Jeff Grossman
Jeff Grossman
Yes, absolutely.
Is there a typical range for rs that distinguishes demi-sec from moelleux (at Foreau)?
TN: Foreau-a-thon! Twenty wines from Foreau.
- Thread starter Brad Kane
- Start date
Is there a typical range for rs that distinguishes demi-sec from moelleux (at Foreau)?
Ian Fitzsimmons
Ian Fitzsimmons
Jay has shaved. Is that Eden Mylunsch?
Thanks for the notes, sounds like a great event.
Thanks for the notes, sounds like a great event.
Sharon Bowman
Sharon Bowman
A wine pairing like a Finnish spa.
Jeff Grossman
Jeff Grossman
It's hard to go wrong with toasted parmesan rounds.
The smoked fish also worked nicely with the wines.
The quinoa salad was wonderful on its own (...I am scouting up the recipe, in fact).
Jeff Grossman
Jeff Grossman
I think she said she par-boiled it first, then steamed it, in the manner of couscous. I can find an Epicurious recipe with the technique but it's not the same one.
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 tablespoon very mild honey (I use agave nectar)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint
Whisk together lemon zest and juice, oil, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time. (washing the quinoa thoroughly takes away the bitter taste it would otherwise have) or use Ancient Harvest Quinoa which is prewashed.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in scallions, mint, and salt and pepper to taste.
Makes 8 servings.
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 tablespoon very mild honey (I use agave nectar)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint
Whisk together lemon zest and juice, oil, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time. (washing the quinoa thoroughly takes away the bitter taste it would otherwise have) or use Ancient Harvest Quinoa which is prewashed.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in scallions, mint, and salt and pepper to taste.
Makes 8 servings.
Jeff Grossman
Jeff Grossman
Kim added chopped walnuts and craisins, too.
Thanks, Cliff.
Thanks, Cliff.
SteveTimko
Steve Timko
Damn, I only have one bottle of the 2008 demi sec. I'll have to get some more.
I've also got the 1995 Moelleux that I think may be ready to go.
I've also got the 1995 Moelleux that I think may be ready to go.