Most winter stews feature beef and pair with red wine. This refreshing alternative features pork and pairs with a Chablis or unoaked Chardonnay (see all my available Chardonnay’s here). Equally warming during cold winter months, but less fatty.
Ingredients (6 Servings) – 3 lbs Boneless pork shoulder – 2 Andouille sausage, cut into thirds – 6 Ozs Lardons or thick bacon, cut into 1/4 inch squares – 12-16 Ozs Mushrooms (washed and trimmed and roughly chopped) – 12 Baby onions – 1/3 Cup flour – 100 g of butter – 1 Large carrot – 5 Ozs Water – 1 Bottle of Chablis or un-oaked white wine – 1 Bouquet garni (2 springs ea. tied in cheese cloth: Parsley, Thyme, Bay leaves) – 3-4 Tbsp of butter – 12-18 Small Red or Yukon Gold potatoes as accompaniment.
Procedure: Cut the pork into 1″ pieces (or save time and have your butcher do this after de-boning the shoulder). Place an empty stew pot over medium heat for three minutes, add some olive oil, count to five, then add the meat, carrot and the baby onions. When the meat is browned on all sides sprinkle in the flour, stir well, then add the butter.
Stir to integrate and then add the bottle of wine, the water, and then the bouquet garni. Simmer for ~50 minutes, then add the lardons, salt and pepper and the mushrooms, increase the heat slightly and simmer another 10 minutes without the lid, allowing the sauce to reduce. Add the sausage pieces and simmer for another 5 minutes. If still not thick enough, combine 2 Tbsp flour and 1Tbsp butter by hand, then stir into the pot, increasing heat to maintain a steady simmer (small bubbles on the side only).
Serve with steamed potatoes splashed with your best olive oil and a pinch of coarse sea salt.
To Serve – spoon the pork into the center of a shallow dish and surround it with the sausage, then carefully pour the thickened sauce over all. Place a bunch of parsley at one side and the potatoes at the other, then sprinkle with finely chopped parsley as a final garnish.
Recipe adapted from Madeleine Berthier, Auberge du Barrage, Le Coudray-Montceaux.
Here’s a great recipe that takes riby-eye steaks (traditionally a Cabernet dish) and transforms it into one that pairs beautifully with Pinot Noir (purchase here). Mushrooms and Pinot Noir have a natural affinity, and in this recipe mushroom flavors are brought to the table in three ways – infused into the steak, cooked and served on top of the steak, and infused into a butter served alongside or also on top of the steak. I’d recommend using the butter as a finishing touch on any vegetables, or even to spread on any bread served along with this meal.
4 8-ounce or 2 16-ounce rib-eye steaks (or other cut of choice), 1 ½ – 2” thick
2 teaspoons dried porcini powder (just grind dried porcinis in your spice grinder/coffee grinder)
1 pound porcini mushrooms, cleaned
½ cup extra virgin olive oil
2 cloves garlic, finely minced
½ cup Porcini Butter, softened (recipe below)
Fleur de Sel
Minced chives or flat-leaf parsley
Season the steaks generously all over with the salt and pepper and ½ teaspoon of porcini powder per steak. Refrigerate, loosely covered, overnight. Remove the steaks from the refrigerator one hour before cooking. Prepare a grill to medium heat.
Place the olive oil in a small bowl with the minced garlic. Slice the porcini mushrooms into ¼” thick slices. Place on a baking sheet and brush with the garlic-olive oil mixture on both sides. Season with salt and pepper. Grill the rib-eyes for 7-8 minutes per side, for medium rare (130 – 135 degrees internal temperature). When done, divide the Porcini Butter among the steaks, spooning it on top and letting it melt into them as they rest. Hold the steaks in a warm place while grilling the porcinis.
Place the porcini mushrooms on the grill (if too small to grill, I prefer roasting in the oven over sauteeing, as it results in a more even, almost crisp, mushroom) and grill for 2-3 minutes per side or until tender and golden brown.
Slice the steaks or serve them whole on plates or a platter, topped and surrounded by the grilled porcinis. Sprinkle the fleur de sel and minced herbs over the top.
Porcini Butter (makes approximately 1 cup):
1 ounce dried porcini mushrooms, rinsed to remove any fine sand or grit
1 cup cold water
2 tablespoons unsalted butter, plus 2 sticks at room temperature
3 cloves garlic, finely minced
1 teaspoon dried porcini powder
½ teaspoon salt
1/8 teaspoon black pepper
½ teaspoon lemon juice
Place the dried mushrooms and the cold water in a small sauce pan over medium high heat. Bring to a boil, then turn off heat and let sit for 15 minutes. Saving the liquid, drain the mushrooms, pressing the mushrooms to extract all the liquid. Return the liquid to a sauce pan over medium high heat. Reduce to 1 tablespoon. Set aside.
Finely mince the re-hydrated mushrooms.
Place the 2 tablespoons of butter in a sauté pan over medium heat until just melted, then add the minced mushrooms and cook for 1-2 minutes. Add the chopped garlic and cook another 3 minutes until the garlic is softened, then stir in the reserved mushroom liquid and heat to a simmer. Remove from heat and cool to room temperature.
Pour the mushrooms in the bowl of a food processor and process until very finely chopped, stopping to scrape down the sides of the bowl as needed. Add the 2 sticks of softened butter, cut into 8 pieces, the porcini powder and the salt, pepper and lemon juice. Pulse together until the butter is creamy and the mushrooms are evenly incorporated. Taste for seasoning and adjust with salt or lemon juice as needed. The butter will keep in the refrigerator for up to a week and a half. It can also be frozen for up to 1 month.
Tips and Techniques: Seasoning the steaks a day ahead allows time for the flavors to penetrate beyond the surface of the meat, giving them a more delicious taste when grilled. The porcini powder gives a rich, deep brown crust to the steaks as they grill. Allow the steaks to rest at least 6-8 minutes before serving for optimal tenderness and juiciness. Substitutions and Variations: Any cut of steak suitable for grilling can be substituted for the rib-eyes. Season them the same way, the day before, and grill according to the specific cut. Grilled Portobello or crimini mushrooms can be substituted for the porcinis. Drizzle a little truffle oil over them just before serving.
This recipe is a bit time consuming but well worth it!
I first tasted this dish at the Anderson Valley Alsace festival (now known as “White Wine Weekend”). It was prepared by Beau MacMillan, the Executive Chef at Arizona’s Sanctuary Camelback Mountain Resort & Spa. I’ve adjusted some of the ingredients and procedures to make the recipe a little more home-friendly, for those of us who don’t benefit from a team of prep cooks.
Pork belly is generally available through most good butchers these days, but you may want to call ahead just to be sure.
The preparation begins with the rub applied to the meat, which remains on for a brief 2 hours before the meat is seared and then slow-roasted. The recipe is broken into three sections – one for the meat, one for the dressing, and one for the salad (photo, left).
Pair this with a rich and aromatic white wine or a good dry to off-dry rosé. Pinot Gris, Gewurztraminer, unoaked/lightly oaked Chardonnay or Riesling would be among my top picks. Rosé fans will like the way the wine plays off the sweet-tart nature of the ingredients, and how the fruit complements the pork.
Ingredients – Pork Belly
1-2 lb. Pork Belly (ask your butcher to remove the thin, tough skin on top of the fat)
~1 Cup Salt
~1.5 Cups Sugar (I use a mix of brown and baking sugar)
Zest from one orange, one lemon, and one lime
2 Sprigs fresh rosemary, stripped from stems and chopped
Combine all ingredients, place half in a non-reactive pan, place pork top, meat-side up, and massage the remaining rub into the top and sides. Cure pork belly for ~2 hours. About 20 minutes before it’s done curing, pre-heat your oven to 475F. Rinse the rub off the meat and place in a roasting pan, fat-side up. Roast at 475F for 15 minutes, reduce heat to 250F and cook for another 30+ minutes – checking every five minutes after that, removing it from the oven when much of the fat is rendered and the meat is done but still a bit pink. If the fatty top is not caramelized and bubbly, put it under the broiler for a minute or so – but watch it closely, and don’t take any phone calls from mom.
Ingredients – Soy Sesame Vinaigrette
Yield: approx. 1 cup
1-2 Tbsp. Olive oil
1/2 Tbsp. Ginger, chopped fine
1/2 Tbsp. Garlic, chopped fine
1 Tbsp. Green onion, chopped fine
1 pinch Red chili flakes
1/4 cup Rice wine vinegar
1/4 cup Mirin
1/4 cup Soy sauce – low-sodium highly recommended
1/4 cup Brown sugar
1/2 tsp. Cornstarch (dissolved in 1/4 cup water)
Heat a saucepan over medium heat for couple of minutes. Add the oil, wait about 30 seconds, then add the garlic, ginger, green onion and chili flake. Sauté until fragrant (about 30 seconds) and then add remaining ingredients. Bring to a boil; lower heat and simmer a couple of minutes until thickened. Strain and cool (alternative – I liked the idea of a wilted salad, and although kale isn’t prone to wilting, I opted to heat the dressing and apply it to the kale salad just before serving.)
Kale Salad Ingredients
1-2 bunches of Kale (1/2 – 1 pound)
1 C Fresh blueberries or golden raisins
1/2 C dried cranberries or cherries
1/2 C pumpkin seeds, toasted
1/3 C Sliced almonds, toasted
1 C Shredded carrots
1 Tbsp Chopped mint
Wash kale, remove and discard stems, then chop. Combine all ingredients in a large bowl, dress with the soy-sesame vinaigrette (hot, if you so choose) toss lightly and season with salt to taste. Serve family style on a large platter, or on individual salad plates. Top with pork belly cut into 1-inch slices.
Recipe originally from Beau MacMillan, Executive Chef.
Sanctuary Camelback Mountain Resort & Spa
5700 E. McDonald Drive
Paradise Valley, AZ 85253
“#1 Resort in the United States” – Condé Nast Readers’ Choice Awards
“#1 Resor in Arizona” – Travel + Leisure 500 Best Hotels in the World for 2012
The bane of the amateur gardener is that everything gets ripe all at once. And eating tons of the same produce, meal after meal, day after day, week after week… one’s tastebuds quickly tire. So freezing, drying, canning, gifting and other forms of creative storage become highly valued.
And if a bunch of apple trees happen to grow on your property, you eventually ask for a cider press when your handy-man Father in-law asks for Christmas ideas. You can see what he came up with in the photo here – looks as if it should be launched! It’s just a happy coincidence that his name is Johnny, one long associated with apples and their seeds.
The first cider from our late-ripening tree was so delicious, I’ve spent some enjoyable hours conjuring up or searching for recipes that feature cider. Like this one, which I came across in Wine Spectator, for a Cider-Poached salmon. It’s been adapted slightly from its original version (as seen in “Maine Classics: More Than 150 Recipes From Down East,” by Mark Gaier and Clark Frasier. Running Press) to make it a bit more Pinot friendly. But it already had a good start, and the bonus of featuring Morgan’s 2009 12-Clones Pinot Noir ($32), a wine I’d recently featured in one of our wine club shipments.
INGREDIENTS 1 gallon apple cider 2 tsp each fresh rosemary and thyme (with extra for garnish) ¼ cup (plus 1/4 tsp) brown sugar or 3 Tbsp Maple Syrup 2 Tbsp fennel seed 1 Tbsp kosher salt 1 Tbsp freshly ground pepper 6 Salmon fillets, 4-6 oz. each 1/4 lb. (1 stick) unsalted butter 1 – 2 Generous pinches Cinnamon and Cumin 4-6 Tart cooking apples, peeled, cored and sliced
PROCEDURE 1. Heat cider in a fish poacher or (if you haven’t stocked up on Williams Sonoma’s entire storew-wide inventory yet!) a broad-based, saucepan, until liquid is reduced by half its height.
2. Add the rosemary, thyme, brown sugar (or syrup), fennel seed, salt and pepper. Bring to a full boil and then reduce to just below a simmer – you want steam but no bubbles.
3. Gently place the salmon in the liquid and cook for 6 minutes. Test for doneness (I suggest an instant-read thermometer, but you can pull one out and take a peek at its center.
4. Meanwhile, heat the butter in a sauté pan until melted but not smoking. Add apples and sauté until golden, about 2 minutes. Add the aromatic spices (Cinnamon and Cumin) and the additional 1/4 teaspoon of brown sugar (not too sweet or it will fight with the wine!)
5. Using a slotted spatula, remove the salmon directly from the poaching liquid to individual serving plates, and garnish with the poached apples and a sprinkling of the fresh chopped herbs.
Serve with steamed broccolini or asparagus and good rolls warmed in the oven.
Wine Pairings – You can’t go wrong with any of the lighter style Pinots from cooler growing regions (Sonoma Coast, Monterey, Anderson Valley, New Zealand, Germany…) – you’ll find many options in our virtual Pinot Aisle – as well as a nice Pinot Gris or even a richer, off-dry Rosé.
Sriracha (Se Racha). I’m amazed at how quickly the American palate has adopted this spicy-sweet condiment from Thailand. It is named after the coastal city of Si Racha, where it was first produced to accompany the many seafood dishes such a town is generally known for. Its use has grown, and it is now a popular addition to any dish that can use a bit of a kick, which in my book, is just about anything that comes after the breakfast cereal.
It’s a simple paste, with just five ingredients – ground chili peppers, vinegar, garlic, sugar and salt. We found a recipe on line and had it jarred and labeled within several hours, but you can find it for a few bucks in most good grocery stores.
Here, we use it to form a simple compound butter that is used to flavor this simple fish dish. Hey, let’s make it even easier and skip making a compound butter, which has to sit overnight, and just add the sauce to the melting butter in the… but I get ahead of myself. Just read the recipe. It’s easy as pie. Easier even. A lot easier.
Ingredients 2 Tbsp butter at room temperature 2 Tbsp Sriracha 3 cloves garlic, chopped 4 – 6 good-sized shrimp per person, peeled (the shrimp, not the persons) with tail left on. 1 Tbsp lemon zest 2 Tbsp fresh mint, roughly chopped 2 Tbsp fresh basil, roughly chopped
Using a fork, combine butter and Sriracha in a small bowl until well mixed. Heat a saute pan over medium heat for 2 – 3 minutes, add a little of the butter (to test) – if it smokes, remove the pan from the heat and let it cool for about 20-30 seconds before adding the butter. When well melted, return to heat and add the chopped garlic, cooking just until fragrant, then add the shrimp – don’t crowd the pan, be sure each little bug is in full contact with the pan.
Just before the shrimp turn fully pink, add the lemon zest, mint and basil. Toss to coat. When shrimp are done and herbs have wilted, serve immediately. We like this with good side dishes of Jasmine Rice or Quinoa cooked in chicken or veggie broth and a salad dressed with rice wine vinegar, honey and sesame oil.
My Recommended Wine Pairing
The heat in this dish requires something with some sweetness and lower acidity. Relax, relax, I’m not talking about disgusting cheap stuff that’s going to shred your cred with your date, friends, spouse or family. It’s all about balance here, and with your tongue dancing with spice, you’ll be begging for a wine with these characteristics. Look for a German Riesling (preferably Spätlese or Auslese) or a muscat/Moscato. An off-dry Rosé would also be nice, but avoid the dry ones, I think they will clash quite badly with this dish. To pull the dish more towards a drier wine, amp the garlic and turn down the Sriracha.
Dave “the Wine Merchant”
Adapted from Bon Apetit, though altered to make the dish far more wine compatible. See their original recipe here.
BBQ pork is a wine-friendly and deeply satisfying summer dish. But there are a million variations – each with its own fiercely loyal proponents. If there isn’t already a BBQ Pork episode on the Food Channel – some sort of heated competition (pun intended) between proponents of the various styles – there surely will be soon.
We’ve experimented with quite a number of approaches, but we prefer the results that come from the more pain-staking process – the very sort of time-sucking activity one might find as much fun as rush hour gridlock. Which is exactly why it’s worth doing – the it requires makes this meal (and its leftovers) special for you as well as all your guests. Food is love, after all, and what better way to show your family and friends that you care?
And get this – the time you spend around the grill, maybe reading or sipping wine and chatting with friends and family, is almost as relaxing as meditation. Try sampling the wines you’ve chosen to accompany the meal – such as these Pinot Noirs.
The Boston Butt. First – begin with the right cut of meat! For slow-roasting on the grill, that means a pork shoulder your butcher mysteriously knows as a “Boston Butt”. Ask your butcher for the whole thing, bone and all. They tend to weigh between 6 and 8+ pounds, but if you have a choice, planning 3/4-one lbs per person allows for plenty of left-overs.
Dry Rub! The ingredients are shown below, but keep in mind that a dry rub is completely open to your own creativity. You may want to try ours first, then branch out and make one of your own (if so, please tell us about it in the comments section!) Get a large plastic food-grade bag, place the washed-and-dried shoulder inside, add enough rub to cover, and give the whole thing a good massage. Leave in the refrigerator overnight. It will get deeply red in color.
Grill-Roasting, “Low & Slow!” About seven hours before mealtime, light 35 – 40 briquettes. When ready, arrange them for roasting via indirect heat (coals arranged along or around the edge of your grill, not directly under your meat, as seen in photo at right, though leave the pan directly under your meat, not under the grill – you’ll see why in a few more steps). Cover the grill with vents wide open. Your work is done for the next hour, at which time you’ll need to add 6 – 8 fresh briquettes, and again after another hour has passed – leave it on the grill for three hours. Add well-soaked wood chips (wrapped in foil and poked with a half dozen vent holes on top) during the final hour. If possible, turn the top of your grill so the top vents are on the side towards the meat, thus encouraging the smoke to draw across the meat, imparting flavor before it escapes through vent holes.
Wrap it, Move Indoors. Remove the pan containing the meat from the grill and wrap it in heavy foil before setting on the middle rack of a pre-heated 325 degree oven for another two hours. Guys, between you and me, I like to depart from this step by wrapping the meat and its pan, but leaving it on the grill and increasing the heat with more coals and, if needed, better venting. If you do so, you’ll benefit from an oven thermometer so you’ll know when you’ve attained 325 degrees – better to go a bit under than over.
Bag it and Rest it! We agree with Cook’s Illustrated when they say this is the difference between good pulled pork and great pulled pork! Wrap the entire assemblage, foil, pan and all, in a brown paper shopping bag, top folded over, and rest for an hour. During this slow cooling process the meat absorbs flavor and retains moisture.
Pull It! Using good clean gloves to protect your hands from the heat, and to keep everything sanitary (top photo), shred the pork. Serve with small, soft white buns, the dipping sauce, dill slices and a bit of cole slaw. Heaven.
The Dry Rub Ingredients 4 Tbsp Sweet paprika 2 Tbsp chili powder 2 Tbsp ground cumin 2 Tbsp brown sugar (dark) 2 Tbsp kosher salt 1 Tbsp dried oregano 1 Tbsp granulated sugar 1 Tbsp freshly ground black pepper 1 Tbsp ground white pepper 1 tsp Cayenne pepper
Experiment! Try the adding or substituting dried herbs or aromatic seeds of your choice – just grind them up along with the rest of the ingredients. Your rub can be mixed ahead of time and refrigerated, in an air-tight container for weeks. It’s a great rub for just about anything grilled, particularly red meats.
2 Cups cider vinegar
1/2 Cup brown sugar (packed)
2 Tbsp Kosher salt
2 Tbsp red pepper (crushed)
1 tsp cayenne or pepper flakes
Combine all ingredients and let sit, ideally overnight. Serve as a dipping sauce or pour over your meat or sandwich.
The common mantra for choosing a wine for burgers is “just use the cheap red stuff!” I have a couple dozen reasons you don’t want that rock-gut wine for a good burger at home. But before we begin to consider which wine to serve with your burger, let’s first define your burger! What is it, exactly? (click image at left for some great recipes)
First, let’s wade into the debate over how to best cook a burger at home – grilled vs. griddled. As you can see here at Chowhound, the debate is not without proponents on both sides. The topic arose again in this month’s issue of Food & Wine magazine, proving that the final word has yet to be established or that it’s been established but is worth re-hashing every year as grilling season flares upon us (pun intended though weak).
In sorting through all the opinions on how to cook the best burger, grilling is ahead by a length, with a cast iron skillet a distant second, and your basic frying pan and George Foreman grill getting pooh-poohed by foodies. Just a few tips I’ve picked up along the way for grilling the perfect burger:
Bring your burger up to room temperature before grilling. This helps assure an even doneness without drying out the meat.
Coat your grill with a high-temperature cooking oil just before setting your burger down. Peanut oil works well. This helps keep your burger from sticking, obviously, but also allows you to begin with thinner burgers, which shorten cooking time and helps assure the meat doesn’t dry out before it’s done!
Cook over direct heat for a long minute, flip for one more long minute. Then move your burger to indirect heat for a couple minutes per side. That’s all you’ll need if your patties are no more than 3/4 inch thick.
Adding cheese? If you want it melted, be sure to add it during the cooking time or the meat will dry out. To help melt your cheese, cover your grill or top your burger with an inverted pot.
Whether you grill or griddle, how you top your burger makes a big difference in the wine you’ll want to drink.
What Meat? The first consideration, when pairing a wine with your burger, is the meat used to create the burger. Beef is most common, of course, but I’m quite partial to the LAMBurger, and that link will take you to a wonderful recipe from Bistro Ralph that may just put you off cowburgers for life. The gamier taste of lamb argues for earthy wines such as Pinot and Chianti. Even grilled portobellos provide a tasty, low-fat alternative (which also begs for Pinot, in my book!)
Grilled onions? The caramelized sweetness of grilled onions (particularly red onions, or the naturally sweet ones such as Walla Walla) works well with many new world reds (Finally! A meal you can have with some of those California Cabs!) Other pairing suggestions include Zinfandel, Syrah and Bordeaux blends. Afraid to pull the cork on your high-scoring wines? Get over it! You just KNOW they’re going to sit there, waiting for the perfect moment until, years from now, you discover they’re over the hill. Do it now, the world ends on the May 21st anyway. ;-)
Mushrooms? I like to grill the mushrooms right on the grill, wrapped in foil with some vent holes, and a simple dash of soy sauce, a quick grind or two of fresh nutmeg (trust me), and a bit of pepper and thyme for seasoning. Whether cooked on the grill or on the stove-top, mushrooms pull your burger’s wine pairing in the direction of earthy red wines like Pinot Noir or Chianti or Spanish reds. Go for it!
Cheese? Man, this ads another layer of complexity as far as what wine to choose with your burger. From the vast sea of cheesy options, which do you choose? Is your burger topped with melted Kraft Singles or Swiss? Blue cheese or goat cheese? Cheddar? Limburger?? It’s impossible to recommend a single wine that will be a home run with each cheese option, but as a general rule of thumb the added complexity cheese brings to a simple burger argues for a more complex, earthy wine. There you go again, getting all spendy on me.
Sauce? The most common, of course, is ketchup. And the sweet/acid nature of the beast makes me think of blush wines. A dry Rosé works with so many foods, it should be one of your go-to utility players. Get over the pink color, Mr. Macho! These wines also offer a bit of cool refreshment for those used to chilled drinks with their meal (and who among us didn’t grow up drinking iced Cokes with our Burgers?) Plus, they generally have good acidity, which helps refresh our palate for the next bite of fatty meat/cheese/onion…
For those opting to top their burger with a bit of BBQ sauce, compatible wine pairings move towards the sweeter or fruitier side – a high-alcohol Zin might be just the ticket, as the fruit extraction is a metaphor for sweetness, a taste experience enhanced by the alcohol. Just remember my first rule of thumb for food and wine pairing? Match sweet with sweet, acidic with acidic.
Wait, that was rule number two. But who’s counting? Just go enjoy your burger.
I tend to prepare this traditional Irish Pub fare in the springtime. Of course it’s a great Winter dish too, but Spring is when we usually have a surfeit of lamb in our house, and this recipe provides a great way to use every bit of your left-over protein, ensuring the lamb wasn’t sacrificed without good justification. It does take a bit of time, but places little demand on the skills of a home chef. In fact, this was a favorite during my bachelor days for its ability to provide several meals during the course of a week – a great return on my investment of an hour in the kitchen.
OK, and its economical too, which means you’ll have more money left for wine. This dish compliments a wide variety of red wines, from Pinot Noir and Sangiovese to Merlot and even lighter Cabs, if you must. I find its boldness to be too much even for full-bodied white wines, though it might be pleasant with a full Rosé (think Grenache/Mourvedre) chilled for no more than 20 minutes in your refrigerator. Oh, it’s also nice with a Guinness. ;-)
1 1/2 lbs Ground lamb (beef can easily be substituted, though the classic Irish version features lamb)
1 Small brown onion, diced
3 Tbsp flour
1 1/4 Cup beef broth
1 tsp Salt
1/2 tsp Black pepper
2 Tbsp ketchup (or tomato paste and a touch of sugar)
1 tsp Worcestershire sauce
4 Cups frozen mixed vegetables (peas, carrots and corn), thawed
2 lbs Russet potatoes, peeled (optional) and quartered
2 Cloves garlic, minced
1/2 Cup milk
1/4 Cup butter
1 Cup cheddar cheese, shredded (optional)
Salt and fresh ground black pepper to taste
Add the potatoes and garlic to a large pot of salted and bring to a boil, then reduce the heat and simmer for ~25 minutes. Meanwhile, bring a large pan up to temperature over medium heat, add a bit of oil and once hot, add the onion. Sauté, stirring, until just beginning to brown, then remove to a plate and add the ground meat to the pan. Break up the meat as it cooks to obtain a fine consistency, then stir in the flour for a minute or two. Stir in the broth, and then the salt, pepper, ketchup, Worcestershire sauce, onions and mixed vegetables. Cook, stirring occasionally, ~5 minutes before spreading evenly across the bottom of a 13 x 9 casserole dish and set aside.
Set your oven temperature to 375. Then, drain the potatoes and then return them to the pot. Add the milk and butter and mash (no chunks) or smash (some chunks) the potatoes. At the end, stir in the cheddar cheese, if using. Season with salt and fresh ground black pepper to taste.
Spread the potatoes evenly over the casserole and bake in your preheated oven for 25 minutes, or until golden (I sometimes cheat and cut the baking time short with a few minutes of broiler time – but if you choose this shortcut be sure to WATCH the entire time, as it goes from perfect to ruined in 30 seconds!). Allow to sit for 10 minutes before serving. Keeps in the refrigerator for several days.
This recipe is adapted from one provided by DeLoach Vineyards, one of my favorite producers of Pinot Noirs from Russian River Valley. While I’ve long considered using one of their smaller, vineyard-designated Pinots in my wine club, they are simply too large a producer to be one of the “Boutique” wineries that defines our niche. But I still encourage you to try these wines – old world style meets new world fruit. This recipe is ideally suited to Pinot, but would work well with other light or medium-bodied red wines with good acidity – Barbera or Sangiovese come to mind, perhaps even a cool-climate Syrah.
1 Lb Pork Tenderloin
2 T Lemon Zest
4 Garlic cloves, minced
6 Tbsp Fresh Parsley, stemmed and minced
2 Tbsp Rosemary, stemmed and minced
1/2 tsp Salt
1/4 tsp fresh ground pepper
2 Tbsp grated Parmesan
4 tsp panko bread crumbs
2+ Tbsp Olive oil
Pre-heat oven to 350 and remove tenderloin from refrigerator. Meanwhile, combine in the bowl of a food processor all remaining ingredients up to the Panko bread crumbs. With the processor running, drizzle in the olive oil until the contents combine into a thin paste. Massage the paste into the room-temperature loin.
Heat an iron skillet over medium-high heat for three to four minutes, remove from heat and coat with thin layer of olive oil, then add the tenderloin. Return to heat and sear on each three sides until golden – 1-2 minutes per side. Turn the tenderloin to the fourth side and place the skillet into the oven for about ten minutes or until the interior reaches 138 degrees. Remove from oven, coat with foil or up-turned pan, and let rest for ten minutes before slicing into medallions.
Apple Confit Ingredients
6 Tart green apples, such as Granny Smith
2 Tbsp unsalted butter
2 Tbsp brown sugar
1/4 Cup cognac or brandy
Peel and core apples and slice into eighths and sprinkle with sugar. Heat a skillet over medium heat, when warm melt the butter and sauté the apples until brown and caramelized. Add the cognac and cook until tender (CAUTION – before adding the cognac, remove the skillet from the heat, as the cognac may flame up. If it does, simply let it burn off).
After moving to the Bay Area from the Midwest in 1994, most weekends were spent fueling my wine passion in Napa or Sonoma. Being single and new to the area, these were often solo trips, which meant I had to confer with no one about what wine to taste, where to eat, or how much to spend. This freedom was greatly appreciated until it came time for dinner, when it would have been nice to share a meal with someone and rehash the events of our wine-soaked day.
But one solo dinner I recall fondly was eaten in a small restaurant called Girl & The Fig. At the time, it was situated in Sonoma’s Valley of the Moon, and its warm glow rekindled memories of bistros enjoyed while biking through the Provencal wine country. Every wine on their wine list was either from the Rhone valley or made from Rhone varietals, and their menu was crafted to match the warm and welcoming foods of Provence.
Although “French Bistro” is one of the most over-used restaurant concepts, this one was different. Owned by the very special Sondra Bernstein, Girl & The Fig was infused with the spirit of the Rhone and I was smitten. The Bistro became my preferred dining spot for many future trips – and I became something of an evangelist for it.
I watched with pleasure as Sondra tirelessly added successful venture after successful venture – cook books, an iPhone app, a line of packaged food products, a line of body products, two restaurants, bio-dynamic farms behind each of her restaurants, a catering company and probably several more things I’m forgetting.
I’ve become casually acquainted with Sondra and her business partner over the years, and was most pleased that she agreed to provide a recipe to pair with domestic Syrah-based wines. I think this dish would work well with a broad range of red wines such as Cabernet, Zinfandel and any red Rhone blend. This dish can be made year-round, but it resonates for me during the cold Fall and Winter months, when oven braising fills the home with warmth and aromas that beat back Winter’s chill.
Ingredients for Pork Shanks (Serves six)
6 Pork Hind Shanks (we prefer Niman Ranch)
Salt & black pepper
1/4 cup olive oil
1 yellow onion, quartered
2 stalk celery, rough chop
1 small carrot, peeled, chopped
4 crushed cloves of garlic
1 bottle white wine (unoaked, preferably)
1 bay leaf
5 black peppercorns
4 sprigs thyme
2 quarts pork or chicken stock
Procedure for Braised Pork Shanks
Preheat oven to 350’. Season the pork shanks heavily with salt and black pepper. Over medium heat, add the oil to a hot sauté pan and then sear the shanks until browned on all sides. Remove from pan and keep warm.
Meanwhile, heat a braising pan (deep-sided roaster) over medium heat and then add the onion, celery, carrot, garlic and half the bottle of white wine. Bring to a boil and reduce until almost dry. Add the seared shanks to the braising pan along with the bayleaf, peppercorns, thyme and enough stock to just cover the shanks and vegetables. Cover the pan with aluminum foil and move to the heated oven for 1-1.5 hours or until the shanks are just tender.
Remove from oven and when sufficiently cool, remove the shanks from the braising liquid and set aside keeping warm. With a fine mesh sieve, strain the braising liquid and skim any remaining fat from the top. Add the remaining half bottle of white wine to a large saucepan, bring to a boil, reduce heat to a simmer and continue reducing the wine until almost dry. Add the braising liquid and simmer while continuing to skim off any fat that forms on the top. Reduce to a thickened consistency.
Ingredients for Soft Polenta
2 cups water
2 cups milk
4 tablespoons olive oil
4 tablespoons unsalted butter
1 cup polenta
1/2 cup grated Parmesan cheese
Procedure for Soft Polenta
Add the water, milk, olive oil and butter to a medium saucepan, season with the salt and bring to a simmer. While stirring with a wire whisk, slowly add the polenta and beat into the liquid. Simmer and continue to stir for 10 minutes. Add the Parmesan cheese, adjust the seasoning, continuing to stir, cover and keep warm.
Ingredients for Broccolini
3 Bunches broccolini, tough stems removed
2 Tbsp unsalted butter
Salt and white pepper
Procedure for Broccolini
Bring a large pot of salted water to boil. Blanch the broccolini for no more than 60 seconds, then shock in an ice water bath until cool and drain. Heat the butter in a large sauté pan over medium low heat until melted; add the broccolini, season to taste and heat till warm. Alternatively, roast the broccolini in the oven until just crispy, and once plated, top with a small amount of the Gremolata.
1 bunch Italian flat leaf parsley, cleaned from the stems
3 tablespoons capers, chopped
2 lemons, zested
2 cloves garlic, thinly sliced
3 tablespoons extra virgin olive oil
1 horseradish root, peeled & grated
Mix the parsley, chopped capers, lemon zest, garlic, olive oil, and grated horseradish. Season with sea salt.
Spoon the warm polenta into the center of a warm bowl, place a sixth of the warm broccolini onto the polenta, top with a braised pork shank. Nap the shank with the white wine braising sauce and garnish with the gremolata.
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