Linguine Bolognese with Château Les Mongettes ’11

My old friend Art Riccio could weave stories about his “from-scratch” sauces… hours in the making, putting to shame anything pre-made.  It’s a bit intimidating to have a buddy (who I have known since 7th grade) who watched his parents (and maybe grandparents and assorted aunts and uncles) prepare homemade sauces and, as a result, is intimately connected to the process of creating insanely good sauces.

Me? I was looking for something to do on an afternoon.  This is definitely a “day off” activity… any short-changing of the time it takes to naturally reduce and thicken the sauce will produce a meek version lacking character and depth.

Besides… the patience and care in the preparation, the emerging aromas in the kitchen, the periodic inspection and stirring the pot and the relaxed approach to time offers an excellent opportunity to enjoy a martini or two… occasionally dipping in a chunk of bread to more accurately test the developing sauce.

What could be better?

Wine? From my personal portfolio of café/bistro wines I have selected a red from the Southern Rhône.  I could have just as easily chosen a Primitivo from Puglia, a Montepulciano from Abruzzo, a blend from the Languedoc, a country red from Portugal… or a country red just about from any of the main wine producing regions of the world!  What do these wines share in common?  Good fruit, dry finish with an exceptional palate cleansing level of acidity — which is why the wines work so well with food!  Think about the type of dishes that we would enjoy if we traveled thru Europe and dined at a small bistro or café – a place where the décor maybe nothing special, nor the place settings particularly grand, and yet the food would be well prepared “comfort” type of plates and the “local” wine would always hit the perfect notes regardless of what was ordered.  Further, these reds are usually served slightly chilled. And yes, Mongettes is perfect a little chill & would also be a great “cross over” red to salmon, swordfish and other robust seafood dishes like paella.  Also veal & poultry dishes (and a good choice for the Thanksgiving table!)

Château les Mongettes ’11 (Costières de Nîmes, France)

Some of the most pleasurable wines for “every day drinking” come from the South of France. Vineyards that stretch along the Mediterranean from the Spanish frontier, to the Italian Rivera and trace a path up the Rhône Valley, and produce some of the world’s best drinking wines.  Invariably these wines are a blend of Rhône varietals, and have many of the same flavor attributes of Châteauneuf du Pape; but are less costly! This wine is a blend of Grenache, Syrah, and Mourvèdre from the Domaine’s vineyards situated in the southeast of Nîmes. A very easy-going wine with plenty of red berry fruits, anis, a touch of spice and a lovely long, fine dry finish.

Linguine Bolognese

Ingredients

6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
A goodly amount of ice
4 blue cheese stuffed olives
1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 ½ cups chopped yellow onions
¾ cup diced carrots
¾ cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ teaspoon dried thyme
¼ teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pound ground beef or ground veal
½ pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 ½-ounce) cans crushed tomatoes and their juice
1 (14 ½-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
¼ cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

Directions

  1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!
  2. In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.
  3. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
  4. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.
  5. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
  6. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
  7. Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Miscellany

Don’t let the long list of ingredients throw you off the track. It’s time consuming; but it ain’t hard. This recipe is from a version that Emeril Lagasse used in a Food Network segment in 2004. The cook time of 2 hours and 20 minutes runs less then many recipes I found.  Still, leisurely in its pace, it is miles more time for any other dish I have made not done in a slow cooker. The prep time of 30 minutes is nearly half of what I need (I am notoriously slow and it troubles me not). I made three adjustments to his recipe.  I cut his cinnamon and nutmeg in half based on many comments from reviewers of the recipe.  For the meat I used a meatloaf mixture (pork, beef & veal combination). And lastly, I used linguine instead of spaghetti.  The recipe is as it appears in the Food Network site.

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Tonight I am Thinking of Shaina

The Detroit Tigers are in town to play the Yankees… and I am thinking of Shaina, and it makes me smile.

This should sound counterintuitive on several levels. You see… I was raised as a Brooklyn Dodger fan and as such, hated the NY Giants all summer & the NY Yankees come the World Series. So my interest in the Bronx Bombers is relatively new.

And it was Zachary (not Shaina) who first turned my attention to enjoying the Yankees.  Buck Showalter coaching & Don Mattingly protecting first base.  But I must admit, my first visit to the “House that Ruth Built” with Zack felt like stepping inside an alien church. So be it. I was there with Zack, who was loving it… how could a Dad not be happy.

And although Zack developed into a big Yankee fan, it was my Shaina who took it even further.  She began following the games on TV and each time created scorecards to record by innings the hits & outs.  Her favorite player then, if memory serves, was 1st Sacker Tino Martinez.  Her love of baseball even influenced her choice in selecting a college major… she wanted to be an athletic trainer.  Not just any athletic trainer… she wanted to be the next Gene Monahan – trainer of the New York Yankees!  The guy who runs out of the dugout to spray Novocain on a wrist after a batter takes a nasty one on a foul tip… or to remind a catcher in pain, “don’t touch there, we’re on national TV.”

Over the years I attended a couple of games with Zack, and loved them thoroughly.  But my favorite game was going with Shaina after she won two tickets from Norwalk High’s Graduation Night Celebration.  I can’t tell you who the Yanks played.  I can’t tell you the outcome of the game.  I can tell you we had primo parking, I can tell you that on a hot sticky night we got into the air conditioned Stadium Club before the game, and although I can’t recall the location of the seats – I can tell you they were very good… & I can tell you that I was with Shaina, just the two of us – and I loved it.

Tomorrow I will travel to the far side of the Hudson. I will visit with Suzy and Joe in San Jose – travel up to Napa, down to Monterey… perhaps have a swim in the Pacific.  Then on to Los Angeles for a visit with Zack, Beth, Summer and new Granddaughter Lily with Disneyland on the itinerary for sure. Ten days… my longest vacation since 1996.

Yes, I am looking forward to it.  But tonight I just saw the Pinstripes’ 2nd Baseman, Brendan Ryan, make an incredible circus snare of a line shot that had Derek Jeter smiling in disbelief.  Tonight I am thinking of Shaina.  And I’m a lucky guy.

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Gen’l Jackson’s Grilled Little Necks & Sancerre

The recipe for this dish was inspired by the “Hero of New Orleans”. On January 8, 1815, Andrew Jackson in defense of New Orleans led 5,000 soldiers of several militias from the western States and territories and won a decisive victory over 7,500 British.  Of his men, General Jackson was reputed to have said, “They stood like grilled little necks.” This dish combines roasted clams, andouille sausage & smoked paprika cooked in a wine broth.  It’s embarrassingly simple to prepare. I served the little necks with thick sliced Italian bread that I toasted on the grill… perfect for “dunking.”

I opened a bottle of Sancerre to accompany the dish. I love Loire Valley Sauvignon Blancs… they have a superb minerality, and fresh acidity that work so well against flavorful seafood cuisine. I could have gone with an Albariño from Spain, too… for the same reason. Falanghina from Campania has richness that would work. And if Chardonnay is your thing, then a crisp 1er Cru Chablis would be the ticket.

Domaine des Hauts de Maimbray Sancerre ’13 (Loire, France)

The vineyards of the Domaine have the characteristic kimmeridgean marl (clay-limestone) which produces the exceptional mineral sense of this Sancerre. Upon harvest, the must undergoes a cold soak to extract flavors prior to alcoholic fermentation begins. Aged on its lees for 3 to 4 months in stainless steel tanks. An exceptionally fresh wine is the result, beautiful gooseberry and citrus overlaying a firm minerality. On the palate this wine presents a bracing blend of fresh flavors, yet shows restraint and elegance.  A satisfying finish with good acidity in the balance making the wine ideal either as an aperitif or alongside seafood and lighter dishes. One glass is never enough, have a second bottle ready to open!

Gen’l Jackson’s Grilled Little Necks

Ingredients

6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
A goodly amount of ice
3 dozen little neck clams, well scrubbed
½ lb andouille sausage, cut into ¼ inch slices
6 oz unsalted butter
3 cloves minced garlic
2 tsp smoked paprika
½ cup dry white wine
¼ cup sliced peppadew peppers
1 lemon cut into quarters
3 tbs minced fresh flat leaf parsley

Directions

  1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!
  2. Put clams directly on the grill, medium high heat.
  3. Put butter in an aluminum roasting pan on grill. Let butter mostly melt down, add garlic, paprika, sausage, peppers and wine.
  4. As clams open up, remove from grill and put into roasting pan.  When all the clams are in the roasting pan (discard unopened clams), squeeze two lemon wedges over clams and close cover on grill.  Heat for 3 – 5 minutes.
  5. Take off heat.  Serve clams in individual serving bowls, add some broth and garnish with fresh parsley and a lemon wedge.  Serve with thick cut grilled toast.

p.s. I made the stuff up about Jackson saying that his men stood their ground like “grilled little necks.” It just seemed to fit.

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Thank You Dr. Horoscope!

OK… I admit it.  I have never put much stock in horoscopes.  I know lotsa folks follow their daily horoscopes.  Good folk.  As a brief aside, and not to confuse the issue, Adolf Hitler wouldn’t make a move before he consulted his astrologist.  Why take any unnecessary chances, right?  Call me a doubting Thomas… but in reading thru the daily horoscopes, I could find tidbits that would apply regardless of sign.  Human nature, I guess… we can find things that support our fears and aspirations in anything.  Horoscopes included.

Maybe someone else’s horoscope reads better than yours on a particular day?  Too bad you can’t trade, or at least modify the undesirable parts in your horoscope?

Fret no longer.  Dr. Horoscope to the rescue!  A new on-line horoscope service offers a cure for what ails in your horoscope.  Register (for a small, inconsequential sum… think of it as a “co-pay”), and the good Doctor provides the cure. 

Enclosed find a recent survey of the Doctor’s efforts.  His “Rx” is noted in brackets in bold face.  It is clear that the good Doctor is not without an “agenda”, as can clearly be seen in one entry.  Perhaps the sign of a rival professional?  Or maybe a classmate that tormented him in middle-school? Or his next door neighbor who ran over his cat?

Aries (March 21 – April 19)

It’s a breeze for you to accomplish a lot today now that the playful Leo Moon harmonizes with energetic Mars. You may be tempted to set aside your obligations to pursue pleasure {don’t worry…go for the pleasure!}, but it’s probably not a good idea to trade your promises for immediate gratification {this does not apply to eating fudge brownies}. Don’t try to shift the blame for your current dilemma onto anyone else {except your boss}. Just consider the consequences and do what makes the most sense in the long run. Find a creative way to have your cake and eat it too {like calling in sick, and arranging for a tee-time at Pinehurst}.

Taurus (April 20 – May 20)

Although you can’t completely avoid the weight of responsibility today {nonsense! Forget about it!}, you are likely to be more concerned with expressing your feelings than doing your job. Your romantic heart is in direct conflict with your practical head, distracting you from finishing your chores {chores, shmores… you are forgiven. And as for “romantic heart”, give up reading those trashy novels}. Even if you are motivated to push further ahead, you don’t have to do anything drastic now {spot on! Take it easy!}. Allow the emotional tension to reach its crescendo and then subside before you swing into action. {“Tension to reach its crescendo”? This is a reminder that you shouldn’t wait too long if you have to go #2}

Gemini (May 21 – June 20)

Your co-workers or friends may keep you quite busy today {that’s because they are a bunch of shirkers}, and that’s just how you like it {Not exactly. You only pretend that you like it. You actually seethe. And that’s OK}. You are at the top of your game, showing off your charm and wit as you fly from one activity to another. But strong desires are brewing just out of sight, so don’t bother wasting your resources on trivial matters {just make sure that you’re not trailing toilet paper from the back of your pants when you leave the bathroom}. Save some energy in reserve for when you will need it over the next few days. Setting a sustainable pace now improves your chances for success down the road {I recommend one gin martini every 90 minutes beginning at 3:00PM}.

Cancer (June 21 – July 22)

You could be so sympathetic to people’s emotions that sometimes it’s tough to know how to respond {don’t dwell on this. It’s their problem You have plenty on your plate as it stands}. However, today you’re more likely to immediately react to a difficult situation at work than to take a wait-and-see approach. Don’t overcompensate with wildly impulsive behavior just to prove your point {d’accord. “Regular’ impulsive behavior should suffice}. Too much confidence leads to recklessness, which might create new problems faster than you can solve the old ones. {think of it is as using the wrong club on the water hazard  par 3, and plunking your ball into the “drink”. *tsk, tsk* You should have used the 7 iron instead of the 9 iron.  Over confidence & you pay the price.  See?} Taking the time to listen to what others want enables you to discover a more lasting resolution. {Nix.  Others will mess with your head. Besides, listening is exhausting}

Leo (July 23 – August 22)

You appear to be an open book to everyone around you while the demonstrative Leo Moon lights up your 1st House of Personality. {Except that your personality stinks} Although some of your peers may not recognize it, you’re in touch with profound emotions that are still working their way to the surface {like rotten egg farts produced by eating too many greasy fried pork chops and drinking a quart of Boones Farm Apple Wine}. Your thoughts carry even more weight now because they haven’t been expressed. {not expressed because you can’t put more than 6 words into an articulate sentence} Once you share what’s on your mind, the tension should dissipate quickly {and quickly transfer to those who had to suffer listening to your jaded world view}. But there’s no need to shock anyone with your colorful disclosure. {your appearance is enough of a shock.  Do yourself a favor… take a very long walk off a short pier}

Virgo (August 23 – September 22)

You don’t want everyone to know your likes and dislikes, prompting you to keep your preferences quiet today {this doesn’t apply to your preferences in adult beverages}. You can easily rationalize hiding your desires by attributing it to your unwillingness to hurt anyone’s feelings. {Why hide your desires?  Do as you see fit, and let the devil take the hindmost} However, your predicament won’t be fixed by simply withdrawing. Remaining silent about your wishes contributes to the problem and not the solution. {Silence is not a negative here. It gives you an opportunity to plot your revenge}Talk about your emotions with enough sensitivity that you don’t push others away {Limit your use of swear words to less than twenty in any conversation}. No one can fulfill your needs if you don’t take a chance and tell them what you want. {and after you have given the waitstaff your order, put your napkin on your lap}

Libra (September 23 – October 22)

You want to show your friends how much they mean to you now {but didn’t before}, but nearly everything you do feels contrived and somehow misses the mark {which is why it is time to buy their friendship}. Falling short of your own expectations might lead you to try even harder {this would be a big mistake and add anxiety to your life. Try lowering your expectations, and failing that, fill your bathtub up with warm tapioca pudding and sit in it for a half hour.  Your concerns will disappear}. Forget about impressing others in your personal life today {it’s none of their business}. Instead, just concentrate on doing your job to the best of your abilities {unless you’re a civil servant}. An unexpected reward may come your way as long as you get your work finished on time. {finishing a task on time is its own reward, don’t get greedy!}

Scorpio (October 23 – November 21)

Shifting gears and planning your next career move now may not be as easy as you wish {try playing LOTTO & Powerball big time, that way you won’t have to change careers}. Fortunately, you feel strong enough to manage the pressures of change without letting anyone know that you are struggling with the transition {enjoying a few Long Island Ice Teas goes along way to relieving stress}. Nevertheless, revealing your vulnerability {a bad idea} and admitting that you can’t do everything by yourself {a good idea} can actually create opportunities for positive growth {sharing the work load is always a good thing and will give you more time to pursue positive growth in your summer tan}. Expressing your feelings {let me buy you a drink} sets the stage for others to offer you the heartwarming support you need. {Quod erat demonstrandum}

Sagittarius (November 22 – December 21)

You’re dreaming of distant horizons now that the Moon is visiting your 9th House of Faraway Places{ALERT: someone is casing your house in Aspen}. However, reaching your destination may require more than simply heading off in the right direction. {HINT: it’s on the other side of the Hudson} Luckily, with a little extra effort today you can organize your life so it resonates {“resonates”… remember using fancy words lend credibility to whatever you do!} with your long-term goals. Think small at first {like remembering to put down the toilet seat} and tend the seeds of your ideas until they grow into a strategic action plan that guides you into the future {like remembering to always put down the toilet seat}

Capricorn (December 22 – January 19)

A relationship with a powerful person may have more impact on your future than you want to admit {but only if he is wearing a uniform and asks you to step out of your car}. However, this is not the best day to ignore a problem {it may not be the best day; but it’s a good day}, for it won’t just go away on its own now {rubbish!  These things tend to sort themselves out}. Push your buried anger out into the open so it can’t fester any longer in the dark {and the next time, instead of burying anger, create a funeral pyre. It’s more dramatic}. After the air is clear of judgment, everyone is likely to feel more optimistic about the future and willing to invest in your success. {Wear blue.  It’s a successful color and a good look for you}

Aquarius (January 20 – February 18)

You seem to know what someone wants before anyone else does today, but you still might not be in the mood to drop everything and lose yourself in service {Not in the mood? Put another shrimp on the “barbie” and chill out}. The Moon’s presence in your 7th House of Companions reflects your heightened sensitivity to the feelings of those around you. {Your heightened sensitivity is actually a case of the hives.  Give up eating strawberries for a month} But don’t be too self-critical if you just want to escape into your own world for a while {as long as it doesn’t involve spending more than 20 minutes in the bathroom}. After all, replenishing your emotional vitality enables you to be more supportive of others. {If you’re in a jam, Costco has an “emotional vitality” aisle.  Lay in a supply!}

Pisces (February 19 – March 20)

You may be disheartened if you realize that you can’t satisfy your craving for adventure now {that’s what happens when you have pilonidal cysts}. The extroverted Leo Moon is occupying your 6th House of Habits, encouraging you to take a chance and break out of an old routine {resist the temptation to remove your clothes in the “Pool Room” of the Four Seasons}. However, something tells you that it’s not quite time yet to step out of your comfort zone {it’s the snotty waiter who sneers at your wine selection}. Fortunately, you will be better prepared to make your move later on if you stop and focus on every little detail that confronts you today. {Focus on every little detail?  What a waste of time! Look at the big picture, keep your eye on the horizon, look both ways when you cross the street, holding hands is a good thing, and never doubt whether today will be a fine day}

mad doctor

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