Price: $20.00
Ratings:
Taste: 3
Value: 3
Drinkability: 3
Effervescence: 4
Complexity: 2
Overall: 15
Sunday, October 13, 2013
JCB by Jean-Charles Boisset No. 21, Crémant de Bourgogne, Brut, NV
This sparkling wine from Burgundy is a good value for a French wine made using the traditional method, but you can find a better value if you look to other countries. It has a slight yeastiness, a full mouth feel and is acidic. The wine has a strong aroma of crisp apple, and flavors of fall fruits. A great wine to drink on a crisp fall evening.
Price: $20.00
Ratings:
Taste: 3
Value: 3
Drinkability: 3
Effervescence: 4
Complexity: 2
Overall: 15
Price: $20.00
Ratings:
Taste: 3
Value: 3
Drinkability: 3
Effervescence: 4
Complexity: 2
Overall: 15
Updates to Rating Systems
I recently read two books about wine that have inspired me to rethink and slightly change my rating system for sparkling wines. I highly recommend both of them if you are looking to further your knowledge and interest in champagne or wine in general. The books are: How to Love Wine: A Memoir and Manifesto by Eric Asimov and Champagne: A Global History by Becky Sue Epstein.
My new ratings system is as follows:
I will still be looking at taste, value, drinkability, and effervescence, but I will now additionally rate the wine based on complexity. I think complexity is another way to differentiate between higher and lower quality wines.
I have also defined my rating scale and decided that it is from 0 - 5 instead of 1 - 5. The breakdown of each point value is:
0: Poor (you do not want to drink this)
1: Satisfactory (probably not worth drinking, but might be serviceable)
2: Fair
3: Good
4: Very Good
5: Extraordinary
The total points possible will now be 25.
Wednesday, September 25, 2013
Chicken Parmesan with Spaghetti Squash
Yesterday felt like fall, and I wanted to make something warm and comforting. I had heard spaghetti squash could be a decent substitute for regular pasta, so I picked one up at the farmer's market. Turns out, it can be used as a tasty and healthy alternative to spaghetti. At least every now and then.
Ingredients:
1 spaghetti squash, cut in half lengthwise, remove seeds with a spoon
2 chicken cutlets (or 1 breast butterflied and cut in half)
2 - 4 oz. fresh mozzarella, sliced
28 oz. can san marzano tomatoes, crushed
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp. fresh oregano
1 tbsp. fresh rosemary
1/4 cup olive oil (plus some for tomato sauce and squash)
1/2 cup parmesan
1 tbsp. basil
Salt
Pepper
Directions:
Coat medium sauce pot with olive oil and heat over medium. Add onion and sprinkle with salt. (This helps to sweat the onion.) Cook until translucent and soft, about 7 minutes. Add garlic and cook for 1 minute. Add san marzano tomatoes and bring to boil. Reduce heat to low and simmer for 20-25 minutes. Depending on your tomatoes, the sauce might be bitter; if it's bitter, you can add a little sugar. Season to taste with salt and pepper. Set aside.
Meanwhile, preheat oven to 450°. Sprinkle spaghetti squash with salt, pepper, and cup olive oil. Cook facing down on a baking sheet for 30 minutes or until fork tender. Let cool slightly and use fork to pull spaghetti squash away from skin.
While the squash is cooking, marinate chicken in 1/4 cup olive oil, oregano, rosemary, salt, and pepper. Let marinate for at least 20 minutes. Heat oven safe pan over medium high heat. Sear chicken for 2 minutes, flip and coat top of chicken with generous serving of sauce sauce, then top with
mozzarella, and parmesan. Bake at 450° for 3-5 minutes, until cheese begins to bubble and brown. Broil if necessary. Remove from pan, sprinkle with basil and extra parmesan and serve over spaghetti squash.
Ingredients:
1 spaghetti squash, cut in half lengthwise, remove seeds with a spoon
2 chicken cutlets (or 1 breast butterflied and cut in half)
2 - 4 oz. fresh mozzarella, sliced
28 oz. can san marzano tomatoes, crushed
1 small yellow onion, diced2 cloves garlic, minced
1 tbsp. fresh oregano
1 tbsp. fresh rosemary
1/4 cup olive oil (plus some for tomato sauce and squash)
1/2 cup parmesan
1 tbsp. basil
Salt
Pepper
Directions:
Coat medium sauce pot with olive oil and heat over medium. Add onion and sprinkle with salt. (This helps to sweat the onion.) Cook until translucent and soft, about 7 minutes. Add garlic and cook for 1 minute. Add san marzano tomatoes and bring to boil. Reduce heat to low and simmer for 20-25 minutes. Depending on your tomatoes, the sauce might be bitter; if it's bitter, you can add a little sugar. Season to taste with salt and pepper. Set aside.
Meanwhile, preheat oven to 450°. Sprinkle spaghetti squash with salt, pepper, and cup olive oil. Cook facing down on a baking sheet for 30 minutes or until fork tender. Let cool slightly and use fork to pull spaghetti squash away from skin.
While the squash is cooking, marinate chicken in 1/4 cup olive oil, oregano, rosemary, salt, and pepper. Let marinate for at least 20 minutes. Heat oven safe pan over medium high heat. Sear chicken for 2 minutes, flip and coat top of chicken with generous serving of sauce sauce, then top with
mozzarella, and parmesan. Bake at 450° for 3-5 minutes, until cheese begins to bubble and brown. Broil if necessary. Remove from pan, sprinkle with basil and extra parmesan and serve over spaghetti squash.
Sunday, September 15, 2013
Pulled Pork Sandwiches with Eastern North Carolina Barbecue Sauce and Watermelon Radish Slaw
This was my first attempt at using the Big Green Egg. I decided to go with a southern favorite, pulled pork. I am not a fan of mayonnaise based coleslaw but wanted something to compliment the sweet and juicy pulled pork. I made a vinegar based slaw with watermelon radish, which added a great crunch to the sandwich and the bitterness of the radish balanced out the sweetness of the pork.
Pulled Pork:
Ingredients:
Bone in pork shoulder, about 7 lbs, fat cap trimmed (I think it is juicy enough without the extra fat)
1 tbsp light brown sugar
1 tbsp mild paprika
1/2 tsp celery salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1 tsp kosher salt
1/2 tsp pepper
Hamburger buns
Directions:
In small bowl, mix all dry ingredients together. Rub on pork. Marinate overnight in refrigerator.
Remove pork shoulder from refrigerator at least an hour before cooking. Heat smoker to 250°. Cook for about 10 hours, or until internal temperature reaches 190°. Wrap pork shoulder tightly in aluminum foil and let rest for 30 minutes. Internal temperature should reach 195°. Remove bone and using two forks shred pork, removing excess cartilage and fat. Serve on hamburger bun with slaw and barbecue sauce.
Eastern North Carolina Barbecue Sauce:
Ingredients:
2 cups apple cider vinegar
3 cloves garlic, minced
Dash hot sauce (I used Texas Pete to keep it a true NC sauce)
1 tbsp crushed red pepper
1 tsp kosher salt
1/2 tsp pepper
1 tbsp honey
Directions:
In small saucepan, combine vinegar, garlic, hot sauce, crushed red pepper, salt, and pepper. Bring to boil over high heat. Reduce heat to medium and continue to boil for 15-20 minutes. Take off heat and whisk in honey. Let cool before serving.
Watermelon Radish Slaw:
Ingredients:
1 watermelon radish, julienned
3/4 head green cabbage, julienned
1 large carrot, peeled and julienned
1/4 cup apple cider vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp pepper
Directions:
In large bowl, mix the radish, cabbage, and carrot. In a small bowl, whisk together vinegar, honey, salt, and pepper. Pour sauce over cabbage mixture and stir to combine. Put in refrigerator for at least 30 minutes before serving.
Pulled Pork:Ingredients:
Bone in pork shoulder, about 7 lbs, fat cap trimmed (I think it is juicy enough without the extra fat)
1 tbsp light brown sugar
1 tbsp mild paprika
1/2 tsp celery salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1 tsp kosher salt
1/2 tsp pepper
Hamburger buns
Directions:
In small bowl, mix all dry ingredients together. Rub on pork. Marinate overnight in refrigerator.
Remove pork shoulder from refrigerator at least an hour before cooking. Heat smoker to 250°. Cook for about 10 hours, or until internal temperature reaches 190°. Wrap pork shoulder tightly in aluminum foil and let rest for 30 minutes. Internal temperature should reach 195°. Remove bone and using two forks shred pork, removing excess cartilage and fat. Serve on hamburger bun with slaw and barbecue sauce.
Eastern North Carolina Barbecue Sauce:
Ingredients:
2 cups apple cider vinegar
3 cloves garlic, minced
Dash hot sauce (I used Texas Pete to keep it a true NC sauce)
1 tbsp crushed red pepper
1 tsp kosher salt
1/2 tsp pepper
1 tbsp honey
Directions:
In small saucepan, combine vinegar, garlic, hot sauce, crushed red pepper, salt, and pepper. Bring to boil over high heat. Reduce heat to medium and continue to boil for 15-20 minutes. Take off heat and whisk in honey. Let cool before serving.
Watermelon Radish Slaw:
Ingredients:
1 watermelon radish, julienned
3/4 head green cabbage, julienned
1 large carrot, peeled and julienned
1/4 cup apple cider vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp pepper
Directions:
In large bowl, mix the radish, cabbage, and carrot. In a small bowl, whisk together vinegar, honey, salt, and pepper. Pour sauce over cabbage mixture and stir to combine. Put in refrigerator for at least 30 minutes before serving.
Thursday, September 12, 2013
Wednesday, August 14, 2013
Tagliatelle with Chanterelle and Lion's Mane Mushrooms and Truffle Butter
I had never heard of lion's mane mushrooms, but I came across them while I was at the farmer's market this week and thought I would give them a try. I also picked up some beautiful chanterelle mushrooms and truffle butter and decided to make a simple, but elegant, pasta dish.
Ingredients:
8.8 oz. tagliatelle
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
3 cloves garlic, minced
5 oz. lion's mane mushrooms, sliced
5 oz. chanterelle mushrooms, sliced if large
4 oz. white truffle butter
2 tbsp. italian parsley, chopped finely
1/4 cup parmesan, grated
Kosher salt
Pepper
Directions:
Bring large pot of salted water to a boil. Cook pasta according to package directions for al dente, making sure to reserve 1 cup of pasta water.
Meanwhile, in a large pan, unsalted butter, olive oil, and garlic over medium heat. When butter is melted and garlic is fragrant, add mushrooms. Season with salt and pepper. Cook for about 5 minutes, or until mushrooms are tender and have released their liquid. Turn heat to low and add truffle butter. When butter is melted, add pasta and stir to combine. Add pasta water as necessary to make a sauce. Sprinkle with parsley and parmesan and serve.
Ingredients:8.8 oz. tagliatelle
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
3 cloves garlic, minced
5 oz. lion's mane mushrooms, sliced
5 oz. chanterelle mushrooms, sliced if large
4 oz. white truffle butter
2 tbsp. italian parsley, chopped finely
1/4 cup parmesan, grated
Kosher salt
Pepper
Directions:
Bring large pot of salted water to a boil. Cook pasta according to package directions for al dente, making sure to reserve 1 cup of pasta water.
Meanwhile, in a large pan, unsalted butter, olive oil, and garlic over medium heat. When butter is melted and garlic is fragrant, add mushrooms. Season with salt and pepper. Cook for about 5 minutes, or until mushrooms are tender and have released their liquid. Turn heat to low and add truffle butter. When butter is melted, add pasta and stir to combine. Add pasta water as necessary to make a sauce. Sprinkle with parsley and parmesan and serve.
Monday, August 12, 2013
Pork Chops with Bourbon, Basil, and Sautéed Peaches
I went to the farmer's market this morning and bought some perfectly ripe Georgia peaches, fresh basil, and local pork chops. Add a little bourbon, and these ingredients transform into a quick and easy meal, using some of summer's freshest ingredients.
Serves 1
Ingredients:
1 bone in pork chop, 1.5 inch thick
1 peach, pitted and sliced into 8 or 9 slices
1/2 tbsp. basil, cut into a chiffonade
2 tbsp. canola oil
2 tbsp. unsalted butter
2 tbsp. bourbon
Salt
Pepper
Directions:
Pat pork chops with paper towels to dry. Sprinkle heavily with salt and pepper on both sides. Coat cast iron pan with canola oil and heat over medium high heat. When pan is very hot add the pork chop. Cook for 4-5 minutes on each side, or until cook through, and remove from pan. Wipe pan clean. (I like to use some paper towels with tongs.) Lower heat to medium. Add butter and peaches. Cook for about 3 minutes. Peaches should be soft. Remove pan from heat and add bourbon. Using a torch or long match, wave in front of the pan. Allow the flames to die. Season to taste with salt and pepper. Pour peaches over the pork chop and finish by sprinkling the basil over the dish.
Serves 1
Ingredients:
1 bone in pork chop, 1.5 inch thick
1 peach, pitted and sliced into 8 or 9 slices
1/2 tbsp. basil, cut into a chiffonade
2 tbsp. canola oil
2 tbsp. unsalted butter
2 tbsp. bourbon
Salt
Pepper
Directions:
Pat pork chops with paper towels to dry. Sprinkle heavily with salt and pepper on both sides. Coat cast iron pan with canola oil and heat over medium high heat. When pan is very hot add the pork chop. Cook for 4-5 minutes on each side, or until cook through, and remove from pan. Wipe pan clean. (I like to use some paper towels with tongs.) Lower heat to medium. Add butter and peaches. Cook for about 3 minutes. Peaches should be soft. Remove pan from heat and add bourbon. Using a torch or long match, wave in front of the pan. Allow the flames to die. Season to taste with salt and pepper. Pour peaches over the pork chop and finish by sprinkling the basil over the dish.
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