Paula Deen's Solution for a Dinner Dilemma

Beef Stroganoff + 2007 Big House Red: 5/5

After a long day at work, the last thing anyone wants to do is think of what to make for dinner, go to the grocery store, and then come back to slave over a stove. Well of course there are slow cooker recipes, fast food, or going out to eat, but what if you want something homemade, and you want it now?

My recommendation, pal up with a food network friend. On the website, www.foodnetwork.com, you can spend a couple minutes with your favorite T.V. personality— Rachel Ray, Bobby Flay, or my personal favorite, Paula Deen. In a few short minutes you will be well on your way to a dinner divine.

So after a full day of conference room hall monitoring (sounds glamourous, right?) I turned to my friend Paula for some dinner decisiveness. Her suggestion, Beef Stroganoff. Now when it comes to online recipes, read reviews. If there is something wrong with the recipe, usually some suggestions will pop up, the rating will be poor, or reviewers will use lots of exclamation points. This, !!!!!!! usually = bad.

For my dinner decision, Paula Deen’s Beef Stroganoff had five stars and 127 comments and reviews, http://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe/index.html, so I felt pretty confident that Michael and I were in for a treat.

My mom tried making beef stroganoff when I was younger, probably 10 years old. I can remember coming to our golden wheat wooden table to a plate of concrete over noodles. My dog, rubbing his snotty nose across the screen, pacing in an anxious walk, staring at my plate. Fit for a dog, I thought.

“What is this mom?” I asked, grabbing my fork and scrapping through the gray stuff to get to the noodles.

“It’s beef stroganoff, you’ve never had it. You’ll like it.” There was an unsure tone in her voice. She looked around the table at my brother, my dad, and me, seeing our contorted faces and unsure approval.

I can’t really remember if it was good or not, but I remember I didn’t like it. I couldn’t get over the dirty meat sauce, the smell of onions, and the slimy texture of the mushrooms. To this day, the dish hadn’t really ranked high on my list.

Then came Paula. After I sauteed the beef in butter and olive oil and used the drippings for the onions and mushrooms, I was immediately reminded of burgers with caramelized onions and mushrooms. When I added the soups, the smell of simmering beef with creamy mushrooms coated me from head to toe, suddenly stroganoff wasn’t sounding so bad.

To find a wine I did some further research online, www.vinessetoday.com had a couple of suggestions. While beef calls for red wine, cream base sauces crave white. On the other hand, the dish’s complexity calls for a complex wine. Solution? A blend, such as a Syrah-Grenache. Blending wines provides complexity and depth to accompany multiple flavors, in this case, a rich and creamy sauce and fatty beef.

Michael and I stumbled upon an interesting wine called Big House Red, a 2007 blend of Viz Syrah, Tannet, Tempranillo, Petite Sirah, Touriga, Malbec, Aglianico, Nero d’Avola, Mourvédre, Grenache, Petite Verdot, and Montepulciano. If that wasn’t complex enough for the dish, I don’t know what would be.

As I sunk my fork into the first bite, my mouth watered. The grayish-brown sauce, looked much more appetizing than my 10 year old memory. Coating my palate, the rich buttery noodles, tip toed around the bits of beef, onion, and mushrooms, as the sauce provided a glue to hold everything together. The sour cream gave the dish an unexpected zip, while the creamy mushroom soup provided depth, and succulent flavor. A truly complex dish. Would the wine be up for the challenge?

With a strong smell of jam and toasted oak, the nose was upfront and strong. Revealing subtle tannins, a swirl of the wine lightly coated the sides of the glass. After checking the deep magenta color, I let the wine coat my palate. With a lighter body, and higher alcohol concentration, the wine is definitely dangerous. Over all, the wine had a medium body, and didn’t linger long at the finish.

Together, both the stroganoff and the wine provided the perfect balance of tannin, fruit, beef, and cream. With each fork full and swig of the wine, my palate was overcome with a flavor ambush. The saltiness of the dish played well with the acidity of the wine, and the jammy smells of the wine brought out the subtly in the beef.

Luckily for me, I was exhausted, so after just a glass of wine, I was ready for bed, but that didn’t stop Michael and I from having a little more stroganoff. Luckily this wasn’t a repeat of childhood. Now, for me, stroganoff means delicious. Thank you Paula Deen for another perfect pair.

Chili for a Chilly Night

Texas Style Chili + 2008 Alamos Mabec = 5/5

I peered outside yesterday around 3:30 with thoughts of what to do for dinner on my mind. Seeing the vacant gray skies, listening to sirens wail between drops of rain, and looking at a boyfriend, lifeless as the afternoon’s backdrop, the last thing I wanted to do was bear the elements to go to the grocery store.

After a journey to the apple orchard last weekend, Michael has had his mind set on making an apple pie. Since we are leaving the state, thank goodness, for mid 70’s and Texas sunshine on Saturday, we were left with either yesterday or today to attempt a pie. So instead of walking all the way to Dominick’s we opted for Bockwinkle’s, the smaller, higher-priced, grocery store only 5 minutes away from our front door (less time in the rain, 2-3 dollars more expensive, sounded worth it to me).

So great, we were going to have pie, but what about dinner? I know some of you are thinking pie sounds like a great dinner, but having come from a well balanced family, I could not justify just pie. After debating with Michael for a minute, we decided on chili.

When it comes to chili, spices can get expensive. Buying entire jars of spices for a dash of seasoning can start to pile up, so what I recommend is buying a chili kit. Will it taste as good as buying all the separate spices? If you doctor it up, you betcha. Michael is accustom to a little box called Carol Shelby’s Texas Chili Mix, which calls for 2 pounds of ground beef, and some tomato sauce, but you can get any chili mix and modify it to your liking. To mine, I added a can of dark kidney beans, white kidney beans, chili beans, and a can that can only be found in Texas, ranch style beans. After browning the beef and adding it to the beans, I added the spices in the mix, a can of tomato sauce, a can of water, and a can of Ro Tel for some added depth. Oh, and I almost forgot, about a 10 second squeeze of Ketchup, for a little sweetness. From there all you have to do is simmer. Easy as that.

For wine, I did a little research, according to a 2005 post from www.wineskinny.com An Argentine Malbec has the fruity flavors and subtle tannins that Chili craves. Expecting a limited wine selection at Bockwinkle’s, I was prepared to settle for a cheap merlot or cabernet. To my surprise, the small store had an ample wine selection featuring many wines in the 10 to 20 dollar range. I was able to find a 2008 Alamos Malbec for $11.99 a bottle.

For an extra bonus, I served the chili over elbow noodles, and garnished with cheddar cheese and crumbled corn bread. The effect, a tex-mex menage a trois: chili, noodles, and cheese. While the chili had a slow growing heat, the over all flavor was not burn your mouth off hot, but spicy. Elbow noodles were the perfect compliment for chili, providing extra action squeezing spicy goodness out of every tube. A mild cheddar cheese added a base to ground the flavors to, while the corn bread crumbles provided a crunch.

The wine offered strong notes of blackberry and oak, with a hint of earthiness, like black pepper or dirt. The rich reddish color and heavier body swirled around my glass coating the sides before pouring into my mouth. Weighing heavy on my palate, the wine was still flavorful, with a lingering finish.

Together the Texas chili and the Argentine Malbec were a picture perfect arranged marriage. While the chili provided a crucible of American and Mexican flavors, the Malbec provided a depth and richness. The two played double dutch, taking turns coating the tongue, before tangling upon one another. With my eyes closed I could see the vibrancy of Agentina’s vineyards melding with the a sad Texas history. Moments lost in food are some of the most scrumptious.

Although I completely over stuffed my self with dinner, I had done a rigorous work out earlier in the day, and could not say no to the warm smells of cinnamon and sweet apples wafting from the oven. Michael followed Paula Deen’s Crunch Top Apple Pie recipe, full of butter and southern hospitality http://www.foodnetwork.com/recipes/paula-deen/crunch-top-apple-pie-recipe2/index.html

Filled to the brim, slipping into yet another food induced coma, we tuned into our Thursday night ritual, Project Runway. Slipping in and out of consciousness in our warm apartment, the gloomy weather seemed like a distant memory. This was truly a perfect pair.

Carrot Cake Calls for Fall

Carrot Cake + 2008 Shoo Fly Viognier: 2/5

I really wanted to be a fan of this pairing. Unfortunately the pairing’s a bust. After a visit to Wine Styles, I thought that my Beef Bourguignon pairing party was going to be perfect with this 2008 Viognier. As described by Sara, the sommelier who would rather have wine AS dessert instead of with it, this wine should have brought out the spiciness of the carrot cake, and complimented the cream cheese frosting.

Upon first taste, I was a bit reluctant. I mean, I had just swarmed my palate with a sea of succulent flavors: beef, red wine, garlic, herbs, salt and pepper. My palate was probably in flavor shock. To me the Viognier did not stand up to the dense and spicy carrot cake, and tasted more like water than wine. So I chalked it up to a buzz and taste-bud overload.

The next night I tried it again, this time with the assistance of another set of bud’s, my friend Lisa’s. Sitting across the table from me, the entire meal sailing along splendidly, we approached dessert. With the Carrot cake, still moist, perfectly sliced on the porcelain plates, and a floral and fruity smell wafting from our wine glasses, we took to tasting. She agreed with my first conclusion, the wine fell flat. While the richness of the cake provided a sweet warmth, to accompany a gloomy fall day, the wine sang songs of summer: crisp, oaky, and floral.

But again, I blamed the beef. So one last time I gave the pairing a chance, this time without a main course. I served myself a slice, large enough to taste but small enough not to destroy dinner, and poured myself a sample, again smelling the rich floral and apricot flavors. My palate was clean, no coffee, no Beef Bourguinon. I took a small fork full of the cake, each crumb falling to the plate like leaves from a changing tree. The wine shone a light brownish yellow, and when the two were married—nothing.

Although a disappointment, alone both the cake and the wine were charming. Because I was making a recipe that required hours in the kitchen, the cake was from a box. But according to Michael, the Duncan Hines carrot cake mix, which includes dehydrated carrots and raisins, is the best. To make it semi-homemade, I did whip up the cream cheese frosting. http://www.recipezaar.com/Fluffy-Cream-Cheese-Frosting-202566 Until recently I had no idea how easy it was to make frostings, and I half wonder if it was better when I didn’t know.

As far as the wine goes, I would recommend paring this Viognier with a salad with grilled salmon, or a light shrimp pasta. Talking with Lisa, she said that the carrot cake would probably pair better with a fruity Pinot Noir, which would have the structure required for such a dense dessert.

While still delicious, the pairing wasn’t exactly perfect. This is the quest though, it is a learning experience for us all.

Beautiful Beef Bourguignon Bliss

Beef Bourguignon + Bliss family vineyards Schoolhouse Red: 5/5

In these challenging economic times, where fast feasts, and over-priced “experiences” run rampart, I call your attention to the past. Back to the time when food was prepared by hand, ingredients were local, not of the factory, and a meal with friends and family was thought to be a privilege and not a burden.

While reading M.F.K Fisher’s The Art of Eating, I made a realization, as many before me and many after me will do that, our lives revolve around food—birthday cake, Thanksgiving dinner, Valentine’s Day chocolate, corned beef and cabbage on St. Patrick’s day. We mound importance on “favorite” foods, we’re transported historically and geographically with specific dishes, and we experiment with daring flavor combinations and concoctions. So, why then, with so much enjoyment in food, does it seem that we would rather whip through a drive through than invest time in a much more fulfilling home-cooked masterpiece?

I was given a little taste of history in my last culinary calling. A Julia Child staple, showcased in Julie and Julia, Beef Bourguignon, a classic French dish of beef, vegetables, and red wine. The recipe originally published in Mastering the Art of French Cooking, was designed so that anyone could make this meal. As an experiment in following directions, I put the recipe to the test.

Have you ever browned beef in bacon grease or simmered pearl onions in beef stock with an herb bouquet? Maybe you are one of those cooking “novices” interested in cooking, but afraid to take a stab at it (I use quotations because if you can tie a shoe you can cook a meal). Well to you I recommend doing one of the above listed and tell me if your heart doesn’t start to sizzle after you smell the rhapsody of richness roaming around your kitchen. I’m not going to lie, this recipe is not simple, but if you have a job which requires following directions, you will be able to do this. As Julia Child says, “have no fear”.

Now the recipe, http://abcnews.go.com/GMA/recipe?id=8222804, takes time. This isn’t something you can whip up while your hunny checks their emails. We’re talking you, the kitchen, popping grease, simmering sauce, some chopping, dicing, mashing, and sweating for a good 4-5 hours. What might seem like a daunting task, is more like meditation, just you, the beef, and the stove, completely in the moment, concentrating on creating a masterpiece—absolutely worth every minute.

But finally, glistening off of each plate, the finished product, a trophy, best served family style, because most of your energy will have evaporated with the water from the sauce. Upon first taste the flavor is that of beef stew and pot roast, but with each consecutive bite the flavors gain depth. Pearl onions pop like flavor pouches, sweet and herby, while the complexity of the red wine sauce shows through. Each bite of beef retains its shape until pierced with a fork, and then melts in your mouth, tender and moist.

What stands alone as a perfect dish in and of itself, is even further highlighted by a fruity, fuller bodied, red wine. In this instance, Bliss Schoolhouse Red, a fitting title if I do say so myself. Rich fruit flavors accentuate the complexity of the beef, while smoky oak melds harmoniously with the featured seasonings. Pairing equally, the body does not fall short against a bite’s rich weight. Since the beef is tender and moist the lack of tannin works with this dish. Rather than having a full bodied Cabernet Sauvignon, which might over power the delicate complexity of the meal, a fruitier red plays ping pong on your palate between the beef and wine. The best part, a bottle of Bliss can be bought for only $13.99 so if you must pick up two, you don’t have to feel guilty. I found this bottle at Wine Styles in the South Loop, 1240 S. Michigan Ave.

Initially our evening was supposed to be a party of four, but with two cancellations, and no one willing to make last minute plans, Michael and I enjoyed Beef Bourguignon two nights in a row, the first, he and I, the second with my friend Lisa. I have to tell you the dish might have even been better the second night, having an entire day to marinate. If you are planning on throwing a party, preparing this entrée a day in advance will guarantee gawking from your guests, and leave you with energy for dessert.

Speaking of dessert, I also made a carrot cake to pair with a Shoo Fly Viognier, but for the sake of space, and the importance I think Beef Bourguignon deserves, I am going to post that pairing in a day or two. So until then, keep your eye out for the next perfect pair.

Fairly Free Friday's Feast

Friday’s Jack Daniel’s Burger + Jacob’s Creek Shiraz = 5/5

I have to be honest, I was a sucker for Woody, and I’m not talking about oak, I’m talking about TGI Friday’s latest marketing strategy “Woody”. The ploy was, if Woody got over 500,000 Facebook fans by the end of September everyone would receive a coupon for a free Jack Daniel’s burger or chicken sandwich. After seeing the same ad over and over, I thought “What was there to lose?” Finally, this past Friday I received my burger bonus. The only catch, the coupon was only good from October 9th to October 14th, not a lot of time if you ask me. But with some serious soreness from the marathon, a nice greasy patty sandwiched between a sesame bun sounded sublime.

Now originally I thought, burger = beer, as most Americans would. But breaking down the components of a burger I began to reconsider. Just like pizza, a burger is composed of a collaboration of food categories: meat, cheese, vegetables, and carbohydrates. So I thought, a steak craves the structure of red wine, why shouldn’t a burger? We all know about cheese and wine, and the saltiness of fries calls for a little acidity. So with that in mind I took to the web and found some suggestions. From my findings, the possibilities are pretty broad, but mostly red. While a Cabernet Sauvignon has the structure to pair well with a plain hamburger, a Pinot Noir might be a bigger fan of onions and mushrooms, and ketchup goes well with the jammier notes of a Shiraz.

But Rocio, Michael and I were going to Fridays, not Fogo De Chao, and looking at the wine selection, the list included some 4 dollar favorites like Barefoot and Sutter Home. Luckily my burger was free, so one glass of overly priced wine was still well within my budget. Debating between the Mirassou Pinot Noir, a light bodied fruity red, and the Jacob’s Creek Shiraz, a fuller bodied jammy red, I considered the flavor profiles of the burger. The Jack Daniel’s glaze, served on the side, was going to be sweet, the bacon, fatty, and the provolone cheese, well, fatty. (Luckily I ran a marathon, right?) With that in mind, the fuller bodied Shiraz, with a higher tannin level, would provide the structure needed to compete with the greasiness of the grub.

Surprisingly, my burger, ordered medium, came out medium, my sweet potato fries, hot, and my bun, golden yellow from a brushing of butter. The bacon and cheese melted together covering the top of my patty, and when topped with my bun, the whole thing stood about 4 1/2 inches high. Pretty perfect for having no price. A hearty pour of Shiraz sat to the side of my salmon colored plate. Notes of black cherry and blackberry, balanced between a strong oak scent, while the legs of the wine stuck to the side of glass. The first taste yielded a higher acidity and lingering oak flavors, but as soon as the burger brushed my palate the sweetness of the fruit flavors were awakened. I was proud of my pairing, tannin tamed the fattiness, a jamminess of the wine brought depth to the Jack Daniel’s glaze, and no flavor was forgotten or over powered.

Finishing our 4 1/2 inch feasts, a comatose cloud swept over our table. Of course the waitress came over and offered dessert, and while a brownie sundae flyer had been staring me in the eye the entire meal, I could not justify jamming any more junk into my already stuffed stomach. Having had a couple of bad Friday’s experiences in the past, this visit did not follow suit. Rocio and Michael agreed, when it comes to a chain restaurant a burger is a safe bet, and while some may be skeptical of a free meal, I do have to say Friday’s came through on this one. It just goes to show you, sometimes things ARE exactly as they seem, and when you see a possibility for a perfect pair, take it.

A little comfort before a long run

Domino’s Pizza + 2007 Blackstone Winery Merlot: 3/5

With the Chicago Marathon, a gloomy day, and an afternoon of navigating through the herds of people at the runner expo, slaving over the stove was not high on the priority list last night. Not to fear, this gave me a perfect opportunity to justify an unhealthy pairing that everyone can relate to.

I’m not going to lie, its hard for me to justify the grease drenched, carb-filled, heart attack in triangular form, sweet goodness that is pizza, but if there was ever a reason, running a marathon would be one of them. Now, Chicago has some great pizza options out there, Edwardo’s, Giordano’s, Gino’s East, to name a few, but I think since I passed a Domino’s every time I boarded the red line for over two years, when I crave pizza, I crave Domino’s. What gets me is Domino’s pizza smells the same way it tastes. The dough is sweet, the pizza is extra greasy, and you can order online so you don’t have to share your guilt with anyone on the other line.

Most people automatically assume that pizza pairs better with beer. But according to He Said Beer, She Said Wine the pair can be argued either way. Marnie Old (the she of She Said Wine) argues that the crust of pizza cries out for oak flavors, the sauce for bright and tangy red wine, and of course the cheese is wine’s bride already. When its put that way, the pair sounds almost perfect.

Marnie suggested pairing pepperoni pizza with a Napa Valley Merlot, so to keep with the cheaper theme of the night, Michael and I went to the CVS by our house that just started carrying liquor. Nestled nicely between the Sutter Home and Barefoot, was a bottle of 2007 Blackstone Winery Merlot on sale for $8.49, originally $15.99. The label told of its fruity notes, full body, and moderate tannins, everything Marnie suggested in the pair. So we bought the bottle, and headed home to wait for the Dominos dude.

When the pizza arrived, Domino’s drenched apartment. Grease reflected off of each pre-sliced piece of perfection. The cardboard had already started to turn that darker shade of grease soaked brown. With the box top doubling as plates, Michael and I cozied up to our comfort food. Just as the bottle suggested, the merlot had a bright blackberry aroma, good legs, and a reddish purple color. Upon first taste, the wine was fairly acidic, and definitely left my mouth a little dry. But as soon as the pizza hit my palate, the marriage was like Khloe Kardashian and Lamar Odom, perfect for a moment, but leaving me dreading tomorrow’s tabloids. The tannin in the merlot was able to cut through the greasiness of the pizza, while the acidity paired with the flavors of the mozzarella cheese charmingly.

Over all it wasn’t the best Domino’s I’ve had, the crust was a little crisp, the slices were a little soaked, and the sauce was used sparingly. The wine, on the other hand, was surprisingly satisfying, and was able to mask some of the flaws of the pizza. Will the quality of the delivery stop me from eating a cold slice from the refrigerator after I get done writing this post? Of course not. But it will leave me wanting a glass of merlot. So next time you are having pizza, stop before you grab a six-pack and consider a bottle of Merlot. It might just persuade your pairing philosophy.

Succulent Scampi with Tantalizing Torrontes

Shrimp Scampi with 2009 Crios Torrontes: 4.5/5

Between The Food Network, recipes pasted on to every grocery item you purchase from the store, and the colossal cookbook that is the internet , the dinner dilemma is not a matter of too few options , but rather a surplus. At least that was my problem last night.

This is my recommended remedy. First pick cuisine geography: Mexican, Italian, American, Thai, Chinese, French, ect. Just saying these words to yourself sparks those recognizable flavor profiles. Next think of your favorite restaurant that serves the desired geographical cuisine. Third, envision the menu, or look it up online (I like to envision, because if I look at the menu, there is the possibility I might decide to dine-out). If this does not succeed at first, repeat the process based on a different geography. When you find a dish that sparks some saliva, find a recipe, this is where the internet come in handy. If going the cyberspace route, I recommend finding a recipe that has lots of stars, and some sustainable reviews.

Last night, dinner was for a party of three, Michael, myself, and my best friend Rocio. After the great geographic debate, I had settled on shrimp scampi. I found a recipe online, http://southernfood.about.com/od/shrimprecipes/r/bln81.htm (for the sake of space, I will just be linking the recipes from now on), and looked in He said Beer, She Said Wine for a possible pairing. This recipe is a piece of cake, or I guess you could say shrimp (hardy har har). It takes probably 20 minutes, including prep, and the smell of garlic, green onion, and shrimp will linger through your kitchen the entire evening.

Marnie Old’s, the she of She Said Wine, recommends pairing garlic shrimp with a fairly full bodied, and snappy wine, like Hermanos Lurton Rueda Blanco or an Argentine Torrontes. At Un-Cork it, I had no luck finding the Rueda, and was a little hesitant in asking someone (see first post), but luckily I did find a fairly inexpensive bottle of 2009 Crios de Susana Balbo Torrontes for $14.99. Torrontes is Argentina’s “uniquely aromatic grape” displaying great fruit flavors and balance, according to the wine label.

Now for recipes that call for wine, like this shrimp scampi, I suggest using Barefoot. I find these wines fairly drinkable, but not so much pair-able, great for cooking, and most importantly, inexpensive. You can pick up the entire barefoot collection, 8 bottles, for probably $40 dollars, or cheaper if they are on sale.

Putting the scampi over cheese risotto made for a beautiful plating. I garnished the plates with a twist of lemon, and some parsley that I had from last week’s Coq Au Vin. Concerned that the wine was not going to be able to balance the rich flavors of garlic and onion in the scampi, I took my first tasting. With a silky floral and citrusy scent, the acidity in the wine was able to cut through the rich buttery texture of the risotto and scampi, leaving the palate cleansed and refreshed for each bite. Matching the body of the wine, the risotto provided a little heft. Bringing out the citrus overtones of the Torrontes, the fresh lemon juice in the scampi bounced back and forth on the tongue like kindergartners playing a game of tag.

The over all lightness of the meal left room for some dessert or seconds, but each of us came up with an excuse to have both. As we debated what scary movie to watch after dinner, lingering flavors of garlic and onion rested on my tongue. Luckily it was not one of those vampire’s nightmare meals that leave you unapproachable for days. This morning my palate is back to normal, and I am ready for another perfect pair.

Double Delight on a Friday Night

Graton Chardonnay + Coq Au Vin: 5/5

Innocent Bystander Pink Mascato + Artisan Triple Chocolate Mousse: 5/5

For my second posting I got this crazy idea in my head, I think Tuesday, about what I should do for my second pairing. Michael is WAY in to television. Between Buffy the Vampire Slayer, Nip/Tuck, Ghost Hunters, Angel, Star Trek, and Bones, it’s hard for me to keep them all straight. So I did some reconnaissance, and found out that one of my fiction writing class mates from last semester Mikey, is into most of the above listed programs, as well. So I invited he and his boyfriend Thomas, over for the latest television addiction, Dollhouse. To my surprise, they both agreed to come, and to bring dessert, if I provided dinner and wine, of course.

I had originally thought that chicken would be a pretty safe route, most people seem to like chicken, especially those of the homosexual demeanor. Luckily, as soon as I turned on the T.V., yesterday morning, Emeril Lagasse was doing an episode entitled “Chicken, Chicken, Chicken”. Seriously, it took me all but a half an hour and I had three new and exciting recipes to choose from. Now usually I don’t give Emeril the time of day, because he just doesn’t do it for me on camera, but he was doing a throwback to Julia Child’s Coq Au Vin, and I thought that it would be a nice homage to Mrs. Child and the recent movie Julie and Julia.

Traditionally this dish, which translates to cock on wine (the pairing just became that much more perfect right?), is prepared with red wine, but Emeril was doing a white wine version, which as I read in the reviews, takes on a prettier color than the traditional one. Now, I won’t lie, from the moment I read the recipe, to the time it was ready to plate, I thought I was in way over my head. This was no pot roast in the crock pot, this was a full on french classic.

Coq Au Vin Blanc

Recipes courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Prep Time: 45 Min Cook Time: 2 hr 15 min Level: Intermediate Serves: 4 - 6

Ingredients

• 10 slices bacon, sliced into 1/2-inch pieces
• 2 organic chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry (I used a family pack of chicken thighs)
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 onion, finely chopped
• 30 small pearl onions, peeled
• 1/2 cup minced shallots (2 large shallots)
• 1 head garlic, cloves separated and peeled
• 1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of pearl onions)
• 1/3 cup all-purpose flour
• 2 teaspoons tomato paste
• 3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay (I used a cheaper Beringer chardonnay)
• 1 1/2 cups rich chicken stock
• 8 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 cup heavy cream (did you know heavy whipping cream and heavy cream are the same?)
• Egg noodles, cooked according to package directions, accompaniment
• Braised Leeks (recipe found on foodnetwork.com)
• 2 tablespoons chopped fresh parsley leaves

Directions

Preheat oven to 350 degrees F.

In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.

Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.

Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.

Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.

So as you can see, this is a bit intimidating. But my advice to those out there that are hindered when it comes to home-cooking is, the only way you will know what works is to try it. The worst thing that could happen is, you had to have KFC instead of Coq Au Vin. Now I decided to omit, the braised leeks, and three cups of white wine is about 4 tablespoons shy of a full bottle, so I just threw the rest in. I kid you not, from the time the bacon hit the pan, our apartment was filled with the most succulent, mouth watering, smells. Sweet shallots, savory chardonnay, and fresh twigs of thyme, danced about the stove, pirouetted in my nostrils, and slid out of the crack beneath our door for over three hours.

Now for the wine, I was down in the loop earlier this week and stopped in at one of my favorite wine bars, Wine Styles, located just south of Roosevelt on Michigan. I have been frequenting this place since I turned 21 and developed a little friendship with the resident sommelier, Sara Kay Snider, who just happens to have her own wine blog at www.winesoaked.com. Sara has started posting a weekly video, discussing 2-3 wines that follow a theme. Since our guests were bringing dessert, I wanted to find a wine that was a safe bet, not too sweet, not to dry, that could go with a range of desserts. It just so happened, that in Sara’s latest video, she features the Innocent Bystander Pink Mascato, that she describes as being not to sweet, and a little bubbly. It looked and sounded amazing, so I stopped in and picked up two bottles, since they were smaller. With a Graton Chardonnay, to accompany the Coq Au Vin, that I purchased from Sara earlier this week, the evening was bound to be boasting with flavor.

Usually I object to having the T.V. on during dinner, but since our guests had come over to specifically watch Dollhouse, I let it slide. Candle light twinkled throughout our apartment, silverware scraped the white porcelain plates, and silence fell over the four of us as 8 o’clock came and Dollhouse started. While the others were busy watching the show, I sipped and sampled the flavors of the wine and Coq Au Vin.

The Graton Chardonnay was mostly clear and crisp, with a nose of pear and apples. Paring with the Coq Au Vin, the wine had a full body, and medium acidity, which was able to hold it’s own against the strong flavors of the dish. The fattiness of the chicken, was able to cut through the acid, bringing out the fruit flavors, and cutting down the acidity. As my palate was coated with both the wine and the chicken the marriage was harmonious, no bickering, no late night fights, just bliss.

As a compliment to me, the only thing left on everyone’s plates were a couple of mushrooms, and the bones from the chicken. While I know I could have had gone for a second round of noodles and sauce, there was a Dominick’s “Artisan Triple Chocolate Mousse” waiting in the fridge, and two bottles of bubbly to accompany. Just as described by Sara, the bubbly had a nice dryness to it, which was able to cut down on the sugar in the mousse. The chocolate brought out the rich flavors of watermelon, fresh cut grass, and raspberries in the wine. The wine’s effervescence cleaned the palate with each sip, making the mousse taste more decedent with each bite. It was hard not to feel a little surely sipping on this sweet symphony. Two bottles of mascato meant two pieces of mousse for Thomas and Michael, while Mikey and I looked ready to explode.

Buzzed and about ready to bust, Mikey, Michael, and Thomas, collapsed on the couch, into a food induced catatonic state. I did the dishes (see I am a good host), and as the evening came to a close, we were excited to have had a very successful soiree. As of right now we plan to meet again next week and I guess I should start planning the meal now. What channel is Food Network?