Mascarpone Tart with fresh berries

Mascarpone Tart
Serves 12

Ingredients:

1 Cup Hazelnuts, lightly roasted
6 Ounces Unsalted Butter
2 Cups Flour (pastry if available)
2/3 Cup Sugar
1 Tsp Baking Powder
1 Tsp Cinnamon
2 ea Egg Yolks

*****Custard
½   Pound Mascarpone Cheese
2 Ounces Sugar (¾ cup)
1 Large Eggs
1 Egg Yolk
1/2 Tsp Vanilla
Pinch Salt
4 Ounces Sour Cream
1 each Lemon Juice and Zest
Fresh berries


1. in bowl of Cuisinart process nuts with half of the flour until finely ground
2. add the remaining dry ingredients. Pulse until evenly mixed
3. pulse in the butter until well mixed
4. add the egg yolks pulse until well combined
5. separate dough into two balls and refrigerate dough for at least one hour

Preheat oven 350

6. Roll out dough into round and press into prepared tart shell
7. Bake at 350 for 10 minutes to par bake shell

Custard filling

1. in bowl of mixer combine Mascarpone, sugar and eggs pulse until well combined
2. Add Vanilla, salt, lemon (juice and zest) and Sour Cream Pulse until well combined
3. Pour into prepared tart shell and bake for 20 – 30 minutes
4. Let cool
5. Garnish with fresh berries

Chicken Cacciatorre and Schiavenza Dolcetto

Little Sweet One Dolcetto is probably the most underrated grape in Piedmont. I think it might be the name that confuses people, Dolcetto literally translates to 'Little Sweet One', but the wines are known for tannin and bitterness. Dolcetto wines classically have black cherry and licorice, even pruney flavor, and that famously bitter finish reminiscent of almonds. Nearly always dry they can be fruity with moderate acid. Most Dolcetto is made to be easy and drunk young. The reason I love Dolcetto is that it is a very versatile wine for pairing; just enough structure to hold up to meat dishes and a softness that allows it play well with even with seafood like tuna or salmon. In certain areas the grape can develop a remarkable depth of minerality and earthiness. One of those places is the Serralunga valley. With iron rich soils of limestone and sand the wines of the Serralunga tend to be more powerful, if not austere. Here Dolcetto takes on the tar and leather of a more 'serious' wine

Azienda Agricola Schiavenza di Pira Luciano is located in Serralunga, the heart of Piedmont's Langhe, founded in 1956 by the brothers Vittorio and Ugo Alessandria. Today, it is run by second generation sisters, Enrica and Maura. The sisters, (with the help of their husbands) continue the tradition of old school winemaking, no modern barrique, no steel, instead the wine is fermented with naturally occurring yeasts in cement cisterns and aged in the traditional large Slovenian botti. Their estate includes some of the best parcels in the Langhe split between Serralunga and Monforte D'Alba.   2013 Schiavenza Dolcetto D'Alba $14.99 Fresh and juicy, with amarena cherry and licorice this blackberry-infused red offers redolent fruit and light-grained tannins on the finish. The pleasant astringency works well with food. Pollo alla Cacciatora Incidentally, the Schiavenza family also runs an informal trattoria in the center of town that features authentic regional cooking at very fair prices. The Trattoria Cascina Schiavenza is within walking distance from the stately castle behind the village church. Mum Lucia and her daughter Maura prepare typical dishes of rich tradition of the Langhe in the kitchen. Specialties include: vitello tonnato, Plin, Bagna Cauda, Bollito Misto, and a traditional Hunters style dish made with mushrooms, onions and herbs, cacciatore. Cacciatore means "hunter" in Italian, alla cacciatora refers to a meal prepared "hunter-style" with mushrooms, onions, herbs and wine. Traditionally made with rabbit, coniglio alla cacciatora, today one is more likely to find it made with chicken, pollo alla cacciatora. Most modern recipes call for the addition of red peppers and tomato. Traditionalists with tell you this is incorrect, I'll tell you it is delicious. Paired with a nice Dolcetto the earthy mushrooms and tomato lift the wine and elevate the dish.   Ingredients: 8 chicken thighs 1 tsp baking Powder 2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper 2 Tablespoons all-purpose flour, for dusting 3 Tablespoons olive oil 1 Tbl Red pepper Flakes 1 large red bell pepper, diced 1 onion, diced 1 carrot, peeled  diced 1 pound cremini mushrooms, cleaned and sliced 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 (28-ounce) can diced tomatoes with juice 3/4 cup chicken broth 1 Tbl fresh Thyme 2 tbl fresh Parsley    1.       Heat oven to 350 degrees 2.       Combine baking powder, salt, pepper and Flour. Pat dry thighs and dust with seasoned flour mixture shake off excess. 3.       In a large dutch oven heat olive oil over medium high heat 4.       Add chicken thighs one at a time, skin side down. Cook a few at a time, trying not to crowd the pot.  Cook until browned and skin begins to crisp.  Remove chicken thighs from pot. 5.       Add red pepper flakes, onion, red peppers and carrots. Sweat until nicely browned, add mushrooms and garlic, cook for a few minutes. Deglaze with white wine. 6.       Return chicken to pot and add chicken broth, thyme and tomatoes. Bring to simmer 7.       Roast in oven for 30 – 40 minutes until meat easily separates from bone. 8.       Add chopped parsley and serve with polenta or pasta ****Creamy Polenta 1 tbl Olive oil 2 garlic cloves, chopped 1 tsp red pepper flakes 1 tsp Salt 1 tbl rosemary 1 ½ cup water 1 ½ cup Chicken broth 1 cup Polenta ¼ cup grated parmiggiano Reggiano ¼ cup Mascarpone 1.       Heat olive oil add garlic and red pepper flake. Add stock and water bring to a boil 2.       Stir in polenta add salt and rosemary. Stir continuously until cooked through about 10 minutes 3.       Add mascarpone and parmiggiano reggiano

Timballo al Agnello with saitn Joseph

Easter Brunch is one of my favorite things. I like to keep it casual and hopefully easy. This is where a little day before prep comes in handy. Some of my favorite dishes are a quiche or Tortilla, a nice tart, a savory Strata or even Chilaquiles. These are crowd pleasing dishes that can be made the day before and heated just before company or the Easter bunny arrives. If you are looking to make a statement, I suggest something like a Timpano or Tmballo. If you saw the movie Big Night you know what I am talking about. Timpano, is the Italian word for drum. A timballo is a kerttle drum. As far as Recipes go the main difference is that a Timballo will have a crust or wrapping. Both consist of baked pasta, rice, or potatoes, usually with cheese, meat, fish and vegetables.

Timballo al Agnello Here is a recipe I put together specifically for Easter. I wanted to do a lamb dish, so I started with a lamb ragu and added a little b?chamel to keep the filling together went a little Greek by scenting the dish with cinnamon and cumin.  Wrap the whole thing up in a savory crust seasoned with a pinch of curry and you have a cool center piece for your Easter table.   1 recipe Savory Pie Dough **** Lamb Ragu Filling 4 Tbl Olive Oil 1 large yellow onion, chopped 1 lb ground lamb 1 tsp cinnamon 1 tsp cumin ? tsp red pepper flakes 1 tbl salt 2 large cloves garlic, minced 2 tsp. minced fresh rosemary 1/2 cup Red wine 3 Tbl tomato paste 2 cups (12 oz.) canned plum tomatoes, with juice 1/4 lb. (125 g.) feta cheese 4 oz Artichoke hearts 6 ounce Black olives 3 Tbl chopped fresh flat-leaf parsley Kosher salt for cooking pasta 12 ounces Orzo pasta 1 cup b?chamel sauce (recipe follows) Egg wash    Printable Instructions and Recipe Pairing with lamb there are many ways you can roll. A nice Bordeaux, if you like Italian, a nice Brunello but what really works for me is Syrah. There are many different styles of Syrah in the world. Nothing beats going back to the source - the northern Rhone. Now if you can afford a C?te-R?tie there is nothing better. The next best thing is a nice Saint-Joseph. Saint-Joseph lies just south of Cote-R?tie and just like it's more famous neighbor the wines are syrah driven wines with many being made from 100% Syrah. Saint Joseph was originally a single vineyard that was named for the patron saint of scorned husbands and the earliest records go back to 1668. Long a favorite of the French court it was particularly favored by King Louis XII. Surprisingly it did not gain AOC status until 1956. Christophe Semanska took the reins of Chateau de Montlys and is now bottling the wines under his own name. Every year these wines improve as his confidence and skills develop, (this is a winery to watch). The wine is sourced from Malleval, in the Northern part of the Appellation, is made from 30 year plus plantings of Syrah.     Christophe Semaska Saint- Joseph 2011 $19.99 (regular $39.99) This is an earthy full bodied Syrah with nice floral and herbal qualities, hints of olive and licorice with a wonderful savory/ umami quality that give the wine depth and structure. Delicious. "A blend of 100% Syrah that spent 18 months in 20% new French oak, it offers a meaty, olive, leather and bacon fat-styled perfume that flows to a medium to full-bodied, rich and layered feel on the palate. I love the mid-palate and it has impressive focus and length through the finish. Enjoy this superb effort over the coming 7-8 years." 92 Points Wine Advocate , Jeb Dunnuck This is awesome wine and recieved the 92 pt score based on a $40 price which compared to Rotie is a steal, at $19.99? Well, it's almost a sin.  Have a Happy Easter and Gut Yomtov!

We hope you enjoy the recipe and find time to share some good food and wine with some friends and loved ones.

Lenny's Paella Recipe

Paella Valencia Mixta

Serves 12

Ingredients:

¼      Cup                      Olive oil

8       ounces                 Chicken thigh, Boneless skinless

4       Ounces                Chorizo (about 2 Links)

1       Tblsp                   Pimento de la Vera

1       Pound                  uncooked shrimp, peeled and deveined

1       pound                  the freshest fish available

8       ounces                 Mussels, de-bearded and cleaned

2       ounces                 Sardines

¼      cup                       sherry

2       cups                     Bomba or Paella Rice

1                                    Yellow Onion, diced

½                                   Pasilla Pepper, diced

1                                    Red Pepper, diced

3       cups                     Broth (vegetable, chicken or fish)

                                      Water, as needed

                   

1       ea                         Bay Leaf

½      Tsp                      Red Pepper Flakes

                                      Salt and Pepper

1       Pinch                   Saffron

1       Medium              Tomato, diced

8       Ounces                green beans, Fava beans or peas

                                     

1       ea                        Roasted pepper

                                      Chopped Parsley

1.    In a large bowl combine some of the olive oil, chicken, Pimenton de la vera, salt and pepper

2.    Place large paella pan or similar pan over medium heat add remaining olive oil add chorizo and chicken to brown. When mostly cooked remove to a bowl and cover.

3.    Add shrimp, mussels and seafood stir to brown add sherry and cover to steam.

4.    Remove from pan and cover

5.    Add rice stir to coat

6.    Add onions and peppers and sauté until translucent

7.    Add enough broth just to cover and simmer

8.    Add bay leaf, pepper flakes and saffron

Add broth as needed, stirring occasionally

9.    When rice is almost done add tomato and vegetables

10.                       Add meat and seafood to reheat

garnish with roasted red pepper and chopped parsley

Arugula, Goat Cheese, Sun Dried Tomato and Prosciutto Tart paired with Cote Bonneville Rose

Last week I wrote about how, "Cabernet Franc is probably the wine world's most underappreciated Grape." Many responded telling me that they were looking for great Cab Franc. So that got me thinking, especially since it seems that Spring is intent on springing early this year, about Rosé. Cabernet Franc is the noble red grape of the Loire. There it is used to make the lovely delicate wines of  Bourgueil, Chinon, and Saumur-Champigny. It is also used to make the lovely Rosé d'Anjou. Rosé d'Anjou is a wonderfully versatile wine that can be paired with everything from river fish - salmon , trout - to pork, veal and game. Rosé is almost a red wine but drinks like a white making it extremely adaptable to tricky pairing situations. Eggs for example can be mouth coating and dulling for some overly rich wines and ham can be tricky because of the saltiness. Rosé is perfect for picnics, light lunches and well just about almost everything. A traditional lunch of quiche with a light salad gently paired with a chilled glass of Rosé is about as good as life gets. There are many great Rosé, but one that is always a favorite, it very limited and precious comes from my friend Kerry Shiels of Cote Bonneville.

2014 Cote Bonneville Dubrul Cabernet Franc Rose $29.99 Made from 100% Cabernet Franc this Rosé is flush with aromas of strawberry, raspberry, citrus, and rainier cherries. Scented with herbs and spice, classically styled, medium bodied, crisp and fresh, this is a wonderful food wine. Jeb Dunnick wrote, "It's a versatile effort that can be consumed on its own, but it will shine on the dinner table."    This is a single vineyard Rose coming from Dubrul Vineyard. Planted in 1992, by Hugh and Kathy Sheils with the Help of Dr. Wade Wolfe.Stan Clarke directed the development of the DuBrul Vineyard from 1996 until his untimely death in November 2007. At the time of his death Stan was the Viticulture Coordinator at the Walla Walla Institute of Enology and Viticulture.    The Estates winery, Cote Bonneville released its first wines in 2001 and has since gone on to garner world wide acclaim. Overseen by winemaker Kerry Shiels the wines continue to develop and excel.   Dubrul was named Vineyard of the year by Seattle Magazine in 2007 and again in 2009. In 2008 was named a Wine Spectator Rising Star. Arugula, Goat Cheese, Sun Dried Tomato and Prosciutto Tart This tart is an update of the traditional quiche. Fresh goat cheese, vibrant arugula and sun dried tomatoes make for a vibrant pairing with a modern Rosé.  Ingredients: 1 recipe Yeasted tart dough(see below) 1 large bunch arugula, washed and cleaned (about 2 cups) 2 tablespoon butter 1 large yellow onion, cut into 1/4 -inch dice 2 cloves garlic, finely chopped 3 tbl dry white wine 3 eggs 1 1/2 cups half and half Salt and white pepper 2 oz Prosciutto Julienned 4 oz Fresh Goat Cheese 2oz Sundried Tomato, reconstituted in hot water, finely diced 1 Tbl chopped fresh herbs (tarragon, chervil, basil, parsley) Nutmeg 1.       Prepare dough and press into prepared tart pan. Pre heat oven to 375 degrees 2.       Sweat onions in butter until soft, add garlic and deglaze with white wine. Remove from heat and let cool. 3.       Scatter arugula into tart shell, top with prosciutto, tomatoes and goat cheese. 4.       Combine eggs and half n half season with nutmeg, salt, white pepper and herbs 5.       Pour custard into prepared tart shell and bake immediately at 375 for 40 minutes. Yeasted Tart Dough: 1/4 cup water  1 teaspoon active dry yeast Pinch sugar 1 egg, at room temperature 1 1/4 cups unbleached white flour 1/2 teaspoon salt 3 tablespoons Sour cream 1 tsp lemon zest (optional) 1.       Dissolve the yeast in water with sugar. 2.       Combine the flour and salt in a medium bowl, and make a well. Break the egg into the middle of the well and add the sour cream stir to combine. 3.       Add the water and dissolved yeast. 4.       Mix everything together with a spatula, shape into a loose ball, cover and let rise until double, about 1 hour. 5.       Dust it with flour, gather it into a ball, set it in a clean bowl and cover. Let the dough rise in a warm place, 45 minutes to an hour. If you are not ready to shape the dough at this time, punch it down and let it rise again. 6.       Flatten the dough, place it in the center of the tart pan, and press it out to the edge. Use additional flour as needed. (If the dough shrinks back while you are shaping it, cover it with a towel, let it relax for 20 minutes, then finish pressing it out.)

Tuna Agridolce with Sicilian Nero D'Avola

The cuisine of Sicily is a reflection of not just the bounty of the Mediterranean but of the thousands of years of history of the Island. Greek, Roman, Byzantine, Moor, Norman, Catalan, Spaniard - all the great powers of antiquity have left their mark in the culture, language, people and cuisine. Although Sicily shares much in common with Italian cuisine, the food also has been greatly influenced by Greek, Spanish French and Arab influences.

Tuna with Sweet and Sour Onions (Tonno Scottato con Cipolle agridolce) Today's dish - Sicilian Style Tuna with Sweet and Sour Onions (Tonno Scottato con Cipolle agridolce) is an almost quintessential Sicilian dish. Fresh Tuna from the sea, Lentils of the near east scented with lemon and cinnamon, and the sweet and sour onions sweetened with honey and raisins then finished with Spanish Sherry Vinegar.     Ingredients: 1 pound Tuna Steak 1-inch thick, cut into 3 or 4 Sea salt Freshly ground black pepper 2 Tbl Olive Oil 2 Onions Julienne 1 Tbl Sherry Vinegar 1 tsp Honey 4 sun dried tomatoes, finely diced 2 Tbl raisins or currants 1 Tbl Mint Leaves Salt ¼ tsp red pepper flakes 1 cup Water 2 cups Cooked French Lentils ½ tsp cinnamon salt and pepper Olive oil Lemon juice  Printable Recipe and Instructions There is a lot going with this dish. A wine of substance is needed but care must be taken not to overwhelm the Tuna. A Sicilian Nero D'avola would have the right balance of minerality, fruit and acid. One in particular comes to mind. 2012 Tasca D'Almerita Regaleali Nero d'Avola Siclia $12.99  One of the first Nero D'Avolas introduce to the American Market, "Lots of black cherry and stone character on the nose. Full body, dried fruit and minerally undertone. Balanced and delicious. 10/13/14 - 90 points James Suckling For more than half a century, the Tasca d'Almeritas have been among Sicily's greatest ambassadors, one of a handful of aristocratic families who have thrived in wine. Since the 1800's the families rural base has been Regaleali, today a 1200 acre estate in the heart of Sicily. After World War II Count Giuseppe Tasca d'Amerita was one of the few to focus on quality winemaking.

Bang Bang Chicken and Schloss Schönborn Kabinett “Pfaffenberg” Rheingau

Gong Hey Fat Choy!

The Chinese New Year has many traditions but, not surprising, my favorite is the Dinner. The New Year's Eve dinner is probably the most important dinner for the family. It’s kind of like thanksgiving dinner; where traditions prevail and families come together sometimes from miles around. During dinner whole fish is always served to symbolize togetherness, shrimp for abundance, long noodles for long life, chicken for wealth, buns and pot stickers for good luck. The table will set with bowls of oranges and tangerines for wealth and good fortune and apples for peace.

Once a number of years ago I invited to a friend’s families house for New Years dinner. An privilege I didn’t want to take lightly. Oh and it was a potluck! So I wanted to make something that would travel well and would be easy for me to make. So I brought my version of Bang Bang Ji Si (棒棒鸡), or Bang Bang Chicken. I love this dish- its easy, delicious and I just like to say Bang Bang.

This dish is from Leshan, a town in Sichuan region that is well known for its quality chicken. It is said that name comes from cooks who would use the back of a cleaver to smash the chicken meat to break the fibers, so that it would be easier to shred. The sauce can be made ahead and this is a particularly great way of using leftover cooked chicken.

Pairing with a spicy Szechuan style chicken dish like this can be a precarious endeavor. But there is one wine that will not only pair well with spiciness of the dish but the rest of the dinner as well: Riesling. Riesling is generally lighter and lower in alcohol, German Rieslings in particular (Kabinett especially) are higher in acid, making these wines very food friendly, widely versatile and particularly suited for the style of the cuisines of China and Asia.

2012 Schloss Schönborn Kabinett “Pfaffenberg” Rheingau  $24.99 $19.99

91 pts Wine Spectator - This features a concentrated ripeness to the dried apricot, pear and lemon curd flavors. Notes of butterscotch and honey lead to hints of white chocolate on the juicy finish. A rich and expressive style. Drink now through 2020.

Schloss Schönborn is the oldest estate in Germany (1349) and one of the oldest in the world, continuously owned by the same family, (27 generations). For over 660 years the Schönborn’s have practiced sustainable vineyard practices, in parallel with a philosophy of producing great wines. The estate owns over 50 hectares (125 acres), of vineyards throughout the Rheingau.  It is the only estate in the region with 38 single vineyard holdings and is a founding member of the Rheingau VDP!

Schloss Schönborn‘s Pfaffenbergis a Monopole or single vineyard wine. Pfaffenberg just may be the most famous Erste Lage (German equivalent of First Growth)-classified site in the Rheingau. The Pfaffenberg is truly a classic wine!

 Bang Bang Chicken - Bang Bang Ji (棒棒鸡)

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Ingredients:

Salad

1 pound boneless skinless chicken breasts

1 English cucumber, cut into matchstick-size strips

6 scallions, Sliced thinly

1 each Red pepper, Julienne

1 teaspoon roasted Sichuan peppercorn

Dressing

2 tablespoons sesame seed paste

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

1 tablespoon granulated sugar

1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili paste

Optional garnish: toasted sesame seeds, reserved scallion julienne

Directions:

1) Bring a pot of water to a boil. Cook chicken in water for 10 minutes, or until cooked through. Drain. When cool enough to handle, whack chicken with a rolling pin until it can easily be pulled apart with your fingers.

2) Peel cucumber, and cut into matchstick-size strips. Julienne Scallions and red pepper.

3) Whisk sesame seed paste, soy sauce, black vinegar, sesame oil, sugar and hot chili oil or chili flakes together in a small bowl.

4) Arrange cucumber matchsticks and six shredded scallions on a serving plate. Place chicken on top. Sprinkle with Sichuan peppercorns and pour sauce over salad. Garnish with reserved scallion shreds. Yield: 4 servings.