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If you've ever stood with clammy hands looking up at the 10-foot tall "Wall of Wine" in the grocery store wondering how the heck you're going to pick wines to pair with all the crazy flavors of the Thanksgiving meal, not to mention satisfy your crazy family members, this episode of "Wines of the Week" is for you! In it, I recommend wines that will alleviate your Wine PairingParalysis and pair beautifully with EVERYTHING and EVERYONE at your holiday table.This week's episode features 4 All-American Thanksgiving Wines from some of my favorite producers to pair with this most All-American holiday. These wines are all relatively easy to find, but if you can't locate them, simply ask your local wine retailer to recommend a similar wine.These wines are also crafted from grape varieties which are legendary for "playing nicely" with a wide variety of flavors. You definitely want to avoid wines with lots of oak or harsh, aggressive tannins that'll clash with many of the flavors commonly found in a Thanksgiving meal.4 Fabulous All-American Thanksgiving Wines(Please watch full episode below for detailed tasting notes & MORE helpful advice):1.) Domaine Carneros Brut Rosé Cuvée de la Pompadour, Carneros, California, NV ($42)*SHOW NOTE: To read more about sparkling wine & Champagne production, please read my "Champagne 101" post by clicking here.2.) King Estate Backbone Pinot Gris, Willamette Valley, Oregon, 2015 ($28)*SHOW NOTE: This wine was aged "sur lie" a French term that means "on the lees" and to find out what the heck that means, simply click here.3.) Résonance Pinot Noir, Willamette Valley, Oregon, 2015 ($45)4.) Duckhorn Merlot, Napa Valley, California, 2014 ($50)For ALL the details on this week's All-American Thanksgiving Wines please watch the Facebook LIVE video above. To view previous episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite wines you're looking forward to enjoying next week, I’d LOVE to hear about them! Please let me know in the Comments section below.Wishing you a Happy & Delicious Thanksgiving,
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The weather's getting chilly, the holidays are coming and who doesn't want someone special to snuggle up with when the weather man issues the first "Snuggle Alert" of the season?I'm here to help set the mood for l'amourwith my latest installment of Wines of the Week featuring four fabulous "Date Night Wines." So whether you've got a (1) Casual First Date, (2) Hot Date with your new Match.com crush, (3) SpecialOccasion Date or (4) 'Date Night' with your husband or wife of many years on the calendar, I've got something for everyone!1.) Galerie Naissance Sauvignon Blanc, Napa, California, 2015 ($30): This elegant white wine from winemaker Laura Díaz Muñoz is a STEAL and is so incredibly versatile it can pair with pretty much any date OR situation. So whether you've got a picnic at the beach or movie night at home planned you're GOOD to GO! And this isn't your everyday Sauvignon Blanc either, Muñoz ferments one third of the grapes in stainless steel for crispness, another third in French oak for aromatics and the remaining third in concrete egg for minerality resulting in a thoroughly enjoyable, complex wine. The name "Naissance" also means "New Beginning" in French and who knows...this first date could be the beginning of something special!2.) Cuvaison Spire Pinot Noir, Carneros, California, 2013 ($50): There is no grape sexier than Pinot Noir. It's temperamental, expensive, high maintenance and often called "the heartbreak grape" by the winemakers themselves but you know what? It's TOTALLY worth it! Pinot Noir is highly aromatic with seductive aromas & flavors of black cherries, chocolate, earth and spice with an undeniably supple, sexy and sensuous mouthfeel...think liquid velvet. There's simply NO better wine for a Hot Date and I love this special splurge from Cuvaison's sustainably farmed Estate Vineyard!3.) Taittinger Prestige Brut Rosé Champagne, Reims, France, NV ($70): Whether it's a birthday, anniversary or even an engagement, Champagne is the perfect choice for the Special Occasion Date. I adore this delightful rosé from Taittinger which gets its gorgeous pink hue from the addition of still Pinot Noir wine which imparts delicious notes of strawberry and raspberry to the finished wine. It's fuller body also makes it perfect for Fall. And since true Champagne can only come from the Champagne region of France (for Champagne 101, click here), don't show up with a bottle of a bargain bubbly - an inexpensive bottle like Prosecco might just to get you ghosted!4.) Chateau Le Trois Croix, Fronsac, Bordeaux, 2011 ($35):'Date Night' or simply taking a night to focus on each other without the intrusion of kids, work, pets or phones is very necessary in this day and age. But rather than blowing a lot of money on an expensive bottle of wine, why not just enjoy something with some special significance to both of you? Picking a wine you enjoyed on your first date or discovered during a trip or special meal can be a way of upping the intimacy without breaking the bank. This bottle has special significance to my hubby and me (please watch video below for ALL the deets!) and is a total STEAL at $35 a bottle.For ALL the details on these special "Date Night Wines," please watch the Facebook LIVE video above and to view past episodes of "Wines of the Week" on Facebook LIVE, please click here. And if YOU have any favorite "Date Night Wines" I'd LOVE to hear about the in the Comments section below!Cheers,
“If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.” ~ James Beard
I couldn't agree more with the fabulous James Beard and I especially love cooking pork in the Fall. This "other white meat" is the perfect transition between Summer and Winter and its versatility makes it so much fun to pair with wine too!
In keeping with that sentiment, this installment of "Fast & Fabulous" features Provençal Pork Chops, a recipe that combines the classic flavors of Provence with succulent, pan-seared pork chops. As with all of my Fast & Fabulous recipes, this dish can be prepared in well under an hour and also includes a wine pairing to further enhance your enjoyment.
Being a total carnivore, I usually like to use "bone-in" chops but for this recipe, I think a boneless pork chop works best. The mouth-watering sauce keeps the chops succulent and juicy and they also make a prettier presentation. The type of pork chop YOU choose to use in this or any other recipe should basically come down to personal preference though but there are quite a few to pick from:
Pork loin chops are cut from the center of the loin, the strip of meat that runs from the pig’s hip to shoulder, and consist of a small portion of the tenderloin separated from the loin by a T-shaped bone.
Pork rib chops don't contain any of the tenderloin and are taken from the area closest to the rib so the bone is off to one side.
Boneless pork chops are cut from the area above the loin chops and the thickness of all of these types of chops ranges from about half an inch to 2 inches.
Regardless of which type you choose, two important factors will affect how you cook your chops: (1) how thick the chops are, and (2) if they are "bone-in" or "boneless." The thicker the chop, the longer it will take to cook, and bone-in chops will also take longer to cook than boneless ones. So to avoid over or under cooking, please be sure to adjust your cooking time accordingly.
This recipe also calls for Herbes de Provence, a delightfully fragrant and flavorful mixture of dried herbs indigenous to the eponymous province in southeast France. The mixture typically includes rosemary, thyme, oregano, marjoram, savory and lavender and is often sold in traditional Provençal clay jars. Herbes de Provence makes an excellent seasoning for chicken, fish or pork and works deliciously well with the flavors in this dish.
A quarter cup of dry red wine really adds nice depth of flavor to the sauce along with the flavorful caramelized onions. And don't worry about opening another bottle or looking for one of those dreaded "cooking wines," just use the wine you plan on drinking with your meal to make this recipe. Since the one recommended here is so affordable you don't have to feel guilty for adding it to the pan.
I like to serve these succulent Provençal Pork Chops over a bed of pearled cous cous and baby spinach to catch all the delicious, savory sauce. This recipe also pairs perfectly with a bold, juicy red wine from the South of France like the Chateau de Saint Cosme Côtes du Rhône ($15). This medium-bodied wine from the Rhône Valley is made from 100% Syrah and has plenty of personality at a VERY affordable price.
I hope you enjoy this delightful recipe for Provençal Pork Chops as much as we do! And if you have a favorite "transition dish" you like to enjoy during the Fall, between the Summer and Winter months, I'd love to hear about it. Please let me know in the Comments section below.
Print Recipe
"FAST + FABULOUS: PROVENCAL PORK CHOPS "
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 4 servings
Pair this delightful dish with a bold red wine from France's Rhone Valley or Provence!
Ingredients
4 Tbsp. good olive oil
4 1-inch thick, boneless, center cut pork chops
1 yellow onion, thinly sliced
1 28-ounce can diced tomatoes
2 teaspoons Herbes de Provence
1/4 teaspoon red pepper flakes or to taste
1/4 cup dry red wine
1 small plum tomato, sliced
1 Tablespoon chopped fresh Italian parsley
Kosher salt & freshly ground black pepper
Instructions
Heat the olive oil in a large skillet over med-hi heat. Pat the chops dry and season both sides with Kosher salt and freshly ground black pepper. Once the oil in the skillet is hot, add the chops to the pan and cook for 3 minutes on each side until golden brown. Transfer the chops to a plate and tent with foil to keep warm.
Add the sliced onion to the same pan and sauté over medium heat until softened, approximately 5-7 minutes. Add canned tomatoes with their juices, red wine, Herbes de Provence and red pepper flakes to the pan and stir well to combine. Cover the pan and simmer gently until the flavors have melded and the juice has thickened slightly about 20-25 minutes, stirring occasionally.
Heat broiler. Place browned pork chops on a baking sheet or broiler pan and top each chop with a slice of the plum tomato. Sprinkle the chops with additional salt, pepper and Herbes de Provence and broil until the tomatoes are slightly charred and the chops become golden brown and crispy on top, approximately 5-7 minutes.
Return the broiled, tomato-topped pork chops and any accumulated juices to the pan, nestling the chops into the tomato mixture. Simmer until the chops are heated through, about 5-10 minutes. Season to taste with salt and pepper and garnish with chopped parsley before serving.
This week's tragedy in Las Vegas has left me reeling. While terribly cruel and savage on its own, the fact that it happened on the heels of a string of catastrophic natural disasters (Hurricanes Irma and Maria as well as earthquakes in Mexico) makes me want to curl up in a big, cozy blanket with my dogs and never. leave. the. house.
Unfortunately, if I were to do that, I'd be letting fear win which is NOT an option. Plus, I'd have to venture out sooner or later to stock up on food and wine anyway. So I thought I'd share five of my favorite Comfort Food Recipes that are perfect for everything from soothing a broken heart to restoring your faith in humanity.
As always, wine pairings ARE included.
1.) Smoky Stuffed Cabbage Soup: This favorite, inspired by my husband's Ukrainian heritage, includes delicious Savoy cabbage, ground beef and pork, fresh dill, tomatoes and garlic in a savory, smoky-paprika infused broth.
Wine Pairing: A medium-bodied Italian red wine like Barbera d'Asti or Dolcetto from Piedmont
2.) Moroccan Chicken Tagine with Preserved Lemons: I always found this delicious North African dish daunting because I thought I had to buy special equipment to make it. But guess what? I was WRONG! Featuring mouthwatering flavors of chicken thighs, ginger, saffron, turmeric, cilantro and green olives, you are guaranteed to enjoy.
Wine Pairing: Pair with a Spanish white wine like a Godello or Rioja Blanco
3.) Arroz con Pollo (Spanish Chicken & Rice): This delicious, Spanish-inspired dish is a classic one pot meal. So if time is an issue, opt for this comfort food recipe which features meaty chicken pieces, piquillo peppers, saffron and dry white wine. The dish's beautiful colors make a dazzling presentation as well.
Wine Pairing: Pair with a Spanish white wine like an Albariño or Viura.
4.) Quick Coq au Vin: This dish is a Glamorous Gourmet favorite and French comfort food at its best! A riff on the famed classic French recipe from Burgundy, this reimagined "quick" version can be on the table and ready to eat in under an hour AND packs oodles of delicious flavor.
Wine Pairing: Enjoy this dish with a hearty red Burgundy or Cru Beaujolais.
5.) Lamb Ragu with Tagliatelle Pasta: If it's pasta you're craving - look NO further! This divine recipe features ground lamb, garlic, shallots, red wine and purchased marinara sauce so you're not stuck over the stove ALL day. Topped with fresh ricotta and mint leaves, you'll feel instantly transported to Tuscany.
Wine Pairing: A Tuscan full-bodied red wine like Montepulciano d'Abruzzo or Chianti Classico Riserva
It's HERE, Folks!
My FAVORITE season of the year...FALL! It's time for cashmere sweaters, leaf peeping and pumpkin spice EVERYTHING (yes, I'm one of THOSE people) - what's NOT to love about that!?!?
It's also the time of year we say buh-bye to the light, refreshing whites and rosés of Summer and start embracing wines with a little more heft. Wines like Viognier, oaked Chardonnay and Pinot Noir are all excellent choices which really embody the Fall spirit. They also pair brilliantly with the delicious dishes we all love to enjoy this time of year like Rosemary Roasted Chicken with Caramelized Onions and Mushrooms and Lamb Ragu with Tagliatelle Pasta.
I recently had the chance to visit WPTV, our local NBC affiliate, to share some Fabulous Wines for Fall with the wonderful Roxanne Stein and John Favole (pictured above). I’ve got both whites and reds at a variety of price points that are sure to suit your palate AND your budget. To view the video and check out my wine recommendations please scroll down and check them out below.
1.) Domaine de Triennes Viognier Sainte Fleur, Rhone, France ($18)
2.) Failla Chardonnay Sonoma Coast, Sonoma, California ($13)
3.) Chateau Saint Cosme Cotes-du Rhone, Rhone, France ($14)
4.) La Crema Fog Veil Pinot Noir, Russian River Valley, California ($55)
What are YOUR favorite wines for Fall? I'd LOVE to know so please let me know in the Comments sections below.
And if you’d like to receive a decadent morsel of deliciousness in your inbox every Saturday, please sign up to receive my free, weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of seasonally-inspired, Sommelier-selected wines, recipes, pairings + travel tips. xo
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While interviewing world-renowned ChefMarcus Samuelsson at last month's Chefs & Champagne was an honor and privilege indeed, I also interviewed another very special someone on that glorious Hamptons evening. Someone I'm very excited to feature as this month's "Inspiring Woman of Food + Wine," James Beard Foundation President, Susan Ungaro.You see, the 2017Chefs & Champagne event had special significance not only because of its amazing honoree, fabulous sponsors and talented Chefs. It was also the last for Ungaro in her official capacity. After eleven years with the foundation, she announced just weeks before this year's event she would be stepping down in December.And as the woman behind one of the most revered culinary organizations in the country, not to mention one of my favorite foodie events of A L L time, I just couldn't let that happen without giving this inspiring lady some major props!But Ungaro's role with the foundation was not this accomplished woman's first rodeo. Prior to joining the JBF, she made a name for herself during her twenty five years at FamilyCircle Magazine, twelve of which she spent as the publication's Editor-in-Chief. Here, she received numerous accolades and awards for her achievements and only left in 2005 after the magazine sold.Ungaro assumed the reigns of the James Beard Foundation in 2006 during a very tumultuous time, rife with financial scandal. Previous President, Leonard Pickell, Jr., had recently been convicted and imprisoned for embezzling over one million dollars from the organization, leaving it seemingly inextricably tarnished.Not one to shy away from a challenge, Ungaro spent the next eleven years restoring the culinary institution's once sterling reputation and elevating it to new heights. She re-energized the foundation's scholarships programs which today award over $750,000 in financial aid to deserving students. Ungaro also created the super successful Women in Culinary Leadership Program and even moved the James Beard Awards ceremony, the culinary equivalent of the Oscars, from New York City to Chicago where it will remain until 2021.Ungaro also expanded the Chefs & Champagne event from a mere "Summer soirée" to a true "party with apurpose" and I was happy to catch up with her before this year's event on a gloomy evening at WölfferEstate in Sagaponack. As if on cue, however, the clouds dissipated as soon as guests began to arrive, revealing a stunning blue sky followed by a breathtakingly beautiful sunset...what can't this woman do?The warm and welcoming Ungaro was happy to expound on the highlights of her career with the foundation as well as her future plans:Q: What went into making the decision to step down from your role as JBF President?A: Well, this is my twelfth Chefs & Champagne and I really feel like I’ve done so many things I really wanted to do with the Foundation and honestly, I really want to think about my next adventure. I’ve had two great careers, one in publishing at Family Circle and this running a foundation as great as James Beard and I want to do things that maybe a little bit simpler, give back, maybe work part time...I’m really not sure.I’ve got five more months on the job, got a lot of things happening and I’m just going to be here for the board and staff as the next leadership is decided upon and help with that transition.Q: What has the Chefs & Champagne event in particular meant to you?A: It was one of my first big events. My very first was the James Beard Awards but I was only on the job two weeks, but the next big event was this one here in the Hamptons when Christian Wölffer was still alive [Wölffer passed away unexpectedly in an accident in Brazil in 2009]. What I’m really proud about was the first year I asked him if we could start a scholarship in his name and he agreed. That's when we decided we’d make this event a “party with a purpose” and raise more money for our mission and its just grown every year.Also, our first honoree was Chef Thomas Keller and what’s really special about Marcus [Samuelsson] is he's been around this tent cooking for other honorees, he’s a man whose always giving back, honoring others and I just think tonight is so special that we’re able to honor him for all the great work he’s done in the food world and his philanthropy work as well.Q: What's been the highlight of your tenure at the James Beard Foundation?A: I’m proud that every year is our best ever, you want each year to be better than the last. I’m also proud we’ve never had rain even when it’s forecast (laughs) somehow even if it’s not the sun, the weather is cooperating and I’m proud we’ve named a scholarship for the man who founded this vineyard. This is the twelfth time we’ve honored him and I think his family appreciates that as well.Q: What are your favorite flavors of Summer?A: Right now I’m really into peaches and cherries. I like James Beard's approach of, "whatever’s in season." When strawberries were in season, I was very into them, the ones that were literally just picked – there’s nothing like a fresh picked strawberry!Q: Favorite wine or cocktail of this Summer?A: In the Summer I like Rieslings and I’ve also been going along with the rosé trend so of course tonight along with the Champagne, I’m gonna enjoy some Wölffer Rosé.Q: Is there anything else about the foundation you’d really like people to know?A: Yes! The one thing people don’t realize…is that anyone can come to James Beard’s house in New York City. We’re online, on Open Table there’s welcome for anyone to come and enjoy one the over 200 dinners a year at the James Beard House.The gracious Ungaro closed with the sentiment, "I’m moving on but my heart will always be involved." I know all my fellow Glamorous Gourmets join me in wishing her the best of luck on her next adventure and I greatly appreciate her taking the time to chat.Bon appétit,
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After a late night at the James Beard Foundation's dreamy "Chefs & Champagne" event (I just can't resist a dance floor and 80's music!) we slept pretty late the next morning. As the Champagne-induced haze lifted, we decided on a deliciously relaxing day wandering the Hamptons. There are definitely worse places to wander, that's for sure!We set out into the blissfully sunny Summer day (with zero humidity, Z E R O) and, after a pit stop at the SouthamptonStarbucks, we made our way to Topping Rose House in Bridgehampton for an afternoon cocktail (nothing like a little hair of the dog, my friends!).Built in the 1840s, the Topping Rose House was extensively renovated in 2011 and is one of the Hampton’s most beautiful and luxurious hotels. We sipped delicious Ginger Margaritas as we relaxed into cozy chairs on the beautiful green lawn. As we kicked off our shoes, the feel of the cool, damp grass on our feet was sheer heaven.In 2016 world renowned Chef Jean-Georges Vongerichten took over the Topping Rose restaurant. After dining there last year, I thought the food was truly fabulous but we had another place in mind for that evening. It was a long shot, but hey, after a Ginger Margarita anything seemed possible.Earlier this year, New York’s famed Eleven Madison Park was named The World’s Best Restaurant. Needless to say when you’re named the number one restaurant on the planet, your already sterling reputation becomes, well, legendary.So when we discovered owner/partners Chef Daniel Humm and Will Guidara were closing Eleven Madison Park in Manhattan for the Summer and heading to East Hampton to open a Summer pop-up restaurant…well, we were ALL in!However, EMP Summer House, a partnership between Eleven Madison Park (aka EMP) and American Express, was not intended to be a mini-version of the famed, sophisticated NYC eatery. In fact, quite the opposite. This playful, Summer-inspired riff was to feature classic Summer cuisine in a casual atmosphere.The new concept truly embodies Summer featuring an a la carte menu, whimsical decor and indoor and outdoor seating. But the pièce de résistance of EMP Summer House is its expansive back yard replete with ping pong tables, corn hole boards, and oodles of other fun activities for children and adults alike. The fun, festive ambiance exudes Summer…chic, Hamptons Summer but definitely Summer nonetheless.While reservations are required for the indoor dining room, the patio and backyard are for walk-ins and thankfully, the Hubs and I slid right in for the first dinner seating. But while the atmosphere was relaxed Summer chic, the Summer House seriously ‘brought it’ with the food. This casual, Summer-inspired meal was definitely my most memorable of the year!To take full advantage of the impending sunset and heavenly weather, we dined al fresco adjacent to the beautiful lawn which was buzzing with activity. We decided to indulge in some bubbles and the super approachable and knowledgeable Somm guided us toward an excellent choice, the Bérêche et Fils Brut Réserve Champagne NV. This delightful grower Champagne, made of equal parts Chardonnay, Pinot Noir and Pinot Meunier, is a blend of 70% base year wine with the balance reserve wines.As promised, the sparkler did embody the richness of Krug Grande Cuvée balanced by a splendid, food friendly acidity. While truly delicious on its own, the Champagne's layers also paired brilliantly with the deliciousness to come.At the recommendation of our server (everything looked incredible it was SO hard to pick!), we ordered the Lobster Tempura with Bibb Lettuce and Chile Lime Aioli; Corn, Black Truffle and Parmesan Flatbread and the Bouillabaisse for Two.The Lobster Tempura and Corn and Black Truffle Flatbread arrived together and were as much a feast for the eyes as our palates. The contrast of the warm, tender lobster coated in a heavenly, golden tempura with the crisp, cool lettuce leaves was superb and only made more so by the spicy aioli.The heavenly flatbread was a delightful combination of flavors and textures. The crispy grilled bread was the perfect delivery system for the deliciously al dente corn kernels and earthy truffle shavings. Each bite was perfectly accented by flavorful snipped chives and a generous dusting of snowy, shaved Parmesan that just melted in our mouths.As if our first course wasn't amazing enough, the bouillabaisse took things to another level. A dish intended for two, Steve and I each received our own plate featuring a golden crusted black bass fillet and a dollop of delicious rouille, a classic bouillabaisse accompaniment.In the center of the table was the bouillabaisse proper, a generous white bowl filled with heavenly braised fennel, shellfish and potatoes in a delightful, saffron-imbued, tomato-based broth. The dish was garnished with additional saffron and fennel fronds making it even MORE Instagram-worthy!The care that went into the preparation of each individual ingredient was astounding. From the creamy, perfectly sliced potatoes to the tender, plump shrimp to the savory, tender fennel - each component was sheer perfection. Steve and I savored each and every bite washing it down with our delicious Champagne. We seriously didn't think the meal could really get any better at that point...boy were we wrong!You see, a few months ago while in NYC for business I had the pleasure of staying at the NoMad Hotel and dining at the Elephant Bar. While the food was indeed amazing, my favorite thing about the meal was the delicious Milk and Honey dessert which I dispatched single-handedly. So when I saw it there on the Summer House menu, I knew we were ALL in!So while we were sure of our dessert choice...what about a wine pairing? Well, once we spotted the '96 Château d'Yquem Sauternes, the perfect pairing for this honeyed, divine concoction, we decided to go for it...as in we split a glass between the two of us :) And if you've seen any of my social media posts, you've probably seen the slow motion pour of this nectar from the gods, but just in case you missed it, you can watch it right here.As we sipped and savored (and battled for) the remaining bites of dessert and sips of wine, we couldn't have been more content. We were so glad we made the effort to drive out to East Hampton which rewarded us tenfold. It made me even MORE determined to experience Eleven Madison Park in the future...probably 10 years from now when we can finally get a reservation.If you plan on visiting the Hamptons and would like to dine at EMP Summer House, there's still time! They're accepting reservations until September 4th but, if you happen to be in the neighborhood, why not drop by unexpectedly.EMP Summer House341 Pantigo RoadEast Hampton, NY 11937www.empsummerhouse.comBon appétit,
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