What to eat? What's in the house?
Dick R.
saut�ed 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
Bi!!
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.
Lawrence Leichtman
<1f8524e1-a310-49f5...@r16g2000vbn.googlegroups.com>,
"Bi!!" <rvw...@aol.com> wrote:
> On Jun 26, 12:48?am, "Dick R." <di...@visi.com> wrote:
> > The master chef (my wife) cooked a meatball stroganoff with
> > saut?ed 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
>
> 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.
I think you may have had a bad bottle. Had this on the wine cruise and
thought it was a nice Monastrell.
Bi!!
> In article
> <1f8524e1-a310-49f5-b8de-65c73988f...@r16g2000vbn.googlegroups.com>,
>
> - Show quoted text -
I thought it was a Trader Joe's exclusive....at least here in Ohio it
is.
Dick R.
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
Anders T�rneskog
"Mike Tommasi" <nob...@tommasi.org> skrev i melding
news:7ar4qrF...@mid.individual.net...
> Dick R. wrote:
>> Hi all,
>> We're still finding "treasures" in the freezer and the wine cellar.
>> Tonight it was chicken Marseilles
>
> any chicken dish over here... :-) Fish maybe...
>
>
The Marseilles connection leads me to believe that this probably is stuffed
chicken.
Anders
Bi!!
wrote:
> "Mike Tommasi" <nob...@tommasi.org> skrev i meldingnews:7ar4qrF...@mid.individual.net...> Dick R. wrote:
> >> Hi all,
> >> We're still finding "treasures" in the freezer and the wine cellar.
> >> Tonight it was chicken Marseilles
>
> > Dick, what is chicken Marseilles? Marseilles is not particularly known for
> > any chicken dish over here... :-) Fish maybe...
>
> The Marseilles connection leads me to believe that this probably is stuffed
> chicken.
>
> Anders
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....:-)
Bi!!
>
> --
> Mike Tommasi - Six Fours, France
> email linkhttp://www.tommasi.org/mymail- Hide quoted text -
>
> - Show quoted text -
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?
James Silverton
> It sounds good, anyhow !
Cooks.com has two recipes, one like that,
http://www.cooks.com/rec/search/0,1-0,marseille,FF.html
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Mark Lipton
> Butter? That's from Normandy! :-)
> (PS - to the locals "the north" begins around Aix en Provence)
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
--
alt.food.wine FAQ: http://winefaq.cwdjr.net
graham
"Mark Lipton" <not...@eudrup.ude> wrote in message
news:h2apb5$m90$1...@mailhub227.itcs.purdue.edu...
> Mike Tommasi wrote:
>
>> Butter? That's from Normandy! :-)
>> (PS - to the locals "the north" begins around Aix en Provence)
>
> So perhaps instead of the historical division of the Langue D'Oc and
Waverly Root divided France into 3 regions based on the fat/oil used.
Graham
Mark Lipton
>>
>> Waverly Root divided France into 3 regions based on the fat/oil used.
>> Graham
>
> what is the third one?
Goose fat in the Perigord, maybe? Or pork fat in Alsace?
Dick R.
> Mike wrote on Mon, 29 Jun 2009 17:35:04 +0200:
>> Bi!! wrote:
>>> On Jun 29, 5:32�am, "Anders T�rneskog"
>>> <sredna.goksen...@i2c.ten> wrote:
>>>
>>>> "Mike Tommasi" <nob...@tommasi.org> skrev i
>>>> meldingnews:7ar4qrF...@mid.individual.net...> Dick R. wrote:
>>>>
>>>>>> Hi all,
>>>>>> We're still finding "treasures" in the freezer and the
>>>>>> wine cellar. Tonight it was chicken Marseilles
>>>>>
>>>>> Dick, what is chicken Marseilles? Marseilles is not
>>>>> particularly known for any chicken dish over here... :-)
>>>>> Fish maybe...
>>>>
>>>> The Marseilles connection leads me to believe that this
>>>> probably is stuffed chicken.
>>>>
>>>> Anders
>>>
>>> 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!
Dick
added the mushrooms
Ken Blake
wrote:
> what is the third one?
Lard.
--
Ken Blake
Please Reply to the Newsgroup
graham
"Mark Lipton" <not...@eudrup.ude> wrote in message
> Mike Tommasi wrote:
>
>>>
>>> Waverly Root divided France into 3 regions based on the fat/oil used.
>>> Graham
>>
>> what is the third one?
>
> Goose fat in the Perigord, maybe? Or pork fat in Alsace?
>
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 P�rigord.
It's OOP but well worth acquiring through Abe.
Graham
IanH
>Waverly Root divided France into 3 regions based on the fat/oil used.
How very interesting, I've been saying the same thing, though
extending it to the world, for some 35 years now. Pity I didn't think
of writing a book about it!!
More seriously, one can sometimes find similarities between cuisines
of widely different cultural backgrounds, depending upon the fat they
habitually cook with. That also give a clue as to what substitutions
work best, I find.
Like all generalisations there are many exceptions, but it is a good
rule of thumb.
--
All the best
Fatty from Forges