Love is in the Air... Oh No, That's Just More Snow!

Okay... can somebody PLEASE tell me where is all this snow coming from?! It seems like we are getting hit by at least one snowstorm per week! So much so that I think they are starting to run out of storm names. Pax?! Isn't that the name of one of Brangelina's sons?! I am sure that's copyright infringement of some kind.

Well don't let Pax ruin your Valentine's Day. Getting snowed in with your partner can be very romantic and not to mention inexpensive. Spending all that time and energy sloshing through the snow to make your dinner reservations at an overbooked and possibly overrated restaurant? Nothing about that sounds romantic. However, a quiet evening at home preparing dinner together is not only romantic, it's also very intimate. Nothing too complicated, of course. I was thinking of something light like Baked Crispy Cod and Asparagus with Bacon & Mushrooms because nothing says "I love you" quite like bacon... well at least in my book. And no Valentine's Day would be complete without Chocolate Dipped Strawberries infused with Hazelnut Liqueur (or any flavored alcohol of your choice) and a little bubbly for dessert. Please feel free to enjoy this course away from the table... but bring a towel just in case you make a mess...

Baked Crispy Cod

Serves 2 to 4

 

Ingredients:

• 1 cup panko breadcrumbs
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh parsley 
• 2 teaspoons grated lemon rind
• 1 teaspoon minced garlic
• 4 (6-oz.) cod fillets
• Kosher salt to taste
• Freshly ground pepper to taste
• 2 tablespoons butter, melted

Instructions:

1. Combine first 7 ingredients in a small bowl.
2. Place fillets on a lightly greased wire rack in a baking pan; sprinkle each side evenly with salt and pepper. Spoon breadcrumb mixture evenly onto one side of each fillet, pressing down gently. Drizzle evenly with melted butter.
3. Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.


Asparagus with Bacon & Mushrooms
Serves 2 to 4

Ingredients:

• 1 pounds fresh asparagus
• 4 bacon slices
• 1 cups sliced mushrooms
• 1/4 cup chopped shallots
• 1/8 to 1/4 tsp. dried crushed red pepper
• Freshly ground black pepper to taste
• Kosher salt to taste

Instructions:

1. Snap off and discard tough ends of asparagus. Cut asparagus into 1 1/2- inch pieces. Cook asparagus in a covered pot of boiling salted water over medium-high heat 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
2. Cook bacon in a large skillet over medium-low heat until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Discard remaining drippings. Crumble bacon.
3. Sauté mushrooms and shallots in hot drippings over medium-high heat 5 minutes or until shallots are tender. Add asparagus and crushed red pepper; sauté 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, salt and pepper.

Hazelnut Liqueur Infused Chocolate Dipped Strawberries

Serves 2 to 4

Ingredients:

• 16 large fresh strawberries with leaves
• 1/2 cup hazelnut liqueur (such as Frangelico)
• 1 pound bittersweet chocolate, chopped
• 2 tablespoons shortening 
• 1/4 cup hazelnut liqueur 
• 1 ounce white chocolate, chopped

Instructions: 

1. Rinse strawberries and dry thoroughly with a napkin. If the exterior of the strawberries is too wet, this will make the chocolate less likely to stick and make the melted chocolate separate. 
2. Take the injector and fill it with the liqueur. Take a strawberry and stick it with the injector at the bottom of the strawberry (at the peak). Slowly fill the strawberry with liqueur. The strawberry may begin to overflow and that is when you need to stop. 
3. Once all of your strawberries are injected, dab the strawberries again to remove any excess moisture. Place them on a baking sheet, and refrigerate for about 30 minutes or in the freezer for about 15 minutes.
4. In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of liqueur. Place white chocolate in a separate bowl, and when the chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
5. Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.
6. I recommend making them the night before or 3-5 hours before serving. This will allow the liqueur and the flavor of the strawberries to marry into sweet, decadent matrimony.

 

 Wine Pairing: Passion d'Etoiles Pouilly-Fuisse 2009

When it comes to fish dishes, a White Burgundy (aka French Chardonnay) makes the perfect pairing. They are crisp, fruity, herbal and complex. When paired with the right dish like this cod, amazing things can happen. For this pairing, I chose the Passion d'Etoiles Pouilly-Fuisse 2009 from the Maconnais region of Burgundy. Pouilly-Fuisse is the name of the village in the Maconnais that produces remarkably unique Chardonnays.

This was the perfect wine for this dish. The flavors just simply exploded on the palate, as each sip followed every bite of the cod. The citrus and herbal flavor of this cod dish, were enhanced by the citrus, herbal and mineral flavors of the Pouilly-Fuisse.The wine greatly compliments the food and vice versa, which should happen with all good pairings.

So grab your Valentine and let's Eat Up & Wine Down... and don't forget to follow me on Facebook, Pinterest, and now on Instagram!

Better Late Than Never... Okay, Way Late...

Yes... I am still alive. However, a couple of weeks ago that was completely debatable. I spent the start of the new year sick and it lasted for two weeks. See, I have asthma so I don't just catch a cold like regular folk, I develop respiratory infections. For a week, I couldn't ever speak which makes giving pairing suggestions to customers extremely difficult. Worst of all I was too sick and too weak to cook anything besides warming up a can of soup. This is why I hate being sick. By the way, Campbell's Chicken Noddle Soup still rocks!

Luckily, I was well enough to prepare Christmas and New Year's dinner. Since New Year's dinner was just a repeat of last year's dishes (see entry 1/5/13), I decided to share my Christmas with you. For Christmas dinner I made a Roasted Duck with a Cherry-Grand Marnier Glaze, Mushroom Risotto and Bacon Wrapped Aspargus Bundles. Yeah, yeah... So I'm a little late or just extremely early, but in my opinion Christmas should be celebrated every day of the year. Not because of the giving and receiving of gifts but because of those feelings of hope and joy that surround us during that time. And of course, let's not forget the food. The time of year where the word "diet" is cursed and banned. If only Christmas was year round. Aahh... to dream...

    

Roasted Duck with Cherry-Grand Marnier Glaze

Serves 4

Ingredients:

• 1 5-6 pound duck

For The Cavity:

• Kosher salt
• 1 clove garlic, chopped
• 2 oranges, halved and quartered
• 6 peppercorns

For The Exterior:

• 1 large clove garlic, minced finely
• 1 teaspoon garlic powder
• 1 tablespoon sea salt

Cherry-Grand Marnier Glaze:

• 1 cup fresh cherries 
• 1 cup cherry preserves
• 1 cup Grand Marnier

Instructions:
1.      Preheat oven to 425°F and position oven rack on its lowest level.
2.      Wash, drain, and dry the duck cavity. Remove any visible excess fat from the duck.
3.      Rub inside well with 1/4 orange before stuffing. Salt and fill cavity with garlic, oranges, and peppercorns. Rub outside skin with minced garlic, garlic powder, and salt. Truss with string. Prick the duck with a sharp fork multiple times so liquefied fat will drain off during cooking. Place duck breast side up on an elevated rack in a roasting pan. Roast uncovered.
4.      Rubbing the duck’s exterior well with salt helps to crisp the skin.
5.      Fire the duck in the center of the oven. Roast for 15 minutes.
6.      Reduce oven temperature to 350°F and cook for 2 hours. After the first hour, prick skin with a sharp fork quickly and continue roasting for another hour.
7.      Glaze the duck during roasting by spreading over the skin. Test for doneness.
8.      Total cooking time 2 to 2 1/2 hours.
9.      Remove duck from roasting pan and rest in a warm place for 15–25 minutes.

For The Glaze: 

1. Put all the ingredients in a saucepan and simmer for 5 minute.  
2. Let it cool for 10 minutes. 
3. Using a pastry brush, brush the glaze onto the duck skin. Make sure all parts are glazed.  
4. In between every 20 minutes, remove the duck from the oven and baste the glaze and some duck fats onto the skin. 
5. Remove from the oven and let the duck rest for 10 minutes before serving. 

Mushroom Risotto
Serves 6 to 8
Ingredients:

• 3 cups of chicken broth
• 3 tablespoons butter
• 1/2 cup green onion, chopped
• 3-4 cloves garlic, minced arborio rice
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1 cup mushrooms, sliced and sautéed
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup heavy cream
• freshly ground black pepper and salt to taste

Instructions:
1.      Melt the butter in a large heavy saucepan over medium heat. Add the onion and garlic. Cook until translucent, about 4 minutes. Add the rice and stir for about two minutes until it is thoroughly coated with the butter and toasted a bit. Add the wine and let everything simmer for another minute or two until the wine has evaporated.
2.      Set a timer for 18 minutes. Add about half a cup of hot broth to the risotto and stir constantly until it is absorbed. Add another half cup of stock and repeat this process, adjusting the amount of liquid you add to the needs of the rice, until 18 minutes is up. The closer the rice is to being done, the less liquid you will need to add. Add the rosemary, thyme and a final bit of broth, if necessary, and stir vigorously to combine. When risotto has once again become thick and creamy, add the mushrooms and grated cheese and stir again to combine. Finally, finish the risotto by stirring in the heavy cream and adding pepper and salt to taste.
3.      Serve immediately while hot.

Bacon Wrapped Asparagus Bundles

Serves 6 to 12

Ingredients:

• 1 pound asparagus, ends trimmed off
• 12 slices bacon
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste

Instructions:

1.      Preheat oven to 400 degrees.
2.      Divide asparagus spears into 12 bundles (3-4 pieces each). Wrap 1 piece of bacon around each bundle, starting 1/2" from bottom of the tips. Arrange bundle in an aluminum lined baking sheet.
3.      Drizzle the balsamic vinegar and olive oil over the bundles asparagus and sprinkle with a few dashes of salt and pepper.
4.      Bake for 10-15 minutes, then flip each asparagus over and bake for another 10-15 minutes or until the spears have begun to wilt and bacon looks fully cooked.


Wine Pairing: 

 Frederic Esmonin "Clos Prieur" Gevrey-Chambertin 2011

 

The perfect wine with roast duck is a Red Burgundy (aka a French Pinot Noir). Why is that, you ask? Duck contains a good deal of fat so it's best to pair it with a wine that is fresh and has some acidity. It also works well with the red fruit found in Pinot Noir such as cherries and plums. I chose to pair this dish with a charming Gevrey-Chambertin that I received as a birthday gift from my boss. Thank you, Leo!
This wine is a sleeper especially for its price as compared to a lot of Premier Cru Burgundies. It has a lovely, dark berry nose with a whiff of floral. The fruit here is pure, supple and elegant with a good underlying structure. I found this wine to be racy and intense with fine tannins. The way I like it. Great balance and a refreshing finish.

Hope everyone had a great Christmas and having an even, better New Year!  

And as always, let's Eat Up & Wine Down... and don't forget to follow me on Facebook, Pinterest, and now on Instagram!

Gobble, Gobble, Gooble...

I love Thanksgiving! My favorite holiday! It's a time for family, friends...and of course food. I think another reason why I love it so much is because I am a Thanksgiving baby! This year my birthday fell right before the holiday, November 27th. So I spent my birthday doing what I love most, cooking! Most people hate sharing their birthday with a holiday. I actually don't. Having your special day fall near and/or on a major holiday means that everyone is guaranteed to remember your birthday. With a few exceptions, I have spent just about all my birthdays surrounded by my family and friends back home in South Carolina. Living up here in New York during this time of year is actually when I miss them the most... :(

Even though I could not make home this year doesn't mean I was going to slack off and not cook Thanksgiving dinner. I would have to disowned myself if I allowed that to happened. Since I was cooking Thanksgiving all by myself, I decided to scale a few things back like the turkey and the umpteen side dishes found at a traditional Southern Thanksgiving. So instead of a 10-pound Butterball Turkey and all the fixins, I went with Cajun Turkey Thighs with a Sausage Apple Cornbread Dressing and Cranberry-Pecan Chutney, Eight Cheese Baked Macaroni with Bacon, and Collard Greens. However, I soon discovered just because this meal was "scaled back" didn't actually mean it would all fit on one plate or take any least time to prepare. I forgot to account for the extra bodies in the kitchen cooking, i.e. my mother. Now, I see why people have their dinners catered or treat themselves to a night out. Not that I would EVER do that. Please excuse my transgression. My family could be reading this... 

Cajun Turkey Thighs with Maple-Bourbon Glaze

Serves 4

Ingredients:

• 4 turkey thighs 
• 2 tablespoons creole seasoning
• 1 teaspoon dried sage 
• 1 teaspoon dried thyme 
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper to taste
• 1/4 cup maple syrup
• 1/4 cup bourbon 

Instructions:

1.      Preheat the oven to 350. Season the turkey with the herbs, salt and pepper.
2.      Pull oil in non-stick pan and apply medium heat.
3.      Brown thighs on stove top for about five minutes per side.
4.      Place the thighs in a baking dish. Transfer to Oven and bake at 350 degrees for an hour.
5.      In a small bowl mix together the maple syrup and bourbon. Take turkey out of the oven briefly. Brush on the mixture, bake for 15 minutes and then brush on some more. Continue brushing and baking until the skin is golden brown and the juices run clear.

Sausage Apple Cornbread Dressing

Serves 8

 

Ingredients:

Cornbread:

• 3 cups self-rising white cornmeal mix
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 3 cups buttermilk
• 3 large eggs, lightly beaten
• 1/2 cup butter, melted

Stuffing:

• 3 cups of fresh sourdough breadcrumbs
• 1 pound sweet Italian sausage, casings removed
• 1 cup green onions, chopped
• 1 medium green pepper, diced
• 3 large bunch celery, diced
• 2 Granny apples, chopped and diced
• 1 (8-oz.) package fresh mushrooms, diced
• 1 cup dry sherry
• 1/2 cup finely chopped fresh sage
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh rosemary
• 2 eggs, whisked
• 1 (10 1/2-ounce) can condensed chicken broth or cream of chicken, undiluted
• 1 (10 1/2-ounce) can cream of mushroom, undiluted
• 1 (10 1/2-ounce) can cream of celery, undiluted
• 1 tablespoon freshly ground pepper
• 1 tablespoon kosher salt

Instructions:

Cornbread:

1.      Preheat oven to 425. Stir together cornmeal mix, flour, and sugar in a large bowl; whisk in buttermilk, eggs, and butter. Pour batter into a lightly greased 13- x 9-inch pan.
2.      Bake 30 minutes or until golden brown. Remove from oven, and cool completely (about 30 minutes).
3.      Crumble cornbread into a large bowl.

Stuffing:

1.      Preheat oven to 350. Take bowl with cornbread crumbles and stir in breadcrumbs. Set it aside.
2.      Sauté sausage meat in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.  Mix in with the cornbread mixture. Reserve the fat for to sauté the vegetables.
3.      Add green onions and next 3 ingredients, and sauté 5 minutes or until vegetables are tender.
4.      Add mushrooms, and sauté 3 minutes. Stir in all the fresh herbs, and saute 1 more minute. Add sherry, and cook, stirring often, 5 to 6 minutes or until liquid is reduced by half. Stir vegetable herb mixture into cornbread mixture.
5.      Stir in 2 eggs, all three condensed soups, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
6.      Bake dressing at 350 for 40 to 45 minutes or until golden brown.

Cranberry-Pecan Chutney

Yields 2 cups

Ingredients:        

• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 1 teaspoon pumpkin pie spice
• 1 pound fresh cranberries
• 1 cup dried apricots, finely chopped
• 1 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ruby port
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper to taste
• 1/2 cup toasted pecans, chopped

Instructions:

1.      In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the spice and cook, stirring, 2 minutes.
2.      Add the cranberries, apricots, sugar, vinegar and port and cook. Stirring until the cranberries start to burst, about 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving.
3.      Stir in pecans just before serving.

Eight Cheese Baked Macaroni with Bacon

Serves 8

Ingredients:

•  1 (14.5 ounce) package whole grain elbow pasta
•  1/2 cup butter
•  2 cups buttermilk
•  2 eggs
•  1 teaspoon kosher salt
•  1 teaspoon fresh ground black pepper
•  1/2 teaspoon ground red pepper
•  1 (12 ounce) package Trader Joe's Quattro Formaggio Shredded Cheese Blend (Asiago, Fontina, Parmesan & Mild Provolone)
•  1 (12 ounce) package Trader José’s Fancy Shredded Mexican Blend (Sharp Cheddar, Monterey Jack, Asadero & Queso Blanco)
•  1/2 cup cooked bacon, chopped

Instructions:

1. Prepare pasta according to package directions. Keep warm.
2. Melt butter in a large saucepan or pot over medium-low heat; whisk in buttermilk and eggs until smooth. Remove from heat. Stir in salt, black and red pepper, shredded cheese, cooked pasta and bacon. Reserve about 1 cup of cheese and a couple tablespoons of bacon.
3. Spoon into a lightly greased 13- x 9-inch baking dish; top with remaining cheese and bacon.
4. Bake at 350 for 35 to 40 minutes or until bubbly and golden brown.


Wine Pairing: Chateau de Pizay Morgon Beaujolais 2012

With a big bird like turkey, I prefer a light-bodied red with some depth to it. One of  my many favorites this time of year is a Beaujolais from the Morgon region. The wines from the Morgon are more reflexive and passionate than other wines from within Beaujolais.

This Morgon is a deep crimson with touches of dark purple. It has a bouquet that is dominated by red cherries and blackberries with some mineral notes. The silky smooth attack on the palate with the fine tannins, makes this Morgon very easy drinking, very natural.

Happy Holidays!!! 

As always, let's Eat Up & Wine Down... and don't forget to follow me on Facebook.