#my cherries and wine; rosemary and thyme next
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white mustang/ why am I staying? your white mustang/ you're why I'm staying. the day I saw your white mustang/ the day I saw why it must end. said youre a wild mustang/ said you're a wild mistake.
#white mustang Rorschach test! except not actually and im right. the only input ill accept is “you're wine; im stained” for the second one#my cherries and wine; rosemary and thyme next#index:rows-#1. silks and moths#2. beach days and starfish ft good sun protection (the things i do for a full tan)#3. kitties and cakes#4. cherries; chocolates and chriends (cherry friends)#a non chronological departures from me bc i still have the rural wedding and the bali dump but white mustang ykwim????
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lyrics taken out of context and i make them about the sugar bowl
(esme squalor not treasuring the sugar bowl until beatrice baudelaire stole it from her) i treated you badly / we ended so sadly / wish i didn't care / what hurts the most is that you're gone / and it hasn't even been that long / but you're in my eyes / you’re in my eyes - in my eyes, best coast
(esme squalor putting food into the sugar bowl which later got eaten by beatrice baudelaire) my cherries and wine, rosemary and thyme / and all of my peaches (are ruined, bitch) - cherry, lana del rey
(sugar bowl pov) hard like a rock, cold like stone / white like a diamond, black like coal / cut like a jewel, yeah i repair myself when you're not there / solitaire / something you consider rare / i don't wanna be compared / with that cheap shimmer and glitter - solitaire, marina and the diamonds
(lemony narration) it’s a little bit of everything / it’s the feeling in my bones - you and i, the revivalists
(beatrice baudelaire when esme squalor asked her where the sugar bowl was) that's cool but if my friends ask where you are i’m gonna say / she went down in an airplane / fried getting suntan / fell in a cement mixer full of quicksand - 50 ways to say goodbye, train
(vfd talking about sugar bowl) the things we lost in the fire, fire, fire / these are the things, the things we lost / the things we lost in the fire, fire, fire / i was the match and you were the rock / maybe we started this fire / we sat apart and watched / all we had burned on the pyre - things we lost in the fire, bastille
(vfd members chasing the sugar bowl) you've got everything i need / ‘cause you're everything i’m not / you're the money, fame and fortune the only thing i want / you're the money, fame and fortune the only thing i want - money, fame & fortune, goo goo dolls
(netflix kit snicket finding the sugar bowl and then losing it again) how can anybody have you and lose you / how can anybody have you and lose you and not lose their minds, too? - los ageless, st. vincent
(the what if question no one dared to ask) everything is something next to nothing / as crazy as it seems, you give it up and you are free - half a million, the shins
(netflix quigley quagmire looking into the sugar bowl and finding out that an organization he thought competent and noble were fighting over an empty bowl) and the truth will always haunt me / even though it set me free - tears, clean bandit
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Hey, lovely! If that's not too much to ask, could you write any HCS about James based off the song "Cherry" by Lana del Rey? Maybe the reader is his best friend and he finds out she is completely in love with him? Sorry if this is trashy 😂❤️ I LOVE YOU
I had a listen to the song and I’ve written a little drabble for you. I hope you like it. Don’t ever doubt that James would adore you darling.
Cherry
James March x Reader
You waited in the bar for James to appear, knowing he would never leave you waiting too long. You had been helping him procure items he needed for a few years now, your bag currently containing a brand new set of razor sharp Chef’s knives.
You knew they would never go near a kitchen but you didn’t care. The thought of him wielding them sent a shiver through you. The power he had, the way he held others lives so precisely in his beautiful and talented hands, never failed to thrill you.
He appeared next to you, as silently as ever, placing a soft kiss to the back of your hand as he greets you. He ushers you to his private booth and you sit across from him.
The knives are exchanged for your payment wordlessly, effortlessly. He smiles at you sinfully before speaking. “As ever it was a pleasure doing business with you little one.” The emphasis he put on the word pleasure causing a heat to pool deep within you.
You looked helplessly into his eyes, letting the music of the bar wash over you.
“Darlin’, darlin’, darlin’
I fall to pieces when I’m with you, I fall to pieces,
My cherries and wine, rosemary and thyme
And all of my peaches are ruined”
You break the heavy silence with your own voice. “You know James, they say when you love someone all music starts remind you of them.” He smiles eagerly as he replies “is that so my little ripe cherry. Pray tell me, darling, does this song remind you of any one in particular?”
“Yes” you whisper softly leaning into him. He closes the gap between you, pressing his lips to yours in a lingering kiss. He pulls back before leaving the booth and standing next to you. He offers you his arm as he speaks “let me give you a tour of my hotel darling, you should know your way round as I feel you’ll be spending a lot more time here in the foreseeable future.”
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Tani’s performance from tonight’s @keepers-kiss cabaret set to Cherry by Lana Del Rey. Thank you for having me! )
Tani emerges upon the stage in a swathe of layered velvet in pale-white. The hemline of his skirts have been sewn with golden thread to look like stars, scattered across a cresting, nighttime sky. Corded about his waist with a gilded pin sits a thin, threadbare sash, and a collar low enough to leave his freckle-scattered shoulders exposed.
Blonde hair has been threaded into a finely-twined, blonde braid that has been drawn over his left shoulder, and tied with a bow to match his skirts. He approaches the front of the stage in silence, with his harp cradled in his arms. The heels of his thigh-high boots echo against the glowing podium as he pauses by the front, and grasps a handful of velveteen fabric to whisk it away from his feet.
Daintily, he bends his knees, and he folds down to sit upon the edge of the stage, with his skirts fanned out around him until they frame him — as if he’s some sleepy fae, sitting in his place amidst the stars, with a golden harp to match his constellations. He dutifully folds one leg over the other, and he props his harp within his lap. A hand whisks through his hair to brush it from his painted features, and he lifts his chin to speak.
“I’m a little rusty.” he starts, with a faint smile. “..an’ I’ll hope you can forgive me. I’m gonna be singin’ somethin’ a little different. This’ll stay on-..” He plucks at the front of his robe, tail fluttering, and coiling around to rest by his hip, laid upon his robe. “..don’t go worryin’.” he adds, with a little wag of a claw-tipped fingertip, that lifts toward his red-painted lips in a shushing gesture more aimed at himself, than his audience.
That hand lowers as his silence lingers, tail offering a nervous flick at its tip, white-tipped ears quirked forwards, attentive to the quiet murmurings of the milling crowd before him as his grasp adjusts upon the frame of his lyre. His fingertips settle, and curve, painted nails hooked beneath their pulled-gold strings that glimmer, and shine beneath the golden lights. Tani inhales, a deep breath that lifts the slope of his sternum, and he begins to sing.
“Love, ♪ “
It’s drawn-out, and smooth, as melodic and velveteen as ever. His fingertips move across their strings, plucking them, one at a time, pulling them forth in flowing, yet succinct notes that underline, and accompany his words. His tone shifts to something almost-conversational, melodic, but colloquial.
“I said, real love is like feelin’ no fear. ♪ ”
“..-when you’re standin’ in the face of danger. ♪ ”
“..’cause you just want it so much. ♪ ”
A low, lurid, echoing drumbeat rolls from the veiled orchestrion behind the stage to set a beat to his words, and to the smooth melody of his harp. His left ear cocks back in a subconscious move toward it. His tail lifts, and re-settles, whisking in an outward display of his nerves as his gaze remains lowered to his fingertips as they glide along his strings.
“A touch from your real love.♪ ”
“Is like heaven takin’ the place of somethin’ evil, an’ lettin’ it burn off from the rush..♪ ”
“..yeah, yeah..♪ ♪ ”
The drum picks up, Tani’s folded leg offers a loose swing forwards, his fingertips sweep away from his strings, the sweeping, retrograde of his underlying base rumbles. Tani’s head slips aside, his smile turns crooked, and wider, until his fangs press into the curve of his lower lip as his next line slips from his lips in an almost unbidden whisper.
“/Fuck/. ♪ “
No, it wasn’t an accident. Tani’s smile broadens, some confidence returning to him as he slips from his perch in a smooth, and graceful glide. His robes whisk, and flutter after him, arm tightening around the frame of his lyre as he gathers himself to his feet with a slight tilt of his head to brush his hair from his eyes.
“Darlin’, darlin’, darlin.. ♪ ”
“I fall to pieces when I’m with you. ♪ ”
“I fall to pieces. ♪ ”
He takes a smooth step forwards, tail fluttering behind him in time to his saccharine beat as he walks, moving along the aisle amidst the crowd, swaying at the waist in time to his music, lowering his aether-bright gaze to watch the slow motion of his fingertips across his strings as he goes.
“My cherries an’ wine, rosemary an’ thyme. ♪ ”
“..an’ all of my peaches-.. ♪ ”
“..-are ruined. ♪ ”
His smile fades as the last line is uttered, coming to a halt by the cusp of K’sato Tia’s couch. His hand parts from his lyre for long enough to sweep the fabric of his robes under his thighs as he lowers to sit upon the arm of the couch, followed, illuminated by the spotlight beaming above him until he glitters with every small movement.
“Love, is it real love? ♪ ”
His gaze turns toward K’sato Tia, as if he’s posing this question to him. He folds one leg over the other, and again — his harp finds rest within his lap as he leans forwards, head tipping to one side, until his loose hair comes tumbling over a slender shoulder, fingertips parting from his harp to press, palm-down, to his chest for a brief moment, before lowering for his strings once again.
“It’s like smilin’ when the firin’ squad’s against you.♪ ”
“..an’ you just stay lined up, yeah. ♪ ”
He pushes from where he sits, drawing abruptly to his feet in another glittering sweep of his robes as he turns in a dainty twirl back toward the aisle with another elegant twirl. His melody is gaining momentum, his lyrics are garnering strength, and his music unfolds in twining layers.
“Darlin’, darlin’, darlin’..♪ ”
“I fall to pieces, when I’m with you, I fall to pieces. ♪ ”
His fingers lift to his lips, index and middle splayed against the shape of his lower as his tail sways, as his shapely hips offer a loose sway, uttered against a quiet hum that echoes for all that he tries to conceal it behind his palm. That hand lifts from his lips, it rises above his head, palm-up, toward the glimmering chandelier as he twirls in place, braid swinging in a golden arc from his shoulder, until that arm extends before him as he flutters forwards a stride.
“My cherries an’ wine, rosemary an’ thyme.♪ ”
“..an’ all of my peaches are ruined. ♪”
Again, the curse is uttered with the same sickly-sweet tenderness as the rest of his lyrics, velvet-smooth, layered honey, thick and indulgent and everything Tani’s songs ever seek to embody. His lips form a smooth smile around it, as if he’s still speaking in rosette platitudes, in quiet sonnets, and irate poetry.
His song doesn’t lose its momentum, it remains flowing from his chorus, with all the white-foam exuberance of a running stream, as his hand extends, and his movements pause by Cyrus Nightingale. He extends a hand towards him, and his claw-tipped fingertips skim along the crest of the familiar Hyur’s cheek.
“My rose garden dreams, set on fire by fiends. ♪ ”
“..an’ all my black beaches are ruined. ♪ ”
He leans down, close — until he hovers by the crest of Cyrus Nightingale’s brow, words sung into the silken crest of his hair, harp clutched close to his chest, words paused for long enough for him to press a kiss into the heart of the familiar Hyur’s brow, a kiss that leaves behind an outline of vibrant-red lipstick. He straightens, his fingertips sweep down, until they hook beneath Cyrus’ chin. They offer a small nudge to urge their gaze up, before snaking away, and withdrawing.
“My celluloid scenes are torn at the seams. ♪”
He’s lost in the song, enveloped in its eerie melody as he turns away in a whisk of golden silk, and peridot constellations outlined by gold. He moves back into the aisle, free hand lifting to press to the heart of his half-exposed sternum, now flushed both from the exertion of his singing, and by the weighted warmth of the vibrant lights above him, sweeping across his flesh, and illuminating the glittering highlights applied to his skin.
“..an’ I fall to pieces. ♪ ”
His hand lifts to his lips, he takes a short step back, tail whisking his robes from his path as his index finger sneaks past the bow of his lower, gaze turning away as the light at the base of the stage illuminates the frame of his silhouette with enough vapid iridescence to give his voice more emphasis. His music fades, it falls to a transient, and temporary silence, until it’s only Tani’s velveteen voice left to carry his song.
“I fall to pieces when I’m with you. ♪ ”
That hand lowers from his lips, it sweeps behind him to rest, palm-down, upon the edge of the stage as he lifts himself up just enough to fold back, and sit upon the glossy surface. His tail whisks behind him, fur glittering and dotted with his characteristic pearls that rattle, and catch against the stainless glass beneath him. His head tips, expression still alight, eyes still vibrant.
“Why? ♪ ”
He moves to stand, rising to his diminutive height with one last flick of his over-thick tail, music mounting as he stands, rising to set along the narrow curves of his bared, freckle-scattered shoulders. His free hand lifts, his harp is propped to his hip once again, and his touch returns to his golden strings all over again to sink into his final verse with a sway of his hips, voice reaching a new, fluid, liquidesque height.
“‘Cause I love you so much, I fall to pieces. ♪ ”
His voice lowers, again— but the emotion it leaves upon his fair, fae features remains all the same. He holds his note until he runs short of breath. He sucks in a brief gasp to re-gather himself, fingertips never once stalling their movements across his corded harp’s strings, head tipping aside, gaze lifting to regard his audience, though seemingly only ever settling upon one figure, amidst many.
“My cherries an’ wine, rosemary an’ thyme. ♪ ”
“..an’ all of my peaches are ruined, -bitch-. ♪ ”
His beat begins to dwindle, his hands begin to slow against his harp-strings until they withdraw with a flourish, and a dainty flutter of his painted claws as his palm tips upwards, and his fingertips curl toward the heel of his palm, head tipping loosely to one side as that serpentine smile finds its way back along his lips.
“..are ruined. -Bitch-. ♪ ”
“..are ruined. ♪ ”
His hand splays. His palm comes down to press to his reverberating strings to cease their tumbling tune at once as he utters the harshness of his final line with enough sweetness to glaze a sugarcomb, coiled smile still drawn across his lips as his lashes offer a dull, coquettish flutter.
“♪ ♪ /Fuck/. ♪ ♪”
His beat finds its ending, his song meets silence, and his hand comes away from the harp to whisk toward the curve of his chest, smile turning something more sincere, and less hyperbolic as he tips his gaze down to regard his audience with earnest concern, tail finally still behind him, curled away from the heels of his boots.
His hesitance fades at the first ring of applause. He drops that hand to pinch a forefinger and a thumb within the skirts of his robes as he draws them from his feet to dip into a graceful, and dainty little curtsey. He straightens again, and he adjusts his grasp upon his lire, lifting that hand to his lips to blow a honeyed kiss toward his audience.
“Thank you~!” His words are uttered sing-song, airy, and light. He turns away with a flourish of his robes, and a flick of his adorned tail as he turns his back, and heads backstage again with a light bounce to his step.
#balmung#ffxiv#Final Fantasy XIV#ff14#miqo'te#Final Fantasy 14#performance#ic#my writing#it was so hard to work the profanity into this#without it looking like tani was just#swearing for no reason#i love u lana but i have no idea who you're aiming those 'bitch'es and 'fuck's at
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(Incomplete) Review of Lust For Life
This is the first half of my unfinished review of Lust For Life by Lana Del Rey written on my Wordpress (canwetalkaboutthatthing) which I’m trying to convince myself to finish. Also, all of the written things are my opinion AND I haven’t proofread or anything!
You would only have to know me for ten minutes to discover how much I love Lana Del Rey and her music. Despite the criticisms she has received for things she has said and the glorification of drugs, violence and death, I personally feel there is more to her than that; positives that outweigh the negatives. I feel she is a talented artist - musically, lyrically and visually - and she has a spirit as beautiful as her voice. However, I don't allow this worship of her to halt my own opinions of her music - ones that may differ from the mainstream critics that have already dissected her record - which leads me to this badly-introduced post on her newest album (forgive me, I'm rusty).
When she released Lust For Life this year I felt blessed with her new offering of music - and opinionated. Listening to her album on near-repeat throughout the end of summer and entirety of autumn has given me the chance to pull apart each track and decide precisely how I feel for them. Some I became hooked on immediately - I sang along, I cried and I recognised the familiar 'Lana Del Rey' vibe she consistently has in her previous albums. Others I felt unsettled with, as I couldn't connect to them nor did they have the traditional 'Lana' vibe. Not to say that they're bad songs, nor to say that they are objectively the lesser songs on the album, but in my own personal opinion some were not as favourable as others.
Beginning with the opening track, Love - her first release for the album - I was pleasantly and wonderfully surprised. Whilst it had some new additions to it (directing the song towards her beloved fans, referring to us as 'kids', the pleasant vibe which is rarely seen in a Lana Del Rey song) it still had the familiarity of her vaguely retro music and the lyrics including her favourite "vintage music". It's a beautiful song, easy to get into and gives you a warm vibe. Paired with the futuristic video of shooting stars, floating cars and a beaming Lana, it is a purely joyful and reflective song, paying homage to the fans that, like her, are just young and in love. It's the essence of the majority of her music - to be in love, to fall out of love. Love is a central theme for most of her songs and lyrics. This track takes a positive approach towards it, introducing the album with a lust for life.
This continues into the second single and second track of the album - Lust For Life - her first duet out of the five. It is still Lana with a hint of something new - the familiarity of the doo-wop music and the Americana references to Hollywood go beautifully with her ecstatic joy for life rather than the consideration that we're all really born for death. Once again Lana croons with The Weeknd (previously in Prisoner, Stargirl Interlude and at the end of Party Monster in The Weeknd's albums Beauty Behind The Madness and Starboy) and it's impossible to deny that their voices are made for each other. Both sweet and swooning, silken to listen to, they're a musical match made in heaven, and it makes the line "my boyfriend's back and he's cooler than ever" that much more adorable. Lyrically, the song is about the joys of being with that special someone, seeing the wondrous hope in the world and enjoying being alive, just stripping down and taking off your clothes to only enjoy one another's company - or perhaps "taking off" the serious wall around our true emotions and selves after the worrying events of 2017, an idea that's more believable due to the politically-aware theme of the album. Comparing Lana's almost spoken, low verses with a hint of smiling in her tone to her swooping, sing-a-long choruses, it's another track to make you feel good inside and want to twirl around on the H of the Hollywood sign with the person in your life.
Both of these tracks - happy, and featuring Happy Del Rey - are soon followed by the return of traditional Lana: a cinematic, sweeping opening, a quote from the vintage film (Carnival Of Souls) and devastated confessions of how it hurts to love someone but you can't help yourself: 13 Beaches. Once again, Lana has given us a song to cry over, to lie back and envision the gorgeous imagery she invokes throughout the song - sunlit beaches, dripping peaches and ballroom dancing (as randomly as it sounds). Though it is a song dedicated to the impossibility of being alone when you're famous, and the complicated relationship with fame (loving it and hating it), it can still be taken as a sweet song for a lost lover, and it's these interpretations that make her music on the whole so much more enjoyable for each person individually. It's pure Lana Del Rey, just as brilliant and upsetting as The Blackest Day, Pretty When You Cry or Blue Jeans - though feels slightly disconnected to a real love interest due to the roots of who it's really for: fame.
The fourth track, and one of the shortest, is decidedly my favourite. It's a song that fills me with so much joy as it does sadness that I can't resist it at all. It's a song I frequently listen to and sing along to as there are so many elements that make it so fabulous. Firstly, once again the Lana-isms return: stunning imagery of cherries, wine, rosemary and thyme, and the difficulty in loving a dangerous man who is no good for you. Secondly, the music itself - I think it's a fun and sexy song, especially when you see Lana perform it live - and it makes it that much more enjoyable to sing and dance to with friends. Thirdly, its connection to the previous song: In 13 Beaches, she delicately references to eating "dripping peaches", a stunning image. However, in Cherry, she informs us that her peaches are "ruined". It's a beautiful link, and she has often reused and linked lyrics in many songs before. In this album, peaches, black beaches and summer bummers are recycled in the first few tracks, linking these opening songs together - and connecting them further is the vibe. Moving onto the fourth thing I adore about Cherry is the swearing. Between verses and choruses, and at the end of the song, she exclaims a muffled "Fuck!", and peppers the latter half of the song with "Bitch". It's spiteful and sexy, a comeback that both deals with the emotions and ruin as well as calling out the one who made her snap. The insults honestly make it more fun, especially when you can shout them out loud when no one is around and imagine you're a sneering Lana looking down upon the man who destroyed the things she loved.
White Mustang, the second short track, takes a slightly different turn. Rather than being directly insulting towards the ne'er-do-well, she instead laments over him. He was a big man with a big car, clearly a dangerous man like the one who made her feel as if she was "smiling when the firing squad was against [her]" - the "revving"/"lightening" brings to mind danger and potential damage. It's a gentler song, with a soft piano throughout and slower choruses. This song is definitely a close favourite for me, keeping in line (once again) with recognisable Lana Del Rey imagery (cars/horses) and the dedication to a man she loved who she couldn't keep up the pace with. The switch from white Mustang the car to white mustang the horse is swift and cute, and my favourite part of the entire song is the whistling at the end. It brings along the slightly Western vibe, of a typical American cowboy which contrasts perfectly with the modernised addition of racing car sound effects. I just basically enjoy all these little things - subtle sounds and shifts that only layer it and add to the imagery.
"Summer"/"bummer" was a rhyming couplet in White Mustang and it only foreshadowed her next track (surprise, surprise, Summer Bummer). Her second duet and first of two with Asap Rocky (and Playboi Carti) begins with an entirely different piano vibe - a dark, quick paced throb of built-up energy which Lana flawlessly introduces. It feels big and explodes into a brilliant track starring Rocky in the second verse and in the backing vocals, but Lana has her own way of rapping: delicately listing "white lines and black beaches and blood red sangrias" to give it the summery vibe. This hip-hop track feels guided away from the usual Lana Del Rey but it's fresh and cool as a summer salad cucumber, her lazy vocals woven with her wavering warble towards the end of the track. It's not my favourite and I often prefer to skip Rocky's part (sorry) but it's still a great track.
Locky return with Groupie Love, my most likely close second on the album. I have to take a moment to mention how much I adore this song: the first time I listened to it, and most of the times following, I cried. I find the sweet lyrics, the gentle, bubbling music and the adorable, adoring tone so overwhelming. In some ways it's a parallel to White Mustang: both songs repeat their title over in the chorus, though whilst White Mustang sounds unhappy and longing, Groupie Love sounds radiant. It's a song that chokes me every time and returns to the theme of the follower of a brilliant man but this time rather than losing him or yearning for him, he returns his love to her. Rocky is sparkling on this track, his rap more low-key than his previous song, and their voices together remind me of the National Anthem video - the kisses they blew and the way they held each other as Jackie and John F Kennedy. The sweetest moment? The way they both sing "You and I, til the day we die." Lana and Rocky have sung together before (obviously on Summer Bummer but also on Ridin', an unreleased track) and they compliment one another wonderfully. Where The Weeknd and Lana share a similar voice that can drip like honey, Lana's lighter vocals oppose Rocky's harder, deeper tone, but it's just as beautiful, especially in a track so cute.
This to me is the where the best part of the album ends - seven strong tracks, definitively Lana Del Rey, each of them some of my favourite songs. When In My Feelings begins, I feel like the record takes a slight nosedive. In My Feelings is a song that I always feel is out of place. It doesn't feel quite like something Lana would sing to me, and whilst I understand she may experiment with styles and it's a song many fans favour, I can't connect with it. Does it have her smokey, filtered vocals? Of course, and they're as pretty as ever. Does it have the incredible imagery? Definitely: cigarette smoke, guns and coffee to name a few. However, it feels sort of empty, not quite with the rest of the album. It's a strong song aimed at a certain someone, warning them that she may be a beautiful rose but she's anything but delicate, unafraid to get her thorns out, and I can't say I don't enjoy the "tough bitch" she is expressing. But for me it just falls flat and doesn't quite feel right, especially when the bridge becomes a messy demonstration of her high notes that make it difficult to hear the lyrics. It's not a bad song but it's not the best.
Coachella - Woodstock In My Mind. I've been debating about this track for a while in all fairness. It has its positives but also its unmissable negatives, and usually I just skip the track rather than debate with myself whether or not I enjoy it as much as most of her other work or not. The message is excellent, where she sings of festivals and wondering about the future generations, and I like how Lana is taking the opportunity to use her music as a message to her impressionable fans - and get them thinking too. However, it doesn't feel quite polished and finished, the trap beats too heavy and the chorus a bit messy when it layers with several vocals. It feels like a hurried track, not yet ready for release out of production. I will say though, it did have heightened meaning to me following the Manchester terror attack this year, and after the tragic event occurred I found myself listening to Coachella at a whole new angle. I just can't consistently get into it as a song itself, nor can I relate to it.
God Bless America - And All The Beautiful Women In It is yet another song that just doesn't feel right to me. I'm not saying it's bad - it's quite beautiful - but it doesn't have the same vibe that made me fall in love with Lana's music a few years ago. Of course, she changes over time, and experiments, but to me I can't quite feel like I'm listening to a Lana Del Rey album. This is the point where you take the first few tracks and realise it doesn't sound anything in the same line as them; the music itself is different, a gentle guitar strum that brings to mind ABBA each time I hear it.
To be continued
I do love all of her music but this is an *attempted* non-bias, objective (ish, it hasn’t worked, I still gush about her) review of her music from my opinion.
UPDATE: -> Complete review <-
#lana del rey#lana del rey lust for life#lana del rey lust for life review#lana del rey review#album review#lust for life review#mine#not finished#unfinished#incomplete#my opinions#i love all her music#lizzy grant#elizabeth woolridge grant#the weeknd#asap rocky#love lana del rey#lust for life song#13 beaches#cherry lana del rey#white mustang#summer bummer#playboi carti#groupie love#in my feelings#coachella - woodstock in my mind#god bless america - and all the beautiful women in it#positives and negatives
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MBTI as songs from “Lust For Life”
Love: ENFJ
Look at you, kids, you know you're the coolest The world is yours and you can't refuse it Seen so much, you could get the blues but That don't mean that you should abuse it
Lust for Life: ESFP
Climb up the H Of the Hollywood sign, yeah In these stolen moments The world is mine ( There's nobody here Just us together Keepin' me hot Like July forever 'Cause we're the masters of our own fate We're the captains of our own souls There's no way for us to come away 'Cause boy we're gold, boy we're gold
13 Beaches: INTP
It took thirteen beaches to find one empty But finally I'm fine Past Ventura And lenses plenty In the white sunshine But you still can find me If you ask nicely Underneath the pines With the daisies Feeling hazy In the ballroom of my mind Across the county line
Cherry: INFP
Darlin', darlin', darlin' I fall to pieces when I'm with you, I fall to pieces (bitch) My cherries and wine, rosemary and thyme And all of my peaches (are ruined, bitch) My rose garden dreams, set on fire by fiends And all my black beaches (are ruined) My celluloid scenes are torn at the seams And I fall to pieces (bitch) I fall to pieces when I'm with you (Why?) 'Cause I love you so much, I fall to pieces My cherries and wine, rosemary and thyme And all of my peaches (are ruined, bitch)
White Mustang: ESTP
Caught up in my dreams and forgetting I've been acting like Armageddon 'cause you Held me in your arms just a little too tight That's what I thought Summer's meant for loving and leaving I was such a fool for believing that you Could change all the ways you've been living But you just couldn't stop The day I saw your white Mustang Your white Mustang The day I saw your white Mustang Your white Mustang
You're revving and revving and revving it up And the sound, it was frightening And you were getting a part of that You gonna hit me like a lightning The day I saw your white Mustang Said you're a wild Mustang
Summer Bummer: ENTJ
White lights and black beaches Miles in between us Is this love or lust or some game on repeat? It's like making me crazy Tell me, "have patience" Baby, I need this White lines and black beaches White lights and black beaches And blood red sangrias We traveled for weeks Just to escape your demons But you've got your reasons In making me crazy But you've got your reasons White lights and black beaches
Groupie Love: ISTJ
Time after time, writing my lines Having my baby there next to me It's so sweet, pouring you a drink And pretending that nothing means anything This is my life, you by my side Key lime and perfume and festivals Taking our dreams, turning them to things It's like magic, babe, isn't life wonderful?
In My Feelings: ESTJ
I'm smoking while I'm runnin' This town and you better believe it, honey I'm laughing as I'm taking my prisoners And taking down names I'm crying while I'm gunning In the smoke they can hear me coming If you were me, and I was you I'd get out of my way Get that cigarette smoke out of my face You've been wasting my time while you're taking what's mine While you know what you're doing Talk that talk, well now they all know your name And there's no coming back from the place that you came Baby don't do it 'Cause you got me in my feelings (got me feeling so much right now) Talking in my sleep again (I'm making love songs all night) Drown out all our screaming (Got me feeling so crazy right now) Who's doper than this bitch? Who's freer than me? You wanna make the switch Be my guest, baby I'm feeling all my fucking feelings
Coachella: ISFP
I was at Coachella Leaning on your shoulder Watching your husband swing in time I guess I was in it 'Cause baby, for a minute It was Woodstock in my mind In the next morning They put out the warning Tensions were rising over country lines I turned off the music Tried to sit and use it All of the love that I saw that night 'Cause what about all these children And what about all their parents And what about about all their crowns they wear In hair so long like mine And what about all their wishes Wrapped up like garland roses Round their little heads I said a prayer for a third time
God Bless America and All The Beautiful Women In It: ESFJ
Take me as I am Don't see me for what I'm not Only you can hear me tonight Keep your light on, babe I might be standing outside You let me in, don't leave me out Or leave me dry Even walking alone, I'm not worried I feel your arms all around me (arms around me) In the air on the streets of the city Feels like I am free It's got me thinking God bless America And all the beautiful women in it
When The World Was At War Before We Just Kept Dancing: ENFP
No, it's only the beginning If we hold on to hope We'll have a happy ending When the world was at war before We just kept dancing When the world was at war before We just kept dancing And we'll do it again (Oh my god, did it from loving you)
Beautiful People With Beautiful Problems: INFJ
Blue is the color of the planet from the view above Long live our reign, long live our love Green is the planet from the eyes of a turtle dove 'Til it runs red, runs red with blood We get so tired and we complain 'Bout how it's hard to live It's more than just a video game But we're just beautiful people With beautiful problems, yeah Beautiful problems, God knows we've got them But we gotta try (la la la) Every day and night (la la la)
Tomorrow Never Came: ISFJ
I waited for you In the spot you said to wait In the city, on a park bench In the middle of the pouring rain 'Cause I adored you I just wanted things to be the same You said to meet me out there tomorrow But tomorrow never came Tomorrow never came
Heroin: ISTP
It's hot, hot Something 'bout the city Don't know what it is And makes my head get crazy Oh, oh, oh Makes me feel like I can change Oh, hoh, hoh, hoh All of my evil ways and shit Hmm, hmm Oh, oh, oh I'd be lying if I said I wasn't sick of it
Change: ENTP
Lately I've been thinking it's just someone else's job to care Who am I to sympathize when no one gave a damn I've been thinking it's just someone else's job to care but who am I to wanna try but Change is a powerful thing People are powerful beings Trying to find the power in me to be faithful Change is a powerful thing I feel it coming in me Maybe by the time this song is done I will be able To be honest, capable Of holding you in my arms without letting you fall When I don't feel beautiful and stable Maybe it's enough to just be where we are because
Get Free: INTJ
Finally, I'm crossing the threshold From the ordinary world To the reveal of my heart Undoubtedly, that will for certain Take the dead out of the sea And the darkness from the arts This is my commitment My modern manifesto I'm doing it for all of us Who never got the chance
(Obviously after the first handful some were rather rough approximatons, but as they were exactly 16 I couldn’t resist)
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Creamy vegan risotto with mushrooms & sausage
Want to impress your Valentine? Make this creamy vegan risotto with mushrooms and sausage.
Risotto isn’t difficult to make. But it does take a bit of babying. The effort is totally worth it – bite after luxurious bite.
Thank you to Herbivorous Butcher for sponsoring today’s post! The contents, photos, and opinions expressed are fully my own.
There’s a thick blanket of snow outside. And I am under a thick blanket of cotton inside…
This time of year, it’s hard to fight against the pull of cozy. A warm home, thick slippers, and a couple of purring cats are endlessly persuasive when the air is biting and gray.
So what’s a person to do on special occasions like Valentine’s Day? Bring the fun of going out to the comfort of your own kitchen!
Herbivorous Butcher: Valentine’s Day Dinner for Two
All year ’round, you can order from the Herbivorous Butcher on their website. They have a wide array of plant-based meats and cheeses (including the best vegan bacon out there!)
Their vegan meats and cheeses are also available in some stores, including grocery stores in Iowa City & Des Moines.
Plus, throughout the year they offer special packages online.
I was delighted when Herbivorous Butcher reached out about partnering for a few of their upcoming packages. I’m sharing what the packages include, as well as a recipe to go with each of them!
Today’s recipe is for creamy vegan risotto with mushrooms and sausage. You are going to love it! But more on that in a bit…
(Of course, even if you are unable to order the package or if you’ve missed the ordering deadlines, you can still make the recipes any time!)
Regular readers know that I’m a longtime fan of Herbivorous Butcher. No visit to the Twin Cities is complete without a stop at their brick and mortar location. Their plant-based meats & cheeses are artisanal quality.
So I’m beyond excited to share their Valentine’s Day Dinner for Two. It’s sure to make your loved one swoon! (And yes, everything in these pictures is 100% vegan!)
The Valentine’s Day pack includes:
Two Filet Mignons (7 ounces each)
Garlic Sausage (13 ounces)
Havarti Reserva (5 ounces)
Fondue Cheese (16 ounces)
Two 1-minute mug cakes from Coconut Whisk
The Valentine’s Day pack won’t start shipping until February, but I got an early peek at the goods. (Get all of the ordering details on the Herbivorous Butcher website or at the bottom of this post!)
Havarti Reserva
David and I celebrated Valentine’s Day early with a vegan cheeseboard – including Havarti Reserva and melty fondue cheese for dunking.
Can you believe the gorgeousness of that Havarti Reserva?
It’s made by reducing red wine, and then marbling it in the cheese sauce before it hardens. This buttery cheese has a mild flavor. And it spreads onto crackers like a dream.
Fondue
Before I went vegan, I loved having birthdays and anniversaries at a fondue restaurant in Los Angeles. I’d get all of my friends to come out. And we’d make a meal of little bites dunked in melty cheese.
So it really took me back to get the fondue pot going for this velvety cheese dip.
To take this fondue experience to the next level, add a wide array of dippers. This seriously could be a meal all on its own!
Dippers for vegan fondue:
Toasted bread chunks (I used garlic sourdough. Marbled rye would also be good!)
Soft pretzels
Herbivorous Butcher garlic sausage, browned in bite-sized pieces
Tiny roasted potatoes
Roasted Brussels sprouts
Roasted cauliflower
Cornichons
Olives
Cherry tomatoes
Regarding the soft pretzels, I recommend leaving them whole on the charcuterie board. Then you can just pull off a part before dunking. (Obviously read the ingredients first, but it’s usually not hard to find frozen soft pretzels that are vegan in the grocery store.)
For more ideas, just think of anything that would be improved with a ladling of salty, tangy cheese, and pop it onto the board.
Filet Mignon
Something I love about Herbivorous Butcher’s steaks & filets is that they can really take a good sear without drying out. In the summer, I cook them on the outdoor grill. In the winter, I take to the grill pan.
And my favorite part is getting a good, crusty exterior that you can crackle through. You don’t have to worry that it’s going to dry out the insides to get some color on the outside.
The filet is really thickly cut, which makes for an impressive looking entrée. You can serve it whole, or put it in slices on a plate.
I’m surprised again and again at the filling nature of their seitan. David and I usually split one filet between the two of us!
To finish off this romantic meal, I made creamy vegan risotto with mushrooms and the Herbivorous Butcher garlic sausage.
Risotto has “special occasion” written all over it, because it does take a little more attention than your standard weeknight rice dish. However, it’s not complicated to make. It just means that you have to focus on the one thing you’re doing.
For this risotto, I used Arborio rice. It is a plump grain that holds its shape, and has a starchiness that lends itself to risotto.
But this vegan risotto is not just creamy from the rice alone. I also finish it with cashew cream. It’s almost like vegan risotto meets mushroom alfredo.
It makes for a really indulgent, full-bodied dish that feels downright decadent.
How to make creamy vegan risotto
Start by browning bite-sized pieces of seitan sausage in a large skillet. Then move them to a plate for later.
Then sauté mushrooms in the skillet until they release their juices and brown. Push them to one side of the skillet, and add onions and garlic. Sauté until fragrant.
Add the Arborio rice, thyme, rosemary, and pepper. Get everything fully coated.
Then it’s time to start slowly adding in vegetable broth – one or two ladles at a time from a pot of warm vegetable broth on the stove.
With each ladling of broth, allow the rice to fully soak it up before adding another. Keep stirring. As it cooks, the risotto will start to thicken.
Keep adding ladle after ladle of broth until you run out. This will take about 25 minutes. By the time you finish, the rice should be al dente.
Add cashew cream to the pan (made with raw cashews and water). Also add the seitan sausage back into the pan. Combine everything and let it cook for about a minute more.
The risotto should be creamy and luxurious, but not overly wet.
Serve this creamy vegan risotto with seitan filet mignon, and a green vegetable like steamed broccoli or grilled asparagus.
How to place an order for the Valentine’s Day Dinner for Two
You can place an order for Herbivorous Butcher’s Valentine’s Day Dinner for Two on their website. They ship to all 50 states & Puerto Rico. They do not ship internationally.
Get the feast shipped to you for $90 (includes postage and handling). Or if you’re a Twin Cities local, you can pick it up in the store for $65.
If you place your order by January 27th, it will be shipped on February 4th.
If you place your order by February 3rd, it will be shipped on February 11th.
Cadry Nelson
About 3 1/2 cups of risotto
Creamy vegan risotto with mushrooms & sausage
This full-bodied risotto is extra creamy by way of cashew cream. It's a vegan main or side dish that really feels like an indulgence. It's loaded with mushrooms and seitan sausage. Worthy of a date night!
10 minPrep Time
38 minCook Time
48 minTotal Time
5 based on 2 review(s)
Ingredients
1/4 cup + 2 Tablespoons raw cashews*
1/2 cup water
3 1/2 cups vegetable broth**
2 teaspoons organic canola oil (or other neutral-flavored high heat oil), divided
1 cup (6 ounces) chopped seitan sausage (I used Herbivorous Butcher garlic sausage), small to medium bite-sized pieces
8 ounces cremini mushrooms, sliced
Pinch of salt
1/2 cup chopped yellow onions
2 cloves garlic, minced
1 cup Arborio rice
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Pepper, to taste
Instructions
Make the cashew cream. Put the raw cashews into a high speed blender with 1/2 cup of water. Blend until it is completely smooth, a thick cashew cream. Set aside.
Bring a small pot of vegetable broth to a low heat on the stove. You'll come back to it in a bit.
Bring a large non-stick skillet to a medium heat with one teaspoon of oil. Brown the seitan sausage pieces in the skillet to give them some color on both sides. This should just take a couple of minutes. Remove the sausage pieces from the skillet, and transfer them to a plate for later.
Add a half teaspoon of oil to the skillet, as well as the sliced mushrooms and a pinch of salt. Allow the mushrooms to release their liquid and brown in the skillet. Once the mushrooms are brown on one side, flip them. (Moving the mushrooms too often will slow their browning.)
Once the mushrooms have some nice color, push them to one side of the skillet. Add the remaining 1/2 teaspoon of oil to the empty side of the skillet, along with chopped onions & garlic. Saute the onions and garlic for a couple minutes, until fragrant. Then stir them together with the mushrooms.
Add Arborio rice, dried thyme, dried rosemary, and a grind of black pepper to the skillet. Use a spatula to fully incorporate all of the ingredients. Cook for a minute or so.
Now it's time to start incorporating the warm broth. Add one or two ladles of warm broth to the skillet. Stir the Arborio rice mixture almost constantly. The ingredients in the skillet should be at a low simmer. You don't want everything to boil off quickly, but you also don't want the heat so low that it takes forever to cook.
Once the rice has fully absorbed the first round of broth, add another ladleful and allow that to be absorbed, continuing to stir often. Keep going in this manner - ladle by ladle - until all of the broth is used. (Once the broth is gone out of the small pot, remember to turn off the heat.) As it cooks, the risotto will start to thicken. It should take about 25 minutes for all of the broth to be absorbed into the rice. Take a bite. The rice should be perfectly al dente. (It's unlikely, but if it still feels too hard, you can add a splash more of water to the rice until it reaches the right texture.)
Now it's time to add the cashew cream. Pour the cashew cream into the skillet, and fully combine. Allow the risotto to cook for a minute or so longer. It should be velvety and rich. Taste for salt & pepper, and add more if necessary. Serve right away.
Notes
*If you aren't using a high speed blender, you'll need to soak the raw cashews in additional water for several hours to soften and then drain before continuing with the recipe. Or grind the dry raw cashews in a clean coffee grinder until they are fine like a flour. Then add them to your standard blender with the water. If you're using a high speed blender, you can skip this step.
**If you'd prefer, instead of vegetable broth you can use 3 1/2 cups of water + 1 Tablespoon Better Than Bouillon in the no-chicken base. Just stir the Better Than Bouillon into the warm water until it dissolves.
7.8.1.2
272
https://cadryskitchen.com/2019/01/14/vegan-risotto/
Recipe video music: https://www.bensound.com/royalty-free-music
This is a sponsored post with a brand that I use in my own home. Posts like these help me keep fresh recipes coming your way!
Source: https://cadryskitchen.com/2019/01/14/vegan-risotto/
0 notes
Text
Creamy vegan risotto with mushrooms & sausage
Want to impress your Valentine? Make this creamy vegan risotto with mushrooms and sausage.
Risotto isn’t difficult to make. But it does take a bit of babying. The effort is totally worth it – bite after luxurious bite.
Thank you to Herbivorous Butcher for sponsoring today’s post! The contents, photos, and opinions expressed are fully my own.
There’s a thick blanket of snow outside. And I am under a thick blanket of cotton inside…
This time of year, it’s hard to fight against the pull of cozy. A warm home, thick slippers, and a couple of purring cats are endlessly persuasive when the air is biting and gray.
So what’s a person to do on special occasions like Valentine’s Day? Bring the fun of going out to the comfort of your own kitchen!
Herbivorous Butcher: Valentine’s Day Dinner for Two
All year ’round, you can order from the Herbivorous Butcher on their website. They have a wide array of plant-based meats and cheeses (including the best vegan bacon out there!)
Their vegan meats and cheeses are also available in some stores, including grocery stores in Iowa City & Des Moines.
Plus, throughout the year they offer special packages online.
I was delighted when Herbivorous Butcher reached out about partnering for a few of their upcoming packages. I’m sharing what the packages include, as well as a recipe to go with each of them!
Today’s recipe is for creamy vegan risotto with mushrooms and sausage. You are going to love it! But more on that in a bit…
(Of course, even if you are unable to order the package or if you’ve missed the ordering deadlines, you can still make the recipes any time!)
Regular readers know that I’m a longtime fan of Herbivorous Butcher. No visit to the Twin Cities is complete without a stop at their brick and mortar location. Their plant-based meats & cheeses are artisanal quality.
So I’m beyond excited to share their Valentine’s Day Dinner for Two. It’s sure to make your loved one swoon! (And yes, everything in these pictures is 100% vegan!)
The Valentine’s Day pack includes:
Two Filet Mignons (7 ounces each)
Garlic Sausage (13 ounces)
Havarti Reserva (5 ounces)
Fondue Cheese (16 ounces)
Two 1-minute mug cakes from Coconut Whisk
The Valentine’s Day pack won’t start shipping until February, but I got an early peek at the goods. (Get all of the ordering details on the Herbivorous Butcher website or at the bottom of this post!)
Havarti Reserva
David and I celebrated Valentine’s Day early with a vegan cheeseboard – including Havarti Reserva and melty fondue cheese for dunking.
Can you believe the gorgeousness of that Havarti Reserva?
It’s made by reducing red wine, and then marbling it in the cheese sauce before it hardens. This buttery cheese has a mild flavor. And it spreads onto crackers like a dream.
Fondue
Before I went vegan, I loved having birthdays and anniversaries at a fondue restaurant in Los Angeles. I’d get all of my friends to come out. And we’d make a meal of little bites dunked in melty cheese.
So it really took me back to get the fondue pot going for this velvety cheese dip.
To take this fondue experience to the next level, add a wide array of dippers. This seriously could be a meal all on its own!
Dippers for vegan fondue:
Toasted bread chunks (I used garlic sourdough. Marbled rye would also be good!)
Soft pretzels
Herbivorous Butcher garlic sausage, browned in bite-sized pieces
Tiny roasted potatoes
Roasted Brussels sprouts
Roasted cauliflower
Cornichons
Olives
Cherry tomatoes
Regarding the soft pretzels, I recommend leaving them whole on the charcuterie board. Then you can just pull off a part before dunking. (Obviously read the ingredients first, but it’s usually not hard to find frozen soft pretzels that are vegan in the grocery store.)
For more ideas, just think of anything that would be improved with a ladling of salty, tangy cheese, and pop it onto the board.
Filet Mignon
Something I love about Herbivorous Butcher’s steaks & filets is that they can really take a good sear without drying out. In the summer, I cook them on the outdoor grill. In the winter, I take to the grill pan.
And my favorite part is getting a good, crusty exterior that you can crackle through. You don’t have to worry that it’s going to dry out the insides to get some color on the outside.
The filet is really thickly cut, which makes for an impressive looking entrée. You can serve it whole, or put it in slices on a plate.
I’m surprised again and again at the filling nature of their seitan. David and I usually split one filet between the two of us!
To finish off this romantic meal, I made creamy vegan risotto with mushrooms and the Herbivorous Butcher garlic sausage.
Risotto has “special occasion” written all over it, because it does take a little more attention than your standard weeknight rice dish. However, it’s not complicated to make. It just means that you have to focus on the one thing you’re doing.
For this risotto, I used Arborio rice. It is a plump grain that holds its shape, and has a starchiness that lends itself to risotto.
But this vegan risotto is not just creamy from the rice alone. I also finish it with cashew cream. It’s almost like vegan risotto meets mushroom alfredo.
It makes for a really indulgent, full-bodied dish that feels downright decadent.
How to make creamy vegan risotto
Start by browning bite-sized pieces of seitan sausage in a large skillet. Then move them to a plate for later.
Then sauté mushrooms in the skillet until they release their juices and brown. Push them to one side of the skillet, and add onions and garlic. Sauté until fragrant.
Add the Arborio rice, thyme, rosemary, and pepper. Get everything fully coated.
Then it’s time to start slowly adding in vegetable broth – one or two ladles at a time from a pot of warm vegetable broth on the stove.
With each ladling of broth, allow the rice to fully soak it up before adding another. Keep stirring. As it cooks, the risotto will start to thicken.
Keep adding ladle after ladle of broth until you run out. This will take about 25 minutes. By the time you finish, the rice should be al dente.
Add cashew cream to the pan (made with raw cashews and water). Also add the seitan sausage back into the pan. Combine everything and let it cook for about a minute more.
The risotto should be creamy and luxurious, but not overly wet.
Serve this creamy vegan risotto with seitan filet mignon, and a green vegetable like steamed broccoli or grilled asparagus.
How to place an order for the Valentine’s Day Dinner for Two
You can place an order for Herbivorous Butcher’s Valentine’s Day Dinner for Two on their website. They ship to all 50 states & Puerto Rico. They do not ship internationally.
Get the feast shipped to you for $90 (includes postage and handling). Or if you’re a Twin Cities local, you can pick it up in the store for $65.
If you place your order by January 27th, it will be shipped on February 4th.
If you place your order by February 3rd, it will be shipped on February 11th.
Cadry Nelson
About 3 1/2 cups of risotto
Creamy vegan risotto with mushrooms & sausage
This full-bodied risotto is extra creamy by way of cashew cream. It's a vegan main or side dish that really feels like an indulgence. It's loaded with mushrooms and seitan sausage. Worthy of a date night!
10 minPrep Time
38 minCook Time
48 minTotal Time
5 based on 2 review(s)
Ingredients
1/4 cup + 2 Tablespoons raw cashews*
1/2 cup water
3 1/2 cups vegetable broth**
2 teaspoons organic canola oil (or other neutral-flavored high heat oil), divided
1 cup (6 ounces) chopped seitan sausage (I used Herbivorous Butcher garlic sausage), small to medium bite-sized pieces
8 ounces cremini mushrooms, sliced
Pinch of salt
1/2 cup chopped yellow onions
2 cloves garlic, minced
1 cup Arborio rice
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Pepper, to taste
Instructions
Make the cashew cream. Put the raw cashews into a high speed blender with 1/2 cup of water. Blend until it is completely smooth, a thick cashew cream. Set aside.
Bring a small pot of vegetable broth to a low heat on the stove. You'll come back to it in a bit.
Bring a large non-stick skillet to a medium heat with one teaspoon of oil. Brown the seitan sausage pieces in the skillet to give them some color on both sides. This should just take a couple of minutes. Remove the sausage pieces from the skillet, and transfer them to a plate for later.
Add a half teaspoon of oil to the skillet, as well as the sliced mushrooms and a pinch of salt. Allow the mushrooms to release their liquid and brown in the skillet. Once the mushrooms are brown on one side, flip them. (Moving the mushrooms too often will slow their browning.)
Once the mushrooms have some nice color, push them to one side of the skillet. Add the remaining 1/2 teaspoon of oil to the empty side of the skillet, along with chopped onions & garlic. Saute the onions and garlic for a couple minutes, until fragrant. Then stir them together with the mushrooms.
Add Arborio rice, dried thyme, dried rosemary, and a grind of black pepper to the skillet. Use a spatula to fully incorporate all of the ingredients. Cook for a minute or so.
Now it's time to start incorporating the warm broth. Add one or two ladles of warm broth to the skillet. Stir the Arborio rice mixture almost constantly. The ingredients in the skillet should be at a low simmer. You don't want everything to boil off quickly, but you also don't want the heat so low that it takes forever to cook.
Once the rice has fully absorbed the first round of broth, add another ladleful and allow that to be absorbed, continuing to stir often. Keep going in this manner - ladle by ladle - until all of the broth is used. (Once the broth is gone out of the small pot, remember to turn off the heat.) As it cooks, the risotto will start to thicken. It should take about 25 minutes for all of the broth to be absorbed into the rice. Take a bite. The rice should be perfectly al dente. (It's unlikely, but if it still feels too hard, you can add a splash more of water to the rice until it reaches the right texture.)
Now it's time to add the cashew cream. Pour the cashew cream into the skillet, and fully combine. Allow the risotto to cook for a minute or so longer. It should be velvety and rich. Taste for salt & pepper, and add more if necessary. Serve right away.
Notes
*If you aren't using a high speed blender, you'll need to soak the raw cashews in additional water for several hours to soften and then drain before continuing with the recipe. Or grind the dry raw cashews in a clean coffee grinder until they are fine like a flour. Then add them to your standard blender with the water. If you're using a high speed blender, you can skip this step.
**If you'd prefer, instead of vegetable broth you can use 3 1/2 cups of water + 1 Tablespoon Better Than Bouillon in the no-chicken base. Just stir the Better Than Bouillon into the warm water until it dissolves.
7.8.1.2
272
https://cadryskitchen.com/2019/01/14/vegan-risotto/
Recipe video music: https://www.bensound.com/royalty-free-music
This is a sponsored post with a brand that I use in my own home. Posts like these help me keep fresh recipes coming your way!
Source: https://cadryskitchen.com/2019/01/14/vegan-risotto/
0 notes
Text
5 Acclaimed Chefs Pair Top Steak Recipes with Chilean Cabernet Sauvignon
There are plenty of red wines that will go well with a steak, but these days, more and more chefs and sommeliers are choosing Cabernet Sauvignons from Chile for their incredible value matched by rich flavors and an innate ability to pair exquisitely with high-grade beef.
Chile’s 800-mile stretch of viticultural paradise is home to five diverse wine-producing regions: Atacama, Coquimbo, Aconcagua, the Central Valley, and Southern Chile. The most famous Cabs come from Colchagua and Maipo, both located in the Central Valley. Maipo versions are known for their complexity, intense black fruit flavors, spiciness, and acidity, while Colchagua Cabs tend to be fuller-bodied, with good tannic structure and outstanding aging potential.
Aside from the impressive quality of the wines, another high point of buying wine from Chile is that the country is putting forth one of the most extensive sustainability efforts (both environmental and social) on the planet. Wineries that meet the most rigorous standards of the country’s Sustainability Code, in areas like water management, waste reduction, recycling, human rights, and ethics, are identifiable by the “Certified Sustainable Wine of Chile” seal on their label. “Our Code probably has the broadest scope,” says Patricio Parra, sustainability manager at Wines of Chile, who notes that the industry’s commitment is both large and growing. “We currently have 76 certified wineries which represent 80 percent of the total bottled wine exports,” he says. To put it another way: It’s pretty easy to find a wine that is both delicious and socially responsible.
So how to choose the right match for your steak? It’s hard to go wrong; but to make things easy, we asked five star chefs for their favorite steak dishes to accompany great Chilean Cabernet Sauvignon, as well as their own preferred wine pairings for each recipe. Fire up the grill and create a truly sublime steakhouse experience in your own home.
Table Of Contents
Diego Oka’s Anticucho Corazon Recipe
Nicholas Poulmentis’ Sous-Vide T-Bone Steak with Caramelized Leeks
Fernanda Tapia’s Flank Steak with Tabasco Salsa
Marjorie Meek-Bradley’s Skirt Steak with Roasted Pepper and Green Bean Stew
Lance Knowling’s Chili-Rubbed Grilled Skirt Steak
Diego Oka of La Mar by Gastón Acurio, Miami
Born in Lima of Peruvian-Japanese descent, Diego Oka has been part of celebrated chef Gastón Acurio’s culinary team since his first internship at the flagship Astrid y Gastón. In the years since, Oka has won a StarChefs Rising Stars Chef award, in 2016, and become recognized as a leading proponent of Peruvian cuisine in the U.S., leading kitchens in San Francisco, Bogota, Lima, and Miami. Today, he’s still part of the Acurio family, as the executive chef at Mandarin Oriental Miami’s La Mar by Gastón Acurio restaurant.
Recipe: Anticucho Corazón
Pairing Suggestions: 2016 Veramonte Primus Cabernet Sauvignon, 2018 Casas del Bosque Gran Reserva Cabernet Sauvignon, 2017 TerraNoble Gran Reserva Carmenère
About the dish: “The modern anticucho, which was adapted during the colonial era between the 16th and 19th centuries, can now be found all over Peru and is considered the number one street food of the country,” Oka says. “It has always been one of my favorite dishes. Anticucho can be prepared with any type of meat, but is most commonly made with beef heart.”
Diego Oka’s Anticucho Corazon Recipe
Serves 4
INGREDIENTS:
1½ pounds veal heart
For the Anticucho Sauce:
1 cup aji panca paste
1 teaspoon cumin
1 teaspoon dried oregano
½ cup red wine vinegar
1 tablespoon salt
2 teaspoons ground black pepper
For the Roasted Potatoes:
7 ounces whole marble potatoes
4 cloves of garlic, smashed
2 tablespoons olive oil
Salt, to taste
Microgreens, to garnish
DIRECTIONS:
To make the anticucho sauce, add all of the ingredients to a blender and blend until smooth. (Tip: It’s better if you prepare this the day before and use it the next day.)
Preheat oven to 280 degrees F. Toss the potatoes with olive oil, salt,. and smashed garlic cloves. Roast on a sheet pan, in the oven, for 30 minutes.
Cut the veal heart in half and remove the extra fat and nerves. Once clean, cut into square pieces, roughly 1.5 by 1.5 inches.
Place two pieces of veal heart on each skewer.
Brush the heart skewers with anticucho sauce and salt and then grill until cooked to medium.
To serve, create a bed of roasted potatoes on a platter. Place the skewers on top. Garnish with microgreens and serve.
Nicholas Poulmentis of Oli.Vine, NYC
Born in New York City but raised in his parents’ native Greece, Nicholas Poulmentis returned to NYC to run several acclaimed Mediterranean-themed restaurants before winning first place on “Chopped” in 2018. Poulmentis is currently executive chef at Greek-inspired Oli.Vine restaurant in Astoria, Queens. In addition to running the kitchen, he also oversees the wine list, which is mostly focused on Greek and Mediterranean selections, but makes room for some Chilean bottles, too, including those from producers like Santa Carolina, Villard, Lidia, and Lapostolle.
Recipe: Sous-Vide T-Bone Steak With Caramelized Leeks
Wine Suggestions: 2017 Los Vascos Amplus Cabernet Sauvignon, 2017 Cono Sur 20 Barrels Cabernet Sauvignon, 2017 Valdivieso Caballo Loco Grand Cru Maipo, 2017 Maquis Gran Reserva Cabernet Sauvignon
About the dish: “My inspiration for this steak came from a beautiful memory of cooking on Kythria, the island where I grew up in Greece,” Poulmentis says. “I was simply grilling a steak on charcoal and burning some fresh thyme and rosemary, while enjoying a nice red wine.” When it comes to a red wine that can stand up to a substantial steak, like a T-bone, he says he’s always looking for rich, complex flavors that linger in the mouth — all typical characteristics of Chilean Cabernet Sauvignon.
Nicholas Poulmentis’s Sous-Vide T-bone Steak with Caramelized Leeks Recipe
Serves two
INGREDIENTS:
2 pounds T-bone steak, cooked sous-vide for 1 hour at 135 degrees F
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons butter
1 tablespoon fine sea salt
3 cloves garlic, crushed
3 leeks, cut into 3-inch pieces
DIRECTIONS
When the steak has finished cooking sous-vide, remove from vacuum-sealed bag and allow to rest.
Heat a cast-iron skillet over medium-high heat until it begins to smoke. Add salt, extra-virgin olive oil, and add the steak and cook to build a crust, about four minutes on each side.
Add rosemary, thyme, crushed garlic, butter and leeks to the pan and place in a preheated, 500-degree F. oven for 12 minutes.
Serve with caramelized leeks from the pan, sea salt, and a glass of Chilean Cabernet Sauvignon.
Fernanda Tapia, Private Chef, Boston
For nearly six years, Chile-born Fernanda Tapia was the chef/owner of Boston’s beloved Comedor, creating Chilean dishes with an American inflection, like carne mechada braised beef shoulder and peekytoe-crab chupe. Tapia sold the restaurant in June of this year, but during the restaurant’s run, she was a two-time “Chopped” champion and named a Best of Boston winner by Boston Magazine. Today, she is working as a private chef and hosting virtual cooking classes. Tapia counts bottles from Neyen, Los Vascos, Harras de Pirque, and Miguel Torres as favorites from her native Chile..
Recipe: Flank Steak With Tabasco Salsa
Pairing Suggestions: 2017 VSPT 1865 Selected Vineyard Cabernet Sauvignon, 2017 Concha y Toro Marqués de Casa Concha Cabernet Sauvignon, 2017 Santa Rita Medalla Real Gold Medal
About the dish: “One of my fondest memories from growing up in Chile was eating steak by the grill with a spoonful of pebre, which is Chilean salsa made of cilantro, onions, chiles and extra-virgin olive oil. I wanted to honor that tradition and add a couple of great summer ingredients like cherry tomatoes, scallions, and kick up the heat with some dried Tabasco chiles,” Tapia says. “Chilean Cab is so bold and has so much body that it can stand up to rich and strong flavors. I can’t think of a better pairing than Chilean Cab with grilled steak and spicy food!”
Fernanda Tapia’s Flank Steak With Tabasco Salsa Recipe
Serves 2
INGREDIENTS:
9 ounces flank steak
1 tablespoon canola oil
½ bunch cilantro, chopped, including stems
½ bunch scallions, thinly sliced
⅔ cup cherry tomatoes, thinly sliced
1 clove garlic, minced
3 dried Tabasco chiles (can substitute ½ fresh Fresno chile, or 1 jalapeño), finely chopped
Juice of 1 large lemon
2 tablespoons extra-virgin olive oil
Big pinch of paprika
Salt, to taste
Optional: mixed green salad and grilled bread, to accompany
DIRECTIONS:
To make the Tabasco salsa, combine all ingredients in a medium-sized bowl. Adjust seasoning with salt. This salsa tastes best when made at least 1 hour in advance.
Season the steak(s) heavily with salt and black pepper. Set a pan over high heat and add 1 tablespoon of canola oil. Add steak and cook over high heat until golden brown, about 3–4 minutes. Flip and repeat on the other side.
Let rest for at least 5 minutes and slice against the grain of the meat.
To serve, spoon lots of Tabasco salsa over the sliced steak on a platter. Best eaten with a mixed green salad and grilled bread.
Marjorie Meek-Bradley of St. Anselm, Washington, D.C.
Food critic Tom Sietsema’s “favorite steakhouse in Washington,” St. Anselm is revered for its focus on all things grilled, with chef Marjorie Meek-Bradley masterfully charring everything from salmon collars to epic 65-ounce ax handle ribeyes. Meek-Bradley was a top-three finisher on “Top Chef” and a James Beard Foundation Rising Star semifinalist, for her signature dedication to showcasing excellent ingredients in unfussy, but deeply flavorful ways.
Recipe: Skirt Steak with Roasted Pepper and Green Bean Stew
Pairing Suggestions: 2016 Vik Milla Calla, 2017 Vía Wines Oveja Negra The Lost Barrel, 2018 Clos de Lux Massal 1945 Cabernet Sauvignon
About the dish: “I love cooking skirt steak — it has so much flavor and does really well with a nice marinade,” Meek-Bradley says. “I thought that the earthiness of the cumin would play nicely with the tannin in the Cabernet—and the richness of the roasted peppers and steak would pair well with the acidity.” She’s also a big fan of Malbec and Syrah from Chile’s Colchagua Valley.
Marjorie Meek-Bradley’s Skirt Steak with Roasted Pepper and Green Bean Stew Recipe
Serves 4
INGREDIENTS:
4 6-ounce skirt steaks
2 tablespoons canola oil
For the Marinade
½ teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
4 cloves garlic, microplaned
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
For the Roasted Pepper and Green Bean Stew:
2 tablespoons olive oil
1 each red, yellow, and orange bell peppers — roasted, peeled, and cut into strips, or one 12-ounce jar of fire-roasted bell peppers
1 yellow onion, peeled and cut into strips
1 tablespoon salt, divided in half
2 cups green beans, trimmed and cut in half
1 18-ounce can of stewed tomatoes
¼ cup of capers
1 6-ounce jar of Castelvetrano olives, pits removed and smashed
Optional: rice or roasted potatoes, to accompany
DIRECTIONS:
To make the marinade, mix all ingredients together in a bowl. Pour half of the marinade over the steaks, reserving the other half for the stew, and let chill in the refrigerator for at least an hour or overnight.
To make the stew, preheat the oven to 350 degrees F. Heat a large pot, preferably a Dutch oven on the stove over high heat. Add the oil and heat until shimmering. Add the onions and ½ tablespoon salt; sauté until tender. Add the roasted peppers and chopped garlic. Cook over medium heat for about 5 minutes. Add the reserved half of the marinade and cook for about 2 minutes. Crush the stewed tomatoes slightly and add to the pot. Let simmer for 5 minutes.
Add half a cup of water and the green beans, capers, and olives. Mix everything together and put the Dutch oven, lid on, into the preheated oven for 30 minutes. Remove the pot from the oven and increase heat to 450 degrees F.
To cook the steaks, preheat a cast-iron skillet over high heat. Coat the pan with 2 tablespoons canola oil. Season the steaks with the remaining salt and sear them on each side for about 1 minute.
Remove the steaks from the pan and layer over the stew in the Dutch oven. Return the pot to the oven for 5–10 minutes more, lid off, depending on how you like your steaks cooked — 5 minutes should give you a nice medium.
Let rest in the pan for 5 minutes, then serve with rice or roasted potatoes.
Lance Knowling of Blujeen, NYC
Lance Knowling knows barbecue, thanks to his childhood in ribs-loving Kansas City. The winner of multiple New York food awards as well as accolades from New Jersey Monthly and the Star-Ledger, Knowling has wowed guests with his down-home-style grilled meats, including catfish, family-recipe BBQ ribs and a celebrated skirt steak. Noting that “a bold steak needs bold flavor,” Knowling recommends pairing steaks with wines that not only bring out the inherent flavors of the dish, but that also add other dimensions to the meal.
Recipe: Chili-Rubbed Grilled Skirt Steak
Pairing Suggestions: 2018 Odfjell Orzada Cabernet Sauvignon, 2017 Santa Carolina Reserva de Familia Cabernet Sauvignon, 2017 Santa Ema Amplus Cabernet Sauvignon
About the dish: “This is a nod to my childhood in Kansas City: a nice steak on the grill with some sort of potatoes,” Knowling says. “I love the simplicity and yet the complexity of marinating meat and grilling over an open flame. Skirt steak is one of my go-to cuts – it’s full of flavor and one of the only steaks that is delicious when cooked well-done. And Chilean Cabernet complements the meat, the smoke from the grill, and the spices in the marinade perfectly. I serve this many different ways, but one of my favorites is with a simple potato hash brown and grilled rainbow carrots.”
Lance Knowling’s Chili-Rubbed Grilled Skirt Steak Recipe
Serves 4
INGREDIENTS:
2 pounds peeled skirt steak
¼ cup vegetable oil
2 tablespoon balsamic vinegar
2 cloves of garlic, smashed and finely chopped
2 teaspoon dark chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 tablespoon lemon juice
Salt and pepper to taste
Good aged balsamic vinegar, to finish
Optional: potato hash and grilled rainbow carrots, to accompany
DIRECTIONS:
Cut skirt steak into 4 8-ounce portions and set aside.
In a large bowl, mix together the oil, vinegar, spices, and lemon juice to make a marinade.
Add the steaks to the marinade and massage the marinade into the meat. Refrigerate and let marinate 2–4 hours.
Season the steak with salt and pepper and place on a hot grill, cooking on both sides to the desired temperature. Let rest at least 5 minutes before slicing.
Drizzle with aged balsamic vinegar.
Serve with potato hash and grilled rainbow carrots.
These dishes call for a Chilean Cabernet Sauvignon. Find your perfect Chilean Cabernet Sauvignon with our taste profile quiz here!
This article is sponsored by Wines of Chile.
The article 5 Acclaimed Chefs Pair Top Steak Recipes with Chilean Cabernet Sauvignon appeared first on VinePair.
source https://vinepair.com/articles/best-steak-recipes-cabernet-sauvignon-chile/ source https://vinology1.tumblr.com/post/628331547343437824
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5 Acclaimed Chefs Pair Top Steak Recipes with Chilean Cabernet Sauvignon
There are plenty of red wines that will go well with a steak, but these days, more and more chefs and sommeliers are choosing Cabernet Sauvignons from Chile for their incredible value matched by rich flavors and an innate ability to pair exquisitely with high-grade beef.
Chile’s 800-mile stretch of viticultural paradise is home to five diverse wine-producing regions: Atacama, Coquimbo, Aconcagua, the Central Valley, and Southern Chile. The most famous Cabs come from Colchagua and Maipo, both located in the Central Valley. Maipo versions are known for their complexity, intense black fruit flavors, spiciness, and acidity, while Colchagua Cabs tend to be fuller-bodied, with good tannic structure and outstanding aging potential.
Aside from the impressive quality of the wines, another high point of buying wine from Chile is that the country is putting forth one of the most extensive sustainability efforts (both environmental and social) on the planet. Wineries that meet the most rigorous standards of the country’s Sustainability Code, in areas like water management, waste reduction, recycling, human rights, and ethics, are identifiable by the “Certified Sustainable Wine of Chile” seal on their label. “Our Code probably has the broadest scope,” says Patricio Parra, sustainability manager at Wines of Chile, who notes that the industry’s commitment is both large and growing. “We currently have 76 certified wineries which represent 80 percent of the total bottled wine exports,” he says. To put it another way: It’s pretty easy to find a wine that is both delicious and socially responsible.
So how to choose the right match for your steak? It’s hard to go wrong; but to make things easy, we asked five star chefs for their favorite steak dishes to accompany great Chilean Cabernet Sauvignon, as well as their own preferred wine pairings for each recipe. Fire up the grill and create a truly sublime steakhouse experience in your own home.
Table Of Contents
Diego Oka’s Anticucho Corazon Recipe
Nicholas Poulmentis’ Sous-Vide T-Bone Steak with Caramelized Leeks
Fernanda Tapia’s Flank Steak with Tabasco Salsa
Marjorie Meek-Bradley’s Skirt Steak with Roasted Pepper and Green Bean Stew
Lance Knowling’s Chili-Rubbed Grilled Skirt Steak
Diego Oka of La Mar by Gastón Acurio, Miami
Born in Lima of Peruvian-Japanese descent, Diego Oka has been part of celebrated chef Gastón Acurio’s culinary team since his first internship at the flagship Astrid y Gastón. In the years since, Oka has won a StarChefs Rising Stars Chef award, in 2016, and become recognized as a leading proponent of Peruvian cuisine in the U.S., leading kitchens in San Francisco, Bogota, Lima, and Miami. Today, he’s still part of the Acurio family, as the executive chef at Mandarin Oriental Miami’s La Mar by Gastón Acurio restaurant.
Recipe: Anticucho Corazón
Pairing Suggestions: 2016 Veramonte Primus Cabernet Sauvignon, 2018 Casas del Bosque Gran Reserva Cabernet Sauvignon, 2017 TerraNoble Gran Reserva Carmenère
About the dish: “The modern anticucho, which was adapted during the colonial era between the 16th and 19th centuries, can now be found all over Peru and is considered the number one street food of the country,” Oka says. “It has always been one of my favorite dishes. Anticucho can be prepared with any type of meat, but is most commonly made with beef heart.”
Diego Oka’s Anticucho Corazon Recipe
Serves 4
INGREDIENTS:
1½ pounds veal heart
For the Anticucho Sauce:
1 cup aji panca paste
1 teaspoon cumin
1 teaspoon dried oregano
½ cup red wine vinegar
1 tablespoon salt
2 teaspoons ground black pepper
For the Roasted Potatoes:
7 ounces whole marble potatoes
4 cloves of garlic, smashed
2 tablespoons olive oil
Salt, to taste
Microgreens, to garnish
DIRECTIONS:
To make the anticucho sauce, add all of the ingredients to a blender and blend until smooth. (Tip: It’s better if you prepare this the day before and use it the next day.)
Preheat oven to 280 degrees F. Toss the potatoes with olive oil, salt,. and smashed garlic cloves. Roast on a sheet pan, in the oven, for 30 minutes.
Cut the veal heart in half and remove the extra fat and nerves. Once clean, cut into square pieces, roughly 1.5 by 1.5 inches.
Place two pieces of veal heart on each skewer.
Brush the heart skewers with anticucho sauce and salt and then grill until cooked to medium.
To serve, create a bed of roasted potatoes on a platter. Place the skewers on top. Garnish with microgreens and serve.
Nicholas Poulmentis of Oli.Vine, NYC
Born in New York City but raised in his parents’ native Greece, Nicholas Poulmentis returned to NYC to run several acclaimed Mediterranean-themed restaurants before winning first place on “Chopped” in 2018. Poulmentis is currently executive chef at Greek-inspired Oli.Vine restaurant in Astoria, Queens. In addition to running the kitchen, he also oversees the wine list, which is mostly focused on Greek and Mediterranean selections, but makes room for some Chilean bottles, too, including those from producers like Santa Carolina, Villard, Lidia, and Lapostolle.
Recipe: Sous-Vide T-Bone Steak With Caramelized Leeks
Wine Suggestions: 2017 Los Vascos Amplus Cabernet Sauvignon, 2017 Cono Sur 20 Barrels Cabernet Sauvignon, 2017 Valdivieso Caballo Loco Grand Cru Maipo, 2017 Maquis Gran Reserva Cabernet Sauvignon
About the dish: “My inspiration for this steak came from a beautiful memory of cooking on Kythria, the island where I grew up in Greece,” Poulmentis says. “I was simply grilling a steak on charcoal and burning some fresh thyme and rosemary, while enjoying a nice red wine.” When it comes to a red wine that can stand up to a substantial steak, like a T-bone, he says he’s always looking for rich, complex flavors that linger in the mouth — all typical characteristics of Chilean Cabernet Sauvignon.
Nicholas Poulmentis’s Sous-Vide T-bone Steak with Caramelized Leeks Recipe
Serves two
INGREDIENTS:
2 pounds T-bone steak, cooked sous-vide for 1 hour at 135 degrees F
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons butter
1 tablespoon fine sea salt
3 cloves garlic, crushed
3 leeks, cut into 3-inch pieces
DIRECTIONS
When the steak has finished cooking sous-vide, remove from vacuum-sealed bag and allow to rest.
Heat a cast-iron skillet over medium-high heat until it begins to smoke. Add salt, extra-virgin olive oil, and add the steak and cook to build a crust, about four minutes on each side.
Add rosemary, thyme, crushed garlic, butter and leeks to the pan and place in a preheated, 500-degree F. oven for 12 minutes.
Serve with caramelized leeks from the pan, sea salt, and a glass of Chilean Cabernet Sauvignon.
Fernanda Tapia, Private Chef, Boston
For nearly six years, Chile-born Fernanda Tapia was the chef/owner of Boston’s beloved Comedor, creating Chilean dishes with an American inflection, like carne mechada braised beef shoulder and peekytoe-crab chupe. Tapia sold the restaurant in June of this year, but during the restaurant’s run, she was a two-time “Chopped” champion and named a Best of Boston winner by Boston Magazine. Today, she is working as a private chef and hosting virtual cooking classes. Tapia counts bottles from Neyen, Los Vascos, Harras de Pirque, and Miguel Torres as favorites from her native Chile..
Recipe: Flank Steak With Tabasco Salsa
Pairing Suggestions: 2017 VSPT 1865 Selected Vineyard Cabernet Sauvignon, 2017 Concha y Toro Marqués de Casa Concha Cabernet Sauvignon, 2017 Santa Rita Medalla Real Gold Medal
About the dish: “One of my fondest memories from growing up in Chile was eating steak by the grill with a spoonful of pebre, which is Chilean salsa made of cilantro, onions, chiles and extra-virgin olive oil. I wanted to honor that tradition and add a couple of great summer ingredients like cherry tomatoes, scallions, and kick up the heat with some dried Tabasco chiles,” Tapia says. “Chilean Cab is so bold and has so much body that it can stand up to rich and strong flavors. I can’t think of a better pairing than Chilean Cab with grilled steak and spicy food!”
Fernanda Tapia’s Flank Steak With Tabasco Salsa Recipe
Serves 2
INGREDIENTS:
9 ounces flank steak
1 tablespoon canola oil
½ bunch cilantro, chopped, including stems
½ bunch scallions, thinly sliced
⅔ cup cherry tomatoes, thinly sliced
1 clove garlic, minced
3 dried Tabasco chiles (can substitute ½ fresh Fresno chile, or 1 jalapeño), finely chopped
Juice of 1 large lemon
2 tablespoons extra-virgin olive oil
Big pinch of paprika
Salt, to taste
Optional: mixed green salad and grilled bread, to accompany
DIRECTIONS:
To make the Tabasco salsa, combine all ingredients in a medium-sized bowl. Adjust seasoning with salt. This salsa tastes best when made at least 1 hour in advance.
Season the steak(s) heavily with salt and black pepper. Set a pan over high heat and add 1 tablespoon of canola oil. Add steak and cook over high heat until golden brown, about 3–4 minutes. Flip and repeat on the other side.
Let rest for at least 5 minutes and slice against the grain of the meat.
To serve, spoon lots of Tabasco salsa over the sliced steak on a platter. Best eaten with a mixed green salad and grilled bread.
Marjorie Meek-Bradley of St. Anselm, Washington, D.C.
Food critic Tom Sietsema’s “favorite steakhouse in Washington,” St. Anselm is revered for its focus on all things grilled, with chef Marjorie Meek-Bradley masterfully charring everything from salmon collars to epic 65-ounce ax handle ribeyes. Meek-Bradley was a top-three finisher on “Top Chef” and a James Beard Foundation Rising Star semifinalist, for her signature dedication to showcasing excellent ingredients in unfussy, but deeply flavorful ways.
Recipe: Skirt Steak with Roasted Pepper and Green Bean Stew
Pairing Suggestions: 2016 Vik Milla Calla, 2017 Vía Wines Oveja Negra The Lost Barrel, 2018 Clos de Lux Massal 1945 Cabernet Sauvignon
About the dish: “I love cooking skirt steak — it has so much flavor and does really well with a nice marinade,” Meek-Bradley says. “I thought that the earthiness of the cumin would play nicely with the tannin in the Cabernet—and the richness of the roasted peppers and steak would pair well with the acidity.” She’s also a big fan of Malbec and Syrah from Chile’s Colchagua Valley.
Marjorie Meek-Bradley’s Skirt Steak with Roasted Pepper and Green Bean Stew Recipe
Serves 4
INGREDIENTS:
4 6-ounce skirt steaks
2 tablespoons canola oil
For the Marinade
½ teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
4 cloves garlic, microplaned
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
For the Roasted Pepper and Green Bean Stew:
2 tablespoons olive oil
1 each red, yellow, and orange bell peppers — roasted, peeled, and cut into strips, or one 12-ounce jar of fire-roasted bell peppers
1 yellow onion, peeled and cut into strips
1 tablespoon salt, divided in half
2 cups green beans, trimmed and cut in half
1 18-ounce can of stewed tomatoes
¼ cup of capers
1 6-ounce jar of Castelvetrano olives, pits removed and smashed
Optional: rice or roasted potatoes, to accompany
DIRECTIONS:
To make the marinade, mix all ingredients together in a bowl. Pour half of the marinade over the steaks, reserving the other half for the stew, and let chill in the refrigerator for at least an hour or overnight.
To make the stew, preheat the oven to 350 degrees F. Heat a large pot, preferably a Dutch oven on the stove over high heat. Add the oil and heat until shimmering. Add the onions and ½ tablespoon salt; sauté until tender. Add the roasted peppers and chopped garlic. Cook over medium heat for about 5 minutes. Add the reserved half of the marinade and cook for about 2 minutes. Crush the stewed tomatoes slightly and add to the pot. Let simmer for 5 minutes.
Add half a cup of water and the green beans, capers, and olives. Mix everything together and put the Dutch oven, lid on, into the preheated oven for 30 minutes. Remove the pot from the oven and increase heat to 450 degrees F.
To cook the steaks, preheat a cast-iron skillet over high heat. Coat the pan with 2 tablespoons canola oil. Season the steaks with the remaining salt and sear them on each side for about 1 minute.
Remove the steaks from the pan and layer over the stew in the Dutch oven. Return the pot to the oven for 5–10 minutes more, lid off, depending on how you like your steaks cooked — 5 minutes should give you a nice medium.
Let rest in the pan for 5 minutes, then serve with rice or roasted potatoes.
Lance Knowling of Blujeen, NYC
Lance Knowling knows barbecue, thanks to his childhood in ribs-loving Kansas City. The winner of multiple New York food awards as well as accolades from New Jersey Monthly and the Star-Ledger, Knowling has wowed guests with his down-home-style grilled meats, including catfish, family-recipe BBQ ribs and a celebrated skirt steak. Noting that “a bold steak needs bold flavor,” Knowling recommends pairing steaks with wines that not only bring out the inherent flavors of the dish, but that also add other dimensions to the meal.
Recipe: Chili-Rubbed Grilled Skirt Steak
Pairing Suggestions: 2018 Odfjell Orzada Cabernet Sauvignon, 2017 Santa Carolina Reserva de Familia Cabernet Sauvignon, 2017 Santa Ema Amplus Cabernet Sauvignon
About the dish: “This is a nod to my childhood in Kansas City: a nice steak on the grill with some sort of potatoes,” Knowling says. “I love the simplicity and yet the complexity of marinating meat and grilling over an open flame. Skirt steak is one of my go-to cuts – it’s full of flavor and one of the only steaks that is delicious when cooked well-done. And Chilean Cabernet complements the meat, the smoke from the grill, and the spices in the marinade perfectly. I serve this many different ways, but one of my favorites is with a simple potato hash brown and grilled rainbow carrots.”
Lance Knowling’s Chili-Rubbed Grilled Skirt Steak Recipe
Serves 4
INGREDIENTS:
2 pounds peeled skirt steak
¼ cup vegetable oil
2 tablespoon balsamic vinegar
2 cloves of garlic, smashed and finely chopped
2 teaspoon dark chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 tablespoon lemon juice
Salt and pepper to taste
Good aged balsamic vinegar, to finish
Optional: potato hash and grilled rainbow carrots, to accompany
DIRECTIONS:
Cut skirt steak into 4 8-ounce portions and set aside.
In a large bowl, mix together the oil, vinegar, spices, and lemon juice to make a marinade.
Add the steaks to the marinade and massage the marinade into the meat. Refrigerate and let marinate 2–4 hours.
Season the steak with salt and pepper and place on a hot grill, cooking on both sides to the desired temperature. Let rest at least 5 minutes before slicing.
Drizzle with aged balsamic vinegar.
Serve with potato hash and grilled rainbow carrots.
These dishes call for a Chilean Cabernet Sauvignon. Find your perfect Chilean Cabernet Sauvignon with our taste profile quiz here!
This article is sponsored by Wines of Chile.
The article 5 Acclaimed Chefs Pair Top Steak Recipes with Chilean Cabernet Sauvignon appeared first on VinePair.
Via https://vinepair.com/articles/best-steak-recipes-cabernet-sauvignon-chile/
source https://vinology1.weebly.com/blog/5-acclaimed-chefs-pair-top-steak-recipes-with-chilean-cabernet-sauvignon
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Skinnytaste Meal Plan (November 4-November 10)
posted November 2, 2019 by Gina
A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®.
Meal Plan
Wow! This is the 200th meal plan from Skinnytaste! I can’t believe it! I hope you enjoy this one as much as you did the first! Thank you for all the kind comments from the Today Show appearance, I appreciate you all!
Why Should Everyone Meal Plan?
Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!
About The Meal Plan
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (11/4) B: Overnight Oats in a Jar (5) L: Prosciutto, Arugula and Balsamic Sandwich (4) and an apple (0) D: Potato Leek Soup (3) with Autumn Salad with Pears and Gorgonzola (5) and 2 ounces multigrain baguette (5)
Totals: Freestyle SP 22, Calories 1,044*
TUESDAY (11/5) B: Overnight Oats in a Jar (5) L: LEFTOVER Potato Leek Soup (3) with 2 ounces multigrain baguette (5) D: Loaded Chicken Nacho Tostada (5) with Quick and Delicioso Cuban Style Black Beans (1)
Totals: Freestyle SP 19, Calories 912*
WEDNESDAY (11/6) B: 2 scrambled eggs and 1 slice whole grain bread (3) with 1 ounce avocado (1) L: LEFTOVER Potato Leek Soup (3) with 2 ounces multigrain baguette (5) D: Stuffed Cabbage Casserole (5)
Totals: Freestyle SP 17, Calories 813*
THURSDAY (11/7) B: 2 scrambled eggs and 1 slice whole grain bread (3) with 1 ounce avocado (1) L: Prosciutto, Arugula and Balsamic Sandwich (4) and an apple (0) D: LEFTOVER Stuffed Cabbage Casserole (5)
Totals: Freestyle SP 13, Calories 934*
FRIDAY (11/8) B: 2 scrambled eggs and 1 slice whole grain bread (3) with 1 ounce avocado (1) L: Antipasto Salad (6) D: Air-Fryer Cajun Shrimp Dinner (5) with ¾ cup brown rice (5)
Totals: Freestyle SP 20, Calories 1,001*
SATURDAY (11/9) B: Banana Nut Bread** (4) and a pear (0) L: Turkey White Bean Pumpkin Chili (0) with 2 tablespoons cheddar cheese (2) and 1 tablespoon light sour cream (1) D: DINNER OUT!
Totals: Freestyle SP 7, Calories 546*
SUNDAY (11/10) B: LEFTOVER Banana Nut Bread (4) and an orange (0) L: LEFTOVER Turkey White Bean Pumpkin Chili (0) with 2 tablespoons cheddar cheese (2) and 1 tablespoon light sour cream (1) D: Slow-Cooker French Dip Sandwiches (10) with Quick Cabbage Slaw (2) Totals: Freestyle SP 19, Calories 908*
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. **Freeze any leftover you/your family won’t eat
Skinnytaste Meal Plan (November 4-November 10)
Google doc
Print Shopping List
Shopping List
Produce
8 medium bananas
2 small and 4 medium pears (any variety)
2 medium apples (any variety)
4 oranges
1 (6-ounce) clamshell fresh blueberries
1 small jalapeno
4 medium leeks
2 medium Russet potatoes
2 small (4-ounce) Hass avocados
1 medium head garlic
2 large heads green cabbage
1 large green bell pepper
1 medium and 2 large red bell peppers
1 medium lime
1 (5-ounce) bag/clamshell mixed baby greens
1 (5-ounce) bag/clamshell arugula
1 small head Romaine lettuce
1 medium zucchini
1 medium yellow squash
1 small cucumber
1 small bunch cilantro
1 small bunch scallions
1 dry pint cherry or grape tomatoes
1 large white onion
1 small and 5 large yellow onions
1 small red onion
Meat, Poultry and Fish
3 ounces thinly sliced prosciutto
10 ounces boneless, skinless chicken breast
1 pound 95% lean ground beef
1 small package turkey pepperoni
6 ounces (fully cooked) turkey or chicken Andouille sausage
2 pounds 99% lean ground turkey
1 (3 to 4 pound) beef round roast
1 pound jumbo shrimp
Grains*
1 small loaf whole grain sliced bread
2 small (3-ounce each) French rolls
2 large (12-ounce) multigrain baguette (freeze one for the weekend)
1 small package quick oats
1 small package all-purpose flour
1 medium bag dry brown rice (or 5 cups pre-cooked)
1 package tostada shells
Condiments and Spices
Extra virgin olive oil
Canola or vegetable oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Pepper grinder
Whole peppercorns
NuNaturals liquid vanilla stevia or your favorite sweetener
Cinnamon
Balsamic vinegar
Red wine vinegar
Dijon mustard
Honey
Bay leaves
Cumin
Oregano
Thyme
Rosemary
Paprika
Cajun or Creole seasoning
Vanilla extract
Chili powder
Worcestershire sauce
Whole peppercorns
Apple cider vinegar
Dairy & Misc. Refrigerated Items
1 dozen large eggs
1 small box butter
1 small wedge gorgonzola cheese
1 (8-ounce) bag shredded cheddar cheese (I like Sargento)
1 (8-ounce) bag shredded reduced fat Mexican blend (I like Sargento)
1 (16-ounce) bag shredded part-skim mozzarella cheese
1 package reduced fat sliced provolone or mozzarella cheese
1 (8-ounce) bottle 2% milk
1 (8-ounce) bottle unsweetened almond milk (can sub skim or soy, if desired)
1 small tub light sour cream
Canned and Jarred
1 (14.5-ounce) can petite diced tomatoes
2 (15-ounce) can black beans
2 (15-ounce) cans white northern or navy beans
1 (15-ounce) can tomato sauce
1 small jar Giardiniera (I like Victoria brand)
1 small jar unsweetened apple sauce
1 (15-ounce) can pumpkin puree (can sub homemade, if desired)
1 small jar pitted black olives
1 small jar pepperoncini
1 small jar roasted red peppers (or buy an extra fresh red pepper and roast yourself)
1 (4.5-ounce) can chopped green chilies
1 (32-ounce) carton low or reduced sodium beef broth
1 (32-ounce) carton chicken stock
1 (32-ounce) carton low sodium chicken broth
Misc. Dry Goods
1 small package chia seeds (if buying from bulk bin, you need 1 tablespoon)
Baking soda
1 small package brown sugar
1 medium bag pecan halves
1 medium bag chopped walnuts
*You can buy gluten free, if desired
Print Shopping List
posted November 2, 2019 by Gina
The post Skinnytaste Meal Plan (November 4-November 10) appeared first on All Repices.
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Keep It Simple: An EASY Menu For Your Open House
Who has the time to make a great meal and entertain a large group of people at an event in your home? I know I don’t!
I love hosting parties but to be completely honest, in the past, I often made more work for myself than needed. I always stress over my dinner because I thought that cooking an amazing meal for my guests would require much added effort. It has always been just that important to me, but these days, my meals must be both quick to make and delicious when entertaining.
""Simplicity is the keynote of all true elegance."" -- Coco Chanel
OK, so let’s talk food first!
After many years of entertaining, I have come up with a few easy tips on what to serve. I have found that it isn’t quantity that matters but quality of the dish. I now serve one or two meats or a combination of meat and fish, one or two vegetables, a starch and lastly a green salad. That’s all!
the meal you serve should always depend on who your guests are. If you have children coming to your home, it may be wise to serve them some mac n cheese or simple pasta with a butter sauce. But, if you have all adults and you are having an open house with chafing dishes, food such as a roast beef tenderloin would be a great option. It is easy to make and quick. Really!
Of course, if you have vegetarians or vegan guests, you should always try to accommodate them as well. There is nothing worst then having a guest leave your home hungry because what you served isn’t on their diet. Believe me, it happens!
Tip: It is always so important to know what the diet restrictions are for those who are coming to your home for dinner. As an example, I have friends who have severe Celiac Disease, are lactose intolerant and who are allergic to nuts. Yes, at times they all come to my house at once and I must take all their dietary restrictions into consideration when planning my meal.
I rarely serve a dish with cream sauce. Why? Although many people love them, so many more either can’t eat it or prefer a healthier option. I can’t eat cream anything and so, in my house we omit those dishes.
So, how do I combat the need for a richer dish? I add a deeply rich and flavorful sauce like a yummy bordelaise or bearnaise sauce. I will add some on top of my roast when I serve it and have some additional sauce on the side for those who want more. This year I added a bordelaise sauce to my beef tenderloin that was super delicious and made from a deeply full-bodied red wine.
Hint: Did you know that you can often find these sauces already made and ready to serve especially during the holidays? Some are so good that you really shouldn’t make it yourself. This expedites your meal plan and you are no worst for buying it. Just a thought! I have done that a few times myself and it saved me so much time.
Here’s the menu I created for my last open house
Looks easy doesn’t it?
Beef Tenderloin with Bordelaise Sauce
Baked Ham with PINEAPPLE and Maraschino Cherry’s
Roasted Red, Yellow and Purple potatoes cooked in olive oil, garlic and rosemary
Green Beans with Almonds and Lemon Butter Sauce
Bow-tie Pasta with Home Made Wine Infused Pomodoro Sauce
Arugula Salad with Strawberry’s, Pistachios and Roughly Graded Parmesan Cheese. (strawberry dressing on the side)
Rolls and butter
Each dish was amazingly easy to make and quick! Together, the meal looks appealing and was perfect for addressing all the food groups,
Hint: When planning your meal, look for a combination of colorful vegetables that you can serve together. Here, I used multiple colored potatoes as well as vibrant green’s and reds in the other dishes. It looks visually appetizing to the eye. Use herbs such as rosemary or parsley to garnish your dishes. It’s just one more layer that is so important in the presentation of a meal. It’s really designing for the senses.
DID YOU KNOW THAT A BEEF TENDERLOIN IS THE NAME OF THE LARGE CUT OF BEEF BEFORE IT IS SLICED INTO STEAK? ONCE IT IS CUT INTO STEAKS, THOSE STEAKS ARE KNOWN BY THE FRENCH NAME,"FILET MIGNON. IN FRENCH, THIS CUT IS ALWAYS CALLED FILET DE BŒUF.
How to make Beef Tenderloin for your Holiday party?
Beef Tenderloin Roast and Bordelaise Sauce
This recipe is from the William and Sonoma Website.
Click Here> Beef Tenderloin and Bordelaise Sauce
Prepping the tenderloin is really very easy. I purchased a tenderloin that already was prepared for the oven and so it was a breeze. I also added sprigs of rosemary, thyme, sea salt and pepper.
I used a Stainless-Steel Roasting Pan with a rack so that the roast could cook evenly, and the dripping could be captured at the bottom.
How Long to Cook Beef Tenderloin Roasts?
Follow your recipe for roasting methods however, this is generalized for temperature, weight and time.
For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare, and 45 to 50 minutes for medium done.
For tenderloin roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare, and 60 to 70 minutes for medium.
The best way to know you’re cooking beef tenderloin to the desired doneness is to use a meat thermometer. Insert an oven-going meat thermometer into the thickest part of the roast. When the thermometer reads 135°F, your roast will be medium rare; when it reads 150°F, your tenderloin will be medium.
Now, A little on design!
When setting up an open house, be sure that the flow from one room to another is not obstructed. Place your buffet, open bar, and desserts in places where they are easily ACCESSIBLE to your guests but not in the way of traffic.
Place flowers where you know guests will venture such as the living room, dining room, kitchen and even a small bouquet in the bathroom.
I love scattering small candles of all kinds around as well because it sets the mood for a dreamy environment but, be careful of little ones. If you have children at your open house, you are better off not having them at all or putting battery operated ones in place of the real candles.
Tip: As with everything, children should always be considered when you have them at your home. Open flames, alcohol, sharp objects, flowers…all should be considered. I once catered an event where a child was walking around eating the flowers, we used for decorating our cheese patters. Thank goodness they were edible. By the time anyone noticed, she had eaten at least a few orchids. This same child had her hands in the chocolate fondue all day long….I mean both hands…oh she loved chocolate! I was thankful that the chocolate wasn’t hot enough where she would have burnt herself. All lessons learned!
My hope is that these little tidbits of event planning and styling are helpful in your next party. The menu is really very simple and can be done either the day of or before a party. It’s totally up to you.
As with everything I post on my blogs, please feel free to comment or if you have any questions, please email me through my contact page. I welcome it anytime!
Happy entertaining my friends!
Mary
#entertaining#how to hang a chandelier#how to choose a chandelier#what size chandelier do I need#how to pick out a chandelier#chandelier#chandelier size#which chandelier size do I need#chandeliers over the table#size of chandelier#chandelier hanging#chandelier diy#diy chandelier#how to hang a light fixture#how to pick out a light fixture#Kitchen remodeling#kitchen upgrade#ways to save money on kitchen redesign#how to host a sitdown dinner#hosting a dinner#holiday dinner#how to set a table#how to set a dinner table#biscuits#homemade biscuit#biscuits for the holiday#savery biscuits#old fashion biscuits#biscuit recipe#old fashion biscuit recipe
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Balsamic Grilled Vegetables - Spend With Pennies
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Balsamic Grilled Vegetables - Spend With Pennies
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Balsamic Grilled Vegetables transform ordinary everyday veggies into a sensational side dish! A simple rosemary and garlic infused grilled vegetable marinade is tossed with fresh vegetables and grilled until tender and caramelized.
Perfect to serve with grilled or roasted meats like an easy grilled chicken breast or bacon wrapped pork tenderloin.
It’s incredible how good vegetables taste from the grill. Savory and smoky, there’s no better side dish for picnics or barbecues. You’ll never have trouble getting anyone to eat their veggies!
Best Grilled Vegetables
This is the best grilled vegetable recipe because it’s easy and so versatile! Good vegetables to grill are ones that will hold their shape and can be cut large enough not to fall through the grate. Here are some of the veggies that perform well on the grill, and are especially delicious prepared this way:
Crunchy: bell pepper, broccoli, asparagus
Flavor Packed: onion wedges or whole garlic cloves
Tender: whole mushrooms, cherry or grape tomatoes, eggplant or zucchini slices
Grilled Vegetable Marinade
Start With a Great Marinade: No matter how you decided to serve your veggies, you will want to start by marinating them! It doesn’t have to be for long, even 20-30 minutes will infuse some flavor. Change up the marinade and spices so to match your main dish!
To Make Grilled Vegetables
Cut the vegetables into slices, chunks or wedges.
Whisk marinade ingredients together in a large bowl and toss with veggies.
Marinate for up to 8 hours, mixing frequently to recoat.
Grill until soft and slightly charred. You can alter the marinade according to your preference.
Acid: Use lemon or lime juice instead of, or in addition to the balsamic or wine vinegar.
Herbs: Rosemary is especially delicious with grilled vegetable marinade. Other herbs that go well are oregano, thyme, marjoram, sage, and basil.
Aromatics: Depending on what you’re serving this with, add in your favorites like garlic, minced green onion, ginger.
How to Grill Vegetables
Grilling mixed vegetables is super easy. You can either place slices or wedges straight on the grill, use skewers or, better yet, a grill basket.
Grill Basket – This will prevent your veggie chunks and slices from falling through the grate. If you are using a grill basket, add fast-cooking veggies toward the end.
Skewers – Similar to our grilled herb marinated veggie skewers, more prepping is involved, but we love serving these. If using wood skewers, soak them at least 30 minutes (or even overnight) so they don’t burn. There are tons of options for metal skewers as well, I find the really cheap ones rust so it’s better to make sure you get stainless steel!
Grill Mat – I use a grill mat for almost everything, you still get the perfect grill marks and all of the flavor but avoid the flare ups plus nothing falls through! It’s a simple mat that goes right onto your grill. It’s great for things like bacon wrapped pork tenderloin or turkey burgers and smaller things like veggies and grilled asparagus!
Straight on the Grill – Perfect for grilled eggplant or zucchini slices, especially if you slice them lengthwise. Plus, you get those pretty grill marks!
Serve these veggies with…
Balsamic Grilled Vegetables
Cook Time 10 minutes
Marinate Time 30 minutes
Total Time 1 hour 10 minutes
Toss these veggies on the grill next to your favorite meat for the perfect meal!
1 small zucchini sliced 1/2″ thick
1 red onion cut into wedges
1 bell pepper cubed
8 oz mushrooms halved
1 cup grape tomatoes
Marinade
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic minced
1 tablespoon fresh rosemary chopped
salt & pepper to taste
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Place all ingredients in a large bowl and toss to combine. Allow to marinate at least 30 minutes or up to 8 hours.
Preheat grill to medium heat.
Remove vegetables from marinade and place in a grilling basket or on a grill mat (or thread onto skewers).
Grill 8-12 minutes or until cooked to desired doneness.
Serve immediately.
Nutrition Information
Calories: 114, Fat: 8g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 499mg, Carbohydrates: 10g, Fiber: 3g, Sugar: 6g, Protein: 3g, Vitamin A: 27.1%, Vitamin C: 67.1%, Calcium: 1.8%, Iron: 4.2%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword grilled veggies, Marinated Grilled Vegetables
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Skinnytaste Meal Plan (August 20-August 26)
posted August 18, 2018 by Gina
A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.
August is always so bittersweet for me. It’s my oldest daughter’s birthday month, but also the end of my favorite season, with back to school routines approaching, and cooler days and nights. But it’s also a few months closer to the release of my cookbook, Skinnytaste One and Done (ships Oct 9 if you pre-ordered) which I can’t wait to get my hands on!
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (8/20) B: Spinach, Feta and Artichoke Breakfast Bake* (1) with 1 cup grapes (0) L: Chicken Club Lettuce Wrap Sandwich (5) D: Greek Mac and Cheese (10) Totals: Freestyle Points 16, Calories 847**
TUESDAY (8/21) B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup cantaloupe (0) L: LEFTOVER Greek Mac and Cheese (10) D: Turkey Taco Lettuce Wraps (0) with 2 tablespoons reduced fat cheddar (1) and 2 ounces avocado (3) Totals: Freestyle Points 15, Calories 912**
WEDNESDAY (8/22) B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup grapes (0) L: LEFTOVER Greek Mac and Cheese (10) D: Asian Glazed Drumsticks (7) with Cauliflower “Fried Rice” (1) Totals: Freestyle Points 19, Calories 894**
THURSDAY (8/23) B: Spinach, Feta and Artichoke Breakfast Bake (1) with 1 cup cantaloupe (0) L: Chicken Club Lettuce Wrap Sandwich (5) D: One-Pot Spaghetti and Meat Sauce (8) and a green salad*** (0) with 2 tablespoons light balsamic vinaigrette (2) Totals: Freestyle Points 16, Calories 912**
FRIDAY (8/24) B: PB & J Yogurt (6) L: LEFTOVER One-Pot Spaghetti and Meat Sauce (8) and a green salad (0) with 2 tablespoons light balsamic vinaigrette (2) D: Broiled Fish with Summer Grape Tomato Sauce (1) with 1 ½ cups spiralized zucchini (0) Totals: Freestyle Points 17, Calories 998**
SATURDAY (8/25) B: Whole Wheat Pancakes (5) with 1 tablespoon maple syrup (3) and 1 cup mixed berries (0) L: Prosciutto, Mozzarella and Fig Salad with Arugula (6) D: DINNER OUT! Totals: Freestyle Points 14, Calories 504**
SUNDAY (8/26) B: Strawberry Peanut Butter Swirl Smoothie Bowls (7) (Recipe x 2) L: Chickpea Egg Salad (2) D: Grilled Rosemary Lamb Chops (6) with Zucchini and Feta Fritters* (3) Totals: Freestyle Points 18, Calories 996**
*Make Sunday night, if desired. Freeze any leftover Breakfast Bake or Fritters you/your family won’t eat.
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
***Green salad includes 7 ½ cups romaine, 1 cup each: carrots, tomatoes, cucumber, and 3 scallions. Serves 4 plus leftovers for lunch on Fri.
**google doc
Shopping List:
Produce
1 small cantaloupe
2 medium heads Iceberg lettuce
¾ pound red seedless grapes
1 medium head (about 24 ounces) cauliflower
4 fresh figs
2 small bananas (plus (optional) 1 more for Smoothie Bowl topping, if desired)
2 large heads garlic
2 small (4-ounce) Hass avocados
1 (2-inch) piece fresh ginger
1 small bunch/container fresh mint
1 small bunch fresh Italian parsley
1 small bunch/container fresh dill
1 large bunch/container fresh basil
1 (5-ounce) bag/clamshell baby arugula
1 (5-ounce) bag/clamshell baby spinach
1 large head Romaine lettuce
2 medium bunches scallions
1 small cucumber
2 medium carrots
1 small red bell pepper
2 medium lemons
6 medium zucchini (about 3 pounds)
1 small bunch/container fresh rosemary
3 medium vine-ripened tomatoes
1 (1-pound) container plus 1 dry pint cherry or grape tomatoes
2 small yellow onions
1 small red onion
1 (1-pound) container fresh strawberries
2 (6-ounce) containers fresh berries (your choice)
Meat, Poultry and Fish
6 ounces (about 12 slices) organic deli chicken or turkey breast
1 package center-cut bacon
1 ¾ pounds (8) chicken drumsticks
1 pound 90% lean ground beef
2 ounces thinly sliced prosciutto
1 ¾ pounds (8) bone-in lamb loin chops
1 ¾ pounds (4) flounder, tilapia or sole filets
1 1/3 pounds 99% lean ground turkey
Grains
1 (1-pound) package whole wheat elbow pasta (I love DeLallo)*
1 (1-pound) package whole wheat spaghetti (I love DeLallo)*
1 bag whole white wheat flour (I like King Arthur)*
1 bag all-purpose flour*
Condiments and Spices
Extra virgin olive oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Mayonnaise (I love Sir Kensington)
Oregano
Marjoram or thyme
Garlic powder
Cumin
Chili powder
Paprika
Sriracha
Balsamic vinegar
Reduced sodium soy sauce*
Honey
Sesame seeds
Sesame oil
Cinnamon
Vanilla extract
Maple syrup
Ginger
Apple cider vinegar (I like Braggs)
Light balsamic vinaigrette (or make your own with ingredients in list)
Dairy & Misc. Refrigerated Items
1 (18-pack) plus 1 dozen eggs
1 wedge fresh Parmesan cheese
1 pint low fat milk
1 quart nonfat milk
1 pint almond milk
1 (6-ounce) container nonfat plain Greek yogurt
10 ounces feta cheese
1 small box unsalted butter
1 (4-ounce) ball fresh mozzarella
1 (8-ounce) bag shredded part-skim mozzarella
1 (8-ounce) bag shredded reduced fat cheddar cheese
Frozen
1 (10-ounce) package chopped spinach
1 (10-ounce) package peas and carrots
1 (1-pound) bag strawberries
Canned and Jarred
1 jar/can artichokes
1 small jar pitted Kalamata olives
1 (4-ounce) can tomato sauce
1 small jar reduced sugar grape jelly
1 small jar regular or reduced fat peanut butter
1 (28-ounce) can crushed tomatoes (I love Tutturosso)
2 (15-ounce) cans chickpeas (I like Goya)
Misc. Dry Goods
1 small package unsalted peanuts
Baking powder
1 small bag/box granulated sugar
1 small package slivered almonds (optional topping for Smoothie Bowl)
1 small package chia or flax seeds (optional topping for Smoothie Bowl)*Can sub gluten-free, if desired
posted August 18, 2018 by Gina
Source: https://www.skinnytaste.com/skinnytaste-meal-plan-august-20-august-26/
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5. Travel Writing
A Year in Provence // Chapter 1: JANUARY
Peter Mayle
JANUARY
THE YEAR BEGAN with lunch.
We have always found that New Year’s Eve, with it’s eleventh-hour excesses and doomed resolutions, is a dismal occasion for all the forced jollity and midnight toasts and kisses. And so, when we heard that over in the village of Lacoste, a few miles away, the proprietor of Le Simiane was offering a six-course lunch with pink champagne to his amiable clientele, it seemed like a much more cheerful way to start the next twelve months.
By 12:30 the little stone-walled restaurant was full. There were some serious stomachs to be seen- entire families with the embonpoint that comes from spending two or three diligent hours every day at the table, eyes down and conversation postponed in the observance of France’s favorite ritual. The proprietor of the restaurant, a man who had somehow perfected the art of hovering despite his considerable size, was dressed for the day in a velvet smoking jacket and bow tie. His mustache, sleek with pomade, quivered with enthusiasm as he rhapsodized over the menu: foie gras, lobster mousse, beef en croûte, salads dressed in virgin oil, hand-picked cheeses, desserts of a miraculous lightness, digestifs. It was a gastronomic aria which he performed at each table, kissing the tips of his fingers so often that he must have blistered his lips.
The final “bon appétite” died away and a companionable near silence descended on the restaurant as the food received its due attention. While we ate, my wife and I thought of previous New Year’s Days, most of them spent under impenetrable cloud in England. It was hard to associate the sunshine and dense blue sky outside with the first of January but, as everyone kept telling us, it was quite normal. After all, we were in Provence.
We had been here often before as tourists, desperate for our annual ration of two or three weeks of true heart and sharp light. Always when we left, with peeling noses and regret, we promised ourselves that one day we would live here. We had talked about it during the long gray winters and the damp green summers, looked with an addict’s longing at photographs of village markets through the bedroom window. And now, somewhat to our surprise, we had done it. We had committed ourselves. We had over our two dogs, and become foreigners.
In the end, it had happened quickly - almost impulsively - because of the house. We saw it one afternoon and had mentally moved in by dinner.
It was set above the country road that runs between the two medieval hill villages of Ménerbes Bonnieux, at the end of a dirt track through cherry trees and vines. It was a mas, or farmhouse, built from local stone which two hundred years of wind and sun had weathered to a color somewhere between pale honey and pale gray. It had started life in the eighteenth century as one room and, in the haphazard manner of agricultural buildings, had spread to accommodate children, grandmothers, goats, and farm implements until it had become an irregular three-story house. Everything about it was solid. The spiral staircase which rose from the wine cave to the top floor was cut from massive slabs of stone. The walls, some of them a meter thick, were built to keep out the winds of the Mistral which, they say, can blow the ears off a donkey. Attached to the back of the house was an enclose courtyard, and beyond that a bleached white stone swimming pool. There were three wells, there were established shade trees and slim green cypresses, hedges of rosemary, a giant almond tree. In the afternoon sun, with the wooden shutters half-closed like sleepy eyelids, it was irresistible.
It was also immune, as much as any house could be, from the creeping horrors of property development. The French have a weakness fro erecting jolies villas wherever building regulations permit, and sometimes where they don’t, particularly in areas of hitherto unspoiled and beautiful countryside. We had seen them in a ghastly rash around the old market two of Apt, boxes made from that special kind of livid pink cement which remains livid no matter what the weather may throw at it. Very few areas of rural France are safe unless they have been officially protected, and one of the great attractions of this house was that it sat within the boundaries of a national park, sacred to the French heritage and out of bounds to concrete mixers.
The Lubéron Mountains rise up immediately behind the house to a high point of nearly 3,500 feet and run in deep folds for about forty miles from west to east. Cedars and pines and scrub oak keep them perpetually green and provide cover for boar, rabbits, and game birds. Wild flowers, thyme, lavender, and mushrooms grow between the rocks and under the trees, and from the summit on a clear day the view is of the Basses-Alpes on one side and the Mediterranean on the other. For most of the year, it is possible to walk for eight or nine hours without seeing a car or a human being. It is a 247,000-acre extension of the back garden, a paradise for the dogs and a permanent barricade against assault from the rear by unforeseen neighbors.
Neighbors, we have found, take on an importance in the country that they don’t begin to have in cities. You can live for years in an apartment in London or New York and barely speak to the people who live six inches away from you on the other side of a wall. In the country, separated from the next house though you may be by hundreds of yards, your neighbors are part of your life, and you are part of theirs. If you happen to be foreign and therefore slightly exotic, you are inspected with more than usual interest. And if, in addition, you inherit a long-standing and delicate agricultural arrangement, you are quickly made aware that your attitudes and decisions have a direct effect on another family’s well-being.
We had been introduced to our new neighbors by the couple from whom we bought the house, over a five-hour dinner marked by a tremendous goodwill on all sides and an almost total lack of comprehension on our part. The language spoken was French, but it was not the French we had studied in textbooks and heart on cassettes; it was a rich, soupy patois, emanating from somewhere at the back of the throat and passing through a scrambling process in the nasal passages before coming out as speech. Half-familiar sounds could be dimly recognized as words through the swirls and eddies of Provençal: demain became demang, vin become vang, maison became mesong. That by itself would not have been a problem had the words been spoken at normal conversational speed and without further embroidery, but they were delivered like bullets from a machine gun, often with an extra vowel tacked on the end for good luck. Thus an offer of more bread-page-one stuff in French for beginners - emerged as a single twanging question. Encoredupanga?
Fortunately for us, the good humor and niceness of our neighbors were apparent even if what they were saying was a mystery. Henriette was a brown, pretty woman with a permanent smile and a sprinter’s enthusiasm for reaching the finish line of each sentence in record time. Her husband, Faustin - or Faustin - tang, as we thought his name was spelled for many weeks - was large and gentle, unhurried in his movements and relatively slow with his words. He had been born in the valley, he had spent his life in the valley, and he would die in the valley. His father, Pépé André, who lived next to him, had shot his last boar at the age of eighty and had given up hunting to take up the bicycle. Twice a week he would pedal to the village for his groceries and his grossip. They seemed to be a contented family.
They had, however, a concern about us, not only as neighbors but as prospective partner, and, through the fumes of marc and black tobacco and the even thicker fog of the accent, we eventually got to the bottom of it.
Most of the six acres of land we had bought with the house was planted with vines, and these had been looked after for years under the traditional system of métayage: the owner of the land pays the capital costs of new vine stock and fertilizer, while the farmer does the work of spraying, cropping, and pruning. At the end of the season, the farmer takes two-thirds of the profits and the owner one-third. If the property changes hands, the arrangement comes up for review, and there was Faustin’s concern. It was well known that many of the properties in the Lubéron were bought as résidences secondaires, used for holidays and amusement, their good agricultural land turned into elaborately planted gardens. There were even cases of the ultimate blasphemy, when vines had been grubbed up to make way for tennis courts. Tennis courts! Faustin shrugged with disbelief, shoulder and eyebrows going up in unison as he contemplate the extradordinary idea of exchanging precious vines for the curious pleasure of chasing a little ball around in the heat.
He needn’t have worried. We loved the vines - the ordered regularity of them against the sprawl of the mountain, the way they changed from bright green to darker green to yellow and red as spring and summer turned to autumn, the blue smoke in the pruning season as the clippings were burned, the pruned stumps the bare fields in the winter - they were meant to be here. Tennis courts and landscaped gardens weren’t. (Nor, for the matter, was our swimming pool, but at least it hadn’t replaced any vines.) And, besides, there was the wine. We had the option of taking our profit in cash or in the bottle, and in an average year our share of the crop would be nearly a thousand litres of good ordinary red and pink. As emphatically as we could in our unsteady French, we told Faustin that we would be delighted to continue the existing arrangement. He beamed. He could see that we would all get along very well together. One day, we might even be able to talk to each other.
The Proprietor of Le Simiane wished us a happy new year and hovered in the doorway as we stood in the narrow street, blinking into the sun.
“Not bad, eh?” he said, with a flourish of one velvet-clad arm which took in the village, the ruins of the Marquis de Sade’s château perched above, the view across to the mountains and the bright, clean sky. It was a casually possessive gesture, as if he was showing us a corner of his personal estate. “One is fortunate to be in Provence.”
Yes indeed, we thought, once certainly was. If this was winter we wouldn’t be needing all the foul-weather paraphernalia - boots and coats and inch-thick sweaters - that we had brought over from England. We drove home, warm and well fed, making bets on how soon we could take the first swim of the year, and feeling a smug sympathy for those poor souls in harsher climates who had to suffer real winters.
Meanwhile, a thousand miles to the north, the wind that had started in Siberia was picking up speed fro the final part of its journey. We had heard stories about the Mistral. It drove people, and animals, mad. It was an extenuating circumstance in crimes of violence. It blew for fifteen days on end, uprooting in crimes of violence. It blew for fifteen days on end, uprooting trees, overturning cars, smashing windows, tossing old ladies into the gutter, splintering telegraph poles, moaning through houses like a cold and baleful ghost, causing la grippe, domestic squabbles, absenteeism from work, toothache, migraine - every problem in Provence that couldn’t be blamed on the politicians was the fault of the sâcré vent which the Provençaux spoke about with a kind of masochistic pride.
Typical Gallic exaggeration, we thought. If they had to put up with the gales that come off the English Channel and bend the rain so that it hits you in the face almost horizontally, then they might know what a real wind was like. We listened to their stories and, to humor the tellers, pretended to be impressed.
And so we were poorly prepared when the first Mistral of the year came howling down the Rhône valley, turned left, and smacked into the west side of the house with enough force to skim roof tiles into the swimming pool and rip a window that had carelessly been left open off its hinges. The temperature dropped twenty degrees in twenty-four hours. It went to zero, then six below. Reading taken in Marseilles showed a wind speed of 180 kilometers an hour. My wife was cooking in an overcoat. I was trying to type in gloves. We stopped talking about our fist swim and thought wistfully about central heating. And then one morning, with the sound of branches snapping, the pipes burst one after the other under the pressure of water that had frozen in them overnight.
They hung off the wall, swollen and stopped up with ice, and Monsieur Menicucci studied them with his professional plumber’s eyes.
“Oh là là,” he said. “Oh là là.” He turned to his young apprentice, who he invariably addressed as jeune homme or jeune. “ You see what we have here, jeune. Naked pipes. No insulation. Côte d’Azur plumbing. In Cannes, in Nice, it would do, but here . . .”
He made a clucking sound of disapproval and wagged his finger under jeune’s nose to underline the difference between the soft winters of the coast and the biting cold in which we were now standing, and pulled his woolen bonnet firmly down over his ears. He was short and compact, built for plumbing, as he would say, because he could squeeze himself into constricted space that more ungainly men would find inaccessible. While we waited for jeune to set up the blowtorch, Monsieur Menicucci delivered the first of a serious of lectures and collected pensées which I would listen to with increasing enjoyment through the coming year. Today, we had a geophysical dissertation on the increasing severity of Provençal winters.
For three years in a row, winter had been noticeably harder than anyone could remember - cold enough, in fact, to kill ancient olive trees. It was, to use the phrase that comes in Provence whenever the sun goes in, pas normal. But why? Monsieur Menicucci gave me a token two second to ponder this phenomenon before warming to his thesis, tapping me with a finger from time to time to make sure I was paying attention.
It was clear, he said, that the winds which brought the cold down from Russia were arriving in Provence with greater velocity than before, taking less time to each their destination and therefore having less time to warm up en route. And the reason for this - Monsieur Menicucci allowed himself a brief but dramatic pause - was a change in the configuration of the earth’s crust. Mais oui. Somewhere between Siberia and Ménerbes the curvature of the earth had flattened, enabling the wind to take a more direct route south. It was entirely logical. Unfortunately, part two of the lecture (Why the Earth Is Becoming Flatter) was interrupted by a crack of another burst pipe, and my education was put aside for some virtuoso work with the blowtorch.
The effect of the weather on the inhabitants of Provence is immediate and obvious. They expect every day to be sunny, and their disposition suffers when it isn’t. Rain they take as a personal affront, shaking their heads and commiserating with each other in the cafés, looking with profound suspicion at the sky as though a plague of locusts is about to descend, and picking their way with distaste through the puddles on the pavement. If anything worse than a rainy day should come along, such as this sub-zero snap, the result is startling: most of the population disappears.
As the cold began to bite into the middle of January, the towns and villages became quiet. The weekly markets, normally jammed and boisterous, were reduced to a skeleton crew of intrepid stallholders who were prepared to risk frostbite for a living, stamping their feet and nipping from hip flasks. Customers moved briskly, bought and went, barely pausing to count their change. Bars closed their doors and windows tight and conducted their business in a pungent fog. There was none of the usual dawdling on the streets.
Our valley hibernated, and I missed the sound that marked the passing of each day almost as precisely as a clock: Faustin’s rooster having his morning cough; the demented clatter - like nuts and bolts trying to escape from a biscuit tin - of the small Citroën van that every farmer drives home at lunchtime; the hopeful fusillade of a hunter on afternoon patrol in the vines on the opposite hillside; the distant whine of a chainsaw in the forest; the twilight serenade of farm dogs. Now there was silence. For hours on end the valley would completely still and empty, and we become curious. What everybody doing?
Faustin, we knew traveled around the neighboring farms as a visiting slaughterer, slitting the throats and breaking the necks of rabbits and ducks and pigs and geese so that they could be turned into terrines and hams and confits. We thought it an uncharacteristic occupation for a softhearted man who spoiled his dogs, but he was evidently skilled and quick and, like any true countryman, he wasn’t distracted by sentiment. We might treat a rabbit as a pet or become emotionally attached to a goose, but we had come from cities and supermarkets, where flesh was hygienically distanced from any resemblance to living creatures. A shrink-wrapped pork chop has a sanitized, abstract appearance that has nothing whatever to do with the warm, mucky bulk of a pig. Out here in the country there was no avoiding the direct link between death and dinner, and there would be many occasions in the future when we would be grateful for Faustin’s winter work.
But what did everyone else do? The earth was frozen, the vines were clipped and dormant, it was too cold to hunt. Had they all gone on holiday? No, surely not. These were not the kind of gentlemen farmers who spent their winters on the ski slopes or yachting in the Caribbean. Holidays here were taken at home during August, eating too much, enjoying too much, enjoying siestas and resting up before the long days of the vendange. It was a puzzle, until we realized how many of the local people had their birthdays in September or October, and then a possible but unverifiable answer suggest itself: they were busy indoors making babies. There is a season for everything in Provence, and the first two months of the year must be devoted to procreation. We have never dared ask.
The cold weather brought less private pleasure. Apart from the peace and emptiness of the landscape, there is a special smell about winter in Provence which is accentuated by the wind and the clean, dry air. Walking in the hills, I was often able to smell a house before I could see it, because of the scent of woodsmoke coming from an invisible chimney. It is one of the most primitive smells in life, and consequently extinct in most cities, where fire regulations and interior decorators have combined to turn fireplaces into blocked-up holes or self-consciously lit “architectural features.” The fireplace in Provence is still used - to cook on, to sit around, to warm the toes, and to please the ye - and fires are laid in the early morning and fed throughout the day with scrub oak from the Lubéron or beech from the foothills of Mon Ventoux. Coming home with the dogs as dusk fell, I always stopped to look from the top of the valley at the long zigzag of smoke ribbons drifting up from the farms that are scattered along the Bonnieux road. It was a sigh that made me think of warm kitchens and well-seasoned stews, and it never failed to make me ravenous.
The well-known food of Provence is summer food - the melons and peaches and asparagus, the courgettes and aubergines, the peppers and tomatoes, the aioli and bouillabaisse and monumental salads of olives and anchovies and tuna and hard-boiled eggs and sliced, earthy potatoes on beds of multicoloured lettuce glistening with oil, the fresh goat’s cheeses - these had been the memories that came back to torment us every time we looked at the limp and shriveled selection on offer in English shops. It had never occurred to us that there was a winter menu, totally different but equally delicious.
The cold-weather cuisine of Provence is peasant food. It is made to stick to your ribs, keep you warm, give you strength, and send you off to bed with a full belly. It is not pretty, in the way that the tiny and artistically garnished portions served in fashionable restaurants are pretty, but on a freezing night with the Mistral coming at you like a razor there is nothing to beat it. And on the night one of our neighbors invited us to dinner it was cold enough to turn the short walk to their house into a short run.
We came through the door and my glasses steamed up in the heat from the fireplace that occupied most of the far wall of the heat from the fireplace that occupied most of the far wall of the room. As the mist cleared, I saw that the big table, covered in checked oilcloth, was laid for ten; friends and relations were coming to examine us. A television set chattered in the corner, the radio chattered back from the kitchen, and assorted dogs and cats were shooed out of the door as one guest arrived, only to sidle back in with the next. A tray of drinks was brought out, with pastis for the men and chilled, seet muscat wine for the women, and we were caught in a crossfire of noisy complaints about the weather. Was it as bad as this in England? Only in the summer, I said. For a moment they took me seriously before someone saved me from embarrassment by laughing. With a great deal of jockeying for position - whether to sit next to us or as far away as possible, I wasn’t sure - we settled ourselves at the table.
It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length.
It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There pâtés of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted peppercorns. There were tiny seet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in. The slivers of magret that appear, arranged in fan formation and lapped by an elegant smear of sauce on the refined tables of nouvelle cuisine - these were nowhere to be seen. We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms.
We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble request for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread friend in garlic and olive oil, we ate the plump round crottins of goat’s cheese, we ate the almond and cream gâteau that the daughter of the house had prepared. That night, we ate for England.
With the coffee, a number of deformed bottle were produced which contained a selection of locally made digestifs. My heart would have sunk had there been any space left for it to sink to, but there was no denying my host’s insistence. I must try one particular concoction, made from an eleventh-century recipe by an alcoholic order of monks in the Basses-Alpes. I was asked to close my eyes while it was poured, and when I opened them a tumbler of viscous yellow fluid had been put in front of me. I looked in despair around the table. Everyone was watching me; there was no chance of giving whatever it was to the dog or letting it dribble discreetly into one of my shoes. Clutching the table for support with one hand, I took the tumbler with the other, close my eyes, prayed to the patron saint of indigestion, and threw it back.
Nothing came out. I had been expecting at a scalded tongue, at worst permanently cauterized taste buds, but I took in nothing but air it was a trick glass, and for the first time in my adult life I was deeply relieved not to have a drink. As the laughter of the other guest died away, genuine drinks were threatened, but we were saved by the cat. From her headquarter on top of a large armoire, she took a flying leap in pursuit of a moth and crash-landed among the coffee cups and bottles on the table. It seemed like an appropriate moment to leave. We walked home pushing our stomachs before us, oblivious to the cold, incapable of speech, and slept like the dead.
Even by Provençal standards, it had not been an everyday meal. The people who work on the land are more likely to eat well at noon and sparingly in the evening, a habit that is healthy and sensible and, for us, quite impossible. We have found that there is nothing like a good lunch to give us an appetite for dinner. It’s alarming. It must have something to do with the novelty of living in the middle of such an abundance of good things to eat, and among men and women whose interest in food verges on obsession. Butchers, for instance, are not content merely to sell you meat. They will tell you, at great length, while the queue backs up behind you, how to cook it, how to serve it, and what to eat and drink with it.
The first time this happened, we had gone into Apt to buy veal for the Provençal stew called pebronata. We were directed towards a butcher in the old part of town who was reputed to have the master’s touch and to be altogether très sérieux. His shop was small, he and his wife were large, and the four of us constituted a crowd. He listened intently as we explained that we wanted to make this particular dish; perhaps he had heard of it.
He puffed up with indignation, and began to sharpen a large knife so energetically that we stepped back a pace. Did we he said, that we were looking at an expert, possibly the greatest pebronata authority in the Vaucluse? His wife nodded admiringly. Why, he said, brandishing ten inches of sharp steel in our faces, he had written a book about it - a definitive book - containing twenty variations of the basic recipe. His wife nodded again. She was playing the role of senior nurse to his eminent surgeon passing him fresh knives to sharpen prior to the operation.
We must have looked suitably impressed, because he then produced a handsome piece of veal and his tone became professorial. He trimmed the meat, cubed it, filled a small bag with chopped herbs, told us where to go to buy the best peppers (four green and one red, the contrast in color being for aesthetic reasons), went through the recipe twice to make sure we weren’t going to commit a bêtise, and suggested a suitable Côtes du Rhône. It was a fine performance.
Gourmets are thick on the ground in Provence, and pearls of wisdom have sometimes come from the most unlikely sources. We were getting used to the fact that the French are as passionate about food as other nationalities are about sport and politics, but even so it came as a surprise to hear Monsieur Bagnols, the floor cleaner, handicapping three-star restaurants. He had come over from Nunes to sand down a stone floor, and it was apparent from the start that he was not a man who trifled with his stomach. Each day precisely at noon he changed out of his overalls and took himself off to one of the local restaurants for two hours.
He judged it to be not bad, but of course nothing like the Beaumaniere at Les Baux. The Beaumaniere has three Michelin stars and a 17 out of 20 rating in the Gault-Millau Guide and there, he said, he had eaten a truly exceptional sea bass en croûte. Mind you, the Troisgros in Roanne was a superb establishment too, although being opposite the station the setting wasn’t as pretty as Les Baux. The Troisgros has three Michelin stars and a 19½ out of 20 rating in the Gault-Millau Guide. And so it went on, as he adjusted his knee pads and scrubbed away at the floor, a personal guide to five or six of the most expensive restaurants in France that Monsieur Bagnols had visited on his annual treats.
He had once been In England, and had eaten roast lamb at hotel In Liverpool. It had been gray and tepid and tasteless. But of course, he said, it is well known that the English kill their lamb twice; once when they slaughter It, and once when they cook it. I retreated in the face of such withering contempt for my national cuisine, and left him to get on with the floor and dream of his next visit to Bocuse.
The Weather continued hard, with bitter but extravagantly starry nights and spectacular sunrises. One early morning, the sun seemed abnormally low and large, and walking into it everything was either glare or deep shadow. The dogs were running well ahead of me, and I heard them barking long before I could see what they had found.
We had come to a part of the forest where the land fell away to form a deep bowl in which, a hundred years before, some misguided farmer had built a house that was almost permanently in the gloom cast by the surrounding trees. I had passed it many times. The windows were always shuttered, and the only sign of human habitation was smoke drifting up from the chimney. In the yard outside, two large and matted Alsatians and a black mongrel were constantly on the prowl, howling and straining against their chains in their efforts to savage any passers-by. These dogs were known to be vicious; one of them had broken loose and laid open the back of grandfather André’s leg. My dogs, full of valor when confronted by timid cats, had wisely decided against passing too close to three sets of hostile jaws, and had developed the habit of making a detour around the house and over a small steep hill. They were at the top now, barking in that speculative, nervous manner that dogs adopt to reassure themselves when they encounter something unexpected in familiar territory.
I reached the top of the hill with the sun full in my eyes, but I could make out the backlit silhouette of a figure in the trees, a nimbus of smoke around his head, the dogs inspecting him noisily from a safe distance. As I came up to him, he extended a cold, horny hand.
“Bonjour.” He unscrewed a cigarette butt from the corner of his mouth and introduced himself. “Massot, Antoine.”
He was dressed for war. A stained camouflage jacket army jungle cap, a bandolier of cartridges, and a pump-action shotgun. His face was the color and texture of a hastily cooked steak, with a wedge of nose jutting out above a ragged, nicotine stained mustache. Pale blue eyes peered through a sproutin tangle of ginger eyebrows, and his decayed smile would have brought despair to the most optimistic dentist. Nevertheless there was a certain mad amiability about him.
I asked if his hunting had been successful. “A fox,” he said, “but too old to eat.” He shrugged, and lit another of his fat Boyards cigarettes, wrapped in yellow maize paper and smelling like a young bonfire in the morning air. “Anyway,” he said, “he won’t be keeping my dogs awake at night,” and he nodded down toward the house in the hollow. I said that his dogs seemed fierce, and he grinned. Just playful, he said. But what about the time one of them had escaped and attacked the old man? Ah, that. He shook his head at the painful memory. The trouble is, he said, you should never turn your back on a playful dog, and that had been the old man’s mistake. Une vraie catastrophe. For a moment, I thought he was regretting the wound inflicted on grandfather André, which had punctured a vein in his leg and required a visit to the hospital for injections and stitches, but I was mistaken. The real sadness was that Massot had been obliged to buy a new chain, and those robbers in Cavaillon had charged him 250 francs. That had bitten deeper than teeth.
To save him further anguish, I changed the subject and asked him if he really ate fox. He seemed surprised at such a January 19 stupid question, and looked at me for a moment or two without replying, as though he suspected me of making fun of him.
“One doesn’t eat fox in England?” I had visions of the members of the Belvoir Hunt writing to The Times and having a collective heart attack at such an unsporting and typically foreign idea.
“No, one doesn’t eat fox in England. One dresses up in a red coat and one chases after it on horseback with several dogs, and then one cuts off its tail.”
He cocked his head, astonished. “lls sont bizarres, les Anglais.” And then, with great gusto and some hideously explicit gestures, he described what civilized people did with a fox.
Cillet de renard à la façan Massot
Find a young fox, and be careful to shoot it cleanly in the head, which is of no culinary interest. Buckshot in the edible parts of the fox can cause chipped teeth-- Massot showed me two of his-and indigestion.
Skin the fox, and cut off its parties. Here, Massot made a chopping motion with his hand across his groin, and followed this with some elaborate twists and tugs of the hand to illustrate the gutting process.
Leave the cleaned carcass under cold running water for twenty-four hours to eliminate the goût sauvage. Drain it, bundle it up in a sack, and hang it outdoors overnight, preferably when there is frost.
The following morning, place the fox in a casserole of cast iron and cover with a mixture of blood and red wine. Add herbs, onions, and heads of garlic, and simmer for a day or two. (Massot apologized for his lack of precision but said that the timing varied according to size and age of fox.)
In the old days,. this was eaten with bread and boiled potatoes, but now, thanks to progress and the invention of the deep-fat fryer, one could enjoy it with pommes frites.
By now, Massot was in a talkative mood. He lived alone, he told me, and company was scarce in the winter. He had spent his life in the mountains, but maybe it was time to move into the village, where he could be among people. Of course, it would be a tragedy to leave such a beautiful house, so calm, so sheltered from the Mistral, so perfectly situated to escape the heat of the midday sun, a place where he had passed so many happy years. It would break his heart, unless-- he looked at me closely, pale eyes watery with sincerity-- unless he could render me a service by making it possible for one of my friends to buy his house.
I looked down at the ramshackle building huddled in the shadows, with the three dogs padding endlessly to and fro on their rusting chains, and thought that in the whole of Provence it would be difficult to find a less appealing spot to live. There was no sun, no view, no feeling of space, and almost certainly a dank and horrid interior. I promised Massot that I would bear it in mind, and he winked at me. “A million francs,” he said. “A sacrifice. “ And in the meantime, until he left this little corner of paradise, if there was anything I wanted to know about the rural life, he would advise me. He knew every centimeter of the forest, where the mushrooms grew, where the wild boar came to drink, which gun to choose, how to train a hound-- there was nothing he didn’t know, and this knowledge was mine for the asking. I thanked him. “C’est normal,” he said, and stumped off down the hill to his million-franc residence.
When I told a friend in the village that I had met Massot, he smiled.
“Did he tell you how to cook a fox?”
I nodded.
“Did he try to sell his house?”
I nodded.
“The old blagueur. He’s full of wind .”
I didn’t care . I liked him, and I had a feeling that he would be a rich source of fascinating and highly suspect information. With him to initiate me into the joys of rustic pursuits and Monsieur Menicucci in charge of more scientific matters, all I needed now was a navigator to steer me through the murky waters of French bureaucracy, which in its manifold subtleties and inconveniences can transform a molehill of activity into a mountain of frustration .
We should have been warned by the complications attached to the purchase of the house . We wanted to buy, the proprietor wanted to sell, a price was agreed, it was all straightforward. But then we became reluctant participants in the national sport of paper gathering. Birth certificates were required to prove we existed; passports to prove that we were British; marriage certificates to enable us to buy the house in our joint names; divorce certificates to prove that our marriage certificates were valid; proof that we had an address in England. (Our driver’s licenses, plainly addressed, were judged to be insufficient; did we have more formal evidence of where we were living, like an old electricity bill?) Back and forth between France and England the pieces of paper went-- every scrap of information except blood type and fingerprints-- until the local lawyer had our lives contained in a dossier. The transaction could then proceed.
We made allowances for the system because we were foreigners buying a tiny part of France, and national security clearly had to be safeguarded . Less important business would doubtless be quicker and less demanding of paperwork. We went to buy a car.
It was the standard Citroën deux chevaux, a model that has changed very little in the past twenty-five years. Consequently , spare parts are available in every village. Mechanically it is not much more complicated than a sewing machine, and any reasonably competent blacksmith can repair it. It is cheap, and has a comfortingly low top speed. Apart from the fact that the suspension is made of blancmange, which makes it the only car in the world likely to cause seasickness, it is a charming and practical vehicle. And the garage had one in stock.
The salesman looked at our driver’s licenses, valid through out the countries of the Common Market until well past the year 2000. With an expression to infinite regret, he shook his head and looked up.
“Non.”
“Non?”
“Non.”
We produced our secret weapons: two passports.
“Non.”
We rummaged around in our papers. What could he want? Our marriage certificate? An old English electricity bill? We gave up, and asked him what else, apart from money, was needed to buy a car.
“You have an address in France?”
We gave it to him, and he noted it down on the sales form with great care, checking from time to time to make sure that the third carbon copy was legible.
“You have proof that this is your address? A telephone bill? An electricity bill?”
We explained that we hadn’t yet received any bills because we had only just moved in. He explained that an address was necessary for the carte grise-- the document of car ownership. No address, no carte grise. No carte grise, no car.
Fortunately, his salesman’s instincts overcame his relish for a bureaucratic impasse, and he leaned forward with a solution: If we would provide him with the deed of sale of our house, the whole affair could be brought to a swift and satisfactory conclusion, and we could have the car. The deed of sale was in the lawyer’s office, fifteen miles away. We went to get it, and placed it triumphantly on his desk together with a check. Now could we have the car?
“Malheureusement, non.” We must wait until the check had been cleared, a delay of four or five days even though it was drawn on a local bank. Could we go together to the bank and clear it Immediately? No, we couldn’t. It was lunchtime. The two areas of endeavor in which France leads the world - bureaucracy and gastronomy - had combined to put us in our place.
It made us mildly paranoid, and for weeks we never left home without photocopies of the family archives, waving passports and birth certificates at everyone from the checkout girl at the supermarket to the old man who loaded the wine into the car at the cooperative. The documents were always regarded with interest, because documents are holy things here and deserve respect, but we were often asked why we carried them around. Was this the way one was obliged to live in England? What a strange and tiresome country it must be. The only short answer to that was a shrug. We practiced shrugging.
The cold lasted until the final days of January, and then turned perceptibly warmer. We anticipated spring, and I was anxious to hear an expert forecast. I decided to consult the sage of the forest.
Massot tugged reflectively at his mustache. There were signs, he said. Rats can sense the coming of warmer weather before any of those complicated satellites, and the rats in his roof had been unusually active these past few days. In fact, they had kept him awake one night and he had loosed off a couple of shots into the ceiling to quieten them down. Eh, oui. Also, the new moon was due, and that often brought a change at this time of year. Based on these two significant portents, he predicted an early, warm spring. I hurried home to see if there were any traces of blossom on the almond tree, and thought about cleaning the swimming pool.
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Something Exciting is Happening in Oregon
I’m a city dwelling California girl, so I never paid too much attention to Oregon, our upstairs neighbor. California has made its stamp in the food and beverage industry – there’s a reason they call it “California cuisine.” It’s something I’ve taken for granted: the amazing wine from Napa, the booming craft beer industry, our proximity to the agricultural wealth of the Central Valley, growing up a couple miles away from Chez Panisse. I never really looked much further than home for great food and drink because I never had to.
Then I went to Oregon.
I spent last weekend at a Swine & Spirits event in Redmond, Oregon. Redmond is a few miles away from Bend, a lush resort town at the base of Mount Bachelor, and a couple hours away from Portland. The Swine & Spirits event was twofold: it featured a barbeque competition and also hosted 25 local distillers.
The barbeque was delicious, but let’s talk about the distillers first. Every distiller was from the state of Oregon – some of them were from Portland, some were from Bend, and the rest had travelled less than two hours to get to the event. It didn’t take long for me to do the math: there’s something about the culture in Oregon that is lending itself to a craft distilling boom.
Upon purveying the offerings at the distillers’ table, I realized that they had everything to offer: vodkas, gins, bourbons, whiskies, ryes, aquavit, rums, infused vodkas, coffee liqueurs, lemoncello, ginger liqueur, shrubs, cocktail syrups, bitters, brandies, and even a p’isqu (which is not a pisco but is like a pisco).
One of my first stops was at the Jaz Spirits booth. Jaz Spirits is run by a woman named Faith, who recently sold a highly successful, nationally known, award winning chocolate business. Faith’s obsession is with place based gin – she talked glowingly about her experience visiting St. George Spirits in the Bay Area and the appeal of their terroir gin. Faith wanted to create a place based gin that evinced her home state of Oregon. She infused her gin after distillation with toasted juniper, foraged spruce tips, sweet spices such as anise, fresh herbs, botanicals such as homegrown pear, and local honey. The result is an Old Tom style gin that is bursting with flavor and has an amaro-like bitterness at the end. It’s a dark hued gin that gets its color from post distillation infusion and that retains sediment from the herbs much in the same way that kombuchas retain sediment.
My next stop was at the Vivacity Spirits booth. They were showcasing their vodka, the banker’s gin, the native gin, the treos brandy, the Turkish coffee liqueur, and their newly released p’isqu. Every one of their products is delicate, nuanced and sumptuous – a feat that challenges many distillers who are often spread thin over a large product line. Much like Jaz Gin’s mission to create a place based gin, Vivacity’s native gin captures the essence of Oregon by infusing hazelnuts, Cascade grapes and juniper into their gin. (On a side note, I learned this weekend that Oregon is one of the largest producers of hazelnuts and they also have a giant juniper forest in the middle of the state. If you’re talking about local, gin makes so much sense!) I also loved their treos brandy – it’s a collaborative effort between Treos winery and Vivacity spirits. Vivacity distills Treos pinot noir, creating one of the only single estate domestic brandies. Vivacity is also sourcing muscat grapes from the Treos winery for their p’isqu – it’s a delicious, unaged brandy with an upkick of Moscato sweetness at the end of the palate.
Crater Lake was next – they’ve already built a reputation in Oregon with their vodka (which was in one of the Bloody Marys I had at brunch that weekend). Crater Lake has a full line of fun products including rye whiskey, estate gin, and a line of infused vodkas. I was immediately drawn to their hazelnut espresso vodka (again, the hazelnuts! Super Oregon of them!), which at 50 proof played more like a liqueur. The hazelnut espresso vodka hit a sweet note akin to Kahlua and Frangelico – it makes for an excellent after dinner sipping drink or fun cocktail ingredient.
Eastside Distilling was there in full force and not to be missed. Perhaps you’ve heard of them in the news lately – it’s the first craft distillery to be publicly traded on the stock market. Their market strategy has been aggressive, and they recently acquired Big Bottom distillery. This set the bar high for their products. Eastside tasted me on their potato vodka. It’s an affordable product that is ready to compete directly with Tito’s on both price and performance. The most intriguing product they poured for me was their barrel hitch Oregon oak American whiskey and burnside bourbon Oregon Oaked. Eastside recently made a play to buy up all the Garryana oak in the state – it’s a special type of oak that is native to Oregon (again – place based!). Oregon oak makes a different impact on a whiskey than American oak – think less vanilla and more molasses, clove and coffee. A few other companies, such as Westland in Seattle, are snatching up this rare oak as they start to ask the question: what happens when we age whiskey in something other than new American oak?
At the Thomas & Sons, there was an array of unique products with a fascinating back story. Thomas & Sons is connected to the Brew Dr. Kombucha, which is an offshoot of the Townshend Tea Company. Their teas and kombuchas come in a variety of flavors, such as love and happiness. They distill their spirits by putting their kombucha into a vacuum still and removing the alcohol without using heat (which would pasteurize the kombucha and kill the bacteria). Their line of spirits is vastly different from most other spirits in its method of production and the resulting flavor profile. They have a white rose vodka, gin, tea liqueurs and amaros – all byproducts of kombucha. I’m pretty sure it doesn’t get more Portland than that.
Aria Gin was showcasing their award winning gin. It’s a Portland dry gin that veers away from over infusion or the otherwise prevalent obsession with place based gin. They proudly advertise their botanicals: juniper, orris root, cassia root, cubeb berry, lemon peel, grains of paradise, cardamom, orange peel, angelica and coriander. Aria Gin is making a name for itself in Oregon and has its sights on dominating the California market next.
Attention fruit lovers: Wild Roots produces a line of flavored vodkas that includes a cranberry vodka, a Washington apple and cinnamon vodka, a marionberry vodka, a pear vodka, a cherry vodka, and a raspberry vodka. It’s an interesting vodka line that reads like a walk through your favorite health food store fruit aisle, and the vodka holds up to the high expectation. Their vodkas aren’t overly sweet despite being deep in color. Instead, they offer a delectable fruit flavor that doesn’t eclipse the palate with sweetness or play in drinks like liqueurs. Wild Roots is changing the game by offering quality infused vodkas that bring a burst of fresh fruit to the palate.
I tried an incredibly interesting savory vodka at the Heritage Distilling booth. They make a Bloody Mary vodka infused with rosemary, thyme, roasted garlic, black pepper, and sun dried tomato. The result is a kicking and savory vodka that can hold up to tomato juice and horseradish. But it’s vodka that I could see playing well in cocktails beyond a Bloody Mary – much in the same way aquavit’s caraway notes pair interestingly in sweet cocktails, I could see this vodka in a dirty martini or perhaps a vesper. Heritage Distilling caught my attention by having the most interesting and weird spirit I tried at the whole event.
At Cascade Alchemy, I got a chance to try their Oregon gin and barrel aged Oregon gin. Their Oregon gin finished with mouth full of cucumber – it’s a gin that appeals to Hendricks drinkers who like a touch of garden freshness without overwhelming floral notes. Their barrel aged gin was even more interesting – it’s the same gin, but the cucumber kick is muted while the barrel notes mingle with the other botanicals in the gin. Their bourbon was a rich, juicy spirit – something I would love to drink in black Manhattan.
Spiritopia brought their full line of liqueurs: pomegranate, ginger and apple. The pomegranate liqueur was juicy with a nice touch of acidity. The apple liqueur – which is made from Oregon apples and apple cider – was boozy and delectable. Their ginger liqueur, which is made with vanilla, had a graceful, building heat at the back of the palate. All three liqueurs were bright and fresh, inspiring in my mind a variety of cocktails that I would love to drink.
At the event, I was part of the Crafted Life table, where we served drinks with Raft syrups (their orgeat and vanilla syrups were delicious!) and Bitter Housewife bitters (yes to their lime coriander bitters!). Crafted Life helped put the event together and brought all the distillers together. It was an exciting even that brought together the best and brightest of the burgeoning Oregon craft scene, and I can’t wait to see more events like this. (Also, if you’re interested in buying anything I’ve mentioned in this article online, you can buy most of those products on their website.)
The event was intense, and I didn’t even get to try every spirit available, nor is this a comprehensive list of the vendors there. I learned my lesson at the Craft Spirits Carnival – at events like this, you have to be picky about what you drink and the order in which you drink it. Trying every single spirit is an unrealistic expectation that might leave you with a horrible hangover the next day. With events like this, you have to have a strategy going in.
So what does this all add up to? Many people say that craft distilling is the next big trend in cocktails, but I say it’s here to stay. If we look at other historical regions that are now respected staples in the world of booze, we realize that this is how new categories and new standards for distilling are established. American whiskey, British gin, cognac, pisco, tequila – these are all place based categories of spirits that reflect the terroir and the culture of their places of origin. Oregon is vying a place in the pantheon of spirits. I don’t foresee a trend – I foresee a new market. I foresee products that start out as niche but over time establish themselves as a new category and a new benchmark of quality.
Oregon: we see you, and we drink you, too.
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