• Limetorrents Browse
  • Now Playing:

    Notes

    Notes - November 19, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris and Mark talk about Caliterra Tributo Single Vineyard Carménère 2011, Chapel Hill McLaren Vale Shiraz 2010, Kunde Estate Zinfandel 2012 and Veramonte Sauvignon Blanc 2013.

    Have a listen!

     

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.


    Bolognese with Pasta
    Serves 6-8


    Last year at this time we shared our classic Spaghetti and Meatballs dish. With practically the same ingredients, you can put together the other classic northern Italian sauce – Bolognese. This sauce works great with spaghetti and with short cut pasta like Penne or Gemelli.

    This dish is amazing with medium to full-bodied red wines (anytime we say it ‘needs food’, this is what we are talking about).

    If you have time, let this cook for longer than two hours, making sure to top up with beef broth or water if it becomes too thick.

    We make this sauce in bulk and freeze it away for future use.

    Ingredients:

    - 8 ounces Pancetta finely diced
    - 1 pound spicy Italian Sausage (links removed from their casing)
    - 1 pound lean ground beef
    - 2 medium carrots finely diced
    - 1 stalk celery finely diced
    - 1 medium onions diced
    - 2 large garlic cloves crushed and minced in kosher salt (see note below).
    - 1 cup red wine (use Casal Thaulero Sangiovese)
    - 2 cans 28 ounce size diced San Marzano tomatoes (or other quality canned diced Roma tomatoes)
    - 1-2 cups beef broth
    - 3 sprigs fresh thyme
    - 2 each bay leaves, fresh preferred
    - 3 sprigs fresh flat leaf parsley, additional chopped to sprinkle on top to finish
    - 1 2-3 cm rind of Parmegiano Reggiano
    - ½ teaspoon red pepper flakes
    - Salt and pepper to taste
    - 2 each 9 ounce packages of fresh pasta like Linguini or Fettuccini
    - Coarsely grated or shaved Parmegiano Reggiano

    Directions:

    In a large heavy pot brown the pancetta to a crisp, add the sausage and ground beef, cook on medium high heat until browned.

    Reduce to medium heat and add onions, garlic, carrots and celery, cooking until the onion is translucent.

    Add the wine to the pot and deglaze the bottom, scraping off any browned bits of meat. Cook until reduced by half.

    Add tomatoes, 1 cup of beef broth, herbs, cheese rind and pepper flakes. Simmer for 2 hours, stirring occasionally.

    In a large pot cook pasta to al dente as per packages instruction. Drain pasta and save 1 cup of pasta water. Return empty pasta pot to stove on medium heat and add the pasta water and 1-2 cups of Bolognese sauce, add pasta and toss to coat with the sauce.

    Serve pasta in individual bowls or on a family-style serving platter. Spoon remaining sauce over the pasta and garnish with parsley and cheese.

    Serve immediately.

    Notes - October 29, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris and Mark talk about Hermanos Lurton Tempranillo 2011, Animus 2012  Douro DOC, Kunde Estate Chardonnay 2012, and Château de Panigon 2010 Médoc AC Cru Bourgeois.

    Have a listen!

     

     

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.


    Braised Short Ribs
    Serves six

    Ingredients:

    - 4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
    - 3 Tbs. vegetable oil
    - Kosher salt
    - ground black pepper
    - 2/3 cup medium-diced carrots
    - 2/3 cup medium-diced onions
    - 2/3 cup medium-diced celery
    - 2 whole dried bay leaves
    - 1/2 oz. dried mushrooms, steeped in hot water until soft, then coarsely chopped
    - 1 Tbs. finely chopped garlic
    - 2 tsp. chopped fresh rosemary
    - 1/2 to 1 tsp. ground allspice
    - 1/2 cup dry white wine
    - 1 cup canned crushed tomatoes
    - 1 cup diluted lower-salt beef broth (mix equal parts broth and water)
    - 1 cup dry red wine
    - 1 to 2 tsp. balsamic vinegar
    - 1 to 2 Tbs. chopped fresh parsley

    Instructions:

    Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

    Add the remaining 1 Tbs. oil, carrots, onions, and celery to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves, chopped dried mushrooms, garlic, rosemary, and allspice, and cook, stirring, until well distributed and fragrant, about 1 minute.

    Pour the 1/2 cup white wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

    Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the beef broth, red wine, and tomatoes and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

    Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

    Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

    Serve the ribs with the sauce spooned over, sprinkled with chopped parsley.

    Note: If you would like a little sweetness in this dish, add one cup of dried figs, dates, prunes or apricots along with the herbs and spices.

    Notes - September 24, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris and Mark talk about First Press Chardonnay, Fog Head Highlands Pinot Noir, Château de Gourgazaud Cuvée Mathilde and Casa Silva Gran Terroir Los Lingues Carménère.

    Have a listen!

     

     

     

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

     

    Balsamic Grilled Duck Breasts

    - 2 Boneless duck breasts (7-8 oz) with skin on
    - ¼ cup medium quality balsamic vinegar
    - ¾  cup chicken stock
    - 4 Tbsp honey
    - 1 Tbsp freshly grated ginger
    - Kosher Salt and ground pepper to taste

    Preparation:

    Using a sharp knife, cut incisions through the skin in a checkerboard pattern every ¾ inch without cutting into the meat.
    Mix balsamic vinegar, chicken stock, honey and ginger. Pour in a shallow dish and add duck breasts, skin side up. Let marinate for 1 to 2 hours in the refrigerator.
    Remove the duck breasts from the refrigerator ½ hour before grilling them

    Preheat the BBQ, turning on only one burner on maximum heat. Grill duck breasts over direct heat (burner that is on) skin side down for 1½ minutes, turning over once.
    Continue cooking over indirect heat (burner that is off) with cover, skin side down for 8 to 10 minutes. Finish cooking over direct heat uncovered, meat side down for 2 to 4 minutes. If using a meat thermometer, it should read 160F.

    Remove from grill, salt and pepper the breasts and let stand under aluminium foil for 5-10 minutes before serving.

    Duck breast is best served pink. Do not overcook it.

    Sauce:

    While the duck is resting, pour the marinade in a saucepan and let it reduce to half, whisk in small nub of butter to finish the sauce.

    Cut duck breasts into slices and cover with sauce. Serve with your favourite grilled or roasted vegetables.

     

    Notes - August 27, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the next episode, taking place August 27th, Chris and Mark talk about Spinyback Sauvignon Blanc 2013, Domaine Moillard Bourgogne AC Chardonnay Tradition 2012, Bertani della Amarone Valpolicella Villa Arvedi Valpantena DOC 2010 and Château Salmonière 2012 Vielles Vignes Muscadet Sèvre et Maine Sur Lie AC.

    Have a listen!

     

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Grill roasting is a technique that is great for cooking larger cuts of meat or poultry on your backyard gas or charcoal grill. Roasting over indirect heat is easy and doesn’t require constant attention, allowing you to spend more time with your guests.
    Serve this roast with simple sides that can be made well in advance. Green bean salad, steamed new potatoes and a mixed green salad would be perfect.

    Grilled Oysters Rockefeller

    Ingredients:

    2 Tbs. unsalted butter
    2 cloves garlic, finely chopped
    1 medium yellow onion, chopped
    1 rib celery, finely diced
    1/2 green bell pepper, seeded and  finely diced
    One 10-oz. box frozen chopped spinach, thawed, drained, and pressed  to remove all the liquid
    1/2 cup milk
    36 medium-large oysters, in shell (Fanny Bay)
    1/4 to 1/2 cup shredded mozzarella cheese
    3 Tbs. plain dry breadcrumbs
    Lemon wedges, if desired

    Instructions:

    Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium.
    Melt the butter in a large skillet over medium heat. Add the garlic and cook until you just smell it. Add the onions, celery, and bell peppers and cook, stirring, until soft, about 5 minutes. Stir in the spinach and milk,  and cook, stirring a few times, another 5 minutes. Remove from the heat.

    Shuck the oysters as if you were serving them on the half shell. Pour any liquor from the oysters into the spinach mixture. Place the oysters on a baking sheet. Add about 1 tablespoon of the spinach mixture to each oyster. (You may not use up all the spinach mixture.) Top with some cheese and breadcrumbs. Place the oysters on the grill, cover, and cook until the cheese is bubbling and beginning to brown, about 5 minutes.

    Remove the oysters to a platter and serve with lemon wedges, if desired.

    Notes - July 24, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the next episode, taking place July 24th, Chris and Mark talk about Grove Street Cabernet Sauvignon 2011, Saint Tropez Carte Noire Rosé 2013, Château de Gourgazaud Réserve2010 and Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva DOCG 2010.

    Have a listen!

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Grill roasting is a technique that is great for cooking larger cuts of meat or poultry on your backyard gas or charcoal grill. Roasting over indirect heat is easy and doesn’t require constant attention, allowing you to spend more time with your guests.
    Serve this roast with simple sides that can be made well in advance. Green bean salad, steamed new potatoes and a mixed green salad would be perfect.

    Grill Roasted Leg of Lamb with herbs and Koslik’s Triple Crunch Mustard

    Ingredients:

    Mustard herb rub
    2 Tbs fresh rosemary leaves
    1 Tbs fresh thyme
    1/3 cup basil leaves
    1/3 cup flat-leaf parsley
    4 medium-sized cloves of garlic
    2 Tbs coarsely cracked black pepper
    2 tsp salt
    2 Tbs olive oil
    Grated zest of 1 lemon
    2 Tbs Koslik’s Triple Crunch Mustard (or course Dijon like Old Style Maille or Country Style Grey Poupon)

    Lamb:

    One 5-lb. / 2.5kg boneless butterflied leg of lamb at room temperature

    Prepare the herb rub and roll the lamb:

    Combine all of the rub ingredients in a food processor (or a mortar and pestle) and process into a paste (try to leave some of the mustard seeds in tact).
    Place the lamb cut side up on a large baking sheet or cleanable work surface. Trim unwanted fat and visible sinew off the leg (be careful not to cut the membrane that holds the leg together). Using your hands, work 1/3 of the rub mixture into the meat. Roll the lamb tightly, starting at the short end. Tie the roast at 2 cm intervals with kitchen twine. Cover the outside of roast with the rest of the herb rub.

    Grill roast the lamb:

    For charcoal grill:

    With the grill uncovered, make a 15cm high hot charcoal bed that covers 2/3 of the bottom grate allowing the fire to burn down for 30-40 minutes until red hot.
    If your grate has a side opening, align the coals with it for adding more charcoal later. Close the lid and heat the grate for 5 minutes. Place the roast on the side away from the fire along with a thermometer.  Cover the grill, close vents most of the way and cook the roast.
    At 20 minutes, check the temperature, it should be between 325F and 375F. Adjust the vents if needed (opening them will make it hotter, closing them will drop the temperature). Add more charcoal if necessary.

    At 45 minutes, use tongs to turn the roast, keeping it on the cool side of the grill (the side that was furthest from the fire should be closest). Check the temperature and adjust vents if necessary.

    Cook the roast for another 45 minutes after turning.  Check the roast’s doneness with an instant read thermometer. For medium rare, it should read 125F to 130F and for medium it should read 135F to 145F.

    When lamb has reached the desired temperature, use tongs to roll it briefly over the hot side of the grill, searing the outside of the roast about 1-2 minutes per side. Place the lamb on platter (to collect juices) and cover with foil. Let the lamb rest for 10 – 15 minutes before carving.

    For gas grill:

    Make sure you have enough fuel to run the grill for at least 1.5 hours.

    This method will only work on gas grills where you can leave an area turned off.  The surface needs to be a little larger than the size of the roast.

    Preheat grill to 350F, leaving 1/3 of the grill off if possible.

    Place the roast in the middle of the unheated surface. Close the lid and check temperature after 10 minutes. It should read 350F.

    At 45 minutes, use tongs to turn the roast, keeping it on the cool side of the grill (the side that was furthest from the fire should be closest).  Make sure the temperate is at 350F.

    Cook the roast for another 45 minutes after turning.  Check the roast’s doneness with an instant read thermometer. For medium rare, it should read 125F to 130F and for medium it should read 135F to 145F.

    When lamb has reached the desired temperature, use tongs to roll it briefly over the hot side of the grill, searing the outside of the roast about 1-2 minutes per side. Place the lamb on platter (to collect juices) and cover with foil. Let the lamb rest for 10 – 15 minutes before carving.

    << Start < Prev 1 2 3 4 5 6 7 8 9 Next > End >>

    Page 6 of 9







    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.


    Jazz Calendar Login

    Forgot your password? Forgot your username? Create an account