Wine Tasting Series Part 2: Pinot Noir and Merlot

 

 

For this week's wine tasting, I wanted to make dishes substantial enough to stand up to Pinot Noir or Merlot, but not too heavy to overpower the wine. So, I made beef carpaccio, grilled rare tuna with fresh pesto, mushroom quiche, truffle oil crostinis, pasta with grape tomatoes and basil, and served gruyere cheese.

Le Perriere, Roux Pere & Fils, Mercurey
Pinot Noir(Grands Vins de Bourgogne), 2010, Cote D'Or(Burgundy, France)
Price: $26.00

I don't remember too much about this one. It fell in about the middle of the pack.

Benton Lane
Pinor Noir, 2011, Willamette Valley(Oregon)
Price: $26.99

Very light at first taste. After it was opened and aired out for 30 minutes, the complexion of the wine changed. It developed it into a bolder wine, which was very smooth, not dry, with a touch of fruit flavor and a long spicy finish. Went from one of my least favorites to one of my favorites after airing out.

Napa Cellars
Pinor Noir, 2011, Napa Valley(California)
Price: $18.99

This one was very good. Easy drinking and some fruitiness on the front end. One of the crowd favorites and a good buy for the price.

Haut Medoc du Haut Beyzac
75% Merlot, 25% Cabernet Savuginon(Grand Vin de Bordeaux), 2007, Haut-Medoc(Bordeuax)
Price: $17.50

Not much fruitiness, a little dryer and earthier than the Napa Cellars.

Sbragia
Merlot, 2007, Sonoma County(California)
Price: $24.00

This on packed a punch and was probably my favorite. It was robust, and at almost 15% alcohol, it carried some weight and full body. It displayed some rich dark and red fruit on the front end, with a smooth dry finish. I normally don't drink Merlot, but I'd buy this one again. Paired well with the beef carpaccio.

Planeta La Segreta
Nero d'Avola Blend, 2011, Sicily
Price: $12.99

Bright and fruity. Not much dryness and very smooth. This was also a crowd favorite, and sells at a price that is very affordable for an everyday wine.

Quiche

Crust
1 1/4 cup flour
1 tsp salt
1 tsp sugar
8 tbsp. butter, cut into cubes
3-4 sprigs of thyme
4 tbsp. ice water

Filling
1 lb mixed mushrooms(I used baby bella, shitake, and white)
1 leek
1 clove garlic
1 bunch rainbow chard(or other chard or greens)
1/4 cup goat cheese
1 cup shredded fontina
3 eggs
1/2 cup heavy cream
1/2 cup milk
chives
dash of white pepper and nutmeg
salt and pepper

For the crust, mix together first 3 dry ingredients. Use pastry cutter(or food processor if you have one) to mix in butter, until the butter is the size of small peas. Stream in 4 tbsp. of cold ice water, until the dough pulls together but is still crumbly. Knead the dough into a ball and wrap it and put it in the refrigerator for an hour. When its rested, roll it out on a floured surface and line a pie pan. Put it back in the refrigerator for 30 minutes. When baking at 350, line the crust with parchment paper and fill with baking beans for the first 20 minutes. Then, take the beans out, poke the bottom crust with a fork, and bake for 10-15 minutes until it browns. Cool the crust to put filling in.

For the filling, sauté the leeks in olive oil for 3-4 minutes, then add the mushrooms. Sauté until mushrooms have sweated out and browned. Add the chard and garlic(along with a little S&P) and sauté until the chard was wilted down.

Put the mushroom mixture in the pie crust after it has cooled. Layer the cheese over the mushrooms. Mix together the eggs, milk, cream, chives, spices, and salt and pepper. Pour the egg mixture over top of the cheese. Bake the quiche for 30-35 minutes at 350, or until cooked through and browned. Let cool 15 minutes before cutting.

Pesto Tuna

Tuna
2 tuna steaks
thyme
red pepper flakes
salt and pepper
olive oil

Pesto
1 bunch basil
1 tbsp. pine nuts
2 garlic cloves, minced
1/4 cup parmesan
salt and pepper
olive oil

Grind the pesto with a morter and pestle. Start with salt, garlic, and pine nuts. Next, add the basil as space permits. Next, add the parmesan cheese. Finish by streaming in olive oil until you reach desired consistency. This can also be done in a food processor for a quicker alternative.

Combine all the Tuna ingredients in a bowl with a spoonful of pesto. Toss and let the tuna marinate for 20 minutes. Heat the grill to really high heat. Sear the tuna for 30 seconds per side. Slice thinly and serve with the fresh pesto.

Beef Carpaccio

The best way to slice the meat is to put it in the freezer for 3 hours or until it starts to firm up. Slice it thin and pound it out as thin as possible. Served with arugula and shaved Parmesan. I drizzled olive oil over the dish, seasoned with salt and pepper, and finished it by squeezing half a lemon over the whole planter. It is important to use filet mignon of really good quality, as you are eating it raw so you need to trust the store you're buying from.

Biscuit with chicken sausage and tomato-fennel salsa

 

Using my Southern Buttermilk Biscuits and freshly ground chicken-apple sausage, served with a poached egg and fennel-tomato salsa on top.

 

The fennel-tomato salsa was quick in easy. Pulse in a food processor about a cup of grape tomatoes, 1/4 cup each of red onion and fennel, 1 clove garlic, a couple sprigs of fresh parsley and cilantro, 1-2 tsp red wine vinegar, and salt and pepper. Make sure to let it sit for 15-20 minutes before serving so the vinegar mellows out the raw onion and fennel.

Southern Eggs Benedict

 

Fresh Buttermilk Biscuits

Breakfast Sausage Patties(I used fresh ground homemade)

Roasted Tomatoes

Poached Eggs

Hollandaise Sauce

 

For the roasted tomatoes, I used a cast iron skillet which I had just used to cook the sausage. (Poured out the grease but didn't wipe out the residual.)

 

Use your favorite hollandaise sauce recipe. (I forgot to write down what I used.)

 

Classic Southern Buttermilk Biscuits

2 cups flour

1 tbsp baking powder

1/4 tsp baking soda

1 tsp salt

1 tsp sugar

6 tsp butter, cold (plus extra to brush tops)

1 cup buttermilk, cold

Mix first 5 ingredients(dry ingredients) in a bowl. Cut up butter into cubes and lay on top of the flour mixture. Put the bowl in the refrigerator for about 15 minutes. Preheat the oven to 450 degrees.

 

Once the flour and butter is chilled, take a pastry cutter and cut the butter into the flour, until the butter is the size of small peas. Be careful not to over work, as you still want pieces of butter in there. Pour in the buttermilk and combine. It is important to move quickly through these steps. You will likely need a few extra splashes of buttermilk to soak up all the flour. Put the dough on a flour surface and fold the dough over itself 3-4 times maximum(no more). Pat the dough out about 1/2-3/4 inch thick roughly into a rectangle(see picture). Cut in half long-ways with a floured knife, then divide each strip into 3, creating a total of 6 biscuits. (You can split in half once each way to make extra large biscuits.) Place on a foiled baking sheet, close together(helps create steam and makes the biscuits rise), and brush the tops with butter. Bake 10-12 minutes(I usually do second rack down to help the tops brown).

 

Note: If you want another little sweet touch, sprinkle sugar on them after you brush the tops with butter.

Wine Tasting Series Part 1: Pinot Grigio and Sauvignon Blanc

 

For a long time, I've wanted to assemble a wine tasting series type deal in which my friends and I would taste different wines and eat some good food to go with it. Well, I finally organized a 7 part series, and kicked it off with Pinot Grigio and Sauvignon Blanc. When preparing the menu, I took into account that lighter foods and seafood usually pair well with these wines. I prepared a simple salad with tomatoes and radishes from the farmers market. For cheeses, I chose goat cheese and fontina, and added sliced oranges on the side. The acidity in the goat cheese and oranges paired particularly well with these wines to amplify the flavor. The fontina had a more taming affect on the acidity and flavors of the wines.

 

For the main dishes I prepared a tomato goat cheese tart topped with arugala sprouts, which added a nice bright freshness to the dish. I also roasted a spiced pork tenderloin and served it with a sweet and spicy peach chutney. Finally, the star dish was the pistachio and herb crusted scallops topped with a blueberry balsamic reduction.

 

Here are some of my thoughts on the wines we tasted.

 

J

Pinot Gris, 2012, California

Price: $15.99

 

This was one of my favorites. It smelled of peach and melon on the nose. It was a bit on the sweeter side than you would typically think for a pinot grigio, but displayed complexity, starting fruit forward and showing a decent finish that was acidic, but not too much so. Overall, a great buy for $16 in my opinion. Showed a little bit of an effervescence.

 

Santa Margharita

Pinot Grigio, 2012, Alto Adige(Italy)

Price: $20

 

I've had this wine several times, and it is always solid. This is much more of a classic pinot grigio than the previous one. It is a little drier and doesn't put forth much fruitiness. It's got that lingering acidity that is expected, but in a good way. Reliable wine that doesn't disappoint.

 

Cakebread Cellars

Sauvignon Blanc, 2012, Napa Valley(California)

Price: $27.50

 

This wine was very easy drinking. It had a similar nose to the California Pinot Grigio we tasted, but was milder. It was balanced on the front end with some acidity and a little fruitiness as will. However, the finish disappeared very quickly. It is a decent wine, but I preferred others that we tasted(although part of the group labeled this their favorite.) A good safe bet for a solid easy to drink wine for large groups of people. Also had a slight effervescence to it.

 

Whitehaven

Sauvignon Blanc, 2013, Marlborough(New Zealand)

Price: $15.99

 

This wine was solid but didn't necessarily stick out amongst the crowd. It had a nice bouquet, showing that grapefruit citrus smell I've learned to point out in Sauvignon Blancs. It had nice body and mouth feel.  The wine was not too acidic and had a solid finish which showed some spiciness. Overall fairly enjoyable and landed in the upper middle of the pack for me.

 

Chateau Fonfroide

White Wine, 2011, Bordeaux(France)

Price: $15

 

This was universally a crowd favorite. It didn't necessarily have a heavy earthiness or mineraliness I expected out of a French wine. It featured some acidity, but in a pleasant manner. Solid body and complexity, with a hint of sweetness. I'd definitely buy again.

 

Reyneke

Sauvignon Blanc, 2010, South Africa

Price: $28

 

After tasting the other Sauvignon Blancs, this one came as a bit of a shock with completely different flavors and characteristics. It was polarizing, it few of us loved it and a few of us hated it. Although the initial smell was not pleasant, it soon faded. It showed hints of reminding me of a chardonnay, with a heavier and creamier texture and a hint of butter and oak. Not really much citrus in this one, but definitely the most balanced and complex wine we tasted. It showed some spiciness as well(I identified a white pepper taste.) It also put forth a little earthiness. After the third or fourth sip is when I really started enjoying this wine. I'd say it'd be better for those that drink chardonnay rather than typically the lighter whites.

 

Tilia

Torrontes, 2012, Salta(Argentina)

Price: $10

 

The least favorite of the crowd. The old saying "you get what you pay for" held true here. No complexity or balance, mainly a sweeter wine.

 

 

 

Blueberry Orange Scones with Orange Glaze

Scones

2 cups of flour(plus extra for rolling)
3 tbsp. sugar
1 tbsp. baking powder
zest of 1 orange
1 tsp. salt
2 eggs
1/2 cup buttermilk
1 1/2 sticks unsalted butter
1/2 cup fresh blueberries

Egg wash

1 egg
1 tbsp. milk or cream
1 tsp. water
sugar to sprinkle on top of scones

Glaze

juice from 1/2 orange
powdered sugar, about 1/2 a cup or so

Combine the first 5 ingredients and mix in a bowl. Cut the butter into small cubes and put in the bowl. Put the bowl in the refrigerator for 10 minutes to cool the butter and flour. Preheat the oven to 400 degrees.

Take out of the refrigerator and cut the butter in the flour using a pastry cutter, until the butter is the size of small peas. You want chucks of butter still in the dough. Whisk together the buttermilk and eggs and add to the dry ingredients. You will likely need an extra splash of buttermilk to bring together the dough. Gently fold in the blueberries and put dough on a floured surface. Knead gently about 6 times and put the dough out to about 3/4 inch thick circle. Cut into triangles and place on a foiled baking sheet. Whisk together egg wash and liberally brush on the scones. Sprinkle the scones with sugar and bake for 20 minutes.

Right before they are ready, whisk together the glaze, looking for a thick syrup like consistency. Drizzle the glaze over the scones after they have cooled for a few minutes. (Save the extra glaze to dip the scones in, it is too good to throw out.)

Note: it is very important to have a really good, sweet orange for this recipe. I had one from the local farmers market and the zest and juice were so delicious. It really turned the glaze from good to excellent.

Basil White Chocolate Ice Cream

This ice cream was inspired by a white chocolate basil gelato that I ate while visiting Rome. This is a recreation of those flavors, and is every bit as good as I remember.

2 cups heavy cream
1 cup whole milk
1/2 cup sugar
3 egg yolks
1 package of basil
8oz of good quality white chocolate
1 tsp vanilla
dash of salt

First, combine the milk and sugar and basil(reserving one stem of basil) in a pot. Take a stick blender and grind up basil in the milk. You cant do this too much or it will froth up the milk(could just finely chop the basil instead). Put the pot over medium heat. Cook for about 10 minutes, or until sugar is completely dissolved and milk is about to simmer. Take off heat. Meanwhile, whisk the egg yolks. Temper the egg yolks by slowly whisking in the warm milk mixture. Return the egg mixture back to the pot, constantly whisking to be sure the eggs don't scramble. Put back over heat and warm the mixture back through for about 5 minutes.

Strain the mixture with fine mesh into a bowl with the white chocolate. Whisk until all the chocolate is melted. Then whisk in the vanilla and dash of salt. Set the bowl over and ice bath and let cool to room temperature. Gently lay in the remaining stem of basil and refrigerate the ice cream base for at least 4 hours. Churn the ice cream with your ice cream machine. I use a Cuisinart machine and 20 minutes is perfect. It comes out a bit soft, but I pour it into a glass bowl, cover it, and freeze it overnight to get the firmer texture of the ice cream.

Note: this is fantastic served with fresh strawberries or with any berry desserts

Cinnamon Ice Cream

Cinnamon Ice cream is one of my absolute favorites, but I don't come across it to often, so why not make it homeade. This recipe takes it to a whole new level, and this ice cream will leave you wanting more.

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks
3 cinnamon sticks
1 tsp ground cinnamon
1 tsp vanilla
dash of nutmeg
dash of salt

First, combine the milk, cream, and sugar in a pot with 2 cinnamon sticks over medium heat. Cook for about 10 minutes, or until sugar is completely dissolved and milk is about to simmer. Take off heat and grate some cinnamon using the other cinnamon stick(optional). Meanwhile, whisk the egg yolks. Temper the egg yolks by slowly whisking in the warm milk mixture. Return the egg mixture back to the pot, constantly whisking to be sure the eggs don't scramble. Put back over heat and warm the mixture back through for about 5 minutes. Let it sit off the heat for 5 minutes or so to let the cinnamon steep a little longer.

Strain the mixture with fine mesh into a bowl that is sitting in an ice bath Let cool for 15 minutes or so, then whisk in a tsp of ground cinnamon(add a little extra if you didn't grate the cinnamon stick), the vanilla, the dash of nutmeg, and dash of salt. Refrigerate the ice cream base for at least 4 hours. Churn the ice cream with your ice cream machine. I use a Cuisinart machine and 20 minutes is perfect. It comes out a bit soft, but I pour it into a glass bowl, cover it, and freeze it overnight to get the firmer texture of the ice cream.