Cookbook

Radish Potato Soup – Rettich Kartoffel Suppe

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Ingredients

  • 1 small onion (diced)
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 1 1/2 lbs. potatoes
  • 6 oz. white wine
  • 3 1/2 c. vegetable broth
  • 3/4 lb. radish (Black Spanish or white, summer)
  • Optional: 3/4 c. cream
  • 1 tsp. salt (or to taste)
  • Dash black pepper (to taste, freshly ground)
  • Garnish: croutons

Method

  1. Dice the onion, garlic, and peel and dice the potatoes. Heat the oil in a saucepan and sauté the onion until translucent. Add the potatoes and continue to cook for a few minutes, then add the garlic and sauté for 30 seconds.

  2. Pour in the white wine to deglaze and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft.

  3. While the potatoes are cooking, peel the radish and cut into thin slices. Add to the potatoes and cook for about 5 minutes, or until soft.

  4. If you wish, puree the soup and then return to pan. Add the cream (optional) and salt and pepper to taste. You may also leave it chunky.

  5. Serve hot with buttered croutons, or add sliced sausage and heat through.

     

Source: https://www.thespruceeats.com/radish-potato-soup-recipe-1447329

Simple Chicken Brine

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Ingredients

  • 1 gallon warm water
  • 3/4 cup kosher salt
  • 2/3 cup sugar
  • 3/4 cup soy sauce
  • 1/4 cup olive oil

Directions

  1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  2. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Source: https://www.allrecipes.com/recipe/170656/simple-chicken-brine/

Simple White Bread

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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Chili with Corn

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Makes 10 servings

Ingredients

  • 1 lb ground beef
  • 1 lb ground turkey
  • 2 cans corn
  • 2 cans diced tomatoes
  • 2 cans black beans
  • 3 bell peppers, chopped
  • 4-5 jalapeno peppers, chopped
  • 2 tbsp Cumin
  • 2 tbsp Garlic Powder
  • 2 tbsp Chili Powder
  • Salt
  • Pepper

Method

Brown meat in pan, drain and set aside

In a large pot add tomatoes and corn without draining.  Drain and rinse black beans and add to pot.  Add the rest of the ingredients to the pot and stir.

Slow cooker: Cook on low for 8 hours

Stove top: Bring to a boil, reduce heat and let simmer for 2-3 hours stirring often so the bottom does not get burnt.

Butter Steak & Potatoes with Green Beans

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astIngredients

  • 1 lb Rib-eye steak
  • Salt
  • Pepper
  • 2-3 pads of butter
  • 1/2 lb red or Yukon potatoes, halved
  • 1/2 lb green beans, cleaned and trimmed

Method

Boil the halved potatoes until not quite fork tender. Drain and set aside.

Salt and pepper both sides of the rib-eye.

Heat a well oiled cast iron pan to med high.  Place the rib eye in the middle of the pan, flip every 30 seconds to a minute  After two or so flips, add the pads of butter to either side and between turns baste the steak in the melted butter.

Continue until both sides have browned and have developed a crust. For medium the crust should around the fatty sections and cover some of the meat but not all, for well-done the crust should be on most of the meat and all the fat is crispy. Test for doneness by lightly pressing down on the meat.  Medium will be firm on the edges and softer in the middle, well-done will be firm through out.

Remove the rib-eye from the pan, cover with foil and set aside to rest.

Place the boiled potatoes cut side down in the the pan around the edges. Cook the potatoes in the pan for about 3-4 mins then in the middle place the cleaned and trimmed green beans. Toss the beans in the oil and cook until the potatoes cut side is browned, total time for green beans should be no more than 2 minutes.

Remove all from the pan and serve.

Serves 2.

 

Indian-Spiced Chicken and Cauliflower

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Spice up your usual chicken and veggies with a kick of Indian spices.
YIELDS:4
PREP TIME:0 hours 20 mins
TOTAL TIME:5 hours 20 mins

INGREDIENTS

  • 1 can diced tomatoes
  • 2 tbsp. tomato paste
  • 2 tbsp. ginger
  • 1 tbsp. curry powder
  • Kosher salt
  • pepper
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1 small head cauliflower
  • 1 medium onion
  • 1/4 c. golden raisins
  • 1 c. long grain white rice
  • 1/2 c. cilantro
  • Greek yogurt
  • Lemon wedges

DIRECTIONS

In a 5- to 6-quart slow cooker, whisk together the tomatoes, tomato paste, ginger, curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add the chicken, cauliflower, onion and raisins to the slow cooker and stir to combine. Cook, covered, until the chicken is cooked through, 4 to 5 hours on high or 6 to 7 hours on low.
Twenty minutes before serving, cook the rice according to the package directions. Spoon the chicken mixture over the rice and top with the cilantro. Serve with yogurt and lemon wedges, if desired.

Crispy Chicken Banh Mi Bowls

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Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!

Source: LittleSpiceJar.com

INGREDIENTS:

FOR PICKLED VEGGIES:

  • 1/2 cup EACH: water AND rice vinegar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 cup EACH daikon radish ribbons AND carrot ribbons (see notes)

FOR THE CHICKEN:

  • 1 1/4 – 1 1/2 pounds boneless, skinless chicken breast (or thighs)
  • salt and pepper
  • 1 tablespoon EACH: sugar, sriracha, rice vinegar, lemongrass paste, AND fish sauce (see note)
  • 1/4 cup low sodium soy sauce
  • 1 small onion, quartered
  • 1 jalapeño, sliced (seeds and ribs removed for less spicy)
  • 4 cloves garlic, pressed
  • 1/2 bunch cilantro leaves + stems
  • 1 tablespoon sesame oil

BOWLS:

  • white rice or quinoa, sliced jalapeños, chopped cilantro, sliced cucumbers, sriracha mayo (see notes for recipe)

DIRECTIONS:

  1. PICKLED VEGGIES: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.
  2. CRISPY CHICKEN: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.
  3. Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.
  4. Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.
  5. Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.
  6. ASSEMBLE: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.

NOTES:

  • To make the ribbons, use a regular vegetable peeler and peel the way you normally would, turning the vegetable slightly after every peel. You can also use a mandoline to make the ribbons or simply make circles. Thinly sliced daikon radishes + matchstick carrots would also work!
  • I found Lemongrass paste from Gourmet Garden in the refrigerated section of the grocery store. Equal quantities of freshly minced lemongrass can also be used.
  • Fish sauce is optional. You can easily omit it from this recipe if you don’t care for the flavor.
  • To make your own sriracha mayo: combine 2-4 tablespoons of sriracha (depending on your spice preference) with 1/2 cup of mayonnaise and a pinch of garlic powder. Stir to combine. Pour into a squeeze bottle, it’s easier to serve that way!

Simple Yeast Bread

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Easy Perfect Yeast Bread

Cook Time 40 minutes
Total Time 40 minutes
Servings 2 loaves
Author Melanie – Gather for Bread

INGREDIENTS

    • 1 tablespoon active dry yeast
    • 1 tablespoon sugar
    • 1 tablespoon salt
    • 2 cups warm water not over 110°F
    • 5 1/2 to 6 cups All-Purpose Flour
    • cornmeal or flour for dusting
  • boiling water

INSTRUCTIONS

    1. In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
    1. Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
    1. Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
  1. Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it:

    1. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
  1. Place a roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:

  1. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.

Chateauneuf-du-Pape Wine Tasting

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Cuvée du Vatican / Château Sixtine

Château Sixtine is a family-run property, where the traces of the DIFFONTY family go back to 1673. Today, after 4 generations, Jean Marc DIFFONTY, son of Félicien DIFFONTY who was the mayor of Châteauneuf-du-Pape during 30 years, works of the maintenance of the family traditions since 1990. Located between Orange and Avignon, in Châteauneuf-du-Pape, the Château Sixtine extends on 15 hectares. Here, 4 grape varieties dominate: Grenache, Syrah, Mourvèdre for red, and Roussanne for white. Jean Marc DIFFONTY, has given a new boom to the domain, bringing modernity and elegance, to propel Château Sixtine to the rank of the biggest names of the Appellation Châteauneuf-du-Pape.

[row cols_nr=”2″][col size=”3″][/col][col size=”9″]

Château Sixtine White 2017
Région : Rhône Valley
Appellation: Châteauneuf-du-Pape.
Grapes Varieties : 95% Roussanne – 5% Clairette
Degree : 14,5%
Yields : 32hl/ha
Wine Making : Reasoned culture principles. Traditional hand
picking into small crates. Using a sort table. Direct pressing. Fermentation and Aging in oak barrels, Aging on lees. Regular batonage.
Terroir : Sand and clay, clayish limestone.
Weather conditions: The winter of 2017 was characterized by a very cold January (the coldest in 5 years). The temperatures are then raised, to predict an early harvest. The summer months were very hot. The 2017 vintage is the second warmest in 20 years. The year was relatively dry, the vegetative period will have benefited from only 185 mm of precipitation against 360 mm in normal year. The grape harvests were therefore early, with exceptional health conditions, a particularly mild weather, and a beautiful late-season, which resulted in a little quantitative harvest of excellent quality.
Production : 2800 bottles (75cl).
Food matches : Aperitif, fish, seafood (scallops gratin), norway lobster, white meats, poultry, truffle dishes, asparagus tarts, goats
cheeses.
Ageing : Ageing from 2017 to 2030.

[/col][/row]

 

[row cols_nr=”2″][col size=”6″][/col][col size=”6″]Cuvée du Vatican Red 2016
Région : Rhône Valley.
Appellation: Châteauneuf-du-Pape.
Grapes varieties : 65% Grenache – 25% Syrah – 10% Mourvèdre
Degrees : 15%
Yields: 32/35hl/ha
Wine making : Reasoned culture principles. Traditional hand picking into
small crates. Using a sort table. Destemming. Fermentation in thermo-regulated stainless steel vats. Classic winemaking. Aging in tanks and oak
barrels, light filtration.
Terroir : Sand and clay, clayish limestone, clayish limestone with rounded
pebbles.
Weather conditions : The winter of 2016 was mild, followed by a dry
spring and quite cool, the vineyard had to face a warmer summer
with several days when temperatures exceeded 35°C, including in
the month of September. A hot summer but not scorching heat, characterized at the veraison by thermal amplitudes between the day
and the night favorable. Ideal weather, the summer season was dry,
but the fine rains of September allowed the grapes to reach full
maturity.
Production : 30 000 bottles (75cl).
Food matches : Red meats, game, poultry, navarin of lamb, Mediterranean cooking.
Aging : Ageing from 2018 to 2033[/col][/row][row cols_nr=”2″][col size=”6″][/col][col size=”6″]Château Sixtine Red 2017
Région: Rhône Valley
Appellation: Châteauneuf-du-Pape
Grapes varieties: 50% Grenache – 30% Syrah – 20% Mourvèdre
Degree: 15,5%
Yields: 23hl/ha
Wine making: Reasoned culture principles. Traditional hand picking into
small crates. Using a sort table. Destemming. Fermentation in thermo-regulated stainless steel vats. Classic winemaking with punching and delestage. Aging in tanks and oak barrels, light filtration.
Terroir: Sand and clay, clayish limestone, clayish limestone with rounded
pebbles.
Weather conditions: The winter of 2017 was characterized by a very
cold January (the coldest in 5 years). The temperatures are then
raised, to predict an early harvest. The summer months were very
hot. The 2017 vintage is the second warmest in 20 years. The year
was relatively dry, the vegetative period will have benefited from
only 185 mm of precipitation against 360 mm in normal year. The
grape harvests were therefore early, with exceptional health conditions, a particularly mild weather, and a beautiful late-season, which
resulted in a little quantitative harvest of excellent quality.
Production: 29 600 bottles (75cl). 514 magnums (1,5L)
Food matches: Red meats, game, poultry, navarin of lamb, Mediterranean cooking.
Aging: Ageing from 2018 to 2035[/col][/row]

 

[row cols_nr=”2″][col size=”6″]

Content

[/col][col size=”6″]

Content

[/col][/row]

Château de Vaudieu

[row cols_nr=”2″][col size=”6″][/col][col size=”6″]

2016 Châteauneuf-du-Pape Val de Dieu is 64% Grenache, 28% Syrah, and 8% Mourvèdre.

AGE OF VINES40-70SOILSandy sandstone, sandy limestone, sandy clayALTITUDE100-110 metersFERMENTATIONHand harvested, destemmed, fermented in tronconic concrete tanks, 30 day maceration with delestage, remontage or pigeageAGING18 months in French oak barrel, 600L demi-muids (Grenache) and 228L barriques (Mourvedre & Syrah)[/col][/row]

Château La Nerthe

Château de la Gardine

Domaine la Boutinière

Domaine Pierre Usseglio

Chateauneuf-du-Pape White Wine Selection

NOTES

I did not take note of the vintner of the wine bottle that you ordered at Brooklyn Fare. Alyssa and I (who had a wine pairing) and you really liked that one. Brooklyn Fare does not publish their wine list, so I called. Running through our phone numbers, it was Alyssa who made the reservation. Looking at the bill, the wine was “Château de Tour.” I found “Château des Tours” (just the plural) (http://chateaurayas.fr/domainedestours.htm), which is very close to Châteauneuf du Pape, and offers a white, but the terroir is listed at a « Cotes-du-Rhone, not a Châteauneuf du Pape. The white offering of a sister winery (see website in French), Château Rayas, IS labelled as Châteauneuf du Pape. I’m thinking that this is your baby. Digging a little deeper on the website, the US distributor is located down the road from you, in Novato. I called them and ask for a retail outlet. They said that they do not get much Château Rayas, but will look around and email me. (“Did I have a particular vintage in mind?”) Possibly we can locate and try a white CNP from Château Rayas in the near term. /// Here’s what I got back “This is the only local account that has purchased Chateau Rayas whites in the past. I would also look on winesearcher.com. Porthos 4326 Redwood Hwy #300 San Rafael Sorry I wasn’t much help but as I said we really don’t get much of this wine. Good luck.” Sounds like a second-tier distributor to me. Boy, winesearcher.com sure has some stupidly priced wines. What end users buy at those prices? /// Translated French language comments at Google had me thinking that there must be a Château des Tours “reception” that is very warm and hearty, i.e., there must be a visit/ possible tasting deal available. But there’s not exactly a warm feeling here: https://www.wine-searcher.com/m/2014/10/10-things-every-wine-lover-should-know-about-chateau-rayas. Château Rayas phone is: +33(0)4 90 83 73 09. Maybe the personal tour person(s) will have special insight for us.

WOW! Look at this cool map I found along the way: http://www.europeancellars.com/wp-content/uploads/2017/01/ChateauneufDuPape300dpi.jpg. I want a detailed print out. I’ll work on that.

I bought you three at Total Wine several weeks back, and requested that you take notes on the good and the meh. You reported that one was austere, i.e. not the kind of wine we like, but I don’t recall you sharing the name. I just made a special trip back to that store to see the names. I can’t confirm that these three are the ones that I bought for you, but last night they were selling:

· Domaine de la Presidente;

· Clos Saint Michel; and

· Domaine la Millière.

The sommelier at Providence made these suggestions:

· Beau Castel;

· La Nerthe;

· Vieux Télégraphe; and

· Clos du pape (but only for older vintages).

Some weeks back, you shared the results of some web surfing that you had done. The vintners (and URLs that you provided) were:

· Chateau La Nerthe (https://www.thewinecellarinsider.com/rhone-wines-cote-rotie-hermitage-chateauneuf-du-pape/chateauneuf-du-pape-wine-producer-profiles/chateau-la-nerthe-chateauneuf-du-pape-rhone-wine/);

· Famille Brechet (http://www.famillebrechet.com/rhone-valley-wine-chateauneuf-du-pape-wine-tourism); and

· Château Fortia (https://www.thewinecellarinsider.com/rhone-wines-cote-rotie-hermitage-chateauneuf-du-pape/chateauneuf-du-pape-wine-producer-profiles/chateau-fortia-chateauneuf-du-pape-rhone-wine/).

Very interesting, we (and the Providence sommelier) believed that white CNPs were chardonnay. Not so, according to the websites that you found. The white CNPs are blends, with Grenache Blanc and Roussane predominating; Clairette predominates in the Chateau Fortia white CNP offering.