Beef Pastrami                                     Makes 2 pounds

Brine
2 ½ pounds bavette or boneless short ribs
1 gallon cold water
1 ½ cups kosher salt
1 cup granulated sugar
¾ ounce (by weight or 4 teaspoons) pink salt (sodium nitrite)
1 tablespoon pickling spices
½ cup, packed, dark brown sugar
¼ cup honey
5 garlic cloves
To Finish
1 tablespoon coriander seeds, lightly toasted
1 tablespoon black peppercorns, lightly toasted

1. Place the meat in a deep casserole dish that is just big enough to hold it.  Reserve the meat in the refrigerator while preparing the brine.
2. To make the brine combine all of the ingredients in a large saucepot and bring the mixture to a boil.  Remove the brine from the heat and allow it to cool to room temperature.  Place in the refrigerator and allow it to cool to 50° F. 
3. Poor the brine over the meat and use a heavy plate to keep it submerged.  Brine the meat in the refrigerator for 24 hours. 
4. Remove the meat from the brine, rinse it and then pat it dry with a clean kitchen towel.  Leave the meat uncovered in the refrigerator overnight to form a pellicle.
5. Hot smoke the meat to an internal temperature of 150° F, about three hours.  At this point the pastrami can finished immediately or refrigerated for up to three days and finished later. 
6. Combine the coriander seeds and black peppercorns in a spice grinder and coarsely grind.  Rub the mixture over the entire outside of the meat. 
7. To finish the pastrami preheat the oven to 275° F.  Place a wire roasting rack in a roasting pan with deep sides.  Fill the roasting pan with one inch of boiling water.  Place the pastrami on the rack and slowly roast the pastrami for two to three hours or until it is fork tender. 

Equipment:  Cutting board and knife, measuring cups, measuring spoons, large casserole dish, large stockpot, clean kitchen towel, spice grinder, smoker, meat thermometer and a large roasting pan with a wire rack.

Pickling Spice                               Makes 1 cup
2 tablespoons black peppercorns, lightly toasted
2 tablespoons mustard seeds, lightly toasted
2 tablespoons coriander seeds, lightly toasted
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 cinnamon sticks. Broken into small pieces
24 bay leaves, lightly crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger

1. Lightly crush the black peppercorns, mustard and coriander seeds with the side of a chef’s knife.  In a small mixing bowl combine the toasted and crushed spices with the remaining ingredients.  Mix well and store in a plastic zip lock bag.

Equipment:  Cutting board and knife, measuring spoons, small sauté pan, small mixing bowl and a plastic zip lock bag.

Restaurant recreations

One of my sources for new recipes is finding restaurant dishes I really like. Unfortunately, I can’t go out to my favorite restaurants every time I get a craving, so instead, I (try) to make up the recipes at home. After buying some truly delicious stone fruit the other day, I was in the mood for the polenta cake from my favorite Healdsburg bistro. Since I can’t get there, I set about trying to recreate it. The cake is lightly sweet, with a coarse, cornbread- like texture that carries fruit compote well. I researched substituting semolina flour for all purpose flour in baked goods. Semolina flour is made from hard durum wheat which has been ground into flour. It is high in gluten and is usually used for making pasta and breads; you can find it in either coarse or fine texture flour. According to King Arthur Flour, you can substitute semolina for AP flour on a 1:1 ratio. I tried it in a basic yellow cake recipe. It seemed to work, although the texture wasn’t quite as coarse as I expected. A bit more tweaking and I had a decent copy of the restaurant version. Replacing half of the AP flour with a combination of semolina flour and cornmeal seems to be the solution. This is not super sweet, so it is good with a fruit compote. Try making one by simmering peaches with amaretto, or plums with port.

-Josie

Semolina Cake

Not the usual cheese and crackers...

I had the opportunity to have a lovely meal at Lovely Hula Hands last weekend. Every ingredient on the menu was incredibly fresh, locally grown and at the peak of summer flavor. It was really nice to have such a simple restaurant meal, where all of the ingredients are highlighted, rather than manipulated into completely different forms. I think the most interesting item I ate though, was the black sesame seed cracker. It was paper thin, crackly, and delicious. (Especially with some of the fresh mozzarella!). When I was in Italy, we made crackers that were somewhat similar. We called them “sheet music bread”, because they were so paper thin. I tried to recreate Lovely Hula Hands’ crackers yesterday, and was able to get pretty close. When you make this, you can vary the seeds as you like- black or white sesame seeds (or even flaxseeds) would all work. They’re really light and crispy, but are especially good with fresh cheeses like goat cheese or fresh mozzarella.
I get to travel back to Italy on Thursday, at our Tuscan Harvest Dinner. Alison and Amelia, wonderful and talented chefs that are long-time teachers at In Good Taste, are back again. This time, their menu takes a trip to Florence, with Summer Panzanella, Porcini minestrone, Chicken with Grapes and Marsala, and an Apple Torte. These dishes are perfect for savoring from the deck. Buon Appetito!

-Josie
Thin and Crispy Black Sesame Crackers

A month of treats

July is National Ice Cream month- and National Blueberry month. Those are two of my favorite foods, so I’ll take any excuse to indulge. (Especially if I can indulge in them together). There’s nothing like fresh berry ice cream, or ice cream topped with berries as a quick dessert on a hot day. Ice cream is super easy to make, especially because the ice cream machines do all the work. Essentially, you just have to stir the ingredients together, pour into the ice cream machine, and press “go”. The 1.5 quart Ice Cream Maker by Cuisinart is the best kitchen accessory for summer (but of course you can use it year round). It even comes with an extra freezer bowl, so you can make more than one flavor at a time. The blueberry compote is equally easy to make, and very versatile. Use it on pound cake, or layer it with greek yogurt and toasted almonds as a quick treat.

-Josie

Blueberry Ice Cream

Blueberry Compote

4th of July

Even though it isn’t accompanied by presents and a cake, the 4th of July was always my favorite holiday when I was growing up. I loved the fireworks and energy, and I felt grown-up staying up so late. Now, I look forward to the 4th of July just as much, but for different reasons; I like to be outside, enjoying the weather and my friends, and I like the food that comes with summer barbecues.

This year, we’re going to be “fancy.” To start, there will be grilled Bacon Wrapped Shrimp, made with bacon that I cured and smoked myself. Then, a simple, colorful, crunchy salad with crisp romaine lettuce, creamy blue cheese dressing, sliced tomatoes, and red onions. For our main course, local beef and Tillamook cheese will form the classic cheeseburger, but a topping of caramelized Walla Walla onions will steal the show. Finally, hand-made Chocolate Ice Cream Sandwiches for dessert. (That’s what I’m really looking forward to!).

Enjoy, and have a happy 4th of July!
-Josie

Chocolate Ice Cream Sandwiches

Orzo Limone

Sunshine or not, everyone I know is still stepping out to grill as often as possible. (We're seasoned Oregonians, so weather doesn't stop us!) Grilling is such a simple and quick way to prepare an elegant and tasty meal. It makes sense to serve equally easy and flavorful side dishes.
One of the most memorable meals I had in Italy was made by a friend of mine that worked at a restaurant in Sienna. His “Pasta al Limone” was light and flavorful, and a lovely complement to Bistecca Fiorentina (a special Florentine steak dish ). He used fettuccine for the pasta, but for the purposes of a side dish, I prefer to us orzo. The petite, rice- shaped noodles are a nice visual element on the plate. Tossed with a flavorful lemon and olive oil sauce and sprinkled with chopped parsley, it will be a lovely matched for any grilled protein or a light summer lunch when served with a green salad. Serve it with an Oregon Sauvignon Blanc, like the 2006 from Yamhill Cellars.
-Josie

Orzo Limone

Happy Memorial Day

Brown Sugar and Pecan Cake

Memorial Day

Looking outside this morning, I was not inspired to go shopping for a day of grilling. Rather, I felt compelled to stay inside, huddled up with tea and some warm soup. (It really isn’t cold so much, as very, very damp, but I still feel like I should be inside). And, since we grilled outside last weekend, a Memorial Day menu won’t be the inaugural grill day. Factoring in the weather, and the desire for soup, some world class chili seems appropriate. (Of course, for me, chili requires moist cornbread and assorted toppings). For dessert, a Brown Sugar Pecan Cake- moist yellow cake, studded with chunks of crunchy pecans, topped with a sweet and crackly brown sugar glaze. I feel confident in my chili recipe, as my team at school did place 2nd in the Chili Cook-off. (Not bad for three kids from the NW. In case you were wondering, the winner was from Oklahoma and made tear inducing bowl of jalapeño chili). Our chili was a wonderful medley of spices- paprika (both smoked and hot), cayenne, cumin, chipotle, crushed powdered ancho chiles, dried oregano, minced garlic, cloves, and bay. The meat of choice was ground chuck, and we did add in (non-traditional) tomatoes and beans. Rather than just kidney beans though, a mix of kidney and pinto beans was used. I think that the real reason we did well was not just because of our smoky, spiced chili, but because of the corn spoonbread I made to got along side, and the variety of colorful toppings: chopped tomato, sour cream, minced green onions and grated cheddar cheese. It made the meal complete.
If you’d like to try the Brown Sugar Pecan Cake as a sweet and sticky ending to your menu, put it in the over while you start the chili. That way, the chili has the chance to develop its deep flavors while the cake bakes and cools. When the cake comes out of the oven, you can bake the spoonbread, which should be served warm for best texture. The food is so good that you won’t miss grilling (especially not in the rain).

However, if you are in a grilling mood, try our upcoming grilling class to get fired up. Roll up yours sleeves and get grilling with Nancy Forrest. This hands- on class will feature exciting Southwest flavors and bright colors. Try Southwestern Grilled Chicken with a Mango Salsa, or Grilled Hanger steak with cilantro marinade and chipotle lime aioli. “A Hands on Grilling with Dad- A Father’s Day Special” will be Sunday, June 15th at 2:00 PM.

Happy grilling!

-Josie

Brown Sugar Pecan Cake

More on Cornstarch

Writing about cornstarch prompted a deeper investigation (and a trip to the store for a box of the stuff). There’s really a lot to cornstarch.
Corn starch thickens to a satiny smoothness and glossy appearance. It is flavorless. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch also blends more easily with cold liquids than flour because it doesn't absorb liquid until it's cooked.
You can use corn starch in place of arrowroot, potato starch or all-purpose flour when thickening sauces or gravies, preparing puddings, and making pies.
Corn starch has the same thickening power as arrowroot, and tapioca, therefore, you can substitute the same amount. However, corn starch has twice the thickening power of plain flour, so it's necessary to use half as much. (i.e., when a recipe calls for 1/4 cup of flour, use 2 tablespoons corn starch).
When you use cornstarch, gradually stir cold liquids into cornstarch until it's completely smooth. Keep stirring gently throughout the cooking period. If you stir too vigorously, the mixture may break down and thin out.
Always cook cornstarch over medium-low to medium heat. (Cooking over high heat can cause lumping or thinning).
Cook the mixtures for a minute; it takes that long for the starch granules to swell to their full capacity, which thickens the mixture.
Remember, cornstarch mixtures can’t be frozen.
So, in the interest of increasing my kitchen knowledge (and not because I’m addicted to chocolate...), I played with recipes for a Dark Chocolate Pudding. This isn’t like Jell-O pudding cups (not that those are bad in any way)- this is the real thing. This pudding is dark, rich, creamy, and thick- the kind that a spoon stands up in. I started with a CIA recipe for white chocolate pudding and made adjustments until I found a combination that I liked.
This goes without saying (but I feel that I must); use a good quality chocolate. It will make a difference, especially since the chocolate flavor really comes through. And, since you’re going to the trouble of making real chocolate pudding, you might as well make real whipped cream to go on top. Because of course, chocolate pudding (as are most sweet things) is even better with whipped cream. And add chocolate shavings while you’re at it.
-Josie

Dark Chocolate Pudding

I Love Hollandaise

All this talk about hollandaise has made my mouth water. I have a ridiculous, unapologetic love for hollandaise sauce. It’s rich, creamy, and versatile.
Admittedly, I did not bond immediately with the sauce when I got to cooking school. We didn’t use blenders, or tricks or shortcuts; we learned the old fashioned way;, a pot of simmering water, egg yolks, clarified butter and a whisk. I had the concept down- I did not have the strength. By the time the eggs were properly frothy, my arm was tired. Eventually, I built up my strength and got past the panic of making it “on the fly”. Now, I love making it by hand (although I do “cheat” and use an immersion blender for large batches). One of the most interesting exercises that we went through as a class was a “hollandaise cook off”.
Traditionally, the sauce is made with egg yolks, beaten until frothy, and clarified butter. The fat emulsifies the egg yolks, resulting in a thick and creamy texture. However, butter can be replaced by any liquid fat, so long as the ratio of fat to egg yolk does not change. In our cook-off, each group was given a different fat to make hollandaise with. We tried clarified butter, extra virgin olive oil, olive oil, vegetable oil, and duck fat.
The clarified butter was the creamiest version, and naturally had a buttery flavor.
The olive oils were surprisingly different; the extra virgin olive oil left a much deeper flavor on the palate than regular olive oil, but both of the sauces had a distinct olive-y taste. Try an olive oil hollandaise as a sauce for roasted or grilled vegetables, or roasted fingerling potatoes. I think that it would be good with grilled fish as well, which would work nicely in a Mediterranean meal.
The vegetable oil version was like a warm mayonnaise; not bad, but unremarkable. It would be good in an elegant potato salad.
Finally- the duck fat hollandaise. It was so good that I felt wrong eating it (until I was reminded that there’s no such thing as “too good”, there’s only really, really good). Imagine duck confit and hollandaise in one amazing marriage of richness and, meaty-ness and absolute deliciousness. There aren’t enough “-ness;” words to describe it. It is good on just about anything.
Hopefully this is inspiration enough to break out the whisk (or blender) and whip up some creamy goodness, no matter which version you choose. To get you started, try In Good Taste’s basic Hollandaise recipe.
-Josie

Battle Ham

Like many people, we had a big ham on Easter Sunday. Actually, we still have ham leftover. And, like the Thanksgiving turkey, the celebratory holiday feast lingers for weeks following the original event, appearing in many guises. I never seem to mind though; I look forward to it each year and anticipate the creative recipes that take advantage of the (leftover) bounty. Think of it like a longer, less mysterious Iron Chef; you have a secret ingredient (ham), a lot of imagination, and all the tools in the kitchen. The tool that has been especially helpful in “Battle Ham” this spring is the Viking Immersion Blender. I’ve used immersion blenders for years, but once these blenders arrived at the store, I fell in love all over again. It’s been just the implement to produce all the interesting (and tasty) post- Easter recipes. To get your mind working, here are a couple of successful ideas from the last week.
Make a quick mayonnaise with egg yolks, vegetable oil and mustard (using the immersion blender makes this so fast plus you save yourself having to wash the blender). Use the mayo for a ham sandwich on thick rye bread. Or, if you have hard boiled eggs leftover, make deviled eggs with fresh dill for garnish.
Quickly steam the season’s first asparagus and top them with a rich and creamy hollandaise sauce (using the immersion blender, naturally). The unctuous sauce is the perfect complement to the crisp green spears. Hollandaise is also delicious in Eggs Benedict (using the Easter ham of course).
Since the weather has been more wintry than spring-like, a creamy potato- ham soup is just the thing to take the chill off. Pureeing the soup in the pot saves a step and allows you to control the final texture of the soup more easily.
With such a good “mystery ingredient” and such yummy resulting dishes, it’s hard to get tired of ham. At least until next year.
-Josie

Viking Immersion Blender

One of the hazards of going to a premier culinary school with a lot of professional grade equipment is that one becomes spoiled. I'm used to using industrial grade mixers, pans, blenders, spice grinders etc. Anything else seems...toy-like.
Among my favorite cooking school tools is the Viking Immersion blender. I can’t tell you how indispensable this hot little power tool is. The huge 300 watt motor (well, huge for a hand tool) offers reliable stability and smooth processing. The handle has a no -slip grip, so you can hold on to it even when the soup starts flying. Immersion blenders are “souper” handy for making pureed soups with little mess or effort, but they have a much wider variety of uses. Use it when making sauces, vinaigrettes or custards. I once had to make 20 gallons of Caesar salad dressing for one week-long event; it would not have been possible without my immersion blender.

Happily, new immersion blenders arrived at In Good Taste last week. They’re useful and pretty. I can’t wait to buy my own. Try using it to make the creamy potato-sorrel soup that I suggested for St. Patrick’s day, a nice Caesar salad with homemade dressing, or Seared Halibut with Red Pepper Aioli. Halibut is fresh and in season, and pairs nicely with a creamy red pepper sauce. Sauté the halibut in a bit of olive oil, or, if you can stand the (still) wintry weather, grill it. Place the halibut on a bed of orzo with olive oil and some chopped kalamata olives and add a dollop of the aioli. Then make a toast to your cooking skills (and your blender) and enjoy.

-Josie

Red Pepper Aioli

Go green- it's in season

Spring is just around the corner. Every few days, I see something that makes me think it is here already (before the next rainstorm washes that idea away). The cherry trees are blossoming, the sun carefully peeks through the clouds, and the farmer’s markets are opening.

The moist weather and (slightly) warmer weather encourage green produce to flourish. Arugula, broccoli rabe, leeks, beet greens, lettuces and spinach are all in season right now. Storage crops, like shallots, potatoes and onions, are still in season, and can be perked up with the addition of the spring greenery.

Since it’s still quite cold outside, I like to use the greens in a “warming” recipe, like pasta or gnocchi. Brightly colored broccoli rabe is tossed with linguine, garlic and olive oil, and gets just the kick it needs from the addition of spicy red pepper flakes. It's a great way to showcase the (sadly) often overlooked cousin of broccoli.

Recipe here >>>

-Josie

My Newest Toy

By “toy”, I mean “necessary kitchen tool.” (I always need another one). Last week, I finally got a kitchen torch. I've been eyeing it- every time I walk through the store, I see it sitting there and I start craving Crème Brulée. The culinary torch is primarily used for creating that perfect crunchy crust that makes Crème Brulée so special. While the juxtaposition of crackly sugar crust and an unctuous vanilla custard is enough for me to rationalize such a purchase, it is nice to know that Crème Brulée isn’t the only use for such a tool. It can also be used for browning meringues, glazing fruit tarts, baked Alaska, and working with sugar. The best part is that the torch is easy to use, doesn’t heat the custard itself, and requires very little planning. (no waiting for the broiler to preheat). It’s so easy and mess free, and Crème Brulée is so delicious. Now I have no excuse not to make it.
-Josie

Josie's Creme Brulee

One Recipe Leads to Another

After shopping at the farmer’s market on Saturday, and making Benjamin Bettinger’s Preserved Lemons last week, I was inspired to create this simple dish. (This often happens to me. I make one thing, then get an idea for another, and pretty soon.... the refrigerator is full and I have to call some friends to help me eat all of my creations.) Lemon and mint are a classic combination. The recipe highlights the delicate texture of the new potatoes, pungent flavor of the preserved lemon, and bright clean herbs from the farmer’s market. You can make the vinaigrette ahead of time, as well as the preserved lemons, and then toss it all together at the end. Serve it warm, as a side dish to grilled meat, or chilled as a salad for part of a summertime buffet. The important thing is to use baby potatoes that are small and uniform in size. If you can’t find the specified potatoes, you can always make this with larger red potatoes, cut into smaller pieces.

With the expectation of the hot weather this week, the chilled potato salad would be perfect for lunch. Now all I need is a glass of iced tea. If you decide to go for wine instead, a Pinot Gris or Sauvignon Blanc would work nicely with the lemons.

Josie's New Potato Salad with Preserved Lemons and Mint

What's the worst that can happen....

"If at first you don't succeed, try, try again." Everyone makes mistakes, has cooking disasters, and is intimidated by something in the kitchen. (Even those of us who have been to cooking school.) Pastry- no problem. Fish- no worries. Shellfish..... I get nervous. Not because I don't eat it frequently (it's always on my menus), but because I'm constantly afraid I'll overcook it. Too many times, I haven't cleaned the clams thoroughly enough and end up with a bowl of sand, or I overcook those delicate pieces of squid to the point where they are tennis shoe quality rubber. It's frustrating, and intimidating. But the other day, I was craving mussels to go with the lovely Abacela Rosé we just got at the store. I was bound and determined to make a perfect steamed platter of mussels. Because she always has a good answer (and is both knowledgeable and patient with me), I asked Cheryl for some advice. Of course, she knew what to do. She gave me some pointers, showed me again how to clean them properly, and sent me on my way.

Once I started cleaning them, it wasn't so hard. I reminded myself of what I'd learned reading James Beard, and what Cheryl had told me, and the recipe went find. I felt so comfortable that I even made a few of my own additions. The finished product was delicious- fragrant, redolent of garlic, with a silky butter finish. Mmmmmm….

So remember- don't let intimidating ingredients/recipes/menus stop you from trying something new. The worst possible scenario? You have to start over or order a pizza. But no matter what, you'll learn something.

-Josie

Simply Steamed Mussels

Ratatouille....

…is one of my favorite dishes. I love it, mostly because it blends together some of my favorite ingredients in a culinary symphony. Eggplant, zucchini, tomatoes, onion, sometimes red bell pepper (if I have one), and fresh herbs are combined in a sort of vegetable stew. It is good warm, room temperature, and even cold, in a sandwich filling or as part of an antipasto spread. I use it for filling omelets, combined with mozzarella, over pasta with feta, or plain as a side dish for sautéed chicken.

There are variations of the dish throughout the Mediterranean. But essentially, it is simply a ragout of sautéed vegetables. The flavorings can be varied to suit your preferences. Add or omit various seasonal vegetables as you see fit. I almost always deglaze the pan with white wine after I sauté the onions, but I’ve also used balsamic vinegar, sherry vinegar and red wine with equal success. I like to use fresh basil and oregano to finish the dish- dried herbs will also work (just add them earlier on in the preparation to allow the flavors to develop).

There are many ways to go about making ratatouille. One begins by sautéing onions, then adding sliced eggplant and zucchini, followed by the tomatoes. That will work wonderfully, and really doesn’t take very long at all. If you’d like a deeper, more “oven roasted flavor”, or want to prepare this ahead of time, after you finish with the tomatoes and herbs, turn the mixture into a baking dish that has been coated with olive oil. Bake it for 15-30 minutes, (covered, to prevent moisture loss). An other method is more time consuming and involved, but creates deeper, caramelized undertones that I think are worth the extra trouble. Sauté the onion, eggplant, and zucchini separate. Then combine them together in a large sauce pan, deglaze with wine or vinegar and add the tomatoes and herbs that way.

Whichever way you go, make sure you season well with salt and pepper early on, and continue to taste as you go.

Josie's Efficient Ratatouille

-Josie

The Daughter of a Fisherman

My father is many things; brilliant, generous, kind, ethical, respected, influential…
of all the people that have influenced my life, perhaps my father has left the biggest impression. I've always looked up to him, admired and adored him, and now that I am older, we are becoming friends as well as father and daughter.

Some of my fondest memories with my dad are (ironically), of fishing. His passion for fishing supersedes his passion for all other hobbies. Although I don’t particularly love to fish, I do love to eat the rewards, and I love to be with my dad. As a kid, I was a part of most of the (weekly) fishing trips on the ocean or the river. He taught me how to fish, from baiting the hook to casting a spin real to the art of casting a fly rod. I wouldn't say that I’m an accomplished fisherman, but I can hold my own on a boat when necessary. My role most of the time was to wield the net while he pulled in the prize catch. Once the fish was in the boat, we’d measure them, to ensure that the fish were legal, ice them down, and head in to the marina. The next lesson in the world of fishing was how to clean the fish. My dad does keep his catch (as opposed to throwing it back) but he is extremely respectful of the fish. I learned a deep reverence for the earth and ocean from him. To put it simply, if you kill it, you must clean and eat it with respect, deference and purpose. I think that catching, cleaning and cooking the fish myself, from a young age, also showed me the connection between the earth and my food. I understood where the food came from, and that I was lucky to have it.
I wish there was more time to fish with him now. Even when we can’t catch the fish together, we still share the catch. My dad is an excellent cook, especially of seafood. His preparation tends to be much more simple than mine (he’s not one to create elaborate sauces, foams or emulsions), but he still listens politely as I give my suggestions. Despite his preference for minimal additions to high quality fish, he has an adventuresome palate and is willing to try most of the things I make. Although we won’t be together this Sunday, I’m going to make Pina Colada Halibut with Pineapple Salsa. I'll serve it with coconut jasmine rice and a crisp Sauvignon Blanc like Mulderbosch, from South Africa.

-Josie

Riesling Week

In the third annual Riesling week (sponsored by the organization The Wines of Germany), wine lovers can discover (or rediscover) the unique qualities of German Riesling. In participating restaurants in New York, San Francisco, Las Vegas, and Chicago, there will be special food and wine pairings, tasting menus, flights and by-the glass selections. Promotions also include introducing new wines and wineries.

Riesling wines are elegant, and fragrant, and are often reminiscent of peaches or apples.

I’m pretty excited, and plan on hosting my own mini-Riesling week here. Riesling is a great wine for summer; many of them have lower acidity and alcohol content, a light crisp flavor, and complement the lovely seasonal produce we’ve all been looking forward to. Riesling pairs well with goat cheese, salads, and shellfish.

To celebrate, I’m going to start the weekend with a bottle of Argyle Riesling from our cellar here, and to accompany it, I’m going to make a sun dried tomato and Chèvre tart.
-Josie

Sun Dried Tomato and Chevre Tarte

An Evening in Morocco

I love “theme” nights- transforming an evening and meal into a true adventure. Sometimes it works out better than others, but it’s always interesting and fun. I recently sampled lovely Moroccan mustard from Dulcet cuisine that we carry here at the store. The flavor profile is complex- deep undercurrents of curry and cumin. I created recipes and a menu to showcase the mustard. To extend the theme, I set the table with small votive candles, played Moroccan music in the background, and arranged vases with brightly colored flowers around the room. While I cooked, my guests nibbled on fried almonds and marinated olives with orange zest and red peppers.
My menu was simple, flavorful and delicious (based on the happy sounds emanating from them, my guests agreed with my opinion). The dessert was a little intense, but it’s hard to say no to chocolate.

To Drink- A rose like Penner Ash- the sweet finish stands up to spicy flavors

Salad of Arugula, Oranges and Avocado with Honey-Citrus Vinaigrette

Chicken with Moroccan Mustard

Couscous with cinnamon and dried fruit

Chilled Dark Chocolate Mousse with Fresh Strawberry Coulis

To try the chicken recipe, click here. Chicken with Moroccan Mustard

A few suggestions for the chicken recipe:
-If you’d like a smoother sauce, strain it before you serve it. It’s not necessary, but it does give a better presentation.
-You can marinate the chicken in the mustard up to an hour before, for a more intense flavor
-Use a hotel pan or a baking sheet if you don’t have a large glass baking dish
-You can also use a whole chicken, broken down into eight serving pieces. Double the mustard and sauce quantities, and cook the chicken longer, about an hour.

-Josie

Going for Bananas

Recently, Leena Ezekiel taught a wonderful class on Indian Street Foods. I love Indian foods of all kinds, but especially street foods like pakoras and samosas. India has a rich bio-diversity of banana and plantain, and is the largest producer and consumer with estimated production of 16 million tonnes of bananas annually (from http://www.foodreference.com/). India's domestic production of bananas alone exceeds the entire world trade. This neat fact started me thinking about bananas, and with the warm weather this weekend, I cranked up my ice cream maker to make Caramelized Bananas with Coconut Ice Cream. The combination of tropical flavors, hot, gooey bananas and cool, creamy ice cream was perfect for an early summer dessert after a busy day.

Caramelized Bananas with Coconut Ice Cream