Cheers It's Friday

And ~ doing a retake on Riesling. My wine merchant finally got the 2008 Trimbach Riesling, that  I was so eager for two weeks ago (darn snow storm).  Anyway, well worth the wait, because this is a DRY Riesling not your American OFF DRY Riesling.  Check out http://www.juicytannins.com/ for some great tasting notes on the Trimbach Estate wines including the 2008 Trimbach Riesling.

If you have skipped over Riesling in the past, because of a too sweet an experience, this Riesling will delight for its DRY style.  It was on my recent trip to Germany that I enjoyed some of the most memorable DRY Rieslings and am a fan on the look out for more Rieslings in the DRY style.

I've paired the Trimbach Riesling with a Curried Spaghetti-Squash- and-Chickpea Toast-( Food & Wine February 2011) not your traditional Old World Riesling pairing, but one that worked for me in the New World.  Cheers!!!

Oranges & Chocolate~ Chocolate Dipped Candied Orange Peels

A while back I was at a chocolate shop and tasted a chocolate dipped candied orange.  As my daughter says, they were "delicious,"  I could have bought the entire tray!   Instead of buying the store out, I thought I can make those at home.  I searched, goggled and experimented, but NEVER duplicated that same chocolate dipped orange.  Then, when I had sort of given up and forgotten about my chocolate-orange obsession, I came across a recipe in Alice Water's Chez Panisse Fruit cookbook for chocolate dipped candied orange peel. (My latest obsession--citrus) 

 Why I hadn't thought about checking that cookbook when I was searching in desperation--at any rate, SUCCESS! 

 These little jewels not only look beautiful, but they gave me more chocolate-orange moments of pure pleasure. 

 They do take a few steps (easy steps, just time consuming) and an overnight of drying time, but according to Alice Waters, the pre-chocolate dipped candied orange peel strips will keep for about 6 months in the refrigerator.  I plan to use some of my undipped strips to decorate some chocolate cupcakes.  And while the chocolate-orange combination is "delicious," after successfully making candied orange peel,  I am thinking about candied lime peel--Key Lime pie, candied lemon peel--Lemon Tart and candied tangerine peel--more chocolate!

Chocolate Dipped Candied Orange Peel

adapted from Chez Panisse Fruit by Alice Waters

5 organic navel oranges

4 cups fine white sugar

2 cups water

5 oz. semisweet chocolate (60% cacao), chopped

1.  Wash the oranges, cut in half and juice them. 

2.  Place the orange halves in a 6 qt. stock pot and cover them with cold water.  Bring to a boil over medium high heat.  Turn heat down and simmer for 10 minutes.  Drain the orange peels and repeat process two more times, the third time, simmer until orange peels are pierced easily with a knife tip.  Drain and cool.

3.  Carefully scrape out the white membrane inside of the orange peels.  Cut into thin strips.

4.  Place the orange strips in a medium sauce pan.  Add 2 cups sugar and 2 cups of cold water.  

5.  Heat the mixture over medium heat and stir until sugar is dissolved.  Continue to cook slowly and stir occasionally until the mixture registers 230 degrees F, the syrup will bubble.

6.  Turn heat off and let orange peels sit for 1/2 hour.  Drain and cool pieces overnight on a parchment lined baking sheet, pieces should not touch each other.

7.  The next day, toss the orange peel with 1/2 cup of white fine sugar in a large bowl.

8.  Melt the chopped chocolate in the microwave or in a double boiler.  Dip orange strips and place on a parchment lined baking sheet, refrigerate until firm.  Consume immediately. OR  temper the chocolate with a home tempering unit (I have one and use it all the time!)--the chocolate will hold longer at room temperature and have a shiny finish. 

Cheers It's Friday

Yealands Pinot Noir Marlborough 2008- Wine Spectator's #45 on the top 100 list of 2010- 91 points.

When I decided on this wine for my Friday pick, I started thinking about what pairs well with Pinot Noir.  Lucky for me, last week I had looked up a new wine, Bella Luce from Ferrari-Carano Winery and discovered a pretty extensive reference on the Ferrari-Carano website for food and wine pairings.  With this new trusty guide in hand, my food cravings for this Friday were growing for SLIDERS~ (maybe it's all the football hoopla right now even though I am not a football follower -- I lean to tennis and the Australian Open, playing right NOW).  My first slider urge was for turkey sliders, but Pinot Noir is notorious with salmon.  How perfect, I created my own turkey and salmon sliders with complimentary flavor components for Pinot Noir.

Salmon Sliders
adapted from Bon Appetit March 1996
1-1/4 lb. fresh salmon fillet, skin removed
3 tablespoons mayonnaise
4 green onions, chopped
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup dry fine breadcrumbs

10 dinner rolls
sliced campari tomatoes
sauteed red onions
basil leaves

1.  Cut salmon fillet into large pieces.  Using a food processor fitted with a metal blade, pulse salmon until coarse.  Add 3 tablespoons of mayonnaise and pulse to combine.  Transfer mixture to a large bowl and mix in green onions, capers, lemon juice, tarragon, mustard, horseradish and salt and pepper.  Fold in breadcrumbs.
2.  Form into 10 small burgers.  Refrigerate for half hour and grill about 3-4 minutes per side or until done.
3.  Serve on dinner rolls with tomatoes, red onions, and basil leaves.


Turkey Sliders
2 lbs. ground turkey, 94% fat free
5-6 green onions, chopped
2 tablespoons fresh thyme leaves
2 tablespoons Worcestershire sauce
kosher salt and fresh black pepper
1 cup aged white cheddar cheese, shredded

12 dinner rolls
campari tomatoes, sliced
sauteed red onions
basil leaves

1.  In a large bowl, mix all the ingredients together.  Form into 12 burgers.  Grill for 5-6 minutes per side until done.  After flipping first side top grilled side with shredded cheese.
2.  Serve with tomatoes, red onions and basil leaves.

Cheers, It's time to watch a little Australian Open!  I wonder if they are drinking and eating the same thing down under while enjoying some tennis??

Tomato, Cucumber, Avocado Tartine

tar.tine:  A French open-faced sandwich, especially one with a rich or fancy spread. (as defined by American Heritage Dictionary)

 Usually I am at home on my own for lunch and pull together some fresh and pantry ingredients to make a simple quick, but satisfying lunch.  When I had year round access to farmers markets while living in California, my lunches were often a combination of simply vegetables and fruits-straight up, savoring the pure freshness.  One of my first favorite "sandwiches" I learned from a farmers market vendor, while I was shopping the market, she was enjoying her "breakfast"- fresh artisan bread, tomato, goat cheese,arugula and spring onion.

 My most recent go to lunch "sandwich" is adapted from my latest favorite cookbook, "Around My French Table," by Dorie Greenspan.  It is a tartine made with fresh artisan olive bread, a layer of Greek yogurt, chopped cherry tomatoes, avocado, Persian cucumbers, a sprinkling of kosher salt and pepper and a drizzle of Greek extra-virgin olive oil--simple and wholesome and SO GOOD!!!  My family saw me make this savory treat over the holidays and now, guess who wants it for their work and school lunches?  I pack all the components separately and let them create their own tartine at lunch time.   

I don't think my tartine fever has ended with these combinations....I am waiting the arrival of  Chad Robertson's cookbook, "Tartine Bread." 

What is your favorite "go to lunch," when you are on your own at home?  Or do you have a favorite tartine?

Cheers It's Friday

If you live in the south, specifically Georgia, the entire week has felt like a string of Fridays. (Major snow and ice storm here since Monday!!!)  My wine selection for "this Friday" is still in transit...somewhere, but not here.  I did make it out today--thank goodness, 5 days home bound is well, a little much.  The wine I did want to be drinking "right now" was a 2008 Trimbach Riesling Alsace Reserve, # 62 on the Wine Spectator Top 100 list.  The wine I am drinking a 2003 Riesling Cuvee' Albert-Vin D' Alsace paired with an Onion, Gruyere and Applewood Smoked Bacon Tart.  When in doubt what to pair with a wine, I consider the local cuisine and well~ onion tart and Alsace is a perfectly traditional match.

This onion tart is adapted from Sunday Suppers at Lucques by Suzanne Goin.  It is not truly traditional to what I remember in Alsace, but pairs nicely with the wine.  Add a mixed green salad and an appetizer is easily dinner.  Cheers, no more Fridays this week!

Onion Gruyere and Applewood Smoked Bacon Tart

adapted from Sunday Suppers at Lucques by Suzanne Goin

2 Sheets Trader Joes frozen puff pastry

3 large egg yolks

12 oz. sliced applewood smoked bacon, cut into 1 inch pieces
3 tablespoons extra virgin olive oil
2 small to medium white onions, sliced thinly
2 tablespoons fresh thyme
3/4 cup whole milk ricotta, drained if wet
1/3 cup creme fraiche
4 oz. Gruyere cheese, shredded
salt and pepper

1.  Preheat oven to 400 F.
2.  Defrost the 2 puff pastry doughs for 10 minutes on  2 baking sheets lined with parchment paper.  Meanwhile in a small bowl mix together 1 egg yolk and 1/2 teaspoon of water. After 10 minutes, with a knife score a border 1/4 inch around the edge of the dough. Brush this border with the egg yolk mixture and return the pastry dough to the freezer.
3.  Heat a large saute pan with 1-1/2 tablespoons olive oil add the bacon and saute over medium high heat for about 5 minutes.  Bacon should be crisp, but still tender.  Turn heat to low and add the onion slices, 1 tablespoon thyme and 1/2 teaspoon salt.  Saute until onions are just wilted, about 1-2 minutes.  Remove from heat and cool on a platter.
4.  In the bowl of a food processor, mix until smooth the ricotta, 2 egg yolks, and  1-1/2 tablespoons olive oil.  Transfer ricotta mixture to a small bowl and fold in creme fraiche.  Season with a pinch of salt and pepper.
5.  Spread a thin layer of the ricotta mixture on the puff pastry dough within the scored border.  Sprinkle with the Gruyere cheese and top with the onion bacon mixture.
6.  Bake for 25 minutes, rotating pans half way through  baking time.  Cool slightly and sprinkle with some fresh thyme leaves.

Food Trends for 2011

Going on day three of the Atlanta 2011 snow in, I have had time to catch up on my reading and "current events."  (thank goodness my Internet works!)  The food trend predictions for 2011 got me thinking...what do I think will be the hot food trends for 2011~

1.  Chocolate.  Besides tasting good, it makes us feel good and is healthy in moderation. (think and eat dark!)

2.  Meatless Mondays.  The Meatless Monday campaign has challenged us all to eat less meat and I personally whole heartily embrace it.

3.  Simple-Real-Wholesome food.  Backyard gardens and farmers markets, love them both.

4.  White Wine Varietals beyond Chardonnay and Sauvignon Blanc.  Think dry Riesling...

5.  Artisan Everything. Cheese, wine, bread and sausage.

6.  Salad Centered Dinner.  Vegetable portions will dominant over meat on the dinner plate.

7.  Healthy School Lunches. 

8.  Tartine.  Those french open faced sandwiches topped with what you buy at the farmers market or grow in your garden.  Inspiration from  Tartine Bread by Chad Robertson

9.  Savory Cupcakes.  Le Creset's mini cocottes make the perfect portion control and bake ware for these.  Food & Wine Magazine January 2011 has the trending recipe...White Lasagna.

10.  Nuts.  The snack to replace chips.

What do you think will be trending in the food world of 2011?

Cheers...FRIDAY!

"Cheers It's Friday"  marks a great day because well, It's FRIDAY!  But also the climax to trying a new wine.  The researching and list making to select a wine is one thing, but then the finding my chosen wine to actually purchase is another.  Around my neck of the woods, not always so easy.  Bad news, I did not find any of the wines on my list. However good news, I am so excited about the wine my local wine merchant suggested AND he kindly offered to order some of those wines on my list AND I did not have to commit to buying the entire case.  (I should have my wine for next Friday by Wednesday!)  When I told my wine merchant I really like Sauvignon Blancs, he suggested I try the 2009 Bonny Doon Vineyard Ca' del Sol Monterey County Albarino (little did he know I have been on a Spanish kick).  So you guessed it, I came home with the Bonny Doon Albarino. 

Since I am officially still on my New Year's detox, and wine was one of those food categories I pledged to give up....confession, after two days I cheated--eliminating coffee did not work out for me either.  Otherwise I am still on my detox plan.  That all said, my food pairing with this Albarino is really not a winter kind of dish, but I am not a winter sort of person.  So, as I type this post I am turning on the fireplace in my house.  Tonite I am kicking back with a glass of wine and CEVICHE, that  is within my detox plan. 

Not only is it FRIDAY, I am also taking a mini vacation from winter, Cheers!

Seafood Ceviche
adapted from DesertDwellers-Epicurious

1/3 lb. each of fresh wild shrimp, bay scallops and red snapper, cut into bite sizes pieces
1-1/2 cup fresh lime juice
2 tomatoes, seeded and chopped
1-2 jalapeno peppers, minced
1/2 small red onion, minced
1/4 cup extra virgin olive oil
1/2 teaspoon oregano
1/2 teaspoon kosher salt
fresh black pepper
2-3 tablespoons cilantro, shopped
1 avocado, cut into bite size pieces

1.  Combine seafood in a medium bowl with lime juice and stir.  Cover and refrigerate for at least 5 hours or until the seafood is opaque.  Occasionally stir.
2.  After 4 hours stir in the remaining ingredients except avocado.
3.  Serve with avocado pieces and additional cilantro for garnish.

Strawberry Pomegranate Smoothie

Here we go again into a brand new shiny year.  I, like millions of others, set goals a.k.a. resolutions to eat  healthier and lose weight (again).  Yes, January is that month of cleansing, new beginnings and a renewed focus on personal health.  In this process of health, weight and new beginnings I do, however, refuse to give up tasty flavorful food in my quest for my new resolutions.  I am highly influenced and always looking for inspiration, it keeps me motivated~

January is also that month when all those diet books hit the bookstore, but NO I didn't say I was going on a diet. Here today gone tomorrow.  My inspiration as I start 2011 comes from Mark Bittman's The Food Matters Cookbook (featured in Bon Appetit January 2011) and an editoral by Mark Bittman in the New York Times Sunday, January 3, 2011 and Whole Living's 28 Day Detox Plan in the January 2011 issue.  I do sort of feel like I need some sort of detox after the holidays.  Whole Living would have me give up for one week;  added sugar, processed foods, alcohol, wheat, eggs and dairy to name just a few.  Here is what I will commit to give up for one week;  alcohol, sweets, caffeine and processed foods.  What I did discover along the way in that detox plan, a delicious smoothie, a kind of slushy.  Oh another resolution from my motivating mentor, Martha Stewart as found in her new book Power Foods; I will try to fill my 2011 dinner plate with 1/2 vegetables, 1/4 whole grains, and 1/4 lean protein.

Real Food really does Taste Better and Bonus... you Feel Better!  Happy 2011  

Strawberry Pomegranate Smoothie

adapted from Whole Living January 2011

16 oz. frozen organic strawberries

1 cup unsweetened pomegranate juice

1 cup water

1.  Combine all the ingredients in a blender and blend until smooth