Chili Two Ways

Vegetarian White Bean Chili with 2008 Eos Estate Chardonnay, Private Reserve: 5/5

2008 Eos Estate Chardonnay, Private Reserve: 93/100

When I made Chili last, Shelbey told me that the next Chili I should try to make should be a vegetarian white chili. So with chili on the menu for Amuse Bouche http://bit.ly/b2wdTJ, I decided to make a duo, one traditional, the other vegetarian.

I’m pretty sure the cashier at the grocery store thought I was preparing for the apocalypse when I walked to the check out line with close to 15 items of canned goods. The vegetarian white bean chili recipe I found, http://bit.ly/d5FCqD, called for four different types of beans and a can of diced green chilies, and the traditional chili uses four different types of beans as well, along with two kinds of caned tomatoes and tomato paste. So yes, lots of cans, and lots of beans.

The great thing about canned goods is they are always cheaper than fresh, and when it comes to Chili, it’s hard to taste the difference. Since I didn’t have to purchase any spices, which can get expensive, I spent about $30 dollars on all of the ingredients for two pots of chili that would probably serve about 25-30 people. This made each serving around $1. Take that economic crisis.

Since the vegetarian chili used sour cream as a thickening agent, when it came to wine I wanted to make sure I would have something that would be able to stand up against the sour cream’s zip. Luckily I had what I needed sitting right in front of me at home, a bottle of 2008 Eos Estate Chardonnay, private reserve. If you recall, I first paired this wine with Mark Bittman’s Pork Chops in a sherry garlic sauce, which was a huge success. With a heavy body, a floral and caramelly aroma, I knew this was a perfect choice for the chili.

When it came time to cook, I donned my mad scientist glasses and lab coat, and set out browning ground beef for one chili, sauteing peppers and onions for the other, then opening all of the cans, organizing them accordingly, and throwing all the ingredients together in a frenzy of culinary conquest. The great thing about chili is it comes together in a fairly short amount of time and can cook over low heat all day if need be. If you have the time, I recommend making chili the day before, and let it refrigerate over night. This lets everything marinate together, creating a delicious harmonization of flavors. For the vegetarian chili, this also lets the beans soak up some of the excess veggie stock, giving things a thicker, “chili-er” texture.

Fortunately for me, I was able to make the chili a day in advance so all I had to do to prepare on the day of, was put the pot over high heat, add the sour cream, and let it warm. While all the flavors of the dish are more unified, the apartment wasn’t coated in cooking smells like it was the day prior.

For garnish I shredded some colby-jack cheese, chopped some cilantro, and left out the sour cream, for Shelbey who’s a sour cream fiend. Pouring a glass of wine, I snapped some pictures and then it was time to eat. Holding the wine to my nose, I was met with those delicious aroma’s of apple blossoms, and warm caramel, all married together in light oak. Giving the wine a swirl I noticed the heavier body, and the rich darker golden color of the wine. As the wine trickled over my palate I was met with a heavier body, coated with creme brulee and fresh apples—delicious.

Taking spoonful of Chili, I tried to get a perfect bite of beans, peppers, cheese, cilantro, and sour cream. As the chili hit my tongue I was immediately met with the zip of the broth, followed by the earthiness of the black eyed peas, before giving way to the sweetness of the peppers, and the fresh crisp of the cilantro. Leaving the pot to marinate over night really helped the flavors combine in a happy marriage.

Following the bite with another drink of wine, my palate was warmed with the oak of the wine, while the sweetness of the peppers were enhanced by the warm caramel notes in the Chardonnay. The heavy body balanced the sour cream, allowing the textures of the beans to be felt and enjoyed.

As we were finishing our meals, Shelbey pointed out that it was still light outside. Soon it would be time for grilling and salads, moving away from the heavier dishes of winter, moving away from the Chardonnay’s and Cabernets, and into the Chenin Blancs and Pinot Grises of summer. As we plopped on the couch to relax, and wait for Project Runway, we weren’t left over stuffed, but we were full and satisfied. Another Perfect Pair.

Channeling Chicken Fried Steak

Chicken Fried Steak and 2009 Big House White: 5/5

2009 Big House White: 81/100

When Michael and I went to Texas this past fall, we met his mom at some chain restaurant in Fort Worth, where Michael got steak fingers, and Debbie, ‘Woman’ as Michael calls her, got chicken fried steak. Both gigantic portions came served with fries and white country gravy.

The funny thing about Illinois is that other than Chicago and the surrounding suburbs, most of the state is fields, miles and miles, of corn fields, bean fields, and hay fields. With corn fields come farmers, farmers, livestock, livestock, the butcher, and you end up eating meat, potatoes and corn, ever night of the week. So in Rockford, at a restaurant called the Machine Shed in particular, it’s not hard to find Chicken fried steak, but I guess here in the city serving deep fried cube steak might be a bit low brow. Heaven On Seven, a New Orleans inspired restaurant, has the dish on the menu, but it better be fried in gold for $17.95, I mean we’re talking cube steak here.

So what is chicken fried steak all about anyways? Last night I just happen to catch the episode of Good Eats where the recipe I used was being covered. http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe/index.html According to the Nutritional Anthropologist Deborah Duchon, who pops in on the show, chicken fried steak stems from the German Wienerschnitzel, a breaded and fried veal cutlet. When the Germans immigrated to North America they ended up in the middle part of Texas. Unable to produce ample amounts of veal, they used the tougher parts of the cow, which were then tenderized and fried similarly. Combining that with another dish in a cream sauce, chicken fried steak was born.

When it comes to pairing a wine, fried food is kind of a conundrum. Usually fried food is associated with bars, and bars, beer. And with cube steak, breading, and gravy, your palate almost craves some carbonation to subdue those fatty, mouth coating textures. Since cube steak, itself, isn’t all that fatty to begin with, it’s not sacrilegious to stay away from red wine when it comes to this dish. For my sides I decided to make some corn succotash, with peppers and cajun seasoning, and some mashed cauliflower, a healthy alternative to mashed potatoes. Since both were pretty light, I was left with the debate of bubbles or no bubbles. When doing bubbly with an entree, brut is better. You don’t want to have a sweet sparkling wine with your super savory food. At the same time, I still consider most sparkling wines on the lighter side of the spectrum, so even though they might provide some needed effervescence, the flavor of the wine might be totally washed out by the food. The other alternative is to choose a medium bodied white wine, something like a Viognier or Pinot Grigio, that will provide a little more flavor and aromatics, but still have that ability to cleanse the palate.

Since this was a working man’s dish, I didn’t think in necessary to splurge on a $20+ bottle of wine, so strolling down the wine isle Michael pointed out the 2009 Big House White from California. Basically a medium bodied blended table wine, Big House White is a blend of Muscat Canelli, Viognier, Gruner Vetliner, and Malvasia Bianaca, all for under 10 bucks. We tried the Big House Red with Paula Deen’s Beef Stroganoff a couple months back and thought it to be a tasty table wine, so I thought, why not give the white a try?

As with any home frying, be prepared to get messy, but there’s something about the smell of flour, egg, and oil that just makes you feel comfortable. As I dredged, and soaked, and fried, Michael sat in anticipation in the living room. Usually I would be making something vegetarian, but since everyone had prior obligations, this meal was just going to be for Michael and me.

I don’t know if I used too much oil, or if there was a flaw in the recipe, but putting the already fried steaks in the oven, did not allow for the grease to drip off as planned, so I suggest if you do make this, to rest the steaks on some paper towels for a few moments before popping them in the oven to keep warm.

I have to admit, I am getting pretty good at multi-tasking in the kitchen, as the steak was frying, my cauliflower was boiling, my peppers were sauteing, and I had the corn warming in the microwave. Up until now, I never thought I would be able to make one of Rachel Ray’s dishes in 30 minutes, but I have to admit, I think I could come pretty close.

After I whipped up the gravy, and mashed the cauliflower, it was time to eat. Now Michael says white gravy is traditional when it comes to chicken fried steak, but I just think brown gravy made with chicken stock has a little more flavor. Either way, it put a smile on Michael’s face.

Taking a whiff of the wine I was met with rich floral aromatics of apple blossoms, and peach. Coating my palate with a light and acidic quality, I could pick out hints of grapefruit, and an apple after taste. Since the wine was so aromatic the smell was almost palate cleansing just by itself, so I wasn’t concerned with the pair.

With a nice peppery flavor from the gravy, followed by a slight crunch from the breading and a slightly chewy, but still tender piece of cube steak, it wasn’t long before the chicken fried steak started to disappear from my plate. Adding a nice cajun spice, the corn succotash was a intermittent relief from the cube steak, and the mashed cauliflower was a happy, light alternative to starchy mashed potatoes.

Finishing with another taste of wine, the acidity of the Big House White was strong enough to handle the fattiness of the fried steak, and the sweet corn succotash was able to enhance the fruity quality of the wine.

Although Michael said he wasn’t any less homesick, I knew he was satisfied at least. Using all of the senses, food is able to transport us in both time and space, and I hope that Michael was able to at least go home for a couple of bites. Another Perfect Pair.

Extravagant Enchiladas

2008 Baron Philippe de Rothschild Escudo Rojo and Enchiladas: 5/5

2008 Baron Philippe de Rothschild Escudo Rojo: 91/100

There are those recipes, staples if you will, of your family. Enchiladas are one of my families favorites. Sure, they are a bastardized version of authentic enchiladas, but there is something in the simplicity of ground beef, refried beans, tortillas, cheese and sauce that is just perfect.

As a side note, With plenty of Mexican restaurants near downtown Chicago, why take the time to cook Mexican at home? At Zapatista’s you can pay as much as $12.99 for a plate of Enchiladas. What’s that you want extra cheese? That’ll be an additional $2.00. Throw in a $7 glass of wine or a $5 beer, some $8 dollar guacamole, and you’ve spent over $30 with tip. It’s just not worth the money when you can make everything from scratch, with as much cheese as you’d like, serve 4 people with leftovers, all for under $20.

Since the column that I’ve been co-writing needs pictures of the dishes that I am writing about, I thought I would double dip this week and feature the enchiladas twice. Amuse Bouche is a column written for the Windy City Times focused on what food means to family and the LGBT community. Starting on recipes that define our family, every couple of months we plan to shift the focus of the column to feature another theme that highlights other recipes and LGBT interests. So for the enchiladas recipe, first read the column, then the recipe at the end: http://bit.ly/bhyyCP

With rich mouth coating flavors, I knew I could expect, I wanted to find a wine that would be able to stand up to the tomato sauce, the fatty cheese, the ground beef, and the sour cream and beans. At first I thought a Malbec would fit the bill, but I’ve chosen Malbec for every Mexican inspired dish that I’ve made, so I wanted to push my en’vino’lope (wow, that’s corny).

Anyways, as I was walking through the grocery store, I made my way down the Wine isle to the South American wines. Plastered with plenty of Malbecs, I stopped and stared for something different. There on the top shelve was a bottle of 2008 Baron Philippe de Rothschild Escudo Rojo on sale for $12.99, originally $18.99.

Baron Philippe de Rothschild wine is rich in history, reaching back all the way to the late 18th century. Now sold all over the world, even the branded wine, like Escudo Rojo, is obtaining high reviews. Translated from the german “Das Rote Schild” (Red Shield), used as the Rothschild family sign, Escudo Rojo is a blend of red wines that showcases Chile’s rich soil, and the technical skill found in Rothschild wines. With an alcohol content of 14.5% I was sure that there would be no problem with the wine standing up to the bold and fatty flavors of the enchiladas.

As with most Mexican recipes that I have made, there is a lot of construction when it comes to putting the recipe together, like an assembly line. After the meat was browned and seasoned, the cheese grated, the refried beans opened, it was time to start constructing. I am always looking for a way to make recipes a bit healthier, and with enchiladas, if you substitute whole wheat tortillas for plain flour, you won’t even be able to taste the difference. Once ready to assemble, it’s just tortilla, beans, roll, repeat, until all of your ingredients are used. Usually I’m left with a little extra ground beef and refried beans, which turn into a snack for the chef. Once the baking dishes hit the oven, the smell of melting cheese, and enchilada sauce, began to seep out of into the kitchen, coating the smallest crevasses of our apartment in a rich and spicy aroma.

With the cheese melted and bubbling, it was time to take the enchiladas out of the oven. You want to let them rest a couple of minutes before serving, so the heat can distribute evenly, and then it’s chow time.

With avocado, lettuce, sour cream, hot sauce, and diced tomatoes on the table, all that was left to do was take a couple of pictures, doctor up my enchiladas, and then dig in. Looking at the darker purple color of the Escudo Rojo, I noticed some recognizable legs streak down my glass. With strong aromas of blackberry, oak, and black cherry, the contrast to the spicy mexican flavors was warm and inviting. As the wine coated my mouth, I felt a full body and fruiter flavors, before swallowing to reveal the wine’s upfront tannins.

As my fork pierced the tortilla, little bits of ground beef tumbled out onto the sauce. Getting a bite of lettuce tomato, sour cream and enchilada, my mouth watered in anticipation. As soon as the bit hit my tongue I was transported back to childhood, eating at the kitchen table with my family, to college preparing enchiladas for my dorm friends, to colorado with Chrissy. Not only was the wine soaked in history so was the food. The slight spiciness of the enchilada sauce, played against the cool sour cream, and the chewy cheese. Little pops of green pepper and onion would rise and fall, giving way to the fresh crunch of lettuce, or a vibrant pop of tomato.

Taking another swig of wine, the bold flavors of blackberry and cherry stood in a noticeable contrast to the enchiladas, but did not overpower any aspect of the dish. Instead my mouth was given a needed sweetness that left me wanting more enchiladas.

As the banter about the drama of daily life swirled like the wine in our glass, at least there was one constant, and that was our friendship. There is something magical in food. It holds the power to relieve you from the stress and chaos of daily life, transporting you to a simpler or happier time, while creating new and lasting memories. Another Perfect Pair.

Pad Thai Pandemonium

2006 Fritz-Josef Schwibiger Riesling and Authentic Pad Thai: 4/5

2006 Fritz-Josef Schwibiger Riesling: 80/100

After seeing a picture of some good looking Pho on facebook, I was hit with the craving for some good pad thai. Most would call up their favorite Thai restaurant and order some carry out, but with a day to dedicate to cooking, I thought I would try making it from scratch.

As with a lot of eastern-world street vendor recipes, the cooking process doesn’t take long, but there are tons of things going on very quickly. After reading some mediocre comments about Alton Brown’s Pad Thai recipe I clicked a link that claimed to have a “real” Pad Thai Recipe: http://www.thaitable.com/Thai/recipes/Pad_Thai.htm The website looks a little sketchy, I know, there are no comments, and if you click the pronunciation link, an entertaining sound bite will pop up, but there were plenty of pictures, step by step instructions, and some history related to Pad Thai, so I was willing to step out of my comfort zone. What’s the worse that could happen.

If you have accessibility to an oriental market, you shouldn’t have a problem finding any of the ingredients to make this dish, but if you are stuck with shopping at Jewell or Dominick’s, you might have to do some modifications. I took a trip to whole foods, and was able to find everything except preserved turnip, and banana flower. Preserved turnip add a little zing, so I substituted ginger instead.

When looking to pair the light complex flavors in many oriental dishes, while dealing with a spicy element, when it comes to wine, the way to go is a white. Since this Pad Thai called for crushed red chili, I wanted to make sure I chose a wine that would stand up to the immediate heat the flakes provide. With lime, tamarind, fish sauce, and peanuts, the delicate flavors might fall flat when paired with a rich and buttery Chardonnay, but would playfully interact with something like a Riesling or a Chenin Blanc.

Perusing the wine section of Whole Foods I stumbled upon some German Rieslings. Now if everything goes according to plan I will be doing a study of Rieslings in the weeks to come, so keep an eye out, but with Pad Thai on the menu, I was thinking Riesling was the way to go. Unless you are fluent in German, Spanish, Italian, and French, you will more than likely run into some language barriers when looking over non-American wine. Not to fear. If there is no sommelier on hand to assist you, there are a few things that can give you an idea of the wine without having to bust out your iPhone and translate the bottle.

If sold in America, a bottle of wine must contain an alcohol per volume (apv) percentage. In most cases, this is also an indicator of the wine’s body, the lower the APV the lighter the wine. When looking at foreign red wines, vintage is another. The older the wine, the more mature the flavors, and vice versa. So if you are going to splurge on a 10 year old bottle of Cabernet, you can expect some well developed flavors. If you are feeling completely lost, look for bottles with awards, usually a sticker or something attached to the wine that is not the actual label, if the sticker is gold, most likely that wine won some sort of gold medal, and someone, somewhere, likes it.

Priced at $9.99 a bottle, I decided on a 2006 Fritz-Josef Schwibinger Riesling, from the Reinhessen region of Germany. With a alcohol content of 11%, I knew that the wine would probably be lighter and sweeter, and was hoping that it would have enough acidity to stand up to the tamarind and fish sauce.

When it came time to cook, I first put my mis en place, in order, a very important step with this dish. If you do not have everything set out, chopped up, portioned out, and ready to use, you will fail. Okay, you might not fail, but it makes cooking a lot easier if you have everything ready to go. Since Shelbey was already over, I decided to enlist her to be my recipe reader and assistant. The recipe said that a large pot would work if you didn’t own a wok, but I recommend a large non-stick frying pan, especially after trying a stainless steel skillet first.

Taking a deep breath I started heating my skillet with some olive oil, and toasting my peanuts. After burning the first handful of peanuts, and filling the apartment with smoke from the olive oil, I decided to switch to vegetable oil, which yielded much better results. With a hot skillet, and constant stirring, and adding, and sorting, and dividing, I was lucky to have Shelbey on hand.

With the smell of tamarind, fish sauce, and peanuts lingering in the air, the first batch of Pad Thai, hit the table as an 80% success, the other 20% burnt to the bottom of the stainless steel skillet. With Zachary and our friend Andrew still on their way over, I was sure that the second batch would come out even better.

Swirling my wine, I noticed a mature golden hue, indicative of the wines age. Met with aromas of apple, and hints of tropical flavors, the wine’s aromas matched that of the Pad Thai splendidly. Taking a mouthful, my palate was coaxed with a fairly sweet sensation that gave way to a slight acidity and a light finish. I probably could have done with more acidity, but with only a slightly spicy dish, the wine worked well.

A combination of sweet and savory the tamarind flavor of the Pad thai immediately made my mouth water, awakening the fruiter flavors left from the wine. A subtle crunch of bean sprout and peanut gave way to the softer textures of noodle, with the slightly chewy texture of shrimp. With the added freshness from the lime, every bite left me wanting more.

Paired with another mouthful of wine, the effect was refreshing and light, perfect for a spring or summer dinner. Enhancing the complexity of flavor, the Riesling was able to handle the lighter flavors of green onion and fish sauce, while the lime in the Pad Thai brought out the acidity of the wine.

As Michael and I fried some bananas for dessert to accompany the chocolate and orange liqueur tureens Andrew brought from his cooking class, everyone hit the couch to watch Project Runway. Nothing like good food, good friends, and a good night. Another perfect pair.

Impressive Pizza

2007 Abadía da Cova Albariño and Greek and Margherita pizza: 5/5

2007 Abadía da Cova Albariño: 89/100

With the beautiful sunshine this past Thursday, I took to the streets and headed down to whole foods for some high quality produce. On the menu: two whole wheat pizzas, one Greek, the other a Margherita.

Walking into Whole Foods is like walking into a culinary Disney World. Fresh flowers waft towards your nose as you enter, you catch a glimpse of beautifully faced organic produce in kaleidoscope patterns. The whole place buzzes with a healthy, fresh vibe. Of course you are going to be tagged with an extra 10 bucks or so for shopping organic, but the quality is worth it when it comes to a veggie pizza.

Shelbey asked me last week if her mom, Wendy, could come over for dinner this Thursday. Wendy sells Cookie Lee Jewelry and frequents Chicago to go to conventions and events and usually stays with Shelbey in the evenings. With Rocio confirming she was going to make it as well, I wanted to make sure that I made something that would feed everyone. What better than pizza right?

If you’ve ever shorted yourself by picking up a pre-made pizza crust from the store, I’m telling you, don’t do it. Pizza crust is not hard to make, it does take a little time. My mom has a recipe for regular white pizza crust, and the last time I made pizza I tried it with wheat flour and it was a little dry, so I found a recipe with rave reviews online: http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/detail.aspx If you have a bread machine, as I’m sure many of you don’t, but if you do, you can also mix all these ingredients in the bread machine, saving you time and strain.

For the Greek pizza I wanted a pretty rustic presentation, so I got some olives from the Olive bar at Whole foods, rough chopped and red onion, used organic crumbled feta cheese, and just peeled apart a couple jarred artichoke hearts. For a light sauce I whipped up some pesto. If you have a food processor great, if you don’t, I recommend going and picking up a little 21 oz one. My 21 oz Cuisinart processor is the perfect size, and doesn’t take up your entire cabinet or counter. To the processor add a clove of garlic, 4-6 fresh basil leaves, some baby spinach, mixed greens, salt and pepper. Your 21 oz processor should be about 3/4 of the way full. Process on low while adding olive oil until the the greens are no longer sticking to the side of the processor. That’s it (and now you will ask yourself why you ever spent 6 dollars on a 4 oz jar of the stuff). Once the pizza was assembled I topped it with a light sprinkle of dried dill, indicative of greek cuisine.

A traditional Margherita pizza is simple: sliced tomatoes, fresh mozzarella, basil and pizza sauce. For Michael I added some pepperoni on a quarter of the pizza so he would have some meat. My mom’s pizza sauce is simple: 1 6oz can of tomato paste, 1 14 oz can of tomato sauce, 1 - 1 1/2 tablespoons of minced garlic, 1 teaspoon of dried basil, and salt and pepper to taste. Mix the ingredients together and your done. The next time I make a Margherita pizza I’ll wait to put the basil on until the last 5 minutes of cooking, so it does get crispy, but either way the flavor is still the same.

Since I was in the area, I stopped into Wine Styles and chatted with Sara Kay Snider, the resident sommelier, about the evenings meal. Telling her I was thinking of a heavier bodied white wine, she agreed, and showed me to a bottle of 2007 Abadía da Cova Albariño. Albariño is a varietal of grape popular in Spain, and usually has aromatics of almond, citrus, and apple, with a slight minerality, and a present acidity.

Before the pizzas even were close to hitting the oven, the apartment smelled of blooming yeast, garlic, onion, and tomatoes. With the fresh aromatics, my taste buds were tingling just thinking about the finished product.

Both Wendy and Rocio arrived around 7:00, and the pizzas had been sliced and were waiting when they arrived. The intoxicating aromas of feta, dill, basil, and dough floated all the way into the elevator, calling the women in like ancient sirens of the sea. (okay maybe not that dramatic). Anxious to see Wendy’s reaction, I described both pizzas, and the wine, while serving a slice of each to everyone but Michael, who’s not a fan of pesto or feta. To make sure we had enough food I whipped together a salad of baby spinach, mixed greens, shredded carrot, all tossed in a poppy seed dressing.

Inspecting the wine, I noticed a light greenish gold tint, before breathing in a full aroma of almond, citrus, and apple. With a bright acidity, tingling the sides of my tounge, and a slightly slatey minerality, the Alboriño was well balanced. Lighter than a Chardonnay, I would compare the body to that of a Pinot Grigio. Finishing clean, the Albariño refreshed my palate, and would be able to keep the pizza vibrant.

Taking a bite of the Greek pizza, I was met with the upfront flavor of feta that gave way to the sweetness of the red onion. Layered with flavors, olives and pesto peeked through with acidity and fat before giving way to an underlying flavor of dill.

Moving on to a bite of the Margehrita pizza, my mouth felt a bit more full with the mozzarella cheese versus the feta, but the simple flavors of basil and tomato, were not as in depth as the flavors in the greek pizza. The general consensus in the room was the Greek pizza was better, but both were tasty in their own right.

Paired with the Albariño, the overall effect was light, not a meal you'd have to feel guilty about indulging in. Bringing out the acidity in the onion, the Greek pizza was only enhanced by a swig of wine, while the tomatoes and mozzarella took on an overall sweetness—great for a sunny pre-spring day.

As laughter and conversation circulated the table Wendy commented that she was going to start coming every Thursday. I'm beginning to notice food's power to bring people together—good food promotes good conversation, laughter, and a shared experience, no matter if it's meeting someone for the first time, or reconnecting with old friends. Another Perfect Pair.

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.

Pork Chops and Pinot

Dijon Crusted Pork Chops with Asparagus, Cous Cous, and a salad of Pears, Endive, and Pecans with Pinot Noir: 5/5

2008 Pacifico Sur Pinot Noir : 85/100

2008 Valle Perdido Pinot Noir : 90/100

2008 Mud House Pinot Noir: 92/100

Sorry about the delay in getting this posted. These past two weeks have been very eventful, putting my interviewing skills to the test. Cross your fingers! Anyways, last Thursday I did a horizontal tasting of three Pinot Noirs, all of which were apart of the Bon Vivant Portfolio.

Since all three wines were Pinot Noir, I didn’t have to worry about making three different dishes to pair the wines with, but I wanted to make sure that what I chose would enhance, instead of compete with the wine. Finding an awesome deal on pork chops at Dominick’s, I decided that dijon crusted pork chops with asparagus, cous cous, and a pear and endive salad would provide the right amount flavor to accentuate the wine.

As far as pork chops goes, this recipe is a fail safe. http://allrecipes.com/Recipe/Dijon-Pork-Chops/Detail.aspx Only taking about 45 minutes to make, this would work well to just pop in the oven after you get done with a hard day at work. While this recipe calls for season bread crumbs, I used panko doctored up with some dried parsley, tarragon, salt, pepper, and a little basil. Panko just gets crispier and crunchier in the oven.

Usually when it comes to sides I am all about making things from scratch, but for cous cous, I’ve always liked the Near East boxes. With flavors like garlic and olive oil, and pine nuts and herbs, preparation is a breeze, and the taste is legit.

For the asparagus I just boiled some water and blanched some chopped stalks until they were the slightest bit soft, and then I strained and rinsed with cold water. Usually blanching requires and ice bath to stop the veggies from cooking, but cold tap water works well too.

Inspired by The Cheesecake Factory menu, I decided to make a salad of pears, endives, and glazed pecans in a lemon honey vinaigrette. For those of you who haven’t had endvie before, they can be found near the lettuce and green things, like cilantro. They are kind of like miniature hearts of romaine, but they have a softer consistency, yet hold their shape beautifully. For the salad I chopped the pear into cubes, combined the glazed pecans (I used emeralds pecan pie glazed pecans), and drizzled a little vinaigrette across the leaves. Shelbey, my veggie/vegan friend said it was one of her favorite things I had ever put together. Good doesn’t have to mean complex.

With my mind all over the place from doing interviewing, and thinking about the future, and what steps to take next, the whole meal only took about 50 minutes to make, and then it was time to sit down, relax, and enjoy some wine.

Sitting down to eat, Shelbey, Michael, and I each poured a different glass of wine. Since we are all close, we just decided to pass our glasses in a circle, tasting each of the three wines. If you are doing a tasting party at home and you don’t have a ka-jillion, wine glasses, or don’t feel like washing every dish in the house, you can set up a rinsing station, and tell each guest to rinse their glass before trying another wine.

WIth the smell of honey, and dijon mustard, wafting toward my nose, I was tempted to dig into my plate right away, but with some self control I made sure to inspect the wines.

First up, the Pacifico Sur from Chili. Lifting the glass to my nose I was met with a somewhat ethanol-y burn in my nostrils. After sitting in my glass for a couple of minutes, the ethanol gave way to raspberry and black cherry aromas, but I was hesitant to take a gulp right away. Holding the glass over my plate, the wine shown a ruby translucence, a common characteristic of Pinot Noir. Taking a swig, my palate was coated in a recognizable weight, that sent the sides of my tongue buzzing. After a gulp my throat resonated with an unfortunate burn. I would not classify a burning sensation as a sophisticated finish.

Moving on to the Valle Perdido from Argentina I was struck right away with the darker, richer color of the wine. Taking in the aromas I wasn’t met with any ethanol, but rather a fruit salad of cherries, raspberries, and tropical fruit—much more vibrant that the Pacifico Sur. Taking a gulp, the wine was not as present in my mouth as the Pacifico Sur, but still tickled the tip of my tongue before ending with a slightly fruity finish. Comparing the two, I would definitely choose the Valle Perdido over the Pacifico Sur.

Moving across the ocean into New Zealand, the tasting finished with the Mud House from Marlborough. Much more purple than the other two wines, I swirled my glass, evoking the wine’s aromas. Met with a spicy and fruity aroma, I was able to pick out raspberry and cherry. Taking a mouthful, I was met with a very well structured body that gave way to a lingering taste of cinnamon and cherries.

Paired with the pork chops and salad, the effect carried an overall light quality with it. The Pinot Noir’s were able to enhance the fruity, lemony flavors in the salad, while bringing out the anise flavor of the tarragon in the panko crust. Between Mike, Shelbey, and I, we decided that the Mud House was our favorite, followed by Valle Perdido, and then Pacifico Sur. For these three bottles, I guess price did mean quality. Feeling the buzz, conversation flowed as freely as the wine, and we all decided it was another perfect pair.