Teresa's Table
"Thank you"
Have you ever noticed that the dishwasher only breaks on Thanksgiving or Christmas? Well, as ‘tis the season, I’ve been madly rushing around doing any number of things, including trying to close the year out and, wouldn’t you know it, I have a major tech meltdown at My Table Central! But the year has been a whirlwind, why should the end of it be any different!
I didn’t want the year to escape however without thanking all of you for your support of My Table and SideDish. 2005 has been an incredible year for me, full of ups, downs and everything in between. As much as I have enjoyed it, I could not be more enthusiastic about the coming year. We are working on all sorts of wonderful, exciting ideas for My Table and SideDish that we can’t wait to share with all of you.
So as we wind down the year, my heartfelt wishes to all of you for a wonderful, peaceful holiday and for prosperity and happiness throughout the New Year.
Fill My Glass
"Good Value Wines for the Holidays"
Our thoughts this month turn to the upcoming holidays with family and friends that will fill our life with warmth and cheer. Whether it’s just the two of you sharing a table at a restaurant or more cousins than you knew you had filling a house, wine has always been a beverage that, in moderation, brightens the holidays. It enhances our enjoyment of food, increases conviviality and warms our body and soul. Here are some “value” wine recommendations to enrich your table and lubricate your conversations. These are good to very good in quality, are generally available, and sell for $20 or less per bottle. They’re listed by category with general origin, estimated retail price and occasionally a few notes. As to vintage, see what your wine store recommends from their inventory. And, as always, enjoy your wine—responsibly.
Sparkling wines (all non-vintage): these go great with most foods and are nice aperitifs; for some there are “demi-sec” versions if you want something slightly sweet, or “rosés” if you’d like something very festive:
- Seaview Brut, Australia, $7
- Segura Viudas Brut Reserva, Spain, $8
- Domaine Ste. Michelle Brut, Washington, $10
- Korbel Brut, California, $10
- Zardetto Prosecco Brut, Italy, $11
- Gruet Brut, New Mexico, $12
- Scharffenberger Brut (aka Pacific Echo Brut), California, $16
- Roederer Estate Brut, California, $17 (super value for the money)
Rosés: these are light-bodied wines; the White Zinfandel is a bit sweet, the others are dry:
- Beringer White Zinfandel, California, $7
- Routas Dry Rosé, France, $10
- Toad Hollow Cellars “Eye of the Toad,” California, $10
- Spicewood Rosé of Merlot, Texas, $12
Whites: smooth, easy-drinking, great with turkey, game hens, chicken and pork:
- Fall Creek Chenin Blanc, Texas, $5 (just a hint of sweetness)
- Bonny Doon Pacific Rim Dry Riesling, California, $9
- Llano Estacado Signature White, Texas, $10
- Geyser Peak Chardonnay, California, $10
- La Crema Chardonnay, California, $13
- Foris Gewuerztraminer, Oregon, $13 (spicy, fruity, a nice change of pace)
- Messina Hof Private Reserve Chardonnay, Texas, $13
- Trimbach Pinot Blanc, France, $13 (a nice alternative to Chardonnay)
- Bethel Heights Pinot Blanc, Oregon, $14 (ditto)
- Wild Horse Chardonnay, California, $14
- Llano Estacado Chardonnay, Texas, $14
- Sokol Blosser Evolution, California, $15 (very fruity blend, slightly sweet)
- Spicewood Semillon Reserve, Texas, $19 (dry, soft, very food friendly)
Light/Medium Reds: great with turkey, salmon, pork, pheasant
- Llano Estacado Signature Red, Texas, $10
- Lindeman’s Bin 40 Merlot, Australia, $10
- Pheasant Ridge Pinot Noir, Texas, $10
- Chateau Ste. Michelle Merlot, Washington, $12
- La Crema Pinot Noir, California, $16
- Wild Horse Pinot Noir, California, $17
- Foris Pinot Noir, Oregon, $18
Hearty Reds: pair well with prime rib, roast beef, steaks, lamb, game
- Fall Creek Granite Reserve, Texas, $8
- Ravenswood Vintner’s Blend Zinfandel, California, $8
- Rosemount Estate Shiraz, Australia, $9
- Messina Hof Barrel Reserve Cabernet Franc, Texas, $11 (a spicy alternative to Cabernet Sauvignon)
- J Lohr Seven Oaks Cabernet Sauvignon, California, $11
- Hawk Crest Cabernet Sauvignon, California, $13 (Stag’s Leap’s second label)
- Sebastiani Sonoma Merlot, California, $14
- Becker Vineyards Claret, Texas, $14 (a five-grape Bordeaux style blend)
Recipe of the Month
"Cider Spiced Pork Roast with Ginger Apple Compote"
Chef Pera was the Poissonier for the acclaimed restaurant Le Cirque in New York City prior to joining 17. He worked alongside renowned chefs Sottha Kuhn and Pierre Schaedalin in this New York Times four-star restaurant. He further developed his culinary skills at AZ Restaurant under Chef Patricia Yeo; at Washington Park under the guidance of Chef Jonathan Waxman; and at Quattro (Four Seasons Houston) alongside Chef Tim Keating.Before moving to New York City and Houston, Pera served as Pastry Chef and later, Sous Chef with the award-winning restaurants Marais and Zydeco in Charlotte, North Carolina. He honed his craft in Paris as Sous Chef and Pastry Chef at Bijoux, where he also assisted in the design and opening of this 200-seat Parisian-style brasserie.
Apple compote:
Ingredients
- 2 seasonal apples
- ½ cup currants
- 1T minced ginger
- 1T minced shallots
- 2T butter
- 1t fresh lemon juice
Peel, core and dice the apples ½ inch squares. Heat butter on low heat in a saute pan and sweat the ginger and shallots until soft. Add the apples and currants. Cook until just soft, about 3 minutes. Season with lemon juice, salt and pepper.
Cider Spiced Pork Roast:
Ingredients
- 1 4½ pound pork rib roast
- ½ gallon apple cider
- 2 pods star anise
- 1 cinnamon stick
- 3 berries allspice
- ¼ cup kosher salt
- 2T olive oil
- 1T black pepper
To make a brine first combine all ingredients except pork, olive oil, and pepper in a large pot and bring to simmer. Cook for 30 minutes. Cool liquid in ice bath. In large stock pot or large bowl add the pork to the brine and let sit in the refridgorator for 8 hours. Remove and dry thoughouly. This can be done a day or two ahead if necessary. Pre heat oven to 350°. Rub the pork with olive oil and fresh crushed black pepper. Transfer pork to a pan and roast for about one hour and fifteen minutes or until internal temperature reads 150°. Remove from oven and let stand about 15 minutes bere slicing into thick chops for serving. Serve with apple compote.
Go here to learn more about Chef Pera and 17.
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Copyright My Table magazine, 2008
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