Saturday, December 16, 2017

Around the World in 80 Dishes: China

Although it may not seem like it, I have been working on my personal culinary challenge, Around the World in 80 Dishes.  There are at least 3 challenges in the works, at various stages of research, planning and execution.  However, there was one that came out of nowhere and has reached completion before any other challenge.  It is China.  

Theoretically, the preparation of a main dish from China would be an extremely difficult challenge for me.  The reason lies in the research and planning.  Chinese cuisine varies greatly from region to region.  From Sichuan to Hebei or Gansu to Hunnan, China could present a complete challenge on its own.  The mere thought of choosing one main dish from a country that has multiple cuisines would bog down the planning for days, weeks and even months.  Yet, that did not happen in this case.  And the reason is simple: my beautiful Angel bought me a whole halal duck from Costco.  With that duck, I had my challenge ... to make Peking Duck, which is considered by many to be a national dish of China. 

MAIN COURSE

The history of the Peking Duck begins, not in Peking (or Beijing), but in Nanjiang, the capital of the Jiangsu province.  The dish was first recorded as an imperial dish of the Yuan Dynasty, which ruled China from Nanjiang from 1206 A.D. to 1368 A.D.  The reference was made in 1330 by an inspector of the imperial kitchen, Hu Shihui, who noted the dish as an imperial dish in Yinshang Zehngyao (The Proper and Essential Things for the Emperor's Food and Drink).  According to the Oxford Companion to Food (page 594), the dish "originally meant a Nanjiang duck, of small size and black feathers, not artificially fattened."

When the Ming Dynasty Yongle emperor moved the Chinese capital from Nanjiang to Peking (and later Beijing), the roasted duck dish followed.  It continued to appear on the menu of the Imperial Court, and, eventually made its way out of the palace and onto the streets during the Jiajing reign, which was from 1522 A.D. to 1566 A.D., when the first roasted duck restaurant -- known as the Old Bianyifang Restaurant -- opened in Peking.  The restaurant changed the method of preparing the duck.  Previously, the duck was hung from the ceiling and roasted over coals.  The Old Bianyifang restaurant heated the walls of its ovens burning sorghum stalks and then cooked the ducks using the radiant heat from the walls.  The result was a roasted duck with whose skin was "crisp to the touch and golden brown" while its flesh was "tender and tasty."

Peking Duck (picture from East County Zoo)
The Old Bianyifang method of preparing the duck is not the only one.  While there are many ways to prepare Peking Duck (or Beijing Kaoya as it is known in China), the Oxford Companion to Food notes (at page 594) there are several common features to the roasting of the duck.  The first feature is the duck itself.  It must be a Peking duck (which is a species of Mallard Duck), two months old and fed a special diet until it weighs about five to six pounds.  The second feature involves the preparation of the duck.  After the bird has been dispatched, air is pumped between the skin and the body so that the bird is inflated.  The  internal organs are removed, the bird is blanched in boiling water, and coated with maltrose, which helps to give the skin a darker color.  The third feature of the process involves plugging the lower orifice of the bird and filling the cavity with boiling water to about 80%.  After that, the bird is ready for roasting in a special, wood-burning oven.  The wood used to roast the duck would often be date, peach or pear wood.  

Roasting Duck (picture from Robb Report)
All of these "common" features illustrate the rather laborious process of preparing the duck for roasting.  Fortunately, I found a recipe that included a few shortcuts.  Rather than blanching the bird or filling its cavity with boiling water, the recipe calls for pouring the boiling water all over the bird, including its cavity.  Once the duck is rinsed with the boiling water, a glaze is prepared and brushed over the duck.  I likened it to painting the duck, applying the glaze to both the exterior and interior of the bird.   After the glaze dried, I continued to apply coats of the glaze until there was just a few tablespoons left.  The bird marinated overnight and, prior to roasting, a final coat of the glaze was applied and the rest was saved for basting during the roasting process.  The final result was a beautiful bird, pictured above.   

As for service, Peking Duck is usually accompanied by thin, crepe-like pancakes known as heye bing or Mandarin-style pancakes.  I searched for those pancakes at a local Asian store, but was unable to find them.  While I could have perhaps made the thin pancakes myself, I decided to use shallot pancakes.  The shallot pancakes are definitely thicker than the Mandarin-style pancakes.  This thickness actually worked better for me because it helped to hold the duck with the sauce, scallions and cucumbers.



PEKING DUCK
Recipe from Ching-He Huange
Available at the Cooking Channel
Serves 4

Ingredients (for the duck):
1 whole duck (5 to 6 pounds)
Sea Salt
Freshly ground black pepper
6 tablespoons honey
4 tablespoons Chinese five-spice powder
2 tablespoons dark soy sauce
2 tablespoons brown sugar

Ingredients (for the sauce):
1 tablespoon corn starch
6 tablespoons hoisin sauce
6 tablespoons super fine sugar
2 tablespoons sesame oil
1 tablespoon dark soy sauce
1 package Chinese/Mandarin-style pancakes
3 scallions, sliced into long strips for garnish
1 cucumber, cored and sliced into long thin strips, for garnish

Directions:
1.  Prepare the duck.   Prick the duck all over with a small knife or fork.  Carefully pour hot water over the duck to rinse.  Discard the hot water.  Place the duck on a rack in a roasting pan and dry all over with salt and pepper and leave it in the roasting pan until ready to cook.  

2.  Continue preparing the duck.  In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar.  Brush the duck all over, inside and out.  Let dry for about 10 minutes and then brush again.  Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve the remainder).  Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge. 

3.  Roast the duck.  Preheat the oven to 350 degrees Fahrenheit.  Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden dark.  If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven.  When the duck is cooked,  remove from the oven and let rest while you make your sauce.  

4.  Prepare the sauce.  In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside.  Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce.  When the sauce starts to bubble slightly, add the cornstarch mixture and stir will to thicken.  Set aside and let it cool.  

5.  Finish the dish.  Carve and slice some duck.  Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with scallions and cucumbers.  Serve immediately.

*     *     * 

In the end, I think that the preparation of the Peking Duck was a success.  I was actually surprised at how much fat I was able to render off of the bird during the cooking process.  The finished duck had a nice color and the meat was tender.   Now that I have cooked the bird, I can turn my attention to making the Mandarin-style pancakes.  That will have to await another post.  Until then ...

ENJOY!

Monday, December 11, 2017

A Brewery for the Working Class

For those who know me, a brewery for working people is just my type of brewery.  My day job consists of me fighting for the rights of working men and women across the United States.  So, when I heard about the appropriately named Working Class Brewery, which is located at Kamm's Corner in Cleveland, Ohio, I made sure that I would pay a visit.  Needless to say, the visit left me thinking I may have found a new place to hang out whenever I am back in C-Town.

The people behind Working Class Brewery are Richard Skains and Carmen Rusionello.   Skains was a teacher and band director for the Cleveland City School District, but his side passion is brewing beer.  As a home brewer, Skains won the Best in Show competition with his Smoked Bock made with Chipotle Peppers.  After that, Skains worked as a part-time, assistant brewer at Rocky River Brewing and Fat Heads Brewery.  (As followers of this blog know, Fat Heads is my favorite craft brewer.)  So, the working class motif along with the experience working with an expert brewer like Matt Cole of Fat Head's is definitely a combination that appeals to the beer lover in me.

The working class motif is evident throughout the tap room.  There are the black and white pictures of working people, separated by logos of various international and local unions, including the International Union of Operating Engineers, the International Union of Painters and Allied Trades, the Bakery, Confectionary and Tobacco Workers, and the International Association of Machinists.   The names of the beers further emphasize workers, such as the Bricklayer Brown Ale, the Oil Rigger Chocolate Stout, and the Pipefitters Porter.  

The beers also underscore what I think is the Fat Heads inspiration.  Working Class Brewery has a wide range of beer styles that pour from the re-purposed tap handles (which were anchor bolts from the brewing system). The styles that include, but are not limited to, an American blonde, a brown ale, a dunkelweiss, a pale ale, an IPA, a porter, a smoked porter, a chocolate stout, a Russian imperial stout and a tripel.  They even had a radler, which is a rarity on brewery tap lists.  

Given the wide range of beer styles, I decided to do a five beer sampler.  (I would have tried a ten beer sampler but for the fact that I had a beer or two at lunch.)   The five beers that I chose were the Snow Job Christmas Ale (which was released on the day that I visited the tap room), the Bricklayer Brown Ale, the Aviator IPA, the Pipefitter's Porter, and the Overtime Session IPA.

All of the beers were excellent, with each one fitting very well within its style.  I had to go ahead and try individual samplers of the two beers that could not be included with a five beer sampler.  These were the Bank Boss Tripel and the the Cube Done Russian Imperial Stout.  Once again, the brewers hit the mark for each of the style.

It is rare to go to a brewery taproom and leave with the conclusion that all of the beers sampled are excellent.   They exist, like Fatheads Brewery in Ohio, D.C. Brau in Washington, D.C. and Jailbreak Brewing in Maryland.  Now, I can add Working Class Brewing to that list.  If you happen to be in the Kamm's Corner neighborhood, the Working Class taproom is definitely worth the visit.  Until next time ...

 ENJOY!

Sunday, December 3, 2017

The Ultimate French Dip Sandwich

Without question, my favorite sandwich is the French Dip sandwich.  You can ask my Angel ... if the menu has a french dip sandwich, the odds are that I will order it.   There is something about a sandwich, piled relatively high with thin slices of meat, that is dipped in a bowl of warm au jus that appeals to me.  That is, if it is done right.

Most French Dip sandwiches that I have tried -- and I have tried many sandwiches -- fall short.  The beef is too dried and/or too processed.  The au jus is too watered down or too salty.  What is my favorite sandwich turns out to be one big disappointment.  Time and time again.

So, one of my cooking bucket list items has been to make the ultimate French Dip sandwich.  Before we go further, let's be clear ... the ultimate French Dip sandwich in my opinion.  I don't care about anyone else's opinion on this subject.  And I am not trying to recreate the original.  My goal has been to make the French Dip sandwich that I believe to be the best in my rather humble opinion.

In order to achieve that goal, I need to know what I am about to cook.  The French Dip sandwich originated, as the story goes, with the sandwich shop known as Philippe's the Original in Los Angeles, California.  Nearly 100 years ago, in 1918, the owner -- Philippe Mathieu -- was preparing a sandwich for a police officer when he dropped it in a pan with hot cooking juices.  The police officer ate the sandwich anyway and, the rest, as they say, is history.  Or is it?  At least one other restaurant claims to be the one who first made the sandwich.  That story is even older, going back to 1908.  The restaurant, Cole's, was serving a guest who had no teeth.  The cook dipped the sandwich in the hot cooking juices to make it easier for the guest to eat.  Whether it started with a police officer or a toothless guest, the French Dip sandwich has become one of the iconic American sandwiches. After all, Philippe's now serves 4,000 sandwiches per day.

There are three components to a French Dip sandwich.  First, the bread.  It should be a crusty French roll.  This is important because it provides a crispness on the outside, which holds the sandwich together.  It also provides a soft inside, which will absorb the juices.  Second, the meat.  Philippe's uses bottom round roasts, which are roasted with a sort of mirepoix -- celery, carrots, and onions -- along with a lot of garlic, herbs and spices.  Finally, there is the au jus.  Once again, Philippe's creates the jus by making a beef stock from bones, onions, carrots, celery, leeks, herbs and spices.   The jus is finished with the cooking juices from the roasts.   

In my quest to make the ultimate French Dip sandwich, I focused on all three components.  I first bought some freshly baked rolls for the bread.  The filling for these sandwiches would not be bottom round.  Rather, I decided to go for the top of the line ... ribeye.  I also decided that I would not simply roast the meat.  Instead, I would smoke it, using cherry wood.  This wood would impart a lighter smoke flavor to the meat, providing an additional dimension with respect to the flavor. My recipe for smoking a rib roast can be found here, all you need to change is the wood.  Finally, the au jus would be what I really like it.  There would be a lot of beefiness in the jus, as I started with some bone marrow, which I use in combination with a little butter to saute onions and garlic.  I then added some beef stock, fresh herbs (rosemary and thyme) and a little red wine (an inexpensive Burgundy works very well).  I cooked down the liquid to concentrate the flavors.  The end result is not just any French Dip sandwich.  It is what I believe to be, in my humble opinion, the ultimate French Dip sandwich.


THE ULTIMATE FRENCH DIP SANDWICH
A Chef Bolek Original
Serves 4

Ingredients (for the prime rib meat:
4 sub rolls, partially split lengthwise
1 tablespoon vegetable oil
4 cups thinly sliced smoked prime rib 
1/2 cups of au jus

Ingredients (for the jus):
2 tablespoons of butter
4 cups beef stock
1 cup red wine (burgundy, if possible)
1 onion, very thinly sliced
1 clove garlic, finely minced
4 marrow bones, roasted

Directions:
1.  Toast the bread. Adjust the oven rack to the middle upper position of the stove.  Pre-heat the broiler.  Brush the interior of the sub rolls with oil  Arrange the rolls, oiled-side up, on a baking sheet.  Broil until golden brown, about 1 minute. 

2.  Heat the meat.  Combine prime rib and jus in skillet over medium heat, about 5 minutes.

3.  Finish the dish.  Pile some of the thinly sliced prime rib upon the sub roll.  Serve with a small bowl of au jus for dipping.  

ENJOY!

Friday, December 1, 2017

The 7 Locks of Maryland

If you live in the DMV (that is, the District of Columbia, Maryland and Virginia), you should know about the seven (7) locks.  I knew that the 7 locks are locks of the Chesapeake & Ohio canal.  A lock is used to raise or lower vessels between different stretches of a river or a canal.  The 7 locks refer to Lock Numbers 8 through 14, which are located on a one and one-quarter mile stretch of the C&O Canal.  It begins with Lock 8, located just south of the Clara Barton Parkway in Cabin John, Maryland, and ends with Lock 14, which just beyond Interstate 495.  A walk along the paths that connect those locks provides one with an insight into a chapter of our transportation history that is truly remarkable.

But, this is not a blog about transportation.  It is about food and beer.  And, with respect to the latter, the 7 Locks refers to a relatively new brewery in Rockville, Maryland.  My beautiful Angel and I have visited the 7 Locks taproom a few times to sample its beers.  Standards (that is, year around offerings) like the Surrender Dorothy Rye'PA and Devils Alley IPA are very good.  However, during our last trip, we both decided to try the Oktoberfest.  Perhaps it was the season.  Perhaps it was the beer.  Actually, it was the beer, because we bought a growler of the Oktoberfest to enjoy at home.  

According to the brewers, the Oktoberfest is "[a]n American take on the traditional German Marzen style."  According to the Beer Judge Certification Program, a Marzen an amber orange to a deep copper red color.  The 7 Locks' take does not achieve ether of those hues, taking on a more golden color.

While the Oktoberfest may not meet the BCJP's expectations of the color, it hits the mark on both the aroma and taste.  The BCJP describes a Marzen as having aromatic notes that are rich, bready and toasty.  These notes come from the heavy emphasis on the malts.  The Oktoberfest meets this part of the standard.  As for the taste, the BCJP expects that bready, toasty nature to shine through, with a little bitterness from the hops (but no hop taste). The hops are meant to balance the sweetness that could arise from the malts.  That is what takes place with this Oktoberfest.  The beer has great malt tones, which provide some bready and toasty flavors.   While the brewers suggest "a hint of cherry wood smoke," I did not detect that in this beer.  

In the end, the Oktoberfest  may come closer to the BCJP's description of a Fest Bier as opposed to a Marzen.  But, who cares?  It is a very good beer and one that I'll be back for next year.  

Until next time....

ENJOY!

Monday, November 27, 2017

Old Westminter Winery's Nouveau (2017)

We are only members of two wine clubs (plus we have a standing order with a third one).  If you were to check the wine reviews on Chef Bolek, you could probably figure out one of the vineyards.  (It's Black Ankle Vineyards.)  The other vineyard is Old Westminster Vineyard, which is located in Westminster, Maryland.

The winemakers at Old Westminster have taken some bold steps when it comes to wine.   The most recent step is to produce their take on the Beaujolais Nouveau.  Of course, the Beaujolais Nouveau -- which I reviewed back in 2012 -- comes from the Beaujolais region of France.  That is nearly four thousand miles away from Westminster.  And, the Beaujolais Nouveau is made with Gamay Noir a Jus Blanc grapes (or Gamay grapes).  The closest region to Westminster where one could find these grapes is the Niagara region (southern Ontario, Canada) or the Willamette Valley in Oregon. 

So, Old Westminster produced the Nouveau.  The boldness of this step is that the winemakers produced a wine in the Beaujolais Nouveau style but a wine that is not a Beaujolais Nouveau.  The style is to produce a young wine.  One that spends weeks, not months, aging in a stainless steel tank or an oak barrel.  The wine then goes straight into the bottle.  

The Old Westminster Nouveau is produced with Cabernet Franc grapes with, according to the wine maker, "a splash of Petit Verdot."  The grapes were grown in northern Maryland, harvested from mid-September through early October, and then fermented in stainless steel.  The wine was then bottled on October 26th. Just 300 cases.  My beautiful Angel and I got to taste it roughly one week later.  This is just another slight departure from the Beaujolais Nouveau, which is not released until 12:01 a.m. on the third Tuesday in November.  Nevertheless, we still bought two bottles, one to enjoy that night and another to put in the wine cage.

The winemakers describe the Nouveau as having an "inky color, tons of red fruit on the nose, bright acidity and grippy, young tannins."  The wine pours a crimson red, much lighter than the typical red wine.  There is a lot of red fruit on the nose.  The typical fruit, like cherries, raspberries and even some strawberry notes.  All of those berries carry themselves into the taste of the wine, although the strawberries lose themselves a little in the tannins of the wine.  The tannins are as advertised, they do not provide much astringency or bitterness to the wine.  That opens the way for the fruit-forwardness of this wine.

The Nouveau is a very good wine, and, like any Nouveau wine, it is meant to be enjoyed sooner rather than later.  A bottle runs for about $30 dollars.  

ENJOY!

Tuesday, November 21, 2017

Smoked Turkey Breast

Sometimes simplicity is the recipe for perfection.  That was definitely the case recently when my beautiful Angel and I invited some friends over for a meal.  I billed it as "Giving Thanks for Friendship."  I prepared a whole turkey, but, expecting a larger crowd, I asked my Angel to buy a turkey breast.  She bought two 1/2 turkey breasts.  Given I did not have enough room in my oven for 1 turkey and a 2 half turkey breasts, I decided that I would cook those 1/2 turkey breasts in my smoker. 

So, I went through my cookbooks looking for a recipe for smoked turkey breasts.  I checked my Big Bob Gibson books, but the recipe called for a honey-maple glaze.  That glaze just did not interest either my Angel or myself.  I then checked some Myron Mixon cookbooks (which were graciously given to me by my neighbor ... and I am extremely thankful for the gifts).  I found a recipe that was closer to what I wanted to do.  But, I decided to also check my Aaron Franklin cookbook, Franklin Barbecue: a Meat-Smoking Manifesto.  Franklin is known for his brisket - and a trip to Austin is on my bucket list, solely to try that brisket - but he had a recipe for smoked turkey breast.  The one thing that caught my eye is that it embodied the simple style of Texas barbecue ... a rub of salt and pepper smoked slow and low over the wood of your choice.

I decided to go with Aaron Franklin's recipe, which applies the central Texas barbecue style to the turkey breast.  Although I am far from someone who could opine with any authority about the style, from what I have read, the hallmarks of central Texas barbecue are (1) beef; (2) a salt and pepper rub; and (3) slow smoking using oak wood.   The first hallmark is already thrown out the window,  because we are talking about a turkey breast, not a beef brisket.  The second hallmark stands.  I made a simple rub of freshly ground black pepper and kosher salt according to Franklin's specifications (2 parts pepper to 1 part salt).  The final hallmark had to fall as well, only because I did not have any oak wood for the smoker.  I could have used pecan, which finds its way into some central Texas barbecue.  However, I thought that a more appropriate wood would be apple.  The reason is simple.  Apples work very well with turkey, as shown by their use in stuffing recipes.  Apple wood also tends to provide a milder smoked flavor, which is good for the generally milder flavor of turkey.   

The last change I made was to the cooking times.  Given I was working with two half breasts, instead of one whole one, I relied upon the low end of the cooking times.  Where Aaron Franklin talks about 2 1/2 hours to 3 hours for the initial part of the cook, I went with 2 hours.  When he talked about 45 minutes for the finishing of the cook, I went with 40 minutes.  The reason is that 2 half breasts will cook in a slightly shorter timeframe than one whole one.  If you are using a whole breast, you should follow his timelines.  If you do what I do, round down when it comes to the time limits. 

In the end, Aaron Franklin's smoked turkey breast was the hit of the gathering.  Everyone liked it and consumed far more of it than the whole turkey. This is definitely on my short list of Thanksgiving recipes for the future and it should be on your list as well.  Who knows, I may even try to smoke a whole turkey using this recipe.  That will be the subject of a future blog post. 

 

SMOKED TURKEY BREAST
Recipe from Franklin Barbecue, pages 173-74
Serves many

Ingredients:
1 skin-on, non-solution turkey breast
1 cup butter
Heavy duty aluminum foil
3 tablespoons ground black pepper
2 tablespoons kosher salt
Seasoned firewood (oak, apple)

Directions:
1.  Start the fire.  Prepare the fire and get the temperature to 265 degrees at grate level. 

2.  Prepare the breast.  If the skin is on the breast, remove it. We just tear off the skin and throw it away.  Mix the pepper and salt and rub it on the turkey breast.  

3.  Smoke the breast.  Place the turkey skin side up (meaning the side that formerly had the skin) in the smoker and cook until golden brown (typically 2 12/ to 3 hours.  Remove the turkey from the smoker, place the butter on top of the turkey and wrap tightly in aluminum foil, dull side out.  The turkey breast ends up braising quite a lot in the melted butter and its own juices and double layer of foil ensures against leakage.  Return the turkey to the cooker, this time flipping it so that its skin side is down. 

4.  Finish the cook.  Cook the turkey breast until the internal temperature registers 160 degrees Fahrenheit.  This should take about 1 additional hour. 

5.  Rest the turkey breast.  Let the turkey rest until the internal temperature drops to 140 degrees Fahrenheit, then slice thinly against the grain and enjoy.

ENJOY!

Saturday, November 18, 2017

Privé Vineyard Le Nord (2013)

I am always amazed at what people can do with what they have.  This is especially true when it comes to wine.  Some of the best wines come from the smallest producers. And, in my humble opinion, the best wines that I have ever tasted come from the smallest vineyard that I know ...  Privé Vineyard.

Privé is a vineyard consisting of two acres located in the Chehalem Mountains, which is part of Oregon's Willamette Valley.  The owners -- Mark and Tina Hammond -- purchased the property, consisting of a run-down  house and those two acres,  which grew Muller Thurgau grapes.  The Hammonds grafted those vines over to Pommard clones, and built up a beautiful vineyard.  The two acres of grapes now produce three Pinot Noir wines, appropriately named "Le Nord" (produced from the grapes grown on the Le Nord acre), "Le Sud" (produced from the grapes grown on the Le Sud acre), and Joie de Vivre, which is a reserve wine.  (The Hammonds also produce a dessert wine ... a Port made with Pinot Noir grapes.)


I have reviewed a few of those Pinot Noir wines in the past, such as the 2006 and 2008 vintages of the Le Nord, as well as the 2008 vintage of the Le Sud and the 2008 vintage of the Mélange.  We enjoy Privé wines so much that we have  a standing order.  We purchase a few bottles each year and cellar those bottles.  The bottles await a special occasion or a moment when we want one of the best Pinot Noirs out there. 


My beautiful Angel and I recently opened a bottle of the Le Nord (2013).  The Le Nord pours a deep garnet or burgundy red.  The burgundy is suggestive of the fruit elements in both the aroma and the taste.  The elements suggest cherries, raspberries and even some cranberries.  Other elements are a little earthier in nature, such as what  the winemakers suggest, "clean earth."  

The taste of the Le Nord reminds me of what makes Oregon Pinot Noir one of my favorite styles of wine.  The Le Nord carries forward the berries in the aroma, with a nice combination of ripe raspberries and cranberries. The berries are balanced with the notes of ground dried mushrooms.  

Because there is only 1 acre of vines used to produce the Le Nord, the wine is available only on futures.  More information can be found at Prive Vineyard.  The wine is definitely worth the effort, especially if you are looking for a great Pinot Noir for a holiday or special occasion, such as Thanksgiving and/or Christmas.

ENJOY!

Thursday, November 16, 2017

Mussels, Barnacles, and More

In recent weeks and months, I have gotten back into the routine of not only cooking, but also blogging.  I am averaging about a post a week, and, I have a healthy number of posts in the works.  I hope to be cooking even more and posting even more, even though I probably will never return to the number of posts that I was doing back in 2011 or 2012.  

But, I am taking this brief break to blog about another interest of mine ... photography.  It may not show in the pictures of the various dishes that I make, but I like to take pictures.  Setting aside my family, who are the subject of a majority of my pictures, the rest are generally of food, animals or landscapes. 

Recently, I was working on a wine review.  For that review, I went back to find some pictures of the vineyard. The pictures were from my honeymoon with my beautiful Angel.  We spent a little more than a week in Oregon.  The trip started in Portland, worked its way through Willamette Valley and ended on the coastline in Pacific City. 

While we were in Pacific City, we walked the coastline.  I was amazed by the wildlife that was exposed by the low tide.  Mussels, barnacles, starfish, crabs, and so much more. I took a lot of pictures during those couple of days.  Lots and lots of pictures.  

So, as a break from what I have been working on and posting on this blog, I have decided to post a few pictures of the wildlife that lives around the coastline near Pacific City, Oregon.  As I write this post, I have been thinking about how this wildlife could be harvested and find its way onto a plate.

Picturing a dish of mussels is fairly easy. I have made quite a few of them. Some of those dishes have made it to this blog, such as Malabar Mussels, Curried Haddock and Mussels, and Green Mussel Soup.  The great thing about museels is that the dish does not even have to be fancy or complicated.  Just put handfuls of mussels in a steam pot along with a heaping helping of minced garlic.   Wait a couple of minutes and you have a very basic and very delicious meal of steamed mussels. 

Picturing a dish of barnacles is far more difficult. Barnacles don't line the shelves of the grocery stores around where I live.  They also don't grace the menus of the restaurants of where I eat.  (If either was the case, I would have probably tried to cook them and eat them by now.)  However, I do know that barnacles -- or at least gooseneck barnacles -- are edible.  I know that because I watched an episode of Bizarre Foods, in which Andrew Zimmern went foraging for gooseneck barnacles in Oregon.  

A quick Google search also produces some recipes for gooseneck barnacles.  Another google search provides results for places where you can purchase the barnacles online, such as La Tienda, a store that I trust that sells the barnacles by their Spanish name, percebes.  Unfortunately, I am not willing to wait two weeks for a delivery of percebes; and, moreover, I am not willing to part with over $100 for the ingredient.  While I am sure I could find barnacles cheaper elsewhere online, I don't want to think about where those barnacles may have been.  

While I can almost guarantee that there will be more mussel recipes on Chef Bolek in the future, I hope that maybe someday there will be a barnacle recipe too.  Only time will tell.  Until then...

ENJOY!
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