Rooftop Gourmet

If you have enough time to prepare a well seasoned broth hours ahead of time, it is a great way to add intense flavors to a relatively simple dish when the time is right. I started a slow simmering clam broth overnight and had it packed with intense flavor by the time I got home from work the next night. A huge pot filled with leeks, celery, carrot, lemongrass, garlic, minced clams, bay leaf, peppercorns, white wine, parsley and thyme had been simmering for over 10 hours. The flavors intensify beyond belief and just beg for a huge hunk of rustic bread…or a perfectly seared piece of Chilean Sea Bass; one of my favorite pieces of fish because of it’s buttery, yet flaky texture.

 I caramelized some shallots, and steamed some littleneck clams to compliment the delicate fish, and tossed in some fresh cherry tomatoes to add some acidity and freshness to the savory broth. Louis Latour Pouilly Fuisse was my wine of choice for this dish. White Burgundy at its finest; light to medium bodied white that is packed with intense floral and herbal aromas, pairing perfectly with the steaming thyme aromas in the broth. Classic tropical fruits from the minerally Chardonnay are complex yet delicate enough for this elegant fish.

 Serving fish in a broth is a great way to mask overcooking and keep the fish moist as well as adding intense aromas and flavors. The sweetness of the caramelized shallot clashed with the salty, brininess of the clams, creating a perfect harmony and balance of flavor explosion on my palate. I topped the fish with a small salad of micro arugula tossed with lemon juice to round off the dish with some acidity and peppery greens. The White Burgundy was a perfect compliment to the dish.

Having to work on Columbus Day wasn’t such a bad thing because my girlfriend is a school teacher and had the entire day off. I walked into my apartment after a long day and the aromas of slow cooked food hit me like a wave of comfort. The entire kitchen was warm from the 325 degree oven and my mouth instantly started watering. She had been braising some succulent beef shortribs in red wine, honey, and aromatics for over an hour. Ready to devour everything in sight, I was forced to sit on the couch and watch the Monday Night Football pregame show while everything finished cooking. I opened a bottle of Joseph Carr ‘Josh’ Cabernet and poured it into a decanter to let it breathe about an hour before dinner was served.

 Joesph Carr makes an outstanding Cabernet Sauvignon that I would consider classic California Cabernet style; Big, powerful tannins, intense fruit. His ‘Josh’ wine is a blend of classic Bordeaux varietals and is a little bit more balanced and elegant. This wine was excellent with our short ribs but I wonder whether a straight Cab would have been a better fit. I think the bold flavors needed the Hummer (Joseph Carr Cab) instead of the Ford Explorer (’Josh’ Bordeaux Blend). 

The shortribs were slow cooked in honey, red wine, beef broth and tons of aromatics; the most distinctive flavors being paprika and caraway seeds which was a very interesting, but pleasant combination. I took care of the side dishes and sauteed some baby bok choy with sesame oil and rice wine vinegar. I made a quick smashed red bliss potatoes and parsley stack which was spiked with some ricotta cheese. The braising liquid was strained and reduced to a sweet and sticky glaze that was spooned over the fall-off-the-bone ribs, packing an uppercut of flavor in every bite.

The wine was very complex after breathing for over an hour; Full of blackberry and currant flavors, hints of cocoa and smoke on the finish. If only we had a dog, the bones were the only things left on our plates.

On Tuesday I recieved another huge box of fresh produce from Boston Organics, but I was tired and wanted to make something simple. If possible, I didn’t even want to leave my apartment. After searching through the fridge for a while, I grabbed some hot Italian sausage,  a tub of Low Fat Ricotta cheese and a head of Cauliflower and a ton of fresh baby arugula from the box. We were halfway there. I love the way Cauliflower tastes after roasting, nice and carmelized, but still has enough crunch to be thrown into some pasta. Tossed with some al dente rigatoni, spicy sausage, and peppery greens, all brought together by a creamy (and healthy) sauce of Ricotta cheese… perfect.

 Since the sauce was simply creamy ricotta cheese, the wine I chose was from the Alsace region of France. Wines from this region always have great acidity and minerality which is perfect to cut through the ricotta cheese.  The 2006 Hugel Pinot Blanc “Cuvee Les Armours” is made by Jean Hugel, a highly esteemed winemaker from the Alsace who makes high quality wines that are very affordable. This Pinot Blanc was perfect with this dish. Bursting acidity, flavors and aromas of peaches and apples, followed by a crsip and refreshing finish. A tiny hint of sweetness up front complimented the pinch of red pepper flakes I splashed on my plate.

The ricotta sauce couldn’t be easier to make. Toss the cauliflower with the sausage and tons of arugula in a pan and hit it with a splash of white wine. As the wine reduces add the pasta to the pan with about a 1/4 cup of the water it cooked in. A few heaping dollops of low fat ricotta and the sauce comes together before your eyes. This dish tastes like a heavy, comfort food but is easy on your waistline. My only regret was not seasoning the ricotta before I added it to the pan. Next time I make this, I would season the ricotta with salt, pepper, and tons of lemon zest. Overall it was a great weeknight dinner that was easy to make, healthy, and overflowing with bold flavors.

Last sunday I celebrated my 27th birthday on my roofdeck with a bunch of friends watching the Patriots crush the Ravens and eating great food. I love to entertain and have tons of people over to eat all the time and these recipes are a way to serve an army without breaking your budget. I had made the pulled pork tacos before but why stop there? It was my birthday and I wanted to try something new. I bought a 6lb. Pork Butt and a 5lb. Beef Chuck Roast (and only paid about $40 total). Once you get everything prepped and these monsters go on the grill to braise, you can sit back and enjoy the party.

 I made a Southwestern dry rub for the pork with Cumin, Corriander, Garlic Powder, Black Pepper, Chili Powder, and some smoked Paprika. I seared the butt on high heat on the grill just to form a crust then transferred it back to the big metal tin pan. The heat gets cranked down to low and I pour a few beers over the meat and shut the lid for a few hours. The beef roast is cooked in a similar process but I wanted to incorporate some Asian flavors. I simply seasoned the chuck roast with salt and black pepper but braised it in a mixture of soy sauce, beef broth, fresh orange juice, garlic, Thai chilies, and ginger. When halftime rolled around, it was time to get out the forks and start shredding or pulling the meat apart. The meat should fall apart easily when being “forked” or else keep it on the heat longer. Once everything is pulled apart keep it on the grill for another 20 minutes so the sauce solidifies. I had made vast array of accompianments ahead of time and had them spread out on the deck table, “make your own taco buffet” style. The pulled pork went into a tortilla with some Cilantro Pesto (see Summer Food & Wine Pairings post for recipe), Siracha sour cream, shredded Monterey Jack cheese and green onions.

 The beef went into the tortilla with my Asian Shittake-Snap Pea Slaw (See Cost Efficient Seafood Post for recipe), shredded cheese, green onions, chopped peanuts, and a splash of sesame oil. The tacos were a huge hit and it kept people happy and full for hours. Next time you’re entertaining for a huge crowd, utilize a large, inexpensive cut of meat and slow cook it. Not only will the slow-cooked flavors taste amazing, it will give you time to enjoy the party. (Patriots 27 – Ravens 21)

When I was studying abroad in Rome my Junior year of college, we went out to a different hole-in-the wall restaurant or trattoria every night for dinner. Of all the classic Italian pasta dishes on the menus my favorite was Spaghetti alla Carbonara. Four simple ingredients compose this mindblowingly flavorful dish, which has a slight resemblence to breakfast which makes me wonder if that is how it was created. Eggs, black pepper, Parmesean-Reggiano, and Pancetta (Italian Bacon) all come together to create a creamy rich sauce when tossed with the pasta. I didn’t have the patience to wait for my own homemade pancetta to cure before I made this so I went out and bought some. As usual, I wanted to put a spin on a classic dish by incorporating a few different ingredients and flavors. I poached some fresh lobster meat in clarified butter very, very slowly until it was rich and tender. I substitited grated Pecorino cheese and a handful of fresh parsley from the garden and viola; A classic dish evolved into a modern version. The succulent lobster meat worked perfectly with the creamy egg sauce and spicy black peppercorns. I paired this dish with a Louis Jadot Pouilly Fuisse which is made from the Chardonnay grape in Burgundy, France. The tropical fruit and pear flavors intertwined with some rich, creamy oak went hand in hand with the creamy pasta dish. White Burgundy a perfect match for lobster in general but also Carbonara.