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, 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.
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 ...
On Jun 29, 5:32�am, "Anders T�rneskog"
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....:-)
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!
added the mushrooms
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.