MERRY CHRISTMAS!

Right. I know. I'm four days late with this. I'VE BEEN BUSY!!! I did make time on Christmas Eve, however, to visit Jeff at Parker Wine Cellars to apologize for missing so many wine tastings lately and to take him a sampling of Greek pastries. (There's an interesting thought: which wine would you pair with kourambiethes or melomakarouna?)

I walked into Parker Wine Cellars at the PERFECT time, because there was an open bottle of wine and I got a taste. Steve, the representative for Amancaya, was showing off their 2008 Malbec/Cabernet Sauvignon blend from Argentina. Very dry, full-bodied, with a good flavor. I think Jeff is considering whether to carry the wine in Parker Wine Cellars.

We're past Christmas now and almost to New Year's, so I'll get a head start by saying HAPPY NEW YEAR!!!

Kourambiethes (as promised)

We all have our favorite childhood memories. A great many of mine revolve around food (travel too, but that might have to be a subject for another blog). Kourambiethes and my beloved Greek grandmother are among my earliest memories. Traditionally, Greek grandmothers are called "YaYa" but mine was "Nana." That loving title was bestowed on her by her first grandchildren, whose mother, my Aunt Mona, came over from Wales as a war bride after World War II. She was always Nana to me, and no child could have wished for a better grandmother. Or a better baker. She divined early on that her little granddaughter simply adored the Greek shortbread, and made sure that when I visited her big clapboard house in Englewood, New Jersey, a large supply of the pastries were readily available to someone of my short stature. The door would open and I'd take off for the pastry cupboard as fast as my fat little legs would carry me.

I never outgrew my love for these pastries so, naturally, when I was old enough to start cooking, I learned to make them. Mom used to just throw in a little of this and a little of that, but *I* have a recipe:

1 lb. unsalted butter (yes, a whole pound)
1 egg yolk
1/4 cup confectioners sugar
1/4 cup orange juice
1 oz. brandy, whisky or ouzo
3 3/4 cups flour
1/2 cup cornstarch
Whole cloves (for garnish -- optional)
1 lb. box confectioners sugar for topping

Allow butter to soften to room temperature. Beat with electric mixer until creamy. Add sugar, egg yolk, orange juice and liquor, beating all the while until thick as mayonnaise. Add flour and cornstarch and mix. Turn out onto a floured board and knead for 5 minutes until smooth (no cracks in the dough from unmixed flour -- those will come back to haunt you). The consistency of the dough should remind you of PlayDoh. Roll dough into a round log and cut diagonally into 1/2" thick slices about 2" x 1", or make into round balls, or whatever shape you like, really. Place on ungreased cookie sheet about 1/2" apart. If you want to, stick a whole clove in the center of each one. Bake in preheated 350 degree oven for 25 minutes.

In the meantime, sift 1 cup confectioners sugar on a clean shallow pan or cookie sheet and cover the bottom thickly. Using a spatula, transfer hot cookies onto the sugar gently and side-by-side, as soon as you remove them from the oven. Sift the remaining sugar on top and sides of the cookies. Cool for a few hours, if you can keep people away from them. They can be made ahead of time, because they taste great the next day and the day after that . . . if they last that long!

Melomakarouna!

My mother was Greek, born in America to immigrant parents. Her rich cultural heritage included some kick-ass recipes that I remember fondly from childhood and, as The Family Cook, I have faithfully recreated as many of them as I can.

Jennie and I are particularly fond of Melomakarouna, which is ridiculously easy to make. Simply mix together the following ingredients:

1 1/4 cups oil (I use canola oil)
1/2 cup sugar
1 cup orange juice
Rind of one orange
1 tsp. baking soda
1/4 cup whisky or rum
1 Tbs. honey
1/4 tsp. cloves
1 tsp. cinnamon
4 cups flour
3/4 cup chopped walnuts (either in the batter or sprinkled on top)

You'll also need a medium size bottle of honey, but don't put that in the dough.

The consistency of the batter is a little weird, kind of like wet Play-Doh. Form the dough into little oblong or round cakes (about 1 1/2" in diameter) and place on an ungreased cookie sheet. Bake at 375 degrees F for 15 minutes, or until light brown.

In the meantime, put the honey into a deep saucepan (trust me on this one), and bring to a boil. Honey boils up and over VERY easily, by the way, so don't walk away from it. When the cookies come out of the oven, drop them a few at a time into the boiling honey and then just as quickly take them out. That's the time to sprinkle the nuts on top, if you haven't put them in the batter, because they'll stick nicely in the honey. And I'm SURE my readers are smart enough that I don't really need to say "please use tongs to pick the cookies out of the boiling honey," right?

These cookies are great for a decadent, carb-filled breakfast with a cup of coffee, and they stay moist for days, if they last that long. My mother used to make a big batch of them before a family vacation, and we'd have them for breakfast with a cup of coffee in the motel rooms instead of spending money for breakfast at a restaurant. No complaints from me -- I love Melomakarouna!

Today I'm going to make Kourambiethes, a Greek variation on traditional shortbread. This was my grandmother's specialty, and I'll regale you with family stories in my next blog. Opa!

Fireworks For My Birthday

The holidays are full of good food and wine, and I've been too damned busy to write about any of it. If I'm not eating and drinking, I'm recovering. Or shopping. The day after Thanksgiving, one of my best friends flew over from England for a much-needed escape, and we spent five lovely days eating, drinking and shopping.

Two days after she departed, I celebrated my 55th birthday. Yes, I am now eligible for the senior citizen discounts at both IHOP and Sigel's Liquor Store (on Tuesdays only). Three guesses which one I'm hitting up first. And this year, the City of Murphy, Texas provided fireworks for my birthday! Unfortunately, I had to miss the weekly wine tasting at Parker Wine Cellars in order to make it home in time, but, well, fireworks don't happen on EVERY birthday!

Oh, okay, the fireworks weren't FOR my birthday, but they did occur ON my birthday. Murphy Maize Days, our October vendor fair, got rained out so they rescheduled the fireworks for December 2, my birthday, which pleased me enormously. I've loved fireworks ever since I lived in Anaheim, California, close enough to Disneyland that we could watch the summer fireworks from the end of our street.

In celebration of both the fireworks and my birthday, my friends Bonnie and Margaret came over with a few bottles of wine. We sampled prosecco, moscato, and 7 Deadly Zins. The prosecco and moscato were an experiment, and we all agreed that Barefoot Bubbly was a better sparkling wine for the price. However, it was all wonderful: friends, fireworks, and a toast to my new year.

Because of family obligations, tonight was my "official" birthday dinner (see, I managed to celebrate all week in one form or fashion!), which I chose to have at Urban Crust, a lovely restaurant in historic downtown Plano, Texas. The menu is simple yet fresh and innovative: wood-fired pizza, interesting appetizers (mussels in tomatillo sauce -- YUM), and a daily special, which today was Almond Encrusted Flounder with a Lemon Butter Sauce. It was absolutely delicious.

My wine of choice was their special: a 2005 Shardana, Sardinia Carignan-Syrah. It was a complex wine with hints of fruit and dried flowers and a finish of vanilla and black pepper. I savored every sip. Yes, it was too heavy with the fish, but it was a truly perfect wine, so instead of having a wine that complemented the meal, I enjoyed the wine and I enjoyed the meal. It's my birthday. I can do what I want.

HAPPY THANKSGIVING!!!

I hope that each and every one of you had an absolutely awesome Thanksgiving! Ours was a lot of fun, probably because we don't have any blood relatives in the vicinity, so our guest list is comprised of friends who share our farts and foibles, and are good-humored under most circumstances. We had 11 humans and 4 dogs. The feast began around noon and finished up around 10 p.m. We had turkey, ham, oyster stuffing (YUM!!! Check out the recipe in last week's Dallas Morning News Wednesday Guide section, bread stuffing, mashed potatoes (made with homemade creme fraiche, which gave it a little extra panache), mashed rutabagas (my new favorite veg), homemade focaccia and homemade rolls, broccoli cheese casserole, pumpkin pie and chocolate bourbon pecan pie. It was all totally awesome. Now, it would have been nice if the Cowboys won the football game we were watching, but considering that three of us cooks (and the dogs) napped all the way through half of it, well, . . . whatEVA! Great day.

And no, I do NOT go shopping on Black Friday, though I ventured forth timorously to purchase a needed item (ironing board) and then scuttled back home to prepare for the arrival of a friend from England.

Let the holiday festivities continue!

Beaujolais Nouveau 2010 C'est Arrive!

No wine blog would be complete without some kind of tribute to Beaujolais Nouveau, since it's such a big deal. The funny thing is, the wonder of Beaujolais Nouveau is really the wonder of really good marketing. Oh, it's a nice wine -- light, sparkling, with a definite YOUNG flavor about it -- but it's the hype that really gets us every year.

Wikipedia has a very nice article about the origins of Beaujolais Nouveau: http://en.wikipedia.org/wiki/Beaujolais_nouveau, which I am too lazy to paraphrase. Suffice to say we had a good time trying it at Taste of Texas, a little wine shop in historic downtown Plano. I do enjoy the big labels that large stores like Sigel's will bring in for their wine tastings, but I'm partial to the small, individually owned stores because they bring heart and passion to their business, which is evident at both Parker Wine Cellars and Taste of Texas. Now if we could just get a small family French restaurant in Murphy, I'd be a happy gourmand.

However, back to the Thanksgiving countdown! We have the wine ready for the feast. I picked up a smoked turkey from the Harry & David Outlet Store ($39.99 on sale, 10 lbs., and tastes better than anything I could make) and I have a standing request by my son to make pumpkin pie. (My friend Sheila made one using crushed walnuts, stevia and melted butter for the crust, thereby making it Atkins-friendly, which sounds DELICIOUS.) Margaret is in charge of mashed potatoes and gravy, Chris is going to attempt oyster stuffing, I'm making traditional stuffing, and I think we have a ham coming on board, as well as some veggie sides. Oh, and I'm going to try to make that focaccia that takes parts of two days, because that is REALLY good, as well as some traditional rolls. I think we're having 16 people, consisting of friends and relatives of friends, and I am most thankful for all of them and the love we have for each other.

HAPPY THANKSGIVING!!

Galloping Toward Thanksgiving!

The week ended and the weekend slipped by so quickly that I had no time to blog about Jeff's suggestions for Thanksgiving wine, but I will NOT let another day go by without sharing last Thursday's offerings:

2008 DAEDULUS BLANC 'JEZEBEL'~~ From an extremely small winery in Dundee Oregon in the heart of the Williamette Valley, comes our white wine pick. Only 845 cases were produced of this charming blend of Pinot Gris, Gewurztraminer and Riesling that can flourish with Turkey or quiet the masses as an apertif. A nose of peach and honeysuckle gives promise to a palate full of crisp honeydew melon, granny smith apple and almond that teases with just a hint of sweetness. The finish highlights show a balance of acid and structure found in what Oregon can do and do well. Although it works very well in late November, don't think this pleasing little selection wouldn't work the other 11 months of the year. (MY NOTE: This was a very nice white wine, a little more robust -- if you can ever call white wine "robust" -- than what you would expect. It would definitely hold its own with a Thanksgiving feast.)

2008 APOLLONI 'LAURINE' PINOT NOIR~~ Also coming out of the wonderful and famed Williamette Valley, here is a stand out on what is probably Oregon's best known grape. Cooler growing conditions really highlight what has always been considered the 'hardest grape to grow' and mix that with a little winemaker savvy, and you get a true crowd pleaser. Using Dijon and Pommard clones (considered some of French Burgundy's finest) and 100% French Oak, this Northwest native brings an abundance of possibilities to the table. A nose of earthy dark berry and mushrooms gives way to a palate of blackberry, coffee and sweet smoky vanilla that all meld into one whale of a sip. Finishing strong and tight, this beguiling fusion of happiness and satisfaction can bring out some of the best of what you decide to put with your Turkey or Ham. (MY NOTE: Excellent choice; great pinot. But read on . . .)

2007 K VINTNERS 'THE DEAL' SUNDANCE VINEYARD SYRAH~~ Folks, if you have never showed up at one of our Thursday Night Soiree's yet, this should give you more than enough reason. Famed winemaker (and certified crazy) Charles Smith has a gift of making what some of the greatest Wine Critics consider the finest Syrahs on the planet. Getting no arguement from me, this borderline Masterpiece approachs perfection on nearly ever level. It delivers more aromatically and on the palate than just about any big red. Bacon, game, lavender, incense, and blueberry scents jump from the glass and tease with true conviction and intrigue. Velvety on the palate with layered dark fruit, succulent blueberry and cassis flavors with a plethora of spice notes, not to mention impeccable balance, this pleasure-bent Syrah shows what grape juice in the hands of a true artist could and should be. The only problem may be that it can almost make you forget about the Turkey.
Robert Parker, Jr~~~94 POINTS (MY NOTE: Awesome wine. We bought a bottle but are going to save it for a special meal, perhaps a tenderloin. It really stands out.)

Lamb, Yorkshire Pudding and Drunken Figs

Ah, I love cooler weather! It makes big elaborate meals feel more appropriate, and the stores obligingly put forth rib roasts and leg of lamb and large roasts for consideration in the meat section. Tom Thumb had leg of lamb on sale for $3.99/lb., which was too good to pass up. I snatched up the last one in the bin and was out the door when I realized it was a 6-lb. leg.

Well, that's just too much for four people to eat, even if two of them are teenagers, so I called in reinforcements for dinner. By the time the roast was out, we had five friends over to help us with the lamb.

Leg of lamb: stab it a few times with a sharp knife and insert slivers of garlic in each stab wound. Pour a little beef broth and red wine over the leg, and sprinkle generously with Cavender's Greek Seasoning or salt/ pepper/ rosemary/ oregano/ basil/ whatever your favorite spices are. Sear the top with the oven on broil until it gets a bit brown and crispy, then turn the oven to 350 degrees and cook the roast for 15-30 minutes per pound.

Yorkshire pudding: 1 cup flour, 1/2 teaspoon of salt, 2 eggs, 1 cup of milk. Whisk it all together. Pour it into a pan that has some of the hot sizzling grease from the roast in it (I use a big souffle dish) and bake it at 425 degrees for 35 minutes. It's okay to up the heat on the lamb leg and shove the pud in there with it for the last 35 minutes of cooking time, just figure less cooking time for the lamb.

As for the drunken figs, I found out this past week, to my surprise, that the last figs of the season had actually ripened. I thought the cool nights would retard their growth, as it usually does, but my son pointed out that I had very ripe figs waiting to be plucked. I hated to let them go to waste, so in between putting on the lamb and the pudding, I looked up fig preserve recipes. There weren't enough for a big batch, but I was able to get two jars of Drunken Fig Jam prepared: http://www.epicurious.com/recipes/food/views/Drunken-Fig-Jam-350120. I figured anything that had cognac in it couldn't be all bad, and we tasted it after dinner and pronounced it fit for the holidays. It should taste awesome with cheeses and crackers or a topping for baked brie, or over ice cream or simply on toast for breakfast.

Chris made the veggies for dinner, which included a really great roasted potato recipe that had cheese and bacon on it, which I will post when he sends me the link.

As for wine, we worked our way through a Meritage and a pinot noir, which both complemented the lamb and the wonderful company.

I'm Wining About the Rain

Thank God or Baccus that it was raining again tonight. It was raining last Thursday after work when I went to a Scotch tasting at the Sigel's Liquor Store near my office so the 25 mph crawl north in heavy traffic was about my speed, and again tonight when I started at Sigel's with a Steele Vineyards wine tasting and finished up at Parker Wine Cellars for Jeff's weekly offering.

The Steele wines included an outstanding pinot noir (Steele Pinot Noir Santa Barbara '07) and syrah (Shooting Star Syrah '08) at very reasonable prices. There was also an intriguing sparkling wine called Black Bubbles made with syrah that tasted like a dry kir, and a lovely syrah port.

Thus fortified and accompanied by my Ultimate Santana CD (my favorite until I got "Guitar Heaven," which is arguably his best album EVER), I drifted slowly up North Central Expressway to Parker Wine Cellars and the wines of Turkey Flat, from the land down under. And in case you're wondering, my husband Chris is on the left and Jeff is on the right in the photo above that does not contain wine bottles.

We sampled:

2008 BUTCHERS BLOCK WHITE~~ The 2008 Butchers Block White is a blend of 58% Marsanne 28% Viognier and 14% Roussanne that all seem to fit together wonderfully. Marsanne & Roussane are premium varieties originating from the Northern Rhone in France where they are the dominant white grape varieties used in making the great white wines of Hermitage. Viognier also has it's origins in the Northern Rhone, where it is used to make rich and aromatic white wines in Condrieu, or to soften and add complexity to the Syrah wines of Cote Rotie. Using partial barrel fermentation and extended contact on the lees, this Aussie aims to please wine lovers no matter where you're from. This blend offers a complex nose of lemon and toasted oats, fresh apricots, and citrus peel with lifted aromas of orange blossom showing nutmeg and toasted barrel nuances. The palate is rewarded with a rich, medium bodied white, intertwining flavors of honey, pear and green apple that all are enhanced from time on oak. The finish is lengthy and quite satisfying and definetly will show well on a Dinner table. (MY NOTE: At the Steele wine tasting we sampled Writer's Block Roussane '09, which impressed me with its fresh floral notes UNTIL I tasted this wine. While the 100% Roussane made for a nice flavor, the combination of Roussane, Viognier and Marsanne added a complexity to the wine that was far superior, in my opinion.)

2008 ROSE~~ I've always been a fan of the overlooked and neglected 'True' Rosé. In this case, a true 'pink' wine that ignores all the trappings of being the same color as something completely different than expected. Using a blend of Grenache (63%), Shiraz (18%), Cabernet Sauvignon (13%), Dolcetto (6%) this pure pink beauty tantalizes with its look and delivers on its taste. The color is rose petal pink with a plethora of red fruit flavors such as strawberries, cherries and red and black currants. Fresh and vibrant on the palate, the bright fruit shines through to a crisp finish where the fruit characters linger; tapered out with subtle tannins giving the wine enough body to complete this serious rosé. Surprise your guest with what some pink wines can do. (MY NOTE: I'm a sucker for rosé, and this one was lovely.)

2006 "THE TURK"~~ With plenty of bottle time this blend is made from 33% Cabernet Sauvignon, 25% Shiraz, 24 % Mourvèdre and 18% Grenache that all seem to enjoy each others company. Deep red to purple in the glass, the nose wafts with blueberry, cherry and allspice that hits the palate full force with gobs of black currant, ripe plum, black cherry and cinnamon. Here, they all seem to mingle on your tongue before a big finish of soft tannins and a wonderfully balanced structure that defines enjoyment. This one is really drinking well now, and would do just fine with a partner in food, or your partner and a DVD. (MY NOTE: You'd expect this to be a heavy wine, but it really wasn't. It reminded me a little of a Super Texan. Great flavor!)

No cooking for me tonight -- thank you, Chick-Fil-A and Kung Pow Diner!

GREAT Tuna Recipe!

I found this on Epicurious.com and tried it last night: http://www.epicurious.com/recipes/food/views/Peppered-Tuna-Skewers-with-Wasabi-Mayonnaise-108936.

This was such a simple recipe that I had to share it (even though it's wine tasting night and we're going to TWO of them on the way home -- woo-hoo!). It helped that I had leftover fried rice from the night before, so all I had to do was cube two tuna steaks, drop the cubes into soy sauce for a little while (I added some juice from the pickled ginger, just because I wanted to), mixed 2 Tablespoons wasabi powder with 1 1/2 Tablespoons of water and added the paste to 1/2 cup mayonnaise (next time I may add a few drops of sesame oil for extra flavor, but it was fine as it was), drained and patted dry the tuna cubes, seasoned them with fresh ground pepper, sauteed them in a wok in a little oil for a couple of minutes, and voilà! dinner was served. The skewers were too much trouble for a family dinner on a taekwondo night, but I'll definitely do it for party appetizers this holiday season. The flavors just popped, and the whole family was impressed (except for Jackson, who doesn't like tuna in general).

I'll wine later.

I DID IT!!

I made homemade foccacia without using the bread machine. Now, some of you may snort derisively and think it's no big deal, but kneading has never been one of my accomplishments. When I was first married, I did try to make homemade French bread, and the baguettes ended up so incredibly hard and tough that my new husband and his best friend were able to re-enact the light saber battle between Obiwan Kenobe and Darth Vader in our apartment living room with barely a loss of crumb. I retreated to the safe comfort of a bread machine, but deep down I yearned for the good, solid comfort of making my own bread. Back to my Greek peasant roots, as it were, milking the goats, milling the flour, and putting it all together. I am Woman, watch me roar.

Yeah, well, instead I wore out three bread machines, and I have absolutely no shame or complaint about the quality of bread that has come out of them. In fact, tonight I'm going to set the bread machine on Timer (if I remember to do this after watching 2-3 episodes of "Nip/Tuck") and hopefully have a hot loaf of bread waiting for breakfast tomorrow morning.

HOWEVER, back to my accomplishment: I bought a copy of "Cook's Illustrated" magazine (October 2010) issue and decided that their recipe for Rosemary Foccacia might be suited to my talents. (If you can't find the recipe online or in your own issue of "Cook's Illustrated," let me know.) First, I had to make the Biga (or starter) the night before, which I dutifully did. The next day, Sunday, I got started with the bread dough around 3 p.m. and it really did take a while but I had two foccacia rounds ready for dinner at around 7 p.m. The article explained why it took so long, in detail worthy of a Chemistry class, but bottom line is that I folded the dough in on itself three separate times, with 30-minute rest periods, before shaping and baking; there were a few 5-minute rest periods in there too.

It was absolutely awesome, much better than bread machine dough, and really delicious. I'll do it again . . . when I have that much time. In the meantime, my Zojarushi bread machine suits me quite well.

Buon Giorno!

This past Thursday, Jeff chose Italian wines, a great choice for our somewhat cooler weather:

2008 FONTEVECCHIA VERDICCHIO DEI CASTELLI DI JESI ~
Just saying it may wear you out, but this classy little white fills the bill for showing up and showing off. The Fontevecchia (ancient spring) vineyard production is only about 7,000 cases per year. The Vineyards are located in the Marche region of the Country, on the crest of a hill within the prestigious Castelli di Jesi Zone. Located approximately 7 miles from the Adriatic Sea, with the grapes taking full advantage of the cooling seaward winds at about a thousand feet above sea level. Made with 100% Verdicchio grapes the nose begins with pineapple and mango that ease on to the palate with waves of tropical fruit, kiwi and hint of creamy white peach that leaves a finish that satisfies. A really good balance of acid and minerals show that the structure has a backbone that could stand up to some light to medium dishes, or just kick the slippers off and relax. (MY NOTE: This was an excellent white wine for me, dry at the outset with a teasing, sweet finish that just laid on my tongue for an instant.)

2008 ENZU DI SETTERUE NERO D'AVOLA SICILIA~ Another mouthful in more ways than one. Nero d'Avola actually means "black of Avola," which is a small town in southeastern Sicily. Some of these wines are made as big, full-bodied wines that have some aging potential, while others are made in a more youthful style designed for near-term consumption. This example of the Nero D'Avola grape follows that latter pattern, as it's a medium-bodied, deeply colored red wine that offers aromas of sweet dark fruits and hints of spice. The palate and finish picks up a bit of vanilla, from the Slovenian oak in which its aged and rounds out a little of the rough edges. The finish lingers and actually hints more of 'new world' as opposed to 'old world.' in this bottle's particular case. A really good food wine that stands up to some bigger and fuller dishes. (MY NOTE: Very nice red wine, worth the money.)

2008 ENZO DI SETTE RUE PRIMITIVO SALENTO~ What's up with the mouthful of names this week, eh? Here is a wonderful little red wine that is drinking close to exceptional right now. The Primitvo grape has long been believed to be the grandfather of the Zinfandel grape, and exudes such a style and flavor. Dark purple in the glass, the nose begins the promise of pleasure in a liquid form, and then delivers. Wild blackberry and mineralistic spice waft lovingly into your olfactory while your palate begins to enjoy levels of ripe raspberry, smoky oak, cocoa with just a slight twist of licorice. Medium to full bodied, the finish is stout and firm with a near perfect balance of strength, but subtle softness that makes you understand you may have found a classic wine. (MY NOTE: Another very nice red wine.)

THE SURPRISE: A Ripasso Valpolicella. THIS was an outstanding wine that was a mouthful of sheer pleasure. The price is over $20 but, as the knowledgable wine hostess pointed out, if this wasn't a "ripasso" but an amarone, it would be twice the price, so it's good value for the money.

Viva Italia! I went home and made spaghetti for dinner. Seemed fitting somehow.

Scotch First, Then Wine . . .

As I sit here, sipping on a nice Layer Cake shiraz (from South Australia, 2009) and munching on Lindt dark touch-of-sea-salt chocolate, I am reflecting on the week that was. Oh, sure, it was incredibly busy -- always is -- but some of it was FUN busy and, in addition to the Parker Wine Cellars tasting (next post -- I'm running behind), I went to the Preiss Imports Tasting Festival at Sigel's. This was not a wine tasting but a Scotch and liqueur tasting at the Sigel's store down the street from my office.

It was a dark and stormy night . . . Well, not really, but it WAS raining and rather chilly. I do believe the hot summer is finally a memory and we have moved into autumn with chilly nights and cooler days. I love this time of year.

The program allowed for 12 tastings, and the vendors were generous with their helpings (which made me glad that traffic was moving at about 25 mph on the way home). I tasted:
Springbank 15-year Single Malt Scotch (pretty good)
Benriach 16-year Single Malt Scotch (pretty good)
Duncan Taylor Glenlivet 1970 Single Malt Scotch (REALLY good . . . but see next one)
Armorik French Single Malt Whisky (this one made me sit up and take notice -- I've never had a French single malt Whisky, and was more than pleasantly surprised. The smooth flavor really stood out, and there was a delicate finish that made me enjoy this as much if not more than the 40-year-old Glenlivet.)
Leopold Gourmel Cognac Ade des Fleurs (very nice)
English Harbor 5-year Rum (YES! This is really good and, if Santa's listening, I want a bottle for Christmas. It's not for mixing with fruit juice, but for gentle evenings -- assuming I have any -- with a glass or snifter in front of a fire.)
Brewdog Hardcore I.P.A. (Beer. I know, seems odd at a Scotch tasting, but it was AUSTRALIAN beer, which makes it okay. And pretty good too!)
Luxardo Amaro Liqueur (seriously orange-flavored liqueur, not too sweet, and had me thinking about the recipes I could make with this -- crepes, cakes, or just a lovely after-dinner drink)
Luxardo Grappa (just because I've never had any before but heard of it. Didn't dislike it, but it was unremarkable.)
Parfair Amour Creme de Violet Liqueur (very nice -- the violets were unmistakable but not overpowering, and I was thinking that sugar cookies with a touch of violet liqueur would be quite delicious.)

All in all, it was a very satisfying evening!

Good Grief, It's November Already!

Somehow I managed to delete the photograph of last week's wine tasting at Parker Wine Cellars, but I'm several days late with it anyway, so I thought I'd treat you to a shot of the three ducks (looking like they're at a prayer meeting) that were transformed into Peking Crispy Duck with the help of three 16-oz. Budweisers and Margaret's magic touch. We enjoyed the meal from a couple of Fridays ago so much that we decided to re-do it for Hallowe'en, to the delight of our families.

I do love the holidays! In our neighborhood Hallowe'en is a big deal because there are so many families with children, so I always buy a lot of candy. We put a CD of scary noises in a boombox and hide it in the bushes, and there's always one little kid during the evening who is really and truly scared. This year there was a slight glitch in the CD, though, and I went outside at one point and was greeted with Shirley Bassey belting out "Goldfinger" from behind the Italian cedar tree. Oh well, as Chris pointed out, SOME kids MIGHT be scared by that!

The evening progresses from tiny toddlers who carefully pick out one piece of candy, to 13/14-year-olds who shyly grab a handful when prompted. When the 6-foot dude dressed as a banana shows up around 9:30, I know the evening is over and just let him and the rest of the big kids take double handfuls of what's left.

However, I'm not going to neglect Jeff's wine tasting last Thursday, because it was really good. We sampled wines from Viu Manent, a Chilean winery. Here's Jeff's synopsis:

2010 SAUVIGNON BLANC~~ Made from 100% Sauvignon Blanc, this one is just a baby but showing off even in its infancy. Cold macerated for 24 hours, then settled, racked and then a cool fermentation in all stainless steel tanks keeps this fun little wine a dry and crisp keeper. Pale and clearish green in the glass, the nose seems to pick up lime and grapefruit teases of the nostrils. The palate is a considerable amount of guava, mango and bits of green apple that shows off the youth while the finish is close to balanced with the acidity standing out due to its short time in the bottle. Still a great wine with light foods or just as an apertif for mingling guest. (MY NOTE: The grapefruit taste was definitely there, and it was a very refreshing wine.)

2009 CARMENERE RESERVE~~ A keeper and a pleasant surprise in anyone's book. Made with 100% Carmenere that started with cold maceration with twice daily pump overs, this wine then saw stainless steel for natural malolactic fermentation and then on to the oak. Here the maturation process saw this wine reside in 96% French Oak and 4% American Oak for 10 months before being put in the bottle. Deep ruby red in color, the nose excites the brain with hints of black berry, plum and sweet herbs, while the palate shows a gathering of black cherry, mocha, leather and coffee. The finish is lengthy and bold showing a structured balance with a tiny bit of soft tannins thrown into the mix just for giggles. (MY NOTE: I bought a bottle of this -- it is EXCELLENT.)

2009 MALBEC RESERVE~~ Another 100% varietal that shows off some of Chile's finest work. Also the ten day maceration process with daily pump overs brings the juice to the forefront when it sees 96% French Oak and 4% American Oak for its final trip to the bottle. Dark purple in the glass, the nose shows us aromas of spice, red plums and fresh coffee that all hit the palate with a mouth full of polished opulence. Black berry, blueberries and milk chocolate converge to stay on the lengthy finish for what seems like minutes. Big and brooding, the structure shows muscle with medium tannins backed by enough acidity to put this wine on a dinner table and be proud of your choice. (MY NOTE: I was really torn -- this was delicious as well, and I dearly love a good malbec, but the Carmenere intrigued me and won out . . . this week.)

Crispy Duck, Fried Rice and Pear Cake

Last night, Friday, what a feast we had! It will live in my memory for years to come. Margaret, my dear British friend whose son Greg is my son Jackson's best friend, asked if she could try out a new recipe on us, and we happily acquiesced, because she is an awesome cook. The Great Experiment was Beer Can Crispy Duck, and may I say it was a resounding success. I don't have the recipe, except for the fact that you shove a can of beer into the backside of the duck and stand it up on the grill for a couple of hours. That duck was tender, moist, delicious, with perfectly crisped skin and not a hint of greasiness.

We served it with mu shu pancakes, slivered green onions, sliced cucumber sticks, and a homemade Asian barbecue sauce lovingly simmered for an hour to a perfect consistency and flavor. I made fried rice as an accompaniment, and pear cake.

The pear cake recipe came from epicurious.com: http://www.epicurious.com/recipes/food/views/Marie-Helenes-Apple-Cake-361150. Oh, okay, so it was an apple cake on Epicurious, but I didn't have any apples, and no dark rum (scandalous!). HOWEVER, Margaret's the friend with the two prolific pear trees. These are hard cooking pears, so their consistency is similar to that of a crisp apple, and the flavor is delicately sweet. Instead of rum, I used Frangelico, which was absolutely perfect. We served the cake warm with whipped creme fraiche, and it was so good I had some for breakfast this morning. Definitely a keeper!

As for the duck, I want more!

Thursday Night Was A Little Rushed

But I did get to the wine tasting at Parker Wine Cellars, as evidenced by the photo above, and I'm glad I went. Wines from the Saint Laurent winery in Washington State were featured. I learned a lot -- first of all, did you know that Washington State is on the same latitude as France? That's one of those little factoids that doesn't occur to either my conscious or subconscious brain until it's pointed out, but it makes sense that grapes would grow in Washington State. Of course, the soil and other conditions are not the same as France; however, as you will see below in Jeff's thorough descriptions, the growing conditions are excellent for the Saint Laurent wines: "Owned and operated by Michael and Laura Mrachek which began some plantings in 1978, this Washington State winner seems to get over looked by some wine aficionados. Beginning in 1999 Mike planted 60 acres on the Wahluke Slope and today there are over 260 prime acres under vine near the beautiful Columbia River. Here the growing conditions are any winemakers pleasant dream. Long sunny days and a unique soil profile from lava flows and ancient glaciers all come together to put the right fruit in the right bottle."

And now, the wines we tasted:

2008 "LUCKY" WHITE~~ This blend of Sauvignon Blanc, Riesling and Chardonnay meld together to offer a generous nose of gardenias, lemons, and ripe apricots that all seem to show up on the mid palate as well. A jaunty little wine that seems to have a chameleon personality that almost changes with each sip. Dry and crisp on the finish, the balance seems to lean toward the fruitiness instead of any sweetness. Finishing strong, it comes off medium to light bodied with enough muscle though to stand next to your dinner plate and work well with several light dishes. (MY NOTE: This was a fascinating wine. As noted above, with each sip the taste subtly changed, and I could detect the different flavors. I would drink this wine with a cheese and fruit plate or something that would allow you to concentrate on the wine.)

2006 "LUCKY" RED~~ This fruit forward blend of Merlot, Cabernet Sauvignon & Syrah with all estate grown grapes from the Wahluke Slope imparts the flavors and aromas of cherry, currant, vanilla bean, black tea and hints of clove that seem to alternate on which one stands out more. The mid and rear part of the palate seem to notice a little muscle, but used with a slight finesse that shows a balance of soft tannins and ripe dark fruit. The finish is fairly long with just enough acid not to come off as flabby. This wine almost begs to put it with your favorite loaded pizza or pasta, but on its own it seems to be a stand out treat, and definitely would work well with your favorite DVD. (MY NOTE: The merlot, which was about 65%, if I remember correctly, did stand out. The cab and syrah balanced it out nicely but did not blend so much that you couldn't appreciate what you were drinking. I don't like to drink a blend that has been so sternly put together that all you think is, "I'm drinking red wine.")

2006 SYRAH~~ Here we have a 'Showcase' wine that shows off what Washington can do with this Rhone style stalwart. Dark and brooding in the glass, the nose exudes wave upon wave of spicy blackberry, tea leaves and mushrooms. The palate then gets to show off the ripe fruit that brings out raspberry, clove, graphite and black currant that all seem to fight over what's going to stay on the finish longer. Really structured well, the balance shows strength, acidity and a depth of ripe dark fruits that can stand out at the dinner table with a multitude of wonderful meals. Wine Spectator~~91 POINTS (MY NOTE: Oh yeah, this one was a winner! Absolutely delicious. A perfect syrah.)

After a quick run to the local emergency clinic to check on a sick friend, I scooted home and threw together chicken breasts in puff pastry, mashed potatoes and sauteed mushrooms to feed the gang. I kept telling them that Europeans eat dinner at 9 p.m. so it can't be THAT horrible.

Jambalaya

As promised and with permission of the cook (and my very good friend) Karen Guillory Yeargin of Hammond, Louisiana, I present you with an easy and delicious recipe for Jambalaya:

JAMBALAYA


1 medium green pepper, chopped

1/2 onion chopped

1/2 cup chopped celery

1 tsp. vegetable oil

1 lb. boneless, skinless chicken breasts (cut into strips), smoked sausage, shrimp, crawfish,oysters, etc..

2 Tbsp. Creole seasoning

1 can(14 1/2 oz. ) diced tomatoes undrained

1 cup water

1 can tomato sauce (8 oz.)

2 cups uncooked rice


Heat oil in large nonstick pan over medium heat. Add bell pepper, onion and celery; cook until tender crisp. Add preferred meats cook until done. Add tomatoes water and tomato sauce and seasoning. Bring to a boil,add seafood, stir in rice, cover and let cook about 25 min or until liquid is absorbed.

makes 6 servings

* * *
I just used chicken and Andouille sausage in mine, but I think I'm going to make a big pot of this for Hallowe'en and add seafood and some olives to the mix. It's really delicious!

Tonight was Chris' turn to cook and he did shishkabobs of marinated grilled steak, chicken, shrimp and mushrooms. They were really delicious, and with the leftovers I'm going to make fried rice tomorrow night (and will find the recipe and post the link, for those of you who are interested). The marinade took some time to make, though, so it might be something to prepare the night before and then cook the next day, unless it's one of those lazy days when you have 3-4 hours to wander about the kitchen. Sometimes I enjoy doing that, but most of the time I'm rushing around so I look for shortcuts.

It's Really Not That Bad . . .

The orange colored walls in the living room, that is. In the bright light of day, the warmth of the burnt orange/terra cotta really does complement the paneling, kitchen cupboards, and wallpaper, so MAYBE this will work after all. At least for a while. Fortunately, paint is not as hard to change as wallpaper, should one get tired of the color.

Today was a day of errands, mostly of the grocery shopping variety, and I tried a new tenderloin recipe tonight. It's an Epicurious.com recipe: http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Port-Balsamic-Sauce-5808, and it was pretty easy and quite good.

Of course, my cooking was not without a little drama, in this case my discovery that the bottle of port in my liquor cabinet was not ruby port, but tawny port.

According to Wikipedia, "Tawny ports are wines made from red grapes that are aged in wooden barrels using the Solera process, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to wood imparts 'nutty' flavours to the wine, which is blended to match the house style.

"Tawny ports are sweet or medium dry and typically consumed as a dessert wine.

"When a Port is described as Tawny, without an indication of age, it is a basic blend of wood aged port that has spent at least seven years in barrels. Above this are Tawny with an indication of age which represent a blend of several vintages, with the average years 'in wood' stated on the label. The official categories are 10, 20, 30 and over 40 years. The categories indicate a target age profile for the Ports, not their actual ages, though many people mistakenly believe that the categories indicate the minimum average ages of the blends. It is also possible to produce an aged white port in the manner of a tawny, with a number of shippers now marketing 10 year old White Ports."

A ruby port, on the other hand, is simply "the cheapest and most extensively produced type of port. After fermentation, it is stored in tanks made of concrete or stainless steel to prevent oxidative aging and preserve its rich claret color. The wine is usually blended to match the style of the brand to which it is to be sold. The wine is fined and cold filtered before bottling and does not generally improve with age."

Since I live in Texas, I am under the constraints of the remnants of the old Blue Laws, which means that I can't buy hard liquor on a Sunday. Anywhere. It's seriously stupid when in OTHER states you can go into a grocery store and buy whatever you want, as long as the grocery store is open. Alright, no politics, but I've found it damned inconvenient since I moved here in 1973, and the feeling isn't abating with time.

So I was stuck with tawny port but it didn't seem to matter. The sauce came out quite good, if a trifle sweet -- I think it might have to do with a touch too much balsamic vinegar, which I will adjust next time, but I will definitely try it again. I served the tenderloin with oven fried potatoes (cut potatoes in thin strips, dry with paper towels, toss with a tablespoon of oil and some salt -- I used kosher salt -- and bake at 450 degrees for 30 minutes, turning over halfway through) and Green Beans Almondine (steam green beans slightly, leaving them crispy, then saute in butter with chopped garlic, salt & pepper, and sliced almonds).

The wine of the evening was that excellent $20 cabernet that I bought at Parker Wine Cellars on Thursday night.

I also made Jambalaya (because I didn't think that Jennie was going to eat the tenderloin but she surprised me), an excellent and easy recipe from my friend Karen, who lives in Louisiana so knows what she's talking about, and I will share that recipe tomorrow. Fortunately, Jambalaya tastes even better the second day, and it will be happily eaten then.

Hook 'Em Horns

Alright, it was SUPPOSED to be a dark terra-cotta sort of color that would blend well with the wallpaper in the kitchen, the paneling on one wall, and the lighter terra-cotta color on the stairs. It is, instead, a rather definite UT Longhorn burnt orange. However, after two glasses of Fetzer pinot noir (see, I CAN get wine into this tonight!) I'm not sure that I dislike it. If nothing else, it goes with the Hallowe'en theme of the month. I'll have to see it in the daylight tomorrow to make a final consideration.

Today was a busy day with errands, one movie ("Red" -- really good, highly recommend), and, since the movie ended at 7 p.m., a rather hurried Saturday night dinner: macaroni & cheese; chicken breasts coated with seasoned bread crumbs, sauteed in olive oil and finished in a hot oven for 10 minutes; and sauteed mushrooms.

Jennie's day started extra early. She will be 17 next week. Her friends "kidnapped" her and a couple of other kids whose birthdays are around this time, at 5:30 a.m. and took them to IHOP for a gala breakfast. Jennie's gracious response consisted of throwing the covers over her head and wailing: "I hate you -- go die!" when awakened at 5:30 a.m., but pancakes revived her. Her daddy bought her a proper stereo for her POS car (first cars are always a Piece of Shit), and we did a little girl shopping.

All in all, a very productive and delightful day!

The Days Are Getting Shorter

The sun was already beginning to set when I walked into Parker Wine Cellars this evening, as you can see from the overexposed photo of the featured wines. I'll have to either get there earlier (a good goal) or try a different angle next week.

Tonight's wines come out of the Pine Ridge vineyard with the Forefront label. All three were notable, in my opinion. Jeff, of course, says it best, and this time I printed out the newsletter and had it up on the counter while I tasted each wine because I wanted to see if I could identify the notes -- I could, too! My palate is untrained except for "like" and "don't like," but looking at the description and then swirling the wine around and kind of listening with my taste buds allowed me to appreciate the complexity of each wine.

2008 SAUVIGNON BLANC~~ A nice little surprise white that can please just about any wine lover. The fruit for this offering was sourced in two regions: 67 percent came from Sonoma's Dry Creek Valley, the balance from Napa County. This wine was fermented in stainless steel and never saw any oak before seeing the bottle. A bright offering with a nose of citrus, melon and hints of grass are present and really shine. The palate of this wine is loaded with a remarkable array of stunning fresh fruit flavors that really show up for the party. Tangerine, nectarine, honeydew, gooseberry and a hint of lemon all seem to work together that finishes in a balance of wonderful fruit and subtle acidity. (MY NOTES: I could definitely identify the citrus and melon flavors -- this is a nice dry white wine that would work well for a lot of meals or just as a refreshing drink. I'm starting to appreciate white wine more than I used to.)

2008 WILLIAMETTE VALLEY PINOT NOIR~~ A real head turner showing off what Oregon probably does best. Using fruit mostly out of the Dundee Hills, this up and comer acts like it's been doing this for a while. Seeing oak for 10 months helps this wine establish a nose of wild strawberry, hints of clay, mushroom and rhubarb that are the most prominent aromas of this young Pinot Noir. The middle palate of this wine is loaded with lean, dry fruit flavors, and bright red fruit flavors dominate -- cherry, raspberry and cranberry lead the charge. A host of mineral notes, as well as sour cherry, graphite, earth and cola, emerge on the impressively lengthy finish that makes you feel like you've found a new favorite. (MY NOTES: Yes, I definitely tasted the sour cherry, and the earthy flavor gave the wine a depth that I don't usually expect in a pinot noir. Very good wine.)

2007 CABERNET SAUVIGNON~~ This Big Boy is made predominately from fruit sourced in Napa (87 percent), with the balance coming form El Dorado (10 percent) and San Luis Obispo Counties (3 percent). In addition to Cabernet Sauvignon (78 percent), Syrah (13 percent), Merlot (5 percent), Petit Verdot (2 percent), Cabernet Franc (1 percent) and Malbec (1 percent) are also blended in to put California Cabernet in its proper perspective. Seeing 15 months in French oak really rounds out the style and grace of a young wine that is drinking well now, but might even get better for another 5 years or so. The blending of multiple varieties and appellations gives this bottling tremendous complexity. Syrah was included in the blend to deliver a modern profile for this wine, lending a luscious fruit-forward character that is a soft counterpoint to the Cabernet Sauvignon from Napa. Tobacco, leather, and dark, brooding fruit notes lead the nose of this dark purple sampling that would make Bacchus proud.. They're balanced by an underlying layer of brighter red fruits including baked blackberries, black raspberries, dark plum and some subtler rich berry fruit flavors that are all part of the persistent palate of this wine. Chicory, espresso, earth and black pepper comprise the finish, which lingers for what seems like minutes. This wine has firm but yielding tannins and good acidity that shows a balance of pure pleasure and stealthy strength. (MY NOTES: "Fruit-forward" is a good description for this wine, but it's not overpowering, just present and satisfying. I bought a bottle, intending to let it age awhile, but Jeff assured me that for $20 I may as well enjoy it now, which I'm sure I will shortly!)

Making fine wine is part luck, part chemistry, and many parts love of the craft. When the end result is as good as what I tried tonight, the process is definitely worth it.

Tribute

Tonight's blog is not about food or wine, but about an extraordinary and great person, my Uncle George (the middle one in this photo, with Uncle Spero on his right and Uncle Paul on his left), who died today at 5:00 p.m. Eastern Time. He was 91 years old.

Uncle George was a great man, not because he was President, or had any kind of important job in his life. He was a good son, a jolly brother to his two brothers and one sister, a loving husband to the same woman for over 60 years, a wonderful father to three children, and a kind uncle to me and my cousins Jane and Tom. Uncle George always had a smile on his face and a cheerful outlook on life.

Uncle George was born in 1918, the last child of Demetrios and Vasiliki Giannacopoulos, who immigrated to America from Greece in 1912 and 1910, respectively. George was the dreamer of the family. When he was a young man, he ran away from home and hopped trains for a year, living the life of a hobo and seeing the United States. He has always had a fascination with trains and at one point had a wonderfully elaborate model train set in his basement.

He is the last of my adult family to die. Funny thing is, they all died in birth order: my grandfather (the oldest), my grandmother, Uncle Paul (1999), Uncle Spero (2000), my mother Katherine (2005), and Uncle George (2010). May they all rest in peace, those funny, loud, loving Greeks. I miss them all. My life is richer for having known them and I will never forget them.

Life goes on in a continuous wave, always moving forward. We are not meant to live forever. People pass through our lives as we grow and change. Some people make a lasting impression and when they move on, they leave a warm glow within us. My Uncle George left that legacy for everyone who knew him.

Do You Know What A Stelvin Closure Is?

Yesterday's tasting at Parker Wine Cellars featured three wines from Schild Estates in Australia, and all of them were quite good:

2009 UNOAKED CHARDONNAY~ Using grapes from their original Three Springs Farm property that doesn't see oak, but does see malolactic fermentation, this wine shows what the true nature of Chardonnay is. Starting with a nose of guava and lemongrass, this golden hued liquid jostles the palate with honeydew melon, ripe pear and subtle lemon. Mineral tones with a balanced structure keeps the finish around for an extended stay that pleases with a smile.

2007 BAROSSA SHIRAZ~ A classic grape that shows off the Barossa Valley's best quite nicely. Your olfactory is stimulated by ripe blackberries and pipe tobacco that meld into a palate full of black currant and black cherry that shows hints of licorice and sage. The finish actually seems fuller than it really is and shows off a balanced structure that lingers until your next sip. 92 Points and Best Buy~The Wine Spectator. (MY NOTE: This was my favorite of the three and the one I took home. Even at $21.99 it's a bargain because it is such a good wine.)

2009 OLD BUSH VINE 'GSM'~ Wow, what a treat! This heady offering brings together 55% Grenache, 20% Shiraz and 25% Mourvedre that all seem to get along quite well, thank you. Top that off with all the grapes coming from vineyards that average 70 years old and boy oh boy do we have a wonderful mouthful of fun. Seeing oak helps put this wines' nose through its paces with spicy cherry and smoky currant that tickle the right spots. The palate sees a front to back covering of black cherry, and ripe raspberry with a little allspice, cinnamon and white pepper thrown in for good measure. The finish shows a well balanced strength but finesse where it need be This big boy speaks with a true Australian accent.

All three wines featured a Stelvin Closure . . . or, as any connossieur of Old Thunderbird calls it, a screwtop, screwcap or twist-off cap (take your pick). Those of us who grew up thinking that only cheap wines had a twist-off cap are having to readjust our prejudices, because the industry has found that in many cases the Stelvin Closure is actually better for the wine than traditional corks or even synthetic corks. I read a fascinating article about it here: http://www.tinhorn.com/page.php?pageID=146&parentID=135.

Of course, when you serve a fine shiraz you don't want to refer to the stopper as a "screwcap" -- it just sounds so . . . ordinary. "Stelvin Closure" sounds appropriately important, slightly mysterious (and no, it wasn't named after a Mr. Stelvin), and no doubt will turn up as a word to be defined in the game Balderdash, along with "runch."

Melange

I am surrounded by talented cooks! I may just hang this up and let all my friends and relatives write guest columns about their creations.

The combination of crisp bacon, silky dark chocolate, and a glass of shiraz may seem like a strange taste sensation but it is actually quite delicious. My friend Rick, who is an excellent and imaginative cook, suggested that I try this, so since I do on occasion take orders well (but don't push your luck) I dutifully picked up a bar of dark chocolate and a $4.79 (on sale at Walgreen's) bottle of David Stone Shiraz. That was both an experiment on the merits of a wine in that price range and the potential need for cooking wine . . . just in case. Actually, the shiraz wasn't half bad so we'll be drinking it, except for what I'm going to splash into the chuck roast I'm cooking tomorrow.

Rick said that the chocolate should be soft enough so that the smooth texture is set off by the crunch of the crisp bacon. The mixture of sweet and salty is tantalizing, and a mouthful of wine brings it all together to make a fourth flavor. You'll find yourself taking more bites and drinks in an effort to describe the taste. It makes a delicious end to a meal.

Chocolate has been undergoing a lot of transformation lately. Last month at Central Market, during the Hatch Chile Festival, a local confectioner made chocolate toffee infused with Hatch Chile oil. Wow! The first bite is pure chocolate toffee, sweet and delicious, and then as it's ingested the chile oil sneaks up on you and your mouth explodes with flavor.

I do love how the chocolate industry has moved from a simple Hershey chocolate bar to vibrant gourmet creations!

Wine, Education, A Pool, and A Damned Fine Steak

And a dog named Murphy! That's my basset hound in the picture that's not the one with the wine bottle, and he's wanting the piece of steak that you see in the picture with the wine bottle. He didn't get it -- that steak was too good. It was a recipe found on epicurious.com and prepared by my husband, who is really getting into this cooking thing. He served it with the lovely bottle of Rhone wine that you see in the picture that's not the one with the dog in it, and we both enjoyed it thoroughly. Let's see, . . . that was Sunday night and I felt like I was more or less getting over the cold that I was CERTAIN I had on Saturday night. Saturday was the end of the ALA Regional Convention, and I was absolutely wiped out. It was a fun and educational convention, though. I learned a lot, as I always do, was able to center myself (I am NOT crazy; all of the other administrators are going through exactly the same things I'm going through), and had a good time with my peers, who are also my friends.

I'm going backwards with my week, as you can tell. On Friday we had seminars all day, beginning at 8 a.m. and ending at 5 p.m. I learned about employment law, social media in the workplace, and a few other things that are a bit of a blur right now but I have the handouts and my notes. After the seminars, three busloads of administrators from Texas, Oklahoma, Louisiana, New Mexico and Utah (Region 4) went to the State Fair of Texas.

I love the State Fair. I love the sights, the sounds, and most of all I love the junk food. It was my pleasure to escort three people around the Fair who had never eaten Fair food. We each had a corny dog, a Charburger, a funnel cake, and caramel apple. That's the TAME stuff. We passed on fried butter, fried Snickers, fried Frito pie (though I heard that was pretty good), fried alligator, fried Coke, and fried beer. We got there too late for the Pig Races, alas, but I'll manage to live with the disappointment somehow.

Friday was the full day of seminars, but Thursday night was the welcome reception, with food, drinks, music and dancing to music from the 60's to the 90's. I think I dance really well after a few glasses of champagne, or at least I really don't care what I look like on the dance floor at that point. Either way!

Hot and tired of dancing, the Dallas group went down by the hotel's swimming pool and relaxed and talked. I suggested that we all take off our shoes and stand in the pool for a group picture, but no one was sure how deep the pool was. It didn't look THAT deep.

I really should learn to look more closely at signs, like the depth tile on the pool, but "Cautious," according to the personality analysis I did during one of Saturday's seminars, is one of the BOTTOM 3 personality traits of yours truly.

I jumped in.

The depth at that point (according to the tile that was now in front of me and corroborated by the height of the water) was 4 1/2 feet, a little deeper than I'd reckoned on.

However, the water was deliciously cool and felt great, so I didn't mind, and I was headed straight home anyway. To quote a rather nice song: "What's the point of life if Risk is just a board game?"

Rosé d'Anjou, Friendship, and An Apology

Yes, I'll agree with the experts on the merits of lots of wine but when you get right down to it, it's YOUR palate that has to be pleased, not the Monseigneur of whatever wine tasting club that decides the rating of a bottle.

I love Rosé d'Anjou. It tastes like summer to me, and the rosé from the Loire Valley is somehow lighter and more enjoyable to me than domestic rosés. It might be due to my Francophile tendencies, or because this was the first rosé I ever had -- who knows? It's reliably delicious and brings back lots of nice memories.

Wine and friendships are very similar, if you think about it. Some friendships are like box wine, available when you want to have a good time but shallow and not the sort of person you'd take to a nice dinner party. Other friendships are like a fine Bordeaux that becomes richer and more complex as the years go by, a wine -- and a friend -- to be treasured and appreciated.

I'd like to be a Rosé d'Anjou kind of friend: always reliable, sparkly, and someone who makes good memories for my friends.

Now, the apology goes to Jeff because I'm going to miss another wine tasting at Parker Wine Cellars. I will be whooping it up (in a most dignified fashion, of course, since we're professionals) with fellow members of the Association of Legal Administrators at our Regional Convention on Thursday, so will regretfully miss out on his offering this week, but I will endeavor to post what he's going to serve as soon as I find out what it is so that anyone who wants to take my place and go to the tasting can do so. It's always fun and educational.

That Voo-Doo That You Do

Today the temperatures in Dallas dipped all the way down to 55 (when I walked outside to get the paper before breakfast) and never got above 80. This is the proper weather for thinking about the State Fair (weird fried foods/corny dogs/charburgers/funnel cakes) and . . . Hallowe'en (CANDY and parties). This year, I think I'm going to throw a proper Hallowe'en themed party, with voo-doo as the theme. There's a good chance that a few of my friends from Louisiana will come to visit, so it's appropriate for them, and it also reminds me of my Cruzan heritage. Oh, okay, so I only lived in St. Croix for five years, but I was ages 9-14 and those were very formative years. I embraced the island lifestyle with my entire being and will always think of that beautiful island as my home. Plus, one of my in-laws who didn't like me had fun spreading the rumor through that side of the family that my parents had used voo-doo to make my husband fall in love with me and marry me, which makes me laugh every time I think of it.

The food in the Caribbean is wonderfully exotic, yet homey and comforting. The first recipe that comes to mind is for tostones, made with plaintains. Those are the large banana-looking items in the specialty section of your grocery store. They stay green, with a hint of yellow when they're very ripe, but to make tostones you want the green ones. Peel the skin off and slice the fruit into one-inch chunks. Fry them in a little oil until both sides are light brown and then remove them from the oil and put them on paper towels to drain. Nobody likes a soggy tostone. There's a press called a tostonera that will press them flat but, if you don't have one, put the plaintain pieces between two pieces of wax paper and press them flat with a rolling pin or a heavy cookbook. Refry the flat plaintain pieces until golden brown on both sides and sprinkle them either with garlic salt, onion salt, or cinnamon sugar. Or you can top them with a little sour cream. Or scrambled egg and ham. They have a lovely, pleasing taste that complements a lot of different foods, so try them on their own first and get a feel for what you'd like to add to the mix.

Ripe plantains are sweeter, more like ripe bananas, and can be baked or fried with a little sugar and spice for a delicious side dish.

Living in St. Croix gave me the opportunity to try all sorts of new and different foods and to appreciate old favorites, like fried chicken cooked in a skillet over an open fire on the beach, or goat stew simmered for hours until the meat was tender beyond belief, or fish so fresh they were still swimming in big tubs at Teddy's Fish Shop in Christiansted, a kaleidoscope of colors shimmering as they wove figure 8's in the water. Conch fritters, kallaloo, fungi, Johnny cakes, black beans and rice, arroz con pollo -- it was indeed a magical place of food, love, and beauty.

No, This Was NOT An "Old Thunderbird" Wine Tasting Event!

Contrary to the connotations of wine in paper bags, this was a really upscale wine tasting that I attended, courtesy of the Dallas Chapter of the Association of Legal Administrators, of which I am a member. We have socials every once in a while, and this one was held at Coal Vines Wine Bar in Uptown Dallas. The eight bottles, three white and five red, were part of a blind tasting to see which one(s) we liked the best. I had fun trying to guess which varietals I was drinking. They were all very good and I'm still waiting to hear from the host, who promised to contact me with the names and types of wine. I'll let you know if I was right about any of them. Coal Vines considerately served pizza, bruschetta and the most delicious meatballs to help us legal administrators keep our senses while wine tasting and networking.

And, I'm sorry to say, I missed the weekly wine tasting at Parker Wine Cellars on Thursday night. I was really and truly heading there after work, but traffic proceeded north on Central Expressway at a snail's pace and I had to get food on the table before taking my 16-year-old to a college Q&A session with the counselors at her high school. Never in the history of cooking has stir fry chicken, broccoli, mushrooms and rice been prepared so quickly or eaten as fast as it was that night. We were still 10 minutes late to the Q&A but it turns out it was aimed at seniors, not juniors. However, my daughter likes being ahead of the game, so she went home, researched colleges, art classes, and (knowing her) already has a mental list of what to do and when to start in her college prep.

I'm sorry I missed the weekly wine tasting, though, but will make amends next week. This has been an impossibly busy work week for me and creativity of any kind has taken a back seat to the Business Of The Day. However, I hope to create some Soul Food either in the kitchen or at the easel this weekend.

More Soul Food

I'm just starting to discover my artistic voice and I'm dabbling in oil and acrylic paints. Instead of creating art in the kitchen on Sunday, I locked myself in the guest room (a/k/a Mommy's workroom) and produced "Mermaid." I find painting to be emotionally fascinating -- it taps into something deep inside of me that I haven't identified yet, but I'm enjoying the ride. I don't pretend to be as talented as my late Uncle Paul, but what comes forth from my brush is part of my soul, a cacophony of colors and shapes and energy.

However, I didn't totally foreswear cooking, just streamlined it. Dinner was burgers and brats (sauerkraut on my bratwurst -- I'm the only one who likes it in my household) and a couple of glasses of pinot noir, after the rum and juice that went with my painting. And I providentially thought ahead to tonight's dinner by making a pot of rice.

Dinner tonight was chicken fried rice and spicy sushi tuna rolls. Making the rice yesterday gave it a chance to chill and get the right consistency, so all I had to do was chop up the garlic, onions, ginger, and carrots, cut the chicken up, and throw it all together in the wok. Meanwhile, the rice cooker made my sushi rice. I seasoned the rice, spread it on the nori (I've got one of those nifty bamboo mats that I used to make the rolls), added the chopped raw tuna (mixed with a little mayonnaise, chili oil, sesame oil and a touch of garlic powder), and rolled it up. In a perfect world, I would have added thin sticks of cucumber, but I forgot to buy one at the store. Oh well, there were plenty of veggies in the fried rice, so no one will die of malnutrition.

Today I saw the first small flock of Canada geese flying overhead, a harbinger of true autumn weather on the way. They stop in Dallas on the way south, after the northern states begin to chill out, and hang around until our weather cools off before flying down to Rio, or wherever they end up. I love to watch them practice their V formations, honking madly as they zoom over our house in the morning.

My favorite time of year is beginning! Now let's get those temperatures down a wee bit . . .

Smoked Salmon Tortilla

It's just not right for the temperatures to still be hovering in the mid-90's in the middle of September. However, since it is doing so no matter how much I complain, all I can do is make the best of it and try to prepare food that doesn't make me feel like I've swallowed a winter coat.

The September 12, 2010 Guide section of The Dallas Morning News published a recipe that was adapted from a Wolfgang Puck recipe (that alone will hold my attention), and today I tried it as a light lunch. It's easy and it ROCKS! Here's the link: http://www.dallasnews.com/s/dws/nwsltr/recipeoftheday/stories/091310dnlivrecipeofthedayappetizer.ecf15b89.html. In case that doesn't pull up for you, the gist of it is to brush a couple of flour tortillas with melted butter and put directly on the rack in the oven at 350 degrees for about 12 minutes. Spread each tortilla with a mixture of cream cheese (I used the chive flavored one) and shredded Havarti (with dill, if possible), top with thin slices of smoked salmon and thinly sliced red onion and put it back in the oven for 6 minutes. Top with bits of fresh dill and capers, if you have any.

The calorie count on one of these is 1,022, and sodium zooms through the roof at 3278 mg., but it DOES taste good and if you're going to eat smoked salmon you're not counting calories THAT much anyway. Or you can cut it up and serve it as an appetizer.

Champagne with Raspberries, Parker Wine Cellars, and Chicken Provencal

What a lovely Thursday evening! I attended a writer's cocktail hour and book signing event at a neighboring law firm, then moved on to Parker Wine Cellars' Thursday night tasting, and then home to a meal cooked by my husband, which was accompanied by a lovely chablis. I don't usually have Thursdays like this.

First, the writer's event. The writer is Carla Powers, an attorney who was raised in the Armstrong cult in Big Sandy, Texas. She wrote her memoirs -- "Matches in the Gas Tank" -- and they resonated with me because I was raised Jehovah's Witness and the two cults have very similar beliefs. Champagne was served with a lovely, perfect raspberry in each glass, which was not only a pleasing visual but a nice last gulp of tart, sweet fruit along with the champagne bubbles. There were delicious appetizers of Asian meatballs, crab cakes, and chicken satay, and a dessert tray, but the real draw was hearing Carla's inspiring story of self-discovery. She is a remarkable woman.

While at the reception, I missed three phone calls from my daughter, who discovered that Murphy the basset hound had shredded three rolls of toilet paper in the living room. Life goes on.

Tonight Parker Wine Cellars featured the wines of Hannah Nicole out of Contra Costa County, as Jeff recounts:

Le MELANGE BLANC '07~~ A blend of 55% Sauvignon Blanc and 45% Viognier, this blend saw both stainless steel and oak before the final bottling. A bit of a flowery nose turns to hints of vanilla and citrus on the mid palate. Slightly dry, the finish is sharp and distinct with dabs of lemon and honeysuckle that pleases even the picky white wine palates. (MY NOTES: I enjoyed this wine. It was a bit sharp, but I love sauvignon blanc, and this was a nice crisp white wine.)

Le MELANGE ROSE' '08~~ Oh what a nice little treat! Oddly enough a blend of 30% Zinfandel, 20% Syrah, 10% Petite Verdot, 10% Cabernet Sauvignon, 20% Merlot, and 10% Cabernet Franc that turns into a pink wine. (OK, right now, get the idea of Pink Wine= Sweet out of your head!) Using all stainless steel, this crowd pleaser starts with a nose of ripe bing cherries and rhubarb that hits the palate with a cascade of strawberries and an overtone of raspberry. Great depth, and fairly muscular for a Rose, the finish almost doesn't want to leave. This one works great for those upcoming Autumn days and really would work quite well on your Thanksgiving table. (MY NOTES: Yeah, right, like this will make it until Thanksgiving at my house! I love this rose and bought a bottle. There's a pronounced strawberry flavor that is very impressive and, in my opinion, makes this a great wine. It didn't hurt that the price was $11.99 either.)

MERITAGE '05~~ Out of nowhere comes a standout! A Bordeaux style blend of 50% Cabernet Sauvignon, 35% Merlot (8% from '07), 7% Cabernet Franc (also from '07) and 8% Petite Verdot, this bad boy delivers a knockout punch. Each blend was fermented separately, racked, then put in French and American Oak barrels for 26 months before bottling. A nose of black cherry and dark chocolate explodes on the palate with rich cherry and plum followed by bits of cocoa that delivers on a finish that lingers with an earthy goodness that calls out for another sip. Drinking very well now, but could hang on for 5 or more years. (MY NOTES: An excellent red wine. I love almost anything that hints of Bordeaux, and the complex robust flavors of this wine are quite remarkable.)

I drove home VERY carefully and found that Chris made Chicken Provencal from a recipe he found on Epicurious.com: http://www.epicurious.com/recipes/food/views/Chicken-Breasts-Provencal-242287. Trust me, this is DELICIOUS. I wasn't really hungry, but had to taste it and will definitely make it or request it again. He served it with mashed potatoes, steamed broccoli, salad, and a nice Chablis.

And all traces of the toilet paper were gone from the house, so it was a very lovely evening!

Turkey Meatloaf, San Antonio & Herb Kelleher

Herb Kelleher, Chairman Emeritus of Southwest Airlines, really doesn't have anything to do with my turkey meatloaf. It's just that all three events took place in the same day. I had to be in San Antonio today for a business meeting, and Herb Kelleher happened to be on the same return flight as I, so I played the proper groupie and got a hug and a photo with the great man. I complimented him on his airline and he modestly said "it's the people working for it who make it great." Such a sweet man!

The meeting ended early, so I was on an earlier flight than I had previously booked and I got home in time to cook dinner. I found a recipe on Epicurious.com for turkey meatloaf and decided to give it a try. Here's the recipe: http://www.epicurious.com/recipes/food/views/Turkey-Meatloaf-107599 (because I'm WAY too tired to type the whole thing out and I like to give proper credit for anything I post here.

I like meatloaf. My mother made a pretty good one, with bread and sometimes sausage and lots of spices mixed in with the ground meat. The leftovers made wonderful sandwiches. I wanted to try a turkey meatloaf because I wanted something a little lighter and healthier. This recipe had carrots and mushrooms in it and sounded flavorful. It really did have a good flavor but the consistency was a little too smooth for my taste. I may play around with it, or not, depending on how the leftovers taste. Jennie wasn't too impressed with it, Chris said it was good, and Jackson ate all of it. CAVEAT: Since "Halo Reach" for XBox came out today, I am not sure that Jackson's opinion on anything EXCEPT Halo Reach counts for anything. It is Jennie's opinion that we could have put cat food on his plate and he would have eaten it without noticing.

I roasted asparagus with a little olive oil, salt, pepper, and garlic powder, made mashed potatoes and homemade focaccia, and then decided I'd done a little too much cooking for someone who got up at 5 a.m. to catch a 7:30 a.m. flight.

However, at least I cooked SOMETHING!! I hate the weeks where I'm running around so much that I don't get a proper meal on the table for days. I enjoy having the time to prepare a meal -- if I'm not zooming hither and yon, I find it relaxing to make the ingredients come together to form something delicious and satisfying.

Drink Dallas!

I missed last year's Dallas Wine Trail tour, but this year my friends Bonnie and Margaret made sure that I was able to go (thanks, Chicas!). Four wineries in the Dallas area were featured on the trail: Fuqua Winery, Times Ten Cellars, Calais Winery, and Inwood Estates Vineyards. We set out this morning with A Plan to beat the inevitable crowds of people and, for the most part, succeeded.

There were six of us on the tour in an SUV that seated five: Sue & Perry Colip, Bonnie & Greg Rogers, Margaret Malone and yours truly. We took turns sitting in the trunk area of the SUV, where Sue had thoughtfully put a pillow and towel for comfort, not to mention a cooler of water bottles with our names on them (we were each alotted three bottles).

The Plan was to start at the LAST winery on the list instead of the first and to begin spot on at 11 a.m. when the tour started. It worked like a charm. We went to the Fuqua Winery, which is surprisingly located behind a Home Depot in an industrial area of Dallas, and had the place to ourselves for the first 15 or 20 minutes. From there we went to the Inwood Estates Vineyards, then to the Calais Winery, finishing up at Time Ten Cellars where we gratefully sat and consumed a couple of bottles before heading home.

I learned a lot about winemaking today. I was able to compare the taste of an un-oaked Chardonnay with one that had been placed in oak barrels. The un-oaked Chardonnay, in my opinion, was lighter and more interesting than the oaked Chardonnay. I learned that in order to be called a Texas wine, the wine is required to have at least 73% Texas grapes in it and must be made and bottled in Texas. I learned that Kobe beef burgers may well be the best reason for me to not become a vegetarian.

Calais Winery offered the table pictured above with several of the tools used by winemakers to create the proper balance, alcohol and sugar content of the wines. It looked like a chemistry experiment, which of course it is.

Standouts:
2008 Fuqua Chardonnay (the un-oaked one -- I was given a bottle of this as part of the tour) -- very light, sparkly, with a cheerful flavor and a nice clean finish.
2006 "Magellan" at Inwood Estates Vineyards -- a blend of Bordeaux grapes and Tempranillo, the flavor was incredible. So was the price: $59.50, which I realize is a bargain for what it was but still WAY out of my price range.
La Cuvee des Marrons Dessert Wine at Calais Winery -- this was served with a chocolate truffle as an accompaniment. The rich, sweet flavors of the wine perfectly complemented the dark chocolate.
The Kobe beef burgers -- yes, I know I mentioned them already, but they were SO good I had to bring it up again.

Each winery on the tour kindly provided appetizers from local restaurants and suppliers, so in addition to the wines we were able to sample everything from the handmade chocolate truffles, Kobe beef burgers (you knew I'd say it again!), Wagyu beef, locally made cheese, dips, hummus, sandwiches, and a lovely taste combination of dried apricots and bittersweet dark chocolate dusted almonds.

All in all, it was a very enjoyable way to spend a Saturday, and it has piqued my interest in the process of winemaking. It is wonderful to see the passion and dedication the vintners have in their quest for a perfectly balanced wine.