Cooking, Food & Wine Archives - Page 37 of 155

May 26, 2019

The Week in Bites 26 May 2019

Kwame Onwuachi winner of the James Beard Rising Star award, Chef Matteo Berti of Alma on S.Pellegrino Young Chef judging process, butter, Berlin and Bogota.

May 25, 2019

Petrolo: The Hidden Gem of the Val d’Orcia

A couple weeks ago I attended a portfolio tasting with Martignetti Companies in Boston and discovered a gem that I’m not sure how I haven’t come across previously. I had recognized one of the labels, but guess have never guided myself in that direction to try it and boy have I been missing out. The wines of Petrolo was this sangiovese lovers dream. What drove me to try them at the tasting was my research the night prior when I discovered the winery is based in Bucine, Tuscany. This is a very small town in Tuscany and happens to be the very same place where I got married. Want to get married in Tuscany? Check out my book, Planning Your Dream Wedding in Tuscany.

Rocco Sanjust in Boston

The Winery ~ Petrolo

The Petrolo wineries name is rooted in Roman origins. It comes from petroliarum meaning country residence or mansion. The first vines of the Petrolo property were back in 1947 when it was acquired by the Bazzocchi family. Today it is under the ownership of the Bazzocchi-Sanjust family, where the 4th generation is operating the winery. Luca Sanjust was an artist in Rome in the 80’s and moved to the family’s estate to work in the business in 1993.

Luca Sanjust, middle left, copyright of Petrolo

With over 600 acres planted to sangiovese, merlot and cabernet sauvignon the Petrolo winery believes in producing high quality wines. An interesting fact I found on their website was that in the 50’s they had about 1500 plants per hectare that allowed them to produce 3,500 hectoliters. Today they have about 5,500 plants per hectare only producing about 600-700 hectoliters. With keen attention in the vineyards the yields are kept low with strict pruning to allow full concentration of the grapes. Their goal is to truly reflect the characteristics of the land.

The Land ~ Val d’Orcia

Named from UNESCO as a World Heritage site, the Val d’Orcia and its beautiful landscapes will make one fall in love at first site. Located about 30 miles south of Siena and situated between Tuscany’s well–known regions of Montalcino and Montepulciano. The Val d’Orcia is home to the Orcia DOC created back in 2000 and produces many of its own fine wines.

The Val d’Orcia also includes the charming towns of Pienza which I love, Bagno Vignoni home of medieval thermal spas, San Quirico d’Orcia, Castiglione d’Orcia and more. Scattered amongst the rustic towns are hills and fields full of vineyards, olive groves and ancient farmhouses. What is not to love.

The Wines of Petrolo

2015 Petrolo Torrione

Primarily made of sangiovese blended with french varietals, about 5% cabernet sauvignon and 15% merlot. Certified organic starting with the 2016 vintage. Vinified in concrete vats. This wine is aged in 15 months partially in concrete, French barriques and 40 Hl barrels. Full-bodied wine of dried cherries with firm tannins. SRP $35

2016 Petrolo Galatrona

Petrolo’s flagship wine and considered their cru wine from their Galatrona-Feriale vineyard site. This wine is 100% merlot. Interesting story how this wine came about. In 1994 Petrolo had forgotten to pick their merlot grapes so they decided to vinify the grapes separately unaware of what the quality may be. James Suckling, one of America’s top wine critics, was stopping by for a visit when he had to try it. His convictions in bottling it as a pure merlot led the wine to where it stands today as a highly acclaimed wine. Aged in new French oak for about 18 months with about 6 of those months on the lees. Left to age another 6 months in the bottle. A meaty merlot with good acidity and tannins to match. Beautiful fruit rich in plums, blueberries and blackberries with notes of spice. SRP $130

2015 Petrolo Boggina “C” Classico

Both the Boggina and Galatrona wines are Etruscan names with the Boggina name stemming from a family that lived in the area over 3,000 years ago. With vines planted back in 1952 from the original owner, Gastone Bazzocchi, this is the oldest vineyard site of the estate. Aged up to 18 months in 40 HL French oak and 27 Hl barrels. It spends the first 6 months on the lees and an additional 6 months in the bottle. A more complex, full-bodied wine with depth over the Boggina A. Floral aromatics with dried cherries. Firm tannins. SRP $75

2016 Petrolo Boggina “A” Amphora

This wine is produced from 100% sangiovese. The wine is fermented and aged in amphora above ground for oxygenation. This and the previous wine, Petrolo Boggina Classico are harvested from the same block, but just used with different methods. Silky tannin and feminine in style with pure expression of classic sangiovese cherry notes.

Boggina Vineyards – Copyright of Petrolo

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May 25, 2019

FOOD: Bigger than the Plate

There’s more on our plates than just the food we eat. Discover the complex world of food in a new exhibition at London’s Victoria and Albert museum.

May 25, 2019

Lemon Garlic Chicken Thighs

Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

Lemon Garlic Chicken Thighs - Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

I have never ever been so excited to eat grilled chicken.

Like really, really, really, really excited where it’s all I can think about, day or night.

Lemon Garlic Chicken Thighs - Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

Where all I want is a plate full of these perfectly juicy, garlicky, lemon chicken thighs with a side of roasted sweet potatoes and broccoli.

Well, who am I kidding? I would prefer this with some crispy french fries sans sweet potato and broccoli but hey, it’s wedding season.

Lemon Garlic Chicken Thighs - Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

No, but really, these thighs are out of this world. And with a simple marinade, you’ll also be thinking about this constantly.

Plus, with the warmer weather, you can throw these bad boys on the grill with some lemon halves for extra charred lemon juice for serving. It’s so so good.

Lemon Garlic Chicken Thighs - Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

Lemon Garlic Chicken Thighs

Yield: 6 servings

prep time: 2 hours 15 minutes

cook time: 20 minutes

total time: 2 hours 35 minutes

Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

Print Recipe

2 hours 15 minutes20 minutes

Ingredients:

1/2 cup chicken stock
2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs
1 1/2 tablespoons canola oil

Directions:

In a medium bowl, combine chicken stock, olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
In a gallon size Ziploc bag or large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
Serve immediately.