November 13th, 2007
My Thanksgiving Wine
I wanted to get past the traditional roasted turkey this coming Thanksgiving and in particular was craving a roasted leg of lamb. Having had the 2005 Justin Cab about a month ago at Randy’s, a Durango, CO restaurant, with grilled Colorado lamb chops, I knew I had found the perfect pairing.
The 2005 Justin Cab (about $26) not only fits my budget but will pair perfectly with the lamb. With plenty of dark cherry, plum and oak on the nose, a lush palate of dark fruit, some spice and a little earth on the palate, and a soft velvety finish this one is sure to be a hit for family and guests.
November 4th, 2007
Chanterelle Frittata
The best part about fall in the Pacific Northwest is the proliferation of mushrooms. Among the many species that grow in these damp woods is the chanterelle, which is by far my favorite mushroom. Its smell is rich and fruity. Its taste is graceful yet substantive, buttery and peppery. To wander through the forest and harvest chanterelles on an autumn day when the rain is light or the sun is shining–knowing it may well be the last outdoor outing of the year– is bittersweet. It’s a privilege to find these uncultivable mushrooms, and yet they are reminders that it’s that time of year, that once again you will have to endure six months of gray skies and rain before the sun returns. I take what I can get.
If you’re unfamiliar with mushroom species, I suggest taking a guide with you on your hunt. There are several mushrooms that resemble chanterelles but aren’t. It’s important to know what you’re picking and eating, as mushrooms can be poisonous! Also, check to see if you need a permit to harvest mushrooms in the area you plan on searching.
Chanterelles are especially delicious in egg dishes. Their flavor compliments the egg, and more importantly, holds up to it. For a quick breakfast, slice the chanterelles, cook them in a dab of olive oil or butter, and add to scrambled eggs. If you’re looking for something fancier, for brunch for example, try this frittata. It’s easy, takes about twenty minutes to prepare, and looks and tastes gorgeous.
Chanterelle Frittata
Ingredients:
1 cup diced chanterelles
1 medium shallot
1 tablespoon chopped fresh basil
¼ cup Parmesan cheese
5 eggs
olive oil or butter
salt and pepper
Preheat broiler.
Brush the dirt off the chanterelles and dice enough to make 1 cup. Dice one medium shallot, and one tablespoon of fresh basil.
Heat a tablespoon of olive oil or butter in a small sauté pan. When hot, add shallots and cook until nearly translucent. Add chanterelles and cook until soft. Remove from heat. Let cool. (Don’t skip this step and try to cook everything together, or add the eggs directly on top of the chanterelles and shallots. Neither way produces desirable results, trust me!)
In a medium bowl, beat 5 eggs with a dash of salt and fresh ground pepper to taste. Add ¼ cup grated Parmesan cheese, the chopped fresh basil, and the cooled shallot and chanterelle mixture. Mix to combine.
In a large, *ovenproof * skillet, heat 1 tbsp. olive oil or butter over medium heat. When hot, add egg mixture and cook until bottom is set and the edges are firm. Transfer skillet to broiler and broil until top is cooked and beginning to brown, about one or two minutes. Remove from heat, transfer to a plate, cut into wedges, and serve.
