Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops

Another cold night calls for a cozy dish of risotto. Since the calendar says spring, I lightened this up with Meyer lemon and added some scrumptious shrimp and scallops and paired with a 201l Cakebread Chardonnay.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The bright acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite! This is such an easy all season dish.  I hope you try it soon. Bon Appetit!


Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

2 tablespoons olive oil

1 medium yellow onion, fine dice

1 cup Arborio rice

2 ½ - 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute

¾ cup dry white wine (Pinot Grigio/Sauvignon Blanc

2 Meyer lemons (zest & juice)

1 cup shredded Parmigianno Reggiano cheese

1 tablespoon butter

½ cup chopped parsley

1 teaspoon nutmeg

1 teaspoon pepper

Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto

In a small saucepan warm 3 cups of stock (simmer on low)

In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucentAdd Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes

Add white wine and let evaporate

Once white wine evaporate slowly add the stock ½ cup at a time stirring frequently

Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente

At this point add cheese and butter, mix well

Fold in chopped parsley, lemon zest & juice

Divide between four plates and top with 2 scallops & 3 shrimp 

Garnish w/parsley & lemon wheel

Roasted Shrimp

Preheat oven to 375 degrees

Shell & devain 1 dozen large shrimp (leave the tails on for presentation)

Toss with olive oil, a pinch of salt & pepper

Roast for 6-8 minutes

Seared Sea Scallops

Pre-heat sauté pan with 1 tablespoon of olive oil

Pat dry 8 medium-large sea scallops

Brush w/olive oil and a pinch of salt & pepper

Sear for 3 minutes per side until nicely golden on each side

Shrimp & Lobster Stock

Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat

Saute shells for 3-5 minutes until they become bright pink and aromatic

Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water

Let simmer over low heat for 45 minutes

Strain with fine mesh strainer into smaller sauce pan

Freeze the rest of the stock for up to 3 months

Madeira Madness

1962 Madeira in vintage port glass

While many sports fans have their hands wrapped around a cold beer and a remote cheering on their favorite college basketball team, I am opting for a more laid back evening with a very special glass of wine.

Nothing says comfort on a cold night than curling up by the fire with special someone and a great glass of Madeira.

Madeira is a fortified wine made on the island of Madeira, an archipelago of Portugal. Madeira has an incredibly long shelf life and is known to be the longest living wine in the world.

Madeira dates back to the Age of Exploration and was a favorite of several U.S. Presidents including George Washington and Thomas Jefferson. In fact, it was the wine served to toast the Declaration of Independence!

I bought my husband a1962 Barbeito Malvasia Madeira for his birthday last year and although it was a splurge, it certainly did not disappoint.  It’s like drinking sweet nectar from the Gods.  

We opened the bottle on Thanksgiving and we are going to toast the end of winter with the rest of the bottle. 

The color is a beautiful golden brown and the liquid gold just clings to the side of the glass, slowly coating its vessel.  On the nose, there are lovely notes of ginger snaps, baking spices, caramel, coffee and toasted walnuts.  The wine is rich and expressive with nice acidity. Drink on its own or pair with a cheese plate of Roquefort, honey, dates and walnuts. This also goes great with nutty desserts like pecan pie and pumpkin spice cheesecake. 

If you have never had a Madeira and don't want to splurge on a bottle, many fine dining restaurants offer Madeira by the glass!

To learn more about Madeira, visit http://www.madeirawine.com/. 

Do Wine Scores Really Matter?

Selecting that perfect bottle of wine can be a downright painstaking experience if you don't know what you are looking for.

You walk into the wine store and your head begins to spin when you see hundreds if not thousands of shiny glass cylinders in different colors, a myriad of varietals and enough animal labels to make you feel like you are at the county zoo.  Then you stumble across the "coveted" wine score in bold font tempting you to select the wine with the highest point value.

As you stand in the middle of the aisle with a glazed look on your face and begin scratching your head, the young salesperson walks over to you, points at the shelf and says "you must try that bottle, it's nearly perfect with a 96 point score."

But, what do those numbers really mean?  Is a 90+ pointer always a good bottle? And why don't you see 88-89 point wines promoted like they used to.  89 used to be equivalent to a B+ when I was in school,

Today, the Wall Street Journal featured a  great piece by Lettie Teague, Wine Scores: Remaking the Grade,  that discusses the inflation of wine scores and why so many great bottles that score in the high 80's may never make it to your local store shelf. Simply put, high scores mean big business!

Taste of Italy

In preparation for my certified Sommelier exam in April, my friends have graciously agreed to let me expermint on them with different wine and food pairings. This week I hosted an Italian wine tasting. 

The menu and recipes are listed below.  Buon Appetito! 

Antipasti Platter

Roasted Asparagus w/Prosciutto & Balsamic Glaze

Bocconcini, Cherry Tomatoes & Assorted Olives

Roasted Veggie Caponata w/Pita Chips

Wine Pairing: 2011 Borgo Conventi Pinot Grigio, Friuli, Italy

Sweet Pea, Ricotta & Herb Bruschetta

Wine Pairing: 2011 Broglia Gavi “Le Meirana,” Piedmont, Italy

Charcuterie Plate

Hard Salami, Prosciutto, Provolone, Parmigiano Reggiano & Kalamata Olive Bread

Wine Pairing: 2008 Piccini Chianti Classico, Tuscany, Italy

Chicken Parmesan Bites

Wine Pairing: 2005 Ceretto Zonchera Barolo, Piedmont, Italy

Recipes:

Sweet Pea, Ricotta & Herb Bruscetta

16oz bag of frozen sweet peas (defrost)

2 cups part skim ricotta

1/2 cup parmigiano reggiano

2 cloves of garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped basil

1 lemon (zest & juice)

1/4 cup olive oil 

salt & pepper to taste

Baguette - 1/4 inch slices

Diced tomatoes (for garnish) 

Directions: 

Put all ingredients in food processor and pulse until well combined.  Add more olive oil if needed to reach desired consistency. Should be thick enough to spread on crostini. 

Slice baguette into 1/4 inch slices, brush with olive oil and grill on grill pan or outdoor grill. Spread generously with topping and garnish with diced tomatoes for a pop of color. 

Roasted Veggie Caponata

1 large eggplant

1 zucchini 

1 small red onion

1 small jar roasted red pepper

1 tablespoon capers

10 kalamata olives

2 cloves of garlic

1 teaspoon crushed red pepper 

1/2 cup chopped fresh parsley

1 lemon (juiced)

1/4 cup olive oil (plus more for roasting)

salt & pepper to taste

Serve with pita chips 

Directions:

Preheat oven to 375.  Cut  eggplant, zucchini & red onion in half and place in roasting pan (Pierce eggplant & zucchini with fork). Drizzle veggies with olive oil.  Roast for 45 minutes and let cool.  Place all ingredients in food processor until you get a chunky dip. Serve room temperature or chilled with fresh baked pita chips. 

Savor Sunday: Brunello & Bolognese

In this week’s edition of Savor Sunday, I decided to go all out Italian. Nothing beats the winter doldrums than one of my all time favorite wines and a hearty dish of homemade Bolognese. 

I am convinced that I was Italian in a former life.  Italian wines and food are a passion of mine. I actually turned my husband into a red wine drinker when I introduced him to a 1997 Brunello di Montelcino the first time I cooked for him.  He has been hooked ever since!  

Tonight, I served up a 2007 Tenuta di Sesta Brunello di Montalcino. The 2007 vintage is a highly rated one.

Tasting Notes:  Nice notes of earth, cigar box, plum, mocha and black cherry on the nose. The palate has voluptuous tannins that are soft and round with flavors of plum, clove, cedar and a touch of vanilla. 

Bolognese Recipe:  Serves 4-6 

2 tbsp. olive oil

1 medium yellow onion

3 ribs celery

3 medium carrots

1 cup Portobello mushrooms  

6 cloves of garlic

2 tsp. truffle salt or sea salt

1 tsp. black pepper

1 tsp. crushed red pepper

1 tsp. Italian seasoning

½ tsp. nutmeg 

2 bay leaves

Few sprigs of fresh thyme & rosemary (tie w/kitchen string)

1 ½ pound ground sirloin

1 ½ pound sweet Italian sausage

2 tablespoons tomato paste

2 cups red wine (Chianti, Montelpulciano d’ Abruzzo or Centine from Banfi  are nice options)

1 cup milk

1 - 28 oz can crushed tomatoes (preferably San Marzano)

¼ cup heavy cream

1 cup shredded Parmigiano Reggiano

8 oz ricotta (for garnish)

½ cup julienned basil (for garnish)

Directions:

Combine large diced onion, carrot, celery, mushroom and garlic and put in food processer for about 10-15 seconds until the vegetables are a finely grated.

Add 2 tbsp. of oil to a dutch oven over a medium heat and sauté vegetables for 10-15 minutes until translucent and slightly golden.  Make sure all the liquid is evaporated.

Once the vegetables reach the desired color and consistency add the salt, pepper, crushed red pepper, Italian seasoning, nutmeg & bay leaves.

Add ground sirloin and sausage and let brown for 20-25 minutes, stirring frequently.  Make sure you get a nice deep brown color. Practice patience, this is where all of the flavor comes from.

Add tomato paste and cook 2-3 minutes.

Add rosemary & thyme sprigs followed by red wine. Scrape up all the bits and deglaze pan.  Let reduce about 5 minutes.

Add 1 cup milk and let reduce about 5 minutes.

Add crushed tomatoes and simmer for 1 ½ - 2 hours.

Before serving remove fresh herb sprigs & bay leaves

Add ¼ cup heavy cream and ½ cup grated Parmigiano Reggiano and stir until combined.

Serve over your favorite pasta.  I recommend pappardelle or tagliatelle pasta.

Add a tbsp. of fresh ricotta, Parmigiano Reggiano, basil and a drizzle of good Extra Virgin Olive Oil.  

The Wine of Romance

If I had to choose one wine that evokes romance and desire, it would have to be Pinot Noir. Sure Champagne comes to mind, but nothing quite captures romance than that of Pinot Noir. Great Pinots can be earth shattering like a first kiss. Not so great Pinots can be like a bad date you can't wait to end. 

With its thin skin and sensitive temperament, Pinot Noir can be one of the most difficult and fragile grapes to grow. With abundant love, care and patience, this grape can evolve into a lovely, graceful and elegant beauty. It can also pack a powerful punch that will tantalize your senses. Master Sommelier Madeline Triffon  refers to Pinot Noir as, "sex in a glass."

As soon as you lift the glass of a perfect Pinot, notes of soft perfume, truffle, earth, spice and fruit envelope your senses creating a captivating experience that can take your breath away.  Then as your palate comes into full contact with a waterfall of liquid garnet, your heart melts as you slowly savor each sip. 

There are so many different styles of Pinot Noir, it can be quite elusive, even for an expert. The classic Burgundian style often has more earth, truffle and barnyard aromas than its new world counterparts, which are often made with more fruit and alcohol. Either style you choose, well-made Pinot Noirs can be quite seductive and leave you yearning for more.  There are so many amazing Pinot's to choose from, I have listed a few of my current favorites below! 

Happy Valentine’s Day!

Recommendations:

2009 Chateau de Chamirey, Mercurey, Burgundy, France: Medium bodied with lovely dark cherry, earth and smoke with nice acidity, making this a lovely match with cedar plank salmon and lentils. (Retail $25)

2008 Anam Cara, Willamette Valley, Oregon: Medium bodied and elegant with black cherry, raspberry, hints of smoke and cedar. This is a lovely sipper and one of my favorite Thanksgiving wines. (Retail: $35)

2011 Belle Glos, Clark & Telephone, Central Coast California: Medium bodied and bold with lots of spice, plum, cranberry and blackberry.  This wine boasts the best of new and old world styles. I also love this bottle. Belle Glos seals the wine with red wax.  Try this one with a grilled steak. (Retail: $35) This producer also makes the Belle Glos Meomi which is kind of like the baby sister of the Clark and Telephone. This one is under $20 and a great wine for the price. 

To Dress or Not to Dress?

It seems that every time my husband and I go out for a nice meal there are always other diners who treat the restaurant like their living room or corner bar.  What ever happened to a dress code, manners, etiquette and decorum?

We recently went to a very nice restaurant to celebrate a special occasion and I was absolutely appalled by the way many people were dressed, both children and adults.

There were two young children that were having a dance party as they left the establishment.  Not only were they loud and distracting, they were wearing sneakers and jeans – in a Four Diamond restaurant!!  Parents, if you can’t get your children to be civilized, leave the kids at home or take them to Chucky Cheese, where a kid can be a kid!

When I am paying good money for an overall dining experience, this obnoxious behavior and disdain for basic etiquette tends to put a little damper on the mood.

The food and wine may be exquisite and the service may be stellar but I am personally less likely to go back to an establishment that permits sloppiness and rude behavior by other patrons.  I know that in this economy many restaurants are hesitant about implementing and mandating a dress code because they are afraid of losing business, but I think they are alienating diners who appreciate and desire a touch of elegance.

Whatever happened to wanting to look your best?  I personally love putting on a beautiful dress and a great pair of pumps and my husband always looks like he is stepping off the anchor desk when we go out to dinner.  Casual Friday is one thing, but beach attire or sweat pants at your favorite intimate bistro is downright tacky.

Listen up gentlemen! Fine dining restaurants are not the place for your ball caps, torn jeans and untucked shirts.  As for ladies, save the flip-flops for the beach!  

As you head out to your favorite romantic spot for Valentine’s, take a little time to look your very best!  I bet you’ll even enjoy your meal a little more. 

What say you? Do you think fine dining restaurants should mandate a dress code? 

Photo Credit: http://www.flickr.com/photos/djjewelz/4580699568/

Game Day Food & Wine Pairings

Beer may be the beverage of choice at many Super Bowl parties, but don’t rule out some vino for the big game.  Believe me, the ladies will be more than thankful!  There are some great wines that make perfect pairings with your favorite pigskin treats.  

If you’re looking to keep it simple, pick up a few bottles of good sparkling wine, like a Brut Champagne or Cava.  Sparkling wines are extremely versatile, boast nice acidity and help cleanse the palate.  Here are a few options that I hope will help inspire your game day menu!  

• Guacamole – Pairs well with Sauvignon Blanc and if you like it extra spicy try a Riesling instead.  A dry sparkling would also do the trick!  Check out the Kim Crawford Sauvignon Blanc from New Zealand for under $15. 

• Crab & Artichoke Dip – This creamy delight calls for a wine with high acidity and crisp finish like a Pinot Gris or Sauvignon Blanc.  Try the Hendry Pinot Gris for under $15 or the Tiamo Pinot Grigio for under $10. 

• Hot Wings – I love adding a little class to bar food by pairing hot wings with a nice sparkling wine like Brut Champagne. If you’re looking for a budget friendly alternative, check out a Cava from Spain.  (Check out my blog on sparklings for some recommendations at every price point http://thecrystalpalate.blogspot.com/)

• Chili – I will admit Chili has to be one of the hardest dishes on the planet to pair with wine.  If the chili has a nice balance with a rustic depth of flavor not too much heat, a big, bold, jammy Zin would be a nice choice.  If you’re going for the knock your socks off kind of heat that will make a grown man cry, you may want to stick with an ice cold beer!  

• Potato Chips & Dip – I love the way a nice sparkling balances the saltiness of the chips. This is a must try!

• Short Rib Sliders w/Bacon Bleu Slaw – This has to be one of my all time favorite guilty pleasures and game time treats.  This hearty crowd pleaser calls for a big bold Zinfandel. I really like the Sobon Estate Fiddletown Zinfandel and the Predator Zinfandel for budget friendly options.

• Meat Lovers Pizza – There are many options for a hearty pizza including a Zinfandel, Montepulciano d’Abruzzo, Chianti or a Vino Nobile.  

• Prosciutto wrapped asparagus w/balsamic glaze – Pinot Gris or Sauvignon Blanc.

Cooking with Wine

Crystal prepping for New Year's Eve guests.

As another New Year begins, I resolve to get healthier once again.  Don't worry, I am not going on any crash diets, I love food and wine too much for that.  However, I will fine tune my recipes and add an extra splash of vino to cut back on the other decadent ingredients, otherwise known as cream and butter. 

I absolutely love cooking with wine, sometimes I even put some in the food.  All joking aside, wine gives food another dimension and won’t unravel your exercise routine. 

Want to add a zing to steamed veggies or sautéed spinach?  Add some garlic, white wine and lemon with a pinch of sea salt and pepper.  No butter and it’s delicious!  Don’t get me wrong, feel free to add the good stuff if you prefer, but I’ll save the added calories for the weekend.

You can also add some spark to mushrooms or ratatouille with a dry red wine.  There are unlimited ways to use wine in food preparations. 

One of my favorite weeknight meals is quinoa pasta with sautéed broccoli, red peppers, spinach, tomatoes and feta with white wine, lemon, olive oil, fresh herbs and garlic.  Depending on the portion and how much sauce you like, use between ¼ cup to ½ cup of dry white wine (don't be shy).  You'll want to let the wine reduce down before serving.

Now to the important question - What wine should I use to cook with? I am so glad you asked.  You will find that many recipes call for a dry white or a dry red wine. But what does that really mean?  I may be the only one, but I really wish recipes would include some options to help the consumer.  Most wine stores will be happy to help you, but wouldn’t it be great to walk in the store and know exactly what you are looking for?  Not everybody is a wine geek like me. 

Here is my general rule of thumb for cooking with wine.  When I make red wine reductions, I personally like to use an inexpensive Bordeaux, Chianti or Montepulciano d’Abruzzo. It gives the reduction nice earthy notes.  Pinot Noir is a great option with risotto and mushrooms.

As for white wines, I usually opt for a Pinot Gris/Pinot Grigio, a Sauvignon Blanc or an unoaked Chardonnay. If you have extra sparkling left over from the New Year’s celebration feel free to use that instead.  Sparkling wines make great sauces. 

Just remember to use a wine you would drink.  If you wouldn’t swallow it, why should your food?   

Until next time, let your palate be your guide.