Archives for 2011

22 August 2011 5-Minute Lobster Rolls

5-Minute Lobster Rolls

August 22, 2011 By

Every summer, I go to Maine for a long weekend.  I’ve done this since the year I was born, and my parents did this with their families growing up.  It’s what we Quebecois do in the summer – drive to the nearest beach, get some sun and eat seafood.

This summer when I drove up to Maine, I had three foodie goals in mind in the spirit of traditions: beach pizza, boardwalk fries and a lobster roll.  Unfortunately, I didn’t get a chance to make it to the lobster roll shack and have had this craving ever since.

While at the grocery store Saturday, I saw New England-style hot dog buns with the top split.  In Quebec, where I grew up, all the hot dogs are top split, but after moving to the USA in the late 80s, I quickly discovered that hot dogs are mostly side split with crust on all around.  When I saw the New England-style buns, I just knew I’d be taking advantage of them by filling them with decadent lobster salad.  Here’s how simple and quick it is to make lobster rolls.

Ingredients:

  • ¼ cup chopped celery
  • 4 Tbsps. good quality mayonnaise
  • 1 tsp. lemon juice
  • 1 heavy pinch each, salt and pepper
  • 2 small lobster tails, cooked and roughly chopped
  • 2 New England-style hot dog buns
  • 2 tsps. room-temperature butter

Directions:

  1. In a medium bowl, combine the celery, mayo, lemon juice and salt and pepper.  Add the lobster meat and gently coat the meat with the mayo mixture using a fork.
  2. Heat a non-stick skillet over medium-high heat.  While the skillet is heating up, butter the crustless sides of each hot dog bun.  Add the buns to the hot skillet and grill each buttered side to a deep golden brown.  Remove from the skillet and open up each bun.
  3. Divide the lobster salad into two portions.  Scoop each portion into a bun and pack in tightly using the back of the fork.

Makes two lobster rolls.

Notes:  Cooked lobster tails can be found in the seafood section of your local grocery store.  If you can’t find cooked lobster tails and don’t feel like cooking some, you could replace with canned lobster meat or even with lump crab meat.

Filed Under: American, Entrees, Sandwiches, Seafood, Starters, Vegetables Tagged With: , , , ,
19 August 2011 1999 Trimbach Gewürztraminer

1999 Trimbach Gewürztraminer

August 19, 2011 By

I paired this wine from Alsace, France with lobster over the weekend and thought it was a good match.

In the glass, this wine is deep golden hinting at a heaviness and richness.  On the nose, there’s honeyed sweetness but in the mouth, it’s anything but sweet.  The 1999 Trimbach Gewürztraminer isn’t light-bodied by any means, but it’s not as bold on the palate as the nose indicated it might be.  There are floral notes and juicy honeydew flavors with a crisp, dry finish.

This wine is okay for me and I like that it’s available everywhere, but I think there are Austrian, German and Finger Lakes examples of this varietal done in a better way for the same price point.

Wine Spectator: 87 points.

Around $15.

Filed Under: White Wine, Wine Reviews Tagged With: , ,
18 August 2011 2009 M. Chapoutier Les Vignes de Bila Haut

2009 M. Chapoutier Les Vignes de Bila Haut

August 18, 2011 By

I served this Cote du Roussillon wine at a dinner party last week and a friend commented that this was the best wine she’d had in recent memory.

In the glass, it’s inky black and super pretty.  On the nose, this Grenache / Carignan / Syrah blend is bright with lots of spicy, ripe cherries.  In the mouth the juicy cherry continues.  This wine is rich and opulent with notes of coffee, dark chocolate and plum.

Wine Spectator:  87 points.

Around $12.

Filed Under: Red Wine, Wine Reviews Tagged With: , , , ,
17 August 2011 Lobsterfest in the Comfort of My Home

Lobsterfest in the Comfort of My Home

August 17, 2011 By

I’m always looking for new themes for the dinner parties I host and this weekend, I decided to do a lobster party for some friends.

Although a perceived luxury item, lobster can be relatively affordable if purchased in season.  I made sure I held this party while lobsters were on sale at my grocery store and the cost per person was the same as when I buy nice steaks for everyone.  The difference – lobster’s fun and special!

Once of the downfalls of doing lobsters at home is the smell of the crustaceans cooking and the lingering smell in the house for the next week.  I resolved this issue by buying a turkey fryer at my local hardware store.  The turkey fryer comes with a huge metal pot, a strainer basket insert and a burner that can be connected to any standard propane tank.  I set the cooking station outside thus eliminating the mess in the house.

The trick to making a perfectly-cooked lobster is to carefully time how long you have it in the water.  This is the technique my dad’s passed on to me for solid results:

  1. Bring a large pot of salted water to a boil.
  2. Plunge the lobsters, head first, into the boiling water.
  3. Bring the water back to a boil (should take 3-5 minutes).
  4. Let the lobsters cook for exactly 15 minutes then immediately remove them from the water and serve.

This technique is for lobsters up to two pounds.  For lobsters over two pounds, cook for 20 minutes.

The beauty about doing this type of party is that the side items served with lobster can be very affordable and simple.  Boil some red-skinned potatoes, roast some corn, make a tomato salad or cole slaw and prepare a terrific lemon butter dipping sauce for the succulent, tender lobster and you’re set!

Here’s a simple yet delicious recipe for lemon butter sauce that my family’s adopted from Rolande, my step-mother:

Lemon-Butter Sauce

Ingredients:

  • ½ pound (2 sticks) salted butter
  • Juice of 3 lemons
  • ¼ cup heavy cream

Directions:

  1. Bring the butter to a simmer in a medium heavy pan over medium-low heat.  Cook for 3-4 minutes until the milky solids have mostly evaporated.
  2. Add the lemon juice and reduce heat to low.  Whisk in the cream and keep warm until ready to serve.

For best results, serve in a small dish over a candle burner to keep warm.

To finish the evening on a last Maine note, serve a blueberry cobbler like the one I prepared for my guests.  It’s an easy dessert to prepare and a real crowd pleaser.

There’s truly no need to go to a seafood place for lobster.  A fun and affordable dinner party can be prepared in a jiffy that your friends and family will enjoy and appreciate.

Cheers,

Veronique

Filed Under: American, Canadian, Desserts, Entrees, Seafood Tagged With: , , , ,
16 August 2011 Lemony Blueberry Cobbler

Lemony Blueberry Cobbler

August 16, 2011 By

Lemony Blueberry Cobbler

This weekend, I hosted a Maine-themed dinner party and for dessert, I couldn’t think of anything more representative of the beautiful northern New England state than blueberries.  To keep with the rustic feel of the party, I opted to create a comforting, biscuit-topped cobbler that I paired with Tahitian vanilla ice cream.  The result was outstanding.

Biscuit Batter Ingredients:

  • 2 cups all-purpose flour
  • ¼ cup plus 2 Tbsp. granulated sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into cubes
  • ¾ cup buttermilk
  • 1 tsp. vanilla extract

Blueberry Filling Ingredients:

  • ¾ cup granulated sugar
  • ¼ cup maple syrup
  • 1 tsp. grated lemon zest
  • 2 Tbsp. lemon juice
  • 2 Tbsp. water
  • 64-ounce bag of frozen blueberries, thawed (or 8 cups fresh blueberries)
  • 2 Tbsp. cornstarch diluted with 3 Tbsp. water

Biscuit Batter Directions:

  1. In a medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, baking soda and salt.
  2. Cut in butter with a pastry blender until coarse crumbs form.
  3. Add the buttermilk and vanilla to the flour mixture and stir gently just until a biscuit-like batter forms – do not over-stir as tough dough will result.  Keep the batter in the refrigerator until ready to use, no more than 30 minutes.

Filling Directions:

  1. Preheat oven to 350 degrees and butter a 13×9 baking dish.
  2. In a medium saucepan over medium-high heat, combine the sugar, maple syrup, zest, lemon juice and water.
  3. Add half of the blueberries to the pan and cook, partially covered, for about 10 minutes until hot and bubbly, stirring occasionally.
  4. Stir the cornstarch mixture into the cooked blueberries, raise the heat to high, bring the mixture to a boil and cook 1 minute or until thickened.
  5. Gently stir in remaining blueberries and pour the mixture in the prepared baking dish.

Biscuit Topping Directions:

  1. Drop eight 1/4-cupfuls of the biscuit batter, evenly spaced, over hot filling. Sprinkle biscuits with remaining 2 tablespoons of sugar.
  2. Bake the cobbler for 20 minutes then turn the broiler on high and bake for 3 additional minutes to brown the tops of the biscuits.
  3. Cool the dish for 5 minutes and serve warm over vanilla ice cream.

Serves 8.

Notes:  Want to shake things up a bit?  Replace the blueberries with mixed berries or straight raspberries.  For the filling, if you don’t have maple syrup, simply use 1 cup of granulated sugar instead of ¾ cup.

Recipe inspired by Woman’s Day Blue and Blackberry Cobbler.

Filed Under: American, Desserts, Fruits Tagged With: , ,

My Review of David Todd’s City Tavern

August 15, 2011 By

Thanks to Jersey Bites for publishing my review of Morristown, NJ newcomer David Todd’s City Tavern: http://t.co/JTbqa7g

Veronique

 

 

 

 

Filed Under: Restaurant Reviews Tagged With: ,
15 August 2011 2009 Weingut Brundlmayer Kamptaler Terrassen Riesling

2009 Weingut Brundlmayer Kamptaler Terrassen Riesling

August 15, 2011 By

I paired this Austrian wine with lobster this past weekend and loved how the clean, mineral flavor cut right through the rich crustacean.

The nose on this Riesling is lemony and with floral and nectarine notes.  In the mouth, it’s fresh and crisp with a zippy, dry and mineral finish.

I loved the 2009 Weingut Brundlmayer Kamptaler Terrassen Riesling with lobster, but it would be great with most seafood, grilled fish and spicy Asian dishes.

Around $25.

Filed Under: White Wine, Wine Reviews Tagged With: , , ,
13 August 2011 2010 Brancott Marlborough Pinot Noir

2010 Brancott Marlborough Pinot Noir

August 13, 2011 By

Loving a big mouthful of ripe cherries with velvety feel and a smooth finish, I’m naturally a huge fan of Pinot Noir.  The 2010 Brancott Marlborough Pinot Noir is not that kind of Pinot.  What it is, is a bright, light-bodied Pinot Noir showing pleasantly tart raspberries with a slightly smoky finish.  Do I enjoy this type of Pinot Noir from New Zealand?  Yes – with a roasted chicken sitting on my deck on a warm summer night!

This Marlborough New Zealand wine is a dark strawberry color in the glass with tons of brightness and fragrant rose aromas.

A Pinot Noir for summer.

Around $10.

Filed Under: New Zealand, Pinot Noir, Red Wine, Wine Reviews Tagged With: , ,
12 August 2011 2010 Brancott Pinot Grigio

2010 Brancott Pinot Grigio

August 12, 2011 By

Had the pleasure of sampling this Pinot Grigio from Marlborough, New Zealand with Jim Robertson from Brancott Estate.  Jim believes that a wine should do two things: wow you and by yummy.  I’m not usually a big fan of Pinot Grigio, but this little number wowed me and tasty yummy.

This New Zealand wine is pale yellow in the glass misleading what’s to come in its taste.  On the nose, this wine offers aromas of juicy pear, wet stones with some grassy notes.  In the mouth, the 2010 Brancott Pinot Grigio shows bright minerality with a finish that caused me to pucker up from the bright acidity.  A zippy, refreshing wine that could be great as an aperitif.

Serve this summer white just lightly chilled at your next get-together.

Around $12.

Filed Under: White Wine, Wine Reviews Tagged With: , , , , ,
11 August 2011 Greek Goddess Dip – By Jordan Winery

Greek Goddess Dip – By Jordan Winery

August 11, 2011 By

Chef Todd Knoll

I don’t typically publish other cooks’ recipes on this blog, but find myself enjoying the creative yet simple dishes of Chef Todd Knoll of Jordan Winery in Healdsburg, CA.  Thought I’d share his Greek Goddess Dip that can be served as a salad dressing or as a dip with crudités.

Ingredients:

  • 3/4 c. plain Greek yogurt
  • 1/4 c. sour cream
  • 1/4 c. chopped parsley leaves
  • 1 tbsp. shredded (chiffonade) mint
  • 1 tbsp. chopped dill
  • 1/2 tsp. crumbled dried leaf oregano
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. drained chopped capers
  • Salt and pepper to taste
  • Drizzle of olive oil (as a garnish, just before serving)

Directions:
Whisk together yogurt, sour cream, all herbs, lemon juice and capers in a bowl. Season, cover and refrigerate until ready to serve.

To view a video from Jordan Winery that offers serving suggestions for the dip, click here.

Filed Under: American, Sides Tagged With: , ,
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