Potato

• November 2009

  Oregon Pinot's - Rivers Edge - Very nice, Burgundian style, similar to a Nuits ... friendly (Green bean, Sweet Potato, corn, carrots)

  Forum post in the topic Hello Hello - what are you... by Kheldarstl

  
  

• November 2009

  Thanksgiving is very strange in my house. It was my Mother-in-laws holiday and ... turkey, stuffing, mashed potatoes, glazed carrots, string beans and corn bread. It's literally a ritual. As for wine, I still haven't decided. I may open a Lagrein that has a little age along with... Read moreThanksgiving is very strange in my house. It was my Mother-in-laws holiday and ... turkey, stuffing, mashed potatoes, glazed carrots, string beans and corn bread. It's literally a ritual. As for wine, I still haven't decided. I may open a Lagrein that has a little age along with a Pinot Noir, likely from Oregon    (hide)

  Forum post in the topic Hello Hello - what are you... by Eric Guido

  
  

• November 2009

  Am in Tokyo for several years now, so tend to view this holiday with particular ... stuffing. Skin-on mashed potatoes with giblet gravy. Yams baked in fresh mikan juice and Grand Marnier. Greenbean casserole with wild mushrooms. Baked zucchini with a cheese topping. Caesar salad. A... Read moreAm in Tokyo for several years now, so tend to view this holiday with particular ... stuffing. Skin-on mashed potatoes with giblet gravy. Yams baked in fresh mikan juice and Grand Marnier. Greenbean casserole with wild mushrooms. Baked zucchini with a cheese topping. Caesar salad. A couple of excellent breads from my favorite local baker, one a sourdough baquette and the other an Italian flatbread with dried tomatoes baked in. Two or three whites (a Mayacamas chardonnay with some bottle age, a Dr Loosen Wehlener Sonnenuhr Riesling Kabinett, also with some bottle age, and maybe a Zind-Humbrecht gewurtztraminer), and three reds (a '96 Les Forts de Latour, a 2005 Auteur Shea Pinot Noir, and a 2007 Rhone since we are giving thanks for very good things this year ;-); was originally thinking to throw in a 2007 Roger Sabon Prestige CdP, but this will likely be too many big guns, so now am thinking a 'lowly' Cotes du Rhone from either Delas or Perrin & Fils--want to lay down the CdP, anyway....). Dessert to be pumpkin pie, persimmon pudding and a venison mincemeat pie with hardsauce (the meat was gifted to me). Oloroso sherry, Madeira, coffee or black tea to accompany. To fight off the tryptophan-induced drowsiness, Partagas or Montecristo Cubans, with Venezuelan rum, Lagavulin or good Armagnac, for those who want them afterwards. I never really try to make any sophisticated efforts to match wines to foods on Thanksgiving, nor even worry too much about the progression of whites or reds, since everyone will have different wines in their glasses at the same time. Just wines that I have on hand, that I think the people at the table will like, and that I want to try. Too many people with too many tastes involved, and the intimate frestival of a dinner is generally a gastronomic blowout of potlatch proportions, anyway. More about enjoying the blowout with close friends and family, and not worrying about discipline of any sort, whether of wine appreciation or what have you...    (hide)

  Forum post in the topic Hello Hello - what are you... by dmcker

  
  

• November 2009

  Goulash: The ultimate comfort food Zinfandel: The ultimate comfort ... use egg noodles; serve with potato dumplings or even rice) Place roasting pan over two burners on your stovetop and pour enough olive oil to coat entire bottom of the pan. Set burners to low-medium... Read more Goulash: The ultimate comfort food Zinfandel: The ultimate comfort ... use egg noodles; serve with potato dumplings or even rice) Place roasting pan over two burners on your stovetop and pour enough olive oil to coat entire bottom of the pan. Set burners to low-medium flame. Once the oil is heated, add onions with a healthy pinch of salt and toss to coat in the oil. Cook over low-medium flame until onions turn translucent but do not allow them to take on any color. Reduce flame to low. Make sure the onions are evenly spread out on the pan bottom and add the beef slices by placing them on top of the onions in an even layer. The beef should cover the onions completely but make sure that none of the pieces touch the side of the pan. The onions should create a cushion between the pan bottom and the beef. Sprinkle another pinch of salt over the beef. Next, sprinkle all the paprika over the beef evenly (I like to use a sifter for this to create a fine and even layer.) Now add the oregano and nutmeg again, evenly over the beef. Lastly, place two (of the three) rosemary branches on top of the beef. (Do not disturb the layers you have created.) Cover the roasting pan tightly with aluminum foil. Check to make sure that the flame is on low. After about 3 – 5 minutes you should hear the mixture bubbling. Allow the mixture to cook like this for 35 minutes and then loosen the aluminum foil to allow a little steam out of the pan. After another 5 – 10 minutes remove the foil (do not discard) and turn all the pieces of meat over. Check to make sure the onions are not burning. You should notice that the meat and onions have released a lot of their juices. Place the foil back on top of the pan (loosely) and allow the mixture to cook over low heat for another 45 minutes. Now place a saucepot on the stove over medium-low flame, add the five cups of water and whisk in the flour slowly, making sure that no lumps form. Now add the tomato paste and again whisk until it is combined. Allow this mixture to come up to a gentle boil but make sure to whisk regularly. Remove the foil from the roasting pan, remove the two branches of rosemary from the pan and add the boiling water-tomato paste mixture. Turn the beef and onions over in the sauce. The cooking liquid should just barely cover the beef and onions. Bring this mixture back to a simmer over medium-low flame and cover loosely with the foil so that steam can escape from the pan. Cook this mixture for an hour to an hour and a half, and stir gently once or twice to make sure that the mixture is cooking evenly. It’s at this time that you should taste. Check to make sure that the beef is tender. Season with salt and pepper. Then turn off the heat. If you want to serve the same day, let this mixture sit for about an hour before going to the next step. If you want to use this for the following day, move the mixture to a bowl and place in an ice bath to cool it quickly, then cover it tightly and place in the refrigerator. When ready to finish, place the Goulash in a pot and set over low heat. Bring another pot of well-salted water to boil for the pasta. Add the pasta to the boiling water and cook according to the instructions on the package. While waiting for the pasta, set the butter out on the counter and cut into cubes. Strip the last branch of rosemary for its leaves and chop them. By the time the pasta is finished, the Goulash should be perfectly heated through. Taste for seasoning one last time and then add the butter and stir gently until combined. Strain your pasta and toss in olive oil. Set the pasta on a plate and hollow out a circle in the middle. Pour one or two (depending on the party) ladles of goulash into the center of the plate and sprinkle with the fresh chopped rosemary. Clean the rim of your plate with a warm, moist paper towel and serve. Be prepared for praise.    (hide)

  From the article Goulash, The ultimate comfort food

  
  

• November 2009

  Claybe - in fact, nothing is a good pairing with the Thanksgiving dinner. ... a whole separate problem. Potatoes are OK but if you have sweet potatoes, that's another issue, especially if you make them even sweeter with something like maple syrup. So in the end, there is no... Read moreClaybe - in fact, nothing is a good pairing with the Thanksgiving dinner. ... a whole separate problem. Potatoes are OK but if you have sweet potatoes, that's another issue, especially if you make them even sweeter with something like maple syrup. So in the end, there is no perfect match for the meal. There rarely is anyhow, but in the case of Thanksgiving, it's just about impossible to pair one wine with all the diverse dishes. Something like a Sauternes or sweet wine might actually work. But many people don't like those. Therefore I think the best move is not to worry about it at all and simply open and serve the wine that you love. It's really a lot less stressful. I gave up worrying about perfect pairings years ago. Regarding the pie - something ridiculously sweet like a tawny port or a really sweet sherry would be just fine. Coffee would be even better. If you have a vintage Port, I'd just have some nuts and cheese instead of pie. And if you have a large gathering, there's no reason not to open a few different bottles and let people just select what they want. My mother only drinks whites and usually only riesling, so we always have that and it's always off-dry, not dry. Something like lambrusco is a great idea, or a light fruity pinot, zin, tempranillo, garnacha, or similar wine.    (hide)

  Forum post in the topic Best Recommendations for... by GregT

  
  

• November 2009

  I'm hosting a dinner party and am trying to find the perfect wine(s). The basic ... Bacon Squash Some form of potatoes (possibly sweet potato) Cranberry Crisp As I'm a poor grad student, if at all possible, under $20 would be great. Thanks

  Forum post in the topic Pairing Help Please by winetn

  
  

• November 2009

  I am very new to Snooth, and I have always heard that Riesling and Chardonnay, ... table, like cranberry sauce, potatoes, corn bread, squash etc., the so called sides and fixings. The trick is to find out what else will be served in advance, and take that into consideration too.... Read moreI am very new to Snooth, and I have always heard that Riesling and Chardonnay, ... table, like cranberry sauce, potatoes, corn bread, squash etc., the so called sides and fixings. The trick is to find out what else will be served in advance, and take that into consideration too. Pinot Grigio sounds like a nice middle of the road compromise, and so does pinot noir, too. I wonder if an Australian or New Zealand Sauvignon Blanc would work too? F Landry Burlington, MA    (hide)

  Forum post in the topic Best Recommendations for... by Flandry

  
  
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  November 2009

  Preiss Zimmer Riesling 2001

  Snoothrank:

  Excellent wine... very smooth, not to sweet and served well with a nice marinated steak, garlic potatoes and asparagus... enjoyed it thoroughly

  Wine review by thetriunenetwork

  
  

• November 2009

  Two Chefs Compare Notes One's a little country, one's a little big ... with Fennel-Apple Salad and Potato Pancakes By: Josh Silvers Josh Silver’s Syrah bistro, located right off the plaza in downtown Santa Rosa, bring an international flair to his dish,... Read more Two Chefs Compare Notes One's a little country, one's a little big ... with Fennel-Apple Salad and Potato Pancakes By: Josh Silvers Josh Silver’s Syrah bistro, located right off the plaza in downtown Santa Rosa, bring an international flair to his dish, pairing the pork with fennel, crisp potato pancakes, and a sophisticated Aioli. Zin Restaurant & Wine Bar (Jeff Mall) 344 Center St. Healdsburg, CA 9544 707.473.0946 Apple Wood–Smoked Pork Chops with Fresh Applesauce, Braised Rainbow Chard, and Corn Bread Stuffing follow this link for a printable pdf file of this recipe For the pork chops: In a large bowl, combine the beer, salt, sugar, molasses, Sriracha hot sauce, garlic, peppercorns, and thyme. Add the water and stir until the salt and sugar have dissolved. Add the pork chops, cover, and refrigerate for 12 hours. For the applesauce: In a large, heavy skillet, melt the sugar over medium-high heat, shaking the pan frequently, until it just begins to turn golden, 3 to 4 minutes. Add the apples, lime juice, and salt. (The caramel will clump, but will melt as the applesauce cooks; add a little water to melt it if necessary.) Cook, stirring often and adjusting the heat as needed to prevent scorching, until the apples are soft and caramelized a light brown color, about 15 minutes.  Remove from the heat and stir in the cinnamon. Set aside. For the corn bread stuffing: Preheat the oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, turning, until well browned on all sides, 5 to 6 minutes. Add the onion, celery, and green pepper and sauté until the onion is translucent and soft, 6 to 8 minutes. Stir in the parsley, sage, and chicken broth and bring to a boil. Put the corn bread in a large, shallow 8-cup baking dish and pour the onion mixture over the corn bread. Stir gently to coat and season with salt and pepper. Transfer to the oven and bake until browned, about 20 minutes.  Remove from the oven and keep warm. While the stuffing is baking, prepare a charcoal grill for indirect-heat cooking, mounding the hot coals on one side of the grill. Remove the pork from the brine (discard the brine) and pat dry. Soak the apple wood chips in warm water for 10 minutes; drain. Sprinkle the apple wood chips over the coals and place the pork chops on the indirect-heat area of the grill (not over the coals). Cover the grill and smoke the pork chops for 20 minutes. Remove the cover and open the vents to increase the heat; if needed, add a few more coals. Move the pork chops to the direct-heat area of the grill and cook for 2 to 3 minutes on each side for medium. Transfer to a plate and tent with aluminum foil; let rest for 5 minutes. For the rainbow chard: Coarsely chop the chard leaves. In a large skillet, heat the oil over high heat. Add the onion and sauté until golden, about 5 minutes. Working in batches, add the chard and cook until wilted, 2 to 3 minutes. Add the vinegar and chicken broth, reduce the heat to medium, and cook until the chard is tender, about 5 minutes. Season with salt and pepper. Set aside and keep warm. To serve, reheat the applesauce over low heat. Spoon a mound of corn bread stuffing into the center of each of 4 dinner plates. Top each with one-fourth of the chard. Lean a pork chop against each mound and add a spoonful of applesauce. Makes 4 main-course servings Syrah Bistro (Josh Silvers) 205 Fifth St. Santa Rosa CA 707.568.4002 Pork Chops with Fennel-Apple Salad and Potato Pancakes follow this link for a printable pdf file of this recipe For the pork chops: In a medium saucepan, combine the water, salt, vinegar, sugar, coriander seeds, fennel seeds, and bay leaves. Bring to a boil over high heat, then remove from the heat, and let cool completely. Pour over the pork chops in a bowl, cover, and refrigerate for 6 to 8 hours. Meanwhile, for the fennel-apple salad: Using a mandoline or very sharp knife, cut the apple and fennel into paper thin slices. Put the slices in a bowl, cover with ice water, and soak for 30 minutes. In a small bowl, whisk the vinegar, sugar, lemon zest, and olive oil together. Season with salt and pepper. Drain the fennel and apple well and toss with the vinaigrette. For the aioli: On a cutting board, mince the garlic with the salt and mash with the flat edge of the knife until it forms a paste. In a bowl, whisk the egg yolk, lemon juice, and mustard together. Whisk in the garlic paste. Combine the oils in a measuring cup and, whisking constantly, add them to the yolk mixture a few drops at a time until the mixture is emulsified and all the oil is incorporated. (If the mixture separates, stop adding the oil and continue whisking until mixture comes together, then resume adding oil.) Whisk in the fennel pollen and season with salt and pepper. If the aioli is too thick, whisk in 1 or 2 drops of water. Cover and refrigerate until ready to use. For the potato pancakes: Using the large holes on a box grater, shred the potato and onion into a bowl of hot water. Drain, cover with more hot water, and drain again. Cover with cold water, rinse, then drain very well. Spread the shreds on a clean kitchen towel, roll it up, and wring to squeeze out as much water as you can. Empty the shreds into a bowl and add the egg, flour, salt, and pepper; stir to combine thoroughly. Gently shape the mixture into 4 equal cakes. In a large, heavy skillet, heat 1⁄2 inch oil over high heat to 375°F (a shred of potato will sizzle and brown almost instantly), and add the potato pancakes. Flatten each gently with a metal spatula and fry until golden brown on the bottom, 2 to 3 minutes. Flip over and cook until golden brown on second side and tender throughout, 3 to 4 minutes more. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Drain the pork chops and pat dry. Grill for 6 or 7 minutes on each side for medium. Place a potato pancake on each of 4 dinner plates and top each with a pork chop. Add a spoonful of aioli and the fennel-apple salad. Garnish with fennel fronds if desired and serve. Makes 4 main-course servings   down home:downtown makes a great gift and can be ordered directly from each restaurant. Support these two fine chefs by making a reservation at either Zin Restaurant or Syrah Bistro during your next trip to wine country. If you can't make it to Sonoma, bring their cooking home. Purchase a copy of down home:downtown and share the bounty of Sonoma with friends and family alike. Zin Restaurant & Wine Bar      Syrah Bistro    (hide)

  From the article down home: downtown

  
  

• November 2009

  Roast duck works well, and if you add a fruited sauce more cherries than ... airdried beef to gratined potatoes) all work, but I'm not totally up on the Felton Road and Maysara styles of pinot. How would you describe them

  Forum post in the topic Recipe needed that will make... by dmcker

  
  

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