Photo Courtesy of Finger Lakes Wine Country

Being a fan of Riesling, I’m excited about May being Riesling Month.  Being a huge fan of Finger Lakes Rieslings…read article.

Cheers,

Veronique

This easy-to-make sauce will develop flavors as it cooks then sits, so prepare it in the morning, let it simmer for 30 minutes or longer and then let it develop flavors as it cools.  Simply reheat it in time for dinner.  Nope, the maple syrup and the Marsala are not typical to Bolognese, but they add a special touch and make this sauce taste like no others.

Ingredients:

• 1/4 cup olive oil
• 2 medium carrots, finely diced
• 1 medium onion, finely chopped
• 3 garlic cloves, finely minced
• 3/4 pound ground pork
• 3/4 pound ground veal
• 3/4 pound ground beef (20% fat)
• 2-28 ounce can Italian-style tomatoes, chopped
• 1/2 cup Marsala wine (red wine would be great also)
• 1 Tbsp. pure maple syrup (could substitute with 1 tablespoon of granulated sugar)
• 1/2 tsp. each, dry oregano, basil, black pepper and red pepper flakes
• 1 tsp. salt
• 1 pound tubular pasta, rigatoni works well
• ½ cup pasta cooking water (optional)
• ½ cup whole milk (or light cream)
• 1 cup freshly-grated Parmesan cheese

Directions:

1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 5 minutes, stirring occasionally.
2. Increase heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
3. Add tomatoes, wine, broth, maple syrup and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes, and up to 2 hours.
4. Boil pasta to al dente.  Before draining, add a ladleful of pasta cooking water (about ½ cup) to the sauce.  Add the milk to the sauce and stir to combine – reheat if needed.
5. Add the drained pasta to the sauce and stir gently to coat it.  Serve with freshly-grated Parmesan cheese.

6 Servings.

Notes:   This sauce freezes very well, so feel free to double up the recipe!

Summer’s coming and when you’re craving a crisp, light white wine that’s more floral and complex than Sauvignon Blanc or Pinot Grigio, there’s Viognier.

The 2010 Domaine des Salices Viognier offers a classic Viognier nose – floral, lemony and fresh.  On the palate, it basically tastes like it smells but with lime and a little ground clove on the finish.  Bright, crisp and pretty tasty for a $12 wine.

Pairings:  Lightly sautéed sole / halibut / sea bass, grilled scallops.

Style: White

Grape Type(s): Viognier

Region: Languedoc-Roussillon, France

Around $12

The official reason to celebrate Cinco de Mayo in the USA is to honor the cause of freedom and democracy during the early years of the American Civil War and to revel in Mexican heritage and pride.  The unofficial reason, let’s be honest, is to have a dedicated day where everyone just parties with Mexican food and margaritas.  Here are some simple-to-make dishes to pair up with your favorite tequila-spiked cocktail.

• Zesty Guacamole
• Super Simple Homemade Corn Tortillas
• Grilled Mexican Corn on the Cob
• Pulled Pork-Stuffed Poblano Peppers

Lime and cilantro make everything taste better…enjoy this festive holiday responsibly.

Salud,

Veronique

Being from eastern Quebec, I grew up eating some of the best corn-on-the-cob imaginable.  Each summer, we’d have a husk and boil corn party where we’d buy a whole bushel of corn, everyone husks an ear of corn then drops it in a pot of boiling water.  It’s a fun concept and easy on the cook since everyone partakes in the husking.  We’d then roll our cooked corn over a pound block of salty, farm-fresh butter and enjoy the sweet treat on a warm summer day.

While I love boiled sweet corn, something I’ve been enjoying for the last couple seasons is grilled corn on the cob. Grilling enhances the corny flavor and the sweetness of this vegetable.

Here’s how you do it:

1. Peel the husks away.
2. Drizzle cobs with vegetable oil, salt, pepper and a light sprinkling of chili powder.
3. Grill on medium heat for eight minutes (rotate cobs for even grilling).

Slather the grilled corn with Mexican Spread:

• In a bowl, combine sour cream, mayo, chopped fresh cilantro and crumbled Mexican Queso Fresco.
• Coat the hot cob with the mixture.

The concept couldn’t be easier and you and your guests will enjoy this variation on a classic.

Enjoy!

Veronique

Bought a 2-pound porterhouse steak to share with my guy last week and wanted a special wine to pair with it.  The 2005 Fattoria La Lecciaia Brunello Di Montalcino fit the bill beautifully.

On the nose, this Italian wine is an explosion of ripe dark berries and Bing cherries with earthy notes.  On the palate, this full-bodied wine is big and beautiful.  Lots of ripe blackberry and stone fruit flavors laced with exotic spices, almost chewy in consistency with classic Brunello silkiness.  The finish is long with a little pepper to end a great sip.

Pairings:  Grilled red meat, slowly-simmered red sauce.

Style: Red

Grape Type(s): Sangiovese

Region: Tuscany, Italy

Around $30

At the end of each month, the Operations team at my day jobs works extra-long hours to ensure all sold equipment is processed, packed and shipped.  Since I’m limited in what I can do to help, I typically bake something special that gives everyone an extra boost of energy.  This month’s treat is my quadruple chocolate brownie cookies.

Ingredients:

• 1 stick (1/2 cup) butter
• 2 ounces unsweetened baking chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 1 ½ cups semisweet chocolate chips
• 4 eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 tsp. pure vanilla extract
• ½ tsp. baking powder
• ½ tsp. salt
• 1 ½ cups flour
• 1 ½ cups milk chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. In a heavy saucepan over medium heat, place the butter, unsweetened chocolate, bittersweet chocolate and semisweet chocolate chips.  Cook until mostly melted, about 4 minutes, then stir until smooth.  Cool for about 15 minutes, until slightly thickened.
3. In the bowl of an electric mixer, add the eggs, the granulated sugar and the brown sugar. Mix for about 2 minutes, until fully combined.  Add the vanilla, the baking powder and the salt.  Mix for 1 minute.  Incorporate the flour in three additions.  Add the cooled chocolate mixture.  Mix for 1 minute.  By hand, stir in the milk chocolate chips.
4. Drop by the tablespoonful onto parchment paper-lined cookie sheets (you should have about 12 cookies per cookie sheet).  Bake for 10 minutes – no more!  The cookies will still be a bit giggly in the middle.
5. Cool the cookies for 5 minutes on the cookie sheets then place on wire racks to cool completely.

Makes about 3 dozen cookies.

Notes: If you don’t have milk chocolate chips, simply replace with semi-sweet chocolate chips and call the recipe Triple Chocolate Brownie Cookies!

Spruce, located in the posh Presidio Heights neighborhood, is an elegant yet comfortable restaurant where locals and food and wine enthusiasts meet to unwind and savor spot-on meals accompanied with interesting wines.

At Spruce, Chef Mark Sullivan features seasonal menus showcasing the freshest organic produce, naturally-raised meats and line-caught fish.  His fabulous food is paired with wines selected by Andrew Green to complete the outstanding gastronomic experience.

Some of the enticing starters at Spruce are the Heritage Pork Consommé ($14) – Swiss chard, Hamada cherries and smoked lardo, the White Bean Caramelle ($17) – haricot vert, speck with a mustard emulsion and the Hudson Valley Foie Gras ($23) – Vadouvan waffle, pear jelly and pistachio.

Making an entrée selection is beyond difficult considering the tempting options.  Slow Roasted Beef Short Rib ($31) – red wine farotto, erbette chard, young carrots and horseradish velouté, the Grilled Kona Kanpachi ($35) – preserved garden vegetables, clams, rice and Satsuma vinaigrette and the Charred Berkshire Pork Tenderloin ($30) – crispy pork belly with shelling beans.  Although of the highest quality, the Kanpachi was closer to an appetizer portion.  The Berkshire pork with its decadent pork belly counterpart and the short rib with the faro “risotto” were both stellar.

The wine list reads like a novel and features a good balance of affordable, interesting wines and classic cult favorites.  There are over 30 wines by the glass options and an extensive half bottle selection perfect for pairing with several courses.  Our party opted for the Gonet Medeville Brut Tradition NV, 2009 Fillaboa Granja Albarino Rias Baixas, the 2009 Coltibuono Chianti Classico and finally the 2005 Chateau La Tour Blanche Sauternes to end the meal.

Desserts like the warm apple pie with stout caramel ($10), the beignets with chocolate sauce and crème Anglaise and the Meyer lemon curd cake ($10) sound tantalizing, but with the exquisite dessert wine and port list, the artisanal cheese selection ($16) seems like an idyllic fit.

Spruce won’t disappoint food and wine enthusiasts with the highest of expectations.  I look forward to returning.

3640 Sacramento Street, San Francisco, CA 94118 (415-931-5100).

Hours: Monday – Thursday: 11:30AM – 2:30PM, 5PM – 10PM.  Friday: 11:30AM – 2:30PM, 5PM – 11PM. Saturday: 5PM – 11PM.  Sunday: 5PM – 10PM.

This Italian wine is vibrant red in the glass.  The 2009 Coltibuono Chianti Classico offer spiced red berries on the nose and big berry flavors on the palate with a little chocolate and some earthiness.  Nice level of acidity and long, pleasant finish.

Would pair well with pasta and red sauce or with grilled meats.

Style: Red

Grape Type(s): Sangiovese

Region: Tuscany, Italy

Around $15.

For fans of fuller-bodied sparkling wines (me, me, me), this is a super option.

There’s apple and pear on the nose.  This French champagne offers an earthiness and mouth-watering apple and peach flavors with hints of vanilla.  Long, dry and completely enjoyable finish.

Nicer than most champagnes at this price point.

90 Points Wine Spectator.

Style: Sparkling

Grape Type(s): Chardonnay, Pinot Meunier, Pinot Noir

Region: Champagne, France

Around $40.