Getting a hang of this blogging thing-y is daunting to say the least.  I would assume that if I expect anyone to follow my bloggings, I would need to blog more often!

That being said, here is the update from 8 days ago….oh dear….I can’t remember anything worthwhile to report!  Okay, let’s start with today, March 18, 2010.

Believe it or not, I’m still “shopping” from the freezer…pork chops tonight, done in a Spanish Rioja style with garlic, shallots, chorizo, pimiento strips (roasted red peppers), cherry tomatoes.  It never ceases to amaze me how so few ingredients can result in such a fabulously delicious meal.  That’s the most wonderful thing about the cuisines of Spain, France, Italy and others.  Just remember that when a dish calls for just a few ingredients, all of them have to be the absolute best quality.  Otherwise, you might as well go out for a Big Mac.  It’s a situation a lot of newby home cooks make – they desire to make a delicious meal, but if they scrimp on the quality of the ingredients, they wonder why the dish didn’t taste as good as they remembered from the restaurant, or someone else’s kitchen.

We had a full bodied Rioja red with the dish which exemplifies another one of my “rules”….I think the best way to choose a wine, is to have a wine from the country of origin of the cuisine you are preparing.  Granted, this cannot always be the “rule”, as in what wine would suit the taste of a bison bacon cheeseburger on a brioche roll.  No country of origin to go by – so I would think a California Cabernet Sauvignon would go well with that meal.  But you get my point.  Coq au Vin?  A Bugundy.  Osso Buco? A Chianti Classico.

Spring is on its way to New York City.  Temps were in the high 60s today and even higher this weekend.  I’ll be visiting the Greenmarket at Union Square and with any luck I’ll find the first spears of locally grown asparagus and bunches of ramps.

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