Wine Break: The Zin of Zins....

You know you've done something right when there is a two year waiting list for your product. And you absolutely know you've done something right when a product cannot be mentioned without your name popping up as well. And when it comes to Zinfandels, you have to talk about Turley. For me Turley is one of those "wow", life changing wines. It truly changes the game of the wines you drink and maybe even the way you look at wines going forward. Turleys can range in a variety of prices, but the bottle I am looking at today will probably run around the $50 range. Now you may say "$50! TPC are you out of your mind!!!". Well the answer to that is obviously yes, but not because of this bottle of wine.

Look folks, I'm not saying this is your everyday table wine. But when a special occasion pops up and you want to sure a little something personal this wine can truly enhance just about any moment. I'll do a couple of bottles of Turley a year....and I have never ONCE regretted it, nor have any of my guests....nor will any of yours. OK...Let's pop the cork.

Though Turley offers many different bottlings (and I've never had a bad one mind you) we are focusing on one today that really stuck with me.

Turley "Dragon Vineyard" Howell Mountain Zinfandel 2007

From the moment you swirl this lovely dark liquid, you will catch on early that his is a big full bodied wine. As you put your nose further and further into your glass, close your eyes and you will really start to pick up that dark cherry and currant smells. You may also notice some licorice or even a earthy quality to it. But get in there and find out for yourself. Each nose tends to pick up different parts of the wine.

TPC NOTE: Because I KNOW you'll want to use this....Full bodied is a term that describes the "weight" of the wine in the mouth. Or it's texture if you will. A full bodied wine will have a big rich taste (high in alcohol) that stays with you even after swallowing. Or at least that's how it was taught to me.....It's quite lovely.

But the true pleasure of this wine comes from that very first taste. That jammy plum taste is instant and as the wine continues you will also pick up the spice and possibly a chocolatey essence. Swallow. Finish (keeping those eyes closed) and enjoy the lingering spice. Truly a pleasure. At least this was my experience....you just can't go wrong with a Turley.

Pair with some serious meats (ribs, steaks even burgers!), a nice red sauce (with sausages...yummm) or a some strong cheeses...OR of course just by itself.

Until we do this again.

Enjoy....Have Fun...and Eat (er drink) Well!

TPC

Creamy YET Light: Fettucine with Creamy Garlic and Lemon Sauce with Basil and Parm

If told you you can have a creamy pasta and yet it can still be light and refreshing you probably wouldn't believe me. I mean you'd still want it duh...BUT you probably wouldn't believe. Well....what if I ALSO told you that you can knock out this highly improbably meal in about 15 minutes. At this point you're now calling the men in the funny white coats to take me away. OR you're calling the rest of your family and introducing me to your closest single female family member. OK maybe just calling me over to make dinner then. Don't worry I'll still show...with wine.

Well this mythical dish DOES exist and you will love. Now I've taken an old Italian recipe and TCP'd it up a bit. This could almost give you hero status just for the speed alone to which you can whip this dish of love out. Ladies and Gentlemen I give you Fettuccine with Creamy Garlic and Lemon Sauce with Basil and Parm. OK....Let's prep...

• 1 lb of Fettuccine (This serves 4, divide if you want to go smaller)
• Two Lemons, one zested and juiced, and one just juiced White Wine (the drier the better, a Chardonnay works well, I used the Sancerre)
• Heavy Cream 3 tbsp
• Unsalted Butter Parmesan Reggiano
• Sea Salt and FG Pepper
• Extra V Olive Oil
• 4-6 Cloves of Garlic sliced
• About a dozen Fresh Basil Leaves chopped

I usually prep as I cook, but in this case prep everything before you prep. It's just easier and speed is of the essence here. Right? Trust TPC.

Drop your pasta in a large pot of salted boiling water. This will take about 8 minutes (for al dente).....so you have that much time to whip up the sauce. and trust me...plenty of time if you pre-prepped. Ah ha! TPC is good, TPC is wise...

TPC NOTE: This is Fettuccine folks and I don't know about you, but I have found that it can stick really easily, so make sure you are stirring often to keep the strands separated.

In a large skillet heat your butter, about med heat. Once the butter melts, throw in the grated lemon zest; stirring until you get a nice little sizzle sound going. (Always listen to your cooking!) Add your garlic slices and cook until soft (careful not to brown). Pour in some white wine (a couple of splashes about a cup)and the lemon juice. Salt and FG Pepper and bring to a simmer. Cover the skillet, and let cook for a couple of minutes.

TPC NOTE: FG Pepper is optional because people don't like the visual, BUT I love the taste soooo...I put it in. BTW Garlic and Basil are NOT typical in this meal...That's our little added secret too shh...

Uncover the pan, and slowly whisk in the cream. You're eyeballing the thickness here, but I wouldn't do more than a cup. Keep stirring until it reduces to a nice creamy saucy consistency (use your preference on how creamy) it'll be about 2 or 3 minutes more...tops.

With the cream sauce at a nice little simmer, grab some tongs and pull the fettuccine out of the water and drop right into the skillet. Toss the pasta until well coated, you can use some of the pasta water if it looks too thick.

OK kill your flame (this is critical...NEVER cook your Parm, it'll break up in your pan...or at least it could. THEN what are you going to do? Huh?) Sprinkle about a cup of grated cheese and the basil over the pasta and continue to toss well. Finish with just a drizzle of olive oil, toss again, and load up some warm bowls (also key here) with this creamy goodness. Serve immediately, with more cheese at the table (there' is ALWAYS more cheese at my table...as it should be at yours).

And that's it....who's the hero??....You're the hero.

WINE NOTE: I went with a Sancerre here because it was in the recipe and because I found it really accentuated the lemon in the dish.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Quick Wins: Pasta or Pasta?

One of the worlds most classic dilemmas is the age old question "Which came first the chicken or the egg?" But only slightly less classic is the question, "Which should I use, Dry Pasta or Fresh Pasta?"

People, people, please!....Breathe easy....I got this...Let's keep this simple. I'll give you some of the basic bullet points and rules of pastas, but remember when it comes to what it is best served with, there is NO law. In fact, it can be fun to break the law. And you know I always recommend trying new things. So if you want to do a fresh pasta with Ragu....by all means please do. Why not? I have.

DRY PASTA:

Made From: Water, Salt and Flour (Semolina is most common and BTW the law in Italy, it also gives it it's yellow color)
Storing: In the cupboard, if stored properly, almost indefinitely, but just go with the date on the box
Serving Size: A half pound serves two people
Cook Until: It's just "al dente" (to the bite in Italian) meaning the pasta gives a little bit of resistance when you bite down on it
Best Served: With your "big" sauces, your Ragu, Soups and baked dishes. (Also re-heats better than fresh)

FRESH PASTA:

Made From: Egg and Flour (What is called "00" or High Gluten flour is used)
Storing: Because of the egg this will not keep remotely as long as the dried, In the fridge for a few days (per package or you can freeze for a few months). I would freeze only the stuffed fresh pastas (Tortellini, Raviolis etc. as they seem defrost better)
Serving Size: Take the dried serving size and add 50%
Cook Until: It's just BEFORE "al dente" as you will be cooking this in the sauce and it cooks faster than dried. ALSO use MORE water than you typically boil pasta in as the flour from the fresh pasta can make it starchy.
Best Served: With your "delicate" sauces, your olive oil, butter or cream dishes (Alfredo.....yum)

Now I could go on for days about pastas and quality etc etc. But this is a "Quick Win" and remember there are high quality fresh and dried pastas. Just because it's fresh doesn't necessarily make it better. And in the end it still all comes down to taste, test, taste again...

TPC NOTE: Oh there is one rule that can't be broken....always...ALWAYS...have a nice glass of wine while you're cooking.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Brunch Series: Poached Eggs on a Baguette

Brunch...it holds a special place in our hearts.....it's almost like a legal weekly holiday. There is no rush. It is also about the celebration of relaxation..to sit and regale about the previous nights escapades or even just to catch up on the week. When you are there, you wish there was more with you.....and when you're not there, you feel the painful twang that you are somehow missing out on something. Yes brunch is quite special to us all. How could we not cover brunch at TPC?

In this series we are going to explore all that is good within brunch. We're going to try new dishes, create a few of our own and of course share all of it because that is the very essence of brunch and TPC.

I stumbled across this dish at a NYC restaurant not too long ago. It's basic concept of an open face breakfast sandwich displayed it's ease of preparation and it's flexibility to add new combinations. And you know how I love that. So let's jump into to this one....OK Let's prep..

Here's What You Need:

Eggs (Poached)
1 French Baguette (Halved then sliced open to create quarters)
Prosciutto
Goat Cheese
Tomatoes Sliced (Heirloom if you can find it, but a beefsteak is just fine) Olive Oil Garlic (To rub on the baguette)
Alfalfa Sprouts (or any small light greens)
Sea Salt and FG Pepper.

Take the halved baguette and place onto a hot grill pan and grill cut-side down over high heat until they get a nice crisp toasty look. Remove the grilled bread and rub with a clove of garlic that as been cut open to expose it's juices. Spread the top of the baguette with the goat cheese. Next place a few slices of prosciutto on each baguette. Then top each slice of bread with a few slices of tomato and the poached eggs (2 to each quarter). (Make sure you have drained all the water from the eggs before putting on the slices.) Salt and FG Pepper to taste. Drizzle some fresh EV Olive Oil on top of each slice and top with the sprouts.....so simple.


TPC NOTE: Feel free to try other variations. I've also used Smoked Salmon or even Sopressata for the meats and Blue Cheese or Marscapone as possible combinations. Get creative!


WINE NOTE: Really? Mimosa or go home.....ok you can also go with straight champagne (may I suggest a strawberry in it?). And even though this is a wine note...a spicy Bloody Mary would really get the appetite going for this delicious dish.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC.

Chops Revisited: Sage Pork Chops

We're talking chops again here folks but this time it's more along the kind you were thinking. Pork Chops...And maybe one day we will tackle those breaded hockey pucks you grew up with...but not today. There is just too many other spectacular things to do with this wonderful cut of meat. But for some reason people just do the "old reliable" breaded pork chops. People.....come on now! What is this all about?? Getting creative, having fun and eating some awesome food. Think of all the fun herbs you can put with it....rosemary.....thyme....sage. Throw in some garlic or onions. Liven it up with some citrus....lemons or even oranges.....don't let me stop you! You know how this works.

Today we're going to take one of those wonderful herbs and do our thing. Sage. Though I'm sure you have heard of it, more than likely you have never really cooked with it. And almost certainly only in the dried spice form. It's a very strong almost bitter (don't let that deter you, try it) spice and can certainly overpower a dish if you're not watching. But it is wonderful for cuts of meat with less fat on them as their flavor will need some "enhancing".

In this dish, we are pairing the sage and the pork in a delightful little duet that I'm hoping you'll like...and of course it's easy to do!....OK Let's prep....

Here's What Your Need:

2 pork chops; bone-in, about 3/4 to 1 inch thick
Olive Oil (Extra V)
6 fresh sage leaves whole
2 cloves garlic; thinly sliced
Sea Salt and FG Pepper (To Taste)
White wine (something you'd drink)
1-2 tbsp Unsalted Butter

Rinse your chops and pat dry with paper towels and season both sides with salt and pepper to taste. Then place one sage leave on each side of each chop. Press it on until it stays (you can wet a bit to help stick)

TPC NOTE: Make sure you take the meat out of the fridge and let come to room temperature before you put on the skillet. If it's still too cold it can alter how the meat comes out. In other words, your med rare could be rare because of the temperature imbalance.

Grab a large skillet and heat to medium-high. Add a couple of quick swirls of Olive Oil. Throw in the garlic for about a minute and then add your chops to skillet. Cover skillet and cook chops undisturbed for about 5-7 minutes on each side for a med rare. Adjust time according to thickness of chops. Transfer to warm plates. (let sit for about 10 minutes for the juices to settle).

Meanwhile in the back in the pan.....deglaze with a splash (1/2 cup or so) of white wine and the 2 remaining leaves of sage making sure to scrape up the lovely little bits of meat that stick to the pan. TASTE! If it's too bitter...add a pinch of sugar or even honey. Reduce until it thickens and serve over the chops. Feel free to serve with potatoes (mashed, whole, steamed), Brussels sprouts or broccoli, sauteed apples....so many choices. I went with fingerling potatoes, creamy Brussels and sauerkraut (with bacon and apples).

WINE NOTE: With this dish I went with a nice Pinot Noir, but you could also go white with a Chardonnay (especially if it's the one you used in your dish!)

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC

Guest Cook Thursday: A Salad for the Busy!

With the nice weather upon us, you can't help but think of healthy salads and this week's guest cook was thinking JUST that. She's an "On the Go" kind of girl and she doesn't always have a lot time to spend in the kitchen. So instead, she put together a quick little salad that is quite filling and tasty. In fact it was so tasty, that she named it accordingly. Without further ado Ladies and Gentleman let me have dear Amanda present to you her "Salad of Deliciousness"...OK...Let's prep..

Why hello there TPC! Here is my information for my guest appearance on your blog..mwahahahaha.

Salad full of deliciousness ingredients (all of these are to your liking and how much you want to put in the salad):

Lettuce of your choice (I used a spring mix, but if you can get fresh red leaf lettuce = awesome)

Pancetta

Pistachios

Asiago Cheese (I used Parmesan this time around, but it tastes amazing with Asiago, too)

Homemade Balsamic Dressing:

1/2 C Olive Oil

1/3 - 1/2 C AGED Balsamic (depends on how Balsamicy you like your dressing)

1 TBSP garlic (or more if you like it extra spicy)

Salt and Pepper to Flavor

Start by cooking the pancetta to your liking. I like mine EXTRA crispy so I cook it until it's pretty much burned. Once it's cooked, set it to the side to briefly cool. Prepare your bowl of salad and top with pistachios, asiago cheese and pancetta.

To make the dressing, mix olive oil, aged balsamic, garlic, salt and pepper. I combined them in something I could shake to ensure thorough mixing. Pour over salad and serve!!!

Sounds super easy, and it is..that's what makes it so great. ANYONE can make this! But the flavors combined are wonderful! I've had it two nights in a row now! Great for a dinner salad or full meal! :)

Well there you have it folks....AND we all learned a new word today....Balsamicy!

WINE NOTE: For a Balsamic dressing you could hit two ways here. You could go red with a Dolcetto OR you could go white with a sweet Riesling......or if you're like me....try both!! OR get crazy and try a frizzante Lambrusco, which is kind of an Italian red slightly sparking wine!

Until we do this again....Keep those recipes coming in!

Enjoy....Have Fun...and Eat Well!

TPC

HNBM!!!

HAPPY NATIONAL BURGER MONTH!!!

Get Creative....

Make it sloppy....




and of course......Eat well!

TPC