06/19/14

Cheese & Wine – The Perfect Pair

Peanut butter and jelly. Soup and salad. Pizza and beer. There are many great pairings in the world of food, but cheese and wine might be the greatest of them all. Check out this infographic from Cabot Creamery Cooperative and see what cheeses perfectly compliment your favorite wines. Trust us, your tastebuds will thank you.

Also be sure to sign up for their newsletter to get other delicious meal ideas and food pairing tips straight to your inbox!

 -Chef Perry

perfect wine and cheese pairings
Presented By Cabot Creamery

05/2/14

Simple Poached Salmon with Lemon-Parsley Orzo

Simple Poached Salmon

Chef Chris and I had a great time doing cooking demos at last night’s “Ladies Night” event at the Portland Sportsman’s Warehouse, supporting Royal Family Kid’s Camps!

The turnout was awesome, and we enjoyed the opportunity to show folks a great, almost full-proof way to prepare a delicate, moist, and delicious salmon dish, regardless of their level of cooking experience.

As promised, here are the recipes!

Chef Perry
SimplySmartDinnerPlans.com

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Simple Poached Salmon
4 five-ounce salmon fillets
1/4 cup dry white wine
2 sprigs parsley
2 sprigs tarragon
4 tablespoons butter
Salt and pepper to taste
Lemon juice to taste

3Season the salmon pieces with salt and set aside. Choose a heavy pan just large enough to fit the salmon snugly in one layer and add the wine, tarragon, and just enough water to come halfway up the salmon pieces (but do not add the salmon yet).

Season with a good pinch of salt and bring to a boil.

Once boiling, immediately turn the heat to very low so it’s barely simmering. Add the fish pieces and cook for 3 1/2 minutes (add an extra minute or two if using steaks), then carefully turn the pieces over and cook for 3 minutes more to finish. Ensure that the water never gets hot enough to boil.

Remove the fish pieces to a warm plate then turn the heat to high to reduce the liquid by half. Whisk in the butter and season to taste with salt and lemon juice, if necessary.

Pour the sauce over the fish and garnish with a little chopped parsley.

Orzo with Lemon and Parsley
1/2 cup extra-virgin olive oil
2 garlic cloves (thinly sliced)
3/4 lbs orzo (cooked)
1 lemon, juice & zest
1/2 bunch of flat leaf parsley
salt freshly ground pepper

4Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well.

In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and sauté until fragrant but not browned, about 2 minutes. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.

Transfer the orzo to a serving bowl and serve warm.

12/19/12

Happy Sangria Day! Here’s our favorite…

Heyya hauties!

Happy National Sangria Day!

Here’s a little something from Chef Terry’s archives! A couple years back, we threw a Greek Easter feast with a dozen or so friends, and Terry made of a batch of his Sangue Rosso Sangria to compliment the grilled lamb, dolmadakia, and all the other Greek goodies.

Ir was, to say the least, very well recieved. By far the best sangria I’ve ever had!

Terry’s Sangue Rosso Sangria

1 bottle of Cabernet Sauvignon
1/4 Cup Kirshe Wasser (cherry brandy)
1/4 Cup Limoncello (lemon liqueur)
2 Oranges, sliced
1 Green apple, sliced
2 Tbs. Sugar
1 1/2 Cup Club soda

Combine (stir to dissolve the sugar) wine, liquors, fruit and sugar in a container and chill for at least 2 hours up to 24.

Add club soda just before serving. Serve over ice.

10/5/12

7 Rules for Perfect Wine Pairing

photo by Food & Wine

Food & Wine’s Ray Isle simplifies the task of pairing food and wine into seven mantras; Test Kitchen Supervisor Marcia Kiesel creates enlightened recipes for each.

Pairing Rule #1: Serve a dry rosé with hors d’oeuvres
Pairing Rule #2: Serve an unoaked white with anything you can squeeze a lemon or lime on
Pairing Rule #3: Try low-alcohol wines with spicy foods
Pairing Rule #4: Match rich red meats with tannic reds
Pairing Rule #5: With lighter meats, pair the wine with the sauce
Pairing Rule #6: Choose earthy wines with earthy foods
Pairing Rule #7: For desserts, go with a lighter wine

For more details, recipes, and suggested wines for each of these tips, see 7 Rules for Perfect Wine Pairing