This is a riff on a sandwich I did for a restaurant many years ago. The mushroom flavor goes well with the savory notes of this Pinot Noir. Originally, the mushrooms were served on a brioche bun with a little homemade mayonnaise, a couple slices of ripe late season tomato, and some butter leaf lettuce.
The first time I tasted Graciano my mind went to oil cured olives, herbs, good farm soil, and blueberries. This recipe resulted from that combination. INGREDIENTS Neutral flavored oil as needed 1-3 tablespoons butter as needed 1½ cups blueberries, fresh or frozen 1 heaping tablespoon fresh ginger, peeled and cut into fine dice 3 tablespoons […]
The rub on this dish talks with the flavors in the wine, and brings out the nuances the blend has. This would be a good rub on duck breast and chicken as well. Be sure to use culinary lavender (un-sprayed and NOT English lavender), and go easy with it as too much and the wine will taste acrid and bitter.
This recipe was originally made with ramps, which is a wild onion which does not grow here in California, and is really delicious and has a season about a month and a half long it seems. This is an approximation of that sauce made with items readily available here-baby leeks and scallions.
Serve this with a simply seasoned hanger steak (around 1-1½ pounds dressed), dusted with salt and pepper and garlic. Grill to char the outside, but hanger needs to be medium-rare to medium or it can be chewy or taste liverish
Use port you are drinking, or buy a mid-range port if you wish. Don’t buy a great vintage just for this dressing, but don’t buy something really cheap, and NEVER buy “cooking” port or wine.
The brightness of the wine makes it a great counterpoint to the dish, and the slight Iberian funk from the graciano works in conjunction with the porcini elements.
Shamelessly stolen from Ashley Christensen’s Poole’s Cookbook. This is a really good way to eat broccoli, especially if you have become tired, as I have, of the vegetable.
Initially I was going to write up the recipe for the lamb skewers that were the protein of the dinner that went with the ’16 Grenache, but for me it was the vegetables, particularly this one, that really pleased me.
Buerre Rouge is the same as it’s well known sibling Buerre Blanc, except it’s made with red wine rather than white. This pairs beautifully with rich salmon roasted so it has a crispy top.