Coq au Beaujolais

As I was writing this blog post, I came across the episode of Good Eats, aptly titled "Cuckoo for Coq au Vin."  The dish Coq au Vin is a French dish that traditionally requires a whole rooster.  With a meat cleaver in hand, Alton Brown approaches a caged rooster, menacingly stating, "hey, Mr. Rooster, it's time to learn about your place on the ol' food chain...."  Ultimately, nothing was learned, as Alton Brown did not kill the rooster.  Instead, he went to the grocery store.  And, while Alton should have left the store with a whole roaster or stewing hen, he chose chicken thighs and legs instead. 

Alton Brown's choice provided some after-the-fact vindication for my first effort to make Coq au Vin.  This dish is traditionally a fricassée made with an old rooster, browning the broken-down pieces of the bird in pork fat and then stewing it a liquid of wine and aromatic vegetables. I wanted to make Coq au Vin  a main dish for a Christmas Party.  However, using an old rooster was not an option.  In fact, a whole bird was also not an option, because, absent some freaky mutation, a whole bird provides only two legs, two thighs, two breasts and two wings.  For a party of twelve or more people, that is just not pragmatic.  So, I decided to use chicken breasts and thighs, providing guests with the option of white or dark meat. 

To make this dish, I used a recipe called Le Vrai Coq au Vin from Anne Willian's book The Country Cooking of France.  Willan describes her recipe as the true way to make Coq au Vin, and, she even goes on to describe the different versions of Coq au Vin, which, as one would expect, vary based upon the "vin" or wine used to make the dish . One such style is Coq au Beaujolais, which has, in her words, "a light tawny sauce made with the local Gamay."  Based upon Willian's recipe, I   decided to make Coq au Beaujolais for a Christmas party.  To make this dish, I used a wine that I have previously reviewed on my blog ... the Domaine Pignard Beaujolais (2009).  This wine is made entirely with Gamay grapes and very drinkable, which makes for the perfect wine to cook Coq au Beaujolais.  If you cannot find a Beaujolais wine, you can substitute a Pinot Noir or Syrah, preferably one from France.    

COQ AU BEAUJOLAIS

Adapted from The Country Cooking of France at 113-114

Serves 6 to 8

Ingredients (for the Marinade):
1 onion, sliced
1 carrot, sliced
2 celery stalks, sliced
1 garlic clove
1 teaspoon of black peppercorns
1 bottle of wine (e.g., Beaujolais)
1 tablespoon olive oil

Ingredients (for the Chicken):
1 five to six pound stewing hen or roasting chicken
      (or pieces of chicken equaling five to six pounds)
1 tablespoon of vegetable oil
6 ounces of lean smoked bacon
3 tablespoons of flour
2 cups of chicken broth
2 shallots, chopped
2 garlic cloves, chopped
1 bouquet garni

Ingredients (for the Garnish):
2 tablespoons of unsalted butter
16 to 18 baby onions, peeled
1/2 pound of button mushrooms
Salt, to taste
Pepper, to taste
1 tablespoon of chopped flat leaf parsley

Directions:

1.  Make the marinade.  In a medium saucepan, bring the onion, carrot, celery, 1 clove garlic, peppercorns and wine to a boil and simmer 5 minutes, and then cool the marinade completely.

2.  Marinade the chicken.  Rub each piece of chicken with a pinch each of salt and pepper. Pack the pieces in a deep, non-metallic bowl and pour the cooled marinade and flavorings over them. Spoon the olive oil over to keep the chicken moist. Cover with plastic wrap and let the chicken marinate in the refrigerator for at least a day, turning the pieces from time to time, and up to 3 days if you like a full-bodied flavor of wine.

3.  Prep the chicken and reserve the marinade.  Remove the chicken pieces from the marinade and pat them dry with paper towels. Strain and reserve the marinade liquid, keeping the vegetables separate.

4.   Fry the lardon or bacon.  Heat the oven to 325 degrees. Cut the bacon into lardons -- small cubes or sticks. If you're using thick-sliced bacon, cut the bacon crosswise into thin sticks.  Heat the oil in a braising pan and fry the lardons until browned and the fat runs. Transfer the lardons to a bowl using a slotted spoon and set aside for the garnish.

5.  Brown the chicken.  Add the chicken pieces to the pan, skin-side down, and sauté over medium heat until well browned, at least 10 minutes. Turn, cook until the other side browns, 3 to 5 minutes, and remove them. Do not overcrowd the pan; if necessary, fry the chicken in two batches.

6.  Add the vegetables and liquid.  Add the reserved vegetables from the marinade to the pan and fry until they start to brown, 5 to 7 minutes. Stir in the flour and cook over high heat, stirring until it browns, 2 to 3 minutes. Pour in the marinade liquid and bring to a boil, stirring constantly until the sauce thickens. Simmer 2 minutes, then stir in the broth with the shallots, the remaining two garlic cloves (chopped) and bouquet garni.

7.  Simmer the chicken.  Return the chicken to the pan, pushing the pieces down under the sauce. Cover the pan and cook in the oven, turning the chicken occasionally, until the pieces are tender and fall easily from a two-pronged fork, about 40 minutes to 1 hour. Some pieces may be done before others -- if so, remove them so they do not dry out from additional cooking, and continue cooking the rest.

8.  Prepare the garnish.  Melt the butter in a frying pan, add the onions, sprinkling one-eighth teaspoon salt and a pinch of pepper, and brown them over medium heat, about 5 to 7 minutes. Shake the pan from time to time so they color evenly. Lower the heat, cover and cook the onions, shaking the pan occasionally, until just tender, 8 to 10 minutes more. Remove them with a slotted spoon and add to the reserved lardons. Add the mushrooms to the pan, sprinkling a pinch each of salt and pepper and add a little more butter if needed. Saute until tender, 3 to 5 minutes. Add them to the lardons and onions.

9.  Prepare the sauce.  When the chicken is cooked, remove the pieces from the sauce and set them aside. Strain the sauce into a bowl, discarding the vegetables and seasonings. Use a ladle to skim any fat on the surface. Wipe out the pan and add the garnish. Stir in the sauce; if it seems thick, add a little more broth. If it's too thin, reduce over high heat. Taste and adjust the seasoning. Add the chicken pieces, pushing them well down into the sauce, and heat gently 3 to 5 minutes so the flavors blend. Coq au vin improves if you keep it, covered, in the refrigerator at least a day and up to 3 days so the flavor mellows before serving.

10.  Plate the dish.  To serve, reheat the chicken with the garnish and sauce on top of the stove. Transfer the chicken pieces to a serving dish or individual plates and spoon over the garnish with a little sauce. Sprinkle the chicken with chopped parsley and serve any remaining sauce separately.

Overall, the dish turned out well, although I wish I had used chicken with the skin and bones.  I think both the skin and the bones would have provided more flavor to the dish.   Still, it was a good effort for my first attempt at making Coq au Vin or Coq au Beaujolais.  Anne Willan also includes instructions for making Coq au Riesling, using white wine instead of red wine.  I will definitely add that to my ever-growing "to do" list for cooking.

ENJOY!

Warm Cream Cheese Tart with Cinnamon and Almonds

I am not the only one who cooks in our family.  My beautiful wife, Clare, is also a great cook and a great baker.  Every once in a while, I ask my Angel to provide a guest blog post so that I can share some of the amazing and delicious things that she makes for family, friends and, of course, me.  She has already provided guest blog posts about Cuban Bread, Loyalist Bread, Salmon Burgers, Peach Cobbler and Parmesan Soufflé.  So, without further ado,

A Guest Blog Post by Clare ...

For a couple of recent parties, I have made a warm cream cheese tart with cinnamon and almonds.  The recipe comes from Frank Stitt's Bottega Favorita, which is a cookbook of recipes from Frank Stitt's restaurant, Bottega, in Birmingham, Alabama.  I first made this recipe as part of our wine club dinner.  The warm cream cheese tart was an excellent dessert course that provided a sweet ending to the meal.  I made this recipe again for a Christmas party.  Both times that I have made this recipe, it has turned out well (so, well in fact, that Keith insists that there be some left over for him to eat).

I have to say that it is important to make your own tart shell rather than buying a store bought one.While it takes extra effort, it really pays off in the end.  The tart shell recipe that is in Bottega Favorita is fairly easy to make, with one exception.  While the recipe says that you can refrigerate the dough overnight, I would recommend that you only refrigerate it only for an hour.  If you let it sit in the refrigerator overnight, it will take quite a while before the dough becomes workable again. 

The sweet pastry tart shell recipe will produce two tart shells.  You should double the filling and glaze recipes.  The outcome is two very delicious tarts that make great desserts for parties, and, of course, leftovers for Keith. 

WARM CREAM CHEESE TART WITH CINNAMON AND ALMONDS

Recipe from Frank Stitt's Bottega Favorita at page 122

Serves 10 to 12

Ingredients for the sweet pastry tart shell):
2 1/2 cups of all-purpose flour
Pinch of salt
1/2 pounds (2 sticks) of unsalted butter
     cut into cubes and chilled
Scant 1 cup of confectioner's sugar
3 large egg yolks

Ingredients (for the filling):
8 ounces cream cheese, softened
8 tablespoons of unsalted butter, softened
1/2 cup of sugar
2 large eggs
2 teaspoons vanilla extract

Ingredients (for the glaze):
1/2 cup confectioner's sugar
1/4 teaspoon ground cinnamon
2 tablespoons hot water
1 cup sliced almonds
Whipped cream

Directions (for the sweet pastry tart shell):

1.  Combine the flour and salt in a food processor and pulse to mix.  Add the butter and pulse until the mixture resembles coarse bread crumbs.  Add the sugar and egg yolks and pulse again, just until the mixture comes together and pulls away from the sides of the bowl.  Transfer the dough to a sheet of plastic wrap, divide in half equally, shape into two disks, and wrap in plastic.  Chill for at least 1 hour, or overnight.

2.  Preheat the oven to 350 degrees Fahrenheit.

3.  Roll the pasty rounds out on a lightly floured surface into two twelve inch circles.  Fit the dough into two 10 1/2 to 11 inch loose bottomed tart pans with fluted sides, pressing it evenly over the bottom and up the sides.  Line the tarts with foil and fill with dried beans or pie weights.

4.  Bake the tart shells for 20 minutes, or until the edges are very light brown.  Remove the parchment paper and weights and bake until lightly golden, about five to ten minutes more.  Cool on a rack before filling.

Directions (for the tart):
1.  Preheat the oven to 350 degrees Fahrenheit.

2.  To make the filling, combine the cream cheese, butter and sugar in a food processor and process until light and creamy.  Add the eggs and vanilla extract and process until smooth.  Spread the filling evenly ni the prepared tart shell.

3.  Bake for 20 to 25 minutes, until the center is set and the edges and light golden.  Remove the pan from the oven and allow the tart to stand for 2 to 3 minutes, while you prepare the glaze.

4.  Whisk the confectioner's sugar, cinnamon, and hot water together in a small bowl until smooth.

5.  Spread the glaze over the top of the tart.  Garnish the top with the sliced almonds.  Serve warm, with whipped cream.

Finally, I should note that although this is a warm cream cheese tart, it is also very delicious after being refrigerated for a while. As Keith would say ...

ENJOY!

Domaine Gouron Chinon (2008)

François Rabelais, a Renaissance writer, doctor and humanist once remarked, "Je ne bois pas plus qu'une éponge," or "I drink no more than a sponge."  The fact that Rabelais was born near Chinon may provide some insight into that quote.  While Chinon was home for Rabelais, it is also home to Chinon wine.  A light-to-medium bodied wine that has a remarkable ability to pair well with food.  

Nearly ninety percent of Chinon wines, i.e., wines produced within the Chinon AOC are red wines.  The principal grape used to produce these wines is the Cabernet Franc grape. The Cabernet Franc grape is lighter than the Cabernet Sauvignon grape, and is usually used for blends.  Bordeaux wines often incorporate Cabernet Franc grapes with Merlot and Cabernet Sauvignon grapes.  But, in Chinon, the blend is reversed, with Cabernet Franc grapes standing alone (or with as much as ten percent Cabernet Sauvignon grapes). 

The Gouron family has been producing wines for five generations at an estate in Cravant les Coteaux.  The estate includes thirty hectare of fives, which range in age from fifteen to thirty-five years of age, growing on gravely and sandy soil.  In 2008, the weather created difficulties for the family, with hail and frost damaging many of the vines. Still, the winemaker was able to produce a limited amount of wines, including a Chinon that I recently purchased from a local grocery store. 

The label on the bottle describes the wine as inky purple, blood-red, fresh and fleshy with perfumy cassis, menthol and eucalyptus typical of the grape.  By contrast, the display described the wine as offering raspberry, leather, violets and a hint of green pepper, along with raspberry and cherry fruit on the palate with a finish of herbs and mineral nuances. I think that the display's description is largely accurate.  The wine is light to medium bodied,  and there was a good presence of raspberry and cherry fruit.  The only thing I did not really sense was the leather or green pepper.

I paired this wine with the Garlic-Fennel Rubbed Pork Loin Roast.   The medium body of this wine, as well as the fruit-forward taste of the wine worked well with the earthiness provided by the garlic, along with the floral aromas and anise flavors of the fennel.  Cabernet Franc wines, like the Domaine Gouron Chinon, can also be paired with chicken dishes and even some lighter beef dishes, such as grilled steaks, flatiron steaks.  I do not think this wine would work well with beef roasts, but it definitely works well with pork roasts and whole roasted chickens. 

This wine is available at wine stores and grocery stores like Roots in Olney, Maryland.  It sells for about $18.99 a bottle.

ENJOY!

Pan Roasted Duroc Pork Chop with Marsala Mushrooms and Fresh Sage

Duroc.  It was originally known as the Duroc-Jersey; but, today, the Duroc pig is one of the largest breeds of pigs raised in the United States.  Often referred to as the "red pig," the color of a Duroc pig can range from golden to a deep red.  The breed of pigs has its origin in the Eastern United States during the early 1800s.  The breed arose from the breeding of Jersey Red pigs and Duroc pigs (hence the name of Duroc-Jersey).

Duroc pigs, with their flappy ears, are very sociable pigs and, hence, are often cross-bred with other breeds of pigs. Cross-breeding is often done, I think, to obtain the best characteristics of two breeds in one.  However, the Duroc pig itself is known for having juicy and tasty meat.

So, when I recently saw Duroc pork available at a local grocery store, I decided to buy some and try to make a recipe around the meat.  The pork is rubbed with fresh herbs, namely rosemary and thyme.  It is first seared on the stove top and finished in the oven.  While the pork is cooking in the oven, a garnish of sliced portabello mushrooms and Marsala wine is prepared.  Overall, this is a good dish that, like most Chef Bolek originals, probably still needs a little tweaking.

PAN ROASTED DUROC PORK CHOP WITH 

MARSALA MUSHROOMS AND FRESH SAGE

A Chef Bolek Original

Serves 2

Ingredients:
2/3 pound of Duroc pork chop
8 ounces cremini mushrooms, sliced
3 cloves, garlic
1/2 tablespoon of fresh sage, chopped
1 tablespoon of fresh rosemary, chopped
1 tablespoon of fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground sea salt
1/8 cup olive oil, plus four tablespoons of oil
4 tablespoons of Marsala wine
Sea salt, to taste
Ground black pepper, to taste

Directions:

1.   Prepare the rub.  Combine the rosemary, thyme, black pepper and sea salt in a bowl.  Add the olive oil and stir to create a wet rub.  Apply the rub to all sides of the pork chop.  Pre-heat the oven at 350 degrees.

2.  Sear the pork. Heat an oven-proof skillet on medium heat, and add two tablespoons of olive oil.  Add the pork chop and cook for about four to five minutes.  Flip the pork chop and cook for four of five minutes more.  Sear all other sides for one to two minutes. 

3.  Continue to cook the pork.  Place the oven-proof skillet into the oven and continue to cook the pork chop.  Cook for about three to four minutes on each side, depending upon the thickness.  Using a tong,  push on the pork chop.  If it begins to feel firm, remove the pan to the stove top.  Remove the pork chop and cover with foil.  

4.  Cook the mushrooms.  Add the mushrooms to the skillet and saute for about five minutes, stirring occasionally, until the mushrooms begin to release their water.  Add one to two tablespoons of oil and the garlic.  Continue to cook for two more minutes. Add the marsala wine and continue to cook for about two to four more minutes, stirring, until the wine has mostly evaporated.  

5.  Plate the dish.  Plate the mushrooms on a plate.  Slice the pork chop and place four to five slices over the mushrooms.  Garnish with the fresh sage.

ENJOY!

Castellana Montepulciano d'Abruzzo (2010)

Although Vino Nobile di Montepulciano may be my favorite Italian wine (at least for the moment), Montepulciano d'Abruzzo is a close second.  Montepulciano d'Abruzzo wines are much cheaper than some of the more well known and prestigious Italian wines, such as Barolo, Brunello di Montalcino or Chianti Classico.  Yet, the Montepulciano d' Abruzzo wines can be just as enjoyable as those wines.  Another thing I like about these wines is that they can be a little more rough and rustic, much like the Abbruzese and their countryside. 

The Montepulciano d'Abruzzo has its own DOC, which covers most of the Abruzzo region, from the foothills of the Apennine Mountains to the shores of the Adriatic Sea.  This large area covers parts or all of Abruzzo's four provinces: Chieti, L'Aquila, Pescara, and Teramo.  There is also separate DOCG for the wine that is produced with grapes originating exclusively from Teramo, where the wines are called Montepulciano d'Abruzzo Colline Teramane.  The rules for making Montepulciano d'Abruzzo require that at least 85% of the grapes be Montepulciano grapes.  The remainder of the grapes must be Sangiovese grapes.  The wines must be aged a minimum of five months, and, wines aged for two years in wooded barrels can be classified as Vecchio.

The Castellana Montepulciano d'Abruzzo is made with 100% Montepulciano grapes.  The wine pours a cranberry red color, with a well defined water line along the edges of the glass.  I am told that the line along the edge is a sign of good aging, but I do not know if that is actually true.  

The label describes the Castellana Montepulciano d'Abruzzo as a medium bodied, vivid red wine with cherry fruit and subtle spicy flavors.  The aromatic elements of this wine do suggest vivid, ripe cherries.  This is an interesting contrast to the San Lorenzo Montepulciano d'Abruzzo, which had elements that suggested dark cherries and darker fruit, like plums.  And, with regard to the taste of the wine, where the San Lorenzo could be compared to a Syrah, the Castellana was more like a Merlot. 

The label suggests that this wine could be paired with grilled or roasted meats, rice, pasta dishes and pizza.  Personally, I like to pair Montepulciano d'Abruzzo wines with traditional Abruzzese dishes, like Maccheroni alla Chitarra and brodettos.  

This wine is available at wine stores.  I do not recall how much the wine cost, but these wines generally sell between $9.99 and $14.99 per bottle.  

ENJOY!

For more about the Montepulciano d'Abruzzo DOC and DOCG, check out Wikipedia. 

Lamb Spiedini with Sicilian Couscous and Yogurt Sauce

Sicily has a long, interesting culinary history.  One of the most interesting periods in that history is the period of time in which the Saracens (Arabs) controlled a good part of the island.  The Saracens brought advanced irrigation techniques, which improved the ability to grow fruits and vegetables.  The Saracens also brought a wide arrange of foods and ingredients, including peaches, melons, dates, rice, sugar cane, oranges, lemons, and raisins.  They also brought cloves, cinnamon and saffron.  

However, the one of the most influential ingredients introduced by the Saracens during the time they controlled western Sicily is couscous.  Like many types of pasta, couscous is made from semolina.  Unlike those pastas, the semolina is not ground fine, but left coarse so that, when water is added bit by bit, little clusters begin to form.  The clusters ultimately become the couscous. 

Generally, couscous would be served as a primi or a first course.  However, in this dish, it is served alongside spiedini (skewers) of grilled lamb.  In many Italian regions, families could not afford or did not have access to beef.  For protein, they would raise lamb or pigs.  This recipe calls for the use of boneless leg of lamb, which is marinated for at least one hour or overnight (I chose overnight) in olive oil, basil, rosemary and garlic.  This marinade provided a lot of flavor to the lamb, as well as helping to curb the gaminess that turns off many people. 

Personally, I love lamb and I really liked this recipe, which comes from Frank Stitt's Bottega Favorita.  The lamb turned out very well and so did the couscous.  I made one alteration to the recipe.  Instead of using red and yellow bell peppers, I also used orange bell peppers.  The the color of peppers, along with the red onions, which actually had a purplish hue after cooking, provided a lot of color to the dish. And one last note: I forgot to make the yogurt sauce.  I guess I have to save something for the next time....

LAMB SPIEDINI WITH SICILIAN COUSCOUS AND YOGURT SAUCE

Recipe from Frank Stitt's Bottega Favorita at 178

Serves 4

Ingredients (for the lamb):
3 cloves garlic, crushed
3 rosemary sprigs
3 basil sprigs
2 tablespoons olive oil
2 pounds of boneless leg of lamb, cut into 2 inch cubes
Kosher salt, to taste
Ground black pepper, to taste

Ingredients (for the Sicilian Couscous):
1 cup of water
1 tablespoon unsalted butter
2 cups of Israeli couscous
Kosher salt, to taste
Ground pepper, to taste
3 tablespoons olive oil
2 red bell peppers, cored, seeded and sliced into 2 inch pieces

2 yellow bell peppers, cored, seeded and sliced into 2 inch pieces
1 red onion, cut into 1 inch dice
1 garlic clove, smashed
1 rosemary sprig
1 basil sprig
1/2 teaspoon ground cinnamon
1 cup canned chickpeas, drained
Scant pinch of cayenne pepper
1 bunch basil, leaves removed and torn into pieces

Ingredients (for the Yogurt Sauce):
1 cup of plain yogurt
1 tablespoon of mint, chiffonade
Squeeze of lemon juice
Kosher salt
Pinch of freshly ground white pepper
Minced scallion or garlic

Directions:

1.  Combine the garlic, rosemary, basil and olive oil in a shallow bowl.  Add the lamb, massaging the marinade into the meat.  Refrigerate for at least four hours or overnight.

2.  To make the rosemary skewers, remove most of the leaves from each sprig, leaving 1 to 2 inches of leaves at the very top.  Cut off the very bottom of each sprig on an angle to create a sharp point.  Thread 4 to 5 cubes of lamb onto each skewer and set aside on a platter to come to room temperature.

3.  To prepare the couscous, combine the water and butter in a small saucepan and bring to a boil.  Meanwhile, toast the couscous in a large dry skillet over medium heat until nutty brown, about 3 to 4 minutes.  Transfer to a bowl.

4.  Prepare the grill.

5.  Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over medium heat.  Add the red and yellow bell peppers, onion, garlic, rosemary, basil and cinnamon.  Saute until the vegetables are soft and slightly caramelized, about 10 minutes.  Transfer to a bowl with the couscous and add the remaining 2 tablespoons olive oil, chickpeas, cayenne and torn basil.  Toss well, then taste and adjust for seasoning. 

6.  Season the lamb spiedini with salt and pepper.  Grill, turning occasionally, for 6 to 7 minutes total for medium rare.  Transfer to rank to rest.

7.  Meanwhile, prepare the yogurt sauce by combining the yogurt, mint, lemon juice, salt to taste, and white pepper or Tabasco in a small bowl.  Transfer to a serving bow, and sprinkle with the scallions or garlic if desired.

8.  Spoon the couscous onto one side of the dish and place the skewered lamb on the other side, flanked by a bowl of the yogurt sauce.

ENJOY!

For more about the culinary history of Sicily, as well as the role of couscous in that history, check out Foodmaven and Recipes4Us.

Firestone Walker Brewing Company's Double Jack Double IPA

Paso Robles is not only home to vineyards and winemakers, but it is also home to one craft brewer with a rather impressive portfolio of beers.  The brewer is Firestone Walker.  Beginning in 1996, two brothers-in-law began to brew their own beer.  Nearly sixteen years later, they have earned multiple awards for their brewery and their beers, including the Champion Mid-Size Brewery in 2004, 2006 and 2010.

Like most brewers, Firestone Walker has brewed a "series" of beers, which it calls its "Proprietors Reserve Series."  One of the beers in this series is the Double Jack Double IPA.  Firestone Walker brews the Double Jack in the style of an American Imperial Pale Ale.  The brewer uses Premium Two Row Malts (Metcalf and Kendall varieties), Munich and Simpson's Light Malts, as well as a range of hops.  The hops include Warrior and Columbus hops as bittering hops; Centennial and Cascade hops as late kettle hops; and Amarillo, Cascade, Centennial and Simcoe hops for dry hops.

The Double Jack pours a golden color, with orange hues.   The aromatic elements are very interesting, ranging from bright citrus fruits to grass.  These aromas result from the use of different hops. The citrus aromas carry over to the taste of the Double Jack, with flavors of grapefruit, tangerines, and lemon leading each taste.  The lemon carries over to the finish of the beer, along with a warm alcohol feeling.  That alcohol is reminiscent of caramel, providing a little unexpected sweetness in the finish.

Double IPAs like the Double Jack are very strong beers.  This beer has an ABV of 9.5% and a high IBU.  For this reason, the beer should be paired with strong foods, like roasted meats, hard cheeses, and grilled vegetables. 

The Double Jack is available in fourteen states across the United States.  It is available in twenty-two ounce bottles. 

ENJOY!

Gnocchi with Prosciutto and Sage

Gnocchi is a very old form of pasta, with some saying that it originated during the Roman Empire.  However, the first written recipe for gnocchi dates back to the fourteenth century.  It comes from a cookbook written in the Tuscan dialect.  "Se vuoi i gnocchi, logli lo cascio fresco e pestalo; poscia toglia la farina et intridi con tourla d'uova a modo di migliacci."  Or, as we would say, "if you want gnocchi, take some cheese and mash it, then take some flour and mix it with egg yolks as if you are making flour."  Hundreds of years later, that still remains the basic recipe for gnocchi, with one noteworthy exception.

The "keystone ingredient" can be something other than cheese.  Indeed, the most well known type of gnocchi is potato.  This type of gnocchi is popular in the Italian regions of Lazio and Abruzzo, where potatoes are common.  Other Italian regions have their own version of gnocchi, such as Malloredus, which is a Sardinian dumpling made only with semolina.

Gnocchi are traditionally a prima or first course. These dumplings can be served with a variety of sauces, such as a traditional red sauce, an Amatriciana sauce, a ragu or a brown butter sauce.  For this recipe, which comes from Frank Stitt's Bottega Favorita, the gnocchi are served in a brown butter sauce and garnished with pieces of proscuitto. 

GNOCCHI WITH PROSCUITTO AND SAGE

Recipe from Frank Stitt's Bottega Favorita at p. 119

Serves 6

Ingredients:
3 Russet potatoes (about 1 1/2 pounds)
2 Yukon Gold potatoes (about 8 ounces)
2 1/2 teaspoons of kosher salt
1 1/2 teaspoons of fresh ground white pepper
Freshly grated nutmeg
9 tablespoons of unsalted butter
About three cups of all-purpose flour
3 large egg yolks
12 medium sage leaves
6 thin slices of Proscuitto di Parma, cut into thin strips
1/4 cup of Parmigiano Reggiano, freshly grated.

Directions:

1.  Preheat the oven at 350 degrees Fahrenheit.  Place the potatoes on a baking sheet and bake until tender for about 1 to 1 1/2 hours. Let cook slightly.

2.  Bring a pot of generously salted water to a rolling boil.

3.  When the potatoes are cool enough to handle, peel them and place the warm (not hot) potatoes in a ricer.  Add the salt, pepper, a grating of nutmeg, 3 tablespoons of butter and a handful of flour and press through the ricer onto a large cutting board or marble pastry board,  Make sure the potato is not too hot, because it will cook the egg yolks.   Using a fork, begin working in the egg yolks and remaining flour (you want an approximately equal volume of flour and potatoes).  Using a pastry scraper or spatula to gradually incorporate the flour into the potato mixture.  The gentler you are during this phase, the lighter the gnochhi will be.

4.  Melt 2 more tablespoons of butter in a large saute pan and keep warm over low heat.

5.  Divide the gnocchi dough into several pieces.  Roll each one into a long 1/4 inch thick rope and cut into 1 inch pieces.  Press each piece with the back of a fork to create ridges.  Once they are all shaped, cook the gnocchi about 15 at a time.  Drop them into the boiling water and then once they float to the surface, 30 seconds or so, remove them with a slotted spoon or skimmer and transfer them to the pan of melted butter.  When all of the gnocchi are cooked and tossed in the melted butter, transfer them to a platter. (You can save the gnocchi to serve later by transferring the cooked gnocchi to an ice bath to cool rapidly and then place on a baking sheet and cover.  Set aside for several hours at room temperature or refrigerate overnight.

6.  Add the remaining 4 tablespoons of butter (or 6 tablespoons if you cooked the gnocchi ahead) to the saute pan and cook over medium heat until it melts and takes on a rich brown color, and gives off a nutty aroma.  Add the gnocchi to the pan, add the sage, and toss to coat and heat through.

7.  Serve the gnocchi on a warm plate, garnished with proscuitto and a sprinkle of Parmigiano Reggiano.

ENJOY!

For more about the history of gnocchi, check out Anna Maria's Open Kitchen.

Black Ankle Vineyards Slate (NV)

Recently, my beautiful Angel, Clare, met a couple of longtime friends for a wine tasting at a vineyard ... in Maryland.  I have heard about wineries in the Free State, but, I know very little about them.  Clare got to learn about one particular vineyard, Black Ankle Vineyards, which is located in Frederick County, Maryland.

Black Ankle Vineyards has been in business for about three years.  It is growing an impressive array of grapes.  The red grapes include Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Malbec and Petit Verdot.  The white grapes include Chardonnay, Gruner Veltliner and Viognier.  This is pretty impressive for a vineyard that is located in Maryland, rather than in California, Oregon or Washington State.

Black Ankle's winemaking process is also rather interesting.  The winery uses once-used or brand new barrels for aging.  Lighter reds are aged for months in once-used barrels, while heavier reds are aged in new barrels.  The winery ages its wines between sixteen to eighteen months in the barrels.  After her wine tasting, Clare bought a bottle of Black Ankle Vineyard's Slate, a blend of six different grapes.

The Slate is made with grapes grown on a hillside of decomposing slate with veins of quartz. The wine is made with 37% Cabernet Sauvignon, 31% Syrah, 22% Merlot, 6% Cabernet Franc, 3% Malbec and 1% Petit Verdot. This wine does not have a vintage because it is made primarily from grapes picked during the 2007 and 2008 harvests, along with grapes from the 2010 harvest.

The wine pours a bright crimson red, with tones much fuller than other wines that I have tried.  The aroma is full of red berries, like ripe cherries, strawberries and blackberry.  The winemaker suggests dried plum, blackberry, currant and a little cracked black pepper.   Those berries carry over to the taste, but there they are joined by some other flavors such as black pepper or white pepper.  There is also a hint of minerality. 

Black Ankle produced only six hundred cases of the Slate.  The wine has an ABV of 13.9%.  The bottle is available at the vineyard's tasting room and a bottle sells for $45.00.  

ENJOY!

Happy Thanksgiving!

I am continuing what I hope will be a tradition on this blog for Thanksgiving.  No recipes, just thanks.  I want to take this opportunity to thank my family and my friends.  Over the past year, I have had the opportunity to cook for many of you, and, everyone has been very supportive (even when I am unsure of the final results). You have also been very supportive of my efforts to experiment with tastes and flavors, along with my work to learn about beer and wines.  I have to say that whenever I am blogging, I do not feel like I am typing for myself, because I know that somewhere there are people who are taking the time to read the blog posts.  And, when one of you tells me that you saw my post about a particular recipe or a wine or beer.  Your support gives me the confidence to continue my adventures through cooking and beer/wine.  I am thankful for each and everyone of you.

I should also say that I am thankful for all of those out there who visit my blog without even knowing who I am.  As you can see from the little rotating globe about halfway down the page (on the right), a lot of people have visited this blog.  In fact, the "Top Ten List" for visitors to this blog are (1) the United States; (2) Canada; (3) the United Kingdom; (4) Australia; (5) Italy; (6) the Netherlands; (7) Belgium; (8) India; (9) Germany; and (10) the Philippines.  In all, people from 114 countries have visited my blog.  And all of this since March of this year!   I never would have thought that people would be visiting my blog from around the world.  I am thankful for all of you as well.  

Well, I'd better go.  I hope everyone has a Happy Thanksgiving!  Until next time ...

ENJOY!