What to eat? What's in the house?


The master chef (my wife) cooked a meatball stroganoff with
sautéed mushrooms and beef gravy served on noodles. Very good!
The wine was Albero 2007 Monastrell Jumilla from Spain.
I don't know how the wine would rate in a comparative tasting,
but it sure was good with the stroganoff!
Once again. I have a very contented feeling.
Dick
Reply to
Dick R.
Dick, you had a better experience with the wine than I did. I had the wine recently at a blind tasting with friends of Spanish wines. The bottle we had was pretty funky and tart. I'm not sure if we had a bad bottle or if the wine suffered by comparison...the other wines were a 2006 Muga a 2006 Clio, 2006 Termes and a 2007 Alto Moncayo. I'll have to try it again on it's own.
Reply to
Bi!!
Hi all, We're still finding "treasures" in the freezer and the wine cellar. Tonight it was chicken Marseilles and mushrooms, with green beans and rice on the side. Wine was a Frescobaldi Remole Toscana 2004, using some of it in the recipe, and the rest to drink. The wine is 85% Sangiovese and 15% Cabernet. My wife (the palate) thought the wine was thin without very much body, but I thought it tasted quite nice with the food.
The search continues ... Dick
Reply to
Dick R.
Dick, what is chicken Marseilles? Marseilles is not particularly known for any chicken dish over here... :-) Fish maybe...
Reply to
Mike Tommasi
"Mike Tommasi" skrev i melding news: snipped-for-privacy@mid.individual.net...
The Marseilles connection leads me to believe that this probably is stuffed chicken.
Anders
Reply to
Anders Tørneskog
On Jun 29, 5:32�am, "Anders T�rneskog" wrote:
Typically it is skinless boneless chicken breasts,(either whole or cut into strips) then sauteed in butter and finished in a white wine, tomato paste,mushroom, onion sauce served over rice. My mom used to make it when we were kids. I think might be an American dish as we tend to give French names to anything with wine in it....:-)
Reply to
Bi!!
It is good! It's easy to pair with wine, it's quick to fix with things you find in the pantry, it's economical, fairly healthy and how bad can anyting be that has wine and butter in it?
Reply to
Bi!!
Mike wrote on Mon, 29 Jun 2009 17:35:04 +0200:
Cooks.com has two recipes, one like that,
formatting link
,1-0,marseille,FF.html
Reply to
James Silverton
cut
Butter? That's from Normandy! :-) (PS - to the locals "the north" begins around Aix en Provence)
Reply to
Mike Tommasi
So perhaps instead of the historical division of the Langue D'Oc and the Langue D'Oïl we should have the Huile D'Olive and the Huile De Beurre? :P
Mark Lipton
Reply to
Mark Lipton
Yes, it was boneless skinless chicken breasts. My wife placed the chicken between layers of plastic wrap and pounded it very gently with a kitchen mallet used to tenderize meat, until the chicken was a uniform thickness. Dried off the chicken, sprinkled it with flour, and fried the first side in butter and olive oil. When the first side was browned, she flipped the chicken over, added the mushrooms, and let the second side brown. After the chicken was browned and the mushrooms were tender, she added the RED wine and let everything simmer (covered) for 10 minutes. It was served with rice and green beans on the side, and we drank the remainder of the wine. Yes, chicken with red wine can be very good!
Dick added the mushrooms
Reply to
Dick R.
I've just fished out the book: The Food of France (ISBN: 0679738975 / 0-679-73897-5). He defines 3 domaines: Butter, Fat and Oil. The fat can be lard or gras d'oie and he avers that the former dominates in Alsace-Lorraine but the latter in Périgord. It's OOP but well worth acquiring through Abe. Graham
Reply to
graham

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