Wine and Food World

Easy sous vide ginger-sage pork chop using @sousvidesupreme

douglevy — Sun, 12 Feb 2012 11:49:16 -0500

One of the first meals that I made using my new Sous Vide Supreme Demi convinced me that my decision to buy this appliance was a good one. The pork chop could not have been easier to make, and I honestly think it turned out as one of the tastiest pork chops ever.

After posting on Twitter, several people asked if I would share the recipe. I am happy to do so, but I am almost embarassed at how few steps are involved. Literally, I created this by looking around my kitchen to see what ingredients were on-hand.

Ingredients (per serving):

1 1/2-inch thick pork chop, trimmed
1 tbsp fresh ginger, sliced, diced or minced
1 clove fresh garlic, sliced, diced or minced
1 sprig fresh sage

Prepare sous vide water bath to 140 degrees F. Remove pork chop from refrigerator about 15 minutes before water bath is ready.

Prepare ginger and garlic.

Insert pork chop into vacuum bag. Add ginger and garlic. Rub sage gently between fingers, then add to bag. Toss bag with ingredients so that the seasonings are distributed, but this is not critical.

Seal bag. (I use a FoodSaver and manually stop the vacuum just before the juices get sucked into the neck of the bag. Or, just use the “moist” setting if your vacuum sealer has one.)

Drop sealed vacuum bag into water bath. Cook for at least 45 minutes, or follow your own preferred sous vide cooking reference. I cooked mine for 2 1/2 hours, and the result was a tender, juicy pork chop, perfectly pink, and completely infused with the ginger and sage flavor.

Let me know what you think.

Trying Sous Vide at Home - Good article from 2008 on WSJ.com #sousvide

douglevy — Thu, 09 Feb 2012 20:07:17 -0500

Trying Sous Vide at Home - Good article from 2008 on WSJ.com #sousvide:

I have been fascinated by sous vide ever since having my first egg made this way at one of Thomas Keller’s restaurants. Now that I am playing with the technique in my own kitchen, I’m learning every day. Here is an article from the Wall Street Journal that explains a lot.

Wine:30 41 E 30th St, NYC

douglevy — Wed, 18 Jan 2012 22:47:33 -0500

This is just a quick report based on one quick visit. This is a lively, almost cozy wine bar in the Murray Hill vicinity of midtown Manhattan.

The good: about 30 wines by the glass and 20 beers from around the world. Varied menu of both small plates and entrees, featuring what I would call global cuisine.

The not-so-good: wine that sells for $14 a glass at a wine bar deserves a higher quality wine glass than Wine:30 uses.

For my late dinner, I had the plate of four very small grassfed beef sliders. Here, they really were sliders: the rounded balls of meat slide right out of the cute little brioche buns because they rest on a slippery pickle slice. The chef might consider rearranging the layering of Gruyere cheese, onions, ketchup, mustard and the pickle slice to prevent escapes.

The wine I enjoyed very much. It was a glass of 2009 Termes, a full bodied Spanish wine that was spicier than a Zinfandel but smooth almost like a Cabernet. Nice way to end the evening.

I will return.

Good NYTimes #wine review: Ready or Not, 2008 Médocs

douglevy — Tue, 10 Jan 2012 12:20:05 -0500

Good NYTimes #wine review: Ready or Not, 2008 Médocs:

The wine tasting panel took a closer look at Bordeaux, focusing on the wines of Médoc, the standard-bearer for elegant, age-worthy cabernet-based wines.

Burgers can't get more decadent - or delicious - than this one

douglevy — Tue, 10 Jan 2012 10:04:05 -0500

Perhaps I am teasing myself because these juicy burgers are definitely not on my eating plan post-New Year’s, but just looking at the pictures of Chef David Boulud’s Original DB Bistro Burger makes me salivate.

One of the first ultra-burgers publicized in the United States, Boulud’s burger is juicy sirloin with a center of braised short rib, foie gras and black truffle. Need I say more?

While it’s no bargain bite at $32, I don’t think you will find a more memorable burger easily. It comes with either traditional French fries or “pommes soufflees,” which are crispy, house-made potato chips.

Of the many times I have dined at DB Bistro Moderne, I keep going back for the burger. The other items certainly show the kitchen’s craft, especially delicate preparations of fresh fish. But the burger… is what dreams are made from.

Tonight’s dinner: Seared ahi tuna on a bed of baby kale...

douglevy — Mon, 09 Jan 2012 20:32:30 -0500

Tonight’s dinner: Seared ahi tuna on a bed of baby kale with avocado, tomato, and ginger-soy vinaigrette. Total prep time: less than 15 minutes.

Texas sprouts recall gets even bigger

douglevy — Tue, 03 Jan 2012 14:03:56 -0500

Texas sprouts recall gets even bigger:

About a week ago, sprouts distributor Green Valley Food Corp., announced a recall of nearly 7,000 cases of sprouts distributed in Texas because of possible Salmonella contamination. (See my prior blog post.) Now, the recall has grown to 36,000 cases. That’s a lot of sprouts.

More details at the FDA website.

Please give to help feed the hungry.

douglevy — Fri, 30 Dec 2011 14:03:55 -0500

Please give to help feed the hungry.:

Many of us are thinking about making a last-minute charitable donation for tax purposes. Please consider contributing to Feeding America so that others may share the bounty that so many of us take for granted.

Here is a link to my Virtual Food Drive: http://help.feedingamerica.org/goto/douglevy.

Red wine enhances sex for women? Could be, study says.

douglevy — Thu, 29 Dec 2011 18:14:19 -0500

The “news cycle” in these days of the Internet and social media sometimes goes in circles, as it did today when someone, somewhere posted a link to a 2009 New York Daily News article that quoted a 2009 U.K. Daily Mail article that quoted a 2009 medical study about red wine and its affect on sex.

I must admit that the report is rather intriguing, even if it is more than a year old.

Here’s what the study was about and what the researchers found:

Although there had been prior favorable evidence connecting moderate red wine to men’s sexual health, nobody had studied whether there was a similar correlation among women. So, Nicola Mondaini and colleagues at the University of Florence asked 798 women in the Chianti region to participate in their study. After dividing the women into groups based on their usual red wine intake, the researchers asked them to complete a standardized sexual health questionnaire.

The results showed that women who drank one or two glasses of red wine daily scored much higher on measures of desire and lubrication - and overall sexual health - than women who either abstained from alcohol or drank more than two glasses of red wine daily or consumed white wine or other alcohol.

Dr. Mondaini says the “intriguing” results have their limitations because of the study’s methodology, but they certainly suggest a connection “between red wine consumption and better sexuality.”

Yet another reason I prefer red wine.

Look carefully: wheat additives pop up in unexpected foods

douglevy — Thu, 29 Dec 2011 12:20:05 -0500

I haven’t got a clue why it’s there, but right on the ingredients panel for this Swiss-made cherry preserves is wheat syrup. That’s a problem if you have a gluten intolerance. Worth noting is that this single-serve package accompanied my serving of gluten-free toast on a recent cruise. This is a perfect example of what happens when chefs, cooks and servers are not sufficiently aware of potential allergens to catch them before they reach a guest who has alerted them to a sensitivity. If I had Celiac disease and these preserves were either served without the label or I had not read the label, the health consequences could have been quite significant. Fortunately, I read labels, and I am sensitive to wheat but not allergic. Not everyone is so lucky.

Another sprouts recall. Remember when we thought these were health foods?

douglevy — Wed, 28 Dec 2011 15:03:07 -0500

Look carefully if you see “Let’s Grow Healthy Together” alfalfa sprouts in your local store. Green Valley Food Corp. of Dallas is recalling 6,723 cases of the sprouts because Salmonella was found in a test sample. These were distributed in Texas. Details are available from the company via the FDA’s website.

Unfortunately, there have been way too many sprouts recalls in the past several years, and illnesses reported. A different manufacturer recalled possibly contaminated sprouts from stores along the East Coast in April. Be careful!

New international themed beer bar coming to Washington Heights...

douglevy — Sat, 24 Dec 2011 13:30:28 -0500

New international themed beer bar coming to Washington Heights by same owner as 181 Cabrini. See video with owner James Lee: buddha beer bar 2 (by juliesnoelsmith.) Thanks to DNAInfo.com for posting this news first.

Another big ground beef recall

douglevy — Mon, 19 Dec 2011 17:21:58 -0500

Wouldn’t it be nice if we could somehow go back to the days when people would grind their own meat at home, or maybe at least get it ground to order at a local store? That certainly would avoid gigantic recalls like this latest one, involving 41,000 pounds of commercially processed and packaged by Tyson Fresh Meats Inc., of Dakota City, Nebraska, that federal inspectors suspect may be contaminated by E. coli bacteria.

The wholesale meat was packed in cases of eight 10-pound poly-wrapped cylinders (known as “chubs”) and shipped to institutions and distributors in Alabama, California, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Mississippi, New York, North Carolina, Ohio, South Carolina, Tennessee, West Virginia, and Wisconsin.

More information is available from the U.S. Department of Agriculture and from Tyson.

Fast-foodery Chick-Fil-A thinks its customers can't tell between chicken & kale

douglevy — Wed, 30 Nov 2011 12:42:05 -0500

Fast-foodery Chick-Fil-A thinks its customers can't tell between chicken & kale:

This is a legal case that should backfire against Chick-Fil-A. The Atlanta chain, known not only for its chicken sandwiches but also for its rigid adherence to Christian principles, has threatened a one-man Vermont T-shirt business over his use of the slogan “Eat More Kale.” According to Chick-Fil-A, consumers could confuse the vegetable-touting t-shirts with the chain’s chicken. I don’t think so.

Credit Anderson Cooper for adding Chick-Fil-A to his Ridiculist. Or read the Christian Science Monitor’s take.

Piper's Kilt: Warm blend of old and new in Inwood (NYC)

douglevy — Sun, 27 Nov 2011 18:04:54 -0500

I am a skeptic about signs that claim “the best” anything, especially in New York City. But the combination of a sign and recommendations from neighbors was enough to make me investigate the Piper’s Kilt further.

Open since the 1980s, this pub has all of the requisite items: large TVs with American sporting events, a weekly trivia night, a wide selection of beers, and pub food made from scratch.

I’ve now visited the Kilt four times, and each time has been rewarded with friendly conversation, good food, and cold beer - at very reasonable prices. Today’s Manhattan Burger (Canadian bacon, swiss cheese, grilled onion and tomato) and a pint of Coor’s Light came to about $16 including tax and tip. Try doing that in midtown Manhattan.

But it’s not just the price that made me like it. The burger was a plump, probably close to a half-pound, mound of fresh and moderately lean ground beef. It had the distinct flavor of meat that had been freshly ground - a fact that the bartender verified, informing me that the custom-ground beef is delivered fresh seven days a week.

The burger menu includes the Manhattan (pictured,) the Bronx Bomber (swiss cheese, grilled onions and barbecue sauce,) the Eastchester (bacon, cheese, onion rings, lettuce, tomato and a side of chili,) and eight other variations. The prices range from $7.50 to $13.25.

Other menu items include a daily soup, a variety of salads and sandwiches, daily entree specials, plus chili, steaks, chicken and pasta dishes.

Good martinis, too.

On my list of things to-do is the Piper’s Kilt Sunday brunch, which includes typical brunch entrees and a choice of an unlimited beverage.

Los Angeles is enjoying a hot dog renaissance - latimes.com

douglevy — Wed, 16 Nov 2011 16:00:06 -0500

Los Angeles is enjoying a hot dog renaissance - latimes.com:

A couple of months ago I surprised myself by stopping at Pink’s in Los Angeles and thoroughly enjoyed an old-fashioned, real hot dog.

Now, it seems the hot dog is having a Renaissance. Read more in the Los Angeles Times.

What's been in my glass lately

douglevy — Sat, 12 Nov 2011 18:14:15 -0500

Here are some notes on a few wines that I have tasted recently.

2010 Canyon Road Pinot Noir - USA, California (11/12/2011)
Although this wine doesn’t have much pinot character, it’s a good-drinking wine for the very low retail price (around $7.) Unlike other value wines, this has some real berry on the palate and a slightly tight, pleasant, lingering finish. Perfectly reasonable choice for a casual party. (Disclosure: I am tasting this on a United Airlines flight, and I previously received a sample bottle from the winery.) (81 points)
2010 Infinite Monkey Theorem Alvarinho - USA, California, Central Valley, Lodi (11/6/2011)
Slightly metallic nose. Green apple and grapefruit. Lingering finish. Would go well with chicken or vegetable dishes. (88 points) Tasted at Row 14 wine bar in Denver.
2008 Red Diamond Winery Cabernet Sauvignon - USA, Washington (10/27/2011)
Very soft palate with a sweet, almost medicinal finish. Heavy on the cherry notes. Not fabulous but cannot complain given the low price. (76 points) Tasted at Next Door in New York.
2008 Barboursville Vineyards Viognier Reserve - USA, Virginia (10/23/2011)
Crisp, hints of pear, lingering finish. Drink now. (88 points)

Posted from CellarTracker

Satisfied my craving for foie gras earlier this week at San...

douglevy — Fri, 11 Nov 2011 21:18:53 -0500

Satisfied my craving for foie gras earlier this week at San Francisco’s La Folie Lounge, where Michelin-starred Chef Roland Passot served me foie gras soup, accompanied by a generous piece of pan-seared foie gras nestled atop two turnip slices. The soup was garnished with a delicate truffled breadstick.

The soup was like a foamy bisque, with the scent of foie gras wafting as a prelude to the flavors about to hit the tongue. It was perfectly balanced between the texture of the cream and the flavor of the foie gras. And, it was a splendid amuse bouche for the seared foie gras that shared the same plate. When prepared properly, seared foie gras is one of the richest, most luxurious edibles in the world.

La Folie’s chef and owner, Roland Passot, is one of the masters of foie gras preparation. He told me that a recent group came to his restaurant for a five-course dinner that included foie gras at every course. That’s not really a challenge for Roland - He finds ways to incorporate foie gras into just about everything.

No telling what he will do come Jan. 1, 2012, when foie gras prohibition begins in California. Learn more from the Artisan Farmers Alliance.

Recalls, Market Withdrawals, & Safety Alerts > Yamaya USA, Inc. Recalls Masago (Capelin Roe) Because Of Possible Health Risk

douglevy — Tue, 25 Oct 2011 11:13:55 -0400

Recalls, Market Withdrawals, & Safety Alerts > Yamaya USA, Inc. Recalls Masago (Capelin Roe) Because Of Possible Health Risk:

The FDA announced Tuesday a recall of retail packages of masago, the orange fish eggs ubiquitous on sushi rolls, due to Listeria risk. The packages, sold by Yamaya USA, were sold in retail outlets in Atlanta, Baltimore, Los Angeles, and Mexico.

Cafe near CUMC cleans up - Doug's posterous

douglevy — Wed, 19 Oct 2011 07:28:00 -0400

Cafe near CUMC cleans up - Doug's posterous:

Jou Jou Cafe was inspected by the Health Department on Monday and got its long-awaited “A.” Click on headline for more.