1.17.2010

Wine of the Week: 2008 Rayun Syrah

I have to admit that I became much more interested in this wine when it got a mention as a good pairing for a recipe that I was perusing in the February issue of Food & Wine, and I realized that I just happened to have a bottle waiting in my wine rack. Not that a recommendation in Food & Wine automatically guarantees that I will love a wine but, to be honest, I just haven't as yet found so many fool-proof sources of good under-$20 wine recommendations in my new neighborhood. Thus, I've been trying a lot of less-than-desirable wine. I brought the bottle with us to our favorite neighborhood BYOB pizza place that night, excited by the possibility of a decent $10 find.

A decent $10 find it is, and an excellent pairing for pizza, at that. As one might expect from a young Syrah, the color is a dark purple. The aromas are slightly sour and slightly smoky, in a red fruit-meets-wood stove kind of way, but with a hint of blackberry. I expected this wine to be quite full-bodied and spicy, but found that it was neither as chewy and tannic as I anticipated, nor as peppery. But, the less prominent (but still bold) body and tannins, as well as the balance of fruit and acid, make it an incredibly drinkable red that is a great match for a rich meal full of cheese and red sauce. The flavors are red fruit dominated - think cherries - with a bit of bitter mocha. Definitely worth the $10, and a screw top to boot: no opener required!

1.16.2010

Greek Yogurt "Parfait"

This lovely little dish may look like dessert, but it is actually breakfast, and one that I relish for its mix of flavors and textures - a little bit sweet and a little bit savory, creamy but also crunchy. I discovered Greek style yogurt a few years ago, when I was looking for something new to add to my increasingly monotonous work-breakfast routine. Greek yogurt is amazing because it is much thicker than the yogurt that most of us think of when we hear the word "yogurt". While that texture is likely partially contributed to by the generous fat content of the whole milk yogurt, I have found that the 2% still has a similar texture, but hovers in a calorie range that is a bit more to my liking.

To make this tasty and quite satisfying breakfast, which I especially love in the winter for its heartiness and its winter-friendly ingredients, purchase a container of Greek yogurt, single serving or otherwise. I like the Fage (pronounced "fa-yeh") brand, which is widely available in grocery stores, but I'm sure there are many great brands out there to try! You will also need some orange marmalade and sliced or slivered almonds. First, resist the temptation to stir the yogurt. Then, scoop two spoonfuls into the small vessel of your choice (I prefer a teacup, but have also been known to use a tiny plastic storage container when I am on the go!). Then, scoop one spoonful of the marmalade on top, and sprinkle with a generous pinch of the almonds. Continue this pattern for three or four rounds, or until your single-serving yogurt is gone! The orange and the almonds are wintery and delicious together, and the creaminess of the yogurt is a perfect foil for the crunch of the nuts. You can vary the amount of marmalade to adjust the sweetness, or vary the ingredients altogether - I also love to use honey and walnuts.

If you haven't tried Greek yogurt, now is the time! Don't miss out on this great winter breakfast treat.

1.07.2010

Sauteed Kale with Smoked Paprika

After braving frigid temperatures on the way to my neighborhood market yesterday, I was relieved to find that the last two tiny bunches of kale were still there just waiting for me to carry them home. I love the hearty winter green for its flavor and weight, not to mention its resilience in my refrigerator - I can always count on it to last while I use up all of my other more perishable produce. These bunches didn't have a chance to prove their longevity, though, as I used them right away!

My favorite thing to do with kale these days is based on this Bon Appetit recipe for Sauteed Kale with Smoked Paprika. It's relatively quick and quite easy and, with a couple of adaptations, I've managed to make it into a meal. As the recipe mentions, any type of kale will do for this dish. I usually rip the leaves into bite-sized pieces before washing them in the salad spinner while I wait for the water to come to a boil. I generously salt the water with a full tablespoon of salt. It makes waiting for the water to boil a bit tedious, but I think it really adds to the flavor of the kale in the end. I've found that the 5 minutes recommended for wilting the kale is just about perfect.

I soften the onions and add the seasoning according to the recipe (though a bit more than a pinch of the crushed red pepper better suits my tastes). Before adding the kale, however, I also like to add a starch, a protein, or a starch and a protein to round out the dish and really make it dinner. In yesterday's version, I simply boiled some redskin potatoes that I had on hand, cubed them, seasoned them with salt and pepper, and added them to the mix. An even easier version uses drained and rinsed canned garbanzo beans. And when I'm feeling like including some protein, cooked chicken sausage, sliced and then cut into quarters, is the perfect addition.

Of course, once the kale is added, a little finishing salt always adds some flavor. I usually skip the extra oil, though. And, in a pinch, regular old paprika works just fine - as long as you like a savory onion flavor!

Find the recipe here: Sauteed Kale with Smoke Paprika