Wine of the Week: Vina Carmen Carmenere Rapel Valley 2006

I chose to profile this week's wine, the 2006 Carmen Carmenere from the Vina Carmen winery in Chile, for two reasons. First, it retails for under $10, which is always appreciated. Secondly, it is a wine under $10 that is actually a little bit interesting and definitely something different.

Dark red (almost purple) in color, the 2006 Carmen Carmenere releases aromas of raspberry, which are accented by spicy, almost fiery, herbal background notes, reminiscent of chili peppers. The taste is bold, with the fruit coming through on the approach and the mid-palate, and a lingering spicy black pepper finish following. I found the fruit flavors to be mainly raspberry and black cherry. The most striking aspect of this wine's flavor to me, though, is the hard-to-miss green pepper woven throughout. That green pepper flavor is not always a desireable characteristic, but it seems to work here, and while it's not something I would like to have every day, it is an interesting departure from the usual earthy red. This wine is worth a try if you're looking for something different, but still inexpensive.

Veronica's Potato Salad

I am aware that today's recipe requires a bit of suspended disbelief for most people. So, I have to ask you, Dear Reader, to hang in there with me. I promise - This is a great dish, and one I have made over and over, which is why I am very excited to share it with you!

Yesterday's Father's Day holiday reminded me again of Giada De Laurentiis' recipe for Veronica's Potato Salad. If I remember correctly, the recipe was Giada's mother, Veronica De Laurentiis', recipe (hence the name). How fitting, then, that the first guests that I ever served it to were my own parents, for a Father's Day picnic several years ago. I have to admit that I've made a few adjustments to the recipe, but the main "suspended disbelief" ingredient remains intact in my version - hot dogs!

As usual, the key to this simple recipe is choosing quality ingredients. As you might imagine, that holds particularly true for the hot dogs, which are not camouflaged in any way in the final product. I generally choose a kosher all-beef variety (tonight I used Hebrew National Beef Franks), but you could use any type that you find exceptionally tasty. I think it would be interesting to try a chicken sausage in this recipe too, for instance. Also, Giada's version calls for regular russet potatoes with the skin removed, but I've found that I like to use a more waxy variety of "new" potato, like a redskin or a yukon gold, and leave the skin on. Finally, in a pinch, or if you just don't like it, the basil isn't essential. The parsley in this recipe really does the heavy lifting of giving it that aspect of freshness, and sometimes that's all I use. This seven ingredient mayo-free and mediterranean-inspired version of a classic picnic staple is truly worth suspending your disbelief!

The recipe for Veronica's Potato Salad can be found at www.foodnetwork.com.

Wine of the Week: Altos Las Hormigas Malbec 2007 & 2008

Since Malbec was my wine of choice for much of late 2007 and early 2008, I thought it would only be appropriate to review one. After all, Malbec is the quintessential value wine these days, often coming in at the under $20 price-point while still offering a reasonably rich and complex wine experience. I know I am in good company in having an affinity for it.

A couple of weeks ago, I was pleasantly surprised by the Altos Las Hormigas 2007 Malbec. I was so impressed with it, in fact, that I went back to the store to get a second bottle. But when I got there, I found not the 2007, but the 2008 vintage. It seemed like a great opportunity to compare, so I brought a bottle of the 2008 home.

Let me start by saying that both vintages are good. I do favor the 2007 slightly, but at around $13, the 2008 is still a well-worthy wine. Both wines are dark purple to ruby in color, and they share some aromas, but yet have subtle differences. My 2007 tasting notes included black cherry, raspberry, cassis, fig (or something similarly sweet), and even a slightly medicinal note. The 2008, however, still had the black cherry and raspberry, but they were rounded out by a floral scent and some spice (the winery's tasting notes say violet and nutmeg, but I'll leave that up to you).

In terms of taste, the 2007 was positively juicy, with blackberry and black cherry flavors, and just a hint of cocoa. The 2008 wasn't as juicy, but still had a strong blackberry flavor and an undeniable blueberry aspect. Instead of cocoa, the 2008 tasted of spice.

The Altos Las Hormigas Malbec is a full-bodied, structured wine, regardless of the vintage. Tannins are prominent from the mid-palate through the long finish to the end. I found these both to be great wines, best enjoyed immediately upon opening. Drink them right away - they don't retain their bold flavors overnight.

Balsamic Vinaigrette

Today's picture includes mustard - not because mustard is the topic of the post, but rather because it is the less obvious of the two ingredients used to make this incredibly simple vinaigrette.

I've already told you about my conversion to do-it-yourself salad dressing...and I've waxed poetic about a good balsamic vinegar. Now I'm putting the two topics together with this quick recipe for a balsamic vinaigrette. All that's needed is a quality balsamic vinegar and a jar of Dijon mustard...and maybe some exceptional olive oil. That's it! This balsamic vinaigrette will remind you why you bought that fancy bottle (as if you needed reminding!).

Simple Balsamic Vinaigrette

1 Part Dijon Mustard
3 Parts Balsamic Vinegar
1/2 Part Extra Virgin Olive Oil (Optional)

Whisk the Dijon and balsamic vinegar together in a bowl until smooth. Taste and adjust as necessary. For added richness, whisk in the olive oil. Serve immediately or refrigerate before use.

Profile: Plantains

I first fell in love with plantains during a trip to San Pedro Sula, Honduras. Our gorgeous hotel was in an exclusive neighborhood (notably, it was also surrounded by iron bars and well-armed guards, but nevertheless) and it served up a truly bountiful spread every morning for our early-AM meal. It was during one of those almost embarrassingly plentiful breakfasts that I had my first plantain tamale. I was immediately hooked.

Fortunately for me, plantains are available in many U.S. supermarkets. They are usually sold when they are just turning yellow, giving them a slightly dirty appearance. They are often located near the bananas, their size and lack of bunching distinguishing them from their smaller, sweeter cousins. Plantains can be eaten at any stage of ripeness - green, yellow, or even black. In fact, to use a plantain in a sweet application requires allowing it to turn almost completely black, well beyond the point where a standard supermarket banana would be considered edible. All but the most ripe plantains must be cooked to be enjoyed.

Though musa paradisiaca is, as it appears to be, a type of banana, I find that it is better to think of the plantain more like a potato. Plantains can be incorporated into sweet dishes, and they often are used that way, but only when overripe. And even then, the plantain does not reach the natural sweetness of the Cavendish bananas (also known as dessert bananas) that line U.S. supermarket shelves. Rather, plantains are very starchy and (depending upon their level of ripeness) not very sweet. When green, they are not sweet at all, but still very filling. Thus, in many cultures the plantain really does function like a potato - an inexpensive, and important, source of nutritious calories.

True to its starchy character, the plantain can be prepared in many ways. It can be boiled, steamed, fried, sauteed, grilled, even mashed. One of the most well-known preparations of plantains are tostones, which are twice-fried "patties" similar to chips. I have personally had plantains in many ways, and have gone to great lengths to enjoy them in my cooking (Most memorably in Plantain Tamales with Molasses Butter from Bobby Flay's From My Kitchen To Your Table, which were good, but well beyond my usual "keep it simple" routine!). My favorite preparation is just to saute them, though, like in Jack Bishop's Caribbean Black Beans with Sauteed Plantains from A Year in a Vegetarian Kitchen.

If you haven't already, it's well worth it to discover this dietary staple of so many tropical regions. Just remember that many a plantain novice has been disappointed when the plantain wasn't what they expected, so if you are trying plantains for the first time, try to ignore their banana resemblance as much as you possibly can!

This Tyler Florence recipe is just what I have in mind for an easy plantain preparation. One thing to note that Tyler doesn't mention: A plantain can't be peeled like a supermarket banana. Cut the plantain with the skin on, then score the skin and remove it in sections.

Tyler Florence's recipe for Caramelized Plantains "Plantanos al Caldero" can be found at foodnetwork.com