This past Sunday afternoon, I sat out back and read some of my food magazines. I’m the sort of reader that starts from the front and works to the back with a pen in hand and a pad of small Post-Its. I take several culinary publications, but I had limited time and decided to tackle Food & Wine. It was the October issue.
After more than hour, I finished. I had a great list of things to seek out and multiple tabs of food to prepare and wine to try.
Let’s start with the food.
I discovered Rancho Gordo, Steve Santo, and his heirloom beans. This is something I will definitely explore, particularly in the cooler (hopefully cold) months ahead. Although I must say that beans are good all year and can be prepared in so many ways.
There was a great article about Oaxaca that linked food and art and highlighted creativity in both arenas. The artists featured were Francisco Toledo, Gabriela Leon, Demian Flores Cortes, Guillermo Olguin, and Jessica Wozny. I was particularly intrigued by the lime and cucumber frappe, and on Monday evening I prepared the roasted pork loin with orange-herb sauce. With a nodding of the head and a mouthful, I was told it was quite delicious. I had a salad.
The magazine also included a story about cooking in clay pots, a technique that I must explore further and frankly know nothing about.
I usually copy down any interesting web resources, and there was no shortage in this issue. Here’s a brief list:
Now for the wine.
There were many wines listed and featured, and the issue had more features than usual about wine. All good stuff and worth a read and review. I made a short list of wines to pursue.
2008 Aphonse Mellot La Moussiere Sancerre
2009 Crios de Susana Balbo Torrontes – Argentinean white
2008 Te Muna Road Sauvignon Blanc
2007 Westerly Vineyards Sauvignon Blanc
2008 Sigalas Barrel Assyrtiko – Greek
2008 Gaia Thalassitis Assyrtiko – also Greek
2005 Domaine de Nizas
2001 Crasto
2006 Gabo Do Xil
2005 Masi Campofiorin
2005 E. Guigal Cotes Du Rhone
2007 Qupe Marsanne
2008 Tiefenbrunner d elle venezie
2007 Kunin Red Zinfandel
2007 Errazuriz Merlot Estate
2005 Chateau d’ Aiguilhe Cotes de Castillon
2006 Taurino Salice Salentino Rosso Riserva
NX Freixenet Cordon Negro – sparkling
From the issue, I also prepared the Moroccan-spiced lamb patties with peppers and halloumi, and tonight plan to cook the Chilaquiles-style roasted chicken, although I’ll modify it a bit. By now you’re probably wondering what I eat. Well, sans the lamb the halloumi dish was fantastic served with a cucumber and chickpea salad. Halloumi is a Cypriot cheese, one that I love, and it is versatile and particularly good for grilling as it doesn’t melt down. For the chilaquiles, I will also make two batches, omitting the chicken in one. I substitute where necessary and always have a salad alongside.
With a grumbling stomach, I’m now hungry and think it’s time to head off into the kitchen. Kali Orexe!
