weekend dinner party

Why hello, Fall! It is absolutely Autumnal outside today and no other weather gets me more excited to get into the kitchen than when the air is crisp, the sun shining, and the sweet, unmistakable scent of fallen leaves with a hint of mesquite fills the air. No more having to take breaks to relieve myself in front of the AC or sticking my red hot head in the freezer. And lemme get a Hallelujah up in here for that.

You know what else? I'm very much into Fall produce. Butternut squash, mushrooms, brussels sprouts, apples, and more, they're the kind of things that beg for experimentation in the kitchen. They are the kind of things that get me up and out of bed, bright eyed and bushy tailed, early on a Saturday morning.The promise of a day devoted to nothing but my own agenda and the produce that will be the inspiration behind dinner. And this weekend? It's the undeniably adorable and equally delicious brussel sprout.

belgian endive and apple salad with parsley

crostini with saint andré

2008 Chablis

spaghetti with shaved brussels sprouts and pancetta

2008 Produttori Nebbiolo

The endive and apple salad along with a piece of baguette smeared with some creamy, pungent cheese could (and will be) a lunch or dinner on its own any day of the week. Just thinking about the anticipated combination of those flavors puts a smile on my face. Jon Troutman of Cork'd says that the 2008 vintage was a phenomenal year for all Chablis. If you're looking to impress, go with a Premier Cru but if you're looking for a value play, go for a village level. The pairing will be heavenly either way.

I'm fairly certain that if you're trying to get a picky eater to try something new, tossing it into some pasta is a sure fire way to get them to take a bite. Salty, cured Italian meats never hurt either. The combination of pancetta and brussels sprouts is earthy and faintly smokey and transcends the tiny green globes to a level of pure divinity. And when paired up with a Nebbiolo from Langhe, Italy in Piedmont, visions of cherubs will start to appear. Jon suggests the 2008 Produttori Nebbioli, which at under $20, he says is a screaming value.

So grab a few white gourds (good luck finding them, but if you do, holler atcha gurl) and place them down the middle of your table, with a handful of white votives weaving their way in and out, and start chilling that Chablis. This weekend dinner party is going to be pretty fabulous. And luckily, no sweat either.

Recipes:

belgian endive and apple salad

spaghetti with shaved brussels sprouts and pancetta

Photo above courtesy of The Kitchn

weekend brunch party

Confession: I can't poach an egg.

Ehh, I guess that's not entirely true. But it's an art I have yet to master because every time I dare to attempt it, I'm so discouraged by the mangled, deformed mess of a result (the whites wildly dispersed throughout the water, lone detached yolks), I give up and end up going out to get a bagel or heading straight to a diner. And when you're jonesing for Eggs Benedict, a bagel just doesn't even begin to cut it.

Luckily, I've since found a loophole: 6 minute eggs (and they're pictured above). Which means this weekend, we can whip up a heck of a brunch--with no Jackson Pollock-esque eggs in sight.

"poached" eggs with smoked salmon and avocado

the most flavorful home fries on earth

prosciutto-wrapped peaches

Cremant de Bourgogne

Hollandaise is a bit too fussy a sauce for me to really want to get into on a Sunday morning but if that's your groove, go with it. I also happen to find the smoked salmon and avocado combination with a perfectly runny yolk to be absolutely luxurious on its own. And anytime I can cut out a stick (or more) of butter without sacrificing flavor, I'm down to party.

Nothing irks me more than lame home fries. They're potatoes: they need some help. And the help couldn't be easier. I use Idaho potatoes (I estimate about one per person) which I peel and cut up into 1-inch cubes. Into a pan (cast iron is best here) over medium heat with some butter and olive oil they go. Give them a toss every few minutes and season them generously with some salt and pepper. After about 7-8 minutes, add in plenty of chopped yellow onion, a clove or two of garlic, and a spoonful of chipotle in adobo (I add in a dash of chili powder and sometimes a squeeze of ketchup). Turn the heat down and allow them to continue to cook for another 7-8 minutes more or until the potatoes are brilliantly brown and crispy on the outside and creamy on the inside. Taste for seasoning (they will need more salt). Smile. Done.

Soft boil the eggs (instructions here) right when your guest(s) arrive and throw the english muffins into the toaster. To plate, lay a few pieces of smoked salmon on both halves of the english muffins and then add a few slices of avocado. Top each half with a peeled soft boiled egg (they will slide around so it's best to cut them in half, just before serving, and allow the yolk to gorgeously ooze. Sprinkle with salt and pepper. Serve with a generous scoop of home fries and some prosciutto-wrapped peaches and then pop that Cremant de Bourgogne (a less expensive, yet equally lovely substitute for Champagne). It's time for brunch.

Amen.

LOBSTER. THE END.

No words, really, other than this was inevitably the best meal of the entire Summer--and I've had quite a few memorable moments these past couple of months. Startlingly simple but quintessentially Summer in New England.

Steamed lobster and corn on the cob, new potato salad with chives, dill, and shallots, and a bibb lettuce salad with avocado and red onion. Drawn butter (not optional) on the side. And that bottle of Jean A. B. Sauvignon Blanc? Cue the nervous-by-way-of-sheer-joy laughter. Because I didn't know how else to react.

It might have come later than anticipated this year, but I successfully got my lobster dinner in before Summer's end. Next up? The perfect lobster roll.

2009 yalumba "y" series viognier

Picked up a bottle of this 2009 Yalumba "Y" Series Viognier last night at Chelsea Wine Vault and for $9.99, this is an absolute no-brainer. Wet stone and a fennel-thing on the nose. Bright green apple, ripping acidity, and faint honeysuckle on the palate. Crisp, refreshing, and with a certain level of intrigue. I smiled with every sip.

I urge you to seek this out.

sunday night dinner

After a weekend of sun, sand, and salt water cut a tad shorter than anticipated, what better way to say "that's a wrap!" to your precious free time than with homemade steak sandwiches? Toss in some serious wine and a table for two on the balcony overlooking the concrete jungle skyline, the heat finally breaking to make way for a soft breeze, gently cooling your skin which is still radiating heat from slight over-exposure.

To be honest, it makes for a much more bearable Monday.

Even if on this particular Monday, I happen to be taking a day to myself. But that's neither here nor there.

Ever experimented with Summer Squash? I had not. But the big yellow melon-like vegetable had caught the eye of my cooking companion and he decided to go for it. And while it might take a bit longer to cook and prepare than most vegetables (which involves cranking up your oven to 425 for about an hour) the payoff is well worth it. The toothsome texture and subtle sweetness of the "spaghetti" strands come alive with the addition of some (I use the word "some" lightly) butter and a quick chiffonade of fresh basil and cracked black pepper. I imagine anyone could warm up to this side dish. Instantaneously. (The fact that it happens to be totally good for you too should be mentioned. But let's not dwell on that. It is delicious.)

As far as the steak sandwiches are concerned, this is a total cater to your taste buds situation. We decided to go with a flank steak which I "marinated" for about a half hour or so in a little bit of balsamic and olive oil before I generously seasoned it with sea salt and cracked black pepper and into a screaming hot pan it went for about 3 or 4 minutes per side. Then I took it off the heat, put it onto a plate, covered it with aluminum foil and let it rest for a good 15 minutes to finish cooking through to a perfect medium-rare. In the meantime, I made an arugula aioli with some finely chopped baby arugula and a small clove of garlic stirred into a 1/4 cup of mayonnaise. A white onion was sliced and went into a pan with a combination of butter and olive oil and sauteed for a few minutes before it was hit with a splash of balsamic, a teaspoon of dijon mustard, a sprinkle of brown sugar, and salt and pepper. Four to five minutes later, they too, were removed from the heat and placed in a bowl for the sandwich-making assembly line. Baby arugula, sliced campari tomatoes, and some fresh goat cheese rounded out the toppings. Then it was build your own steak sandwich time on fresh pieces of baguette, put a generous helping of the spaghetti squash with basil alongside, pick up your glass of 2007 Cliff Lede Stags Leap Cabernet Sauvignon (absolutely heavenly, by the way), take a seat outside, and exhale. It's going to be a good week.

Now, can we talk about that Entourage episode last night?! Leave your reactions in the comments section, please. That may or may not have been the point of this whole post. Discuss.

2007 Cliff Lede Stags Leap Cabernet Sauvignon

make this 'cause i can't

If my entire kitchen (pots, pans, knives, cutting boards, etc.) wasn't packed up in boxes (I won't even begin to share what I'll be surviving off of for the next few days--it's not going to be pretty), I would undoubtedly be whipping up some cold sesame noodles to snack on. Slightly sweet, surprisingly spicy, and with enough crispy, crunchy veggies hidden inside to make Mom proud. I'm now cursing myself (moderately to aggressively) for not thinking ahead this weekend when I had access to a kitchen. Argh.

So, I'll just live vicariously through you instead. Perfectly delicious (and preferrably) served cold, they're a great thing to have on hand in the fridge. I imagine I would be making multiple trips back to the refrigerator for "just one more bite." I imagine this would happen every 10 minutes like clockwork.

And just like that, the batch would be gone.

Enjoy and stay cool.

Sesame Noodles

Adapted from a Food Network Kitchens Recipe

kosher salt

1 lb. spaghetti

2 tbsp. toasted sesame oil

1 garlic clove, peeled

1 (1-inch) piece, peeled fresh ginger

1/2 cup smooth peanut butter

1/4 cup soy sauce

2 tbsp. soy sauce

2 tbsp. dark brown sugar

1 tbsp. rice vinegar

3/4 tsp. crushed red pepper

1/4 cup hot water

1 kirby cucumber, halved and thinly sliced

6 scallions (white and green parts), sliced

1 large carrot, peeled and grated

(optional: 1 cup shredded rotisserie chicken)

Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti, and cook, stirring occasionally until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.

To make the peanut sauce: in a blender, drop in the garlic and ginger while the motor is still running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.

To serve, toss the spaghetti with the peanut sauce, cucumbers, scallions, carrots, (and optional chicken). Chill and serve.

Serving Suggestion: A chilled, dry Riesling would be a fantastic pairing here.

i dream of lambrusco

I wasn't entirely sure I even knew what Lambrusco was until I dreamt about it last night. Go figure. To further prove this point, the Lambrusco of my dreams was white. But regardless, the bottle was clearly labeled, in all caps: LAMBRUSCO. As to when and where that varietal inadvertently entered my brain and stuck, I couldn't tell you. But since I'm one of those people who often reads into their dreams (some would argue too much*), I couldn't help but take this as a sign: I shall try Lambrusco.

After a quick Cork'd search, I came up with the following info:

"Lambrusco is a red wine grape of Italy, as well as the name of an Italian wine made primarily from the same grape. It is used in Italy primarily to make dry or slightly sweet sparkling wine. The grape is prone to making several clones, so that now there really is no singular Lambrusco grape. Researchers have found there to be 60 different clones throughout various regions of Italy. Would the real Lambrusco please stand up?"

So here's my proposal: Since the weather has been uncomfortably hot, sticky, and down right unbearable, head straight to the cheese shop and pick up some charcuterie and perhaps some olive tapenade and baguette. Prosciutto, they say, goes particularly well with Lambrusco as Parma is one of the areas the grape originated. Wrap a few thin slices of buttery prosciutto around cold pieces of melon, pop a pleasantly chilled bottle of sparkling Lambrusco, and you've got the makings for a pretty fine little evening.

I can assure you I will be promptly taking my own advice.

Cheers.

*It should also be noted that I recently had a dream in which I had twins and kept dropping them on their heads. But I suppose, that's neither here nor there (or anywhere for that matter).

wines for all: albarino wine and food pairing

Nights like last night reaffirm what I already know but always welcome a friendly reminder: I love what I do. And I love that I can say without a hint of hesitation or glimmer of doubt that I know what it is I love to do. I know what makes me happy. I know what makes me tick. And so skipping on over to City Winery last night for an Albarino (from Rías Baixas Albariño) tasting led by WR Tish and food pairings prepared by Top Chef Harold Dieterle of Perilla, filled me with not only pure excitement, but the confirmation that that's exactly what I should have been doing. Surrounding myself with fellow wine and food lovers and learning and discussing and sharing our common passion with one another. Amateurs and savants alike can exist, quite comfortably, in one space. Because nothing about this is meant to be intimidating. It's meant to be fun.

You'd think, considering the fact I live a total of three blocks away from City Winery, that I'd be a regular by now. Yet, every time I've jaunted over to the spacious spot, I've been rejected. Meaning, they were holding private concerts and no ticket? No entry. Needless to say, I was thrilled to discover that the tasting would be held there--in the winery, no less. And, yes, there is a real, live, functioning winery (note the picture below) with a French winemaker, playing with different grape varietals from all over the world. In the meantime, you can guarnatee I'll be overeager and slightly fidgety until I get the chance to race back and taste through a couple of those.

Albarino is an interesting grape; hailing from the coast of Spain. And if you're not familiar with the varietal, might I suggest you make it a priority to seek out the next time you're at the wine store. Tish mentioned, "This [Albarino] is a story about acidity." This is true. He used the example of how you can't cook without lemon or vinegar. They're the "zing." This is also incredibly true. More often than not, when you're cooking and go for a taste and it needs that little something to perk it up, to add a freshness, a vibrancy, you grab a lemon. Add some zest. Throw a dash of balsamic in. It will help. It always helps. Albarino, by means of acidity, can thus be a dish's BFF.

Montauk Fluke Tartar on Spiced Taro Chips was served with Laxas Albarino 2009. Honeydew and key lime pie on the nose and then BAM. The acidity hits you, slashing your tongue, making you salivate. And that tartar? Well, my tasting notes consisted of : YES!!!!! So that's that.

Chilled Curry Corn Soup with Rock Shrimp and Pickled Ramps was served with Condes de Albarei Albarino 2009. This soup was the finest and most beautiful example of finesse and sensuality. Seductively creamy. Exotically spiced. And the wine played nice. The wine played real nice.

Serrano Ham Wrapped Dates with Blue Cheese and Saba was served with Paco & Lola Albarino 2008. These little savory candied bundles made the entire room erupt with applause. Nicely done, Harold.

WR Tish discussing the wine and food pairings with Chef Harold Dieterle

Grilled Chicken Satay with Chili Jam got paired up with Brandal Albarino 2008. Edamame Falafel with Lemon-Tahini Sauce was served with Pazo de Senorans Albarino 2009. Chilled Calamari Salad with Spanish Olives and Grilled Bread was matched with Santiago Ruiz Albarnio 2009.

And you, young man. Talk about boyish charm. I was beaming like an idiot every time I got to exchange a few words with him but it was really because I'm always so humbled to be in the presence of someone so passionately engaged in his craft (no joke, it gets me all choked up). And it seems silly, but one of the marks of a great chef or cook, is the ability to season appropriately. To be able to taste something and know exactly what (and how much) it needs. Each delectable little bite we were presented was spot-on. Perfectly seasoned and incredibly thoughtful. The room was bursting with smiles.

Tish (formerly of Wine Enthusiast) comically and informatively led the evening with his charm and vast knowledge and engaged every single person in that room, personally. I urge you to read his blog and check in to see when his next tasting will be. Because if last night was any indication, you can be sure I'll be attending as many events as my schedule permits. Priorities are priorities. And this, this is a priority.

Cheers.

wines @ summer

What are you doing next Friday, June 11, at 7:30pm? How about jetting on over to ICE (Institute of Culinary Education) for a Wine for All event called Wines @ Summer? For $29, you'll get to walk and sip your way through 15 wines specifically chosen to quench your thirst in the Summer heat along with perfectly chosen food pairings. That, my friends, is what I call a deal. And a ridiculously ideal way to spend a Friday night. So go on and get yourself a plus one. I guarantee they'll be beyond impressed with the plan. But really, they had me at "Mosel Riesling and Cali-Chenin to worldly Sauvignon Blanc, real-deal Rioja and Provence’s finest pink."

See you there?

Click here to purchase tickets and follow @tishwine for event updates and wine info!

every weekend should be a long weekend

And every weekend should look a little something like this...

My first vodka tonic. I dig.

2009 Mulderbosch Cabernet Sauvignon Rosé

A real friend is a friend who offers up one of their lobster claws to you.

real quick: make this

Photo Courtesy of Marcus Nilsson for Real Simple

On the good old commute this morning from New Canaan to Grand Central Terminal, I flipped through Real Simple while trying my darndest not to spill a drop of iced coffee on my all white ensemble. Miraculously, mission accomplished. And I snagged some great recipe ideas for the week. Starting with the big bowl of deliciousness pictured above: Creamy Fettuccine with Leeks, Corn, and Arugula. Listen, after a weekend full of grilled fare and mayo-based salads, I understand the apprehension towards a pasta dish that involves cream. But I say, focus more on portion control and be smarter during the rest of your meals during the day. Because with the sweet kernels of corn and leeks and the incomparable satisfying bite of the fettuccine, this recipe just has to happen one night this week. I imagine some lemon zest and fresh mint would be crazy good additions.

Creamy Fettuccine with Leeks, Corn, and Arugula

Recipe Courtesy of Real Simple

12 ounces fettuccine (3⁄4 box)
1 tablespoon olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
kosher salt and black pepper
1 cup corn kernels (from 1 to 2 ears, or frozen)
1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula (1 1⁄2 ounces)
1/4 cup grated pecorino (1 ounce)

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.

Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before serving.

Wine? Try a Sauvignon Blanc or Chablis.

And for dessert? Let's pick up a big bag of rainier cherries (the yellow ones with splashes of red), rinse them off in a colander and then throw them in the fridge. When dinner's done, put your feet up, and the fan turned towards you, and start popping the cold, sweet, and slightly tart little gems into your mouth.

sip on this: chilean gewurztraminer

It is a hot and humid 80 degrees and sunny here in New York City today which, depending where you're hanging, translates to borderline uncomfortable meets unbearable conditions. A quick fix? First, pour yourself a cold glass of this 2008 Aresti Gewurztraminer from Chile ($9.99 at Chelsea Wine Vault). After you get over the pronunciation hump*, it's all smooth sailing on a catamaran in the Caribbean from there. Relish in the pineapple and white flowers that will be wafting from the glass and then take it for a swirl: peach and tangerine to the rescue with lime zest and spice cutting in on the finish. Take another sip and feel free to gently press the chilled bottle to the back of your neck. Exhale.

Second, install the dang AC. It's time.

*Avoid the whole pronunciation issue by simply showing the guy/gal at the wine store the word "Gewurztraminer" on your phone and/or a post-it. Done. And no harm done to the ole ego.

cork'd content: food and wine pairings

Food and Wine: A Pairing Should Fit the Bill

By Jon Troutman

I was recently out to eat at a restaurant in downtown New York City that inspired this piece. While the name of the establishment will remain nameless, I've noticed this particular restaurant's downfall becoming a trend, sweeping across both Manhattan and the nation as a whole. The issue that I've experienced, is with the pricing and quality of wine lists that are completely out of line with the pricing and offerings from a kitchen. The following description of incongruity between food and wine is not unique to restaurants. This same principal should be applied when preparing a meal at home...

My friend and I showed up for dinner decked out in our finest jeans, t-shirts and sneakers. A casual spot, we were led to our table by an unkempt, disheveled looking teenager and presented menus and a wine list. For food, we had an assortment of gourmet dishes to choose from, including a "chicken cutlet sandwich" and a "cheeseburger with sweet fries." Nope, these were not kids menus.

After a quick dinner menu perusal, I flipped open the wine list. With over 150 wines by the bottle and 20 wines by the glass, there was a major French influence to the list. The least expensive by the glass pour was a Loire Valley Saumur -- priced at $11 per glass. By the bottle there were verticals of Dom Perignon and Opus One. Suddenly I asked myself, "should I be wearing a collared shirt?"

You wouldn't serve Beluga Caviar with Lay's potato chips for scooping, would you?

For that very same reason, you shouldn't serve a bottle of 1990 Dom Perignon alongside Popcorn. The two may complement each other. In fact, the two might even enhance one another. Like your Uncle Charlie who always seems to have a gas-attack when company is around; it's funny, it might even work in the right situation, but it's just plain inappropriate...read the rest on Cork'd (and get involved in the Comments section!)

weekend dinner party

Photo Courtesy of Nina Callaway for Apartment Therapy

For this week's weekend dinner party menu, I decided to go as Spring-centric as humanly possible while still taking this recent cold-front (which needs to get lost, stat) into account. The result was a menu so universally crowd-pleasing, impressive, and comforting, I can't imagine anyone not taking my advice on this one.

And if you're not taking my advice (which is positively psychotic), you'll be sure to take Jon's. Jon Troutman, Senior Editor of Cork'd, is back with more genius wine pairings that I'm itching to try with these recipes. His explanations of the pairings totally triggered excitement-induced salivation. And I don't doubt they'll do the same for you.

Et maintenant, le menu, mes chéries...

crostini with ramps, ricotta, and mint

2006 Schloss Gobelsburg Gruner Veltliner Gobelsburger

spaghetti carbonara

arugula and radicchio salad with orange vinaigrette

2005 Falesco Vitiano

vanilla panna cotta with strawberries in cassis

2003 JJ Prum Wehlener Sonnenuhr Auslese Riesling

Inevitably, ramps were going to make an appearance on Eat and Greet. For if they didn't, I feared you'd question my credibility. Anyone who has any level of interest in food, freaks for ramp season. And since it's upon us and quickly fleeting, let's grab some while we still can and whip up a crostini, k?

Crostini with Ramps, Ricotta, and Mint
Recipe Courtesy of Yours Truly

1 baguette, sliced into rounds, toasted, and rubbed with garlic while still warm
1/2 cup ricotta
1/4 cup finely chopped ramps (grilled scallions could be subbed here)
1 Tbsp. or so of chopped fresh mint
1/2 tsp. lemon zest
salt and fresh cracked black pepper to taste.

Combine all ingredients (except for baguette) in a small bowl and smear onto crostini.

Jon says:

"Nothing says spring time like farmers market ramps! Because ramps, along with ricotta and mint, are such flavorful foods, you'll want a flavorful wine to stand up to it. Gruner Veltliner (aka GruVee) is a perfect option, and something that has seen a huge spike in popularity over the last few years. The best examples have a spiciness to them, sufficient acid levels to stand up to most foods, and are capable of laying down in the cellar for 10+ years. Here's one highly scored GruVee from a well known, well distributed winery." 2006 Schloss Gobelsburg Gruner Veltliner Gobeslburger

Although Carbonara doesn't really need a recipe (it's hard to screw this up), here's one from Food & Wine as a guideline. Feel free to substitute the pancetta (or guanciale if you can swing it) with bacon which will add a great smokiness to the dish.

Spaghetti Carbonara
Recipe Courtesy of Anne Quatrano for Food & Wine

1 pound spaghetti
2 large egg yolks
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil
6 ounces thickly sliced pancetta, cut into 1/8-inch dice
2 garlic cloves, thinly sliced
1 cup freshly grated parmesan cheese (3 ounces), plus more for serving
freshly ground pepper

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

Add the spaghetti to the skillet. Cook over low heat, tossing until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and season with pepper. Transfer to bowls and serve, passing extra parmesan.

For the salad, combine baby arugula and some chopped radicchio in a large bowl. The dressing is as follows: whisk 1/2 Tbsp. orange marmalade, one clove grated garlic, 1 Tbsp. white balsamic vinegar, 1 tsp. dijon mustard. Whisk in a couple of tablespoons of olive oil to taste. Drizzle over greens, toss, and serve.

Jon says:

"When in Rome, do as the Romans do. Or better yet, when it Italy, drink like Italians. That's why the perfect wine to pair with Spaghetti Carbonara is a "Super Tuscan"; a blended wine from the Tuscany region of Italy, typically composed of their native grape, Sangiovese, along with Cabernet Sauvignon and Merlot. These wines are big, rich, and concentrated, refusing to be overpowered by the fatty pork." 2007 Falesco
Vitiano (I've had this one! Proof here and evidenced in photo below)

Vanilla Panna Cotta with Strawberries in Cassis
Recipe Courtesy of Tamasin Day-Lewis for Bon Appetit

We know I'm not big on sweets, but I can get down with a custard or cream-based dessert. Way down. And Panna Cotta is no exception. The strawberries in Cassis (black currant liqueur) just put it right over the edge. If you think you won't use Cassis outside of this recipe (think about all the Kir's you can enjoy this Summer), feel free to use an aged balsamic with a sprinkle of sugar instead.

Jon says:

"Ahh, dessert wines. These are totally overlooked in American culture, largely because we over indulge on appetizer, main courses, and the tables wines to match. Unleash your inner sweet tooth. This Panna Cotta presents the perfect opportunity to get down with some Auslese Riesling. Auslese is a classification used for German and Austrian wines, which essentially means that the grapes were left on the vine an extra long time, becoming super ripe and concentrated. The resulting wines are a hair sweet but with solid acid levels. What does all this mean for you? Go slow, because one glass can easily lead to a second or third. Is that such a bad thing, though?" 2003 JJ Prum Wehlener Sonnnenuhr Auslese Riesling

The answer is, no. As long as you're drinking plenty of water alongside, of course.

Make this meal for the people you care about this weekend. They'll stick with you forever. I know it.

weekend dinner party

As evidenced here, here, here, and here, I'm a pizza lover. And c'mon, who isn't? It's the perfect blank canvas that can be translated across any and every cuisine imaginable. And while there's a whole lot of absolutely nothing wrong with the classic Margarita (and a personal favorite, I might add) I find it kind of thrilling to step outside the pizza box (so bad that was GOOD) and try something different. Push yourself in the grocery store. Explore other options. Close your eyes in the produce department, spin yourself around (it helps to have a companion here), pick something up, and run with it.

Don't you dare run out of the store with it. I meant it in a strictly metaphorical way. This blog in no way, shape, or form, promotes shoplifting. Only culinary creativity.

Pizza dough, although readily available at almost all grocery stores and pizza joints (don't forget that tip!), can sometimes make it difficult to try out a number of different toppings and flavor combinations in one evening. So my solution for that is Naan Flatbread. It's miles, and miles, and miles better than, ugh, that Boboli stuff and they're particularly great for small kitchen cooking as you can throw these into a toaster oven if you don't feel like firing up the oven.

Possibilities, as expected, are endless. Here are a few ideas to whet your appetite along with some fantastic wine pairings thanks to Jon Troutman, Senior Editor of Cork'd.com and a certified sommelier who explains why the pairings work:

naan pizza with camembert, arugula salad, and proscuitto

"Pinot is so food friendly as it is, and the earthy quality that Oregon's Pinot so often has would match up really well with the Arugula."

naan pizza with minted ricotta and balsamic glazed shallots

"Barbera. I think Barbera is my number one option for Pizza of any kind and the high acidity, low tannin levels would do really well with the Balsamic."

naan pizza with cream cheese, smoked salmon, red onion, and dill

"This Naan made me think of breakfast, and when I think of breakfast, I think bubbles. Cremant de Bourgogne is a category of sparkling wines that I've really been into lately, and would work well as a less expensive substitute to Champagne."

I'm weary you'll never trust my wine pairings again since I've now supplied you with the incomparable knowledge of a professional. But he's just that. A professional. And even he would recommend us to trust our own palettes when it comes to wine. But, hey. If and when I can get Jon in here to help steer us in the right direction, well, I think we'll all gladly and gratefully take the help.

Back to the pizza. For the first option, I'd use garlic Naan as the base. Turn the oven up to 400F and top the Naan with a few slices of Camembert (or Taleggio, my favorite). Throw the pizza in and allow the cheese to gently melt. Keep an eye on it. This will take no time at all. Once melted, top with some baby arugula that's been lightly tossed in a garlicky balsamic vinaigrette and a few slices of thinly sliced prosciutto (go for the domestic, it's less expensive), or not for your vegetarian guests.

The second pizza will require you to make some balsamic glazed shallots. I'd recommend making these the day before, just to get it out of the way. Use this recipe by Ina but use balsamic instead of red wine vinegar. Warm up the Naan base (plain or whole wheat could be lovely with this flavor profile) in the oven for a few minutes and then top with ricotta that's been seasoned well with salt and pepper and plenty of fresh chopped mint. Chop up the balsamic glazed shallots and thoughtfully top the pizza with them. Done and gorgeous.

Lastly, the smoked salmon pizza: Spread some cream cheese or creme fraiche on a well-toasted base and top with smoked salmon, razor thin slices of red onion, and some fresh dill. A squeeze of lemon and a dusting of freshly cracked pepper and this pizza is good to go. (Talk about an impressive and totally easy brunch option too, by the way.)

All three of these can be served room temperature which means you'll have plenty of time before guests arrive to assemble them and throw them in the oven, and put on your Heavenly Hostess Cocktail Apron. And, when your guests ask what they can bring, delegate out the wine pairings listed above and your party is well on it's way to flat out, flatbread perfection.

Enjoy!

Oh, and here's your playlist: http://sets.songza.com/set/eat-and-greet

an easter feast on easter...saturday

According to this non-denominational crowd, celebrating Easter on Saturday this year proved to be an exceedingly genius idea. Easter on Saturday means more friends are available to gather and Sunday was reserved for nothing but relaxation in the glorious sunshine and puttering around the house. I can't tell you how many times I heard, "This was the best idea ever" over the course of the weekend. But alas, a good idea indeed.

Saturday morning involved slicing fennel, onions, and potatoes and grating a whole lot of Comte cheese (in lieu of Gruyère) for the infamous Potato-Fennel Gratin. The dish that not only gets "ooh's" and "aah's" but makes people contemplate whether or not they want another serving of gratin for dessert instead of the Russian Cream. And while this gratin is out-of-this-world fantastic, I can answer that question for your quite easily. Put down the extra serving of potatoes. And get ready for that Russian Cream.

Marinade/Wet Rub for the Boneless Leg of Lamb: garlic, rosemary, olive oil, lots of salt, and pepper.

Lamb grilling away.

Grilled Asparagus finished with a drizzle of Black Truffle Oil.

Popping the Castellar Cava (a spectacular Spanish Sparkling Rosé)

Sliced Grilled Leg of Lamb with Balsamic Reduction Drizzle

Russian Cream with Berries.

I've said it many times before and I'll say it again, the Easter Feast (especially when served on a Saturday) is one of my favorite meals of the year. The combination of textures and flavors and the whole Spring forward attitude is one that I can so get down with year, after year, after year. I hope your's was equally as lovely and delcious. And if you took my advice and whipped up the Potato-Fennel Gratin too, well, I don't doubt for one second that it was.