We had seven participants, all of whom cheffed up some fantastic Country French casseroles, from fully vegetarian to three kinds of meat.  we had over twenty people come, enjoy, and vote for the winning cassoulet, and it was a tough choice.  All the participants and tasters agreed, all seven were delicious in their own right. Some conventional, some a little more meaty than others or more perhaps more veggie, but all unique and so commendable that these folks would take a weekend to devote to crafting a gorgeous pot of beans. 

All that said, it was a competition, and there had to be a winner: 2012 People’s Choice Award goes to Kelly Pennell.  She made a wonderful and all locally sourced cassoulet with pork that she and her husband raised (yes, tough to compete with this, right?), as well as a variety of delicious locally grown vegetables.

We all agreed that the Cahors paired best with the cassoulet, Coutale at $16.99 is such a steal! 

All so good, and we are going to do it again, June 24th 6 pm, Lobster Roll…start working on your recipe!

eat, drink and think,

cheers, Maria

A little history, first of all, I am Italian (an identity I previously struggled with, but now embrace), so if you have an Italian cook in your life, you understand.  We take cookies pretty seriously both in quality and volume…no easy cookie, no small batches. Since I skipped Christmas last year (story for another time), I took it on in full force this year.

For starters, I wanted to spend some time getting back to my roots, so to speak.  So I joined Grandma Rose and Aunty Mary for a holiday meal (yes, the ravs of which you have already read) and some cookie baking.  My Aunt, known affectionately as Zia, makes a fabulous ricotta cookie that I was dying to learn to make. Sharing recipes requires that you bake with the cook…so if you want my recipes, get your ass in my kitchen next year and help!

Her recipe is her own, so I cannot detail it here (yes, we take that part seriously, too), but it is fairly simple. “Ricotta Rolls,” require a dough made with ricotta with a stuffing made also with ricotta (hence the name)that is spread inside. It requires no frosting because it is brushed with an egg wash, which is why I say simple…but it is delicate, flaky, and subtly sweet–so good, and it pairs nicely with a glass of earthly red wine.

We had a great day of making cookies, even Grandma Rose enjoyed the fruits of our labors with a small glass of nebiolo (the Deforville; if you have not had it, run don’t walk).  The cookies are delicious, but what is special about the day is sharing time together and laughing so hard my checks hurt.

how do you measure in this? And is that a chunk of glass that is missing?

What is funny about cookies, you might ask? Well, first Grandma Rose hands me a measuring cup so old it has no marking left on it.  When I point out to her that I cannot tell how much ricotta to use, she laughs, well more of a quick vocal burst of judgment that reads something like, “ha, you silly child, get out of my way, who doesn’t know what a cup of ricotta looks like…” I suppose I will get there, someday…we all need goals to strive for.

yes, this is a dog!

Then, there is Logan.  Sorry, Zia, but he is quite possibly the ugliest little dog I have ever seen.  He waits for snacks, but snaps at me if I get too close…not exactly the Christmas spirit…”hey, you gonna eat that…give it to me and no one gets hurts.”

Lastly, though in no way least, Zia, watches me work the dough, “oh, not that much flour, honey”; or,  “I don’t do it like that, but okay”; and, finally, and with great relief, “that is okay,” though delivered with a little doubtful head tilt.  Okay, I mentioned we are Italian, right? In the end, Grandma Rose, said, “not bad.”  That is the kind of approval we strive for;) Hey, what can I say, not all Italian Grandmothers gush; it makes you stronger! And, that is why I need the rest of you to do that. (yes, Chris R., you gush appropriately, and will be permanently on the christmas cookie list…okay, I will explain, Chris described himself as a drunk in the alley with my cookies as he motioned with his hands shoveling them into his face with his mouth wide open to receive the bounty.  I love you, Baby!)

The best comedy was my aunt and I practicing for our own cooking show…I could share but we are still working on the pilot.

The next day I began my own production, and I am proud to say that all 9 types and nearly 100 dozen cookies have been distributed and hopefully consumed (that is not a typo).  Seriously, friends, if they aren’t as good as you say, I won’t burden you with them…but I love the feedback that I am getting.

Whatever fills your holiday with fun, smiles, and laughter, remember it fondly throughout the year because it is that which gets us through the rest of the craziness.

Do you have a recipe to share? Let’s have a cookiefest 2012…details to follow.

Merry, happy, joy, for whatever you celebrate!

To start, the savvy and charming barkeep, Drew, made me a delightful and refreshing St. Germain cocktail to get my taste buds alert and excited for that which was to come…and it worked.

I began my meal with a glass of the 07 Kistler Chardonnay.  It is rich and full bodied, buttery without losing fruit, creamy and just a touch of vanilla.  The wine has started to oxidized, and it has a caremel undertone that makes me think of French chard. I had first some locally baked rye bread and fresh salted butter and then an amuse-bouche–that is fancy for a lil’ somethin’ to get the dinner started. Okay, I am being silly, this was an elegant starter of smoked salmon pate, with a whipped creme fraiche, amazing because of the thin fingerling potato chip…and with the chard, perfect…

First course, two big beautiful fresh Maine scallops, bursting and herb crusted, seared dark on the top, but fleshy and soft, dripping with juice, so supple, and rich, perfect with the wine, really brings out the minerality of this chardonnay.  There is a lovely soft bacon flavor, does not interrupt but reminds you how delicious bacon is, as if one could forget, and the celiac puree brings a interesting bite, something spicy, white pepper maybe, and then the sweetness of the corn. Each bite brings something new, some combination I had not yet noticed.

I should mention that I am dining alone, part of my new lifestyle, and it is, admittedly, strange to sit alone in this space designed for and full of couples, but I kind of like it. Feel like I am different, I am here with me, talking to myself, by way of this little device–I love my ipad, she is my date;), well she and my words, always have those…and, so I slip into that moment…

Next course: Corn chowder, but this is smooth and elegant, how does one do that? Not typically what I order, though I love it, Sometimes the cream is too much, but not this, no cream, and little tiny roasted potatoes at the bottom, thought it was corn, Peter said it was the best thing he had tried on the menu and I agree. So amazing. Texture like a thin broth, and yet this sublet smooth richness, I like food that are dichotomous complex and contradictory.  (Peter is my dear friend, who is taking care of things in the front of the house at White Barn, he took very good care of me!)

And, so did the Chef, who sent out an extra course; what a treat, love feeling like I am special:). And, what makes one feel more special than some butter poached lobster. Yummmmmmmmm that is , hands down, the most tender piece of lobster I have eaten, and I have had my share. Seriously, that was so supple and luscious, like a vouluptuous woman who wants to pleasure you, and does.  I am reminded of Jack Johnson’s words, “she did and she does and she’ll do it again.”  How can he follow this?

And there is more,  now I am finishing the second glass of the Kistler, could not resists, and I am awaiting the 2009 Gros Nore Bandol Rouge, with my cod…and here it is, roasted cod, with fresh main lobster ravioli, asparagus and a creme frothy yumminess. Champagne froth made with skim milk adorns this dish and it is so lovely….too rich for the chard actually, dish outshines it….but the bandol is perfect!!! And by the glass is amazing:). That is a testament to their commitment to quality. Okay the roasted cod was simple itself, and delicious, I love that fish,  maybe my New England sensibility but what ever it is, I love it, the texture is so satisfying and the subtle salty freshness is so delicious,and the addition of the lobster filled rviolo. This was not a filing, it was all lobster and perfectly prepared. I am nearly satiated, but there is still desert to come.

But what is this? Pre-dessert. Who gets “pre-dessert”?  :). Oh, I guess, me.   I love that!

I have been invited into the kitchen….what is a girl to do?…  :). I am living my own dream, how could I ever complain?

After a quick visit to to meet the chef, I return to my table and wait for the dessert-dessert, banana souffle. Dark choc sauce, that is poured into the hot souffle at the table, served with a lovely scoop of a peanut butter ice cream. Well, what does one pair with that kind of decadence….cup of coffee….yes, wise choice, though I really want some port:).

Just when I think I can do no more, it has all be so fabulous, there is one last course, little bites, really?  Should have run more than 5 miles today!

This meal was outrageous, from start to finish each bite satisfying and exciting.  It was both familiar and innovative without being off putting…I am impressed and can’t wait to return for more.  It is so fun to indulge and be treated like royalty:) Thank you Peter and everyone at White Barn!

Hope you have eaten a meal lately that has rocked your world, and enjoyed some fabulous wine with it!

cheers, Maria

friends, fun, and food

The joy of living in Newport is only fully realized in the summer months.  Yes, the winters have a beauty that I appreciate, but it is always in the middle of summer, on a warm July evening, not unlike tonight, that I am reminded why I adore living here.  Everything is lush and green, the air even late into the night is warm and sits upon your skin with a fresh soothing creaminess, and while we find comfort in the historical sensibility of Newport, there is always the feeling of something new awaiting.  This imminent newness is what keeps me from ever having down time–I might miss something!

This summer has brought a lot of new things for me, or perhaps, I am just looking at things differently, due in part to a change in my own perspective.    Either way, I like the way things look, taste, and feel.

Like the heirlooms that are beginning to arrive on the scene.

These beauties are stunning to look at, but they are even better to enjoy with some fleur de sel and fresh local goat cheese.

I recently developed an addiction to Simmons Farms Fresh Chevre. I love goat cheeses in all shapes and sizes, from the dry and tangy flavor of a crumbly goat like Humbolt Fog to the fresh herb covered creamy goat Fleur Verte to the aged hard supple goat cheeses and the cakes–chevrot, drunken goat, tomme de ma grandmere, oh my!

The goat cheese from Simmons Farm speaks to my commitment to enjoy local bounty.  It tastes like Aquidneck Island.  It is like fresh cream in a solid form, so while we typically reach for fresh mozzarella…in the spirit of newness, I drop dollops of fresh chevre and sprinkle with sea salt, drizzle with hazelnut oil, and dig in.  And, it is fantastic.

For a wine, you need acid with tomatoes, but creaminess is also on my mind, I want texture and complexity, so my wine will match the flavors of the dish. Punta Crena Vermentino.  This is another Kermit Lynch import, and in keeping with Kermit’s portfolio, it is delicious.  I could wax on poetic, but in the blog world, I am told, one does not want to monopolize your audience’s surfing time, so go and read elsewhere about food, wine, and what inspires you.

cheers!

eat.drink.think

This is my mantra, and while it may border on a bit, well for lack of another word, pretentious, I am not going to apologize for that. I think, it is just good common sense.  Food and wine brings us around the table with friends, family, lovers, associates, and the new acquaintances; it makes us sit still among all the chaos; it offers repose, pleasure, and calm .  It demands thought, so while some may argue otherwise, I must insist that we eat, drink, and think.  What, then, should we think about?

Well, that is the subjective part, and perhaps this is why we continue to eat and drink and imagine our next meal.  By the collective we, I mean all of you out there that love to eat and drink, to share food and wine with others, who are blogging about it right now, and may even be cooking or thinking about what your next meal will be at the same time.  You know who you are, you are probably eating something right now, or at the very least, sipping on a fabulous little pinot that you picked up today at your favorite wine shop.  In a world that is increasingly technological (and, yes, I know the irony of my impending comment), food and wine remain a tactile, sensory experience shared in communication with others.  It is perhaps the single most multi-disciplinary and cross-cultural experience I can think of, and it cannot be completed on a computer, though we may find inspiration and information there.  And, so I begin my blog about my experience of thinking about food and wine.

I begin where all knowledge begins, in my own historical moments of food appreciation; my family.

See below, Grandma Rose.  In this photo taken earlier this year, she is in her nineties (fear not Grandma, the actual number is safe with me), and that’s right, she is rolling out fresh pasta for her raviolis.  The pasta is thin, but not light, more substantial, something you can really bite into, and the ricotta filling is not infused with some crazy herbs from the farm, it is just simply whole milk ricotta, finely grated parmesan, an egg and some salt and pepper…that is it.  The ravs are the size of your hand, but you always eat two…okay, who am I kidding, I always eat three.  My Dad, usually goes for four,then regrets it, but which self-respecting Italian American can say no when his mother tells him to eat more?

The sauce is as simple as the pasta, just olive oil, canned tomatoes and some garlic salt.  Today, I make a sauce of roasted heirloom tomatoes, roasted in four fingers of the best olive oil, plus gras, anchovie paste and fresh garlic cloves, seasoned at the very last moment with lost of fresh basil and flat leaf parsley– all from the local farmer’s market, but my grandmother’s sauce is way better!

Grandma Rose is just one of the amazing women who inspired me to feed…that’s right, I love to cook, but really, it is all about the pleasure of feeding those I love.

This is the way that food becomes spiritual, it is in many ways a ritual of nurturing our loved ones, one bite at a time.  And, adding wine is the spiritual elixir…more on that later.

Thank you Grandma Rose, for your love and inspiration!

What or who inspires you to eat, drink, and think?

cheers, Maria