2014 – Page 6 – Well Dined

17
Mar
2014

Grapes of Spain Wine Dinner at Marcel’s

categories: Reviews

You should know by now how much we love Marcel’s – the restaurant where we got engaged and where we spend many of our special occasions (previous posts here and here). So when I saw a post about an amazing looking wine dinner on their Facebook page, I immediately called and made reservations. The dinner was four courses (plus Amuse and cheese) designed to pair with seven wines from Grapes of Spain, a Spanish wine importer with a focus on new talent and modern wines. Grapes of Spain president Aurelio Cabestrero, and winemakers Javier Candon and Isaac Fernandez were in attendance. For each pairing, we were given an in-depth description of the wines from the type of land the grapes are grown on, to how they are harvested and prepared, to the tasting notes. It was incredibly informative and a lot of fun, especially as we got to know the other people at our table. The best part? These wines are incredibly reasonably priced, I would even say cheap – most were between $15-$20 a bottle! And we got a discount for being at the dinner, and an even bigger discount for buying a case (mix and match, too). Such an insanely great deal!

Without further ado, I present to you the pairings:

Amuse Bouche – Lobster Egg with Osetra Caviar. This was a lobster bisque topped with custard and caviar, served in an egg shell – delicious.

Biutiful Cava Brut Rose NV – 100% Garnacha. A delicate, subtle, dry, sparkling rose with notes of raspberry and citrus.

First Course – Diver Scallop Tartine, Aged Sherry Shallot Butter, Smoked Trout Roe. Excellent, my favorite course.

Adras Godello 2012 – 100% Godello. My favorite wine of the night – earthy and funky like my beloved French whites, but with more floral and citrus notes making it super balanced and perfect for pairing with food.

Second Course – Saddle of Rabbit Stuffed with Cumin Scented Rabbit Sausage, Butternut Squash Puree, Chanterelle Mushrooms. Very earthy and yummy (I think we can acknowledge that all the courses are going to be yummy). I was starting to get tipsy already at this point, yikes!

Adras Mencia 2012 – 100% Mencia. A light bodied but velvety fruit-forward red.

Third Course – Breast of La Belle Farms Duck, Duck Confit, Valrhona Chocolate, Brandied Cherries. I really liked this course, and boy were those cherries boozy!

Acentor Garnacha 2012 – 100% Garnacha Tinta (Red Grenache). Dry and spicy, Jasper preferred this wine with the duck (and overall – it was his favorite). We both thought it was the most drinkable of all the wines (meaning on it’s own, not necessarily with food).

Bovale 2011 – 100% Bobal. Jammy with ripe berry and chocolate notes. I thought this was the better pairing with the duck because of the chocolate in the dish, but I was definitely in the minority at the table.

Fourth Course – Herb Brioche Encrusted Rack of Border Springs Lamb, Scarmoza Polenta Cake, Madeira Lamb Jus. I think I ate this really fast because I needed food at this point, haha.

Finca La Mata 2011 – 100% Tinta del Pais (Tempranillo). Medium-bodied and fruit-forward with depth. Very satisfying, but not a standout in this group, especially since it was more classic versus unusual.

Arrocal Selection 2010 – 100% Tinto Fino (Tempranillo). This was deep and rich with notes of black cherry, vanilla, and spice. This wine was the outlier in terms of price point – at $40 it is well above the others.

Cheese – Reblochon Cheese Cake with Green Gauge Plums. There was no wine paired with this course, so we all took our time finishing whatever we hadn’t been able to yet.

Then came a few petite fours and the filling out of the order forms. The wines were ready to pick up in just a few days. We got ours yesterday and I am so excited! The dinner was lovely and I highly recommend looking to see if any of these wines are available near you. The quality is wonderful on they’re own, but paired with the price they’re unbeatable.

14
Mar
2014

Vegetarian Shepherd’s Pie

categories: Recipes

Happy Pi/Pie Day! I know that most people are probably celebrating with desserts, but what about a savory pie? Or rather a savory dish with pie in the name that isn’t actually a pie? Whatever, don’t judge me. It’s time for another vegetarian lunch with Melissa from Smells Like Brownies. Be sure to check out her delicious Pi Day Coconut Cream Pie, it is sooooooo good!

This vegetarian version shepard’s pie is packed with veggies, topped with creamy goat cheese, and perfect for St Paddy’s Day (which is never St Patty’s by the way). I mean, just look at that gorgeous green topping.

The base is made with roasted beets, eggplant, sundried tomatoes, and cherry tomatoes simmered in vegetable stock with thyme, caraway seeds, and fennel seeds. I was a little scared that the fennel and caraway would be really strong and take over, but they added just the right amount of depth and a real Irish flavor. (more…)

12
Mar
2014

Pumpkin Goat Cheese Alfredo

categories: Recipes

Here’s a quick little semi-homemade cold weather meal, perfect for weeknights. I took some store-bought fresh spinach fettuccine and thick sliced roasted turkey from the deli counter, and tossed them with a homemade pumpkin goat cheese alfredo. It’s interesting enough to not be boring, but it’s easy enough to not cause a headache.

The homemade part is the decadent sauce, which involves butter, garlic, cream, pumpkin, goat cheese, sage, and pumpkin pie spice. I wanted to do something a little different, which is why I went with turkey, but chicken would work just as well. And I like how the spinach pasta brought a little color to the table.

Pumpkin Goat Cheese Alfredo
adapted from Closet Kitchen
serves 2

8 oz pasta of choice (I used fresh spinach fettuccine from the refrigerated section), cooked
8 oz cooked turkey or chicken, diced or shredded
1 tbsp butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup pumpkin puree
4 oz goat cheese
1/4 cup Parmesan, grated
1 tbsp sage, sliced thinly (or dried)
1/4 tsp pumpkin pie spice
salt and pepper to taste

Melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Add the cream, pumpkin puree, goat cheese, Parmesan, sage, and pumpkin pie spice and simmer until the cheese has melted.

Add in the poultry and allow to warm through. Remove from heat and season with salt and pepper.

Toss with pasta and serve immediately.

One Year Ago – Light Pumpkin Cream Cheese Loaf
Two Years Ago – Pinterest Recipes
Three Years Ago – 5 Couscous Dinners

10
Mar
2014

Brussels Sprouts Flatbread with Goat Cheese and Capers

categories: Recipes

It’s been a while since I’ve posted a Smells Like Brownies & Well Dined vegetarian lunch team-up recipe, what with holidays and traveling and all. Now I return to you with this delicious flatbread made with hearty whole-wheat dough, tender brussels sprouts sauteed in brown butter, creamy goat cheese, and salty Parmesan and capers. So good.

We called it a flatbread instead of a pizza simply because the toppings seemed more along those lines, and they were a bit loose and not glued down by cheese. But it doesn’t really matter what it is called.

I think brussels sprouts got a bad rap in the 80’s when everybody was boiling them to death, gross. But when they are roasted until they caramelize or shaved thin and served raw – yum. Here we saute them quickly in some brown butter and toss them with goat cheese and capers – double yum.

Lots of freshly grated Parmesan goes on top (plus more when it comes out of the oven). It’s just beautiful. (more…)

07
Mar
2014

S’mores Treats

categories: Recipes

I had recently been experimenting with Rice Krispies treats, and when I saw Golden Grahams at the store I immediately thought of making a s’mores treat. I wanted there to be bits of marshmallow and chocolate throughout (instead of all melted together).

It ended up being super easy – cereal, mini marshmallows, and chocolate chips bound together with melted marshmallow.

S’mores any time of year, no matter the weather, and without the mess! (more…)

05
Mar
2014

Chicken Parmesan Meatballs and Spaghetti Squash

categories: Recipes

Chicken Parmesan without the guilt? I saw a really yummy looking recipe for Chicken Parmesan Meatballs that I wanted to try, but didn’t want to eat all the carbs involved in pasta. I had also been seeing cheesy spaghetti squash casseroles that looked really good, so I had the idea to combine them.

Ground chicken, onion, Parmesan, parsley, lemon zest, breadcrumbs, garlic, and egg are combined to make the meatballs, which are basted with tomato sauce and cooked in the oven.

Spaghetti squash goes into a casserole dish (I cook mine in the microwave). This is from two medium squashes.

Place the cooked meatballs on top, then the tomato sauce. I forgot to season the squash, oops! So I added more salt and pepper here. (more…)

28
Feb
2014

Range by Bryan Voltaggio

categories: Reviews

Another belated Restaurant Week post brings us to a somewhat new Bryan Voltaggio concept in Chevy Chase – Range. Located inside Chevy Chase Pavillion (across from Mazza Gallerie), the interior is huge and split into multiple dining rooms. Unfortunately, we were sat in the far back in the most remote and boring corner. We still had pretty decent service, though, especially considering how packed it was.

The New American menu has a lot to choose from with a raw bar, charcuterie, wood fired pizzas, and a range of cooked dishes. The cocktails are innovative, and the wine list is good (our server recommended a wine from a vineyard that has a personal relationship with the restaurant and is hard to get elsewhere).

There was a cheese course on the restaurant week menu, so we went ahead and got that. But we also wanted charcuterie, which wasn’t on the RW menu, so we ordered that a la carte – you can see the portion difference in the photo. Both selections were great and the housemade accompaniments were topnotch. I especially liked the mostarda and the fig jam.

My second course was the kale caesar salad with egg emulsion that everybody is always posting about, with good reason! It’s a caesar, but it’s one of the best you are ever going to get.

Jasper choose the beet salad with burrata. Pretty standard combo, well executed.

For my entree, I choose the goat cheese ravioli with meat ragu. Yummy, but the filling was pretty much just goat cheese, and a lot of it. I like goat cheese, but I would have appreciated a better balance.

Jasper choose the lamb with carrot-jalapeno romesco, which he said was awesome.

We had a good time and enjoyed everything we ate. I would like to return to try out more of the menu, especially with a group since the menu seems to be suited for it.

26
Feb
2014

Eggnog Ice Cream Affogato

categories: Recipes

Eggnog ice cream – why have I never thought of that before?! With the eggs, cream, and sugar – it’s the perfect base! Creamy, spicy, and delicious – this is the perfect winter ice cream. And it’s even better topped with fresh espresso as an affogato!

Eggnog, cream, orange extract, nutmeg, cinnamon, and rum come together to form the base; which freezes up soft and creamy.

To take it to the next level, pour a espresso over the ice cream to make an affogato.

Two scoops and a lungo or double-shot is the perfect amount for breakfast or a snack. It look’s like we might be getting another snow storm out here in the NE, and I know what will be keeping me warm!

Eggnog Ice Cream
from Scoop Adventures
Buy the fattiest, full-of-sugar eggnog that you can find because it will make the best ice cream.

2 cups eggnog (no rum added)
1/2 cup heavy cream
1/4 tsp orange extract
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tbsp dark rum

Combine all of the ingredients in a medium bowl and whisk to combine. If eggnog and cream were refrigerated, you may pour the mixture directly into an ice cream maker. If eggnog and cream were not fully chilled, place in a refrigerator until mixture is chilled (1 to 2 hours).

Once mixture is chilled and in the ice cream maker, freeze according to the manufacturer’s instructions. Scoop into a freezer safe container and place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

One Year Ago – Spiced Carrot Soup w/ Crispy Chickpeas & Tahini
Two Years Ago – Slow Cooker Creamy Chicken Pot Pie
Three Years Ago – Aji de Gallina; Kheer

24
Feb
2014

Food ‘n Flix: Babette’s Feast

categories: Recipes

The January pick for Food ‘n Flix is the 1987 Danish film Babette’s Feast (now included in The Criterion Collection), chosen by Culinary Adventures with Camilla. This is the story of two deeply religious and puritanical sisters who live on the remote coastline of 19th Century Denmark. They give up much in their lives in order to live the way that they were raised and to help the people of the village. Late in their lives, a French refugee comes to stay with them for many years and cooks them a fabulous meal to thank them. The sisters and villagers are afraid to give in to the decadence of the meal, but it ends up healing many of their wounds and rifts. It is a story about the healing power of food and how it can show love and thanks.

The food cooked in the movie is quite extravagant and I didn’t think I could take on turtle soup or quail stuffed with foie gras and truffles, so instead I decided to just go French in general. I must have been influenced by all the soup that the Danish villagers ate (and the stew meat in my freezer), because I made a French stew with beef and red wine – cooked low and slow in a crockpot.

Beef is seasoned with salt and pepper and placed into a bowl with onion, garlic, shallot, celery, carrot, thyme, bay leaves, and lemon zest.

This is the fun part – a whole bottle of red wine is poured over the ingredients and then left to marinate (refrigerated) overnight. The wine is the stock for this stew, and the flavor permeates everything. So make sure that you use a good one! I suggest a Cotes du Rhone for this. (more…)

20
Feb
2014

Miso Creamed Kale

categories: Recipes

Oh my gosh, you guys, I am in kale heaven. Now I already like kale – raw in salads, in a Tuscan white bean soup, baked into crispy chips. But this, THIS, is the single most delicious way to eat kale ever.

Cooked down with garlic and shallots in butter, then finished with sherry, cream, and miso – swoon.

But we don’t even stop there, oh no, we add buttery mushrooms with soy on top – oh my gaaaaaaaaaaawd.

I served it as a side with teriyaki salmon, which I’m not even going to talk about because the kale totally stole the show. If you like kale, go make this right now and rejoice. If you don’t like kale, go make this right now and become a believer. And then invite me over, so that I can eat some too. (more…)

Year: 2014