Sasha's Kitchen: Riesling Chicken

I was looking for a new chicken dish and came across this recipe from an old issue of Gourmet that combined chicken with a Riesling sauce. I love Riesling - as I am a fan of slightly sweet white wines from the Finger Lakes and of course Alsace. So, I used one of my favorite reasonably priced Rieslings to prepare this dish - Dr Konstantin Frank's Salmon Run Riesling, one of the Finger Lakes' best Rieslings. The flavor it lent to this dish was delicious - not too sweet but just delicious. The carrots were also especially lovely as part of the dish. I mashed the potatoes, but they were perfect as well. Such a winning dish that certainly doesn't say "boring chicken" but spells out a wonderful, homecooked French countryside dinner!

Chicken In Riesling (based on this recipe)
1 whole chicken, cut up (about 3/2 to 4 lbs)
1 T canola oil
3 T butter
2 T shallots, finely chopped
4 medium leeks (green parts only), finely chopped
4 medium carrots, halved
1 cup Riesling
1 1/2 lb small red potatoes
2 T finely chopped flat leaf parsley
1/2 creme fraiche
fresh lemon juice to taste

Preheat the oven to 350. Wash the chicken and pat dry, before seasoning with Kosher salt and fresh pepper. Heat 1-2 T of butter in a dutch oven and brown the chicken on all sides over medium high heat, about 10 minutes total per batch. Transfer the chicken to a plate.

Cook the shallots, leeks, 1/4 tsp salt and 2 T of butter in the dutch oven until the leeks are pale golden, about five to seven minutes. Add the chicken, carrots and Riesling and bring to a boil, reducing the Riesling by half, about 3-4 minutes. Cover the pot and place in the oven, and braise for 25 minutes, until the chicken is cooked through.

While the chicken is cooking, cover the potatoes in a pot of cold water. Add 1 1/2 tsp salt and bring to a boil. Then simmer about 20-25 minutes. Drain and mash the potatoes with the chopped parsley and a tablespoon or two of additional butter.

Take ut the dutch oven with the chicken and stir in the creme fraiche. Serve hot. Yum!

Sasha's Kitchen: Riesling Chicken

Sasha's Kitchen: Food & Wine Pairing: Maple-Glazed Tuna with Potato-Pear Salad and Wagner Vineyards 2007 Riesling

Last  night we had a wonderful three course Saturday night dinner.  I made a wonderful bruschetta using black truffle oil for the appetizer, and then we had a recipe from Marcus Samuelsson's cookbook, New American Table, maple-glazed tuna with pear potato salad.  For dessert, we had my newest cupcake recipe, some pretty little coconut cupcakes.  For today, I'm writing about the tuna, but the other recipes will appear on the blog soon.  The truffle oil was such a nice addition to my cooking and well worth the $15 I spent on the bottle.  I plan to use it in making truffle creamed spinach next week.

At any rate, I am a huge fan of Marcus Samuelsson's culturally infused style of American cooking, with all the cultural influences from his own background as many of the different cultural and culinary traditions that make of America.  I'm not sure that this recipe has too many of those unique influences, but it is still a great recipe.  The salad was the perfect pairing for the sweet glaze on the tuna.

Wagner Vineyards' 2007 Dry Riesling, from a wonderful Seneca Lake winery in the Finger Lakes Region was a great pairing with the fresh fish and the sweetness of the maple-mustard glaze. I love so many of the finger lakes wineries because of my affinity for excellent Rieslings - and they make some of the best in the world.  Wagner's Riesling was crisp with plenty of citrus, and hints of apple or tropical flavors as well.  It was a nice smooth Riesling with a gentle sweet finish.  We really enjoyed it - thanks for sending me the wine, Wagner :)

Maple-Glazed Tuna with Pear Potato Salad (from Marcus Samuelsson's New American Table)
Fish
1 T dijon mustard
2 T maple syrup (use the real thing, please)
juice of 1 lime
1/4 cup olive oil
Four six oz tuna filets (I only made 2, but made the full salad and glaze anyhow)
salt and pepper
4 cilantro sprigs

Salad
1/4 lb olive oil
1 lb baby yukan gold potatoes (cut into quarters)
2 bosc pears (I used three for extra pear flavor)
1/2 red onion, thinly sliced
1 clove of garlic
1/4 cup slivered almonds
1 1/2 tsp curry powder
salt and pepper
juice of 1 lemon
1 1/2 cups of shredded baby spinach (the original recipe only called for 1 cup, but I prefer a bit more)

First, whisk together the mustard, maple syrup, lime juice and a tablespoon of olive oil and set aside for the glaze.

Season the tuna with salt and pepper on both sides.  Heat 2-3 tablespoons of olive oil in a large skillet over high heat. Add the tuna and cook for 30 seconds on each side. This should be enough to sear the outside of the tuna, but the inside should remain raw.  It goes without saying that to make a recipe like this you must use the freshest, high quality tuna. I also sliced the tuna before serving, but that was mainly for presentation.

Remove the fish from the pan and glaze with the maple-mustard sauce on both sides. Garnish with the cilantro and serve with the pear-potato salad.

To make the salad, heat 1/4 cup of olive oil in a saute pan over medium heat.  Add the potatoes and saute until golden, about 12-15 minutes. Add the pears, red onion, garlic, almonds and curry powder and saute another five minutes.  Toss with the lemon juice and baby spinach after removing from the heat.



This was a delicious combination!

Sasha's Kitchen: Food & Wine Pairing: Maple-Glazed Tuna with Potato-Pear Salad and Wagner Vineyards 2007 Riesling

Sasha's Kitchen: Food & Wine Pairing: Amaretto Panna Cotta & Wagner Vineyards Riesling Ice Wine

I recently received several bottles of wine from New York's Wagner Vineyards, on the shores of Seneca Lake, as a gratuity, to review for this website.  Because I love Ice Wines, was so excited that I could hardly wait to do my first pairing, with the 2007 Wagner Vineyards Riesling Ice Wine.

Wagner Vineyards, on New York's Finger Lakes Wine Trail (specifically Seneca Lake), is well known, and the recipient of numerous prestigious awards, for their Rieslings and Ice Wines.  They are one of the premier New York State Rieslings that have put Finger Lakes Wineries on the map.  Wagner is an Estate Winery, which means that all of the grapes are grown on vineyards located at the winery, for use in its wines.  It is one of the top Riesling and Ice Wine producers in the Finger Lakes and I am excited to have the chance to taste and review some of their wines.

I paired the 2007 Wagner Vineyards Riesling Ice Wine with my Amaretto-flavored panna cotta, topped with passion fruit caramelized apples.  The wine was a lively, fragrant and exciting Ice Wine.  It was not quite as sweet as the Canadian Ice Wines that I tasted on my wine tasting trip in Ontario.  However, it was a welcoming fruity dessert wine that was mild in its sweet overtures.  The wine had the pleasant aroma and taste of apples and raisins with tropical undertones.

I thought that the Wagner Ice Wine complemented the panna cotta nicely, and brought out the flavors in the amaretto and apples that incorporated into the dessert.  This was one of my favorite ice wines to date - a truly exemplary wine.  It was perfectly matched to the panna cotta.  The passion fruit used to caramelize the apples highlighted some of the tropical flavors in the Riesling Ice Wine as well.  This is not an overpowering dessert wine, but is a pleasant fruity Riesling Ice Wine.  It would also pair nicely with goat cheese or with creme brulee.  My husband and I really enjoyed it!

The panna cotta is quite easy to make, just allow a couple of hours for the dessert to solidify.  I chose to make it amaretto flavored because I have vast quantities of Amaretto from my liqueur making adventures (click here for my Amaretto recipe).  Below is my recipe for Amaretto Panna cotta, which I developed after looking at numerous recipes for plain panna cotta and creating my own that incorporated the subtle, sweet almond flavoring.  My recipe made three desserts, although this depends on the size of the bowls that you use as molds.

Sasha's Amaretto Panna Cotta With Caramelized Apples
1 envelope gelatin
2 1/2 T cold water
1 cup heavy cream
1/2 cup whole milk
1/4 cup sugar
3 T Amaretto
1/3 cup passion fruit juice (for apples)
3 T sugar (for apples)
1 apple, peeled and sliced

To prepare the panna cotta, add the water to the gelatin.  Meanwhile, combine the cream, milk and sugar (a quarter cup) over medium heat and mix until the sugar is dissolved.  Add the amaretto and the gelatin and stir over medium heat until the gelatin is dissolved.  Do not allow the mixture to boil or bubble.  Pour into small glass bowls or ramekins, and refrigerate for two hours.  When the panna cotta is chilled, cut around the sides with a knife or toothpick until it comes out of the mold when you flip it over (this is a bit tricky, and I found the toothpick worked best to loosen the panna cotta).  I also caramelized some apple slices in 1/3 cup of passion fruit juice with 3 T of sugar and used these to top the panna cotta because the apple flavor complemented the Wagner Riesling Ice Wine so nicely.

Click here to read my wine pairing of Heron Hill Winery's Riesling With Cheese Fondue and click here to read my pairing of Rooster Hill Winery's Riesling with Apricot Almond Couscous.  Click here for my review of Ontario Ice Wines and here for Michelle's Review of Ontario Ice Winery Lailey Vineyards.

Sasha's Kitchen: Food & Wine Pairing: Amaretto Panna Cotta & Wagner Vineyards Riesling Ice Wine

Sasha's Kitchen: Apricot Almond Couscous Sidedish Paired With Rooster Hill Riesling

We had a wonderful home-prepared dinner on Saturday night.  Tomorrow, I will be doing my post of another wonderful New York State Riesling wine & food pairing with the main course of that meal.  However, I wanted to first introduce a sweet sidedish that also complemented the fruit-forward scents of the Rooster Hill 2007 Estate Semi Dry Riesling that I just received in the mail to review from the lovely Keuka Lake Winery, Rooster Hill Vineyards.

This side dish is very simple to prepare, and contains apricots.  I decided to prepare the couscous with apricot and almond to complement the fragrant apricot and white peach aromas in the wine, and its smooth, lovely honey finish), as well as cinnamon, almond and a bit of lemon.   The wine was a true bouquet of fresh summer fruits, the way a good Riesling ought to be.  I will give full detail on the pairing of the wine in tomorrow's post, so stay tuned.  In the meantime, here is the recipe for the super side dish that (like the lamb main course) was a wonderful complement with Rooster Hill's aromatic white wine.

Sasha's Sweet Apricot Almond Couscous
1 cup plain couscous
1 1/2 cup pineapple juice
1/4 cup dried apricot (cut into small pieces)
1/4 cup almond slivers
1 teaspoon lemon juice
1/2 tsp cinnamon

To prepare the couscous, I placed the couscous in the pineapple juice in a small pot (instead of using water, like one normally does with couscous).  Then, I brought it to a boil and simmered until the juices were mostly gone.  This infused the couscous with the flavors of the pineapple.  Then, I mixed the couscous with the almond, cinnamon and apricot and sauteed for a couple of minutes in a small amount of canola oil (just enough so the couscous would not stick to the pan).  Finally, I added a small amount of lemon juice to add some tartness to balance out the flavors.  This couscous is a sweet and delicious side dish that can be served with either lamb or chicken dishes.  Don't be afraid of this dish even if you don't have a sweet tooth - even my husband (not normally a fan of overly sweet foods) enjoyed it.

I am pleased to enter this dish in the multi-blog sidedish showdown!

Sasha's Kitchen: Apricot Almond Couscous Sidedish Paired With Rooster Hill Riesling