Tag Archives: salad

Easy Summer Food

Nothing says super food like fresh kale. This kale salad recipe comes from my dear friend Suzanne who picked the kale from her bountiful garden and then tossed it with 5 simple ingredients. It was the first time I had eaten kale on its own, raw and it was delicious. Usually, I cook it with a little oil, butter, garlic and salt or chop it up and toss it into a spaghetti sauce or lasagna (excellent way to sneak this green into your kids). This is a hearty salad that can be served on its own, with grilled thick-cut pork chops or go lighter with a baked white fish. The pork chops were marinated in a citrus base and the fish was the result of having too many tomatoes and olives on hand that were soon to be past their prime. The results were delicious summer meals, perfect for outdoor dining.

Amy’s Picks

Instead of my usual top pick, playing it safe and off the beaten track selections, I have decided to pair one wine with each of Karlin’s three delightful recipes. It can sometimes be difficult to find specific producers if your local wine shop doesn’t carry them, so I tried to provide as many producers from multiple regions as I could. Happy drinking!

The kale salad has bright, refreshing summery flavors. I would choose a wine that complements the flavors instead of contrasting, such as Sauvignon Blanc. Typical aromas include grapefruit, passion fruit, gooseberry, freshly cut grass, tarragon, chervil, jalapeno, bell pepper skin, sugar snap peas and cat pee. Sauvignon Blanc can be found in many different regions of the world, most notably Sancerre, Bordeaux, New Zealand and California. Sancerre tends to have a strong mineral presence due to the Kimmeridgian soils. Bordeaux is a blend of Sauvignon Blanc and Semillon and usually sees some oak aging, which gives it fuller body. The aromas jumping out of the glass of New Zealand Sauvignon Blanc will smack you across the face. This is where you will find the most pronounced aromas of cat pee and the green flavors caused by the chemical compound of methoxypyrazine. And California versions are simply fruit bombs predominantly of citrus. Budget friendly selections from each region include Hippolyte Reverdy from Sancerre, France; Château Ducasse from Gaves, Bordeaux; Churton from Marlborough, New Zealand; and Brander from Santa Ynez, California.

The Pork has an Asian flair with the soy sauce, honey, sesame oil and ginger. To contrast the saltiness of the soy sauce and to complement the sweet honey and ginger, I recommend a new world Riesling. New world basically means the wine is not from Europe. They typically have more fruit flavors as opposed to secondary terrior-driven flavors, have higher alcohol and are fully bodied. Aromas include lime zest, star fruit, ripe melon, white peach, kumquat, apricot, flint and petrol. They have a hint of sweetness, which is wonderfully balanced by its naturally high acidity and a clean, refreshing finish. From Columbia Valley, Washington, try either Long Shadows Poet’s Leap or Charles Smith’s Kung Fu Girl. From Australia, I recommend Yalumba Y, from South Australia, Leeuwin Estate from Margaret River and Kilikanoon “Mort’s Block” Watervale Reserve from Clare Valley.

This Red Snapper has strong Mediterranean flavors with the olives, tomatoes and shallots. What grows together, drinks together. Therefore, a dry, crisp white from the same region would pair beautifully. The Red Snapper is a firm whitish meat with a sweet and mild flavor. Its delicacy needs a wine that is not going to overwhelm you with flavor, or oak. Try a northern Italian Pinot Grigio from either Friuli-Venezia or Alto Adige. Typical aromas include lemon rind, melon, peanut shell and flat beer. It has a bitter finish, higher acidity and is light bodied. Some of my favorite producers are Jermann, Scarpetta and St. Michael Eppan Anger. Two domestic producers that I like are Ponzi from Columbia Valley and Martin Ray from Mendocino County.
Amy Payne

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Tarte Flambée

Just to be clear this is not actually a pizza ;-), but a very classic dish from Alsace, France. I have had guest very upset saying I miss lead them with the name, asking why I just don’t call it a pizza, I have also had a couple of guests shocked that it was not a dessert when delivered to their table. (there is a sweet variant with crème fraîche, sliced apples, sugar and cinnamon) Classic recipe calls for fromage blanc, lardons, thinly sliced onions and was square in shape not round. The dish was actually created to test the temperature of the wood fire ovens used for baking bread. I could eat this dish for breakfast,(Crack an egg on this dish about 3 minutes before finished cooking and you have Brunch) lunch, dinner, midnight snack.
To me this dish is a great example of how something so simple can be so amazing, I have adapted the recipe a little but staying in line with the classic flavors. I started with a simple pizza dough recipe, covered in crème fraiche, bacon, red onion and topped it all off with a cheese from Carr Valley in Wisconsin called Mellage You want to find a cheese with some sharpness, to compliment the richness of this dish, something along the lines of a gruyère would give you a great starting point when speaking with your cheesemongor.
I also decided to serve an Arugula salad, one of my favorite lettuces, and it goes extremely well with a rich dish like the Tarte flambée. When ever creating a dish always remember to think about layers of flavor and textures and this will really help in putting together a balanced dish. The salad consisted of apricots, fennel, hazelnuts and a spanish sheep’s milk cheese Cana de Oveja. To be honest if I were to serve this salad with the Tarte again I would not add cheese as it ended up being to much cheese.
Hope you enjoy.

Amy’s Picks
Top pick: Champagne or sparkling wine. It is a match made in heaven for the same reason as pizza and beer. The bubbles cleanse the palate of any residual grease from the bacon and cheese.
Every day: Barth Sekt, Rheingau, Germany
Premium: Ayala, Brut Majeur, Champagne, France
Splurge: Vilmart & Cie, Grand Cellier, Premier Cru Brut, Champagne, France

Playing it safe: Alsace Riesling. Tarte flambé can be salty because of the bacon. Riesling contrasts and balances the dish with its residual sweetness. Because of its higher acidity, it pairs with (almost) everything. Many people think that all Riesling is uber sweet, but there are plenty of dry styles on the market. Alsace Rieslings tend to be dry because of the rain shadow effect. Try to look for any of the 51 Grand Cru vineyards.
Recommended producers (pricing will vary depending on the vineyard that you select): F. E. Trimbach, Hugel and Marcel Deiss
Off the beaten track: Rosé. Try a dry, crisp and aromatic style. It will complement the dish, not contrast. So this is for people who love salt and want it to be accentuated in the dish.
Every day: Korta Katarina, Plavac Mali, Zinfandel, Croatia
Premium: Château d’Esclans, Whispering Angel, Provence, France
Splurge: Chateau Vannieres, La Cadiere d’Azur, Bandol, Var, Cote d’Azur, France
Amy Payne

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Simple Salmon Dinner

Jason and I are working on bringing you a series of our favorite “simple suppers” and this salmon dish is definitely one of the top five. This easy to make, but always tasty baked salmon served with a salad is a departure from Chef Thierry’s stunning dessert recipe he shared with us this week. You might get a laugh when you witness my attempt to recreate the dessert next week. For the salmon, Jason suggested I go ahead and make my own mayonnaise and told me a funny story about being in culinary school learning to make mayonnaise. I’ll let him share that one later. He sent me the recipe via iphone; super simple but raw egg yolks?! Do you still get nervous about raw eggs? I must have washed my hands 5 times more than I needed to as I cracked and separated, wondering if I’d have the nerve tomorrow to eat the mayo on a sandwich. I kept reminding myself that I’ve eaten fairly dodgy street food from the vendors in Mexico. Charles and I lived in Puebla as students and with what little cash we had back then, street tacos (as we called them) were a treat and a big night out for us. We were never sick. Surely I could handle a few raw egg yolks.

Similar reaction to the mayonnaise that I had with the pasta making – how is this so easy and why does it taste a thousand times better than the store bought? I was a complete cheater for the salad, using a pre-mixed, pre-washed carton of salad greens. It’s my new favorite variety – the “half and half”; my not so big secret is to loosely bunch up the greens and then slice into “ribbons”. Much nicer than getting pieces of lettuce or spinach too big to eat in one bite. I did add toasted pine nuts and warm red onions. I hope you enjoy this light, easy summer salmon.

Now to get organized to fulfill the remainder of our challenges – crepes, an icy treat, something with strawberries. Savory or sweet crepes? Any ideas – send us an email to our brand new email address michelinandmom@gmail.com.

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