Gourmet on the Run

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					                     Gourmet on the Run
                                    Wine and Kitchen Accessories
            137 Marketplace Avenue                 Mooresville, NC 28117                                  704-696-0030
Fall 2007                                                                                                                                         Page 1

                                                             In This Issue
                                                             Welcome! .................................................................................. 1
                                                             Featured Recipe:
                                                              Touchdown Dip ...................................................................... 2
                                                             Wine Selection:
                                                              Malbec .................................................................................... 2
                                                             Top 10 List:
                                                              French Cooking Terms .......................................................... 3
                                                             Do You Know? .......................................................................... 3
                                                             Cooking School Basics:
                                                              Cooking Methods Part 2 – Moist Heat ............................. 4

Wow! What a difference a few months can make. Our family is doing a whole lot better since the last newsletter. My
sister Debbie is now living here with us and working at the store a couple days a week. She is adjusting to the changes
in her life and Mom and I are getting used to having her and the ankle-biters (her puppies) around all the time. With
the most of the sadness behind us, I am looking forward to fall and all the changes that come with it.
The biggest change that I’m looking forward to is the completion of the kitchen for cooking classes and guided wine
tastings. Progress has been very slow but I’m hoping that it will be completed before Thanksgiving. To get a jump start
on learning, I’ve put together a list of common French culinary terms in the Top 10 List on page 3 that will be useful in
class; and in the Cooking School Basics section on page 4, we continue discussing cooking methods, this time focusing on
moist heat methods including poaching and simmering.
For most people, fall means football but for me it means I can drink red wine again without feeling guilty. If you’re one
of “those people” that live for football season, try the Touchdown dip on page 2 at your next tailgate. It combines some
of the greatest flavors ever … cream cheese, bacon and garlic. If you’re with me and are ready to put away the
whites, I suggest you start with a Malbec from Argentina, which you can learn more about on page 2. These affordable
wines are as luscious and flavorful as Cabs but much smoother and softer on the palette. I’ve been fascinated with them
for the past couple of years and have been sneaking a bottle here and there over the summer (in the name of research).
Most of my summer, when not drinking wine, was spent getting ready for the kitchen and stocking up for fall and the
holidays. We’re really excited about some of the new lines we picked up including Schott Zwiesel crystal wine glasses
and decanters, Robert Rothchild gourmet foods and MoMo Panache hand decorated glasses and bottle stoppers. We
added even more Zyliss, Kuhn Rikon and Oxo utensils to our inventory and stocked up on our favorites dip chillers from
Gourmet Village, spreaders and dip bowls from Boston Warehouse, cocktail napkins and coasters from Cypress and
mustards and jams from Stonewall Kitchen.
It won’t be too long before you hear from me again … hopefully with good news about the kitchen, otherwise with the
holiday edition of the newsletter. In the meantime, you can keep up with our progress by visiting our blog at or see our new products at
Best Wishes,
          To be added to or deleted from our mailing list, send me a note at
                     Gourmet on the Run
                                    Wine and Kitchen Accessories
            137 Marketplace Avenue                  Mooresville, NC 28117                704-696-0030
Fall 2007                                                                                                       Page 2

Featured Recipe:                     Touchdown Dip
INGREDIENTS                                                    METHOD
8 slices thick-sliced bacon, cut into ½ inch pieces            1. Cook bacon in non-stick sauté pan over medium heat
8 oz     cream cheese at room temperature                         until crisp and fat is rendered. Remove bacon using a
1 TBSP   mayonnaise                                               slotted spoon and transfer to mixing bowl.
½ cup    Roma tomato, seeded and diced                         2. Add cream cheese, mayonnaise, diced tomato, green
¼ cup    green onions, sliced thin                                onions and garlic. Mix to combine. Cover and
1 clove  garlic, minced                                           refrigerate for at least 30 minutes.
                                                               3. Serve with crackers, baguette slices or fresh
Notes:                                                            vegetables.
   Makes approximately 2 cups. Serves 8.
   Can be stored in refrigerator up to 3 days (covered).

                             "Wine is the most civilized thing in the world."
                                – Ernest Hemingway (1899-1961), American author

Wine Selection: Malbec
Originating in the Cahors region of southeast France, Malbec is a bluish-black, thin skinned
grape that grows loosely in mid-sized clusters. It is often referred to as one of the six
noble grapes – along with Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and
Carmenere – that are blended to create red Bordeaux styled wines. Although most of the
Malbec crop in France was destroyed in the 1950s after a severe frost, Malbec is still
grown and blended in Cahors to create dark full-bodied wines.
As its popularity in France waned, Malbec’s importance grew and continues to grow in
Argentina where it is considered the country’s premier grape. First introduced in 1868 by
a French agricultural engineer, Malbec thrives in the Mendoza province of Argentina. Here
the grapes are sheltered from pollution and inclement weather by the Andes mountains
and benefit from the sunny climate and crystal clear water than comes from the melting
snow and ice of the Andes.
In Argentina, Malbec is rarely, if ever, blended with other varietals. Instead, it is used to create medium to full-body
wines that are inky in color and have complex plum and red fruit aromas. Malbec is typically aged in oak barrels which
make the wine more complex by adding body and structure and soften the tannins to create velvety textured wines.
Malbec is a very food friendly red wine and can be paired with meats, game, poultry, pasta with tomato-based sauces,
chocolate and berry desserts.
Malbec is also grown in Chile, Australia, New Zealand, South Africa and California where it is also used as a blending
grape to create meritage type wines. Some of our favorite Malbecs include Alamos Malbec ($12), Catena Malbec
($22) and Montes Classic Malbec ($10).

                                 Visit us on the web:
                       Gourmet on the Run
                                      Wine and Kitchen Accessories
             137 Marketplace Avenue                  Mooresville, NC 28117               704-696-0030
Fall 2007                                                                                                          Page 3

Top 10 List: French Cooking Terms                                 Do You Know …
1.    Bouquet Garni (boo-kay gar-nee) – A mixture of fresh         When we’re open? – We’re now open 6 days a
      herbs and vegetables tied together in a bundle with          week!
      twine and used to flavor stocks, sauces, stews and soups.
                                                                        Monday to Friday from 10 am to 6 pm
      A standard bouquet garni consists of parsley stems,
      celery, thyme, leeks and carrots. Remember to remove              Saturday from 10 am to 5 pm
      the bouquet garni before serving.
                                                                        By appointment. Call Linda at 704 658 8734 to
2.    Beurre manié (burr man-yay) – A combination of equal              schedule a convenient time.
      amounts (by weight) of flour and soft butter that is
      mixed together to form a paste. Whisk into a simmering       How to keep up with us?
      sauce at the end of the cooking process for quick                 Visit our website for updates, events and new
      thickening and added sheen and flavor.                            products at
3.    Flambé (flahm-bay) – Food served flaming which is
      produced by igniting brandy, rum or other liquor at the           Read our blog for progress reports on the
      end of the cooking process.                                       kitchen at
4.    Chiffonade (cheh-fon-nahd) – To finely slice or shred             Get past issues of this newsletter on our website
      leafy vegetables or herbs which will be used to season            at
      or garnish food.
                                                                   When to come by for wine? – We host free wine
5.    Nappe (nap) – The consistency of a liquid, usually a         tastings every Saturday from noon to 4 pm.
      sauce, which will coat the back of a spoon. This is
      typically used to determine when a sauce has reached              Call to see what we’ll be uncorking on Saturday
      the appropriate thickness/consistency.                            – 704 696 0030.
6.    Mirepoix (meer-pwa) – A mixture of coarsely chopped          Who’s talking about us? – We were one of three
      onions, carrots and celery used to flavor stocks, stews      local gourmet cooking stores mentioned in the “In
      and other foods. This combination of 50% onions, 25%         Search Of” section of the August issue of Charlotte
      carrots and 25% celery (by weight) is also called holy       Magazine. There’s a link to the article on our website.
                                                                   What else we can do? – We can host personalized
7.    Fond (fahn) – The concentrated juices, drippings and bits
                                                                   wine tastings and/or cooking classes for your friends
      of food left in a pan after roasting or sautéing. Most
                                                                   and family in your home or at the store. Here’s a list
      pan gravies and sauces are made by deglazing the
                                                                   of some of the events we’ve done so far:
      fond with wine, stock or other liquid and adding a
      thickener (like roux or beurre manié) and seasoning.              Cooking class for a bridal shower focusing on
8.    Roux (roo) – A cooked mixture of equal parts flour and            easy recipes for the new bride
      fat (by weight) used as a thickener for sauces and other          Cooking class and wine pairing for couples in the
      dishes. Cooking the flour in the fat coats the starch             neighborhood
      granules with the fat and prevents them from forming
      lumps when introduced into a liquid.                              Wine tasting and appetizer pairing for a
9.    Sauté (saw-tay) – A dry-heat cooking method that uses             bachelorette party
      conduction to transfer heat from a hot pan to food using          Wine tasting for book club members
      a small amount of hot fat over high temperatures.
                                                                        Wine tasting for girls night out
10.   Mise en place (meez on plahs) – Translates to
      everything in place – having all ingredients and                  Cooking class for Panther tailgate
      equipment prepared, laid out and ready to use prior to
                                                                  Call Linda to explore ideas or schedule an event!
                                  Visit us on the web:
                      Gourmet on the Run
                                      Wine and Kitchen Accessories
            137 Marketplace Avenue                   Mooresville, NC 28117                  704-696-0030
Fall 2007                                                                                                             Page 4

Cooking School Basics: Cooking Methods Part 2 – Moist Heat
In the last newsletter, we defined cooking as the transfer of energy from a heat source to food via conduction (through
direct contact), convection (through a liquid), radiation (through waves of heat or light) or induction (using a special coil).
We learned that cooking alters the texture, flavor, aroma and appearance of food and is helpful in destroying harmful
or undesirable microorganisms and aiding in ingestion and digestion of most foods. We also discussed that different
foods require different cooking methods and identified the two general categories of cooking methods: dry heat
methods and moist heat methods.
Dry heat cooking methods use air or fat to cook the food and include broiling, grilling, baking, sautéing, pan frying and
deep frying. Moist heat methods use water (or other liquid) or steam to cook the food and include poaching, simmering,
boiling and steaming. In this issue, we will learn more about moist heat methods which are used to apply heat by
submerging food in a hot liquid or by exposing to steam.
    Poaching – Uses convection to transfer heat from a liquid to food. Food is submerged in the heated liquid which can
    range from 160°F to 180°F°. At this temperature, the surface of the heated liquid should show slight movement but
    have no bubbles. Poaching is used for food that does not require a lengthy cooking time including include eggs, fish
    and fruit. Since the flavor of the poaching liquid affects the ultimate flavor of the finished product most cooks use
    stock or broth for poaching.
    Simmering – Also uses convection to transfer heat from liquid to food. Food is submerged in the heated liquid which
    can range from 185°F to 205°F. At this temperature, there is some movement on the surface of the heated liquid and
    a few air bubbles will rise to the surface. Simmering is used for foods that require a longer cooking time including
    meats, stews and chicken. Like poaching, the simmering liquid will also impact flavor so most cooks will add mirepoix,
    herbs and other seasonings to the stock or broth for enhanced flavor.
    Boiling – Uses convection to transfer heat from liquid to food. Boiling uses large amounts of a rapidly bubbling liquid
    (usually water) at a higher temperature (212°F) to rapidly cook foods. Starches such as potatoes and pasta, as well
    as some vegetables benefit from boiling.
    Steaming – Uses convection to transfer heat from steam to food. Food is usually placed in a basket or rack above a
    boiling liquid which allows the steam to circulate around the food without imparting any flavor during cooking.
    Steaming is typically used to cook vegetables, fish and shellfish. Place a lid on the pot to trap the steam and create
    a slight pressure which speeds up the cooking process.

Gourmet on the Run
  137 Marketplace Avenue
  Mooresville, NC 28117