Spice

• November 2009

  Garagiste is an amazing source, and they will definitely expand your wine ... plum, berries, jam, pepper, spice, and nice powerful dark notes that sat on your palate and provided something to "chew over" after swallowing.

  Forum post in the topic Newbie looking for Red Wine... by kylewolf

  
  

• November 2009

  I love the thread drift too. Cakebread. Of course. It never even occured to ... Or coconut/pineapple? Or spice? Or cherry? Or vanilla? Not that any of them would work with wine

  Forum post in the topic birthday cake red wine by GregT

  
  

• November 2009

  It's A Vegetarian Thanksgiving Perfect for Breaking Out of the ordinary ... all, sweet, roasted notes, spice and heat, as well as the refreshing, cooling qualities of the lime. What to expect: Roussanne Roussanne is a grape that usually plays second... Read more It's A Vegetarian Thanksgiving Perfect for Breaking Out of the ordinary ... all, sweet, roasted notes, spice and heat, as well as the refreshing, cooling qualities of the lime. What to expect: Roussanne Roussanne is a grape that usually plays second fiddle. An important component in most white Rhone blends, it is valued for its bright acidic character. Roussanne has usually added cut and depth to these blends, acting as a counterpoint to Marsanne’s rich, fruit driven character. In warm climates, certain clones of Roussanne have proven to be great soloists. The typical modern winemaking routine, harvesting when physiologically ripe, barrel fermenting, and aging sur lees,that has had mixed results for some grapes, has worked to draw our Roussanne’s strengths: it’s unusual orchard fruit and nutty components, as well as it’s ability to develop remarkable aromatic complexity with age. Find More Roussanne wines This compelling white is a great choice for your Thanksgiving dinner, vegetarian or not. 2006 Zaca Mesa Roussanne Priced from $19.49 Really rich yet bright on entry, with a seductive mouthfeel that manages to be both filling and vivid. The fruit is verging into the slightly honied, dried peach end of the spectrum, with lovely spice tones and creamy edges helping to frame the mid-palate. Vegetarian Dishes for the Thanksgiving Table By; Gregory Dal Piaz Thanksgiving is a time to celebrate, not spend in the kitchen. My recipes are designed to work together for a minimum of mess and fuss. My stuffing can be made in one pot and both dishes bake together to perfection. Click here to download a printable pdf file of this recipe. Eggplant with Creole seasoned Wild Rice Stuffing Ingredients for 6 servings 2 large or 3 medium eggplants 1 cup wild rice, uncooked 1/4 cup butter 1 cup onion, fine dice 1 cup celery, fine dice 1 cup red bell pepper, fine dice Scooped out insides of eggplant, 1/2inch dice 1 tbsp salt 2 cloves garlic, minced 1 chipotle chili pepper, finely chopped 1 tsp dried thyme 1 tbsp sweet paprika 4 cups vegetable stock 3 cups of French Bread, ½ inch dice, baked until well toasted, Toasting the bread cubes before adding them to the stuffing will help produce a crisper crust for the finished dish. ½ cup chopped celery leaves, or parley leaves 2 eggs, well beaten Directions Cut the eggplant in half lengthwise, and scoop out the center, leaving enough meat inside the skin, about an inch, so that it holds its shape when baked. Dice the scooped out flesh, and reserve for use in the stuffing. Preheat the oven to 350F, make sure to place racks in the lower and middle thirds of the oven. In a strainer, rinse the rice well with cold water. Place a large (6qt or larger) stock or sauté pan over medium high heat. When the pan is warmed, add the butter and allow to melt. When the butter is melted, and just beginning to brown, add the onions, celery, peppers, diced eggplant and salt. Sauté the vegetables until the have softened, about 6-8 minutes, then add the garlic, chipotle, dried thyme and paprika. Blend well and sauté until the garlic is fragrant, about 2 minutes. Add 3 ½ cups of the vegetable stock. Raise heat to high until the stock comes to a simmer. Add the rice, reduce the heat to a low simmer and cover the pot. The rice will take about 40 to 45 minutes to fully cook. While the rice is cooking you can slice and toast the bread cubes and turn your attention to preparing the squash. Toast the bread cubes on a baking sheet placed on the middle rack of the pre-heated oven. After 4 minutes or so give the cubes a stir to help promote even browning. Allow to bake for an additional 3-4 minutes or until golden brown. Remove the bread from the oven and raise the heat to 425F Once the rice is fully cooked remove the pan from the heat and blend in the bread cubes, adding additional stock as required. Allow the rice to cool enough so that the eggs won't cook when you stir them in. Add the celery (or parsley) leaves and eggs and blend until well combined. Taste for seasoning and add salt and pepper as desired. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the halves. Place them on an oiled oven tray or baking dish, and bake for 40 minutes, on the lower rack in the preheated oven. Let cool briefly, slice widthwise and serve. I like to top the eggplants with a bit of cheese for color and flavor but I’ve omitted the cheese, keeping this strictly vegetarian. For this dish I like a Sheep’s milk cheese such as Manchego or Pecorino. Baked Squash with Lime dressing Ingredients for 6 servings. 3 1.5lb Kabocha squash, (You can substitute acorn, or buttercup) 1/2 teaspoon white pepper 1 teaspoon salt ½ cup olive oil 2 garlic cloves, minced or 1 tbsp garlic puree 3 tablespoons fresh lime juice, or to taste 1 tbsp minced Jalapeno ¼ cup tablespoons chopped fresh cilantro Directions Preheat the oven to 425°F. Cut the squash in half lengthwise, Scoop out the seeds and slice the squash into ½ inch thick slices, discarding the tops and bottoms if they are too uneven or lack enough flesh to roast. Toss the squash with the pepper, salt, and olive oil then arrange on a large backing sheet. Roast squash, on the middle rack in the preheated oven. After 20 minutes, halfway through the cooking process, remove the pan and flip the slice of squash over to brown both sides. While the squash roasts, whisk together the garlic, lime juice, and jalapeno. I like to do this in a mini-food processor. After another 20 minutes, once the squash are cooked, remove them from the oven and arrange the slices on a serving platter. Drizzle the Lime dressing evenly over the slices. Garnish with the fresh Cilantro leaves and serve.    (hide)

  From the article A vegetarian wine pairing, just in time for Thanksgiving

  
  

• November 2009

  Yes, Zufrieden, France is certainly the home of CF and still, to my taste, too, ... and chocolate, cedar-and-spice box from the CF, but also the black fruits, flowers and structure that come from the malbec and CS. It's no Cheval Blanc, but a very interesting effort in its own right

  Forum post in the topic Cabernet Franc by dmcker

  
  
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  November 2009

  Shade Mountain Country Spice Apple NV

  Snoothrank: Starting at $6^.98

  No written review

  Wine review by apulliam

  
  
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  November 2009

  Autumn Spice

  Snoothrank:

  A family favorite for Thanksgiving Day! We begin with a glass to toast our togetherness and end the evening with another glass for our dessert!

  Wine review by Millie1

  
  

• November 2009

  Goulash: The ultimate comfort food Zinfandel: The ultimate comfort ... blackberry fruit and brambly spice tones are most common. Find more Zinfandel However, there has always been one piece missing in this equation: what wine should I pair with it?... Read more Goulash: The ultimate comfort food Zinfandel: The ultimate comfort ... blackberry fruit and brambly spice tones are most common. Find more Zinfandel However, there has always been one piece missing in this equation: what wine should I pair with it? Firstly, my experience with German reds is limited and most restaurants I’ve dined at consider beer to be the beverage of choice. Even the wine list at one of my local favorites, and possibly the best German Restaurant in New York City, has only a small number of Rieslings and one or two German reds. Secondly, a good Goulash will usually have a certain amount of heat to it, which poses another problem, where it might overpower the average red. Then it dawned on me: Zinfandel. A wine and food match pairing rich, earth partners. 2007 Ridge Vineyard Zinfandel Ponzo Priced from $29.99 This wine complimented the Goulash by standing up to its big bold flavors and providing a contrast of lush fruit and firm tannin between each bite of savory beef.  This Ridge Ponzo Vineyard was a big, structured, rich, full-bodied Zinfandel with a long red fruit finish.  It’s a wine that will age for years in your cellar but probably only moments in your glass. Hungarian Goulash This recipe can be made the same day you plan to serve it; however I highly recommend making it the night before so that the sauce and meat can truly come together and develop a deeper, richer flavor.  This also frees you up to better entertain your guests, while also impressing them by how effortlessly you are able to produce such a wonderful meal I choose to pair two wines with this dinner because, like most varietals, Zinfandel is made in many different styles.  The one style I wouldn’t recommend with this dish is the heavily fruited and almost sappy sweet Zinfandels that sometimes cross your path.  Instead I went with one of my most trusted producers, Ridge, and a bit of a wild card that I discovered this year while in Napa Valley, Trespass.   2006 Trespass Zinfandel, from Napa Valley was, surprisingly, a light ruby red color with aromas of bright red fruit, cranberry sauce and a bit of chalk dust. With time the fruit became darker with clove spice and plum, providing beautiful contrast to the heady, rich, beefy aromas of the goulash. On the palate it showed dark blue fruit, cedar and clove, adding complexities to the dish’s earthy flavors of rosemary and paprika.  It's full-bodied and zesty acidity worked wonders, carrying the fruit through the spicy heat of the goulash to end in a long finish reminiscent of sour cherry cough drops. This was a beautifully nuanced and complex zinfandel that ended up as the majority favorite of the night.   2007 Ridge Zinfandel Ponzo Vineyard was in many ways the yin to the Trespass Zinfandels yang.  The wine was a dark purple color in the glass and wafted aromas of black cherry fruit followed by confectioners sugar, sage, and a bit of nail polish remover (I mean that in a good way) which added a floral perfume and kept me with my nose to the glass for minutes on end.  On the palate it delivered big, lush brambly fruit with spicy vanilla and dark chocolate flavors.  The wine complimented the Goulash by standing up to its big bold flavors and providing a contrast of lush fruit and firm tannin between each bite of savory beef.  The Ridge Ponzo Vineyard was a big, structured, rich, full-bodied Zinfandel with a long red fruit finish.  It’s a wine that will age for years in your cellar but probably only moments in your glass. In the end, I have to say that both wines performed equally well but for totally different reasons.  Each wine is, in my opinion, a superior expression of Zinfandel and while the Trespass will capture your soul in its web of elegant fruit and spice, the Ridge will quicken your pulse with its racy perfume and palate of rich bold flavors.  The most difficult part of this pairing was deciding what to do next, eat or drink. The Hungarian Goulash captured us all in our own way.  For me it was nostalgia while, for one guest, it was a wild and new experience, and another saw it as a taste of home.  And for a fellow chef, it was trying to figure out how it was possible to achieve such complexity with so few ingredients.  I think it’s time you try it for yourself. Hungarian Goulash To download a printable pdf file of this recipe please click here. The first thing to understand is that this recipe is all about patience and low, even temperature.  The best cooking vessel to use depends mainly on how much you want to make.  The recipe below is made to serve 7 – 8, and the reason I choose this high yield is that you can always use the extra as leftovers and, due to the time it takes to make it, you might as well have extra.  For the 7 –8 servings I suggest using a heavy stainless steel roasting pan that can span across two burners on your stove.  However, if you were to choose to cut this recipe in half for a small group then I would suggest a cast iron or earthenware vessel such a Le creuset. Secondly, this recipe can be made the same day you plan to serve it; however I highly recommend making it the night before so that the sauce and meat can truly come together and develop a deeper, richer flavor.  This also frees you up to better entertain your guests while also impressing them by how effortlessly you are able to produce such a wonderful meal. 5 pounds beef chuck (fat trimmed, cubed or cut about 1 ½ inch long, ¾ inch thick) 5 large yellow onions (sliced thick wedges) 8 Tbls tomato paste 3 Tbls hot paprika (Go for real Hungarian paprika) 1 Tbls sweet paprika (Go for real Hungarian paprika) 2 tsp dried oregano ¾ tsp fresh grated nutmeg 3 branches fresh rosemary about 4 tsp salt Pepper to taste 5 cups water 2 Tbls AP flour Extra Virgin Olive Oil (as needed) 4 Tbls sweet butter (for the finish) 1 lb fettuccini (Can 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

  Thank you! I'm in NYC, so options are not a problem, obviously :) Lately I ... but like earthiness, some spice, and nice mouthfeel. I haven't a ton of experience with them, but have absolutely loved the big boys I've had from Piedmont and Tuscany. To your point though, I love... Read moreThank you! I'm in NYC, so options are not a problem, obviously :) Lately I ... but like earthiness, some spice, and nice mouthfeel. I haven't a ton of experience with them, but have absolutely loved the big boys I've had from Piedmont and Tuscany. To your point though, I love Syrah. Was on a huge Aussie Shiraz kick for a while. Cheer    (hide)

  Forum post in the topic Celebratory bottle... by sanabavy

  
  

• November 2009

  This year I got the opportunity to participate in a winery employee project. ... and grapefruit and some spice. Lots of layers of fruit flavors including grapefruit, leche and apricot. Good acid, not flat!... Read moreThis year I got the opportunity to participate in a winery employee project. ... and grapefruit and some spice. Lots of layers of fruit flavors including grapefruit, leche and apricot. Good acid, not flat! http://www.snooth.com/wine/gundlach-bundschu-gewurztraminer-estate-bottled-2008/ • 2005 Vadasz Pinot Noir $32 (4/5) - This is one of the non-estate vineyards and I can see why GunBun got this fruit. This is a proper pinot noir. The vineyard is at the cross section of Sonoma Mountain, Sonoma Valley and Carneros. Nose has cherry, some woodiness and raspberrys. The wine is framed with good acidity, light tannins and has earthiness, spice and light red fruit. http://www.snooth.com/wine/gundlach-bundschu-pinot-noir-vadasz-vineyard-2005/ • 2007 Estate Pinot Noir $34 (3/5) - More of a traditional Carneros pinot noir. Still a young wine but good. More red fruit than the Vadasz Pinot in the nose. Still has good acidity and a nice silky character and red fruit. Very light hints of earthiness. http://www.snooth.com/wine/gundlach-bundschu-pinot-noir-estate-2007/ • 2006 Estate Tempranillo $35 (3/5) - Unusual variety for GunBun when you look at the rest of the lineup. Still, this is a decent wine. Doesn’t have quite the intensity I was expecting. Nice aromas of plum, leather and smoke. Had some nice clove and spice taste but fruit not quite there. Good acidity. http://www.snooth.com/wine/gundlach-bundschu-tempranillo-estate-vineyard-2006/ • 2006 Estate Merlot $30 (3/5) - I’ve been on the hunt for a really good California Merlot and had high hopes for this GunBun wine. I wasn’t disappointed but I wasn’t blown away. Bright red fruit on the nose with some tobacco. Softer in intensity with earthy, leather and plum flavors. http://www.snooth.com/wine/gundlach-bundschu-merlot-estate-vineyard-2006/ • 2006 Vineyard 51 Merlot $30 (3.5/5) - The fruit for this wine is sourced from Alexander Valley, which is noted for Cabernets and Merlots. To me this has a Bordeaux feel to it. More earthiness than the Estate Merlot and a nice herbal character. http://www.snooth.com/wine/gundlach-bundschu-merlot-vineyard-51-2006/ • 2006 Estate Syrah $38 (2.5/5) - Kind of a funky wine. Some funky earthy aromas but not in a bad way, just not something I associate with Syrah. Smoky, black fruit flavors with some leather hints. Surprisingly low in acid for a GunBun Estate wine. http://www.snooth.com/wine/gundlach-bundschu-syrah-estate-bottled-estate-vineyard-2006/ • 2007 Estate Zinfandel $38 (2.5/5) - Not sure why but this wine didn’t appeal to me. It’s not bad but I guess just not my style. Plum and cherry on the nose with flavors with raspberry jam and some spice. • 2006 Estate Cabernet $40 (4/5) - To me GunBun is about cabernet and this is definitely classic Sonoma Cabernet. It is more herbaceous than ripe fruit. Nose has some some spice (cassis) with leather and dark fruit. Good fruit flavors with spice and silky tannins and great balance. http://www.snooth.com/wine/gundlach-bundschu-cabernet-sauvignon-estate-vineyard-2006/ • 2006 Mountain Terraces Cabernet $40 (3.5) - The vineyard for this wine, while owned by GunBun, is far from the property in the Mayacamas Mountains. This is more of a ripe style than the estate cab. Very nice wine. http://www.snooth.com/wine/gundlach-bundschu-cabernet-sauvignon-mountain-terraces-2006/ • 2006 Vintage Reserve $80 (4.5) - This is the ‘big boy’ of the GunBun lineup. Labels feature the works of American artists. Seems to be the trend these days. Ignoring the label this wine is great. Classic Bordeaux style blend. Big aromas including leather, spice, cedar and red fruit. Layers of flavor including, coco, spice, leather and red & dark fruit. http://www.snooth.com/wine/gundlach-bundschu-winery-vintage-reserve-rouge-2006/ Wines I didn’t taste but were available are: • 2008 Tempranillo Rose • 2005 Mountain Cuvee • 2006 Estate Cabernet Franc If you find yourself in Sonoma and you want to visit a place with a true sense of history and continues on in the family tradition you need to stop in at GunBun. I did and very happy that I did. Gundlach Bundshcu (http://www.gunbun.com) General Information E info@gunbun.com P 707.938.5277 F 707.938.9460 Shipping Address: 2000 Denmark Street Sonoma, CA 95476 Wine Club E wineclub@gunbun.com P 866.GO.SWIRL (467.9475) Tasting Room: 707.939.3015 Hospitality, Tours & Events: 707.939.3019    (hide)

  Forum post in the topic Gundlach Bundschu Visit ...... by HondaJohn

  
  

• November 2009

  Two Chefs Compare Notes One's a little country, one's a little big ... blackberry fruit and brambly spice tones are most common. Find more Zinfandel Two great recipes. Which one is right for you? Apple... Read more Two Chefs Compare Notes One's a little country, one's a little big ... blackberry fruit and brambly spice tones are most common. Find more Zinfandel Two great recipes. Which one is right for you? Apple Wood Smoked Pork Chops with Fresh Applesauce By:Jeff Mall Jeff Mall, the down home half of this duo of Chefs, hangs his hat at Healdsburg’s Zin Restaurant and Wine Bar.  His version of Pork Chops and applesauce exudes classic country cooking style Pork Chops 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

  
  

• May 2

  New image uploaded to this page.

  Page modification by Philip

  
  

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