Classic Chicken Parmesan

Chicken Parmesan with 2008 Salmon Run Chardonnay Riesling: 5/5

2008 Salmon Run Chardonnay Riesling: 89/100

Growing up, my family ate a lot of chicken—grilled chicken breasts, creamed chicken and biscuits, chicken parmesan, roasted chicken, the list goes on. By the time I was twelve my dad was not shy about letting my mom know his feelings about having “chicken again”. With my dad apparently out of the house this past Tuesday, my mom adamantly claimed to me on the phone, “I’m making chicken parmesan.” Personally, I love chicken. You can grill it, fry it, boil it, bake it, mince it, shred it, even can it, and it will still taste good. So it was only natural that I would make chicken parmesan for Project Runway night.

Now, how many times have you gotten off of work, tired and hungry, and grabbed a jar of Prego or Ragu, and boiled some pasta to make pasta marinara? Up until last night, I thought making pasta sauce was some sort of full day event. Thoughts of old Italian women dressed in floor length dresses with flowing blouses, standing over huge pots, stirring all day, creating the perfect sauce. Well that might be a bit of an exaggeration, but it always struck me as something hard. It’s not. Here is a recipe for a fail safe marinara sauce: http://allrecipes.com/Recipe/Best-Marinara-Sauce-Yet/Detail.aspx If you like your sauce a little chunky, don’t purée everything together. To mine I added a chopped hot house tomato to the mix, adding some freshness and texture. You don’t have to use fresh parsley, but the flavor will be a bit more vibrant if you do. I’m telling you, you can make this sauce in the time it takes your water to boil and your pasta to cook.

Just like frying some bacon, pan fried chicken parmesan can get a little messy, but it’s well worth it. You can do a baked version if you don’t want to splatter oil all over your stove, but personally, I think pan fried takes on an extra crispiness that the oven just doesn’t provide. Start by slicing 2-3 boneless chicken breasts in half. If you’d like, you can flatten the halved chicken breasts by pounding, but it’s not necessary. Coat the halved chicken breasts with flour, then dip them into a bowl with 2 eggs and 1/3 cup of milk that has been whisked together. After the egg bath, dip them into a bowl of panko (or bread crumbs), dried basil, dried parsley, salt, pepper, and 1/3 cup of grated parmesan. Heat an oil coated skillet over a medium-high flame, and fry the chicken breasts until golden brown, about 7-10 minutes.

With the entire kitchen smelling of frying chicken, and simmering marinara, I waited for the chicken to finish, and then it was time to eat. Preparing everything took under an hour, not to bad for restaurant quality chicken parmesan. Topping Michael and I’s meal with some freshly grated parmesan, and slicing some fresh wheat baguette, we both sat with a sigh of relief for some relaxation.

As far as wine goes, chicken parmesan is one of those chameleon meals. Usually with a red sauce you would want to pair it with a red wine. But if it were just chicken, you would want white. It really depends on your mood. A Pinot Noir would bring out the vibrancy of the garlic and sweetness of the tomatoes in the sauce, while a chardonnay would add a crispness and bright quality to the meal. I just happened to still have a bottle of 2008 Salmon Run Chardonnay Riesling in the fridge, so I decided that would work just fine.

With a golden hue, and a vibrant aroma of delicate apple blossoms and pear, I swirled the Chardonnay Riesling, anticipating another great wine. Resting on my palate with a fruity flavor, and semi-sweetness from the Riesling, the wine left a lingering mineral finish, indicative of the Dr. Frank’s winery. Structured with the body of a Chardonnay I knew the wine would be able to stand up to the red sauce, and bring out the flavors of the chicken.

Piercing the crispy golden exterior of my chicken breast, I wasted no time scooping up some pasta and sauce, creating the perfect first bite. With the crunch from the panko, the sweetness of the tomatoes, and the bite from the parmesan, I was transported to that authentic italian restaurant my family used to frequent growing up in Rockford— the smell of garlic and wine lingering in the air, and the taste of marinara in my mouth.

Following the first bite with another drink of wine, the tomatoes took on an extra sweetness, while my palate was cleansed with the minerality in the wine. The fruitiness in the Chardonnay Riesling was not too sweet, nor the chicken to fatty, so both flavor profiles intertwined in my mouth creating a delicate dance.

Sopping up the rest of my sauce with my baguette, I was left with a pristinely clean plate. Finishing just in time for my phone to buzz with a text from Zack, I went back to the kitchen to fry up some fresh chicken. Zack was entertaining two visitors from France, and I thought it would be great to provide a home-cooked meal for two travelers. Both were surprised, and ecstatic about the meal, and I tried to stay humble about my excitement.

Unfortunately there was no new project runway yesterday, but with the French visitors, we decided that Julie and Julia would be a fitting movie to watch. Another Perfect Pair.

Savory Saturday Scallops

Coquilles St. Jacques a la Parisienne and 2007 Dr. Konstantin Frank Dry Riesling: 5/5

2007 Dr. Konstantin Frank Dry Rielsing: 93/100

Arriving home, I discovered the newest addition to our cook book collection tucked away in Michael’s Borders bag—Mastering the Art of French Cooking. Receiving so much publicity these days from Julie and Julia, Julia Child’s classic culinary capsule received a well deserved second wind this past year thanks to Meryl Streep, Amy Adams, and Julie Powell. I won’t lie, there is a large chance this blog would not have been started if it hadn’t been for Julie and Julia.

So keeping with the importance of the week, I decided to make a recipe to pair with Dr. Konstantin Frank’s highly acclaimed 2007 Dry Riesling. Retailing at $17.99 a bottle, this wine won double gold from the New York State Fair Wine Competition and The Big E Wine Competition, gold from the Los Angeles International Wine Competition, and received a score of 93/100 from Wine & Spirits Magazine—truly the fruit of Dr. Frank’s labors.

Described as pairing well with shellfish, I asked Michael to thumb through Mastering and pick out something shellfish-y for dinner. Meant to be devoured, rather than thumbed through, Mastering the art of French Cooking, is unlike the cook books we are used to seeing on the shelves today. Rather than lists and lists of recipes all organized into categories, Mastering, builds upon itself, using prose and techniques in an accumulative progression, more like a novel than a reference book. Having said that, Michael handed me the book opened to Coquilles St. Jacques a la Parisienne (Scallops and Mushrooms in White Wine Sauce) http://www.bigoven.com/72221-Coquilles-St-Jacques-a-la-Parisienne-recipe.html. Traditionally the recipe functions as a first course, so I decided to make some basic risotto (http://culinaryarts.about.com/od/ricegrains/r/risotto.htm) to substantiate the meal.

To quote Julia, “This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children’s meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat.”— basically a cook book for most gay men in their 20‘s today. But let me just tell you, she wasn’t lying. Costing $14.99 a pound, the scallops took care of the budget, the entire recipe consumed a full stick of butter, taking care of the waistline, and while some recipes can be set aside to cook all day, this recipe required almost 2 hours of uninterrupted attention. Was it worth it? Every bite.

Creating a truly cohesive meal, I used the Dr. Frank Dry Riesling in both the risotto and the scallops, hoping to transfer some of the acidity and minerality to the dish. Finishing in the broiler, the scallops bubbled and browned, sending the smell of swiss cheese and shallots out the door and into the elevator. Our poor neighbors must be hungry all the time. Using some left over greens, I decided to make a wilted salad to top the dish, providing bitterness that would juxtapose the rich and smooth flavors of the meal.

Sitting and salivating, Michael snapped some pictures while I plated my dish. Making the composition pop, the cream colored scallops and risotto stood in an enjoyable contrast with the purple and emerald greens—probably one of the prettiest dishes I’ve made yet.

Inhaling over the wine, I was met with the aroma of bright citrus and mango that gave way to apple and pear blossoms. Noticing a greenish yellow hue, I swirled my glass, watching noticeable legs tear down the sides. Taking a mouth full I was met with a a bright acidity, not as overpowering as the Rkasiteli, and a pronounced minerality. Swallowing, I was left with a lingering dryness and slatey flavor, like having put my tongue on a piece of limestone.

Cutting like butter against the weight of my fork, I speared a scallop. Gathering a bit of everything, I took my first bite. With a rich creaminess the risotto provided a needed texture, which gave way to the buttery smooth scallops. Providing depth and contrast the greens added a needed salty bitterness which awakened all the areas of my tongue.

Following the first bite, I sipped the wine again. Awakening the wine in the dish itself, the Riesling created a harmonious quality in my mouth, like icing on a cake. Having a lingering dryness the Riesling was able to keep my palate fresh for each new bite of scallops, while the mushrooms and greens provided depth to the lighter flavors of the wine. Every bite, and every sip, only added warmth and harmony to my palate.

Weighing heavy in our stomachs, Michael and I decided on a very small second portion to pair with the rest of our wine. As I cleaned the dishes, I thought a little about Julia Child, and how different food must have been in 1950’s France. That’s another joy of cooking at home, you truly get to see what goes into the dish, and recreate a little bit of tangible history. Another Perfect Pair.

Lasagna Love

2008 Salmon Run Pinot Grigio and White Lasagna: 5/5

2007 Dr. Konstantin Frank Rkatsiteli and Stuffed Mushrooms: 5/5

2008 Dr. Konstantin Frank Cabernet Franc and Vegetarian Lasagna: 5/5

2008 Salmon Run Pinot Grigio: 90/100

2007 Dr. Konstantin Frank Rkatsiteli: 87/100

2008Dr. Konstantin Frank Cabernet Franc: 90/100

“To new friends, to old friend, to boyfriends, and girlfriends.” Clinking our glasses over steaming slices of lasagna, we all laughed in nervous anticipation of the evening to come. Lifting the first bite to my mouth, I stole a peek of everyones face. A first bite is like meeting someone for the first time, it’s either love or hate, and fortunately everyone’s faces said love.

Since I’m featuring such important wine this week, I wanted to make some food with some importance. So talking over dinner plans on Monday with my new co-workers and friends, Victoria and Lauren, I inquired about favorite foods. Once lasagna left Victoria’s mouth, the debate was over. Lauren and Victoria were to bring stuffed mushrooms for appetizers, I was going to make lasagna, and Michael, dessert.

Having 8 wines to choose from, the problem was not having too few wines, but rather, too many (but that’s not really a problem). Reading through the wine descriptions, I wanted to make sure to choose wines that would compliment the food perfectly.

Since Shelbey and Zack, my veggie friends, were coming for Project Runway Thursdays, I decided to make two lasagnas. A vegetarian lasagna I found on Recipe Zaar (http://www.recipezaar.com/Vegetarian-Lasagna-14684) in a red sauce, and a white lasagna in a prosciutto cream sauce with wild mushrooms (http://www.foodandwine.com/recipes/porcini-and-prosciutto-lasagne) found on the Food & Wine website. Pairing well with red sauced pasta dishes, Dr. Frank’s 2008 Cabernet Franc, retailing for $19.99, was the perfect match for the veggie lasagna, and the 2008 Salmon Run Pinot Grigio, retailing for $9.99, lends itself to light cream based pasta dishes, like white lasagna. Can you get more perfect than that?

So the evening was set, all I had to do was cook, and let me tell you, there were a lot of steps. Making two completely different lasagna’s, requiring two different sets of prepped ingredients, and two different kinds of noodles, was a bit time consuming. But luckily for me, I had the whole day to prepare, and with Michael at work, it was just me and the stove.

Michael and I’s smoke detector has a mind of it’s own. Around 7 o’clock I decided to put the lasagnas into the oven. Since the vegetarian required 45 minutes at 350, and the white required 20 minutes at 425, my plan was to cook the veg for 20 minutes at 350 and then have both finish together at 425. But apparently when living in a one bedroom apartment there is enough carbon monoxide released from a 400+ degree oven to piss of the smoke detector. So you are probably thinking, why don’t you just take the battery out? Well it’s wired into the ceiling, so the most you can do is press the cancel button, putting it into stand by for two minutes before it starts yelling again. So the lasagnas finished cooking together at 375, with no screaming smoke detectors.

Running a little behind Victoria and Lauren arrived as the lasagnas were finishing, so we just ate everything together. So after the toast it was time to get down to some serious business—eating. Calling my name, I started with the Pinot Grigio and white lasagna. With a lively aroma of lemon lime with a hint of fresh cut grass, I swirled the wine and sniffed, and sniffed again. Coating my palate with a nice medium body, the Pinot Grigio had structure, and acidity comparable to a fresh granny smith apple. Biting into the white lasagna, my mouth was coated in rich cream and salty prosciutto, with an underlying earthiness from the mushrooms. Following the bite with another swig of wine, the marriage was warm and comforting, like a fleece blanket. Enhancing the delicate flavors of cream and mushroom, the lasagna rang with a renewed freshness, before being wiped clean from the acidity of the wine.

Next up, the mushrooms. Victoria was kind enough to modify her recipe to include a vegetarian option. Both mushrooms were covered in a remoulade sauce, one with crab and crab stuffing, the other with a potato stuffing. Having such a pronounced flavor like crab, I decided to pair the shrooms with the 2007 Dr. Frank Rkatsiteli, retailing for $17.99. Forewarned by a reader, Rkatsiteli is not your every day wine. Taking a whiff, I was met with a spicy yet fruity aroma. Coating my palate, the sides of my tongue went wild from acidity, while my palate rang with a fruit forward flavor. Biting into a mushroom, the crab and remoulade cut through the lingering acidity, while the oils mellowed out the tinny-ness of the wine. Taking another drink, the wine cleansed the palate, keeping the mushrooms fresh.

Completing the trifecta, I finished the meal with the vegetarian lasagna and Cabernet Franc. I have to be honest, I was a bit concerned when I first smelled this wine. As recommended, I let the wine breathe for a couple of hours before consumption, but didn’t wait to smell. Met with the fragrance of my grandmother’s prune cocktail, at first the wine wreaked of a mix between an old folks home and a spice cabinet, but after a couple of hours the profile completely changed. Developing more depth, the prune turned to plum, and the spices were warm and inviting. Showcasing subtle tannins and a structured medium body, the Franc coated my palate with a lingering finish. Followed with smooth ricotta, al dente zucchini, and a warm herbiness, the lasagna did not leave me missing meat. Sandwiching the bite, the wine brought out the complexity of the lasagna’s herbs, while creating a harmonious rich flavor.

As nine o’clock rolled around, the new season of Project Runway sounded form the T.V., Michael hit the kitchen to finish his Snow Ball Cupcakes, and the rest of us plopped in the living room. Transformed in a span of a couple of hours, we were no longer strangers, we were friends, brought together by food. Another Perfect Pair.

Dr. Konstantin Frank Week on The Perfect Pair.

As some of you may already know, yesterday I received a very generous shipment from Dr. Konstantin Frank Winery in New York. Lugging the 23 pound box to my apartment, my insides gurgling with excitement, I wasting no time getting into my apartment and ripping open the package. Reading through the list of the wine included my eyes scanned over 8 wines. 8 wines!

As a service to Katie Cornelius and Fred Frank, I am featuring Dr. Konstantin Frank wines all this week. But before any food is made, I just want to take a minute to tell you a little about the winery.

Overview:

History

Fleeing a destruction ridden Europe during World War II, Dr. Konstantin Frank decided to uproot his family to America. After a short spurt working as a dish washer in New York City the Frank family moved upstate, where Dr. Frank worked for the Gold Seal Vineyard until he started Vinifera Wine Cellars in 1962.

Determined to grow vinifera (pure) wines of northern Europe, Dr. Frank helped transform New York from a sweet wine producer of only a few dozen vineyards, to a multimillion-dollar industry of fine wines, currently with over 200 vineyards state wide.

Handed down from generation to generation, Dr. Konstantin Frank Vinifera Wine Cellars is still family owned and operated to this day by Dr. Frank’s grandson, Fredrick Frank.

Location

On the west banks of the Finger Lakes, Dr. Konstantin Frank Winery is located at 9749 Middle Road in Hammondsport, New York, about 1 hour and 45 minutes south east of Rochester. The winery is open daily, year round.

Publicity

Dr. Frank winery has been featured on NBC’s Today Show, and ABC’s Good Morning America, and written about in Time Magazine, and The New York Times. Dr. Frank was listed as the “greatest wine producer in the Atlantic Northeast” for 5 years running by the Wine Report, and have had multiple double gold wines from various nation-wide competitions.

Wines

Originally having only one label, Dr. Konstantin Frank now boasts three: Dr. Konstantin Frank (1962), estate grown vinifera grapes, Chateau Frank (1980’s), specializing in sparkling wines, and Salmon Run (1993), more affordable wines produced with viniferas from nearby vineyards.

The wines I get to choose from are from the Dr. Konstantin Frank and Salmon Run labels:

2008 Dr. Konstantin Frank Cabernet Franc

Described as having notes of roasted red pepper and prune, this Cabernet Franc rests on the palate with subtle tannins and ends with a smooth, long finish.

2007 Dr. Konstantin Frank Rkatsiteli

Pronounced rah-KAT-see-TELL-ee, this wine, native to Russia and Georgia, is now the second most planted white grape after Spain’s Airén. Dr. Frank’s boasts flower, herb, and typical spicy aromas, with a crisp acidity, and a fruit forward flavor.

2007 Dr. Konstantin Frank Dry Riesling

Given a rating of 93 points from Wine & Spirits, this dry Riesling is described as having, crisp acidity, a pronounced minerality, and notes of mango, citrus, and pear blossom.

2007 Dr. Konstantin Frank Gewürztraminer

With an array of aromas—grapefruit, lime, lychee, banana, and spice, this Gewürztraminer starts with honey and ends with a slatey finish, characteristic of Dr. Frank’s vineyards.

2008 Dr. Konstantin Frank Semi Dry Riesling

Sending out a bouquet of flowers and pears, this crisp semi dry Riesling, coats the palate with citrus and peach, before ending with a fruity finish.

2008 Salmon Run Rkatsiteli

Completely fermented in stainless steel to capture characteristics of tropical melon, this Rkatsiteli presents both tropical and traditional notes, with an elegant dryness.

2008 Salmon Run Chardonnay Riesling

49% Chardonnay and 51% Riesling, this blend strikes the nose with plum, melon, citrus, and hazelnut, coats the palate with a creamy texture, and holds out with a lingering finish.

2008 Salmon Run Pinot Grigio

With a goal of producing a traditional tasting Italian Pinot Grigio, this wine begins with delicate honeydew, lime, and lemon aromas, followed by tart green apple and gooseberry flavors.

Where to buy Dr. Konstantin Frank Wines

All Dr. Frank wines are available for purchase on their website at www.drfrankwines.com and are distributed in Illinois by Bon Vivant Distributing at www.bvdwines.com

Keep an eye out this week for two posts featuring Dr. Konstantin Frank wines!