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Perfect Pairings: Swordfish Niçoise & a Provençal Rosé!

One of my favorite food and wine pairings during the Summer months is a Tuna Niçoise Salad paired with a dry, Provençal rosé – sheer deliciousness! But why limit the wonderful Niçoise flavors to just one dish? When a friend kindly offered us some fresh swordfish steaks over the weekend, these delicious flavors immediately sprang to mind as we happily accepted his generous offer. Niçoise (pronounced nee-SWAZ) essentially means “in... Read More

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Summertime Giveaway: Win a bottle of Château D'Esclans Garrus Rosé!

"A bottle of white, a bottle of red, perhaps a bottle of rosé instead." - Billy Joel, Scenes from an Italian Restaurant"Trey, I was like yo, Trey, do you think you could buy me a bottle of rosé?" - Nicki Minaj/Trey Songz, Bottoms UpIn the wine world, nothing says Summer like rosé! This coppery-pink elixir is currently being consumed by the case in hot spots ranging from East Hampton to St. Tropez. It's crisp, refreshing and incredibly versatile as demonstrated by mentions from artists ranging from Billy Joel to Trey Songz. In keeping with the season, we’re giving away a very special bottle of rosé this month to one lucky winner, the Château D'Esclans Garrus Côtes de Provence Rosé - a $100 value!This wine is from one of my favorite Provençal producers, Château D'Esclans (for more about them and our visit, please click here) and is the crown jewel of the Chateau's portfolio. Proprietor Sacha Lichine has elevated the "glamour factor" of rosé, taking it from an "everyday wine" to something exceptional with his artisanal approach. The grapes for Garrus come from very old Grenache and Rolle vines which produce concentrated fruit with lots of flavor. The juice undergoes fermentation in both new and second year demi-muids and Burgundian style bâtonnage occurs twice weekly for 10 months. The result is a full-bodied rosé with heady aromas of strawberry, ginger and spice. On the palate, flavors of red berries, vanilla and clove are framed by ever so balanced tannins and acid. This sublime bottling will  pair with dishes ranging from pan seared scallops to filet mignon or...nothing at all!To enter the giveaway for the Château D'Esclans Garrus Rosé, simply leave a comment at the end of this post and tell us your favorite Summer vacation spot. From your own backyard to Martha's Vineyard we want to know which place you love to escape to this time of year. Entering the giveaway is that simple and for additional chances to win, you can (1) sign up to receive our weekly newsletter by clicking here and/or (2) leave a comment on another one of our blog posts. Each additional comment will count as one additional chance to win.This giveaway is open to anyone 21 years of age or older who lives in the continental United States and ends Wednesday, August 5, 2015 at 8:00pm EST when a winner will be randomly drawn. The lucky winner will be contacted immediately to arrange expedited shipping and the cost of shipping is included as part of the contest.Best of luck and remember, you have to play to win so leave your comment now!Cheers,

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Summertime Giveaway: Win a bottle of Château D’Esclans Garrus Rosé!

“A bottle of white, a bottle of red, perhaps a bottle of rosé instead.” – Billy Joel, Scenes from an Italian Restaurant “Trey, I was like yo, Trey, do you think you could buy me a bottle of rosé?” – Nicki Minaj/Trey Songz, Bottoms Up In the wine world, nothing says Summer like rosé! This coppery-pink elixir is currently being consumed... Read More

The post Summertime Giveaway: Win a bottle of Château D’Esclans Garrus Rosé! appeared first on The Glamorous Gourmet.

Continue Reading >

Summertime Giveaway: Win a bottle of Château D’Esclans Garrus Rosé!

“A bottle of white, a bottle of red, perhaps a bottle of rosé instead.” – Billy Joel, Scenes from an Italian Restaurant

“Trey, I was like yo, Trey, do you think you could buy me a bottle of rosé?” – Nicki Minaj/Trey Songz, Bottoms Up

In the wine world, nothing says Summer like rosé! This coppery-pink elixir is currently being consumed by the case in hot spots ranging from East Hampton to St. Tropez. It’s crisp, refreshing and incredibly versatile as demonstrated by mentions from artists ranging from Billy Joel to Trey Songz. In keeping with the season, we’re giving away a very special bottle of rosé this month to one lucky winner, the Château D’Esclans Garrus Côtes de Provence Rosé – a $100 value!

This wine is from one of my favorite Provençal producers, Château D’Esclans (for more about them and our visit, please click here) and is the crown jewel of the Chateau’s portfolio. Proprietor Sacha Lichine has elevated the “glamour factor” of rosé, taking it from an “everyday wine” to something exceptional with his artisanal approach. The grapes for Garrus come from very old Grenache and Rolle vines which produce concentrated fruit with lots of flavor. The juice undergoes fermentation in both new and second year demi-muids and Burgundian style bâtonnage occurs twice weekly for 10 months. The result is a full-bodied rosé with heady aromas of strawberry, ginger and spice. On the palate, flavors of red berries, vanilla and clove are framed by ever so balanced tannins and acid. This sublime bottling will  pair with dishes ranging from pan seared scallops to filet mignon or…nothing at all!

To enter the giveaway for the Château D’Esclans Garrus Rosé, simply leave a comment at the end of this post and tell us your favorite Summer vacation spot. From your own backyard to Martha’s Vineyard we want to know which place you love to escape to this time of year. Entering the giveaway is that simple and for additional chances to win, you can (1) sign up to receive our weekly newsletter by clicking here and/or (2) leave a comment on another one of our blog posts. Each additional comment will count as one additional chance to win.

This giveaway is open to anyone 21 years of age or older who lives in the continental United States and ends Wednesday, August 5, 2015 at 8:00pm EST when a winner will be randomly drawn. The lucky winner will be contacted immediately to arrange expedited shipping and the cost of shipping is included as part of the contest.

Best of luck and remember, you have to play to win so leave your comment now!

Cheers,

Fourth of July Perfect Pairing: Kitchen Clambake & Châteauneuf-du-Pape Blanc

For those of you who haven't decided on your Fourth of July menu, you may want to consider this exceptional, Summer-inspired Kitchen Clambake from The Barefoot Contessa. This delicious mixture of succulent lobster, shrimp, clams and hearty kielbasa has always been one of my favorite Fourth of July meals. It provides all the delightful flavors of Summer without all the schlepping and sand of a clambake on the beach. The flavors are also beautifully enhanced by the Châteauneuf-du-Pape Blanc, which Ina recommends serving with it in her iconic "The Barefoot Contessa Cookbook." The wonderful synergy between wine and dish elevates this duo to "Perfect Pairing" status!While the ingredients can be a tad pricey, this dish compensates beautifully with its ease of preparation and quick cooking time. Once the prep work is done and the shellfish are cleaned, everything is essentially piled into one big pot and the whole shebang cooks in under an hour. Also, upon the ceremonial removing of the Kitchen Clambake, you are sure to hear some audible "oohs," "aahs" and "oh no she didn'ts" from your guests - it has a M A J O R "WOW" factor!Although many people think of Châteauneuf-du-Pape as a red wine, a white wine is also produced from this region located in France's Southern Rhone Valley. The white incarnation is a blend of grape varieties we don't see alot of in the states including Roussanne, Grenache Blanc, Picpoul, Bourboulenc and Clairette. The end result is lovely, medium-bodied white wine with a delightful minerality and aromatic fruit and floral notes. These wines walk the line between a Sauvignon Blanc and a Chardonnay which is why they pair so well with the clambake. The wine is rich enough to stand up to the lobster yet has enough acidity to complement the lighter shellfish too. Some wonderful producers of Châteauneuf-du-Pape Blanc include Château La Nerthe, Château de Beaucastel, and Château Mont-Redon.In addition to the wine, serve the Kitchen Clambake with fresh corn on the cob slathered with butter, crusty bread and mugs of the seasoned broth the seafood cooked in. I also like to have plenty of Old Bay Seasoning on hand which is so delicious with just about any type of shellfish. For an added touch of glamour, be sure to greet your guests with our signature Fourth of July Pomegranate Aperol Royale. I hope you enjoy this pairing and have a fabulous Fourth - God Bless America!Cheers,  "Kitchen Clambake" Author: The Barefoot Contessa Serves: 6-8 Pair with a Châteauneuf-du-Pape Blanc from a great producer like Château La Nerthe, Château de Beaucastel or Château Mont-Redon - Cheers! Ingredients

• 1 1/2 pounds kielbasa
• 3 cups chopped yellow onions (2 large onions)
• 2 cups chopped leeks, well cleaned (2 leeks, white parts only)
• 1/4 cup good olive oil
• 1 1/2 pounds small potatoes (red or white)
• 1 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 2 dozen littleneck clams, scrubbed
• 2 dozen steamer clams, scrubbed
• 2 pounds mussels, cleaned and debearded
• 1 1/2 pounds large shrimp, in the shell
• 3 (1 1/2 pound) lobsters
• 2 cups good dry white wine (since Châteauneuf du Pape Blanc is generally pricey, don't feel like you need to use it in the recipe - any dry, white wine you enjoy drinking will do!)

1. ) Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
2. ) Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open.
3. ) Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

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Fourth of July Perfect Pairing: Kitchen Clambake & Châteauneuf-du-Pape Blanc

For those of you who haven’t decided on your Fourth of July menu, you may want to consider this exceptional, Summer-inspired Kitchen Clambake from The Barefoot Contessa. This delicious mixture of succulent lobster, shrimp, clams and hearty kielbasa has always been one of my favorite Fourth of July meals. It provides all the delightful flavors of Summer without all the... Read More

The post Fourth of July Perfect Pairing: Kitchen Clambake & Châteauneuf-du-Pape Blanc appeared first on The Glamorous Gourmet.

Continue Reading >

Fourth of July Perfect Pairing: Kitchen Clambake & Châteauneuf-du-Pape Blanc

For those of you who haven’t decided on your Fourth of July menu, you may want to consider this exceptional, Summer-inspired dish from The Barefoot Contessa. This delicious mixture of succulent lobster, shrimp, clams and hearty kielbasa has always been one of my favorite Fourth of July meals. It provides all the delightful flavors of Summer without all the schlepping and sand of a clambake on the beach. The flavors are also beautifully enhanced by the Châteauneuf-du-Pape Blanc, which Ina recommends serving with it in her iconic “The Barefoot Contessa Cookbook.” The wonderful synergy between wine and dish elevates this duo to “Perfect Pairing” status!

While the ingredients can be a tad pricey, this dish compensates beautifully with its ease of preparation and quick cooking time. Once the prep work is done and the shellfish are cleaned, everything is essentially piled into one big pot and the whole thing cooks in under an hour. Also, upon the ceremonial removing of the lid, you are sure to hear some audible “oohs,” “aahs” and “oh no she didn’ts” from your guests – it definitely has a “wow” factor!

Although many people think of Châteauneuf-du-Pape as a red wine, a white wine is also produced from this region located in France’s Southern Rhone Valley. The white incarnation is a blend of some relatively obscure grape varieties including Roussanne, Grenache Blanc, Picpoul, Bourboulenc and Clairette. Despite their obscurity, the end result is quite lovely consisting of a medium-bodied white wine with a delightful minerality and aromatic fruit and floral notes. These wines walk the line between a Sauvignon Blanc and a Chardonnay which is why they pair so well with the clambake; the wine is rich enough to stand up to the lobster but has enough acidity to complement the lighter shellfish too. Some wonderful producers of Châteauneuf du Pape Blanc include Château La Nerthe, Château de Beaucastel, and Château Mont-Redon.

In addition to the wine, serve the Kitchen Clambake with fresh corn on the cob slathered with butter, crusty bread and mugs of the seasoned broth the seafood has cooked in. I also like to have Old Bay Seasoning on hand which is so delicious with just about any type of shellfish. For an added touch of glamour, be sure to greet your guests with our signature Fourth of July Pomegranate Aperol Royale. I hope you enjoy this pairing and have a fabulous Fourth – God Bless America!

Cheers,

“Kitchen Clambake”
from Ina Garten’s “The Barefoot Contessa Cookbook”
Serves 6 to 8

1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine (since Châteauneuf du Pape Blanc is generally pricey, don’t feel like you need to use it in the recipe – any dry, white wine you enjoy drinking will do!)

1.) Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
2.) Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open.
3.) Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.