Tag: 210513

California Bordeaux

A look at American takes on French-style blends

While blending of grape varietals is not new to California winemaking, Thomas Jefferson would be pleased with some of the latest refinements to this exercise in creating nuanced and complex wines.

A lover of all things French, Jefferson was a true champion of the Bordeaux style of making wine. His favorite red wines came from the left or west bank of the Gironde River, where the blends consisted of cabernet sauvignon, merlot and petit verdot. His favorite white wines came from the Entre-Deux-Mers region that lies between the Gironde and Dordogne rivers, with sauvignon blanc as the dominant grape. From Jefferson’s day to today, French wine has been the standard by which all wines are judged. When the blind tasting of the Judgment of Paris, formally known as the Paris Wine Tasting of 1976, rated a California chardonnay and cabernet sauvignon best in each category, that standard was questioned. So is it odd that winemakers from California still try to emulate the French manner of blending grapes? Not at all, as blending adds much to the structure and complexity of the wine.

Our first wine, a 2013 Carte Blanche Proprietary White Wine (originally priced at $39.99, reduced to $12.99 at the New Hampshire Liquor & Wine Outlets) is a classic white Bordeaux, inspired by the blend of 68 percent sauvignon blanc and 32 percent semillon. The sauvignon blanc grapes come from the Blau Vineyards of Knights Valley, an AVA name that is incongruous, as this AVA is at a high elevation between Napa and Sonoma counties. The semillon grapes come from the DeLorimier Vineyard of Alexander Valley, an AVA immediately west of Knights Valley. The higher elevations and cooler climates of the Knights Valley allow for slow ripening, coaxing a full range of flavors that result in this vibrant and full-bodied wine.

Nicolas Allen Wines, the maker of this exceptional white wine, is based in the Carneros region of Sonoma County, but the family that makes this wine has been in business for nearly a century. Carte Blanche is a label from the fourth generation of vineyard owners, the first being Clarence Dillon, an American financier who purchased Chateau Haut-Brion in Bordeaux, the only first-growth Bordeaux owned by Americans, the first of several other French wineries he acquired over the course of years.

At 8 years old, this is an older version of a white wine, which may contribute to its dark straw-like color and floral, yeasty nose. The semillon calms the familiar citric or grassy notes one usually encounters with a sauvignon blanc. To the tongue it is soft and buttery like a croissant. Also, in another departure from traditional American sauvignon blanc that is fermented in stainless steel tanks, this wine was barrel aged for 10 months in 20 percent new oak manufactured by the famous Taransaud barrel makers. At only 150 cases, this is an extremely low-production wine. When chilled it can stand alone,or be enjoyed with a salad or grilled fish on the patio.

Our second wine, a 2016 Petite Cote Napa Valley Red Blend (originally priced at $49.99, reduced to $22.99 at the New Hampshire Liquor & Wine Outlets) honors the heritage of Bordeaux’s finest Right Bank wines that is based on a blend of 75 percent merlot, 15 percent cabernet sauvignon and 10 percent petit verdot. Created for restaurants, the wine has a subtle nose of plum and blackberry. To the tongue it is full of notes of vanilla and chocolate, lasting in a long finish. Its tannins are present with a light, dry sense of leather. This is a wine to be enjoyed with grilled steak and will complement lamb well. It can be cellared for a few years and still retain its rich fruit.

Produced from vineyards throughout the Napa Valley with its warm days and cool nights, and with great blending skill, this wine can stand up against any production-focused Bordeaux red. Created by Jean-Charles Boisset, the Boisset Collection of wines counts among 15 California-based wineries and 13 French wineries, a true blending of cultures and expertise.

These two perfectly balanced wines are to be enjoyed with the onset of warmer weather, relaxing in the afternoon, or over an early evening dinner on the patio.

Little Pink Houses

I have a theory that the greater the classic rock anthem, the less objective sense it makes.

Remember in seventh or eighth grade? That school dance? It was probably the third or fourth one that you had gone to, but this was the first time you were brave enough to dance with someone. And, of course, you waited until the very last song, which was — obviously — “Stairway to Heaven.”

It doesn’t matter if you are a man or a woman. Or whether you were a boy or a girl at the time. Even if you haven’t thought about that moment in years, it is etched in your memory. As are a series of questions you had at the time:

Geez, how long is this song? (Just over eight minutes.)

Is there something special I’m supposed to do with my feet? (No. You’re 13. Just stay upright.)

Can this person see how much I’m sweating? (Yes.)

What’s with this weird bit at the end, where the music goes from slow, to fast, then back to slow, just long enough to make dancing incredibly awkward? (Art.)

And most importantly:

What does that whole line about a bustle in your hedgerow and the May Queen mean? (Nobody knows.)

Great song.

No objective sense, whatsoever.

While this isn’t universal, I refer you to the entire catalog of Paul Simon — or for that matter, Toto.

All of which is pretty irrelevant, except to say that this week, when I saw a little pink house, it seemed important to memorialize it. And my faded youth.

Little Pink Houses

100 grams strawberries — fresh are good, but frozen might be even better; they break down better in a drink.

4 grinds black pepper

2 ounces gin

5 to 6 ice cubes

¼ ounce white balsamic vinegar — regular balsamic will work too, but your drink will end up looking a lot like root beer.

1 ounce strawberry syrup or 2 Tablespoons strawberry jam

~3 ounces plain seltzer

Muddle the strawberries and pepper in the bottom of a cocktail shaker. If you are using frozen strawberries, you might want to let them thaw slightly first.

Add gin, stir, then walk away for five minutes. This will give the gin time to extract some of the flavors from the berries and pepper.

Add ice, vinegar and syrup/jam.

Shake thoroughly.

Pour, unstrained, into a tall glass.

Top with seltzer, and stir gently.

Garnish with songs from your playlist that will drive your children from the house.

This is a refreshing, spring-like drink. It’s not too sweet, and the notes of black pepper and balsamic vinegar keep it from tasting domesticated. It’s an outstanding Zoom meeting book club drink, but also excellent for sitting on the porch and watching the bird bath. As John (still “Cougar” then) Mellencamp would say:

Aw, but ain’t that America for you and me

Ain’t that America, somethin’ to see, baby

Ain’t that America, home of the free, yeah

Little pink houses for you and me

Oh yeah, for you and me, oh

Great song. No objective sense.

Featured photo: Little Pink Houses. Photo by John Fladd.

Beth Vine

Beth Vine of Derry, also known as The Mad Baker (themadbaker.net and on Facebook and Instagram @themadbakernh), offers fresh items baked to order like focaccia bread, butter bread, cinnamon rolls and bread bowls for soups and chowders. A self-described “stress baker,” Vine began accepting orders for her cinnamon rolls and breads last October. Orders can be placed online through the website or by emailing themadbakernh@gmail.com, with pickups at an arranged time on Fridays at The Grind (5 W. Broadway, Derry). Vine will be participating in the Derry Homegrown Farm & Artisan Market, to be held at 1 W. Broadway on Wednesdays from 3 to 7 p.m., beginning June 2.

What is your must-have kitchen item?

I always have a pastry scraper, because it cuts nicely through the dough. But I like it mostly because I use it on a pastry board that was given to me by my grandmother-in-law, who was a master pie maker in the 1950s and ’60s.

What would you have for your last meal?

Scallops in Pernod, from Street & Co. in Portland, Maine. That is the best dish that I’ve ever had in my entire life.

What is your favorite local restaurant?

I’d probably go with the East Derry Tavern. It’s right around the corner from us — I walk down there a lot with my kids. Their tandoori nachos are delicious.

What celebrity would you like to see trying something that you’ve baked?

This is sort of terrifying, but my top choice would probably be Gordon Ramsay. I’m a huge fan of his. His Thanksgiving turkey [recipe] is such a glorious way to eat a turkey, and I don’t do it any other way now.

What is your personal favorite menu item that you offer?

My favorite is definitely the focaccia bread. A fresh focaccia out of the oven is about as good as you can get.

What is the biggest food trend in New Hampshire right now?

I would say cooking at home, especially during the pandemic.

What is your favorite thing to cook or bake at home?

Honestly, I like just baking with the kids. Nothing too complicated, just cookies or brownies or whatever. It can be messy and disorganized, but it’s always a great experience and builds memories.

Beth’s “One arm chicken Parm”
Courtesy of Beth Vine of The Mad Baker in Derry (entire recipe can be made while holding a baby on one arm, as Vine, a mother of four, can attest)

Thinly sliced chicken breasts or tenders
1 egg
½ cup milk
2 cups Italian-style breadcrumbs
½ cup vegetable oil
1 jar of your favorite tomato pasta sauce
Shredded mozzarella cheese

Preheat the oven to 400 degrees. Whisk egg and milk together. Dip chicken in egg mixture, then dredge in breadcrumbs. Lightly fry chicken pieces in vegetable oil, just until breadcrumbs are crispy. Place in an oven-safe dish and cover with sauce. Top with shredded cheese. Bake for 25 to 30 minutes or until bubbling. Serve over your favorite type of pasta.

Featured photo: Beth Vine

Flavors of Naples

Gusto Italiano Market coming to Bedford

Pizza pies cooked in an imported Italian oven — and prepared by a fifth-generation pizza chef from Naples — will soon be available at a new spot coming to Bedford.

Gusto Italiano Market, on track to open in the coming weeks, will also be offering a variety of imported Italian items for sale, plus prepared meals, desserts and a selection of Italian wines.

The new market is the latest venture of husband and wife Matteo Ronzio and Francesca Dallora, who were both born and raised in Italy. The couple has also owned Real Italian Gusto Ristorante & Pizzeria in downtown Medford, Mass., since its October 2015 opening.

According to Dallora, she and Ronzio originally came overseas to the United States while on vacation in 2014, touring and falling in love with New England. They first settled in the Boston area before later moving up to Manchester in the summer of 2019.

“We were living in North Reading, [Mass.,] but New Hampshire was really our first love,” she said. “We were thinking also about having a second location once we moved up here.”

Last fall, Ronzio said, they came across the vacant building space on Wallace Road in nearby Bedford, a spot most recently occupied by The Wine’ing Butcher before its closure in 2019.

Unlike the couple’s Massachusetts location, which operates as a traditional dine-in Italian restaurant, the new space in Bedford will follow more of a grab-and-go concept. Imported items like cheeses, boxed pastas and bottled wines and olive oils will be available for sale out of a retail space. Ronzio said scratch-made meals like meatballs, lasagna and eggplant Parmigiana will also be prepared at Real Italian Gusto and brought up to Bedford for sale to go.

But Gusto Italiano Market will make a number of other items in house too, among them the Neapolitan-style pizzas. Plans are in the works to bring in a Valoriani-brand dome oven from Italy not available for sale in the United States, according to Ronzio. Ciro Langella, Real Italian Gusto’s chef, will come up to Bedford to help with the market’s opening once the oven arrives.

“Ciro is a fifth-generation pizza maker from Italy,” Dallora said. “He actually already had another place in Beverly, [Mass.,] where he was making pizzas before he joined us.”

Through a connection with the True Neapolitan Pizza Association in Naples, Dallora and Ronzio are also hiring Giovanni Russo, himself a third-generation pizza maker, to work with the oven.

Gusto Italiano Market’s pizza menu will be similar to that of its Massachusetts predecessor — the traditional margherita pizza, for instance, features fresh tomato sauce, mozzarella cheese and basil, while other options will include an Italian meatball lover’s pizza with ricotta, mozzarella, arugula and cherry tomatoes, and a pizza with grilled eggplant, peppers and zucchini. Dallora said a special pizza topping will also likely be created just for the Bedford space.

A few bar seats will be available by the pizza oven, with additional seating outdoors expected during the summer months. Ronzio said third-party delivery will also likely be an option soon.

Gusto Italiano Market
An opening date is expected in the coming weeks. Visit their website or email them for updates.
Where: 254 Wallace Road, Unit B, Bedford
Hours: TBA
More info: Visit gustoitalianomarket.com, or email gustoitalianomarket@gmail.com

Featured photo: Margherita pizza. Courtesy photo.

Braising the steaks

Local chef to release new meat-focused cookbook

Milford chef Keith Sarasin of The Farmers Dinner has written three books since 2018 — his latest, available May 18, is a whopping 800 pages filled with recipes using all kinds of meats, from beef, pork and poultry to lamb, goat and several species of wild game.

But more than a traditional recipe book, Meat: The Ultimate Cookbook also contains a variety of easy-to-learn techniques for the home cook, in addition to stories from local chefs and farmers Sarasin has worked with. Signed copies can be pre-ordered now through his website.

Structurally, the book is broken down into sections by protein, totaling more than 300 recipes with accompanying photography. Various guides and descriptions are provided, on everything from how to carve cooked meat to the different types of cuts you might use, as well as the importance of letting meat rest during the cooking process.

“There are some beautiful sections on techniques like braising for some of the tougher cuts, and stuff on how to break down parts of the animal properly,” Sarasin said. “There’s a subsection on burgers with some fun flavors … and then the pork section is massive with a lot of recipes. … There are tons of demis and sauces in there too that elevate so many dishes to another level.”

Sarasin, who has a passion for Indian cuisine, noted the diversity of recipes and concepts throughout the book. Chicken tikka masala and lamb vindaloo are among the featured dishes, as well as a masala braised short rib sandwich with cilantro chutney and Indian spices to give it an extra kick. Others include a rib-eye with salsa verde and porcini mushroom salt, and a rosemary and mustard marinated leg of lamb that’s garnished with parsley.

“There are a lot of nods to many different cuisines, from Korean to Indian to Chinese,” he said.

Sarasin also delves into less commonly consumed meats like venison, pheasant, rabbit and duck.

“It goes into things about how cooking duck breast is different from chicken breast, so woven in are some techniques there,” he said. “Those definitely have some Asian influence, like Peking duck.”

Featured farmers in the book include Noah Bicchieri of Arkhive Farm in Chester, which raises its own wagyu beef, and Carole Soule of Miles Smith Farm in Loudon, which offers its own grass-fed beef, locally raised lamb and pastured pork and poultry.

“The publishers … really gave me the freedom to do some creative things, and so I started contacting some farms that I knew I wanted to highlight in the book,” Sarasin said. “Some of these farms are real gems that not a lot of people know about.”

Several other chefs receive mention in the book too. George Bezanson of Earth’s Harvest Kitchen & Juicery in Dover contributed what Sarasin calls his “famous” pork belly, while Justin Dain, former executive chef of Pine at the Hanover Inn, shares a burger recipe.

Masala braised short rib sandwich with cilantro chutney
Courtesy of Keith Sarasin, as seen in his new book Meat: The Ultimate Cookbook (serves at least 4)

3 pounds bone-in short ribs
Salt and freshly ground pepper, to taste
1 Tablespoon canola oil
1 large sweet onion, sliced
5 cloves garlic, minced
1 teaspoon garam masala
1 teaspoon curry powder
½ teaspoon red pepper powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Kosher salt
1 16-ounce can tomatoes (or two large fresh tomatoes, chopped)
1 teaspoon grated fresh ginger
4 cups beef broth
2 cups water
2 tablespoons cilantro chutney

Season the short ribs generously with salt. Heat the canola oil in a heavy-bottomed pot, over medium-high heat. Add the short ribs, working in batches if necessary, and brown on all sides (about 2 to 3 minutes per side). Remove and reserve. Add the onions and saute until beginning to brown (about 3 to 4 minutes). Stir in the garlic, ginger and tomatoes. Cook for about one minute, then add the cumin, curry powder, garam masala, red pepper and coriander powder. Pour in the beef stock to deglaze the pot. Scrape all the browned bits from the bottom of the pan. Cook until the stock has reduced to about half. Add the short ribs back into the pot. Cover, lower the heat to a simmer, and cook for two hours or until tender. Once tender, let it rest for 20 minutes. Slice out the bone from the short rib, and assemble the sandwich with a bit of cilantro chutney on top.

Meat: The Ultimate Cookbook, by Keith Sarasin
Available May 18 through Amazon, Simon & Schuster, or wherever books are sold. Visit keithsarasin.com to pre-order a signed copy.

Aatma pop-up dinner series
Since launching The Farmers Dinner in 2012, Keith Sarasin has hosted nearly 100 farm-to-table events across New England in collaboration with other chefs, raising more than $125,000 collectively for local farms. In tandem with its ninth season, Sarasin is now also hosting a pop-up tasting experience specializing in food from the Indian subcontinent.
Aatma, named after the Hindi word meaning “soul,” is a new collaboration between Sarasin and Tarun Bangalore, a graduate of the Culinary Institute of America and chef of Indian origin.
“We’re taking modern plating concepts and techniques and essentially fusing them with regional Indian cuisine,” Sarasin said. “We want to teach people that Indian food is more than butter chicken and samosas. It’s so much more diverse than that.”
While Aatma’s debut dinners scheduled for May 16 and May 17 are sold out, more are expected to be announced in the coming weeks and months. Visit thefarmersdinner.com/aatma or follow them on Facebook and Instagram for updates.

Feautred photo: Meat: The Ultimate Cookbook is the third book from Chef Keith Sarasin of Milford, owner of The Farmer’s Dinner farm-to-table pop-up dinner series. Courtesy photo.

The Weekly Dish 21/05/13

News from the local food scene

• More Greek eats to go: Join St. George Greek Orthodox Cathedral (650 Hanover St., Manchester) for its next Taste of Glendi event on Saturday, May 15, from 11 a.m. to 6 p.m. This will be another “Gyro Day” drive-thru pickup event similar to what the church held last fall, where attendees can get a meal featuring a gyro with a lamb and beef mixture on pita bread with lettuce, tomato and tzatziki sauce, a bag of chips and a drink for $10 per person (payment is by cash only; no advance ordering necessary). If you can’t make St. George’s event, Assumption Greek Orthodox Church (111 Island Pond Road, Manchester) is holding its next drive-thru food fest on Saturday, May 22, from 11:30 a.m. to 3 p.m., with orders being accepted now through May 18. This month’s menu is all about grilled meats, featuring items like open-face lamb and beef gyro plates or grilled chicken souvlaki plates, as well as tossed Greek salads with the option to add chicken or gyro meat. The church will also be selling desserts and pastries, like loukoumades (fried dough balls), homemade Greek rice pudding, and koulourakia (crisp braided butter cookies). This event is also pickup only (stay in your car; no walk-ins). Visit foodfest.assumptionnh.org.

• Henniker market returns: The Henniker Community Market will kick off its outdoor season on Thursday, May 20, from 4 to 7 p.m. in the town’s Community Center park (57 Main St.), coordinator Monica Rico confirmed. The market will continue every Thursday during those times through Oct. 21, and is expected to feature a variety of local vendors throughout the season selling fresh produce, meats, artisan products and more. Find them on Facebook @hennikercommunitymarket.

• The Beach Plum opens in Salem: The Beach Plum, a local eatery known for its fried seafood and ice cream options as well as lobster rolls, foot-long hot dogs, burgers, sandwiches and chowders, opened its newest year-round location on May 1 in Salem’s Tuscan Village plaza (8 S. Village Drive). This is The Beach Plum’s fourth location — the others are in Epping and Portsmouth, both of which are open year-round, and in North Hampton, which is typically open from March to October. The Salem location is open Sunday through Thursday, from 11 a.m. to 9 p.m., and Friday and Saturday, from 11 a.m. to 10 p.m. Visit thebeachplum.net/salem to view their menu.

• Historical brews: The Whipple Free Library in New Boston is partnering with New Hampshire Humanities to present Brewing in New Hampshire: An Informal History of Beer in the Granite State from Colonial Times to the Present, a virtual event set for Thursday, May 20, at 7 p.m. via Zoom. Presenter Glenn Knoblock will explore the history of New Hampshire’s beer and ale brewing industry from the colonial days, when it was more home- and tavern-based, to the modern breweries and brewpubs of today. Several lesser-known brewers of New Hampshire will be discussed, including the only brewery owned and operated by a woman before the modern era. Admission is free. Visit nhhumanities.org to register — you’ll then be emailed a Zoom link prior to the talk.

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