Victor Hugo Vineyards Viognier (2009)

"God made only water, but man made wine."  Those words were written by Victor Hugo, a famous French poet, playwright, and human rights activist.  Little did Hugo know that, nearly one hundred years after his death, that man would be making wine in his name.  The man -- actually a husband and wife, Leslie and Vic Roberts -- began the Victor Hugo Winery in the Paso Robles region of California.  The winery grows its grapes in the Templeton Hills Vineyard, which is the estate vineyard.  Victor Hugo Winery grows a wide range of grapes, from Cabernet Sauvignon to Viognier grapes.

The Viognier grape is a white wine grape.  The origin of the grape is unknown; however, legend says that the grape dates back to the Roman Empire.  More specifically, they say that, in 281 A.D., the Roman Emperor, Probus, brought the grape to what would eventually become France.   Farmers planted the vines and cultivated the grapes for centuries and, for a good part of that time, the grape was fairly common.  In more recent times, the cultivation of Viognier has decreased.  In fact, the grape is cultivated today primarily in the Northern Rhône region in the Condrieu appellation.  While cultivation of the grape decreased in France, it has increased around the world, including about one dozen states in the United States.   

Viognier has definitely taken root in the Paso Robles AVA in California, where Victor Hugo produces its own Viognier wine.  The label states that the 2009 Paso Robles Vigonier is an estate wine.  The grapes were hand harvested, whole clusters were pressed and then barrel-fermented and aged in Hungarian oak for 5 months.  Aromas of honeysuckle and ripe apricot with hings of almond blossom.  Goes with soft ripe cheeses,  spicy Asian dishes, scallops, oysters and lobsters.

The Victor Hugo Viognier pours a yellowish, goldish color.  The wine has aromas of flowers, honey and melon.  This wine has a lighter body, reminscent more of a Pinot Grigio than a Chardonnay.  The melon and honey flavors carry through to the taste of the wine, providing an interesting parallel to wines such as Vouvray.

Wines such as this Viognier are best paired with lighter dishes, as well as seafood dishes.  I paired this wine with the Sauteed Sheephead, Savage Boleks Style, because I thought the wine would complement the oysters and fish used in that dish.

We found this wine in Orange Beach, Alabama during our vacation. It sold for $21.99 a bottle. I am not sure about the distribution of this wine, because I have not seen it around where I live.

ENJOY!

Sauteed Sheepshead, Savage Boleks Style

During a recent vacation, I went fishing with my beautiful Angel, Clare, and her parents in Orange Beach, Alabama.  We chartered a boat to fish along the shoreline in the Gulf of Mexico. We were looking for bull redfish, but we did not find any. Instead, we encountered Sheepshead, or Archosargus Probatocephalus.  The Sheepshead -- also known as Convict Fish and Bait Stealer -- lives up to its names. The Sheepshead will only go after shellfish.   We lost many a live shrimp bait to the Sheepshead, whose slight bite can go unnoticed by a distracted person.  Once we caught the bait-stealer, it revealed itself as revealed as a fish with a broad body with wide grey-black stripes on a white or off-white background, reminiscent of traditional prison garb.

Perhaps the most interesting feature of the Sheepshead is its teeth.  The fish has sheep-like incisors, which stick out a little like buck teeth.  The Sheepshead uses these teeth to eat, well, almost anything.  Small Sheepshead may eat plants.  As the fish grows, its diet changes to mollusks, such as clams, mussels and oysters, and small crabs.  Sheepshead may also eat other, small fish, such as croakers and anchovies.  The Sheepshead are found throughout the Gulf, usually hanging around rock jetties, piers, pilings and formations on the sea floor, where it can easily find its food. 

Both Clare and her dad, Frank, managed to catch a Sheephead during our fishing trip.  The fish were good examples of the Convict Fish, with their broad black stripes.  Once we got to shore, we had the fish cleaned and filleted.  As I watched our guide at work, I saw that the fish had a large, boney heads, and thick backbones.  Each Sheepshead fish produced two decent sized fillets and, moreover, a head and backbone that were very good for making stock.

With our dinner in hand, our thoughts turned to how we should prepare the Sheepshead. Both Frank and I agreed that it should be a simple saute, with salt, black pepper and a drizzle of lemon.  This would allow everyone to taste the fish.  We also decided that we would have a simple sauce for the fish.  The sauce would be made with a little white wine and some more stock.  We made the stock by using the heads and bones of the Sheepshead, along with the basics -- an onion, celery and carrots -- and some herbs (such as bay leaves and thyme).   

The final element came, indirectly, from the guide.  As he cleaned our fish, the guide noted that the fish had recently feasted on oysters, which were still in their stomachs.  With this information, we decided that we would add oysters to the sauce for the fish. This would allow the sauce to add an oyster flavor to the fish.

The end result was a delicious dish, although the sauce ended up being a little more like a jus.  The reason was two fold.  First, I wanted to maintain some liquid in the sauce to better cook the oysters.  Second, I did not want to add a lot of butter because I was trying to keep the dish as light as possible.  To get a thicker sauce, I would probably cook down the sauce more than I did.  In any event, the sauce accomplished its goal, which was to impart the flavor of oysters into the fish.

SAUTEED SHEEPSHEAD, SAVAGE BOLEKS STYLE

A Chef Bolek Collaboration with Frank Savage

Serves 4

Ingredients (for the Sheephead Stock):
Backbones and/or heads from 2 Sheepshead fish
Any other fish bones, fish heads, shrimp shells, etc.
1 onion
1 carrot
2-4 stalks of celery
2 bay leaves
15 cups of water
8 sprigs of fresh thyme
1/4 teaspoon of salt
Ground pepper, to taste

Ingredients (for the Sheepshead fish):
Four fillets from 2 Sheepshead fish
1 pint of oysters, reserve the liqueur
2-3 tablespoons of extra virgin olive oil
Juice from 1 lemon
1 tablespoon of fresh thyme leaves
4 tablespoons of unsalted butter
2 tablespoons of white wine
3 cups of Sheepshead stock
Ground pepper, to taste
Salt, to taste

Directions:

1.  Make the Sheepshead stock.  Add the fish bones and/or fish heads, as well as any other bones, heads or shrimp shells, in a pot.  Add the water and raise the heat to high.  Bring the water to a boil and reduce to a simmer.  Let the water simmer for at least one hour.  Strain the stock, reserving the bones and the head.   Pick out the meat from the backbone and the head, setting that meat aside for later.  Take three cups of the stock and pour it into a smaller pot.  Bring the stock in the smaller pot to a boil and reduce by at least half, if not more.  You can use any remaining stock for other purposes, such as boiling shrimp, or you can freeze the stock for use in the future.

2.  Prepare the fish.  Grind salt and pepper over both sides.  Sprinkle the lemon juice over the fillets. 

3.  Saute the fish.  Heat the extra virgin olive oil in a saute pan over medium high heat.  Once the oil begins to shimmer, add the fish fillets.  Make sure not to overcrowd the pan and do the fillets in batches if necessary.  Saute the fish for about two to four minutes on each side (depending upon the size and thickness of the fillet) until the fish is opaque, but before it begins to break apart.  

4.  Prepare the sauce.  After the fish fillets have been sauteed, add the wine to deglaze the pan and cook until the alcohol has evaporated, about one to two minutes.  Add two cups of stock and the oyster liqueur.  Bring to a boil and reduce to a simmer. Whisk the butter, 1 tablespoon at a time, into the the sauce.  Reduce the sauce further until it reaches the desired consistency.  Salt and pepper to taste.

5.  Add the oysters and bits of Sheepshead meat.  Add the oysters and the Sheepshead meat to the sauce.  Turn off the heat.  Cook the oysters using the heat of the sauce until the edges of the oysters begin to curl and the oysters begin to turn opaque, about two to three minutes.  Flip the oysters and continue to cook them for about two to three minutes.  Turn back on the heat to a low setting if it takes a little longer to cook the oysters.  Remove the pan from the heat once the oysters have just turned opaque.

6.  Plate the fish.  Plate the fillet, spoon oysters over the fish or around the fish.  Spoon additional sauce over the fish and oysters.  Garnish with whole thyme leaves.  Serve immediately.

PAIRING THIS DISH

The key ingredients to this dish -- Sheepshead, Sheepshead stock, oysters, oyster liqueur -- all call for a pairing with white wine.  The question is whether the wine should be a lighter, fruitier wine or a more smooth, fuller-bodied wine.  In the end, I think the latter is probably better for this dish, because they can add a little sweetness, but also some richness.  If a smooth, richer white is chosen, make sure that the wine has not been aged in oak barrels.  Here are a couple of suggestions:   

L'Ecole No. 41 -- Columbia Valley Sémillon (2009). 
87% Sémillon, 13% Sauvignon Blanc.
Walla Walla, Washington, USA
Pear and apple tastes, with citrusy tartness.

Victor Hugo Vineyards -- Viognier (2009).
100% Viognier
Paso Robles AVA, California, USA
Melon and honey tastes, crisp with lighter body. 

ENJOY!

If you would like more information about Sheepshead, check out Rod N' Reel or the South Carolina Department of Natural Resources. 

Happy New Year!

I just wanted to take a quick moment to wish everyone a happy, prosperous and safe new year! Last year was a good year for me, my cooking and my blog.  I posted a record number of blog posts, which were read by visitors from more than one hundred countries.

Most importantly, I had some amazing cooking experiences.  I was a guest chef for a night.  My personal culinary challenge, Around the World in 80 Dishes, has taken me (culinarily speaking) to Cuba, Libya, Paraguay, the Philippines, Mozambique and Uruguay.  Working with my beautiful wife, Clare, we hosted the second Savage Boleks BBQ and a dinner for our Wine Club friends.   

As we enter 2012, I have a lot of plans for my culinary hobby and this blog.  I have improved the format of the blog posts, particularly the directions.  These improvements will hopefully make the directions a little easier to follow.  I plan to go back and make these changes to old posts, so that all of the posts have the same, user-friendly format.

Another change will improve the pairing of dishes with beers and wines (as well as pairing beers and wines with dishes).  Each recipe posted on the site will include pairings with at least one beer/wine.  I am adding this feature to improve my own personal ability to pair dishes based upon the ingredients of the dish and the particular flavors of the beverage.

I think these changes will help to improve the blog, both for myself and those who visit, even though it may mean that there are fewer (but hopefully better) posts.  There will be additional changes and improvements to this blog as the new year unfolds.   And, all the while, I will continue to pursue new goals with my cooking and my culinary challenges.

The New Year is exciting for me.  I hope you will continue to visit and share in my culinary adventures.  Until next time ...

HAPPY NEW YEAR!

Parmigiano Reggiano "Flatbread" with Ribeye, Porcini and Heirloom Tomatoes

Almost all of the "Chef Bolek Original" recipes are posted after I have made them for the first time.  There is no test kitchen.  There are no repeats to see if I can do a better job.  Some recipes are complete disasters, and, those never see the light of day.  Other recipes are okay, and, I usually post them with a few caveats.  And, every one in a while, I have a very successful Chef Bolek Original.

Recently, I was trying to think of recipes for what we had in our refrigerator.  One thing that caught my attention was the bowl full of grated Parmigiano Reggiano.  I knew of various recipes for Parmesan Crisps, but, I had way too much grated cheese to make crisps.  

So then my mind turned to a "flatbread" made entirely of Parmigiano Reggiano.  This idea was both intriguing and risky.  I had never heard of a "flatbread" made of anything other than bread.  Yet, Parmigiano Reggiano is rather salty, which means that you would need to make sure whatever tops the "flatbread" can offset the saltiness of the cheese.  Ultimately, I decided to plate a salad, with porchini mushrooms and slices of heirloom tomatoes.  I also decided that I would put slices of ribeye on top as well.  

Overall, this dish turned out well.  The one thing that I did not add to this recipe that I would definitely add the next time I make it is a good drizzle of aged balsamic vinegard.  The fruitness of the vinegar will offset the saltiness of the cheese very well.

PARMIGIANO REGGIANO "FLATBREAD" WITH RIBEYE

PORCINI AND HEIRLOOM TOMATOES

A Chef Bolek Original

Serves 3-4

Ingredients:
1 grass-fed ribeye steak, about 1 pound
2 cups of mixed greens
1/2 to 1 heirloom tomato
1/4 to 1/2 cup of dried porcini mushrooms
2 cups of chicken broth
2 tablespoons of Sangiovese wine
2 cloves of garlic, diced finely
1 tablespoon of fresh rosemary, chopped finely
2 teaspoons of dried thyme
1/2 teaspoon of crushed red pepper
Finely grated Parmigiano Reggiano
Sea salt, to taste
Ground black pepper, to taste

Directions:

1.  Prepare the marinade for the steak.  Add the red wine, garlic, rosemary, 1 teaspoon of the dried thyme, 1/4 teaspoon of crushed red pepper to a bowl.  Add the ribeye and make sure that it is coated with the mixture.

2.  Rehydrate the Mushrooms.  Heat the chicken broth over medium heat.  Once the broth is heated, add the dried porcini mushrooms to rehydrate.  After about five minutes strain the mushrooms and set aside.

3.  Cook the steak.  Cook the ribeye under the broiler for about eight to ten minutes per side or until cooked to the desired doneness.  Let the steak rest for fifteen minutes.

4.  Make the Parmigiano Reggiano flatbread.  Line a cooking tray with parchment paper.  Brush the paper with extra virgin olive oil.  Place a spoonful of the grated Parmigiano Reggiano in the middle of the paper and use the spoon to gently spread out the cheese until it is a consistent thickness. Repeat along the edges of the cheese until you have reached the desired size of the flatbread.  Sprinkle the remaining thyme and crushed red pepper over the cheese.  Add the cheese to the oven.  Cook until golden brown, anywhere from five to ten minutes depending upon the size of the "flatbread." 

5.  Plate the dish.  Prepare the "flatbread" by placing it on a plate.  Place the mixed greens in the middle of the "flatbread."  Sprinkle the mushrooms and tomatoes over the greens.  Slice the ribeye and place slices over the greens.

 PAIRING THIS RECIPE

The principal component of this dish is two-fold: ribeye steak and the Parmigiano Reggiano flatbread.  Given Parmigiano Reggiano is perhaps one of the signature foods of Emilia-Romagna, I think that the most appropriate pairing for this dish is a wine from that region.  A Sangiovese di Romagna is very much like a Tuscan Sangiovese, which can stand up to not only the "flatbread," but also the steak, which has been flavored with a marinade that draws from the flavors of Tuscany, such as rosemary and garlic.  The wine belows is one Sangiovese di Romagna that I have previously reviewed.

Collina dei Lecci -- Sangiovese di Romagna Reserva (2004).

85% Sangiovese, 15% other

Emilia Romagna, Italy

Flavors of cherries and raspberries

ENJOY!

Monte Antico Toscana (2007)

IGT.  If you google that acronym, you are most likely find the American company that specializes in developing, manufacturing and distributing gaming equipment.  All of that is fine and good if you are looking to buy slot machines.  However, if you are like me and are trying to learn more about wine, then IGT means "Indicazione Geografica Tipica," one of the classifications established by the Italian government.   

These wines got this classification because of a "failing" on their part, namely, the wines fail to qualify for one of the two big classifications (DOC and DOCG) for Italian wine.  This failing is usually because of the blend of grapes used to produce the wine or because of where those grapes are grown.  Despite such a "failing," if you can really call it that, some of these wines are of high quality and are much more than any Vino da Tabola or red table wine.  (Personally, I think some of these wines are better than some DOC and DOCG wines out there.)  Therefore, in 1992, the Italian government created the IGT designation to give these particular wines their proper due.

One such "IGT" wine is the Monte Antico, which is a blend produced in Italy.  According to the label, this blend is the "result of the synergy" between Italian wine dspecialist Neil Empson and renowned winemaker Franco Bernabei.  Empson and Bernabei say that they pick the finest grapes from the best Tuscan hillsides.  The wine is aged 1 year in oak barrels and then six months in the bottle.

The Monte Antico is an interesting blend of fruity grapes, like Sangiovese, with darker, earthier grapes such as Cabernet Savignon.  In fact, the exact blend of the wine is 85% Sangiovese, 10% Cabernet Sauvignon and 5% Merlot grapes.  these proportions have a lot to do with the appearance, aroma and taste of the wine.  The wine pours a dark crimson red. The wine has aromas of red cherries, with a little floral element to it.  These aromas clearly remind the drinker that the Sangiovese grapes are the predominant grape in this blend.  The Cabernet Sauvignon and Merlot grapes contribute to the taste of the wine, providing some additional layers beyond the cherry flavors provided by the Sangiovese grapes.  There is a little earthiness in the background.  

Given the high percentage of Sangiovese grapes, this wine could be paired much like a Chianti.  More specifically, this wine could be paired with pastas with red sauces, as well as roasted chicken and pork dishes.   The Monte Antico could also be paired well with any of the hard cheeses from Tuscany, such as the Pecorino Toscano. 

The magazine Wine Enthusiast gives this vintage a score of 88, which is very respectable. This wine is available at most wine stores and grocery stores for about $8.99 to $10.99 a bottle. 

ENJOY!

Almond Crusted Tilapia

We had a bag of sliced almonds lying around after Clare made the Warm Cheese Tart with Cinnamon and Sliced Almonds. Looking to work a little creativity in the kitchen, I decided to use the leftover almonds as breading for a couple of fish fillets.

I first ground the almonds into "bread crumbs."  Then I consulted The Flavor Bible to decide what I could add to flavor the almond crumbs.  I decided on three additional flavors ... green cardamom, paprika and cayenne pepper.  All three flavors work well with almonds.

As I prepared the almonds, I realized that the texture of the ground almonds presented some issues when it came to breading.  The ground almonds tended to clump together, as if there was some moistness in the almonds.  I feared that this would present some difficulty when it came to cooking the fish.  I had planned on sauteing the fish in a pan with only a little oil; but I became concerned that the breading to come off of the fish.   I ultimately decided that, rather than sauteing the fish, I would increase the amount of oil and basically fry the fish.  The additional oil would cook the breading faster and help keep it bound together during the cooking process.  

I should note that the almonds created a rather thick breading, which was fine for both Clare and myself.  If you would like to lighten the breading, I would suggest adding a cup or two of flour in place of a cup or two of ground almonds. 

ALMOND CRUSTED TILAPIA

A Chef Bolek Original

Serves 2

Ingredients:
2 Tilapia fillets
4 cups of sliced almonds, ground into powder
8 green cardamom pods, toasted and ground into powder
1/4 teaspoon of cayenne pepper
1/2 teaspoon of paprika powder
Salt, to taste
Pepper to taste
1 large egg, beaten
1/4 to 1/2 cup of extra virgin olive oil

Directions:
1.  Make the breading.  Put the ground almonds, ground cardamom, cayenne and paprika on a plate, salt and pepper to taste.  Mix all of the breading ingredients together. 

2.  Bread the Tilapia fillets.  Beat the egg in a bowl.  Dip the tilapia fillets in the egg and then in the breading mixture.  Let the tilapia fillets sit for five minutes or so before cooking them.

3.  Cook the Tilapia fillets.  Heat the oil on high heat.  When the oil begins to shimmer, reduce the heat to medium-high heat and place the fillets in the pan.  Cook for about four minutes and then flip.  Cook for about four minutes more or until the fillets are opaque and begin to flake.

PAIRING THIS RECIPE

Looking at this recipe, the pairing must take into account, not only the fish, but also the almond breading.  Given the richness and weight of the almond breading, a lighter wine or beer seems appropriate. Here are a couple of suggestions:

Dr. H. Thanisch -- Bernkasteler Badstube Kabinett 2009.

100% Riesling

Mosel Valley, Germany

Flavors of apples and bartlett pears

Le Chapeau -- Pinot Noir Cuvee Napoléon (2010).

Pinot Noir

Corsica, France

Light body with strawberry and raspberry flavors

Pub Dog -- Hoppy Dog Pale Ale.

India Pale Ale

Gaithersburg, MD

Lighter than average hop flavor

ENJOY!

Cacciucco

One of my favorite Italian dishes is a seafood stew that varies region-by-region.  I have made a couple versions of this stew, inspired by the brodettos of Abruzzo.  The Tuscans have their own version called "Cacciucco" (kah-CHOO-koh).  I thought it was time to learn a little more about the Tuscan stew and try to make it for myself and my beautiful Angel, Clare.

The word "Cacciucco" comes from the Turkish word, Kϋçϋk, which means "small."  This is a reference to the fish used to make the dish, all of which are usually small, boney fish.  These fish are the pesce povero or "poor fish," which were left over from the catch.  The fish were left over because they were too small or too boney to sell in the market. The pesce povero usually included Black Scorpionfish, Atlantic Stargazer, Dogfish and Weeverfish. 

Few of those fish are available around where I live, so the suggested fish for this recipe include sole, mullet, catfish, eel, hake, monkfish, and John Dory.  Many of these fish -- such as sole, hake and monkfish -- are endangered because of overfishing or are unsustainable because the fishing methods used to catch the fish result in an unacceptable amount of bycatch or environmental damage.  I try hard to make sure that I follow the guidelines for sustainable seafood in my cooking.  Therefore, for my Cacciucco, I decided to use Rockfish and Vermillion Snapper, both of which have been designated as sustainable. I also used some squid and some cherrystone clams.  This dish was very good and, like the brodettos, I will definitely make it again.

CACCIUCCO

Adapted from LivornoNow

Serves 4

Ingredients:

1 1/2 pounds of fish and shellfish

1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
3 cloves garlic, diced
1 small handful of parsley, chopped
1 can of San Marzano, whole peeled tomatoes 

8 thick slices Italian bread
Extra virgin olive oil
1 bayleaf
Thyme
Sage
Chile pepper
2 teaspoons of vinegar
1 glass dry red wine (e.g. Chianti)
Salt and pepper

2 cups of seafood broth

Directions:

1.  Prepare the seafood.  Wash all the fish. Clean the squid and wash shellfish.  Wash shellfish carefully and place in a large pan to open them.  Conserve the liquid and half of the shell with the clam or mussel.

2.  Prepare the base of the Cacciucco.  In a large frying pan, heat olive oil and lightly fry the onion, carrot, celery, garlic and parsley, all finely chopped. Add the chile, thyme, sage and bayleaf.

3.  Add the squid, followed by the vinegar, red wine and tomatoes.  Add the squid to the base and cook for a few minutes.  Add the vinegar. When the vinegar has evaporated, add the red wine and cook til this has evaporated as well. Add the tomatoes, chopped, and season to taste with salt and pepper.

4.  Add the remaining ingredients.  When the  squid is tender, add the fish stock (strained), the remaining fish, and in the last few minutes the shellfish.  Cook until the fish and shellfish are cooked through, with the fish about to flake apart and the shell fish are opaque/

5.  Plate the dish.  Toast the bread and rub with garlic. Place the slices in the bottom of a dish and pour the Cacciucco over the bread. Serve hot.  (there should be plenty of sauce, but the Cacciucco should not be too liquid).

ENJOY!

For more information about Cacciucio, check out LivornoNow.

Roasted Apples and Fennel with Walnuts

Every dish deserves a good side.  When I made my Garlic-Fennel Rubbed Pork Loin Roast, I struggled mightily to come up with a good side dish.  At first, I thought about mashed potatoes, and then truffled mashed potatoes.  Potatoes did not seem to be the best side for the dish, at least for me. 

My thoughts then turned to what is traditionally linked to pork ... apples.  Maybe it was all of those images of a whole pig with an apple stuffed in its mouth.  Wherever that image came from, I had the start of my side dish. 

I then consulted The Flavor Bible for additional ingredients to use in this side dish.  The first ingredient that jumped out at me was fennel, which is a good ingredient to pair with apples.  I was a little cautious at first because the pork roast used both fennel seed and ground fennel in the rub. However, I came to remember something I learned a long time ago ... the taste of the seed and the taste of the fruit or vegetable are not always the same.  Fennel seed and ground fennel provide strong anice flavors, which include some flower, spice and peppery notes.  While fennel itself also provides these flavors, roasting the fennel helps to mellow them. When roasted apples are added, the fennel does not stand out as much. 

In the end, I scoured the Internet to see if there was a recipe that I could use as a guide.  I found one from Country Living and adapted it for my dish.  I also added walnuts to the side dish, which was a suggested pairing for both apples and fennel.  When I served this dish, I added some walnuts, but, in the rush of things, I forgot to toast them.  I would suggest toasting the walnuts and sprinkling them over the apples and fennel just before serving the dish.

ROASTED APPLES AND FENNEL WITH WALNUTS

Recipe adapted from Country Living

Serves 4-5

Ingredients:
1 fennel bulb, trimmed and cut into 1/4 inch wedges
1.5 pounds of apples, such as gala apples
1 tablespoon of honey
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
1 cup of walnuts

Directions:
1. Prepare the apples and fennel.  Preheat the oven to 400 degrees Fahrenheit.  Combine all of the ingredients in a bowl and toss.  Lay the apples and fennel out on a baking sheet in a single layer.

2.  Roast the apples and fennel.  Roast the apples and fennel for twenty minutes.  Turn the apples and fennel.  Roast for twenty minutes more until they are golden and cooked through.

3.  Toast the walnuts.  Heat a pan on medium heat.  Add the walnuts.  Toast the walnuts for a minute or two, shaking the pan to prevent any burning. 

4.  Plate the dish.  Sprinkle the toasted walnuts over the apples and fennel just before serving the dish.

ENJOY!

Elk Run Vineyards Cabernet Franc (2010)

I am still amazed, not only by the fact that Maryland has a wine movement, but also by the quality of the wines.  I never knew that Maryland had a budding wine movement.  My introduction to Maryland wine was with the Slate, which is an excellent blend produced by a local Maryland winery called Black Ankle Vineyards.  And, when I was recently strolling the aisles of a local grocery store, I came across the wines of another Maryland winery called Elk Run Vineyards.

Elk Run Vineyards is named after a local river, but the vineyards have a lot of history.  The winery is located on a pre-revolutionary farm in the Piedmont region near Frederick Maryland.  Elk Run has two vineyards ... the Liberty Tavern Vineyard and the Cold Friday Vineyard.  The name of the latter vineyard  comes from the description on a deed.  It is not just any deed, but the deed given by the King of England to Lord Baltimore.  The property on that deed is described as "Resurvey of Cold Friday," and, hence, the Cold Friday Vineyard.   

The old world also finds its way, not only into the names of the vineyards, but also in the practices of Elk Run's wines, including its Cabernet Franc.  The inspiration for this Cabernet Franc are the wines of Bordeaux, which stand in stark contrast to the Cabernet Franc wines found in the Loire Valley or other parts of France.    Bordeaux-style Cabernet Franc wines are fuller bodied wines with darker fruit both in the aroma and tastes.  The difference between a Bordeaux-style Cabernet Franc and a Chinon-style Cabernet Franc became very clear when I tasted this wine and the Domaine Gouron Chinon.  

The Elk Run Cabernet Franc pours a dark red, with aromas of dark fruit and minerality greeting the nose.  The winemaker describes this wine as having "rich raspberry and currant flavors, and a cassis nose with pungent, spicy and black olive like aromas."  I think the aromas are more mineral than spice, but that could just be my olfactory senses.  As for the tastes, the description is spot-on, definitely raspberry and current, along with dark cherry flavors.  

Like many Bordeaux-style wines, the Elk Run Cabernet Franc can be paired with red meat dishes, such as many of the dishes that I make as part of my Steak Nights.   This wine could also be paired with pork or chicken dishes, particularly if there are earthy ingredients, such as mushrooms, squash, and/or pumpkin.  If you want to pair this style of Cabernet Franc with a fish, tuna is probably the best option, but it would depend upon the other ingredients used in the recipe. 

This wine is available in local wine stores or grocery stores (you can check availability on the winery's website).  I found this wine at Roots Market in Olney, Maryland.  A bottle sells for $21.99.

ENJOY!

Bridgeport Brewing Company's Ebenezer Ale

With the holidays quickly approaching, craft brewers have begun to roll out their Christmas Ales, Holiday Ales, and Winter Ales.  I have reviewed a few of them last year, such as the Great Lakes Christmas Ale, the Abita Christmas Ale and the Breuwerij Huyghe Delirium Noel.  This year, it is Bridgeport Brewing Company's Ebenezer Ale. 

Bridgeport Brewery is Oregon's oldest craft brewery. The origins of the brewery lie with one of the families in Oregon's well established wine movement, the Ponzis.  Richard and Nancy Ponzi worked with brewer Karl Ockert to establish Columbia River Brewing in 1984.  Columbia River Brewing eventually became Bridgeport Brewing Company.  Today, Bridgeport Brewing Company has grown in size and capacity, producing more than 100,000 barrels of beer per year.

My beautiful Angel and I visited the Bridgeport Brewpub and Bakery during our honeymoon. When I planned our honeymoon, it was to be a foodie, craft beer and wine experience.  The craft beer part of the experience appropriately began with the first craft brewer in Oregon.  We stopped in for a couple of beers, such as the India Pale Ale and the Blue Heron.  We both enjoyed the beers a lot.  Unfortunately, we have not been able to enjoy Bridgeport beers since our honeymoon because the craft brewer does not distribute to the East Coast.  However, I was able to find Bridgeport Brewing Company's Ebenezer Ale during a recent trip to Chicago.  So, I bought a six pack for the holiday. 

The Ebenezer Ale is a beer produced in the Winter Warmer Ale.  The brewer uses four different roasted malts and a few different hops. The beer pours an orangish-brown in color with a thin layer of foam.  The aroma of the beer highlights the roasted malts, with hints of the hops.  There is also an aroma of caramel.  The taste of the beer suggests cinnamon and, perhaps, a faint cardamom, nutmeg and/or clove flavor.    The flavors of this beer are lighter and more subtle than I expected.  This is not a bad thing, because it provides a contrast to other holiday ales or winter warmers that I have tried. 

Generally speaking, winter warmer ales are meant to be enjoyed alone, not necessarily paired with food.  These ales are usually a digestive, enjoyed after a good meal. Nevertheless, if you have some Christmas cookies, there is nothing wrong with having a couple with a beer like the Ebenezer Ale. 

Bridgeport Brewing Company's Ebenezer Ale has an ABV of 6.4% with an IBU of 40.  I found this beer at a Binny's outside of Chicago, Illinois, where a six-pack sold for about $8.99.

ENJOY!