Spinach Loves Company: 3 Perfect Pairings Image

At a certain point in many people’s lives, something magical occurs. Your blind, blinkered, unreasoned, gut-churning hatred of spinach — you’ve never even tasted it, but you just KNOW you loathe it — is transformed, like Cinderella’s pumpkin, into a thing of joy and beauty. That might be overstating things, but you get the point.

Perhaps the widespread childhood revulsion to spinach is due to the brutal treatment so much spinach has suffered at the hands of careless cooks over the years. A slimy mound of battle-dress greens on a plate is never going to tempt youthful taste buds, especially when promoted with the dreaded tagline: “And, it’s GOOD for you.” Yeah, right.

But once you get hooked on a pile of buttery, emerald-green leaves, there’s no turning back. Soon you become a full-fledged spinach eater, even to the point of loving it raw, when the crisp leaves have a fresh flavor and a pleasantly astringent aftertaste. When cooked, it reduces astonishingly quickly to a tiny, glossy puddle.

Thousands of recipes exist for spinach. Chameleon-like, it can be eaten raw with nuts, cheese, oranges, fennel and the like, but also appears in tarts, curries, soups, pasta, dumplings, omelets and more egg dishes than you can count. Dairy products moderate any residual sharpness, so spinach melds beautifully with butter and cream and never fails as an accompaniment to fish dishes.

And now, a little secret about spinach: Although spinach is an excellent source of vitamin A and folic acid, according to Tom Stobart, author of The Cook’s Encyclopaedia, the iron it contains is canceled out by the oxalic acid content, which means we cannot absorb the minerals effectively before they are excreted. So according to the contrary laws of childhood, if parents in future tell their children spinach is really not that good for them, a lot more may be eaten!

Luscious Lemon Chicken and Spinach Curry

Luscious Lemon Chicken and Spinach Curry. Credit: Copyright 2016 Clarissa Hyman

Luscious Lemon Chicken and Spinach Curry. Credit: Copyright 2016 Clarissa Hyman

The words “healthy eating” are normally as welcome as rain at Wimbledon, but unlike the curry-house norm, this is surprisingly light. Plus, it’s quick, easy to make and looks, well, good enough to eat. Serve with naan or basmati rice.

Prep time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

Yield: 4 servings


2 tablespoons light vegetable oil, divided

4 to 5 cups boneless, skinless chicken thighs, diced (Thighs provide more flavor than breast meat.)

1 large onion, finely sliced

3 garlic cloves, finely chopped

A piece of fresh ginger the length of your thumb, peeled and finely chopped

1 to 2 fresh red chilies, finely chopped

1 tablespoons ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

8 cardamom pods

Juice of 2 large lemons

2 cups vegetable or chicken stock

5 cups fresh spinach, tough stalks  removed (Chop the leaves roughly if very large.)

Salt and pepper to taste


1. Heat at 1 tablespoon oil in a heavy-bottomed pan. Add the chicken pieces and fry over a high heat until golden brown on all sides. Cook in several batches, so you don’t overcrowd the pan. Transfer to a plate.

2. Add the remaining 1 tablespoon oil to the pan and fry the onion gently for 10 minutes until soft. Add the garlic, ginger, chilies, cumin, coriander, turmeric and cardamom and fry, stirring, for a couple of minutes.

3. Return the chicken to the pan with the lemon juice and stock. Bring to a boil, reduce the heat and simmer for 15 minutes.

4. Stir in the spinach and allow to wilt for a few minutes before checking the seasoning and adding salt and pepper to taste. Warn the diners about the cardamom pods — they are best removed delicately from the mouth as if they were lemon pips.

Something for Everyone Spinach and Bacon Salad

Something for Everyone Spinach and Bacon Salad. Credit: Copyright 2016 Clarissa Hyman

Something for Everyone Spinach and Bacon Salad. Credit: Copyright 2016 Clarissa Hyman

I think the croutons are the best bit, but thanks to the spinach this easy-peasy salad contains all the major food groups.

Prep time: 15 minutes

Total time: 15 minutes

Yield: 4 servings


For the salad:

4 cups young spinach leaves

3 slices bacon, cut into squares

1 cup crumbled blue cheese

A handful of fresh mushrooms, thinly sliced

A handful of fresh chives, snipped

For the croutons:

2 tablespoons butter

2 tablespoons oil

1 garlic clove, crushed

2 thick slices of white bread, cubed

For finishing:

Vinaigrette dressing


1. Tear up the spinach leaves and place in a salad bowl.

2. Fry the bacon squares until crisp. Drain on kitchen paper.

3. Heat the butter and oil in a frying pan, add the garlic and fry until the aroma rises. Add the bread cubes and fry, stirring frequently, until they are crisp and golden. Drain on kitchen paper.

4. Add the bacon, cheese, mushrooms and chives to the spinach and dress with vinaigrette, then top with croutons.

Beautiful Baltic Summer Soup

Beautiful Baltic Summer Soup. Credit: Copyright 2016 Clarissa Hyman

Beautiful Baltic Summer Soup. Credit: Copyright 2016 Clarissa Hyman

This cold soup is authentically made with green beetroot tops, but spinach might be easier to source. The soup also contains sour cream, a favorite ingredient. In my world, everything tastes better with sour cream.

Prep time: 3 to 4 hours, which includes chilling time but not the cooking time for the beetroot or spinach

Cooking time: 10 to 15 minutes

Total time: 3 to 4 hours

Yield: 6 servings


2 cups chicken or vegetable stock

Salt and white pepper to taste

1 cup cooked cubed beetroot

8 cups trimmed spinach leaves, cooked and chopped

3 tablespoons lemon juice

1 cup sour cream

2 cucumbers, peeled and chopped

6 green onions, chopped

6 radishes, thinly sliced

Chopped fresh dill to taste

3 cups boiled, peeled shrimp


1. Simmer the stock for 10 minutes, adding salt and white pepper to taste. Remove from the heat and add the spinach and beetroot. Chill until very cold, about 3 or 4 hours.

2. Just before serving in chilled bowls, stir in the lemon juice and sour cream and add the cucumbers, green onions, radishes, dill and shrimp. Either mix well before serving or allow everyone to add the choice of garnish themselves.

Main photo: Fresh spinach. Credit: Copyright 2016 Clarissa Hyman

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Blast The Heat For A Charred Vegan Salad Image

Going vegan tastes so good when you turn up the heat on garbanzo beans and create a beautifully charred vegetable salad.

Carbon steel pans and their close cousins, cast iron pans, love heat. Turn a burner on high, place the carbon steel pan on the fire, and you’ve pushed the pedal to the metal. Used by chefs to create crispy skin fish filets and perfectly seared steaks, carbon steel pans can also be used to give vegetables a beautiful, carbonized crust that deepens their flavor.

Hot, fast and easy

Everything is faster with a carbon steel pan. Cooking is quick. And so is cleanup.

Unlike stainless steel pans that must be scrubbed clean after each use, once cured, a carbon steel pan needs only a gentle washing to remove leftover oils. After that, it can be dried on a high flame.

If you have not used a carbon steel pan, think of it as a wok cut down to frying pan size. What carbon steel pans bring to the party is the ability to create rich caramelization quickly. In a matter of minutes, the high heat chars the garbanzo beans and vegetables with a small amount of oil.

Because the temperature of a carbon steel pan can reach as high as 700 F, a blend of oils works best. Eighty percent canola manages the heat with less smoke, and 20% olive oil adds flavor.

Flash cooking adds flavor and seals in the healthy qualities of fiber-rich garbanzo beans, a good source of protein and essential minerals such as manganese and folate or B-9. Also called chickpeas, the legumes provide a starchy contrast to the vegetables.

To make a delicious salad, toss the charred garbanzo beans and vegetables with olive oil and reduced balsamic vinegar together with finely chopped Italian parsley or fresh leafy greens like arugula, green leaf lettuce, romaine or frisee.

Mise en place, tongs and a good over-stove exhaust fan

One new, two tempered de Buyer Carbon Steel pans. Credit: Copyright 2016 David Latt

One new, two tempered de Buyer Carbon Steel pans. Credit: Copyright 2016 David Latt

What restaurant chefs call mise en place is all-important when cooking with high heat. Because the dish will cook in a matter of minutes, all the ingredients must be prepped ahead of time. Peel, chop and arrange all the ingredients on the cutting board before you fire up the carbon steel pan.

Remember, the pan can get as hot as 700 F, so have a good pair of 12-inch tongs at the ready. Turn on the exhaust fan so any smoke from the pan will be pulled out of the kitchen.

Charred Vegetable Salad With Garbanzo Beans

Charred garbanzo bean salad with Italian parsley, shiitake mushrooms, carrots, broccoli and onions. Credit: Copyright 2016 David Latt

Charred garbanzo bean salad with Italian parsley, shiitake mushrooms, carrots, broccoli and onions. Credit: Copyright 2016 David Latt

Use any fresh vegetables you enjoy. Besides broccoli, carrots and onions, Swiss chard, kale, spinach, turnips, Chinese bok choy and celery are also delicious when charred.

All the vegetables must be cut into small pieces so they will cook evenly. Leafy greens can be shredded. Calculate the order in which you add the vegetables based on how long they take to cook. For example, broccoli, carrots and turnips take more time to cook than does spinach.

Because carbon steel pans are relatively nonstick, less oil is required when cooking. The recipe calls for a minimum amount of blended oil. Use more depending on taste.

Reducing balsamic vinegar creates a thicker sauce and adds sweetness, offsetting the acid.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Yield: 4 servings


1/2 cup balsamic vinegar

1/2 cup blended oil, 80% canola oil, 20% extra virgin olive oil

1 medium yellow onion, washed; skin, root and top removed; thin sliced

1 15-ounce can cooked garbanzo beans, organic if available, drained

2 cups shiitake, portabello or other brown mushrooms, dirt cleaned off, stems trimmed on the end, thin sliced

2 cups broccoli crowns, washed, each floret cut in half lengthwise

1 large carrot, washed, stem and root ends trimmed, peeled, finely diced

Sea salt and freshly ground black pepper to taste

2 large bunches Italian parsley, washed, stems removed, leaves finely chopped

1/4 cup extra virgin olive oil


1. In a small saucepan over a low flame, reduce the balsamic vinegar to one quarter the original volume. Set aside to cool.

2. Arrange all the prepped vegetables on a cutting board or in bowls for easy use.

3. Place a 10-, 12- or 14-inch carbon steel pan or cast iron pan on a high flame. When the pan begins to smoke, turn on the over-the-stove exhaust fan.

4. Drizzle a teaspoon of blended oil on the hot pan and immediately add the thin-sliced onions. Using tongs, toss the onions in the hot oil, turning frequently to avoid burning. When the onions are lightly browned, add drained garbanzo beans. Mix together. Add another drizzle of blended oil. Using tongs, toss frequently to avoid burning.

5. Add mushrooms. Stir and mix well until lightly browned.

6. Add broccoli crowns. Stir and mix well until lightly browned.

7. Add finely diced carrots. Mix well and drizzle with blended oil. Season with sea salt and freshly ground black pepper.

8. Taste a broccoli crown and carrot dice. When they are al dente, with a little crispness, remove from the flame.

9. Transfer to a bowl or large plate to cool.

10. Place the finely chopped Italian parsley into a large salad bowl. Add the room-temperature charred garbanzo beans and vegetables. Toss well. Season the salad with extra virgin olive oil, reduced balsamic vinegar, sea salt and freshly ground black pepper to taste. Adjust seasoning and serve.

Main photo: Charred garbanzo beans, shiitake mushrooms and onions in a carbon steel pan. Credit: Copyright 2016 David Latt


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Fresh-Picked Asparagus Is Best Eaten Standing Up Image

My father, may he rest in peace, was a champion Yankee gardener, as proud of his vegetables as he was of the considerable flowerbeds that surrounded his bayside home. He did almost all the work himself — preparing the beds and cold frames, planting, transplanting, weeding, deadheading and harvesting — although there was a man who came to mow the lawns once a week or so.

Like most champion gardeners in these chilly northern parts, my father relished especially the first springtime harvest, no matter what it was: first peas, first strawberries, first lettuce (served at table the old-fashioned way, with sugar and vinegar as a dressing) and above all first asparagus.

He was also first up in the morning and out in his garden almost at sunrise, snapping off the tender shoots of asparagus right at the base. Then for breakfast we’d have aspara-grass, as we called it, cooked in my father’s unique and (fortunately) almost inimitable fashion, boiled or steamed until the poor, plump stalks were limp and gray with exhaustion, then piled them atop a toasted slice of Wonder Bread, liberally spread with butter, and with more butter, melted now, pooled on top — along with the leftover juices, which of course turned the toast to soggy pap. My father was a much better gardener than he was a cook.

I was fully grown before I discovered the pleasures of underdone asparagus and had to wait for my own garden patch before I understood that the best asparagus in the world, like the best peas, is consumed standing in the garden and contemplatively chewing on what you’ve harvested only seconds before. Come to think of it, because all fruits and vegetables begin to deteriorate in the normal course of things as soon as they’re harvested, don’t you get the fullest impact of all those vitamins, minerals and fiber when you eat food, as it were, straight from the ground? I’m no raw foodist, but it does seem to me there’s an argument there.

Fast forward to the present day, when my daughter, Sara, and I were working on our first cookbook together, “The Four Seasons of Pasta.” Of course, the spring season must have asparagus pasta recipes, and so we set diligently to work. I’ve done tagliatelle for years with grilled or seared asparagus and sliced red onions, tossed in a creamy goat-cheese dressing, the asparagus just barely cooked so it still has a lot of crunch. As they say on Facebook: YUM! But I was stopped in my tracks when Sara proposed a recipe that’s a favorite from her restaurant: pappardelle with long-cooked asparagus. “Long cooked?” I shuddered, remembering those breakfasts of soggy toast and limp, discolored spears of asparagus.

She ignored my qualms and went ahead with the recipe. And you know what? It was terrific! The melting softness of the asparagus sauce, made from the stalks cut small and indeed overcooked, contrasts beautifully with the still-crisp flavors of the tips, which retain some of their brightness because they’re cooked for a short time. We made it again for dinner recently, with the first of the local asparagus, and once again marveled at how pasta can serve as a perfect foil for the first of spring’s offerings, whether peas or asparagus or possibly even strawberries.

Pappardelle With Long-cooked Asparagus and Basil

Asparagus cooking before being tossed with pasta. Credit: Copyright 2016 Nancy Harmon Jenkins

Asparagus cooking before being tossed with pasta. Credit: Copyright 2016 Nancy Harmon Jenkins

Asparagus is a delight when freshly picked and barely blanched. Its sweet vegetal flavors are a welcome herald to spring. But as the season winds on and the spears get fatter and a little tougher, it’s also good cooked thoroughly, to break down the tough fibers and pull out a little extra sweetness along the way. It’s great served over pappardelle — or any other kind of long, broad noodles, fettuccine, for instance, or tagliatelle.

Prep time: 5 to 10 minutes

Cooking time: 15 to 20 minutes

Total time: 20 to 30 minutes

Yield: 4 servings as a main course, 6 as a first or primo


2 pounds of fresh asparagus

2 tablespoons unsalted butter

2 tablespoons olive oil

1 large shallot or 1 small spring onion, finely minced (2 tablespoons)

Sea salt and ground black pepper to taste

1/2 cup loosely packed basil leaves, in fat slivers

1/4 cup heavy cream

About 1 pound (500 grams) pappardelle

1/2 cup freshly grated Parmigiano-Reggiano  or Grana Padano


1. Trim the asparagus by snapping off the bottoms, which break where the stem starts to get woody. Cut the stalks into 2-inch lengths, setting the tips aside.

2. Combine the butter and oil over medium heat in a saucepan or deep skillet. When the butter begins to foam, add the minced shallot (or spring onion) and the asparagus pieces, except for the tops, with a good pinch of salt and pepper to taste. Cook briskly until the shallots and asparagus take on a little color — about 8 to 10 minutes. Then turn the heat down and add the cream, 2 tablespoons water, the asparagus tips and half the basil leaves. Cover the pan and continue cooking, until the asparagus tips are tender and the liquid in the pan is reduced by half.

3. In the meantime, bring a large pot of water to a boil. When the asparagus sauce is ready, cook the pasta according to package directions, until it is al dente.

4. Have ready a warm serving bowl. Drain the pasta and toss in the bowl with the asparagus sauce, the remaining basil and the cheese. Add more black pepper to the top and serve immediately.

Note: You can vary the flavors by using other fresh spring herbs in place of the basil — lovage, chervil, even plain old flat-leaf Italian parsley will be very good.

Main photo: The first asparagus of the season is a welcome garden treat. Credit: Copyright 2016 Nancy Harmon Jenkins

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Chef Francis Mallmann Sets Fire To Food Of Uruguay Image

“Fire is a language all its own. It’s magical. Mysterious.” No, these are not the words of a committed arsonist, but rather Francis Mallmann, one of South America’s greatest chefs, a man famous for his deftness with this most elemental of cooking tools.

Raised in Patagonia by an Argentinian father and Uruguayan mother, the 60-year-old Mallmann waxed poetic on the subject of fire when we sat down to talk at his Restaurante Garzón in the tiny Uruguayan town for which it is named.

Garzón is a curious place for a world-renowned chef to put down roots, but then Mallmann is a curious figure — part master craftsman, part culinary shaman. He opened his first restaurant in the Argentinian Andes at the age of 19 before moving northeast to set up shop in the Uruguayan beach resort of José Ignacio, a summer destination for the Argentinian upper crust. During the off-season, he staged in some of France’s most legendary kitchens, under the likes of Roger Vergé and Alain Senderens.

By the age of 40, he’d reached the top of his field, winning Le Grand Prix de l’Art de la Cuisine from the International Academy of Gastronomy, but instead of viewing the award as validation, he saw it as a wake-up call. “It made me sad. I’d forged a path through European cuisines, but I didn’t have my own culinary language.” In an effort to find it, he turned back to his childhood and began investigating the native cuisines of the Andes and other parts of South America.

A small town draws big names

The restaurant deck at Bodega Garzón. Credit: Copyright 2016 courtesy of Bodega Garzón

The restaurant deck at Bodega Garzón. Credit: Copyright 2016 courtesy of Bodega Garzón

His search led him to Garzón, a place he describes as having a wonderful aura. “It’s got great bones — the streets, the trees, the beautiful old houses. There’s a peaceful quality here.” He wasn’t the only one who saw the potential; I’d gone there in March as the guest of Bodega Garzón, a winery established by Alejandro Bulgheroni, an Argentinian oil tycoon who’s one of the world’s richest men.

To describe it as Uruguay’s most ambitious new winery isn’t saying much in a country smaller than Missouri that’s home to more cattle than people, but Bulgheroni’s $85 million project is not what you’d call a shoestring operation. Covering more than 520 acres, the complex includes a restaurant, a private wine club and an olive oil production facility that resembles a modern Tuscan villa, and there are plans to build a boutique hotel amid the vines. Mallmann was brought in to help design the kitchens and create the menus.

As you’d expect from a project this ambitious, Bodega Garzón’s wines are anything but shabby. Indeed, they’re likely to gain this small but progressive country a closer look by international connoisseurs. In particular, the Albariño and Tannat bottlings are worth seeking out.

Although the winery is opulent, its restaurant menu is of a piece with the gaucho-inspired dishes Mallmann serves at his own place down the road. His food highlights the earthy flavor combinations, techniques and ingredients (particularly the excellent meat) of Argentina and Uruguay, whose populations are a blend of indigenous and immigrant, the latter category hailing primarily from Italy and Spain. And running throughout Mallmann’s cuisine, always, there is fire.

No translation necessary

Chef Francis Mallmann tending to the hearth at Restaurante Garzon. Credit: Copyright 2016 Sofia Perez

Chef Francis Mallmann tending to the hearth at Restaurante Garzon. Credit: Copyright 2016 Sofia Perez

His favored medium notwithstanding, however, Mallmann brings to his food an undeniable delicacy — fire as perfume, not punishment. “People think that cooking with fire is a masculine thing, something brutal, but it’s actually quite fragile.”

He made his case at the dinner he hosted for the winery’s official opening. In the square outside his own restaurant, Mallmann and his team spent the day tending to a split-leveled fire that was surrounded by a circle of crucified lambs, which were themselves ringed by flames. By the time guests arrived that evening, the darkness of rural night had been deferred, revealing a tableau that suggested an offering to the gods — or a scene from “Lord of the Flies,” take your pick. But despite the fierce manner in which the meat had been cooked, it remained remarkably tender, and its subtle flavor was surprising.

“The ‘simple’ approaches are the most difficult,” Mallmann said, “because there’s nowhere to hide. Things can go wrong with the tiniest shift.” He pointed to the strong winds that had buffeted Garzón that day, constantly altering the fire’s temperature and, therefore, the way the meat cooked. Mastery of such a technique can only be achieved through repetition and attentiveness. “The language of cooking is one of silences — it’s of the hands and all the senses.”

Throughout our conversation, Mallmann returned repeatedly to the metaphor of language, which seems fitting for someone who has used cooking to communicate with people all over the world. “If you bring a president and a farmer together around a fire, you don’t need words,” he said. “Fire is part of our collective memory — it’s what unites us.”

Tomato, Goat Cheese and Anchovy Bruschetta

Tomato, Goat Cheese, and Anchovy Bruschetta. Credit: Copyright 2016 Santiago Solo Monllor

Tomato, Goat Cheese and Anchovy Bruschetta. Credit: Copyright 2016 Santiago Solo Monllor

Excerpted from “Seven Fires” by Francis Mallmann (Artisan Books, 2009).

According to Mallmann, the key to this recipe is to burn the tomatoes to achieve a “toasty bitterness” that contrasts with the sweetness of the liquid they contain.


36 cherry tomatoes (about 1 pound)

1/2 cup fresh oregano leaves

1/4 cup extra virgin olive oil

Coarse salt and freshly ground black pepper to taste

1 day-old baguette (10 ounces) sliced into 24 half-inch-thick rounds, toasted until crisp

8 ounces Bûcheron or similar goat cheese

24 anchovy fillets (about 3 1/2 ounces), drained and halved lengthwise

Parsley, Olive Oil and Garlic Sauce (see recipe below)


Cut the tomatoes in half and put them in a bowl. Add the oregano, olive oil and salt and pepper to taste. Toss to combine.

Heat a chapa or large cast-iron griddle over very high heat. When it is very hot, place the cherry tomato halves cut side down about 1 inch apart on the hot surface; work in batches if necessary. It is very important not to move the tomatoes while they cook, or they will release their juices and lose their shape and texture. Keep in mind that it is hard to char a tomato too much: best to err on the side of charring; and if you do move one, you are committed and you should remove it immediately. When you see that the tomatoes are well charred on the bottom, almost black (about 4 minutes), remove them using tongs or a spatula and place burnt side up on a large tray, about an inch apart so they don’t steam.

Arrange the toasted bread rounds on a platter. Spread some of the goat cheese on each round, and place 3 tomato halves on top of the cheese. Garnish with the anchovies and drizzle a teaspoonful of the sauce on top. Serve immediately.

Parsley, Olive Oil, and Garlic Sauce

Excerpted from “Seven Fires” by Francis Mallmann (Artisan Books, 2009).


1/2 cup packed minced fresh flat-leaf parsley

1 teaspoon minced garlic

1/2 cup extra virgin olive oil

Coarse salt and freshly ground black pepper to taste


Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. Season to taste with salt and pepper. The sauce can be kept refrigerated for three to four days.

Main image: Chef Francis Mallmann. Credit: Copyright 2016 Peter Buchanan-Smith

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Awesome, Unique Wines Of Southwest France Image

It is not often that I visit a wine region that has grape varieties I have never heard of. But that happened in Gaillac, a small appellation in southwest France, near the city of Albi, that is best known for its associations with the artist Henri de Toulouse-Lautrec and its dramatic red brick cathedral that looks more like a fortified castle. The wines of Gaillac are extraordinarily diverse, with a wealth of grape varieties peculiar to that region.

A range of styles

Clos Rocailleux, a 17-acre property, is planted with Mauzac and Len de l'El for whites and Duras, Syrah and Braucol for reds. Credit: Copyright 2016 Margaret Reckitt

Clos Rocailleux, a 17-acre property, is planted with Mauzac and Len de l’El for whites and Duras, Syrah and Braucol for reds. Credit: Copyright 2016 Margaret Reckitt

The wine styles range from the firmly dry, as well as sparkling, to the intensely rich and sweet, with rosé and lighter or richer reds, according to the blend of grapes. Most red Gaillac is based on Braucol, a grape variety not found elsewhere in the southwest, where it can also be called Fer Servadou or Mansois. It has some wonderfully fragrant fruit, with perfume as well as tannin. Duras is another important variety and is rich and sturdy, and has absolutely nothing to do with the nearby Côtes de Duras. You might also encounter Syrah, Gamay and Cabernet, but completely new to me was Prunelart.

For white wines, Gaillac Mauzac is the most important variety, but there is not just one Mauzac. The Plageoles family have seven different variations in their vineyards. In addition, they have Ondenc, another old traditional variety of the appellation, as well as Len de l’El and Muscadelle. There also is Verdanel, another original variety, which they are working hard to revive.

The charms of Gaillac, for the countryside is stunningly beautifully with gentle undulating hills and little villages, has attracted outsiders. An English couple, Margaret and Jack Reckitt, were looking for a vineyard — they had tried the Languedoc and were en route to Bergerac — when they stopped in Gaillac and found Clos Rocailleux, a 17-acre property planted with Mauzac and Len de l’El for whites and Duras, Syrah and Braucol for reds. Their first vintage was 2012 and they have quickly established a convincing range of wines. Their Mauzac Vieilles Vignes from 65-year-old vines grown on a rocky limestone plateau portrays all the character of Mauzac, with intense saline flavors and a firm sappy note. As Margaret explained, white Gaillac may be a pure varietal, but red Gaillac must always be a blend, so their reserve red comes from Syrah, Braucol and Duras, with firm peppery flavours.

Four generations of Plageoles

Four generations of the Plageoles have worked the vineyards in Gaillac. From left, Florent, Myriam, Bernard and Romain. Credit : Copyright 2016 Isabelle Rosembaum

Four generations of the Plageoles have worked the vineyards in Gaillac. From left, Florent, Myriam, Bernard and Romain. Credit : Copyright 2016 Isabelle Rosembaum

In contrast, the Plageoles have been in Gaillac for at least four generations. We met Florent; his father, Bernard, is approaching retirement and his grandfather, Robert, is generally considered to be the great pioneer of Gaillac, reviving many lost grape varieties and wine styles. The range of the Plageoles’ wines amply illustrates that. Altogether, they have 86 acres of vines in 50 different plots. Our tasting began with the wine that accounts for a quarter of their production, Mauzac Nature, which is lightly sparkling and gently sweet. The initial fermentation is stopped, leaving some residual sugar, and the wine is filtered à manches, an ancient technique. It is almost impossible to describe; Florent demonstrated it, showing us a piece of material that looked like heavy cotton baggy sleeves through which the wine is wrung. The wine is then bottled, but the fermentation starts again in the spring. The wine is not disgorged, so there is always a light sediment. And the taste is soft and honeyed.

Verdanel is an old variety, for which their first vintage was 2001, initially from half an acre, but they will have 2 ½ more acres coming into production this year. The flavors are crisp and fresh, with some herbal notes and firm minerality, wonderfully original and intriguing, and amply justifying a revival. There was also a sappy Mauzac Vert and a sweet late harvest Len de l’El made from passerillé, dried grapes; Muscadelle too was rich and honeyed. They have seven acres of Ondenc, from which they make three different wines, a dry wine, from grapes picked in mid-September; a sweet wine, from grapes that are dried on the vine until the beginning of October and a liquoreux, picked in mid-October

As for red wines, they prefer to label them by variety, despite the requirements of the appellation. We tried a Mauzac Noir, which was fresh and peppery; a perfumed Braucol , a sturdier Duras, which was firm and tannic, and Prunelart, a member of the Malbec family. Robert Plageoles saved it, taking cuttings from a vineyard that was going to be pulled up.

The Plageoles family have also maintained the tradition for Vin de Voile, from Mauzac, mainly Vert and Roux. They make a dry white wine that is put into barrels for seven years. The result is not dissimilar to an intense amontillado sherry, with dry nutty fruit and a long finish. It was a wonderful example of the vinous originality that you might encounter when you go off the beaten track in La France profonde.

Main photo: A vineyard at Plageoles estate. The wines of Gaillac are extraordinarily diverse, with a wealth of grape varieties peculiar to that region. Credit: Copyright 2016 Myriam Plageoles

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Jersey Royals Inspire British Summer Potato Frenzy Image

It might be raining, hailing or even snowing, but when Jersey Royal potatoes arrive in the shops, everyone knows it’s the unofficial start of the British summer. There’s always a mad dash to get the first batches of marble-sized Royals, thanks in part to a flurry of intense marketing not unlike that accorded to Beaujolais Nouveau.

Iconic Jersey Royal potatoes can only be grown in Jersey, the largest of the Channel Islands that sit between England and France, and they boast a Protected Designation of Origin logo as proof of authenticity. Each Jersey Royal can be traced to its field of origin. Shallow-eyed with a fragile, golden skin and creamy yellow flesh, the chestnut-flavored taste of a true Jersey Royal is immediately distinctive.

Jersey is a singular place, a Channel Isle not even in the Channel, proud of its convoluted constitution and relationship with the British crown, its ancient independence and parish individualities. It’s an island as pretty as a postcard, yet with an air of suburbia. It’s an Englander’s dream of social order and old-style courtesies, but also une petite France — a little bit French — with roads signs in French and Jersais Norman names for places and people. It’s France without tears — and without the French.

The island’s steep, south-facing slopes, light and well-drained soil, and mild climate make it ideally suited for early potato crops, but sadly it is not uncommon to hear sighs of nostalgia that Jersey Royals are not what they used to be.

The island has only about a half-dozen commercial customers for the crop — the giant chains that buy 90 percent of the harvest. This creates particular pressures. Very few farmers use the traditional seaweed fertilizer known as vraic anymore; the use of artificial pesticides and fertilizers is high and most fields are covered with perforated polythene to force the potatoes ever earlier (a source of some environmental controversy).

Few farmers take the trouble or can devote the labor to hand planting and harvesting the steepest slopes, or côtils, which catch the morning sun like the best vineyards. However, if you can find them, these traditionally cultivated Jerseys will always stand out from the norm.

Local farmers also scorn the supermarket-led trend for “Baby” Jersey Royals — the earliest of the early are not always the best. A degree of maturity is needed to bring out the full, nutty richness, and many islanders prefer to eat their Royals later in the summer.

Jersey Royals: Where to find them, how to cook them

Jersey Royals are always clearly marked in the shops. Credit: Copyright 2016 Clarissa Hyman

Jersey Royals are always clearly marked in the shops. Credit: Copyright 2016 Clarissa Hyman

The dense but not overly waxy nature of these potatoes makes them best suited for boiling, frying, gratins and salads, because they do not disintegrate when steamed or boiled. The potatoes are best cooked with the skins on to preserve nutrients and flavor, and they only need a quick wash — scrubbing breaks the papery skin. At their finest Jerseys are true luxury ingredients, simply served with butter, mint and flakes of sea salt.

Indisputably, though, the best way of sampling the potatoes is via the island tradition of roadside farm stalls, where money is left in an honesty box — and no one abuses the system. As one islander explained to me, it is the best way of knowing you’re eating potatoes that night that have been picked the same morning. Slathered in sunshine-yellow Jersey butter, they’re rightly named: a royal feast, and a reminder that heaven can wait.

Here are three recipes that showcase what makes Jersey potatoes so special. Ninety percent of Jersey Royals are exported to the United Kingdom, but if you can’t get your hands on any, these recipes also work well with other varieties of firm and waxy new potatoes.

Posh Potatoes to Impress the Neighbors

Posh Potatoes to Impress the Neighbors. Credit: Copyright 2016 Clarissa Hyman

Posh Potatoes to Impress the Neighbors. Credit: Copyright 2016 Clarissa Hyman

These are retro favorites making a comeback. Instead of baking the potatoes, you can boil them, but the slightly crunchy skin that comes from baking them is rather good.

Prep time: 40 minutes

Cook time: 30 minutes

Total time: 1 hour, 10 minutes

Yield: 4 servings


3 to 4 cups small new potatoes

1/2 cup sour cream

Small jar caviar, salmon or herring roe


1. Preheat the oven to 400 F (200 C).

2. Place the potatoes on a lightly greased cookie sheet and bake for 30 minutes.

3. Cut each potato lengthways in half and let cool to room temperature.

4. Spoon a little sour cream onto each half and top with some caviar or roe.

5. Serve straight away.

The Most Popular Potato Salad in Finland

This is a simple but extremely delicious way to prepare new potatoes that originated in the Karelian region of Finland.

Prep time: 40 minutes

Cook time: 30 minutes

Total time: 1 hour, 10 minutes

Yield: 2 to 3 servings


4 tablespoons butter

2 cups small new potatoes, boiled in their skins

Sea salt and black pepper to taste

2 large hard-boiled eggs, chopped

Fresh dill to taste


1. Melt the butter in a pan, then add the potatoes, salt and pepper. Stir carefully to coat the potatoes. If the potatoes seem too big for a mouthful, cut them in half.

2. Stir in the eggs and transfer to a serving dish.

3. Sprinkle with dill and serve either warm or chilled.

Pretty Pink Prawn and Potato Salad

Pretty Pink Prawn and Potato Salad. Credit: Copyright 2016 Clarissa Hyman

Pretty Pink Prawn and Potato Salad. Credit: Copyright 2016 Clarissa Hyman

This is a refreshing and light salad for summer days. Make sure the potatoes are nutty and well-flavored to get the full effect..

Prep time: 1 hour, 30 minutes

Cooking time: 30 minutes

Total time: 2 hours

Yield: 4 servings


4 cups Jersey Royals or waxy new potatoes (peeled and/or chopped to your preference)

1 to 2 avocados, peeled and chopped (sprinkle with lemon juice to stop browning)

3 tablespoons mayonnaise

Half a small cucumber, peeled and sliced

Several radishes, thinly sliced

1 cup peeled, cooked small shrimp

Salt and pepper to taste


1. Mix all the ingredients in a serving bowl and toss to mix well. Serve with a bowl of mayonnaise or a yogurt dressing on the side.

Main photo: The Most Popular Potato Salad in Finland. Credit: Copyright 2016 Clarissa Hyman 

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America’s New Love: Celebrating Artisan Cheese Image

Fans squeal with delight, marked-up tickets show up online, people travel across the country.

The latest boy band? Broadway’s “Hamilton”?

No, these days all that excitement is for cheese. On the heels of a busy spring of cheese festivals and competitions that drew nibblers by the thousands, more summer events across the country will connect many more cheese lovers with the people who make their favorite food.

This isn’t grocery store sampling. At these events, mountains of cheeses await hungry visitors — some lavishly styled, some pulled from the 40-pound blocks that judges had been sampling earlier in the week. With a game plan in hand, cheese lovers head for their favorite cheddar or brie or a hard-to-categorize original creation by a favorite maker.

“American consumers’ education about cheese has just skyrocketed,” said Wisconsin-based Jeanne Carpenter, who has organized cheese festivals throughout the Midwest since 2009.  “They know what it is, they know the cheese-makers by name.”

In early April, a whopping 500 tickets were sold in two weeks to Chicago’s first-ever CheeseTopia, organized by Carpenter. The tickets sold for $75 a pop, but Carpenter, whose Wisconsin Cheese Originals organization has been hosting festivals and classes since 2009, said she saw CheeseTopia tickets for sale on Craigslist “for high amounts, which doesn’t make me happy, because I don’t like people scalping tickets.”

Cheese on the rise

Cheeses from around the world were available to be sampled at the World Championship Cheese Contest in March in Madison, Wisconsin. All were entered into the competition. Credit: Copyright 2016 Jane Burns

Cheeses from around the world were available to be sampled at the World Championship Cheese Contest in March in Madison, Wisconsin. All were entered into the competition. Credit: Copyright 2016 Jane Burns

Carpenter hosted her first cheese festival in Madison, Wisconsin. Held in the Frank Lloyd Wright-designed Monona Terrace, it was designed to promote Wisconsin makers and educate consumers. It included seminars, tours and “meet-the-cheese-maker” receptions full of sampling.

“I had a hard time filling seats,” Carpenter said.

Now, Carpenter’s festivals aren’t the only thing moving tickets for cheese fans in Wisconsin. In March, the World Championship Cheese Contest in Madison quickly sold out the 500 tickets for its award ceremony and tasting event.

Cheese is creating a frenzy outside of America’s Dairyland. California’s Artisan Cheese Festival in Petaluma, California, home of Cowgirl Creamery, was held for the 10th time in March. There were three days of seminars, tastings and farm tours, capped off by 1,500 fans gathering under a big-top tent to sample cheese, cider, wine and beer, meet the producers, get books signed and watch demos. Also in March, the Oregon Cheese Festival had 4,000 attendees at its 12th annual event, sampling cow, sheep and goat’s milk cheeses made by Oregon creameries

And tickets are available for the annual American Cheese Society’s Festival of Cheese. The July 30 event, held this year in Des Moines, Iowa, charges $60 to sample the 1,500 cheeses entered in this year’s contest. Organizers expect 1,000 people to attend. On July 17, Shelburne Farms hosts the Vermont Cheesemakers Festival, which has sold out its 1,750 tickets the past three years and is expected to do so again this year.

Rock-star status

Cesar Luis, a cheese maker from Wisconsin, demonstrates how he makes his award-winning Queso Oaxaca at CheeseTopia in Milwaukee in 2015. Credit: Copyright 2016 Jane Burns

Cesar Luis, a cheese-maker from Wisconsin, demonstrates how he makes his award-winning Queso Oaxaca at CheeseTopia in Milwaukee in 2015. Credit: Copyright 2016 Jane Burns

At Carpenter’s events, she requires the cheese-maker to be present. People want to meet them, she said, and then they treat them like rock stars.

“I see women squeal like schoolgirls seeing the Beatles when they see Andy Hatch for the first time,” she said of Hatch, of Uplands Cheese Co. of Dodgeville, Wisconsin, who makes the much-celebrated Pleasant Ridge Reserve. “It’s so embarrassing for him, he just lets it pass and says, ‘Hey, how’s it going?’”

For Hatch, it just goes with the territory.

“Aside from occasional blushing, I do enjoy the general buzz at these events — the sense that cheese is something exciting,” he said. “It’s flattering that people go out of their way to pay money and stand in line to taste cheese and ask a few questions. If people are willing to do that, I’m willing to go out of my way to be there for them.”

Chris Roelli is a fourth-generation cheese-maker best known for Dunbarton Blue, the cheddar-blue he introduced seven years ago. He enjoys the events, though it’s a far cry from years of anonymous commodity cheese production of the early part of his career. Now people line up to talk to him.

“I never expected anyone to ever ask for my autograph,” said Roelli, whose eponymous cheese company is based in Shullsburg, Wisconsin.

The main event

Visitors to the Vermont Cheesemakers Festival last year got a chance to sample Eleven Brothers, an award-winning goat’s milk cheese made by the state’s Boston Post Dairy. Credit: Copyright 2016 Sabin Gratz

Visitors to the Vermont Cheesemakers Festival last year got a chance to sample Eleven Brothers, an award-winning goat’s milk cheese made by the state’s Boston Post Dairy. Credit: Copyright 2016 Sabin Gratz

While drinks and other local foods are often featured at these festivals, there’s no doubt cheese is the star of the show. At the contest events, displays resembling edible sculptures are made from the blocks used for judging. Veteran contest-goers bring plastic bags so they can take home what remains, knowing the blocks that made up the entries are just big chunks of cheesy leftovers. A plan of attack is necessary; it’s impossible to sample everything.

Carpenter’s event was in Madison for four years, but has expanded its reach. She moved it to Milwaukee last year, and 750 tickets quickly sold out. This year it traveled to Chicago, and next year will be in Minneapolis. From there, Carpenter said, she’s debating whether to keep it in the Midwest or go national.

People have come to her events from across the country, including a couple on their honeymoon and a woman from Nashville who has been at every event Carpenter has created.

“There are cheese groupies out there, I don’t know what else to call them,” Carpenter said. “It’s so cool that people care this much about cheese.”

Main image: A fan gets a chance to sample a blue-ribbon product from Carr Valley Cheese Co. of Wisconsin at the American Cheese Society’s 2013 Festival of Cheese in Madison, Wisconsin. Credit: Copyright 2016 Marie Ketring

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Sicilian Frittedda: A Riot Of Tender Spring Flavors Image

In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special with spring vegetables — fava, peas, scallions and artichokes — and called frittedda (or fritedda).

In western Sicily, where frittedda was born, it is served as a grape ‘u pitittu, a Sicilian expression that means “a mouth-opener,” a culinary concept much closer to a Middle Eastern meze than an Italian antipasto. Pino Correnti, a leading Sicilian gastronome, believes that the name of this preparation comes from the Latin frigere, because it is prepared in a large frying pan.

The young artichokes needed for this dish can be hard to find. They are very tender and have not yet developed chokes. Because this dish is affected by the age and size of the vegetables, you will have to judge for yourself the right cooking time and how much salt, pepper and nutmeg you want to use, so keep tasting. This is a good time to use a very good quality estate-bottled extra virgin olive oil from Sicily.

This is most definitely a labor-intensive preparation. However, it tastes so good and can last so long to be served successively as antipasti and side dishes that a Sicilian cook never shies away from the work. It is a time to grab a glass of wine and with a friend or lover shuck the pods of fava and peas.

Frittedda. Credit: Copyright 2016 Clifford A. Wright

Frittedda. Credit: Copyright 2016 Clifford A. Wright

Spring Vegetable Frittedda

Prep time: About 1 hour

Cook time: Between 1 hour and 1 hour, 40 minutes

Total time: About 2 hours, 45 minutes

Yield: 6 to 8 servings


1 pound fresh peas, shelled (from about 2 1/2 pounds of pods)

2 pounds fresh fava beans, shelled (from about 5 pounds of pods)

10 young artichokes, each not more than 3 inches long (if you use older artichokes, with fully developed bracts and chokes, cook them longer in Step 2)

Juice from 1 lemon

1/2 cup extra virgin olive oil

1/2 pound scallions, white part only, finely chopped

Salt and freshly ground black pepper to taste

Freshly grated nutmeg

4 large fresh mint leaves, finely chopped

1 teaspoon red wine vinegar

4 teaspoons sugar


1. Rinse the peas and the fava beans and set aside. Trim the artichokes, quarter or halve, and leave them in cold water acidulated with the lemon juice until they are all prepared. In a large sauté pan (preferably a 14-inch sauté pan), heat the olive over medium-low heat, then cook, stirring, the scallions until soft, about 3 minutes.

2. Add the artichokes and cook for 5 minutes longer (15 minutes if they are fully developed globe artichokes), then add 2/3 cup hot water. Bring to a boil and simmer for 5 minutes. Add the peas and fava beans. Season to taste with salt, pepper and nutmeg. Cover and simmer, stirring occasionally, for 20 minutes.

3. Moisten the vegetables with more hot water if they look like they are drying out. Cook another 20 to 40 minutes or until tender; keep checking. Stir the mint, vinegar and sugar together and then pour over the vegetables while still hot. Transfer to a serving platter or bowl and let it reach room temperature before serving.

Fritedda with spring vegetables. Credit: Copyright 2016 Clifford A. Wright

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