This week in wine: Chardonnay

My journey continues! This week in wine we have a bottle of Cottage Road Californian Chardonnay of the 05′ harvest.

“Pinot Chardonnay Pronunciation: shar-duh-NAY Notes: This elegant white varietal wine is crisp and dry, and great with seafood, poultry, ham, egg dishes, salads, and any dish with a rich cream sauce. California Chardonnays are often excellent. Substitutes: Pinot blanc OR Chablis (French Chablis wines are made with Chardonnay grapes.) OR Muscadet OR vermouth (Use this substitute for cooking, not drinking. Use dry vermouth only.) “

“This Chardonnay exhibits the perfect balance of fruit, acidity and oak. A hint of creaminess interplays nicely with peach & tropical fruit notes braced by vanilla and just a touch of spice on the finish. A Chardonnay that doesn’t overpower food. Perfect match where a Pinot Grigio and Riesling are too light but a lavishly oaked Chardonnay would overpower. Cottage Road Chardonnay is a rare find. Only 1000 cases produced by a well-known boutique California wine maker.”

It was only about $14 at Central Market, but it really did taste more like a $20-$30 bottle. A great find! They were nearly out by the time I got to them and “when they’re gone, they’re gone” so I was lucky.

This Chardonnay had a nice melon taste in the beginning and a great oak finish. There were other flavors noted but not identified, as my palate is still earning it’s wings. I got to see first hand how the acidity really cuts a creamy dish and refreshes the palate with every sip. I can’t imagine a better pairing.

Good stuff.

-Johnny

Amour de chocolat

After countless trips to Border’s spent lusting and staring, I finally gave in and bought John Scharffenberger’s The Essence of Chocolate. This book is incredible, sensational, beautiful, masterful, and chocolate-ful. Rarely leaving my sight over the course of the past week, I’ve read through it twice, and slept with it once (pathetically, not by accident). I was surprised by how educational and interesting the book is; it’s chock full of history and helpful hints. Love it.

So! After flipping through the recipes and drooling over the pictures (Not actually drooling of course. I’m a young lady…I…don’t…do…that…), I decided to make the “Silky Chocolate Pudding”. To be honest, I was a big fan of 60 calorie “Sugar Free” Jello Pudding cups, but that was before exposure to this mind blowing recipe. Gluttony for the win.

Before posting the recipe, I feel obliged to offer any interested readers a short warning.

WARNING (Redundant? Sorry, but it’s necessary)

If you, like myself, fall into the category of calorie counter, health nut, crazy-diet-watching-freakazoid.. I have a few tips to offer you. (If you are blessed with a metabolism of steel, or a free spirit, you may skip right down to recipe)

1. Close this window, back slowly away from your computer, make yourself a wheat grass smoothie, sit on the couch, turn on CSI: Miami (just kidding), and forget there was a bottom half to this post.

2. Still here? Awh shucks- aren’t you a sweetheart. But seriously, do not under any circumstances make the following recipe. Your waistline will thank you later.

3. If you insist on making this recipe (say you have a great aunt Millie staying with you who can’t eat solid food, so it’s either this chocolate pudding or pureed prune), DO NOT under ANY circumstances take so much as one bite of this pudding. No, you don’t need half a spoonful to “make sure it’s good enough to serve”. It is, I promise.

If you do take a that spoonful, you will: make a moan that surprises even you, close your eyes and lick your lips, and take “just one more bite”.

Your mind will then be filled with fireworks, and the resulting bliss-filled smoke will fog your brain temporarily; but you won’t mind. You will then emerge from said fog, and look down with confusion at the amount of pudding in the bowl. You will suddenly be bombarded with the knowledge you just ate no less than half a batch of pudding, at which point you will either: a) curl up in the fetal position and suck your thumb, b) do 45 minutes on the Stair Master, or c) say “Screw it!” loudly, finish off the remaining pudding, and lick the bowl desperately clean.

Don’t say I didn’t warn you.

Silky Chocolate Pudding
from The Essence of Chocolate by John Scharffenberger and Robert Steinberg

1/4 cup cornstarch
1/2 cup granulated sugar
1/8 tsp salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped
1 tsp pure vanilla extract

Combine the cornstarch, sugar, and salt in the top of a double broiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 and 20 minutes, when the mixture begins to thicken and coats the back of a spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

Strain through a fine-mesh strainer into a serving bowl or strain the pudding into a large measuring cup with a spout and pour into individual serving dished. (I skipped the straining with zero problems, but I’m sure it could do nothing but help)

Some find the layer of “skin” that forms on the top of pudding after refrigerating to be the best part, while others (me) can’t bear the thought of it. If you’re the type that dislikes a pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface; the wrap will keep a skin from forming. But if you want that dense, chewy (disgusting) layer to form, just pull plastic wrap tightly over the top of the serving dish(es) and don’t allow it to touch the pudding.

Refrigerate for at least 30 minutes or up to 3 days.

Makes 3 1/2 cups; serves 4-6 (or you on a bad day)

-Mel

Baked Halibut with Zucchini, Tomatoes, and Feta

On today’s menu we have a Baked Halibut Steak topped with Zucchini, Tomatoes, and crumbled Feta Cheese.

I’m working on my plating technique; the white wine reduction dots were an afterthought. A smudged afterthought. Oh well.

The dish was great! You really have to season the heck out of halibut as it’s naturally not a very “fishy” fish. The salt and pepper mills worked over time.

I will make this dish again, but next time I may add something for it to rest on that compliments it well. We’ll see what I can cook up.

Voila!

-Johnny

P.S I have GOT to figure out how to take decent pictures with my camera!

Spinach Linguine with a Seafood Medley

On today’s menu we have a Spinach Linguine with a Seafood Medley. The Medley consists of shrimp, scallop, and squid, sauteed in basil, garlic, shallot, radicchio, tomato, and white wine.

I admit, it looks gross. Kinda like you dipped your hand in the ocean and came out with a scoop of dead things.

It was, however, surprisingly good. This dish was enjoyed with a glass of Californian Chardonnay.

Will I make it again? Eh, I’m pretty squeamish about eating things that are still in the same form as they were when they were alive. Maybe not.

Of coarse, the whole thing was tossed with Parmesan-Reggiano.

Voila!

-Johnny

Spaghetti with Pinot Grigio and Seafood

The past few days have seen me primarily in sweat pants, wrapped in a large comforter, while consumed with the sniffles and extra strength Tylenol. Johnny and I were talking recently about our comfort foods, and the past sickly days have been filled with many of mine: pb&j’s, Easy Mac, toasted turkey and processed American cheese sandwiches, and spaghetti; not to mention bags and bags of Hall’s Fruit Breezers. The two of us ventured out to go see “Good Luck Chuck” last night, which proved to be a pathetically allergy-stricken outing.

This morning, after a cup of coffee and some of the hazelnut biscotti Johnny made, I felt quite a bit better. I decided to be productive; which meant finishing some work, making a trip to Market Street, and returning to my work out routine after a “sick leave” of sorts. The work was finished, the excursion to Market Street successful; however, working out was not a good idea. In fact, it was a very bad idea. So, I have returned to my sofa (green tea, books, and cough drops in tow) and I will probably remain here for quite some time.

Even though I now feel incapacitated, earlier this evening I had no intention of letting my grocery shopping be in vain. So, I whipped up a slightly modified version of Giada De Laurentis’ Spaghetti with Pinot Grigio and Seafood.

By “slightly modified”, I mean I used scallops instead of clams. I like them better and they’re easier to eat. As I said earlier, spaghetti is definitely one of my favorites, and I like to make it as easy to partake in as possible; however, clams would probably make this dish prettier and more interesting.

This was fantastic, and will definitely be made again. The Pinot Grigio had a great flavor and I plan to play with this recipe further in the future. As it is commonly known, Giada makes some fantastic foods.

Yum.

-Mel

Hazelnut Biscotti

On today’s menu we have a Hazelnut Biscotti drizzled with chocolate. This was actually the first thing I’ve ever really baked. Coffee is a regular thing at my place so this was a natural choice.

“Biscotti (plural of Italian biscotto, roughly meaning “twice baked”) are crisp Italian cookies often containing nuts or flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting these into slices, and reheating them to dry them out.” -Wikipedia (Biscotti)

I baked mine for 30 minutes initially, sliced the loaves, then put them back in the oven to bake for an additional 10 minutes. Pretty simple.

I would also like to add that hazelnuts are ridiculously expensive.

Voila!

-Johnny

This week in wine: White Zinfandel

For the past few days I have been exploring the wonderful world of blush wines. This one in particular is a Raspberry, Lime, & Plum White Zinfandel by Arbor Mist.

It was a deep purple, very light, tart, a bit dry, and delicious! This is defiantly the type of wine that I would drink while lounging in my imaginary porch swing on my imaginary wrap around porch encapsulating my imaginary house in the country. A great summer wine.

Check out the other flavors Arbor Mist has to offer. (I wanna try the Strawberry White Zinfandel or the Cranberry Twist White Merlot!)

Delicious.

-Johnny

Death by Chocolate Cookies

I had my regularly scheduled dental appointment today, and the woman responsible for whirling the gritty tasting stuff onto my teeth kept drilling me (no pun intended) with questions as to what I planned to do with my future. When I told her I was no longer sure as to what my major would be, she asked: “Well, if you could do anything for the rest of your life, what would it be?” I replied “Brafking coofkies, all dayf eferydayf”. Give me a break, she had two gloved hands wedged between my jaws.

Roughly translated- I could bake cookies all day, every day. I could probably even bake cookies in my sleep (or in lieu of sleeping, as I’ve been doing recently). Basically that anecdote was a poor segway into saying “I’ve been baking a lot of cookies; as well as trying to find and invent winner recipes.”

I found said “winner recipe” last night on a quest to find the perfect chocolate chip cookie. Oh, don’t think I’ve quit the quest just yet, but these (from Epicurious) are unbelievably delicious. I cut the recipe in half, even with the funky part about using 1 3/4 tbsp of an egg- I used 1 tbsp. I also added some milk chocolate chips quickly to the top of a few as they came out of the oven, because I love milk chocolate in just about anything.

These cookies have a perfect texture and chewy factor, and many members of my family enjoyed them for dinner, breakfast, and lunch. I kid you not.

I also mentioned I’ve been trying my hand at inventing my own recipes, and this endeavor produce what I call my “Death by Chocolate” cookies. They definitely came out a favorite with the females, but most males who sampled them said they were a little too rich. Even I must admit, they were pushing the boundaries of too chocolaty. I think it was the mix of dark and semi-sweet chocolate. The dark chocolate chips were super rich and slightly overpowering, so I’ll probably go for only semi-sweet next time. I also may try this again using Hershey’s Special Dark Cocoa instead of unsweetened- just to see what happens. Any suggestions for improvements would be greatly appreciated!

Death by Chocolate Cookies

1/2 cup softened butter
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1 cup flour (all purpose)
1/4 tsp baking soda
1/4 tsp salt
3 oz (I used unsweetened) cocoa powder
1/2 cup semi-sweet chocolate chunks (I chopped these in half)
1/2 cup dark chocolate chips (Ghiradelli)

Preheat oven to 350 degrees F.
Cream together butter and sugar until light and fluffy in a large bowl. Beat in the egg and vanilla, mixing until smooth.
In a medium bowl, combine flour, baking soda, salt and cocoa powder. With the mixer on a low setting, gradually add the flour mixture into butter mixture until well combined. Stir in chocolate chunks.
Drop rounded tablespoons of dough onto parchment-lined baking sheets.
Bake for 10-12 minutes at 350 degrees F, until just firm around the edges. Cookies will appear moist, don’t let that fool you. Allow cookies to cool on the baking sheet for 5 minutes, then remove to a wire rack to finish cooling.

Makes about 18 cookies (depending on how large you’d like them).

-Mel

Out and About: Carrabba’s

This weekend Mel and I ventured out to what we consider our “headquarters” restaurant, that is to say, the one that we frequent at the drop of a hat (or moan of a stomach). Carrabba’s is a nice little place with one main dining room, a bar, and a lounge. It’s basically the Olive Garden of the 90’s. The decor is a cozy old country Italian with various signs and plants posing on the walls. Frank Sinatra twiddles along in the background behind a soft hum of the other patrons and the lighting is personalized by a single hanging lamp above the booths and tea cup candles on the table tops.

Sadly, this time our favorite waiter Bob was not on duty. He’s a little old man who I swear stepped straight out of a time machine post marked 1955. He takes great pride in his service and makes you feel like you lived there…or even owned him. He really makes the dining experience. Maybe I’ll smuggle in a hidden camera to capture his essence one of these days.

We had the Minestrone and Tagliarini Picchi Pacchiu with shrimp.

“Fine pasta in a sauce of crushed tomatoes, garlic, olive oil and basil”

Delicious.

-Johnny

Blondies and Birthdays

Yesterday was the first day in a while I’ve had the time to bake. Actually, that’s not exactly true, it was just the first time I’ve been remotely successful with a recipe recently. I made a disastrous attempt at Thomas Haas’s “Sparkle Cookies”. They ended in failure for several different reasons (mainly a mixer circa 1975), but let’s not dwell on the past.

I opted for Vanilla Cheesecake and White Chocolate Marbled Blondie’s, courtesy of The Domestic Goddess.

My “swirling” technique is obviously in need of improvement, but they were tasty nonetheless. I think I may not be much of a white chocolate fanatic, because I was slightly under impressed by them. The family said they were fantastic though, which is good since they are apparently more in tune with a love for white chocolate; however, I still think something was a little off.

On a side note- my birthday was Friday.

Mmm, red velvet cake.

A certain tall, dark, and handsome dish named Johnny gave me a beautiful Wusthof chef’s knife, and a Villaware crepe maker. Excitement ensued.

-Mel