Bucatini Arrabiata with Fresh Gulf Shrimp

Our trips to the beach with our friends R&T always involve shared cooking responsibilities with each couple taking their turns at creating fabulous meals. After a day on the beach, we all look forward to our evening cocktail hour (or two...) while one pair relaxes and the other takes over the kitchen and we all chat and gossip, trying not to delve into anything too serious. We all marvel at the incredible food we eat on these trips and how lucky we are to share this time together. I usually don't want to work too much while we are there, but I did do a better job at documenting what we ate and how we prepared things so this week I will share our main meal, Kerry's Zucchini Salad and next week R's.

I knew I wanted to cook something with 2 of my favorite ingredients, fresh gulf shrimp and, of course, pasta. There's a great little family owned seafood place on highway 180 heading to Fort Morgan called Fresh Market Seafood that we buy our shrimp and fish at every time we come so we picked up a few pounds of shrimp and got to work.

I'd been thinking about this dish for awhile as we've had a big package of bucatini in the pantry for a few weeks just waiting for the right opportunity to use it. Bucatini is one of my favorite dried pastas as I love the texture and way it really soaks up the sauce. It is popular in southern Italy especially in Lazio where the famous Roman dish, Bucatini alla Matriciana, originated. My version of the Roman classic, which mixes the pasta with a light sauce of tomato, pancetta and red pepper flakes, is the base for this recipe with the fresh shrimp adding a Gulf coast twist.

As for the wine we drank, I needed another excuse to open up a bottle of the 2007 Pietradolce Etna Rosso which went wonderfully with the meal.

Serves 4-6

Ingredients:
1 pound of Bucatini
1/4 pound of pancetta sliced in 1" pieces
1/4 c. white wine
2 lbs head on, fresh gulf shrimp
Medium shallot, diced
3 cloves of minced garlic
1 (28) ounce can of whole San Marzano plum tomatoes, diced
3 tablespoon of olive oil
Torn fresh basil leaves
1/2 t. pepperoncini (hot pepper flakes)
Bread crumbs (if needed to thicken sauce)
Grated fresh Pecorino

Directions:

Fill a 10-quart saucepan with water over high heat for the pasta. Add the pasta during the last 10 minutes of the preparation process to the boiling water.

Prep shrimp by peeling, leave on tails, removing the heads and deveining, rinse and pat dry.

Pre-heat a saucepan to medium heat with 1 T. of olive oil. Add the pancetta and sauté until the bacon is browned but not crispy (3-4 minutes). Quickly add the shrimp and the wine and saute for a minute or two, just until shrimp begin to turn pink. Do not fully cook them at this time.

Use a slotted spoon to remove the bacon and shrimp and set aside on a plate. Add the a little more oil to the pan, heat and then add the onion and garlic and lightly fry for a few minutes until translucent. Add the tomatoes, basil, and hot pepper flakes and simmer an additional 10 minutes. Add in the shrimp and pancetta and simmer for a few more minutes, but be careful not to overcook the shrimp.

Combine the al dente pasta with the saucepan ingredients and simmer for a few more minutes, adding a little bread crumbs if you need to thicken the sauce. Transfer the completed dish to a large serving bowl. Top with pecorino cheese.

Tutti a tavola a mangiare!

Cheese Plates, Our Current Selection

Wonderful with a glass of wine and to share with a friend or two, our cheese plates change often so that we can offer you something fresh, creative and delicious every time.

Current Selection
Spanish Sampler

Romero is coated with rosemary and has a dense, firm and pale paste with a complex flavor that has a lemony finish.

Pata Cabra is semi soft and smooth with creme fraiche and lemon notes mingled with the sweet scent of cooked milk.

La Peral has a soft, creamy paste, and a enough blue to be spicy, but not overwhelm.

Miticana, similar to the popular French Bucheron, this sheeps milk cheese is tangy, sweet and soft all at the same time.

Cured Chorizo is an intensely seasoned, hard, dried Spanish pork sausage flavored with pimenton (smoked paprika), garlic, and salt with a spicy kick.

Membrillo is a sweet, very dense jelly made from the fruit of the quince tree that has a similar to apples or pears.

Marcona Spanish almonds are a little flatter than ordinary almonds, with a richer flavor.

All plates are served with freshly sliced bread or crackers, $12

Savory Bites

...offering tidbits of information on interesting discoveries in the food and wine scene of New Orleans.

Hal Wallace, Owner and Fisherman

Alabama Gulf Coast Shrimp - While we were at the beach last weekend I knew I wanted to cook something with 2 of my favorite ingredients, fresh gulf shrimp and, of course, pasta. There's a great little family owned seafood place on highway 180 heading to Fort Morgan called Fresh Market Seafood. Most of their products are fresh off the boat daily as they are a family of fishermen that have been fishing these same waters since the 1860's.

The Wallace family is one of the oldest families in the area. It was the Wallace's who founded the Lagoon fishing village in 1861 located just a few miles from the market. They've been local area fishermen and shrimpers for generations. Current owner, Hal Wallace, his Father, Johnny and several cousins catch the bulk of the shrimp sold at Fresh Market Seafood.

They have 2 locations, one in Foley and the one we visit on highway 180 and I highly recommend them on your next visit to the Gulf Coast beaches.

http://www.freshmarketseafood.biz/index.html

Annual Tre Bicchiere Italian Wine Dinner

Each year we celebrate the best of Italy with an Italian wine dinner featuring the highest award winning wines of the Gambero Rosso Vini d'Italia, those given the "Tre Bicchieri" or 3 Glass designation. Given to less than 300 wines yearly, the Tre Bicchieri award is the highest and most prestigious honor that can be bestowed upon an Italian wine and is highly coveted by producers.

To best present the wines we choose an Italian restaurant each year that demonstrates the same commitment to superior quality and match these amazing wines with their cuisine. We are excited to hold this year's dinner at Chef Adolfo Garcia and Chef Joshua Smith's southern Italian restaurant, a Mano. Chef Joshua Smith's menu will feature 6 tasting courses paired with *6 wines representing their respective regions. Antonio Molesini, Italian Wine Specialist from Republic National Beverage, and a native of Cortona, will join us in hosting the event.

Date:
Wednesday, June 2nd
Time:
6:30pm Cocktails (cash bar), 7:00pm Dinner
Cost:
$100 per person, tax and tip included
Where:
a Mano, 870 Tchoupitoulas Street
Reservations:
504.304.0635

Menu

Fish crudo, citrus, fennel
paired with
Castello della Sala Cervaro della Sala, Umbria

Cured duck breast with seasonal berry conserve
paired with
Michele Chiarlo La Court Barbera d'Asti

Sformato di Porcini (savory mushroom mousse/custard)
paired with
Castello di Fonterutoli Chianti Classico, Toscano

Fresh pasta with lamb ragu
paired with
Feudo Maccari Saia Nero d’Avola, Sicilia

Red wine braised wild boar with polenta
paired with
Antinori Guado al Tasso, Tuscany

Bittersweet chocolate budino, hazelnuts, olive oil, sea salt
paired with
Sella & Mosca Villa Marina Cabernet, Sardegna


*As these wine are produced in limited quantity,
one 5 oz glass of wine will accompany each course

So Far. So Good at Fort Morgan Beach!

We weren't sure what to expect for our beach trip this weekend, but I am happy to report that as of today the sand and the water on the coast of Alabama are as gorgeous as we left them in November!

We are very excited to be out of town for a few days to recover from the jazz fest madness and catch our breath before the next round of activities start. Having one of T1's infamous wodka tonics while Rachel cooks up some pecan crusted catfish, we'll be mixing our favorite cocktails, drinking our favorite wines, cooking up a storm and of course spending some quality time on the beach. And if there are any changes in the water or these gorgeous white sandy beaches, we'll let you know. But, so far, so good!

Finally!! The 2007 Pietradolce Archineri Etna Rosso

You may remember that I first talked about the 2007 Pietradolce Archineri when I posted my top 10 wine experiences of 2009. Brought in by our friend Matt Lirette, who thankfully has come to share my love for the Etna region and the Nerello Mascalese grape, this is such a beautiful, approachable expression of the varietal that I could hardly contain myself when it arrived in the shop on Friday. I've been bugging Matt about this wine ever since he got me a sample from North Berkley imports 6 months ago. He promised he would order it for me, but he thought the 2007 was out of stock, so it would probably be the 2008. Well I can't tell you how ecstatic I was when I open the box and pulled out a bottle of '07 and thinking it was just a fluke, I pulled out every bottle and all were the of the same delicious vintage I had last year. So I called him to please send me more.

View of the terrain near Solicchiata, Sicily

Anyway, since that evening when I first had it back in December, I've done a bit of research on the wine. The grapes for the Pietradolce come from vineyards near Solicchiata, on the north eastern slopes of the volcano where many of the prominent producers such as Passopisciaro, Frank Cornelissen, Terre Nere and a handful of others have staked their claim on the ancient volcanic soils. Winemaker Michel Faro at Pietradolce uses grapes from 50-60 years old vines grow at a dizzying 2,600 foot altitude, pushing their way up out of thick, black soils, a generous gift of the Etna, which are a mix of sandy loam, volcanic rock and mineral elements. It is 100% Nerello Mascalese and spends 14 months in French oak. And believe it or not, the 2007 was their first vintage!

Black volcanic soils of the Etna

I also found out that a few other also thought this wine was pretty spectacular as Gambero Rosso gave it their prestiges Tre Bicchieri award, given to less than 300 wines per year. So just what do you get with the Archineri? Another wine that reinforced for me the amazing things that can come from this grape! A heady perfume of red fruits, baking spices and caramel literally jump from the glass, with lush, almost jammy flavors of plum, raspberries and oranges coat your palate. And it is approachable now, unlike some of the other Etna Rosso I've had recently. But, quantities are very limited and I can sell no more that 2 bottles per person, so call if you are interested.

A Tre Bicchieri wine, from the slopes of the Etna, of this caliber and in my shop at under $40 a bottle...unbelivelable!

Thank you Matt!!

The Over Achieving Bodegas El Nido Clio

What do you get when you combine one of Australia's top winemakers, the leading Spanish wine importer and a family with a hundred years of winemaking experience behind them? Bodegas El Nido is the result of this passionate endeavor taken by Chris Ringland, Jorge Ordonez and the Gil Vera family (Bodegas Juan Gil) and their belief that the Jumilla region of Spain could produce world class wines. Featuring the Monastrell as their rock star varietal, the wines from this Bodegas El Nido are highly sought after and their fans anxiously await the arrival of the new vintages.

Somewhat controversial because of their nontraditional approach to Spanish wine, Bodegas El Nido is not about old world subtlety or finesse, but pure power and a hedonistic richness much more reminiscent of Napa or Australia. Adored by Robert Parker whose scores have never dipped below 93 points, they produce 2 wines the Clio ($45.99) and the El Nido ($100+).

So for those of you who are fans and some of you who might now be curious, call me to reserve your bottles of the Clio because there is very little to go around. Only 180 bottles make it to the state of Louisiana and believe me, it goes fast. And at it's modest price point it truly over delivers if you are looking for a wine with a big time "wow" factor!

Robert Parker's Wine Advocate, 94 points: The 2007 Clio is made up of 67% old vine Monastrell sourced from a vineyard planted in 1944 and 30% Cabernet Sauvignon from a vineyard planted in 1979. The alcoholic fermentation is in oak followed by ML in new barrels and aging for 26 months in new French and American oak. A glass-coating opaque purple color, it displays an in-your-face bouquet of wood smoke, underbrush, incense, blueberry, and black currant. Dense, chewy, packed and stacked, the fruit quality is superb, the balance impeccable, and the finish lasts for nearly a minute. It will be controversial with those who prefer low alcohol and finesse in their wines. Those who like unrestrained power and richness will adore it quite aside from the fact that it over-delivers for its relatively modest price. Drink it from 2011 to 2022.

What Are You Drinking? April's Best Sellers

Top 10 Under $10
1. Le Lapin Multiplicity, California
2. Apaltagua Pinot Noir, Chile
3. Arancio Grillo, Italy
4. Segura Viudas Brut, Spain
5. Louis Bernard CDR, France
6. Moreau Blanc, France
7. Los Cardos Sauvignon Blanc, Argentina
8. Mil Piedras Malbec, Argentina
9. Lagaria Pinot Grigio, Italy
10. Paul Bouchard VdT, France

Top 10, $10-$20
1. Lurton Pinot Gris, Argentina
2. La Poema Cava, Spain
3. Gloria Ferrer Va de Vi, California
4. Domaine St. Peyre Picpoul, France
5. Domaine Les Grands Bois Rose, France
6. Silver Palm Cabernet, California
7. Cooralook Pinot Noir, Australia
8. Novellum Chardonnay, France
9. Windmill Estate Zinfandel, California
10. Masroig Sola Fred, Spain

Top 10, $21 and Up
1. VMW Loula's Revenge, California
2. Red Head Studio Barrel Monkeys, Australia
3. Hartford Court 4 Hearts Chardonnay, California
4. Usseglio Chateauneuf du Pape Blanc, France
5. Gain Bay Cabernet, California
6. Louis Roederer Brut, France
7. VMW Crooked Mayor, California
8. Twenty Bench Cabernet, California
9. Mumm Cremant, France
10. Moises Vieux Carre Pinot Noir, Oregon

Savory Bites

...offering tidbits of information on interesting discoveries in the food and wine scene of New Orleans.

Satsuma Cafe in the Bywater - Looking for fresh, local ingredients served to you in a cool, funky, New Orleans atmosphere? We took a break from the Jazz Fest crowds on Friday and snuck out for a quick lunch to check out this great little spot in the Bywater. Eclectic art, lots of recycled furniture and a colorful palate, give you lots to look at as you patiently wait for your food to be prepared in the open kitchen behind the counter.


The menu board offers everything from freshly squeezed juices recipes concocted from local produce, creative breakfast dishes, sandwiches and salads at great prices. We started with shots of wheat grass juice, followed by the kale salad made with lacinato kale, shaved fennel, tomatoes and crispy bacon served up with just the right amount of their delicious house made parmesan dressing. We also split the MLT sandwich made with fresh mozzarella, basil pesto spread, tuscan salami and dressed with garden fresh lettuce and tomatoes, of course served on home made bread.


An awesome, light, healthy lunch followed by a great cup of espresso. Why oh why don't we have something like this in Mid City???


Satsuma Café, 3218 Dauphine St. (504) 304.5962. Open Daily 7 a.m. - 7 p.m. They get much of their produce from Hollygrove Market & Farm.

Savory Bites

Those Fleetingly Fresh Fava Beans - April is always exciting month at our Crescent City Farmers Market. The warm days and cool nights of spring in the south encourage lots of new growth at our local farms and the market has plenty to show for it. It also marks the entry of one of my most favorite spring time vegetables, fava beans. I was so excited to see those heaping baskets of beans that I quickly began to come up with a recipe based on the favas that I could cook that night using ingredients available at the market (click here for Orchietti with Fresh Fava Beans and Gulf Shrimp).

The pale green beans in the big floppy pods have been a beloved early spring food on much of the planet for centuries. Usually available here from April to early June, they have a buttery texture, slight bitterness and lovely, nutty flavor they are well worth the time it takes to remove them from their pods and outer shells.


These ancient beans, whose most common alternate name is the Broad bean, were the primary legume grown in Europe before the introduction of the of the great diversity of New World bean varieties. Because of this history, Fava recipes are primarily based on European cooking traditions. Fava beans have been found in some of the earliest-known Old World human settlements. It is currently believed that they became part of the eastern Mediterranean diet at about 6000 BC and possibly even earlier. Favas are particularly used as a staple in Italian cuisine though they are generally associated with all Mediterranean and Middle-Eastern cooking traditions. Favas also have an equally ancient association with Chinese cuisine. The most frequently heard alternate names for Fava beans are Broad beans, Windsor beans, Horse beans, and Pigeon beans.

So don't wait, get out and buy some fresh Favas! There are plenty of recipes online or you can check out mine from Saturday night, Orrechiette with Fresh Fava Beans and Gulf Shrimp. And here are the directions for prepping them so you can use them in recipes:

Before you begin to shell the beans, bring a large saucepan of water to boil. Snap the stem of each pod and use it to pull off the string that runs the length of the pod along the seam. Open the pod along this seam and brush the beans into a bowl.

Add the beans to the boiling water and cook them just until you can see a dark spot in the center of the bean's skin, about 3 minutes. Drain the beans and refresh them with cold water until they are cool enough to handle. Drain them well. With a pairing knife, pull off the dark, crescent shaped marking at the end of each bean. Squeeze the bean out through this opening. Discard the shell. The favas are now ready to eat or use in a recipe.

Orrechiette with Fresh Fava Beans and Gulf Shrimp

A delightful surprise this week at our local Crescent City Farmers Market was the appearance of one of my favorite very seasonal vegetables, Fava Beans! I was so excited to see those heaping baskets of beans that I quickly came up with a recipe and found most of what I needed there at the market.

We served this with one of my favorite Sicilian whites, that I'm sure I have written about before, the Principe Butera Insolia. This is such an amazing food wine and the lemon zest in the recipe brought out the delicious lemon and honeyed notes in the wine. Great acidity yet a nice full, roundness on the palate it is a staple on our shelves and we even visited the winery on our wine and culinary tour of Sicily last year. Click here for my post on our visit and the wine, Butera Insolia.

Ingredients

* 1 lb Fresh Fava Beans, in the pod (yields about a cup when shelled)
* 3 T Olive Oil
* 1 T Butter
* 2 Cloves Slivered Garlic
* 1 oz Pancetta Cut Into Tiny Dice,
* 3/4 lb Large Shelled Gulf Shrimp
*1/3 Cup White Wine (I used the Insolia)
* 1 Big Pinch Red Chile Flakes
* 2 T Chopped Fresh Basil
* 1/2 Cup Ripe Tomato, seeded, diced
* 2 t Grated Lemon Zest
* 8 oz Dry Orecchiette Pasta
* Salt And Freshly Ground Pepper

Garnish with
* Freshly Grated Parmesan
* Basil Sprigs


Preparation

Remove beans from the pod and drop into boiling salted water for 1-2 minutes. Strain and immediately drop into ice water to stop the cooking. When cool, drain and remove the tough bitter outer skin. Set beans aside.

Heat olive oil and butter in a skillet and saute garlic over moderate heat until soft but not brown, add pancetta and saute 1 minute longer until translucent.

Turn up heat, add shrimp, fava beans, chile flakes, wine and basil and toss until shrimp just turn pink, about 2 minutes. Add tomato, lemon zest and pasta and toss to warm through. Season with salt and pepper and garnish with shavings of cheese and basil sprigs.

Wine of the Moment, 2007 Feudo Principi di Butera Insolia

One of the stops on our wine and culinary tour of Sicilia, the drive alone to Feudo Principi di Butera was absolutely breathtaking. Winding roads took us from the sea, through the undulating sepia toned hills to the vineyards at 1000 feet in the province of Butera. We were meet by our hostess Irene Malazzo, in the tasting room of the beautifully restored baglio. Our day began with a glass of the refreshingly clean Zonin Prosecco, another wine produced by the Zonin family at their Veneto estate.


We toured the vineyards with Irene, impeccably maintained rows planted with indigenous and international varieties, such as Insolia, Nero d'Avola, Syrah, and Chardonnay. As they are used in vineyards across the world, rose bushes were planted at the head of each row to help determine the health status of vines. The rose acts like a sentinel of the vine as they are both susceptible to the same diseases. They assist the vineyard managers in detecting early symptoms of disease and so they can treat the vines accordingly.

We did the usual cellar tour and then headed to another building on the property for our wine tasting and lunch. The property itself was one of the most beautiful of the entire tour. While walking the grounds we were treated to views of the olive groves, tropical gardens and perfectly restored 18th century buildings that housed the winery and all of its workings.

Our lunch and the setting were simply amazing and we were joined by winemaker Antonio Cufar, a recent addition to the Zonin owned estate. We sampled all of the local products paired with the wines and spent a delightful afternoon with Irene and Antonio. Afterwards they took us to the tower on the estate where we were treated to more breathtaking views of the property.


The wines themselves have always been popular at Swirl. They offer a fruit forward, easy to drink introduction to Sicilian wines with the Insolia always being my personal favorite as it is the most terroir driven of the entry level lineup. Their single vineyard Nero d'Avola, Deliella is a frequent Tre Bicchieri winner and is the shining star of the estate. Winemaker Antonio took us to the fermentation room to try the first vintage of the Syrah he is producing and you can taste that he is taking the entry level wines in a more serious, structured direction. I am anxiously awaiting the release of his first vintage, the 2009's.

But the Insolia from any vintage is not to be missed. The 2007 is aging beautifully with lemon oil and honeyed almond notes and a full, roundness on the palate followed by a clean, crisp, acid finish. It is a staple in the store and a personal favorite with or without food. I had it Saturday night, paired the Orrechiette with Fresh Fava Beans and Gulf Shrimp and the pairing was divine. At $14.50 a bottle it is an exceptional wine and a delicious introduction to one of the island's indiginous varietals.

And Feudo di Prinicipi di Butera is a must visit if you ever travel to Sicilia. The warmth, hospitality, astounding beauty and amazing food and wine that we were treated to that afternoon was one of the highlights of our trip and remains one of my fondest memories. I hope to return soon!

event photos

 

Chef Josh Smith nailed the pairings last week at our annual Tre Bicchieri Italian wine dinner held this year at a Mano. Combined with Antonio's humorous and informative presentation of the amazing award winning wines, and the company of 50 very appreciative diners, I think it is safe to say that a great time was had by all! While I enjoyed each course, I have to say my favorite in terms of food and wine pairing was the fresh pasta with lamb ragu paired with the Feudo Maccari Saia Nero d’Avola from Sicilia. The staff at a Mano did an excellent job and we are all ready talking about what we want to do together next...and FYI my culinary idol, Lidia Bastianich, was in town last week for a book signing and decided that the place she had to go to for Italian food in New Orleans was a Mano...if you haven't been there yet, get there soon. I promise you'll be impressed!

Chef Joshua Smith discussing the 1st course

Winemaker Hugh Davies of Schramsberg joined us last Saturday (5/29) for a delicious tasting of their sparkling wines and surprised us all with his Napa Valley Cabernet, the J. Davies.  Not sure how we would do with a Saturday night tasting during NOWFE, we were all surprised by the 40 or so people that showed up to meet Hugh, who by the way was a wonderful host.  A big thanks to Republic and our friends from Wilson Daniels for a great event!

Winemaker Hugh Davies at Swirl

The launch party for Vending Machine Wines was a huge success and the wines flew off the shelves!  We were fortunate enough to secure a few more bottles of each so if you missed the event, we still have a little more in stock!  Congratulations Neil and Monica, the wines are stunning and we are very excited for you and your new project!  Cheers!

The beauty and brains behind VMW, which is which?

The very clever human wine bottles sporting their unforgettable labels!

Neil awaiting his next victim...

 

A very crooked mayor fondling another crooked mayor

Monica making up some story about something....

Click here for more information on VDM:

launch of vmw @ swirl
vendingmachinewinery.com

Savory Bites

...offering tidbits of information on interesting discoveries in the food and wine scene of New Orleans.

The Farm to Table Movement Picks up Steam in New Orleans!

It is hard sometimes to think of the positive things that have resulted from hurricane Katrina and the failure of our levee system. But they are there, if you open your mind to the fact that having to rebuild has allowed us to make many things better than they were before, in fact better than I ever dreamed they could be. Two very prominent issues for me in my daily life are the amazing things happening at City Park and the increasing awareness of the importance of the farm to table movement. While the Crescent City Farmers Market has lead the way in introducing local farmers and their wares to us city dwellers, Katrina has somehow shown us the importance of supporting each other economically as well as how eating local not only tastes better but is better for you nutritionally!

In addition to our wonderful CC Farmers Market, we have many prominent community vegetable and fruit gardens, Hollygrove and Mid City to name a few, an active Slow Food chapter, an increase in backyard, urban gardening, many local chefs who are seeking out farm fresh meats, poultry and produce and a population of socially aware foodies who want the best on their tables without the big box price tags.

Also, edible community magazine, a national publishing and information services company that creates editorially rich, community-based, local-foods publications in distinct culinary regions throughout the United States, Canada, and Europe, has started "edible new orleans". An absolutely beautiful local magazine, they connect consumers with family farmers, growers, chefs, and food artisans of all kinds through their publications, supporting websites, and events. The current issue has a lot of information on local gardens so pick one up at the shop on your next visit!

Now enter Jack and Jakes, something Kerry and I have wanted for years, an alternative to Whole Foods that offers truly fresh products – typically available at the Market within 3 days of harvest. Their mission, from the Jack and Jakes website: "Our food is truly local and is harvested within ~65 miles of the heart of the city. Our farmers and food artisans cultivate local varieties and use organic products that produce food that tastes better, retains more nutrients, and meets special dietary needs. We are proud to tell you that our fresh produce comes with seeds because we do not support or promote the use of Genetically Modified Organisms (GMOs). Our farmers use open pollinated and heirloom varieties that don’t ship well but taste great! We are working to save and promote our local food heritage through sustainable food practices that utilize locally adapted plants and animals."

A much needed service, Jack and Jakes will be opening this spring at 8300 Earhart Blvd., near the Carrollton intersection. Their model will reduce your food miles by bringing you fresh, local, and organic foods under the roof of a full service 7 day a week grocery store. Dry goods, dairy, pastured meats, local seafood, and seasonal local produce is their mission. Local first, everything else is second! I'll keep you posted on their progress or got to their site to check them out: Jack and Jakes

The Fig Report

I have not given an update in a while on my Sicilian fig cutting since nothing much was happening. Well Kerry fed it a little miracle grow last week and suddenly 3 new leaves have sprouted!

For the full story on my fig cutting's journey given to me the Planeta winery in Sicily by Chiara Planeta, click here: For the Love of Figs

The Launch of Vending Machine Wines, Tuesday April 6th!!

Remember that crazy label I posted a few weeks ago? Well the time has come for the launch of an exciting new Napa Valley project by Vending Machine Winery. Less than 50 cases are made of each of these delicious, amazingly priced, high quality Napa Valley wines with rumors of an ultra premium pedigree behind them. This is the first ever launch of these 3 wines that are only available in New Orleans and our whopping 2 cases of each means there is not a lot to go around! The Crooked Mayor Cabernet, Loula's Revenge Chardonnay and Double Shotgun red blend will hit the shelves today so you should scoop them up as soon as you can...And while the labels are unforgettable, wait 'til you taste what's inside...So please join Monica and Neal of Neat Wines for a free tasting of the 3 current releases from Vending Machine Winery on Tuesday April 6th from 6:30 'til we run out of wine....be there!

Bargain Wines of the Moment

I've had a great week picking out some new wines for our cheap and tasty section as well scouting out other incredible bargains to fill you in on. Like the J Cuvee 20 sparkling at $19.99, maybe the best price in town on this festive, high quality California bubbly.

Paso Robles is always high on my list for high quality zins and petite sirah and these brand spankin' new to the market wines from Le Lapin at $9.99 are a steal!! A second label for Rabbit Ridge winery, they blend different vintages of the left over juice from their higher end wines to produce these deliciously fun wines for everyday drinking. So if ripe black fruit without being overly jammy, a little earthy spice, integrated tannins and a medium finish sound like your kind of wine, check out the le lapin mulitiplicity. We've also got the petite sirah in stock as well, equally as good...

It always amazes me that we can usually get higher quality wines from Europe at better prices than we can from the good old usa. A few things that have new spots on the shelf at the incredible $8.99 price from France are from the reputable Paul Bouchard "Burgundy-Style" Vins de Table & Vins de Pays. The white is dry and crisp Chardonnay blend while the red is rich and fruity with a pleasant bouquet of Pinot Noir, and a smooth, lingering finish.

An old favorite back on the shelves is the J. Moreau & Fils Blanc, an interesting blend of Chardonnay, Chenin Blanc, Folle Blanche, Ugni Blanc & Colombard. Fresh and round with golden apples on the nose and palate, it is the perfect New Orleans summer white, also $8.99!



And there is a lot more where this came from, so come over and check out our cheap and tasty bargains!!

Savory Bites

...offering tidbits of information on interesting discoveries in the food and wine scene of New Orleans.

We took a short trip to the other side of the world this weekend, Uptown New Orleans, and discovered there really is cool stuff to do way over there...


If are a beer lover or have even a minor interest in the stuff, and are looking for really "fresh" tasting draft beer, the Avenue Pub is your place. They use a high tech system that uses a different mixture of CO2 and Nitrogen for each type of beer. That way ales taste the way they are supposed to, lagers taste the way they are supposed to, ciders aren’t flat and Guinness and other stouts turn out perfect each time. Its an expensive system and only three bars in the city have it but it makes ALL the difference in the product you taste in that pint glass. So with over 30 beers on tap and a great selection of bottled beers as well, knowledgeable staff, descent food and a very unseedy atmosphere for a 24/7 hour watering hole, you need to check it out. Our favorites for the evening? Dieu du Ciel Aphrodisiaque Stout and the Blanche de Bruxelles Witbier, look for both in the shop soon...

Another beer tip, Stein's Deli has the best selections of high quality bottled beer in town. Check them out and have a Reuben or one of the other specialty sandwiches while you are there. You won't be disappointed, we promise!

There's a woman running the kitchen and it shows...James Beard 2010 nominee for Rising Star Chef, Sue Zemanick at Gautreau's impressed us from start to finish with her beautifully balanced flavors, gorgeous plating, cooked to perfection fish and game and unique combinations. You must have the Duck Confit appetizer, the seared Halibut, and the Roasted Squab over fresh fettuccine, amazing stuff. Nice wine list, although organized a bit strangely, but we brought our own and paid a steep corkage fee of $25. However it was well worth it as the gorgeous 2007 Occhipinti Il Frappato, made by another young female rising star, Arianna Occhipinti, shined with the food, it should be on the list!

It's Cocktail Season, almost...Kerry's Smokin' Caipirinha

We are seasonal cocktail drinkers. As the weather warms up here in New Orleans, I'm much more inclined to go for an interesting icy cold beverage before dinner. We are fortunate to live in a city where cocktails are an art and bartenders are sought after for their creative talents with a muddler, fresh local ingredients, herbs and interesting spirits.

Take for instance our latest trip to a Mano. As well as a great wine list they've got a really cool lineup of cocktails with a focus on Italian spirits. I ordered the Chinotto, a delicious combination of Junipero Gin, Averna Amaro, Local Bitter Orange Juice and Brown Sugar. A wonderful way to start the evening and I loved the unique flavor combination.

So on Sunday evenings in the summer we like to have a cocktail as we cook dinner and although it was not very warm last night we decided we would celebrate the first weekend of spring with one of our favorites, a Caipirinha. But Kerry got the brilliant idea to top it of with a little Del Maguey Crema de Mezcal, a combination of 10% roasted agave syrup and 90% mezcal made in the original, natural, handcrafted way. It is slightly sweet, with this incredible smoky, stewed fruit flavor that was absolutely incredible with the tart, limey Caipirinha. Very dangerous stuff here...you've been warned.

Kerry's Smokin' Caipirinha

Ingredients:

* 1 lime, quartered
* 2 tsp fine sugar
* 2 oz cachaca
* splash of crema de mezcal

Preparation:

1. Place the lime wedges and sugar into a rocks glass.
2. Muddle well to create a paste.
3. Fill the glass with ice cubes.
4. Pour in the cachaca.
5. Stir well.
6. Top off with a splash of crema de mezcal.

el diablo...

Sicilian Pistachio Cookies

Remember those Sicilian pistachio cookies we loved so much from that little cafe in Chicago? Well, I've been thinking about them ever since and have been scouring the web for a recipe that will give me that same delicious nutty flavor, natural greenish hue and somewhat chewy middle. So I settled on a recipe, went to whole foods to get what I needed and came home to experiment with my first batch.

Both Kerry and I agreed that the cookies did not seem to have any traditional wheat flour, so I found one made with almond flour, basically finely ground blanched almonds. When I mixed everything up, the batter seemed very reminiscent of what we had so I kept my fingers crossed and put them in the oven.

The shape isn't quite the same, but on the whole, they are so delicious and simple and perfect with coffee, tea or an after dinner drink.


Makes about 50 cookies

¾ cup (4 ounces) shelled, unsalted, raw pistachio nuts, plus 5o for garnish
2 tablespoons plus 1 cup sugar
1 ⅔ cup almond flour ( I used Bob's Red Mill Almond Meal/Flour)
2 large eggs beaten
1/4 cup powdered sugar

In a small processor, combine the ¾ cup pistachios with 2 tablespoons of the sugar and pulse until the nuts are ground, but still a little chunky. Transfer to the bowl of a stand mixer fitted with the paddle attachment and add the flour and the remaining 1 cup sugar. Mix on low speed to combine. On medium speed, add the eggs, mixing until incorporated. Cover and refrigerate the dough for at least 2 hours.

Preheat the oven to 325 degrees. Line 2 sheet pans with parchment paper (or use a Silpat). Scoop up spoonfuls of the dough and roll between your palms into little balls about ¾ inch in diameter. Arrange on the prepared sheet pans, spacing them about 1 inch apart. You should have 50 balls. Press a pistachio into the top of each ball, flattening the dough slightly.

Bake the cookies, rotating the pans back to front at the halfway point to ensure even baking, for 10 to 12 minutes or until they spread slightly and are lightly browned on the edges. Let cool on the pans on racks for 5 minutes. Put powdered sugar in a sifter, lightly dust the tops of the cookies and then transfer to the racks to cool completely.

Perfetto!