For the second time in two weeks, the California wine industry is under fire. First, it was a class-action lawsuit aimed at inexpensive wines with moderately elevated levels of arsenic. Now, it’s cooties. And they’ve been spotted in the proverbial good stuff.
Cooties — formally Cutius terrebilis, a childhood condition associated with social dysfunction, formerly believed to be something people grow out of naturally by the time they are teenagers — have apparently been detected in a broad cross-section of California wines.
Curiously, the cooties-bearing wines are not connected by their region of origin or varietal makeup, but rather by their rating on the so-called 100-point scale, popularized during the 20th century but inexplicably still finding traction in lesser-evolved pockets of the U.S. wine scene today.
Dr. Isiah B. Wright — who holds degrees in medicine, enology, viticulture, psychology and statistics — revealed his research yesterday at a news conference where he also announced he is not initiating a class-action suit. Wright explained that the presence of cooties is fortunately limited to wines that have been rated 90 points or higher, and is not as pernicious or contagious as it can be in elementary schools and summer camps.
Symptoms of cooties
Symptoms of cooties transmission from wine to humans are subtle, and mostly psychological rather than systemic. “Given that said ratings are purported to provide guidance, and in turn confidence, in the drinker, the 90-point wines are particularly risky,” Wright continued. “Exposure to too many could leave imbibers with subconscious anxiety, a creeping doubt, if you will, that their own taste in wine is merely pedestrian.”
He went on to explain that, unfortunately, 90-point wines are “about 9 cents a dozen these days,” and thanks to complicity of online and traditional retailers too lazy or too unsure of their own palates to review wines themselves, these ratings have proliferated to the point where exposure is difficult to avoid.
Of course, cooties in humans under the age of 10 are fairly easily treated; once cooties are contracted on the playground, a four-finger squeeze applied within one day by a merciful peer does the trick. In adults, Wright said he knows of two treatments: “The first thing people can do, as a prophylactic measure, is to immediately reject the usage of any wine ratings outside their original habitat, i.e., in the pages of magazines that no one actually reads anyway. This is quite easy, actually. Wine ratings derived almost exclusively by middle-aged men sampling 20 wines at a pop ‘blind’ and without a crumb of food — who would consider their advice useful in real life, where people, food and context are in play?”
The second, he explained, is even simpler: “Pour yourself some wine of the masses — a crisp dry rosé, a humble Prosecco, a refreshing sangria. Go tap a box wine, pound some Pinot Grigio or share a magnum of Merlot. And then — are you listening? — add some food. Adds 10 points to every wine, every time” — especially on April 1.
Main photo: California’s wine woes continue to mount. Credit: Copyright iStockPhoto/Avalon_Studio
Craft beer now outsells Budweiser in the U.S. With two to three craft breweries opening every day across America, every region of the country now has craft bragging rights. The top-selling new craft beers come from breweries located in some unexpected small towns and cities. Find the one closest to you. Source: IRI-tracked supermarket sales.
The reporting for this story is part of a Zester Media project on craft beer, spirits and cider. Look for our book — “Start Your Own Microbrewery, Distillery or Cidery” — due out from Entrepreneur Books in June. It will be available on Amazon and in bookstores everywhere.
Although cauliflowers are sold in our supermarkets all year round, this beautiful member of the wild cabbage family (Brassica oleracea) is at its bright and healthy best in early spring. Cauliflowers harvested at that time have had the benefit of a longer growing season (about 80 days, instead of 50 days for their summer-grown counterparts), allowing their valuable nutrients more time to develop.
The cauliflower, whose name derives from the Latin caulis (stem) and floris (flower) is actually a cabbage bred for its flowers. The edible part of the plant, the head of tender stems and flower buds, is known as a curd. Similarly to broccoli and calabrese (close relatives), the cauliflower stores nutrients for the developing flowers at the base of the buds, so a fresh, crisp curd is packed full of vitamins and minerals. Its Latin botanical name, Brassica oleracea var. botrytis (meaning cluster, or grapelike), is an apt description of this remarkably clever vegetable, which grows with a protective layer of leaves curled around its head.
Hats off to the French, though, for giving cauliflower (chou-fleur, or cabbage-flower,) a prettier, and horticulturally more correct name, than the rather pedestrian Anglo-Saxon “flower on a stalk.”
There is disagreement over the origin of the cauliflower. Some say it was developed by 11th century Arab gardeners, or by Romans a thousand years earlier. But the wild cabbage grew throughout the ancient eastern Mediterranean and, with its tendency to produce “freaks,” prototypes of the cauliflower probably originated spontaneously in different places. Curious gardeners have since, through seed selection, improved nature’s work and we are now reaping the benefits.
Medieval Italian kitchens and, later, those of Louis XIV of France, served stylish and elegant cauliflower dishes. Catherine de Medici is said to have appreciated the lovely vegetable, and to have introduced it to France to help alleviate arthritis. But its earlier French name, chou de Chypre, suggests it arrived from Cyprus and Cypriots are, understandably, happy to claim its origin. For the past 200 years, the cauliflower has been a popular winter vegetable in northern Europe, but without its former prestige in serious kitchens. Until now.
With cauliflowers piled high in our markets, this inexpensive and highly nutritious brassica is at last losing its humble status and taking its rightful place on our tables. A reputation for being bland and soggy is the fault of the cook, not of the cauliflower. Its very gentleness is the perfect foil to many fine flavors, and it takes only a few minutes to cook.
“Organic” and “local” have real meaning when selecting cauliflowers: snails, aphids and caterpillars love them, so pesticides are often used and, once harvested, their nutrients and flavor dissipate quickly. Most cauliflowers are attractively creamy-white, but we also have wonderfully colorful varieties. Buy cauliflowers that smell and look fresh, with deep-green, outer leaves and tight heads; avoid brown-spotted white ones, or dull-looking purple, yellow or green heads. Size doesn’t affect flavor, but age does: older cauliflowers taste and smell stronger.
Richer in vitamins and minerals than any other brassica, cauliflowers are an excellent source of vitamin C, folic acid and potassium; a very good source of niacin, copper, manganese and vitamins A, K, B5 and B6; and a good source for protein, phosphorous, magnesium and vitamins B2 and B3. Raw, they are even better.
Cauliflower cooks quickly: Keep florets whole or cut large ones in half and simmer in a little water or steam for five minutes. After this time, cauliflower loses 20% to 30% of its phytochemicals; after 10 minutes, 40% disappear. Where possible, cook in ways that don’t commit nutricide – in soups and stews, grilled or baked. In its wonderful ability to host spicy flavors, some of the best preparations for cauliflower can be found in the kitchens of the Indian subcontinent and the Mediterranean. With winter soon drawing to an end, it’s time to enjoy the vegetable that has spent the past three months developing the nutrients we need to take us into a healthy spring.
Cauliflower cooks quickly: keep florets whole or cut large ones in half and simmer in a little water or steam for five minutes. Credit: Copyright 2015 Rosemary Barron
Simple Greek ways to serve
Serve raw or lightly-steamed small florets with a dip of mashed anchovy, capers, herbs, and olive oil or with hummus, small radishes and young wild green leaves.
Mix thinly sliced cauliflower florets and fine-julienned carrots with olive oil, lemon juice, sea salt, lightly chopped flat-leaf parsley, and Greek oregano (rigani ).
Dip small florets in a light garbanzo-flour batter and gently fry the fritters in olive oil; serve with olive oil and lemon juice mayonnaise, olives, and lemon wedges.
Cauliflower à la Greque
À la Greque (French for “in the Greek style”) describes a method of cooking, one that presumably a French cook/traveler admired and added to his/her own kitchen repertoire. There are many versions of this popular dish, but most are a pale imitation of the original Greek creation. Buy the freshest cauliflower you can find and, for a lightly spiced dish, prepare two hours ahead; for a more mellow taste and texture, leave overnight in the marinade.
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Yield: 8 for a meze serving, 4 as a vegetable dish
4 cups small cauliflower florets
4 tablespoons extra virgin olive oil
2 tablespoons dried coriander seeds
1 cup dry white wine
3 bay leaves
1/2 tablespoon aromatic honey such as Hymettus
1 tablespoon cracked black peppercorns
Coarse-grain sea salt to taste
4 tablespoons flat-leaf parsley, coarsely chopped
1 tablespoon lemon zest, in very thin strips, optional
1. Trim most of the stem from the florets and cut an “x” in the base of each with a small sharp knife. Blanch 1 minute in boiling water, drain, and set aside.
2. Heat the olive oil in a large heavy saucepan over low heat. Add the coriander seeds and florets in a single layer and stir with a wooden spoon to coat with the olive oil. Add the wine, bay leaves, honey, pepper and salt. Bring just to a boil, cover, reduce the heat, and simmer 10 minutes or until tender.
3. Transfer the contents of the pan to a nonreactive bowl and set aside until cool. Cover the bowl and shake it gently to redistribute the marinade.
4. To serve, taste the marinade. If more salt is needed, combine with the parsley. Transfer the cauliflower to a shallow serving bowl and pour over most of the marinade (strain it first, if you prefer). Sprinkle with parsley and lemon zest and serve with the lemon wedges.
Main photo: Buy the freshest cauliflower you can find for Cauliflower à la Greque. Credit: Copyright 2015 Rosemary Barron
In 2005, a group of seven Pinot Noir specialists from the West Coast banded together at the behest of their importer/distributor in Colorado to do a promotional tour of the state. The events they hosted under the irreverent banner of the Pinot Posse — motto: “No stinkin’ badges and no Cabs” — were such a smash the tour has become an annual tradition.
Granted, their success may have gotten a boost from a little movie called “Sideways,” released nationwide in 2005. Before it, mainstream America knew little about domestic production of the Burgundian grape; today Pacific Pinot Noir needs no introduction. But that doesn’t mean even savvy wine drinkers know everything there is to know.
After a dinner at Denver’s Table 6, I asked some of the producers to explain what they think consumers should understand about their signature grape.
How did you come to recognize the potential for Pinot Noir in your area?
Dan Kosta, Kosta Browne, Sonoma County, California: I’ve been drinking Burgundy since I was 5 years old, so Pinot Noir has always played a big part in my life. However, in the late 1980s, I really started discovering the potential of Russian River Pinots, particularly in the wines made by Joseph Swan, Dehlinger, Rochioli, Williams Selyem and others. These were not the lean, soulless wines that many California producers were making at the time. There was complexity and elegance, and they inspired us to focus on Sonoma County Pinot.
Peter Cargasacchi, CargasacchiandPoint Concepción, Santa Barbara County, California: Since the late 1980s, I’d been drinking Pinots from Sanford Winery here in the Sta. Rita Hills. Richard Sanford was a neighbor, and over a period of 10 years, he convinced me that my high-pH, calcareous soils were similar to the great sites in Burgundy. So in 1998 I started planting Pinot Noir for him, Siduri and Babcock.
Ed Kurtzman, August West, Russian River Valley, California: When I started making Pinot Noir, in 1994, I was working with well-established vineyards: Bien Nacido, planted in 1973, and Chalone, planted in 1946. So I kind of walked into Pinot as it was already in motion. Then I began working with Santa Lucia Highlands in 1999, when it was still a young appellation with first-crop vineyards. Same thing with the Russian River Valley/Sonoma Coast: So many of the vineyards there were planted between 1997 and 2004. It has been interesting to have worked with both old vines and young vines. I wasn’t someone who recognized the potential for Pinot Noir so much as someone who gladly participated in its popularity.
Jenne Lee Bonaccorsi, Bonaccorsi Wine Co., Santa Barbara County, California: When my late husband, Michael, and I started making wine in 1999, our goal was always to go to the Russian River. But we had to keep our day jobs, and the closest wine region was Santa Barbara. We planned to learn there and move on at some point. Then we tasted some of Greg Brewer’s wines. They were phenomenal, and we could not figure out how this region was so overlooked. We made a very specific choice to stay. Of course, back then, Cabernet was king, and Pinot Noir was not very popular. We had to really talk restaurants and wine stores into purchasing it.
What don’t a lot of American drinkers know or understand about Pinot Noir that you wish they did?
Jim Prosser, J.K. Carriere, Willamette Valley, Oregon: I wish more people understood it from a classic, historical perspective: It’s basically a connoisseur’s wine due to its subtlety, complexity and movement. It’s the antithesis of an in-your-face wine; it’s more come hither, more about enticement, and its acid combines with, rather than overwhelms, food.
Kurtzman: That color is only important when it comes to high points from Robert Parker or Wine Spectator. Pinot Noir is naturally a thin-skinned, light-colored red wine. People will hold one of my Pinots up to the light, in their glass, and they’ll say, “Hey, what a light wine.” All they have to do is taste it — it’s full of aromas and flavors.
Bonaccorsi: I think we as Americans drink wine too young, especially Pinot. People understand about aging varietals like Cabernet, but they tend to drink American Pinots upon release. They may not need to be aged as long as Burgundies, but they can definitely benefit from a few years. At this point, my 2010 Pinot and 2009 Syrah are tasting well.
Pinot Posse members David O’Reilly, from left, Jim Prosser, Ed Kurtzman and Dan Kosta at an event at Table 6 in Denver. Credit: Copyright 2015 Ryan Olsen
What’s your personal favorite food to serve with Pinot Noir and why?
Kosta: This, of course, depends on seasonality, but I tend to lean toward lighter meats and earthy vegetables. In the spring, rack of lamb with morel mushrooms is perfect. Chicken, salmon and pork dishes usually work great. One hint that I offer in the kitchen is to pay attention to the quantity and quality of salt — don’t be afraid to use it! Good salt can really bring out great flavors in Pinot Noir.
Kurtzman: Anything made with duck goes well with Pinot: duck breast, duck confit, duck burritos, duck with scrambled eggs, duck-bacon pizza.
Prosser: Maybe it’s because I’m from Oregon, but charcoal-grilled Columbia River salmon and Pinot is ridiculously good.
Bonaccorsi: The idea of white wine with fish and red wine with meat is very tired; food has changed in leaps and bounds since the days of beef Wellington, and the same is true of pairings. With that said, there is nothing better than a grilled steak and a glass of Pinot Noir.
What are domestic Pinot’s most distinctive qualities — what sensory clues should a wine drinker look for? How best to serve it to show off those qualities?
David O’Reilly, Owen Roe, Willamette Valley, Oregon, and Yakima Valley, Washington: In evaluating American Pinot Noir, I tend first to note the deeper ruby color. It is also more intensely aromatic and flavored than Burgundy, with a lovely, silky richness. The expression of domestic Pinot Noir varies along with the diverse growing areas: wines from the cooler Russian River sites, Santa Rita Hills and Oregon tend to be more fresh-fruited, while wines from the warmer Santa Lucia Highlands and Sonoma will have more power and richness.
However, one defining feature of all is immediate approachability, so I tend not to decant younger domestic Pinots. Only after some cellaring, when the wine is throwing a little sediment, do I decant. The perfect serving temperature is the same as for Old World Pinots: 55 to 60 F.
Most domestic Pinots are very fruit-forward, with good acidity and softer tannins. Look for bright red fruit like cherry and raspberry and darker fruit such as currant and plum, as well as some spiciness and a cola finish. The use of new oak is judicious, to keep the wine in balance. Here in California, we don’t need to worry about ripeness, so the winemaker can pick at the time that’s ideal for them to get the flavor profile they ultimately want.
I believe that decanting all wines is a good idea. If they are young, this will open them up and encourage them to evolve in the decanter. For me the ideal drinking temperature is between 65 and 70 F.
What can consumers expect with respect to the wines you’re releasing this year?
Cargasacchi: Our wines will be ripe and dark, balanced by acidity, and will increase people’s vocabulary and singing ability!
Prosser: Well, from J.K. Carriere, you can always expect higher-acid, classic wines that are made for food and built for age. The wines from the 2012 vintage that are out now are gorgeous and will cellar as well as or better than any domestic Pinot. But I don’t make much, so it tends to move pretty fast!
Kurtzman: The 2013s from August West will be on the riper side, similar to the 2009s. Right now, they’re a little closed down, since they’re so young — but as the year progresses, they’ll open up to reveal the incredible growing season that was 2013.
Kosta: The 2013 wines are complex and luscious. Our Pinot Noirs are fruit-driven, with depth and structure that remind me of the intensity of 2005 and 2007. Hold them for a year, if possible.
Main photo: Pinot Posse members Ed Kurtzman, left, and David O’Reilly during an event at Table 6 in Denver. Credit: Copyright 2015 Ryan Olsen
Culinary icon Anne Willan has just released “Secrets From the La Varenne Kitchen,” a brief compendium of “50 Essential Recipes Every Cook Needs To Know.” This amazing book includes the recipes that are the backbone course for professional chefs and that Willan’s legendary school Ecole de Cuisine La Varenne in Paris has been creating since 1975.
Among the dishes are fish aspic, exquisitely specific details on puff pastry and 10 types of sorbet. But one recipe caught my eye: Court Bouillon — or in rough English translation: “Quick Broth.” As a mom who doesn’t have the time for more intricate recipes and whose two young girls don’t have the palates for aspic yet, I liked the sound of that. I called Anne Willan to get her thoughts.
“It’s very interesting that you’ve chosen court bouillon,” Willan said from her home in Santa Monica, California, “because it’s not something anybody thinks of using nowadays. It really is right in sync with contemporary cooking,” she continued. “It’s very useful because today people always want to cook things healthfully and simply.”
Willan’s definition of court bouillon is simple and clear: “It’s a meatless and fatless broth, so very simple, but something that just adds flavor to whatever’s cooked in it.” The recipe, which is included below, is easy, but I was hoping to get some insider secrets. Willan was happy to comply, although clearly none of this seemed like a big secret to her: “Thinly slice the carrots,” she told me, “so that they give up their flavor in 15 or 20 minutes. Slice the onions fairly thinly, but not to worry about it. The green herbs you just drop in, keep the stems, they have lots of taste.”
The real secret of court bouillon is properly pairing the food being cooked in the broth with a sympathetic acidic ingredient. Traditionally, the acid used in court bouillon would be vinegar, wine or lemon juice. Willan provided more nuanced distinctions: “For whitefish, I’d probably go for wine, because you don’t want too strong a flavor. For darker fish, possibly lemon juice or vinegar because it balances the stronger flavor of the fish.”
In traditional French cuisine, court bouillon is a liquid used for simmering, and then it’s tossed out. But as we discussed using the broth as a part of the meal, Willan became intrigued, because that’s simply part of her cooking ethos. “Never throw anything away,” she said. “When you’ve got lovely cooking liquid from something like a big salmon, do something with it — fish soup with the leftover.”
I could hear her brain begin to click as she explored the Culinary Thought Experiment: “The liquid will have acquired the flavor of what’s been cooking in it,” she said. “So what I would like to do is boil it down, and make a little sauce with it, mount it with butter or something.”
Then her brain went into high gear: “You could do lovely experiments with it. I certainly haven’t gone into it myself, but you could do an Asian court bouillon, or a hot court bouillon. You’d use chili peppers, wouldn’t you? It’s got to be something pure, hasn’t it?”
From the wisdom behind La Varenne
This was more intriguing than interview questions: Willan was asking and answering herself, giving me a view into a creative culinary mind that has long fascinated me as I’ve gobbled up her writings and her recipes from the classic “From My Château Kitchen” to her dish-y memoir “One Soufflé at a Time.” As she brainstormed the possibilities for court bouillon, her encyclopedic knowledge of cooking became clear, as did her passion for food and good eating.
“Perhaps I’d use coriander instead of parsley. And then, what would you use it for? If you push it a little bit, you could use it for a risotto or cooking quinoa. Or even grits or corn meal.”
By the time we were done, Willan had improvised a court bouillon for down-home Southern cooking and an Asian-influenced broth with the addition of soy sauce, cilantro and rice wine vinegar. She cautioned me against using too much chili pepper if I wanted to try a hot version because the flavor of the pepper would concentrate as the broth cooked down. It was an invigorating conversation — an insight into a culinary mind-set deeply rooted in the basics, but excited to jump in and experiment.
I love my copy of “Secrets from the La Varenne Kitchen,” and I intend to use it to build those basic skills that every cook needs to know — whether they’re a chef at a high-end restaurant or a mom with kids to feed. And court bouillon seems to be an inspired place for me to start. Check out the slideshow that includes Willan’s secrets and two dishes that riff on the recipe.
1 quart water
1 carrot, sliced
1 small onion, sliced
1 bouquet garni
1 teaspoon salt
1 cup white wine or 1/3 cup vinegar or 1/4 cup lemon juice
1. Combine all the ingredients in a pan (not aluminum), cover and bring to a boil. Simmer uncovered 15 to 20 minutes and strain.
Main photo: Court Bouillon is tap water with a little bit of salt, peppercorn, sliced onion, parsley, bay leaf, sliced carrot and something acidic — often lemon juice, but equally often white wine and occasionally vinegar. Credit: Copyright 2015 Susan Lutz
There are more than 25,000 cookbook titles listed on Amazon. It’s certainly a buyer’s market. But which ones to buy, either for use in the kitchen or viewing on the coffee table?
The International Association of Culinary Professionals (IACP) — a worldwide forum for the exchange of information, knowledge and inspiration within the professional food and beverage community — last week narrowed the field for cookbook lovers with its selections of what it considers the best cookbooks published in 2014.
The awards program received more than 500 submissions in 20 categories, including American and international sweet and savory cooking; restaurant- and chef-centered books and those homing in on culinary travel; e-cookbooks and culinary history; and literary food writing and photography. The program is widely lauded as the most selective in the industry due to its two-tier judging process that requires recipe testing in all relevant categories.
One cookbook is selected as the Cookbook of the Year. All winners will be announced at the IACP annual conference March 27-30 in Washington, D.C.
This slideshow provides a snapshot of the finalists in each category.
Not so long ago, most Americans’ idea of how to enjoy beef was to dig into a slab of steak as big as the plate it was served on. Thankfully, culinary fashions have changed. Today, the so-called lesser cuts are giving the primes a run for their money not only because they are cheaper but because they have more flavor. Delicious parts like short ribs and oxtail are so much the rage, that they, too, have become wildly pricey.
To my mind, chuck and blade steak, still relatively economical, are two of the most promising cuts for braising, my favorite cooking method for meat in general. This simple technique of searing and caramelizing foods in fat or oil before simmering them in a cooking liquid, often alcoholic, enriches their flavor and tenderizes them at the same time. Add vegetables, and you’ve made a classic stew. Not only are stews nourishing and sustaining in cold weather but, when made ahead, they actually improve.
There are pedestrian variants consisting simply of meat and root vegetables. And then there are the more artful braises at which the French are so adept, exemplified by boeuf à la Bourguignonne, which is laced during long, slow cooking with the namesake region’s fabled wine. The Italians have their own variations on the theme: The Sicilians enrich their spezzatino with Marsala, for instance, while the Piedmontese dedicate an entire bottle of Barolo for every kilo of beef in their brasato. The Belgians make heady carbonnades with beef chunks, abundant mushrooms and onions braised in light beer with a hint of vinegar and sugar. All of these braised stews are based on cheap cuts, the fat and connective tissue of which render the meat moist and incredibly tender during long, slow cooking.
For me, one of the most delicious is Ireland’s traditional beef stew fortified with rich, dark stout, a beer brewed with roasted, malted barley. The English have their version in the old prescription for “Sussex stew,” a beef braise simmered with mushroom ketchup and ale, but I believe no cooking liquid suits an Irish stew more than Dublin’s Guinness. This malty stout is creamy with a pleasant bitterness that makes for a powerful yet subtle cooking liquid, imparting its own complex layer of flavor while producing a velvety gravy. The resulting dish is one with a double life: Eat it as a stew, or cover it with a crust for a pie.
Candlelight dinner on St. Patrick’s Day. Credit: Copyright 2015 Nathan Hoyt/Forktales
What makes stout particularly suited to beef stews is what Chrissie Manion Zaepoor of Kookoolan Farms — a stout expert, craft mead maker and pasture-raised meat producer in Yamhill, Oregon — calls “roastiness.” “It’s like espresso,” she says. “It has a smoky, grilled flavor that’s nice with beef, and it’s herbaceous in a way that wine isn’t.”
Just how much stout to add depends on the other ingredients. Too little and, well, you’re missing the point; too much and the stew will be bitter. I find the best proportion is about one-third stout to two-thirds stock. Guinness is an old reliable for the Irish purist, but you can experiment with any of the local craft stouts that are widely available these days, each of which will impart their own individual character.
As for the stock, its quality is essential to the success of the stew. I rarely rely on commercially made stock, which (besides being close to tasteless) too often contains sugar, green pepper, mushroom or other ingredients I would not use in my own recipe. But if need be, I find most commercial chicken stocks more palatable than their beef counterparts. Whether the stock is homemade or store-bought, adding stout will enrich it.
What to drink with Irish stew?
The pleasure of eating this singular stew is increased manyfold when it is accompanied by a swig of the same good stout you’ve cooked with. The pleasant bitterness of the drink rises to the rich, deep flavors of the braise and so nicely sets off the sugars in the onions and carrots. The Irish, like the rest of their compatriates in the British Isles, drink their beer cool, not cold, like a fine red wine. Pour with care for a full, creamy head. On St. Patrick’s Day, be sure to have on hand a loaf of soda bread peppered with caraway seeds to slather with soft Irish butter for the proper holiday spirit. Slainte!
Irish Beef-and-Beer Stew
Prep time: 30 minutes
Cook time: About 2 1/4 hours
Total time: About 3 hours
Yield: 8 servings
4 pounds well-sourced (preferably organic) blade steaks or boneless beef chuck-eye roast, trimmed of excess fat, cut into 1 1/4-inch pieces
3/4 cup good-quality unsalted butter, preferably Irish
2 pounds small Yukon Gold, fingerling or Red Bliss potatoes, scrubbed, skin on
8 ounces freshly picked and shelled or frozen petite peas (optional)
1. Blot the meat with paper towels to remove moisture. In a heavy, ample, oven-proof braiser or Dutch oven, warm 1/4 cup of the butter over medium heat. Slip in just enough meat cubes to leave sufficient room around each one for proper searing. You will need to brown the meat in several batches, adding up to 1/4 cup of the remaining butter as needed (reserve the rest for browning vegetables later). Each batch will take about 10 minutes to brown all over; when it’s done, transfer it to a large bowl and repeat the process until all the meat is browned before starting the next.
2. Add the onion and garlic to the pan and sauté until they are softened and lightly caramelized, about 4 minutes. Stir occasionally to dislodge any meat bits from the pan surface. Stir in the parsley stems, bay leaves and dried herbs and sauté for another minute or two.
3. Return the browned meat and its juices to the pan. Pour in the stout followed by the stock. Stir the ingredients together well and bring to a simmer. Cover the pot and cook over the lowest possible heat for 1 1/2 hours, stirring occasionally to prevent sticking. (I like to set a metal heat diffuser, called a “flame tamer,” between the flame and the pot to neutralize any hot spots and ensure even cooking.) Alternatively, you can heat the oven to 300 F, slide the covered pot onto the middle shelf and cook for 1 1/2 hours, stirring occasionally.
4. Meanwhile, in a separate, ample skillet, warm the remaining butter. Add the carrots and turnips and sauté until they are nicely colored, 10 to 12 minutes. Reserve.
5. After 1 1/2 hours, stir the carrots and turnips into the stew. Cook for another 45 minutes, or until both the meat and root vegetables are very tender. When it is done, add salt and pepper to taste.
6. In the meantime, cover the potatoes in 3 inches of cold water and bring to a boil; then simmer over medium heat until tender, 15 to 20 minutes. Drain and keep warm.
7. In a small bowl, whisk together the flour with enough cold water (or cold stock) to make a thin, smooth paste or slurry. If you have been cooking the stew in the oven, remove it now and put it on the stove top over low heat.
8. Remove the cover from the pot and stir the slurry into the stew a little at a time to blend well. Add the peas if desired. Simmer until the gravy thickens and heats through and the peas are warm, no more than 5 minutes. Serve hot with boiled potatoes.
Notes: Using a well-marbled cut that will be rendered moist and tender during cooking is important to the success of any meat stew. Shoulder cuts, including blade steak or chuck, are ideal; avoid leg meat, which will be dry and tough by comparison. Searing small batches in hot butter before adding the cooking liquid caramelizes them, creating another layer of flavor. The root vegetables are sautéed separately and incorporated late to prevent them from disintegrating into the gravy. Peas are optional; I love them for their little bursts of sweetness, but don’t overcook! Boiled potatoes go well with the stew, and there will be plenty of gravy to sauce them. The stew will keep in a refrigerator for up to four days, or it can be frozen. To make a pie, cool the stew and divide it into individual crocks or larger baking dishes, as you prefer, then top with your favorite unsweetened pie crust or puff pastry. Brush the crust with egg wash (a whole egg yolk thinned with a little cold water or milk). Preheat the oven to 400 F and bake until it is heated through and the crust is golden, about 20 minutes, depending on pie size.
Main photo: Beef and Guinness stew. Credit: Copyright 2015 Nathan Hoyt/Forktales
Part of what makes eating together so pleasurable, in any language or culture, is the conversation. But when London-based photographer Chris Terry was in Niger photographing an ordinary family enjoying a spaghetti dinner, he was surprised that no one spoke.
“It’s a great privilege to have food to eat,” explained the grandmother, the head of the household. “It’s not the moment to chat and say silly things.”
The spaghetti had been paid for with vouchers from the United Nations World Food Program (WFP). Under the program, Terry had been invited into the family’s home to document what has become the photo exhibit, “The Family Meal: What Brings Us Together.”
Terry photographed families receiving WFP assistance as they made and ate meals in five countries — Chad, Niger, Myanmar, Jordan and Ecuador — where hunger has become entrenched because of disasters and conflicts largely forgotten by the rest of the world. Chad and Niger have suffered the worst drought in 50 years; Myanmar families have been uprooted because of ethnic conflict; and Syrian and Colombian refugees have fled into Jordan and Ecuador, respectively, to escape violence in their own countries.
The exhibit opened in November at Gare du Midi in Brussels, Belgium, and has since appeared at airports in Madrid and Lisbon and at the Symposium on the History of Food at the University of Amsterdam. Now at Dublin’s airport and online, it also highlights five family recipes, including Pollo Sudado (Sweaty Chicken) from Ecuador. Future shows are scheduled for the Milan Expo 2015in May-November; the Sustainable Food Summit in Amsterdam June 4-5; and Strokestown’s Irish National Famine Museum in June-August. You also can check the exhibit schedule.
Evin Joyce of WFP’s Brussels office came up with the Family Meal idea 18 months ago to promote the group’s message with positive, personal images from around the globe. Eating together is a ritual we all have in common, he explained. Gathering, preparing, cooking and sharing food, as a family, are activities humans have done for millennia.
Transporting food by plane, train, truck, barge and yak
Every year food from the WFP travels through often rough, hostile terrains to reach more than 90 million beneficiaries in 75 countries, via plane, train, truck, river barge, camel and yak. The idea of the family meal is especially poignant this past year. For the first time, the WFP faced five high-level crises simultaneously: South Sudan, Central African Republic, the Syria and Iraq conflicts, and West Africa’s Ebola outbreak.
During the exhibit’s appearance at the European Parliament in late February, WFP Executive Director Ertharin Cousin said that the Family Meal photos “give a face to those we serve.”
The photos also give us a peek into the lives and meal traditions of families struggling in ways many of us cannot image. But to my surprise, many of the images made me feel, not pity, but delight — even a bit of envy, because we who do not suffer from hunger sometimes claim we are “too busy” for family meals.
The photos capture the intimacy and joy of eating together, no matter how desperate the circumstances. Food not only nourishes us; sharing it lifts our spirits. The homemade dishes shown are colorful and inviting, made with staples such as rice and sorghum flour, and enlivened with the flavors, textures and colors of achiote powder, yucca and pomegranate seeds. The food was often prepared over open fires, in family or communal kitchens. Families ate together, indoors and out, seated on cushions on the floor, on the ground or at tables crowded with relatives.
The winners of a recent Family Meal photo competition, judged by celebrity chef Jamie Oliver and photographer Terry, were also announced during the launch at the Parliament. In one photo, a family in the Philippines shares a meal by candlelight because of power outages that still occur after a devastating typhoon in 2012. As Terry commented, the image “draws the viewer in, emphasizing the human need to gather around light, and company, when sharing a meal.”
Guests at the Parliament launch were offered samples of the five featured recipes. We commented on all the spicy and varied flavors as we guessed at the ingredients. I was particularly delighted with the texture of the yucca root in the “Sweaty Chicken” dish. The yucca flower is the official “state flower” of my home state of New Mexico, but I had never tasted yucca root before.
Abu Sayid and his family hope that peace returns, so they can leave Jordan’s Zaatari refugee camp and go home to Syria. Credit: Chris Terry
For Syrian refugee Abu Sayid, who lives with his family in Jordan’s Zaatari refugee camp, preparing and eating traditional recipes with his family keeps alive his memories of home. During Terry’s photo shoot, he helped his wife prepare two staple Syrian dishes: kubbeh (bulgur wheat balls stuffed with mincemeat and onions) and shishbarak dumplings (thin dough with mincemeat filling cooked in a yogurt stew).
“WFP vouchers allow us to get any food we need from stores around here [the refugee camp],” Abu Sayid said in a WFP interview as he sealed a kubbeh ball and his wife started frying the first batch of dumplings. “In Syria, we like to laugh and joke during a meal. It makes the food more enjoyable.”
In Myanmar, the WFP’s Joyce asked one family why they eat together? “It gives us a sense of unity,” one of them replied. Food is our priority, another woman told him. “As long as we housewives have a bag of rice, the rest can sort itself out.”
Joyce also noticed that women put a lot of effort into preparing and flavoring meals, no matter how basic the ingredients. And like mothers everywhere, they sometimes had to remind their children, “Eat your vegetables.”
Preparing “Sweaty Chicken” in Ecuador. Credit: Chris Terry
Pollo Sudado (Sweaty Chicken) from Ecuador
Prep time: 15 minutes
Cook time: 25 to 30 minutes
Total time: 40 to 45 minutes
Yield: About 8
1 whole chicken
3 cloves of garlic
1 big tomato
Coriander, salt and pepper
1 tablespoon of achiote powder (annatto)
1. Rinse the whole chicken and chop it into pieces, taking off the legs, breast and wings.
2. Chop the onions and garlic and fry them with oil over a high flame in a large pan.
3. Add the tomato and let it simmer a bit.
4. Add the chicken and then lower the flame.
5. Add the coriander, salt, pepper and achiote powder.
6. Add a little water, cover the pot and leave it to simmer for 20 minutes.
Pollo Sudado should be served with rice and yucca, which should be peeled, chopped and boiled with salt for 20 minutes. ¡Buen Provecho!
Main photo: Together with his father, siblings and cousins, this refugee in Ecuador gets a taste of his Colombian home thanks to his aunt’s cooking. Credit: Chris Terry