The Fermented Gourmet

Baked Tuscan Style Risotto

2017-05-02T14:11:00.000-07:00

Yes, it is possible to bake Risotto.

10 C. chicken stock
2 lbs. chicken, diced (I used breast meat, but thighs would also work)
3 C. Arborio rice
3 T. butter, divided
3 T. olive oil, divided
1 C. Cacciatore salami, diced
32 oz. canned or jarred tomatoes
6 oz. fresh spinach.
1 C. dry white wine
2 C. sliced mushrooms
1 T. + 1 tsp. Italian seasoning, divided
3 C. grated or shredded Parmesan cheese
2 T. tomato pesto, divided. Store bought is fine.
Salt and Pepper to taste

Pre-heat oven to 350 degrees.

In a large sauce pan, bring the chicken stock to a light simmer.

Rub the chicken with the 1 tsp. Italian seasoning and salt and pepper.
In a large stock over medium heat, melt 2 T. of the butter with 2 T. olive oil. Once hot, add the chicken. Give the chicken a good sear. It doesn't have to be fully cooked. With a slotted spoon, remove the chicken and add it to the stock.

Melt the remaining butter and oil and add the onions, add the rest of the Italian seasoning and more salt and pepper. Cook onions for about 5 minutes.

Next add the diced salami and stir for another minute.

Next add the mushrooms, spinach and 1 T. of the tomato pesto. Cover and let the steam help cook the spinach. Once the spinach is completely wilted add the wine and scraped the bottom of the pan to extract all those nice flavors.

Add the rice and stir for about 5 minutes.

Finally, combine the stock mixture with the rice mixture and stir in the tomatoes and remaining pesto and Italian seasoning.

Pour the final mixture into a large baking dish. Cover with foil and place in the oven. After an hour, remove the foil and bake another 15 minutes or until the liquid is absorbed.

Stir in the Parmesan cheese.

Serve with Tenuta dell' Ugolino Verduccio

Ostrich Chili with Yeti Imperial Stout

2016-09-17T08:40:00.000-07:00

1 lb. Ground Ostrich
1 6oz. Package Volpi Dry Salsiccia Salami (Casing removed and chopped)
1 C. Chopped Onions
1 C. Chopped Bell Peppers
4 cloves Garlic, minced
2 tsp. Ground Cumin
2 tsp. Ground Coriander
1 Tbs. Dried Ancho Chilis, ground to a powder
1 Tbs. Kosher Salt
2 tsp. Black Pepper
1 Tbs. Arrogant Bastard Hot Sauce
1 C. Yeti Imperial Stout
1 16oz. Jar Main Street Produce Black Bean Corn Salsa
2 Cans Black Beans
2 16oz. Jars Canned Tomatoes or 1 Quart Pureed fresh Tomatoes
Olive Oil as needed
Chopped Cilantro

Render the Salami in Olive Oil over medium heat.
Add Ground Ostrich and brown. Once brown, deglaze with Yeti Beer and add Corn Salsa, Black Beans, Arrogant Bastard Hot Sauce. Let reduce.

In a separate pan, saute peppers, onions, cumin, coriander, dried chilis, salt and pepper in olive oil until onions in are translucent. Add tomatoes and garlic and bring to a simmer.

Next, pour the tomato mixture into the pot with the Ostrich and Salami.

Bring to a boil, reduce the heat to low and simmer 45-60 minutes

Serve with chopped cilantro and Yeti Imperial Stout.

Mediterranean Quinoa and Orzo Salad

2016-07-15T07:35:00.000-07:00

2 C. Uncooked Quinoa
1 C, Uncooked Orzo
1 large Eggplant, sliced
3 medium Zucchini, sliced
3 mediun Yellow Squash, sliced
4 large cloves of Garlic
Salt and Pepper
Olive Oil
Balsamic Vinegar
2 large Tomatoes, diced
2 medium Onions, diced
2 C. Olives, diced
1/4 C. chopped fresh Basil
Balsamic Vinaigrette (recipe follows)

Cook the Quinoa and Orzo from package instructions. Set aside to cool
Pre-heat oven to 375.
Place the Eggplant, Zucchini and Yellow Squash flat on a baking sheet. May need 2 so that they aren't touching. Sprinkle with salt and pepper, a little Balsamic Vinegar and Olive Oil, making sure each piece gets some Olive Oil.
Cut the Garlic cloves in half without peeling. Put them cut side up in aluminum foil, sprinkle with salt and pepper, a drizzle of olive oil and seal the foil.
Place the veggies and garlic in the oven for about 25-30 minutes. The veggies should be soft and slightly brown. Cool and set aside.

Place the Tomatoes, Onions and Olives in a large bowl. Once everything is cool add the remaining ingredients except for the roasted Garlic.

Toss will the Balsamic Vinaigrette and Basil. Chill and serve.

Balsamic Vinaigrette:

1/4 C. Balsamic Vinegar
3/4 C. Olive Oil
The roasted Garlic Cloves from the previous recipe
1 T. Dijon Mustard
1 T. Honey
1 tsp. Italian Seasoning

In a food processor add the Vinegar, Roasted Garlic, Dijon, Honey and Italian Seasoning. Pulse a few times first, and then leaving the processor running, slowly add the Olive Oil. Once added, season to taste with salt and pepper.

Vrisi36 Balsamic Vinegar and Extra Virgin Olive Oil

2016-07-13T10:42:00.000-07:00

When you visit the Vrisi36 website, the words"Farm to Bottle" are the first things you see. They literally do everything by hand and let Mother Nature take care of the rest.

Their Extra Virgin Olive Oil is fresh pressed from nutrient rich Greek Olives. It is bottled unfiltered and unblended. Most EVOOs you see on grocery store shelves are actually blends of different countries or regions. Moreover, the FDA requirements for labeling a bottle as EVOO is that it must be less than 10% acidity, be derived from fruit and "edible". Therefore, not all EVOOs are the same. Read the back of the label to see what you are getting.

Their Balsamic Vinegar is made from Corinthian Grapes, sometimes called currants, and are only found in certain regions of Greece. Unlike commercial Balsamic Vinegars, Vrisi36 contains no sulfites, artificial caramel coloring, GMOs, or other artificial preservatives. It is simply made by fermenting the grapes repeatedly in to wine, then into Balsamic vinegar and aged in oak barrels.

http://vrisi36.com/recipe/fresh-tomato-soup-with-bulgur-and-vrisi-36-oregano-infused-olive-oil/

Information used in this blog comes from their company website.

http://vrisi36.com/

The Fermented Gourmet: Versatile and Food Friendly Wines

2016-04-15T12:03:00.001-07:00

The Fermented Gourmet: Versatile and Food Friendly Wines

Versatile and Food Friendly Wines

2016-04-15T12:01:00.000-07:00

I just read an article in Food and Wine called The 12 Wines that Pair with Absolutely Everything.
It was a good read with good information. However, it suggests wines at price points higher than my pool of customers can afford. Here are some suggestions based on this list, but at more budget-friendly prices. I will go 1-12 in the same order as the article.

1. Saint Hilaire Brut - The first Sparkling Wine produced in France about a century before anything from the Champagne Region.

2. Meinhard Forstreiter Gruner Veltliner (aka. Grooner) - Gruner Veltliners are light in body with crisp acidity.

3. Pewsey Vale Riesling - A dry Riesling from Australia that has some serious awards behind it.

4. Hugel Gentil - The wine world was saddened by the passing of Etienne Hugel last week. The Gentil is a great gateway wine into the Alsace region of France.

5. Wente "Morning Fog" Chardonnay - This is an estate grown and bottled wine, but not too heavy for pairing with food.

6. Marcel Lapierre Raisins Gaulois - A Gamay from the Beaujolais region in France.

7. Chateau De Pizay Morgon - A Cru Gamay from Beaujolais

8. Ravenswood Mendocino Zinfandel - A rocking Zin from a cooler climate.

9. Bodegas Breca Grenache - Aragon, Spain. Beautifully balanced. A home run.

10. M. David 6th Sense Syrah - Lodi, California.

11. Vina Falerna Syrah - Chile is producing some beautiful Syrah these days and very affordable.

12. Trifula Piemonte Rosso DOC - 80% Barbera and 20% Nebbiolo

There is no mention of a Pinot Noir, Sauvignon Blanc or Tempranillo listed in the article. I find these wines to be very food friendly also. I've kept this short and to the point. Please add a comment or a question if you would like.

Crios Wines of Argentina

2016-04-12T09:31:00.000-07:00

The Crios line of wines are a creation of famed Argentine winemaker, Susan Balboa. She was recognized as one of "The Most Influential Women Wine Makers" in 2012 and "Woman of the Year" in 2015 by the Drinks Business magazine.

The intent of the Crios line is to produce fruit forward and easy drinking wines to be consumed in their youth. They are natural wines for enjoyment on their own, but also work well at barbecues and other social gatherings. Not to mention, they have received numerous awards and high ratings since their creation.

The Torrontes is an aromatic white varietal. It often smells sweet, but it does finish dry. This is perfect for sitting on the deck on a clear afternoon, or pairing with Asian or Indian Quisine.

The Red Blend is a combination of Malbec, Cabernet Sauvignon, Petit Verdot and Tannat. It is a soft, lush wine with just a hint of oak. Open this one up at any backyard barbecue, and you'll be considered a wine guru by your friends.

Finally, the Malbec, a signature varietal for Argentina, is a structured, sturdy wine to go along with that big Rib Eye sizzling on the grill. The presence of more tannins from time spent in oak barrels are soften by the fat content of the steak.

These wines are very reasonably priced and seamlessly go from a Tuesday night wine to a Saturday night wine.

The Wines of Alsace

2016-04-08T09:20:00.000-07:00

Its Spring. The weather is getting warmer, and Summer is just around the corner. I'm not sure if everyone categorizes wines as either a Summer wine or a Winter Wine. In my case, any time you open a bottle of wine is a good time to drink it. That being said, if you are one who thinks of wines in terms of the weather, let me introduce you to something other than Pinot Grigios or Sauvignon Blancs.

The Alsace region in France is known mostly for white wine, and tends to use the varietal name on the label. Riesling, Pinot Gris, Gewurztraminer and Pinot Blanc are a few examples. These wines, however, can be rather costly. But, when these wines are blended, they offer a good starting point for enjoying Alsace wines.

Edelzwicker is a blanket term used for these wines, and they have no restrictions as to the blend or how it is vinified. The term Gentil, is also a blend, but must stick to an established charter of how these wines are blended and vinified. Only the "noble" varietals can be used, and they all need to be vinified separately before blending.

Some Alsace producers use a proprietary name for their blend, or simply label it is as an Alsace Blanc. Keutz Bas is an example of this.

The blend for this wine is made up of Sylvaner, Auxerrois and Muscat. These aren't exactly house hold names, but they do make a nice wine that is light, floral and dry.

The Meyer-Fonne Edelzwicker is composed mostly of Pinot Blanc, and the rest are a combination of the lesser known varietals. It is also floral, dry and complex.

Hugel's Gentil follows the standards of the charter, and uses Gewurztraminer as its base.

It is freshly aromatic with floral and fruit driven notes. It has a bit more body than the others mentioned here, but finished equally dry.

All these wines are perfect for the warmer weather, but should not be relegated to the shelf until the Spring time. They are delicious all year. As far as a food pairing, please check out my recipe for Alsace Farmhouse Chicken.

Louis Latour Pinot Noir Valmoissine

2016-04-02T07:13:00.000-07:00

A few years ago, I had the pleasure of spending a week with the Latours at their annual Burgundy Seminar. It was a wonderful experience that I'll treasure, and what I learned remains with me until this day.

The Latour offices are in the town of Beaune. They are what is known as a Negociant, meaning that they buy a large amount of theirs grapes from some of the smaller growers in Burgundy. While they do own vineyards in the Burgundy region, they started investing in other areas of France, particularly in the south. Burgundy prices had long been going up, and the Latours saw an opportunity to craft great wines at a reasonable price.

Their first purchase was in the Ardeche. Ardeche is located west of the Rhone Valley and is an ideal climate for Chardonnay. They produce two wines from this area, one is a stainless steel fermented wine with a clean, and crisp flavorful profile. The other is called The Grand Ardeche and uses grapes that the Latours feel are perfectly suited for their Burgundian style of wine making. This means that they are barrel fermented and aged in oak for a certain amount of time.

Now, onto my favorite of the bunch. After the Latours found so much success making Chardonnay in the south of France, they wanted to find an area to plant Pinot Noir. Their search ended in the VAR region. No reason to get wine geeky here, just realize that Pinot Noir needs a long growing season with cool nights. They found these conditions at an ancient monastary and university named Valmoissine. At an elevation of about 500 meters, there is plenty of sun during the day, and the nights cool down to ensure a long growing season with plenty of hang time.

I had previously been bitten by the Pinot Noir bug long before I tasted this wine. The problem was that the bug that bit me sold for about $30.00. This was not exactly in my price range. So when I tasted the Valoissine Pinot Noir, I new immediatly that this was going to be my go-to Pinot Noir. It had all the characteristics of the one mentioned above and sells in the $14.99 range.

I'm not going to burden you with all the aromas and flavors I got out of this wine. It was just a sublime experience that Pinot Noir lovers have, and can only be experience subjectively. So, I encourage all, not just Pinot Noir lovers to give this wine a taste. Please share your experience and thoughts in the comment section.

Alsace Farmhouse Chicken with Spaetzle

2016-03-28T14:18:00.000-07:00

6 lbs. Chicken (whole cut up, legs and thighs, etc. I don't recommend chicken breasts)
Salt and Pepper
4 T. Olive Oil
12 T. Butter
1 bulb garlic, minced
2 medium onions, minced
2 carrots, diced
2 celery stalks, diced
2 C. White Wine Vinegar (Martin Pouret)
2 C. White Wine, I used Riesling
2 T. Honey
1 8 oz. jar peach jam
1 T. Dijon mustard
2 T. tomato paste
2 C. Chicken Stock
Parsley

Spaetzle

Pre-heat oven to 400 degrees. Arrange chicken pieces in a large baking pan. Season with salt and pepper and bake for about 20 mins. This is to get the outside brown and crispy. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

Melt Olive Oil and 4 T. Butter in a large stock pot. Add the onions, carrots, celery and garlic, salt and pepper and saute until translucent, about 5 minutes. Stir in the tomato paste and cook 2 mins. Next add the vinegar, wine, honey, mustard and peach jam. Let this reduce by half. Taste to make sure all is in balance. If too vinegary, add more honey. If too sweet, add more vinegar.

Next, pour the vinegar and wine mixture into the roasting pan with the chicken. Place in oven and roast for about 45 minutes, or until the juices run clear from the chicken. Remove from oven and set aside.

Cook spaetzle according to package instructions.

To serve, arrange the spaetzle on the bottom of the plate. Place chicken piece or pieces on top of spaetzle. Ladle the sauce over top, making sure that the spaetzle get plenty. Sprinkle parley on top.

Wine Pairings:

Hugel Gentil
Hugel Pinot Gris
J. Lohr Bay Mist Riesling

Mexican Veggie Soup with Duck

2016-03-16T14:17:00.000-07:00

1 Maple Leaf Farm Rotissierie Half Duck
1 Quart Water
2 Tbs. Olive Oil
1 onion, diced
1 carrot, diced
1 celery, diced
1 Jalapeno, diced (with seeds or without, depending on taste)
1 Tbs. Salish Potlash Seasoning
1 tsp. Bacon Freak Bacon Hot Sauce
1/4 C. White Wine
2 C. Chicken Stock
10 Tomatillos, pureed
2 C. Main Street Produce Canned Tomatoes
1 container Main Street Produce Frozen Butterbeans
1 container Main Street Produce Frozen Corn

In a soup pan, bring the quart of water to a boil and add the duck. Boil for 10 minutes and turn off the heat. Set aside.

In a different soup pan on medium heat, add the olive oil first and wait 1 minute. Next add the onion, carrot, celery and diced jalapeno and stir a couple times. Add the Potlash Seasoning and the Bacon Freak Hot Sauce and continue stirring until the veggies are tender (about 5 minutes).

Next add the wine and de-glaze the pan, add the chicken stock and pureed tomotillos and stir.

Next, strain the water from the pan with the duck and add the water to the soup. Follow this with the canned tomatoes, butterbeans and corn..

Remove the meat from the duck, and chop into small pieces. Add that to the pot.

Let simmer for about 2 hours, serve with more diced jalabenos or even a dollop of sour cream.

Wine Pairings: There are no hard set rules on this, but here are my choices.

Hecht & Bannier Rose

Lapierre Raisins Gaulos Beaujolais
Venta Morales Tempranillo

Wrongo Dongo Monastrel.

Beer Pairings:

Victory Helios
Bell's Oberon

There's No Politics in Wine

2016-03-15T11:46:00.000-07:00

With President Obama's remark about Trump Wines getting hype in the media, there's been a rush to judgement by newspapers, magazines and other on-line publications. However, it seems that this has more to do with an individual's political preference, rather than the wine itself. Just as Tom Hanks said in A League of Their Own, "There's no crying in baseball", I say "There's no politics in wine".

The polarizing effects of Obama's remark, "Has anybody bought that wine? I want to know what it tastes like." has turned columnists into connoisseurs. He continues, "I mean, come on. You know that's like some $5.00 wine. They slap a label on it. They charge $50.00 and say it's the greatest wine ever." Well, opinions do vary. and that's exactly the point.

The fact of the matter is that there are many wines on the market that are directly owned or affiliated with famous individuals. Francis Ford Coppola, Greg Norman and Fess Parker are a few examples. Nancy Pelosi? Yeah, even she owns vineyards.

According to an article in The Washington Post, Erin Scala, sommelier and wine writer, refuses to include Trump Wines on her Wine Lists. Stating, "I work in the restaurant business in Charlottesville, Va., and though I'm a short distance from the winery and the restaurants where I work feature Virginia wines, I make a conscious decision not to carry the Trump Brand." I wonder if there were a Cruz Cabernet or a Hillary Hilltop Reserve if they too would be excluded.

As a wine shop owner, I don't just have wines that I like on my shelves. I make sure I cover as many categories and varieties available. The choice then is now my customer's to make. As I digress away from the wine world, election booths don't have just one name to choose from. All the candidates are listed, and each person is given the opportunity to choose the person he or she likes. That is what a Democracy is, and that is how wine should be made available to all.

I always tell my customers that there are only two answers when tasting a wine. Those are, "I like it" or "I don't like it". The choice is theirs based on their preference. My job is to simply provide the choices. One quick look at my shelves clearly exemplifies my point.

"And that's all I've got to say about that." - Forrest Gump (Tom Hanks again). " There's no politics in wine. There's no POLITICS in wine."

Pasta with Chicken and Asparagus

2016-03-14T13:55:00.001-07:00

2 lbs. thinly slice chicken breast, marinated
1 lb. Asparagus, sliced and blanched
1 lb. Pasta, I used Penne
2 Tbs. Butter, plus 4 Tbs to finish.
1 onion, minced
2 cloves garlic, minced
2 Tbs. Basil Pesto, plus two more for marinade (homemade or store bought)
2 C, Chicken Stock
1/4 C. dry white wine
1 can crushed tomatoes
8 oz. Fresh Mozzarella, cubed

Marinade for Chicken:

2 Tbs. Olive Oil
2 Tbs. Red Wine Vinegar
2 Tbs. Basil Pesto
1/4 tsp. Hot Pepper Flakes.

When using chicken breasts, they tend to dry out quickly. Combine the thinly sliced chicken and marinade, cover and refrigerate for 4 hours. Next, spread the chicken pieces out on a baking sheet, and cook in a 375 degree oven for 20 minutes. Be sure to have gaps between the pieces. This seals in whatever juices and flavors of the marinade and keeps the chicken moist. Set aside the chicken.

Cut the asparagus into 1-2" pieces, bring a salted pot of water to boil and add the asparagus for about 2 minutes. Drain the asparagus, saving the water, and put the asparagus into an ice bath to stop the cooking process. Set aside.

Using the liquid from the asparagus, add enough water to complete the amount suggested on the package of pasta. Finish following the directions, drain and set aside.

In a soup pan, melt the butter and add the onion and garlic. Saute for about 5 minutes. Next, add the chicken stock, wine and crushed tomatoes. Bring to a boil, turn down to a simmer and add the chicken. Simmer for 5 minutes, then add the basil pesto and asparagus. Once that begins to boil, turn it off. Slowly whisk in the butter in small amounts. Continue adding and whisking until all the butter is melted.

Add the pasta to the pan and stir to combine. Pour this into a baking dish and top with the mozzarella. Cover and bake in a 350 degree oven for 20 minutes, or until cheese has melted.

Or, cover and refrigerate until ready to serve. Then just bake it per directions above.

Serving suggestions:

Vitiano Rosso
Rapitila Nero d'Avola
Chloe Pinot Grigio
Villa Pozzi Grillo
Trifula Piemonte Rosso

Chloe Wines

2016-03-12T11:30:00.000-08:00

Chloe, meaning "blooming", is a line of wines sourcing grapes from from around the world. This gives their wine maker, Georgetta Dane, the opportunity to choose exactly what she wants to work with to craft her wines. Born in Romania, she and her husband emigrated to the US in the late 1990's. She has a masters degree in food science and cut her teeth at Kendall-Jackson before moving on to her own brand.

Normally, I would consider this just another label and not think about it again. There are a lot of "labels" on the market that do the same thing, but all too often end up "settling" with whatever they can get, and that is usually what someone else doesn't want. Whereas, Chloe, pays a premium and gets the juice they want, and this shows in the finished product.

Chloe wines are marketed as an upscale choice for special occasions. This is evidenced by their "Red Carpet Ready" program which walks the consumer through the process of creating the perfect cocktail party, not to mention that their wines are already dressed in black tie.

So, for an average cost of about $14.99, I recommend grabbing a few for your next special occasion, or any occasion for that matter. Since we are approaching St. Patrick's Day, here is a recipe I posted last year for a Hearty Irish Stew. Both the Pinot Noir and Red Blend will pair nicely with this.

Acorn Squash and Apple Soup

2016-02-16T09:29:00.000-08:00

1/2 lb. Pastrami, thinly sliced
4 Acorn Squash
2 T. Butter
1 Onion, minced
1 Carrot, sliced
2 Apples, cubed
1/2 tsp. Sage
1/4 tsp. Basi1
1/4 tsp. Nutmeg
4 C. Chicken Stock
1/2 C. Fruity white wine (Moscato or Riesling)
1/2 C. Half and Half
Salt and Pepper to taste

Slice the squash in half and scoop out the seeds. Place the cut side down on a cookie sheet and roast them at 350 degrees until they are soft (about 20 mins.) When its cooled, scoop out the flesh and set aside.

In a soup pot, melt the butter and add the onions and the spices, salt and pepper. Saute for about 5 mins. and then add the carrot. Next,stir in the Pastrami. After another 5 mins. add the wine and apples. Let the wine reduce for another 5 mins., then add the chicken stock and the squash. Bring it to a boil, lower the heat, and let it simmer for 20 minutes.

Add the salt and pepper to taste. Finish by adding the half and half.

When serving, crumble some Blue Cheese on top and open a bottle of Dry Creek Chenin Blanc.

Curried Potato Soup

2016-01-26T07:52:00.000-08:00

This is a "kicked-up" version of Potato Soup using curry powder and Victory's Headwaters Cheddar Dip as the cheese ingredient. Victory Brewing Company collaborates with Key Ingredient Market to craft specialty cheese spreads using Victory Beers.

Curried Potato Soup

12 oz. Bacon
2 medium onions, minced
2 lbs. Potatoes, diced
6 C. Chicken Stock
2/3 C. Butter
3/4 C. Flour
4 C. Milk
2 tsp. Curry Powder
1 C. Ham, cubed
1 C. Sour Cream
1 6.5 oz. Victory Headwaters Cheddar Dip

Render the bacon in a pot with a little butter. Once crispy, remove the bacon onto a plate with paper towels to soak up the drippings.

In the same pot, add a little more butter and the onions, salt and pepper and curry powder to taste. Cook the onions until tender (about 5 mins.).

Next, add the the remaining butter and flour and stir to create a roux (about 10 mins.).

Now add the chicken stock, milk and potatoes and cook until potatoes are tender (about 20 mins.) Be sure to keep it on a low boil.

Finally, add the cooked bacon, ham, sour cream and the cheddar dip. Heat through until warm and the cheese is completely melted into the soup.

Serve with a Chardonnay that has a touch of oak. The Penfold's Koonunga Hill Chardonnay works well. Any leftover soup can be frozen in an air tight container.

Cheers!

Recipe for Hearty Irish Stew

2014-05-06T10:57:00.001-07:00

Recipe for Hearty Irish Stew

2 cup diagonally sliced carrots
2 cup diagonally sliced parsnips
2 cup sliced onions
1.5 lbs small white potatoes,
each cut into quarters
Salt and freshly ground black pepper
1 1/2 tsp dried thyme
2 lbs boneless lamb stew meat
1 1/2 cup beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour

Preheat oven to 350° F. In heavy 6-quart Dutch oven, spread half of vegetables; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat, then remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme. Add broth and 4 cups water. Cover and cook in oven 2 1/2 hours or until meat and vegetables are tender.

Transfer meat and vegetables to bowl; cover and keep warm. In cup, blend flour with remaining water; stir into hot liquid in Dutch oven. Heat to boiling on top of range; boil 1 minute. Skim off fat. Return meat and vegetables to Dutch oven.

Enjoy with North Carolina's Own The Duck-Rabbit Milk Stout

Available at

Main Street Produce

100 East North Main Street

Littleton, North Carolina 27850

252-586-8468

Thanksgiving Wines & Beers

2013-11-21T11:19:00.001-08:00

As Turkey Day approaches, most people are thinking of what size turkey to buy, how many people will it serve, what side dishes to make and where to seat old Uncle Luke. But I'm not like most people. Yes, I do consider the same things, but I consider them in the context of what wines and beers I'll be serving.

Since turkey is the guest of honor, not old Uncle Luke, turkey is the first consideration when thinking about wines and beers. However, there are so many different side dishes, and no two are made the same. You have to consider the tartness of cranberry sauces, the creaminess of creamed onions, the various savory flavors in stuffing. Not to forget the sweet potatoes or mashed potatoes, all being smothered in someone's version of gravy.

Simply put, this is not a "one size fits all" meal. A white and a red should be on the table. If serving beer also, an IPA and a dark beer such as a Porter should be available. The main thing is to make sure they are nicely balanced and flexible enough to handle many flavors.

The Natura Chardonnay from the Casablanca Valley in Chile is a good choice for a white wine. Unlike many Chardonnays, this one does not have any oak influence, just pure fruit flavor.
http://www.theorganicwineshop.com/2012-Natura-Chardonnay_p_150.html

For a red, a nice California Zinfandel has the right touch of spice and fruitiness. Specifically, the Girasole Zinfandel from Mendocino County.
http://www.theorganicwineshop.com/2009-Girasole-Zinfandel-_p_20.html

For a few beer choices, I would recommend Dogfish Head 60 Minute IPA or the Port City Monumental IPA. IPA's have a crisp flavor profile with some citrusy notes. A couple of Porters to mention are the Highland's Oatmeal Porter and the Avery New World Porter. Porters have a nice, malty flavor profile with hints of coffee and sometimes chocolate.

If you have any questions, please visit me on my Facebook page, www.facebook.com/thefermentedgourmet.

I hope you all have a wonderful Thanksgiving!

Don't forget the dessert!

Observations: My Special Purpose

2011-09-24T09:36:00.000-07:00

Now that it's been almost a full year of making and selling wine and beer jellies, I thought I'd take some time to reflect and begin planning for the holiday season. In doing this, I was reminded of a short clip from the movie, The Jerk. Right before Steve Martin is about to leave the nest and go in search of his "special purpose", his adoptive father makes sure he understands one thing. That is, the difference between shit and Shinola. Once Steve Martin sees the difference, his father told him he would be fine.

My take on that is this. Know the basics of what you are doing, keep it simple, don't try to complicate things, and definitely understand the difference between shit and Shinola. That said, here are some things I've observed over the past few months.

There are only a few of what I'll call "stand alone" wine or beer jellies that have an appeal to people who taste them. I think I went overboard when I started and made too many choices, which had the opposite effect of what I envisioned. Our best "stand alone" jellies now are the Duck-Rabbit Milk Stout, FullSteam Carver Sweet Potato Lager, Highlands Oatmeal Porter, Dante Reserve Cabernet Sauvignon and the Cortija Rioja jellies.

Next, I see that any jelly that has an element of heat or spice out-sells the others by a wide margin. The Natty Greene's Old Towne Brown/Chipolte, Pinot Grig-Inferno and Broadbent Vinho Verde/Piri Piri jellies are winners!

Any jelly that I've added fruit to enhance a certain flavor profile of the wine or beer has also done very well. That can be seen in our Natty Greene's Wildflower Wit/Strawberry, Big Boss HighRoller IPA/Three Fruits Marmalade and our Victory Storm King Stout/Fig Jam.

I am very please with my latest creation, the Craggie Antebellum Jelly. It is brewed with molasses, ginger and spruce tips. I believe this one will be another "stand alone" winner.

So, let's start thinking about the holidays and what you're going to get for your wine and beer lovers on your shopping list. One thing I have seen over the past few months is how many people have commented on what a great gift idea this is. Another is how creative our customers have been in their uses of our jellies in their kitchens. There are so many applications of these jellies as glazes on meats, sweetening agents in viniagrettes and many other ways.

Cheers to the upcoming holiday season! You can find us on-line at www.thefermentedgourmetshop.com. You can also "like" us on Facebook, www.facebook.com/mainstreetproducenc.

Wine Scents

2011-04-16T11:19:00.000-07:00

If you were riding with me cruising around the Internet, you would most likely feel like a passenger in a car driven by Stevie Wonder. No offense to Stevie Wonder, but I don't think I would want to be riding shotgun with him at the wheel. Suffice it to say, I'm like one of those people with the bumper sticker, "I stop at yard sales" or "I brake for squirrels". Simply put, when something catches my attention, I go there. This practice often takes me off course into unknown territories. However, sometimes it takes me to sites or blogs that I am familiar with the subject matter, and that brings me to today's topic.

I found a site promoting a "kit" that helps one learn more about the vast aromas inherent in particular wines.
Interesting, I thought as I clicked through all the pages on the site. The kit is very comprehensive as it guides the user around all the aromas that can or should be prevalent in certain wines. Here is the link to their site http://www.aromaster.com/.

Please don't read too much into this. I think this is a wonderful tool to help people gain a better understanding of everything the wine world has to offer. The concern I have is that it might be too complicated for the everyday consumer of wine. In fact, this is a tool I used back in my days as a full-time wine consultant. It was my job, and my responsibility, to be educated on all this. The average consumer doesn't share this burden. Notice I called it a "burden". Yeah, it was a tough job, but somebody had to do it!

Anyway, I could go on forever about this, but I want to make one simple point. There are only two ways of describing a wine, and this applies to all wines, whether a consumer, amateur or professional. Those are, "I like it" or "I don't like it". Enjoying wine is a very subjective experience. One should not feel compelled to "like" a wine simply because someone else does. Moreover, when in the presence of one of those "geeky-know it alls", you shouldn't feel ashamed or inadequate just because you can't smell the "stewed strawberry and earthy, forest floor" aromas that the geek is proudly smelling. Again, either you like it, or you don't. It is that simple. If the geek happens to ask you if you are "picking up" the same aromas, just tell him that you never had your nose pressed against a forest floor, and you're not sure what he is talking about.

Enjoy wine, but enjoy the ones YOU like, explore the wine world at your leisure, and reduce your thoughts about wine to the two ways I mentioned. You like it, or you don't, period...!!!

FG

The Fermented Gourmet: A Funny Thing Happened on the way to Work Today

2011-04-15T08:20:00.000-07:00

The Fermented Gourmet: A Funny Thing Happened on the way to Work Today: "As a product of the '80s, I am a big fan of Cheers. So, hopefully you'll remember some Normisms. These aren't to be confused wit..."

A Funny Thing Happened on the way to Work Today

2011-04-15T08:14:00.000-07:00

As a product of the '80s, I am a big fan of Cheers. So, hopefully you'll remember some Normisms. These aren't to be confused with Clavinisms, Sammyisms, Coachisms or Woodyisms. However, one Normism I remember quite well is his response when asked what he wanted as he headed for his barstool. He said, "Well, I'll need something to do before my second beer, so how about a first beer?" This is the sort of thing that goes through my mind on a regular basis. So let me connect the dots as to how I arrived at this.

As most of you know, or hopefully know, I am working on a cookbook to demonstrate the many uses of our wine and beer jellies. So, naturally I am always thinking about it when engaged in otherwise mindless activity, such as driving. Most of the work on my book is complete, and I just have to tidy it up and work the kinks out of a few recipes. Well, working the kinks out of recipes requires time in the kitchen, not behind the wheel. Therefore, I was in the perfect position to "think" about what I still needed to do. I don't know about you, but when I think, there is no linear process or straight line to my resulting conclusions. My process resembles more of a road map with streets and highways curving and bending in all sorts of directions before arriving at a particular destination. Insert Charlie Sheen joke here regarding my brain.

Anyway, my thoughts actually turned into a completely new idea. A new concept for a different book, which would be my second book. The problem remains though, I am still not finished my first book. So, finally, and hopefully, you can see how I ended up thinking about Norm and Cheers this morning. I need something to do before my second book, so I guess I'll have to finish my first book.

Since I am capable of multi-tasking, I do have the ability to still "think" about my second book AND finish my first book. I am actually considering using an open forum with user-generated content in addition to my own. Moreover, due to the fact that my new concept will recognize the "subjectivity" of food, I want to engage artists from other genres. I am one who definitely believes that cooking IS a form of art. Therefore, I will be very interested in the thoughts of my fellow "artists" for my second book. For the moment though, I think I'll just finish my first book.

FG
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The Fermented Gourmet gets Questioned

2011-04-08T09:33:00.000-07:00

I use Facebook quite a bit, and I often post articles written by other people. Usually, it is about a subject that I am in agreement with the author, and ties into my overall outlook on life. Recently, I posted an article about food and wine pairings. The author of this article is of the belief that there is no such thing as a perfect food/wine pairing, and people should just relax and enjoy their favorite wine with whatever lands on their dinner plate. I happen to agree with this. Here is the feedback email I received from my friend:

"yeah yeah, I read the article you posted re: food/wine pairings and I don't buy it, wine doesn't have to be paired with certain foods but when it's done right, it's heaven, and certain wines do compliment certain foods. That being said, need your advice, need a wine for tonight and tomorrow, tonight need wine that goes with Lentil Soup, chicken broth base. Need another wine for tomorrow night, white chili, also in a chicken base. Have any really impressive and interesting whites to recommend that would compliment?? I say white b/c of the base, unless you think otherwise, I"m open...."

Here was my response:

"We're talking about everyday "normal" people who don't have access to some of the best wines or benefit from our travels. We are aberrations. We are not normal...lol. Yes, done right, it can be heaven, but I'm trying to appeal to the everyday consumer. As for a wine, I'll give you choices of reds or whites. I kinda need to know what spices are in each, but I'll go with what I think goes into those things. The Lentil Soup, depending on spices, would probably go well with something that compliments and accents those spices. I'm thinking Chenin Blanc/Vouvray for a white, and a lighter, but somewhat spicier red such as a Spanish Grenache that doesn't have a lot of wood influence. Tempranillo would work well too, so that doesn't rule out a traditional Rioja. Preferably not a Crianza which gets a full year of wood. Another possible white would be a Torrontes from Argentina, thats kind of a cross between Sauv. Blanc. and Gewurztraminer in its aroma and flavor. The same wines would probably work well with the White Chili. If its a very spicy-hot chili, then go Riesling or Gewurz, but consider the Torrontes as well. Give me a call at the store (252) 586-8468."

Please notice, I got a little wine geeky with my friend since we both have worked in the wine business. I say this because if anybody else would like my advice, I would definitely turn it down a bit and not assume you know what a Vouvray is, for example.

The fact of the matter is that there really are some sublime combinations of food and wine. Realistically and practically speaking, we just don't get those opportunities on an everyday basis. The aforementioned article also shows the trend here in America is to have wine as a beverage of choice instead of the traditional cocktail. In fact, the US just passed France in total wine consumption last year. Bear in mind, this isn't per capita, but total wine for the country. So, its perfectly alright to pour yourself a glass of Chardonnay when you get home from work and just let it flow on through dinner, regardless of what you are having.

So, anybody out there who would like to critique my thoughts and observations, or ask me for some wine advice, I am at your service.

Slow Food? I've heard of Fast Food, but....

2011-04-03T17:05:00.000-07:00

It's interesting where following links on the internet can lead you to new sites and new (or in this case "old") ways of thinking. In doing so, it can also take you back to fond memories and treasured moments. That was the case when I stumbled onto The Slow Food movement http://slowfood.com/. You can click on the link for more information, but let me tell you where it took me.

It reminded me of the many lunches I've had in remote parts of the world, and how they seemed like festive events provided by our hosts for the enjoyment of us Americans. Certainly, nobody would entertain the idea of lunch lasting over two hours and copious amounts of wine being consumed over several courses as "normal". Several come to mind, but I think my favorite was in the south of France on a beautiful Spring afternoon. Crusty French Bread, fresh fruit, olives, olive oil for dipping, sour gerchin pickles, liver pates, grainy mustards, cold cuts, and wine, of course. But now I'm getting off target.

The specific lunch that came to mind was right here in the USA. It was at one of my favorite restaurants, Bacari Grill in Washington Township, NJ http://bacarigrill.com/. I was working with a gentleman from France selling Burgundy wines. We had an excellent lunch with excellent service, and I thought everything was perfect. We ordered, it was delivered timely, we ate, had coffee and dessert, and I figured it was time for the check and back to work. That was the furthest thing from the mind of my French companion who became increasingly annoyed each time our server came by to ask if we were okay. I thought she was doing a great job, while he wanted to relax and enjoy some "down" time before getting back to work.

This is my round-about way of getting to my point about Slow Food. Fast Food has been a part of my vocabulary since my earliest memories. It's connotation is so etched in my brain that, at first, I couldn't comprehend the concept of Slow Food. Whereas, I was so concerned about maintaining a schedule and getting as much done in one day as possible, it didn't occur to me that taking a few moments extra after lunch just might be the catalyst to a more productive afternoon.

My point is, taking the time to appreciate a great quality lunch and appreciate it simply for the pleasure of the experience shouldn't be an abnormality. It should be the norm. As for the excellent service, it is understandable given that most people are on a schedule. My hat is off to the staff of Bacari Grill. Just remember, not everybody is in a rush to get back to work, that lesson I've learned and made it part of my life. I believe that is part of the basics of the Slow Food movement, but there is much more to it than that. I'm glad I stumbled on to it and can now read on and learn more. Hopefully, you will do the same and pass along the idea of enjoying the pleasure of food and the time it takes to enjoy it.

FG

Pairing Asparagus with Wine

2011-03-26T13:56:00.000-07:00

Spring is gently approaching us, ebbing and flowing like an ocean wave teasing us with warm days and cool nights. But the thought of fresh Asparagus gives us that proverbial light at the end of the tunnel. With that comes the age old dilemma of finding the right wine to serve with our Spring treasure. This is something chefs and sommeliers have struggled with for years. For a geeky, scientific reason for this, I'll provide this link http://www.anotherwineblog.com/archives/118. Here the author gives you the specific "chemicals" in Asparagus that create the problem of matching it with wine.,

For my purpose, I'll just say that the genetic make up of Asparagus renders it unfriendly to most wines. That being said, lets eliminate those first. All red wines, with the possible exception of a lighter styled Pinot Noir. The tannins in most red wines will definitely be magnified by the Asparagus, making it a harsh experience. If you just have to have red wine, then something from the Cote de Beaune of France or the Willamette Valley in Oregon would be suggested. Both these areas produce Pinot Noirs with finesse and elegance that would be a delicate balance with Asparagus.

As for Whites, the inherent grassiness and herbaciousness in the Asparagus would seem perfect for Sauvignon Blanc, but that isn't always the case. If you choose Sauvignon Blanc, something from the Loire of France or one from New Zealand should work well. Dry Italian Whites are another possibility, Pinot Grigio, Orvieto or, my favorite, Vermentino from Sardinia. Albarinos from Spain and Torrontes from Argentina are other possibilities.

The bottom line is, as with most things, there is no "perfect" pairing here. Asparagus is just one of the most challenging things to pair with wine. Part of the fun though would be trying out as many possibilities as possible, strictly in the name of research. It would be a tough job, but somebody has to do it. Anybody up for the task?

FG