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.

Sweet Potato Sabotage

I had my first cooking failure. Now usually I treat cooking like abstract art—turning mistakes into masterpieces, leaving nothing unsalvageable, but this was pretty unsalvageable. Consisting of pork chops, sauteed spinach, and sweet potato latkes, all drizzled with a sherry and garlic reduction, my envisioned meal sounded delicious. Paired with a bottle of 2008 Eos Estate Private Reserve Chardonnay, my veins pumped with anticipation.

Finding a recipe out of How to Cook Everything by Mark Bittman for Sauteed Pork Chops 8 ways (http://www.howtocookeverything.tv/recipe.php%3Fnid=68.html) , I wasn’t really concerned with the pork chops falling flat. This recipe is straight forward and easy to follow. (The link above, does not include the sherry and garlic sauce, but in step three, instead of adding butter, add 1 table spoon of garlic, and a 1/2 cup of not-to-dry sherry—I used cream sherry. Let the sauce reduce until it reaches a syrupy consistency and add the parsley, olive oil, and lemon juice.)

Then came the Sweet Potato Latkes. Now I’ve said multiple times, that when it comes to online recipes, make sure you use the ones that have high ratings, and good reviews. Not taking my own advice, I found this shady website: http://bullets-and-beer.com/recipes/SweetPotato.html. With a simple layout, no room for comments or reviews, and a sweet potato pancake recipe, followed by a sweet potato latke recipe, I really don’t know what I was thinking. But I read over the recipe, and it sounded simple enough, so I didn’t give it a second thought.

Luckily my smoke detector is hiding, because man was I producing a lot of smoke. Browning pork chops on the stove top requires hot oil and a hot pan. Once the chops were down, the kitchen was flooded with sizzling, searing, and smoking. Keeping my cool, I tried to be patient with the chops, allowing them to brown, which keeps all of those valuable juices inside, but in the back of my mind, thoughts of fire trucks zipping to my building looped indefinitely. Living in a high rise, its hard not to feel like big brother is watching some times.

Once the chops were set to simmer, I moved on to the sweet potatoes. Preparing everything ahead of time, all I had to do was take the potato mixture out of the fridge and begin frying. Now here is where things started to go awry. After heating some vegetable oil in a skillet I started with two small latkes. Giving them some time to brown, I went ahead and tried to flip them, but guess what, they fell apart in the pan. So scrapping the first round, I thought about what to do with the rest of the mixture. I asked Michael if adding some more flour, or another egg would help keep the mixture hold together better, and after a bit of research we decided that an egg might do the trick.

While mixing the egg, I turned to the skillet, only to notice yet more smoke, billowing out of the left over bits of sweet potato in the pan. Yanking the pan off the heat, the fire trucks started screaming in my head again, but I took a deep breathe and continued on. After cleaning out the pan, I heated some more oil, and placed one latke in the skillet. Noticing some brown edges I crossed my fingers, and went to flip. Success (although short lived). With the residual oil left in the skillet flaked with darkening bits of sweet potato I was faced with a dilemma. Should I spend time starting with fresh oil for every latke, or should I try to cook the sweet potato mixture into hash browns? With the pork chops almost done, I opted for the hash, only to discover that with out frying, the amount of lemon juice made the potatoes taste like pine-sol. Fed up with the ordeal, I popped a fresh sweet potato in the microwave, and sent the hash to the trash.

With the reduction sauce coming together beautifully, and the spinach perfectly sauteed, I shook off the sabotaging sweet potatoes, and plated as I had envisioned, sans the latkes. Pouring a glass of wine, I was ready to relax and enjoy.

Swirling the greenish-gold Chardonnay, I noticed the legs coat the glass like corn syrup, indicative of the very high alcohol content. Lowering my nose to smell, I was met with light floral aromas with an underlying warmth of caramel and citrus. Coating every crevasse of my mouth, the wine lay heavy on my palate with an oaky presence, but did not lack in acidity. Taking my first swallow, I wasn’t left with a lingering bitterness, but a soft finish with a slight caramel overtone.

Diving into the chop, I stabbed a good hunk of pork coated with the reduction, and some spinach. Presenting my palate with a flavor over load, the reduction was sweet and salty, while the pork provided a base, and the spinach some bitterness. Having the added freshness from the sweet potato provided a contrasting spectrum of flavors, and helped the pork avoid monotony. While it probably would have been better with the latkes, the sweet potato served its purpose, and was healthier than the oil soaked alternative.

Completing the tasting, I took another mouthful of wine. With caramelly features, the wine was able to bring out the layers of flavor in the reduction, while standing up to the fattiness of the meat. Bringing out the lighter floral overtones, the sweet potato enhanced the Chardonnay with its contrasting flavors. Leaving me with an overall warmth and comfort, the kitchen catastrophe was soon just a memory.

I’ll probably try sweet potato laktes again in the future, but the task will not be done without trepidation. But with so many recipes out there, there is bound to be a better one. Any suggestions? All in all, the meal ended with ease, and was yet another perfect pair.

Ecstatic for Eos Estate Winery

18 pounds 0 ounces. No, not the weight of some grotesquely large baby. The weight of the box of wine I received from Eos Estate Winery. Lugging the package upstairs, I whipped through the door and sliced right in, exposing 7 bottles of Eos wine. Running on pure elation I showed Michael, displaying the wines like trophies won from some intense competition.

Having to finish reviewing Lynfred Winery, I looked over the Eos wines all week, each bottle peaking my interest for possible pairings. But before getting into the food, there are some really important things to know about EOS Estate Winery.

History

Originally built in 1985 in Paso Robles, California, Eos Estate Winery was purchased in 2007 by Jeff Hopmayer of Sapphire Brands out of Franklin, Tennessee, and is currently a part of the Saint james Company. Named after the Greek Goddess of the Dawn, Hopmayer wasted no time continuing the wineries extensive portfoilio. With new ownership also came new direction, and the winery made drastic changes very quickly.

Converting the vineyard to run 100% on solar energy, Eos now stands as the largest winery in California’s Central Coast to run solely on alternative energy. Not stopping there, Eos made a goal to plant 50,000 new trees in 2009 by donating a dollar to American Forests’ Global ReLeaf program for every bottle of wine purchased.

“At Eos, we take our responsibility to the environment seriously. We integrate environmental practices into our business every day,” said Hopmayer. “We need trees to survive. We are doing our part to help replace the trees that have been taken by nature or man.”

Wines

Most known for their Zinfandel, Petite Sirah, and late harvest Moscato, Eos has received a long list of awards for many of their wines. Averaging about $19 dollars a bottle from www.eosvintage.com, Eos Estate wines aren’t the cheapest out there, but they won’t suck your bank account dry either.

2008 Eos Estate Reserve Chardonnay - $20

Produced by some of the oldest Chardonnay vines still producing in the Central Coast, this Reserve Chardonnay is greenish-gold in color, with bright floral and citrus blossom aromas, that lead to a rich and smooth palate. Consisting of an alcohol content of 14.5%, this Chardonnay is truly something special.

2008 Eos Estate Chardonnay - $13.50

A combination of Chardonnay grown from several high quality vineyards throughout the central coast region, with a touch of Pinot Blanc, this Chardonnay boasts aromas of citrus blossom and pear, with an added crispness from the Pinot Blanc.

2007 Eos Reserve Cabernet Sauvignon - $32

With intense aromas of new leather, star anise, and crushed cassis, this Cabernet is intense on the palate, with rich blackberry and herbal flavors, and ends with a cocoa and espresso finish. I think I will be waiting for a special occasion a couple years down the road to try this wine.

2007 Eos Estate Zinfandel - $18

Boasting a nose of plum and dark berry pie, this Zinfandel floods the palate with acidic fruits of cherry, raspberry, and strawberry, before leaving with a floral and oaky finish—a product of warm days and cool nights.

2006 Eos Estate Petite Sirah - $18

Opening with plum, raspberry, and blueberry with hints of licorice, smoke, and leather, this Petite Sirah is truly a star. Coating the palate in velvety dark blackberry, cassis, and blueberry, the wine finishes with silky textures of leather, smoke, and chocolate.

2007 Eos Estate French Connection - $18

Getting it’s name from the traditional red Bordelaise grape varieties, this wine is a blend of Merlot, Cabernet Sauvignon, Petite Verdot, Malbec, and Cabernet Franc. Beginning with aromas of new leather and cigar the wine coats the palate with a rich texture and flavors of black currant and dried plum.

Pairings

With such a full bodied Chardonnay I’ll be pairing the 2008 Eos Estate Reserve Chardonnay with pork chops, sauteed spinach, and sweet potato latkes, drizzled with a garlic sherry reduction. The citrus aromatics and heavier body should stand up to the fattiness of the pork chops, and awaken the garlic and sweetness of the reduction.

Tomorrow Shelbey has coaxed me into making vegan nachos, but she doesn’t know I plan on making gourmet nachos as well. Paired with the 2007 Eos Estate Zinfandel, the wine will stand up to the fatty cheese, and add depth to the to the dishes simple structure.

Continuing on to next week, I will be having my first double feature with Pure Dark™ chocolate from, New York. Pairing their cardamom and allspice rounds with the 2007 Eos Estate French Connection, the result is sure to be a treat, fit for a romantic Valentine’s day.

Check back for the next Perfect Pair!

Hungry Hungry Hungarian Apple Soup

Hungarian Apple Soup and Lynfred Winery’s Vin De City White: 4/5

Lynfred Winery’s Vin De City White: 58/100

With a not so stellar experience with Lynfred Winery’s Vin De City Red, I was hesitant to try the Vin De city White. Now all things considered, Illinois does not have the climate to produce a note worthy red, right now it’s 11 degrees, with sub zero winds. But a great white wine can be produced in a colder climate, so I held a glimmer of hope for my second pairing.

Having to work during the day yesterday, trudging through the icy weather to and from work, there was no way I was going to leave the house twice to make a special trip to the grocery store. So I was faced with the dilemma of dinner upon rolling out of bed. Since Shelbey and Zach, my veggie friends, were coming for dinner, I had the added task of finding something vegetarian friendly.

After flipping through Better Homes and How to Cook Everything with no avail, I hit the internet, google searched “ best vegetarian winter recipes”, and landed on Hungarian Apple Soup (http://www.eatingwell.com/recipes/hungarian_apple_soup.html). Chalked full of nutritious apples and veggies, I even found a reviewer who swapped sweet potatoes for the yukon gold. Sounded interesting, but apples, onions, sweet potatoes and sage? Would they all go together.

Hesitating a moment, I decided to give it a shot. After a short shift at work, and a quick pit stop at the grocery store, I was back in the comfort of my home, watching slow moving tendrils of steam rise off neighboring high rises. I think I’m ready for spring.

Just as allspice and nutmeg make meatballs Swedish, the Hungarian element in this soup is paprika. Probably Hungary’s number one exported spice, Paprika is made from various dried peppers similar to chili powder or cayenne pepper. Dependent on the pepper used, paprika can be very spicy or slightly sweet—my paprika was a medium red color, and not too spicy. As with any spice, you can always add more, but it’s harder to take away, so taste as you go.

Described as having aromas of toasty apple and pear, I thought if anything would enhance the flavors of the wine, an apple soup would do the trick. Corking the bottle, I was met with an upfront aroma of apple, and surprisingly no burning sensation of ethanol. Maybe their was hope after all. Letting the wine chill, I headed back to the soup.

The recipe above only makes two servings, but is very easily doubled. After a good 10 minutes of peeling and chopping, the bulk of the work was done. Simmering in a bath of vegetable stock the smell of sage and paprika ransacked my nostrils and caused Shelbey to question what was cooking from the sofa. Putting my nose close to the soup, the sweetness of the apple and onion melded with the sage, producing an intoxicating aroma almost good enough to bottle.

When I made tomato soup a couple weeks back, I told you about my immersion blender, well this was another excuse to use it. Now a regular blender would work just fine, but there would be the chance that you would spill hot soup all over yourself and your kitchen, so having an apparatus to put into the pot just seems safer and cleaner. If you like your soup extra smooth I recommend passing it through a sieve to eliminate any inconsistencies.

To accompany the soup I warmed some pita bread with a bit of olive oil in a pan, giving the dish a further European flair. After adding the sour cream the soup took on a muted orange color, very pretty against white porcelain. Finishing the bowl off with a dollop of sour cream and a pinch of fresh parsley, the presentation looked almost professional, if I do say so myself.

Pouring a glass, I was surprised by the wine’s slightly brown canary color, hopefully created by the oak, and not by oxidation. Giving a swirl, the legs streaked down the sides of my glass instead of breaking apart into beads—a positive sign. Bringing the glass to my nose I was met with the aroma of ripe crab apple, with an slight hint of pear and lemon, much more indicative of the mid-west, than the red wine’s black cherry. Swishing around a mouthful, I was overcome with an overwhelming bitterness, but a left with a lingering apple finish.

Taking a spoonful of soup, the warm liquid coated my palate with a unobtrusive sweetness, and a underlying earthly herb flavor from the sage. Comparable to a pumpkin soup, or squash soup, the apple flavor was not the star of the dish, but contributed to the overall balance. Not to salty, or spicy, the soup was thick enough to feel substantial as a vegetarian entree. If I make the soup again I will probably add another apple to see if the over all effect is any different.

Trying another sip of wine, the over all effect was much less bitter, due to the sweetness of the soup. The apple flavors of the wine evoked the apples in the soup, and left a pleasant aftertaste. Although I would have to say the wine was a bit unbalanced, when paired with the soup the overall effect was enjoyable.

Shelbey, Zach, and Michael all loved the soup, but Shelbey traded the rest of her wine for a cup of coffee. Unfortunately, with all of the award winning wines that Lynfred Winery has in their portfolio, the Vin De City White and Vin De City Red were not very notable. Retailing at $10.00 a bottle, you are better off finding a bottle of Barefoot on sale. I’m anxious to try some other selections from the winery, and maybe when I make it out there when the weather is warmer, I will sing a different tune, but for right now, I will continue to search for the next Perfect Pair.

Lynfred—a local winery

Illinois doesn’t necessarily come to mind when thinking of wine, especially Chicago. But nestled in the suburb of Roselle is Lynfred Winery, Illinois’ oldest and largest continuously operating bonded winery. Once I found out they were so close to home, I made my greatest effort to contact them about a sponsorship. To my surprise, my excitement was shared, and before I knew it a bottle of Lynfred Winery’s Vin De City Red, and Vin De City White were at my door, complete with an artistic rendering of Chicago’s skyline.

Debating on visiting the winery for a first hand tour, I decided that I would get much more out of a visit when it’s not 14 degrees outside with a wind chill of -10. So I hopped on their website and did a little research.

History

Opened in 1979 by Fred and Lynn Koehler, Lynfred Winery began in a restored historic residence housing an expansive cellar with 18 inch thick wall, capable of standing up to the harsh Illinois winters. 1985 brought home Lynfred’s first double gold chardonnay at the Reno Wine Competition. Ranging from classic red and white varietals, to fruit wines, such as plum, apricot, and blueberry, Lynfred has been taking home metals ever since. Expanding in 2002, Lynfred Winery now includes a tasting room, bed and breakfast, and gift shop, drawing in visitors from around the world.

The Wine

As we have seen, there are no set rules when it comes to wine making. While wineries such as Dr. Konstantin Frank believe in vinifera (pure) wine, for others, like Oriel it’s about location, scouting out the best wineries and wine makers. For Lynfred Winery it all boils down to taste. Selecting “the finest” grapes from California, Washinton, Michigan, and Illinois, Lynfred wine makers are able to produce the over 50 varietals, from the comfort of home. Now is that cheating? Some would probably say so, but if it tastes good, who cares. All wines are available for purchase on their website at www.lynfredwinery.com

Contact

Lynfred Winery is located at 15 S. Roselle Road in Roselle, IL and is open from 10 a.m. to 7 p.m. 7 days a week, with cellar tours conducted between 2 p.m. and 4 p.m. January through October. Stranded in the city with out a car? The winery is a short mile walk from the Roselle stop of the Elgin bound Metra train.

The Featured Wines

Retailing for $10.00 a bottle, Vin De City Red is a blend of Cabernet Sauvignon and Merlot. Described as having aromas of cherries, vanilla, spice, and soft oak, the wine has a medium body, and an alcohol content of 12.5% Suggested as a perfect everyday wine, I will be pairing this wine with Swedish meatballs, wild rice, and green beans.

Also retailing for $10.00 a bottle, Vin De City White is a blend of Chardonnay and Chenin Blanc. With aromas of toasty apples and pears, and a medium body, this wine is recommended for veal, pork roast, and rosemary, but I think I will be pairing it with a heavier vegetarian dish.

Look back tomorrow for the first review, hopefully it will be a 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!