A Special Christmas Gift

http://lucullusantiques.com//index.php?option=com_virtuemart&page=shop.browse&category_id=4&Itemid=31

This is a story a wrote a while back, but the idea of collecting of antique corkscrews are still one of my passions.  To date I have one, and it was purchased a few years ago at an antique shop on Magazine Street in New Orleans.

 http://www.ebacchus.com/modules.php?op=modload&name=News&file=article&sid=285 

The above corkscrews are for sale at Lucullus Antiques in New Orleans.

There is something magical for me about corkscrews from New Orleans in the 1800's; I always wonder whose hands and how many hands have graced the corkscrew. The idea of the civility involved around meals taken with wine is very comforting to me. I wonder who opened the wine, was it a servant of the man of the manor or creole cottage?

Being a person born and raised in New Orleans I love to study the history of customs in New Orleans. Being an African American, this history has pain and pleasure. This idea of pleasure and pain is conveyed in a movie that I just recently watched entitled, The Feast of All Saints by famed New Orleans writer Anne Rice. This was a very thought provoking movie about the secret societies of New Orleans as it relates to race.

The people of New Orleans are a people of grace, civility, frolic, food and wine. We love to have a great time. It does not matter if you have a fortune or a few cents; we just love a good time and we love to entertain.

So, the gift of an antique corkscrew for an oenophile would be a lesson in history and a special gift that can be used if it is in good condition and the worm is still good.

Antique corkscrews can be an affordable hobby. You can expect to pay about $45.00 an upwards to the hundreds or even thousands to purchase corkscrews from a reputable antiques dealer. The prices vary due to the styling and condition of the corkscrews. I think that antique dealers are the best source to get the factual time period or circa of your corkscrew and its place of origin. Some corkscrews have the estate that the corkscrew came from written on its tag.

Well, I hope that this makes you want to start an antique corkscrew collection.

Wineries Produce More Than Wine

Jordan 2009 Extra Virgin Olive Oil Note: This was a sample provided by Jordan Winery.

http://www.jordanwinery.com/pdf/olive-oil-2009.pdf

As I explore more winery websites, I am re-taught that wine starts with the land. It is a crop as well as olives that make olive oil and mustard seeds that make gourmet mustard's. There are many wineries that are working ranches. Long Meadow Ranch has cattle (they sell meats), wine, olive oil and all sorts of fresh produce that come from their vineyards.

I have been fortunate to sample Jordan 2009 Extra Virgin Olive Oil. The olive oil is lush, very expressive with herbal notes and a spicy finish. The mouth feel is buttery, a quality that I like in a good olive oil. I sampled the olive oil on a piece of fresh French bread; it was wonderful. http://store.jordanwinery.com/

Olive oil is great when making bruschetta of any kind; whether it be to brush on the bread, add to the classic tomato, garlic and basil bruschetta or to finish any bruschetta or crostini. You really want to have a great quality olive oil. I think that this one from Jordan will work out nicely for my bruschetta appetizers and I also drizzle a little olive oil into my tomato sauce when making pasta dishes. It just adds a bit of richness to the sauce.

 Good olive oil makes a great salad dressing and marinade for beef, seafood and poultry. I add balsamic vinegar, olive oil, salt. pepper, sugar, lemon juice, liquid smoke, Victoria Taylor's New Orleans Seasoning and liquid smoke to make my beef marinade; I also add a bit of leftover red wine, like Merlot or Cabernet Sauvignon. It is a thing you have to taste and adjust spices until you get it "just right." I marinade the beef (steaks) for about an half an hour and then I pan sear or grill it on an indoor grill pan during the cold weather months.

I could see using this olive oil and Victoria Taylor's Tuscan Seasoning or Sicilian Seasoning on a piece of tilapia along with sea salt and pepper, and pan seared and finished in the oven . Then give it a squeeze of lemon. I think this is a quick no hassle recipe that I will try soon. I think it would pair well with with the Jordan 2008 Chardonnay. I would serve the fish with a side of angel hair herbed pasta and a simple Roma tomato and romaine lettuce salad.

Note: These seasonings were samples provided by Victoria Gourmet.

I must admit that I have not sampled these mustard's http://www.adlerfels.com/index.cfm?fuseaction=category_detail&category_id_int=16568, but they sound fabulous by the description. I have sampled Leaping Lizard Wines and they were quite good. Maybe I will have the opportunity to sample a few of these mustard's and provide you with reviews. Foodies love anything that adds that next "new" flavor to a sandwich, salad dressing or dish.

Cooking Spices including Herbs and Wine Pairing

http://www.restorationhardware.com/

French Herb Garden

Thyme, Sage and Rosemary

Cooking spices and herbs along with food preparation techniques have a lot to do when choosing a wine to pair with a meal. I love to add Rosemary to a gravy or compound butter when cooking beef and pair the meal with Cabernet Sauvignon. My second favorite herb pairing is sage and Syrah when cooking a dish when beef is the star.

I love to have a few potted herb plants on my patio or kitchen window sill to use when I am cooking. The herbs that are pre-packaged are expensive and sometimes not so fresh; they also have a short lifespan. Also, they just require a little watering and some sunlight and you can have fresh herbs year round. My large basil plant looks as if it is dead; I left it outside and we have had some cold temperatures in Little Rock lately. I'm so glad that I have a small basil plant in my kitchen window sill. Remember to bring your plants inside when it is too hot or too cold.

Note: This was a sample provided by Victoria Taylor

I love pan seared salmon and pinot noir. When I prepare salmon, I use sea salt (I like Victoria Taylor's Trapani Sea Salt), black pepper and Victoria Taylor's Herbes de Provence
http://www.vgourmet.com/

Lorrie’s Herbes de Provence Salmon

With a Caper Sauce

Yield 4 servings (Note: This recipe can be doubled or tripled)

4(6-ounce) salmon fillets

¼ teaspoon of sea salt (or to taste)

¼ teaspoons freshly ground black pepper( or to taste)

Herbes de Provence (Sprinkled on each fillet to taste)

2 tablespoons of olive oil

½ teaspoon of olive oil (to oil grill pan or skillet)

1 lemon cut in half (this is to squeeze on the cooked salmon)

to squeeze on fillets as a finish

Caper Sauce

1 cup of Mayonnaise

Juice of 1 lemon

1 teaspoon of capers (drained of brine)

4 dashes of Tabasco sauce (or more to taste)

Preheat oven to 400 degrees

Instructions:

Pat salmon fillet dry, then rub olive oil on each fillet then sprinkle with sea salt, freshly ground black pepper, and Herbes de Provence. Heat a grill pan or skillet with the 1 teaspoon of olive oil. Heat oil in a large non stick skillet, then sear fillets skin side up for about 3 minutes until edges turn golden and then, the other side for about 15 seconds, there should be a nice crust on the fish. Remove from skillet and place fillets in a in a baking dish, in a preheated 400 degree oven, and bake for 8 to 10 minutes. Some may like their salmon less cooked, so oven time can be shortened. Squeeze lemon juice on each fillet after they are removed from the oven.

Caper Sauce

To make the caper sauce, just combine the cup of mayonnaise, juice of one lemon, capers and Tabasco sauce, to taste.  Place in a bowl for serving.

I think that the perfect pairing would be with Davis Bynum 2008 Pinot Noir.

This wine is a lovely dark garnet color. The nose is filled with aromas of bright red fruit flavors, (cherries), a bit of dust, a hint of caramel and spice. The palate mimics the nose with a silky mouth feel. This wine paired well with a turkey rubbed with an herb infused compound butter. It would also pair well with roasted chicken, pork roast and salmon. Note: This was a sample from Rodney Strong Vineyards. http://www.rodneystrong.com/

These are just a few ideas for fall and winter wine and food pairings.

Lorrie's Favorite White Wines

I love white wines that have great fruit, balance, "expression of place",  and they can be sipped alone or paired with food. This is my equation for a "good wine". All wines have a place in my opinion. Some are great to sip on daily, some great on the budget for a party, and some are for an elegant occasion. This may sound kinda "Dewey-Decimal" but that is my take on wine. Now some wines can fool me and say ah ha, I can "roll either way" and when that happens, I have to respect the wine. I always "respect the wine."

This wine is light-bodied, crisp, clean and refreshing. It is like "summer in a glass", with flavors of citrus, melon, a hint of pear with a clean finish. I could sip this wine all day long and year round. It would pair well with grilled chicken on skewers, grilled shrimp, fish and my favorite pairing for this wine is a salad with grilled chicken, romaine lettuce, Roma tomatoes, grated Manchego cheese, croutons and Ken's Buttermilk Ranch salad dressing. It is to die for! This is a wine to buy by the half case or a full case if you have the space. Note: This wine was a sample provided by Rodney Strong Vineyards. http://www.rodneystrong.com

J 2009 Pinot Gris

This wine has a light straw color. The nose is beautiful! I have to say that I have a "thing" for wines with ripe beautiful noses. The nose has a "warm" tangerine and honeysuckle nose with just a slight hint of spice. The palate mirrors the nose with an addition of honey and lime. I think this wine is one to have during the warm months and also in the the cooler months due to the warmth of the nose, the citrus flavors (tangerine), and the acidity of the wine and the hint of spice. I think this wine would pair well with ripened goat cheese, pork, orange glazed chicken, crab cakes, and grilled shrimp, which were marinated in a marinade that included orange juice with a bit of ginger and lime juice. This wine is one that I will have in my cellar, just to sip or to pair with a meal. Note: This wine was a sample provided by J Wines. http://www.jwinery.com/

This wine has a light straw color with a slight hint of green. The nose is fresh and clean, then opens up to aromas of apple, pear and peach. The palate mirrors the nose with an addition of a bit of spice and a hint of lemon zest on the finish. This chardonnay is quite elegant and smooth; it begs to be paired with food due to its great acidity. I would pair this wine with roasted turkey, roasted chicken, grilled shrimp, crab cakes, grilled fish and shrimp and chicken dishes served with a pasta in Alfredo sauce. Note: This wine was a sample provided by Jordan Winery. http://www.jordanwinery.com/

The Santa Barbara Winery 2008 Sauvignon Blanc is a wonderful white wine with tropical notes that is a joy to sip year round. It is a wonderful wine for appetizers and grilled shrimp, crab cakes and grilled chicken. Note: This wine was a sample provided by Santa Barbara winery. http://www.sbwinery.com/

Try a few of my picks and let me know what you think!

More Christmas Gift Suggestions for Wine and Food Lovers

The list continues as I search the internet to find gifts that will surely please the wine and food lovers on your list.

Everyone loves a great cocktail and a beautiful and functional cocktail shaker brings style to the job of mixologist. The Maxfield shaker from Pottery Barn may just be the right gift for your host or hostess on your list.

Note: This was a sample provided by Domaine De Canton.

Add a bottle of Domaine De Canton a French Ginger flavored Liqueur with a cocktail shaker and you have a delightful gift for any mixologist.

Art work is personal, so you have to really know someone pretty good to pick out a gift for them, but this plaque is nice! It can be found at Wisteria.

I also love beautiful chalkboards. This one can be hung in an eating area and the menu and wine selection can be written out for all your guests to see.

I love utensils that assist you in serving cheese. These are from Pottery Barn. Make sure you hand wash these, so they can stay beautiful.

I love to find QPR Sparkling wines. Marquis de la Tour Brut Rose` can be found at Wine Express for under $12.00. I truly love this sparkling wine from the Loire region of France. This is one to buy by the half case or by the case if you have the room for it!

Note: Only the Rose` is available at http://www.wineexpress.com/

Best Wine and Food Lovers Christmas Gifts

Well it is that time of the year again; we have to think hard about what to buy our family and friends for Christmas. I think a gift should be well thought out,  with that persons interest as the main indicator of what to buy. For wine and food lovers this can be tricky. We seem to very specific about things and brands that we like, so check out a few of my suggestions.

I really love wine bottle stoppers. The Fleur De Lis stopper can be found at Frontgate. The others can be found at Pottery Barn.

Another favorite is beautiful things that are useful like this cloche from Wisteria. I could see baked goods, cheese or collections under this cloche. Wisteria also has these wine bottle candle holders that look great with a beautiful empty wine bottle as the base.

Cheese lovers will love these items. These cheese markers are porcelain and they have an erasable pen; they be be found at Pottery Barn. The parchment paper leaves look great on a platter. They can be purchased at Williams and Sonoma or Sur la Table.

For those foodies, try Victoria Gourmets sea salts http://www.vgourmet.com/. Here are two of my favorites:

 We also like cookbooks, wine videos, nice stemware, herb plants, fruit trees, kitchen gadgets, wine gadgets, and serve ware.

This appetizer cookbook by Eric Treuille and Victoria Blashford-Snell is wonderful. It can be purchased at Amazon.

This is a bit of a splurge, but for that cook that wants to have an extra burner pronto or cook outside, this is an excellent gift. The Viking Portable Induction Cooktop is about $500.00 It is available at http://www.cutleryandmore.com/induction_cooker.htm

Food items are always a plus in my book. I love the smooth pate` from Les Petite Couchon or 3 pigs http://www.3pigs.com/

This is the pate` with mushrooms, which I love! I also love the Mousse Truffle Pate`. Try adding these in a gift basket along with some goat cheese from Cypress Grove Chevre, like Humboldt Fog or Purple Haze along with some good crackers and a bottle of sparkling wine. Try this one from J Wines.

These are just a few of my suggested Christmas gifts for the wine and food lovers on your list. I'll offer more suggestions in the coming days...

Cheers,

Lorrie

Merlot and Food Pairings

Merlot was my first red wine love. The world merlot is derived from the French and it means “blackbird.”It is thought the merlot grapes are dark as a blackbird. The flavor profile of merlot is blackberry, plum and currants. Sometimes you will find other flavors like chocolate and a bit of leather; but most of the time the fruit is the star of merlot. Merlot is often used as a blending wine in other varietals like Cabernet Sauvignon.  Meritage wines or wines that contain more than one variety of Bordeaux style grape varieties such as Merlot, Cabernet Franc and Cabernet Sauvignon.

Merlot has gotten a bad reputation because it is not that easy to find a well made Merlot. I hate to sound like the character Miles from the movie “Sideways”; but merlot can be less than stellar sometimes. The movie Sideways gave merlot a bad name and made Pinot Noir a rising star in the world of wine.  Here are some fun facts about merlot. http://www.snooth.com/articles/wine-varieties/12-secrets-of-merlot/2/

The addition of merlot can really add lushness to cabernet sauvignon. I like my red wines to be fruit forward and lush with a bit of structure.  Merlot gives that to me in a red wine and pairs well with cheeses and beef dishes. One of my favorite pairings with merlot is a hamburger. It not only pairs well with burgers, but steaks as well. Here is a review of one of my favorite merlots.

 This wine has a purple color. The nose is filled with sweet dark fruit, vanilla and spice. The palate mirrors the nose, with an addition of a hint of coffee. This wine would pair well with grilled chicken, burgers and a steak. I would also pair this wine with Cahill Porter cheese. Note: This wine was a sample provided by Rutherford Wine.

Cahill Porter Cheese

 

Recipes

Lorrie’s Steak Bites

1 12 -14 oz rib eye steak cut into inch cubes

1 bottle Stubb’s Beef Marinade

1 package of bacon cut into thirds

1 bottle of your favorite steak sauce (I like A-1)

Marinade cubed steak in enough marinade to cover the meat for at least 30 minutes. An hour is better.  Use a paper towel to absorb some of the excess marinade off the steak. Wrap each piece of steak with a piece of bacon strip, then secure with a tooth pick. Sear in a frying pan or grill on a grill until the bacon is done. Heat up your favorite steak sauce to dip the steak bites in. A fondue pot would be great to keep the sauce warm. Note: The amount of steak bites will vary due to the size of the steak.

Wine suggestion:  Rutherford Ranch 2008 Merlot  http://www.rutherfordwine.com

Lorrie's Super Bruschetta

1 head of roasted garlic (recipe will follow)

(1) 8 oz package of cream cheese

½ cup of sharp cheddar cheese

1/8 teaspoon of cayenne pepper

¼ teaspoon of Creole seasoning

2 tablespoons of melted I can't Believe it's not Butter

¼ cup of extra virgin olive oil

20 diagonally sliced pieces of French bread

(1) 12 oz jar of roasted red peppers

½ lb. of thinly sliced beef pastrami

(1) 8 oz. block of Fontina cheese

dried chives for garnish

To roast garlic: 

Preheat oven to 350 degrees. 

Cut the top off the head of garlic, just enough to see the garlic toes exposed. Put in a square of aluminum foil. Put olive oil on top and add about a teaspoon of water on the bottom of the foil, close up and bake an hour.

Squeeze roasted garlic toes out of the head of garlic into a small bowl.

This can be done ahead of time to save in prep time.

In addition, the cream cheese mixture can be made ahead as well.

Preheat oven to 350 degrees.

Mix melted margarine and olive oil together in a cup. Brush the bread with the olive oil mixture and bake for about 5-7 minutes.

In a food processor, combine cream cheese, cheddar cheese, roasted garlic toes, cayenne pepper and Creole seasoning and pulse until blended. 

Remove from oven and spread a teaspoon of cream cheese mixture on each slice of bread. Then add a piece of roasted red pepper. Then add a small piece of pastrami, then a thin slice of Fontina cheese, and a drop of oil on each slice of bread. Sprinkle with chives. Bake in oven until the cheese is melted. About 5 minutes.

Wine Suggestions: Bogle 2008 Merlot ~ Red Diamond 2007 Merlot~Rutherford Ranch 2008 Merlot

Try the recipes and wine pairings and let me know what you think!

Cheers,

Lorrie