Cooking explorations with wine!
Rejuvenating my lost passion for cooking, I have decided that I’ m taking over the kitchen from my wife and putting my ability --- or inability --- to cook to the test.
Against the very critical palates of my two daughters (the oldest being 12 and the youngest, 7) and my wife’s, I choose a new bottle or two of wine, a few nights a week, pick a meal that I believe will pair with it and take over the kitchen.
Tonight’s wine choice:
The Bricco Lorella from Antoniolo, Coste della Sessia Rosato 2008: This Nebbiolo from Gattinara has a beautiful raspberry and strawberry aromas. Light and refreshing on the palate with a nice, clean finish.
****/5 Stars
Tonight’s menu:
Chicken thighs with smothered parmesan green beans. Recipe from Gourmet Magazine, March 2009
Bulgur Pilaf: Don’t ask! This is my mom’s recipe. Unless you borrow her special ‘teacup’ and ‘spoon’ to measure with, you will have to experiment by yourself till you get the proportions right.
In a nutshell, though, you sauté ½ cup of finely chopped onions with 2 medium-sized chopped tomatoes, then add a “good bit” of broken up vermicelli pasta. Continue to simmer until the pasta is brown. Add the bulgur and the chicken stock and simmer on low for ____ minutes (till you think is ready).
Pairing Success:
The wine worked perfectly with the pilaf, but when it came to the beans, the chicken and the sauce, it simply wasn’t working.
Cheers
Costas
