efoodie

Oregon Pinot Gris perfect for shellfish

So, I'm still working on finding the perfect Shrimp Scampi recipe. I'm getting close, but am not quite there yet.  A few more tries, hopefully soon, and then I'll report back with the final version.

While testing, I tried out a new wine that caught my eye. The description, high rating, and low price sold me.  King Estate 2000 Pinot Gris is an Oregon wine, and regularly retails for about $13.99, but was on sale for $11.99, even better.  Pinot Gris is one of my favorite wines, that I think of when I know I'm going to be having lobster or shrimp. I usually buy Trimbach which is about the same price, and is a smooth, elegant wine, with a soft finish. It reminds me of a much more expensive Premier Cru Chablis, La Foret, that we discovered back in the crazy dotcom days, when we'd regularly enjoy it with the best baked stuffed lobsters in Boston at Jimmy's Harborside. 

The King Estate Pinot Gris is a wonderful find. It is a crisper wine than the Trimbach, smooth, dry and clean and reminded me a little of Sauvignon Blanc, but is smoother and a bit more rich. It has a citrusy scent and as I sipped I found myself longing for raw littlenecks and oysters on the half shell. Strangest thing is I generally don't even eat raw shellfish. So, better make that clams casino, with buttery crumbs and crispy bacon. This is a great Summertime wine, to enjoy on an outside deck, looking out over the water, or for when you just want to dream about Summer, like now, when the snowbanks lining my driveway are six feet high.

Chewy Wine and Bad Reservations

First the wine, this one is really a find.  I first had it over a year ago at this great little wine shop in downtown Boston. It's called Merchant's wine, and is tucked away on a side street in the financial district. Every Thursday night, from 5-7, they do tastings, and I've discovered many great little wines this way.  This one is a smooth Spanish wine, Vega Sindoa 2000, retails for around $11.99. It is a blend of Cabernet, 60% and Tempranillo, 40%. It is lighter than most Cabernets, the Tempranillo smooths it out, but it still has a 'chewiness' to it, really full flavor is a little on the dry side, and is great with any meat dishes, appetizers, or even just for sipping.

Now to reservations. What is up with restaurants charging for reservations? I can see them taking a card number and making sure you show up, but I've heard recently about restaurants that will charge your card if your reservation size decreases! So if your party of 4 turns into a party of 2, you will be charged for the two 'no shows'. Even if you call the restaurant to tell them, unless it is over 30 days ahead. Hmmm.  That seems a bit much to me.  Especially when you take into consideration how many times your table is never ready at the 'reserved time' anyway. Reminds me of the Seinfeld episode when he shows up at the airport rental car agency to collect his 'reserved' vehicle. But there is none. "So," he says,

"You can take the reservation, but you don't keep the reservation. Keeping the reservation is the most important part of the reservation!"

I agree. 15 or even 30 minutes late I can handle. You settle in at the bar, have a drink and wait for your table. But when an hour, or more goes by, you start to wonder, "did they ever really take my reservation?"

Bean Bonanza and Super Bowl ideas

I am like one of Pavlov's dogs...as soon as the clock hits noon, I'm looking for lunch.  Today, even though I was starving, it was only ten of twelve, and I have this thing about not eating before noon, so I decided to kill a few moments by checking out new food blogs. I hit the jackpot when I discovered my little kitchen, and the big bean IMBB 11 going on. As I read through the 72, yes 72 entries from fellow food bloggers, and all of their fabulous bean recipes, I became ravenous. There's a lot of really good stuff here, and my little turkey sandwich seemed suddenly sad, and uninspired.  I ate it anyway, and took notes. I will be trying some of these recipes, especially macbebekin's Thai Peanut and Black Bean Soup, and Donna at There's a Chef In My Kitchen's Hummus spiked with blue cheese and carmelized onions and then there was Gastronome's Nacho Soup a tantalizing sounding black bean soup with shredded chicken, grand marnier, cumin, coriander, chipotle pepper, carmelized onions, and a shallot relish which includes ginger, lime, and cilantro.

So, it got me thinking about some of favorite bean based dishes.  These two appetizers are easy, fast, and ideal for super bowl parties.  Go Pats!

Nachos Supremos

This is based on my favorite local Mexican restaurant, Sam Diego's, in Hyannis, and Plymouth, MA. I've been going here since I was in high school, when we used to race to get here after work, just in time to order, before the kitchen closed at midnight. Oh, how the waitresses must have hated us!

1 can refried beans, your favorite brand.

1 cup shredded cheddar cheese (I use taco blend, mix of cheeses and seasoning)

salsa

diced tomato

sour cream

guacomole--(Killer recipe to follow)

tortilla chips

Pre-heat oven to 350 degrees. On a cookie sheet, spread a circle of refried beans about 1/3 inch thick. Spread a thin layer of salsa over, stick tortilla chips all around the edge, tucked under about a half inch, and then cover it all with the shredded cheese. Bake for about ten minutes or until cheese is hot and bubbly. Serve with sour cream, tomato, and guacamole on the side.

Guacamole

This is an adaption from the most amazing guacamole I've ever had, made tableside at Rosa Mexicano's in New York City. I've never been to a busier restaurant on a Monday night. It didn't take long to understand why.  When we sat at the bar, watching the bartenders whirl about making margaritas, they didn't hesitate to suggest the guacamole. Once we were seated, we saw that just about every table had ordered it.  Our waiter made it in front of us, in a big stone bowl, like a giant mortar and pestle. First he sliced the avocado in half, removed the pit, then sliced downward quickly and then across, and then squeezed the tiny pieces into the bowl. Next came chopped onion, tomato, jalapeno, cilantro, garlic, and lime juice. He mixed it roughly, then we tasted. Pure heaven.

To do it yourself, one avocado, about a quarter of an onion, half a tomato, one jalapeno, a tablespoon of chopped fresh cilantro, and a tablespoon of fresh lime or lemon juice, salt and pepper to taste. Using two forks, mash everything together until it is as smooth or as chunky as you like.

Cheesy Artichoke, Feta, Hummus, dip

One of the girls in the office brought this in, and we all fell in love. It's delicious, quick, and easy as can be.

2 cups hummus ( I like to use roasted red pepper)

1 cup shredded cheddar cheese

1/2 cup sour cream

1 can artichoke hearts, in water, drained, and chopped

1/4 cup shredded carrots

1/2 cup feta cheese

Mix everything except the feta.  Sprinkle feta on top. Microwave for about two minutes or until feta starts to melt. Serve with tortilla or pita chips.

Enjoy!

Pam

How NOT to salt your chicken stew

So it was a raging blizzard yesterday, and while I worried all day about losing power and not being able to see the Patriots play, I never thought to consider the cable. Yep, the cable went out at about 3pm, while I was in the middle of typing an e-mail. It should have occured to me. It doesn't take much to lose our cable. It's gone down during the day for no apparent reason, so of course it would have trouble with a bit of snow. 

But, I refused to panic. I found the radio station that would broadcast the game, and decided I might as well start cooking.  I have an article due soon on braising, and one of the recipes will be my own chicken stew, kind of a boneless, white wine version of coq au vin.

So, off I went, opened the Westport Winery Chardonnay, added it to my perfectly carmelized onions, and sighed with satisfaction as the wine hit the hot pan and started to sizzle, sending a wonderful smell into the air. It occured to me that I should probably check the wine, to make sure it tasted ok, though it was a bit late now.  But, I was in luck, the wine was just as good as I remembered.  I paid close attention as I made the stew this time, noting how much of everything I was using, since I usually just throw it all in there, by feel.

And it was coming out perfectly, in fact, it was one of those times where the dish actually comes out better than it ever has before. Don't you love when that happens?  I tasted it, after I'd added the browned chicken pieces back in, and the chicken broth, and it had simmered happily for about five minute or so. It tasted good, really good. It was time to send it off to the oven for an hour and a half or so. But then I decided to add a pinch of salt.

I grabbed my tall can of sea salt, and waved it over the stew, intending to add a light sprinkle and then a dash of pepper. But, the top flew off the can, and about 2 cups of salt landed in my stew. I was in shock for an instant. My perfect stew had been ruined. How to fix it??  I grabbed a spoon and started scooping salt, and it just made things worse, piles of it slid down and looked like melting sugar.  So, I just grabbed the whole pot and dumped it into a colander and then ran it under hot water, hoping to rinse the salt away. I threw it all back into the pan, added a swig of wine, and a few more cups of chicken broth, and then tentatively tasted a mushroom.  It tasted like sea water. Not a good sign.  But, I put the mess into the oven anyway, and hoped it would bake itself together somehow.

How was it when I took it out of the oven? Salty. Very salty.  But the chicken, and the potatoes, and vegetables were delicious. The broth was bad.  So, I did the drain business again. But this time while the solids were resting in the colander, I added some butter and another onion to the soup pan, along with a sprinkle of flour, and let it all brown up. A swirl of wine was next, and then more chicken broth brought it all together. I added the rest, gave it a good stir, and then threw it into the fridge.

It was actually pretty good today. I had several small bowls at lunch, but was unusually thirsty all afternoon.

So, the lesson learned here, is NEVER to shake a container of salt over a dish!  Do as the cooks do, and either pinch it from a little container, or shake it into your hand and then sprinkle it in.  I will NOT make this mistake again.

This soup is out of this world though, and so easy to make, especially if you buy mushrooms that are already prewashed and sliced, and use baby carrots.

What's so special about this soup? Well, the onions carmelize and dissolve into the broth as it bakes, giving the soup a rich body and sweetness. The flour on the chicken helps thicken the soup and turn it into a stew, and also gives the chicken a velvety coating so that when you bite into a piece it just melts in your mouth. The wine gives it an extra level of depth, but is optional, I often make it without the wine, and it is just as good, a nice, homey chicken stew.  The parnsips add sweetness as well, and of course, it tastes even better the next day.

Pam's Chicken Stew

1 pound boneless chicken breast

3 medium onions, sliced thin

1 cup baby carrots

3 or 4 parsnips, scrubbed well, and chopped into one inch pieces

2 cups baby potatoes (I used yukon gold)

2 bay leaves

3 6" sprigs of fresh rosemary

1 small box sliced mushrooms

3 cups chicken broth (I used College Inn)

flour for dredging

salt and pepper to taste

1/2 cup white wine (I used Westport Rivers Chardonnay)--optional.

vegetable or canola oil

1 tablespoon butter

Preheat oven to 325 degrees.

Slice chicken into 1 inch square (approximately) chunks

Take a plastic bag, add a cup and a half or so of flour, salt and pepper. Then add chicken and shake bag until chicken pieces are well coated.

In a dutch oven, about 3 1/2 to 4 qt size, add oil just until it covers the bottom of the pan, and turn heat to medium high.  Add chicken pieces in batches and lightly brown on both sides, and remove to a side plate.  Once all the chicken is browned, add the onions and tablespoon of butter.  Cook the onions until lightly brown and reduced in size, stirring and scraping up the brown bits from the bottom of the pan. Then add the wine, and let it simmer for a few minutes. Then add the chicken, then the carrots, potatoes, parsnips, bay leaves, rosemary, and finally the mushrooms and 3 cups of chicken broth. Cover, and put in the oven for an hour and a half.

Stir, and serve. 

:)

Sideways and Snowed in.....

So, I went to see Sideways on Saturday with a few friends.  We went to the 4pm matinee at a theatre just a few miles away. But, the weather forecast was for a Blizzard. Yes, a real blizzard, a lovely Nor'Easter, due to start at 5 that day, and go for about 12 hours or so, with average snowfall of 3" per hour.  That meant 3 feet, which was hard to believe.

So, we decided that Pete should drive, since he had the fancy new car/truck/suv or whatever category it fits into, but it has 4 wheel drive. So, off we went. 

Sideways, is a must see movie. I was absolutely blown away by this film. I had been warned by another friend that it was good, but 'kinda slow'.  Well, my expectations were lowered, coming into it, and I have to say that this movie was anything BUT slow. I don't remember the last time I laughed so often or so hard, and just enjoyed every bit. It's a smart movie, that features 'real' characters, who don't always behave well, or as you would expect, which just makes it work that much better. I've told a few people about this movie, since seeing it, and the first thing they always ask is, 'who's in it?'  Well, no big stars, except for Virginia Madsen, oh and if you remember the tv show Wings, Lowell, the blond mechanic, is one of the co-stars. He's not blonde anymore, but he's much funnier than I remember him being on wings. Just go see it. Trust me.

Coming out of the movie theatre, we walked into the heart of the blizzard. The mid-Cape highway was already a winter wonderland, nothing visible but white, drifts already forming on the side of the road. Crazy weather.  We did in fact get the three feet, and then some. And they didn't even plow my road until this afternoon.

But, back to the movie, and wine, because this movie revolves around wine. By the time we left, we were craving a glass of pinot noir like never before. But, of course I had everything except Pinot Noir, including Merlot, which, if you've seen the movie, is just NOT Pinot Noir.  But, the ones I had were very good and I have two new ones to recommend.

One is a chardonnay, It is Westport Rivers Chardonnay, 1999 and available for around $13.  I had it last weekend at a tasting lunch, along with a few of their champagnes, which were also very good, but the chardonnay stood out. It is a chardonnay for people who don't love chardonnay. Meaning that it's lighter and crisper, and very smooth.  I picked up a bottle, hoping it would be as good as I remembered from the tasting, and it was. I opened it yesterday, to enjoy with my chicken stew, since I was stuck inside with nothing to do but cook, once my cable went out and I couldn't watch the big game or go online.  I did read a book, but after finishing it, was getting stir crazy and started cooking.  The wine was delicious, so I also threw a half cup or so into the stew, which improved it considerably.

Here's another great find for a red wine, a 1998 Meridian Cabernet.  I've been a big fan of Meridian's Chardonnay for a while, and this was my first time trying any of their red wines. My local store sells it for around $11. I was intrigued by the description on a little notecard by the wine, that said it was smooth and rich, with hints of black currant, plum and vanilla. It was also lighter than many cabernets, which I liked. This is a red wine that is good on its own, as a nice sipping wine, as well as with food. I'll be getting both of these wines again. 

I'll post my chicken stew recipe separately, as there is a story to that as well, and a lesson on how not to use salt.

:)

Other uses for Fig Spread

In my earlier post, I talked about one of my favorite new appetizers, the Puff Pastry with Fig Spread, Goat Cheese, Proscuitto and Thyme.  It really is worth trying, and as you can see, the 'recipe' is as easy as making a sandwich, just assemble, then bake. 

In fact, we liked this so much, that the next day, we tried a version on flour tortillas that came out excellent as well. Just as delicious, but much lighter. My niece, Nicole, had 9 pieces, a budding gourmet that one, at only 7.

I also mentioned finding Dalmatia Fig Spread at my local Stop and Shop. They also carry a version with Orange, and as I was waiting for my Boar's Head turkey to be sliced, I couldn't resist, and added a jar to my basket. I also picked up a jar of adorable little cornichons, because I love pickles, and the jar was cleverly positioned on the counter where I could not stop staring at it. I don't need cornichons, but they went into the basket too.

I should probably add that I was starving, which is always a dangerous thing. It is amazing what finds its way into the basket when one is hungry.  But, the point of this post, is to point out another interesting use for Fig Spread.  I was dying to try this new version, but wasn't about to make the Pastry appetizer for just me. Why? Well, I would have eaten it all, and one of the New Year's resolutions is to Lose Weight. Anyway, I decided to experiment, and slathered the orange flavored Fig Spread on both halves of a freshly baked Ciabatta roll, filled it with thin slices of turkey, and added a few cornichons on the side.  It was a great combo, the chewy bread, sweet savory Fig Spread, and turkey.  The cornichons were good too.

Keep it in mind.

:)

So, is it normal for wine to smell like....Olives?

Uh, no. I don't think so.  I was excited about this wine too, and eager to introduce it to my friends Pete and Jen who had invited me for dinner last night.  On my way over, I stopped at our local wine shop and noticed a bottle of Westport Winery's Reserve blend of Cabernet and Merlot.  I knew we were having Prime Rib, and was after either Merlot or Cab, so this fit the bill perfectly. Plus, I went to a wine dinner/cooking demonstration just last Saturday featuring wine and food from Westport Winery, which is one of Massachusett's only wineries. Wine is not exactly something we're known for here, so my expectations were low.  But, I was pleasantly surprised by how good the wine was at the tasting, especially the chardonnay and champagnes. The 'reddest' wine we had there was a Rose, so I hadn't had this one before, but figured it had to be good, it was a reserve.  And, even better, it was on sale, marked down from $17 to $13.50.  Right next to it, also on sale, was an old favorite of mine, Columbia Crest, also a cab/merlot blend, and only $6.50. I thought it might be fun to compare the two, figuring the Westport Reserve would blow the Columbia Crest away.  Well, let's just say it's a good thing I brought both bottles.

Pete and I took the first sips.  I leaned in and sniffed in anticipation, expecting something delicious. Instead, I got olives.  Yes, earthy olives. Now, don't get me wrong, I actually love olives. I'm just not used to finding them in my wine.  So, then I tasted slowly, a careful, small sip. I was afraid.  With reason. Pete and I looked at each other.

"Does this taste funky to you?" I asked.

"It's a little off, not bad, just different."

He tasted olives too. But, the wine wasn't vinegary like it would be if it was really off and bad.  But then he noticed something.

"Wow, this wine is old. It's a 1995."

Oh. I hadn't even noticed the year. I'm sure that had a lot to do with the wine being 'off''. However, as it sat out, and 'breathed', the olive flavor settled down, and smoothed out a bit.  I still declined seconds, but Pete and Jen happily finished it off, and Jen thought it was fine to begin with, so go figure.

But, we all agreed that the cheap little Columbia Crest, was far better.

So, onto food....here's a super easy, and oh so impressive appetizer that comes together in less than 20 minutes!  You assemble it quickly, pop it in the oven, and serve it ten minutes later.  And it will look like you slaved over it. My favorite type of dish...

This one is an adapted from a very fun cookbook that I gave, and received this Christmas, The Best Recipes 2004. It's a collection of favorite recipes from a variety of sources, other cookbooks, online, even Whole Foods, which is where this one originated.

1 package puff pastry, flat sheet

fig spread

fresh thyme

goat cheese

proscuitto

Check instructions on puff pastry box for baking, and set oven accordingly, I believe we used 350 degrees.

Unroll puff pastry, spread a thin layer of fig spread across top. Now the fig spread is not a jam or jelly, but rather a spread, and Whole Foods carries it, and I just recently discovered another brand, Dalmatia, at my local Stop and Shop, in the cheese and deli section.  Drop small chunks of goat cheese over the top. Use as much or as little as you like.  Then sprinkle chopped proscuitto over that. I used 5 slices, chopped fine. Finish with a dusting of fresh thyme, again as much or little as you like. I used two sprigs.

Bake according to package directions, then slice into wedges and enjoy. The end result is like a savory pastry, that people look at with curiosity and a touch of suspicion. Until they take a bite, then there's smiles all around, and within minutes, every piece disappears.

Enjoy!

The Allure of Lazy Lobster

This is my all time favorite comfort food. Yes, comfort food. When I feel like indulging myself, yet making something that is super easy, fast, and relatively foolproof, it's the lazy lobster casserole. 

Credit for this goes to my sister's mother-in-law, Phyllis. My sister's Jane's birthday is in August, and they spend their Summers on the beach in Salisbury, MA. I first had this several years ago at a family get together to celebrate her birthday. Due to popular demand, it has since become a ritual.  It's that good, and unbelievably easy. 

Now, you may be a tad suspicious, when you read the ingredients. Your nose may go up in the air, and you may not be able to contain your dismay, but I promise you.....just try it.  Yes, Ritz crackers are not very impressive. They are inexpensive, always on sale, so terribly common, but, I'll let you in on a little secret....They form the base of many seafood stuffings in Cape Cod restaurants. That melt in your mouth baked stuffed shrimp with the hint of sherry? Yes, more than likely from Ritz crackers.  This is actually one of those 'wow' dishes, that is so easy, yet elegant.

The key to this dish is the freshest, sweetest lobster meat. In a pinch, you could use fresh frozen, but only if you're dying for lobster and simply cannot get a hold of the fresh stuff. You could boil your own whole lobsters, but it's so much work, and messy. Easiest way to go is just buy a pound or two of fresh shucked meat. Most seafood markets have it that way, and they sell so much of it, that it's always available.

An excellent wine to go with this is actually dirt cheap, I mean ridiculously inexpensive. Mirassou Chardonnay, is sold locally for $7.99, and it's really good. I stumbled upon it a few weeks ago at a local tasting, and was blown away by the value and taste. It's a smooth, fruity, medium bodied wine that is ideal for seafood.

So, here we go...I promise, you'll love it.

Lazy Lobster Casserole

1 pound fresh lobster meat, chopped into roughly 1 inch pieces

1 stick of butter

1 sleeve of Ritz crackers

2 tablespoons sherry (optional)

2 tablespoons chopped, fresh, flat parsley

Melt 3/4 stick of butter in a small bowl.  In a medium casserole dish, place lobster, and pour half the melted butter over and stir to coat.  Add ritz crumbs and parsley to the remaining melted butter.  Mix well, and then pat over top of lobster meat, until evenly coated. Cut remaining butter into small pieces and dot over top of stuffing. Drizzle sherry evenly over the top, and bake for about 25 minutes at 300 degrees.

Serves 3-4

This also makes an excellent side for Surf and Turf. We served it up recently with grilled tenderloins, and had a simple tossed salad with balsamic vinaigrette, toasted walnuts and goat cheese.

Enjoy!

John Grisham loves Carbs

As a writer and Grisham fan, this article in todays NYTimes made me smile. John G has carved out a nice little life for himself. 

http://www.nytimes.com/2005/01/19/dining/19GRIS.html?oref=login

I was especially interested in how he decided to set his current novel in Bologna, Italy. It was an indulgence, a place he wanted to visit. Well, why not? Though I enjoyed this latest book, it wasn't one of his best, but worth a look.

Every week or so I'll report on a new wine, usually under $20. This week's find is a 2002 California Pinot Noir, MacMurray Ranch, from the Sonoma Coast. I stumbled upon it in my local wine shop, where it boasted a 93 rating from Wine Spectator and an impressive pricetag of only $12.  Somewhat skeptical, but optimistic, I snapped it up, and opened it that night. I can honestly say it's the best $12 Pinot Noir I've ever had. It tastes more like what you would expect from a $20-25 bottle. Smooth, and rich, with a hint of berries and vanilla, it was light but vibrant enough to match well with the braised Salmon that I served with it.

I tried a recipe out of Molly Stevens new Braising cookbook. It was a simple, flavorful recipe, featuring bacon, mushrooms, leeks and Pinot Noir, braised, and then the sauce reduced and poured over the fish.

Yesterday I promised that I'd share my chef friend Andrew's recipe for Caesar Salad dressing, it has a bit of a kick to it, but you can adjust the spices to suit your taste. This is a rich, creamy dressing, that has spoiled me for any other Caesar.

Caesar dressing

Courtesy of Chef Andrew Trattel, of Nantucket, MA

1 cup of your favorite mayo, storebought or homemade. I like Cains

1/3 cup parmesan cheese, freshly grated

3 anchovy filets

1 tablespoon minced garlic

2 tablespoons lemon juice

2 or 3 dashes worcestershire

salt and pepper to taste.

In your food processor, whiz it all up, and adjust to taste.

Let me know what you think.

:) Pam

Welcome to efoodie

So, I'm taking the plunge and starting a food blog. Why? Well, as a beginning food writer, I thought it would be a fun way to focus on the type of food writing I enjoy most. Chef interviews and recipes, tips and tricks, and a look behind the scenes, how professional cooks and chefs approach food. What do they make at home, for themselves?

One of my best friends is married to a chef, and years ago, when they were waiting for their new lease on Nantucket to be available, they stayed with me for a few months.  I was sad to see them go, as nearly every Monday meant a fabulous night of Andrew's cooking. Everything he made was delicious, and comfort food was a specialty. My office mates would practically drool on Tuesdays when I'd tell them about my meal the night before. Feasting on slow cooked pork, mashed potatoes rich with blue cheese, several sticks of butter, and loads of cream.  And his Caesar dressing was so simple, yet so good, made with store bought mayo and basics that are probably in your pantry, like garlic, worcestershire, and a few other things. I'll track down his recipe and post tomorrow.  I tried to scribble down as many of his dishes as I could. He never measured a thing, and just cooked from feel, but I managed to weasel some approximate amounts from him that work.

I also thought it might be fun to pick a certain dish and try a bunch of different recipes to find 'the best one'.  First up will be Shrimp Scampi. This is a simple dish, that I've had numerous times in restaurants, but for some reason, just haven't been able to reproduce well at home.

I'd like this to be interactive too, an exchange of ideas and recipes, food experiences, and tips or tricks that work for you.  If you have any thoughts on how to make a killer Shrimp Scampi, I welcome your input!

Happy eating,

Pam