Perfect Pairings at Home

Chicken Marsala (w/ wine pairings)

One of my wife’s all time favorite things for me to cook is Chicken Marsala. For some reason, though, I haven’t made the dish in years. I can’t exactly say why… Maybe too many years working at an Italian restaurant and I got sick of looking at Italian classics, let alone cook them. My wife says it’s because I’m a food snob and the dish isn’t “sexy enough” for me… lol. Who knows. Whatever the reason, it’s been a while and I decided to surprise her the other night with it. Of course it was delicious, and of course I made the mistake of saying “why don’t I make this more often?”. Yeah, that comment netted me an eye roll and snort from the wife.

Anyway, here’s the recipe for the chicken, super easy to make… Enjoy.

Serves 2

Ingredients:
2 Chicken Breasts, split and boneless (4 individual breasts)
1/2c All Purpose Flour
1tsp Salt (for dredge)
1tsp Ground Black Pepper (for dredge)
2tbsp Olive Oil
2tbsp Unsalted Butter
2c Fresh Mushrooms, sliced (I prefer baby Portobello)
2 Cloves of Garlic, chopped
1 1/2c Marsala Wine
1c Chicken Stock
1/2tsp Salt (for sauté)
1/2tsp Ground Black Pepper (for sauté)

Combine the flour, salt and black pepper. Lightly coat the chicken breasts in the mixture, shake off any excess. Heat the olive oil in a large sauté pan on high heat. Place the chicken in the oil and cook until the bottom is lightly browned, 2-3 minutes. Turn the chicken, then add the mushrooms, garlic, salt and pepper, sauté together for 2-3 minutes. Add the Marsala wine and allow to reduce by half, then add the chicken stock. Reduce the heat to medium-low and cover, simmer for 10 minutes. About a minute before it’s done cooking add the unsalted butter and stir it into the sauce. This will give more depth of flavor to the sauce.

Plate the chicken, then top it with the mushrooms and sauce, viola, fini! That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?

As far as sides it’s your call. I opted to do a rice with parmesan, spinach and garlic cooked in a risotto style. If you’re interested in making something along these lines feel free to check out one of my previous dishes that had risotto, like https://perfectpairingsathome.com/2014/03/28/bacon-crusted-pork/. Go nuts!

So let’s talk wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet, Sangiovese or Zinfandel will simply overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Chardonnay, Viognier, Chenin Blanc, etc., or a light to medium bodied red like Gamay, Pinot Noir, Frappato or Grenache Gris. Here are a handful of recommendations for you…

Michel Guignier Morgon Vieilles Vignes, Beaujolais, France – Unfortunately over the past 20 years Beaujolais has become synonymous with cheap and light… Wines like Georges Duboeuf’s Beaujolais Nouveau that are mass produced, sub-par, sourced juice that people buy because it’s floor stacked at $8.99 and has a flashy label. It is truly upsetting, because there are many great Beaujolais producers that are putting out some wines that can go toe-to-toe with 1′er Cru Burgundies! Michel Guignier is one of those producers… I think John Gilman of “View from the Cellar” said it best, so I’ll share his review of this wine. “The old vine bottling of Morgon from Michel Guignier hails from sixty-one year-old vines in the vineyards of La Roche Pilée and Les Grands Cras. The 2011 Vieilles Vignes offers up a deep, red fruity and very pure nose of cherries, sweet cranberries, woodsmoke, beautiful herb tones, a complex base of soil, a touch of orange peel, incipient notes of gamebird and a gently smoky topnote. On the palate the wine is deep, full-bodied and beautifully delineated, with a fine core of fruit, superb transparency, very good acids and fairly moderate tannins for the vintage and simply stunning length and grip on the vibrant and youthful finish. This is a dynamite and absolutely classic bottle of Morgon in the making!” I couldn’t have said it better myself John! PP Score: 90 (Retail $17-21)

Valle dell’Acate Frappato Vittoria, Sicily, Italy – Valle dell’Acate is one of most storied estates in Sicily, having been established by the Jocono family in the 19th century. They have 110 hectares of land, half of which is devoted to vineyard, the other half is a world class blood orange orchard… Probably not surprising that a number of their wines have subtle orange notes! Their Frappato is simply stunning. James Suckling did a fair job describing the wine in his 90 point review, so I’ll pass the mic to him… “Really delicious with sliced strawberries and sour cherries on the nose and palate. Medium body, with fresh acidity and a clean finish. Tangy and delicately fruity.” Well said James, thought personally I feel 90 to be a little conservative. PP Score: 92 (Retail $17-20)

Point North Pinot Noir, Oregon – Point North is the newest addition to the Sean Minor lineup, one of my favorite guys in the biz. Sean was the operations manager at King Estates in Willamette Valley before he and his wife Nicole started Sean Minor Winery in Napa, and he’s always wanted to make a wine from his old stomping grounds. The wine is a blend of Pinot Noir sourced from top vineyards throughout the Willamette Valley and Umpqua appellations. In the glass you find a medium bodied wine with notes of dark cherry, tart raspberry, ripe strawberry and cola, balanced by moderate acidity, soft tannins and subtle nuances of oak. As with all wines that Sean produces, this wine is an extraordinary value for the price, drinking as well or better than bottles that are $10-15 more on the shelf. Luckily Sean makes a fair amount of the wine and it can be found in most major markets. If your local store doesn’t carry it, tell them to get it! PP Score: 91 (Retail $16-20)

LOLA Chardonnay, Sonoma Coast, California – It shouldn’t come as a shocker for anyone that I’m recommending this wine, I made my affinity for it apparent by featuring it in my first ever “A wine you should know…” article (https://perfectpairingsathome.com/2014/02/23/lola-chardonnay/). In the glass the wine shows a pale golden hue. On the nose there are notes of Gala apple, pineapple, and candied lemon, along with a very subtle oak presence. On the palate the first thing, and the last thing, to hit you is very pleasant acidity. It literally travels from the tip of your tongue, along the edges and to the back. Mid palate you’ll find beautifully balanced notes of tropical fruit and citrus zest, with the oak once again working as a supporting actor, and there is just the slightest undertone of minerality. Despite minimal oak aging (only 20% neutral French barrel, 80% stainless) and malolactic fermentation (only 20%) the wine still has good weight and depth. I find that it rides the middle ground between being Chablisian and typical Californian. Think Bourgogne Blanc from declassified Meursault or Puligny-Montrachet and you’ll be hitting pretty close to the mark. The finish is a little hot despite only being 13% alcohol, but not unpleasantly so. As I said in my article, this wine isn’t the easiest to find with only 1,400 cases produced and minimal distribution throughout the States, but it’s definitely worth the hunt. You can also order online through their website, http://www.lolawines.com. PP Score: 90 (Retail $19-25)

So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. As always, new content is coming soon. In the meantime crack open a bottle of something awesome, sit back, and relax. Life is short, enjoy it!

Spicy Pasta Salad

Here’s my easy and delicious recipe for a mildly spicy pasta salad. Trust me when I say the spice isn’t over the top, in fact the amount of Sriracha used gives it more of a smoky profile than spicy… If you want spice, add more, if you don’t want any at all, take out the Sriracha. Your call.

Ingredients:
1lb Pasta (I used Fusilli)
1c Mayonnaise
2tbsp Sriracha
1tsp Salt
1tsp Ground Black Pepper
1tsp Onion Powder
1 each Large Green, Yellow & Red Bell Pepper, chopped
1 Medium Red Onion, chopped or sliced
4 Carrots, chopped or ribboned

2tbsp Grated Parmesan

It doesn’t get much easier than this recipe. Cook your pasta per the instructions on the box, then drain and mix in a large bowl with the remaining ingredients (not including the parmesan or it will start to melt) until well blended. Cover and place in the refrigerator for an hour before serving to allow the flavors to really meld. Mix in the grated parmesan and serve.

See, wasn’t the crazy simple!

Buon Appetito!

Parmesan & Herb Focaccia

So here’s the recipe for my Parmesan & Herb Focaccia bread. It’s great by itself, as a side, for sandwiches, or even burgers! Enjoy.

Ingredients (dough):
1 1/2c Warm Water
1tbsp Active Dry Yeast (1 envelope)
1tsp Granulated Sugar
3 1/2c All Purpose Flour
1/2c Grated Parmesan Cheese
2tsp Salt
2tsp Ground Black Pepper
2tsp Dried Oregano
1tsp Dried Basil
1tsp Dried Rosemary
3tbsp Olive Oil

Ingredients (topping):
2tbsp Olive Oil
1/4c Grated Parmesan
1tsp Dried Oregano
1tsp Dried Basil
1tsp Dried Oregano
1tsp Garlic Powder

Heat your oven to 375F.

Grease a 9″x13″ baking dish.

Combine your warm water, yeast and granulated sugar and set aside in a warm place to allow the yeast to activate. I use my stovetop which gets warm to the touch when the oven is on. Allow the yeast to form a significant bloom, approximately 10-15 minutes.

In a mixing bowl combine the dry ingredients for the dough, including the grated parmesan. Add the water & yeast mixture and mix on low speed until the dough starts to form, then increase to medium. Slowly add the olive oil. Once combined continue to mix at medium for 3-4 minutes, the dough should be slightly elastic. Turn the dough out into the greased 9″x13″ dish, and using your hands gently spread the dough to fill the bottom of the dish. Cover with plastic wrap and rest in a warm, draft free, place until the dough rises and doubles in size, approximately one hour. Just like with the yeast, I use my stovetop for the dough to rise. If you choose to do this as well I recommend placing a dish towel underneath the baking dish, just in case the stove gets too warm. You don’t want to start cooking the bottom of the dough!

Once the dough has risen gently poke it at 2″ intervals with your finger. Brush it with the olive oil, then sprinkle the remaining topping ingredients over the dough. Bake until golden brown, typically 30-35 minutes.

Once it’s done wait at least 5 minutes before cutting.

Buon Appetito!

Wine Review – Bohigas Brut Reserva Cava

Summer is quickly descending up on us and our mindsets are shifting to crisp whites, rosés and sparklers. There is one sparkling wine in particular that I knew I most definitely had to share with my faithful followers… Bohigas’s Brut Reserva Cava. Not only is the wine gorgeous, but the father daughter team that make the wine, Jordi and Maria, are simply wonderful people who are so humble and take so much pride in what they do. It’s family run wineries like Bohigas that deserve our attention.

The Bohigas family has been making wine from their estates in Catalunya (about 45 miles west of Barcelona) since 1290… Yes, you read that right, 1290! They have 150 hectares under vine, on which they grow a number of indigenous red and white varietals, including Xarel-lo, Macabeo and Parellada, which are used to make their Cavas.

Their Brut Reserva is relatively small production, with only 6,000 cases made per year. Harvest of the grapes is done in the evening to take advantage of the cool temperatures. The first fermentation takes place in stainless steel vats. The wine is then bottled along with yeast and some added sugar (called dosage, a practice typical in making sparkling wines) for the second fermentation which takes place in the bottle in their underground cellar, where the wine stays for 24 months before riddling and disgorgement.

In the glass you’ll find a pale straw color with subtle green and golden hues, almost like seeing a mellow late afternoon summer sun reflect off of the leaves while you stroll through the woods hand-in-hand with a loved one… Whoa, that got deep, but those are the type of warm and joyous feelings this wine gives me. Maybe it doesn’t help that I’m partaking while I’m writing! The bouquet is slightly subdued, with subtle hints of lemon and lime zest, crushed flower and yeast. On the palate you’ll find a surprisingly dense wine with substantial effervescence. Notes of green apple, peach skin and sourdough play on the tongue with tight bubbles, framed by moderate acidity and subtle minerality. With only 6-8 grams of dosage this is certainly a drier interpretation of Brut Cava, when most producers are using the full 13 grams allowable by the D.O. Personally I find this style far preferable, making the wine much more food friendly.

As far as pairings go this wine is perfect as an aperitif, or served with shellfish, white fish, salad and firm cheeses.

Availability in the United States is limited at this time, which is not surprising considering Bohigas only came across the pond two years ago. As of now they have distribution in California, Connecticut, New Jersey, New York and Washington DC. Have no fear if you live outside of those markets, however, as there are a number of retailers online that are offering the wine with a typical retail price of $13-16. All you need is a credit card and shipping address.

Now let’s talk scores… Normally I find Cavas quite unappealing. They tend to be on the slightly sweet side with minimal, if any, complexity. Bohigas certainly does not fit that bill and is easily the best Cava I’ve ever had. For their Brut Reserva Cava I give them a 91.

If you’re looking for sweet or something a bit more fruit driven, you can have a ton of fun with this wine in cocktails. It’s delicious mixed with pear or green apple flavored vodka and simple syrup… Oh, and drop a sugar cube in there and see what happens, it’s pretty cool. Or my personal favorite, four ounces of Cava mixed with freshly sliced peaches and two teaspoons of simple syrup… it’s dangerously good, especially poolside!

On a personal note, I’ve had the pleasure of spending time with Jordi and Maria at their estate, even sitting down to dinner with them. As I stated above, they are truly wonderful people, and they deserve our support. It’s the small family owned wineries that we need to open our wallets for, not mass produced juice made by corporations.

So there you have it, my newest wine article. Hopefully you enjoyed the read, and hopefully you will purchase the wine! As always, new content is coming soon. In the meantime crack open a bottle of a small production sparkler, sit back, and relax. Life is short, enjoy it.