Unibroue beer dinner: Secrets of a Restaurant Chef

So I put on a specialty craft beer dinner tonight and one of the local pub style restaurants. I go into the evening thinking we'll put out some food, talk about some beer, be home by 9. Its now midnight, I just got home and every minute was a wonderful learning experience.

First off, most people don't realize that beer and wine are great to pair with food but are also amazing in food as an ingredient. The chef tonight, Nicki, used to work for The Palm restaurant in Philadelphia. Let's put it this way, this guy knows what he is doing. Nicki quit the high end hustle and bustle restaurant life so that he could carry on a relationship for more than a few months. Nicki has absorbed all the tricks of the trade and truly understands the art of cooking. I was fortunate enough to be in the kitchen with him preparing each entree to be served with a specialty beer. We brought a Belgian style brand called Unibroue. Four beers were included and four entrees were produced.

Nicki created these phenomenal courses with this simple thought in mind... a few fresh ingredients combined with proper technique creates true masterpieces.

First trick of the trade that they don't show you on foody type channels... you want a creamy delightful vinagrette for that salad you're making for dinner? Start with a raw egg. This egg will eventually bind the ingredients together and make a smooth dressing. For years I have been making citrus vinagrettes with olive oil, fresh herbs, and shallots and have not been able to figure out how to make it creamier and more balanced. He taught me to start with a raw egg, add the citrus and olive oil and there is the base. Add a touch of sugar, shallots, garlic, herbs, red/white wine vinegar, and in the case of tonight- beer. He added Ephemere Apple Belgian white ale brewed with fresh granny smith apples. Poured over a bed of fresh greens with shavings of asiago cheese and thin sliced of pear... a perfect start to the evening.

The next entree... duck con fit, scallops with a pistachio dressing. Trick number 2... duck is an under-rated meat. Tender, juicy and way more full of flavor than chicken. The pistachio blend on top of the scallops was truly delightful. This course was paired with Fin du Monde, a golden ale with light citrus notes. The beer was Incorporated into the duck con fit.

The main course... cedar planked pork tenderloin, shallot infused mashed potato, and garlic broccoli rabe. The pork was marinated in Maudite, a amber ale that brings out spice in food. Nicki made a delightful cognac sauce to pour on top. Trick number 3... pork is amazing to serve slightly rare. The salmonella scare really only applies to chicken. They solved the pork issue decades ago. The meat is so much more tender and flavorful with a little bit of pink. Trick number 4... broccoli rabe is a great alternative to the vegetables your used to. Its hearty and has much more spice than most vegetables. Sauteed with a bit of garlic and olive oil and your done.

The desert.... dark chocolate mousse with strawberries covered in white chocolate. Dark sambuca infused whipped cream to accompany the mousse. This dish was paired with Trois Pistoles - a dark ale that is described as the meeting of port wine and beer. Last trick from Nicki... take a simple dish and add your own spin. The sambuca in the whipped cream created an entirely new dimension to the desert.

Go to http://www.unibroue.com/index_eng.html to learn more about these beers or
http://www.pjspub.com/ to find out when the next beer dinner is. Hope to see you there!

Restaurant Style Salmon

Ever go to a fancy restaurant, order the salmon, and it comes with this rich, creamy, savory sauce on top? Most of us probably can't afford to go out and get dishes like that all the time. It always seems that those types of places are the ones right on the beach or on the 15th floor overlooking a big city. With wine, appetizers, dessert, ambiance... that's easily a $200+ night for two. I decided to try to make this gourmet style experience at home.

Let's start with the wine. This meal fortunately would be a wonderful dinner to make any time of the year. If you are preparing this salmon in the summer, I highly recommend a light white wine with a citrus backbone. Ever heard of Pedro Ximenez? Yes that is the grape varietal name and is also known as PX. It is mostly planted in Spain and used in Sherry; however, Chile has started creating their own style in the Elqui Valley. This acidic style white wine has notes of lemon and lime which really bring out the zest I put into the dish below. Considering this varietal may be hard to find, a Chilean Sauvignon Blanc would be just as refreshing. If you are preparing this meal in the winter, I suggest a buttery Chardonnay since that wine carries a little more meat on its bones than a lighter summer white wine.

Recommended wines: Cucao PX, Quintay Clava Sauvignon Blanc,

Landmark Overlook Chardonnay

After pouring yourself and guest(s) a splash of white wine, you are ready to begin the at-home gourmet dining experience. This dish definitely calls for quite a few ingredients but I feel that each one adds that extra touch needed. For instance, lemon zest. The zest captures the citrus flavor in tiny compacted particles that burst in your mouth when eating. The capers create a salty sensation. Shallots are a more subtle way to add flavor rather than the harsh bite a regular onion can give. Let's face it, butter and cream are fatty but sometimes there really just isn't a better alternative. Less can be more with these ingredients and a healthier option too. I have included side dishes as well. I find zucchini to be a hearty vegetable that sautes nicely and soaks up excess sauce. Risotto has a slightly creamy texture and pairs great with the salmon. I have attached a photo; however, I became a bit too antsy to eat after slaving away in the kitchen for 45 minutes and may have taken a few nibbles off the plate.

Salmon with a Creamy Caper Sauce

• 2 salmon fillets


• salt and pepper


• olive oil


• butter


• white wine


• heavy cream


• clam sauce or fish stock


• lemon juice and zest


• 1 shallots chopped


• 3 cloves garlic minced


• capers


• chives (chopped green onion)


• chopped italian parsley

Salt and pepper both sides of salmon. Heat 2 tbsp of olive oil in saute pan over medium heat. Cook salmon for about 5 minutes on each side. To cook thoroughly, cover with lid between flipping. Avoid flipping more than once to keep from getting dry. Set aside salmon and cover to keep warm. In the meantime cook risotto and saute vegetables.

Heat 1-2 tbsp. of butter in same pan salmon was cooked in. Reduce heat to medium low. Add shallots and garlic. Saute for a few minutes and then add 3/4 cup white wine. Add 1 tbsp of lemon zest. Cook off most of wine and add 1/3 cup clam juice or fish stock. Add juice of one lemon. Add about 1/2 cup cream. Add more liquids as preferred. Work in 2 tbsp capers. Simmer sauce for about 5-10 minutes and add final touches of chives and chopped parsley. Pour sauce over salmon and serve.

Zucchini

• 1 green and 1 yellow zucchini julienned ( long thin slices)


• excess chopped shallots from above


• salt and pepper


• olive oil

Saute in pan with olive oil over medium high heat for about 10 minutes. I like them slightly crunchy with grill marks. With this dish, simple is best since the salmon has so many flavors.

Risotto

Many grocery stores with specialty aisles, carry boxed risotto. In that case pick out one that suits your flavor profile. I like the mushroom with herb or Parmesan. Cook as directed and add Parmesan and lemon zest on top. If your local store does not carry these items follow directions below.

• 1 pot prepared white rice


• 1/2 cup chicken broth


• parmesan cheese


• lemon zest


• 2 tbsp butter


• excess chopped parsley and minced garlic from above.

Combine broth and prepared rice and cook off. Add all other ingredients and serve.

White Wine Worth Aging

The majority of white wines should be considered "cooking" wine a few years after release. When the wine turns to a tawny color, it has taken on new flavors from its original release. There are a few gems out there that actually get better with some age. Chardonnay is one of the few white wine grapes that truly has potential to become more remarkable as it is aged.

Chardonnay took its roots from Burgundy in France. California adopted the Burgundian model of malolactic fermentation and oak age. Think about any of the traditional California style Chardonnay you have tasted... buttery with notes of vanilla right? Malolactic fermentation is a secondary fermentation that takes place to give the buttery effect in the wine. Malic acid is combined with lactic acid( think lactose - milk, butter). The vanilla component comes from racking the wine in oak barrels. Sometimes the oaky flavor is more subtle than others. French oak creates the vanilla and spice flavors. American oak has the same characteristics but are generally more overt and powerful.

I poured an amazing 2006 Chardonnay from Sonoma tonight and everyone commented on the subtlety of the oak. The guests did not realize the wine had been aged in Burgundian barrels. If you prefer a very oaky style, you may want to look for wine aged in American oak.

Another thought... if you love California Chardonnay, start looking for Sonoma. It can have equally high ratings as Napa Valley, costs less, and is the #1 grape varietal grown in that region. The cooler climate in the north is absolutely ideal for growing the grapes there.

Recommendations: Landmark Overlook Chardonnay: 2006 rated 90 pts by Robert Parker, 2007 rated 92 pts by Wine Spectator.

Perfect accompaniment: Lobster, seared scallops, or shrimp on the grill. Combine butter, lemon, and fresh herbs for a perfect summer meal.

Why I love my husband

A little bit off from the rest of my posts but...



I have been married almost a year and have been with Scott for almost 5 years. These past few months I have thought about our love for each other more than ever. How do you know when you are truly in love?


When you have been with the person for so long that you really don't have anything to say but you find yourself smiling when you hear his voice


You are happy and content with your career/studies but really feel complete at the end of the day when he is home with you





He makes you laugh... always





You have an event in your life... you think about it, but the right decision really makes sense when he gives you advise.





Anything you do can easily be sacrificed for him and it doesn't bother you





You strive to be a better person





You grow in faith daily

In reality, God is first and the rest makes sense... he makes me realize that all the time.

I am the luckiest girl in the world. If your husband/boyfriend/ or someone special is around you daily appreciate it and express it to them.