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Posts Tagged ‘Recipes’

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I have no idea what to call the fall feast that went down at my good friend Bruce’s house.  In a nutshell, it was a nosh-up of towering proportions that can only be summed up in one word – EPIC.

While the kids were running rampant, dancing and roasting marshmallows around the bonfire, and elbowing one another to get the most candy from the broken piñata, there were several adults having some fun of their own! 

Supervised, of course!

Every kid for themselves!! 

Earlier this year, I received several samples from brothers, James and Mark Blanchard of Blanchard Family Wines.  Located in Healdsburg, California, Brothers Blanchard operate a small family winery that produces and sells hand-crafted, limited production wines – only 1500 cases to be exact.  I took a real interest in their personal journey into the wine business, and thought it would be fun to share their wines with friends.

Our first selection on this beautiful, chilly fall evening was the 2009 Blanchard Family Sauvignon Blanc (Dry Creek Valley) (MSRP: $20 US).

Our group of tasters described it as being “citrusy, tart, possessing a grassy New Zealand-esque quality to it with very good acidity.” A few detected an “oniony” quality.  However, the group was unanimous and rated the 2009 Blanchard Family Sauvignon Blanc (Dry Creek Valley) 3 Stars out 4.

Onto the delights that had us all practically licking our bowls and plates all night long!

First up… Arugula, Apple, Pear with chopped Pecan and crumbled Blue Cheese Salad topped with an Apple Cider Vinaigrette.

I paired this simple, yet terrific salad with what turned out to be one of the favorite wines of the night – the 2010 Blanchard Family “Peoria Pink” Pinot Gris (Russian River Valley) (MSRP: $30.00).

2010 was the inaugural vintage of the Blanchard Family’s Russian River Valley Pinot Gris.  Its special name “Peoria Pink”  is inspired by the wine’s color, which is a light pink.  Another thing worth mentioning is 20% of all sales from 2010 Blanchard Family “Peoria Pink” Pinot Gris go to breast cancer awareness.  How great is that!?

Here’s what people were saying about the 2010 Blanchard Family “Peoria Pink” Pinot Gris (Russian River Valley):  “Nice body, citrusy, sexy color! Great match with this salad!  Medium acidity and good structure.”  Tasters were split – some gave it 3 Stars, while others (including me) gave it 4 Stars out of 4!  Overall, it was a crowd-pleaser.

After finishing the 2010 Blanchard Family “Peoria Pink” Pinot Gris, we headed into hedonistic ecstasy when bowls of homemade pumpkin soup made their way out to the dining room table.

This soup, I tell you, was absolutely INCREDIBLE!!

I asked my friend Bruce to share some of his insights, secrets and tips for making this bountiful bowl of orange goodness, and this is what he had to say:

“In preparing the pumpkin soup, I found out very quickly that pureeing pumpkin is not as easy as it sounds.  Seems like it should be simple, right?  Place pumpkin in the blender/food processor; turn it on and instant pumpkin puree –right?  WRONG!  As it turns out, pumpkin is too dense to puree on its own, at least in my blender.  So my brilliant solution was to blend the pumpkin with chicken stock (the soup’s other base ingredient).  The trick, as I learned after much trial and error…and cleaning up pumpkin splatter on the walls, cabinets and ceiling is to have the right pumpkin to chicken stock ratio.  Oh yeah, two other notes: 1) Don’t lift the blender lid to peak in as pumpkin is being pureed unless you like wearing pumpkin and 2) Don’t wear a white shirt while trying to puree pumpkin.”

Thanks Bruce for sharing!

Now where were we?  Oh yeah, here’s the killer recipe for that pumpkin soup:

Ingredients

• 4 cups chicken stock
• 1/2 teaspoons salt
• 5 cups cubed, peeled, chopped fresh pumpkin
• 1 teaspoon fresh parsley and fresh chives
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 teaspoon fresh chives
• 4 tablespoons butter
• 1 teaspoon curry powder
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
• 2 teaspoons brown sugar
• 1 clove garlic, minced
• 2 cups milk or heavy cream

Directions

1. Cut pumpkin into small pieces.
2. Heat the chicken stock and the other ingredients *(minus the 2 cups of milk and/or cream)   on the list in a large pot.  Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
3. Puree the fresh pumpkin in small batches (1 cup at a time) using a food processor or blender and stir in with the other ingredients in the large pot.
4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Finally, stir in milk/heavy cream. Pour into soup bowls and garnish with fresh chives and parsley.

I’d suggest pairing this soup with a Chardonnay; but if you’re an ABC (Anything But Chardonnay) person, give it a go with a Viognier or Dry Riesling.

Our next course was Alaskan Copper River Wild Salmon from 2 Sisters Alaska Seafood.  Nothing like the real deal!

Check out the thickness of this salmon!

My pal Bruce used this recipe Salmon en Papillote from Julia & Jacques.

While he was on the fish station, I was in charge of cooking the side dish that he selected, which was a Herbed Quinoa Pilaf with Vegetables courtesy of Morethangourmet.com.

*Note: You may want to deviate a bit from the recipe and add more vegetable stock, butter and other interesting spices that you can find in your buddy’s spice rack to really make this recipe pop!!  Just a suggestion. 

We downed it all – “deadliest catch” and “ancient Peruvian grain” – with a couple of Oregon and French Pinot Noirs.

And were we done yet?  Heck no!  After going to Alaskan heaven and back, we had to have some beef, right?  In the words of Sarah Palin, “You Betcha!”

So we did.

Yup, we were gluttons for punishment!  This delicious Roasted Beef Tenderloin with Basil-Curry Mayonnaise is courtesy of Food Network’s resident hottie, Giada De Laurentiis.

We had such good fortune with the first two wines from Blanchard Family Wines that we decided we’d give it a go with both the 2008 Blanchard Family “Amber Monique” Syrah (Russian River Valley)(Sample, MSRP:$25) and 2009 Blanchard Family “Red Scarf Blend” (Sonoma County) (Sample, MSRP:$26.50).

The 2008 Blanchard Family “Amber Monique” Syrah (Named for Sylvia and James Blanchard’s daughter) packed a good punch of cherry-vanilla, black pepper, dark chocolate and light smokiness.  The group was divided on the 2008 Blanchard Family “Amber Monique” Syrah; some awarded it 2 Stars, while others gave it 3 Stars out 4.

Our last wine of the night from the Blanchard brothers was the 2009 Blanchard Family “Red Scarf Blend” (Sonoma County).  This wine was created to honor the men and women of the MH-53 Pavelow helicopter.  10% from all sales of this wine is donated to the Special Operations Warrior Foundation, whose mission is to provide full scholarship grants and educational and family counseling to the surviving children of special operations personnel who die in operational or training missions and immediate financial assistance to severely wounded special operations personnel and their families.

The 2009 Blanchard Family “Red Scarf Blend” consisting of Cabernet, Syrah, Sangiovese and Zinfandel was a very successful mission with the entire group.  We found lots of explosive black fruit and a long finish that complemented every last bite of Roasted Beef Tenderloin with Basil-Curry Mayonnaise.  The group again was split, yet again; some awarded it 3 Stars, while others gave it 4 Stars out 4.  Another great wine for a great cause.  Note:  This is a very limited wine – get it while you can.  

And what would a dinner like this be without dessert?  For those that could hang, it was lights-out with Fresh Figs with Mascarpone and Warm Spiced Honey.

Night, Night…

Does it get any better than a classic BLT sandwich on a summer day?  It’s pretty ingenious when you stop to think how a simple homegrown tomato, combined with crispy bacon, lettuce and mayonnaise, between two slices of bread can be so damn good. 

Last night, I was really jonesing for a BLT… but I thought I’d to add a touch of gourmet to the classic standard with my own no-fuss variation.

Ingredients:

• 1 fluffy, soft sesame-seed bakery roll 
• 1 homegrown super-ripe tomato 
• 4-6 slices of fully cooked bacon (the pre-cooked kind like Hormel, Oscar Myer, store brand, yadda yadda) 
• Monterey Jack Cheese with Hot Peppers
• Balsamic Vinegar 

Split the roll in half and add a few drops of balsamic vinegar to both halves.  Place strips of bacon, a slice or two of the tomato, and top with a thick slice of Monterey Jack Cheese with Hot Peppers.

Place in toaster oven and cook until toasty and melty.

I decided to pair my little BLT BCT creation with the 2009 William Cole Columbine Reserve Cabernet Sauvignon (MSRP: $18 US, Sample).

It’s not one of those big and bad, club-you-over-the-head Cabs, but it did show some attitude with its black cherry, plum, black current, vanilla and oak flavors.  It’s definitely the kind of Cab that demands a little food.

3 out of 4 stars for the 2009 William Cole Columbine Reserve Cabernet Sauvignon.  It showed some spunk, but fell in line perfectly with our BCT!

Get out much?  I get that question from time to time since most of my posts revolve around my food and wine experiences at home.  In all honesty, I’d have to answer that question two different ways:  yes and no.  I definitely enjoy traveling, dining and going out to new places (when I’m traveling), and meeting lots of new people (when I’m traveling).  But when I’m not traveling, I tend to stay at home and hang out with a small circle of friends – cooking, entertaining, drinking wine and throwing back shots (well, maybe not so much of the last one).  It’s not like I’m some freaky house hermit – I just enjoy being at home!  Call me simple, but there’s nothing more fun than hanging with your favorite peeps, having a good old time in the kitchen, and drinking a glass (or two, or three…) of wine. 

With that said, this past Wednesday, my wife and I were graciously invited to a special wine dinner at a nearby tavern, called James Street Tavern.  Voted 2010’s “Best Pub/Tavern” in Delaware Today’s “Best of Delaware” issue, James Street Tavern serves classic American Fare, along with your standard pub food.  Although the wine dinner wasn’t showcasing food from their standard menu, we thought it would be a great opportunity to try some place new.  So, even though it was a “school night,” we decided to get a sitter and give it a go.

Little did I know that the evening’s menu would be filled from top to bottom with ingredients that were “…all caught or picked in Delaware – except for the rice,” as Chef Matt Haley announced beforehand to the 50+ guests.  The menu, specially created for this event, was put together by local restaurant entrepreneur, Chef Matt Haley of SoDel Concepts.  Chef Haley is the owner and operator of five Delaware beach-area restaurants that includes Bluecoast in Bethany Beach, Catch 54 in Fenwick Island, Lupe Di Mare in Rehoboth Beach, Northeast Seafood Kitchen in Ocean View, and Fish On! in Lewes.  His approach is to use the freshest, locally grown, organic ingredients simply prepared, but with sophistication.

“I’m passionate about letting the natural flavors shine and combining the best local ingredients so that they complement each other.  Nothing beats the taste of locally grown ingredients—and the people who nurture them…it’s been great working with the terrific farms and local purveyors in Delaware.”

We started with a tomato gazpacho, topped with a pinch of micro greens.  The gazpacho had a great zip of spiciness, which proved a little much for some, but my wife and I loved it!  It was paired with a pink sparkler, Poema NV Brut Rose Cava ($11.99), which reigned in the heat with its fresh strawberry and raspberry flavors.

For the second course, Chef Haley and his team constructed a grilled mahi-mahi with local squash, red onions, grilled zucchini, shaved chilies, fresh cilantro and lime that was paired with Don Olegario Albariño ($20.99).  The acidity of this Spanish white wine, along with its slight sweetness, took both the fish and fresh garden vegetables to another level.

The third course was a roasted skirt steak with baby red onions, wilted wild greens, in a brown sugar vinaigrette, accompanied with the 2008 Abadia Retuerta Rivola Cabernet Sauvignon ($16.49).  Before I give you my take on the combo, I’ll share some of the comments I heard while eavesdropping on the table next us.

“One of the best dishes I’ve had.”

“I LOVE arugula and this wine!  It’s OUTRAGEOUS with it!”

“Oh my god – I can’t get enough of this wine and the beef was fabulously cooked.  It’s all very delicious.”   

As for my take, I just wanted to stuff my mouth with these tender* little pieces of heaven and wash it all down with this very elegant and silky wine!

Lots of people were diggin’ on this combo…’nuff said.

We topped this meal off with rice pudding.  Wha..what!!??  –You’re gonna serve us all up rice pudding and cooked raisins after treating us to three delicious courses?  That’s what was going through our minds when we first found out this was the dessert.

I’ll be honest with you:  1.) I’m not a big dessert person; and 2.) The idea of rice pudding with cooked raisins was not sending me into a sugar frenzy.  But when I tell you that this couldn’t have been more of a “happy ending” to a delicious meal – I kid you not…really!!

My wife and I sat there scraping every last morsel of the rice pudding, laced with golden raisins, honey powder and sea salt; and polished off every sip of the Savory & James Manzanilla Deluxe Pale Dry Sherry ($10.99) paired with the dessert.  I heard voices from other tables, including ours, oohing and ahhing about how delicious the nutty, sweetness of the sherry complemented this very adult dessert.

Chef Haley and Jen Blakeman, the person responsible for creating possibly the greatest rice pudding ever, were kind enough to share the secret recipe with WL365:

Ingredients

3 cups cooked rice
2 cups heavy cream
1 cup water
2/3 c sugar
2 tsp. vanilla
3 oz. orange juice
1/2 T ground cinnamon

Mix all but rice in a pot. Add rice and simmer stirring often until almost all liquid is absorbed. Turn off heat and add raisins (1/2 cup). Serve warm or chilled.

A big special thanks to Jen Blakeman for sharing!! 

After the dinner was over, Chef Haley was quick to give credit to his team who prepared the entire meal; and I would be remiss if I didn’t mention the servers at Delaware’s James Street Tavern – they were terrific!!  We look forward to going back to check out their regular menu…hopefully they’ll add the rice pudding! 

*  Sorry Linda – I had to use this word.

It’s not too often that one gets an opportunity to sit down to afternoon tapas, drink fabulous wine and hang out with a guy that once played bass guitar in front of 20,000 screaming rock fans night after night.

1,000+ empty wine bottles and 350 posts later, I find myself sitting across from a dude that played bass guitar for the 70’s supergroup Bad Company and thought – does it get any better than this?!    I grew up listening to Bad Company and playing air guitar to songs like “Can’t Get Enough,” “Rock Steady,” “Bad Company,” “Run With The Pack,” “Silver, Blue & Gold,” and so many other kickass songs;  so when Paul Cullen asked me if I’d care to join him for lunch, I said, “Hell yeah!”

Over the course of lunch, Paul and I certainly talked a lot about his time in Bad Company, but I was curious to know how he caught the wine bug, and how his love of food, music and wine has turned his world into a Sonata.

WL365:  Paul, how does a kid born and raised in Buffalo, NY go from being a sports nut, just learning to play bass guitar, make the decision to become a full-time musician?

Paul Cullen: I was always into music…I was the guy everyone looked up to for what the cool new music was. I also had mind blower speakers in home stereo cabinets in my Ford Pinto with a Pioneer Super tuner 8-track.

WL365:  Naturally Paul, all of us once-mullet-sporting, air guitar heroes wanna know:  how in the world did you land such a sweet gig with the legendary rock band Bad Company?

Paul Cullen: After 9 years of playing bass on the road, I went back to Ft. Myers, FL and started up a band called Boys of Summer, which ended up being a very popular band in the area.  Songs played on 97 Rock radio station and we eventually opened up for Molly Hatchet, REO Speedwagon and other rock bands.  The guys from AC/DC and Bad Company lived there and used to come out to see us and sit in all the time. Well, the job came up for Bad Company and Cliff Williams, the bassist for AC/DC threw my name in the hat for the job. I went to London for the audition and got the gig the same day.

WL365:  How would you sum up your experience of living and breathing the life of a rock star?

Paul Cullen: It was dream-like…Playing with my idols growing up was amazing.  Hard to imagine if you haven’t been in that position.

WL365:  Most of us envision rockers with a bottle of Jack or a 1.75 liter bottle of rum clutched in their fist on the brink of collapse.  How did you find the passageway into wine?

Paul Cullen: Mick Ralphs, guitarist for Bad Company, turned me on to Châteauneuf-du-Pape, a Rhone Red from France, and I have been a huge fan ever since.

WL365:  After leaving Bad Company it seems as if your own ‘winelife,’ as well as your career in music, really evolved.  What led you to the decision to become a solo artist; and, besides your love for wine, what motivated you or gave you the courage to release your first private label wines?

Paul Cullen: Being a bassist you have to depend on everyone else for a gig, and the only thing I had to compare playing bass was when I was with Bad Company:  I needed a new outlet to rejuvenate my music career.  I have always been interested in Latin jazzy nylon string guitar. I think it comes from my parents listening to Jose Feliciano and Sergio Mendes & Brasil 66 when I was young.  I figured I didn’t pick up bass until I was 20,  so I could pick up guitar when I was 46.

The private label was a combination of knowing that wine and music go hand in hand and from being successful as a wine representative for an Italian wine importer for 3 years. I figured, why sell some else’s wine when I could have my very own. I love the fact that I can make all the decisions on what I think is best for my company – other than getting my wife’s approval..ha-ha! 

WL365:  Congratulations on the release of your third solo CD, Eleven Sundays.  How did the title of the CD come about and what is the significance behind the number eleven and Sundays?

Paul Cullen:  It’s a culmination of songs I wrote on Sundays.  Eleven has been a favorite number of mine since my sports days. I always had #11. Plus, in numerology, the number 11 represents: Higher ideals, invention, refinement, congruency, balance, fulfillment and vision.

WL365:  You’re either crazy or extremely passionate about the things you love.  In addition to releasing a new solo CD, you’ve also released your first private label wines called Sonata.  Can you tell us a little bit about the wines?

Paul Cullen:  The wines come from The Sierra Foothills, east of Sacramento, CA.  Drytown Cellars is a family run vineyard that grows 14 different varietals, many from Italy.

WL365: What can people expect when they try your Sonata Bianco and Rosso?

Paul Cullen:  Balance!!

WL365:  What is your definition of “balance,” as it relates to music and wine?

Paul Cullen:  Not one thing hits you in the face…a lot of quality aspects fill your mouth and nose.  Just like my music does to your ears. Nothing obtrusive …just sexy wine sippin’ sounds.

WL365:  Do you have any favorite musical artists?  What is your all-time favorite CD? 

Paul Cullen: Peter Gabriel’s Secret World Live, David Gilmour’s On an Island, Jesse Cook and Sting.

WL365:  There’s one track from your first CD, Dreamdance with a very provocative song title that immediately caught my attention:  “Friends Don’t Kiss.”  What’s the song about?

Paul Cullen:  I knew this really cool girl for a long time and it was obvious that we were attracted to each other, but we were both in relationships.  After my relationship ended, we hooked up one night by chance.  After some passionate kisses I thought I was in. The next day she said we should just be friends and I said, “Friends Don’t Kiss like that!!”

WL365:  I’ve heard that you love to cook at home for family and friends.  Will you share a few of your favorite recipes that taste out–of-this-world delicious with your Bianco and Rosso wines?

Paul Cullen:
Grandma Tag’s Fast Sauce paired with Sonata Rosso.

Pan Seared Diver Scallops on Cheesy Polenta in a Tarragon Pancetta sauce paired with Sonata Bianco. 

WL365:  If you could have dinner with any living celebrity or well-known public figure while sipping on your wines, who would it be and what wine would you want to share?

Paul Cullen:  Chef Mario Batali…Both of my Sonata Wines with homemade pasta and gnocchi dishes my Grandma Tagliaferro taught me to make.

WL365:  Ok, last question Paul: Is there any chance that you might end our interview by performing your rendition of Chris Isaak’s “Wicked Games”?

Thanks Paul!  Please check out Paul Cullen’s new CD, Eleven Sundays and his delicious first private label wines called Sonata.

Editor’s Notes:

Paul’s wines can be purchased online through Boutique Wine Room.
A big thank you to our friend, Holly, for whipping up the scallops recipe for us!