Avoiding Chardonnay no more!

A lot of folks classify themselves as either red or white wine lovers. I'd like to think I'm an equal opportunity wine lover, but I do tend more toward the bold reds. So, I've challenged myself this summer to extend my white wine tasting beyond my beloved cheap & dry Andres champagne that goes into my mimosa's. (To wit, I always say, I should just hit myself over the head w/the Andres bottle b/c that's exactly how I feel after I drink it! LOL!)

I think I shy away from whites in general b/c I'm not a fan of sweet. In my perception, generally restaurants offer whites that for the most part tend on the sweeter side. At the other end of the spectrum, you have the dry chardonnay's that generally do not jibe w/my palate. The oaky acridness is a big turn off for me> not to mention I generally end up with a migraine for some reason?
Enter Cono Sur, a Chilean organic Chard that I mistook for a dryer reisling upon my first tasting. I have Grey Bear co-owner, Lindsey W-W. to thank for this discovery! She has quite a few beautiful "summer" whites up her sleeve. You should take the gorgeously green drive out to GB to check them out. Esp. since their new outdoor patio has been officially installed w/a generous amount of seating.

Thanks Lindz!

Disclaimer: I know the folks that own GB, so my judgement is def. biased. But, I will tell you that their Sunday brunch is mouth-wateringly delicious. This Sunday I had the biscuits and gravy. Hit the spot! Moist crumbly biscuits smothered in a spicy sausage gravy.

Also love that their fruit salad is ripe and generous on the plate, not a "throw away" garnish. Helps cut the heaviness between the B&G and fried, spiced new potatoes. Topped off w/a Pomegranate Mimosa(or Greyhound!), it's the perfect Sunday brunch!

German Potato Salad?

My step-mom makes an amazing, vinegary German Potato Salad. And I always forget to ask her for the recipe. So, when I got my most recent Saveur in the mail this week, I was excited to see a German Potato Salad recipe. The hubs was happy too, since he hates any mayonnaise based potato salad with a passion.

This recipe is good, it's just a little more sweet and a little less sour than my step-mom's. (I also may have accidentally added more sugar than the recipe calls for by oh say, a tbsp!)I was surprised at the lack of punch b/c I thought the mustard would ratchet up the vinegar quotient. I'd almost be tempted to call it a French Potato Salad b/c of the wine and dijon mustard, but there's no tarragon. :) The thing I like about real German Potato Salad is that swift punch in the mouth and sour strangle hold that doesn't let go. I should also mention I'm a big salt and vinegar chip girl as well.

Next time I make this, I will be reducing the wine by half and making up for the other half w/champagne or white wine vinegar. I think that might cut the sweetness and give me the tang I was looking for.(A lighter hand with the sugar jar might help as well!)

Otherwise, this is a tasty side for your summer grilling! Give it a try and let me know what you think--

German Potato Salad

Courtesy Saveur July 2009

A hearty potato salad like this one makes an ideal accompaniment for barbecued brisket. The dish is a legacy of German immigrants in Central Texas.
(My step-mom is from a Chicago-based German immigrant family)

2 1/2 lbs. waxy potatoes, such as red new potatoes
Kosher salt, to taste
3 strips bacon, chopped
1⁄2 yellow onion, chopped
1 tbsp. all-purpose flour
3⁄4 cup chicken broth
1⁄3 cup white wine
2 tbsp. dijon mustard
1 1⁄2 tsp. sugar
2 tbsp. chopped flat-leaf parsley leaves, plus more for garnish
Ground black pepper, to taste

1. Put potatoes into a 4-qt. saucepan; cover with salted water by 1". Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.

2. Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.

3. Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.

Serves 4-6

Herbin' It Up

Yesterday was the 25th anniversary of Maymont's Herbs Galore and More and I was lucky enough to attend. This was a first for me as I have never had to pay a cover charge ($3) to shop. It was well worth it though, as I found several herbs to fill in the gaps of my garden not to mention the entry fee went to support the Maymont Foundation. I also learned that there are more kinds of basil and thyme than I could have ever imagined!


The vendors weren't just selling herbs. There was also hand made pottery, food, original art and my fav find of the day-- local honey.

I also wanted to share that the most exciting herb I found yest. wasn't at the herbfest. Popped in to Tom Leonard's to pick up a few things for dinner and tripped over some Thai Basil!

Si

I categorically, undeniably love snacks. Ask my husband, he'll tell you. (And after Thursday's 30 Rock where Liz is singing to her snack cheese on the couch while wrapped in a 'slanket,' he's also taken to calling me Liz Lemon............but I digress......). So, it's no surprise that I've had a strong love affair with tapas for many years now. How could you not love getting to taste and share everything on the table? A little nibble here, a big spoonful there means you don't miss out on anything.

Because of this affinity, I have had Si on my list of places to try. I've attempted to pop in, only to hit a busy time with an hour wait. The space is limited, so waiting is awkward. Thus, I usually roll on to a new destination. I do recommend having a reservation so there are no issues getting a table right away. Which the hubs kindly made for us last nite.

Tip-- if you would like to sit on the patio, make sure to specify when making your reservation. Hubs was told there were only 2 reservations at our 7:30 time slot when he called to reserve(at noon same day). Therefore, he could pick where we wanted to sit when we arrived. Not so. Once we got to the restaurant, the hostess told us there were "other reservations already for the patio" and seated us inside. Needless to say, I was a bit disappointed as I was really looking forward to sitting outside and taking in the beautiful evening.

Other than that little 'misunderstanding,' our experience was enjoyable. The inside of the restaurant is definitely what I would deem cozy. A small space that houses banquettes and small niches of 2 tops against and seemingly set into the wall. There's a tall 8 top table in the middle of the lower part of the restaurant attached to some type of custom wine rack. A bar and more seating may be found upstairs which includes a few couches to lounge on in addition to the small patio seating along Lombardy St.

We ordered:

Spinach salad w/avocado, roast corn and citrus dressing

Hummus 2 ways

Chicken and serrano ham croquettas

Fried triangles of manchego cheese, drizzled with honey

Pork Empanadas
Steak & grits

Chocolate torte w/mint ice cream for dessert

I also had 2 glasses of the house cava by the glass, which was crisp, dry and refreshing. The winners in our line up were the spinach salad and croquettas. The salad was perfectly dressed, the corn sweet and crisp, avocado ripe. It was the perfect mouthful of spring. The chicken and ham croquettas appeared with an unexpected dipping sauce that had the hubs and I fighting over the last dip. Not sure what was in it, just that it was the perfect accompaniment.

The manchego cheese came to the table in small, crispy triangles, drizzled with honey and laid on a bed of arugula. While tasty, it was too heavy for me and really didn't stand up to the other items we ordered in terms of personality and variation. The pork empanda stuffing was delicate with a hint of cumin and other spices. The outer pastry seemed to overwhelm the pork. While flavorful, it ended up being a bit too dry b/c I felt there was too much crust going on.

I just flat out didn't like the hummus at all. This is the first time in Richmond I've received a hummus I haven't enjoyed. I got it '2 ways'- but the menu didn't tell me what that meant?(I should've asked). I only know that the garlicky "way" tasted astringent. Please understand I say this as someone who eats, makes and enjoys hummus on a regular basis. Not to mention garlic, there can never be enough of it in anything I eat! The second 'way' I believe had harissa in it. There was definitely a peppery flavor, but it was all overpowered by too much salt. The rest of the plate was filled with tiny green olives, arugula and roasted red peppers.

The steak was fabulous, you'll have to ask the hubs about the grits. A true southern boy, he expects his grits to be silky smooth and creamy. What came out on the steak plate was stone ground, toothsome and had been shoved into a ring with the shredded steak on top for an eye pleasing presentation. Not so pleasing for the mouth, according to the hubs. I kept trying to convince him that, like pasta, the grits were 'al dente.' He just wasn't buying it. I enjoyed them, but want to give you fair warning of what to expect so that you are not disappointed like the hubs was. The steak was tender and melted on the tongue.

Dessert was decadent! The torte had such solid consistancy, it was almost like a lovely, rich, expensive european chocolate bar. The mint ice cream, ironically took the edge off of the richness and made this heavy dessert seem refreshing. A great end to our meal. I should also mention that service was on the mark and unobtrusive.

I'm definitely going back to try more on their diverse menu and making sure I reserve a patio seat next time!

Si

214 N Lombardy St

Richmond - (804) 257-7940

http://www.sitapas.com/

Biscuit wins!

In the spring war of biscuits vs. sun dresses, the biscuit won today. Biscuits full of hand-smashed Tellicherry peppercorns, fresh grated parm-reg cheese, topped w/bacon grease.

You know you want one. ;)

Zed Cafe

Saturday found the hubs and I out and about, running errands. Starting at Short Pump (to turn in my busted iPod), working our way into the city, it dawned on me that Zed was on our way. This has been on my list for a long time and it seemed a good a time as any to dive right in.

From the Zed website:
ZED brings a unique flavor to the Richmond culinary environment serving fresh,responsibly sourced meats and local products. Come by and check us out for delicious modern cuisine, our extraordinary and ever-changing wine menu, and our highly acclaimed guest service and personal attention.

BEGINNING TUESDAY, MARCH 24TH we will open our doors at 9:00 a.m. and invite you to experience Zed morning, noon and night.

Coffee & Tea Bar Tuesday - Friday 9:00 a.m. - 11:00 a.m.
Lunch - Tuesday - Friday 11:00 a.m.m - 2:30 p.m .
Wine Bar & Light Lunch Tuesday - Friday 2:30 - 5:00 p.m.
Brunch - Saturday 10 a.m. - 2:30 p.m.
Dinner - Wednesday - Saturday 5:30 p.m. - 9:30 p.m.
Open for Mother's Day Brunch, Sunday May 10th 11 a.m. - 3:00 p.m.
___________________________________________

Lunch/Brunch was wonderful. I ordered the "French Press" - baguette with black forest ham, dijon mustard, brie and cornichons (I pulled these off, a little too much salt) and a side of sweet potato fries. It's truly lovely to be offered either the sweet potato fries or green salad in place of the requisite french fry. Overall, my plate was a great balance of sweet and salty. The bread/baguette was fantastically crunchy & chewy at the same time.

Hubs got choc. chip pancakes, applewood smoked bacon and the scallion cheese grits. Now, he's pretty picky about his pankcakes, I wasn't expecting this to end well. But, my head snapped up in surprise when he said, "Mmm, these are good." Hubs is a man of few words, so that means they were pretty darn delicious. I tried a bit of his grits and they were phenomenal. Creamy, hot and cheesy, I could've eaten a huge bowl of just the cheese grits and been satisfied.

The interior of the place is very mod "Zen Garden" and the new age instrumental music reminded me of being in a spa. No surprise, since there's a spa attached. They are definitely health conscious, as even the "sugar" on the table is Xylitol. Lots of local art scattered on the walls and a helpful and kind staff. Hubs and I both agreed this is one to come back to as the sum of all Zed's parts made for a pleasant experience. I could actually see going here on a weeknite w/friends to get a foot massage (reflexology)/pedi in the spa and then popping into Zed for dinner.

Richmond Food Collective has a great backstory on the previous chef and his philosophies here. (I've kept this in here to pay homage to Zed's origins).

Zed Cafe
http://www.zedcafeonline.com/

5109 Lakeside Ave
Richmond, VA 23228
(804) 261-5656

Spring Menu Suggestion--

In anticipation of a lovely weekend, I wanted to share a Spring menu suggestion with you that worked for me recently:

* Lemon-Oregano Chicken
* Panzanella (thus my freezer stash of whole grain croutons comes into play)
* Asparagus

If you want a little heavier side, it would also be great with a little parmesan orzo!

Lemon-Oregano Chicken
Gourmet April 2009
Yield: Makes 4 servings (I made 8 large chicken thighs from Ellwood's that ended up serving 6)

2 garlic cloves
3 tablespoons vegetable oil, divided
2 tablespoons fresh lemon juice, divided
8 chicken thighs with skin (about 1 3/4 pounds)
2 tablespoons unsalted butter, divided
1/2 cup reduced-sodium chicken broth (I used my own stock)
1 teaspoon dried oregano(I used a tbsp + of fresh oregano, MUCH better!)
Accompaniment: lemon wedges

Preheat oven to 450°F with rack in middle. (these could be done on the grill too)

Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.

Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.

Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.

Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.

Bella's Panzanella

I certainly can't claim to corner the market on bread salad, but I've never made it from a recipe. This is just usually what I throw in.

5-6 c. cubed whole grain baguette/country bread
1-2 lbs super ripe tomatos (various heirlooms are fun and make it colorful)
1 c. torn basil leaves
1 large shallot, thinly sliced
salt and pepper to taste
1/2 c. olive oil
2 tbsp red wine vinegar

Toast the bread cubes up with a little olive oil until golden brown and crispy (I know purists will groan, but I like the texture, so deal with it! ;) )

Meanwhile, mix olive oil, shallots, 1/2 the torn basil and red wine vinegar. Set aside/chill. I like to do this well ahead of time, so the flavors have time to meld.

Seed tomatos and cut into bite sized chunks. Along with liking to make the vinaigrette ahead of time, I also like to slice and store the tomatos in advance. This is b/c I will salt them to bring forth their natural juices, which combines beautifully with everything else going on.

You can make well in advance, combine all ingredients right before serving!

Asparagus

These are great on the grill and then served drizzled w/a balsamic reduction (our friend's speciality)

Or, most of the time, I throw them on a long plate w/a few tbsp of water, cover w/a matching long plate and let them rip in the microwave for 3 minutes. Drain. Perfectly steamed, not mushy, every time. Toss w/salt, pepper, butter and serve!