Month: August 2011 (Page 2 of 4)

Individual Nectarine Tarts

Everyone wants to be the ‘hostess with the most-est’. This recipe definitely fits that bill and takes it a step further… Picture yourself–Queen of Tarts… Take advantage of nectarines at the peak of the season (I know I will!). Note: no tea parties, deck of cards, rabbits or mad hatters required!

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Individual Nectarine Tarts

Serves 4

Ingredients:

  •     1 sheet frozen ready-rolled puff pastry
  •     1/4 cup soft cream cheese
  •     1 1/2 tablespoons turbinado sugar*
  •     Pinch of cinnamon
  •     4 nectarines, halved, pitted, and sliced
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut pastry into 4 squares. Place onto prepared pan.
  2. In a small bowl, beat together cream cheese, 1 tablespoon of sugar and cinnamon. Spread over pastry squares. Arrange nectarine slices on top of cream cheese.
  3. Bake for 12 minutes or until golden. Sprinkle with remaining sugar. Serve.

*Turbinado sugar is also known as ‘sugar in the raw’. You can substitute brown sugar (light or dark), if desired.  

 

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The Geographer’s Cafe: Super Trains, Parliamentary Tea, and a Virgin Party

By R.F. Burton

I lived in London for a time when I was in College serving an internship for the European Parliamentary office, which, as you may have guessed, greatly contributed to my interest in global politics and business.  In a way, this trip brought me full-circle since the secondary headquarters of the company I work for is in London; however, this stay in the great city would be short, sweet, and mostly void of youthful debauchery.

 I arrived from Paris on the Eurostar. This particular train travels like a plane without the stress of take-offs and landings.  Unfortunately, the experience is not much better otherwise. I was still jammed in a tiny seat, my neighbor still fell asleep, trapping me with a full bladder, and the food was still marginal. On the other hand, it only took a few hours, getting on and off was much easier, and it delivered me safely into the middle of London at Kings Cross, which definitely beats landing at Heathrow.  Over all, I recommend the ride.  Just watch that you do not end up in backward facing seat. It sucked in the back of the family station wagon, and it still sucks now.

As I mentioned, I lived in London when I was a student, and through a random turn of events, I served an internship for the European Parliamentary office. I recently found my old boss from twenty years ago (thank you, internet!). I wanted to meet her again and thank her for helping me through those formative years, but thought it unlikely since she has earned the title of Baroness, and is currently a member of the House of Lords. I sent her an email fully expecting it to get lost or ignored.  Surprisingly, not only did I get a response, but I was invited to tea at Parliament.

The day was terribly humid and rainy. I was in a suit because I was conducting interviews all day. Luckily, I had my trusty Paris umbrella this time. Sadly, it folded at just the worst time, and I got drenched…again.

Looking impossibly fresh (read sarcasm), I proceeded through a security screening and was met at the door by the Baroness. She is the epitome of nobility: strong jaw, mumbles a bit when she talks to make you listen more intently, and very attractive in an intellectually intimidating way. She led me through the halls briskly, ignoring the history surrounding us. Despite its gothic styling, master’s artwork, libraries of books, architectural achievements, and mass of tourists lined up out the doors; Parliament is not a museum, but a working building. I had a hard time wrapping my head around the fact that this building was the source of so many of the monumental decisions in western history, and yet people bounce around in it like it is any other office building, nearly oblivious of the historical ghosts.

When we arrived at our destination, I was surprised to find myself in a pub. Save for the large paintings of Parliamentary scenes, it was like any other pub in London.  We sat near a window that opened to a view of the Thames, and then she ordered not tea, but coffee.  I did the same, and we chatted like old acquaintances meeting in the corner tavern.

We parted and I left through the old building where lines of tourists were waiting to get in. The Baroness spoke of meeting for dinner when I bring my family to London, but whether that pans out or not, it was great to reconnect. As I walked by all the tourists, I felt lucky that I got a real glimpse of the inner workings of the institution.  That’s not a souvenir you can get in a gift shop.

A few days later, I was treated to an entirely different British social experience; a party with Virgin Atlantic airlines. Now, if you pay attention to the airline industry, you already understand what might be cool about this. Briefly, Virgin is the airline started by Sir Richard Branson, the billionaire known for a quite adventurous lifestyle, so, perhaps by design; Virgin is probably the least politically correct organization this side of Playboy. The party was to celebrate the success of the sales team and partners. Naturally, a Miami, salsa theme came into play. I typically leave my Miami-wear at home on business trips, but I did have a salmon colored shirt. It quickly became clear that no one else had contemplated wardrobe as I had. In fact, most were still in business clothes. At least I was dry this time?

Virgin parties are a bit like Vegas, so I will not reveal all that went on, but Floriditas in Soho turned out to be the perfect party setting. Just beyond the walls of Floridita’s, transvestites hung out on the street, and a bevy of night clubs, strip clubs, and sex shops called to party-goers looking to take it to the next level.

I wasn’t one of the party-goers looking for “the best of Soho.” I left Floridita’s around 1am and walked back to my hotel. Walking through this part of London at night is a special experience. From seedy strip clubs to high-end theaters and restaurants, it is an eclectic mix of ancient architecture and modern frivolity… sort of like Parliament, I guess.

Needless to say, I was exhausted the next morning when I woke at 6am for a day that included more interviews and a mad-dash to Heathrow to catch a plane to Lisbon.  It has been a crazy couple of weeks, and I am hoping for a quiet weekend in the Portuguese capital.

Join R.F. Burton on his next stop during his 60-country journey around the world!

Next up: Portugal

Profiteroles with Homemade Chocolate Sauce

Classic French pastry meets ice cream and warm chocolate sauce??!! Sign me up! This is a great make ahead recipe (see notes) to knock the socks off your family and friends. Note: it is your duty as the chef to taste test…

Profiteroles with Homemade Chocolate Sauce

Makes 18

Ingredients:

Choux Pastry:

  • 1 cup water
  • 6 Tbsp butter, at room temperature
  • 1 cup all-purpose flour, sifted
  • 3 eggs, room temperature, lightly whisked

 Chocolate Sauce:

  • 1/2 cup heavy cream
  • 12 ounces (2 cups) semisweet chocolate chips
  • 2 tablespoons honey
  • 2 tablespoons prepared coffee

For Serving:

  • Ice Cream (vanilla is traditional but use your favorite!)
  1. Preheat oven to 400 deg F. Line 2 baking sheets with parchment paper.
  2. Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined (no white streaks should remain).
  3. Return mixture to the heat and cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
  4. Gradually add 1-2 Tbsp of egg at a time, beating well after each addition, until the dough is thick and glossy.
  5. Place heaped tablespoons of dough, about 1 inch apart, on prepared baking sheets. If you want to be fancy, transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1 inch balls onto the baking sheets.
  6. Use wet fingers to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
  7. Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven (still turned off!) for 20 minutes to dry out. Transfer to a wire rack to cool completely.
  8. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
  9. To serve, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

*Note: The puffs can be frozen after cooling. Before serving, defrost the puffs and then reheat in a 350 degree F oven for 5 to 10 minutes, or until crisp. Cool before filling with ice cream. You may also use purchased chocolate sauce. Feel free to use caramel sauce versus chocolate if you want to ‘eat outside the box!’

 

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The Weekly Whet: Vina Robles 2009 RED4

Here at into the Soup, the last few weeks have been rife with wine research, and we have decided that the only thing we might like more than drinking wine, is trying to develop its profile in our minds.

“Oh!” you think to yourself, “those gals at into the Soup are expanding their horizons and becoming real wine connoisseurs! How surprisingly classy of them!”

Ha. Fat Chance. Our version of a wine profile is how it might present itself on Facebook, and we’re still like school in the summertime (no class). But can you really blame us for our tendency to personify when the winemakers make it so easy for us? I would not only love to enjoy a glass of the Vina Robles RED4, but after reading its description, I’d love to date it:

“Vina Robles’ RED4 blend showcases the structure of Petite Sirah, the forward fruit of Grenache, the spice and cherry
qualities of Syrah, and the rustic character of Mourvèdre. An intriguing, youthful wine; your perfect dinner companion.”

Maybe it’ll add me. Sigh.

Click here for more information on RED4!

And if you love food, wine, and California’s beautiful Central Coast, you can join us for Sunset Magazine’s Savor the Central Coast event taking place from Sept. 29-Oct. 2nd.

 

 

Chef Kevin Fryburger’s Steak, Tomatillo and Chipotle Chili Chowder

When I first spoke with Chef Kevin Fryburger (Fry) he told me this soup was a Paso Roblesy Meat Soup – which I thought was really charming.  Come to find out, he created this Steak, Tomatillo, Chili Chowder just for into the Soup.  Now, that’s REALLY charming.  I’m so looking forward to meeting this accomplished Chef and tasting some of his meat soup.  I LOVE MY JOB!!!!

Ingredients:

  • 1/4 cup olive oil
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced carrot
  • 8 tomatillos, skins removed, cored, and roughly chopped
  • 5 baking potatoes, peeled, and diced into 1/2 inch cubes
  • 2 cups diced Ortega chilis
  • 2 tablespoons smoked chipotle peppers, diced
  • 2 pounds Flat Iron Steak, grilled to Medium
  • 1 gallon beef stock
  • 1 cup Wild Horse Merlot
  • 7 garlic cloves, diced small
  • 2 tablespoons ground cumin
  • 2 tablespoons oregano leaf
  • 2 cups diced, ripe tomatoes
  • 1/2 pound organic cheddar cheese, grated
  • 2 limes
  • Kosher salt
  1. Cook steak on Charbroiled or BBQ; set aside to cool.
  2. In a medium stock pot on medium high flame add olive oil.
  3. Add tomatillos and garlic, saute for 5 minutes. Add celery, onion, carrot, saute 5 minutes Add Ortega chilies and chipotle peppers, cumin and oregano, saute 5 minutes.
  4. Add chicken stock, bring to a boil, then turn down to a simmer. Add Merlot.
  5. Add potatoes and simmer soup just until potatoes are fork tender (do not over cook potatoes),
  6. Dice steak into 1/4 inch cubes; add to soup.
  7. Add the juice of 2 limes and salt to taste.
  8. Serve chowder in bowl topped with 2 tablespoons organic cheddar cheese.

*Suggested Wine pairing – 2006 Wild Horse Merlot

 

 

Soup of the Week is brought to you by Sunset and Savor the Central Coast


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Heard Through the Grapevine: intotheSoup.com interviews Western Wine Awards Finalists

Hey there wine-lovers (or those of you who are trying to determine whether or not we are bat-s#&! crazy)! We’re back with our next installment of interviews with Sunset Magazine’s Western Wine Awards Finalists. That’s right, we’re interviewing the wines themselves. This process started off quietly, but after a few bottles, the conversation flowed freely. Good thing we took notes because we barely remember this particular press junk-it…

 

 

 

Our next Category is Connoisseur –  those middle-of-the-road wines hitting you up for $26 to $40 per bottle.

Abraxas Vin de Terroir

Welcome.  How are you today?

I AM A GOD!

In a world where so many struggle with self-image issues, it’s refreshing to meet someone without a problem. Did you want to tell us a little something more about you?

I AM A PLATINUM BLOND GOD!!

Right.

Stop calling me Wine!!!!

OK – can I call you Abe?  I tend to shorten names, especially when I’m writing

Yea, alright.

So, Abe, it might be easier for you to explain yourself and your characteristics in some choice describing words.  Can you do that for me?

YES!!  I explode. I am pure. When you swirl me I become beguiling.  I am crackling energy, ethereal, vivacious and luscious.  I taste pretty damn good, too.

Looking forward to experiencing that.

If you’re lucky, heathen.  I AM A GOD!!!! Oh and I’m also made up of 43% Pinot Gris, 32% Pinot Blanc, 15% Gewurztraminer, and 10% Riesling.

I’m wondering if we should warn the others so they can avoid the rogue lightning bolts.

 

And now, a few words from one of the red finalists…

Andrew Murray’s 2008 Esperance Grenache Blend

That’s a unique name – where did it come from?

Well, Andy is kind of a HOPEless romantic.  In fact, he’s a huge HOPEless romantic and that makes him really special and quite HOPEful, in my mind.  I HOPE I don’t mess up this interview.

Hey, you’re doing really well.  So, really, what’s the deal with your name?

You’re kind of slow aren’t you?  “Esperance” is French for hope.

Oh, I knew that.  By the way, I love your outfit.

Yea, it’s pretty badass, right?  I’m 60% Grenache which rhymes with badass if you put the right stress on the word.  The bottling reflects that through the black and red labeling, and Andy says that I’m a hedonistic pleasure – which rhymes with leather.  So, there you go.

Well, just to cover mine, I’ve also been told that you are a rich, concentrated wine with aromas and flavors of ultra-ripe strawberries, black cherries, and blueberries, mixed with the spiciness of cinnamon and vanilla from the toasty new French oak. Your cap is a Stelvin ScrewCap to preserve the freshness and avoid ‘off’ flavors. Along with the Grenache, you are blended with 25% Syrah, and 15% Mourvedre and that is 100% delicious which rhymes with – darn, I need my rhyming dictionary.

OK – I guess you’re not that dumb but you probably shouldn’t write poetry.  Can I go now?

Sure, see you at the show.

 

Here it is, folks–the “deep pockets” category for all you big-spenders. These are wines in the $41-$60 price range.

Red Shoulder Ranch Chardonnay 2009

Truth be told, it’s not every day that I get to have a meet and greet with wine in your price ra—I mean of your caliber. Please excuse my shaky hands.

Oh, honey—it sounds like you just need a little glass of me! I’m never shaky –though at 14.9% Alcohol, I’m on the verge of a nap most of the time.

Wow, that’s pretty high for a Chardonnay, isn’t it? Your berries must be very ripe at harvest.

Absolutely, darling! I hope you don’t think me vain, but my winemaker thinks that my vintage (2009) might be THE vintage of the decade. It was a long, cool summer so all of our grapes were able to hang and ripen in near-perfect conditions for an extended period of time.

Sounds like you had a beautiful childhood and you’ve aged so well!

Thank you, I would have to agree. 14 months on the lees have definitely made me a more complex wine. I keep trying to tell people that those bargain-bin wines are great if you want to crack something open and mindlessly slug away, but for dependable quality and that “je ne sais qua” that  makes you sip, savor, and pause for few seconds with your eyes closed, you have to dig a little deeper into those pockets.

I wouldn’t know anything about mindlessly slugging away…That’s simply irresponsible wine consumption!

Please! I had my people do a background check on you. You need to cool it with the 2-buck chucks. Imagine for a moment, enjoying “lush, luxurious aromas and flavors of melon, honeysuckle, apricot, pineapple and flint all held together with bright acidity, good structure and elegant balance.”

That sounds simply beautiful, but isn’t there usually at least a hint of oak and butter in you Chardonnays?

I was aged for 14 months in French oak (75%) and stainless steel (25%). This means I have a lighter, brighter flavor than those Chards that are aged in American oak, making me more climatically versatile.

Ms. Red Shoulder Ranch Chardonnay, it was a pleasure. Best of luck to you!


Moving on to our red contender…

 

Peay Syrah “Les Titans” 2008

I just finished interviewing a finalist from the white wine category who may just be your polar opposite. She was floral and fruity with a hint of minerality, whereas you have been described as “meatier and masculine.”

 Yes, I’ve been compared to a “rosemary, lavender, black pepper and garlic-encrusted beef roast”, but with “an intense lilac quality dancing gently around a blue fruit, roasted meat and blood core” in the nose. I call it my “Man-musk” and let me tell you, it really gets the ladies.

Ahem. That’s quite a profile you have going on there. Are you on Facebook?

I’ve been considering a fan page, but I feel like that would lump me into the masses. I’m a unique syrah, different from the more traditional Rhone variety. As a new-world Syrah, I’m more fruit forward and intense, but perfectly balanced by the meat, blood, and white pepper aromas of old-world Syrah.

You really have a lot of personality. Do you only grow better with time, or would you call this your peak?

Absolutely not! If we’re talking actors, I feel a certain kinship with Jeff Bridges. I’ve got staying power, baby. I’ll mellow with time, but keep the edge that you love so much.

Wow, Jeff Bridges? Excellent! Just a quick word of advice though: Try to keep it more “True Grit” and less “Tron”, deal?

I’ll think about it and I’ll catch you at the Western Wine Awards Dinner and Gala. I’ll be the guy surrounded by all the ladies.

Stay tuned for the final installment of this series!

Join Sunset Wine Editor Sara Schneider and Sunset Editor-in-Chief Katie Tamony for one of the weekend’s most anticipated events. The Sunset Western Wine Awards are recognized as the highest honor for Western winemakers and focus solely on wines produced in the Western United States. Sunset’s panel of professional judges includes Western wine writers, sommeliers, and winemakers.

Click here for a complete list of selected finalists and come try each and every one of them, paired to perfection, at the Sunset Western Wine Awards at Pismo Beach Pier on the Central Coast of California September 30th, 2011. We’ll save you a glass.

Click on the logo below for more information on this fabulous, 4-day event.

 

 

 

 

 

 

 

 

 

 

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