Where I'll talk about all the food made and eaten and all the wine enjoyed while I was home for winter break. I understand that this post is a month late so....on with the post!
First I have a meal I made a couple days after I got back home.
Braised Rabbit and Chicken Spanish Style, Winter Root Vegetables, Pearl Onions with Sauteed Swiss Chard and Pan y Tomato (Bread and Tomato)
Wine: Lan Rioja, Crianza, Bodegas Lan S.A. Fuenmayor, Espana 2006 - Had a nice full body, long finish, balance of acidity and tannins, translucent black cherry color, nose had black and red fruits. This went really well with the braise, would probably go really well with fattier cuts of red meat. Retail price was $14.99.
Wine: Lan Rioja, Crianza, Bodegas Lan S.A. Fuenmayor, Espana 2006 - Had a nice full body, long finish, balance of acidity and tannins, translucent black cherry color, nose had black and red fruits. This went really well with the braise, would probably go really well with fattier cuts of red meat. Retail price was $14.99.
Now I was lucky enough to be able to come home with some Hudson Valley Grade A Foie Gras. This is what was awesome, retail this Foie Gras cost 85 to 95 dollars a pound. I got the foie through the school for 37 dollars for alittle over a pound and a half. So when I spent my day doing lots of prep I made some delicious accompaniments for my foie gras. I made some onion marmalade, just caramelized onions deglaze with Grand Mariner, also some balsamic and port soaked black mission figs, and orange glazed apricots. Along with that I did some nice toast and a co-worker of my dad's has raised some bees and we had some of his late harvest honey along with the plate.
Wine: Zinfandel, Pezzi King Vineyards, Dry Creek Valley, Sonoma County 2009
A good wine, very fruit forward, mild tannins but very high acidity which was somewhat of a turnoff of the wine so to speak. It paired well with the prime rib and was great when bridged with the sauce but it just had an unpleasant acidity. I was trying to find the Old Vine Zinfandel from Dry Creek Vineyards that we had in class.
I really enjoyed making Christmas Dinner, I got to spend a nice solid day prepping for this really great meal. I got to make a very nice batch of brown stock to make a beautiful sauce. My friend Jesse likes to comment on how French I am in my cooking and its very much the truth.
Dessert was made by mom, she made cherry cobbler and we got to enjoy it with some Jeni's Ice Cream that my sister got me for Christmas, its was the Bourbon Pecan Ice Cream which really made the cherry cobbler better than just eating it with vanilla ice cream.
The day after Christmas we took a lovely trip down to Cincy and got to get some favorites I don't get often at all. Pictured above is a plate of cheese coneys from the one and only Gold Star Chili. I can't forget the picture just above of the beautiful, most tasty Steak Sandwich from Richard's in Hamilton, Ohio and it would have been better with root beer from Jolly's but they are closed for the season. Other than eating some of my favorites, we also got to make a stop at Jungle Jims where we picked up a bottle of Francis Ford Copplas Director's Cut Chardonnay which is currently unopened in Ohio but will be enjoyed in time.
This bottle of Macon - Village is a unoaked Chardonnay that was enjoyed with a nice bowl of my Dad's New England Clam Chowder.
On New Year's Day I went traditional for our meal and made a Pork Roast with pommes puree, sauerkraut with green beans. I'm really drawling a blank on the green vegetable unless I made glazed carrots. Pardon me on that.
Something I do feel bad about is how I think I didn't take photos of the food I made on New Year's Eve. We ended up going to Whole Foods and I created a nice seafood tasting for dinner. We had shrimp cocktail followed by lobster poached in court bullion with garlic butter, pan roasted Coho Salmon with lemon brown butter and pan roasted sea scallops with linguine, spinach and Parmesan Reggiano.
Overall, I was super happy that I spent alot of time cooking at home. It made me happy getting to take it easy and have a break, spending time with my family and letting me get to cook for them.
But that concludes the Culinarian's Super Late Holiday Special!
-Garrett
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