Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Making Yalantzi Dolmas and A Wine Tasting Lunch

June 30, 2011 by Renee

Greece-141We began our classes at Kea Artisanal for the week by taking a tour of Aglaia and Costas’ expansive gardens that surround their beautiful home and by learning about the abundant plants that live there. I was amazed at the different varieties they have growing and how they really survived “off the land” cooking with whatever vegetables and herbs were being harvested at the time. Maintaining a garden like this is quite a lot of work but Costas is really dedicated to it and he is incredibly knowledgeable about all of the plants they grow. I learned quite a lot and saw plants that I had never seen in person before.

(Top to Bottom Right Side: Squash, Lemon Tree, Artichoke Bottom Row: Za’atar, Figs, Garden, Onions)

 

He then showed us how to choose the grape vine leaves we would use to make Yalantzi Dolmas,  grape leaves stuffed with rice and herbs. We were to pick the tender green ones that were somewhat newer and thinner than the older, heartier ones.  It turns out that they actually feel quite different from one another and the color is a bit lighter. We also picked fresh mint, fennel fonds, parsley and Purslane (a new herb for me!)

After the leaves were blanched for a minute, we combined all the ingredients for the filling and learned the technique for rolling them into perfect packages that wouldn’t unwrap while they were cooking.

Dolmas

We also hollowed out an assortment of vegetables that we filled with their sautéed pulps, rice and herbs and then roasted in the oven.

Roasted Vegetables

Of course everything had a healthy coating of olive oil. I honestly have never used so much olive oil in my life! Greeks consume more olive oil than any other nation in the world; I have seen numbers ranging from 20 to 40 liters per person annually!  Whatever the number is, I am clearly not using enough at home!  We were very lucky to use oil that Aglaia and Costas produced last season with their new press, a huge investment for them, but well worth it when the yield was so high in quality. I will have to try and find one of similar caliber in NY, but, buyer beware!  Not all oils are created equally. Aglaia has a very good article on her blog about deodorized oils that should be read before you go out and buy olive oil.

While everything we prepared was cooking, Costas readied the kid that would be served at lunch and gathered the white wines we would taste throughout the meal.

We also had an opportunity to taste a black mackerel roe with lemon oil and some marinated octopus, neither of which I enjoyed too much but I am happy that I at least tried them.  They are certainly acquired tastes!

When it was time for the meal, we all gathered around the table and enjoyed our long Mediterranean lunch that we helped to create. I think everything tasted ten times better than anything I had ever had before!  I could have eaten the dolmas all by myself!  Served warm they were phenomenal but a  few days later, after they had been chilled and cooled and the flavors had time to develop, they were far superior to any of the canned versions I have had at home.  I don’t think I will be able to eat the canned variety any longer!

We tried at least eight to ten different white wines throughout the course of the afternoon.  Costas had given us a sheet of notes so that we could remember the ones we tried and hopefully be able to find back home. He explained each wine, their terroirs, their growing regions and of course the grapes themselves.  By the end, we were filled to the brim and happy for a light dessert of cherries and mastic flavored ice cream.  And then a long afternoon nap!

Our evening was free to explore the island and it’s many tavernas, but we were so full from our feast that just a scenic view and some light mezze filled the spot.  I was invited to join my new friends from Maine and we spent the evening chatting, overlooking the port and watching the sun set.


Filed Under: Travel, Kitchen Sink, Featured Posts, Classes, Greece Tagged With: Culinary Vacation, Cyclades, Dolmas, Greece, Kea, Kea Artisanal, Travel, Wine, cooking

Soave, One of Italy’s Favorite White Wines Makes a Splash in the U.S.

April 30, 2011 by Renee

soave_classico_doc_rocca_sveva_bottigliaLong regarded as one of Italy’s favorite white wines, Soave is regaining some popularity with wine drinkers across the U.S.  Wine that once had a bad rap for being mass produced and sadly mismade, is coming back in it’s rightful glory as a respected contender in the world of wine.  It could be due in part to the efforts of one of the wine’s biggest fans, Lidia Bastianich and her popular “Lidia’s Italy” television show, or it could be that this wine is really quite good and exceptionally affordable!

Soave is produced in the eastern part of the province of Verona in Italy’s Veneto region and is made from Garganega grapes (pronounced Gar-gah-nay-gah) either as a blend or as the principal grape varietal. The majority of the vineyards are located amongst the rolling hills including the historic “Classico” zone, which lies between the charming medieval town of Soave and Monteforte d’Alpone, the oldest orginal zone.  This area features stunning centuries old castles, chruchs, bell towers and age old villas as part of the rich history and traditions of this area and are indicative to the region’s primary products, Soave wines, Monte Veronese cheese, Vialone Nano rice, Veronese Radicchio and chestnuts from San Mauro. With all this and more, Soave is recognized as one of the great destinations for art, culture and history among the townships of Italy.

The wonderful thing about Soave wines is that they pair so well with many foods. I instantly think of them as the perfect summer, outdoor bbq wine or a match made in heaven to fish, pasta and light sauces. They also pair well with spicy Asian cuisines. Soave is typically a light, dry, white wine with citrus aromas, lemon-lime and tart green apple flavors. They are meant to be drunk within a year or two after the vintage date.

We recently tried two bottles Soave and here are our notes:

Our first wine is the Soave DOC “Danieli” 2009 wine produced by Fattori (Veneto, Italy).  It was awarded a Bronze Medal in the Decanter World Wine Awards 2010.

– Color: Bright straw yellow with a hint of green

– Nose: Floral notes of jasmine and wisteria, fruity with notes of peaches, pears, apricots and oranges. There is also a hint of nuttiness, like almonds, with a bit of cedar, rosemary and thyme.

– Taste: Medium body, crisp dry finish. Soft with a generous weight and well balanced.

Overall, this was a lovely bottle of wine and one that I would recommend to lovers of unoaked Chardonnay or to those that enjoy Sauvignon Blanc but want a wine with a bit more weight. I know this one is on our “drink again” list.

The second bottle is a Soave DOC Classico “Rocca Sveva” 2009 produced by Cantina di Soave (Veneto, Italy).

– Color: Light straw

– Nose: Light tropical fruits with mineral, apple and light honey with hints of lemon and almonds

– Taste: Full-bodied, fresh acidity with lively fruit, especially tart apple with nuts and a long finish.

Overall, this was a good bottle of wine. It’s a bit lighter weight than the other one we tried, but I really liked the acidity and burst of fruit. Because this wine quite affordable, it is perfect to buy a few bottles of for larger groups or to bring to a party. It is certainly crisp and refreshing!

To learn more about Soave wines, please check out the Soave Consortium’s new blog at  http://blog.ilsoave.com/en/ and you can like them on Facebook too!

May is Soave Month!

If you should happen to be in NYC during the month of May, it is officially Soave Month at Eataly, the oasis of artisan Italian food and wine products, in the heart of Manhattan.  Located at Fifth Avenue and Broadway, Eataly opened last year and has already become one of the top five destinations in the Big Apple for New Yorkers and tourists alike.
Soave will be exclusively featured for the whole month in all Eataly restaurants and at a dedicated Soave Bar in Eataly’s bustling La Piazza.  Eataly Vino will also offer free Soave tasting every Friday and Saturday, and La Scuola will offer ticketed Soave seminars to those who wish to learn more about this dynamic category from the producers, themselves.

Soave Corner and Restaurants
Throughout the month, Soave wines will be poured by-the-glass in all restaurants and at the Soave Bar.  Different wines and producers will rotate every week in order to give consumers the chance to taste different vintages and appellations of Soave.

“La Scuola”
Usually an area dedicated to “gastronomic classes” led by the TV chef Lidia Bastianich, this space will host Soave seminars and tastings with the winemakers. Traditional food from Veneto will be served to attendees as well. These are ticketed events. Register online for the classes on May 3rd and May 5th.

Eataly Vino
In the friendly space of Eataly’s wine store, consumers will have the chance to taste Soave wines, purchases bottles and chat with the winemakers in-person every Friday (6-8pm) and every Saturday (4-6pm).

“Soave Style” Exhibit
Throughout the month, an exhibit will showcase the photos of fashion photograpgher Giò Martorana, who has departed from his usual beat to explore Soave’s dynamic region. The fine black and white photographs have been compiled in the book “Soave Style”.

The wineries
Cantina di Soave, Cantina di Monteforte, Cantina del Castello, Cantine Riondo, Enoitalia, Fattori, Le Albare, Montetondo, Vicentini Agostino, Villa Canestrari.

You can find out more on the EatalyNY website or at  ILSoave.

Disclosure: We received the two bottles of Soave wine mentioned above to review from the Soave Consortium. We were not otherwise compensated to write this post.  

Filed Under: Drink, Kitchen Sink, Featured Posts, Product Reviews, Wine Tagged With: Soave, Wine, review

Uncorked, The Novice’s Guide to Wine by Paul Kreider

April 30, 2011 by Renee

Renee and I have been discussing wine and spirits a lot lately and we’ve been brushing up on our knowledge by reading several books on the subject. One of the books I read was Uncorked, The Novice’s Guide to Wineby Paul Kreider.

This book is a very quick read and in just 34 short chapters, it’s packed with all the basics of understanding, drinking and storing of wines. Each chapter covers just one aspect of wine, with most chapters being only 2 or 3 pages. This book offers a no nonsense approach to wine knowledge and gets right to the point with a very useful and informative narrative.  Along the way, the author interjects his personal experiences of almost 40 years of wine making and wine drinking.

Kreider covers everything about the wine making process and even provides a quick “French Lesson” on pronunciation. He talks about how to buy, how to taste and how to store wine. He even explains how a wine gets “corked” and the proper etiquette for spitting in public.

I have found in the past that many books about wine talk down to the novice wine drinker, yet in Uncorked, the author has a very informal writing style, much like I imagine the way he speaks. He keeps it very simple and fun, as wine should be. There is no pretentiousness here.

This book can be easily read in one sitting and afterwards, though you still won’t be a wine expert, you will at least have a greater understanding of the language of wine and will be able to describe what wine it is that you like.

About Paul Kreider

Paul Kreider, author of 49 Things You Should Have Learned by the Time You Turn Fifty, first made wine back in 1974 and has made ever since. From his garage, he established his own winery, Ross Valley Winery, a small, quality conscious operation that served the community of San Anselmo in Marion County until 2010. Currently, Kreider is a consultant in the new wine frontier in Northwestern Washington and has spent hundreds of hours educating both groups and individuals.

Disclosure: We received a copy to review and were not otherwise compensated for this post.

Filed Under: Kitchen Sink, Featured Posts, Cookbooks Tagged With: Book, Wine, review

  • « Previous Page
  • 1
  • 2
  • 3

Categories

Archives

kitchconundrum

Patatas Bravas. There’s really nothing better. S Patatas Bravas. There’s really nothing better. Spicy, smoked paprika on roasted potatoes with tomatoes and créma. Dreaming of Spain. #sogood #comfortfood #eatthemall #potaotes #patatasbravas #spain #camino #caminodesantiago
Chocolate Babka! It’s a two day process but so w Chocolate Babka! It’s a two day process but so worth it. So good! 
•
•
•
#babka #chocolate #baking #chocolatebabka
Tonight we didn’t order in. We had homemade eggr Tonight we didn’t order in. We had homemade eggrolls and chicken fried rice along with some store bought dumplings. #sogood #chinesefood #fridaynight #tradition
Chicken Parm… a nice family dinner. Can’t beat Chicken Parm… a nice family dinner. Can’t beat comfort food! #dinner #family #familystyle
Totally forgot to post the cut of my soap here. It Totally forgot to post the cut of my soap here. Its been very busy and I’m like a whirling dervish in all different directions. On the food front we made some favorites-Chicken Marbella that sustained us for a week and also a Corned Beef and Cabbage dish because it is March after all. But it was good to have the comfort foods we love and old standards as they provide the most contentment when it’s chaos everywhere else. Regular work and then some wholesale orders and getting the line poured for our Spring/Summer scents. And helping others with a few website issues. And kids. Thankfully, it seems to all be under control now and I’m really happy to be busy. All good things! 

The Eucalyptus Mint cut (smells amazing!) turned out so nice. Very happy with it. Had a request for a classic Cucumber Melon soap. Also a lovely fresh and clean spring/ summer scent. Available soon. But the Spring/Summer line of candles are done and are now available! Yay! 
•
•
•
#cpsoap #cooking #smallbusiness #candlemaking #candles #soap #busy #happy
Still cooking. This week I made the amazing stuffe Still cooking. This week I made the amazing stuffed vegetables from Aglaia Kremezi and they were so delicious. But I didn’t take any photos. I did, however, take video of my latest soap pour. White eucalyptus and mint. Smells amazing! Can’t wait to see how the cut turns out. It was a bit thicker trace than I expected. 
•
•
•
#coldprocesssoap #soap #soapmaking #ecualyptus #mint #stillinthekitchen #somethingdifferent
It’s been a week! Time to relax a little. Braise It’s been a week! Time to relax a little. Braised short ribs and polenta. Dinner is served! 
•
•
•
#weekend #weekendvibes #cooking #dinner #shortribs #polenta
Breakfast buddies. I love when he crunches toast. Breakfast buddies. I love when he crunches toast. #sharing #labradoodle #lovemydog #notofficiallyonthebed
It’s been ages since I’ve posted here. Well, a It’s been ages since I’ve posted here. Well, a month, lol. Thats a while! We made it through the holidays and we are into the new year. And while we are still cooking a lot, most of my big concoctions lately have been outside the kitchen and in the soap/candle studio. Here I am mixing scents, clays and mica colorants. Lots of new products coming to @lesilobleu soon. 
•
•
•
#candlemaking #soapmaking #coldprocesssoap #giftideas #smallbusiness
Traditional Sunday Roast with Yorkshire Puddings a Traditional Sunday Roast with Yorkshire Puddings and roasties. Even though it wasn’t Sunday. A favorite. 
•
•
•
#sundayroast #beef #potatoes #yorkshirepudding #dinner #yum
Wishing everyone a safe, healthy and very Merry Ch Wishing everyone a safe, healthy and very Merry Christmas! From all of us to all of you!
A little confiture with our biscuits this morning. A little confiture with our biscuits this morning. Fun flavors with pretty packaging. It’s a bit too sweet for me but I do like the pretty presentation. 
•
•
•
#jam #preserves #confiture #confitureparisienne #framboise #macaron #biscuits
Chicken Piccata for dinner. Love, love, love the l Chicken Piccata for dinner. Love, love, love the lemony white wine and caper sauce. A favorite! #dinner #chicken #lemon #yum
Fried chicken and waffles for dinner. With a maple Fried chicken and waffles for dinner. With a maple sriracha syrup. #dinner #eat #friedchicken #waffle #chickenandwaffles #yum
Leftovers! The best thing for lunch the next day- Leftovers!  The best thing for lunch the next day- Thanksgiving dinner on a roll. #thanksgiving #leftovers #thanksgivingdinneronaroll #yum #thebest
We are full of food and love today! So grateful fo We are full of food and love today! So grateful for the family around our table. #love #gratitude #thanksgiving #family
Wishing you all a very Happy Thanksgiving! We are Wishing you all a very Happy Thanksgiving! We are so grateful for each and every one of you! However you spend your day, may it be filled with love and deliciousness! 
•
•
•
#thanksgiving #gratitude #love #friends #family #delish
So many blooms from our roses … still!!! It’s So many blooms from our roses … still!!! It’s November! I’m capturing them and will dry the petals for soap and bath salts. #roses #latebloomer #davidaustinroses #loveroses
Load More... Follow on Instagram

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·