Salmon Delicioso

I recently discovered a great recipe for poached salmon. Salmon is a preferred food for those of us with high cholesteral as it has the good kind of cholesteral and protein and, of course, is so tasty.

The recipe uses a bed of lemon slices with parsley and tarragon stems to prop up the fish off the bottom of the saute pan as it poaches. Thus the fish does not overcook on one side and absorbs the fragrance of the lemon and herbs as it cooks. The fillet should be very fresh and should be cooked with the skin on the bottom. The skin can be removed before poaching. And needless to say, tarragon is great herb to use for many types of fish.

In addition to the bed of lemons and herb stems, you use a simple stock of shallots and 1/2 cup of white wine with equal measure of water to poach it. When the fish is done, a sauce made from the reduced stock, capers, honey, and olive oil completes this delicious dish. I didn't have honey, so I used a bit of maple syrup. The leaves of the parsley and tarragon are used in the sauce as well.

It is absolutely fabulous! And so easy to prepare.

Pair it with a delicate white. I have an interest in Italian whites lately, so perhaps a Pinot Grigio from Santa Margharita (already recommended) or a Soave Classico from Pieropan, and a green salad for a light, healthy meal on a special night. One of the best green salads I have tasted recently came from a friend who shared her recipe with me (thank you, Holly). It is baby spinach and mesclun greens tossed with green onions, pecans, and mandarin oranges with a simple balsamic oil and vinegar dressing drizzled over all.

Magnifico!

spring fever in the air

The air is still very cool, even here in Northern California. But there are little signs of change, blossoms, green grassy meadows; it is on its way. From the vinyards, there is talk of a good year, with lots of rain but spread out over several weeks, and few freezes, the vines have thrived. That is considered a perfect climate for our friends, the grapes. Soon we will be having picnics, eating outdoors again, and having get togethers with friends. Good time to plan a few of our best potluck dishes.

What are the important things to consider for potlucks? I recently had some homemade chili (it could have been homemade?) that the cook had added probably what she found to be a good amount of pepper heat, but for my tastes, and I like the hot stuff, it overpowered the taste of the ingredients. It wasn't a slow-appearing heat, or a bite of heat, it was a tongue burning heat in each bite.

Therefore, Rule 1, for a casserole or stew, moderate the seasoning of the dish to the middle, not too hot, not too bland, not too salty, not too boring. And precut the portions to speed up serving and avoid the line rage.

Rule 2 is to bring something that tastes good and is safe to eat being lukewarm or cool in temperature. Sitting out on a common table it will lose some of the warmth over time. One of my favorite apres-tennis potlucks featured a huge Chinese Chicken Salad, with that delicious syrupy dressing and the peanuts to be tossed in when we were ready to eat. The chicken pieces were still warm, but they didn't need to be hot to be delicious.

On the other hand, cheeses, while delicious at room temperature for the most part, may not react as well sitting in a hot sun for hours. But then again, if they can be kept cool before the party begins and set out about a half hour before eating starts, a beautiful brie with fresh bread or crackers and maybe some prosciutto or salame can't go wrong. Dijon on the side, please. Fresh fruits will be on the shelves soon and can make a light, sweet finish to the occasion.

Rule 3. Lastly, prepare it to be easily served on small paper plates or bowls, thus small spoonfuls or something that can be scooped out by the spoonful and eaten in small increments, like a potato or pasta salad. Large ingredients can be harder to handle and end up on the ground. Meats should be selected and prepared to be neatly packaged into a handy carrying case, like a roll or a bun.

My favorite wine for a potluck: Pinot Noir. The Fleur Pinot Noir pictured here is a light, fruit forward winner. It can complement all types of meats and cheeses, it has hints of cherry and berries, and drinks very smoothly with no bitterness. Compared to some dark reds it won't overpower the dishes, and it has a fruity smell and tongue that can reflect the lightness and sunshine of an outdoor party to complete the fresh air and sunny atmosphere.

Buon appetito!

Harvest time in Nothern California

Lots of changes since my last post. Sadly I lost my father to cancer in June. It is the kind of experience that makes one appreciate life for it's simple pleasures. He definitely taught me to appreciate life and live it fully and fearlessly. A wonderful father and friend. He is dearly missed.

It is turning to winter here in the mountains, and my little garden is producing luscious tomatoes. What is a good combination for fresh tomatoes? Cheese, of course! Fresh mozzarella and basil with a drizzle of olive oil and balsamic vinegar is a simple delight. And paired with it, a nice red, maybe a pinot noir or zinfandel, with the right amount of lightness and fruitiness, you can't go wrong. I recently have been taken with a Carmel Road Monterey Pinot Noir. It is very fruity but light and delicious. Try it!

France and Italy join forces with delicious results

Been busy, folks. But between the long daily commutes, the tennis matches, the visits to my ailing father, putting in my first veggie garden at my new property, and battling raccoons and squirrels, time has been moving at the speed of sound. Amazing how a nice glass of wine and some extraordinary cheese can create the perfect environment for slowing down, smiling, and savoring time. There is lots of wine and cheese out there and way too little time.

And lots of wine and cheese lovers too! Every day I meet someone else who is enamored with the blend of scents, textures, and tastes that these 2 wonderful things offer. One recent contact, Susan, is a good friend and coworker, who, after I told her about my blog, told me about her brother's wine tasting club. I invited her and his club to join in so we can all benefit from their trials. Share the wealth! of knowledge. Maybe choose one wine at each tasting that is the top selection and submit the critique.

Here is a nice cheese that my son shared with me that is delicious with wine. Fromage d'Affinois, a French double cream soft cheese with garlic and herbs, is produced by the Fromagerie Guilloteau company. Due to a process called ultrafiltration, it has less water than brie but still has a great spreading texture, along with claims of higher nutritional value. The white outer rind is edible, as with brie, and the herbs and garlic give it a lively flavor that pairs well with sparkling wines or whites.

One that I recently tasted deserves a mention. It is an Italian Pinot Grigio from Santa Margharita winery. They are well known for their Pinot Grigio from the Alto Adige vineyard in the Veneto region of northeastern Italy. It is a well-balanced and subtly flavored, easy drinking wine for a refreshing summer afternoon treat. And great with a creamy soft french cheese and fresh french bread. Salute'

Red wine makes you feel so fine

Red wine has 2 great qualities: it is delicious and it has heart-healthy benefits. There are so many varieties...and so little time. It helps to focus on world geography in our research. France is a good place to start. For a value-priced red, I have come across a nice Bordeaux that is made from 80% Merlot and 20% Cabernet Sauvignon.

It is from the Bordeaux region of France and has the qualities of a Bordeaux, fruit-forward, mellow flavor, but without the tannins that can cause an alcoholic tongue, and biting finish. For a non-classified Bordeaux, Chateau Campot-Lafon Bordeaux is an inexpensive, but quality choice that goes well with meats and cheese; particularly brie, camembert, or gorgonzola.

The only place I have found it is at a local New Leaf market, but there are links online that claim to have it as well.

Comte

Comte is a hard, creamy cheese from cows milk, similar to gruyere, with a strong, slightly sweet flavor. It is robust enough to stand on its own, but is also nice with french bread or crackers. It can also blend well with dried meats, such as salami or prosciutto.

Wine pairs well with comte cheese. Because of it's strength and presence, a lighter red or white compliments it nicely and doesn't overpower it. Look for a good pinot noir or chardonnay.

Values can be found in California winery pinots. I recently tasted an excellent 2006 pinot from Tolosa Winery in San Luis Obispo.

Another excellent winery, Cakebread Cellars , (doesn't sell bad wine), has a 2006 Rubáiyat that is delicious. It is a blend of 83% Pinot Noir, 15% Zinfandel and 2% Syrah. The winemakers recommend drinking now; it is ready to be enjoyed, just how we like it!

In the white category, try the J Lohr Winery 2006 Arroyo Vista Vineyard Chardonnay or the Iron Horse Vineyards 2005 Rued Clone Chardonnay.

If you are looking for an inexpensive chard, try the Kendall Jackson Vintner's Reserve Chardonnay or Dry Creek Vineyard Chardonnay.

If you have some tried and true wine and cheese combos, share, my friend, share the wealth.

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My blog will publish the latest great cheese and wine combos from all around the world.