida, a slow cooked stew of meats, beans and vegetables. Its name means “rotten pot” which is a reference to the method of letting it cook so long it turns into a mess of a dish!

The Castilian Garlic Soup (Sopa de Ajo) is a very simple soup made of sautéed garlic and ham with water, salt and paprika to give it some zip. We used the recipe at About.com as a guide and served the bread on the side rather than in the soup. We let is simmer for a longer time only because we had the time. Looks good!

While it may be simple, we assure the soup is really, really good! It is light with a subtle heat. The egg is essential adding its own flavors and textures. We feel like this soup celebrates garlic as a flavor and not just an accent or spice. Margot thought this might be excellent for breakfast and during the colder months here at home.

The Olla Podrida was a bit more of an experiment, something that never having had can’t clearly be considered authentic. The name translates to “rotten pot” or “putrid pot” or “messy pot”, a reference to the long slow cooking time and the eventual breakdown of the dishes’ ingredients.

I smelled this dish cooking in the slow cooker all day! Here is what is looked like when I assembled it. The recipe follows.

(stew combined and ready to cook)

  

Olla Porida (Messy Pot, Slow Cooked Stew)

4 meaty pork ribs
2 Linguica sausages
1 ham steak
3 leeks
1 medium onion
3 carrots
3 cloves of garlic
2 - 28oz cans of garbanzo beans
1 – 14 oz can diced tomatoes
1 medium tomato
1 Tbsp cumin
1 Tbsp chili powder
2 tsp paprika
1 cup of water
Salt & pepper to taste

(10 hours later)

Spray the inside of a slow cooker with cooking spray. Turn on to high. Sear the ribs on all four sides for few minutes before using. Cut the sausage and ham into chunks and sauté briefly. Slice the onions, leeks, carrots, diced the garlic and chop the tomato and place in the slow cooker. Add the sausage. Add the cumin, chili powder, paprika, 2 tsp salt and ½ tsp of black pepper. Mix well. Open the cans of beans and drain. Add to slow cooker. Open the can of tomatoes and dump into cooker. Mix well. Remove 6 cups of the mix in the cooker and place the ribs on top of the remaining mix. Add reserved mix and 1 cup of water to slow cooker and cover. Cook on high for 3 hours and low for 6-8 hours. At 4 hours and beyond, stir stew twice per hour. Serve with crusty bread and Tempranillo based wine.

We paired both dishes with the Gazur 2007 Ribera del Duero we sourced from Wine.com. The wine has a wonderful fruity aroma and strong raspberry flavors. Some dark cherry tartness was easily recognized as was some smoke and spice. The mellow tannins would make for a nice smooth introduction to bold red wines.
The wine made the garlic and gameyness in the ham pop! The flavors in the wine and the meat in the Olla Porida were so well matched. The subtle heat of the stew was not extended by the wine which made for consistent enjoyment.

Margot said “I do not have words for the deliciousness we just had.” I guess that says it was good.

Somehow I think we did a good job capturing the spirit of the Ribera del Duero region and have an appreciation for some of the food culture one might find when visiting.

Cheers!


--Margot & Jason




Picture citations

(1) http://en.wikipedia.org/wiki/File:DO_Ribera_del_Duero_location.svg
(2) http://en.wikipedia.org/wiki/File:Catedral_zamora.JPG
(3) http://cityguidesblog.com/files/riberadeduero.jpg
(4,5,6) Our own

Perspectives on Food Culture

Reminder: The Boboli Grilled Pizza Recipe Challenge still running. Check out the challenge and entry information.   

There is lots of media coverage these days about food fads and how many voices there are in food criticism, restaurant reviewing, etc, etc. So much so you would think this is something entirely new. Not so.
I've been food focused my entire life. First it was eating, then cooking, food in the media, regional cuisines, food celebrities, wine and now a little bit of everything in food and beverage pairing. I am not alone.

My expressions of my food focus haven't always been the same. Modern blogging and marketing tools make sharing your food experiences, mundane and spectacular, with the world. Anyone who really knows what I mean from the second paragraph knows that there have always been conversations about food. It is the final act of eating; commentary. In days gone by we would talk about our food experiences in person, on the phone, in letters and with people we knew. Friends, family members, neighbors and co-workers all sharing tips on making and enjoying good food at home and wherever a good local eat was to be had.

The ability to cast your comments far and wide is what has changed. And maybe not always for the better.
Since starting blogging I have seen all sorts of articles about foodies, food fads, food-centric lifestyles, etc.

You've got it, Wikipedia has a great foodie article that explains the culture!

Articles like "So You Think You're a Foodie?" at the Kitchen Rap blog can be worked both ways. With a foodie wish list like that a curious person can explore the world. Opinions on the foods will vary and because the evaluation of food is always first person, we all must understand the difference between objective and subjective content in our reviews. With a bad attitude about food purity or stylistic rigidity this list can become a weapon of hateful vitriol, and for no good reason.

The controversy around the term foodie and the fusion of ideas that surrounds it can be fierce. Up until now I have avoided all of this by trying not to use the word and taking a different perspective on the food world. So here's what I think.
Food preparation is a first-hand activity using ingredients that can vary, processes that aren't foolproof and with senses of taste and smell that change as we grow. Add to that, the fact that each persons’ experiences and tastes are different, and you find that food is personal, REALLY personal. You have to be there from beginning to end to appreciate all of it. An affinity for specific ingredients, processes, customs and accompaniments by different cultures are all different expressions of people who participated in cooking first hand. Good and bad is hard to discern if you don't live with the food along its journey. Any opinion I have of a random dish will be based on how it presents itself to me, and not liking it is almost entirely a personal preference.

Last week I came across an article by the College Critic about authenticity in our food culture. This topic bothers me as well, especially with wine. "Drink only the best producers." "Wine from produce other than grapes is not wine and is uninteresting." "Wines made from grapes that aren't mainstream or from regions that aren't in the headlines aren't really worthy." All of these ideas come from an authenticity or nostalgic trip where objects must be grouped and compared to an arbitrary example of the perfect style of thing they are supposed represent. Take a look at the article for a great review of the issue.

OK, can't we all just get along? Every day presents a new opportunity for us to enjoy the consumption of food and beverages, first to live; and also for enjoyment. The things we choose to consume will come from everywhere, be made by many different people with different ingredients and different passions. When you review something you should be interested primarily in describing the thing, its colors, textures, aromas and flavors so that others can frame the experience. When it comes to whether you liked it or not, it should again be based on the how the attributes were perceived. Unless the dish is clearly flawed it should be hard to say or think something negative and expect it would apply beyond yourself.

We need to keep talking about food and sharing our experiences. I can only imagine where all social media laden, big headline making, celebrity chef studded food obsession is going to take us. Good thing we all still need to eat! Our rules should be simple. Get out and eat and drink what looks good, enjoy it and share useful information with fellow adventurers. Where we eat, who made it, how authentic or trendy it is or how consistent it is with the fad of the day are nothing without a few other things. How about comments on how certain aromas, flavors and textures combined and worked together? Any beverage pairings that caused comments? Maybe it is how a dish was presented, the occasion it was enjoyed upon or the people it was enjoyed with.

There is so much more we can consider with what we eat, why should we get hung up on labels and weird notions about what makes certain food experiences "super cool"?

Cheers!

--Jason

Tour de France Wrap-up – Live Yellow, LIVE STRONG

Reminder: The Boboli Grilled Pizza Recipe Challenge still running. Check out the challenge and entry information.


Three weeks in July. Twenty-one teams, 189 riders. Three thousand, six hundred and forty-two kilometers. Many different countries, several distinct disciplines, and lots of action. Beautiful scenery, history and regional foods, wines and cultures. That’s the Tour de France.

Last week in my roll-up of bloggers paying homage to the Tour we saw many different perspectives on the faces and places of Holland, France and Spain. Finishing up this weekend the tour rides to the town of Bordeaux. The Bordeaux region is on the Tour route each year, although the last time the tour rode finished in the town of Bordeaux was in 2003. The race will finish in Pauillac for the first time ever on Saturday. That route is the final time trial of the Tour and the results from the day will likely decide the victor for another tour. It is fitting that the race should wrap-up this way in Bordeaux, a location that sets the tone for much of the wine world year after year.

I’ve only enjoyed a couple of Bordeaux wines in my life and the best was a white from Graves in 2006. I met the winemaker and saw pictures of the family chateau where this wine had been made for years. I told him of my winemaking adventures and he offered words of encouragement for taking up a noble craft. Pretty cool!

As luck would have it my winemaking would present a Bordeaux friendly story for the last day of the tour. Earlier in the year we started a Petit Verdot wine from a kit. Traditionally used in Bordeaux style blends, this grape is full and dark with a solid earthiness to it, and a bit of pepper spice. We bottled ours today and the early taste bodes well for the future of this wine. I even used a small amount of this wine with some Cabernet I had available. I expect to be adding some Syrah and Malbec to create a complex blend with some a wonderful combination of aromas and flavors.

The scenery along the race course of the two days leading up to the finale was exceptional. Rolling hills of vines and little roads connecting clusters of weather worn buildings with the magnificent chateaus. A visit to Bordeaux is on my list, but a visit to some of their wines is shorter term!

Check out the Tour web site for all the results, video and stories from what the advertisements were calling "The most epic race ever!"

To start the final day Lance Armstrong and the Radio Shack Team caused a bit of a stir with unapproved jerseys emblazoned with a huge 28 on the back. 28, twenty-eight million people living with cancer world-wide. Conservative at best, the executives of the foundation and Lance will all say that. 28 million. That is a lot of people. I am one of them. Please live well and LIVESTRONG. Take care of yourself, get out and do stuff just because you can and be an example of living the one life we all get. Get involved with LIVESTRONG, the American Cancer Society or any number of other organizations battling cancer. Save a life, reduce someone’s suffering, FIGHT BACK!

Cheers!

Jason

Exploring Indian Cooking

Since meeting many fine people from India during my gig at Fidelity I have grown to love the many flavors of Indian food. I have eaten Indian dishes from different regions in restaurants and have had recipes from several regions of India shared with me. The amazing adventure this has sent us on is really getting good.

Much like how we decide which wines to make, we have reproduced restaurant dishes several times. Different dishes require different ingredients, but sometimes technique makes the difference. The Malai Kofta I made early on was only alright, but not restaurant quality. More recently I have had a success with Tarka Dals (cooked lentils or beans with onions, spices and butter), Palak Paneer and an assortment of pre-made appetizers and breads purchased at the Indian market.

Looking to branch out I paid attention from the first episode I saw of Indian Food Made Easy on Cooking Channel. The practical applications of the dishes gets high marks. Much more like what you and I do.

This past week I cooked Besan Pudas for a second time. These are an Indian crepe style bread that are often season with spices and vegetables. The first time they contained zucchini and cumin seeds. They were good, but not that good. This time I used cracked cumin seeds and caramelized onions. Much better. I didn’t end up getting any good pictures of the finished dish, but the bubbling butter has to count for something.

Caramelized Onion Besan Pudas

1 cup gram flour

¼ rice flour (I made my own)
1 tsp kosher salt
½ tsp coarsely cracked cumin seeds
1 cup water
1 medium onion, sliced and caramelized

Mix all but the onions until smooth. Let sit 10 minutes.
Heat a griddle or fry pan over medium heat.
Use vegetable oil to grease pan.
Fold in the caramelized onions to the batter.
Spoon about ¼ cup of the batter per Puda on to the pan and spread thin using a circular motion.
Grill until golden on both sides.

One other repeat adventure was making the fresh cheese paneer. I used a recipe and neatly documented process from Show Me The Curry. What a rewarding experience. The taste is clean and the texture is firm when cold and nice and soft when warm.

I took the wrapped curd and hung it over the cut open milk jug. DIY paneer!

This process is very easy but takes time and must be watched closely during the early steps. We have eaten the finished cheese a couple different ways. On skewers with vegetables and a spicy yogurt sauce, in Palak Paneeer, and fried up with some butter. Any way you cook it this cheese is a nice way to eat fresh.

One of the things I needed to get a better feel for early on was spices. I still have a nice long list of Indian spices I have yet to try, mainly because the ones I am trying are so much fun.

Below is a tray of spices I laid out to use in an Indian meal I made for some new friends.

From left to right, top to bottom: Corriander (fresh gound), Cumin (fresh ground), black pepper, Garam Masala, Chili Paste, Salt, Black Cardomom pods and a western-style Curry Powder. One item that I realized should have replaced the salt was Turmeric. I use it all the time.

This past week my menu consisted of

Tarka Dal
Potato Lentil Samosa
Spinach and Onion Pakora
Besan Puda
Naan
Roti
Cucumber Tomato Raita (made at home)
Tamarind Chutney
Mango Lassi

I wrote about one version of Tarka Dal in May. The spin this week was to use a small red chili (whole), lots of cumin and sliced onions for the tarka.

The Raita was made in a simple fashion after looking at a whole bunch of recipes. I have had this a few times and I was hopeful that the cooling properties of the dish might be a nice contrast for guests.

Cucumber Tomato Raita

4 oz Greek yogurt
1 large tomato
½ large cucumber
½ tsp Lemon juice
Coarse ground coriander
Salt
Black pepper
Mint

Chop the tomato and cucumber into bit size pieces. Combine the yogurt and lemon juice. Chop 4-6 mint leaves and incorporate. Add the coriander, salt, pepper to taste. Chill before serving. This made a wonderful garnish for the breads and after I got a bite of the hot peppers used in the Dal.

This week’s meal was paired with the Ancient Fire Gewurztraminer/Riesling blend from 2008. The dishes had a little heat and the wine has a little sweet, with nice fruit flavors. The wine didn't overwhelm the food and was flavorful enough to have a nice finish. We also enjoyed one of the last bottles of the 2008 Ancient Fire Plum Dessert wine with Kheer brought by our guests. That wine is one of my absolute best!

Cheers!

Jason

Tour de France Foodie Blog Roundup

My love of the Tour de France started in a similar way as it did for Barbara at the Winos & Foodies blog, just one year earlier. If you haven’t read any of Lance Armstrong’s books, you should. Attitude is altitude, and we all could use an attitude boost now and again! Check out Barbara's LIVESTRONG With A Taste Of Yellow story

I wasn’t blogging at the time, and even when I started I didn’t connect the Tour, food and my blog until this year. I had some early plans of doing meal and wine pairings with key stages, but some other projects came up and I had to make a choice about the reach of competing ideas. The Tour lost. With some time I figured I could at least see what else is going on in the food blogosphere related to the tour.

The Gastronomic Duo, a blog I read often, have been profiling stages with recreated dishes and regional wines. From the first read I knew what kind of research and time goes into such an undertaking. Keep that in mind as you take a look at what others I found have been up to this year. Please read and comment on these works, they represent many individuals collaborating to celebrate many different countries coming together to compete. The best of humanity.

Winos & Foodies organized a Taste of Yellow 2010 group project for the Tour this year with different bloggers profiling the food and drink for each of the stages. I wandered through a sampling of the posts and found lots of history, geography, regional foods and of course wine. The tour is travelling through Reims (center of the Champagne region) and will be holding the time trial in Bordeaux and Pauillac so there is plenty of good wine within reach of the spectators! I'm in for next year.

David McDuff also has a stage by stage food blog going, an obvious pairing of his everyday wine blogging activities and interest in cycling. In his profile he mentions offering private sommelier services to local clients, something I will be asking some curiosity questions about for sure!

And “abc” over at the Wine Book Girl blog has her beverage focused stage by stage profiles going as well. I haven’t gotten through all of the posts yet, but the wine list from all of them will be useful region by region wine tour of France.

At this point in the Tour the riders are deep in the Pyrenees and climbing away. This year marks the 100th anniversary of the Pyrenees having been ridden in the Tour, which doesn’t really matter much to me. Climbing these mountains looks hard and is not something you’ll catch me doing anytime soon!

I did a little searching of my own to better understand the food and drink you might find in the Pyrenees, a crossroads of cultures, political divisions, languages and food.

Cheese was the first thing mentioned, which always works for me. Shepards in this part of the world typically (until recently) make their own unique style of cheeses, with variations having partly to do with what animal the milk comes from and what the animal was grazing on. Charcuteries (pate, tourine), confits and other types of duck preparations came up was well.

Cassoulet is the dish the region is most known for, a flavorful casserole made from white beans and several types of meat. The dish is slow cooked and recipes are varied throughout the region.

Today’s stage 15 finish is in Bagneres de Luchon often known just as Luchon. It turns out that Luchon has two dishes that are uniquely its own, Pétéram and Pistache. Pétéram is made from sheep tripe and served with potatoes soaked in white wine. Interesting. Pistache is a stew of mutton, tarbais beans and ham. That seems a bit more my style.

The region also had a number of sweet treats that hail from it, including Croustade; an apple tart made with flambéed apples lightly wrapped in pastry. I think a tasty glass of Armangac and some Croustade sounds good to me. Especially after a tough day of watching the tour!

And finally, the beverages. There are several regional wines that like many from other winemaking regions of the world are the best fit for the local food.

Madiran is an age-worthy local red wine that is suggested to pairwell with the local cheeses, meats and cassoluet. Madiran is made from the Tannat grape which is known for its high level of tannins. This wine was described as powerful in several places I researched it.

Jurançon, a local white wine was recommended for pairing with the local foie gras. Jurançon is made from the grapes Gros Manseng, Petit Manseng and Courbu. It is made in both dry and sweet styles.

Armangac is and eau-de-vie (brandy) made in Gascon, a region in Midi-Pyrenees. It is typically served as a digestif after meals or an ingredient in the best dishes. It does not have the profile of Cognac, to which it is similar, although Armangac is the oldest brandy to be distilled in France.

Although I haven’t watched the coverage of today’s stage yet I do know the outcome and what a Tour this is turning out to be! I am still a fan of Lance and since Team Radio Shack is leading the team competition I still have a lot of cheer for. I am a fan of Cavendish for the sprinting competition, but I can’t say whether he will get there this year. I don’t have a favorite for the king of the mountains, but a Frenchman wouldn’t be a bad thing at all. For the overall winner I am a Schleck supporter and am hoping that Levi Leiphiemer can pull himself up to the third spot, but that seems like a far way off.

Cheers!

Jason

World Cup Kick-off

In honor of the World Cup we selected two wines from countries participating in the cup to take with us on our first visit to Margot’s sister Celeste’s new home.

From the host country, South Africa, we selected the Indaba Sauvignon Blanc 2009 and from Spain, the Marques de Caceres Rioja Reserva 2002. My brother-in-law Bob is not as much of a wine drinker as the rest of us so I also put some of the homemade Belgian White and Belgian Trappist on ice for the trip. We didn’t know what was on the menu so I hoped my wine choices would have broad enough food worthiness to work.

Upon arriving Celeste indicated she had used a new recipe and was openly nervous about how it had come out. Unfortunately being so food obsessed makes people think I never have a so-so or bad experiences. I do, and often. With the amount of stuff I try not all of it can possibly succeed the first or ever!

We all sampled the Sauvignon Blanc and the beers with some snacks and tours of the new house. The Sauvignon Blanc was universally liked and clearly demonstrated some citrus and cut grass flavors. It was crisp and acidic, but not overwhelmingly so. I had also brought along some of the 2010 Thomas Hooker Watermelon beer to try. I had been told it was better than the previous year, their first, and that information was correct. Both the flavors and aromas were more pronounced with a bit more of the citrus aftertaste I had expected when I had first had it. It wasn’t a fan favorite, but it was being sampled alongside my Belgian White which has proven to be a strong competitor.

With the secrecy of the menu finally removed we sat down to a wonderful dinner, good wine and hilarious conversation.

Baked Chicken with an Apricot Preserves, Onion Soup Mix & Oregano Glaze

Creamy Red Mashed Potatoes

Sautéed Spinach with Garlic

So the apricot preserves on the skin of the chicken had worked its magic and become crispy and well cooked. Celeste was so hung up on this. The skin peeled off easily and underneath was a flavorful and delicious piece of chicken. We finally had to tell her stop going on about it, and I told the story about Cuban-style pork I made a few weeks back that took tools to find the meat inside the charred exterior!

I spent a few minutes with the Rioja before I ate just to get a feel for the wine. It had nice red fruit flavors, some wood and had a long smooth finish. Later Celeste remarked how much she loved the wine as she killed the bottle. She and I love to hang out and drink wine. It had been too long!

Both the Rioja and the Sauvignon Blanc went well with the chicken and it was a toss up on which one could be deemed a better match for it. The spinach and the Sauvignon Blanc went very well together, although the potatoes made it taste a bit sour, not a surprise at all. The Rioja worked better with the potatoes, but seriously, they were so good on their own I wasn’t struggling for a good pairing.

Dinner with family was spectacular. We never did get the name of the person who made the chocolate and peanut butter cake we ate for dessert. We do know they work at one of the local Shaws Supermarkets though…

We did watch some of the USA vs. England World Cup match earlier in the day and I am hoping to have some more fun pairing wines to the games as the tournament plays out. What a great excuse to try some new wines and yell at the TV for a while.

Cheers!

--Jason

Cooking Stuffed NY Strip Steak with The Manly Housewife

A few weeks ago I saw a post on a blog named “The Manly Housewife”. I can’t recall what the post was about, but the name of the blog certainly attracted my attention. I inquired about the mission behind the blog and found someone promoting more men in the kitchen. Preaching to the converted for sure. Without hesitation, and being a newly minted Foodbuzz Featured Publisher, I suggested we collaborate to help give something more to our respective readers.

We selected a Stuffed NY Strip to recreate based on his recent experience at the Chef Point Café in Watauga, Texas. I hadn’t heard of this place before and the description of five star dining at a gas station was certainly intriguing. The steak is stuffed with Canadian bacon and smoked cheese, served with roasted potatoes and mixed vegetables.

We decided we would each make the dish, with a couple of modifications, and pair it with both a wine and a beer and then blog about our experiences. During the initial planning we talked about anything that might need to be done differently. Additional seasoning for the steak was highlighted. We went with the addition of caramelized onions and a maple bourbon reduction to add some texture and flavor.

Margot and I cooked our meal on Sunday June 6th. I picked up two 20oz NY Strip Steaks at McKinnon’s in Salem, NH where I also found the Canadian bacon and a smoked blue cheese that I felt would go nicely in the steak.

Here are the recipes and preparation steps for everything but the vegetables, which were simply cut, steamed and served with some spray butter and a little fresh grated parmesan cheese.

Oven Roasted Potatoes

5 medium Yukon Gold Potatoes
2 Tbsp butter
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
Dash of ground mustard
1 tsp kosher salt, divided
¼ tsp black pepper
2 Tbsp olive oil
1 tsp crushed dried oregano

Cut the potatoes into bite sized pieces. Heat the roasting pan in a 375 oven with 2 Tbsp butter. Add spices, ½ of salt and pepper to melted butter and set pan back in oven for 2 min. Add potatoes, olive oil and return to the oven. After 10 minutes add and stir oregano. Stir every 10 minutes for a total of 45 minutes. Turn down heat to 325, add remaining salt and stir with 15-20 min. to go.

Caramelized Leeks

2 large leeks

2 Tbsp butter

Salt and pepper to taste

Wash and clean the leeks. Slice the white/light green part of the leeks ½ inch or less thick. Melt the butter in sauté pan over high heat. Add leeks. Once they are starting to brown, turn heat down to medium low. Saute, stirring occasionally for 25 minutes.

Bourbon Maple Reduction


1/2 cup bourbon
1/2 cup real maple syrup
¼ cup packed dark brown sugar
1/4 cup low-sodium soy sauce
2 tablespoons cider vinegar
1 teaspoons minced garlic
1/2 teaspoon black pepper

Combine ingredients and bring to boil, reduce heat and simmer until thickened

Stuffed NY Strip Steak


2, 1 LB NY strip steaks
Smoked blue cheese
6 slices Canadian bacon
Salt
Pepper

Pat steaks dry, season with salt & pepper. Grill to a good sear on both sides. Slice open back as close to fat end as possible to create a nice pocket. Stuff with bacon & cheese. Use tooth picks to secure the gaps. Wrap in foil, with the slit in meat facing up, and bake at 450 until meat temperature is 150 for a medium cooked steak. The meat will continue to cook as you unwrap and plate it.

I had never cooked a steak (intended as a single serving) as large as this, nor had I ever ordered or eaten one of this size. To truly honor this dish and make for some good pictures size mattered!

The aromas in the kitchen from the caramelized leeks and potatoes were very enticing and adding the permeations from the maple bourbon reduction got us hungry well before it was time to eat. To make sure we could separate the influence of the wine/beer from that of the food we opened both early and tried a few sips of each. When the food was served we tried the steak and potatoes without the beverages first.

For wine I chose a Burgess 2004 Napa Cabernet and for the beer I chose a recently homemade Belgian Trappist Ale. The Cab was a sure bet with the richness of the steak and is fantastic on its own. This selection came to me as a present from a former co-worker who does indeed have good taste in wine. With a deep red color the wine had some mocha and wood flavors and had the familiar green pepper aroma. The beer was malty and hoppy with about 8% alcohol and moderate carbonation. I was hoping the malty flavors would help surround the steak in a similar way the red wine would, and that the hops would add a bit of spice to each bite.

The meat was just slightly more cooked than medium-rare, juicy and extremely flavorful. Margot said it had a wonderful crunch on the outside without being burnt, obviously from a good sear to start. The smoked meat and cheese provided a nice foundation for each bite, and the maple bourbon reduction provided a good deal of zip without being overbearing. The caramelized leeks provided additional crunch and had soaked up some butter which added a creamy texture. The potatoes included a mix of spices that intermingled well and came out wonderfully. They were crunchy on the outside and soft inside, with a hint of mustard in each bite. A very good match with the steak. These will be made again by themselves or maybe for breakfast.

The Cabernet paired exquisitely with the steak and didn’t overpower or become overwhelmed by the strong flavors in the dish. It was not a good match for the potatoes which Margot was the first to notice.

The beer on the other hand paired with both the steak and potatoes. As I had hoped the flavors in the beer surrounded the meat and cheese and played off those flavors to create a warming, exciting bite, umami I would imagine. The earthiness of the beer, an influence I believe from the Belgian Trappist yeast, paired nicely with the potatoes, much better than the wine.

The finished masterpiece!!!

This was one of the most exciting food and wine experiences I have ever had. I haven’t focused on cooking beef too much as we don’t it as often. The method I used this time definitely helped retain the moisture, something I will do well to remember since I generally like my steak medium-well which means overcooked to many people. Researching what Canadian bacon actually was prompted me to think about making it at home. And of course collaborating with the Manly Housewife gave me opportunity to think creatively about yet another food and wine adventure.

Today I am guest posting on The Manly Housewife's blog. Be sure and check out this post over there today and check back tomorrow when the he will be our special guest cooking a similar meal here at Ancient Fire Wines.

Cheers!

--Jason

Seattle Drinking & Dining

Pike Brewing
http://www.pikebrewing.com/

Pike Brewing is located adjacent to the historic and very lively Pike’s Place market at the western edge of downtown Seattle. Having been here before I knew that the beers would be great and suspected the bar food would also live up to the need. We arrived in Seattle on Sunday night and wanted to venture out to get some refreshment before crashing after the trip from Stevenson. After checking out Fonte, see below, we needed something to eat and of course a more to drink. Pike Brewing is right up the block and open late on Sunday nights.

We pulled up to the bar and ordered a couple of pints to start us off. I tried the Belgian Tripel and Margot started with the Weiss. I was interested in the Tripel since I had just bottled a Trappist Dubbel with a kick and suspected it would be similar. The beer was full and smooth with some noticeable yeasty aromas. The malt flavor was present, but not in a sweet way. Definitely a good choice, and with 9% alcohol definitely one to put a smile on your face. I tried the Weiss and was not disappointed although light wheat beers can often be too light and lack personality so it didn’t resonate with me. Knowing Margot is typically interested in a mellower beer this choice worked out.

We ordered the Dungeness Crab & Artichoke Dip and the BBQ Pork Nachos to work with our beers. Real bar food Seattle style, for real beers! Both were very good and overall the dip worked better with the lighter beers while the nachos handled the darker and more alcoholic beers quite well.

I ordered a six beer sampler wanting to try a few others before we bailed. I knew we wouldn’t be back with so many other plans on deck, and I wanted to be able to say some more for anyone heading out there. The sampler included the Pike Pale, Naughty Nellie, Kiltlifter Scotch Ale, Tandem and the Stout.

The Tandem is a Belgian Double Ale and something I took away from it was confirmed in the tasting notes on web, fresh baked bread. What a neat aroma to be able to capture. The Kiltlifter was more malty and smoky so I definitely was enjoying it. Margot wonders how people can drink such things, including big IPA’s. I showed her how we do it, step by step. Lift glass to lips, drink, swallow and repeat! The Pike Ale and Naughty Nellie were nice, but not distinctive enough for me to recall much. The XXXXX Stout was a nice treat to finish with, like an unsweetened mocha. It was smooth and creamy with a mild aroma and deep, dark color.

Pike Brewing was definitely worth another visit and for any beer enthusiast should be on your list when you are in Seattle. I didn’t make it to Pacific Maritime or their pub the Jolly Roger, but some local friends agreed that it would also be worth a visit.

Fonte
http://www.fontecoffee.com/

Margot found Fonte online before we left and from a look at their menus for breakfast, lunch, dinner, coffee and wine we were pretty sure we wanted to make a visit when in town. Fonte is presented as an upscale, luxury coffee and wine bar which is to say that their advertising certainly wants to plant that impression. While I can’t say the modern décor, low lighting, comfy leather chairs or high stools and tables didn’t extend the impression, I don’t think a place like this should only attract upscale clientele. The bar area was neat and clean and the staff were attentive and helpful. With several people working laptops and some obvious first dates going on, we felt cool enough!

We went on Sunday night looking to try a flight of wines we hadn’t ever had. Margot went with the WTF (What the Fonte?) which is pitched as a flight of unusual wines. With selections like a Gruet Sparkling from New Mexico and the Graf Hardegg Gruner Veltliner that is often described as having white pepper flavors and then of course a Berger Zweigelt that has been described using the word blood, I’d have to agree. She’s brave for sure. I didn’t try the sparkling, but I did try the other two and found them to be interesting, but totally drinkable and worth a first experience. The Zweigelt definitely has some iron minerality to it that I could see the blood connection with. It was a bit spicy as well and thus I got to finish it!

I ordered the Lewis & Clark flight which features a Pinot Gris and two Pinot Noir’s, all from Oregon.
The flight included the Westrey Pinot Gris, Matello Pinot Noir Rose and the Domain Drouhan Pinot Noir.
I have been fascinated with Pinot Gris since I had one earlier this year; made by Lange in Oregon. I haven’t found another one quite like it yet, but all of them I have tried were very worth it. Typically dry, light and fruity I have found good pairings at every try. This particular example is dry and focused with some fresh fruit and slate like character to it. The two Pinot Noir’s were quite different in their appearance, with the Matello Rose much lighter in color and with less earthiness to both the aromas and flavors. It was pleasing, but very subtle and not something I would seek out to pair with. The Drouhan was an example of what I had come to the Pacific Northwest to find, a rich and bold Pinot with strong fruit and a healthy dose of earth to let you know what you were drinking. While not the best Oregon Pinot I had on the trip, I definitely enjoyed this one to round out my flight.

Lola, Downtown Seattle
http://tomdouglas.com/index.php/restaurants/lola

If you surf fine dining materials before you visit any city you will find out the names of a few hotspots. If you call early and reserve a table you might get to have a meal and some wine and think about the chef and staff’s influence on your night. And then you start thinking of how much you aren’t sure how to approach it and how much will it cost. This night didn’t have either of those problems

Great food. The spread sampler, pita bread and house rose kicked us off. This is a project for the diner, so keep this in mind. Fully engaged though, we had fun talking about what we were eating. Fresh tomato, dill, olives, beans, figs and sour cream. Those were the base ingredients in six different spreads. Check the menu. While you are checking it out, check out Tom Douglas, the Seattle chef who brings us LOLA and other spots. There is a book out there we saw about him, interesting read for sure.

I had the Red Wine and Garlic Lamb kabobs with the Smashed Garlic Fried Potatoes. Margot went with Lamb Burger with Chickpea Fries. Everything was exceptional. We talked about our first day in the city, vacation phase 2 we called it, and what we would do tomorrow. We visited the zoo that day in the bright sun, we were happy and the crew at LOLA was great to us.

When we moved on to dessert I ordered the donuts with honey nut drizzle. A solid choice with the warm sweet bread and nutty sauce to make it taste like candy. Then to the wine. I ordered two, because they were there, a Vin Santo and an orange muscat. The donuts were exquisite with both wines representing two different mixes of flavor.

Ray’s Boathouse
http://www.rays.com/boathouse/


Last night in Seattle. We visited with Amy and Chris who we met in 1999 when they lived, as we did, in MA and working in the craziness that is the Boston area. They moved a year later, first to Austin, then to Seattle. Amy helped us find several nice views and good times in the city on our visit and we asked them to pick a place for us to have dinner before heading home. Ray’s Boathouse in the Ballard section of Seattle is a beautiful restaurant right on the sound with a view of the Cascades out the window. One glance of the menu and I was sure this was going to be wild.

I had a new and potentially strange dish for my palette, something to think about I guess. Prawns, clams with a squid ink risotto. Slightly briny and salty, the squid ink wasn’t at all weird. I tried a whole bunch of wines, from a local Pinot Noir, a local Pinot Gris and a German beernauslese Riesling for dessert. Their wine menu online doesn’t list any of them, so having been distracted with memories of the past I didn’t capture the details. Dinner was great and the company made the week. Thanks Amy & Chris!

Pike’s Place Market

When we came to Seattle for the cruise to Alaska we had several visits to the market. This was the one place I knew Margot would want to see when she was in town. Obviously we had to go back, this time knowing what we could buy to enjoy while we were there, and it ended up being very sweet. Margot bought jewelry and we bought wine, cheese, bread, olives, spices and chocolate to enjoy at the hotel.

Cruising the market at different times allows you to take a pulse of that part of the city. Coming in the morning allows you to see the vendors setup and maybe get something new or rare to use or eat. Take a look at the pictures for a story of your own.

Flowers smell great in the morning.

Smiles, anyone?

Hey, sup dude?

Throw me some fish, eh?

Pike's Place Market

3 years aged, very cool

1 year aged?

\

Oink!

Cheers!
 
Jason