Life Tastes Good

It’s been a few weeks, so I’ll condense all of my recent “tastes” into one post. We enjoyed some healthy fare, some colorful flair, some spicy bites, and some “out of this world” delights. Ok, ok, no more hokey Nita… Been reading a few too many of my daughter’s sing-songy books!

I recently fell in love with the flavors of a very healthy, simple, and colorful salad. Nothing more than some fresh baby spinach leaves and some slivers of thinly sliced red onion made for the base of this plate. I used Cara Cara oranges interchangeably with Blood Oranges. I preferred the color and flavor of the latter. After segmenting the orange into little “supremes,” I juiced a few tablespoons of the remaining pulp into a bowl, and combined it with some whole grain mustard, white wine vinegar, and extra virgin olive oil. The resulting vinaigrette was the perfect balance of sweet, tangy, and savory. Atop each plated salad, I placed a warmed round of chevre which was rolled in chopped nuts before going into the oven. I used pecans once, walnuts another time, but the preferred choice was the smoked almond. It not only added the obvious crunchy texture to the dish, but a depth of flavor that complimented the other ingredients. The wine that stood out for me when paired with this dish was the 2008 Maison Andre Quancard Viognier/Muscat Vin de Pays Cotes Catalanes. A steal at $12.50/bottle at 56 Degree Wine!

Color played a similar role in another inspired dish. I was challenged by the thought of creating “potato scales” (similar to a dish I experienced at Elements in Princeton) for my incredibly fresh sea bass that the guys over at Metropolitan Seafood had suggested I try. So, I went to the market and purchased some colorful baby fingerlings. I sliced these as thinly as one could without a mandoline (I know, I can’t believe that I don’t own one yet!) and thought that most of them were uniform in shape and size. I then created little “galettes” of overlapping potato slices on a silpat, and then brushed them with butter. The starchy slices were already sticking together. Here is where many recipes start to crumble. Some say to overlap the “scales” right onto the fish. Others say to cook the potato crisp first and then place on top of the cooked fish. I par-cooked the slices on the silpat, and then transferred them onto the filets (still malleable.) Right before serving, I seared the fish “potato-scale side down” first. What a mess. My scales were all over the place. I definitely did NOT master this technique, but the resulting dish was still tasty and kind of pretty. This was served atop a sunchoke puree and on the side was sauteed rainbow chard (incredibly fresh and straight from the market) and purple fingerling “boats” filled with sunchoke puree and boar bacon. Please comment if you have ever created those gorgeous potato scales, or can suggest a fool-proof technique for me. Perhaps my slices need to be thinner? Oh yes, and we enjoyed the lovely 2006 Bruno Colin Chassagne Montrachet La Boudriotte to go with this.

This next dish is an incredibly flavorful take on a Vietnamese sandwich (Banh Mi.) Spicy pork meatballs, sriracha spiced mayo, and a sweet and tangy Asian slaw. Yum! Thanks Piyush & Jigna for introducing us to it, and Chirag & Priti for allowing us to re-visit it!

Another flavorful dish loaded with spice but low in heat, and perfect for this time of year… Chili Braised Short Ribs. I love braised meats. I especially love braised short ribs. My favorite preparation is braised in a dry red wine, a little stock, and just a touch of honey and a splash of port for pronounced flavor. Well, that WAS my favorite preparation. Until a couple weeks ago, when I experimented with some bolder flavors. Ancho chilies and a blend of exotic spices were the base for the braising liquid that I used for these short ribs. I used a little stock, and no wine. The resulting dish was bursting with flavor and the sauce was rich and velvety. I’ll be sharing this recipe with you in a few weeks (I am working on a blog-site for just recipes and comments – coming soon!)

So I think I covered healthy, colorful, and spicy. Now for the “out of this world….” Manish and I finally made it over to The Chef’s Table at Brooklyn Fare, thanks to JB and his reservation that he made a couple months ago. I must admit that before dining there, I perused numerous blog-sites that posted pictures and experiences of culinary adventures with Chef Cesar Ramirez and his 12 person seating inside his kitchen of Brooklyn Fare. I thought that I “knew” what to expect. And although I was very excited about being there in person, I didn’t think that the experience would veer too far off of what I was already so impressed by through my web searches. Boy was I WRONG.

The first words that I read when I sat down at the impeccably spotless stainless steel extension of Chef Ramirez’s kitchen were the ones written on the huge window of the open kitchen. “Our kitchen is bigger than yours.” Those words set the stage for the casual ambiance that was the background of our experience throughout the evening. That and the menu – simple words stating the main ingredient of each course… “Scallop; Monkfish; Rouget; Porcelet; etc etc” Casual, yes. But we dined like royalty. Course after course, Chef Ramirez out-did himself, creating masterpieces of flavor, texture, and color while using the freshest ingredients – all organic, much that is available at their market/grocery store just next door.

We hid the camera and put away our cell phones, as this was the request (also written in the menu.) A couple dining companions and I did take notes, just to remember everything that was being served. It was a 6 course tasting menu, with some amuse bouche (or canapes, as Chef Ramirez called them) to start. During the meal, Chef explained that he created these dishes and flavor combinations through research and not through copying or emulating any other chef or recipe that he has encountered. His passion for his work is what drives him. He is an artist, a genius. I felt privileged and honored to be sitting there in front of him, reaping (and consuming) the benefits of his passion.

Forgive the descriptions sans photo… for as I mentioned before, we did not want to offend the Chef. But here is our account of the evening, written with the utmost respect and admiration for Chef Cesar Ramirez. Thank you Chris and Len for filling in the blanks…

Wines (Oh yeah, and I forgot to mention, it is BYO with no corkage… I know!)
Rodez Cuvee Crayeres Brut Champane
Demeric Catherine de Medici Brut Champagne
2001 Bzikot Puligny Montrachet 1er Cru Les Folatieres
1999 Bouchard Corton Charlemagne Grand Cru
2008 Sinskey Pinot Blanc
1999 Levet Chavaroche Cote Rotie
1986 Raymond Lafond Sauterne

Canapes
Warm beet soup with Hudson Valley yogurt (perfect starter – the yogurt was so creamy)
Fresh Sardine tucked into a potato chip (very creative)
Crab with shredded phyllo and dilled yogurt
Bluefin toro with mustard and crispy leeks
Kumomoto oyster with grapefruit, creme fraiche, and oyster juice gelee (one of my favorites)
New Zealand langoustine with a unique herb in a saffron sauce (would have definitely ordered this in a restaurant – always say yes to langoustines!)
Hamachi, celery root, trout roe, lemon puree
Japanese baby shrimp, jalapeno, caviar (not spicy at all!)
King crab, vanilla oil, pineapple, caviar (YUM – another favorite)
Duck “fries” with smoked paprika (Robin and Sapana, if you are reading this, THIS is the most exotic thing I’ve ever had – lol – I can explain later)
Fried “smoked” foie gras (perfect little spheres of some sort of cornmeal? breading around a molten center of foie gras)
Bacalao (sp?) Mousse with shaved black truffle (Chef said that the amount of black truffle that was shaved on top of this canape was worth more than the dinner itself – wow. of course, another favorite)

Courses
Seared Scallop with a squash puree, pork belly, pea shoots, black trumpet mushroom, white truffle foam (I would be happy with every ingredient in this dish served on its own… but the combo – absolutely fabulous!)
Monkfish and Foie Gras wrapped in wilted cabbage, parsely root puree and chanterelle cream (so decadent!)
Rouget, salsify, razor clams, snails, Iranian saffron sauce
Porcelet with mustard sauce and kumquats (so tender and so delicious!)
Banana Parfait with milk chocolate foam, chocolate cake, coconut, rum
Creme Caramel with passion fruit puree

Words and pictures are beautiful, but the experience is ethereal.

Last Saturday marked the date of yet another incredibly delicious food battle. Battle “Street Foods.” The challenge was to create a dish based on a common street food – could be from any region of the nation, or the world. Sounds easy, but I think when you have SO much to choose from, the decision becomes extremely difficult. The four courses were all so unique, and showcased flavors from all over the world.

The hors d’oeuvres and and drink course was created by Piyush an Jigna. They decided to do a scrumptious trio tasting of eastern flavors. A traditional Chinese pork bun was steamed to perfection while the sweet and savory filling was making me want more. Lucky for me, there were two more items to consume! Bombay Chaat was cleverly stuffed inside a curled Banana Leaf. Such delicate flavors and just the right amount of spice. The third part of the dish was a Vietnamese pork “Slider.” Perfectly spiced (with a little extra Sriracha “shmear” on the plate for those of us that needed more,) these sliders were accompanied by a sweet and tangy slaw and a smoky mayonnaise. They paired a dark aged ale to drink with, and it was perfect. And that was just course ONE!

Chirag and Priti’s dish was fresh off the “street” with the packaging perfectly depicting where the food was from! Mouth watering Empanadas filled our plates for this course. Two flavors at that! The Beef and Vegetable Empanadas were beautifully prepared, with delicious and authentic Puerto Rican flavors. The Spicy Shrimp Empanadas were also incredibly flavorful, the heat exploding in our mouths, and allowing us to chase it down with some Tecate… A fresh salsa accompanied, and the entire package was adorably presented in disposable street food containers. We had to take a break at this point – we were all stuffed and extremely satisfied!

Manish and I were in charge of the entree this time. We wanted to come up with some sort of creative take on hot dogs and fries. But we only thought up some ridiculous options, and finally became exhausted with those ideas. We still wanted to stick to an American theme, and ultimately decided upon the idea of “New England goes to the Movies.” Yes, quite the corny theme. Here’s what we did… Our take on the Maine Lobster Roll – We made a Lobster Salad which was folded together with some tarragon aioli. We topped the salad with a toasted brioche disk. We served this alongside our version of a classic New England style chowder. Instead of clams, we used Nantucket Bay Scallops. The “popcorn shmear” was the “movies” part of the dish. Manish and I once tasted Wylie Dufresne’s popcorn puree at WD-50. This inspired us to create something similar, and the shmear is our version of it. Quite time consuming but it actually tasted like buttered popcorn in the end! If we do it again though, we will heed to the “best when served warm” theory, as once it cooled down, it lost a bit of its savory quality. We served this dish with a the 2005 Peter Michael Point Rouge Chardonnay. I wanted to serve White Burgundy (you know ME,) but decided to stick with the American theme

For the 3rd time in a row, Dessert took home the prize! Rick and Sejal stole our hearts with their gorgeous interpretations of the classic Mexican Street Dessert…. Churros con Chocolate. Pumpkin Churros were accompanied by a Mexican Hot Chocolate, Cinnamon ice cream, and a spiced chocolate custard. First of all, I could have eaten everyone’s plate of churros. Not only is that one of my favorite desserts, but accompanied with decadent chocolate!? Fried to perfection, these “crispy on the outside, tender on the inside” pastry strips were dusted with sugar, cinnamon, and salt. The pumpkin flavor complimented the spices in the rich, luscious custard and the creamy and subtle ice cream. And to think – we still had something to pair with it… The 2002 Elk Cove Vineyards ULTIMA Viognier from the Willamette Valley. Congratulations to the Jains!

Once again, thank you to my fellow foodies – for you bring such 5 star quality to our monthly dining Battles! Here’s to all of you… Cheers!

It’s that time again! We took a 3 month hiatus from our cooking battles, but it started once again. This time, the theme was Root Vegetables and Tubers. Priti and Chirag chose the theme and hosted this battle. What a versatile secret ingredient!

Manish and I were responsible for the appetizer and cocktail course. Our idea was to arrange a “three course” amuse bouche of sorts… We were going to start with a crudite of radishes and carrots, and place them on our himalayan pink salt brick. A little sweet cream butter was going to accompany these crudites. We were going to halve a cooked purple fingerling potato, hollow out the center, and pipe in a sunchoke puree. We were going to lay a piece of wild boar bacon on top – sort of a play on the double stuffed potato. Then we were going to created a “scalloped scallop.” A seared scallop, topped with tiny little rounds of scalloped potatoes, resembling scales of a fish. Sadly, we were unable to follow through with the prep of this course due to scheduling issues that morning, so we stepped out of the competition. But our kind competitors allowed us to partake in the meal, and judge! So, here are the highlights from the evening…

The first course, created by Sejal and Rick, showcased the earthy and spicy tones to what some of our favorite root vegetables pair best with! A perfectly pan grilled “Indian spiced” lamb rib chop was accompanied by a sweet potato and rosemary puree as well as a refreshing carrot soup. Such delicate flavors with an incredibly robust appeal! The colors and flavors of the dish were so vibrant and melded so harmoniously.

The main entree combined aspects of both comfort and elegance – which resulted in a gorgeous presentation and delicious flavors! A maple glazed pan seared salmon fillet was served over a sunchoke and purple potato puree. Alongside was a savory and rich root vegetable cobbler, and a hearty pasta that had some more roots folded into  it. Every “theme” element was incorporated beautifully in this dish by the hosts, Priti and Chirag.

Finally, dessert (the winning dish!) was brought to the table by Jigna and Piyush. I think that I can speak for everyone at the table when I say that we were all incredibly impressed by the use of the normally “savory” ingredients in this decadent dessert. The gorgeous plating offered a warm sweet potato cake accompanied by a coffee-caramel sauce, a fennel gelato, a chocolate-ginger gelato, a fennel brittle, and a drizzle of raspberry coulis.

The Fennel Brittle

The flavors went so well together – the earthy and warm spices from the cake and the caramel were such a lovely contrast to the fresh and bold flavors of fennel. I was surprised at how well the chocolate and ginger matched – it was as though all of these components were MEANT to be eaten together. Kudos to to the “Fanwood” Bardolias!!

To my fellow food battlers – as always, it was such an honor and pleasure to dine with all of you – thank you for the amazing meal, and for giving me a reason to smile on a not so bright day. Love you guys!!

So long, 2009… Happy New Year! I know it’s been a while since my last post. The holidays demanded more hours from me – both at the shop and in the kitchen. Amongst these hectic work days, I’ve had the opportunity to experience some incredible meals and of course, some amazing paired wines. I’ll try to recap some of my favorites here…

Nantucket Bay Scallops (Sashimi style) with just a drizzle of lime and some snipped chives. This paired magnificently well with the 2007 Gilbert Picq Chablis. The incredibly fresh, sweet scallops offset the zippy acidity and mineral tones of the Chablis. We also had the delicious Pacific Peale Passage oysters along side – creamy and rich with still the briny flavor that you expect with a raw oyster. The brown sauce in the picture is just a little ponzu/soy dipping sauce – but we didn’t need it! (Thanks to Nick at Metropolitan Seafood for your suggestions!)

The “Soft Boiled then Breaded then Fried” (Blue Hill style) Egg atop truffled barley risotto with the 2000 Lopez de Heredia Vina Tondonia Rioja. The earthy tones of the barley and the wine matched perfectly. Here are the before and after pictures of the dish… Once you cut into the egg, the soft yolk blends into the base and creates a velvety sauce-like texture to the risotto.

Another egg favorite… Soft egg Raviolis with Truffle Cream. These little pockets of flavor exploded with savory goodness. We first mixed together fresh ricotta with some Parmiggianno Reggianno, some fresh lemon peel, and a light sprinking of sea salt. Placed that in the middle of a fresh pasta round, and then topped the dollop of ricotta mixture with an egg yolk. Top that with another pasta round (carefully,) seal the edges, and voila. Soft egg ravioli! After a very brief simmer in a shallow pan of water, the raviolis were dressed with the truffle cream. This paired with the 2007 Vajra Langhe Rosso was truly harmonious.

At the 56 Degree Wine Dinner at Culinariane  in Montclair with wines from Francois Thienpoint, I fell in love with Ariane’s version of her team’s winning dish from Top Chef. The Indian spiced Lamb Chops with Carrot Puree and wilted Spinach. Earth and spice tones set the stage for the slightly sweet notes of the carrots to shine as well. The wines were incredible, highlighting all of the flavors of the dish. The 2006 La Gravette de Certan Pomerol and the 2000 Vieux Chateau Certan Pomerol were my favorite wines of the night. This menu inspired me to create something similar – Indian spiced Lamb Chops with Carrot-Ginger Puree and Spinach simmered in Yogurt and spices.

As the weather gets cooler outside, the idea of comfort food warms my heart. “Braised” dishes to be even more specific. Some of my favorite creations from the cold months of this season thus far…

Braised Rabbit Ragu over Creamy Polenta. We had this with the Fantabulous (really – there IS no word in the English dictionary that can describe this wine) 2001 Giacosa Barbaresco Asili. (Yum! Thank you, J.B. for bringing the vino!)

I also made Rajat Parr’s Indian Spiced Lamb Shank recipe and paired it with the earthy 2000 Chateau Grand Corbin-Despagne Saint Emilion. Perfectly balanced flavors in both the lamb and the wine – you could really taste the cinnamon and the spices but nothing was overwhelming. I am always tweaking recipes – I never seem to be happy unless I “Nita-fy” it. But this one, was perfect as written, in my opinion. (Click on the link above to get to the recipe.)

Braised Meatballs in Red Wine gravy was another cold weather necessity – and we drank the 2007 Giacomo Conterno Barbera d’Alba Cascina Francia. After a half hour of decanting, this wine was fabulous. Velvety, berry fruits with a touch of smoke. Delicious!

My favorite braised dish of this season so far though was the Beef braised in Barolo that our friends made on Christmas Eve. It was such a special meal. So tender and so flavorful, this dish could only be paired with a wine as worthy. We had the 2005 Elio Grasso Barolo Ginestra Casa Mate with its spicy and smoky notes to pair alongside. Delicious! Thanks again, Sej and Rick!

Speaking of Christmas – my girls gave me my very first Macaron cookbook. As many of you know, I’ve blamed bad recipes, my oven, and lack of time to my inability to create those little Parisian masterpieces. I’ve attempted over a dozen times, and a few of those attempts were successes (perfect macaron “feet” and all!) Now I have no excuse! I will most definitely blog my efforts later this month, as Maya has already asked me to bake her a “Macaron cake” for her 11th birthday. It’s a challenge… so I’ll try it!

Back to wining and dining… We experienced our first ethereal wine pairing menu at Elements in Princeton. If you are ever in the central Jersey area, do yourself a favor and check this place out. The chefs here are incredibly talented, and the service stellar. My favorite courses were the Nantucket  Bay Scallop Ceviche (surprise surprise,) the Octopus with smoked Paprika, and believe it or not, the simple Griggstown chicken course – with wild boar sausage. There were many more intricate flavors involved, but that is what I remember most about those plates.

I can’t forget the adorable and expertly inventive dessert – Bacon and Eggs. Sous Chef Joe Sparatta removes the top of an organic egg, removing its contents and filling it with brioche french toast. Then he tops that layer with a creamy egg and bacon custard, and a creamy maple foan tops off the egg. On the side of the egg is a strip of bacon and a slice of french toast. It’s even better than it looks in the picture!

Before I complete my first post of this new year, I’ll tell you a little about one of my new favorite things to drink. If you know me, you know that in addition to fine food and wine, I loooooove me a good cup of coffee. Well, I recently discovered some truly phenomenal coffees from the company Fresh Coffee Now. My favorites are the Breakfast Blend (which I like to drink all on its own – sans milk or sugar) and the French Roast  (which I like with my accompaniments.) The Mexican Roast and Colombian seem to be the favorites amongst some family and friends that have been the lucky taste testers in my house. Check out the link above for more information (and 56 Degree Wine sells the coffee at the shop as well!)

Til next time – Cheers! And Happy 2010!

A version of this meal was served to my dear friends, Roshni and Anand… just a week ago. Unfortunately, no camera with batteries that day… so here is a similar harvest menu that I have perfected with exquisite pairings to match (with the help of Joe – thank you!)

Tuna Carpaccio with Sesame Soy Vinaigrette ~ Wine 2007 Summerer Gruner Veltliner

Carrot and Fennel Soup with Seared Scallop ~ Wine 2007 Francois Pinon Vouvray Silex Noir

Breaded, Soft boiled Egg Atop Truffled Lentils ~ Wine 2004 Damilano Barbera d’Alba

Honey and Vinegar Braised Short Ribs with Sunchoke and Celeriac Puree (And Brussel Sprout “Chips”) ~ Wine 2007 Bodegas Mas Alta Els Pics Priorat

For Dessert, I tried to create the incredible chocolate tart that I spoke of in my last post (the one from Serenade.) It was a valiant effort, but I still couldn’t get the crust as delicate as they did. Since then, however, I did successfully replicate a dessert that I tasted at The Bernards Inn a few years ago. They were mini baking apples, hollowed out and filled with a vanilla custard, baked, and then “bruleed.” A perfect ending for this harvest meal…

Until next time, eat well… and Cheers!

Silly title for a post, I know. But it’s true!

I attended a fabulous vocal performance a few Thursdays ago where my ridiculously talented friend, Sadia, “serenaded” us with her diva-esque voice. The first time I heard her sing was at an intimate gathering, where there was no need for microphones/etc. The acoustics in the room were enough. And her voice – tremendous. It’s amazing how such a strong and powerful tone can come out of a wee little thing…. but then again, the best things come in small packages… right? Ok, I’m full of corny remarks today… lol. To my delight, she serenaded birthday boy Joe with the song that I first heard her sing at the intimate gathering that I speak of above… “An older man is like an elegant wine.” Manish and I were honored and thrilled to be part of the lucky crowd there that evening. We are a couple of her biggest fans!

The very next evening, I was treated to dinner at “Serenade” in Chatham. See… now you get it! My incredibly generous and dear friend, Roshni, was the genius behind this surprise. What a delicious evening we enjoyed!

We started off with hibiscus martinis, and were told to eat the flower after we finished the libation. I don’t know why we didn’t think twice, but we did what we were told… and it was delicious! I started off with seared scallops with lobster and pea shoots and had the 2003 Michel Colin-Deleger “En Remilly” Chassagne Montrachet to go along with it. The scallops were divine, and the wine paired so well. Roshni had the Tuna Tartare and had the 2008 Barmes Buecher Riesling Tradition to pair. Her dish was equally as tasty, and the wine paired very nicely. For my main course, I opted for a more traidtional Filet with creamy potatoes and wilted spinach. That paired tremendously with the 2005 Chateau Bellevue Fronsac. Roshni had the rack of lamb for dinner and a the lovely 2004 “Les Artèmes” Domaine de la Citadelle. Of course, we HAD to get dessert – and two at that! We enjoyed an incredible chocolate tart with a delicate, crispy crust, as well as an apple cobbler with caramel ice cream. Divine. Thank you again, Rosh, from the bottom of my heart!

Needless to say, I felt pretty lucky to be SERENADED twice in one week… thanks, ladies – for the great memories!

September has been quite the whirlwind month… The beginning of the fall season has brought with it “back to school” events, long commutes to work, and a cornucopia of delicious produce at the markets! September started off with a bang – Labor Day Weekend. The weather was perfect, and the weekend was jam-packed with activities.

I started the weekend with a girls evening at my friend, Roshni’s home. Tere brought Ami along who was visiting from Michigan, and we had a spectacular evening – eating, drinking, chatting… doing what girls do best! Roshni wowed us with her elegant presentation of herb marinated chicken, roasted mushrooms, and sweet pea risotto. Something she just “threw together.” That’s what you get when you are in the kitchen of an FCI grad!

Saturday brought perfect weather… so Manish and I decided to venture to the Green Market at Union Square. Joining us were our daughters, our nephews, and Jigna and Piyush… it was a family affair! We picnicked afterwards – enjoying fresh breads, cheeses, jams, berries, spicy radishes with fresh churned butter, and cold cuts. My most unusual purchase that day was the rainbow assortment of carrots… white, yellow, orange, and purple. Each hue lent itself a unique flavor.

Sunday night marked a most anticipated evening of fun, laughter, good food, and great libations! Sejal and Reena organized this evening of cocktails and paired foods for some of our closest friends. Sejal and Rick hosted. The weather was perfect. The cocktails were delicious. The food was divine. And that’s about all I remember… The photos that I DO have from the evening are ones that I should not share on this site (lol) But at least let me tell you about the menu… Heirloom Tomato Mojitos; Pumpkin Martinis; Bellinis; Blueberry Thyme Cocktail; Lady Sage; Kachumber Coolers – These were the cocktails that were served. The food was paired along side – we had home-made samosas, wild mushroom popovers, beef and vegetable empanadas, curried paneer in choux puffs, butternut squash and apple soup, quesadillas with salsa verde. All in all – an incredible evening with wonderful friends.

Monday was a lazy day – but we decided to head over to the outlets near the shore (exit 100-ish on the parkway.) By 5pm, the kids were cranky, and Manish and I were about to keel over from hunger pangs. We ventured back to the mysterious Thai restaurant that we visited last year after a family day at the shore. All I remember from last year’s experience was how hungry we were, and how delicious the food tasted. Testing out that theory…. we decided to re-visit. We were seated immediately. I remembered how much I loved the tofu with red curry – so I ordered that again. Seems silly, to order tofu when you are not vegetarian, but I remembered loving it. Delicate yet flavorful, it was the most delicious Thai dish that I had ever tasted. And I have had MANY red curries in my day.  And many of you know that I have TRIED to find a more local Thai place that makes an equal or better dish… but have been unsuccessful. Again – it was SUBLIME. Never, will anyone’s tofu with red curry compare to this one. (Oh and Manish and the girls were thrilled with the food as well…)

It was the perfect weekend, spent with family and good friends, celebrating the end of a lovely summer.

This was the theme at a dinner party hosted by yours truly this past weekend. We had our very charming friends – Len, Aileen, Tom, and Flora – over for what we intended to be a fun grilling evening. But due to the “weather witch,” (aka RAIN RAIN RAIN) we dined indoors. “A Savory Summer Supper” is what we focused our meal planning around.

We started off the evening with the incredible 2005 Gilbert Picq Chablis. A magnum at that! It showcased the perfect balance of fruit, minerality, acidity, and “stony-ness” that you look for in a Chablis. If you are not familiar with the terroir (or the land and geographical surroundings) of where the Chablis region’s grapes are grown, let me enlighten you! The soils in that region are very special. The basin of limestone marl that runs all the way down through the Champagne region, into the Loire, Chablis, and other parts of Burgundy is known as the Kimmerdgian Trail. All of the soil from these regions contain that limestone clay which is heavy with nutrients of the sea shells and fossils from many, many years ago. The grapes pick up those slate-like tones and the resulting wine is perfectly balanced with a stony minerality and vibrant fruit. Lovely!

With the Picq Chablis, we enjoyed an array of hors d’oeuvres. Asparagus and thin bread sticks wrapped in “truffled” prosciutto di parma; Summer garden bruschetta; Assorted Olives; and something that I never served but intended to… Summer Fruit Gazpacho. More on that later!

We took our places at the table and started our meal with quite a bang. The 2008 Domaine Tselepos White Mantinia paired magnificently with Len’s Melon Salad. Perfect spheres of watermelon and cantaloupe accompanied with blueberries, basil, Greek yogurt, and sesame oil. Topped off with a camembert tuile. It was texturally SO appealing – and extremely flavorful. A perfect starter course to our Summer Supper – thank you Len!

The Moschofilero (The lovely asromatic, crisp, clean wine that we speak of above) carried itself through the next course. Heirloom tomatoes were the focus here. A fresh tomato tart – with a parmesan and black pepper crust.A great way to use up your garden tomatoes – here is the recipe… It was a true representation of what late summer represents. So clean, pure, and fresh!

We moved onto the 2006 Peter Michael Le Moulin Rouge Pinot Noir. Exquisite – definitely young but contains enough structure and finesse to pair with the next course. I must say that I was a tad intimidated to show this wine. But Manish and I enjoyed it when we first sampled it in CA last year. It was showing 100 times better than our last tasting – and it was perfect with the Ravioli Oeuf with Truffles. With the yolks still on the “softer side,” these raviolis, stuffed with a savory ricotta filling and an egg yolk, were so decadent. The filling had a dash of lemon zest which really brought out the nuances of all of the other components. The truffled butter sauce revealed an earthy note to the entire course. It was so savory, and now one of my favorite stuffed pasta dishes of all time.

Our guests brought outstanding wines to pair with the next course. Rack of lamb with Fig Gastrique over a sunchoke puree with baby zucchini. The 1988 Chateau Beychevelle Saint Julien was showing very well. After letting it breathe for a an hour or two, this wine was showing hints of cedar, earth, dark cherry, and tobacco. I wrote down “caramel” but by that point, I had consumed enough glasses to assume that I mis”wrote.” So unless that seems normal to you, just disregard! On the opposite spectrum was the 2001 Dalla Valle Cabernet. This had a more pronounced nose of licorice, dark fruit/berry, and coffee. The fruit was there but in an elegant style. Both wines paired well with the meal – the Bordeaux reflecting the earthy and game-y qualities of the dish while the Napa Cab supported the flavors of the gastrique.

Flora’s dessert was phenomenal. A chocolate tart with a delicate shortbread/almond crust. Topped off with a scoop of vanilla ice cream and home made chocolate sauce. Decadent. While everyone was announcing how they could only possibly have a bite, I went on to practically lick my plate clean (figure of speech people!) The 1992 Taylor Fladgate Vintage Port and the 2004 Zinskey Late accompanied this course. The perfect ending to a very satisfying meal!

More than the meal itself, I was thrilled to be able to share the table with these food and wine loving friends of ours. Thank you for the lovely evening, and here’s to the next one! Cheers!

My very good friend Dawn and I used to work together every Sunday and Monday at 56 Degree Wine. We still get  to see each other every now and then, but I wanted to write a little something about a memory that’s very near and dear to both of us… Meursault Mondays. It started out one summer Monday in 2008 when a very good customer came to the shop to chat with Chris about some wines that he wanted to purchase. Chris chose several different Village and Premier Cru Meursaults to show him. The customer purchased his wine, and ended up with 3 cases plus a bottle. He then decided to open one of the bottles right there, to share a taste with Chris. Dawn and I arrived moments later, and we were greeted with a glass each. Meursault for breakfast – any day!!!!!  Upon the customer’s departure, he left the open bottle of Meursault behind. We ran out to give it to him, and he waved his hand to us saying “You girls enjoy!”  After that day, every Monday was referred to as “Meursault Monday.” Even if we were sampling Bordeaux. Even if we were sampling Brunello, Even if all we had to drink was coffee. It was always Meursault Monday for me and my Dawn-y. So I just thought I’d post some of my favorite wines here – all enjoyed in the company of my friend Dawn. (Along with some of the unreal pairings that I’ve been lucky enough to experience!)

2000 Lopez de Heredia Bosconia Rioja Reserva – (Here’s what 56 Degree Wine has as the description) Like the great producers in Burgundy, Robert Ampeau and Camille Giroud, Lopez de Heredia holds their wines back and only releases them when they are deemed “ready to drink”. The 2000 Bosconia is pure Rioja, conjuring thoughts of a great Pomerol. Supple but still primary, there is a bevy of dried cherry, leather, licorice and spice. Long finishing and in no danger of fading any time soon, enjoy this classic wine anytime over the next ten years.

I have savored the Rioja above on its own, but it shined when paired next to Paella Valenciana!

2005 Richard Leroy Anjou Sec Les Noels de Montbenault – (Here’s what 56 Degree Wine wrote about it) This is such a great wine that we couldn’t pass it up. Richard Leroy makes handcrafted wines in extremely small lots. We love the non-oxidative style of 100% Chenin Blanc. Very fine and very flavorful, the use of older oak is apparent showing richness without wood domination. Fruit forward, zippy acids, tropical tones, mango carmelized apples and a long textured resolve. Just enough sweetness to easily handle spicy dishes. Wonderful!

I love this wine with seared scallops over a microgreen salad with fennel and citrus tarragon dressing. This is equally lovely with Thai take out!

2006 La Peira En Damaisela Obriers de la Peira Languedoc -  (Here is 56’s description) A deeply fruited and unique blend of 65% Cinsault and 35% Carignan, this wine represents some of the best juice I’ve ever tasted from the Languedoc.  Sweet mixed berries, hints of cloves and cassis with a freshness and verve that make this wine so easy to love.  The fine balance and lingering floral note that caresses the palate after the wine dissipates is really striking.  Utilize this Cellar Defender™ anytime a juicy red is needed between now and 2012.

This was fabulous with braised short ribs or braised lamb shanks over truffled polenta.

Last but not least, every time I open a bottle of Meursault, I will think of Mondays with Dawn. Here is my all time favorite producer and one of my all time favorite White Burgundies! Perfectly paired with lobster – either elegantly or casually prepared. My favorite is the classic lobster roll. Made elegant by pairing with this!

2006 Domaine Albert Grivault Meursault Les Perrieres 1er Cru – (As per 56 Degree Wine) The Perrieres ramps up the beauty until it is almost unbearable. Owning 1.5 hectares in what is recognized as the best 1er cru site in Meursault, the 2006 version is full of amazing fragrance of spiced pears and fresh baked bread. Superb cut and balance form the basis for the tangerine, orange peel, crystalline citrus and stupendous length. This wine has excellent aging potential and is best enjoyed now through 2018.

LOOOOOOOVE IT!!!! Cheers, Dawn! xoxo

I realized today that I’ve barely spoken about wine in my recent posts. Perhaps because I feel like there is so much to write about? Every time I step into work at 56 Degree Wine, I am greeted not only by a refreshing burst of cool air (the temperature in the shop is ALWAYS set to 56 degrees F) but also by floor stacks of new wines that I will surely learn about that day. Each week, we  get new shipments of wines from our suppliers. And each week has in store a whole new lesson in my ongoing course that is my employment at the shop.

No matter who my 56-er is that day (by “56-er” I mean 56 Degree colleague)… I can be sure to get the education that I crave! Every Monday, Jay and I enjoy comparing notes of the wines that we’ve recently tasted. If I have a question about Burgundy or Spain, I go to Joe, the wine director. If I am stumped on a classification of Riesling or a region in Germany, I go to Tim, the store manager. And if I have a question about pretty much ANYTHING wine related, I go to Chris, the owner. He not only answers my question, but then takes me on a geographical journey of the region, then googles the specific winery, and usually ends with personal photos of him drinking that exact wine. Seriously – am I lucky or am I lucky!?

And the greatest part of these 56 relationships… when I invite these guys over, I cook, and they bring AWESOME wines! So, needless to say, most of the times that I have experienced ethereal wine pairings, my 56-ers have been in attendance. So I’m sure you can understand the excitement I felt to be part of a wine dinner that none of the aforementioned crew was at. It was a Friday evening at the end of March (i.e. beginning of Spring.) Not only did I take notes like a librarian, but I followed up with the hosts of this magnificent dinner party to email me the wine list. They were kind enough to do so.

Before I reveal THE WINE LIST (which is TOTALLY what I refer to this list as) I want to also mention that the food that we were served this evening was MAGNIFICENT! We started off with a gorgeous plate of artisanal cheeses and flatbreads as well as some delicious mushroom tartlets. Our first course was a beautifully prepared halibut atop earthy lentils and the dish was topped with a grape tomato butter. The second course was a fennel, blood orange, and goat cheese salad. The main course revealed “melt in your mouth” braised short ribs over a celery root puree (yum!) and the dessert was a decadent piece of chocolate cake. THE WINE LIST needed to be this great to stand up to the amazing food!!

1999 Leroy Bourgogne Rouge (appetizers)
2005 Bachelet Monnot Puligny Montrachet Les Referts (appetizers)
Margaine Rose Brut Champagne (when we were first seated at dinner)
2006 U Baccan (Bruna is the producer, from the pigato grape indigenous to Liguria) (with halibut and salad)
1990 Ch. Ducru Beaucaillou (short ribs)
1990 Ch. L’Angelus (short ribs)
1991 Ridge Montebello (after the short ribs)
1994 Dominus (sometime after short ribs and before/during dessert)
1988 Ch. Climens (during/after dessert)

Thank you to my friends that threw this amazing dinner party! And thank you to my 56-ers because without your knowledge that you’ve graciously shared with me, I would not have appreciated this incredible spread! CHEERS!!!