June 04, 2007
This one's for academom...
Soup (loosely titled Chicken, Corn and Cauliflower soup)
1. Begin with a roast chicken. Eat what you want from it, and save everything that's left.
2. Pick off all the edible meat you can find and set aside.
3. Take the rest of the carcass - any meat remains, the bones and the skin - put it in a pot, and cover it with cold water - have the water be an inch or two higher than the chicken parts. If you want you can add a chopped onion or some chopped carrot, but the skin will bring a lot of flavor.
4. Bring the batch to a boil. Skim the foam, and then let it all simmer for at least an hour. MOre if you like.
5. Strain the batch and discard everything except the broth.
6. Chill the broth, then skim the fat. Your homemade stock is ready for use.
Oh - if you don't want to go through all this, just buy a couple of quarts of very good chicken stock (like Kitchen Basics). You'll need some of this anyway to supplement the stock you made.
Now for the "real" soup. The "list":
chicken stock
carrots
onion
frozen cauliflower
frozen corn
chicken meat
cream or half-n-half
1. Chop a small onion, a couple of carrots and maybe a celery stalk (if you have one on hand). Choose a pot big enough to hold the batch of soup you want to make.
2. Heat the pan and add enough oil to cover the bottom. I use a combination of oil and butter, but the butter is optional.
3. Saute the vegetables until they begin to soften, about 5-10 minutes.
4. Add the chicken stock you made, and at least a quart of the kind you bought. Bring it all to a simmer.
5. Add a bag of frozen cauliflower. (I used the kind that came with roasted garlic sauce, and I used the sauce packet). Simmer until the cauliflower is really tender (this is important, because blending is next).
6. If you have a stick (or immersion) blender, use it to blend the pot of soup until there are few pieces of vegetables left. If you don't have a stick blender, you'll have to process the soup in batches, then return it to the pan.
7. To the now creamy looking soup, add some fresh carrot pieces, chopped to the size you want to eat. You can also add some diced potato. Simmer these for a bit, until softened, then add some frozen corn (amount is up to you). Bring it back to temperature and cook until the corn is nearly done.
8. Add the chicken meat you picked from the carcass.
9. Finish the soup with some cream, half-n-half, or even some cream cheese. This will give it a richer flavor, and if it's cream or cream cheese, it will thicken it even more. The goal here is fullness, though, not thickening. Bring it all up to a light simmer, let it blend a bit but not too long.
That's it - add salt and pepper to taste and enjoy!
(be sure to let me know if you try this, especially if anything goes wrong!)
Posted by cageyer at 07:26 PM | Comments (2)
May 20, 2007
Beaujolais
Beaujolais is a great spring/summer/fall red wine - fruity and bright but not "sweet," it's full of flavor but not heavy. It's good for sipping on its own, and pairs nicely with a wide range of summer foods, including grilled chicken, lamb, seafood, sausages and vegetables. It also goes well with salads, chilled soups, and other warm weather fare. In the fall, the Beaujolais Nouveau arrives just in time for Thanksgiving, and is a fabulous choice for the traditional turkey-based feast.
Here's a summary of Karen MacNeil's take on this fun varietal:
Beaujolias is made from gamay groups grown in the southernmost part of Burgundy, France. 39 villages have the right to the designation "Beaujolais Villages." The grapes from these villages are considered superior. Even finer quality are the "cru Beaujolais," coming from just 10 villages where the granitic soil is ideal for the gamay grape. These villages are: Fleurie, MOrgon, St.-Amour, Regnie, Chiroubles, Moulin-a-Vent, Chenas, Julienas, Cote de Brouilly, and Brouilly.
Louis Jadot, Georges Duboeuf and Kermit Lynch are top producers of this wine.
I buy the Nouveau every year, and each year it's a little bit different. It's always a close cut for Thanksgiving, because the release date (by law) is the third Thursday in November, giving it just a week to make it to the states in time for the holiday. Thank goodness for air freight! The '05 Nouveau was just luscious, full of fruit, not overly sweet, just delightful. The spring release of the '05 Beaujolais Village was also very good. I've had both the Louis Jadot and the Duboeuf. I like the Duboeuf better, but not for any specific reason. I've had three differnt cru's, all by Duboeuf, and each was fabulous.
Even though it's an import, Beaujolais is extremely affordable - from right around $8 to $16 or so for the finer cru's. Certainly worth a try if you haven't before.
Posted by cageyer at 02:51 PM | Comments (1)
March 10, 2007
A variety of varietals
Exam preparation has taken me away from all kinds of other reading, including wine reviews. Here's a bit of a catch-up from a tasting last fall:
Estancia Pinot Grigio, 2004, California
The 2004 includes 13% chardonnary, which gives it a full body. It's a pleasant sipping wine. Reportedly served by the glass as Carrabas.
Estancia Cabernet Sauvignon, 2003, Paso Robles
The 2003 was a bit young at this point, and I found it a little tart and a bit thinner than I usually like in a cab. The tasting notes said "fleshy, succulent, & crafted to be approachable upon release." I found it to be very drinkable, if not as full bodied as some others (or as it might potentially become).
Franciscan Merlot, 2003, Napa Valley
"Elegant & velvety. Lush & Supple." they said. I found it quite dry (which is kinda nice in a Merlot sometimes.)
Simi Russian River Chardonnay, 2004
This wonderful chardonnary comes from a single vineyard in the Russian River valley. The grapes are harvested from six different parts of the Goldfields vineyard, each with different characteristics. The wine aged 14 months in oak, with result that is "rich, ripe & exotic." Tasting it was like drinking wine by a campfire on a starry summer night - fruit up fron, a little smoky, with a beautiful caramel finish. I loved this wine. Retail is about $26, and worth it, but be sure to get the '04.
Estancia Stoneweel Pinot Noir, 2004, Paso Robles
A really nice, lush and fruity pinot noir. I don't normally go for the fruity ones, but once in a while big fruit is the answer.
Mount Veeder Cabernet Sauvignon, 2002, Napa Valley
The tasting notes say, "very concentrated fruit with deep blackberry and dark plum flavors." I found it very tannic, but still soft - balanced, if you see what I mean.
Albet I Noya Xarello Classic, 2004
I'd never heard of Xarello before, but it was a nice discovery. This white wine from the Penedes region of Spain is made from organically grown grapes. It has a delicate nose, with some floral tones, but is very crisp. It's a nice alternative to pinot grigio.
Due Torri Pinot Grigio, 2005
Speaking of pinot grigio, this surprise find from the Veneto region of Spain was beautifully balanced between fruit, softness, and dryness with a lovely straw color.
La Colombaia Pinot Grigio, 2005
Also from the Veneto region, this one is a little fuller than the Due Torri, with more "mouth feel" countered by less distinct fruit.
Rex Goliath Pinot Grigio, 2005, California
This wine enjoyed a significant marketing campaign in New York City (and presumably other places) recently, so it's a bit of surprise now that it hasn't shown up in more places. The tasting notes said, "bright, juicy flavors of citrus and apples with a sweet mineral core." I said, Yup! Nice and clean, a nice pinot grigio at a good price.
Hardy's Stamp Riesling, 2005, Australia
I am not a Riesling fan. Even the dry ones are too sweet for me most of the time. This one was a delicious surprise. It's good a good amount of citrus to complement the tropical flavors, so it's nice and fruity with a crispness about it. It would be great on a warm summer day or with grilled anything. Also an excellent choice for Thanksgiving dinner.
Nottage Hill Pinot Noir, 2005, Australia
I'm a Willamette Valley (Oregon) Pinot Noir snob and the first to admit it. I don't think they are made better anywhere on earth (though the recent ones from France are delightful). So, naturally, I was suspicious of this new entry from down under. I was surprised. It's made in an Oregon style (please don't ask me to describe that just now) with lovely crimson and red hues, and a very nice flavor. Worth a try.
Masi Masianco
This blend of Pinot Grigio and Verduzzo is a dry white that seemed a little citric to me, but one I thought would pair nicely with food.
Yellow Tail Rose, Australia
Another surprise. Rose is just beginning to make a comeback, and this is a very nice version. Another wine that would be great for Thanksgiving, or a summer picnic.
Ca' Bolani Pinot Grigio Aquileia, 2004
This Italian entry has a bright straw yellow color and an equally fresh bouquet. It has a little apple, a little citrus, but no melon, resulting in a full and well-balanced wine. I liked it.
Posted by cageyer at 08:16 AM | Comments (0)
October 20, 2006
Of poetry and wine
Cool wine find of the day: R. Stuart & Co. Big Fire wines (specifically the Pinot Noir). From Oregon, of course.
Cool poetic quote of the day:
"Only people with no imagination can't find a good reason to drink champagne."
~ Oscar Wilde
Posted by cageyer at 05:44 PM | Comments (0)
April 07, 2006
Toast to the Northwest
Husky fans and other locals should definitely check out this great event to benefit the Husky Marching Band. (You'll recall that in my early Husky days, that wonderfuly year when they went to and won the Rose Bowl, my favorite spot in all the world was three rows behind the band, right smack in the middle - great days...)
The whole event looks like a great way to spend a day, try a wide range of great wine and learn more about wine in general. And the buffet not only sounds mouth-watering but is downright cheap eats.
I can't be there this year, (though I might buy a ticket anyway just to support the band) but y'all go without me and have a great time, okay? I'll catch up with you next year.
Posted by cageyer at 09:52 AM | Comments (0)
April 04, 2006
Wine Reviews.2
Here's an interesing little piece on the popularity of Pinot Grigio (aka Pinot Gris) and the differences between the two, which are more questions of origin and style than grape. In an online pizza trade magazine, of all places...
Posted by cageyer at 08:16 PM | Comments (0)
fishin' in Syracuse
Had a lovely dinner last night at the relatively new Bonefish Grill in Fayetteville. In a town where Red Lobster is considered a good seafood place, I have to admit I wasn't expecting much. I was very happily surprised.
Bonefish Grill was founded in January 2000 in St. Petersburg, Florida. If you look at their finder map, you can see they've grown rapidly all over the eastern part of the United States, with a few outposts west of the Mississippi, including 2 in the Seattle area and one in the Tri-Cities area in eastern Washington. (Now, I'm not saying this place will send Anthony's or Arnies scrambling for customers anytime soon, but they'll be right in there with those fine establishments).
Anyway, check out the menu, particularly the section on grilled fish. The regular options all sounded good, but since Grilled Halibut was on the special sheet, that's what I had - and it was perfectly cooked. The island rice, which you can see in the pictures, was also good, though I thought it could use a bit more salt. But that might be because we started the meal with the Bang Bang shrimp - and WOW are those ever good! Fresh shrimp, not battered, but quickly deep fried to a light crunch, and then stirred into this wonderful remoulade-like sauce with just the right amount of cayenne in it. Yumm-o. My partner had a combination of grilled shrimp and scallops with au gratin potatoes. He said both were very good.
The wine of the evening was a King Estate Pinot Gris. It was bright with a nice citrus note, very light and pleasant, and paired excellently with the fish. Now, it was expensive, and not until I looked them up did I realize they are an organic winery, which accounts for the difference in price between it and some large vat production. It was nice, but I think the spicy shrimp might have affected my appreciation for the subtler notes of the wine. I'd like to try it again, but haven't seen that label anywhere else in town.
So, seafood fans, take heart (and money...it's not the cheap dinner), there is now a place you can go for really good fresh grilled seafood right here in orangeville.
Posted by cageyer at 07:27 PM | Comments (0)
March 26, 2006
Wine Reviews.1
I've noticed more magazines are getting into the wine commentary business - Better Homes and Gardens, Sunset, which even started its own wine club that I can't participate in because I live in a prohibited state, Wegman's Menu, even though they can't [yet] sell wine in their home state, etc. So rather than accumulate an entire shoebox of little clippings, or start yet another binder, I thought I'd capture some of those comments here, along with my own reviews.
This first set comes from an article in BH&G in December about entertaining.
Stone Cellars by Beringer: Pinot Grigio
"Zippy, filled with citrus notes. Especially good for sipping at appetizer parties."
Frei Brothers Redwood Creek California Pinot Grigio
"Medium bodied, with bright, fruity flavors."
Cline Cellars: Red Truck California Table Wine
"Fruity and a little sweet, this one will go especially well with salty nibbles."
Coppola: Rosso
"Zinfandel, cabernet, and syrah grapes combine for a supple, earthy, food-loving wine."
CG says: This is a full, round, medium dry red wine that sips nicely on its own and pairs well with food. It has complex fruit notes with low tannins, and complements a variety of hearty flavors.
If you've tried any of the wines I mention here, please do post your opinions. I'd love to build a good collection.
Posted by cageyer at 12:08 PM | Comments (1)