2 posts tagged “wine pairing”

The Secretary of California Food and Agriculture A.G. Kawamura talks about how farmers are coping with drought, pestilence food safety regulations and budget cuts.  Naomi Duguid explores the cuisine of the Uighur community in Western China.  Cold soups are a refreshing option on hot summer days.  Cliff Wright has some recipes to share.  Australian wine expert Matt Skinner has some tips for pairing wine with food.  Milkshakes don’t just come in chocolate and vanilla.  Adam Ried describes some international variations.  Tim and Oscar Youd are supporting shelter dogs with their homebrewed root beer.  Some communities in the American South don’t have access to running water.  Pam Dorr gives us an update on the buy-a-meter project.  Plus, Michael Cirino shares the secrets of his underground supper club.  And Laura Avery hits the Santa Monica Farmers Market.

Asparagus Salad

Actor, chef and guest blogger John Pleshette offers us the recipe for a wonderful spring salad:

John Pleshette's Asparagus Salad
Serves 4

2 bunches of thick asparagus (4 per person)
1 large shallot
Champagne vinegar
Lemon
Extra Virgin Olive Oil
Italian parsley
Chives
Tarragon
Parmesan Reggiano

Trim off the tough ends of the asparagus.  Holding the asparagus flat on the cutting surface peel down from below the tips with a vegetable peeler.

Meanwhile, fill a large steep-sided pan water and bring to a boil on top of the stove.  Salt generously.  

Peel and slice the shallot into thin rounds.  Put a good pinch of sea salt and several grindings of pepper in the bottom of a bowl.  Add 2 tsps of champagne vinegar and 1 tsp of lemon juice.  Whisk together to dissolve the salt.  then whisk in about a 1/3 cup of olive oil.  whisk in shallots and set aside.  

Put the asparagus in the boiling water.  boil for 3 to 5 minutes or until the asparagus are pierced with sharp fork but still have some resistance.  

Meanwhile, fill the sink with cold water and a handful of ice.  As soon as the asparagus are done, remove with tongs and plunge immediately into the ice bath.  Let them cool for a 30 seconds and drain on a clean dish towel.  Roll them up to dry them until ready to serve.

Tear about 1/2 cup of parsley leaves from their stems.  Tear the leaves from 8 sprigs of tarragon.  Roughly chop 1/2 cup of chives.  

Toss asparagus together with vinaigrette and herbs.  Apportion onto four plates.  Using a vegetable peeler, shave thin slices of parmesan over the asparagus.

CellarWise Wine Pairing

Asparagus has an inherent bitter quality, providing the challenge for this match. Sauvignon Blanc can mimic that bitter grassiness, but stick to riper styles from California or Chile. From the former, look for the ’07 Ch St Jean (Fume Blanc) Sonoma County or the ’07 Kenwood Sonoma County, both $12 and readily available. From Chile try the ’08 Vina Montes Leyda Valley Leyda Vyd ($15) or the ’08 Vina San Pedro Elqui Valley ‘Castillo de Molina Reserva’ ($12), two gorgeous fruit-forward examples. For fun think about Oregon Pinot Gris, specifically less floral styles such as the ’06 Eyrie Vyd Dundee Hills or the ’07 Chehalem Willamette Valley (both $17). Enjoy.