October is officially Merlot Month (aka #MerlotMe on Twitter) which celebrates the long awaited comeback of this most maligned grape variety. I was fortunate to have the opportunity to talk about this happy occasion recently with John Favole and the team at WPTV Channel 5.
While everyone likes to blame the 2004 movie Sideways for Merlot's vinous demise, Miles' rant was just the final nail in the grape's coffin at the time. The truth is, its popularity had been declining for awhile. At the height of Merlot's fame, demand was so great some growers were pulling up other, less-profitable vines in order to make room for more of it. This meant planting Merlot vines in less than optimal sites, resulting in the mass production of poor quality wine.
Unfortunately, it became more about quantity than quality.
Now, after almost a decade of vinous obscurity, it's the quality vineyards tended by the true Merlot experts that mostly remain. But what's so great about Merlot anyway and WHY are we celebrating it with Merlot Month? For those who are newbies or just need a reminder, on the likeability scale, Merlot rates pretty high!
Known for its plush, lush notes of cherry, plum and chocolate and soft, supple tannins...frankly, what's NOT to like? It's inherent characteristics also make it approachable at a young age, unlike its vinous counterpoint Cabernet Sauvignon, a grape known for aggressive tannins and bold flavors that often need time in the bottle to soften. While both grapes make delicious varietal wines, the two also complement each other beautifully which is why they are often blended together.
While Merlot was officially "born" in France and is still the most widely planted grape in Bordeaux, wonderful examples of the wine can be found in many countries across the globe including Italy, Australia, Chile and the US. Each country imparts its own unique stamp on this grape which can be somewhat of a chameleon depending on where it's grown. In cooler climates, Merlot is known for exhibiting notes of black and blue fruit, minerals, licorice and herbs. Warmer climates accentuate the grape's fruitiness, highlighting cherry, candied berry, mocha, spice and soft, sweet tannins.
When it comes to food, due to its supple, fruity nature, Merlot pairs wonderfully with a variety of different dishes. Its hearty texture makes it perfect for serving with hard cheeses, cheeseburgers, stews, roasted chicken and steak. Those with a sweet tooth can also enjoy it with chocolate-based desserts that complement its lush, fruity tendencies.
I hope you enjoy #MerlotMonth and continue to enjoy this delicious grape all season long! Please check out my list of Merlot recommendations at a variety of different price points. If you'd like to watch the entire WPTV segment, or for more details on the featured wines, please scroll down for all the deets. Also, if there's a particular brand of Merlot you enjoy I'd love to hear about it in the Comments section below. Be sure to share your vinous exploits on Twitter using the hashtag #MerlotMe and check out what other wine lovers are drinking as well.
1.) Falesco Merlot Tellus, Umbria, Italy ($14): This stylish Italian gem is crafted from 100% Merlot and exhibits floral-infused aromas of lush dark fruit + spice. On the palate, mouth-filling flavors of wild strawberry, plum and spice are accompanied by delightfully grippy tannins and a lengthy finish.
2.) Mollydooker Merlot The Scooter, McLaren Vale, Australia ($25): This whimsical producer always delivers on flavor and this delightful, full-bodied Merlot is no exception! This wine is rife with aromas of black cherry and violet while on the palate, opulent notes of raspberry, strawberry and plum are accentuated by soft, supple tannins and hints of mocha and dried herbs.
3.) Peju Province Merlot, Napa Valley, CA ($45): As a longtime fan of Peju’s Cabernet Franc I was delightful to discover winemaker Sara Fowler’s Merlot years ago! This exceptional wine exhibits fragrant aromas of red fruit, spice + toasty oak while on the palate it delivers lush notes of pomegranate, cherry and blackberry are accentuated by hints of vanilla and spice.
4.) Duckhorn Merlot, Napa Valley, CA ($56): Merlot is truly the spirit grape of this world-renowned winery founded by Margaret and Dan Duckhorn in 1976. Their exceptional Napa Valley Merlot still WOWS today with alluring aromas of lush red fruit and spice followed on the palate by mouth-filling flavors of cherry, raspberry and cocoa that are accentuated by fine-grained tannins and hints of plum, blueberry and spice.
5.) Mt. Brave Merlot Mt. Veeder, Napa Valley, CA ($80): Winemaker Chris Carpenter is truly the mountain-grown Merlot whisperer, who treats each of his wines like a symphony of flavors. Happily, this stunner is no exception! Crafted from 80% Merlot and 20% Malbec grown on Mt. Veeder, this full-bodied wine displays fragrant aromas of spiced dark fruit, violets and mocha while on the palate, lush, plush flavors of ripe plum, blackberry and dark chocolate are accentuated by savory hints of black olive, earth and licorice.
6.) La Jota Merlot Howell Mountain, Napa, CA ($85): Chris Carpenter displays his talent for mountain fruit again in this truly elegant expression of Merlot from Napa’s Howell Mountain. This stunner seduces with complex aromas of dark fruit, cassis + espresso followed on the palate by opulent, layered notes of roast plum, blackberry compote and dried cherry complemented by ripe, round tannins and hints of star anise, black pepper and earth that carry through the long, lingering finish.
October is officially Merlot Month (aka #MerlotMe on Twitter) which celebrates the long awaited comeback of this most maligned grape variety. I was fortunate to have the opportunity to talk about this happy occasion recently with John Favole and the team at WPTV Channel 5.
While everyone likes to blame the 2004 movie Sideways for Merlot’s vinous demise, Miles’ rant was just the final nail in the grape’s coffin at the time. The truth is, its popularity had been declining for awhile. At the height of Merlot’s fame, demand was so great some growers were pulling up other, less-profitable vines in order to make room for more of it. This meant planting Merlot vines in less than optimal sites, resulting in the production of poor quality wine. Unfortunately, it became more about quantity than quality. Now, after almost a decade of vinous obscurity, it’s the quality vineyards tended by the true Merlot lovers that mostly remain.
But what’s so great about Merlot anyway and WHY are we celebrating it with Merlot Month? For those who are newbies or just need a reminder, on the likeability scale, Merlot rates pretty high! Known for its plush, lush notes of cherry, plum and chocolate and soft, supple tannins…frankly, what’s NOT to like? It’s inherent characteristics also make it approachable at a young age, unlike its vinous counterpoint Cabernet Sauvignon, a grape known for aggressive tannins and bold flavors which often needs time in the bottle to soften. While both grapes make delicious varietal wines, the two also complement each other beautifully which is why they are often blended together.
While Merlot was officially “born” in France and is still the most widely planted grape in Bordeaux, wonderful examples of the wine can be found in many countries across the globe including Italy, Australia, Chile and the US. Each country imparts its own unique stamp on this grape which can be somewhat of a chameleon depending on where it’s grown. In cooler climates, Merlot is known for exhibiting notes of black and blue fruit, minerals, licorice and herbs. Warmer climates accentuate the grape’s fruitiness, highlighting cherry, candied berry, mocha, spice and soft, sweet tannins.
When it comes to food, due to its supple, fruity nature, Merlot pairs wonderfully with a variety of different dishes. Its hearty texture makes it perfect for serving with dishes such as hard cheeses, cheeseburgers, stews, roasted chicken and steak. Those with a sweet tooth also enjoy it with chocolate-based desserts which complement its lush, fruity tendencies.
I hope you enjoy Merlot Month and continue to enjoy this delicious grape all season long! Please check out our list below of our recommended wines at a variety of different price points. If you’d like to watch the entire WPTV segment, please scroll down to the video below or simply click here. Also, if there’s a particular brand of Merlot you enjoy I’d love to hear about it in the Comments section below. Be sure to share your vinous exploits on Twitter using the hashtag #MerlotMe and check out what other wine lovers are drinking as well.
1.) Falesco Merlot Tellus, Umbria, Italy, 2013 ($14)
2.) Mollydooker Merlot The Scooter, McLaren Vale, Australia, 2013 ($25)
3.) Peju Province Merlot, Napa Valley, CA, 2013 ($35)
4.) Duckhorn Merlot, Napa Valley, CA, 2013 ($50)
5.) Mt. Brave Merlot Mt. Veeder, Napa Valley, CA, 2013 ($75)
6.) La Jota Merlot Howell Mountain, Napa, CA, 2013 ($80)
The post Celebrating Merlot Month on WPTV Channel 5 appeared first on The Glamorous Gourmet.
Delray Beach, Florida has certainly come a loooooong way since I moved here 12 years ago. While some may say it's lost some of it's old school charm, I like to think we've made tremendous gains in the quality of our local cuisine! Unlike neighboring cities, Delray Beach has largely eschewed chain restaurants and given rise its own unique foodie culture instead. In order to spread the word about all this local deliciousness, I'll be happily highlighting my favorite Delray dishes here on the blog in our segment: Delray Foodie Faves. Our first installment brings us to Brulé Bistro and their positively mouthwatering and supremely comforting Potato Croquettes.Brulé Bistro is located in Delray's tony Pineapple Grove Arts District, and since it's incarnation in 2007, it has evolved from a gourmet market into a delightful American bistro and wine bar that is beloved by Delray locals. While I have enjoyed many delicious meals there over the years, there was just something about these potato croquettes! It was also by pure accident that I even tasted these delicious morsels and I hate to think how close I came to missing them - thanks, Matt!Hearty, flavorful and perfectly seasoned, the croquettes were served piping hot, topped with a dusting of bright green chives. The generous discs of mashed potatoes were lightly coated in bread crumbs, fried and then crowned with a delicious trinity of applewood smoked bacon, Cheddar cheese and a savory, smoky aïoli. I had already ordered a split of Heidsieck Monopole Brut Champagne and the two together were sheer perfection! Now this is definitely not a healthy dish, nor particularly flashy and definitely does not require any fancy foodie technology, but if you are in the mood for some edible comfort, I defy you to find a better dish! I'm no psychic, but with the Fall and Winter months upon us, I see many more potato croquettes in my immediate future.
If you live in Delray Beach, what are some of your favorite local dishes?
Where: Brulé Bistro, 200 NE 2nd Avenue, Delray Beach, FL 33444 orWebsite: www.brulebistro.comWhat: Potato Croquettes - they usually have them in one form or another on their menu but if you don't see them, ask your waiter!How much: approximately $7 for an order of 2Bon appétit,
Delray Beach, Florida has certainly come a loooooong way since I moved here 12 years ago. While some may say it’s lost some of it’s old school charm, I like to think we’ve made tremendous gains in the quality of our local cuisine! Unlike neighboring cities, Delray Beach has largely eschewed chain restaurants and given rise its own unique foodie culture instead. In order to spread the word about all this local deliciousness, I’ll be happily highlighting my favorite Delray dishes here on the blog in our segment: Delray Foodie Faves. Our first installment brings us to Brulé Bistro and their positively mouthwatering and supremely comforting Potato Croquettes.
Brulé Bistro is located in Delray’s tony Pineapple Grove Arts District, and since it’s incarnation in 2007, it has evolved from a gourmet market into a delightful American bistro and wine bar that is beloved by Delray locals. While I have enjoyed many delicious meals there over the years, there was just something about these potato croquettes! It was also by pure accident that I even tasted these delicious morsels and I hate to think how close I came to missing them – thanks, Matt!
Hearty, flavorful and perfectly seasoned, the croquettes were served piping hot, topped with a dusting of bright green chives. The generous discs of mashed potatoes were lightly coated in bread crumbs, fried and then crowned with a delicious trinity of applewood smoked bacon, Cheddar cheese and a savory, smoky aïoli. I had already ordered a split of Heidsieck Monopole Brut Champagne and the two together were sheer perfection! Now this is definitely not a healthy dish, nor particularly flashy and definitely does not require any fancy foodie technology, but if you are in the mood for some edible comfort, I defy you to find a better dish! I’m no psychic, but with the Fall and Winter months upon us, I see many more potato croquettes in my immediate future.
If you live in Delray Beach, what are some of your favorite local dishes?
Where: Brulé Bistro, 200 NE 2nd Avenue, Delray Beach, FL 33444 or
Website: www.brulebistro.com
What: Potato Croquettes – they usually have them in one form or another on their menu but if you don’t see them, ask your waiter!
How much: approximately $7 for an order of 2
Bon appétit,
The post Delray Foodie Faves: Brulé Bistro’s Potato Croquettes appeared first on The Glamorous Gourmet.
If nothing gets your culinary juices flowing like a succulent, crispy-skinned chicken, piping hot and fresh out of the oven then this week's Foodie Phrase is definitely for you! While at first listen the word spatchcock might sound somewhat, well, offensive, its meaning is, I assure you, completely innocuous and oh sooooooo delicious!
Spatchcocking is the process of removing the backbone of a chicken so it can then be flattened out and cooked. Also known as butterflying, which is not nearly as much fun to say, spatchcocking is a relatively easy technique to perform. All it requires is a set of very sharp kitchen shears (we positively love these from Cutco), an uncooked bird + a spirit of culinary adventure.
This technique is helpful for two main reasons: (1) a spatchcocked bird roasts much faster than a non-spatchcocked bird, and (2) a spatchcocked bird cooks more evenly as well, no more dried out breast meat waiting for the luscious dark meat to cook. A spatchcocked bird (can you tell I like using that word?) is ideal for roasting on a sheet pan but you can also cook it on the grill if you prefer.
And once you've successfully spatchcocked your bird, feel free to season it any way your heart desires (i.e. lemon and thyme, buffalo sauce or tradish poultry seasoning). For a delightful "one-pan" meal, go ahead and add your favorite ingredients to the roasting pan with it. Mushrooms? Sure! Onions? Of course! Potatoes? Why the hell not! You can really make it your own using whatever leftover veggies you have in the fridge or flavor combination you're craving. One of our favorites is our Burgundy-inspired Rosemary Roasted Chicken with Mushrooms and Caramelized Onions - total and complete YUM!
In addition to chicken, you can spatchcock virtually any type of poultry. If you're feeling super adventurous, you could even spatchcock the Thanksgiving turkey! Something to think about. Ever since I discovered this technique, I almost never roast a chicken the traditional way unless I want to stuff it. And while I highly encourage you to try this technique at least once yourself, you can always ask your butcher to do it for you. Just be careful, he might think you're propositioning him.
I hope you enjoy experimenting with the delicious technique and to check out more of our Foodie Phrases, please click here. Also, what's YOUR favorite part of a roasted chicken - white meat, dark meat, crispy skin? Please let me know in the Comments section below!
Pat your bird dry + place it breast side down on a cutting board that’s placed on top of a kitchen towel to prevent slipping.
Using your super sharp shears, cut a parallel line up one side of the bird's backbone from the tail all the way up to the neck, making sure to cut all the way through. You may have to put a little back into to it, but don’t be afraid - you can DO THIS!
Repeat the same process on the other side until the entire backbone is free + can be separated from the body. You can then either reserve the backbone for making stock or toss it, depending on how you roll.
Lastly, place the freshly spatchcocked bird on the roasting sheet or pan and firmly press down on the center of the breast so the chicken lies as flat as possible. You may hear a slight “crack” while doing this which means you did it right! Now see, wasn’t that easy-peasy?
If nothing gets your culinary juices flowing like a succulent, crispy-skinned chicken, piping hot and fresh out of the oven then this week’s Foodie Phrase is for you. While at first listen the word spatchcock might sound somewhat, well, offensive, it’s meaning is, I assure you, completely innocuous and oh sooooooo delicious!
Spatchcocking is the process of removing the backbone of a chicken so it can then be flattened out and cooked. Also known as butterflying, which is not nearly as much fun to say, spatchcocking is a relatively easy technique to perform. All you need is a set of very sharp kitchen shears (we positively love these from Cutco) and an uncooked bird. Simply place the bird breast side down on a cutting board and, using your shears, cut a parallel line up both sides of the bird’s backbone from the tail to the neck (see photo above) until you can separate it from the body – easy peasy! You can either reserve the backbone for making stock or toss it, depending on how you roll.
This technique is helpful for two main reasons: (1) a spatchcocked bird roasts much faster than a non-spatchcocked bird, and (2) a spatchcocked bird cooks more evenly as well, no more dried out breast meat waiting for the luscious dark meat to cook. A spatchcocked bird (can you tell I like using that word?) is ideal for roasting on a sheet pan but you can also cook it on the grill as well.
Once you’ve successfully spatchcocked your bird, feel free to season it any way your heart desires (i.e. lemon and thyme, buffalo sauce or tradish poultry seasoning). For a delightful “one-pan” meal, go ahead and add your favorite ingredients to the roasting pan with it. Mushrooms? Sure! Onions? Of course! Potatoes? Why the hell not! You can really make it your own using whatever leftover veggies you have in the fridge or flavor combination you’re craving. One of our favorites is our Burgundy-inspired Rosemary Roasted Chicken with Mushrooms and Caramelized Onions – total and complete YUM!
Our Rosemary Roasted Chicken with Mushrooms & Caramelized Onions
In addition to chicken, you can spatchcock virtually any type of poultry. If you’re feeling super adventurous, you could even spatchcock the Thanksgiving turkey! Something to think about. Ever since I discovered this technique, I almost never roast a chicken the traditional way unless I want to stuff it. And while I highly encourage you to try this technique at least once yourself, you can always ask your butcher to do it for you. Just be careful, he might think you’re propositioning him.
I hope you enjoy experimenting with the delicious technique and to check out more of our Foodie Phrases, please click here. Also, what’s YOUR favorite part of a roasted chicken – white meat, dark meat, crispy skin? Please let me know in the Comments section below!
Bon appétit,
The post Foodie Phrase: Spatchcock appeared first on The Glamorous Gourmet.
Fall marks the beginning of many seasons, football season, the new seasons of Saturday Night Live, Dancing with the Stars and The Blacklist (YES!) and in my kitchen - one pot meal season!
One pot wonders are hearty, comforting dishes that satisfy our appetites while also giving us a bear hug from the inside out. They're also easier on the cleanup because, well, as you can probably tell from the name, everything happens in ONE pot! This mouthwatering recipe for Arroz con Pollo is an extremely worthy addition to the Fall one pot lineup, featuring succulent dark meat chicken, aromatic garlic, onion and bay leaf and flavorful piquillo peppers cooked together on a fragrant bed of saffron-infused short-grain rice.
Arroz con Pollo, aka Chicken and Rice, is a traditional dish of Spain and Latin America but has different incarnations in many countries around the world. There’s actually much debate as to where the dish originated, as well as which ingredients it should traditionally include. As I have found, these debates can get um, how should I say - passionate? Puerto Ricans, for instance, believe anatto and beer are essential to making Arroz con Pollo while in Spain, saffron is used to impart the dish's signature yellow color. Before anyone gets upset with me, however, please know, this gringa means no disrespect and while this recipe may not be 100% culturally correct - it is most definitely CRAZY DELICIOUS!
Many incarnations of this dish call for a traditional Spanish "sofrito," a mixture of garlic, tomatoes, onion, olive oil and paprika that is cooked down in advance and blended into a flavorful paste. This recipe for Arroz con Pollo doesn't call for a sofrito per se, yet still uses many of the same ingredients, including minced garlic, onion, bay leaf and roasted piquillo peppers instead of the tomatoes. Rather than cooking them in advance and blending them into a paste, these ingredients are added "on the fly" which streamlines the recipe while also adding tremendous flavor.
Since this recipe for Arroz con Pollo calls for a dry white wine, that's generally what I like to serve with it; preferably, the same wine used in the recipe. And since I love the old adage, "If if grows together, it goes together," a white Rioja, Godello, Albariño or other Spanish white wine would be fabulous.
If you have a hard time finding any of these options though, or want to use something you already have on hand, a Sauvignon Blanc or Pinot Grigio would also be great. When cooking with wine, always use one whose flavor you enjoy because even though the alcohol cooks off, you'll still be left with its "essence."
When you pull this gorgeous Arroz con Pollo out of the oven, the intoxicating aromas of the chicken, bay leaf and saffron will literally make your mouth water! One thing I especially love about this dish, is that it is as beautiful as it is delicious. Once you scatter the peas and olives over the pan of cooked chicken and rice, the colors form the most beautiful mosaic.
I hope you enjoy this dish as much as we do and please let me know if you have any favorite one pot meals in the Comments section below + Buen provecho!
Print Recipe
“ARROZ CON POLLO | AKA SPANISH CHICKEN + RICE”
Author: Adapted from Martha Stewart
Prep time: 30 mins - Cook time: 1 hour
Serves 4-6
Ingredients
4 skin on, bone-in chicken thighs
4 skin on, bone-in chicken legs/drumsticks
1 teaspoon or .2g saffron threads
1/2 cup dry white wine, like Sauvignon Blanc or a White Rioja
1 medium yellow onion, minced (1 cup)
3 Tablespoons good olive oil
2 Tablespoons minced garlic (approx 5-6 cloves)
6 jarred, roasted red piquillo peppers, thinly sliced
1 Tablespoon tomato paste
1 1/2 cups short-grain rice, such as Arborio or Bomba
2 dried bay leaves
3 cups chicken stock
1/2 cup frozen peas, thawed slightly
1 cup small Spanish, pimento-stuffed olives
Kosher salt and freshly ground black pepper
Instructions
) Preheat oven to 375 degrees. Place frozen peas in a small dish near the oven as it preheats. Combine saffron threads and wine in a small bowl.
) Pat chicken pieces dry and season them with salt and pepper. Heat olive oil in a large, straight-sided ovenproof skillet over medium-high heat. Add chicken pieces to the heated pan, skin side down, in a single layer and cook until golden brown, 5-6 minutes. Once skin side is golden, turn and brown other sides, about 2-3 additional minutes. Remove chicken pieces to a plate and set aside.
) Pour off all but 3 Tablespoons of fat from the skillet (you might not need to pour anything off though). Add onion, garlic and peppers and cook over medium-high heat until softened, approx. 3 minutes. Stir in tomato paste and cook for 30 seconds more.
) Stir in rice and coat with the fat in the pan, about 30 seconds. Add wine and saffron mixture and cook until completely evaporated, about 30 seconds.
) Stir in bay leaves and broth and return chicken to the pan, skin side up. Bring liquid in pan to a full boil, cover and bake in the oven until liquid is absorbed, rice is tender and chicken is cooked through, about 25-30 minutes.
) Remove from oven and add peas and olives to the skillet, cover and let stand for 15 minutes. Remove bay leaves and serve with a glass of white wine!
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