• Limetorrents Browse
  • Now Playing:

    Notes

    Notes - March 4, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Chapel Hill Bush Vine Grenache, Azahara Chardonnay Pinot Noir, Katnook Estate Cabernet Sauvignon and Cayran Dentelles de Camille.

    Have a listen!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Classic Beef Stroganoff

    This classic Stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It's a rich yet homey meal that comes together quickly enough to make even on a weeknight.

    more about:

    •    kosher salt
    •    beef top round roast
    •    black peppercorns
    •    canola oil
    •    butter
    •    white button mushrooms
    •    onions
    •    all-purpose flour
    •    beef broth
    •    sour cream
    •    egg noodles
    •    chives
    •    Kosher salt
    •    1-1/2 lb. beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
    •    Freshly ground black pepper
    •    2 Tbs. canola oil
    •    3 Tbs. unsalted butter
    •    10 oz. white button mushrooms, cut into 1/4-inch-thick slices (4 cups)
    •    1 cup finely chopped yellow onion (about half a medium onion)
    •    1 Tbs. all-purpose flour
    •    1 cup lower-salt beef broth
    •    1 cup full-fat sour cream, at room temperature
    •    1 12-oz. package wide egg noodles
    •    1 Tbs. thinly sliced fresh chives

    Tip:

    Use reduced-fat sour cream at your own risk; it will likely curdle.

    Bring a large pot of well-salted water to a boil over high heat.

    Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is just browned, about 1 minute; do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.

    Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.

    Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.

    Meanwhile, cook the noodles according to the package directions in the boiling water until barely tender. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.

    Serve the beef Stroganoff over the noodles, sprinkled with the chives.

    Notes - January 22, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Fog Head Chardonnay, Francois Lurton Pinot Grigio, Casal Thaulero Merlot Cabernet Sauvignon and First Press Chardonnay.

    Check it out!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Smoked Fish with Pasta

    2 Tbsp olive oil
    1 large yellow onion, finely chopped
    3 cloves garlic, finely chopped
    2/3 cup dry white wine (Casal Thaulero Pinot Grigio)
    1 (200g) package cream cheese, cubed
    1 cup 35% heavy cream
    2 tablespoons tomato paste
    1 tablespoon sugar
    250-300g smoked salmon or trout(either hot or cold smoked works fine), cut in (1cm) pieces
    salt, to taste
    1 lb. (450g) dried pasta, (linguine,  tagliatelle or robust short-cut like rigatoni)
    fresh thyme or parsley for garnish – optional

    Bring 5L of salted water to a boil over high heat.
    In the meantime, over medium heat sauté the onion until it starts to fleck with brown, about 10 minutes.  Add garlic and sauté until fragrant, 1-2 minutes. Add wine, turn heat to high and bring to a boil, stirring for 3 minutes. Remove from heat and stir in cream cheese until it melts thoroughly, stir in cream and return to medium-high heat bringing the sauce to a gentle boil. Reduce heat to low, add tomato paste, sugar and smoked fish. (add the pasta to the boiling water now) Cook for 5 more minutes, stirring constantly until sauce is quite thick. Add salt and pepper to taste.
    Cook the pasta one minute less than package instructions or until just el dente. Drain pasta, reserve some pasta water.  Add 2/3 of the sauce to the empty pasta pot and stir in drained pasta, coating the pasta well. Add a little pasta water if the sauce seems dry (is not coating the pasta).  
    Serve the pasta in a communal bowl or in individual bowls, pour over remaining sauce and garnish with thyme or parsley.   

    Notes - December 19, 2013


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Chapel Hill Cabernet Sauvignon, Kunde Sonoma Valley Estate Zinfandel, Barone Ricasoli Brolio Chianti Classico DOCG and Dr. Pauly-Bergweiler Wehlener Sonnenuhr Riesling Kabinett.

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Lamb Burgers

    Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.

    4 tbsp. plus 2 tsp. extra-virgin olive oil
    6 tbsp. minced yellow onion
    24 oz. ground lamb
    8oz. ground pork
    4 tsp. dijon mustard
    1 tsp. each finely chopped parsley,
    mint, and dill
    2 tsp. dried Greek oregano
    1 tsp. ground coriander
    1 tsp. ground cumin
    6 cloves garlic, finely chopped
    2 scallion, chopped
    Kosher salt and freshly ground black pepper,
    to taste
    1/2 cup crumbled feta cheese
    20 leaves baby arugula
    16 black olives in oil, drained, pitted,
    and roughly chopped
    16 sun-dried tomatoes in oil, drained
    and roughly chopped
    4 tsp. fresh lemon juice
    4 hamburger buns, toasted

    1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into four 1"-thick patties; set aside.

    2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.

     

    Notes - November 27, 2013


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Grove Street Pinot Noir, Chateau Larose Trintaudon, Casa Catelli Montepulciano d'Abruzzo and Chapel Hill Parson's Nose Shiraz.

    Have a listen!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Vegetarian "Sausage" Rolls

    "I make these every year at Christmas for my non-meat eating sister. The Welsh call these Glamorgan Sausages. They are awesome with wine, beer or cocktails." - Mark Donaldson

    For the pastry:

    1 frozen puff pastry - thawed as per packaging instructions
    6 oz flour
    1 egg - beaten, to glaze

    For the filling:

    10 oz fresh breadcrumbs
    8 oz Extra Old Cheddar, grated
    1 large onion, graded
    1 tablespoon of fresh chopped herbs (chives, parsley, thyme etc)
    1 1/2 teaspoons mustard powder
    a pinch of cayenne pepper
    salt and freshly milled black pepper

    Three lightly greased backing sheets

    Cooking instructions:

    In a large bowl, mix the filling ingredients thoroughly

    On a floured surface, roll the pastry into an oblong shape as thin as you can.

    Cut the pastry into three equal parts and divide the cheese mixture into three equal amounts Brush the beaten egg along the long edge of the pastry, spread cheese mixture down the centre of the pastry.

    Roll the 'sausage' over until the seam is on the bottom.

    Cut the roll into 'sausages' of about 5 cm in size (cutting them on an angle will make them diamond shaped, if you wish).

    Snip two or three V shapes into the top of each sausage with scissors and brush with a beaten egg. Repeat until all the 'sausages' have been made.

    Bake on the top rack of a 425F oven for 20-25 minutes.

    Leave them to cool on a wire rack before storing them in airtight containers (unless you eat them all).


    Notes - October 24, 2013


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Fog Head Reserve Pinot Noir, Mandrarossa Cartagho, Waimea Viognier and Grove Street Cabernet Sauvignon.

    Have a listen!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Spaghetti and Meatballs

    This fall classic is quite a bit of work, but more than worth the effort. Following this method, the whole meal can leisurely come together in couple of hours. Sometimes, we’ll double the meatball recipe and freeze half away for future use.  One standard package of Spaghetti will feed 6 people. Leftover (hahaha) meatballs make amazing sandwiches.

    A few words regarding the method (little tricks that will make things easier).
    Adding garlic after cooking the onions for a couple of minutes will prevent the garlic from burning (and turning bitter). 
    If you want to add wine to ‘deglaze’ the tomato paste and onion from the pan bottom – make sure to reduce the wine by half before adding the tomatoes. 
    When adding the tomato sauce to the pasta pot – do it in the sink, to minimize the splatter. Return to medium heat on the stove and add pasta and pasta water to cook.
    Try to use fresh herbs if possible – chop them finely together. If you can’t get fresh, use a combined amount of 1 ½ tablespoons of dried.
    We preheat the serving platter/bowl, along with the serving plates, so that everything stays really hot.  We coarsely grate Parmigiano-Reggiano over the entire dish before serving and have some finely grated cheese on the side.

    Old school measuring – most recipes measure the meat in ounces - this one would be 6oz of beef and veal and 8oz of pork (many ‘authentic’ recipes call for half a pound of each meat – but it makes for a tight fit in the pan and for dryer meatballs – the extra pork keeps them moist). The metric measure makes two extra ounces of meat, which won’t make a difference.

    Sauce ingredients:

    2 x 796 ml tins of crushed tomatoes (or whole peeled tomatoes crushed though a food mill)
    1 large yellow onion, chopped
    3 medium cloves garlic crushed and chopped
    1 tsp. fresh oregano and 1 tsp. fresh rosemary finely chopped together
    1 bay leaf
    1 Tbs. tomato paste
    1/2 cup olive oil
    1/2 cup dry white wine (optional)
    Kosher salt

    Make the sauce:

    In a large (4L or bigger) saucepan heat olive oil over medium-high heat. Add onion, oregano, rosemary and bay leaf stirring often for 3 minutes. Add garlic and stir until onion is soft 5 to 7 minutes.

    Add tomato paste and stir constantly for 3 minutes or until paste darkens (optional wine addition here). Add the tomatoes, stirring to scrape onion and paste off the bottom of the pot and bring to a boil. Reduce heat to low and simmer sauce for 45 minutes, stirring frequently (the sauce needs to be lightly bubbling).

    Remove bay leaf, season with salt and pepper to taste. Set aside to keep warm.

    While the sauce is simmering – make the meatballs.

    Meatball ingredients:

    1 Tbs. olive oil
    250g  ground pork
    200g lean ground beef
    200g ground veal
    1 cup coarse fresh white breadcrumbs
    1/2 cup whole-milk ricotta
    2 large eggs
    2 Tbs. chopped fresh flat-leaf parsley
    1 Tbs. chopped fresh oregano
    1/2 tsp. freshly ground fennel seed
    1/8 tsp. crushed red pepper flakes
    Kosher salt

    Make the meatballs:

    Preheat oven to 450F

    Oil the bottom of a baking dish 20cm x 20cm (8 inch x 8 inch)

    In a large bowl, combine all ingredients and mix gently and thoroughly .

    Use a 2oz ice cream scoop or equivalent to make 16  golf-ball sizes meatballs.

    Wet your hands with warm water to shape the balls.

    Arrange the meatballs in the baking dish – there shouldn’t be any room left in the dish – and bake for 12 minutes.

    Remove the meatballs from the oven and drain off excess fat.

    Ladle half of the sauce over the meatballs and return to the oven. Bake for another 15 minutes. Remove from oven and keep warm.


    Cook the pasta:

    In a large pot bring 4-6 litres of water to a rolling boil and add 2 tablespoons of salt.

    Add the pasta and cook, stirring occasionally. Cook the pasta for two minutes less than the instructions on the package. Drain the pasta, saving one cup of pasta water.

    Pour the remaining sauce into the pasta pot, add pasta and the reserved water, stirring for another 2-3 minutes over medium heat until spaghetti is al dente.

    Carefully transfer the pasta to a large heated serving bowl or platter, top with meatballs and their sauce and serve immediately.

    Freshly grated Parmesan or Grana Padano cheese can be served as a side or added over meatballs.



    << Start < Prev 1 2 3 4 5 6 7 8 9 Next > End >>

    Page 8 of 9







    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.


    Jazz Calendar Login

    Forgot your password? Forgot your username? Create an account