Corn and Tomato Soup

My daughter Gabrielle has been cooking up a storm lately.  Recently she made a delicious and healthy Roasted Sweet Corn and Tomato Soup from the Our Best Bites website.  It was early in April so fresh corn wasn't available but it was still very tasty using frozen.  I can't wait to make it with fresh, sweet corn, right off the cob when the summer season arrives!  Along with the topping of corn kernels, paprika and herbs you could also sprinkle grated cheddar cheese and minced sweet green pepper on top.  Use minced jalapeño or serrano chili peppers for a spicier rendition.  If you want to keep it vegetarian, just substitute vegetable broth for the chicken broth.  Enoy!

Roasted Sweet Corn and Tomato Soup
Recipe by Our Best Bites, inspired by the Sussman Brothers

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

Preheat oven to 400 degrees.

Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)

When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes.  Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

Yields about 6 cups of soup.

BEVERAGE PAIRING SUGGESTIONS:

This soup is a little spicy, depending on how much chipotle pepper is used, so beer would always be a great choice.  For wine, I would stick with fruit driven white wines such as a Chardonnay, a Spanish Albarino or a South African Chenin Blanc.  For reds, a fruity French Beaujolais Cru or an Argentinian Malbec would be a great choices .  These fruit forward wines will hold up to and complement the spice in the soup.  And, for Cinco de Mayo, why not a margarita?!  Cheers!

Buvette - French Charm in the West Village

French style charm and an upbeat vibe abound here.

A couple of years ago a friend and I stopped in at this lovely little restaurant after attending a wine tasting nearby. It was the late afternoon, too early for dinner and too late for lunch, but never the wrong time for a snack!  My friend ordered a beer and I (always hungry!) ordered grilled octopus. We had a delightful time sitting at the beautiful white marble bar, catching up with each other and saying hello to other friends who had also made their way to this cozy haven on Grove St in the West Village.  Afterwards, I made a mental note to myself that I must make my way back for a full meal.  I finally returned to Buvette last week with a friend for lunch.  And what a lunch it was!  The food here is rather simple French bistro cooking with Italian accents, but every dish we ordered was just bursting with flavor!  We started with the steak tartare, served with grilled slices of crusty bread sprinkled with a delicious olive oil.  Alongside the steak we enjoyed carrots julienned with fresh cilantro and dressed with a citrusy vinaigrette.  All the flavors were so bright and fresh and left us wanting more.  We then shared a garlicky chicken salad as well as the "Cr'q Madame", a sunny-side egg on toasted bread, covered with oozing gruyere cheese.  We ended the meal with a delicious, perfectly caramelized slice of tarte tatin and some strong coffee. This is the type of place you can settle in with friends for the morning (or the afternoon or the evening!) and drink some coffee, sip some wine, eat some comfort food and feel like you've crossed the Atlantic and are sitting at a cafe on the left bank of the Seine.  What to drink here?  I had a French lager beer from the selection on tap but there are also cocktails and an all-French wine list with some interesting bottles at decent prices.  Do yourself a favor and go to Buvette.  Bon appetit!! 

Steak tartare went perfectly with a French lager beer.   The raw steak, dusted with freshly cracked black pepper, was on grilled bread on top of a bed of Boston lettuce tossed with a flavorful vinaigrette.

Cheesy Cr'q Madame, topped with a slice of prosciutto, some grated parmesan and a couple pieces of deliciously pungent fried sage hidden underneath the egg.

The tarte tatin had perfectly caramelized apples.

How To Drink "Flowers" - Nebbiolos from Valtellina

Most people, myself included, think of Piedmont in Northwestern Italy when they think about wines made from the Nebbiolo grape. The Langhe area in Southern Piedmont produces great, complex Barolos and Barbarescos, as well as simpler wines known as Langhe Nebbiolos. Barolos and Barbarescos are some of the most sought after and prestigious wines in all of Italy, commanding quite high prices. But there are also wonderful, more affordable Nebbiolo wines to be found in other areas of Northernwestern Italy, like those in Lombardy, the neighboring region just to the east of Piedmont.  This region of Italy is home to some of the most beautiful lakes of Northern Italy, such as Lake Como and Lake Garda.  There is an alpine valley in the far north of Lombardy called Valtellina which has been producing wine for over 2,000 years.  This mountainous area with very steep slopes produces red wine made mostly from Nebbiolo grapes, but they can also contain a small percentage of other locally grown grapes. These red wines, know locally as Chiavennasca, are lighter and less tannic than their counterparts in Piedmont due to cooler temperatures and higher elevations.  While young, these wines are bright crimson in color with aromatics of bright cherry, tar and rose water. As they age, they slowly transform into a crimson color with a brick orange rim and present more gamey, leather-like notes on the palate, but are still very floral and delicate.  

I recently had a Valtellina red wine at Republique, a fun, lively restaurant on La Brea Avenue in Los Angeles.  The food there is modern French and the wine list has an interesting collection of off-the-beaten-path, mostly French and Italian wines.  The 2001 Balgera Valtellina Superiore from the village of Valgella was a perfect choice to accompany the wide variety of spices and flavors. To my delight, this wine went perfectly with every dish, from the hamachi crudo with a thai curry sauce to the hearty rotisserie chicken with mustard and chilis.  It never overpowered any of the more delicate flavors of the food, yet it stood up to some of the bolder ingredients.  Fifteen years in the bottle had mellowed the fruit somewhat, but what remained was still fresh and vibrant with enough lingering structure to compliment and support the fruit. Over the course of our meal the flavors kept blossoming. It felt like we were drinking flowers...delicious, delicate flowers!! 

The next time you're dining out I would suggest asking the sommelier if there are any Rosso di Valtellinas on the wine list.  For the best experience, try one from one of the following DOCG areas: Grumello, Inferno, Maroggia, Sassella or Valgella.  You can also go to www.wine-searcher.com to see if any of these wines can be found at a local wine shop. You won't be disappointed!

A FEW RECOMMENDED PRODUCERS OF ROSSO DI VALTELLINA:

Aldo Rainoldi, Nino Negri, Balgera

Two dishes which went well with the Valtellina wine:

Hamachi Crudo with a thai curry sauce

Casarecce Pasta with dungeness crab, sea urchin, tomatoes, basil and lemon.  Fantastic with the wine!

Sweet and Spicy Salmon

Many people are intimidated to cook fish and have told me they usually just wait to order it in a restaurant, rather than preparing it themselves. They're afraid of ending up with an overcooked, dry and chewy filet. Yet there are so many simple ways to cook fish:  broil, bake, grill, sauté, fry, roast, and if you follow one general rule of thumb, moist and delicious fish will be yours!  

The rule is to cook the filet 8-10 minutes per inch of thickness, keeping in mind that there are exceptions, such as for salmon and tuna, which are usually served rare in the middle and therefore require less cooking time.  But for most other fish, the rule works beautifully.

Below is one of my favorite recipes for cooking salmon which needs only about 6 minutes per inch of cooking time.  This preparation is so easy to make and you can either broil or grill the fish.  

Serve with a dry but fruity white wine like a Finger Lakes Riesling (Dr Konstantin Frank is one you can’t go wrong with) or with a California Pinot Noir from the Russian River Valley (Gary Farrell is a favorite producer).

Slightly rare in the center, this salmon is perfectly cooked! 

Serves 2

1/8 cup (2T) honey

1T coarse grained mustard

1 & 1/2 teaspoons balsamic vinegar

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon chili powder

1 lb. salmon fillet

1) Mix together honey, mustard, vinegar, cumin, coriander and chili powder.

2) Lay salmon fillet on a foil-lined baking pan, skin side down and brush marinade all over the top of the fish.  It should be a fairly thick coating.  Marinate 20 minutes to one hour.

3) Broil or grill salmon without turning, until opaque and slightly rare in the center, about 5-7 minutes.  Serve with rice, quinoa or couscous and sauteed vegetables, such as these simple but fabulous Sugar Snap Peas.  

BEVERAGE PAIRING SUGGESTIONS:

A medium bodied, refreshing beer such as a lager or an IPA is one sure way to go when eating dishes with flavorful spices like cumin, coriander and chili powder.  As for wine, spicy food pairs well with white wines that have a bit of residual sugar such as a German Riesling. Or you could pair the rich, oily salmon with an equally rich white wine like Enrico Serafino’s Grifo del Quartaro Gavi di Gavi.

If you prefer red wine,  I would suggest a light to medium bodied, fruit forward, low tannin wine such as a Beaujolais from France or an Italian Barbera D'Alba or even a fruity Zinfandel from California.  Other great choices would be a light-bodied Pinot Noir from Loire Valley’s Sancerre region or a Provencal rosé, preferably a fuller-bodied one from Bandol.  

6 Top Spots in Austin's Dining Scene

If you have never been to Austin, Texas, you should put it on the top of your list of places to go!  You will find a vibrant music scene, lots of outdoor activities, great shopping and an exploding food and beverage scene.   The feel all over town is laid-back, casual and of people having a good time.  Every time I visit Austin, I find so many great places to eat and drink.  I hope you get a chance to try some of these upscale yet casual spots, as well as some of the many excellent food trucks and hole-in-the-wall taco places popping up all over.

1) UCHI - Chef Tyson Cole's contemporary Japanese restaurant has been a winner since it opened in 2003.   Not only is Cole the first American Itamae (chef in a Japanese restaurant)  to win the prestigious James Beard Best Chef award, but his restaurant has won numerous accolades.   From Trip Advisor's #4 spot in the list of the 100 best fine dining restaurants in the US to Time Out's #1 spot on their list of the 21 best sushi restaurants in America, Uchi is a not-to-be-missed spot in the Austin dining scene. 

Fresher fish cannot be found!

Ribeye cooked at the table on a hot rock

Lemon gelato with pistachio crumble

2) ODD DUCK - One of Austin's most popular restaurants housed in a lovely contemporary building on South Lamar.  The small plates reflect a commitment to locally grown produce.  Top quality, fresh ingredients are the hallmark of Odd Duck.  The dishes are playful, creative and pack a big punch of flavor.  The wine list is an interesting mix of mostly old world wine from Spain, France and Italy with some new world (California, Oregon and Argentina) selections as well.  

the entrance to odd duck

parker house rolls with mustard and pig cheek inside

shrimp, avocado, radish grapefruit and mustard seed on light and fluffy rye toast

fig butter cake with pecans and vanilla bean ice cream

3) LENOIR - Another Austin favorite, Lenoir is also committed to the use of locally sourced and seasonal ingredients.  The owners call it "hot weather food" which means fresh and light cuisine, high in acidity, citrus flavors and spice.  Many of the spices hail from Southeast Asia and North Africa.  The restaurant is a small (reserve ahead!) space that is beautifully decorated with recycled materials, such as an eclectic assortment of lanterns collected from Habitats for Humanity and beautiful linen curtains decorated with antique crocheted doilies.  The wine list is impressive with many choices not typically seen on a menu.  A great choice was the 2013 Moric Blaufrankisch ($64), a multilayered, expressive but not heavy red wine that went well with all of the food.  There is also an alfresco space known as the "Wine Garden" which serves small plates, along with beer, cider and wine.  Don't miss Lenoir, a unique, exciting and delicious dining experience.

Heirloom tomatoes with ras el hanout yogurt, chilis and papadum

coconut limecurd pudding with miso struedel and mint icecream

4) SECOND BAR & KITCHEN - Located downtown in the Second Street District, this casual and contemporary restaurant dishes out locally sourced, inventive New American cuisine.  There is a large outdoor seating area to sit and people watch while enjoying flavorful, creative dishes.  The interesting selection of cocktails, as well as beer, cider and wine on tap and in the bottle satisfies all types of thirst.  

romaine chopped salad with avocado, grapefruit, jicama, almond and queso fresco with a chili vinaigrette

roasted carrot bisque with coconut tarragon cream and carrot chips with a locally brewed Thirsty Goat Amber Ale

5) BULLFIGHT - (CLOSED) Restauranteur Shawn Cirkiel's homage to the cuisine of Spain is a modernized take on many of the regional dishes you find all throughout Spain.  The variety of small plates run from cured meats and Spanish cheeses to classics like paella, as well as many seafood, vegetables and meats dishes.  The space is modern and comfortable with both indoor and outdoor seating.  The all Spanish wine list has some gems on it such as the 2007 La Rioja Alta Vina Ardanza Rioja Riserva Tempranillo blend ($82) and an impressive selection of dry and sweet Sherries.

branzino crudo with a piperade and green olive puree

roasted mushrooms with cheese and a cured egg

pork ribs with peppers and a bitter orange glaze

Chocolate cake with roasted grapes, hazelnut and salted caramel gelato

6) PERLA'S SEAFOOD & OYSTER BAR - Open since 2009, this popular spot for brunch, lunch and dinner is smack in the middle of the hopping South Congress Street shopping and dining area.  Known for the freshest oysters and seafood flown in from both coasts daily, Perla's delivers a wonderful dining experience.  Sit outside on the patio underneath the oak trees while enjoying refreshing beer, wine and cocktails with the simple, yet delicious cuisine.  

oyster po boy with homemade lemony coleslaw

Banana Bread With Dessert Wine

A good banana bread recipe is something that will serve you and your loved ones well over the years.  When my youngest daughter was little she could hardly wait for me to miscalculate (sometimes on purpose) the amount of bananas that we would eat that week. That meant that there would be two or three overripe, mushy bananas, perfect for banana bread.  For breakfast, she loved a warm slice with a little butter or cream cheese melting on it. She still loves banana bread, and at any time of day.

The Late Harvest Grand Cru 2009 Pinot Gris from the Alsacian producer Francois Baur was the perfect accompaniment to a warm slice of Banana Bread heaven!

When a friend of mine was in college, his mother mother once sent him a loaf of banana bread to help get him through those long nights in the library.  Little did she know, on the way to the library, he ran into a buddy holding a full pitcher of beer (don’t ask!) and within a few minutes, the two of them were sitting in the warm autumn sun devouring banana bread with beer.

Most recently, I discovered the delights of drinking wine with banana bread, specifically a Vendange Tardive (which means late harvest) from Alsace in France.  The grapes used for this type of dessert wine are left to hang on the vine until they start to dehydrate and shrivel up. The grapes’ juice becomes very sweet and concentrated, and the flavors become more intense. Serving the banana bread with a late harvest pinot gris makes it more like an evening dessert, rather than a breakfast item or an afternoon snack.  You could even toast a slice and serve it with vanilla ice cream with any number of dessert wines: port, sauternes or cream sherry. 

No matter how you eat it, or what you drink with it (perhaps an ice cold glass of milk?), you will be left with a big smile on your face, along with a glow from the love that was put into it.

MY FAVORITE BANANA BREAD RECIPE

I discovered this recipe several years ago in Martha Stewart's Entertaining Cookbook.  Over the years, I have adapted it and made it my own.

Makes one loaf

1/2 cup butter, at room temperature

3/4 cup sugar

2 eggs, at room temperature

1 1/2 cups unbleached flour

1 teaspoon baking soda

1 teaspoon salt

2 medium sized bananas, mashed with a potato masher

1/2 cup sour cream

1 teaspoon vanilla

1/2 cup chopped walnuts

1) While preheating oven to 350 degrees, cream butter, sugar and eggs.

2) In a bowl, whisk together flour, baking soda and salt.  Mix together well with butter, sugar and egg mixture.  Stir in bananas, sour cream, vanilla and walnuts.  

3) Pour into a buttered 9x4x3 inch loaf pan and bake for 50 minutes.  Test for doneness by inserting a bamboo skewer or wooden toothpick and checking that it comes out clean.  You may need to bake an additional 10-15 minutes.  The loaf should be lightly browned.  

4) Turn out onto a wire rack.

Wine Pairings:

In additon to the Francois Baur late harvest Pinot Gris, following are a few other suggestions for sweet wines to go with the banana bread:

Lustau "Solera Reserve" East India Sherry - $27

Fonseca 10 year tawny Port - $30

Chateau Suduiraut Sauternes - $75

Graham'sVintage Port 2000 - $125

Why You Should Drink Champagne From A White Wine Glass

We all know that consumer trends will come and go.  Whether it’s fashion (the psychedelic, tie-dyed 60s), technology (the popular Sony Walkman from the 1970s!) or food (every 1980s dinner menu had blackened fish on it!  Thank you Paul Prudhomme).  The list could go on and on.

The popular NYC restaurant Charlie Bird serves Champagne in white wine glasses.

The world of wine is no exception.  For example, the popular California white wine back in the 1980s and up until recently was the big, buttery, oaky style.  Consumers are now desiring wines that are more complementary to the food they are eating.  Many California winemakers are changing the style of their wines to a leaner, more focused one, which means more time in stainless steel and less time barrel aging, especiallly in new oak.   

Trends in the wine world extend beyond grapes, winemaking and the final product as well.  Recently I popped open a bottle of Pol Roger Vintage 2004 champagne (a gift given to me at that esteemed Champagne house itself!).  When I handed a glass of this liquid gold to my husband he asked why it was being served in a white wine glass instead of a flute.  My answer was that hardly anyone in the wine business would choose to drink champagne from a tall, narrow flute.  A white wine glass, especially a tulip shaped one, is a better choice because of its wider bowl and narrower opening which lets you swirl the champagne and smell more of the aroma.

A Champagne Tower must be made of coupes regardless of current drinking trends!  This is Vitale Taittinger pouring her Nocturne Champagne at an event in NYC last summer.

But then I remembered the popular champagne coupes which were in fashion here in the US from the 1930s right up until the 1980s.  Can’t you just picture Humphrey Bogart and Ingrid Bergman clinking their coupes together and looking so glamourous in the 1940s movie Casablanca?!  Why did the coupe go out of style?   Well apparently it took all those years for people to realize that the shape of the glass lets the bubbles dissipate too quickly and that the short stem meant people were holding the bowl and warming the wine too quickly. 

The resulting popularity of the champagne flute addressed these issues but was mostly about the visual effect and designed to retain carbonation.  Certainly, Champagne flutes are still very popular with consumers.   But at most of the Champagne houses they serve their champagne in white wine glasses as the best means to preserve and enhance the delicate aromas.  It seems to me that consumers are starting to follow this trend begun by wine professionals.  In general, the average consumer nowadays is more sophisticated about wanting to maximize the taste experience from their food and beverages and that is a good trend in my book!

So there you have it!  Enjoy your champagne out of a glass slipper if that’s how you prefer it, but you will get the most of the delicious aromas if you simply serve it chilled, in a white wine glass.

Here are some of my favorite Champagnes ranging, on average, from $34 to $225:

Duval-Leroy Brut Non Vintage $30

Bollinger Special Cuvee Brut Non Vintage $35.00

Francoise Bedel L'Ame de la Terre Extra Brut Millesime $80

2004 Pol Roger Vintage Brut $85.00

Alfred Gratien Cuvee Paradis Brut $105

Krug Grande Cuvee Non Vintage $175.00

2002 Taittinger Comtes de Champagne Blanc de Blancs Brut $225

5 Reasons to Love La Sirena at the Maritime Hotel

The latest NYC hotspot from Mario Batali and Joe Bastianich, La Sirena, is located in the heart of Chelsea at 88 9th Avenue between 16th and 17th Streets.  The restaurant will be serving breakfast, lunch and dinner.  The Wine Chef is giving this restaurant a BIG 👍!

#1) THE BAR -  A big, long (38 feet!!), beautiful white marble bar with friendly and knowledgeable bartenders who were happy to give little tastes of wines by the glass.  I had a wonderful conversation about wine, sherry and whiskies with one barman..... so much fun!!  Their cocktail list was quite extensive with unique offerings such as the "Siren Song" made from anejo tequila, St George spiced pear, walnut and cinnamon smoke!  The bar stools are as plush and comfortable as any dining room chair.  I could have easily stayed there for the whole evening!

Sampling a delicious Teroldego wine from the Trentino-Alto Adige region of Italy. 

#2) THE FOOD  -  Everything my daughter and I ordered was tasty and beautifully presented.     Don't miss either the homemade buratta with chunks of deliciously sweet butternut squash with a pesto pantesco or the fresh crudo preparation of the day.  We also enjoyed grilled, meaty sardines and a braised veal brisket dish with olive oil potatoes and salsa verde.  The portions are quite hearty so we could only fit in one dessert to share 😩 but it sure was good!  😋.   The light and pillowy doughnuts were served with roasted pineapple and vanilla gelato….yum!

Creamy, homemade buratta.  

Beautifully presented Crudo of the Day with 

Fresh, plump, grilled sardines served with a tangy coleslaw.

Who doesn't like doughnuts, especially when they are as light and fluffy as these?!

#3). THE SERVICE -  Excellent service for such a new restaurant.  The wait staff anticipated all of our needs and the timing between courses was just right, not too fast nor too slow.  There are two dining rooms and the night we were there only the one to the left of the bar was open and it was completely full by the time we were leaving around 11:00 pm.

#4). THE VIBE -  The decor is a beautiful, 1960s "mod" design with a casually elegant feel to it.  There are striking Portuguese tiles for the flooring with a matching motif found in the tableware .  The lighting was just right, neither too dim nor too bright.  The acoustics were loud but not overly so.  Overall, a great vibe!  

#5). THE LOCATION -  You're in Chelsea!  One of the most "happening" parts of NYC.  Just walking to and from La Sirena you can feel a party spirit from the people you pass on the street.  I'm looking forward to warmer weather and being able to sit outside on the large, elevated patio overlooking Ninth Avenue.  I think I will start off that evening with a Spicy Little Number as I watch the sun set over the Hudson River!