Left Over---But Not Forgotten
Letf Over – But Not Forgotten
Having a birthday on or near a holiday has its good and bad points. Obviously, friends and family gather to frolic and take part in festive merriment. Unfortunately, said merriment typically has little to do with the birthday and everything to do with the holiday. Me, I share my birthday with a Turkey. November 25th is always crammed with either celebration preparation or post-feast recovery. Every 7th year my birthday is THE day and the turkey proves a formidable rival; pumpkin pie with birthday candles does not have the allure of butter cream frosting with bright neon pink birthday wishes.
My mother was sensitive to this scheduling conflict, thus, when I was very young I was appeased with a trek to the toy store and carte blanche up to $25. In my teens, it was off to the movie theater with my friends for whatever movie was making its blockbuster holiday premier and a pizza sleep-over. As I grew up and eventually, out, we took on a new tradition. I was crowned the decision maker as to what to do with the turkey left-overs. Finally, the bird’s day in the spotlight was over, literally left-over.
A few of my favorites were fairly ordinary; Shepherd’s Pie, Turkey pot pie and Turkey noodle soup were regulars. As I got older, the requests were a bit more sophisticated. Turkey and sour cream enchiladas met with approval and when I requested Turkey Taquitos–that was a keeper.
However, one of my favorites was nothing inventive, creative or inspired by culinary vision. Regardless of my left-over request, turkey salad on mini cocktail bread made an annual appearance and truth be told, I would have forgotten about the other gastronomic explorations in favor of the plate of petite pleasers. As I came of age to share a bit of vino, a glass of bubbly or a fruity rose was included in the party.
I no longer compete with the bird, instead, we are allies. I happily share my birthday with the invited guest and relish the tasty treats it provides.
I thank the bird as left-over memories fill me with happiness.
Not only a great way to use the turkey, but with this salad you can toss in fennel, celery, apples, onion, or cranberries. The La Fantasia has bright berry notes and a slight effervescence; what a way to welcome the holiday season.
Mary Davidek C. S., S.W.
Brussels Sprouts, Wine and a Founding (foodie) Father
Brussels Sprouts, Wine and a Founding (foodie) Father
My inaugural blog is inspired by the season (harvest, Thanksgiving) as well as a pivotal election year. Lately, I have found myself churning with thoughts of presidents, Thanksgiving feasts and, of course, wine. For some inexplicable reason this combined into one seemingly implausible package when suddenly an image of Thomas Jefferson became etched in my mind. After a little cyber-searching clarity was resumed; apparently, for me, nothing says ‘Thanksgiving’ like Thomas Jefferson, Brussels sprouts, and wine!
Although the exact origins of Brussels sprouts are not known, Thomas Jefferson is credited with introducing these curious plants to the United States and they were planted at Monticello, his Virginia home. Jefferson loved wine and became one of the world’s most quoted wine connoisseurs. He said ‘wine is a necessity of life’. Well, along with great wine our nation’s 3rd president also had quite an appetite for interesting food and was known for his sophisticated palate. Jefferson frequently hosted lively dinner parties and would often tantalize and intrigue his guests with new delicacies and served delicious wine and unusual foods to promote stimulating conversation. I can only imagine the questioning glance of an inquisitive guest as a platter of odd mini- cabbages were set upon the table and unexpectedly found them to be deliciously savory little vegetables.
With mouthwatering dishes, wine flowing, animated discussions and laughter filling the air……….I then pictured a pleased Thomas Jefferson, content and giving thanks.
Shucked Brussels Sprout leaves Sautéed with shallots and pine nuts
(Aka How to Convert Brussels Sprout Haters into Brussels Sprout Lovers!)
Brussels sprouts are a cruciferous vegetable as are cabbage, broccoli, and kale. They contain healthy amounts of vitamin A, vitamin C, folic acid and dietary fiber and are believed to protect against certain cancers.
It takes a bit time but it is oddly therapeutic. Once shucked from the core, the green leaves of the sprout don’t have a bitter tang. 1 pound of Brussels sprouts shucked leaves serves 4.
Sea salt, pepper (white or black), butter, pine nuts, shucked leaves, shallots, chicken stock
Lightly sauté pine nuts and shallots in 1TBSP butter and sprinkle w/ salt. Remove from heat.
Sautee sprout leaves in 1 TBSP butter and season w/ salt and pepper. Add 2 to 5 ounces chicken stock as a light braising liquid. Boiling sprouts results in significant loss of nutrients but sautéing or roasting does not. Add pine nut and shallot mixture once the sprouts begin to cook down.
Although veggies are not typically wine-friendly, the butter and pine nuts make this a match for Chardonnay. Castello di Amorosa’s Reserve Chardonnay offers just the right touch of juicy pear and stone fruits balanced with a texture of creamy nutty tones that compliments the richness of this dish.
For extra goodness, sprinkle with grated parm.
Buon Appetito.
Sangiovese-Braised Short Ribs
Recipe Date: February 16th, 2012
Difficulty: Easy
Serving Size: 2
Cook Time: 03:30
Measurements: Imperial (US)
Sangiovese Wine-Braised Short Ribs with Cranberries and Onions
Ingredients
- 1 1/2 lbs. (4) Bone-in short ribs
- 1 tbsp. Grapeseed Oil
- 1 tbsp. Coarse Sea Salt
- 1 tsp. Cocoa powder
- 1 tsp. Paprika
- 1 tsp. ground ancho chili
- 1 tbsp. grape seed flour
- 1 cup brown onions, thinly sliced
- 1/2 cup dried cranberries
- 2 cups Sangiovese wine
- 1/4 cup aged balsamic vinegar
- 1/2 cup water
Directions
Preheat oven at 375°F.
Season short ribs with cocoa powder, paprika, ancho chili, salt, and pepper; rub all over using your hands and let stand at room temperature for 20-30 minutes.
Heat 2 tbsp. of grape seed oil over medium-high heat in a Dutch oven; sear ribs until golden and crispy, about 4 minutes on each side. Transfer to a plate and set aside.
Return pot to heat and sauté onions for a couple of minutes, then add cranberries and sauté for 1 more minute. Sprinkle grape seed flour and stir with wooden spoon. Return ribs to pot and add wine, balsamic vinegar, and water. Stir and make sure to scrape any bits from the bottom of the pot. Cover and transfer to oven; cook for 3 hours. Remove from oven and allow to rest for 5 minutes, uncovered, before serving.
Serve two wine-braised short ribs on each plate and top with cranberries and onions. Spoon some of the Sangiovese sauce and garnish with green onions.
