TURKEY SCALLOPINE a la MARSALA WITH AMARONE VALPOLICELLA
Veal scallopini was a favorite of my Dad’s and a signature dish in his repertoire. This variation substitutes turkey for veal and is absolutely delicious.
Food: Turkey tenderloin is sliced 3/8” thick on the diagonal, then pounded into thin cutlets. After being dredged in flour seasoned with salt and pepper (shake off the excess flour), the cutlets are sauteed in olive oil and butter for a few minutes on a side until lightly browned. Remove the cutlets from the pan and keep warm while making the sauce.
In a separate pan, saute some white button mushrooms in butter until nicely browned.
Deglaze the pan that the cutlets were cooked in with dry Marsala wine and mix in a generous spoonful of veal demi-glace until smooth and silky. Finish the sauce with a pat of butter.
Put the turkey and mushrooms into the sauce and serve warm. Asparagus and a light pasta (e.g., gemelli) make nice side dishes.
Wine: Valpolicella is a red wine of the Veneto region of northeastern Italy. It is produced from three grape varieties: Corvina, Rondinalla, and Molinara. ‘Amarone’ designates a wine which is made with a portion of the grapes having been dried first, instead of using 100% fresh-from-the-vine grapes.
Tasting notes: This Masi Castasera Amarone Valpolicella 2010 has cherry and leather on the nose. The palate tunes into cherry jam, fruit leather, chocolate, and spices. The finish lingers on and on. It is wonderfully balanced and a perfect accompaniment to this rich, flavorful dish.
Read more: http://www.kobrandwineandspirits.com/portfolio/masi_agricola/terroir_and_vineyards
A Source: wine.com
Sunday in our house is always a time to enjoy a special meal. The roasted meat usually provides ample leftovers for later in the week and the ambience of the dinner ritual gets the week off to a good start.
Food: Roasted Pork Tenderloin is simply made by searing the meat on all sides and then roasting it in the oven. No need these days to cook pork until it is ‘dead’: the risk of food-borne parasites that our mothers feared is no more. Side dishes include asparagus and roasted potatoes. Applesauce is mandatory with pork, and a simple mushroom sauce is made by deglazing the roasting pan with white wine, then cooking mushrooms, shallots, and a little cream until thickened.
Wine: Cotes-du-Rhône is made from various combinations of Grenache, Mouvedre, and Syrah grapes from the Southern Rhone Valley. This assemblage of grapes make the well-known ‘Chateauneuf du Pape,’ so that tells you it is from the area around Avignon, France. In Australia they refer to this combination as a GSM.
Tasting notes: This Domaine Père Caboche 2010 is a lovely balance among fruit, earthiness, and acidity. Not common to find an ‘old world’ Cotes-du-Rhône which combines the fruitiness preferred in a ‘new world’ wine with the earthy characteristics of the French taste.
Read more: http://www.jpboisson.com/en/
In our house, every Saturday is pizza night. Homemade pizza is so easy and so good that we really can’t stand to buy pizza anymore. Okay, at a place like 900 Degrees in Manchester, NH we do get pies made by other people. Plus their wine by the glass is good too. The recipe for my crust is from Gourmet magazine.
Pizza crust: makes two 8″ pizza shells time: 10 minutes to mix, 3 hours to rise 2 cups flour + 3/4 tsp salt + 3/4 cup warm water + 1 and 1/2 tsp dry yeast Soften the yeast in the water for about 10 minutes. Then combine all the ingredients and knead together. A food processor works well for this. Turn the dough out on a floured board and cover with a large bowl. Let sit 1 and 1/2 hours. Pat down the dough, divide into 2 balls. Cover with plastic wrap and a tea towel and let rest 60-90 minutes. Grease a baking sheet that is no smaller than 10″ x 16″ and pat each ball of dough into a pizza shell 8 or 9″ in diameter. This works best if you do it directly on the baking sheet. Top each shell with 1-2 Tbsp tomato pureé or crushed tomatoes, right out of the can. Sprinkle each pie with 3/4 cup shredded mozzarella, then toss on some Italian herbs. After that, your are on your own for toppings. The photo shows broccoli, red onion, and olive. You can let the pizzas sit for 30-60 minutes at this point. Heat the oven to 500 and bake for 8 minutes. After taking from the oven, remove from baking sheet and let sit for a minute on a cake rack so the crust won’t be soggy.
Wine: Chianti Classico is our go-to for pizza. Hailing from Tuscany, the standard Chianti is not the same as Chianti Classico. Both are neighbors, but the wines are a little different. The Classico is made from 75-100% sangiovese grapes, with up to 10% of canaiolo grapes thrown in. There might, by law, also be up to 15% of merlot or cabernet sauvignon. Peter recommends cellaring a Chianti and a Classico until it is 3 to 5 years older than the vintage on the label.
Tasting notes: We like the Chianti Classico because it is a lighter-bodied wine than other reds. This makes it easy to drink with a pizza that has its own flavors. We especially like the ‘elbows’ — our word for a bit of roughness that you feel on your tongue. That makes it go with the tomato and other bold, bright flavors of the meal.