Buerre Rouge

Ok, now I have a log of this nectar laying around. Basically,start with redwine and diced shallots. Cook off the wine at high heat (be careful not to burn the shallots) remove from heat, cool in metal bowl. Add softened butter and mix well. season. put this the fridge until you can play with it and "roll it like a joint...uh excuse me....a NORI roll" (that's a quote from Bourdain). Wrap in cellophane and chill. next time you have steak on the grill, slice a little dash of this for it! Even if that steak is burnt to a crisp....THIS will make it edible.

Funiculi, Funicula!

Jamme jamme
'ncoppa jamme ia!
Jamme Jamme
'ncoppa jamme ia!
Funiculi Funicula
Funiculi Funicula
'ncoppa jamme ja!
Funiculi Funicula

This is what I'm drinking tonite. Southern Rhone

(this text borrowed from North Berkeley Wines. The review, by me and me alone!)

Hold on to your hat—we’ve entered the land of the mistral, a powerful wind that sweeps down from the mountains and skips along the Rhône River. Aside from this whiplash wind and the river they share, however, there are few ties that bind together the appellations of the northern and southern Rhône.

Syrah is the single red grape that lords over the rocky vineyards in the north—its delicate perfumes and vibrant flavors bespeak of the granite slopes that hover precipitously over the watery highway below. The “roasted slopes” of Côte Rôtie may make one dizzy—if not from the sheer banks, then from the quality of the vineyards, terroir that even the ancient Romans recognized as exemplary. Syrah with a bit more muscle hails from Cornas; Hermitage’s wines should wear a crown, its Syrah is so noble. Condrieu is home to Viognier, a delightfully aromatic and sensually lush white grape that dances on both the nose and tongue.

While the best wines from the north are singular, if sometimes serious, wines from the south enjoy letting their hair down. The southern Rhône turns the thermostat up, so grapes get a bit rounder and fuller here, a bit more voluptuous. Varietals such as Grenache and Mourvèdre simply love the sun. Stand at the crest of any vineyard and you’ll catch your breath—vineyards pour out in every direction, traveling up and down each pebbly wrinkle, each limestone fold of earth.

Châteauneuf-du-Pape hasn’t seen a pope in generations, but its wines are worth the reverence. The most celebrated appellation in the south, Châteauneuf has a wealth of grapes to choose from for its blends, some 13 varieties in all. At the top of the list is Grenache, with Syrah, Mourvèdre, Cinsault and Counoise all playing part—just to name a few. The best, most regal bottles from this region combine sweetness and spice, round flesh wrapped around a bold backbone, and a future that seems almost endless.


1998 Domaine La Milliere; Cote du Rhone; Vielles Vignes.

My thoughts?? This wine transformed itself over about 2 hours. From the southern Rhone (domaine de Châteauneuf-du-Pape)

After breathing a few moments, strawberries all around, a nice deep Garnet color and lots of legs. Then I started to notice wet mountain grasses and a little earthyness. This was cool. Just a little laterr and it TOTALLY reminded me of colorado highcountry after a brief summer shower.

15/20 minutes more, the watermellon started to come out. It tasted tannicky with a medium finish.

25/30 minutes and it was definitely watermellon but now more earthy(which is a nice contrast/compliment)

1.5 hours it well rounded fruit now. like the tannins softened and it had a lot longer finish.

I restrained from drinking the entire bottle!

C'est Super!

Tomaxelle (stuffed veal rolls)

I made these wonderful creatures using a butterflied venison tenderloin instead of the veal called for. Deceptively easy and just wonderful. (venison was a little dry (lean) but using a nice piece of pork instead of either, and you're golden. Could even throw in a few capers, some fresh chopped parsely and step it up a notch.

Mangiato bene stanotte! Mangero bene domani. ma domani....Io predo une bicchiere di vino; due bicchiere di vino.... ed Allora....sto bene; tutto bene

Pizze Nuova

Quick made some fresh tomato sauce (garlic, olio d'olive, peeled whole tomatoes and a bit of fresh parsley...that's it and it was gooooood)

400 for a good 1/2 hour; That stone HAS to be hot to get it done in a home kitchen. Crust was slightly better than usual as I used substitute yeast, but all together the pizza was in the top 5 that I've ever made. Buonisimo!

Risotto al Limone alla romana

 

Ciambelli

 

Ciambelli con blueberry compote

Classic afternoon dessert. Not much of a baker as my babe usually does this department (and brilliantly at that!) but, I had an urge today to make a start to finish Roman lemon themed meal (see also the Risotto al Limone alla Romana)

I used 1/3 peppermint extract and 2/3 vanilla (only because I didn't have almond which would have been a nice contrast to the blueberry) But alas, I got an entirely different beast; a wondrously bright, different dessert. Yummy.

Nice strong (petite) cup of Verona blend to match.

Saltimbocca

This is the only official recipe for an Italian Secondo dish. Laid down by the guild of cook in Venice in the 50's or 60's (can't remember). FRIGGIN' AWESOME! Everything (as usual) has to be superfresh and it becomes SO hard to mess this up. All things spring too. Spring Sage, Spring Lamb. Super.

Made this again using pounded skinless chicken things. Not nearly as good, but acceptable for a sub.