Pear and Pinot (Grigio That Is)

Ginger Pear Chicken and 2008 3 Blind Moose Pinot Grigio: 5/5

Last night, overlooking a relaxed lake Michigan bathed in burnt yellows and oranges of the setting sun, I got a craving for something seasonal. So, perched on my orange couch, I thought of the flavors of the season I hadn’t had this year. I’ve tasted the crisp crunch of a fresh picked apple, the smooth creaminess of pumpkin soup, and turkey, stuffing, and cranberries are all just around the corner, what else was there?

Pears, juicy and ripe with pulp that seems to melt like butter in your mouth. So since I gorged myself trying nearly half of The Cheesecake Factory menu this past week, I wanted to make something that was lighter, yet seasonal. So I found this recipe for ginger pear chicken. http://busycooks.about.com/od/chickenbreastrecipes/r/gingerpearchick.htm

Although there were 4 1/2 stars, this recipe was only reviewed by two people, but I was willing to take a chance and doctor things accordingly. As I pondered over the recipe in my head, I decided fennel, with its slight anise flavor, and dried cranberries, with tartness and sweetness, would provide more complexity to the dish. A prior reviewer recommended topping the dish with a drizzling of balsamic vinegar, which I would suggest as well. The additional acidity, adds a mouth watering effect, and plays well with the the tart and sweet flavors already in the dish.

I’d like to take a minute and talk about ginger. Ginger, like potatoes, carrots, beets, and parsnips, is a root, and an ugly one at that. Where as carrots and potatoes tend to be cone shaped and oblong ovals, ginger is tuber, which basically means there is no rhyme or reason for the shape of this veggie. The first time I used ginger, I was intimidated to say the least. Here I am, holding this amorphous beige mass, that I have only ever seen picked and served with wasabi, and I am supposed to do what with it? Really the process is quite simple and just takes a peel and a chop, but for those less adventurous, it’s understandable that trying new things, especially food, is nerve racking. So my advice with any new food is to slice a little bit, smell it, taste it, and then cook it. Be careful, as some thing, like ginger, are very potent.

Since this meal was going to be lighter in nature I decided that a Pinot Grigio would be a great candidate to pair with the meal. Where Chardonnay tends to have a heavier body and a rich buttery flavor that pairs well with alfredo and light pastas, Pinot Grigio is silkier and a bit more delicate, lending itself nicely to the range of flavors in the dish at hand. As I scouted about the store, I wanted to find a bottle with notes of pear and citrus. Lo-and-behold, a bottle of 2008 3 Blind Moose had just that, and it was only $9.

To accompany the Chicken I prepared some rice with chopped green onion and seasoning. When everything hit the plate, the contrasting burgundy cranberries popped against the slivers of green onion. Without the two, the dish would have been beige and boring.

Moist and flavorful, the chicken breast, dredged in flour and browned before cooked throughout, had no thought of being dry, while the balsamic vinegar resonated on the palate giving off that mouth watering effect I was hoping for. Moist bits of onion and fennel provided a base for the sweet pears and cranberries, while the rice soaked in the excess juice from the chicken and pears.

With aromatics of sun ripened citrus, pear, and a hint of melon, the wine filled my nostrils with a scene of a perfect fall day, brisk enough for a coat, but just right with a cup of warm apple cider, or hot chocolate. Resting on my tongue, the wine’s light weight gave way to a stronger acidity and a lingering finish.

Together the meal was a perfect example of the power of pairing. Alone the Pinot Grigio was to acidic, making my lips pucker, and palate tense as it moved down my throat, but together, the wine’s acidity was cut down by the sweetness of pear and cranberry, only leaving the added flavors of the wine, which accompanied the dish perfectly. Alone the herby chicken and rice would have gotten monotonous by the end of the meal, but together the wine was able to bring out the subtleties of the dishe’s fennel, onion, and ginger flavors.

Usually it is the food that induces a coma after the meal, but this time it was the wine. Stimulated by good conversation, Michael and I had no problem finishing the bottle with the meal. With the boom of fireworks outside, as the lighting parade on Michigan Avenue came to a close, the only fireworks we were paying attention to were the ones inside our mouths from another perfect pair.

Simply Stupendous Spud Soup

Creamy Potato Soup with 2008 Pine Ridge Chenin Blanc - Viognier Blend: 5/5

Certain weather calls for certain food. A brisk morning, with the sun just high enough to send slivers of light dancing about your bedroom, freshly fried bacon with a bright aromatic bubbly. A scorching hot July day, watermelon. A rainy late fall afternoon where the sun sets before five, potato soup.

With rain in the forecast and a few leaves left grasping their branches, Michael and I thought potato soup would be an excellent recipe to delve into. Now that I have started working, Michael mentioned to me that he had no problem helping out with dinners. So I left him to make this slow cooker potato soup. http://allrecipes.com/Recipe/Slow-Cooker-Creamy-Potato-Soup/Detail.aspx With 4.5 stars,167 reviews, and close to 9,000 ratings, this recipe was bound to be delicious.

My mom has a potato soup, that she makes either over the stove or in the crock pot, and it is good. Not great, just good. Now I have never made potato soup from scratch, but for some reason my mother’s gets a grainy consistency. Michael said that it was either because she used the wrong potatoes, or cooked the potatoes to long, but I was thinking that it might also be because she doesn’t use heavy cream or half and half. Although the soup does turn out thick, it’s not creamy, so I was hoping this soup was going to turn out smooth, rich, and delicious.

When the elevator doors opened yesterday at around 2:00, I was greeted with a flavor crescendo of onion, potatoes, and bacon, which only got stronger the closer I got to our apartment. Turning the handle and swinging the door open, I closed my eyes and took a long sniff. The rain outside, my tired body, and the day’s events seemed to leak out of me, only leaving the sweet smell of soup. The Crock Pot lid drummed lightly on the porcelain basin, each movement leaking more aroma into the room.

Placing the groceries on the table, I unwrapped the bottle of 2008 Pine Ridge Chenin Blanc - Viognier blend I had purchased for 11 dollars at Dominick’s. With a description of bright pear, grapefruit, and tropical flavors, I thought the profile would match the light creaminess of the soup.

Michael decided to use cornstarch instead of flour for a thickening agent, when it came time to finish prepping the soup. This, he claimed, would help for the digestion of the soup, although I think when you have that much starch, a little flour is not going to have that much of an effect.

Finally after waiting until 6:00, it was time to eat. Michael sliced the green onion, and I took out the cheddar jalapeno bread I had picked up from the store. I could feel my the drips of saliva beginning to form in my mouth. I opened the bottle of wine as Michael topped the bowls with bacon, green onions, and sharp cheddar cheese. The bright colors against the creamy pale white soup reminded me of why fall isn’t that bad of a season after all.

The aromatics of the wine were loud and upfront. While Michael claimed to smell apricot, I was overtaken by grapefruit, with a lingering pear post aroma. I gave the wine a swirl noticing it’s light color, slight oakiness, and a light body. As the wine made contact with my tongue, I was over taken with a puckering sensation, that gave way to a medium sweetness. The finish was clean and smooth.

The soup sent tendrils of steam into the air, and with each glance, I noticed the shredded cheese start to take on an oozy consistency, just begging to be spooned into my mouth. I tried to get a perfect bite, a bit of bacon, a crisp green onion, a chunk of potato, and a shred of cheese. After blowing a bit, the soup was ready for take off. I closed my eyes and tried not to anticipate the flavors, instead just let them happen. Sending me to cloud nine, my body tensed, the smooth rich texture blanketed my palate, as the texture dissipated, bits of bacon seemed to rise, giving way to green onion, and a intense cheddar flavor all wrapped in a potato package.

Just when I thought it could not get any better, I took another sip of wine. Crisp fruity flavors seemed to bring out the brightness of the green onion, tamed the sharpness of the cheddar, and ran off with the potatoes to Vegas for a quick marriage before realizing that they were actually in love and made for each other. Each new bite layered upon the last, making for an intensifying dining experience that was only ended when I couldn’t take another bite.

Michael, usually a humble cook, was raving like he had just sculpted the next David. As well he should have. Defeated like the Nazis after WWII, we both collapsed onto the couch, struggling to stay awake for the latest episode of Glee. No longer did the rain matter, or the cold wind bother us, we were both warm and full inside. I don’t know about you, but I would definitely consider that another perfect pair.

Melting for The Melting Pot

4 Course Fondue with White Wine Wine Flight: 5/5

Serving means an abundance of change. So Michael and I came up with an idea that ensures us some fun. We collect our loose change and set it aside. When what ever is holding the change is full we cash it in and spend that money on something fun.

Since Michael was just signed on to the Chicago History Museum for another project, and I got a job at The Cheesecake Factory, I thought, “What a great excuse to celebrate!” So we decided to take a chance on The Melting Pot for some fabulous fondue.

This was Michael and I’s first time to the melting pot, and I have to be honest, it was a little overwhelming. Walking into a dimly lit basement, taken down a rich buttery colored hall, into the dining room of dark wood, dim lights and steaming pots, was like venturing into a V.I.P club, making me feel like an outsider. Confusion must have been plastered on our faces, but our well rehearsed server, Will, was able to break down the experience for us. There was just so much to take in: cheese course, salad course, meat course, cooking style, dessert, drinks. After a day of work, my head was ready to explode. But neither Michael nor myself were feeling very picky, so we opted for the Alpine Big Night Out, leaving us with only two choices—meat and cooking style. Then we were off.

For those of you who have never fondued before, the experience, lasting about 2.5 - 3 hours, originated in the Alps, and is all about dipping. A variety of courses are available, but the suggested progression of the meal is cheese, salad, entree, dessert. The Melting Pot, though, has perfected the process: color coating skewers, bringing an arrangement of dip-able goodies, and catering to a variety of palates. The great thing about the selection Michael and I made was the fact that their was a wine flight designed to accompany each course, 3 white wines for $10 bucks, each pairing with the flavors of the meal.

Our first course was a Alp and Dell Cheese Fondue, a combination of riesling, garlic, mustard, nutmeg, Gruyere, Raclette, and Fontina cheese, combined table side, and warmed to perfection. To accompany, a variety of breads, apple slices, dill gherkins, cauliflower, and summer sausage, each sliced to bite size pieces. I don’t know about you, but I would hate to be the cook who has to slice and dice everything. The warm cheese offered a bold mustard wine flavor, with a lingering garlic after taste. Paired with the summer sausage the effect was smoky and savory.

To pair with the cheese, a, 2008 Schmitt Söne Spätlese Riesling, one of my all time favorite wines. For those who do not know, a Spätlese riesling is produced by waiting until after the first frost to harvest the grapes, this makes the wine even sweeter than normal riesling. When paired with the cheese, my mouth was over taken with a dichotomy of favor, sweet yet smoky, bitter yet fruity, and smooth yet crunchy.

The second course was salad, a bed of mescaline greens, topped with oven roasted tomatoes, Gruyere, Raclette, and Fontina Cheeses, hard boiled eggs, honey roasted almonds, all topped with a shallot vinaigrette. Although a modest portion, the flavor was huge. I am not a huge tomato fan, but the oven roasted almonds that topped the salad were sweet and juicy, like a roasted red pepper.

The wine that was chosen to pair with the salad was a 12th edition Sokol Blosser, white blend, called Evolution. With the sweetness in the salad from the tomatoes and shallot vinaigrette I was hoping for a wine with a bit more dryness or oakiness, but instead the pair was sweet with sweet, leaving my palate craving more variety.

Then it came time for the entree, and variety is an understatement. A new pot was brought to the table filled with chicken stock and oil. Will came by to turn our stock into Coq Au Vin by adding mushrooms, herbs, garlic, red wine. A plate of raw meats, vegetables, and dipping sauces followed, and just when I thought I was getting the hang of fonduing, everything was taken to a new level. We were given two additional skewers, instructed on how long to cook the meat, and told how to make soft potatoes. Instead of dipping we were soaking, and the sauces, there were six different sauces—2 for beef, 2 for chicken, 1 for shrimp, and 1 for vegetables! Luckily for me, I am not afraid to try anything, so while the first batch of chicken, filet, N.Y strip, shrimp, sausage, ravioli, broccoli, mushrooms, and potatoes, were bathing, I sampled the sauces.

To pair with the entree, the flight offered a 2007 J.L. Wolf, Gewürztraminer, called Villa Wolf. With a subtle dryness, and strong lychee notes, the wine worked well with the veggies, chicken and shrimp, but left me craving a richer, dryer, chardonnay, or fuller bodied pinot noir to accompany the red meat and ravioli. Although, having an overall refreshing quality, the wine worked well by cleansing the palate between bites. Little bite sized flavor explosions ice skated around our tongues before plunging into our stomachs. We were in culinary heaven.

Then, when we thought we were going to bust at the seams, dessert came. White Chocolate Apple Cobbler Fondue, served with Cheesecake, rice crispy treats, strawberries, bananas, and graham cracker and oreo covered marshmallows. Served with a complementary flute of bubbly, courtesy of Will. Rich buttery white chocolate, with bits of apple, and streusel crumble, melted its way around little bits of crunchy rice crispy treats and smooth cheesecake. Before we knew it the bowl was empty, our glasses,empty, and I looked across the table at my expressionless boyfriend, too full to smile.

As we rolled ourselves out of the restaurant we decided that walking home was probably a good idea, after we had suffered up the stairs. The best part of the evening, the 20% industry discount we received, making our entire dining experience, under $85. That’s what I call a perfect pair.

Fricassee, Friends, and Feelings of Home

Chicken Ficassee with Chive Dumplings and Pacific Rim Dry Riesling: 4/5

Fall has such flavors—cinnamon, nutmeg, pumpkin, apple. Looking at golden leaves, falling gently to a browning green carpet calls for warmed cider, mulled wines, and food that reminds you of home.

Michael and I went to Texas a week or so back, and we returned with a cook book. Within its tattered pages, browning with age and soaked with grease stains and bits of recipes past, was a taste of history, Betty Crocker’s Cookbook from 1974. Thumbing through its pages, a picture of what looked to be chicken and dumplings caught my eye, making me feel the books past, wondering about a 1970’s household, unfamiliar with the gastronomic world.

Chicken Fricassee with Chive Dumplings. Fricassee means any meat that is stewed together with gravy and vegetables and served with noodles and dumplings. Don’t worry I didn’t know that either. I looked over the recipe, calling for shortening and salad oil, ingredients not usually found in generation Food Network recipes. All the same, I find it funny what you can find on the internet these days. Without even having the cookbook, you can find this recipe at http://www.recipezaar.com/Chicken-Fricassee-With-Chive-Dumplings-340905, imagine that.

I set off to make the meal, gathered my ingredients, and heated my cast iron dutch oven with butter and shortening. I have learned that butter is the key to browning meat. While preparing my chicken, my butter got to hot, and started to smoke in the pan. A fog began to circulate through the living room, and make its way towards the smoke detector. As Michael spun a towel like a helicopter beneath the smoke detector, I reduced the heat and hurried to get the chicken in the pan. Through the fog of our apartment, little halos danced around the evening city lights, beautiful, but not exactly pleasant for our eyes.

The rest of the recipe went along smashingly, until I got to the dumplings. Audrey, a co-worker from the restaurant that Michael and I have both worked at, and dinner guest for the evening, sat at the island separating our kitchen from the living area, talking about her latest school project that Michael was helping her with. Not until the dumplings were in the pot did I realize that the recipe said 3/4 teaspoon of salt, and 3/4 cup of milk, not 1/4. Fishing out the dumpling from the dutch oven, I debated trying to salvage the gravy covered dough balls. Squeezing the slimy dough, I opted for starting over. Luckily the second time went smoothly.

The smell of greasy chicken coated the apartment like a pat of butter on freshly toasted bread. Most of the smoke had filtered out of our windows, leaving the chill of the night to nip at bare forearms and exposed necks. Audrey, Mike, and I sat at the table, looking at golden yellow dumplings with specks of green, and a taupe gravy with beige chicken. As soon as a bite hit my mouth I was taken to my childhood, the chilly nights where kitchen smells would taunt my nose while I concentrated over algebra homework and a grumbling stomach. The T.V. blaring in the living room, covering the sound of rattling pots and pans, while my mom moved about the kitchen like an ant making its way back to the hill.

These are the flavors that satiate the hunger of fall, coating the throat as they move down to rest in the stomach. These are the meals that leave you feeling satisfied, and help you forget about the soon to be negative temperatures of winter.

Although www.winedin.com suggested a Pinot Noir or American Chardonnay, as I roamed the isles for a bottle, I was over taken by an urge to try something based on my own volition. I held a bottle of Pacific Rim Dry Riesling. While one would expect a Riesling to be sweet, like those of Germany, this was from Santa Cruz California, and it had dry in the title. I asked myself, as I ponder its description of lime and apricot flavors, would this be similar enough to a Chardonnay to hold up against the rich and creamy flavors of the dish? I went for it.

The Riesling had a powerful nose of apricot, but left us searching for the lime. We had all tasted the food before the wine, coating our palates with the bold peppery gravy and sticky dumplings. Swishing a bit of wine around in my mouth, I found that the body was that of Chardonnay, but the crispness of the wine was that of a Sauvignon Blanc. There was little sweetness, but the lingering finish was distinctively Riesling. Although a Pinot Noir might have paired a bit better, the effect was still enjoyable.

As Michael served up apple crisp a la mode for dessert, I finally let out a sigh of relief. Although this recipe might call for a towel helicopter, and a redo on dumplings, it was worth the effort, and left me with a lingering sense of home. Another perfect pair.

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.

The First Duo

First of all I would like to extend a welcome to the blogspot community. Thank you for dabbling through my blog. In this blog you will find reviews, recipes, and recommendations that will shed a little light onto the daunting yet delectable world of food and wine. A combination of creative non-fiction and research, with a sprinkle of sass, will provide my point of view on pairings, both suggested and sought after, to harmonize the entire spectrum of food and wine.

***Disclaimer***

I do not claim to know everything. Being 22 years old, I have just begun my food and wine education. Through the help of websites, magazine articles, books, and sommeliers, I hope to share my findings and epiphanies. I will always be open to both criticism and correction.

So without further ado, lets talk about our first duo.

Yesterday morning, I pondered the evening’s meal over french toast and bacon. My boyfriend, Michael, suggested soup, seeing as yesterday was the first morning where there was that almost audible chill of fall whipping off the Lake Michigan. Perfect weather for a down home, classic meal. One hour, one trip to the grocery store, and one crock pot later, we had decided on pot roast, instead of soup (primarily because we found a roast on sale at the grocery store).

If you have never made a roast before the recipe is quite simple, especially if you have a crock pot.

Ingredients:

1 roast

16 sm. red skinned potatoes

1 bag of baby carrots,

1 onion chopped

1 1/2 cups of mushrooms

1 lipton onion soup mix

2 cups of water

Directions:

In the crock pot, pour in 2 cups of water. Next, layer potatoes, roast, onion soup mix, onion, and carrots, in that order. The soup mix should almost be a rub for the roast. Cook on low for 7-8 hours. Add mushrooms after 4-5 hours.

Seriously, that’s it. So for those of you who “don’t know how to cook”, I know we all know someone, this recipe is for you. Or if you are like some of my friends who choose not to have the gas in their apartment turned on, because they don’t want to pay a gas bill when they only use the stove maybe 1 a month, invest in a crock pot, so you have something to serve, when say, your parents come to visit.

Six hours or so went by and the smell of cooking carrots, onions, and braising beef, sparked a salivation from mouth to stomach, but dinner was still a few hours away. To pass the time I went to the liquor store to find a bottle of wine that would pair with our pot of pot roast.

Now your local grocery store will probably have a pretty good selection of wine, ranging in price, for you to choose from. But if you are like me, just beginning to learn about the intricacies of wine, and feel like a crawfish in a sea of lobsters, maybe a wine or liquor store is the place for you. That way, if you do get lost in the range of rieslings or the multitude of merlots, you can actually talk to someone well versed in wine. *hopefully*

Last night I went to Uncork It, on the corner of Illinois St. and McClurg Ct (across from the AMC River North), where they offer an exponentially greater selection of wines and beers than Dominick's down the street. Now, a book I have been enjoying, He said Beer. She said Wine. by Sam Calagione and Marnie Old, suggested pairing pot roast with a Pio Cesare Barolo, from Barolo Italy, because of its high acidity, alcohol content, and tannic quality, which would tame the rich braised flavor of the pot roast. But this gem costs $53.99 in the stores, which with Chicago’s new liquor tax, would be close to $60, and I was not looking to spend that much on bottle to pair with our “on sale” roast.

So I began to meander, an aimless type of meandering, until I stumbled upon a man dressed in a maroon apron, with a mustache that screamed “I’m knowledgeable”. When I found him he was helping an older lady pick out a riesling, I listened in and he seemed to have a pleasant tone in his voice, as he was describing the range of rieslings they offered. After he finished, I approached the man, who grew surprisingly taller the closer I got, and described my dilemma. While I should not have assumed anything, I was expecting the man to treat me the same way he did the lady, but instead I learned a valuable lesson. For a 22 year old to ask about a specific wine, using phrases like “high tannin”, and “full bodied”, the response is, sometimes, going to be met with hostility. For we live in America, and there are pre-conceptions we all carry with us, one being, that a early 20’s male cares more about getting drunk than the actual quality of the alcohol. Now, I know many early 20-somethings that this holds true for, but that does not mean I am one of them. If this, and I am sure it will, happens again, I will take it in stride, knowing that soon I will have the knowledge to talk even the finest intricacies with these wanna-be sommeliers.

Putting my offense aside, the man pointed me to the aisle I had originally found the Pio Cesare in. Next to this wine was a Nebbiolo D’Alba from La morra Italy. Which, if you look at the map, Barolo, Italy is in the same region as La Morra, and as I found out when I got home, Nebbiolo is the same grape that makes Barolo wine. The tall Colonel Mustard looking man, told me that the two wines would have a very similar flavor profile, the only difference, about 30 dollars in price. So in the end, I got what I wanted, but had to put up with some prejudice getting it. Will I go back to Uncork it? Probably, but each time I am sure I will have more knowledge than the last.

As I passed through the front door of my apartment, the roast greeted me like a dog happy to see his master. I un-corked the wine, let it breathe, plated the pot roast, tender enough to be eaten with a fork, and sat across the table form my boyfriend, our faces cast in amber light.

The pairing was everything I was hoping it would be. The Nebbiolo D’Alba had notes of black cherry and oak, which struck the nose more and more as the wine settled. Exemplified through the translucent maroon color, there was evidence of a longer skin-juice contact. Each swirl coated the bowl of the wine glass, showcasing the wine’s full body. Upon my first tasting, I was caught off guard by the high level of tannin in the wine, but pairing with my first bite, the tannin was able to cut through the fattiness of the roast, and provide complexity to the potatoes and carrots. Seized by the wine’s high acidity, the salty flavors from the onion soup mix “au jus” left the palate cleansed for each new bite. As the meal progressed neither the wine or the meat seemed to loose flavor, each bite was as new and exciting as the first.

By the end of our meal, we were both stuffed, and a little tipsy, having polished off the bottle. As we washed the dishes, and refrigerated the left-overs, the city seemed to glow from our 23rd floor view. Was it the Signature Room of the Hancock Building? Probably not, but sometimes a quiet evening in, shared with someone you love, is better than all that glitz anyways.